06 Aug This ice cream changes colour when you lick it!
Spanish physicist, engineer, professor and ice cream lover, Manuel Linares, has together with a couple of colleagues created an ice cream that changes colours when it's licked—in a cone.
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06 Aug America’s Whole Foods Market: victim of its own organic success
The colourful chalkboards and baskets of fruit that greet customers at the entrances of Whole Foods Market's shops paint a rosy picture. Yet shares in the American seller of organic and natural food have fallen by more than 40% since hitting a peak last October,...
05 Aug Woolworths moves to ethical pork
As of end of September 2014, all fresh pork sold at Woolworths will be sourced from farms that no longer use sow stalls to restrain pregnant sows.
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05 Aug Useful SA food labelling guide
Unilever Food Solutions' new, easy-to-use Food Labelling Ingredients and Legislation Guide provides the answers to many questions that frequently come up in the food and food service industries about nutritional values, labelling and legislation issues.
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05 Aug Useful SA food labelling guide
Unilever Food Solutions' new, easy-to-use Food Labelling Ingredients and Legislation Guide provides the answers to many questions that frequently come up in the food and food service industries about nutritional values, labelling and legislation issues.
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24 Jul Kellogg’s maintenance hits breakfast tables
"Getting it all this morning" might be delayed for some weeks as maintenance work at Kellogg's South Africa's plant has halted the production of All-Bran Flakes — and it is unlikely to resume soon, according to press reports.
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24 Jul The science behind honey’s eternal shelf life
A slew of factors — honey's acidity, lack of water and the presence of hydrogen peroxide — work in perfect harmony, allowing the sticky treat to last forever.
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24 Jul This is how you cool down a drink in two minutes flat
There is a quick solution for a warm beer, an unchilled Sauvignon Blanc, a tepid Coke with no high-tech gadgetry - and it's hiding in that everyday commodity in every pantry; a container of table salt. It's amazing...
24 Jul Here’s why quinoa is so popular right now
In the past few years, quinoa has taken the health food world by storm. From sushi-style quinoa rolls to drinkable (yes, drinkable) quinoa the grain is everywhere, and it seems like everyone is eating it. But, why exactly is quinoa so popular?
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24 Jul The eye bigger than the stomach?
You know the saying that our eyes are bigger than our stomachs? Not true. A new study from Cornell University reveals that whenever adults serve themselves food, on average, they eat 92% of what they put on their plate, regardless of nationality, dining setting, and...
24 Jul The produce department: prime real estate
You've heard of the 'health halo'...
24 Jul Colman’s mustard: tickling taste buds for 200 years
It's almost impossible to hear the name Colman's without thinking mustard. Hardly surprising when considering that this iconic brand has been around for 200 years.
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23 Jul The blood-type diet? Just hype, says new research
In 1996 a naturopath named Peter D'Adamo published a book called Eat Right 4 Your Type. D'Adamo argued that we must eat according to our blood type, in order to harmonise with mankind's evolutionary heritage. D'Adamo's book has sold 7 million copies and has been...
17 Jul Laboratory-grown beef: meat without the murder, but would you eat it?
Growing meat in labs could cut hunger, tackle climate change and end animal slaughter, but high-profile creator, Professor Mark Post, says the biggest beef will be convincing consumers. Here's an interview with the man himself.
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17 Jul Heart disease, cancer and diabetes rising killers in SA
Heart disease, cancer, diabetes and other non-communicable diseases (NCDs) are steadily killing more and more South Africans, says a new WHO report.
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17 Jul Lindt bets big on US chocolate market with purchase of Russell Stover
Lindt & Spruengli is gobbling up Russell Stover Candies, a move that will make the Swiss confectioner the third-biggest chocolate maker in North America.
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17 Jul A review of synthetic, natural food additives
While they may be feared, spurned and hopelessly misunderstood in today's world, the fact is that mankind depends on food additives; in fact, the industrialised world would not have been possible without them. A FREE paper published in Comprehensive Reviews in Food Science and Food...
16 Jul US: Inspired food innovation in SOFI Awards
The SOFIs honour the most outstanding specialty foods from the thousands of exhibitors, local and international, at America's popular Winter and Summer Fancy Food shows, held in San Francisco (January 2014) and New York (June 2014) respectively. The awards for 2014 were recently announced -...
16 Jul New pasta sauces from Peppadew International
New from the Peppadew International stable is a logical brand extension, the Peppadew Pasta sauce range.
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16 Jul US: Stonyfield looks to steal Greek yoghurt’s thunder
Stonyfield Farm wants to give American yoghurt lovers a new high-protein treat with a twist - and it doesn't include the word "Greek".
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