Join a panel of experts from AB InBev as they unpack innovative business strategies to adapt to Covid-19 changes.
Navigating the South African food labelling regulations and requirements can be tricky, to put it mildly. Here's a super-useful infographic to guide you through the maze.
In this opinion piece, South African food science consultant, Nigel Sunley, marvels at SA's resilient food supply chain and ponders, in the wake of Covid-19, how much consumer behaviour has been at odds with popular sentiment on what constitutes 'healthy' or 'good' food.
Plant-based food will "completely replace" animal products within 15 years, - so goes the ambitious forecast from the founder and CEO of US meat-alternatives group, Impossible Foods.
Polyoak Packaging, a major packaging supplier to the foodbev sectors, reports on its 'new normal' and other extraordinary activities in the Covid-19 era.
HULETTS SUGAR has introduced a refreshed and modernised look for its white and brown sugar packs (250g to 12.5kg) to create greater on-shelf appeal for this legacy brand.
Hosted by SAAFoST on June 17, 2020, this presentation by a leading food industry attorney, Janusz Luterek, covered cannabidiol (CBD) and the law around it.
This webinar, hosted by the Cape Branch of SAAFoST on Thursday 28 May, has two speakers: Caroline Snyman (Marketing Management Innovation Leader at Distell) and Dr Stefan Hayward (Department of Food Science, Stellenbosch University).
A professor at Meiji University in Japan has developed the Norimaki Synthesizer: a lickable rod that lets users enjoy various flavours without having to actually consume food.
South Africa's biggest food producer, Tiger Brands, is looking to cut “significant” numbers of jobs and has scrapped its interim dividend due to supply disruptions and margin pressures linked to the coronavirus, it said yesterday.
It is important at this time to question whether environmental testing for COVID-19 is a suitable approach for detecting the virus in your manufacturing or retail premises.
Much has been made of alcohol-based hand sanitisers in the era of COVID-19 - but they come with serious skin and other risks. In fact, all authorities stress they should only to applied in the absence of soap and water. Now, a very clever team of South Africans have come up with a new solution....
Delving into the current and future impact of COVID-19, analysts at UK consultancy, The Food People, have put together this scenario of the ten biggest shifts within food and drink that they expect to manifest in the post-COVID world. [Excellent material and insights here! Ed]
Such is the nature of the coronavirus beast, food/beverage plants are dealing with an unpredictable environment and risk profiles that could move from low, to high, to shut-down and start-up in a very short time.
The author of this wonderful essay on "the nature of Nature" puts sword to the myth that all that is "natural" is good, a brand positioning that holds huge equity in the food industry.
Innova Market Insights has issued its latest report on global flavour trends, highlighting that NPD is “not just about tantalising the taste buds" but is increasingly focused on how flavour use can complement and develop the storytelling behind products and brands.