17 Oct New in low carb: cauli gnocchi
While SA has been slow to venture into the low carb trend in a mainstream way, it's not the case in the US where cauliflower has been "coming for your job, potatoes!"
17 Oct The yoghurt industry has been using CRISPR for a decade
We've heard the hype: CRISPR will revolutionise biotech, cure disease, resurrect extinct species, and even create new and (not so) improved humans. Long before there were CRISPR babies, there was CRISPR dairy. So what is CRISPR — and what’s it doing in our food?
16 Oct No better time to start a small food business in SA!
No matter what the news media would have you believe - there is no better time to be thinking about starting a small business in South Africa than right now, argues Jonathan Cherry, well-known futures researcher and innovation practitioner.
16 Oct Making South African extra virgin olive oil, from grove to factory floor
Most of South Africa’s olive groves are owned by just 11 growers, who each have more than 50 hectares of trees. This article goes behind the scenes to see how this luxurious liquid is made on a large scale.
15 Oct If food is medicine, why isn’t it taught at medical schools?
Culturally and politically, we’re increasingly acknowledging that what we eat plays a major role in our health. Which is why it’s especially strange that healthcare providers know so little about it.
15 Oct OP-ED: The misappropriation of USDA dietary guidelines
New Trump administration USDA guidelines are keeping in a long, depressing tradition of allowing lobbyists to dictate what we eat, laments renowned US food writer, Mark Bittman.
10 Oct FoodForward SA achieves global recognition for its food security efforts
Local NGO, FoodForward SA, beat out numerous contenders to secure the annual Arrell Global Food Innovation Award in the Community Category for 2019.
10 Oct Gut microbes can be picky eaters – here’s why it matters
We choose our food for a variety of reasons, including personal preference, availability, cost and healthiness. But we should also take our gut microbes’ preferences into account, a new study published in Cell suggests.
09 Oct Did you know Chappies turns 70 this year?
Iconic SA bubblegum brand, Chappies, is turning 70 this year, and on this anniversary it is apt to know more of its origins.
08 Oct It takes 21 litres of water to produce a small chocolate bar. How water-wise is your diet?
Our diets can have a big environmental impact. The greenhouse gas emissions involved in producing and transporting various foods has been well researched, but have you ever thought about the water-scarcity impacts of producing your favourite foods? The answers may surprise you.
05 Oct Compulsory specifications for processed meat products
The National Regulator for Compulsory Specifications (NRCS), an entity of the Department of Trade and Industry (DTI) has published new regulations for processed meats, known as VC 9100. They came into force on 8 October 2019 and will be enforced by the NRCS.
05 Oct US: Margarine gets a vegan makeover
US buyout firm, KKR, is aiming to rebrand margarine as vegan butter, hoping to boost sales of the brands it acquired from Unilever, reports The Wall Street Journal (Oct 2).
03 Oct Venture capitalists feast on food in search of big profits
Investors have pumped millions of dollars into nascent companies tied to trends such as plant based and sustainability with the hope of striking it rich.
02 Oct Meat back on the table? New study says yes; establishment nutritionists contorted
A day after one of the most prestigious medical journals in the country [the US] declared the evidence against red meat to be small and weak, howls of protest rang out from the Harvard TH Chan School of Public Health, the American Heart Association, the American Cancer Society, and a host of other organisations aligned around the longstanding message that eating red meat will increase your risk of heart disease and cancer.
02 Oct Innovation in food is a must… but how?
Food companies are struggling to find growth and to create value. In the last few years, Big Food has woken up to this and has started to think differently about innovation and value creation. Insights from Rabobank analysts...
01 Oct Digestive health gains ground in new product development
Gut health is increasingly establishing itself within the food industry. An update on this trend from Innova Market Insights....
01 Oct Barry Callebaut unveils world’s first chocolate made with entire cacao fruit
Barry Callebaut has debuted the world’s first chocolate made with the entire cacao fruit in San Francisco, including its nutrient-dense peel and fruity pulp juice.
01 Oct Here comes cannabis: how legalisation will disrupt global industries
The global legal market is expected to represent 77% of total cannabis sales in 2025, reaching $166-billion. Within the next decade, some form of cannabis will be a part of consumers' daily routines, either as a functional ingredient in foods, beverages and beauty or as a wellness mood enhancer in health.
27 Sep Milco-Clover merger approved, with conditions
The Competition Tribunal has approved the merger between Milco South Africa (SA) and Clover Industries, subject to a range of employment, local procurement of bulk juice concentrate, and information sharing conditions.
26 Sep ‘Biltong must secure geographical indication’ – economist
Biltong is of strategic importance to the South African economy and should have 'geographical indication' status, providing protection to unique agricultural products based on their geographical origins.