26 Jan Israeli start-up produces cell-grown slaughter-free steak
An Israeli food tech start-up has replicated the shape, taste and texture of a conventional beef minute steak with a facsimile grown in a lab from cells.
26 Jan Why we shouldn’t all be vegan: big questions for the new EAT campaign
After decades in which the number of people choosing to cut out meat from their diet has steadily increased, 2019 is set to be the year the world changes the way that it eats. Or at least, that’s the ambitious aim of a major campaign under the umbrella of an organisation simply called EAT.
26 Jan Nestlé invests in ice cream home delivery with reusable packaging
Nestlé recently announced that it is a founding partner and investor in TerraCycle's Loop, a new subscription and home delivery service for foods and other products with reusable packaging. The company will now offer Häagen-Dazs in sustainable packaging on Loop.
25 Jan Are you a retired food industry expert? If so, you and your expertise are needed!
The Agrifood Technology Station, part of CPUT, is embarking on a worthy project to harness the expertise of food industry 'elders' in order assist and mentor future food start-ups and entrepreneurial ventures.
22 Jan Huge step for animal welfare: introducing no kill eggs
The world’s first “no-kill” eggs are now on sale in Germany. The technology has been developed by German scientists at Leipzig University, one of the world’s oldest universities.
16 Jan Tongaat Hulett’s new starch ingredient
Tongaat Hulett has enhanced its starch portfolio with the launch of a new locally-produced instant modified waxy corn starch called Stygel AWH.
15 Jan A very bad year for Tiger Brands
The listeriosis tragedy was just one of a series of setbacks for Tiger Brands, which has been slow to display a conscience...
15 Jan Impossible Burger named best product launch at CES 2019
Last week, American company, Impossible Foods, presented the latest iteration of its plant-based patty, Impossible Burger 2.0, at CES, the popular consumer electronics show that takes place yearly in Las Vegas.
15 Jan Is sunscreen the new margarine?
Current guidelines for sun exposure are unhealthy and unscientific, controversial new research suggests — and quite possibly even racist. How did we get it so wrong? [Simply fascinating read! Ed]
14 Jan Trends moulding the SA plastic packaging industry
There's a major shake-up happening in the plastic manufacturing industry. And the change is happening remarkably quickly across the world for converters and brands alike. David Drew, senior executive at Alpla SA, a leading provider of plastic packaging worldwide, unpacks the key trends that will continue to shape the sector.
13 Jan After listeria – a contrarian view of the bigger picture
"We are now in the aftermath phase of the listeria outbreak and I think it is high time for an objective assessment of the bigger picture after the horrors of 2018," asserts well-known SA food scientist, Nigel Sunley. The ‘Big 3’ challenges of food these days are safety, nutrition and sustainability and we need to look at how the events of 2018 have influenced their prioritisation in South Africa in particular, he writes.
13 Jan The dark side of veganism: How the diet can be a cover for disordered eating
The rising trend of veganism has uncovered some home truths – this article investigates how hidden behind the perfectly Instagrammable meals lies another form of control for those suffering from eating disorders.
13 Jan Sugar’s sick secrets: how industry forces have manipulated science to downplay the harm
Walk into any grocery store, grab a few packaged products, and flip to the ingredients. You’ll likely spot added sugars — lots of them — provided you can discern their dizzying array of names: sucrose, dextrose, barley malt, agave nectar, high-fructose corn syrup, treacle, to list just a few. Why is our food saturated with all these sweeteners?
12 Jan Fully automated BreadBot really is “the best thing since sliced bread,” says developer
Family-owned The Wilkinson Baking Company has unveiled The BreadBot – the world’s first fully automated bread making machine – at the recent Consumer Electronics Show 2019 in Las Vegas (CES).
12 Jan UK: Dog food made from insects to go on sale for first time
The UK’s first dog food made from insects has gone on sale, which its manufacturers say could help reduce the environmental damage caused by the massive volumes of meat routinely fed to dogs and cats.
10 Jan Innovative new sweetener from NoMU Brands
Cape Town's classy NoMU Brands has ventured into some new on-trend territory with the launch of SWEETLY, a low kilojoule granulated sugar substitute with a seemingly new formulation on SA shelves.
10 Jan Unmeltable chocolate and bean-to-bar: A cocoa expert highlights three sweet trends
Globally, chocolate and its source, cocoa, are in a moment of dynamism and change. In some cases it’s for the worse, as the industry faces the realities of climate change. Other changes, however, are for the better, as cocoa producers, chocolate makers, researchers and even retailers offer creative new ways to interact with this beloved food and the people who bring it to us.
09 Jan Ten macro trends impacting food and beverage innovation in 2019
Food developers love thinking about which "it" flavour is going to pop this year, or which vegetable will replace kale and cauliflower. But there are generally bigger, longer-term societal changes that drive these things. These are Macro Trends, as outlined by Mattson, a Silicon Valley food innovation and development firm, and which it believes will impact things in the long term. Here are its picks for 2019.
09 Jan OP-ED: The global food problem isn’t what you think
Providing food security to the nearly 10 billion people who will inhabit the globe by 2050 is one of the key issues of the 21st century. Given that reality, you might think the international community would at least be able to agree on how to define the problem. Unfortunately, you would be wrong.
07 Jan Why are so many people getting a meat allergy?
Becoming allergic to meat turns your life upside down. Known as alpha-gal allergy, the condition dictates what you can eat, wear, how you relax, and even which medicines are safe. Is research finally starting to catch up?