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Seemingly offering a compelling solution to some of food safety's biggest costs and challenges, SnapDNA was named the winner of the Food Disruption Challenge Pitch Competition at the Institute of Food Technologists’ FIRST virtual conference on July 21.
An online survey by retailer Game ahead of Heritage Day has uncovered favourite SA foodbev products consumers view as most closely tied to our heritage.
As HPP moves more mainstream comes news from a key vendor, JBT-Avure, of a "revolutionary" advancement in the tech that will make it cheaper and more accessible.
For most people today, the term “cholesterol-lowering food" doesn’t ring any bells, but its history provides food businesses valuable lessons.
The Ferrero Group has announced that its Ferrero Rocher chocolate range will have a recyclable box, as part of its commitment to making 100% of its packaging reusable, recyclable or compostable by 2025.
Mondelēz International's Dirt Kitchen brand is testing a better-for-you snack bar created using a technology that can combine different ingredients without the use of binders and added sugar.
Starting next year, the Western Cape Organics Landfill Ban will come into effect, requiring a 50% reduction in the roughly three million tonnes of annual organic waste dumped in the province’s landfills.
Shifting to a new food freezing method could make for safer and better quality frozen foods while saving energy and reducing carbon emissions, according to a new study by scientists at the USDA's Agricultural Research Service (ARS) and University of California-Berkeley.
Trust Chobani to again take yoghurt where it has never been before! News out of Australia is the launch of Chobani Daily Dollop, a lactose-free, low-fat yoghurt for dogs.
South Africa's olive oil industry has devoloped a fine reputation for quality - here is news of the winners of the 2021 SA Olive Awards that were announced recently at a gala function at Webersburg Wine Estate near Stellenbosch.
What is HPP and why should the food industry pay attention? FBR Magazine recently put these large questions to Willie Brand, CEO of HPPSA, SA's only toll producer that operates out of Midrand.
You can't keep a good food innovator down - and here's an update on the entrepreneurship of Gail van Niekerk that has put user-friendly banting and low carb products in easy consumer reach.
As meat analogues and plant milks continue to ride a wave of optimism, take a closer look at the plant-based category with Paul Hart, an expert in plant proteins.
When it comes to Marmite, “you either love it or hate it”. In fact, the idea that their country is hopelessly divided by yeast extract may be one of the few things that British people agree on.
At the 1993 SAAFoST congress Prof Colin (later Sir Colin) Dennis, the eminent British food scientist, presented a paper on Emerging Technologies, also known as Novel Technologies. What were these and how have they fared into the 2020s?
Leading SA agricultural economists believe kiwifruit should be part of SA's draft agriculture master plan - with many advantages for the country.
The term “ultra-processed foods” – or UPF – is known to very few consumers. But that will change over the next five or so years. And one of the biggest drivers of that change will be growing media attention to published science.
Massmart, owner of Builders and Game, has sold its loss-making Rhino and Cambridge food businesses to Shoprite Checkers for R1.36bn, allowing it to divest from fresh food retail and focus on its better-performing businesses as part of a plan to return to profitability.
According to the Brand Finance Food & Drink 2021 report, the world's top food & drink brands have seen cumulative brand value losses over the past year, the fallout from the COVID-19 pandemic.
A year ago South Africans Louis de Kock and Eugene Roodt packed their bags in Seattle and London, leaving promising international jobs to start an agritech company back home.