Mondelēz International is launching Cadbury Darkmilk in the UK, a bar that has a much higher cocoa content than its popular Dairy Milk option to reflect the increasing demand for ‘pure’ chocolate bars.
Even but five years ago, it was unthinkable that an ingredient as regular and ubiquitous as sugar would catapult into a massive global controversy. Consumers want less of it, and governments want to tax what’s left – and this is a huge challenge for F&B manufacturers. FOODStuff SA editor, Brenda Neall, explores sugar reduction and Doehler's options with its South African GM, Kieran Quinn.
Imagine that the phone call comes or an email pops into your inbox – “Sir, we have been contacted by the health authorities and they say our product (polony) has been linked to illnesses and deaths. What do we do?” So, what do you do? Lawrence MacDougall, Tiger Brands' CEO, received that call. Now, what has he done and what will he do?
Mondelēz Australia has launched a limited-edition line of Cadbury Dairy Milk chocolate with pieces of potato crisps.
It's the world's second biggest meat producer, but now its new CEO is pouring money into animal-free alternatives. Here's a fascinating look at the man whose adapting this mammoth business in the face of several forces of disruption....
EVERY Sunday afternoon, Thembi Majola cooks a meal of chicken and rice for her mother and herself in their home in Alexandra, an informal settlement adjacent to South Africa’s wealthy economic hub, Sandton.
Here's a brilliant op-ed on why the politics of food science needs to change....
The third edition of food & drink technology Africa (fdt Africa) takes place from September 4 to 6, 2018. This is arguably the most important expo for the Southern African F&B market covering the entire process chain – from raw materials to processing, bottling, packaging and logistics.
Should obese people blame themselves for their weight problems? Is it really just a matter of having the self control of eating less and exercising more? If you look at a picture of a crowded place from, let’s say, the early 70’s, you’ll find that there are almost no obese people what so ever. They are all skinny! So what has happened since then?
While the over-consumption of sugar is widely accepted as a key reason for the global obesity pandemic, a recent study published in the International Journal of Obesity suggests that most of us, alas, are not adept at estimating how much sugar is in some common foodstuffs.
SA's leading consumer journalist, Wendy Knowler, keeps close tabs on the SA food industry - and ubiquitous faux cream on baked goods is the latest item on her sharp radar.
It’s sometimes reported that one in every three bites of food depends on bees. As is often the case when an easy to grasp notion spreads, there’s a dose of truth and a dollop of exaggeration. Here's a fascinating look at the bee economy....
Contan Buckets & Pails, a specialist division of Polyoak Packaging, is launching an innovative new closure, the OctoGrip Lid, developed through extensive testing with eight sturdy locking tabs to prevent lids from accidentally coming off. It is ideal for bulk foodstuffs.
After a massive international effort involving over 200 scientists across 20 countries, the entire wheat genome has finally been sequenced.
Checkers will launch meal kits in its stores this week.
In a first for South Africa, Dr Lucia Anelich (PrSciNat) has been elected as President-Elect of the International Union of Food Science and Technology (IUFoST), to become President in 2020.
Honey adulteration is in the news again... this time MNET's Carte Blanche put it into the public eye recently, depressingly illustrating that it’s not just the imported honey which is adulterated with sugar - some of the ‘100 percent pure’ local stuff is too.
How did KFC go from a crisis that threatened its business to winning at Cannes Lions?
Changing consumer tastes are prompting some mind-blowing snack innovation: here are two interesting debutants out of the US, vegan cauliflower-based pretzels and peanut butter 'n jelly bites.
Omega-3 is one of our favourite supplements – but a huge new study has found it has little or no benefit for heart health or strokes. How did it become a $30bn business? And is this business sustainable for the planet? [A fascinating and provocative read! Ed]