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Rising average global temperatures and shifting weather patterns are placing an unprecedented strain on the world’s water supply and quality. Fresh water is becoming more scarce and agricultural production more volatile, ultimately threatening the profitability of the $5-trillion global food sector.
AgriProtein, the SA company behind the world’s first industrial-scale maggot farm based on organic waste, plans to kick off its international expansion with a plant in California next year, taking advantage of two global problems: a shortage of protein and an abundance of trash.
A new class of fungi-based steaks, cultivated from a fast-growing micro-organism, may be a paradigm-shifting meat alternative.
Would that ice-cold bottle of soda taste as refreshing, knowing that it contains 65g (5 tablespoons) of added sugar? With a new US food-labelling policy set to kick in, public health groups are banking on the answer being “no”. Meanwhile, food companies hoping to keep customers happy are searching high and low for sweet new molecules.
We have a love/hate relationship with artificial sweeteners. If you listen to any mainstream diet advice these days, sugar is literally the devil, so avoiding it is a great idea. But replacing it with artificial sweeteners is apparently just as bad, because they’re scary chemicals that can cause everything from cancer to diabetes.
“Storytelling: Winning with Words” leads the list of Innova Market Insights’ Top Ten Trends for 2020.
America's trendy retailer, Whole Foods Market’s global buyers and experts reveal their food trends for 2020 in the its fifth annual trends predictions announcement.
Cakes, biscuits and energy bars are, for many people, just staples of everyday life – the snacks that keep them going through the day. But most people don’t realise just how easy it is to over-consume calories while snacking.
Current trends, the latest innovations and visionary concepts for the food of the future were under focus more than ever at Anuga 2019, the world's biggest food-bev trade fair, held biennially in Cologne in early October.
The environmental impact of eating meat has become more prominent, so why not make the classic bar snack vegan-friendly? Two British entrepreneurs tell their story...
The economics of food production often follows the tenets of efficiency. In so doing, it can ignore broader issues of which environmental damage and animal welfare are becoming key consumer and political priorities.
Graphene is the revolutionary thinnest, lightest, and strongest material known - but its amazing properties have yet to be widely commercialised.
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!"
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?
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.
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.
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.
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.
Local NGO, FoodForward SA, beat out numerous contenders to secure the annual Arrell Global Food Innovation Award in the Community Category for 2019.
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.