This Cornell scientist saved Hawaii's papaya industry — and ignited the GMO wars.
It's in vogue to produce and consume things that are natural, wild, and untreated by modern industrial methods. That goes for food, wine, and, increasingly, beer. Unpasteurised beer is having a moment...
SAAFoST's biannual congress in September promises great content and adding to this appeal is news that it will host the first screening on the African continent of the latest new food film, Food Evolution.
While the US food industry is still reeling from last month's bombshell merger announcement from Amazon and Whole Foods Market, there have been plenty of other M&A deals signed since then. One of the more notable is Campbell Soup's plan to acquire organic soup rival, Pacific Foods, for $700-million in cash.
A wealthy Manhattan woman recently died after her clothes caught fire while cooking. Her tragic death was unusual, but there was a time when cooking was far more dangerous and time-consuming. Even today, more than four million people lacking modern stoves die prematurely each year from breathing in cooking fumes. Not only was cooking once unsafe, it left time for little else.
Are we all petulant toddlers who need to be tricked into eating our vegetables? One recent Stanford study says: Yes, yes we are.
The human attention span is about eight seconds, down from 12 seconds in 2000. As such, personalisation is now the key to attracting and retaining shoppers.
A new chicken has come to roost in the richest square mile in Africa. Popeyes Louisiana Kitchen is set to open its doors in Sandton next week, but feathers are set to fly as the New Orleans-based brand muscles in on territory ruled by KFC and Chicken Licken.
Tiger Brands' new CEO Lawrence Macdougall has promised the group will put renewed focus on innovation after long a dearth of NPD out of SA's biggest food group. First obvious fruit of this is in the All Gold brand's new convenience jam bottles.
“Getting the science right” is not the same thing as getting government policy right. Here are lessons learned from the human experiment that was the low fat fad and margarine, in particular.
When healthy eating became the rage two decades ago, New Zealand—the world’s biggest lamb exporter—made a bet the industry would later regret: Its farmers began rearing animals with less fat.
Chobani became the biggest US yogurt brand by trumpeting the advantage of its Greek over traditional varieties. Now it’s introducing regular yogurt to fuel growth.
FMCG giant, Unilever, is a master marketer and advertiser. In recent years it has pioneered the concept of 'brand purpose', and where the giant leads, most others tend to follow. This commentator on Campaignlive's website is not so impressed with this arching marketing approach of equating purpose with worthiness.
Food ingredients maker Chr Hansen is seeing strong demand for probiotics for animals as farmers and restaurant chains come under growing pressure to use fewer antibiotics in the food chain, its chief executive has said.
ILSI SA is holding a one-day workshop on “Are South African Consumers Moving Towards Healthy Eating?” - a follow-on event to the SAAFoST Congress in Cape Town in early September.
The 'pink slime' saga that bedevilled the US meat/burger industry since 2012 has reached a legal conclusion - with litigant, South Dakota meat producer, Beef Products, accepting a settlement from TV network, ABC, in the middle of a defamation trial.
"All you have in business is your reputation," says Virgin founder Richard Branson. Quite how to build that reputation is less easy to summarise, but it seems to boil down to consistency.