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As the current superstar of the American dairy sector, when Chobani debuts a new product it always piques big interest. This year Chobani has just launched its first plant-based product, another bid to disrupt the Greek yogurt market they first built: Non-dairy Chobani.
Canada's new food guide, released on January 22, is causing a splash. The authors refused to use any industry-backed studies and the result is a guide that differs dramatically from past ones.
New US government data charts some interesting changes in average bodies over recent decades.
The World Packaging Organisation has named Gill Loubser, longtime doyenne of SA's packaging industry, as a recipient of a ‘Lifetime Achievement in Packaging’ prize, an announcement made at the recent WorldStar Packaging Awards 2019.
After several months in the wilderness and off SA's retail shelves, the Enterprise range makes a welcome return to supermarket fridges in packaging that restores consumer confidence after the listeriosis saga.
Human errors caused by a lack of standardised procedures and insufficient training are the major drivers of food waste in the manufacturing process, a new study has found.
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.
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.
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.
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.
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.
Tongaat Hulett has enhanced its starch portfolio with the launch of a new locally-produced instant modified waxy corn starch called Stygel AWH.
The listeriosis tragedy was just one of a series of setbacks for Tiger Brands, which has been slow to display a conscience...
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.
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]
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.
"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.
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.
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?
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).