PepsiCo no longer just competes with other food and beverage brands. “In a world where relevance changes almost day by day,” gone are the days of deliberating market research for months, says the company’s first-ever chief design officer, Mauro Porcini.
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Nestle CEO, Ulf Mark Schneider, has said many food and beverage companies are focused so much on cutting costs that they will undermine their growth prospects, challenging a recent mantra that’s been driven by companies such as Kraft Heinz and AB InBev.
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Nutritional supplements manufacturer, Vital Health Foods in Cape Town, has launched a line of grab-and-go nutritional snacks.
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A new study could point to one of the mechanisms that show how artificial sweeteners promote fat accumulation.
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Today’s consumers are a demanding bunch and shelf impact is no longer enough to win them over. Tetra Pak has outlined five macro-trends that are having an impact on consumer behaviour and their interaction with brands and products.
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There are foods that can split families, or even just couples. Love it or hate it foods. Marmite (and the Antipodean alternative, Vegemite) is one. Then there’s Brussels sprouts, blue cheese, chilli peppers, coriander (cilantro), tomatoes (especially the cooked variety) … and liquorice.
Some of us can definitely say we have a sweet tooth. Whether it’s cakes, chocolates, cookies, lollies or soft drinks, our world is filled with intensely pleasurable sweet treats. Sometimes eating these foods is just too hard to resist.
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Healthy eating has become an obsession. Soft-drink sales are slumping, salt is getting tossed from food, and kale is on the menu at McDonald’s.And yet the Twinkie, that icon of indulgence, is on a tear.
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The world is going coconuts. Following the popularity of coconut water, a broad spectrum of foods now add coconut oil and coconut flour.
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Checkers recently announced a new partnership with celebrity chef Gordon Ramsay and his daughter on a range of kids' convenience meals. Will it work in upping its image as a purveyor of quality at a good price?
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Here's an opinion piece that should resonate with both food marketers and consumers...
It’s hard to pin down what makes one press release, statement or event more newsworthy than the next. Journalists use differing sets of news values to decide whether they’re interested in a specific story and must then convince their editors, whose titles face increasing competition in an information-rich world.
Food scientists and researchers from Stellenbosch University (SU) and the Sapienza University of Rome have developed a quick and user-friendly method that South African producers and distributors of honey can use to detect whether the products they are selling is the real thing or not.
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With major acquisitions of organic baby food and fresh carrot companies, the iconic processed, canned soup company is trying to become a strong advocate for fresh food and ingredient transparency.
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Cookie dough is having its Cronut moment. People have been standing in line for up to three hours at a month-old New York City shop that sells scoops of raw dough in a cup or a cone like ice cream.
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The investors who own Kraft Heinz are upending the food industry...
Kimbal Musk (brother of Elon of PayPal, Tesla and SpaceX fame) is trying to change the way we eat by creating what he calls a "real food revolution".
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The UK's Channel 4’s is running a programme called Food Unwrapped. The programme covers two topics of interest to those in the health and food industries; a close look at portion sizes and plate sizes.
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Bone broth is the latest darling of the health food world - but it's as old as cooking itself. It's stock, for heaven's sake!
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