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Genetically engineered salmon has reached the dinner table. AquaBounty Technologies, the company in Maynard, Massachusetts, that developed the fish, announced on 4 August that it has sold some 4.5 tonnes of its hotly debated product to customers in Canada.
New forces are shaping the future of food, according to several Cargill researchers and marketers who recently attended the Future of Food-Tech summit in New York City, where investors, scientists, and food makers gathered to talk about what’s behind the trends in food innovation and investment.
The oh-so-Instagrammable clean-eating food movement has been thoroughly debunked – but it shows no signs of going away. The real question is why we were so desperate to believe it. [A brilliant essay. Long read. Ed]
Albany Bakeries has launched its new and improved factory in Bellville, Cape Town, following a R350-million investment.
Scouting out new products and cutting-edge innovation is likely one of the key, and the best, parts of the job for members of food companies' marketing teams. Here's some advice from a class outfit, New Nutrition Business, the London-based consultancy that's an astute and long-experienced master of NPD/trend-watching.
The thought of a cupcake, skillfully frosted with fluffy vanilla icing, may put a smile on your face, but research suggests that, in the long term, a sweet tooth may turn that smile into a frown – but not for the reasons you think.
Environmental campaigns often appeal to our emotions: they ask us to care. They implore us to feel a sense of connection, empathy and stewardship, and then to alter our behaviour as a result.
Mondelez International has named the head of Canadian frozen foods maker, McCain Foods, to succeed its long-time chief as the snack firm battles declining profits and activist investors.
Brexit in the UK is posing many questions and uncertainties for its food industrialists. One topic that's been in the news is the possibility of importing currently banned chickens from the US, and fears around their safety.
South Africans love of fast food is well documented, and with this trend is a complementary one: increasingly they are choosing to eat in, ordering gourmet cuisine and fast-food meals available at the tap of a finger.
Turning thick honey or chocolate syrup into a flowable powder can be done cheaply and easily thanks to a highly porous plating agent that can replace spray drying, says Ingredion.
Consumers want clean labels, but ensuring food safety and shelf life without synthetics is a challenge.
It is boom time for SA’s avocado producers as they ride high on a more than 150% rise in the world avocado price over the past year to a record high.
SA’s worst drought ever recorded may be largely broken in many parts of the country, bar the stricken Western Cape, but there is no room for complacency in a country where water scarcity remains a very real threat to economic sustainability.
Cleaning a food facility is complex. Well-known SA food safety/QMS expert, Linda Jackson of Food Focus asserts it’s one thing to make the audit finding on errant cleaning procedures, another thing completely to take the corrective action. Here she shares some advice as well as a compendium of useful articles on the topic.
Consumers needing a bit of butter to make their batter better are having to pay a heavy price for this dairy luxury. Butter prices have risen over 30% since January 2016. But those hoping to find comfort in a meat binge will also be disappointed, as prices have risen about 17% over the same period.
The fast-changing ingredient industry and new generation of B2B customers is making an impact on the way many in the industry are now conducting business. Here's a useful study and guide to help food ingredient suppliers...
All scientists will testify that science is hard. And nutrition science is really, really hard. A great article on how to judge the daily deluge nutritional studies.
It’s probably never been a better time to be a new CPG/FMCG brand. Thanks to new distribution channels like Facebook, Twitter, Instagram and YouTube, it’s never been easier — or cheaper — for a new brand to build and audience and find customers online.
An insightful essay on how three simple ingredients changed the world -- or at least our sandwiches.