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Leading FMCG companies (or CPG as they're called in the US) are regarded as 'universities of marketing', drawing the brightest and most ambitious graduates. But is the fast-changing FMCG world still so attractive? Here's some insightful commentary by Michael Bollinger, president, Smith Brothers Agency...
Mars-Wrigley, Nestlé USA, Ferrero, Lindt, and Ferrara Candy have jointly committed that half of their individually wrapped products will be 200 calories or less by 2022, with calorie labelling on the front of packaging.
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SA’s poultry producers have had their feathers plucked from the cheap bone-in chicken imports from the US and Europe, and the sustained drought across the country.
Those with a sweet tooth will have noticed that, alongside the coffee culture boom, the world of cakes and croissants has become big business. In March, the French brand, Paul Bakery, opened in Melrose Arch, throwing down the gauntlet to local incumbents, and here lies...
SAAFoST’s September Congress in Cape Town is taking shape with a number of top calibre local and international speakers confirmed...
Lisa Ronquest is one of South Africa's top young food scientists, now transferred to the Netherlands in a global food R&D role for Mars. She's been sharing her European impressions, insights and travels with FOODStuff SA readers in a regular blog, and we're proud here to publish her 13th episode. This time, Lisa explores cider, wine and pastry in France.
Ten years ago, beekeepers in the US raised the alarm that thousands of their hives were mysteriously empty of bees. What followed was global concern over a new phenomenon: Colony Collapse Disorder.
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How do brands continue to capitalise on demand for protein-rich foods while still captivating consumer attention? Here are some examples out of Europe...
Barry Calpino signed up at Mondelez in 2015 to create an entirely new snack brand he named Véa, a recognition by the company that there are only so many flavours of Oreo cookies and boxes of Ritz crackers people are going to buy. But now he's quit....
There's been much speculation about the details of a potential massive deal that did not materialise for Pioneer Foods after SA’s credit rating was downgraded.
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A state-of-the-art high-pressure processing/pasteurisation ‘tollgate’ has opened in Midrand. What’s all the excitement about? HPP technology, long and slow to take off, has become a game-changer for the food and beverage industry and is gaining rapid momentum worldwide.
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Disruptive food technology is all about piling consumers' plates with safer, cheaper, fresher, more nutritious and environmentally-friendly edibles. Israel is up there with Silicon Valley in developing some fascinating technologies...
For decades, some people have embraced the idea that there might be major health benefits from taking vitamins in quantities well beyond the recommended daily requirement. The concept was very popular for a while in the media, but research findings to the contrary...
Stellenbosch University (SU) student, Maxine Jones, recently received her distinctly South African doctorate in food science from Stellenbosch University (14 March).
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A professiosnal three-day symposium, Food Forum 2017, offers delegates the opportunity to learn and gain CPD credits as Africa’s Big 7 expo goes international in Jo'burg this June.
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Good nutrition is one of the three major pillars that underpins Discovery's Vitality philosophy. Together with its HealthyFood partners, Pick ‘n Pay and Woolworths, it has tallied the top five most popular HealthyFood items bought by members of its popular Vitality loyalty program.
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Woolworths is a bell-weather food retailer that everyone in the food industry watches. In a left-field move, it has just launched NOW NOW, a brand-new fast-service café that offers affordable, fresh food.
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If you ask most companies to list their top five problems, communication usually features. The team from SA's new compliance website, Food Focus, offer their advice for food-bev companies to optimise consumer communication in today's connected, social media world.
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Unilever has agreed to purchase natural and organic condiment maker Sir Kensington’s for an undisclosed amount, albeit the Chicago Tribune is reporting that the deal cost $140-million.
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