Implied motion in food advertising – such as an image of juice being poured into a glass – may make food appear fresher and more appealing, according to a study published in Food Quality and Preference.
An apple mutation in the Elgin Valley is being hailed as the fruit discovery of the decade - an apple that is redder than normal, and stays redder for longer, reports the Sunday Times.
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The storm clouds have been brewing over fructose for some time now, and the days when "fructose" sounded better and more natural on a label than "glucose" or simply "sugar" are fast coming to an end, asserts Euromonitor International analyst, Simone Baroke.
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Californian seafood processor, Bumble Bee Foods, will fork out $6-million in fines and compensation for the horrific death of an employee cooked alive in 5,400kg of tuna fish.
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Cross contamination in commercial processing facilities that prepare spinach and other leafy greens can cause food-borne illness. But researchers are reporting a new, easy-to-implement method that could eliminate or reduce it.
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Has anyone in the history of civilisation popped open a tube of Pringles and eaten just one? For the humble snack — a crispy concoction of chemical flavourings, salt and starch — must surely rank as one of the most addictive foods in existence.
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In the latest bid for customers looking for healthier options, the world's largest cereal maker has joined a growing number of food manufacturers eliminating artificial ingredients.
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On Monday August 10 on the International Space Station, a batch of romaine lettuce became the first food grown and consumed in space. On a gustatory adventure never attempted by humanity, the verdict from astronaut Scott Kelly went: “Tastes good. Kinda like arugula.”...
Food companies need to embrace the shift in consumer consumption and shopping trends, says Stan McCarthy, CEO of Kerry Group. That means incorporating preferences from a demographic perspective, understanding the way pace of life affects food decision making and paying more attention to what's actually...
Is SA in for another cookbook publishing phenomenon? Raising Superheroes, the sequel to the massively successful The Real Meal Revolution, has now hit the shelves. Desbribed as a "real food" cookbook that "provides parents with scientifically-supported nutrition advice and delicious recipes to raise the healthiest,...
With so much interest in sugar-alternatives and sugar-free eating, it's timeous that Canderel Crunch has been launched in SA.
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Finally a break for the battered ostrich industry - the EU has lifted a four-year ban on fresh ostrich meat after SA was declared free of bird flu.
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Which is worse for you: artificial sweeteners or sugar? The tables have now turned as data show sweeteners are not carcinogenic and added sugar can cause health problems including diabetes and cardiovascular disease. Rather than rely on anecdote or myth, this article looks to inform...
New research from The Grocer has found that British egg consumption at the breakfast table has increased by 9.6 per cent during the last year.
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Cadbury's nearly 90-year-old factory sits in front of the North End Lake in Port Elizabeth. Now an industrial hub, much has changed in the area over the years, but the original façade of the building and the faint smell of melted chocolate wafting through the...
Monsanto is spending millions learning how to control plant traits using genetic sprays. Opponents see a new risk.
...SA's second biggest tomato sauce/paste producer, All Joy Foods' controlling shareholder, Eastern Trading, has bought PET packaging company, Winplas, so it can add to its packaging capacity.
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There is an economic and political battle taking place in America over the labelling of GM foods. In 2015, 19 US states considered GM food labelling legislation and three states, Connecticut, Maine and Vermont have passed mandatory GM labelling laws.
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The unloved cauliflower is gaining a following among the swelling ranks of carb-avoiders, who convert it into guilt-free rice, mash, pizza...
Maker of what is widely considered to be one the world’s finest honey nougats, Sally Williams has recently achieved its FSSC 22000 food safety system certification through Lloyds Register.
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