The idea that fermented foods — including yoghurt and kefir — are good for us goes way back. But could the benefits of "good bacteria" extend beyond our guts to our brains?
...From niche, sports nutrition products and supplements are now packing many SA retail aisles to the rafters. In fact, there are very few countries in the world where sport supplements take up so much shelf space.
Everybody has seen the tongue map – that little diagram of the tongue with different sections neatly cordoned off for different taste receptors. Sweet in the front, salty and sour on the sides and bitter at the back. It’s possibly the most recognisable symbol in...
The winners of the 2015 IFT Food Expo Innovation Award were announced at IFT's annual congress and expo, currently underway in Chicago.
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Food technology innovators worldwide are busy creating potential solutions to tomorrow’s food supply challenges. The FutureFood 2050 series, an initiative supported by the Institute of Food Technologists (IFT), takes a look at the work of Carole Tonello, an industrial researcher working on high pressure processing...
Sir Fazle Hasan Abed, the founder of Brac, the largest non-governmental organisation on the planet, has been awarded the 2015 World Food prize for...
The human default response to gluten is to treat it as the harmless protein it is — to not respond. So the real mystery of coeliac disease is what breaks that tolerance, and whatever that agent is, why has it become...
Are you a “carb craver” or “chocaholic”? We often use language associated with addiction to describe our relationships with food. But is it really possible to be addicted to certain types of food?
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The general philosophy in the United States seems to be "bigger is better". And over the past several decades, Americans have supersized sodas, refrigerators, food portions and themselves.
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Several bakeries and institutes across the EU are testing a novel proofing system that can slash energy consumption and improve bread quality using ultrasound generated water droplets instead of steam.
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PepsiCo SA has introduced a bigger, bolder, thicker version of the popular tortilla-style corn chip range with the launch of Doritos JACKED.
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Euromonitor International’s new global cheese research provides the latest insight on how the cheese industry is expected to perform in 2015 and identifies the key prospects through to 2020.
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Danish ingredients firm Chr Hansen reports it has devised technology to produce carmine through fermentation, meaning a cheaper, vegetarian, halaal and kosher version of the natural red colouring could be just a few years from commercial application.
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Oreos are getting a skinny new look, and its maker, Mondelez International, says the new cookie is a "sophisticated" snack for grown-ups that isn't meant to be twisted or dunked.
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One of Norway's biggest food groups, Orkla, has signed a licensing agreement with LiquiGlide to use its slippery coating for mayonnaise products in the Nordics, Germany, Benelux and the Baltics.
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Stafford's has redesigned its packaging to integrate its heritage with modern design - and the end result is striking.
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Clean label has moved beyond being a trend and is now regarded as standard in the food industry. Consumers are demanding shorter and more recognisable ingredients lists and manufacturers are responding by increasingly highlighting the naturalness and origins of their products, reports Innova Market Insights.
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Winners of the 2015 DuPont Awards for Packaging Innovation have been announced - an event that's always noticed with interest by the global packaging world. 2015, says Du Pont, will be remembered as the year...
Italian chocolate group Ferrero has agreed to buy smaller UK rival, Thorntons, in the latest cross-border deal by the once acquisition-shy maker of Kinder candy and Nutella spread.
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Nestlé Purina PetCare brand Friskies has launched Pull ‘n Play, the world’s first tender edible strings for cats, in North America.
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