15 Jul Bull Brand’s new curried chicken variant
New addition boosts the Canned Meals subcategory as Gen Z reshapes protein preferences....
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16 Jun MycoPro boom: How Warren Mkhize turned fungi into fortune
Here's a heartening story about an organic mushroom startup MycoPro that's transforming agri-waste into gourmet fungi....
15 Jun The KZN family who created a nougat empire
Wedgewood is one of SA’s most well-known and beloved sweets brands today. However, the story starts with humble beginnings in Gilly Walter’s family kitchen.....
15 Jun Inaugural Vitafoods Europe Innovation Awards winners
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in Food Science, Technology and Ingredients Stuff, Health and Nutrition Stuff
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Vitafoods Europe, the global nutraceutical expo, was recently held in Barcelona - here's news of the winners of its inaugural Innovation Awards...
29 May Food evolution in the face of GLP-1 revolution
The weight-loss drug revolution has arrived, and the food & beverage industry has begun to evolve in response to suppressed appetites, smaller servings and changes to consumers’ palatability preferences..... a matter of time before this is a global trend?
28 May Five trends defining the next decade of food manufacturing
The next decade won’t belong to the biggest food manufacturers. It’ll belong to the boldest. The ones who stop hiding behind slick labels and start owning their impact — ingredient by ingredient, label by label, choice by choice.....
28 May Uncovering compounds that tame the heat of chilli peppers
New research challenges the reliability of the century-old Scoville scale that measures the heat of chilli peppers....
28 May Why are colon cancer rates rising among young people?
Could changes to children’s gut bacteria explain why?
27 May Shoprite in-house team develops SA’s first recyclable 7kg potato bags
The Shoprite Group has solved a challenging and complex packaging recycling problem....
08 May Eating yoghurt regularly could lower bowel cancer risk
This is good news for the dairy industry....
08 May Beyond insoluble and soluble: A new framework for fibre
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in Food Science, Technology and Ingredients Stuff, Health and Nutrition Stuff
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Australian researchers are paving the way for more targeted health food products with a proposed reclassification of the traditional soluble vs insoluble dietary fibre model...
08 May SA Extra Virgin olive oils on international winning streak
South African Extra Virgin Olive Oils (EVOOs) continue to match up to the international giants....
08 May The freeze-dried candy trend
Freeze-dried confections are increasingly popular among candy enthusiasts worldwide, thanks to their unique texture and bold flavour profiles.
08 May New Kissabel apples: SA trials show promising results ahead of 2026 launch
Striking red-fleshed apple variety continues to gain momentum in the Southern Hemisphere....
20 Mar A marketing department is where marketing goes to die
Marketing is a mindset that the entire business should be built around. It is the core dimension that the entire business revolves around. Marketing is everything a company does that affects the customer's opinion of it....
20 Mar New ‘Sassy’ apples launch in SA
There's a new variety of apples on SA shelves....
03 Mar Westfalia Fruit’s new repurposing of avocado waste
The avocado is indeed a wonderful fruit - with Westfalia Fruit finding yet another way not to repurpose its bounty....
16 Feb EU approves duckweed for production and consumption
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in Food Science, Technology and Ingredients Stuff, Sustainability and Green Stuff
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The European Food Safety Authority (EFSA) has officially approved water lentils, also known as duckweed, for production and consumption as fresh vegetables in the EU.....
16 Feb Mérieux NutriSciences seals its new acquisition
Mérieux NutriSciences, a global leader in food safety, quality, and sustainability, has announced the completion of its acquisition of Bureau Veritas’ food testing business in Japan, Morocco, Southeast Asia, and South Africa....
16 Feb The change agenda: plant-based meat steps up reformulation
Amid slowing sales and consumer concern over taste and ingredients, plant-based meat research teams are looking again at their recipes....