29 Sep Got garlic breath? Here are the best deodorising foods
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29 Sep Plant sterols lower cholesterol, but increase risk for CHD
It is widely accepted that cholesterol lowering is healthful per se. Research by well known UK obesity scientist, Zoë Harcombe, and Julien S Baker challenges this view, with particular reference to plant sterols that over the past decade or so that have been lauded as...
28 Sep What is the secret of start-up success in healthier foods and beverages?
New ventures that launch an on-the-go snack or beverage with a “free-from” positioning have the best chance of success, a new research project by New Nutrition Business shows.
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28 Sep ‘Hangover-free alcohol’ could replace all regular alcohol by 2050, says UK’s Prof David Nutt
New types of synthetic alcohol are being developed that could allow people to enjoy the sociable effects of a few pints, but skip the toxic, hangover ones.
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28 Sep Where does bad science come from?
If you read science news, you know there’s been a crisis brewing in medicine, psychology, nutrition and other sciences — actually, a full-blown disaster, according to some observers. Evidence is mounting that many well-regarded scientific results are poorly supported by the data, if not flat...
28 Sep New range of value Royco Pasta Base sauces
Mars Foods Africa has extended its Royco brand offering in the wet cooking aids category with the launch of a new range of value Pasta Base sauces.
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28 Sep Parmalat kills Simonsberg brand: now becoming Président
The Simonsberg cheese brand will soon be no more. Parmalat South Africa has decided to scrap the brand and market the range under its global Président name.
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22 Sep SAPA loses appeal: chicken brine to stay capped at 15%
The amount of brine to be injected into chicken will remain capped at 15 percent starting from October 22. This is after the Gauteng High Court, Pretoria, yesterday turned down an application by the SA Poultry Association asking that regulations regarding the cap of 15...
22 Sep Beware of undercooked chicken livers
An increasing number of food-poisoning outbreaks in Britain are being caused by undercooked chicken livers. This increase has occurred at the same time as some celebrity chefs are advocating cooking livers for only a short period, recommending that the livers be served pink in...
21 Sep Scientists put ‘five-second rule’ to the test
Most people would have used the "five-second rule" to justify rescuing some tasty tidbit from the floor at some point in their lives, but is there any truth to it?
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21 Sep Woolworths chronicles: Thriving through the tempest
The Financial Mail takes another fascinating look at ever-nascent Woolies and how it's surviving, even thriving, in an economy buffeted by hectic headwinds...
21 Sep Not lovin’ it: Ramaphosa to sell off McDonald’s SA
Deputy President Cyril Ramaphosa is poised to sell fast-food company McDonald’s SA to MSA Holdings, a McDonald’s subsidiary operating in the Middle East.
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21 Sep Noakes Foundation launches new sugar labelling barometer
Eat Better South Africa, The Noakes Foundation’s educational arm, has launched a labelling product, The Sugar Barometer, that it hopes will help change the sugar consumption landscape in South Africa and beyond - and its urging manufacturers and retailers to come on board.
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20 Sep Massive agribusiness deal: Bayer clinches Monsanto for $66-billion
German drug and crop chemical maker, Bayer, last week clinched a $66-billion takeover of US seeds company, Monsanto, ending months of price wrangling. Reaction to the deal - the largest all-cash deal on record - has been largely rude...
20 Sep Could turmeric really boost your health?
Bold health claims have been made for the power of turmeric. Is there anything in them, asks Michael Mosley, one of the presenters of the BBC's Trust Me, I'm A Doctor radio show? Well, maybe...
20 Sep Global food award for homegrown low-carb, staple starch alternative
Cape Town low-carb startup, Banting Blvd’s quick-to-prepare, affordable, low-carb alternative to staple starches, has won high acclaim from IUFoST, the international body representing the world's food scientists.
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20 Sep Uncovering how the sugar industry shifted blame to fat
The sugar industry paid scientists in the 1960s to play down the link between sugar and heart disease and promote saturated fat as the culprit instead, newly released historical documents show.
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20 Sep The wonderful chemistry that stops food rotting
A hotel in Reykjavík has on display a McDonald’s burger and fries, seemingly undecomposed after 2,512 days – and counting. It was bought on October 30, 2009, the day that the last McDonald’s in Iceland closed. But you don’t have to go to...
20 Sep Heavyweight experts flying in to support Tim Noakes in his LCHF trial
When the Kafka-esque trial of world-renowned South African scientist Prof Tim Noakes resumes in Cape Town in October 2016, there will be two heavyweight international expert witnesses sitting next to him.
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07 Sep Global award for innovative veggie chocolate created by Stellies students
An ingenious and more nutritious version of the popular choc-hazelnut spread, Nutella, has earned its Stellenbosch food science student developers global recognition and acclaim.
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