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“For the past 10 years, bread has been under attack,” says Prof Zhou Weibiao, a food scientist at the National University of Singapore. He isn’t wrong, and his reponse has been to invent a purple bread to fix its high GI problem.
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For the first time in many years Cadbury Lunch Bar, South Africa’s most iconic chocolate bar, is revealing a new logo and packaging design, whilst keeping the same great taste that consumers have come to know and love.
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New South African food legislation coming into effect in 2016 will see a reclassification of local dairy products and the introduction of a new medium fat class.
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Sharp increases in food prices have led to more and more savvy shoppers using innovative ways to cut costs at the till. And Cape Town entrepreneur Dave Bester is cashing in on spiralling food prices with a chain of stores that only sell food close...
Rest easy. If you are on the Banting diet, you cannot be held responsible for the perceived increase in cauliflower prices — at the wholesale level anyway — over the past few months.
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Kraft Heinz has pulled off a rare food industry coup: Almost no one noticed the quiet rollout of the company’s reformulated recipe for its iconic Macaroni & Cheese.
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Consumer website, Retail Price Watch has compared the prices of a number of grocery items in the USA, UK, and South Africa following reports that SA, whoo-hoo, is one of the most affordable countries in the world!
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Here's some fascinating food history: uncovering how Japan successfully transformed its diet into one that is healthy and delicious within one generation.
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Tiger Brands has appointed Lawrence MacDougall as its new CEO, the company said toay. He is currently head of Mondelez International's EEMEA operations.
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You've probably heard of ugly fruits and veggies. Usually off limits for Western retailers, the tables have turned, thanks mainly to the growing concerns about food waste. Two major US retailers now say they're ready to experiment with sales of less-than-perfect produce.
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After 25 years as South Africa’s first and largest commercial food testing laboratory, the Swift Silliker brand is evolving.
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There’s no delicate way to say this...
“[Christo] Wiese saw the opportunity faster than anybody else,” says retail analyst Syd Vianello. “He targeted the bottom end of the market, and nobody could argue his business had any element of waste. He cut out all the extravagance and gave people what they wanted...
Could it be that eating sugar may not be so bad for us after all – if only we can find the right type?
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Mondelez has debuted a new line of better-for-you savoury snacks, Good Thins, the company's first new snack brand in more than a decade.
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FutureLife has extended its footprint into the bread sector with the launch of FutureLife Smart Bread, a move that would seem an obvious point of brand extension following its 50% purchase by Pioneer Foods, owner of the Sasko bread brand.
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Over the next 18 months RCL Foods will construct a R100m pet-food factory in Randfontein. Gauteng, in a bid to steal market share from premium international brands.
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You will never catch prominent American food-safety attorney, Bill Marler, eating sprouts. Not on a deli sandwich. Not on a freshly tossed salad. He puts them in the same category as raw milk — a food item he says is not worth the risk it...
Whilst the reported dangers of carrageenan have been widely dismissed, in many cases the damage has been done, and usage of carrageenan has decline. A new study confirms its safety...