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Adding or rearranging a few simple steps in commercial processing could dramatically improve the flavour of tomatoes, according to new research presented at last week's 250th National Meeting & Expo of the American Chemical Society (ACS), the world’s largest scientific society.
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There are many things we cannot change. But waste is something we can. We can decide straight away that we will not go on tolerating our current levels of waste in all its various forms. We can start to make a difference — today. So...
The protein and amino acid supplement market is big business. Bars, shakes, giant tubs of powder and specialist amino acid supplements dominate supplement shelves. But the decision to use them is based more on slick marketing claims than anything else; protein supplements offer few real...
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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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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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,...
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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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...
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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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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Enormously useful as they are, swine have not been universally adored. The history of pigs is a tale of love and loathing. As long as pigs have existed, people have weighed their hunger for meat against worries about how the animals lived and what they...
Entrepreneur Deborah Meaden has made 40 investments in start-up businesses during her time in the BBC’s Dragons’ Den, investing nearly £3m in the process. In this interview with IFE, she considers the secrets to attracting investment, and how to take a good food and...
Could it be the next kale? The quest is on to engineer the mother of all superfoods that scientists describe as "like God's vegetable".
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Lisa Ronquest is one of South Africa's top young food scientists, now transferred to The Netherlands in a global food R&D role by Mars. She's been sharing her impressions and insights with FOODStuff SA readers in a regular column, and we're proud here to publish...