14 Apr Harnessing the microbiology of fermented foods
For aeons people have co-opted many microbes to work their magic in the service of flavour and preservation of food and drinks. It is only in recent years, though, that science has looked into how the bacteria and fungi involved do their fermenting —...
14 Apr Spur ranks No 1 SA restaurant brand in new survey
Spur has been identified as the country's leading restaurant brand in Acentric Marketing Research's new report, South Africa's Top Restaurant Brands 2015.
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13 Apr Dairy permeate takes off in global food and beverage industry
Global food and beverage new product launches containing dairy permeate are sharply increasing around the world, reaching a record high in 2014, according to an analysis of data from the Innova Market Insights database.
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09 Apr Resurgent Quorn: on track to becoming a billion-dollar business
When Quorn's existence was jeopardised not so long ago, it was the carnivores that marauded to its rescue. In meat-eaters the vegetarian staple found its unlikely salvation and, thanks to their intervention, it is now in the best shape of its life.
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09 Apr Food labelling: Christian group’s court challenge on hold as DoH relooks draft regs R429
An application by a Christian group challenging government regulations allowing a wide range of food packaging to be religiously certified and to carry religious signs is on hold as the government takes a relook at the draft labelling regulations, R429.
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08 Apr Food Explorer #2: A South African food scientist goes shopping abroad
Lisa Ronquest is one of South Africa's top young food scientists. After leading the R&D team for seven years with Mars Africa in Cape Town, she's now ensconced in The Netherlands in a new global food R&D role for the multinational. Keen to to share...
08 Apr A new piece in the ‘French paradox’ puzzle — cheese metabolism
Figuring out why the French have low cardiovascular disease rates despite a diet high in saturated fats has spurred research and many theories to account for this phenomenon known as the "French paradox". Most explanations focus on wine and lifestyle, but a key role could...
08 Apr Food safety audits: do we have the system backwards?
So much food safety discussion is centered on passing a food safety audit. In fact, for many, the food safety audit is the basis of their food safety efforts. This approach is counter-productive, argues Bob Whitaker, PhD, Chief...
08 Apr Breathing new life into leftovers: how one factory achieved zero waste
On the outskirts of Newcastle-upon-Tyne in the north east of England, a confectionery factory is using a centuries-old technique to breathe life into waste.
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08 Apr Food start-ups and entrepreneurs in the driving seat
The good news for would-be entrepreneurs – and even for executives inside big companies who long to create something new – is that when it comes to health and wellness, it is small new brands and new businesses that are increasingly taking the lead in...
08 Apr AVI boosts coffee creamer, Tiger Brands consolidates the mayo
Some interesting production news that's come to light from two of SA's food giants...
07 Apr World Health Day 2015: food safety challenges change but don’t go away
On World Health Day, April 7, 2015, it is very sobering to reflect on the fact that nearly 600m people worldwide are still affected by food-borne disease each year and more than 350,000 people die from it. Children under five bear the brunt...
31 Mar Awards and innovation at Anuga FoodTec 2015
The triennial foodtech show, Anuga FoodTec, filled the massive halls of KoelnMesse, Cologne, last week. The most important technology expo for the international food and beverage industry, it covers all aspects of food production and is an innovation platform for machines, systems, packaging material...
31 Mar Expect the unexpected: why food safety depends on staying one step ahead
Over the years, the industry approach to food safety has moved from looking for defects in finished products, to trying to identify their root cause as early as possible in the supply chain...
31 Mar McDonald’s starts table service in Germany
McDonald's is introducing table service in Germany as it reinvents itself as a "modern, progressive burger company" under new chief executive, Steve Easterbrook.
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31 Mar Understanding the Kraft-Heinz merger: ‘Sleepy food giants must wake up or be gobbled up’
Many of America’s largest food companies have been caught napping and lost touch with tastes as we've all become more choosy...
31 Mar Is Mondelez the next takeover target?
When the former Kraft Foods split into two in late 2012, many analysts and investors predicted that both pieces would be takeover targets. The new Kraft Foods Group succumbed on March 25, gobbled up by seasoned cost-cutters 3G Capital, a Brazilian private-equity firm, and Warren...
30 Mar New cooking method reduces calories in rice considerably
Scientists have developed a new, simple way to cook rice that could cut the number of calories absorbed by the body by more than half, potentially reducing obesity rates, which is especially important in countries where the food is a staple.
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30 Mar Crumbs … Pioneer about to toss its biscuit business?
Cape Town-based consumer brands giant Pioneer Foods Group is looking very serious about cutting out operations that are not going to fatten up its operating margins. Next to go...
30 Mar EU: Abolition of milk quotas will create significant opportunities
This week, the EU milk quotas that were set in 1984 when there was a huge milk and butter surplus, will end. Many farmers and dairy cooperatives are looking forward to the change, which will lift any restriction on how much milk they produce.
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