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First it was Budweiser beer. Then came Burger King Whoppers. Next up was Heinz ketchup. Now 3G Capital, a Brazilian private investment group that already owns a suite of America's most prominent food and beverage brands, has struck a deal to take control of Kraft...
In 2013, research group, The Institute for the Future (IFTF) in the US undertook a year-long exploration into the ways that emerging technologies and sciences are reshaping the global food web. It has created Seeds of...
As we reported last December, Hostex and IFEA are merging into one hospitality-food show in May 2016. The organisers took the opportunity to officially launch the new event at last week's Hostex expo at the Sandton Convention Centre.
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Food safety expert, Dr Papiso Tshabalala, has been appointed to the Food Safety Initiative (FSI) business unit of the Consumer Goods Council of South Africa (CGCSA). She is on a mission to educate and train food handlers on the proper methods to prevent foodborne illnesses.
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Next to climate change, disappearing ocean life is probably the world’s greatest environmental calamity. The long-proposed solutions: more catch limits on fisheries, new tools to limit by catch, and publicity campaigns to encourage the eating of only sustainable fishes...
By producing stevia through fermentation, hailed as the answer to its supply and taste problems, the industry risks losing its most promising natural sweetener - but this may create a new market for new niche stevia products, say analysts.
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Long lines at Nando's, which opened its first eatery in South Africa in the late 1980s, are a common sight at outlets far away from Cape Town. The fast-growing spicy-chicken chain has 1,100 locations in 22 countries, helping make its original backer, Dick Enthoven, a...
Clover Industries has a healthy problem. The dairy giant, which started making yoghurts and custards this year, will spend R65m on installing another yoghurt production line because the one it bought from DairyBelle has run out of capacity two years earlier than expected.
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So what is driving all the discussion about food traceability? And why is traceability so important? William Fisher, vice president of the US's Institute of Food Technologists and the executive director of the IFT's Global Food Traceability Center, answers these questions.
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South Africa is facing the prospect of looming food shortages in the next 10 years as the country struggles to attract new talent to its ageing crop of commercial farmers, according to Deloitte.
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Well known food ingredient specialist, Sharon Bolel, has been appointed as assistant executive director of SAAFFI, the South African Association of the Flavour & Fragrance Industry, the industry body uniting the flavour & fragrance industry in South Africa across common, non-competitive issues.
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Although there is no universal standard definition of a super seed or superfruit, they are often described as providing a number of nutrients and health benefits all in one package. An article in the March 2015 issue of Food Technology published by the Institute of...
Unilever Food Solutions is ready to serve, educate and entertain the food service industry for four days at Hostex Jo'burg, Sandton Convention Centre, starting Sunday.
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British firm R&R Ice Cream, Europe's largest private label ice cream manufacturer, has agreed to acquire Nestlé South Africa's ice cream business for an undisclosed amount and which it hopes will be a "springboard" for growth on the African continent.
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McDonald's new CEO sure didn't take long to start fixing the food. Less than a handful of days after Briton, Steve Easterbrook, took over as chief executive of the world's biggest burger chain, McDonald's announced a new antibiotics policy and new menu sourcing initiatives for...
Africa's Big Seven (AB7), the biggest food and beverage expo on the continent, has almost completely sold-out all exhibition space at the multi hall Gallagher Convention Centre – with no further room to expand – for the first time in 13 years, report the organisers....
What drives your desires for the foods you love? The food your mum ate while pregnant, the trillions of bacteria that dine with you, or the little known ‘second brain’ in your gut, or is it the colour of your spoon?
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There has been exploding consumer demand for Greek yoghurt, in the US particularly. With this NPD windfall comes a lot of waste; massive quantities of acid whey, a problematic by-product of the Greek yoghurt-making process.
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Soybean oil accounts for more than 90 percent of all the seed oil production in the US. GM soybean oil, made from seeds of GM soybean plants, was recently introduced into the food supply on the premise that it is healthier than conventional soybean oil....
We live in an age when all manner of scientific knowledge—from climate change to vaccinations to GMOs —faces furious opposition. Some even have doubts about the moon landing. [A great oped from National Geographic....