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Trade visitors at Fruit Logistica in Berlin chose the "Aurora Seedless Papaya" produced by Aviv Flowers Packing House in Israel as the winner for the giant expo's Innovation Award 2015. The annual fresh produce trade show was held in early February in Berlin and this...
The US government has approved the commercial planting of genetically engineered apples that are resistant to turning brown when sliced or bruised.
Many a woman has watched in disbelief as their partner 'inhales' their food minutes after sitting down to dinner. Now Korean researchers have discovered why: men and women actually chew differently.
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Michele Ferrero was one of Europe's greatest post war businessmen. Whilst it may not be universally known in Britain, it would be impossible to underestimate the importance of Nutella in Italy, France, Germany and almost everywhere else. There's even a World Nutella Day.
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Bill Nankervis, well-known in the SA food and bakery industries during his time at Anchor Yeast, was recently appointed executive vice president and chief operating officer of Toronto-headquartered Lallemand.
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Several top US food makers have served up grim financial news and disclosed leadership changes, highlighting the industry's struggle to adapt to shifting consumer tastes and global economic challenges.
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The classical gustatory quartet of sour, sweet, salty and bitter was joined by umami not so long ago, and is now universally acknowledged as the fifth taste. More research has recently asserted that fat is the sixth taste - and now Japanese scientists have published...
Michele Ferrero, the man who brought Nutella spread, Tic Tac mints and namesake Ferrero Rocher chocolates to the world, died on Valentine's Day, 14 February, after a long illness at the age of 89 in Monte Carlo - an ironic twist to a day renowned...
To some it’s just a souped up stock, but advocates say there’s more involved – and, given that we’ve been eating it for centuries, is there really something special about it?
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A study published in the Journal of Agricultural and Food Chemistry shows that cooking food at high altitude, where pressure is lower, may intensify the flavours, colours, and aroma, as well as potentially improve the nutrient quality of food. [Does this mean the food in...
Specialist lubrication company, Chemplus, a leading Jo'burg-based manufacturer of food-grade release agents for the food industry, has won FSSC 22000 certification through SGS. This is believed to be the first and only such certification worldwide for this scope of product.
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The popping sound made by popcorn is normally viewed as a pleasing cue that your snack is ready to eat, but for scientists the phenomenon has represented one of nature's unsolved problems.
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Australian scientists now say fat is the sixth taste, adding to the growing body of research that says it belongs on the previously accepted list of five primary tastes: sweet, salt, sour and bitter and umami.
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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...
Who is the supreme master chocolatier - Lindt or Ferrero Rocher? The Advertising Standards Authority of SA (ASA) recently had to rule on this matter...
ISM is a leading confectionery/snacking expo hosted anually at KoelMesse, Cologne, in January, and the largest and most important international platform in the industry. Here's a review of some of the top innovations from the show this year...
The ability to taste umami in food could have an effect on overall health, particularly in older people, Japanese researchers suggest.
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