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Investors and consultants alike are full of excitement about the success potential of start-ups. Phrases like “there’s never been a better time to launch a start-up” pop up frequently. Not so fast, advises food industry analyst Julian Mellentin, director of New Nutrition Business.
After four months of speculation, a consortium called Milco is offering Clover shareholders R25 per share - a 25% premium to Friday’s R20 closing price and valuing Clover at R4.8bn - and, if approved, will delist it from the JSE.
Over the past month or so, you’ve probably heard a lot about planet-friendly diets. The Canadian diet. The plant-heavy pegan diet. And perhaps, more than others, the EAT-Lancet Commission’s “planetary health diet". These articles take a critical view and find the realities of the diet are not exactly science-based, or practical...
Cape-Town’s Foodeez describes itself as “South Africa’s leading provider of obsolete stock solutions”. The business, which trades under the name Foodies, has developed a loyal base of customers for its deeply discounted products. More and more suppliers are also seeing the benefits. Bruce Cohen spoke to CEO Dave Bester.
This is the catchy title of the 17th annual SAAFFI seminar - that will be looking at how these trends affect the flavour and fragrance and allied industries.
Consumer products companies including Procter & Gamble and Coca-Cola are emerging as new targets for global activism, with green groups blaming them for fouling the ocean with plastic and activists urging governments to regulate them.
As the current superstar of the American dairy sector, when Chobani debuts a new product it always piques big interest. This year Chobani has just launched its first plant-based product, another bid to disrupt the Greek yogurt market they first built: Non-dairy Chobani.
Canada's new food guide, released on January 22, is causing a splash. The authors refused to use any industry-backed studies and the result is a guide that differs dramatically from past ones.
New US government data charts some interesting changes in average bodies over recent decades.
Human errors caused by a lack of standardised procedures and insufficient training are the major drivers of food waste in the manufacturing process, a new study has found.
An Israeli food tech start-up has replicated the shape, taste and texture of a conventional beef minute steak with a facsimile grown in a lab from cells.
After decades in which the number of people choosing to cut out meat from their diet has steadily increased, 2019 is set to be the year the world changes the way that it eats. Or at least, that’s the ambitious aim of a major campaign under the umbrella of an organisation simply called EAT.
Nestlé recently announced that it is a founding partner and investor in TerraCycle's Loop, a new subscription and home delivery service for foods and other products with reusable packaging. The company will now offer Häagen-Dazs in sustainable packaging on Loop.
The Agrifood Technology Station, part of CPUT, is embarking on a worthy project to harness the expertise of food industry 'elders' in order assist and mentor future food start-ups and entrepreneurial ventures.
The world’s first “no-kill” eggs are now on sale in Germany. The technology has been developed by German scientists at Leipzig University, one of the world’s oldest universities.
Tongaat Hulett has enhanced its starch portfolio with the launch of a new locally-produced instant modified waxy corn starch called Stygel AWH.
The listeriosis tragedy was just one of a series of setbacks for Tiger Brands, which has been slow to display a conscience...
Last week, American company, Impossible Foods, presented the latest iteration of its plant-based patty, Impossible Burger 2.0, at CES, the popular consumer electronics show that takes place yearly in Las Vegas.
Current guidelines for sun exposure are unhealthy and unscientific, controversial new research suggests — and quite possibly even racist. How did we get it so wrong? [Simply fascinating read! Ed]
"We are now in the aftermath phase of the listeria outbreak and I think it is high time for an objective assessment of the bigger picture after the horrors of 2018," asserts well-known SA food scientist, Nigel Sunley. The ‘Big 3’ challenges of food these days are safety, nutrition and sustainability and we need to look at how the events of 2018 have influenced their prioritisation in South Africa in particular, he writes.