Food Stuff SA
- Crispy chip innovation from McCain July 29, 2021Crispy chip innovation from McCain Just when you think there’s nothing more to be done with a chip, you get proved wrong! Like most foods, in fact… Here’s news of some interesting food service innovation by the mega chip maker, McCain…. New McCain SureCrisp These chips hold their crispiness for...
- Pura Soda founder shares tips for business success July 29, 2021Pura Soda founder shares tips for business success Pura Soda founder shares tips for business success Greig Jansen, founder and CEO of Cape Town-based Pura Soda Beverage Company, has seen his business grow quickly, having launched in 2017 and now exporting to over 13 countries around the world. He offers five pieces of...
- New Douwe Egberts blends hit SA shelves July 29, 2021New Douwe Egberts blends hit SA shelves New Douwe Egberts blends hit SA shelves Douwe Egberts has introduced two new blends to the SA market – Ristretto, added to their Core range, and Brazil, the new addition to their Origins range. “The two new blends from Douwe Egberts not only offer everything...
- The cost of SA’s alcohol bans and their impact on consumer behaviour July 29, 2021The cost of SA’s alcohol bans and their impact on consumer behaviour The cost of SA’s alcohol bans and their impact on consumer behaviour According to a new NielsenIQ report, South Africa’s latest liquor ban equated to a loss of R7,6bn during the four weeks it lasted (based on average sales – 13 weeks to […]
- Bursting the bubble: chewing gum has lost its cool July 28, 2021Bursting the bubble: chewing gum has lost its cool Thanks to a multiplicity of trends and changing consumer priorities – and the pandemic – the chewing gum market is coming unstuck…. For decades, chewing gum was a symbol of rebellion, synonymous with youthful angst, bestowing the chewer with an aura of boldness, bravado and...
Food Navigator
- Does long COVID present any ingredient innovation opportunities for the industry? July 30, 2021Chronic COVIDâs association with smell and taste disorders offers prospects for the food industry to revamp recipes and menus, some say.
- Spreading it on too thick? Upfield’s emissions claims go under the knife July 30, 2021Flora producer Upfield Group has published data to show that consumers and chefs who bought its plant-based butters, margarines and spreads instead of dairy butter have avoided emitting an estimated 6 million metric tonnes of CO2-equivalent within 12 months.
- ‘The farmers’ dilemma’: Do meat reduction policies really hurt meat industry workers? July 30, 2021Researchers in the Netherlands and the UK suggest that contrary to popular opinion, meat workers are often ambivalent about meat â avoiding meat consumption more than non-meat industry workers.
- Planet-Score: New eco-label factors in pesticides, biodiversity and animal welfare July 29, 2021After Nutri-Score, and more recently the Eco-Score, a new food labelling scheme has been developed in France. Planet-Score is based on LCA methodology, but also addresses pesticide use, climate impact, biodiversity and animal welfare.
- Best-in-glass: How Glebe Farm oat drink achieves a lower carbon footprint than Oatly July 29, 2021From cradle to distribution, Glebe Farmâs oat drink produces less CO₂e per litre than any other oat drink reporting its carbon footprint in the UK, including Oatly. FoodNavigator speaks to Glebe Farm to find out how.
