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Authentic plant-based alternatives
Unlock authentic textures in plant-based and hybrid meats with Loryma’s wheat-based fats, stabilisers and clean label compounds—designed to mimic animal fat behaviour,…
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Innovation for the protein evolution
Protein is evolving beyond meat. Explore how SA’s R.146 defines ‘source of protein’ claims, what emerging technologies enable, and the pitfalls to…
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New Greek yoghurt: double cream, guilt-free dream
Warm up with LANCEWOOD’s new Greek Delight double cream plain yoghurt—velvety, protein-packed and only 89 calories per serving. Discover how this 700g,…
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Why more and more consumers are ditching dairy
Consumers aren’t just cutting sugar, salt and fat—they’re walking away from dairy, driven by intolerance, digestion concerns and a shift to plant-based.…
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Whey to go: Replacing eggs in baking
Egg prices and avian flu disrupting supply? See how whey protein can replace eggs in bakery formulations, delivering aeration, structure, colour and…
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Knorr study finds that 46% of South Africans eat meat daily
Knorr’s latest study reveals 46% of South Africans eat meat daily and 90% identify as meat eaters, yet many view healthier choices…
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Plant-based Big Fry Burger is beyond impossible
The Fry Family Food Co. unveils The Big Fry Burger—100% plant-based, 20g protein, and made in South Africa to look, sizzle and…
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LIVEKINDLY raises $335 million to accelerate adoption of plant-based living
LIVEKINDLY Collective has raised $335m led by The Rise Fund to speed global expansion, acquisitions and R&D across the U.S. and China.…
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Global spotlight on meat innovation
Frankfurt hosts IFFA 2025, where 1,019 exhibitors from 52 countries unveil next‑gen technologies for meat and alternative proteins. Discover how AI, robotics…
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South Africa’s biggest rib pop-up
Eskort is rolling out South Africa’s biggest rib pop-up, opening every Thursday evening across 30 stores from 8 May to 26 June,…
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What to expect of plant-based foods in the near future
Plant-based foods are moving fast—from smarter protein design to better taste and texture. R&D head Hayley Richardson shares what’s coming next for…
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Coperion donates food extruder in hybrid version
Coperion has donated a hybrid ZSK 27 food extruder to Purdue University’s Food Science and FEMI labs—complete with advanced controls and two…
