Food In Canada


  • GST rules on beverages can drive retailers to drink

    March 2, 2009 by Erin Maher, KPMG

    Food manufacturers are creating clever new beverages, mixing ingredients to create non-traditional products such as flavoured soy, flavoured water, and carbonated iced tea. But when these characteristics are mixed, the sales tax results can seem inconsistent, making it tough for

  • Opportunities lie in getting kids to eat fruits and vegetables

    February 27, 2009 by Food in Canada staff

    Eating more fruits and vegetables seems to be a trend that won’t go out of style. Health professionals around the world are behind it and many governments promote it as well. But as parents know, it requires a certain amount

  • American consumers are steering clear of peanuts but how clear are they on the facts?

    February 27, 2009 by Food in Canada staff

    A survey conducted by the Harvard Opinion Research Program at the Harvard School of Public Health has found that while the vast majority of Americans (93 per cent) have heard or read about the recall of peanut products, one in

  • Trans fat levels are decreasing in Canadian foods

    February 27, 2009 by Food in Canada staff

    According to results released from Health Canada’s Trans Fat Monitoring Program, Canada continues to make progress toward reducing the amount of trans fat in the Canadian food supply. The program found that 80 per cent of the pre-packaged foods it

  • New Brunswick farmers win victory

    February 27, 2009 by Food in Canada staff

    After almost two decades, 180 New Brunswick potato farmers can finally celebrate. On Feb. 19, the Supreme Court of Canada decided not to hear an appeal from the federal government and ordered the feds to provide a financial settlement to

  • Focus on comprehensive food safety systems: expert

    February 24, 2009 by Food in Canada staff

    In the wake of last summer’s tainted meat tragedy, the Canadian Food Inspection Agency, Health Canada and the Public Health Agency of Canada formed a working group to recommend regulatory changes to reduce the risk of similar outbreaks in the

  • Pat Libling

    February 23, 2009 by Food in Canada Staff

    Pat Libling was diagnosed with celiac disease in 1987. Over the years the 58-year-old mom of three daughters tried the gluten-free products available on the market or tried making products from gluten-free cookbooks, but was never too impressed with the

  • Parliamentary committee votes to investigate

    February 23, 2009 by Food in Canada staff

    A parliamentary committee made up of 11 parliamentarians from all political parties has voted to conduct a more open and transparent probe into the Maple Leaf Foods tainted meat tragedy of last summer, reported the Toronto Star. The tragedy left

  • Research-Driven Cuisine

    February 23, 2009 by John Placko

    Get ready to change the way you think about food. Whether it’s called “molecular gastronomy” or “avant-garde” cuisine, it is setting the standard for the world’s best restaurants – and setting them apart from everything that preceded them. Most chefs

  • Q&A

    February 23, 2009 by Food in Canada Staff

    Q: What was your first industry job?A: I walked into Michael Carlevale’s first 35-seat restaurant in Toronto in 1979 to be a waiter. Instead I was offered an apron and a dishwashing/assistant chef job, and within one year I was