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  • Continuous Motion

    March 30, 2009 by Food in Canada

    A year ago, Marc Lafontaine and Yannick Gervais were at a crossroads. Partners in Trois-Rivières, Que.-based Charcutérie La Fernandière, one of the province’s oldest and biggest sausage-making firms, founded by Gervais’ grandfather in 1948, the pair watched their profits plummet

  • Building Bonds

    March 30, 2009 by Food in Canada

    It might be a rarity in today’s economically challenging times to hear a business owner talk with passion and confidence about the strength of his business. But when you’re talking to Leigh Young, president and owner of Winnipeg, Man.-based To-Le-Do

  • Consumers in Control

    March 30, 2009 by Food in Canada

    Fifteen years ago, it was tough to get consumers to think about where their food came from as long as they could find it at the supermarket. “It’s a different story now,” says Kelly Daynard, program manager at the Guelph,

  • BPA Blues

    March 30, 2009 by Food in Canada

    In 2008 Canada made the bold move of designating bisphenol A, also known as BPA, a toxic agent. BPA is an industrial chemical mainly used to make polycarbonate plastic food and beverage containers, plastic food wrap and the epoxy resins

  • Celebrating Canadian Agriculture and Food Innovation

    March 30, 2009 by Ron Doering

    Anita Stewart’s Canada: The Food/The Recipes/The Stories, is the latest book from the Wonder Woman of Canadian cuisine. While it contains a generous selection of uniquely Canadian recipes, this is much more than a cookbook. It is packed with dozens

  • Mother “Natural” versus Canada

    March 30, 2009 by Gary Gnirss

    If the foods in Mother Nature’s garden are “natural,” would not organic foods be “natural” as well? In Canada the answer is “not necessarily so.” What then makes a food “natural?” A search of Canadian food laws finds legislation in

  • Agricultural Ambassadors

    March 30, 2009 by Food in Canada

    When was the last time you visited a farm? For me it was last fall, although I must admit that it wasn’t a “get your boots dirty” type of visit, rather than a social call. But for most consumers, and

  • U.S. dairy export stats

    March 11, 2009 by Food in Canada

    The Wisconsin-based Babcock Institute for International Dairy Research and Development released some statistics on U.S. dairy exports in February. The report said that while U.S. dairy exports flourished over the last few years, that export boom came to a “screeching

  • GST rules on beverages can drive retailers to drink

    March 2, 2009 by Food in Canada

    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

  • Pat Libling

    February 23, 2009 by Food in Canada

    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