Features
How To Cook With Cannabis – Episode 1
Well-known cannabis chef and activist Mary Jean “Watermelon” Dunsdon presents: Cannabis Decarboxylation.
Biting into bugs
Quebec food producers are responding to the current interest in edible insect protein
Chocolate and pretzel tie the knot
Chocolate confectionery sales continue to grow, and one popular trend is branching away from traditional chocolate formats
Vending va-va-voom
Healthy food and drink choices, cashless payment, analytics and alcohol are the leading trends in automated consumption
Sweet Seasonal Success
Seasonal confectionery hits a homerun for candy makers, while meeting the shopping demands of consumers
Dairy Delights
Functional ingredients, international flare and higher fat content headline dairy product trends for 2018
Beauty from the Inside Out
It’s time for nutricosmetics to shine, as consumers take a more holistic approach to health and beauty
Why we knead sourdough
Sourdough starter from Blackbird Baking Co. is the first Canadian sample to be inducted into the Puratos Sourdough Library in St. Vith, Belgium
Meal kits: convenience vs. packaging
The popularity of meal kits leaves us with a dilemma: weighing personal convenience against contributing to the packaging waste issue
Butter up
We recently looked at four brands of salted butter to find out if they share similar product profiles, or whether any stand out as the better butter.
Street Cred
Hit the street for globally inspired portable cuisine
Making the connection
Meat and poultry companies strive to build meaningful relationships with customers in the crowded protein marketplace
Plant-based proteins
Plant-based proteins are healthy, sustainable and nutrient dense
Let’s talk turkey
Are all packaged turkey slices truly equal?
The New “Baked” Goods
Canada’s new marijuana legislation could open up big opportunities for makers of edibles
A Taste of Honey
Consumers are turning to the sweet stuff for flavour and health
Starting rocket ships to growth
It takes many small nuances to tap into huge growth opportunities
Bocuse d’Or Canada
Le Bocuse d’Or is the most prestigious and most difficult cooking competition in the world
Super Sorghum
While sorghum is a newer grain to Canada, in Africa it has huge financial and social potential for growers and consumers
The future is automated
Advances in automation and robotics are enabling food and beverage manufacturers to boost productivity and attract higher-skilled workers
Sea Change
Ever-rising ocean temperatures are projected to have wide-ranging impacts on the fish and seafood sector
Stock options
Canadians are choosing healthier soups made with wholesome, locally sourced ingredients
Man on a mission
Martin Bilodeau of Montreal’s GoGo Quinoa wants to help more people discover the healthful qualities of quinoa
Pet food by the book
Thinking of entering Canada’s pet food industry? Be prepared for both regulations and voluntary recommendations
Pearls of wisdom
Whether for spreading, cooking or baking, margarine and butter have been cohabitating in our kitchens for decades.
The total package
Packaging design has moved to simpler, bolder looks, incorporating trends from the artisanal craft movement with unique experiential elements
Rethinking Innovation
The value of health and well-being programs
Fabulous faba
Faba is an often overlooked legume but has so many positive properties to take advantage of
Fats & Oils: Rich in Fat and Flavour
Consumers want to savour the richness of higher-fat foods without jeopardizing their health
The future of beer may be in wood pulp bottles
For companies in North America and Europe, fibre packaging may become a new alternative to glass
Ingredient Spotlight: Black garlic
The softer, sweeter side of fresh garlic
The juicy details
In the September issue, Sensory Trends and its focus group looked at the various brands of orange juice
It’s hip to be square
Boulart’s artisanal ciabatta set the Montreal bread maker on its path to success
Delivering results
Part II of our look at logistics in the food and beverage industry looks at methods for boosting efficiency, from technology and scheduling to working with the competition
Growing wild
Going into the wilderness to forage for ingredients is back and gaining momentum
There’s much more to watermelon than simply water
Watermelon may be 94 per cent water, but it’s packed with health-promoting nutrients
