Curbing deceptive marketing
Consumers don’t like to be manipulated, but brands manipulate…
Agricultural administrative monetary penalties
On May 1, final regulations amending the Agriculture and…
Made in Canada
Have you ever heard anyone say “let’s go out…
CFIA’s establishment-based risk assessment model
I recently attended a B.C. Food Protection Association event on…
The return of uncertainty
By: Larry Martin Two natural, and one, distinctly unnatural,…
A dirty little secret: Water management in craft breweries needs greater focus
By: Jordan Whitehouse Craft beer continues its boom in…
Yes to edibles, not so fast to food companies
By: Lewis Retik Conventional food clients regularly ask us…
Precisely what qualifies as true blockchain technology in our industry still needs to be worked out.
Letter to the editor: No concrete evidence to link transglutaminase to celiac disease
By: Eyassu G. Abegaz, We appreciate the informative article,…
Despite recent government funding announcements, Canada’s food and beverage…
Success of Maison Riviera’s Vegan Delight yogurt “aligned in the stars”
Sustainable shrimp on a commercial scale
Planet Shrimp offers home-grown, sustainable solution to meeting market demand for shrimp.
Healthy on my mind
If given a choice, most people choose to eat…
Keeping it sweet
With the constant shift in Canadians’ desires, how does the industry keep up?
Proposition 65: How does this regulation affect food packaging?
By: Carol Zweep If you sell products into California,…
Don’t be confused by “best before” and “packaging” dates
By: Ron Doering While much of the data on…
Would Canada benefit from a ministry of food and drink?
Historically, the Government of Canada has looked to the food industry for input on matters relating to food and beverage manufacturing, yet the processing industry remains extremely fragmented
Following meat and poultry industry best practice sanitary standards pays multiple rewards
Partnering with innovative industry equipment providers can enhance food safety, production, and add to product value.
Safety First – October 2018, Food in Canada
Chapman’s Ice Cream moves forward with internationally recognized hygiene and sanitation technology that ensures consumers of a safe and quality treat
Understanding Icewine: Demystifying a uniquely Canadian beverage
NIAGARA-ON-THE-LAKE, Ont.—Canada is renowned around the world for it,…
Food in E-Commerce – October 2018, Food in Canada
Meeting consumer wants, needs and demands with flexible packaging
Dealers Ingredients – October 2018, Food in Canada
Providing innovative health products and solutions to the Canadian food industry for over 40 years
Kimchi, Eh! – October 2018, Food in Canada
Classic Korean food now a made-in-Canada affair with North American tastes in mind.
How To Cook With Cannabis – Episode 3
Well-known cannabis chef and activist Mary Jean “Watermelon” Dunsdon presents: Spinach Puff Pie.
How To Cook With Cannabis – Episode 2
Well-known cannabis chef and activist Mary Jean “Watermelon” Dunsdon presents: Gramola.
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
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
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
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.
Hit the street for globally inspired portable cuisine