Features
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The return of uncertainty
By: Larry Martin Two natural, and one, distinctly unnatural, factors have brought back uncertainty and volatility to the commodity markets. The natural disasters are excess rain and flooding in the Midwest and African Swine Fever (ASF) in China. The two…
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A dirty little secret: Water management in craft breweries needs greater focus
By: Jordan Whitehouse Craft beer continues its boom in this country, and there are no signs of it slowing any time soon. In 2013, there were 380 breweries across Canada. Today there are around 800. That’s a good thing for…
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Yes to edibles, not so fast to food companies
By: Lewis Retik Conventional food clients regularly ask us about participating in the edible cannabis market. Many expect edibles to become a significant segment of the cannabis industry, and see opportunities to leverage existing resources to expand into edibles. Conventional…
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Blockchain revisited
Precisely what qualifies as true blockchain technology in our industry still needs to be worked out.
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Letter to the editor: No concrete evidence to link transglutaminase to celiac disease
By: Eyassu G. Abegaz, We appreciate the informative article, “Could this widely used food additive cause celiac disease?” published in the January/February 2019 issue of Food in Canada (page 9). Indeed, the coverage of celiac disease in your article is a relevant…
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Under threat
Despite recent government funding announcements, Canada’s food and beverage processing and manufacturing industry still have serious concerns over the future of the industry’s competitiveness. In last month’s column, I highlighted how the federal government is sending mixed messages in terms…
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French inspiration
Success of Maison Riviera’s Vegan Delight yogurt “aligned in the stars”
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Sustainable shrimp on a commercial scale
Planet Shrimp offers home-grown, sustainable solution to meeting market demand for shrimp.
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Healthy on my mind
If given a choice, most people choose to eat healthy foods. But the question of what is “healthy” is challenging, and should it be a term we use to describe foods or a diet? “Healthy” means many things and differs…
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Keeping it sweet
With the constant shift in Canadians’ desires, how does the industry keep up?
