Features
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Filling the growing labour gap
More changes are on the way to foreign worker programs, but the food processing industry is calling for a more permanent solution to its ongoing labour shortage
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The gut microbiome revolution
Why all the interest in a healthy gut? Emerging research about the “microbiome” is making media headlines, and consumers are eager to learn how to harness the benefits.
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The evolution of culinology
News from the Research Chefs Association’s RCA 2017 Annual Conference & Culinology Expo; RCA’s regional Lunch & Learns; and a tour of the Culinary Institute of Canada
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Canards à gogo!
Les Canardises’ duck products are “out of this world”
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Bugging out
Swarms of edible insects are heading to Canadian grocery shelves
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Hamming it up
We set out to explore four brands of packaged Black Forest ham to see how they stack up
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Is the end of meat near?
Not quite. But the meat industry is starting to diversify to meet changing consumer demand
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Unpacking cybersecurity issues in the food and beverage sector
Businesses must understand the full breadth of cybersecurity risks and take action to protect their data, products and operational processes
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Spice world
Continued hunger for international flavours ushers in another new year of exciting seasoning and spice options
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A culinary odyssey
Food and beverage trends in 2017 and beyond
