Food In Canada


  • Gary Gnirss

    Fishy food labelling

    May 4, 2017 by Gary Gnirss

    Seafood labelling in Canada was a recent focus of, an environmental group operated by the David Suzuki Foundation, Ecology Action Centre, and Living Oceans. Their March 2017 report, Canadians Eating in the Dark: A Report Card of International Seafood

  • Ron Doering

    Happy birthday, CFIA

    May 4, 2017 by Ron Doering

    The 20th anniversary of the Canadian Food Inspection  Agency (CFIA) seems to have gone by unnoticed, even by the CFIA. Has it lived up to the original vision? Has it achieved its promise from 20 years ago? Of course I’m

  • Gary Fread

    Canada’s Food Sector: What’s going to change?

    May 2, 2017 by Gary Fread

    Our complex food sector requires collaboration with government across all sectors of the industry

  • Birgit Blain

    SIAL Innovation Finalists

    April 25, 2017 by Birgit Blain

    Now in it’s 10th year, SIAL INNOVATION celebrates innovative products exhibited at the annual SIAL trade show. It was a pleasure to be one of eight food industry experts judging innovative products from around the globe. Here are the 10

  • Ron Wasik

    SFCR and food safety – Part II

    April 9, 2017 by Ron Wasik

    This month I’ll continue to look at some of the benefits and costs to be expected from the introduction of the Safe Foods for Canadians Regulations (SFCR). Benefits 1. Reduced food safety risk – The Canada Gazette Part I (CG1)

  • Gary Gnirss

    The flavour in food labelling modernization

    April 9, 2017 by Gary Gnirss

    The flavour of food must be appealing in order to sell a product. But it’s not too often we get to sample food before we buy. Instead, the principal means of communicating flavours on a packaged consumer food is via its label.

  • Birgit Blain
    Opinion Food Trends

    Harvey’s Undresses the Burger: 5 Takeaways for Brand Owners

    March 28, 2017 by Birgit Blain

    I had the pleasure of a behind-the-scenes look at Build-A-Bowl, Harvey’s new fast food concept, at the Cara Culinary Centre. Now burger lovers can have it bunless. A choice of beef, chicken, veggie or fish on a generous helping of

  • Gary Fread

    Canada’s Food Sector: A Strategy for Change?

    March 16, 2017 by Gary Fread

    Developing a national food strategy for the Canadian food and beverage industry is key, writes Gary Fread. But with major changes coming at the sector, developing a strategy is fraught with challenges. Here are some of the big ones

  • Carolyn Cooper
    Opinion Uncategorized

    Protein by any other name

    March 7, 2017 by Carolyn Cooper

    An ever widening array of protein sources is now available to consumers

  • Gary Gnirss
    Opinion Regulation

    Driving Change

    March 7, 2017 by Gary Gnirss

    The Safe Food for Canadians Regulations