Food In Canada

  • Centre unveils new potato varieties

    March 2, 2010 by Food in Canada

    Thirteen new varieties of potatoes were unveiled last week, reports the St. John’s Telegram. In a story that ran in late February, the paper reports that the new potatoes will offer different tastes, colours and textures. The new colours include

  • Nanotechnology: small in size, big in possibilities

    December 17, 2009 by Food in Canada

    Scientists have discovered that nano-sized biological and non-biological structures have valuable physical, chemical and biological properties that are substantially different from the larger forms from which they are made. Engineered nanomaterials (ENMs) are now used in medicine, information technology, nutrition,

  • Ask the Expert: Texture Changes Everything

    October 29, 2009 by Food in Canada

    I work in the food processing industry. More specifically, my company manufactures and markets a range of starch and related products, so I have to openly admit my textural “bias.” After all I earn my living selling the most widely

  • A Tighter Turnaround

    April 21, 2009 by Food in Canada

    At this year’s Research Chefs Association Conference in Dallas, Texas, I had the pleasure of attending a panel session entitled “Product Development: The Good, The Bad and The Ugly.” One of the interesting points that came out of the seminar

  • Winnipeg R&D on Soy Protein isolate

    March 30, 2009 by Food in Canada

    A confluence of trends in the food industry bodes very well for the success of a new soy protein isolate – labelled Clarisoy – that was unveiled in early November by Burcon NutraScience Corporation. “We are fortunate that our product

  • Enriching Pork with Omega-3

    March 30, 2009 by Food in Canada

    A new value-added marketing trend is increasing the omega-3 fatty acid content in food products aimed to improve cardiovascular health. Omega-3 fatty acids are not only associated with heart health, but may also improve the immune system and reduce the

  • Opportunities lie in getting kids to eat fruits and vegetables

    February 27, 2009 by Food in Canada

    Eating more fruits and vegetables seems to be a trend that won’t go out of style. Health professionals around the world are behind it and many governments promote it as well. But as parents know, it requires a certain amount

  • Inspired Innovation

    February 23, 2009 by Food in Canada

    New tastes, ingredients, unexpected flavour combinations, and even smells can conjure up ideas for culinary innovation. Original dishes and products may be inspired by everything from centuries-old traditional dishes, to experimental food concepts borrowed from other disciplines such as chemistry.

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