Food In Canada



  • The science behind breads aroma

    December 12, 2019 by Christina Manocchio

    Scientists taste and aroma of different breads baked in close cooperation with an artisan baker and a miller using flour from old as well as modern wheat varieties. In the journal Food Research International the research team now also describes

  • Feature Food In Canada

    Science skepticism

    December 9, 2019 by Ron Doering

    In September, there were several media reports of a survey by 3M that found that 32 per cent of Canadians are “skeptical of science.” The results were universally treated as “worrisome,” “alarming” and “depressing” because such a lack of trust

  • Mission explores opportunities to share food-processing technology

    June 29, 2010 by Food in Canada

    A delegation of government, industry, science and university officials from Saskatchewan has strengthened economic and educational ties with India. The delegation included representatives from the University of Saskatchewan, University of Regina, SIAST, Canadian Light Source, Genome Prairie, Saskatchewan Research Council

  • 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,

  • Foodlaw – Chemical Paranoia

    October 29, 2009 by Ron Doering

    On March 5, 2009, the front page of the Globe and Mail screamed the scary headline: “Tests find Bisphenol A in majority of soft drinks.” The story began in loaded and unqualified language: “The estrogen-mimicking chemical BPA, already banished from

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