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  • Study finds non-GM produce earns ‘halo effect’ under new labelling laws

    November 1, 2019 by Christina Manocchio

    Consumers were more willing to buy unlabeled produce after being shown food tagged as “genetically modified” in a new Cornell University study that comes two months before a new federal law, requiring genetically modified organism disclosure labels on food products,

  • Research finds an improves texture and colour of lab-grown meat

    October 24, 2019 by Christina Manocchio

    A team of Tufts University-led researchers exploring the development of cultured meat found that the addition of the iron-carrying protein myoglobin improves the growth, texture and colour of bovine muscle grown from cells in culture. This development is a step

  • KFC and Frito Lay team together

    October 7, 2019 by Christina Manocchio

    KFC Canada and Frito Lay Canada announced a new food collaboration: KFC x Lay’s Bar-B-Q Tenders. The limited-edition collaboration features KFC’s 100 per-cent Canadian farm-raised chicken tenders coated in Lay’s sweet and smoky Bar-B-Q potato chips. The bun-less all chicken

  • Plant-based Takes Root at CHFA East

    October 1, 2019 by Birgit Blain

    CHFA East in Toronto has evolved to become a leading food trade show and barometer for trends. As expected, “plant-based” food and beverages was a widespread theme at this year’s show. Is This The New Cauliflower? Okra is not one

  • McDonald’s: The great protein betrayal

    September 30, 2019 by Food in Canada

    By Sylvain Charlebois Director, Agri-food Analytics Lab, Dalhousie University When McDonald’s makes a move, everyone pays attention. That’s just the way things are in the foodservice industry. For months, rumours were swirling around McDonald’s and when they would launch a

  • Nestlé expanding plant-based meat line

    September 26, 2019 by Christina Manocchio

    Nestlé is expanding its plant-based food range in the United States, its largest market, and in its home country of Switzerland. The launches come just days after Nestlé announced its ambition to achieve zero net greenhouse gas emissions by 2050,

  • Not just a fad

    September 1, 2019 by Kristy Nudds

    At the Institute of Food Technology’s (IFT) annual conference in June, plant-based ingredients were definitely the stars of the show. Nearly every company exhibiting offered samples showcasing their latest flavour or ingredient used in a plant-based food or beverage product.

  • Want to be part of a game change?

    September 1, 2019 by Food in Canada

    By Peter Henderson The Game Changers, the movie about plant-based diets, is launching globally Sept. 16. Will it add more noise about plant-based foods, or will it add value to the conversation about plant-based ingredients and products? It’s hard to

  • Subway partners with Beyond Meat

    August 8, 2019 by Christina Manocchio

    Subway announced a partnership with Beyond Meat to test exclusive plant-based protein options. Starting this September, Subway restaurants will test the Beyond Meatball Marinara sub in 685 participating restaurants in Canada and the U.S., only for a limited time. Now

  • Olympic launches yogurt made from milk from grass-fed cows

    July 31, 2019 by Kristy Nudds

    Olympic has announced the launch of its plain organic yogurt made from certified organic milk from 100 per cent grass-fed, free range cows. The new yogurt has three simple ingredients: organic, grass-fed milk; skim milk powder, and bacterial cultures and

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