Category
Research & Development
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Red meat industry pricing in recent report misleading, says CMC
The Canada Food Price Report for 2019, released last week, makes assumptions that the cost of meat is set to fall because Canadians are adopting plant-based diets. In fact, the beef demand index is strong, only showing a decrease of…
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Veterinary groups release statement on combatting antimicrobial resistance
Veterinary organizations in North America and Europe have teamed up to combat antimicrobial resistance while ensuring the continuing availability of medications essential for human and animal health. The American Veterinary Medical Association (AVMA), Canadian Veterinary Medical Association (CVMA) and Federation…
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Food system organizations must strengthen their operations to safeguard against potential threats
Food systems face growing threats as extreme weather events become more common and more extreme due to climate change. Events such as Hurricane Harvey in Texas and Hurricane Maria in Puerto Rico in 2017 have drawn attention to the havoc…
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Optimizing meat substitutes from pea and soy proteins – food process engineers examine production process (extrusion)
In canteens and supermarkets, plant-based substitute products for chicken escalopes and beef steaks have become standard fare. Together with colleagues from TU Berlin, researchers at Karlsruhe Institute of Technology (KIT) are examining how these products are manufactured. Their aim is…
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Dalhousie and Guelph release Canada’s Food Price Report 2019
The average Canadian family is expected to spend $411 more on food in 2019 than in 2018, bringing the total cost of healthy food to $12,157 for the year, according to Canada’s Food Price Report 2019. The report, now in its…
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New fund available for Canadian fish and seafood industry
The Government of Canada has launched the Canadian Fish and Seafood Opportunities Fund, a new cost-shared fund (70 per cent federal and 30 per cent provincial territorial) to promote market access and development for the fish and seafood industry. The…
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Climate change poses significant threat to nutritional benefits of oysters
The nutritional qualities of shellfish could be significantly reduced by future ocean acidification and warming, a new study suggests. Research has previously shown that climate change could threaten future production, safety and quality by negatively impacting the fitness of marine…
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Canadians Hold Themselves Most Responsible for Reducing Food Loss and Waste
When asked who’s most responsible for reducing Canada’s food loss and waste, a hefty majority of Canadians point the finger at themselves. But they’d like more information about how to do it according to new research by the Canadian Centre for Food…
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New Dalhousie study reveals Canadians’ grocery shopping habits are changing
A new study from Dalhousie University aims to better understand Canadians’ grocery shopping behaviour and pinpoint how grocers can make a go of it in today’s food economy. “Most Canadians grocery shop, and grocery stores are the interface between consumers…
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U.S. agencies to share regulatory oversight of cell-cultured meat and poultry
In a statement issued Friday (November 16), the U.S. Department of Agriculture (USDA) and the U.S. Food and Drug Administration (FDA) announced that both agencies will jointly oversee the production of cell-cultured food products derived from livestock and poultry. The…
