Processed cheese slices are a convenient staple, but how do they really score in a focus group
News from the Research Chefs Association’s RCA 2017 Annual Conference & Culinology Expo; RCA’s regional Lunch & Learns; and a tour of the Culinary Institute of Canada
Food and beverage trends in 2017 and beyond
NZMP, Fonterra’s dairy ingredients business, has developed a protein ingredient that can deliver more protein than other standard whey protein offerings and isn’t made from whey protein.
Innovation is a key priority to increase the Canadian food processing industry’s competitiveness
The food ingredients industry is continually evolving to help food processors keep pace with changing consumer trends. Ingredient manufacturers and distributors are bursting with solutions that: enhance flavour, mouthfeel and eye-appeal; reduce less desirable nutrients like sugar and sodium; replace…
Trade shows can reveal a wealth of innovative ideas and this year’s Grocery Innovations Canada show (GIC) was no exception. Here are four brands that demonstrate how innovation strategies can deliver better solutions to meet changing consumer needs. Convenience is…
Why are we so reluctant to adopt safe and effective technology to improve food safety?
The story of food irradiation is enshrouded in misconceptions, despite the safety of such foods being overwhelmingly supported by decades of research
The International Year of Pulses presents opportunities for Canadian producers and processors
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