Food In Canada


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  • 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.

  • Hunger Busters

    February 23, 2009 by Food in Canada

    In the fight against the obesity crisis – and consumers’ quest to live more healthfully – comes another weapon: foods that boost satiety. Essentially, these are foods composed with certain ingredients that leave consumers feeling fuller longer, or in other

  • The Portable Pantry

    February 23, 2009 by Food in Canada

    Before heading out for the day, if you find yourself going to your cupboard and picking out a variety of healthy, portion-controlled snacks to eat later – during breaks or as part of on-the-go meals – you’re far from alone.

  • Beauty Bites

    February 23, 2009 by Food in Canada

    The link between food and health is certainly nothing new. People all over the world have used edibles for more than simply filling their bellies since time immemorial. From medicines to dyes to beauty products, food has always inspired an

  • Natural most featured claim on products

    January 28, 2009 by Food in Canada

    Mintel, a leading market research company, has found that in 2008 the food and drink claims classified as “natural,” including all natural, no additives/preservatives, organic and whole grain were the most frequently featured on new products globally. This news comes

  • Food Development on the Prairies

    January 20, 2009 by Food in Canada

    Four new food processing plants are slated for construction in Manitoba and Saskatchewan over the next couple of years. In what is very good news for Manitoba beef producers, Natural Prairie Beef, a relatively new producer-operated co-operative, has purchased a

  • Pair the unexpected

    January 20, 2009 by Food in Canada

    Potato chip cookies anyone? How about a ham-and-cheese cake with whipped cream? These are just a couple of recipes that combine sweet and savoury flavours. Mixing sweet with savour, is nothing new – consider peanut butter cookies, or ham and

  • R&D Without Breaking the Bank

    January 20, 2009 by Food in Canada

    Never before have small companies been offered such enticing incentives to get involved in research and development. National and provincial programs are now making it easier for small- and mid-size businesses to tap into the top-notch researchers and state-of-the art

  • 2008 KPMG Executive Roundtable

    January 20, 2009 by Food in Canada

    Food in Canada is once again pleased to partner with KPMG in presenting our industry roundtable. This year we gathered with four executives from different sectors of the Canadian food and beverage industry to discuss how they are meeting the

  • Raising Allergy Awareness

    January 20, 2009 by Food in Canada

    AllerGen NCE Inc., the Allergy, Genes and Environment Network, has partnered with Health Canada to launch a national study to determine how prevalent food allergies are among Canadians, and the effectiveness of allergen warnings on food labels. It’s hoped that

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