Food scientists at the University of British Columbia (UBC) have developed a faster and cheaper way to quantify antioxidant levels in chocolate

In December, the federal government finalized changes to the Nutrition Facts table and list of ingredients on packaged foods

All the signs point to personalized nutrition being the next big growth area for the food and beverage sector

We spoke to Winnie Chiu, Director of George Brown College’s Food Innovation and Research Studio (FIRSt), about how the research and development centre contributes to the future of the Canadian food industry.

Sales of breakfast cereal in Canada are flat while Canadians look elsewhere to feed their breakfast hunger

Canada’s food science students gain a holistic knowledge of the food industry

The arrival of the Ontario-grown Carisma potato from EarthFresh Farms gives food lovers an alternative to other potatoes in grocery stores

Beans are a versatile, inexpensive staple that can boost essential nutrients in a diet, especially for people in low-resource areas where food options are limited. To get the most out of these legumes, new research suggests choosing fast-cooking dry beans could be the way to go. A study in ACS’ Journal of Agricultural and Food Chemistry found that fast-cooking beans …

There is a growing conversation in the global food industry surrounding two paradoxically different, yet similar problems: food insecurity and food waste

Founder Maurizio Racco shares why eating local is the healthier option