Dovetail

Fat: The Good, the Bad, and the Tasty

Alexia I. Blake | Alejandro G. Marangoni* Over the last 20 years, consumers have developed a love-hate relationship with fat. While fat is responsible for the textures and tastes of our favourite foods, such as ice cream, butter, and baked goods, its prevalence in today’s energy-dense diets has caused a drastic increase in obesity rates and cardiovascular disease observed worldwide1-3. …

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A Look Across the Border – U.S. and Canadian Treatment of “Clean Labels”

Welcome back to the Regulatory Arena and the second edition on the Clean Label. In our last installment, we introduced and explored the definition and set the stage for upcoming discussions. In this issue, we consider some of the differences in the treatment of the clean label in Canada and the U.S. As we all know, the food industry is …

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Swatch Does Food with New Collection

Colour, flavour and energy – what would life be without the joys of travel, tastes that entice the tongue and wonderful company around the table? The Swatch Dolce Vita Collection mixes food, art and timing. Tomatella, Onione, Vitamine Boost, and Sardina bring fun and colour to the wearer in a trendy, tasty way. Together they complete a menu, and individually …

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Feeding a Growing Population

Text by Lekha Kanagasabai Maurice Moloney has been involved with the plant agriculture and biotech industry for almost 30 years. A renowned food and agriculture scientist, Moloney was appointed Executive Director and CEO of the Global Institute for Food Security (GIFS) in 2014, a public-private partnership substantially funded by Potash Corporation and the province of Saskatchewan. A largely pressing issue, …

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Summer Means It’s BBQ Season

The recently released 25th annual Weber Canadian GrillWatch Survey offers some interesting stats on who, what, where, when, and why Canadians grill. • Canadians are heavy grillers with (84%) admitting to firing up the barbecue at least twice a month. • Father’s Day is the third most popular time to barbecue (54%) after Canada Day (68%) and birthdays (62%). • …

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Nature’s Path Celebrates 30 Years

Family-owned company is passionate about organic farming and great food Text by Lekha Kanagasabai A pioneer in the organic and non-GMO movement, Nature’s Path has remained a proudly Canadian, family-owned and operated company for 30 years. Arran and Ratana Stephens, the husband and wife team behind the organic empire, have dedicated their lives to supporting sustainable and regenerative agriculture, as …

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Mixing Science and Trends

At Canadian Food Insights, we’ve formed an exclusive Canadian partnership with Mintel, a world-leading market intelligence agency. Each issue we’ll be bringing you “Mintel Intel”, food intelligence from Mintel’s international network of field researchers and food analysts.

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Under Attack

Do you ever feel like you are under attack? I can feel you all reading this and telling me, “Yes!” It’s no wonder. I consider myself an informed person and I admit to feeling bombarded lately by news, documentary and consumer programs attacking the food system in various ways. In the past few weeks alone I’ve seen programs about wheat, …

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The Right Mix

Ingredient suppliers evolve their approach, creating the perfect mix of flavours for the Canadian consumer Text by Jennifer Neate With the BBQ season just around the corner, retailers and foodservice operators are gearing up to entice Canadians with new menu offerings as they fire up the backyard grill and celebrate summer on the restaurant patio. As seasons change and the …

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Dave Bender, Vice President of R&D for Griffith Laboratories Canada

Text by Theresa Rogers A fluctuating Canadian dollar, increasing competition, clean label requirements, demographic shifts and more, there is no shortage of challenges for Canadian ingredient system suppliers these days. We spoke with Dave Bender, Vice President of R&D for Griffith Laboratories Canada, on how his company is leveraging teamwork, superior food science, and deeper insights to effectively respond to …

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