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Joanne Somaiya

Canadian food science company partners with hemp food manufacturer

Hemp Seeds on white

Hempco Food and Fiber Inc. recently announced it has entered into a letter of intent with Lexaria Bioscience Corp., a Kelowna, BC-based food sciences company, for the licensing of its proprietary absorption and palatability enhancing technology for hemp food products

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Testing chocolate for antioxidants

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

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What’s in a label?

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

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Innovation literacy at George Brown College

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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.

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Carisma Potato arrives

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

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Fast-cooking dry beans provide more protein, iron than ‘slower’ varieties

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 …

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