From farmers and grocers, to breweries, bakeries and meal prep companies, everyone is getting on the innovation bandwagon.
Read More »Dovetail
Growth in Times of Contraction
How Canadian jerky company Dick Duff’s made huge strides during COVID-19 The pandemic has left many companies scrambling to find innovative ways to keep their businesses afloat, and the food industry is no exception. New ventures face an even greater challenge: establishing a customer base and increasing sales when the world is changing rapidly around them. The founders of Dick …
Read More »Facing the Facts: Food Insecurity in the Spotlight
14.6 percent of Canadians live in a household where food insecurity has been a problem in the past 30 days, an increase from 10.5 percent two years ago.
Read More »Plant-based chicken earns top spot
Sol Cuisine, a Canadian manufacturer of plant-based food products, earned the top spot for its plant-based Crispy Chik’n Bites in a recently published report by industry experts listing the “100 Best Vegan Products of All Time.” The chicken-style bites also ranked top 10 in the entire meatless category and top 30 in the whole plant-based category including all foods, beverages …
Read More »Trend report points to dramatic changes to food industry landscape
The global COVID-19 pandemic caused 10 years of change in 10 months, according to the authors of a newly released study.
Read More »New high-protein milk brand debuts
Fairlife, a Chicago-based dairy beverage company owned by Coca Cola, recently introduced its premium, ultrafiltered milk to the Canadian market.
Read More »Honey sold in Canada tested by food agency for fraud
The Canadian Food Inspection Agency (CFIA) published its honey authenticity surveillance results which tested domestic and imported honey sold in Canada between April 2019 and March 2020. Under Canadian law, honey cannot contain added sugars if sold as authentic honey. Testing found 87 percent of the targeted honey samples were authentic, compared to 78 percent the previous fiscal year. In …
Read More »Fungal pathogens pose great risk to crops
Research at the University of Exeter in the U.K. has a strong emphasis on understanding fungal plant disease and in developing new ways to protect crops. In an article published by Nature Food this spring, a consortium of world-leading Exeter-based fungal researchers, led by Professor Sarah Gurr and Dr. Helen Fones (UKRI Fellow), has merged their expertise to highlight the …
Read More »Avocado-based nutraceutical comes to market
Dr. Spagnuolo in the lab Metavo is a new product created by SP Nutraceuticals and researcher Dr. Paul Spagnuolo, in collaboration with a team of nutritional scientists from the University of Guelph, who identified and isolated a powerful bioactive in avocados. Avocatin B (AvoB) helps maintain normal blood glucose levels and supports healthy metabolism. It is particularly beneficial for those …
Read More »Surplus Food Rescue Program launched to support local initiatives
COVID-19 caused significant disruptions to areas of Canada’s food system, as it forced the near closure of the restaurant and hospitality industry in Canada and the United States. Some producers across Canada are left with surpluses of quality food, while increased demand from grocery stores alone is not expected to clear the inventory before it spoils. At the same time, …
Read More »