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Connecting Colour with Food and Drink

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Tealeaves, in collaboration with Pantone, launched an online exhibition in November that showcases the influence colour has on food and drink experiences. The exhibit, paletteforyourpalate.com, profiles Tealeaves’ Whole Leaf Pyramid Teabag collection and displays the tea-infused creations of 34 world-renowned culinary, pastry and mixology artists. The exhibit also includes a documentary that explores the potential of colour to excite and …

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Global Flavour Report Features Emerging Trends and Flavours

McCormick & Company has unveiled its annual Flavour Forecast, revealing the tantalizing trends that will shape culinary exploration and innovation around the globe. Among the emerging trends is a spotlight on underexplored Southeast Asian fare – Malaysian and Filipino – and the evolution of our insatiable appetite for spicy. Also featured are pulses which serve as a protein-packed canvas for …

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Canada’s First Indigenous Pear

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After more than 30 years in development, Canada finally has its own indigenous pear variety. Bred in Ontario by Agriculture and Agri-Food Canada, the Cold Snap pear was prominently displayed at the The Royal Agricultural Winter Fair’s opening ceremony in November. “We call Cold Snap pears ‘Winter’s Favourite Fruit,’” says Matthew Ecker, Sales and Business Development Manager for the Vineland …

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Beverage Manufacturers to Reduce Calorie Consumption

Canada’s beverage manufacturers and Canadian Beverage Association (CBA) launched the Balance Calories initiative in October. The program is aimed at reducing the number of calories Canadians consume from non-alcoholic beverages by 20 per cent over the next decade through product innovation and marketing. This commitment includes all non-alcoholic refreshment beverages excluding milk and other dairy products, hot coffees and teas. …

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An Education in Food

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Centre for Food provides students with first-hand experience Text by Doug Wintemute Surrounded by an orchard, greenhouses and vegetable fields, the Centre for Food (CFF) at Durham College in Oshawa, ON, is doing its part to redefine school field trips. By following the guiding concept of field-to-fork, the centre encourages its students to engage in the various sectors that converge …

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P.E.I. Scalloped Potatoes Wins Lay’s Canadian Contest

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The P.E.I. Scalloped Potatoes flavour has been selected as the 2015 winner in the Lay’s Do Us a Flavour contest. Winner Jordan Cairns was inspired by Atlantic Canada’s reputation for potato cultivation as well as a fond memory of Friday night family dinners to create his P.E.I. Scalloped Potatoes flavour. Jordan will receive $50,000 plus one per cent of his …

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Bootin’ Gluten

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New supplement uses specialized egg yolk to neutralize the harmful effects of gluten Text by Doug Wintemute Since the discovery of celiac disease and gluten intolerance, the often limited and limiting gluten-free diet has been the only way for the estimated 333,000 Canadian sufferers to avoid the debilitating symptoms. Now, thanks to University of Alberta researchers Hoon Sunwoo, an associate …

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Cranberry Grower and UBC Fund Centre for Business Ethics

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Peter Dhillon, Chairman of Ocean Spray Cranberries Inc., the world’s leading producer of cranberry foods and beverages, and University of British Columbia alumnus, has partnered with UBC to establish the Peter P. Dhillon Centre for Business Ethics at the Sauder School of Business. Sauder and Dhillon have teamed up to commit $7.5 million toward the centre which will support the …

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Ontario Food and Bev Processors Enjoy Export Growth

According to a report by Food and Beverage Ontario (FBO), food and beverage exports from Ontario have increased 12% over the past two years for a total of $7.6 billion annually. The report indicates that Ontario’s international reputation for wholesome and safe food and drink as well as the growing middle class in developing countries has led to this substantial …

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Institute of Food Technologists (IFT) Names New President

Colin Dennis, CBE, PhD, CFS, CSci, has been named the 2015-2016 president of the Institute of Food Technologists (IFT). Committed to advancing the science of food and its application across the global food system, the nonprofit scientific community welcomes Dennis in as its 76th president. Dennis will be tasked with supporting the IFT’s initiatives, which include the advancement and promotion …

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