Prana puts a lot of thought into its snacks

Due to its critical role in diet and health, measuring the protein content of food is more important than ever

The nutritional expert from Toronto delivers much-needed messages about smart eating to consumers, encouraging them to eat wiser

Snacking is an established eating pattern among Canadian adults, with 89% reporting having snacked at least once during a given week

Messages of the freshest produce and ingredients, certified and traceable seafood, and the resulting cuisine from the collision of east and west sprouted from Taiwan's food expo tour

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

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.