Food preferences differ because of many different reasons – demographics, seasons, upbringing. Even the region we live in shapes what we eat on a daily basis. While many people prefer lighter foods or fruit over the summer, winter is the time for savoury foods and spices. Social listening allows product managers, developers and marketers in the food industry to keep …

Text by Jenny Zegler Consumers’ increasing skepticism of food and drink products that have ingredient lists that are lengthy and/or contain unrecognizable items is leading to preferences for products that do not contain artificial ingredients. This momentum toward natural and “less processed” food and drink is driving consumers to deem “Artificial: Public Enemy No. 1,” as explored in Mintel’s 2016 …

Mintel’s team of global food and drink expert analysts have identified and analyzed 12 key trends set to impact the global food and drink market in 2016. Text by Jenny Zegler NAVIGATE THE TRENDS As lifestyles shift and global markets influence how, why and where we buy and consume goods and services, the ever-evolving consumer landscape tries to keep up. …

With 2016 being the International Year of the Pulse, it’s meat versus pulses. Or is it? They are a superfood, Canada is their second-largest producer and their largest exporter in the world, they are marketed as a healthy meat alternative, and, in 2016, pulse crops will gain international exposure through the UN’s International Year of the Pulse campaign. With global …

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 …

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 …

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 …

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 …

Mother Parkers brings social responsibility to the business Mother Parkers Tea & Coffee has been packing tea and roasting coffee for more than 100 years. The family-owned private label is the fourth-largest coffee roaster in North America behind Folgers, Maxwell House and Starbucks. The company supplies virtually every retailer in North America, from Loblaws and Walmart, to Tim Hortons, McDonald’s …

Andrew Reynolds The Ontario wine industry produces ≈ 65,000 tonnes of grapes and consists of varieties such as Riesling, Chardonnay, and Cabernet franc, with lesser quantities of Merlot, Cabernet Sauvignon, and Pinot noir, with a farmgate value of >$62 million (www.grapegrowersofontario.com ). Although most grapes are destined for wine production, a small portion (2164 tonnes in 2014) is processed into …