Lisa Duizer1 | Chris Findlay2 Sensory evaluation has a number of different applications within the food industry, ranging from analytical testing for differences among products through to hedonic testing to understand consumer liking. Because of the breadth of tests available, sensory testing can be used for a number of different purposes. This includes new product development, product reformulation, process changes, …

Rotimi E. Aluko The primary purpose of protein consumption is to provide essential amino acids, which are used by the body to synthesize various structural (muscles, bones, hair) and functional (enzymes, hormones) proteins required for homeostasis maintenance. However, the increasing popularity of functional foods and nutraceuticals has led scientists to seek protein-derived fragments (peptides) that could prevent or even treat …

Welcome back to the Regulatory Arena and our third edition on the Clean Label. In our first edition, we introduced and explored the definition of the “clean label” and set the stage for the upcoming discussions. In our last edition, we considered some of the differences in the treatment of the “clean label” in Canada and the U.S. In this …

Text by Stephanie Mattucci Pea protein is making an impact on the food and drink industry as one of the fastest-growing plant-based proteins on the market. While other plant proteins, such as soy and wheat, are more common, the number of food and drink product launches using pea protein increased nearly 50% between 2013 and 2014. One reason for increased …

by Theresa Rogers Back to the Future Day – October 21, 2015 – the day Marty McFly and Doc Brown visited in the famous movie, Back to the Future II, seems to have taken the world by storm. The internet and media were all over it, going through the movie bit by bit and analyzing what the movie got right …

Champion Canadian swimmer talks medal incentives and everyone’s favourite topic, food Text by Theresa Rogers On the other side of the world, in western Russia, Team Canada has left its mark. The nation welcomed home its medalists from the 2015 World Championships in Kazan, Russia, in August. As part of a recently launched incentive program, Chicken Farmers of Canada gave …

Fermentation is an art and a science, says Andrew MacIntosh, Assistant Professor of Process Engineering and Applied Science at Dalhousie University. MacIntosh helped form Dalhousie’s new fermented products institute at the Canadian Institute of Fish and Fermentation Technology (CIFT). In a process almost as old as human history itself, malted barley is ground up into small chunks, mixed with water …

Sensus’s star ingredient provides a solution to many consumer health concerns Text by Hermione Wilson Growing consumer concerns about artificial ingredients and additives have led to unprecedented action on the part of major food processors. There was a cascade of announcements early this year from one food manufacturer and restaurant chain after another as they moved to voluntarily remove artificial …

Text by William Ickes Due to its critical role in diet and health, measuring the protein content of food is more important than ever. Food production companies need to monitor protein content at multiple points along the food process chain. The three most common techniques used to measure protein content are Kjeldahl, Dumas (combustion), and NIR (near-infrared spectroscopy). While all …

3 trends impacting North America Text by Lynn Dornblaser The global ice cream market managed to muster a 3% increase in 2014. Global volume sales of ice cream climbed slightly faster (4%), reflecting the category’s expansion in emerging markets. China has replaced the U.S. as the world’s largest ice cream market, accounting for a third of all ice cream products …