Some consumers go to fast food outlets and order high-calorie meals like cheeseburgers and fries before choosing a diet soda to go with their meal. But are they really saving on calories? Or do those low-cal drinks encourage them to buy more fattening foods?Some studies suggest that people may experience the “Big Mac and Diet Coke effect” where they justify …

By Nathalie Dreifelds In Leamington, Ont., the greenhouse capital of North America, approximately 6.8 million kg pounds of edible tomatoes and 5.4 million kg of cucumber grade-outs are discarded annually.It’s just one example in a new report by the Lincoln, Ont.-based Vineland Research and Innovation Centre that suggests fruits and vegetables are missing out on the value-add of waste produce, …

A look at managing plastics in the food industry through innovation By Carol Zweep Plastic waste is a global issue. When plastic is released into the environment outside a managed waste stream, it becomes pollution. Plastic pollution found in waterways and oceans causes harm to wildlife. According to Plastic Oceans, more than 10 million tonnes of plastic is dumped into …

By Pierre Petelle, President & CEO, CropLife Canada The past few years have seen considerable public discourse about the challenges facing our planet. While the COVID-19 pandemic garnered most of the attention, concerns around food security are increasing and we are faced with an important question: how will we feed a growing global population amidst a warming climate? Technology and …

Feta is a traditional and certified Greek cheese with high nutritional value and rich taste that goes well with almost all food products. It comes from sheep’s milk, or a mixture of sheep and up to 30% goat’s milk.Look for the PDO sign (Protected Designation of Origin) which ensures the quality, the uniqueness and the authenticity of Feta. Ingredients• 1 …

By Christopher Marinangeli If the pandemic has taught us anything, it is that Canadians are familiar with the nutritive value of beans. Early days saw empty grocery store shelves where canned and bags of dry beans were previously abundant, as uncertainty around supply chains caused Canadians to stockpile nutrient-dense foods. However, even before the pandemic, dry beans were and continued …

By Sean Tarry The Canadian seafood industry is a dynamic one. Dating back to the earliest activities of the First Nations and Inuit people, from the use of nets and traps to the introduction of the latest in fishing technologies and innovation, it’s an industry that’s been developing and evolving for thousands of years. Today, the Canadian fish and seafood …

By Dana McCauley, Chief Experience Officer, Canadian Food Innovation Network Do you ever wonder whether your food is safe to eat? While our sensory organs are amazing tools that help us to evaluate the safety of food, they aren’t infallible. In fact, foodborne illnesses occur surprisingly often, affecting many people and exerting stress on the health care system. According to …

by Louis Ayotte On behalf of the Canadian Institute of Food Science and Technology (CIFST), it is my privilege to be able to contribute this editorial to Canadian Food Business magazine, in a partnership with its publisher that was months in the making. We wanted to partner with a quality publication that would give us a platform to promote the …