Special Reports

Bread consumption has steadily declined in Canada over the last decade but growing diversity in the bread aisle is encouraging younger consumers to stay in the category By Chris Brockman Canadians are unequivocally eating less bread. According to Mintel, based on data from Statistics Canada and the Economist Intelligence Unit, per capita consumption of bread has shown a consistent decline in …

By Lily Huang Each month, 860,000 Canadians receive support from Food Banks Canada. This is a 28 per cent increase from the 2008 economic downturn and the need for resources is quickly increasing. The food community – from manufacturer through to retailer – has always stepped up to the plate to fill this essential need. In March, the Walmart Foundation offered …

By Alan Grant Verifying compliance of your supply chain can sometimes seem overwhelming, yet it is a critical task for assuring food safety and regulatory requirements are met. This year represents an unprecedented milestone in the North American food industry. The Food Safety Modernization Act is undergoing implementation and the Canadian equivalent, the Safe Food for Canadians Act, is about to …

Today’s consumers hunger for excitement and are seeking new and unusual food experiences, whether crickets, Carolina Reaper peppers or Ethiopian berbere

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

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

Canada’s food science students gain a holistic knowledge of the food industry

Cluster impacts the value-added sector in Saskatchewan and across Canada Text by  Hermione Wilson The Agri-Food Innovation Cluster (AgFIC) was designed by scientists to fill the gaps that were impeding research and innovation and ultimately industry growth. Formed in 2015 by the University of Saskatchewan, POS Bio-Sciences and the Saskatchewan Food Industry Development Centre (or simply the Sk. Food Centre), AgFIC …

Dumas versus Kjeldahl Text by Paola Ornaghi The Dumas high temperature combustion technique was first introduced in 1833 and although it was initially found to have shortcomings, current, modern-day fully automated systems are fully compliant with internationally recognized methods that include AOAC 99 series, CS Ba series, ISO 16634 series and more.  There are key advantages that the Dumas-based method …

Setting quality specifications and improving shelf life