Special Reports

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

Western brands must adapt to a changing demographic landscape Text by Joel Gregoire The 2011 Census identified one in five Canadians as being foreign-born. Statistics Canada forecasts the share of foreign-born Canadians to increase in the coming years as immigration levels continue to outpace the national birth rate. This will likely influence the taste profiles of Canadians and their openness …

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. …

Text by Bethany Wall Beverages underwent an overhaul this year bringing fresh flavour combinations and unique drink fusions in hopes to satisfy the 82% of U.S. consumers who are willing to try new flavours and the 97% of Canadians who spend portions of their leisure time out at restaurants. Here’s a look at the major themes in non-alcoholic beverages: Consumers …

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 …

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 …