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Setting the table for a homegrown value-added food sector

As foreign food processors pull out of Canada, taking jobs with them, it’s essential to the economy that we fill the gap By Sylvain Charlebois, Senior Fellow, Atlantic Institute for Market Studies The bloodbath in foreign-owned, large-scale food manufacturing in Canada continues. Canadian value-added food producers need to fill the gap. In the past few days, we’ve learned that two …

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Connectivity and digitalization in food production

How Canadian food manufacturers will benefit from digitalization By Markus Brettschneider From automotive and aerospace, many industries have been using digitalization technologies, such as automation and robotics, for many years. This goes hand in hand with the idea of the Industrial Internet of Things (IIoT), where connectivity of devices opens up new possibilities to improve production. However, the food and beverage …

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Exploring public trust in food and farming

By: Cayley Humphreys CCFI Public Trust Summit From the farm and ranch right through to Canada’s largest food service companies, interest in public trust in the food system continues to grow. In efforts to satisfy consumers concerns, a unique mix of thought leaders of all ages across supply chains, governments, industries and academia will come together in Calgary later this …

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Attitudes toward healthy eating

By Carol Wong-Li The issues Men more likely to be overweight yet have less intent toward eating healthy regularly Data from Statistics Canada shows that obesity is a growing problem in Canada, with men being more likely to be overweight than women. Having said this, however, results from this report show that women are much more likely to be engaging …

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Functional ingredients pose challenges, and rewards

Functional ingredients are an often invisible addition to food products, but when their addition enhances the product in some way, either with added health benefits or better taste, they can be the key to a food manufacturer’s success.

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Opportunities in fermented foods

By: Julianne Suleski The end of 2016 saw a merger between an unlikely pair – the world’s second-largest food and beverage company, PepsiCo, and a small fermented drinks maker, KeVita. This could only mean one thing: fermented beverages have reached an unexpected level of success and are likely here to stay. The trend of kombucha, kefir, kimchi and other fermented …

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Canadian snackıng craze

By Kathy Perrotta In 2016, snacking no longer solely refers to an in-the-moment, treat-oriented indulgence but rather is more accurately defined as a behaviour. By today’s definition, anything and everything can be a snack – and increasingly is. Findings from the recently released Ipsos’ Canadian Snacking Nation 2016 report finds that many Canadians are increasingly shifting eating habits from long-held …

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Millennials are shaping the future of food

Millennials (born between 1980 and 1995) are the second-largest demographic cohort in Canada(representing almost a quarter of the Canadian population), but are quickly eclipsing Baby Boomers in importance given their projected growth in terms of future spending power and rising sphere of influence. Canadian Millennials are not a homogenous cohort, especially given the various life stages they represent, from young …

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