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Industry News 

FCC optimistic about food industry

Farm Credit Canada (FCC) reports that despite the downturn caused by the pandemic, Canada’s food industry may emerge even stronger in 2021.

Grüninger AG offers palm-free, vegan and vegetarian margarines

Grüninger AG, has developed a new technology to produce palm-free, vegan and vegetarian margarines in which any off-note flavours are effectively taste masked.

FDA, EU and GB compliant tubing from Saint-Gobain

Saint-Gobain has developed Versilon SPT-70 FB IB, a new food and beverage dispensing tubing that imparts no taste or odours to the transferred fluids.

More N95 respirator masks rolling off production line

Good news for bakeries, factories or grocery frontline workers looking for more PPE: Made-in-Ontario N95 respirators have started rolling off the production line at 3M’s Brockville plant.

Kwik Lok Corporation names new Board Chair

Kimberly Paxton-Hagner, co-owner of Kwik Lok Corporation based in Yakima, Washington has been elected to the role of Board Chair for the company.
Sponsored Spotlight 

Consistent +/-1% Rotary Scaling

The Handtmann Rotary Dividing Solution for pizza and bread dough delivers up to 200 ppm with a short product path and less friction to support consistent dough quality. Inserts are available in a variety of customizable shapes and diameters and the rotary blade is designed with a unique undercut function to increase precision. Blade speed is adjustable and the rotary blade and conveyor belt speeds can be controlled separately for exact product depositing on the belt to optimize downstream processes. » See how!
More News 

Food-safe printer creates customizable edible images

LogoJET’s launched their new FSR30 and FSR90 printers, to create photo-quality full-colour images on food items “the size of a bean.” » Read more...

Munson Machinery unveils new bag dump module

Munson Machinery unveiled its latest bag dump module, which can be installed on the lid of bulk solid mixers, blenders, size-reduction equipment and storage vessels to contain dust generated when bulk materials are dumped manually. » Read more...

École Ducasse opens school in Bangkok

École Ducasse announced it had entered partnership with the Thai hospitality Nai Lert Group, with its majority shareholder, hospitality management education group Sommet Education. » Read more...

Handtmann Canada appoints new sales and business development manager

Chris D’Aoust, Managing Director of Handtmann Canada Limited, recently announced the appointment of a new National Sales and Business Development Manager. » Read more...

Canadian-made, cost-effective honey substitute

Canadian-made Be Sweet looks, tastes and can be used in the same applications honey can. » Read more...
Annex Bookstore

Chocolates & Confections: Formula, Theory, & Technique

The comprehensive guide to chocolate and candy making for professionals.

This book combines artisan confectionery techniques with straightforward explanations of the theory, science, and formulas at work. Fundamental information includes ingredient function and use, chocolate processing, and artisan production techniques.

Professionals will find formulas and variations for gorgeous and delectable confections including dairy-based centers, crystalline and non-crystalline sugar confectionery, jellies, nut centers, and aerated confections.

Expanding on the award-winning first edition, this new revision provides the same comprehensive content, foolproof formulas, and step-by-step instructions readers expect, along with the very latest information and guidelines. » Shop now