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As Canada’s new gateway to food innovation, the Canadian Food Innovation Network will be launching a series of programs and services this fall, bringing together key players in the Canadian food industry to accelerate new product development and technology adoption.
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A recently released report on Canada’s food processing capacity gets a thumbs-up from Food and Beverage Canada. The report provides 18 recommendations to help the sector reach its full potential.
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Plant-Based Foods of Canada partners with U.S.-based Plant-Based Foods Association to bring the ‘Certified Plant-based’ seal into the country.
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Congebec is expanding its Mississauga, Ont., facility. The move will increase the facility’s storage space from 170,000 sf to 232,600 sf.
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The Vancouver-based functional foods company launches a research and development division, which will be helmed by Stacey Gillespie, the company’s chief innovation officer.
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A bacteriophage (phage) is a virus that replicates within bacteria. What prompted me to re-explore the phages was a couple of chance email exchanges with two food science students at different Canadian universities doing research on these organisms.
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I could fill several pages with everything I’ve learned since the start of the pandemic. Instead, I want to dedicate this column to the frontline workers of our food and beverage industry because they are the unsung heroes of COVID.
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To appreciate where food labelling under federal authorities is heading in the next few years, let’s take a look at where it is today, which is somewhere between “almost there” and “just begun.”
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