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The federal government announces new nutrition labelling regulations for packaged foods. These regulations will require a new symbol to be displayed on the front of packaged foods that are high in saturated fat, sugars and/or sodium. Manufacturers have until January 1, 2026, to comply with the new requirement.
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Lyne Castonguay, president and COO, Dairy Division (USA), quits Saputo, effective immediately. Carl Colizza, president and COO (North America), will, in addition to his current duties, take on the leadership of the dairy division (USA).
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The Bonduelle Group has obtained approval from U.S. and Canadian regulatory authorities to finalize the agreement with institutional investors Fonds de solidarité FTQ and CDPQ, for the acquisition, in equal shares between them, of 65 per cent of Bonduelle Americas Long Life.
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PureKana Wellness, a Simply Better Brands asset, expands its current metaverse footprint by launching its Metaverse shop.
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Conagre Brands names Tim Lute as vice president – commercial strategy, insights & transformation and Leslie Mackay as vice president – customer leadership organization. Jeremy Griffin is appointed as director sales, Loblaw.
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Often, our food safety columnist, Prof. Amy Proulx, gets calls employers who aren’t sure about hiring a student applicant because they lack a certificate from a specific food safety-related organization. These types of calls raise a lot of questions about competency development. Some short courses only give a letter of participation, as competency evaluation was not a part of the program. So, how do you know when someone is competent in food safety?
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Smoke Show was born in a moment of fraternal telepathy when owner & founder Dave Rose’s brother Nick put hot peppers in the smoker before blending them into sauce. Fast forward to 2022, and with over 10 products, the hot sauce brand is currently sold in more than 500 retailers across Canada.
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It’s critical for the wheat industry to strengthen its image by creating new products with additional health benefits and cleaner labels, as 30 per cent of Canadians avoid wheat. A group of food companies supported a research project—part of the Canadian Food Innovation Network Emerging Science Research Cluster—led by Prof. Iris Joye at the University of Guelph, Ont., into new products and processes for wheat.
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Location: Chicago, Ill.
Date: July 10 – 13, 2022
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Location: Toronto
Dates: September 15 – 18, 2022
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Location: Las Vegas, Nev.
Dates: September 17 – 21, 2022
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