| |
| |
 |
 |
| |
 |
|
@{mv_date_MMM d, yyyy}@ |
|
| |
The Canadian Food Innovation Network (CFIN) invests $338K in four projects led by Trendi Tech, Henry's Tempeh, Nutrimeals, and Index Biosystems to help address food innovation challenges or technical hurdles that have prevented these projects from achieving their commercialization goals.
» Read full article
Chinova Bioworks receives a No Questions Letter from the U.S. Food and Drug Administration regarding their Generally Recognized As Safe (GRAS) application for Chiber mushroom fibre, a natural food and beverage preservative.
» Read full article
General Mills and Alus announce a multi-year partnership to support farmers and accelerate regenerative agriculture in Manitoba and Saskatchewan, key regions where General Mills sources oats for brands like Cascadian Farm, Cheerios, and Nature Valley.
» Read full article
FreshFry, the makers of plant-powered pods that extend the life of cooking oil, expand its signature FreshFry Pods into Canada.
» Read full article
Flow Beverage Corp. appoints Trent MacDonald as chief financial officer. Devan Pennell, the company’s previous chief financial officer, will be assuming the role of chief strategy officer.
» Read full article
|
| |
 |
 |
| |
|
| |
Ideas for the future embodies a core Handtmann belief that listening is important and that collaboration is required to turn a customer’s idea into a bakery success. The traditional bakery landscape remains even as new items are developing rapidly to align with the ever-changing demand for new, healthier, and more convenient choices.
Listening, responding and listening some more results in better products and more tailored solutions with future proof technologies that can grow with you. Our skilled bakery specialists in Waterloo and Germany look forward to exploring the potential value of Handtmann Ideas for the future with you.
» Listen now |
| |
|
| |
Merit Functional Foods has a new pea protein solution to replace methylcellulose in plant-based sausages, hot dogs, and burgers. The Peazazz pea protein offers gelling, emulsification, and cold and hot binding to uphold an animal meat-like texture in meat alts.
» Read full article |
| |
Consumer demand for taste, value, and clean labels is driving an innovation race in alternative protein formulation. Mycelium, the living infrastructure of fungi underneath fruiting mushrooms, can significantly contribute to the development of alternative proteins with taste neutrality; a texture that can be ‘meat-like’ and satiating; and the capacity to be moulded into different shapes for meat analogs.
» Read full article |
| |
Gay Lea Foods teams up with Agriculture and Agri-Food Canada to develop a chemical-free biosanitation agent that can be used to sanitize equipment, food contact surfaces and drains in food processing plants and prevent the risk of Listeria in food processing environments. This project is part of the Canadian Food Innovation Network Emerging Science Research Cluster.
» Read full article |
| |
|
| |
Location: Toronto
Dates: September 15 – 18, 2022
» Learn more
Location: Las Vegas, Nev.
Dates: September 17 – 21, 2022
» Learn more
Location: Toronto
Date: September 28 – 30, 2022
» Learn more
|
| |
| |
