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Brought to you by BioMerieux Canada Inc
Augmented Diagnostics is a smarter approach to food safety that allows you to use your data to gain actionable insights that help create a safer, traceable food system. Learn more...
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This food safety-focused e-newsletter is carefully curated by human hands, not AI. Every piece reflects our dedication to quality and relevance to the Canadian F&B manufacturing industry.
- Nithya Caleb, Editor, Food in Canada
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Food in Canada launches Food Safety Week, a week-long exploration of one of the most vital issues in food and beverage processing.
» Read more
BROUGHT TO YOU BY: Small Scale Food Processor Association
Ready to grow? Improve your access to investment with Venture-Capital Ready: Investment Training for Women Entrepreneurs
» Read more
A recent Health Canada safety assessment of brominated vegetable oil didn't identify an immediate health concern with BVO, but the evidence does not support its continued use as a food additive. So, Health Canada is proposing to remove BVO from the List of permitted food additives with other accepted uses.
» Read more
Quebec-based Innodal receives the 2024 Governor General Innovation Award for its anti-Listeria solution, Inneo. Congratulations!
» Read more
Currently, packaging materials intended for use with foods in Canada may be submitted voluntarily to Health Canada for a pre-market assessment of their chemical safety. However, Health Canada is actively considering regulatory changes that would make these assessments mandatory.
» Read more
The Canadian Food Innovation Network is awarding $464,518 to six foodtech projects through the organization’s Innovation Booster Program. Industry will match these funds to create projects valued at nearly $930,000.
» Read more
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Scientists with the University of Saskatchewan found a new technique for treating eggs with tiny water droplets reduced the amount of E. coli and Salmonella bacteria on the eggs, but did not damage the cuticle and shell while preserving the food’s nutritional quality.
» Read full article |
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The apple sauce and cinnamon incident in the United States raised many concerns about how risk is approached. When assessing risk within typical food safety management system, we were trained to the same classic hazards. The vocabulary is changing, and it is important to reflect on the implications of each category.
» Read full article |
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A new study led by researchers at Ocean Conservancy and the University of Toronto found microplastic particles in 88 per cent of protein food samples tested. The samples were drawn from 16 different protein types such as store-purchased breaded shrimp, minced pollock, fish sticks, chicken nuggets, top sirloin steaks, pork loin chops, chicken breasts, plant-based nuggets, and tofu blocks.
» Read full article |
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