Food Manufacturing Research and Development
Digital Edition
Different flour makes a healthier muffin
Researchers in Australia find that lupin flour can give muffins higher nutritional values
A New Nutritional Era
Demand for healthier and safer food products continues to drive the additives and ingredients market
Breakfast cereal company funds cereal research
Kellogg Company endows Chair in Cereal Science at university in Belgium to investigate cereal-derived prebiotics
Research and Development
Nova Scotia to develop aquaculture regulations
The province, stakeholders and the aquaculture industry will work together to ensure the industry is sustainable and protects the environment
Organic agriculture in Quebec receives funding boost
Feds, Quebec launch Platform for Innovation in Organic Agriculture
The fabulous future of food fortification
Expected amendments to the Food and Drug Regulations will change how vitamins and minerals are used in Canadian food and beverage products
2013 Canadian Food Industry Report now available
Find out which sectors of the industry gained and which lost out in 2012, plus forecasts for 2013
Canadian wheat farmers now have more options
Alberta researchers have developed two new varieties of wheat that fit with shorter growing seasons, offer higher yield and better disease resistance
Millet grains packed with health benefits
Researchers find that millet grains offer many health benefits but industry is missing a way to process the grain effectively
Untapped ingredient could mean a sea change in snacks
A Canadian researcher who specializes in seaweed says the ingredient holds myriad of health benefits and great potential for snack makers
Salt, sugar, fat: Food for thought
Ron Doering looks at Michael Moss’s new book Sugar Fat: How the Food Giants Hooked Us
Researchers create food from non-food plants
Scientists in the U.S. may have found a way to help feed the world’s growing population by transforming cellulose into starch
Meating the challenge
After several difficult years, Canada’s meat and poultry sector is holding its own by educating the public on product healthiness and more
Survey pinpoints barriers to food safety training
Food and beverage processors identify the barriers to food safety training in a global survey out of the U.K.
Scientists work on eradicating salmonella from poultry
A team of scientists at North Carolina State University are researching a way to eliminate salmonella from poultry and using the animals’ own bacteria to do it
Blue Diamond opens almond research centre
The almond growers cooperative says the new centre will focus on designing cutting-edge almond products
Most Canadians want sodium reduction: survey
Researchers surveyed more than 2,000 Canadian consumers and found the majority are concerned about sodium and want the food industry to do something about it
New ranking an “urgent call” to food and beverage manufacturers
The global Access to Nutrition Index has ranked 25 of the world's largest food and beverage manufacturers on their nutrition commitments, performance and disclosure
Canada’s wine industry contributes billions to economy
The wine and grape industry contributes almost $7 billion to Canada’s economy, from job creation and tourism to tax generation and agricultural growth
Safe Food Canada 2013 on Feb. 26
The one-day conference includes key food safety topics and the inaugural Food Safety Recognition Awards
Canadian market opens for stevia
Health Canada approved stevia for use as an ingredient, creating opportunities for stevia suppliers and food product manufacturers
New food safety prototype designed for packaged foods
Scientists develop new method to make packaged foods safer