Food Manufacturing Research and Development
Sweet and sinful
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
SIAL Canada 2012 showcases winners
The SIAL trade show and conference took place in Montreal in May and held competitions for producers of innovative food products, coffee and olive oil
Technology turns ag-waste into useful products
The federal government has given a University of Alberta technology an investment boost paving the way for innovative new products
Canadians warming up to food irradiation
A Consumers’ Association of Canada survey has found that more than half of Canadians would welcome the choice of irradiated foods in their grocery store
Garlic can ward off more than just vampires
A study has found that a garlic compound is effective at fighting Campylobacter and has the potential to treat raw and processed meats
Green Tea: The beverage that packs a huge health punch
Proponents of green tea tout it as an important weapon in our arsenal against a large number of diseases, but making that claim on a food or beverage product isn’t so simple
Province opens food-processing centre
Food-processing entrepreneurs in communities across Northern Manitoba now have their own food-processing centre
Feds invest in Manitoba vegetable processing plant
Purée processor receives $2.5 million to boost production
US organization unveils food fraud database
A repository of articles and reports on food additives from the U.S. Pharmacopeial Convention is an important step in keeping consumers safe
New research to improve food recalls
Genome Alberta has found an approach that could mean recalls will be more targetted, less product will be wasted and consumers will be safe
Feds invest in aquaculture
The federal government and Atlantic Canada invest $4 million to create new jobs in the aquaculture industry in Newfoundland and Labrador
Keeping energy consumption under control
Klas Bockasten explains how ISO 50001 can help manage energy costs in food production
The power of sustainable protein in the 21st century
Johann Tergesen discusses the role of non-meat proteins in feeding the growing global population
Social media changing how we eat
Food processors can learn a lot from knowing how consumers use social media to buy food, plan meals and eat: study
NASA seeks people who can cook and eat
NASA and the University of Hawaii need people to participate in a 120-day study that will simulate living and cooking on Mars
New technology could mean less food packaging going to landfill
A team of scientists at Harvard University has developed an innovative food packaging that is edible
Top sodium-rich foods include breads: report
A new report from the CDC in the U.S. lists the tops sources of sodium in consumers’ diet, pointing to breads and rolls as one of the biggest culprits
Research shows how Salmonella flourishes
Researchers in the U.K. are studying Salmonella and how it behaves when it enters a new environment
Cold plasma can kill foodborne pathogens: study
A U.S. study has found that using a zap of cold plasma on raw meats and poultry can help kill harmful bacteria
Quality comes “naturally coloured”
Food processors are using advanced thermal heating technologies to create natural colour and other qualities in ready-to-eat products
