Are Camembert, Brie and Roquefort in danger of extinction?

Add Your Heading Text Here Are the world’s favourite oozy cheeses in danger of extinction? Experts warn brie and camembert may fall victim to their own success. Richard Cornish Originally published by theage.com.au    French scientists have alarmed cheese lovers worldwide with an announcement that camembert cheese is on the verge of extinction. A team at…

U.S. Prisoners part of Hidden Workforce in Popular Food Brands

Prisoners in the U.S. are part of a hidden workforce linked to hundreds of popular food brands By Robin Mcdowell And Margie Mason  February 1, 2024  Originally published in Food in Canada In this Aug. 18, 2011 photo, a prison guard rides a horse alongside prisoners as they return from farm work detail at the…

The Harmonious Dance of Water Activity, pH, and Food Shelf Stability

Amidst the vibrant world of food choices in grocery stores and kitchens, two unsung heroes work tirelessly to ensure our favorite foods remain safe and fresh: water activity (Aw) and pH. These seemingly unassuming factors wield significant influence over the shelf stability of foods. In this comprehensive exploration, we’ll delve into the science of how…

Grant Writing Fuels Innovation and Growth

Savoring Success: How Grant Writing Fuels Innovation in the Canadian Food Industry    The Canadian food industry is a thriving and diverse landscape, with a constant demand for innovation. Whether you’re a food entrepreneur, farmer, or researcher, securing financial resources is often the key to turning innovative ideas into reality. In this blog post, we’ll…

Shoppers discover boxes of Cheerios, bags of Loblaws chips that weigh far less than advertised

(Article) Chances are you’ve scanned your grocery bill for mistakes, but have you ever checked the weight of products you’ve bought? Some Ontario shoppers have uncovered packages of Cheerios and a Loblaws brand of potato chips that weighed far less than what was printed on the package.  CBC News investigated both cases. Here are the details. Mislabelled Cheerios…

The role of Fermentation in Human Brain Development

Unraveling the Brain Evolution Enigma: The Role of External Fermentation in Hominid Development Investigators postulate that the use of external fermenation of foods permitted better access to nutrients with reduced energy expenditure, leading to human brain development. The human brain has tripled in volume over two million years of evolution, a phenomenon that remains shrouded…

Preventive Control Plans: A dynamic approach to Food Safety

Every Food manufacturer, Importer, Exporter conducting business across Provincial boundaries must have a Preventive Control Plan (PCP). In the world of food production, safety is paramount. Consumers trust that the products they purchase are not only delicious but also free from harmful contaminants that could pose health risks. To meet these expectations and fulfill regulatory…

Examining Supplemented Food Regulations in Canada

New Opportunities in the Supplementation of Foods Supplemented Foods are prepackaged foods with one or more supplemental ingredients. Such ingredients include: vitamins, minerals, amino acids and caffeine The Supplemented Foods regulations were published to prevent the health and safety of consumers and to provide clear and predictable regulatory environment for supplemented foods.  Categories of Foods…

Safeguarding Canada’s Pork industry: CFIA Launches National Standards to Combat African Swine Fever

With the looming threat of African Swine Fever (ASF), the CFIA has launched comprehensive national standards aimed at protecting Canada’s pig farming sector. The Canadian Food Inspection Agency (CFIA) has taken a proactive and significant step in safeguarding the country’s vital pork industry. In this blog post, we will explore the importance of these standards,…

New Study Claims Cultivated Meat’s Current Path Is Significantly Worse for Environment Than Beef

Article posted in The Spoon, May 16, 2023, author: Michael Wolf A new life-cycle analysis by researchers at UC Davis has concluded that the current path of the cultivated meat industry’s commercialization process is potentially orders of magnitude worse for the environment than beef produced through animal agriculture, producing anywhere from 4 to 25 times more…

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