April 28, 2021 There is good news for consumers with a sesame allergy, as food packaging in the United States will be legally obligated to list sesame as an ingredient from the start of 2023. The newly passed Food Allergy Safety, Treatment, Education, and Research (FASTER) Act of 2021 denotes sesame as America’s ninth “major allergen.” The law will ... Read more about this post
April 7, 2021 Washroom pests should be the last thing on your guests’ minds. That’s only possible if pest management remains a focus. By Alice Sinia Washroom care is critical to creating a favourable impression. Patrons expect facilities to be in sanitary and working order, which means routine vigilance must be taken in these delicate areas. Hopefully, washroom pests are ... Read more about this post
March 26, 2021 The Agri-Food Analytics Lab at Dalhousie University, with the financial support of the Canadian Food Inspection Agency (CFIA), says it is “proudly” releasing a study of Canada’s food safety regulations in comparison with those from around the industrialized world. The report is intended to identify emerging trends that should be taken into account when the Safe Food ... Read more about this post
March 19, 2021 Quick Service Restaurants face an uncertain future. Here’s how they can win in a digital marketplace with customers staying at home. By Peter Klayman With the pandemic altering the definition of “normal” across industries, Quick Service Restaurants (QSR) have been amongst the fortunate few able to stay afloat. While foot traffic to fast food and casual dining ... Read more about this post
March 15, 2021 A new report from Dalhousie University suggests that consumer confidence in Canadian food safety is rebounding, one year after the onset of the COVID-19 pandemic. Dalhousie’s Agri-Food Analytics Lab, in partnership with Caddle, surveyed over 10,000 Canadians at the end of February 2021. The participants were surveyed on consumer confidence and satisfaction. Overall, there were positive ... Read more about this post
February 16, 2021 How tamper-evident packaging improves food safety and customer satisfaction. By Paul Rutherford It’s no surprise that the COVID-19 pandemic has led to an enormous increase in restaurant delivery and takeout sales. In fact, a recent Dalhousie University study found that the number of Canadians ordering food once a week increased from 29.6% to 45.4% between the beginning ... Read more about this post
November 27, 2020 COVID-19 has seen the requirements for foodservice cleaning shift. Naturally, restaurants and other facilities in this sector have always had to be particularly sanitary. But, in the time of increased focus on infection prevention and control, both operators and suppliers have had to up their game. The scope of foodservice cleaning and disinfecting measures is broad. ... Read more about this post
November 18, 2020 A sustainable approach to integrated pest control and management protects restaurants and other facilities most effectively. Read more about this post
November 13, 2020 Technomic lifts the lid on what’s to come by assessing 5 Canadian foodservice trends we should expect in 2021. Read more about this post
October 20, 2020 Nutrition For Non-Nutritionists assesses five growing food industry trends and innovations that could impact the next five to 10 years to come. Read more about this post
October 14, 2020 Communicating cleanliness to patrons has never been more important than in this global pandemic. By Tom Nightingale It sounds strange to say it during an ongoing pandemic, but we’re arguably already living in a cleaner world. COVID-19 has brought a renewed focus on cleaning, disinfecting, and infection control and one quantifiable way to show that is through ... Read more about this post
October 2, 2020 Ontario is setting an indoor capacity limit at restaurants, bars and other food and drink establishments to the number of patrons who can maintain a physical distance of at least two metres from every other patron, to a maximum of 100 patrons. Read more about this post
September 25, 2020 Canadian food service operations have faced numerous challenges during the COVID-19 pandemic. Consulting firm fsSTRATEGY outlines some takeaways. Read more about this post
September 23, 2020 In the 2020 climate of COVID-19, some sustainable food service practices, while in some cases long-established, are not practical. Read more about this post
June 26, 2020 How COVID-19 has been especially hard on vulnerable communities, according to Chef Divakar Raju of Delmanor retirement living. Read more about this post
