IFT 2017 Report: Ingredients for cutting edge menus

Top trends straight from the world’s largest food science expo By Rob Bianchin From innovative fermented foods to algae and ancient grains, this year’s Institute of Food Technologists (IFT) Food Expo showcased the latest and greatest from around the globe. Here are the top emerging trends for the foodservice and restaurant industry: Algae as a […]

New gluten-free standards for the foodservice, hospitality sector available

Press release The Canadian Celiac Association, Fondation québécoise de la maladie coeliaque, and Gluten-Free Food Program Inc. have joined forces to create and promote the new industry standard for the celiac community. The Gluten-Free Food Program Inc. (GFFPI) is pleased to announce the launch of its GF-Smart, GF-Verified and GF-Dedicated programs for the food service and hospitality industry. […]

Limited gluten-free options in foodservice

By Becka Crowe Gluten. What do you know about it? How many of your customers enquire daily about gluten-free options? Is your kitchen set up to accommodate it?  ‘Gluten-free’ has become a trendy term in the food industry associated with healthy eating. However, for many individuals it’s not followed to be up on the latest […]

Sweet lupin: The future of the food industry

By Sophia Walter and Alex Powell Beans and legumes have grown in popularity over the past couple of years as an increasing number of consumers turn to vegetable-based protein and fiber sources. After 2016 was named the International Year of the Pulse, recognizing pulses as one of the most sustainable and nutrient-dense foods available, it […]

Canadian food trend report shows sustained love for craft brews

By Jeni Marinucci Each New Year brings changes and trends, in everything from the slang we use in everyday conversation, to our social media platforms of choice, to movements in food and drink. While some trends cannot be understood (Crocs, anyone?), what we do know is that when it comes to the food and beverage […]

Five reasons to prioritize food allergy risk reduction

By Andrea Lobel Shainblum When Katrina Guy took the first bite of her meal at a popular Toronto restaurant, she immediately knew that something was very wrong. She’d told her server about her fish and shellfish allergies, and was reassured that her meal hadn’t been fried with her allergens, but despite that, her lips and […]

Branding & Buzzing launches first ever gluten-free division

Press release After working in the Canadian food space for over five years, Toronto’s Branding & Buzzing is launching a new division dedicated to gluten-free customers and companies. Leading the latest addition is agency newcomer Rachael Hunt. With 1 in 133 Canadians suffering from celiac disease, and almost half of these avoiding gluten completely for […]

Deconstructing food fads

Dr. Joe Schwarcz busts myths and misconceptions about food and nutrition By Erin Ruddy Dr. Joe Schwarcz is both a scientist and a food lover. As the Director of McGill University’s “Office of Science and Society” he is well-known throughout Canada, and specifically in Montreal, for his entertaining and informative public lectures on topics ranging […]