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Quebec-based Bridor expanding N.J. baking facility
ACOA dough helps McFadgen’s Bakery in Glace Bay expand
July 25, 2014, Glace Bay, N.S. – A Cape Breton bakery is growing with the help of a $129,000 repayable loan from the federal Atlantic Canada Opportunities Agency, reports The Chronicle Herald. | READ MORE
Farmers, foodies revive heritage grains
July 24, 2014, Washington, DC – The "next quinoa" might just be fonio, a hardy cereal that's been grown for thousands of years in West Africa, reports National Geographic. | READ MORE
Businesses ignore customer service at their peril
July 24, 2014, Toronto – Recent research suggests many businesses are struggling to satisfy an increasingly demanding clientele and have not adapted to the tendency of people to share their service experiences online, reports The Globe and Mail. | READ MORE
Ontario researchers studying bacteria effects on PTSD
July 24, 2014, Hamilton, Ont. – Researchers at St. Joseph’s Healthcare will study of the effects of probiotic bacteria on post-traumatic stress disorder, with financial backing from the U.S. navy. | READ MORE
Bakery makes cake for child with 29 food allergies
July 23, 2014, Newmarket, Ont. – An Ontario bakery has created a decadent cake for a five-year-old boy who has 29 food allergies.
Food testing laboratory approved by General Mills
July 23, 2014, Gainesville, FL – ABC Research Laboratories has been accepted as a General Mills Approved Laboratory, a designation given to facilities that follow the strictest standards and best practices for food safety and quality testing.
System aims to help Quebec small biz workplace employee savings plans
July 22, 2014, Richmond, B.C. – Sage North America has announced a partnership with Manulife that aims to help Quebec small businesses comply with the new Voluntary Retirement Savings Plan Act that came into effect on July 1.
Top U.K. baking trends
July 22, 2014, London, U.K. – British baking experts gaze into their crystal balls and predict the trends hitting the scene this year, reports Good Food. | READ MORE
Proteins may replace fat, maintain taste and texture: study
July 21, 2014, Edinburgh, Scotland – Research from Scottish scientists into how proteins can replace fats without affecting taste and texture may help in the production of low-fat cheeses and cakes. | READ MORE