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Quality threats in artisan breads |
 Feb. 23, 2009 – Quality threat is a term used in the SQF level 3 program, in which
threats at each step of production are reviewed, and those that are
critical are identified.
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Purple Wheat Cranberry/Walnut Bread |
 Between January and November 2008, 25 per cent of all new food products
launched worldwide were either positioned as trans-fat-free or produced
with no additives or preservatives. Moreover, one in every four
products launched last year was positioned with some sort of health
benefit.
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Protecting the roots of food |
 Feb. 16, 2009 – Imagine if another country started playing a sport and called it hockey, but it was played with different rules and equipment. As Canadians, we would be angry that something dear to our nationality and patriotic hearts has been expropriated and misrepresented as something else.
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Cupcake lovers finding new ways to share hobby |
 Jan. 27, 2009 – Standing elbow-to-elbow, attendees jostled for position at the presentation table in the hopes of nabbing one of 1,000 cupcakes made by 40 amateur bakers.
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Quebec pastry students travel to France |
 From Nov. 7 to 23, 2008, Roch Desjardins, a pastry instructor at Centre
de Formation Professionnelle Jacques-Rousseau in Longueuil, Quebec, and
four of his students participated in an exchange program with Marc
Godrie High School in Loudun, France.
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