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April 20, 2015, Brussels, Belgium -- The European Commission will consider action on industrially produced trans fats in foods following a high-level debate, said a spokesperson at the European Society of Cardiology (ESC). | READ MORE
April 17, 2015 -- U.S. sales of specialty foods blasted through the $100 billion barrier in 2014, with retail ($85.5 billion) and foodservice sales ($24 billion) combined hitting $109.5 billion, up 10.3 per cent on 2013 sales of $99.3 billion, according to a new report from the Specialty Food Association using data from Mintel International and SPINS/IRI. | READ MORE
Canadian restaurateurs, caterers, bar owners, manufacturers, distributors and other foodservice providers congregated at the Direct Energy Centre in Toronto from March 1 to 3 to check out the latest products and hear from food industry experts on a variety of topics.  
April 16, 2014, Toronto -- Canadian consumers continue to spend more and more at chain and branded restaurants, according to GE Capital's annual Canadian Chain Restaurant Industry Review, an extensive research report on the state of chain foodservice in the country.
Got your flights and hotel rooms booked? Got your taste buds primed for action? Good, because once again it’s time for Bakery Congress – Quebec style. This year, Montreal is the setting for the baking industry’s regional trade show. The 2013 edition (the show is held every other year) took place in Vancouver. More than 43,000 square feet of exhibit space at Palais des congrès de Montréal will be devoted to all things baking. Equipment, services, ingredients, software, training and educational resources… you name it, it’ll be there. But more importantly, key players within the industry will be there. The Baking Association of Canada (BAC) reports that more than 75 per cent of past Bakery Congress attendees “had a role in the purchasing decisions for their company.”The 2013 Congress drew some 1,500 attendees, and this year’s event could easily top that given its closer proximity to eastern urban centres such as Toronto and New York. Plus, it’s been four years since Bakery Congress was last held in Montreal, which is widely regarded as one of the continent’s epicurean capitals, so interest will be high and exhibition space will be at a premium. One of the exhibitors, Quebec-based ingredient supplier and distributor Rudolph 2000, has been displaying its wares at Bakery Congress ever since the event returned to Montreal eight years ago. Company president, Ron Létourneau, will be there and says he’s most looking forward to meeting and talking to clients. He says the company’s presence at Congress will focus on chocolate, with flavouring, mixes and general bakery solutions also receiving emphasis. “These are products that aren’t normally associated with us,” he says. “It’s a good way to show people we do more than just flour.”Létourneau says Rudolph is still working on promotional ideas for its booth, but that the company plans to have some sort of contest. “We’ll have lots of technical people on staff to answer questions,” he says. The company’s goals for the show include “product awareness and meeting a wide variety of clients in a very short amount of time.” An Ideal SettingThere should be no shortage of potential clients at Bakery Congress, as the location alone should be a huge draw. Rudolph has a location in the city and Létourneau said it’s an ideal setting for a gathering of the baking industry.“Montreal has always been a culinary centre in Canada,” Létourneau says. “It’s good for people to come and visit and see the different bakery shops in the area.”He urges first-time visitors to the city to soak up everything on offer – at the show, and outside as well. “First of all, look at the conferences offered by the show,” he says. “They’re always very topical. If you get a chance to get out, it’s downtown and there are many high-end restaurants bakeries, etc., to visit.”  In late March, the BAC reported that 95 per cent of the Bakery Congress exhibition space had already been booked, and the organization expected the event to sell out. So, if you’re reading this, it’s probably too late to secure space for a booth, but that doesn’t mean you shouldn’t attend, says BAC president Paul Hetherington. “Montreal is one of the premier cities in North America, if not world,” he says. “It’s a wonderful combination of cultures, with a strong French influence, and the food climate is marvelous. The bakers in the province are part of that culture, a cornerstone of that culture.”Hetherington says the conference program for this year’s Congress has been revamped with additional focus on the distinct Quebecois bakery market. “We’re looking at expanding the impact of the event. It’s our third time in Montreal. We’re looking to work with local artisan bakers that meets their needs,” he says.“However, Quebec isn’t an island. There are influences from around the world and we want to bring those in, but also focus on unique regional aspects that the Quebec market has.”Innovation through traditionThe theme of this year’s Congress is innovation through tradition, Hetherington says, which is appropriate given the emphasis on classic, time-tested ways of doing things often found among the province’s bakers.  “Baking is a mature industry,” Hetherington says. “The industry is responding to consumers who are demanding innovative products in the area of tantalizing taste buds, but also healthy, nutritious products. We are traditional but also need to be innovative. Attendees should be looking for innovative products, services or pieces of equipment that will allow them to meet their goals of keeping on the cusp of what consumers want.”Like Létourneau, Hetherington urges Bakery Congress visitors, especially first-timers, to get out of the exhibition hall if possible and soak up the sights, smells and tastes of Montreal. “It’s a marvelous place,” he says. “The food community is always changing. It is one of the great cities.”For more information about Bakery Congress 2015, visit http://bit.y/1F3DMDM. 
I’m writing this as I frantically prepare for vacation. Emphasis on “frantically.” It never fails: I make a list of what I need to pack and yet spend the entire pre-departure day scrambling to and fro, throwing items into a suitcase until it’s near to bursting. Then I empty out the suitcase and re-pack it – failing to look at my list, of course. Realizing I forgot a critical item (or five), I start the process all over again.  
April 15, 2015, Toronto -- Boulart Inc. has recently acquired Non-GMO Project Verified status for the extensive range of its premium breads, adding to a comprehensive list of impressive qualitative characteristics synonymous with the Canadian industrial bakery.
April 14, 2015, Toronto -- Restaurants Canada welcomes yesterday’s updates to the code of conduct for the credit card and debit card industry in Canada, but merchant fees remain an issue.
April 10, 2015, Montreal -- The World Chocolate Masters, the 6th edition of the premium international competition solely dedicated to the Art of chocolate, started in September 2014 with a series of national selections, that have been held around the world.
April 7, 2015, West Kelowna, B.C. -- Dolicious Donuts has found a new way to celebrate the opening of a new store: a $100 doughnut made of edible 24-carat gold, diamonds and, of course chocolate, according to Global News. | READ MORE
April 7, 2015, Canton, Mass. -- Dunkin’ Donuts plans to further the work it has started toward eliminating the use of cages for its egg and pork supplies, the company said Monday. | READ MORE
April 2, 2015, St. Louis, Mo. -- AB Mauri, a global company that supplies the food and baking industries with high-quality yeast and bakery ingredients, has hired Ron Tremayne as senior vice-president of sales and Marie Thomas as the company’s vice president of bakery ingredients innovation for AB Mauri North America.
March 31, 2015, Reston, Va. — PMMI, the Association for Packaging and Processing Technologies, anticipates this year’s event will be the largest-ever PACK EXPO Las Vegas (Las Vegas Convention Center; Sept. 28-30, 2015).
March 30, 2015, Niagara Falls, Ont. -- The return of the Niagara Food & Wine Expo means Niagara Falls will once again be bursting with flavour this May.
March 25, 2015, Chicago, Ill. -- Kraft Foods Group Inc. and H.J. Heinz Co. announced plans today to merge in a deal that would create the third-largest packaged food business in the United States, as well as a major supplier of products to restaurants and foodservice companies. | READ MORE
March 24, 2015, Toronto -- Canada Bread Co., Ltd. has announced plans to close its Halifax, N.S., bakery. The 4,645-square-metre facility employs about 105 workers and produces sliced breads and English muffins primarily under the Ben’s, Dempster’s, Villaggio and private label brands. | READ MORE
March 23, 2015, Fargo, N.D. -- Healthy Food Ingredients LLC, the parent company of SK Food International, announced it has merged SK Food with Hesco/Dakota Organic Products. The merger was effective on Dec. 24, 2014.
March 19, 2015, Sonoma, Calif. -- Bread Bakers Guild Team USA 2016 has been selected after a series of rigorous auditions.
March 18, 2015, Toronto – The Canadian restaurant industry expanded for the fifth straight year in 2014, growing to $72 billion in annual sales and 1.2 million employees across the country.
March 18, 2015, Calgary -- Alberta Wheat Commission (AWC) is pleased to announce an investment of $150,000 in 11 winter wheat-related research and development (R&D) projects that will build on agronomic practices to improve returns for farmers. The combined investment from all funding partners is $2.2 million over four years.
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