Industry News
Canada - Loblaw Companies earned a Guinness World Record for baking up the biggest naan bread, a feat that weighed in at 32 kg and measured 4.96 metres long by 1.26 metres wide. Sofia Rocher of Guinness World Records reports. |READ MORE
Washington — If a competitor has turned out a copy of your signature product, do you have a right to protect it? Here's one journalist's investigation into why you can't stop food plagarism. |READ MORE
Toronto – Doors open this Sunday, May 1, for Canada’s largest baking industry trade show and conference, Bakery Showcase 2016, which runs Sunday through Tuesday, May 3, at the International Centre in Toronto.
Restaurants Canada hosted its annual Toronto trade show from Feb. 28 to March 1. The event, which was held at the Enercare Centre, brought together a mix of hospitality professionals for three days of booth visiting, seminars and stage demonstrations. The 71st edition of the show brought in 14,462 attendees. The trade show floor comprised 1,000 exhibits in nine different pavilions and 150 presentations, demos and workshops.
Every two years, an international swarm of industry converges on Paris, France, for a true celebration of the art, heart and of course business of baking. This grand old party is the Europain & Intersuc trade show, held this year from Feb. 5 to 9 at the Paris-Nord Villepinte exhibition place.
Canada - Canada Bread is struggling with inconsistent quality when it comes to Canadian milled wheat, reports Manitoba Co-Operator. |READ MORE
London — The global baking ingredients market is expected to grow at a CAGR of 5.36 per cent through 2020, suggests the latest market study by Technavio. Digital Journal reports. |READ MORE
Denver, Col. — The Colorado Supreme Court decided not to take the case of a Denver baker who refused to make a cake for a same-sex wedding, letting stand a previous ruling that he must provide the service despite his Christian beliefs. The National Post reports. |READ MORE
Canada — Sodium levels remain unchanged or even slightly higher in most of the packaged food groups sold in Canada, say researchers, who are questioning the effectiveness of the current voluntary approach to reducing salt in our food supply, writes CBC News. |READ MORE
Denver, Colo. – Ardent Mills, a flour-milling and ingredient company, named Kent Juliot vice president of the research, quality and technical solutions team.
Toronto — George Brown College has received a significant boost as Redpath Sugar will be donating $360,000 over three years to support the construction of a large-quantity baking lab with facilities for scaled-up research and testing.
Vancouver — Thomas Haas Patisserie's recent chocolate creation was melted just right so it would break off into 60 individual bars, reports the Vancouver Sun. |READ MORE
Toronto — Runner-up no more, this year’s winner of the Jake the Baker Award is Joanna Schultz, owner of Pikanik in White Rock, BC. Schultz was thrilled to receive the news.
East Lansing, Mich. – A change of placement and simplified icons can improve the effectiveness of nutritional facts panels, suggests a study led by Michigan State University (MSU), and featured in a recent issue of the journal Food Policy.
According to a recent poll by Angus Reid Institute, Canadian consumers are cutting back on meat and switching to cheaper brands at the grocery store to deal with rising costs, while the majority (two-in-three) say the country’s leaders aren’t paying enough attention to the issue. | READ MORE
Ottawa — As Canadians deal with weaker growth in disposable income and high levels of household debt, the national food service industry is expected to face challenging times in the near term, indicates the latest report from the Conference Board of Canada, Industrial Outlook: Canada’s Food Services Industry–Winter 2016. The effects will vary across the country and the low dollar could lead to a boost in foreign and domestic tourism spending.
Washington, D.C.— The opportunity comes only once every three years, and this fall’s International Baking Industry Exposition (IBIE), will be hosting an expanded educational program for bakery professionals at all levels. The new program begins the day before expo, which runs Oct. 8–11 at the Las Vegas Convention Center.
Montreal — As part of a series called MTL After Dark, a collaboration between the department of journalism at Concordia University and CBC Montreal, students profile San Pietro bakery following the nightly ritual of a family business that has been around since 1979. | READ MORE
Toronto — The George Brown College Centre for Hospitality and Culinary Arts in Toronto is calling on industry professionals interested in all aspects of nutrition and examining the gaps and opportunities that exist between research, education, nutrition, diet, and the culinary arts, to attend its Ambition Nutrition Symposium taking place Thursday, May 26 at its downtown campus.
Canada — One of The Toronto Star's business columnists, Jennifer Wells, rounds up a who's who of sugar tax and improved labeling legislation in Canada. |READ MORE 
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