Austin, Texas - As the year draws to a close more retailers, suppliers and research firms are voicing their opinions on where the food industry is heading in 2017. Successful natural and organic grocer Whole Foods Market has released its trends to watch as compiled by its team of global buyers and experts. Top picks this year see turmeric appearing in wellness drinks and purple foods showing up in all sorts of places. Following are their top 10 trends for 2017:
Chicago – Foodservice industry market research firm Technomic has revealed its top five 2017 food and restaurant trends for Canada.
Toronto - Turmeric, plant proteins and meal kits will be in demand next year suggests a new 2017 Canadian Food Trends report released by Loblaw.
Europe - Analyzing numerous studies, researchers from Imperial College London and the Norwegian University of Science and Technology have found that people who eat at least 20g of nuts a day have a lower risk of heart disease, cancer and other diseases, reports nutritioninsight.com. |READ MORE
Indiana – The nutrition insight website reports that Purdue University researchers have developed a new hydrogenation process that could solidify soybean oil for food processing without creating trans fats. The experimental process, called high-voltage atmospheric cold plasma (HVACP) hydrogenation, uses an electric charge instead of high heat, eliminating the creation of trans fats. | READ MORE
Mondelez International is shutting down a cookie factory that has been in Montreal for some 60 years. The factory's 454 employees were informed November 30 that the plant would be closing in one year. Mondelez operates five other factories in Ontario, but according to a report by CTV News the Montreal plant had the most expensive operating costs in North America. | READ MORE
Vancouver - Premium Brands Holdings Corp. of Vancouver has acquired Island City Baking and its affiliate Conte Foods for $20.3 million.
Food allergy labelling that warns consumers about accidental allergy contamination are voluntary and phrases like "may contain traces" can be confusing. A new report from the National Academies of Sciences, Engineering and Medicine says it's time for regulators and the food industry to clear-up consumer confusion with labels that better reflect the level of risk, reports the CBC. | READ MORE
NASA food scientists are developing new meal replacement bars for astronauts on long missions. The breakfast bars are being designed to provide astronauts with nutritional balance, while also increasing caloric density. Each one will weigh in at 700 to 900 calories, reports Global News. | READ MORE
The Canadian Food Inspection Agency (CFIA) launched its Food Labelling Modernization initiative in June 2013, and now the multi-part consultation approach is heading into its third phase, asking Canadians to comment on proposals like best before date format revisions, improving legibility of information and requiring more modern forms of contact information.
For many, baking is used as a cure for stress, and now there may be some science to back that up. According to a new study in the Journal of Positive Psychology, a little creativity each day can lead to more happiness and personal satisfaction, reports Smithsonian.com | READ MORE
Beginning in the fall of 2017, Georgian College in Barrie, Ont. will be launching its new one-year full-time Baking and Pastry Arts Certificate Program. “Students are interested in this type of programming and the demand is coming from them,” notes Anthony Borgo, faculty champion for the program. “Baking has long been on the list of ‘desired’ college certificate and diploma programming.”
Held every three years, the International Baking Industry Exposition (IBIE) is the most anticipated industry event in North America, and the 2016 edition was massive in every way. Held October 8-11 at the Las Vegas Convention Center, IBIE 2016 exceeded past shows drawing a larger number of exhibitors and attracting attendees from over 100 countries.
Vancouver - Artisan bread specialist, Felix Yau, is the 22-year-old owner and baker at Fife, a new bakery opening up in Vancouver's Olympic Village area. The Georgia Straight reports that the new shop, with a 550-sq. ft. front-of-house, is scheduled to open in two weeks. | READ MORE
Victoria - As part of a provincial government funding initiative designed to improve the training outcomes and employability for apprentices, Vancouver Island University (VIU) is receiving more than $50,500 to fund an innovative online Level 1 Baker pilot program. The first students go online in January and will complete the course next June. The online model includes videography demonstrations to deliver the curriculum material, as reported by the Province of B.C. | READ MORE
Surrey, BC - A Guinness world-record-breaking carrot cake was baked in B.C. to mark the 50th anniversary of a shopping mall and the 30th anniversary of a bakery. The Saint Germain Bakery spent a week prepping to create the world's largest cake for a celebration at The Guildford Town Centre, producing a 2,200 kg carrot cake measuring six meters by six meters by 10 centimeters high. The cake was baked individually in pans, 600 times, and transported to the mall and assembled, reports the CBC. | READ MORE
North Carolina - Researchers from North Carolina State University have added antioxidants to milk chocolate to give it the health benefits of dark chocolate without the bitter taste. The team derived the antioxidants from peanut skins, the purplish-red skin on top of a shelled peanut, and processed it with an artificial sweetener until it blended with milk chocolate, reports the CBC. | READ MORE
Stellar Gingerbread HousesGeorge Brown College's chef school held its annual gingerbread house…
Loblaw: 2017 Canadian food trendsToronto - Turmeric, plant proteins and meal kits will be…
10 trends predicted by Whole FoodsAustin, Texas - As the year draws to a close…
Technomic: 2017 Canadian foodservice trendsChicago – Foodservice industry market research firm Technomic has revealed…
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