Jane Dummer

Jane Dummer

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Thursday, 23 September 2010
When it comes to sugar and consumers, it’s a confusing marketplace these days. Where did the communication go wrong?
Tuesday, 15 June 2010
My quest for Nesselrode pie inspired this month’s column. I grew up in Cambridge (west Galt, to be exact), Ont. About once a month, my parents would take my brother and me to the Charcoal Steakhouse, a Kitchener landmark, for supper. That is where I first tasted the famous Nesselrode pie, which is really a classic Bavarian cream in a pie shell, with chestnut and rum as the main flavours.
Friday, 30 April 2010
Better products, prices and diagnoses are driving growth, but as more players enter the market, quality assurance is critical
Sunday, 28 February 2010
Par-baked goods revolutionized the baking industry, but their ascendancy is creating new opportunities as consumers are drawn to the methods of the past.
Wednesday, 16 December 2009
Foodborne illness outbreaks and other incidents involving tainted food have received much media attention in the past few years. Can you take the chance that one of your food handlers who hasn’t been properly trained in food safety causes someone to become ill or die?
Thursday, 17 September 2009
It was 2004 and the no-carb craze still had momentum when I attended a conference on Glycemic Index (GI) discussing topics such as the method of determining the GI of foods and how the Canadian Diabetes Association (CDA) educates its patients about GI.
Tuesday, 16 June 2009
 Food producers are turning to innovative new ideas as they increasingly responding to the trend of consumer demand for functional ingredients.
Wednesday, 29 April 2009
Two per cent of the adult population and five per cent of the child population in Canada have food allergies. People need to access a qualified allergist to determine if they have a food allergy, which requires a referral from a family physician. This leads individuals with food allergies, sensitivities or intolerances to avoid specific foods and ingredients.
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