Industry News
Calgary — New research points to an increasingly positive attitude in Canadians when it comes to trusting their food supply. New research was released this week by the Canadian Centre for Food Integrity (CCFI) that studied consumer concerns and expectations surrounding food transparency and the overall food system. Canadians feel the food system is headed in the right direction, suggested by an increase from 30 per cent in 2016 to 43 per cent of Canadians this year.
Pico Rivera, CA — BakeMark acquired Best Brands from CSM Bakery Solutions. The purchase includes the brand and product portfolio.
Richmond, VA —  The United States Patent Office awarded AMF Bakery Systems a new patent for its Guardian Oven Chain Management System.
Guelph, ON — NSF International launched to give Canada's growing and complex food and beverage industry easy access to the global public health organization's expertise and services in Canada. The website combines information on the depth, experience and capabilities of the NSF International Canadian office with access to NSF International's global services dedicated to food safety and quality.
Toronto — Moving closer to the Halloween and the Christmas holiday season, the biennial Canada's Baking and Sweets Show comes back to Toronto from October 28-29. This year's show, presented by Redpath Sugar, returns The International Centre. The show theme is Halloween II.
Brampton, ON — Barry McLean, former president of Canada Bread, is a new member of Embassy Flavours' advisory board.
Eighty years after the launch of white chocolate as the third type after dark and milk, Barry Callebaut introduced a fourth type in chocolate: ruby. Ruby is made from the ruby cocoa bean and has an intense taste and characteristic reddish colour. Ruby chocolate was unveiled at an exclusive launch event in Shanghai, China, on Sept. 5.
Hamilton — One dietitian captures her day-by-day account of eliminating all added sugars from her diet. The Hamilton Spectator reports. |READ MORE
Ottawa — The federal government's proposed tax reforms target small business. Philip Cross of the Financial Post offers his perspective. |READ MORE
Trail, B.C. — After 120 years in business, City Bakery in B.C. closed its doors in August. Trail Times reports. |READ MORE
Barrie, ON — Barrie's Georgian College is now home to a baking and pastry arts program. The new program starts in September with 48 students, a full first intake.
Paris, France — Partaking in all the evolutions in the bakery-pastry industry and revealing the latest innovations in the trade, Europain will be reinvented in February 2018 in order to better serve the entrepreneurs in the sector.
U.S. — Does your brain function actually improve on chocolate? Dr. Robert Shmerling investigates. |READ MORE
Cleveland, OH — Companies fortifying with Ganeden BC30 can now use additional probiotic claims on foods & beverages.
Rockwood, ON — Katan Kitchens has received funding through the federal-provincial-territorial Growing Forward 2 (GF2) of up to $17,195 to work with producers in Northern Ontario in piloting a premium gluten-free oat certification program.
New Brunswick – The Wild Blueberry Association of North America (WBANA) rolled out a new website targeted at blueberry consumers in Canada.
Winnipeg — Recent research out of the University of Manitoba suggests artificial sweeteners might not be a healthy alternative to sugar. The Winnipeg Free Press reports. |READ MORE
Ottawa — Amanda Lunan, formerly known as Auntie Loo, is making lemonade of her closed business via her consulting business This Charming Mandi.
International — "A.I. is here to stay but how does it change the retail landscape?" asks entrepreneur Alex Senn in his article on LinkedIn. |READ MORE
Manitoba — Kernza, a perennial crop with potential for bakers, is garnering attention. The Toronto Star reports. |READ MORE
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