We all know someone who has, at one point or another, changed their diet based on fear. And it doesn't help that our relationship with food is complicated. According to Crystal Mackay, Canadian Centre for Food Integrity, our decisions around food are complicated. It's emotional, and often defining. "It's difficult to quantify where the line... Read More
Category: Food
Following the recent release of Canada's Food Guide, Dalhousie University launched a survey to judge awareness, understanding, and affordability of the new guide. Led by Dr. Sylvain Charlebois, senior director at the Dalhousie University Agrifood Analytics Lab, the study suggests that although more than one-quarter of those surveyed say the new Food Guide recommendations are... Read More
Researchers in Ontario are working on establishing safe use guidelines for meloxicam, a pain relief and anti-inflammatory medication, in grain-fed veal production. The product is currently approved for use in dairy and beef cattle, but not for veal as there is no established withdrawal interval. Two University of Guelph professors, Dr. Ron Johnston and Dr.... Read More
It seems there is a growing trend to either remove corn syrup from a list of ingredients, or make sure consumers know it has never been there. But, why? What exactly is corn syrup and high fructose corn syrup? "Kernels of corn have a hull around the outside that's quite fibrous, and on the inside... Read More
It was quite the week at Commodity Classic in Orlando but the week all began with the Bayer AgVocacy Forum. The day and a half conference featured all aspects of agriculture production from beef and grain producers, to urban farmers, to technology companies pushing the envelope of food technology. The event was attended by agricultural... Read More
Traditionally, farming has been done in rural areas carried out by families that have been in the industry for generations. But what about agriculture in the city? Does urban farming have a place in feeding the world and contributing to providing consumers with locally produced food within the city limits? According to Yari Nagi of... Read More
For generations, if you wanted protein in your diet, consumers would dive into a steak, pork tenderloin, or chicken breast. With the benefit of venture capital and technology several food innovators are pushing the envelope in the development of synthetic or cell-cultured proteins. It looks like a chicken breast, it tastes like a chicken breast... Read More
Whether its Brussels sprouts or black coffee, odds are you simply haven't given it enough of a chance. "Most adults who drink their coffee still find it bitter," says science writer Bob Holmes, in this episode of Food Bubble with Andrew Campbell, adding it's a "horrible, horrible drink" but over time, we learn to enjoy... Read More
In August of last year Art Shaap's life and livelihood changed in a heart beat. It was then that the owner of Highland Dairy in Clovis, New Mexico, started dumping 15,000 gallons of milk each day because his animals and seven of his 13 wells had been contaminated with runoff from the nearby Cannon Air... Read More
They're the generation we love to hate: Millennials. Often called entitled and lazy (largely by Baby Boomers who can't open a PDF), Millennials are the next huge generation both in numbers and influence. And because of that sway and market power, David Coletto, of Abacus Data, warns that any industry that ignores their preferences, interests,... Read More