Nouvelles
L’auteur, Sylvain Charlebois, est professeur en distribution et politiques agroalimentaires à l’Université Dalhousie et directeur du Laboratoire de recherche en Sciences analytiques agroalimentaires. Lire la suite >>
Target is going deeper into the grocery space, with a new in-house brand that focuses more on differentiation, and less on cheap goods. Lire la suite >>
While it’s commonly understood that good nutrition promotes general health, consumers are becoming increasingly aware of how their food and beverage choices can help them manage and, in some cases,… Lire la suite >>
A decade ago (even more recently in some places), coffee shops had, at most, one non-dairy milk alternative, and it was usually soy. Other alternatives existed, but if you wanted… Lire la suite >>
When determining which sponsorships are right for your brand, it’s important to choose wisely. Making the wrong selections can put your brand image at risk, damaging its reputation and resulting… Lire la suite >>
The two holiday flavors will stick around until the end of the year — or while supplies last. Lire la suite >>
La protéine extraite de cette légumineuse entre dans la fabrication des fausses viandes, du lait végétal ou des compléments pour sportifs. La pénurie guette. Lire la suite >>
Le Meilleur de l’industrie agroalimentaire de la Mauricie (MIAM) invite la population de la région à s’inscrire afin de relever le Défi 100 % local, une démarche provinciale portée par… Lire la suite >>
Could carbon labelling hold the key in helping consumers make the right environmentally-friendly food choices in today’s polarising plant-based vs. animal-based climate? Lire la suite >>
Savoury picnic foods, including vegetarian and vegan products, conceal ‘dangerous levels of salt’, according to Action on Salt. Lire la suite >>
The German Sugar Industry Association has dismissed front-of-pack rating systems based on algorithms, arguing that NutriScore and traffic light labels mislead consumers. Lire la suite >>
La diète KETO, aussi appelée régime cétogène, est devenue tellement populaire que certains restaurants commencent à répondre à la demande en concoctant des mets sans glucides. Lire la suite >>
