Spotlight on Canadian food processing research and innovation activities 2015-2018

The Canadian Food Innovators is funded by Growing Forward 2, a federal-provincial-territorial initiative.

PDF of the CFI publication "Spotlight on Canadian food processing research and innovation activities 2015-2018"

 

New technology adds value to under-used agricultural products

A University of Alberta spin-off company is hoping to bring new value to under-used agricultural products  by developing specialized protein drinks for Asian markets.IGY Inc. of Edmonton is working on a technology to solubilize – or liquefy – protein from lower value cuts of ...

Drying egg shell powder

Turning egg shells into a functional food ingredient

When an egg is cracked, the inside is consumed and the shell is considered waste and thrown away.Canada produces about 615 million dozen eggs per year. About one quarter of those eggs go to the food industry, where they’re broken and used for processing into various products. That resul...

Validating the safety of new canning technologies for the vegetable industry

Initial research results are indicating that canned vegetables could potentially be processed safely at lower temperatures – a change that would improve their taste and nutritional qualities.Currently, food safety regulations governing canning in Canada recognize two thermal processes f...