Spotlight on Canadian food processing research and innovation activities 2015-2018
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It’s well-known that dark blue and purple fruits and vegetables – like blueberries or purple cabbage – aregreat sources of the anthocyanins or antioxidants we need to stay healthy.Those antioxidants are scavengers of free radicals – high energy particles in the human...
University of Alberta researchers have teamed up with an Alberta food manufacturer to make it easier for Canadians to get the health benefits of barley and oats.They’ve developed a dry, concentrated form of beta glucan – found in the cell wall of barley and oats – that is ea...
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 ...
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...
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...