Almost 60 percent of Canadians say they are making an effort to change their eating habits. Leaning towards more natural […]
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If there’s one thing Canadians can agree on, it’s our love of chicken! Collectively, we eat about 1 billion kilograms […]
When it comes to chicken, do you prefer white meat or dark meat? Most North Americans have been convinced that […]
Cooking a whole turkey requires patience and dedication. It can take days to thaw, and hours to baste and roast. […]
The global gluten-free market is projected to reach US$6.2 billion by 2018, with North America contributing about 59% of the […]
Regardless of age, a meal without protein is like macaroni without cheese – it’s simply incomplete. While appetites may dictate […]
Portobello mousse on truffled toast with pear and fennel compote. Sautéed shiitake and steak salad on a bed of microgreens. […]
We often hear about foods that are good for heart health, but rarely think about foods that enrich the brain. […]
Whether it is traces of an allergen or the risk of harmful bacteria, foods are recalled on a daily basis. […]
According to a 2008 survey conducted by the Canadian Council of Food and Nutrition, about 70 percent of Canadians say […]
Listeriosis, a serious infection caused by eating food contaminated with the bacterium Listeria monocytogenes, is an important public health concern in North America. The risk of listerosis can be reduced through safe food preparation, handling and storage practises and many food companies take proactive measures to prevent listeria bacteria from contaminating their food products.
While conditions such as high cholesterol and diabetes are often treated with pharmaceuticals, there is a new push in a […]
Nope, not cool appetizers. We’re talking about the most helpful, time-saving and useful downloadable phone applications (apps) for smartphones such […]
According to the Public Health Agency of Canada, it is predicted that one in every three Canadians will be 55 […]
With a recent rise in the awareness of food allergies and intolerances, the Canadian Food Inspection Agency (CFIA) is introducing […]
To be on top of nutrition news in Canada, it’s important to see what the government is up to. With […]
If you've been in a grocery store or read a restaurant menu lately, you've seen the proliferation of gluten-free foods. From rice-based pizza dough to quinoa pilaf, gluten-free has hit the mainstream. You may also be getting an increased number of requests from clients to offer gluten-free items on your menu.
In July 2012, the Government of Canada made an important announcement: a $765,000 investment into building a single national livestock […]
Portion sizes have grown exponentially over the years, as has the collective weight of Canadians. Larger servings mean more calories, […]
With the grilling season getting into full swing, firing up the barbecue is a staple on almost everyone’s summer to […]
Umami is widely accepted as the fifth basic taste, along with the more commonly recognized sweet, sour, bitter and salty. […]
Rich in B-vitamins, zinc and protein, pork is a healthy choice in a balanced diet and a favourite with seniors. […]
The foodservice industry is about twice as energy intensive as other commercial operations, and rising costs are motivating many foodservice […]
If you are catering to our aging population in a hospital or long-term care setting, it’s important to be aware […]
According to NPD Group, the fastest growing menu items in Canadian restaurants are ethnic-inspired foods.From Vietnamese pho to Japanese sushi, […]
Turkey is a popular holiday entrée, but this nutrient-dense option should be part of the menu all year round. Succulent, […]
Sandwiches can range from healthy delights to dietary disasters depending on the fillings, toppings and breads that are chosen. Here’s […]
By Dr. Randy Huffman, Chief Food Safety Officer, Maple Leaf Foods Food safety is not a subject that has typically […]
Behold the catered sandwich tray. If you’ve ever been to an average weekday lunch ‘n’ learn or board meeting, you […]
Whether it is mashed potatoes, turkey pot pie or a slab of gooey chocolate cake, you can probably identify the […]
This fall’s large-scale beef recall from Alberta’s XL Foods has put E. coli in the spotlight. More than 1,500 items […]
While waist watchers are conscious of calories, many mindless munchers forget to add up all of the calories that they […]
An enormous amount of food is wasted unnecessarily in Canada, to the tune of $27.7 billion dollars each year. The […]
Follow these simple steps to help create delicious and safe sandwiches for your patients, residents and customers. The two-hour rule […]
It's no secret that sodium consumption is a major health issue for Canadians. While the daily upper limit for sodium should be 2,300 mg, the average Canadian consumes 3,400 mg of sodium per day. High sodium intake is linked with elevated blood pressure, which is the major cause of cardiovascular disease and a risk factor for stroke and kidney disease. There is also evidence to suggest that a diet high in sodium is a risk factor for osteoporosis, stomach cancer and asthma.
Chefs understand the magic of cooking with herbs and spices. A dash of ginger, pinch of cayenne or sprig of thyme can make taste buds come alive. But beyond the wonderful tang of herbs and spices, many of these tried-and-true flavours also pack a powerful nutritional punch. Read on to learn how herbs and spices provide the double benefit of taste and health.
With a clear link between high sodium intake and increased blood pressure, salty foods have become a point of concern in health care-related foodservice establishments. The average sodium consumption for Canadian adults is 3,100 mg per day, which far exceeds the recommended upper per limit of 2,300 mg/day.
Food Safety is a key priority at Maple Leaf as we work toward becoming a global leader in food safety […]
You know it’s important to stay up-to-date with foodservice trends and news. However, in your busy work environment, you may not have time to read every relevant article, attend every trade show or navigate every foodservice-related website. And, maybe you don’t have to. The Dish recently surveyed 30 of your foodservice industry colleagues from across Canada to find out which magazines, trade shows and websites that they rely on to help them stay current.
There is a heightened awareness of food safety and Listeria with the recent product recalls. Health Departments are more vigilant and better equipped to track and identify food-borne illnesses like listeriosis, and stronger government regulations implemented over a year ago require a lot more testing, which helps track the source of a problem when it occurs. These improvements mean safer food, and also mean there's a lot more awareness and action when there is a problem.