Recently, the U.S. Food and Drug Administration announced plans to phase out some food dyes, most of which remain allowed in Canada. CBC News spoke to experts about the safety of these dyes and how...
A number of recent food recalls across Canada have raised concerns for some about food safety and health risks. Global News interviewed Professor Jennifer Ronholm, Canada Research Chair in...
In the Hill Times, Saji George, Associate Professor in McGill University's Department of Food Science and Agricultural Chemistry, argues that with the right investments in research, innovation, and...
This week, Saint-Hyacinthe Technopole announced the appointment of Jade Proulx, BSc(FSc)’12, as Director of Agri-Food Innovation and Project Manager for the Saint-Hyacinthe Agri-Food Innovation...
McGill University researchers have developed an AI-powered method to verify the origin of honey, ensuring that what’s on the label matches what’s in the jar. The breakthrough offers a potential...
In a recent video, Radio-Canada's L'épicerie investigates the nutritional, environmental, and economic reasons why orange juice might not be the best choice to accompany a healthy breakfast.
The presence and concentration of PFAS, also known as "forever chemicals," in fertilizing residual materials will be monitored under new standards in Quebec through a management code, according to...
In a recent article, La Presse addressed the question of whether ultra-processed foods increase cases of attention deficit hyperactivity disorder (ADHD) and allergies in children....
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