Canada's food processing sector produces goods valued at over $105 billion annually.

Canadian Food Innovators

What’s new? CFI food and beverage research and innovation priority setting final report 2017  

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project spotlight

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...

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Baked goods high in antioxidants can boost human health

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...

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Maintaining flavour while ensuring the safety of processed vegetables

It’s generally accepted that heating vegetables before freezing or canning them – using a process called blanching – will affect their taste and texture. And yet heat treatment is considered necessary to ensure food products are safe for human consumption.But what if certain...

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CFI food and beverage research and innovation priority setting final report 2017

Canadian Food Innovators (CFI) undertook development of a prioritized plan for food processing research and innovation in Canada at the company level.

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