Reading Time: 3 minutes More variety in allowable ingredients and more requirements for declarations are now part of the federal rules on what can be called beer in Canada. The federal government on May 1 announced “modernized” beer standards under Canada’s Food and Drug Regulations (FDR) — the rules laying out the requirements to be met by a product […] Read more
New federal standard to expand beer ingredient options
The gluten advantage
With $1 million on the line, this Quebec farm is betting big money on small markets
Reading Time: 4 minutes It’s a two-hour drive straight north from Quebec City to get to Tournevent’s Farm, owned by Guillaume Dallaire and Audrey Bouchard at Hébertville in Lac Saint-Jean near Saguenay. At this time of year, it can be a cold trip, but even in the summer when Country Guide first visited, it can feel a long way […] Read more
Cheerios to remove ‘gluten-free’ claim
Reading Time: 3 minutes The maker of Cheerios cereal is pulling a controversial “gluten-free” claim from the product’s Canadian packaging starting in 2018, over what it says is a lack of a “consistent” testing protocol for oat products. General Mills announced last week it will remove the “gluten-free” claim from Cheerios sold in Canada starting in January, though it […] Read more
Boosting nutrition in gluten-free foods
Peas, beans and lentils provide a healthy option to corn starch and rice flour
Reading Time: 3 minutes The Canadian International Grains Institute has been investigating the use of pulse ingredients as a way to improve nutrition in commercial gluten-free food products, and to add value to Canadian pulse crops. Currently halfway through its four-year project called “Development of Gluten-Free Products Using Pulse Ingredients,” Cigi has incorporated pulses in tortillas, pan breads and […] Read more
Versatility of CWRS key to its global appeal
CWRS distinguishes itself by producing dough that mixes well with good processing and fermentation tolerance for all baking processes
Reading Time: 3 minutes It’s no secret that farmers grow a lot of Canada Western Red Spring wheat. CWRS accounts for more than 75 per cent of Canada’s annual wheat production, and last year a staggering 49 countries imported 13.8 million tonnes. It has a reputation in domestic and international markets for its superior milling and baking quality, but […] Read more
Gluten-free Cheerios recall not for Canada
Reading Time: < 1 minute Gluten-free Cheerios or Honey Nut Cheerios in bilingual English-French packaging aren’t affected by a recent recall over undeclared wheat ingredients, the cereal’s manufacturer says. General Mills Canada said Wednesday that the products it sells in Canada aren’t included in the recall announced Tuesday in the U.S. General Mills recalled several days of production of Cheerios […] Read more
Canada may have already passed peak gluten-free
Reading Time: 2 minutes CNS Canada –– Increased demand by Canadians for gluten-free products had an impact on the wheat industry, leading reduced sales and experiments with new ways to feed the market. Now, industry specialists have mixed opinions on the future of gluten-free. Almost a third of Canadians, 10 million people, are seeking out gluten-free products, according to […] Read more
Study of CWRS wheats counters diet book’s claims
Reading Time: 2 minutes Winnipeg | Reuters — The amount of protein in Canadian wheat has fluctuated little in 141 years, according to the most extensive study of its kind, countering claims that radical changes in the grain are making people sick. Dieters have shunned wheat, the key ingredient in bread, cookies and noodles, since the 2011 bestseller Wheat […] Read more
A gluten-free market for pulses
A new Cigi project may help western pulses tap into growing nutritional demand
Reading Time: 3 minutes The use of pulses as ingredients to improve nutritional levels in gluten-free commercial food products is the focus of a four-year project that began last April at Cigi (Canadian International Grains Institute). Gluten-free products have been on the radar for the pulse industry for some time, says Heather Maskus, project manager for pulse flour milling […] Read more
VIDEO: The gluten story
Reading Time: < 1 minute If you’ve ever chewed a few kernels of wheat to make ‘gum,’ you’ve done a gluten test. Domestic and overseas wheat millers do a somewhat more sophisticated gluten test to determine how flour milled from different wheats will perform in a bakery. The gluten strength of different varieties has been in the news lately, and […] Read more
A message from April Stewart, Country Guide's Associate Editor
