UMAMI: THE THE CANADIAN UNLOCKING 25 FIFTH TASTE 26 HALAL CONSUMER 39 SUSTAINABLE GROWTH Inside ACCENT ALIMENTAIRE SUR LE QUÉBEC PG.41 GOING WHOLE HOG THE NOSE-TO-TAIL MOVEMENT PG.30 The 2015 PwC ROUNDTABLE MEAT report AFTER A TURBULENT FEW YEARS, PG. 33 THE MEAT AND POULTRY SECTOR IS POISED TO CAPTURE NEW GROWTH OPPORTUNITIES PG.22 MARCH 2015 | $15.00 | FoodInCanada.com PM #40069240 001-2_Coverv1.indd 1 15-03-05 10:27 AM A TRUSTED SUPPLIER FOR MORE T H A N 3 0 YEARS. BETTER SCIENCE. See for yourself: BETTER RESULTS . n Increase yields n Reduce sodium content n Achieve consistent results n Improve product quality n Enhance natural product flavors n Extend product shelf-life n Inhibit pathogen outgrowth 2015 1.800.827.1727|www.wtiinc.com 001-2_Coverv1.indd 2 15-02-25 12:16 PM XtremeBICAd_Layout 1 2/10/15 4:39 PM Page 1 VOLUME 75, NUMBER 2 • MARCH 2015 Best-in-Class Performance PUBLISHER | Jack Meli (647) 823-2300 [email protected] EDITOR | Carolyn Cooper (416) 442-5600 x3232 [email protected] MANAGING EDITOR | Deanna Rosolen (416) 442-5600 x3234 [email protected] ART DIRECTOR | Melissa Crook (416) 442-5600 x3260 [email protected] Combine the Xtreme’s benchmark-setting sensitivities with its feature packed controls in a high-pressure wash ACCOUNT MANAGER | Daniela Piccone down design... all at the price of a mid-range detector, (416) 510-6773 and you’ve got the best dollar-for-dollar value on the [email protected] market today. 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ISSN 1188-9187 (Print) ISSN 1929-6444 (Online) ~ PO Box 186 ~ Sheldon, IA 51201~ 800-443-0557 ~ www.rome-ltd.com ~ [email protected] FOOD IN CANADA 3 3_Masthead.indd 3 15-02-25 12:26 PM Sign up for our enewsletters at contents www.foodincanada.com departments 5 Editorial 7 News File 16 Market Trends Market outlook and highlights from Dr. Larry Martin and Associates. 18 Focus on Food Safety Safe Food Canada — The Learning Partnership. 20 Food Law Regulatory Myths — 30 Part II. 21 Regulatory Affairs Soya say it’s healthy, eh? 25 Ingredient Spotlight features The fifth taste, umami. 22 Meat makes a 26 29 Sensory Trends comeback Hot diggity dog! After a turbulent few years, the meat and poultry sector is 39 Rethinking Innovation poised to capture new growth Three keys to unlocking opportunities. sustainable business growth. 26 Are you halal ready? Understanding the Canadian 40 Packaging halal grocery shopper. A lasting legacy of New York’s famous 30 Going whole hog garbage barge. Meat producers take note: Canada’s culinary world is 48 Product Showcase witnessing a rising trend Coverage of IPPE 2015. toward nose-to-tail eating. 50 Industry Insider 33 PwC 2015 Roundtable in this issue Sangudo, Alta.-based Presented in partnership with Sangudo Custom Meat PwC, food leaders discuss Accent Alimentaire sur le Québec Packers. “Challenges and issues 41 Nouvelles in the food and beverage industry: From farm gate 44 Profil d’entreprise: Serres 48 AD INDEX to dinner plate or from Sagami fork to farm?” 25 4 MARCH 2015 4-5_Contents.indd 4 15-02-24 5:05 PM EDITORIAL Carolyn Cooper A meal by any other name There’s a good chance that as you’re reading perceptions of packaged snack foods this you’re also snacking. How do I can be, especially when the products are know? Because in a recent global survey unfamiliar. The video, filmed in January, of eating habits more than three-quarters shows a group of young Korean women of the population admitted to often or sampling “typical” American snacks, sometimes eating between meals. Almost with mixed results. The women have half of those surveyed even say they no problem digging into more familiar snack as a meal alternative. fare like chocolate rice crispy squares Snacks, in all their forms, now account and savoury cheese crackers. But other for US$374 billion annually, a two-per- products, like Pop-Tarts and Twizzlers, cent increase in spending between 2013 leave them puzzling over how to eat and 2014, according to the 2014 Nielsen them and what they should taste like, Global Survey of Snacking. The majority leading to comments like “Ah…the smell of snack sales are in North America and of artificiality,” and “It tastes like a mix Europe, although spending in regions of rubber and strawberry.” Not surprising such as Asia-Pacific, Latin America and considering typical Korean snacks tend the Middle East/Africa are growing at to favour umami or savoury tastes (for much faster rates, increasing by four, more on umami see Ingredient Spotlight nine and five per cent respectively. By on page 25). polling 30,000 people in 60 countries, Meanwhile, our tastes are changing. Nielsen aimed to uncover the types of Sales of savoury snacks are on the rise, mini meal preferences around the world. as are sales of meat snacks, including While the survey revealed the similarities jerky and dried meat (for more on trends in our snack preferences — over a month in meat see The Meat Report starting on 64 per cent of respondents worldwide page 22). All-natural ingredients are also said they ate chocolate, while 62 per now prized by 45 per cent of worldwide cent ate fresh fruit — there are vast snackers, as are healthy attributes such differences in snack preferences around as fibre (37 per cent), protein (31 per the world. In North America, for instance, cent) and whole grains (29 per cent). salty snacks account for the largest snack But perhaps most telling was the fact category. Confectionery is number-1 in that just 27 per cent of survey respondents Europe and the Middle East/Africa. And said portion control was important to in the Asia-Pacific region refrigerated them. Happy snacking! snacks rule, while in Latin America cookies and cakes edge out confectionery for the top spot. Sign up for our enewsletters at www.foodincanada.com A new online video currently going viral reveals just how wide ranging consumer [email protected] FOOD IN CANADA 5 5-6_Editorial.indd 5 15-02-24 4:10 PM FOOD SAFETY & QUALITY Silliker is now Mérieux NutriSciences Silliker has been a part of the Mérieux NutriSciences family since 2011, and we’re pleased to announce that our evolution has come full circle. Though the Silliker name has changed, our customers can count on receiving the same excellent ser- vice, quality and support – our benchmark for over 45 years. With our evolution to Mérieux NutriSciences, we have greater resources, more capabilities and an incomparable team of scientists committed to helping you succeed on the local and international stage. Join us on our journey . and stay abreast of news and updates on the next phases of our evolution. www.merieuxnutrisciences.com Because you care about consumers’ health 5-6_Editorial.indd 6 15-02-24 4:10 PM Baked, fried, boiled — and mailed? Would you pay US$10 for one uncooked potato? How about if you could mail that potato — as is, no box, stamps and address right on the potato — to a friend or parent or valentine or your dentist? If you live in the U.S. and have access to a computer, you can do just that by visiting the Massachusetts-based website SendaPotato.com. The cost is US$10 but US$3 goes to the World Food Program USA, an agency that works to fight hunger worldwide. There’s just one caveat: this is one potato you’re going to want to peel before you eat.