Saputo Resumes Accepting Milk From B.C. Farm At Center Of Cruelty Investigation

Saputo announced Friday it has resumed accepting milk from Chilliwack Cattle Sales, the B.C. farm where workers were caught on undercover video allegedly beating cows, but the dairy giant is calling for stronger legal protections for cattle in the province.

MilkSplash Wins World Dairy Innovation Award

MilkSplash™, the innovative zero-calorie milk flavoring, has won a World Dairy Innovation Award in the "Best Children's Dairy" category and was named a finalist in the "Best New Brand or Business" category. The awards ceremony took place June 17 at the Global Dairy Congress in Istanbul, Turkey.

Boulangerie St-Méthode Joins Sodium Reduction Program

June 23, 2014 programme Melior

Loblaw Companies Limited, Boulangerie St-Méthode and Hypo Délices, an allergen-free and gluten-free food processing company, recently joined the Melior program, having committed to reducing the amount of sodium in their products, among other improvements. That's great news for Quebec consumers, who will now be able to enjoy healthier foods that contain less salt every day, without changing their grocery shopping habits.

Ingredion & AGT Announce Flour, Ingredient Distribution Agreement

June 23, 2014 Ingredion

Ingredion Incorporated, a leading global provider of ingredient solutions to diversified industries, has entered an agreement with Alliance Grain Traders Inc. to be AGT’s distributor of that company’s pulse flours, protein and bran ingredients. The agreement includes products for consumer foods, for example, baked goods, snack, pasta and covers the United States, Canada, China, most of Europe, North Africa and the Middle East.

D.I.Y. Bakers (& Flour Millers) Usher In New Golden Age Of Bread In L.A.

Welcome to the current state of baking in L.A., where small-batch bakers are producing some of the best bread this town has seen in years. What's striking is that this rise is being driven largely by the bakers themselves, who often toil without bakeries or restaurants, as well as millers and farmers and other disciples of the DIY movement that has been fueling the food scene since the recession hit.