What’s your Beef with Beef?
The Future of Lab-Cultured Meats in Canada By: Noelle Caouette University of Saskatchewan student What is Lab-Cultured Meat? Lab-cultured meat is an up-and-coming alternative to …
The Future of Lab-Cultured Meats in Canada By: Noelle Caouette University of Saskatchewan student What is Lab-Cultured Meat? Lab-cultured meat is an up-and-coming alternative to …
The last few years have been a vegetarian’s playground. With the availability of new plant-based options and increased media attention to meatless recipes, it is …
In May of this year, Canadian pork giant, Olymel, announced that its series of processing plant closures in eastern Canada would be expanding into the …
This meat has something to snout about The next stage of meat innovation is nearing, and it’s skipping the whole slaughter and processing steps. That …
Uncertainty and increasing prices The past two years have shown how things can quickly change! When COVID-19 rolled into our lives, I expect few realized …
By Rikki-Jean Wilson, University of Saskatchewan Move over cow-less milk and sugarless sugar; a new trend is taking the modern world by storm, “meatless meats” …
Why Canada’s robust, but fragile, beef supply chain needs a revamp By: Judson Christopherson, University of Saskatchewan student Loads of Local Beef, A Lack of …
By Brock Thomson University of Saskatchewan Student New markets may be key to Canadian canola success Plant-based protein is a growing trend in the food …
Protein, protein, protein everywhere! In the last year, it is official, the inclusion of a seemingly new nutritional and agricultural buzzword: PROTEIN. As we are …
Ecosystems require livestock to be healthy In the discussion of future food security and climate change, a common statement made by eNGOs is that one …
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