Is our meat future cultured enough to accept change?
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 …
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 …
By Claire Williams, Animal and Poultry Science Student, University of Saskatchewan Despite the constant confusion, there is a difference between animal rights and animal welfare. …
This week marks the start of student blogs. One week a month SAIFood will post some of Stuart’s student blogs, sharing insight on what agriculture …