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 …
meat
Hap-pea Planet: Pulsing with Vegetarian Opportunity?
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 …
Olymel was Inevitable (and Other Pork Realities)
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 …
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 …
Is the future of meat consumption canned meat?
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 …
Meatless Meats: The Name Game
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” …
Teetering on the knifes edge
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 …
Plant-Based Protein: What are the myths?
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 …
Deficient in Understanding Proteins?
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 …
Removing Livestock Damages Sustainability
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 …