Dairy processor Agropur Cooperative says it will be closing its fluid milk plant at Winnipeg, Man., later this year, consolidating production at other Agropur facilities in Western Canada. “Unfortunately, the level of investment required to maintain the plant’s competitiveness in the coming years was becoming too high. We are making this strategic decision to optimize… Read More

Protein Industries Canada (PIC) has announced a partnership that will develop and commercialize non-GM soybean protein ingredients. Canada Protein Ingredients Ltd (CPI), DJ Hendrick International, Agrocorp Processing, Semences Prograin, and Synthesis Network have partnered to produce high-quality soybean protein ingredients. The $27.3 million project will result in an innovative proprietary process to produce soybean ingredients… Read More

Thirty-six Longo’s locations in Ontario have been sold to Empire Company Limited. The deal, initially worth $357 million for 51 per cent is based on an enterprise value of $700 million, including the e-commerce site Grocery Gateway. Longo’s will continue to be operated by the Longo’s leadership team, led by president and CEO, Anthony Longo, the company says. Empire… Read More

Meat and Poultry Ontario (MPO) is launching a project to identify opportunities to increase meat processing capacity in Ontario. The $127,000 project, funded through the federal/provincial Canadian Agricultural Partnership, is aimed at addressing a growing demand for abattoir services across the province, including the north. MPO has begun researching a strategy that pairs skills development with… Read More

Paul Lofgren has been appointed president and CEO of DeLaval by the Tetra Laval Group. The decision follows Joakim Rosengren stepping down from the position after 18 years with DeLaval, and 35 years with the Tetra Laval Group. Lofgren, served as the executive vice president for the Europe, Middle East, and Africa clusters of DeLaval,… Read More

While there are people on social media trying to cast a shadow on the quality and safety of Canadian butter due to a perceived change in its melting point, industry experts say butter consistency, cheese texture, and the composition of milk change every year — and throughout the year — based on ration changes of the… Read More

The theories range from “evil” American milk making its way into Canada, to mistreatment of cows or mysterious supplements fed to cows, to enzyme activity; but any sort of factual explanation for why some Canadians are saying butter has either changed consistency at room temperature or changed in flavour since August 2020 remains a mystery…. Read More

 

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