The story of OFLORE’s fermented lemonade begins with restaurateurs Oumou Keïta and Hugo Ferran’s search for a signature beverage for their café MAISON OFLORE, back in 2019. The pair developed a...
As the cost of living continues to rise, our need for affordable, local, and nutritious foods has never been greater. Quebec’s food producers want to meet that demand — but how can they innovate...
As the cost of living continues to rise, our need for affordable, local, and nutritious foods has never been greater. Quebec’s food producers want to meet that demand — but how can they innovate...
Three teams of McGill Food Science students (food product development class-U3) have been selected as finalists in three different Institute of Food Technologists Student Association (IFTSA)...
As consumers demand a list of ingredients that is as short as possible and additives whose names can be pronounced, the need for natural products that can function as food preservatives grows. But...
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