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(Stephen Ausmus photo courtesy ARS/USDA)
Cereals, Crops

Major retailers say federal bread pricing probe underway

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Major Canadian grocery retailers Metro and Loblaw say a federal investigation is underway concerning the pricing of certain commercial bread products. Toronto-based Loblaw and its parent firm, George Weston Ltd., announced Tuesday they’re aware of an “industry-wide investigation” by the federal Competition Bureau concerning a “price-fixing scheme involving certain packaged bread products.” The two companies
Esey Assefaw, Cigi’s head of Asian produc ts and pasta technology, speaks to a technical exchange group from the Philippines at Cigi.
Cereals, Crops

Cigi coaxes Philippines back into the fold

Cigi is wooing Filipino millers after a period of poor gluten strength 
and low protein drove them to American wheat suppliers

By
For years Darwin Tatel used Canadian wheat at the San Miguel Mill in Batangas, Philippines, but then something changed. “We stopped using CWRS awhile back when we encountered some problems in terms of quality,” said the head miller, who was in Winnipeg to take part in a technical exchange program at the Canadian International Grains
"I think we do have the best quality wheat, but... it can be great one day and then the next day not so great." – Connie Morrison
Cereals, News

Country’s largest bread company says quality of Canadian wheat must improve

Gluten additives to offset the protein shortfall cost the company $1 million last year alone

By
Canada’s biggest bread maker is struggling with the inconsistent quality of Canadian milling wheat. Connie Morrison, Canada Bread’s vice-president of marketing, told reporters on the sidelines of the Canada Global Crops Symposium in Winnipeg April 12 that Canada’s reputation for providing the Cadillac of wheat is slipping. “Everybody viewed Canadian wheat as the gold standard
Elaine Sopiwnyk (l) and Ashok Sarkar have completed a year-long project looking at how to co-mill wheat and barley.
Cereals, Crops

Cigi looking to expand barley’s role

The ability to make barley-related health claims is helping drive the development of new, healthier flours

By
The term ‘barley sandwich’ is about to get a whole lot more literal. The Canadian International Grains institute, better known as Cigi, has completed a year-long project examining how blending barley into traditional wheat flour could improve both nutritional properties and milling performance. On its own, barley can be difficult to mill, often clumping and
Local news

Manitobans invited to farm dinner with 3F theme – Farm, Fish & Forage

DIY Homesteader Festival includes contestant from Top Chef Canada

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You can fight with the weeds in your garden or you can invite one of Canada’s top chefs to cook with them. That’s the perspective of DIY Homesteader Festival organizers who are capping this year’s festival on June 6 with a unique farm-to-table event featuring the best our farms, fishermen and foragers have to offer.
banana bread
Recipe Swap

Banana and bran recipes with appeal

Prairie Fare: Banana Bran Muffins and Mix-and-Bake Banana Walnut Streusel

By
I noticed a very ripe banana on the dresser. I had not put a banana on my dresser, but I got the hint. “I could smell that banana from the hallway,” my husband said. I had been unpacking my suitcase after a trip out of state, and I had not unpacked the conference bag we
man making bread
Did you know?

Beer from bread that never became a sandwich

A Brussels brewery is making beer out of stale bread to reduce waste

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A small Brussels-based brewery has embarked on a project to make beer from leftover bread, harking back to antiquity, when bread, rather than barley, was the main ingredient. The idea for brewing with bread came when 31-year-old Frenchman Sebastien Morvan talked to a friend about food waste, specifically the bread thrown away because supermarkets, eager
bread display on a table
Cereals

VIDEO: The many definitions of bread

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Bread is on one hand one of the world’s most common foods, but on the other hand one of the most varied. In this video, staff at the Canadian International Grains Institute (Cigi) talk about the different types of bread around the world, and how they work with customers to determine the best type of
Eric McLean
Cereals, Crops

Gluten strength improving, but customers remain concerned

After some recent soul-searching, Canada’s wheat industry seems intent on 
restoring its reputation for quality and consistency

By
Canadian bread-making wheat, once considered the world’s best, is selling at a discount to American and Australian wheat, according to some southeast Asian customers. Thanks to a shift in varieties, Canadian wheat quality has improved since 2013 when some customers complained about low gluten strength in the Canada Western Red Spring (CWRS) class. Meanwhile, the
Recipe Box
Country Crossroads, Recipe Swap

Where do you get your recipes?

Prairie Fare: Reduced-Fat Morning Glory Muffins

By
Let’s starting cooking!” I said with enthusiasm to my daughter. “Mom, what’s the difference between cooking and baking?” my 11-year-old daughter asked. We were about to bake some bread, so I think she was associating cookies and breads with baking. My husband chuckled when he saw me wrinkling my brow and pondering her question. Is

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