News On Ingredients from Canada

Sponsor of the month (Learn more)
The Little Potato Company’s new A Little Homestyle Ranch Microwave Ready Kit, featuring fresh Little Potatoes and a classic ranch seasoning pack, ready in five minutes.
June 16, 2026
The Little Potato Company Launches New Homestyle Ranch Microwave Ready Kit Across North America
The Little Potato Company has launched its new A Little Homestyle Ranch Microwave Ready Kit across the U.S. and Canada. Featuring pre-washed Little Potatoes and ranch seasoning, the kit delivers a family-friendly side dish in just five minutes.
Wyma’s waste removal solutions help processors improve efficiency, protect downstream equipment, and deliver cleaner product flow.
August 05, 2025
Managing Waste Efficiently: Smart Solutions for a Cleaner, Leaner Process
Regulations on food safety, labour scarcity, and environmental pressures are driving the need for smarter, more sustainable solutions. Waste doesn’t just affect visual quality. It disrupts automation, clogs up machines, and costs money. 
Kerry Releases Global Taste and Nutrition Charts for 2023
April 23, 2023
Kerry Releases Global Taste and Nutrition Charts for 2023
Kerry’s Global Taste and Nutrition Charts for 2023 profiles the up and coming and emerging flavors for the coming year, as well as profiling top mainstream and key tastes.
Cavendish Farms brand Classic Hash Brown Patties
March 17, 2022
Recall of Cavendish Farms and No Name hash brown potatoes in Canada
Classic hash brown patties from Cavendish Farms and potato patties from No Name are being recalled by the Canadian Food Inspection Agency (CFIA) due to undeclared wheat and barley.
Renaissance BioScience Corp. receives additional R and D funding for its yeast-based RNA technology.
December 03, 2021
Additional funding for Renaissance BioScience Corp's yeast-based RNA technology
Renaissance BioScience Corp., a leading global bioengineering company, announced today that it is receiving advisory services and additional funding of up to CAD 200,000 from the National Research Council of Canada Industrial Research Assistance Program (NRC IRAP).
MSPrebiotic, is manufactured in Carberry, Manitoba and it largely consists of resistant starch, derived from raw potatoes.
December 03, 2019
Clinical trial to focus on benefits of potato based resistant starch for healthy kidneys
A study initiated at the University of Manitoba will look into the potential benefits of the consumption of (potato-based) resistant starch on renal (kidneys) health
Sponsored Content
Sponsored Content
Sponsored Content
Beatties Distillers
June 26, 2018
Beatties distillers launches the first Canadian potato gin
Beattie’s Distillers has added a potato-based gin to their spirits lineup with the launch of Farm Crafted Potato Gin on Friday June 22, 2018.
From the archive
Renaissance’s acrylamide-reducing yeast has shown promising results in large-scale industrial trials in baked goods and snack foods, as well as in lab scale tests in fries and coffee.
May 30, 2017
Orkla Food Ingredients signs licence agreement with Renaissance BioScience Corp. for Acrylamide-Reducing Yeast Technology
Orkla Food Ingredients, a subsidiary of Orkla ASA (OSE:ORK) has signed a license agreement with Renaissance BioScience Corp. to exclusively produce and sell Renaissance acrylamide-reducing yeast to food manufacturers in the European Nordic and Baltic markets, starting in Q3 2017.
From the archive
In the past (10-15 years ago) french fries were a major source of trans fats, but now most companies have switched to healthier oils. Nowadays, bakery products are the main source of trans fat in the Canadian diet.
April 29, 2017
Health Canada proposes to prohibit the use of partially hydrogenated oils (PHO) in food
Health Canada is introducing a regulatory proposal to prohibit the use of partially hydrogenated oils (PHOs)—the main source of industrially produced trans fats—in food to help protect the health of all Canadians.
From the archive
Jalapeño-flavoured Miss Vickie's® kettle cooked potato chips recalled in Canada due to potential presence of salmonella in seasoning recalled by supplier (Courtesy: Pepsico Canada)
April 22, 2017
Recalled in Canada: Jalapeño-flavoured Miss Vickie's® kettle cooked potato chips - due to potential presence of salmonella in seasoning
The Miss Vickie's® brand today announced a voluntary recall of Jalapeño-flavoured Miss Vickie's® brand kettle cooked potato chips due to the potential presence of Salmonella in the seasoning used in the product.
From the archive
Many vegetables (such as onions) and other ingredients (spices, vegetable oils) used for processing are affected by the changes. Based on our quick examination of the ruling, fresh potatoes for processing did not seem to be affected.
January 20, 2017
Canada cuts import tariffs on food ingredients to boost manufacturing
As the incoming Trump administration talks about piling on new tariffs to discourage imports and protect American jobs, the Canadian government quietly moved in the opposite direction over the holidays: eliminating tariffs.
From the archive
Idaho Pacific is a manufacturer of dehydrated potato products such as potato flakes (shown) with production locations in Canada and the United States
July 06, 2016
Potato dehy manufacturer Idaho Pacific sold to Arlon Group
Novacap, a Canadian private equity firm, announced today that they have sold Idaho Pacific, a company specializing in dehydrated potato products to Arlon Group, a food and agriculture investment firm with a global network that supports investments across the entire food supply chain in the Americas.
From the archive
Sponsored Content

Current Selection 61 items. Refine:

You May Also Like

Bakers Yeast (3D rendered illustration)
May 19, 2016
Acrylamide-Reducing Yeast achieves GRAS-status
Renaissance BioScience Corp. has announced that the Food and Drug Administration (FDA) has “no questions” in regards to Renaissance’s Generally Recognized as Safe (GRAS) notice for its non-GMO, acrylamide-reducing (AR) baker’s yeast strain (GRAS Notice No. GRN 000604).
From the archive
Saccharomyces cerevisiae cells (commonly known and used as baker's yeast) are here seen with DIC microscopy. Renaissance Ingredients has developed and selected special (non-GMO) strains of baker's yeast that are particularly capable to degrade asparagine,
November 03, 2015
Special Bakers Yeast shows potential to reduce acrylamide in potato products
Renaissance Ingredients Inc. shows the results of its in-house, laboratory-scale analysis of the efficacy of its non-GMO acrylamide-reducing baker’s yeast for applications in the potato industry.
From the archive
Marleny Aranda Saldaña (middle) with graduate students Yujia Zhao (left) and Carla Sofia Valdivieso Ramirez. Saldaña and her research team developed a (potato-) starch-based plastic film that has antioxidant and antimicrobial properties.
October 28, 2015
Researchers turn potato processing waste into eco-friendly plastic films
Researchers of the University of Alberta offer a green alternative to petroleum-based plastics used in food packaging by turning potato byproducts into eco-friendly plastic films
From the archive
A metal object was found in mashed potatoes in a Halifax, NS restaurant
September 14, 2015
Metal object found in mashed potatoes in Halifax restaurant
The discovery of needles and nails in potatoes in a suspected case of food tampering earlier this year in Atlantic Canada have heightened the awareness of consumers and media alike. The latest case, reported by CBC Nova Scotia, is the finding of metal object in mashed potatoes in a Halifax restaurant.
From the archive
Reasons Canadians give why they are eating healthier
February 24, 2015
Canadian view on healthy eating is changing
According to the Canadian Healthy Eating Consumer Trend Report, consumers place an increasingly high priority on health, and more are seeking healthy options away-from-home, but their behaviour and attitudes towards healthy eating are evolving.
From the archive
McGill study: Potato extract reduces weight gain to surprising extent
December 09, 2014
McGill study: Potato extract reduces weight gain to surprising extent
A simple potato extract may limit weight gain from a diet that is high in fat and refined carbohydrates, according to scientists at McGill University. The results of their recent study were so surprising that the investigators repeated the experiment just to be sure.
From the archive

Frequently Asked Questions

Will PotatoPro edit my article?

Yes. We edit almost all submitted articles for style and layout. If you notice a change you are not happy with, contact us and we will find a solution. If you submit news before its official publication date, you can review the item privately before it goes live.

How can I get more visibility for my company’s news?

Besides free news publishing, companies can list in the PotatoPro directories, become PotatoPro sponsors, or use targeted email blasts, the Event Promotion Package and social media exposure with analytics. Find out why companies advertise on PotatoPro.

Does PotatoPro delete old news? Can I add older news?

No, we do not delete old news. News on PotatoPro goes back to 2006, and we consider it a valuable historical record of developments in the industry. If we missed a key development in the history of your company, we can still add it.

What can I do after my news is published?

Share the article with your colleagues and on the social media channels where you are active, and add it to the “Company in the news” section of your website if you have one. You are also welcome to point other media to the PotatoPro article, as long as they include a clickable link to the item on PotatoPro.

I have created an account, but I am not receiving the newsletters. What should I do?

Log in to your profile and check that you have opted in to the newsletters you would like to receive. Also check your spam or promotions folder and make sure you registered with the right email address. If you still do not receive them, contact us at info@potatopro.com. For sign-in or password issues, see the PotatoPro Login & Account FAQs.

Is reading news on PotatoPro free?

Yes. All news articles on the PotatoPro website are free to read. The PotatoPro app is also free but requires a free PotatoPro account, which also works on PotatoPro AI.

Where is PotatoPro news published and how can I follow it?

News appears on the PotatoPro News page and in the PotatoPro weekly newsletter, which you can receive by creating a free PotatoPro account. It is also available in the PotatoPro app for iPhone and iPad and Android, and shared on LinkedIn, Facebook, Instagram, X, YouTube, Telegram and Bluesky.

My company is not in the PotatoPro directory. Can I still submit news?

Yes. Companies that are not yet listed can still submit news, and they are also welcome to contact PotatoPro to be added to the Company Directory.

In what languages can I submit news?

You can submit news in any language. PotatoPro publishes in English, Spanish, Dutch and Simplified Chinese, and plans to add German, French, Arabic, Hindi and Portuguese in 2027.

How long does it take for news to be published?

It depends on the timing of the news, the editorial workload and how much editing the article needs. News from PotatoPro sponsors may be given priority.

When should I submit my news?

As soon as possible, and ideally on the day the news becomes public, even if it is only a link to material published elsewhere. Extra material such as videos or illustrations can be added later. You can also send news before it is public, as long as you clearly state the embargo date and time, including the time zone.

Can I include links in my news article?

You can include one dofollow link to an external source in the body of the text. Links to your brands, your company profile, previous news and other content about your company on PotatoPro are mostly added automatically.

Can I include a video in my news article?

Yes. We can embed videos hosted on YouTube or Vimeo. For best results, use HD quality or better, include sound, and keep the video professionally edited, ideally 1.5 to 3 minutes long.

What images should I send with my news?

Every news item on PotatoPro must have an illustration at the top, which is also used in article summaries and social media posts. The best top images are closely related to the story, eye-catching and colorful, in landscape format and at least 1,200 pixels wide. Avoid logos, pictures with a prominent logo and images with a lot of text, because Google and Facebook may not display them. Send high-resolution JPG or PNG files that you own or have permission to use, each with a caption and photo credit, and mention if an image was made using AI. Extra images for the body of the article are welcome.

What are the guidelines for writing a news article?

There is no maximum length, but we recommend more than 300 words, and we do not accept articles of fewer than 200 words. An article cannot consist only of a list; it needs paragraphs of text. Provide factual, useful information, keep sentences short, and write in the third person or include quotes attributed to a named person. Self-praise full of superlatives is unlikely to be published without heavy editing. Keep abbreviations to a minimum, and if English is not your first language, we recommend having your text reviewed by a native English speaker.

What type of news does PotatoPro accept?

PotatoPro accepts industry and company news, product launches, new facilities, appointments, technology and research updates, and other developments in the potato and savory snack industries. Submissions should give industry professionals useful information rather than being purely promotional.

How can I submit news to PotatoPro?

Email your article, press release or company announcement to news@potatopro.com. Send the text in a Word or Google document, or in the body of the email, and attach images separately. We may also pick up stories shared on X that tag @PotatoPro.

Is it free to publish news on PotatoPro?

Yes. News about the potato and snack industries is published free of charge if we consider it relevant. All submissions are subject to editorial review and will be edited for style and layout.

Filters

Refine By Topics
Refine By Regions
Refine By Year
Language preferences