GFIC Blog
The Science Behind the Perfect Scoop
Have you ever wondered why some ice cream is perfectly creamy while others are too icy or melt too quickly? The perfect ice cream scoop is the result of a carefully crafted balance of sugar, fat, and protein, each playing a vital role in its texture, flavour, and structure.
Decoding Trendy Food Labels
Products labeled “clean,” “natural,” “organic” and more have flooded grocery store shelves. These claims are designed to signal health and quality, often influencing purchasing decisions within seconds. While some claims are strictly regulated in Canada, others are largely driven by marketing.
Top 8 Bioactive Ingredients Fueling Functional Food Innovation in 2025
Functional foods are more than a trend – they’re reshaping the food industry. This article spotlights the top 8 bioactive ingredients, their consumer insights, and emerging research.
Increasing Protein Content of Extruded Foods: Types and Implications
Food innovators/business owners must be aware of trends to provide products that satisfy consumer demands. One popular trend is extruded high protein foods and snacks.
