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Sylvain Charlebois

Guelph

Journalist at Freelance

Dr. Sylvain Charlebois, Agri-Food Analytics Lab, Dalhousie University Top-Rated Podcast: https://t.co/29ja7aUR5b

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Articles

  • 1 week ago | theepochtimes.com | Sylvain Charlebois

    Summer is when local fruits and vegetables should be most affordable, but some retailers are charging excessive prices. CommentaryWhen Canadian-grown fruits and vegetables reach the market—typically from June to October—prices become much more stable. Historically, during this window, price fluctuations, the up-and-down swings at the checkout, are about half as volatile as the rest of the year, thanks to seasonal abundance and shorter, domestic supply chains.

  • 1 week ago | agrifoodanalyticslab.substack.com | Sylvain Charlebois

    This week, General Mills announced it will remove all artificial colours from its U.S. products, just hours after Kraft Heinz made a similar commitment. Both companies are giving themselves two years to complete the transition—a realistic timeline, given that reformulating food products can be as complex as redesigning a vehicle. It typically takes two to three years to test, approve, and scale up new ingredients. What’s extraordinary is that these changes are happening voluntarily.

  • 1 week ago | troymedia.com | Sylvain Charlebois

    Reading Time: 3 minutesThe supply management system is cracking. With imports climbing, strict quotas in place and Bill C-202 on the table, we’re struggling to feed ourselvesCanada’s supply management system, once seen as a pillar of food security and agricultural self-sufficiency, is failing at its most basic function: ensuring a reliable domestic supply.

  • 1 week ago | canadiangrocer.com | Sylvain Charlebois

    The implications are significant. With major industry players moving simultaneously, the economics of natural dyes could change rapidly. Today, natural alternatives such as beet juice, turmeric, and carrot extract are more expensive and less stable than synthetic counterparts. But as demand increases and supply chains adapt, these costs are likely to fall.

  • 1 week ago | torontosun.com | Sylvain Charlebois

    This week, General Mills announced it will remove all artificial colours from its U.S. products, just hours after Kraft Heinz made a similar commitment. Both companies are giving themselves two years to complete the transition — a realistic timeline, given that reformulating food products can be as complex as redesigning a vehicle. It typically takes two to three years to test, approve and scale up new ingredients. What’s extraordinary is that these changes are happening voluntarily.

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