News
» Go to news mainThe future of functional foods in Canada
Dr. Vasantha Rupasinghe is a featured author in the Canadian Food & Business Magazine.
The COVID-19 pandemic has influenced our dietary habits and inspired some food bioactives. Canadians seem to be not too dissimilar from the rest of the world when it comes to choosing their food. Consumers’ belief in food as medicine is increasing as seen by elevated sales of functional foods and beverages. Consumers are thinking of a more preventive approach to health and specifically seeking foods and beverages that could support immunity directly or through an enhanced gut microbiota. This is an opportunity for the functional food industry to innovate new food and beverage products
Recent News
- Look Who's Talking ‑ Robert Larsen
- Lifting our communities
- FAFU Students Celebrate Mid‑Autumn Festival in Cox Kitchen
- Growing with Confidence: Shirley Thorn’s Journey as a Master Gardener in Training
- Flu shot Clinic on campus
- Bringing Worlds Together
- Funding Announced for Organic Science Cluster 4: Advancing the Sustainability of Canadian Agriculture
- Annapolis Royal Historic Gardens Field Trip