Latest news with #SylvainCharlebois
CTV News
16-07-2025
- General
- CTV News
Exploding watermelons: Montrealer surprised after fruit explodes in heat
A Montrealer was surprised after a watermelon he purchased exploded on his kitchen counter. As Montrealers find ways to keep cool during this intense heat wave, a warning – keep a close eye on your watermelons. One CTV viewer wrote in to say his newly purchased watermelon exploded on his kitchen counter just hours after he brought it home. 'It's actually a very natural process of fermentation, ' said Sylvain Charlebois, a food industry expert and visiting professor at McGill University. 'Sugar gets converted into gas inside the watermelon when it gets really, really hot, especially in the summer,' he said, noting that it's actually not that uncommon to see foam oozing from a watermelon, or for it to actually explode if too much pressure builds up inside the thick peel. exploding watermelon An exploded watermelon. (Submitted photo) 'You can easily make a natural bomb out of it,' Charlebois said, 'because it's so tight and the gas will stay inside.' The fermentation process can start if the watermelon is left inside a hot car for too long, or if it's over 30 degrees inside your house, explained Charlebois. But, he adds, it's also important to check watermelons in the store for bumps or dents – signs it may have already started to ferment. 'Sometimes there's a breach in the cold chain which could actually trigger the process of fermentation prematurely,' Charlebois said. Watermelons are supposed to be transported in refrigerated trucks cooled to three degrees Celsius, but sometimes unreported mechanical failures can expose the melons to prolonged extreme heat without the grocers ever knowing. 'By the time the product gets to the store,' Charlebois said, 'it's already too late.' According to Charlebois, that's most likely the reason why the watermelon in the picture sent in by our anonymous viewer exploded. Watermelons that are showing signs of fermentation should not be eaten. Instead, Charlebois recommends taking it back to the store for a refund.
CTV News
03-07-2025
- Business
- CTV News
New food packaging requirements
Winnipeg Watch Katherine Dow speaks with Sylvain Charlebois about the change in food packaging requirements in Canada.
CTV News
02-07-2025
- Health
- CTV News
Canada announces new requirements for food labels
Front-of-package labels are being introduced to certain prepackaged foods in Canada. (CTV Atlantic/Jonathan MacInnis) Consumers are noticing some nutritional information is migrating from the back of food packaging to the front. 'Yeah, they're starting to appear at the grocery store,' says Sylvain Charlebois. The director of Dalhousie University's Agri-Foods lab says the up-front details are not something food producers are eager to see on their product. 'No manufacturer wants these labels on their package so they're reformulating and we're likely going to have access to healthier products moving forward.' The labelling initiative is a directive from Health Canada. The regulations were first introduced in July of 2020. Food companies had four years to update their packaging. 'We know it is highlighting sodium, sugar and saturated fat, which is really important for the consumer to know because it increases our risk of chronic disease,' says dietician Laurie Barker-Jackman. Front-of-the-package labelling is needed if the product exceeds 15 per cent of the recommended daily intake of those ingredients. Foods high in saturated fat, sugars or sodium can lead to increased health risks if eaten frequently. Health Canada says the potential health risks include: stroke obesity heart disease type 2 diabetes high blood pressure some types of cancer The organization hopes the more visible information will help consumers make quick and informed choices when grocery shopping and offer support to health professionals in educating people about foods high in sodium, sugars and saturated fat. 'It might make me think a little bit and learn something different about what's in our food,' says Kiah Henenke Flindall. That's the right approach says Barker-Jackman, who says avoiding labelled foods altogether isn't reasonable or necessary. 'It's OK to choose foods that have a front-of-package label sometimes. It's making sure we don't choose foods that are high in sodium, sugar or saturated fat all of the time,' she says. For Charlebois, the labelling program is a positive one, but he still has concerns. 'If you are reducing the amount of sodium, sugar or fat, are you replacing that with something else that may not be desirable?' Charlebois questions. The labels are mandatory for prepacked foods, with some exemptions like plain milk, plain yogurt and cheese because of they contain calcium. Food manufacturers have until Jan. 1, 2026, to fully implement the labelling system.
Hamilton Spectator
29-06-2025
- Business
- Hamilton Spectator
Cracking the case of the global black pepper shortage — should you stock up on the spice?
Whether you're marinating meat, making a homemade alfredo sauce or adding a kick to your salad, you likely reach for black pepper in your spice cabinet — but there are concerns that this universally-loved household spice might soon become harder to come by. South of the border, prices for black pepper jumped by six per cent in late November due to a global shortage of black peppercorn, according to a report from U.S. spice manufacturer and importer Majestic Spice. Seven months later, supplies remain short across the world and costs have remained steep. With black pepper production down, will Canadians have to say goodbye to flavourful recipes benefitting from the bold, earthy spice? Here's what you need to know. There have been issues with crop yields in countries where black pepper is produced including Vietnam, India and Brazil, some of which are the top providers of the spice to Canada and for most of the world, said Sylvain Charlebois, senior director of the Agri-Food Analytics Lab at Dalhousie University, who specializes in food distribution and policy. 'Pepper is not always easy to grow when you don't have the proper climate,' Charlebois said, adding that another challenge causing the shortage is that many farmers have 'pivoted' and opted to grow other crops that are more profitable, such as coffee and cocoa. Black pepper production in India dropped by 16 per cent year over year, Majestic Spice reported in May, noting production was down seven per cent in Vietnam. According to research, climate change and unpredictable weather in peppercorn-producing countries affects the quality and taste of black pepper, making the crops less profitable for farmers. There have also been supply chain issues since the COVID-19 pandemic and the market has yet to recover, Charlebois said, adding to the increase in costs. The black pepper shortage and rising prices in Canada started about a year ago but most people haven't noticed, according to Charlebois. This is due to people purchasing black pepper once every two to three years, he said, and less frequently than other food items. According to Statistics Canada consumer price data , Canadians saw a 2.5 per cent increase in the cost of 'condiments, spices and vinegars index' in May compared to the same period last year. This index includes black pepper and other items such as pickled olives, pickles, tomato ketchup, plain spaghetti sauce, BBQ sauce, salsa, hot sauce, mustard, hummus, salad dressings, mayonnaise, dried herbs, beef or chicken concentrate and table salt. Free on Board costs — which include transportation, loading, and related costs — of pepper in Vietnam have jumped from $4.30/kg in early 2023 to $6.10 to $6.20/kg in recent months— an approximate increase of 43 per cent in just under two years , according to Majestic Spice. But Charlebois said black pepper buyers who purchase once every few years may not notice a higher price than the previous one. 'People tend to actually look at prices much more carefully when they do buy products at a high frequency. Pepper — that's not the case. That's why demand elasticity is quite high,' he said. He expects prices to drop eventually as 'demand will move away for a while' and climate-related issues that affect production supply, tend to be temporary. 'Olive oil is a good example of that. Last couple of years, olive production in Spain, Greece and Portugal was anemic and olive oil prices skyrocketed. But harvest in 2024 was incredibly strong and prices dropped dramatically. That's my expectation for black pepper as well,' Charlebois said. Canadian companies are keeping an eye on the pepper shortage, Charlebois said, but since huge quantities of black pepper aren't required to make most products, manufacturers aren't yet worried as some do keep supplies in stock as well. Cooks and food manufacturers don't have to panic if they're short on black pepper, he added, as recipes for meals and food products can be reformulated using other, less costly ingredients to make up for the missing pepper. 'We've been seeing this with cocoa for a while and we saw that with vanilla for many years— when a spice becomes more expensive or an ingredient becomes more expensive, typically the supply chain adjusts by using less of it or they replace it with something else. And typically consumers don't even notice the difference,' he said. A black pepper shortage may affect the taste of some foods if it's missing from the recipe, since there is no substitute for the spice. However, there are some alternatives that could give dishes a similar heat. Shayma Saadat , a Toronto-based food writer and content creator, makes many trips to the grocery store to stock up on ingredients and although she's heard about the black pepper shortage, she hasn't seen people hoarding the spice. Saadat says a black pepper shortage 'opens up a window' for consumers to expand their pantry and to experiment with other spices in their food, but to not think of these new spices as replacements for black pepper. 'Black pepper is not like salt. We can't eat food without salt, but we can definitely eat food without black pepper,' Saadat said, adding that she hopes cooks can think of other spices as 'new ways of enhancing your food.' While there are several types of pepper spices, each one has a unique taste. White peppercorn is derived from the same plant as black peppercorn but its appearance and taste differs. Saadat enjoys using white pepper in her cuisine , saying the spice has an aromatic, musky scent, but is also milder than black pepper. She also recommends using pink peppercorn, which is not botanically related to black pepper, but has a soft heat and 'floral, perfumed sweetness.' 'Black pepper has a bit of a peppery tingle, so it's the same thing with these,' Saadat said, adding that pink peppercorn is a bit more subtle in heat than black peppercorn. Pink peppercorn can be used to flavour and give a visual appeal to pink salmon, in vinaigrettes and in drinks like cocktails, Saadat said. Consumers can also try to include aleppo pepper in their recipes, which Saadat describes as having a 'slow building heat' with a fruity dimension, perfect for flavouring scrambled eggs in the morning. Error! Sorry, there was an error processing your request. There was a problem with the recaptcha. Please try again. You may unsubscribe at any time. By signing up, you agree to our terms of use and privacy policy . This site is protected by reCAPTCHA and the Google privacy policy and terms of service apply. Want more of the latest from us? Sign up for more at our newsletter page .
Hamilton Spectator
28-06-2025
- Business
- Hamilton Spectator
Ontario BBQ price sticker shock — why meat is so expensive in Canada this summer
If you've bought meat recently at a grocery store or butcher shop in Ontario, you've likely experienced sticker shock. Beef in particular has shot up in price. This means barbecue favourites such as hamburgers, steak and beef hot dogs will be more expensive this summer. Sylvain Charlebois, senior director for the Agri-Food Analytics Lab at Dalhousie University, said beef prices have risen significantly. The Canadian T-Bone steak (Right) more expensive — about 60% more per kg than U.S. one (Left). In Canada, steaks travel further, get taxed harder, and Canada is not flooded with cheap imports, unlike the U.S., which imports beef from countries like Australia, Mexico, and Brazil. Drought and farmers selling off and cashing out of the business have contributed to the price increases. Farmers aren't coming back, and others aren't reinvesting in their herds. 'That's certainly something that has a lot of people by surprise,' he said. 'Typically when prices go up, farmers are incentivized to reinvest to actually grow more — but we're not seeing it right now.' Last year, Canada's cattle herd was the smallest since 1987, when the country had 15 million fewer people. Other factors broadly at play in beef price increases include Canada's vast geography, higher labour and transportation costs, carbon pricing and, as well, a limited number of federally licensed beef processors. High interest rates are also thought to be impacting typically risk-averse cattle farmers, Charlebois said. Since January, according to Statistics Canada, beef prices have surged at an alarming pace. Striploin is up 34.2 per cent, top sirloin 33.7 per cent and rib cuts nearly 12 per cent, according to Sylvain Charlebois. In Canada, the price per kilograms for striploin cuts and sirloin cuts has gone up 30 to 35 per cent since December, Charlebois says. 'It's making bison look like a bargain,' he said. Charlebois said on average, beef prices are about $20 to $25 per kilogram — and some cuts are over $100. The significant increase in the cost of beef has also contributed to the rise in food inflation and why many might be looking to swap their steak for sausage or chicken. Charlebois said chicken and pork prices haven't increased in the same way as beef. 'Everything has gone up at the meat counter — but increases impacting poultry and pork have been more reasonable,' he said. Statistics Canada data shows a modest increase in price for some chicken products, such as whole chicken and chicken thighs, in between January and April 2025. The price of a whole chicken rose 7.7 per cent from January to April — jumping from $5.73 to $6.17 per kilogram. Chicken thighs increased by slightly less — 7.3 per cent — increasing from $11.34 to $12.17 in the same period, while chicken breasts saw a slight reduction in price in the same period. Chicken quarters and burgers being grilled. Pork loin cuts, rib cuts and shoulder cuts have all seen their prices increase in the first four months of 2025. Pork rib cuts have increased by 15 per cent — from $7.94 per kilogram to $9.17 per kilogram from January to April, according to StatCan data. Pork shoulder cuts rose by 58.9 per cent in the same period — increasing from $6.18 per kilogram in January to $9.82 per kilogram in April. Pork loin cuts saw a more modest 10 per cent increase from $8.77 to $9.66 per kilogram from January to April. Pork products — including ribs — have increased in price this year. With the price of many meats on the rise, tofu and other meat alternatives are starting to look more attractive. The price of tofu was $2.73 per 300 grams in April — rising only slightly from $2.56 in January. Grill-able halloumi cheese can also be an alternative — coming in at around $4 to $10 per 250 grams, depending on the store and brand. Grilling marinated tofu or halloumi on a skewer with in-season vegetables or vegetables from your garden can be a good way to save money while grilling. Error! Sorry, there was an error processing your request. There was a problem with the recaptcha. Please try again. You may unsubscribe at any time. By signing up, you agree to our terms of use and privacy policy . This site is protected by reCAPTCHA and the Google privacy policy and terms of service apply. Want more of the latest from us? Sign up for more at our newsletter page .
