TORONTO, Nov. 13, 2025 /CNW/ - As the weather gets cooler, Knorr Canada is shaking up the bouillon game with its newest offering: Knorr Flavour Base, the modern, versatile, and easy-to-use solution designed for how Gen Z cooks today. Launching across Canada just in time for 'cuffing season,' a time when people seek comfort and closeness as the temperature drops, Knorr is inviting Canadians to stay in and stir up connection through flavour.

A survey found that younger Canadians are more likely to opt for takeout over cooking, with Gen Z seeing restaurants as the only option for date night.¹ Whether it's a low-stakes situationship or a forever match, Knorr Flavour Bases offer Gen Z a simple way to create flavourful meals that can turn casual moments into meaningful connections. Knorr Flavour Bases are an even better version of your favourite bouillon because they're crafted with real ingredients and designed by chefs, offering three flavours to suit every recipe (chicken, beef, and vegetable). One jar makes up to 52 cups of instant broth, offering unbeatable value and endless ways to cook confidently.

"Flavour should be easy. With Flavour Bases, we wanted to create something that brings even better taste, in a form that fits Gen Z's approach to cooking," says Kristen Whelan, Associate Marketing Director for Cooking Aids & Mini Meals Canada. "It's the perfect pantry staple as we approach cuffing season, offering maximum flavour with minimal effort, so you can spend less time prepping and more time connecting!"

To celebrate, Knorr is turning up the heat…literally. As new relationships take shape, Knorr's latest offering is being put to the test on social media with an interactive challenge designed to bring people even closer. Dubbed The Kuffing Challenge, couples will be challenged to cook a meal together while literally attached, proving just how easy it is to create a flavourful meal with the help of Knorr's Flavour Bases. No pressure, no stress – just a lot of fun and seriously good flavour. To tune in and see how Canadians are stirring up connection, follow @knorrca.

Knorr Flavour Bases are available in stores across Canada. Visit Knorr Premium Flavour Base Pastes home page for recipes, inspiration, and more ways to bring more flavour to your next night in.

Sainte-Thérèse, November 11, 2025 — Since 1987, Cora restaurants have set the standard for morning gastronomy. Today, the category leaders are proud to announce an exciting new evolution. From the visual identity and presentation of the menu to the photos of the dishes and décor, every single detail of the Cora brand has been completely rethought in order to create a fresh image infused with an innovative energy that will propel the brand into a new era and allow it to meet the ever-changing needs of its clientele. The national franchisor is currently collaborating with different partners to transform its branding and restaurant design. The menu also features new original dishes that continue to redefine breakfast, one plate at a time.

Partnering with branding talent
“Cora has chosen to update its brand image to better communicate its dynamic spirit and remain relevant for customers across this country. Today, the winds of change can be felt at Cora. There’s a genuine desire to grow the brand and give it the same exciting freshness that swept across Quebec in the early 1990s when Cora pioneered the breakfast concept. The Emma Branding team couldn’t be prouder to partner with Cora to help this major Canadian brand shine even brighter,” declares Marc-André Lamy, Founder and Head of Creative Design, at Emma Branding.

A change of décor
Artesa Architects & Designers was mandated to overhaul the restaurants’ aesthetics and style. The refreshing and remarkable transformation will offer customers a vibrant, colourful design and an even warmer atmosphere. Opened last June, Cora Evanston, in Calgary, provides a sneak preview of the new Cora style. Customers will also be able to experience the new design at the next restaurant opening in Edmonton. “In fact, all our new restaurants will feature the new design going forward, and we’ll be working with our franchisees to gradually renovate our existing 125 restaurants over the next few years,” explains Benoit Morel, Vice-President, Business Development and Legal Affairs, at Cora.

Breakfast pizzas? Yes, please!
Cora Tsouflidou revolutionized the first meal of the day by creating a new habit for generations to come: going out to a restaurant for breakfast. Before the chain opened its doors, a plate of two eggs, bacon and potatoes was standard diner fare. Cora’s founder introduced the breakfast restaurant as we know it today, with its huge variety of dishes, fruity cocktails and amazing fruit arrangements. “Reinventing the art of breakfast with original dishes that treat friends and family to a memorable time together is central to our DNA,” says Geneviève Duquette, Marketing Director, at Cora.

The addition of a brand-new category—breakfast pizzas—demonstrates how delicious creativity is when it’s served crispy, hot and packed with flavour in the morning. Five flavours of pizza showcase breakfast classics like hollandaise sauce, pulled ham, assorted cheeses, smoked salmon, Canadian maple syrup, fresh fruit and eggs, paired up in mouth-watering combinations. The breakfast pizzas are available for a limited time only.

A pioneer that isn’t done reinventing breakfast
This fall, Cora is introducing its redesigned menu. To set the tone, the brand went a step further with an array of new dishes: super fresh breakfast tacos, a new breakfast poutine for meat lovers and two new flavours of the beloved Ben et Dictine. For taste buds that waffle between sweet and salty, two new tempting Ben et Dictine duos are making their appearance, flanked by a delicious sweet treat. Cora has even added extras for customers to personalize their side of potatoes. It will have everyone raising their glasses—possibly filled with one of the four tasty new mocktails—to salute the brand!

Cora, proudly Canadian, truly authentic, entirely delicious and always surprising.

The of the is published today and shows substantial reductions in food waste and associated greenhouse gas emissions. But – warns WRAP - without significant financial support, committed action, and policy backing from national governments, philanthropic organisations, and key businesses we will not be able to achieve the steps needed to slow climate change.

The Food Pact Network was convened by global environmental action NGO WRAP in 2024. It has united ten national and regional Food Pacts across nine countries that account for 14% of the global population and around 20% of global food waste. The Food Pacts have the support of 920 organisations, including 550 food businesses, and are in countries that generate 38% of global GDP.

Today’s report outlines the impacts of each Food Pact based on its in-country successes and as a combined Network. Cumulatively, an estimated 680,000 tonnes of CO₂e were prevented through food waste reduction actions (equivalent to 240,000 cars taken off the road for a year) and 220,000 tonnes of food saved from waste - equivalent weight of 600 fully loaded jumbo jets*.

Catherine David, CEO WRAP said, “The Food Pact Network is on a roll and making strong inroads - achieving real reductions in food waste, realising cost savings for businesses and citizens, and benefitting the environment. The model works - wherever you put it - and by operating across the supply chain is helping to make businesses better and more future proof, and our food system more efficient, reliable and sustainable. We have the potential to really go global now, and that's my message to governments, businesses and funders. Join us as we go further, faster and free ourselves from the cost and injustice of food waste."

Food waste is a global crisis effecting society, the environment, and economies. Every year more than one billion tonnes of food is lost or wasted - the equivalent of 90 truckloads every minute; double the amount that could feed the 783 million people who go hungry globally. Food waste produces 8-10% of global greenhouse gas emissions and costs the global economy over USD 1 trillion every year. Food waste is embedded in how we grow, sell, and consume food and driven by economic incentives that favour excessive production, regulations that hinder redistribution, infrastructure that neglects sustainability, and cultural norms equating abundance with prosperity.

David Rogers, Director of International Development, WRAP “Tackling Food Waste is the gateway to many benefits, including reducing emissions, improving land use, and tackling hunger. Countries with Food Pacts are making significant progress towards the United Nations Sustainable Development Goal 12.3 – to halve global food waste by 2030. We know the model works, as these numbers prove, and we need to dramatically scale up activity. This requires increased business participation, funding and technical expertise from WRAP and our partners around the world.”

In its 2024 , The United Nations Environmental Programme (UNEP) highlighted the scalability of the Food Pact model, stating that coordinated action of this kind delivers faster, deeper impact. Today’s report was unveiled by WRAP CEO Catherine David at the in Brazil.

Crucially, the Food Pact Network report sets out direct action for funders and philanthropists, national governments, and food businesses:

• Funders and philanthropy: mustinvest in the Food Pact Network to accelerate proven solutions to deepen impact in countries with Food Pacts and support the expansion of new Pacts where the most impact can be made, to improve food security and reduce greenhouse gas emissions.

• Governments: mustlead through policy and investmentto make food loss and waste a national priority. Integrate food loss and waste reduction into climate plans and review policy barriers to food waste reduction such as redistribution and waste prevention. Fund, champion and partner with your country’s food Pact.

• Food and drink businesses: must commit to action on food waste and become a signatory to your Food Pact. Set business targets on food waste reduction, track and measure data and act on insights to prevent food loss and waste in your supply chains and customers’ homes, improve efficiency in your supply chain, and save your business money.

USA - 63 million tonnes of food is wasted every year in the US which is responsible for 4% of national greenhouse gas emissions - 16% of freshwater and cropland us and 24% of landfill inputs are connected to uneaten food. The average family of four throws away over $3,000 worth of food annually. Nationally, surplus food carries an estimated value of $382 billion, around 1.4% of GDP.

The is led by ReFED and World Wildlife Fund (WWF). It has established a national platform for collective action and engages with business to reduce food waste. Signatories are engaged in data collection, pilot projects, and collaborative initiatives. By providing shared metrics such as the Unsold Food Rate (retail) and the Food Efficiency Rate (foodservice), the Pact is helping to standardise reporting and highlight opportunities for targeted action.

Jackie Suggitt, Vice President, Business Initiatives & Community Engagement, ReFED: “The U.S. Food Waste Pact launched at the end of 2023, and we're excited to already have 29 signatories on board. As we work with them on data collection and analysis, intervention projects, sector summits, and more, it's been so great to be part of the larger Food Pact Network. We've been able to learn from other pacts around the world, share our own insights and ideas, and work collectively to drive real progress around food waste.”

The is led by Ross Strategic and has been operating since 2019. It has convened multiple working groups and sector summits. Grocery retail signatories have prevented more than 174,000 tons of food from going to waste, cutting unsold food rates by 30%. Over 76,000 tons of surplus food were donated by retail signatories to charitable organisations in 2023. Pilot projects across dairy, grain, fruit, and hospitality sectors have delivered significant reductions in food waste — from 50–70% in manufacturing plants through employee-led innovation, to a 60% cut in a major hospitality trial.

Vancouver/New Westminster, BC, November 4, 2025  - turns up the heat once again for its third annual Battle of the Pad Thai. Kicking off on World Pad Thai Day on November 7, 2025 and running until November 21, 2025, Longtail Kitchen, newcomer Sainam,andreigning champ Sen Pad Thai will go head-to-head in a delicious battle to claim bragging rights for Best Pad Thai.

Guests are invited to taste their way through all three limited-edition creations and cast their votes to help crown this year’s ultimate Pad Thai champion. 

“This friendly competition between our restaurants has become a highlight for our teams and guests each fall,” says Angus An, founder and executive chef of Full House Hospitality, which counts Maenam, Longtail Kitchen, Sen Pad Thai, Fat Mao Noodles, and Mekong in its restaurant portfolio.. “It’s always exciting to see how our chefs interpret such an iconic Thai dish. This year, with Sainam joining the challenge, guests will have a chance to try even more creative Pad Thai dishes.”

At Longtail Kitchen in New Westminster, chef Alex Lim, who won the inaugural Battle of the Pad Thai in 2023, serves up the Holy Duck Pad Thai ($26), featuring tender duck breast and crispy chicken skin.

Over at Sen Pad Thai in Granville Island, chef Max Khuntong combines two Thai favourites into one with his Pad Thai Khao Soi ($24), featuring a whole braised chicken leg in rich coconut curry sauce.

Sainam, located in Vancouver’s West End neighbourhood, enters the ring for the first time with chef Poom Sikarin Sirisupanon’s Pad Thai Salted Egg with Crispy Oyster Mushroom ($25), a vegetarian-friendly dish.

To participate, guests can pick-up a special Pad Thai stamp card at any of the three restaurants. After enjoying all three Pad Thai creations and casting their vote, completed cards can be submitted at one of the participating restaurants for a chance to win free Pad Thai for the year (gift card valued at $300). The first 50 guests to complete the challenge will also receive a limited-edition Battle of the Pad Thai t-shirt. A winner, selected randomly, will be announced on December 1, 2025.

“Pad Thai is one of Thailand’s national dishes and beloved around the world,” adds An. “We’re having a lot of fun celebrating Pad Thai and look forward to having guests try each of the three limited-edition creations.”

For full contest details, please visit .