January 26, 2026 – Toronto, ON – Canadian dairy leader Lactalis Canada today announced the launch of iÖGO nanö Bubbles – a first of its kind offering in the kids yogurt category featuring playful, mouth-bursting bubble texture in a creamy & smooth yogurt in a 100g cup.

Made with 100% Canadian milk, real fruit and no artificial colours, flavours, or sweeteners, iÖGO nanö Bubbles introduces an innovative snacking option for kids aged 6-12 inspired by the rising popularity of bubble tea style textures among a younger generation of Canadians – both youth and parents. Providing a source of Vitamin D and Calcium, the offering includes three delicious flavours: Orange Cream with Mango Bubbles, Mixed Berries with Strawberry Bubbles, and Banana with Mango Bubbles.

“There’s something fun and joyful about a spoonful of juicy flavours exploding in your mouth and we are excited to bring Canadians this completely new way of enjoying yogurt with the launch of iÖGO nanö Bubbles,” said Adrienne Pagot-Gérault, General Manager, Yogurt & Cultured Division, Lactalis Canada. “This breakthrough innovation expands our iÖGO nanö brand beyond drinkable yogurt into a creamy yogurt cup that reflects shifting consumer expectations for distinctive texture and playful food experiences while maintaining the brand’s high quality and nutritional value.”

iÖGO nanö Bubbles is the latest offering from iÖGO made to meet the needs of every age category including iÖGO, iÖGO nanö drinkable yogurt, and iÖGO frozen yogurt products. iÖGO nanö Bubbles is available at most major retailers across the country.

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TORONTO and NIAGARA REGION, ON, Jan. 22, 2026 /CNW/ - George Brown Polytechnic (GBP), in partnership with Niagara College, has announced the return of the Ontario Wine Awards (OWA) in 2026, the province's most prestigious wine competition and awards program.

Founded in 1995, the Ontario Wine Awards recognize Ontario Vintners Quality Alliance (VQA) wines for their quality, distinction, and excellence.

Under a new shared hosting model, George Brown Polytechnic and Niagara College will co-host the OWA on a rotating basis, beginning at George Brown in Toronto in 2026, followed by Niagara College in 2027, and alternating annually thereafter. This partnership will give students more chances to take part in mentored judging and get practical, hands-on experience helping run the event.

The announcement was made during a partnership event at George Brown, where the two institutions formalized the collaboration through the signing of a Memorandum of Understanding which confirms shared hosting responsibilities and long-term stewardship of the awards.

"The Ontario Wine Awards have long played an important role in recognizing excellence in Ontario's wine industry," said Gervan Fearon, President, George Brown Polytechnic. "By partnering with Niagara College, we are building on that legacy while expanding applied learning opportunities and industry engagement for students in both regions, as well as promoting and supporting an industry that generates nearly $5.5 billion in economic activity and employs more than 22,000 individuals. Ontario wines are celebrated and recognized across Ontario and, indeed, across the world. The Ontario Wine Awards is a part of this recognition and celebration."

"As the home of Canada's first commercial teaching winery, we're very pleased to partner with George Brown Polytechnic in the return of the Ontario Wine Awards," said Niagara College President Sean Kennedy. "This collaboration creates a unique opportunity for the students who will one day drive the success of Ontario's wine industry to celebrate and learn from the current leaders and innovators in this world-class sector."

"The Ontario Wine Awards continues to go from strength to strength under the joint patronage of George Brown Polytechnic and Niagara College," said Tony Aspler, founder of the Ontario Wine Awards. "I'm delighted that this partnership helps secure the future of Ontario's prestigious wine competition, celebrating the work of the province's winemakers."

Each year, the OWA culminate in the Lieutenant Governor's Award for Excellence in Ontario Wines, recognizing the very best VQA wines produced across the province.

"These awards offer a wonderful opportunity to celebrate the skill, care, passion, and innovative spirit of Ontario's winemakers," said the Honourable Edith Dumont, Lieutenant Governor of Ontario. "I am delighted that George Brown Polytechnic and Niagara College will be cultivating their future together."

"Collaboration is key to delivering a world-class education that prepares students to succeed in their future careers, drive critical sectors, and meaningfully contribute to our economy," said Nolan Quinn, Minister of Colleges, Universities, Research Excellence and Security. "Through this partnership, George Brown Polytechnic and Niagara College are ensuring that students get the hands-on experience they need to thrive, while also fostering excellence in Ontario's premium wine industry."

GBP will continue as the brand steward and owner of the Ontario Wine Awards, while Niagara College will serve as co-host during designated rotation years. A joint steering committee will oversee governance, judging standards, and academic integration.

Wine submissions open on January 30. Wineries across the province are encouraged to submit their entries and be part of this year's awards. 

Judging for the 2026 Ontario Wine Awards will take place May 30-31 at George Brown's Chef School, with winners being announced during Ontario Wine Week in June.

A winning bet! Sirha Bake & Snack 2026 has established itself as THE must-attend event for the industry, attracting a highly qualified visitor base.

On Wednesday 21^st January, Hall 1 at Paris Porte de Versailles closed its doors on an edition that marked a true turning point for the industry and exceeded expectations: 35 500 professionals visitors (+11%), four days of excitement, a successful transformation, backed up by the figures and, above all, by the quality of the business meetings.

Read the attached press release summarising this edition below.

Attachments:

Sirha Bake and Snack 2026 Summary Press Release.pdf

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Givaudan announces the 7th edition of its Chef’s Council, taking place from 23 - 27 March 2026 in Mexico City. This year’s event will explore the art and science of hot and spicy sensations from around the world.

Chef’s Council is the only global initiative of its kind, uniting Givaudan’s unmatched flavour expertise with top culinary minds from every continent. Launched over 25 years ago, it has become a hallmark of Givaudan's culinary innovation, uniting science and creativity to shape the future of food. The outcomes of each Chef’s Council have led to industry-first breakthroughs and new technologies, transforming creative concepts into practical solutions that help customers deliver food experiences that resonate with consumers around the world.

This milestone edition promises to unlock new dimensions of hotness: from extreme pungency and spiciness to lingering, cooling, and contrasting effects. 

“Around the world, more than 80% of people are eager to explore hot and spicy foods from multiple cultures, yet spiciness is about far more than just heat," said Thomas Ullram, Global Marketing Director, Givaudan. "Through this 7th edition of Chef’s Council, we’re uniting the culinary creativity of world-class chefs with our deep expertise in flavour and taste to push the boundaries of hot and spicy, embracing all the nuances and sensations that make heat truly satisfying.” 

During this intense culinary week, participants will take part in a Hotness Trek, exploring markets, street food, and restaurants for inspiration, followed by cooking workshops. Together, they will examine cooking techniques, layering of ingredients, taste pairing, and contrasts that trigger new sensory reactions, bridging the gap between culinary artistry and scientific innovation.

At the heart of the Chef’s Council are the chefs themselves. Their hands-on experimentation drives concepts that help food manufacturers capture that elusive ‘wow factor’, creating products that feel authentic, exciting, and unmistakably satisfying. Representing diverse culinary traditions from across the globe, five exceptional chefs will collaborate with Givaudan experts to explore the next frontier of hot and spicy innovation:

• LATAM: Chef Ricardo Muñoz Zurita (Mexico City) – Chef, researcher, and author, Basque Culinary World Prize Finalist (2017), Mexican Academy of Gastronomy Award (2018), one of the most influential figures in Mexican cuisine preserving Mexican culinary heritage through his acclaimed restaurants Azul Histórico, Azul Condesa and Azul y Oro.

• NOAM: Chef Saul Montiel (New York City) – Executive Chef at Cantina Rooftop, celebrity chef, Mexican All-Star Chef, El Diario's "El" Award 2011, a leading voice merging Mexican street food roots with modern North American dining.

• APAC: Chef Qian YiBin (钱以斌)(Shanghai) – Renowned contemporary master chef of Chinese Cuisine, China Olympic culinary team coach, World Chefs Challenge international judge and founder of Fusion Creative Kitchen, specialising in Sichuan and Hunan flavour systems.

• EU: Chef Cyrus Todiwala (London) – Award-winning chef, restaurateur, author, and culinary educator, BBC Food Personality of the Year 2014, Catey Award winner, Chef Proprietor of Café Spice Namasté, one of the world's longest-running Michelin Bib Gourmand restaurants

• SAMEA: Chef Mythrayie Iyer (Bengaluru) – Culinary innovator, winner of the San Pellegrino Young Chef 2022-23 for South Asia and the Middle East, Head Chef at Farmlore, founder of Spice Conscious studio

By turning creativity into formulation‑friendly, scalable, and more sustainable solutions, this edition of Chef’s Council promises to deliver complex, dynamic sensations that help customers meet rising consumer expectations.

Discover more about Chef’s Council and follow the journey of hot and spicy innovation

Chef’s Council 2026: Mexico City, 23–27 March 2026