Dairy Ingredients Seminar

Vancouver, BC
January 31, 2008

Dairy and food product formulations are only as good as the ingredients and technology used in their manufacture. Taste, functionality and health attributes are critical factors when designing products to satisfy the needs and wants of baby boomers, sports and recreation enthusiasts and a growing ethnic population.

Dairy Ingredients in Food Processing

Leduc, AB
April 10, 2006

The Canadian Dairy Commission is pleased to sponsor the Dairy Ingredients in Food Processing Seminar being held in Leduc , Alberta on Monday, April 10th, 2006 . This one-day session Includes presentations that will provide participants with the latest technical and consumer research and are intended to address the everyday issues facing dairy manufacturers and further

Regulatory Interpretation Policy

Purpose

This document defines the commitments, practices and tools used by the Canadian Dairy Commission to provide Canadians and businesses with information and guidance on regulatory obligations that must be met. It also sets out the conditions governing written responses to questions asked.

Organizational context

The Commission is responsible for regulatory instruments under the Canadian Dairy Commission Act.
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