Latest news with #SylvainCharlebois
Newsweek
2 days ago
- Business
- Newsweek
Fast Food Burgers Could Soon Get More Expensive
Based on facts, either observed and verified firsthand by the reporter, or reported and verified from knowledgeable sources. Newsweek AI is in beta. Translations may contain inaccuracies—please refer to the original content. Wholesale beef prices continue to reach new all-time highs, fueled largely by insufficient cattle herds and consistently elevated demand, and experts told Newsweek that these effects are poised to appear at the fast food counter. On Tuesday, the Bureau of Labor Statistics (BLS) reported another jump in ground beef and beef steak prices, both of which are now at record levels. "Beef is a big cost line for burger chains, and while they often hedge or lock in contracts, they can't absorb sustained higher prices forever," said Sylvain Charlebois, a food policy researcher at Dalhousie University, Canada. "We've already seen quiet price hikes on menus—smaller burgers for the same price, or combo meals creeping up by a dollar," he added. "If wholesale beef stays high into next year, expect more of that." Newsweek Illustration/Getty Why It Matters The high cost of staple agricultural products has already weighed on household budgets this year. Given the time it takes to replenish cattle herds, experts and agricultural economists believe it could be years before supply catches up to demand and prices begin to moderate. As well as this domestic squeeze, the imposition of tariffs on beef-producing nations such as Brazil threatens to limit imports and put further upward pressure on prices. What To Know According to BLS data, ground beef prices climbed to $6.25 per pound in July, up 12.6 percent from January and nearly 14 percent from the same month last year. "It's mostly about supply," said Charlebois. "The U.S. cattle herd is the smallest it's been in decades thanks to droughts in key ranching states, high feed costs, and ranchers selling off stock over the past few years." He added that "surprisingly strong" demand had brought this issue into sharp relief. The U.S. beef herd has been on a consistent decline over the past few years, with January's cattle inventory of 86.7 million being the lowest since 1951. The U.S. Department of Agriculture (USDA), which publishes these estimates, has forecast that beef production will continue down this path until 2028 and on Tuesday raised its cattle price forecasts for 2025 and 2026. According to agricultural economist Derrell Peel, it is extremely likely that consumers will start to notice even higher retail beef prices going forward. "Eventually and inevitably higher beef costs will get passed on to consumers to some extent," he told Newsweek. A McDonald's Double Quarter Pounder with Cheese burger, San Ramon, California, August 3, 2024. A McDonald's Double Quarter Pounder with Cheese burger, San Ramon, California, August 3, 2024. Smith Collection/Gado/Getty Images Philip Howard, professor of agriculture at Michigan State University, said it is "very likely that these prices will be more than passed on to buyers" at fast food restaurants and grocery stores. He added that the situation provides a convenient cover for "greedflation"—price hikes beyond what is demanded by increased costs. However, there are no easy or swift solutions to the issues around beef production in the U.S. "When the cattle industry decides to rebuild the cow herd, it will take 3-4 years to see growth in beef production," Peel told Newsweek, adding that there is currently no data confirming that cattle producers have started this process. "Basic biology means it takes time for beef production to respond—from the time a cow is bred to the time a calf is born is 9 months, and then it takes another 18-24 months for that calf to reach slaughter weight," said Patrick Westhoff, director of the Food and Agricultural Policy Research Institute at the University of Missouri. As a result, he told Newsweek, beef supplies are "likely to remain constrained for at least another year and probably longer." A cooler of ground beef in a Costco Warehouse in Pittsburgh on Wednesday, February 26, 2025. A cooler of ground beef in a Costco Warehouse in Pittsburgh on Wednesday, February 26, 2025. Gene J. Puskar/AP Photo Experts also cited disruptions to imports through tariffs as something that could put upward pressure on prices. This week, the USDA revised down its 2025 beef import forecast to 4.95 billion pounds, a drop of 6.1 percent compared to last year and lower than July's estimate of 5.35 billion pounds. The department said in its report that the adjustments reflect "reported trade data through the first half of the year, as well as reduced shipments due to higher tariff rates, particularly from Brazil." What People Are Saying Kenneth Burdine, livestock specialist at the University of Kentucky, told Newsweek: "Beef supplies are likely to remain tight in the near future. A lot of ground beef comes from cull cows and farmers have not been culling as many cows because the calf market has been so strong. We are also not seeing a lot of heifer retention [keeping young females for breeding purposes, for clarity] yet, which will have to happen in order to see the cowherd grow in size." Professor Derrell Peel of Oklahoma State University told Newsweek: "The record high ground beef prices we see currently include those increased beef imports and would be higher still without imports. Brazil has been the largest supplier of beef imports this year and the additional tariffs on Brazil will reduce those imports and push ground beef prices higher yet in the U.S." Lee Schulz, livestock economist at Iowa State University, told Newsweek: "Prices tend to be 'sticky' so as to not erode customer loyalty. However, prices typically adjust faster on the way up then the way down. Persistent high prices will entice beef retailers to offer more promotions to entice cost-conscious consumers into stores and restaurants." Professor Patrick Westhoff of the University of Missouri told Newsweek: "Tariffs are reducing beef imports. If 50 percent tariffs apply on Brazilian beef imports, those will be sharply reduced, and the 10 percent tariff on imports from Australia, New Zealand and other non-USMCA countries will also limit imports below what they otherwise would be at a time of high U.S. prices. This primarily affects the availability of lower-quality meat that is used in making products like hamburger, not higher-end cuts like steak." What Happens Next? As experts told Newsweek, beef prices are expected to remain high through the rest of 2025, with a possible plateau as far-off as 2027. Newsweek has contacted the fast food chains McDonald's and Burger King to inquire about the effects of wholesale beef costs on their prices. Cattle and beef prices have not peaked yet and will likely stay elevated until late in the decade.
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. 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