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As 2012 comes to a close, CIFST would like to wish its members, partners, and other industry professionals a safe and happy holiday season. As we reflect on the past year for the industry, we would like to provide the readers of directions, a look at the most accessed articles from the year. Our regular publication will resume on Tuesday Jan. 8, 2013.

10. Why you should be eating fermented food
The Toronto Star    Share    Share on FacebookTwitterShare on LinkedinE-mail article
From Sept. 25, 2012: The benefits of probiotic-packed yogurt have been well-publicized. But those helpful bacteria are naturally abundant in some foods with a smaller PR budget: fermented foods like kimchi, miso, kefir and kombucha. Fermented foods are loaded with lactobacillus acidophilus, the most common strain of probiotic. It's essential for gut health, helping with digestion, stomach upset and gas, as well as your immune system. More



9. What foods can help prevent vision loss?
The Globe and Mail    Share    Share on FacebookTwitterShare on LinkedinE-mail article
From Sept. 11, 2012: Does eating carrots really improve eyesight? Or are there other foods that may prevent a decline in vision that results from macular degeneration? More

8. Yogurt wars get serious
Canadian Business    Share    Share on FacebookTwitterShare on LinkedinE-mail article
From Aug. 28, 2012: A shortage of liquidity has proven transformative not just for Greek banks, but also for Greek yogurt. The thick, protein rich version of the North American breakfast staple, which is strained to remove excess liquid, has upended a previously stable segment of the food industry long dominated by a handful of conglomerates. Those companies are now scrambling to capture a piece of a rapidly expanding market, lest they land at the bottom in a swift rebalancing of the yogurt trade. And in both Canada and the United States, a niche Canadian brand, Liberté, is playing a pivotal role. More

Basic Food Flavors
scores "SQF 2000 Level 3" - EXCELLENT


Chemroy Canada Inc., represents Basic Food Flavors in Canada. Basic Food Flavors is a manufacturer of Hydrolyzed Vegetable Proteins and just recently introduced their first reaction non-allergenic reaction meat/poultry flavors. For more information go to our website or email foodingredients@chemroy.ca
more


7. Photos: 9 superfoods to boost your brain power
The Vancouver Sun    Share    Share on FacebookTwitterShare on LinkedinE-mail article
From Sept. 11, 2012: There's no denying that as we age chronologically, our body ages right along with us. But research is showing that you can increase your chances of maintaining a healthy brain well into your old age if you add these 'smart' foods to your daily eating regimen. More

6. Reducing the sodium intake of Canadians
CIFST    Share    Share on FacebookTwitterShare on LinkedinE-mail article
From June 26, 2012: Health promotion and chronic disease prevention are fundamental to improving the health and wellness of Canadian families and communities. Canada's provincial and territorial Ministers of Health and Healthy Living are committed to supporting all Canadians to achieve better health and to reducing the burden of cost on health care systems by making health promotion and the prevention of disease, disability and injury a priority. More



5. Quinoa: versatile superfood
The Vancouver Sun    Share    Share on FacebookTwitterShare on LinkedinE-mail article
From Mar. 13, 2012: Sisters Patricia Green and Carolyn Hemming had an early start on healthy eating. "When our mom would make homemade yogurt my sister and I would stamp our feet going, 'Why are we having homemade yogurt? Why can't we have the yummy flavoured stuff that all the other kids eat?'" More



4. Des universitaires discutent de l'avenir des aliments dans Macleans
L'université de Guelph via Macleans    Share    Share on FacebookTwitterShare on LinkedinE-mail article
le 1 mai 2012: Deux scientifiques des produits alimentaires de l'Université de Guelph sont en vedette dans le dernier numéro du magazine Macleans. Les professeurs Alejandro Marangoni et Milena Corrode sont cités dans un article sur le futur des aliments. Le sujet porte sur le rôle que les scientifiques joueront dans l'aide à la fabrication des aliments qui goûtent plus bon, sont plus nutritifs et durables. Marangoni qui occupe un siège à la recherche canadienne sur les aliments, la santé et l'âge parle de la création des hot dogs plus sains (dans lesquels les graisses insalubres sont remplacées par des meilleures). VOIR PLUS



3. More food inspectors won't solve tainted meat scandals
The Vancouver Sun    Share    Share on FacebookTwitterShare on LinkedinE-mail article
From Oct. 16, 2012: In the wake of the XL Foods tainted meat outbreak, the consensus among politicians and union leaders is that Canada should retain the services of more federal inspectors in order to elevate the quality of our food safety systems, arguing that this is the only way to effectively reduce the number of future outbreaks. More



2. The vitamin D miracle: Is it for real?
The Globe and Mail    Share    Share on FacebookTwitterShare on LinkedinE-mail article
From Mar. 13, 2012: In the summer of 1974, brothers Frank and Cedric Garland had a heretical brainwave. The young epidemiologists were watching a presentation on death rates from cancer county by county across the United States. As they sat in a lecture hall at Johns Hopkins University in Baltimore looking at the colour-coded cancer maps, they noticed a striking pattern, with the map for colon cancer the most pronounced. More



1. What you should know about artificial sweeteners
The Globe and Mail    Share    Share on FacebookTwitterShare on LinkedinE-mail article
From Mar. 13, 2012: Aspartame, sucralose, acesulfame potassium, stevia: From yogurt to diet pop, artificial sweeteners and sugar substitutes are everywhere, appealing to the growing number of consumers who want to watch their weight. Despite the sweeteners' ubiquity in the grocery aisles, however, there's no end to the confusion about their safety. More


 
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Frank Humada, Director of Publishing, 289.695.5422
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