Non-CIFST articles and advertisements, as well as their claims, do not represent the viewpoints/opinions of the Canadian Institute of Food Science and Technology (CIFST). CIFST is not responsible for grammatical errors, misspelled words, unclear syntax or errors in translations in original sources.
9 of the best fast food innovations from 2013
The restaurant industry is more competitive than ever. In an attempt to win over discriminating and cash-strapped customers, restaurant chains went all out with some cool innovations. We chose a few of our game-changing favourites from the year.
4 Canadian scientists earn Food Science Certification
Congratulations to the newest food professionals from Canada to earn the prestigious Certified Food Scientist (CFS) credential. These distinguished individuals earned the CFS during the last testing cycle. These individuals are now part of an elite group of global food scientists with this certification.
In memoriam — Dr. Joseph Hulse
Dr.Joseph Hulse, a Founder and Past President of the International Union of Food Science and
Technology (IUFoST) and a Fellow of the International Academy (IAFoST), died recently at his
home in Ottawa, Canada, at the age of 90.
Institute For Thermal Processing Specialists
IFTPS invites papers from students presenting researched progress in methodologies, techniques, system technologies, or other topics relevant to thermal and/or non-thermal processing of food or biological materials including pharmaceuticals to make them shelf stable by inactivating pathogenic and spoilage-causing microorganisms.
Food Trends 2014: Cauliflower is the new kale
The Huffington Post
Cauliflower is the new kale, salt is the new pepper and doughnuts and burgers are going gangbusters.
Food trend watchers are bidding adieu to sliders, those small sandwiches made of beef, chicken, pulled pork or fish, cupcakes are waning while quinoa, now that everyone has learned to pronounce it, has gone mainstream.
Our dedicated sales professionals understand our customers' business. By combining science, creativity and innovation, from ingredient development through final application, we create value for our customers and help them grow their business. From order to delivery, our outstanding team brings skill, experience and knowledge to ensure service excellence!
Researcher: Impose user fees on food producers using antibiotics
A Canadian researcher says the widespread use of antibiotics in food production will create a global health crisis and the best way to curb it is by charging user fees. The "flood of antibiotics" being released into the environment by farmers and food growers not only poses a danger to human health but is of little business value, University of Calgary professor Aidan Hollis said in his paper published in the New England Journal of Medicine.
Millions of acres of China farmland too polluted to grow food
More than eight million acres of China's farmland is too polluted with heavy metals and other chemicals to use for growing food, a Cabinet official said, highlighting a problem that is causing growing public concern. The threat from pollution to China's food supply has been overshadowed by public alarm at smog and water contamination but is gaining attention following scandals over tainted rice and other crops.
Going organic pays off for Alberta food producers
While going organic can cost a pretty penny, growing demand has some producers changing their practices — and it's paying off. Several notable meat recalls in the past decade have changed the way many consumers look at their food, which has resulted in some Albertans changing their farming practices. One of those is the Canadian Rocky Mountain Ranch about 20 minutes southwest of Calgary, which supplies elk and bison to local restaurants and lodges.
Study: Sector viable despite Heinz and Kellogg closings
Chatham Daily News
Stifled by regulatory issues and legacy costs such as outdated plants, Canada's food-processing sector will grow only with concerted efforts to guide new and long-time companies, says a leading Canadian agricultural think-tank. "You don't do this on the back of an envelope. You don’t do it at the 11th hour. You need to do this early," said Bob Seguin, executive director of the George Morris Centre for agricultural policy and author of a report about the imminent departure from Southwestern Ontario of two food giants, Heinz and Kellogg.
West whips up Quebec trade battle over dessert toppings, other oilseed products
The Western provinces are whipping up a trade battle with Quebec over dessert toppings and other products made by oilseed producers. Saskatchewan says it is challenging Quebec's restrictions that prevent certain margarine, coffee whiteners and dessert toppings from being sold in the Quebec market. Saskatchewan Trade Minister Tim McMillan said Quebec's trade restrictions are illegal under rules that prohibit governments from creating barriers to interprovincial trade.
Milwaukee wages winter war on road ice...with cheese brine
The city of Milwaukee has begun a pilot program to recycle cheese brine — a by-product of mozzarella and provolone production — as a road de-icer. Officials in Milwaukee, WI began mixing the salty waste product with traditional rock salt earlier this month as a means of keeping roads in the city free of ice, the New York Times recently reported.
Missed last week's issue? See which articles your colleagues read most.
World's biggest pasta maker wants restaurants to 3D print your food — with their cartridges
3D printing is attractive to a lot of different people for a lot of different reasons, but in general its supporters talk about the economic and efficiency benefits; it can build things faster and easier than competing methods, bring down manufacturing costs and remove the need for large amounts of international shipping. That's usually what you hear in defense of 3D printing — but now, Italian food corporation Barilla is looking to 3D print their art.
Why the London Tube wants to help you do your grocery shopping
The Atlantic Cities
Does London's Underground system have a future as a supermarket chain? Transport for London announced last month that in 2015, it will close the ticket offices in London's 240 subway stations, obliging users to rely on machines alone. Setting aside the other implications of this staff and service cut, the move means stations will suddenly have vacant space. The commercial potential of these former ticket offices is huge, and retooling them as shopping spaces might provide a possible commercial template for transit systems across the world.
Study finds social norms influence food choices
This meta-analysis found that if participants received information showing that others were making low-calorie or high-calorie food choices, it considerably increased the likelihood that participants made similar choices.
Turning over a new leaf in 2013: The year tea turned hot...
In 2013 Unilever called tea the 'hottest beverage in the world' and recent research on its health benefits presents opportunities for industry innovation, with drinks like Lipton Natural Energy already reaping rewards. Peter Goggi, executive VP of the Tea Association of the USA told BeverageDaily.com that recent research in the American Journal of Clinical Nutrition (AJCN) on tea's health benefits presents opportunities for tea products including loose leaf, tea bags and RTD teas.
Social media as a megaphone to pressure the food industry
The New York Times
Renee Shutters has long worried that food dyes — used in candy like blue M&M's — were hurting her son, Trenton. She testified before the Food and Drug Administration, but nothing happened. It wasn't until she went online, using a petition with the help of the Center for Science in the Public Interest, that her pleas to remove artificial dyes from food seemed to be heard. Mars, the candy's maker, is now hinting that it may soon replace at least one of the dyes with an alternative derived from seaweed.
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