This message contains images. If you don't see images, click here to view.
Click here to advertise in this news brief.

  Mobile version    RSS    Subscribe    Unsubscribe    Archive    Media Kit    Version française Jan. 8, 2013

About Us   Awards & Scholarships   Sections & Students   Employment   Membership Information   Events & Resources   Links   


Bakery Congress 2013
   Share    Share on FacebookTwitterShare on LinkedinE-mail article
Bakery Congress 2013 is the marketplace, where all segments of the Western Canada’s baking industry come together to see, touch and taste the latest & greatest baking products and services. Bakery Congress is held only once every four years in Vancouver B.C.; the baking community in Western Canada anticipates a wider variety of ingredients, decorations; semi-finished and finished products, frozen and par baked, baking and packaging equipment, supplies and technology at the 2013 event. More

2013 IFTPS Award Programs - Charles R. Stumbo Student Paper Competition
IFTPS    Share    Share on FacebookTwitterShare on LinkedinE-mail article
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. More

Food science and technology webinar separates fact from fiction
FoodNavigator    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Separating food science from food fiction is the aim of a free live webinar to be staged on Thursday, Jan. 24, 2013. has teamed up with the Institute of Food Science & Technology to help move the debate about challenging food science and technology topics onto a more secure scientific footing — within a framework of consumer acceptability. More

Dow introduces Gluten Free Solution

Chemroy Canada Inc., represents Dow/Wolff who has introduced a hydrocolloid that functions very well in gluten-free bakery items. Technical support is available. For more information go to our website or email

Certain whole foods may ease IBD symptons
AAFC    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Promising new research out of Agriculture and Agri-Food Canada (AAFC) may ultimately provide some relief for those suffering from inflammatory bowel disease (IBD). IBD, such as ulcerative colitis, is a chronic disease of the colon. AAFC's research provides the food industry with scientific facts that allow them to develop and promote healthy food for Canadians. Dr. Krista Power, a research scientist at AAFC's Guelph Food Research Centre, has found that eating a diet comprised of whole foods with high levels of bioactives may be an effective way to combat the duration and severity of IBD symptoms. More

Get ready for higher food prices in 2013
Troy Media    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Last year Canadian consumers enjoyed modest increases in food price. In fact, not only did food prices barely increase, but fruit and vegetables prices decreased by more than 8 per cent. Unfortunately, this year will be a different story. Several forecasts predict food prices will go up anywhere from 1.5 per cent to 3.5 per cent, likely exceeding our national inflation rate. More

Energy drinks promise edge, but experts say proof is scant
The New York Times    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Energy drinks are the fastest-growing part of the beverage industry, with sales in the United States reaching more than $10 billion in 2012 — more than Americans spent on iced tea or sports beverages like Gatorade. The drinks are now under scrutiny by the Food and Drug Administration after reports of deaths and serious injuries that may be linked to their high caffeine levels. More

Top 5 European food industry drivers in 2013
Confectionary News    Share    Share on FacebookTwitterShare on LinkedinE-mail article
As the New Year dawns, FoodNavigator predicts the top five factors likely to be the biggest drivers of the European food industry in the year ahead. Leading the list is collaboration in innovation and ethics at eye level. More

Smart phone app analyzes food
Vision Systems    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Researchers at Louisiana State University have developed a camera-phone based system that can estimate the nutritional value of food. The system uses the camera of the smart-phone to capture an image of the food on a plate after which image processing software processes the image, analyzing the food by type and amount before reporting back with nutritional information. More

Chickpea flour backed for gluten-free bread success
Bakery and Snacks    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Bread made with chickpea flour could help to make gluten-free breads more acceptable, according to new research. The study, published in the Journal of Cereal Science, investigated the effects of four different legume flours on the characteristics of gluten-free bread formulations. More

Genetically-modified salmon in stores soon?
Digital Journal    Share    Share on FacebookTwitterShare on LinkedinE-mail article
A genetically engineered salmon has moved a step closer to appearing in stores after the FDA announced that the fish did not pose a threat either to the environment or to consumers. The U.S. Food and Drug Administration (FDA) has partially approved a food "product": AquAdvantage salmon eggs; but declaring that risks to consumers and to the environment is unlikely. More

Studies find fructose may spur overeating, renew debate on obesity risks
The Vancouver Sun    Share    Share on FacebookTwitterShare on LinkedinE-mail article
This is your brain on sugar — for real. Scientists have used imaging tests to show for the first time that fructose, a sugar that saturates the American diet, can trigger brain changes that may lead to overeating. After drinking a fructose beverage, the brain doesn't register the feeling of being full as it does when simple glucose is consumed, researchers found. More

Increasing food production to feed 9 billion by 2050
New Tang Dynasty Television    Share    Share on FacebookTwitterShare on LinkedinE-mail article
By the year 2050, planet earth will probably be flatter, hotter and more crowded than even. Worldwide acclaimed scientists gathered at the recent Israeli Vulkani Agricultural Research Organization (ARO) to discuss challenges and opportunities of producing and delivering food for feeding a projected population of nine billion. More

Report: The Conference Board of Canada's Centre for Food in Canada (CFIC)
CFIC    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Innovation is essential to a nation's economic prosperity and the quality of life enjoyed by its citizens. This is especially clear in the case of food innovation. The innovation performance of Canada's food industry has direct consequences for the health and well-being of Canadians, as well as the economy and society. A glance at supermarket shelves conveys the impression that the food industry performs well. Consumers have access to a wide variety of products that are grown, prepared, and packaged in new and improved ways. More

Frank Humada, Director of Publishing, 289.695.5422
Download media kit

Siobhan Cole, Senior Content Editor, 289.695.5423   
Contribute news

This edition of directions was sent to ##Email##. To unsubscribe, click here. Did someone forward this edition to you? Subscribe here -- it's free!

directions weekly newsbrief is brought to you by the Canadian Institute of Food Science and Technology - powered by MultiView
Recent issues
Jan. 8, 2013
Jan. 8, 2012 [FRENCH]
Jan. 1, 2013

50 Minthorn Blvd., Suite 800, Thornhill, ON, L3T 7X8