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 Industry Headlines


Farmed fish, cauliflower top food trends for 2015
CBC News
As the new year takes root, it brings new food trends for 2015, and CBC's On the Coast food columnist Anya Levykh explains why fresh vegetables and farmed salmon will be big this year. Cauliflower is the wonder food of the moment. It's low in starch and high in nutritional value. Expect to see whole, roasted heads on menus, seasoned with Middle Eastern herbs and spices.
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McDonald's Japan says taking steps to ensure safety of food
The Globe and Mail
McDonald's Japan apologized to customers after foreign objects were found in its food and said it was taking various steps to supervise manufacturing and its stores to ensure there are no recurrences. The move came after plastic was found in a Chicken McNugget recently, the latest problem for a fast-food chain hit by sliding sales and a shortage of french fries.
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Breaking convention: New 3-D food printer makes edible cookies
The Globe and Mail
McDonald's Japan apologized to customers after foreign objects were found in its food and said it was taking various steps to supervise manufacturing and its stores to ensure there are no recurrences. The move came after plastic was found in a Chicken McNugget recently, the latest problem for a fast-food chain hit by sliding sales and a shortage of french fries.
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Online grocery sales near the tipping point
Food Dive
While seemingly every other industry on earth has been changed enormously by Internet sales, the grocery business has remained largely untouched. Less than 1% of food and beverage sales originate online today - a fact that Business Insider is quick to acknowledge. If that is to change, and it almost certainly will, it's only going to take two things to make it happen: better technology and younger consumers. And both appear to be on the way.
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Mars study: Cocoa flavanols may fend off age-related cognitive dysfunction
Confectionary News
A Mars-backed study has provided further evidence that high cocoa flavanol consumption may help improve cognitive function, possibly through changes to insulin sensitivity. The study, published in the American Journal of Clinical Nutrition, looked at the impact of daily consumption of a drink containing either a high (993mg), intermediate (520mg) or low (48mg) flavanol count for 90 elderly participants for a period of eight weeks.
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How to win back share from private label? Make consumers feel the same about their milk as they do about their perfume
Confectionary News
Brand manufacturers must work hard to decommoditize their products to beat competition from private labels, says an analyst at IRI. In a new report, IRI says that after several years of growth, private label has reached a ceiling in some major European markets (France, Spain, Italy and the Netherlands), but it now accounts for nearly half (48.9%) of all groceries bought across Europe.
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Charlie and the Chocolate House! Study probes potential as building material
Food Navigator
Chocolate may have a compressive strength-to-weight ratio 24 times less than concrete but that hasn't stopped US scientists probing its potential as a building material and even building a 'chocolate pavilion'. Writing in the April 2015 issue of Computer-Aided Design, Alexander Jordan and civil engineering and architectural colleagues at Princeton University, assisted by Barry Callebaut North America, examine novel designs to create a structural system that used chocolate as an "experimental building material".
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Kellogg: Shoppers expect gluten-free in the free-from aisle
Food Navigator
Kellogg will launch its gluten-free corn puffs into free-from sections of major UK retailers this month to align with shopper expectations, it says. The organic puffed corn breakfast cereal will be rolled-out as part of Kellogg's $10.6 million investment in its master brand for 2015.
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Consumer care is a new priority for food science
Food Manufacturing
The food industry must engage more with consumers if it is to reassure them about what it does and get their buy-in for new advances in science and technology, according to a new survey published by research group Campden BRI. This 'consumer care' finding, is the most significant change from previous surveys, which are conducted to identify priorities for the industry among Campden BRI member companies and to help shape its activities over a three to five year time-frame.
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University of Guelph launches online food safety training for industry
Food Production Daily
The Department of Food Science at the University of Guelph has launched an expanded online interactive food safety training program for food industry professionals. Called the Guelph Food Academy (GFA), the program consists of seven modules that participants are expected to complete within six months. The modules cover regulatory affairs, raw materials and finished product specifications, risk analysis and incident management, allergen management, plant layout, foreign matter prevention and detection, and shelf life and challenge studies.
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Canadian exporters to Russia assess fallout of currency crisis, sanctions
Canadian Business
Canadian exporters stung by Russia's currency crisis and its retaliatory sanctions against the West wonder what 2015 will hold for a market filled with promise less than 12 months ago. Companies from farm-equipment manufacturers to pork producers spent much of 2014 adjusting to the economic instability in Russia, a country that bought $563 million worth of Canada's agricultural exports in 2012. For some firms, the first half of 2014 had the hallmark of a banner year — and then sales evaporated.
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Controlling obesity with potato extract
McGill Reporter
Take a look in your pantry: the miracle ingredient for fighting obesity may already be there. A simple potato extract may limit weight gain from a diet that is high in fat and refined carbohydrates, according to scientists at McGill University. The results of their recent study were so surprising that the investigators repeated the experiment just to be sure.

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The wild food trends of 2015
Maclean's
Clocking the major culinary trends in the year ahead would be impossible if chefs were genuine artists, given to mysterious bouts of isolated creativity. But, fortunately the culinary world actually functions much more like that of fashion. Which is to say that the popularity of butter, cream and lobster rises and falls, just like hemlines.

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New online food safety program
University of Guelph
The University of Guelph’s Department of Food Science has launched an expanded online interactive food safety training program for industry. “We are thrilled to offer the Guelph Food Academy to global food suppliers. Originally exclusive to Loblaw Companies Ltd. suppliers, this comprehensive training program is now being opened up to meet a demand in the global food processing industry,” states Dr. Art Hill, Chair of the Department of Food Science.

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Why Whole Foods suddenly loves Canada
Canadian Grocer
For years, Whole Foods was the undisputed king of the granola crunching set in the United States. But these days every food retailer sells a heap of natural and organic foods. Even Walmart. No wonder then that Whole Foods is turning its attention to Canada. The company recently opened its 10th store here, in Ottawa.
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A stirring change for Campbell
Canadian Grocer
With research suggesting that Canadian soup sales are slightly off the boil, the Campbell Company of Canada is trying to add some pizzazz to its market-leading brands. Campbell's is the undisputed heavyweight of soup in Canada, controlling 61 per cent of the estimated $706 million market, according to a recent report from research firm Euromonitor International. However, the report also notes that Canadian soup sales declined 1 per cent by volume in 2013.
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TRENDING ARTICLES
Missed last week's issue? See which articles your colleagues read most.

    The wild food trends of 2015 (Maclean's)
Are you eligible to become a Certified Food Scientist (CFS)?
1st grocery vending machines in Canada to be installed in B.C. (Global News)
11th Annual North American Food Safety Summit 2015
The Canadian food industry needs to shake its sodium addiction (The Globe and Mail)
The new ways we'll drink Coke and Pepsi in 2015 (Food Dive)

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