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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.

Stay on top of the latest best practices and regulations in Food Safety!

Food outbreaks and recalls continue to be a reality. At the same time, standards are evolving with the CFIA's greater involvement with the Ministry of Health. This is your big opportunity to gain a global perspective on how to avoid being the next headline!
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Important 2014 Congress Deadlines

Attention: Students, industry professional & researchers! Here are some important deadlines to keep in mind.
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The high cost of low food prices
The Globe and Mail
The new year may well bring fresh casualties in the food retailing business. Canada just lost one player in 2013 – Safeway, Canada's No. 4 food retailer, which was gobbled up by No. 2 Sobeys. Increasingly aggressive pricing strategies in the food business have brought delight to Canadian consumers, but retailers should worry that the situation will worsen before it gets better.
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Food companies cut 6.4 trillion calories from products after 2010 pledge
CTV News
Some of the largest food companies in the U.S. have cut calories in their products by more than 6.4 trillion, according to a new study. The study sponsored by the Robert Wood Johnson Foundation found that between 2007 and 2012 the companies reduced their products' calories by the equivalent of around 78 calories per person per day. The total is more than four times the amount those companies had pledged to cut by next year.
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USDA criticizes Canadian meat inspection
Global Meat News
The US Department of Agriculture (USDA) has given Canadian Food Inspection Agency (CFIA) the lowest of three scores on its meat audits. The findings were based on the USDA's audit of seven food processing facilities, two labs and five CFIA offices in 2012. Based on six components, the audit found that CFIA performed "adequately" in maintaining equivalence and meeting the criteria, and the USDA pointed to three areas of concern.
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New global campaign takes aim at high level of sugar in foods and drinks
Food Navigator
A new global campaign will bring together experts and policy makers to tackle the current global "epidemic" of obesity and diabetes by reducing the "unnecessarily high" levels of sugar in food and beverage products. The new campaign, known as Action on Sugar, will take aim at consumer food products that contain high levels of sugar in a bid to encourage industry to lower levels of sugars in all foods and drinks.
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How Sriracha became the hottest trend in food
Macleans
Last October, more than 80 competitors gathered inside the food court at Toronto's Eaton Centre for the second annual "ghost-pepper burrito-eating contest." They were mostly local men in their 20s and 30s, but there were also a few young women, a Texan, a New Yorker and Jamie "the Bear" McDonald, the reigning champion from Granby, Conn. Standing six foot two and weighing 200 lb., the professional eater, chef and bodybuilder took the $2,500 grand prize again after eating 5½ "hotter than hell" burritos in eight minutes.
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The Loblaw's Academy Partnership
The Ontario Agricultural College
Food safety is on the mind of most Canadian consumers. Knowing that your grocery store and all of its suppliers have been trained on food safety requirements and processes would be reassuring, right? Well, an innovative partnership between Loblaw Companies Limited and the Department of Food Science at the University of Guelph is doing just that. To address public concerns with food safety and quality, Loblaw identified the need to increase their suppliers' knowledge of Loblaw Vendor Operating Standards (VOS) and current food safety practices.
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Silence of the labs
CBC News
In the past few years, the federal government has cut funding to hundreds of renowned research institutes and programs. Ottawa has dismissed more than 2,000 federal scientists and researchers and has drastically cut or ended programs that monitored smoke stack emissions, food inspections, oil spills, water quality and climate change.
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Pesticide residue found on nearly half of organic produce
CBC News
Nearly half the organic fresh fruits and vegetables tested across Canada in the past two years contained pesticide residue, according to a CBC News analysis of data supplied by the Canadian Food Inspection Agency (CFIA). Of the 45.8 per cent of samples that tested positive for some trace of pesticide, a smaller amount — 1.8 per cent — violated Canada's maximum allowable limits for the presence of pesticides, the data shows.
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High level of pesticides found in frozen food products of Japan
Digital Journal
Several people in Japan have fallen sick after consuming frozen food products contaminated with high amounts of pesticide. People have reported vomiting, diarrhoea and other symptoms of food poisoning after eating food products manufactured by Maruha Nichiro Holdings, Inc. one of Japan's top seafood producer company. The company have received high number of phone calls from consumer in connection with the incident, including complaints from customers.
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Nanoparticles boost barrier properties of plastic film
Food Production Daily
Tera-Barrier Films (TBF) has invented a plastic film using an encapsulated nanoparticle layer that it claims will bridge the gap between aluminium foil and transparent oxide films. The film, which uses nanoparticles to plug defects in the barrier oxide layer, is said to be as effective as aluminium in prolonging shelf life while being stretchable, transparent and less expensive.
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Study: Calcium plus magnesium and lactulose may cut body fat levels
Dairy Reporter
A combination of minerals and prebiotic fiber may help reduce body fat mass in middle-aged women, suggests a new study from Japan. Women receiving the combination supplement lost an average of 0.8 kg more body fat mass over 12 months, compared to the control group, according to findings published in the Asia Pacific Journal of Clinical Nutrition.
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TRENDING ARTICLE
FEATURED ARTICLE
MOST POPULAR ARTICLE
4 Canadian scientists earn Food Science Certification
CIFST
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.

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Food companies cut 6.4 trillion calories from products after 2010 pledge
CTV News
Some of the largest food companies in the U.S. have cut calories in their products by more than 6.4 trillion, according to a new study. The study sponsored by the Robert Wood Johnson Foundation found that between 2007 and 2012 the companies reduced their products' calories by the equivalent of around 78 calories per person per day. The total is more than four times the amount those companies had pledged to cut by next year.

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9 of the best fast food innovations from 2013
Financial Post
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.

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Bakers clash with food agency after cinnamon rolls run afoul in Denmark
Hamilton Spectator
Easy on the cinnamon! That advice from Denmark's food authority has rankled pastry chefs whose cinnamon rolls were found to violate the European Union's spice rules. The Danish Veterinary and Food Administration recently discovered that Danish cinnamon rolls and twists contained more coumarin — a chemical compound in the most common variety of cinnamon — than EU rules allow. Excessive intake of coumarin can cause liver damage.
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Some Cheerios will be GMO-free
Farm and Dairy
General Mills has announced it has started producing Cheerios free of genetically modified ingredients, according to the Wall Street Journal. The move makes the cereal one of the highest-profile brands to switch to non-GMO. The product will be available to consumers shortly. The cereal will carry the label "Not Made With Genetically Modified Ingredients."
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Enzyme-treated whey gains online U.K. debut
Dairy Reporter
A sports nutrition firm has become the first online-focused business in the U.K. to offer an enzyme-treated form of whey protein. The company, The Protein Works, told us the cost of New Jersey-based, Innophos-owned Triarco's enzymatic "Aminogen" technology was being absorbed by the company based in the north west of England. Aminogen is described as a patented blend of digestive proteases from Aspergillus niger and Aspergillus oryzae that studies have shown speeds the bodily absorption of protein forms.
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Researchers tout cholesterol-reducing dark chocolate with phytosterols
Confectionery News
Phytosterols can be added to dark chocolate to produce a cholesterol-cutting product capable of an FDA health claim, according to a study. Research published in the LWT - Food Science and Technology journal by Botelho et al. found that dark chocolate enriched with phytosterols maintained its functionality during storage and was capable of a US Food and Drug Administration (FDA) health claim on reduced cholesterol.
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TRENDING ARTICLES
Missed last week's issue? See which articles your colleagues read most.

    Food Trends 2014: Cauliflower is the new kale (The Huffington Post)
Millions of acres of China farmland too polluted to grow food (CBC News)
Study: Sector viable despite Heinz and Kellogg closings (Chatham Daily News)
World's biggest pasta maker wants restaurants to 3D print your food — with their cartridges (Geek.com)

Don't be left behind. Click here to see what else you missed.


Effective packaging grabs snackers
Food Production Daily
The look of a snack package holds significant influence on a consumer's purchasing decision. Research teams from the University of Miami and California Institute of Technology looked into how the brain considers both visual cues and taste preferences when making everyday food choices. Past experience and personal taste come into play, but a pack's general appearance also plays big into the decision to buy.
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Study: Trans-fat alternative? Low calorie sugars can structure and solidify vegetable oils
Confectionery News
Semi-solid vegetable oils created using low-calorie sugars such as mannitol and sorbitol dioctanoates could provide alternatives to trans- and saturated fats, according to new research. The research, published in the Journal of Agricultural and Food Chemistry, reported the successful transformation of four refined vegetable oils to a semisolid structured oil using the low-calorie sugars as a structuring agent.
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Are natural antimicrobial compounds the future for delaying bread mould?
Bakery and Snacks
Natural, active antimicrobial sachets containing concentrated oregano essential oil (OEO) should resonate well with consumers concerned about artificial preservation techniques, suggest researchers. The study published in the Journal of Food Process Engineering investigated the antimicrobial efficiency of sachets containing different concentrations of oregano essential oil (OEO) – known for its phenolic compounds that have strong antimicrobial properties.
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How will higher meat demand affect food prices?
Food Navigator
Increased demand for animal protein will push up meat prices – but not necessarily grain prices, claims a new report from U.K. think tank the Overseas Development Institute (ODI). The report claims that future diets may matter more for public health than for agriculture, and strong public policy could prevent high grain prices as well as poor dietary outcomes in the coming decades, despite increased demand for meat and dairy.
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