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CFIA to reorient around "centres of expertise"
Country Guide    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Canada's federal food inspection agency plans to set up a new model of "single-window" access for processors and agency inspectors to get needed information, through 16 sector-specific "centres of expertise" across the country. Federal Agriculture Minister Gerry Ritz, speaking at Crop Production Week in Saskatoon, said the new centres "will pool expertise and make it available through a single window, making the CFIA more efficient and giving industry, CFIA inspectors and Canadians better, more consistent service." More



Report: U.S. labelling damaging Canadian pork industry
Global Meat News    Share    Share on FacebookTwitterShare on LinkedinE-mail article
U.S. mandatory country of origin labelling has done serious financial damage to the Canadian pork sector, according to a new report released by the Canadian Pork Council. The report said that MCOOL had caused $1.9 billion of direct damages to pork producers in the period to October 2012, with millions of dollars also lost by the pig feed industry. It warned that while MCOOL remained in place, losses would continue to accumulate, and estimated that total damages for 2012 could reach nearly $2 billion. More

Canada to invest millions into crop research
AllAboutFeed    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Canada's Federal Agriculture Minister Gerry Ritz and Saskatchewan Agriculture Minister Lyle Stewart have announced that $6.5 million will be provided in funding for 38 crop-related research projects. Funding for these projects is provided from the Saskatchewan Agriculture Development Fund and is part a record $20.4 million provincial agriculture research budget in 2012-13, which is an increase of over 50 per cent since 2007. More

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Agreement reached in sale of XL Foods
CTV News    Share    Share on FacebookTwitterShare on LinkedinE-mail article
JBS Food Canada, a subsidiary of Brazil-based JBS South America, is set to acquire XL Foods packing plant, feedlot and farmland in Brooks, and XL Foods Calgary processing plant, effective Jan. 14, 2013. "JBS officially enters the Canadian beef market through our acquisition of the XL Lakeside beef packing plant," stated Bill Rupp, president and COO of JBS USA Beef. More

Potato Board sets research as priority
CBC News    Share    Share on FacebookTwitterShare on LinkedinE-mail article
The P.E.I. Potato Board is holding district meetings to brief farmers about plans to expand the amount of agricultural research it is involved with. Board chair Gary Linkletter said there is a need for the industry to step in and supplement government-sponsored research. Linkletter said the need came to light about a year ago when the Island had a problem with wireworm. At that time the industry, the province and the horticultural council worked together to come up with a solution. More



Coffee leaf may produce 'healthy' tea and other functional products
Beverage Daily    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Tea brewed from the fruit and leaves of coffee plants could be a healthier option than either tea of coffee alone, according to new research. The study, which is published in the Annals of Botany, reveals that coffee (Coffea) leaves contain high levels of potentially beneficial phenolic compounds including mangiferin and hydroxycinnamic acid esters. More

Study: Onion skin waste ups antioxidant activity in bread
Bakery and Snacks    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Onion skins that are normally consigned to waste bins could be used to up antioxidant activity in wheat bread without affecting consumer appeal, according to researchers. A study published in the journal Food Chemistry found that dried and ground onion skins could be used at 3 per cent levels to replace wheat flour, upping the presence of quertin, an antioxidant which guards against cell damage and has anti-inflammatory properties. More



Scientists identify natural compounds that enhance humans' perception of sweetness
Medical Xpress    Share    Share on FacebookTwitterShare on LinkedinE-mail article
A University of Florida research team has identified a group of naturally occurring compounds that enhance the way people perceive sweetness, and believe that those compounds can be used to make foods taste sweeter using far less sugar and no artificial sweetener. The natural sweetener discovery was made during the group's work to break down the chemistry behind the complex flavors in tomato. More

European supermarkets hit by horse meat scandal
The Grocer    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Some of the nation's biggest retailers including Tesco, Lidl, Aldi and Iceland, have become embroiled in a major meat scandal, after 37 per cent of beef burgers analysed in a sample by the Food Safety Authority of Ireland were found to contain horse DNA, and 85 per cent contained pork DNA. The burgers were produced by Irish processors Liffey Meats and Silvercrest Foods in Ireland as well as Dalepak Hambleton in the U.K. More



Researchers: Western diet may cause brain impairment and neurodegenerative conditions
Food Navigator    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Consumption of a high fat, high sugar, Western style diet leads to the long-term impairment of brain functioning and may contribute to the development of neurodegenerative conditions, say scientists reviewing decades of evidence. More

New technology could keep bread fresh for 2 months
LA Weekly    Share    Share on FacebookTwitterShare on LinkedinE-mail article
A Texas company says it has found a way to keep bread fresh and mold-free for two months, the Associated Press reports. The device, called MicroZap, bombards bread with microwaves for about 10 seconds, killing mold spores. The process could eliminate the need for preservatives and ingredients used to cover up the taste of the preservatives, said MicroZap Inc. CEO Don Stull. More


 
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