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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.

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Canadian Food Insights is a digital publication with quarterly issues and reaches academia, scientists, government, industry and food service.



CIFST Membership — Time to Renew!

2014 was an exciting year for CIFST. Among our many ground-breaking achievements…a record number of attendees attending the Canadian Breakfast at IFT in New Orleans and successfully hosting the IUFoST 2014 World Congress of Food Science and Technology in Montreal, where CIFST welcomed more than 1400 delegates from around the world and broke a Guinness World Record for the longest line of canned food (3.26 km) — and then donated all of the food collected (more than 44,966 cans) to Moisson Montréal, the largest food bank in Canada.
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 Industry Headlines


Convenience is key for men to eat healthy
Canadian Grocer
Tell me what healthy food Canadian men eat and I’ll tell you how far away they live from a grocery store. That’s the conclusion of a Université de Montréal study of Canadians’ diets published in Preventive Medicine. The study found men’s eating habits are closely associated with the availability of healthy food near their homes than women’s.
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Generational change drives wine industry innovation
ABC.net
There is a generational change coming to the wine industry, as the Millennials come of drinking age. "It's a really, really good business, because you can be quite creative," Tanja Baumann says. The 26-year-old German winemaker is part of an important, younger demographic, that is changing the types of wine being produced. "Especially the younger people, they don't know anything about wine," she said.
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SPONSORED CONTENT


Canola and pulses get federal funding
High River Online
A couple of major funding announcements came recently from federal Agriculture Minister Gerry Ritz. Ritz announced an investment of up to $9.5 million to the Canola Council of Canada. The funding will support market development activities aimed at increasing the consumption and value of canola in domestic and global markets and will help Canada's canola industry meet its growth target of 26 million tonnes of sustainable canola production by 2025.
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Heineken ups investment in slim can format
Progressive Grocer
Following a successful launch, Heineken will double its investment in its 8.5-ounce slim can format in 2015. The White Plains-based brewer will target the growing slim can segment with out-of-home advertising, in-store point-of-sales, as well as a new 24-pack offering. “Sales of small can offerings [8-9 ounces] grew more than 350 percent last year, delivering incremental volume and profit to retailers across all channels,” said Jonathan Simpson, director of commercial marketing for Heineken U.S.A.
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PRODUCT SHOWCASE
  14th International Rapeseed Congress (IRC 2015)
(July 5-9, 2015, Saskatoon, Saskatchewan, Canada)
Join international scientists, students, policy analysts, industry managers, government, producer groups and trade association representatives to discuss issues and advances in canola/rapeseed research, development, commercialization and utilization of canola/rapeseed and derivative products. REGISTER today! Researchers submit abstracts by Feb. 1, 2015. Follow #IRC2015
 


Consumer tracking is changing the way people shop — and view food
Alberta Farmer
Ellen Goddard doesn’t have a crystal ball — but grocery and restaurant chains do and that’s going to drive change in the food sector and agriculture. The name of their crystal ball is called Big Data. Companies are watching consumers like never before via sophisticated tracking software and monitoring of social media. “Most grocery stores in the U.K. and the United States are way ahead of us in terms of using data for targeted promotions,” said Goddard, an agricultural economist and professor at the University of Alberta.
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Research firm: Canada's fast-food industry going on slow burner
Toronto Star
Restaurant chains like Tim Hortons, McDonald’s and Subway are expected to face more pressure in the coming years as Canadians scale back on eating out. A new study from research firm NPD Group says Canada’s food services industry will grow by less than one per cent annually over the next five years, a “modest rate” that signals an era of more intense competition. “There are going to be winners and losers in the restaurant industry this coming year,” said Robert Carter, executive director of the NPD Group’s Canadian food service division in a release.
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Sales sizzling for new veal bacon
Canadian Grocer
The first 5,000 cases of Écolait’s new veal bacon flew off shelves after going on sale at Metro and IGA/Sobeys stores across Quebec in late November. And Mario Maillet couldn’t be happier. “Demand is unbelievable,” said the president of the St. Hyacynthe-based company, the largest milk veal producer and processer in North America. “It’s a great market entry for our new line of products.”
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Mars functional beverage capsule patent application hints at new single-serve trend?
Beverage Daily
Mars recently applied to patent a special single-serve beverage capsule it said would give more consistent dosing and less wastage of functional ingredients – from flavonoids and vitamins to minerals, antioxidants. Referencing patented single-serve hot beverage systems from Nestle, Keurig and Sara Lee, as well as Mars, inventor Natasha Malcolm claims that adding functioning ingredients to current beverage preparation capsules “has certain disadvantages.”
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In food fight, Canada's discount supermarkets ate Target's lunch
Global News
As experts continue to dig into what exactly went wrong for Target Canada, one overlooked area could hold a big clue: Target couldn’t generate meaningful traction in its household “essentials” and grocery businesses. In the majority of Target Canada stores resided about 10,000 square feet of space allocated to food sales, or about one-tenth of the average Canadian location.
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TRENDING ARTICLE
FEATURED ARTICLE
MOST POPULAR ARTICLE
Study: High-fat bakery good 'vehicle' for lutein delivery
Bakery and Snacks
Lutein-enriched bakery products hold promise, particularly muffins and cookies where bioavailability is strong, say researchers. Published in the Food Chemistry, researchers from Canada investigated the bioaccessibility of lutein-enriched muffins, cookies and flatbreads made from carotenoid-rich einkorn wheat and further fortified with pure lutein.

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Convenience is key for men to eat healthy
Canadian Grocer
Tell me what healthy food Canadian men eat and I’ll tell you how far away they live from a grocery store. That’s the conclusion of a Université de Montréal study of Canadians’ diets published in Preventive Medicine. The study found men’s eating habits are closely associated with the availability of healthy food near their homes than women’s.

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Hazelnut farming set to grow in southwestern Ontario
CBC News
A global shortage of hazelnuts and an incentive from a major chocolate producer is prompting a number of farmers in southwestern Ontario to grow the nuts. The Ontario Hazelnut Association predicts more than 240 hectares (600 acres) will be grown in 2015. That's up from 40 hectares (100 acres) last year. Scott Deslippe sits on the association's board. He said hazelnuts could be a good source of income for farmers.

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How science is racing to end the chocolate shortage
Hamilton Spectator
The world is running out of chocolate. As this year unfolds, the gap between how much cocoa the world wants to consume and how much it can produce will swell to one million tons, according to Mars and Barry Callebaut, the world's largest chocolate maker. By 2030, the predicted shortfall will grow to two million tons. And so on.
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Thinking outside the can
TIME
At the Campbell’s Soup headquarters in Camden, N.J., CEO Denise Morrison is taking me on a tour of the company store, where employees Duncan buy products at a discount. Morrison breezes quickly past the items Campbell’s is best known for: the classic red-and-white cans of condensed tomato soup, Pepperidge Farm breads and Goldfish, and Prego spaghetti sauces. She wants to show me the perimeter of the store, where the refrigerated and fresh items are kept.
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Unlocking taste: Desire, disgust, and why it's okay to hate Brussels sprouts
The Globe and Mail
Remember that tongue diagram you learned in school? The one divided into sweet, sour, bitter and salty zones, with each occupying very distinct territory? It’s categorically wrong. This is just one idea debunked by Pulitzer Prize-winning journalist John McQuaid in his new book Tasty: The Art and Science of What We Eat, as he deconstructs the maddeningly elusive worlds of taste and flavour. (As it turns out, all tastebuds can sense all five tastes, including savoury umami, almost equally.)
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Kellogg seeks input in new 'Open for Breakfast' campaign
Media Post
In the latest example of major brands' focus on conveying that they're listening and responding to the so-called "voice of the consumer," the Kellogg Company has launched "Open for Breakfast" in the U.S. The company describes the initiative as an "open forum in the digital and social media space to hear what’s on peoples’ minds and share stories about Kellogg’s branded food, its commitments to communities around the world and its pledge to care for the environment."
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How companies cook up food trends
The Daily Illini
Everything from kale and Greek yogurt to gluten-free cookies and microbrews are now finding homes on supermarket shelves. What were once only available in high-class restaurants, farmer’s markets or specialty stores are now almost commonplace; stores are allowing consumers to make more informed choices or to even spoil themselves with a gourmet sweet, sometimes both at the same time.
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TRENDING ARTICLES
Missed last week's issue? See which articles your colleagues read most.

    Hazelnut farming set to grow in southwestern Ontario (CBC News)
Study: High-fat bakery good 'vehicle' for lutein delivery (Bakery and Snacks)
'Excipient foods' show promise in enhancing nutrient bioavailability (Food Navigator)

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


 
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