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 Industry Headlines


Coke places bets on 'premium milk'
Canadian Grocer
Coke is coming out with premium milk that has more protein and less sugar than regular. And it’s betting people will pay twice as much for it. The national rollout of Fairlife over the next several weeks marks Coca-Cola’s entry into the milk case in the U.S. and is one way the world’s biggest beverage maker is diversifying its offerings as Americans continue turning away from soft drinks.
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Science probes whether milk does a body good
Hamilton Spectator
Embattled milk producers launched a social media campaign in the U.S. this week to rebuild public confidence in the health benefits of their product. While the U.S. government and the Canada Food Guide urge milk consumption, some studies have begun to suggest potential ill effects from drinking too much of the white stuff. It gives a body pause, so to speak.
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New vending machines like a convenience store in the lobby
Vancouver Sun
Jason Moyal is trying to anticipate your every need, or at least your need for the things you run out of between trips to the store. Moyal’s Vancouver-based firm Happy Vending is installing a new breed of vending machine in two local apartment building lobbies where — in addition to the usual bottled water and a few crispy snacks — you will find such kitchen staples as milk, eggs and bacon. And depending on your particular emergency, the automated convenience store will also offer your choice of diapers, tampons, Band-Aids or Advil.
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Starbucks Canada to offer wine, beer and tapas by year's end
Toronto Star
Starbucks baristas: Make room for bartenders — and a carbonation station for teas and juices. An evening menu of wine, beer and tapas, including flatbreads, olives, nuts and cheese, will be launched at the coffee chain’s locations in Toronto and other big cities by the end of the year, Starbucks Canada president Rossann Williams told The Star in her first sit-down interview since taking the helm nine months ago.
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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
 


U of G partners with Retail Council of Canada for Food Safety
Retail Council of Canada
Retail Council of Canada (RCC) announced a new food safety partnership with the University of Guelph and McGill University. Called the Safe Food Forum, this partnership will help food retailers keep informed about evolving food safety challenges and continuously improve food safety management strategies to ensure safe food for all Canadians.
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Toddler foods with excessive sodium, added sugar set taste preferences
CBC News
Many toddler snacks and foods contain sodium and sugar levels that are "concerning" for children’s future health, doctors say. Researchers from the U.S. Centers for Disease Control and Prevention analyzed sodium and sugar levels in 1,074 infant and toddler dinners, snacks, fruits, vegetables, dry cereals, juices and desserts.
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Canadian food prices to jump this year thanks to sliding dollar
The Huffington Post
Canadians are set to pay anywhere between 5.5 and 7.5 per cent more for vegetables this year as the loonie continues its downward slide. The Food Price Report 2015 was initially issued by the Food Institute of the University of Guelph in December, and it showed a three to five per cent increase in veggie prices.
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Food industry overuses hard-to-recycle plastic packaging, report indicates
CBC News
Many people take time to separate recyclables and compostables from the garbage. But according to a new report, the food industry isn't doing enough to help. The food we eat is often packaged in unrecyclable or difficult-to-recycle materials, says the report from a non-profit group called As You Sow. The group, which promotes environmental and social corporate responsibility, said only about half of consumer packaging in the U.S. ends up being recycled, and the rest ends up as litter or in a landfill.
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Why citrus is having a moment
The Globe and Mail
Calgary Herald food reporter Gwendolyn Richards gives the mighty citrus a starring role in her cookbook, Pucker, which offers more than 100 recipes for sweet desserts, savoury dishes and very drinkable cocktails. We spoke with her about why citrus is having a moment, its international appeal and the difference between lemons and limes.
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Are sprouted grains the next big trend?
Food Mag
In the U.S., the sprouted grains market is developing fast, with sales of products featuring sprouted grains on track to reach over $250 million by 2018, according to Mintel. Driving interest in sprouted grains is a small but growing percentage of mainstream consumers who are reducing their consumption of carbohydrates, in particular foods made from wheat and corn.
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TRENDING ARTICLE
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Food security project going global
University of Guelph
A University of Guelph research project that has already improved the livelihoods of small-scale Asian farmers will further expand worldwide, thanks to more than $4.2 million in federal support announced this afternoon. The project involves innovative packaging developed in part by Guelph researchers using nanotechnology to improve the shelf life of mangoes, a major fruit crop in much of the world.

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Coke places bets on 'premium milk'
Canadian Grocer
Coke is coming out with premium milk that has more protein and less sugar than regular. And it’s betting people will pay twice as much for it. The national rollout of Fairlife over the next several weeks marks Coca-Cola’s entry into the milk case in the U.S. and is one way the world’s biggest beverage maker is diversifying its offerings as Americans continue turning away from soft drinks.

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As more Canadians pass on fast food, McDonald's tries to get fitter
Global News
It might just be the beginning of the end for fast food as we know it. McDonald’s, the world’s largest burger chain, said that sales at U.S. restaurants fell another 1.7 per cent in the latest three month stretch, furthering an emerging trend in North America of declining traffic at it and other fast-food restaurants. While Illinois-based McDonald’s doesn’t break out Canadian numbers, global sales were also down just under one per cent compared to the same period last year, the chain said, “reflecting negative guest traffic.”

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EU project develops protein supplements from food waste streams
Food Navigator
EU funded project APROPOS has developed a range of sustainable co-stream products using food industry waste, including protein supplements from fish discards and rapeseed. Residue from fish filleting and rapeseed presscakes are currently re-used by manufacturers, but mainly for use in products at the lower end of the value chain, such as animal feed or for energy uses.
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Measuring the immeasurable? The challenges of researching mood and nutrition
Food Navigator
Mood is often assessed in nutrition research but it is "hard to define" and "inherently subjective", according to the researchers behind a review of mood-measuring methodology. The researchers from the University of Hull in the U.K. and Weill Cornell Medical College in Qatar said their review was an attempt to improve practices in the assessment and understanding of mood in nutrition research, which they said could be easily influenced by non-nutritive factors.
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Mars, IBM to use genetic data for food safety understanding
Confectionery News
Mars and IBM Research have created a consortium which will use advances in genomics to boost food safety. The consortium will conduct a metagenomics study to categorize and understand micro-organisms and the factors that influence their activity in a normal factory environment.
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Hershey bites into premium meat snacks market with acquisition of KRAVE jerky
Confectionery News
Hershey has moved into the premium end of the meat snacking market with the acquisition of Sonoma, CA-based gourmet jerky maker KRAVE Pure Foods for an undisclosed sum. KRAVE founder Jon Sebastiani will continue to lead the company as president of KRAVE, which will be run as a standalone business within Hershey North America and generated net sales of $35 million last year.
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TRENDING ARTICLES
Missed last week's issue? See which articles your colleagues read most.

    Breaking convention: New 3-D food printer makes edible cookies (The Globe and Mail)
University of Guelph launches online food safety training for industry (Food Production Daily)
A stirring change for Campbell (Canadian Grocer)
McDonald's Japan says taking steps to ensure safety of food (The Globe and Mail)

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


Wrigley to close Toronto gum factory
Canadian Grocer
Wrigley Canada is closing its Toronto gum factory next year, putting 383 people out of work. The company says the plant will be shut down in March 2016. Wrigley says those affected will be offered severance package, career transition support and paid time to attend other job interviews and counselling.
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'Ohmic heating' method backed for natural colour production
Food Navigator
The use of ohmic heating technologies, which pass electrical currents through foods to heat them, could provide opportunities for the industrial scale production of natural food colourants, researchers have suggested. The new study, published inInnovative Food Science & Emerging Technologies, investigated the potential of ohmic heating (OHM) to assist in the extraction of natural colours from their sources – using the extraction of anthocyanins from black rice bran as a model.
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Smucker to take a bite out of the pet food business
Food Dive
The J.M. Smucker Company will acquire Big Heart Pet Brands for $5.8 billion, with assuming around $2.6 billion in Big Heart's net debt. The move will offer Smucker a significant presence in the pet foods and snacks industry, one of the largest and fastest-growing center-of-the-store categories.
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Certification to assure soy-free sunflower lecithin
Bakery and Snacks
Cert ID Europe has introduced a certification programme to confirm that sunflower lecithin does not contain traces of soy. The programme is intended for sunflower lecithin suppliers – particularly those supplying the bakery, chocolate and confectionery industries – as the food sector increasingly seeks alternatives to the widely used emulsifier soy lecithin.
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