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Canada aims to help dairy producers protect herds
Canada has developed a national biosecurity standard to help dairy producers protect the health of their herds. It is designed to help farmers minimize and control the risk of disease entering and spreading on the farm or to neighbouring farms. The Standard is divided into animal health management, animal additions and movement, premises' management and sanitation and personnel, visitors, vehicles, and equipment.
Call for Nominations: CIFST Institute Awards
Nominations are open for the Awards outlined below. Click here for complete criteria, eligibility, nomination and selection information or visit www.cifst.ca and click on the "Awards and Scholarship" link. CIFST relies on members to ensure that peers, organizations and/or teams are acknowledged for their work and successes in food science and the food sector.
Guelph Food Technology Centre merges with NSF International
The Guelph Food Technology Centre has merged with NSF International. As a result, GFTC's current members and clients will benefit from a broad array of NSF food safety training, auditing and certification services that include seafood, organic and global food safety certifications as well as support from NSF International, the largest food safety certifier in the agriculture sector with a global network of auditors and testing laboratories.
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Industry partners develop certified sustainable coconut oil programme
BASF, Cargill and the Deutsche Gesellschaft für Internationale Zusammenarbeit (GIZ) have partnered to develop a certified sustainable coconut oil supply chain. The programme, which is co-financed by the German Federal Ministry for Economic Cooperation and Development (BMZ), aims to improve coconut oil sustainability and the livelihoods of about 2,500 coconut growers in the Philippines.
IFF and Evolva step closer to commercialising new natural vanillin
International Flavors and Fragrances (IFF) and Switzerland-based Evolva Holding have said they have entered a pre-production phase for a natural vanillin flavour produced through fermentation.
Evolva and IFF have been working together for the past two years on a natural, cost effective and sustainable vanillin that can be scaled up to produce commercial quantities, and the companies now say they have entered a pre-production phase to do this with a third party.
X-rays reveal uptake of nanoparticles by soya bean crops
e! Science News
Metals contained in nanoparticles can enter into the food chain. Scientists have, for the first time, traced the nanoparticles taken up from the soil by crop plants and analysed the chemical states of their metallic elements. Zinc was shown to dissolve and accumulate throughout the plants, whereas the element cerium did not dissolve into plant tissue.
Study: Mushroom waste can boost fibre and lower glycaemic response in extruded snacks
Bakery and Snacks
Spent mushroom compost could help regulate the glycaemic response of snacks and boost the nutritional profile, according to a study. The study on Agrocybe aegerita in extruded snacks by Brennan et al (full details below) analysed the potential of waste mushroom compost to boost fibre and lower the glycaemic response in snack products. Stalks and basal hyphae clumps were retrieved from spent mushroom compost after the caps had been harvested and refined as a freeze dried powder called mushroom co-product material (MCM).
Scientists help U.K. food firms fight Listeria
According to data from the Food Standards Agency (FSA) serious cases of laboratory-confirmed Listeria infection in the U.K. almost doubled between 2000 and 2009. In 2010 numbers decreased but there is still a concern since the infection, although relatively rare, causes more deaths from food poisoning in the U.K. than other foodborne bacteria.
Study: Drinking milk can prevent garlic breath
According to a 2010 study in the Journal of Food Science published by the Institute of Food Technologist (IFT), researchers from the department of Food Science and Technology at The Ohio State University discovered that drinking milk while eating garlic-heavy food can reduce the malodorous breath associated with garlic consumption. Both fat-free and whole milk lowered the concentration of volatile odor-emitting compounds from garlic in the nose and mouth.
Natural colours are here to stay — but there are still challenges
Synthetic colours may still be more prevalent than natural colours in foods and beverages, but natural is catching up as manufacturers increasingly look first to natural ingredients in developing new products – however, challenges remain. Consumer concern about artificial colours has increased and in 2011, 92 per cent of consumers surveyed across ten countries by market research firm Nielsen said they were concerned about artificial colours, and more than three quarters (78 per cent) said they would be willing to pay a premium for naturally coloured foods.
Production costs change U.S. meat consumption habits
Global Meat News
The increasing cost of production is changing the face of US consumption patterns, farming leaders have highlighted. Speaking at the International Production & Processing Expo in Atlanta, John Anderson, of the American Farm Bureau, said the increased costs of U.S. meat production were meeting with consumer resistance and he expressed concern that domestic consumers were being outbid by foreign consumers as exports boomed.
Food irradiation — a gift horse? (Winnipeg Free Press)
Is organic food healthier? (The Toronto Star)
Food label guide gets lukewarm support (CBC News)
CFIA to reorient around "centres of expertise" (Country Guide)
What foods can help prevent vision loss? (The Globe and Mail)
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