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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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Evolve your career in a global market — become a Certified Food Scientist (CFS)
CIFST
Certified Food Scientist (CFS) On Demand Webinar
Curious about the Certified Food Scientist (CFS) designation, how it can benefit your career and strategies on how to prepare for the exam? If so, you'll want to access this free introductory webcast to learn all of that and more.

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INSTITUTE AWARDS
CIFST
Awards submission deadline: Sunday, May 3, 2015

Recognize and celebrate peers, organizations and/or teams for their work and successes in food science and the food sector by submitting a nomination for one of CIFST's INSTITUTE AWARDS. If you know a deserving recipient, why not nominate them and recognize their professional contributions within the food science community of practice?

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SPONSORED CONTENT


Avian influenza restrictions on B.C. poultry farms lifted by CFIA
CBC News
A ban on the movement of poultry in southern B.C. has been lifted by the Canadian Food Inspection Agency — a month after the last case of avian influenza was detected. The avian-influenza outbreak began last December, hitting 11 commercial chicken and turkey farms in the Fraser Valley, as well as a couple of backyard coops.
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Avian flu concerns prompts ban of some poultry imports
CBC News
Canadian cross-border shoppers are being warned to watch what they put in their grocery basket, after the federal government issued a ban on raw poultry products and live birds from six American states due to concerns over avian flu.
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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
 


Can growing conditions affect the flavour of your food?
CBC News
We know good soil makes for healthier plants, but can soil produce better-tasting fruits and vegetables? Many in the food industry insist that soil composition is the key that makes foods taste a particular
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Big food companies try to get healthy, but are consumers buying it?
Global News
Kale could be coming to a McDonald's near you. It looks like the fast-food giant plans to introduce the leafy green as an ingredient in a "not-so-distant future," according to MarketWatch. Jumping on the superfood bandwagon would be the company's latest attempt to "get healthy," as its sales continue to plummet.
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Doors open to the Canada Beef Centre of Excellence
FeedStuffs
The Honorable Gerry Ritz, Minister of Agriculture and Agri-Food, and the Honorable Michelle Rempel, Minister of State for Western Economic Diversification, joined Canada Beef Chair Jack Hextall and President Rob Meijer to announce the opening of the Canadian Beef Centre of Excellence.
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Lutein and DHA 'need attention' as healthy aging bioactives: Tufts researcher
NutraIngredients-Usa.com
A lack of attention on key bioactives like lutein and DHA, misinformation from the internet, and the medical community's focus on treatment rather than prevention are just a few of the issues that need to be addressed to promote healthy aging, says a leading researcher of aging.
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Finding source of BSE 'a needle in a haystack:' Agriculture minister
CTV News
Federal Agriculture Minister Gerry Ritz says figuring out how an Alberta cow was infected with BSE is like looking for a needle in a haystack. The beef breeding cow was discovered last month on a farm near Edmonton and was born on a nearby farm. Another cow born at the same location in 2004 tested positive for bovine spongiform encephalopathy in 2010.
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Harper government's top secret raspberry marketing plan
Canadian Grocer
The Harper government won't divulge any details of a proposed new marketing agency for the tangy red fruit. The Canadian Press recently filed an access-to-information request for a November briefing note to Agriculture Minister Gerry Ritz on the proposed raspberry agency.
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Hot sauce is hot
Food Business News
Fifty-six per cent of households have hot sauce on hand in their kitchens, and srircha, an Asian hot sauce, is stocked in 9 per cent of total U.S. households and 16 per cent of households headed by someone under age 35, according to the NPD Group's audit of U.S. kitchens. The popularity of hot sauce also extends to away-from-home dining experiences, according to the market research firm, with cases of hot sauce shipped from food service distributors to restaurants and other food service outlets increased by double-digits over the past two years.
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TRENDING ARTICLE
FEATURED ARTICLE
MOST POPULAR ARTICLE
Doors open to the Canada Beef Centre of Excellence
CBC News
The Honorable Gerry Ritz, Minister of Agriculture and Agri-Food, and the Honorable Michelle Rempel, Minister of State for Western Economic Diversification, joined Canada Beef Chair Jack Hextall and President Rob Meijer to announce the opening of the Canadian Beef Centre of Excellence.

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Mars, IBM to use genetic data for food safety understanding
Confectionary 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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The most recalled foods in Canada and Quebec over the past 2 years
Montreal Gazette
In Canada, food recalls are not a common occurrence — at least not to the general public. Recalls tend to make the news when they involve large food companies or dangerous pathogens like listeria or salmonella.

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Silicon Valley gets a taste for food
The Economist
A plant-based hamburger patty that bleeds. Meatless chicken strips with the same fleshy and fibrous texture as cooked poultry. Mayonnaise made without eggs that is creamy and smooth. And a vegan beverage that contains all the ingredients for human sustenance, making it unnecessary to bother eating ordinary food every again. Hungry yet?
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Pesticide residues 'clearly exceed' safe limits in 1.5 per cent of European foods
Food Navigator.com
Pesticide residues in raw and processed foods clearly exceeded legal limits in 1.5 per cent of European foods in 2013, according to a new assessment from the European Food Safety Authority (EFSA).
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Retraining the brain in response to high-calorie food
Institute of Food Technologists
A study published in Agricultural Research magazine shows that it may be possible to retrain the brain to stop activating its reward centers on exposure to a steady stream of high-calorie foods and visual triggers. The U.S. Dept. of Agriculture (USDA)-funded study addresses concerns among weight-loss experts that when people get accustomed to eating instant-gratification foods, such habits may be nearly impossible to stop or reverse.
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TRENDING ARTICLES
Missed last week's issue? See which articles your colleagues read most.

    Yes, processed food 'makes' us fat, but science provides two new clues as to why (Forbes)
Do we need a gadget to tell us when to eat a banana? (The Globe and Mail)
Press Release: (CALDIC)
The most recalled foods in Canada and Quebec over the past 2 years (Montreal Gazette)
Are eggs back on the table? (Canadian Grocer)

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