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Researchers blending to make milk better
University of Guelph
Better kinds of milk are the goals of University of Guelph researchers looking to improve production and processing of a Canadian product already known for outstanding quality. Food science professor Milena Corredig, holder of the NSERC/Ontario Dairy Council Chair, belongs to an interdisciplinary research team whose projects start on the farm and end with new dairy products for consumers.
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CIFST
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Study: Packaging affects potato chip taste
Food Navigator
A new study, which reveals how potato chip packaging affects taste, will help brand owners tailor their products to consumer preference, says author Professor Charles Spence. Spence, along with Betina Piqueras-Fiszman and Carlos Velasco, used 24 Colombian participants and 24 British to investigate the cross-modal associations between the color of product packaging and flavor variety in potato chips.
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Food scandals speak to trust more than science
Biz Community
It is not only small retailers and less-than-scrupulous manufacturers who have been hit by scandal, as the global flood of revelations about adulterated food has raised legitimate questions about food safety and the integrity of what we eat. In Europe, DNA from animals, such as horses or donkeys, has been identified in ostensibly beef products, highlighting once again the complexity of food chains, even in developed economies, the challenges involved in maintaining control over food production systems and consumer confidence in the labelling of food products.
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Pea protein shows potential for gluten-free formulations
Food Navigator
Adding pea protein to gluten-free bread may enrich the nutritional content of the product, with a sensory panel rating it 'most acceptable', says a new study. On the other hand, other proteins like soy protein, adversely affected the acceptance of the gluten-free formulations, according to findings published in Food Hydrocolloids.
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Why is brominated vegetable oil in Gatorade?
Highlands Today
From oil in Gatorade to the amount of caffeine and other stimulants in energy drinks and the so-called "pink slime" found in beef, previously unnoticed ingredients are coming under scrutiny as health-conscious consumers demand more information about what they eat and drink, and sometimes go public via social networking and the Internet.
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Poultry antimicrobials developed from oils, whey
Food Production Daily
Food scientists have developed natural antimicrobials for poultry meat from whey protein isolate edible films and oregano or clove essential oils (EOs). The effectiveness of the films was determined against whole and selected microbiota developed during different periods of cold storage on the surface of skinless chicken breast.
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Whole egg replacement ingredient developed from WPC and flax
Bakery and Snacks
Glanbia Nutritionals has launched a new ingredient to replace whole eggs in bakery applications as firms seek alternatives in the face of steep price increases in the egg market. OptiSol 3000 — which is suitable for cakes, muffins, pancakes, bakery mixes, baked bars, egg rolls, and refrigerated cookie dough — is a combination of flaxseed meal and whey protein concentrate, and can be used in a 1:1 inclusion rate for dried whole eggs.
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Working with flavours will be a significant factor in future innovation
Confectionery News
Flavored almonds have a bright future as snacks and food ingredients, says Blue Diamond Growers as it opens a new innovation in Sacramento and plans to increase new almond product sales growth five-fold over the next five years. Likewise in the global ingredients business where almonds are used in a variety of foods, sales increased 35 per cent and almonds remained in first place as the leading nut in new food products worldwide. Value-added revenues over the last two years are up 69 per cent.
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Sushi: Not that good for you after all?
Yahoo! Shine
If you're thinking of sushi as a lighter lunch option, you may want to think again. Turns out that Supermarket sushi is much more like typical fast food than you'd think, with a couple of California rolls packing as many calories and twice as much sugar as a Big Mac and French fries from McDonald's.

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Why we're wasting billions on gluten-free food
TIME
A new survey from market research firm the NPD Group finds that America is cutting gluten out of its diet in a big way. Just under one-third of 1,000 respondents agreed with the statement: "I'm trying to cut back/avoid Gluten in my diet."

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Canadian Food Summit 2013: From challenges to solutions
CIFST
CIFST is pleased to be working with the Conference Board of Canada in the promotion of their 2nd Canadian Food Summit 2013: From Challenges to Solutions: April 9-10, 2013, Metro Toronto Convention Centre, Toronto Ontario.

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Sugar, children and the food industry's billions
The Guardian
For the longest time, the people who spent their careers studying nutrition could only guess at the extent to which people were attracted to sugar. That all changed in the late 1960s, when some lab rats in upstate New York got hold of Froot Loops, the super-sweet cereal made by Kellogg's. The rats were fed the breakfast cereal by a graduate student named Anthony Sclafani who, at first, was just being nice to the animals in his care. But when Sclafani noticed how fast they gobbled it up, he decided to concoct a test to measure their zeal.
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Chocolate fastest growing U.K. food export
Food Navigator
Chocolate is the fastest growing U.K. food export driven by a rise in sales to the Middle East and Africa and factory expansion by Nestlé, according to a report from the Food and Drink Federation (FDF). Chocolate exports from the U.K. in 2012 were up 19.3 per cent from last year to £524 million.
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TRENDING ARTICLES
Missed last week's issue? See which articles your colleagues read most.

    Why we're wasting billions on gluten-free food (TIME)
Sushi: Not that good for you after all? (Yahoo! Shine)
Canadian Food Innovations Cluster (CIFST)
Call for bold reform to Canada's dairy supply management system (Farms.com)
Watch out for the bliss point (Canada.com via Courier-Islander)

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


 
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Frank Humada, Director of Publishing, 289.695.5422
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