This message contains images. If you don't see images, click here to view.
Advertise in this news brief


  Text version    RSS    Subscribe    Unsubscribe    Archive    Media Kit    Version française April 22, 2014

About Us   Awards & Scholarships   Sections & Students   Employment   Membership Information   Events & Resources   Links   



 


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.

 Industry Headlines


Why Canadian cheese is great — and what our cheese makers can do to get even better
The Globe and Mail
We're good, but we can be better. This is the message I took from the inaugural evening of the Canadian Cheese Awards. Held at St. Lawrence Market, the awards had a strong showing for a first-time event, with 291 cheeses entered from across the country featuring all milk types (sheep, goat, cow and water buffalo).
Share this article:   Share on FacebookTwitterShare on LinkedinE-mail article
read more




Canadian Breakfast at IFT
CIFST
Are you a Canadian attending IFT?
Do you know any Canadians?
Have you ever been to Canada?
Do you like networking with Canadians?

If you answered YES to any of these questions, make sure you book your Canadian Breakfast Ticket when you register for the 2014 IFT Annual Meeting and Food Expo in New Orleans.

Share this article:   Share on FacebookTwitterShare on LinkedinE-mail article
read more


Speakers-Registration: Register NOW for IUFoST 2014 — Benefit from early-bird rates until May 15
CIFST
REGISTRATION IS OPEN... Benefit from early-bird rates until May 15! CIFST Members get a Discounted Registration Rate. Hear what experts have to say!
Share this article:   Share on FacebookTwitterShare on LinkedinE-mail article
read more


SPONSORED CONTENT


Marketplaces: Book your spot in the Canadian marketplaces at the IUFoST World Congress in Montreal!
CIFST
In response to strong demand, a limited number of tabletop exhibits are available in 4 different Canadian Marketplaces in the EXPO happening at the Palais des congrès in Montreal. These spots will sell out. First come, first served!
Share this article:   Share on FacebookTwitterShare on LinkedinE-mail article
read more


Student Challenge: CIFST Featured Event at IUFoST 2014 —The Student Challenge is back!
CIFST
The CIFST Student Challenge brings together food science students from across Canada to compete against each other in a test of their food science knowledge. The Jeopardy-style format will challenge students' understanding in many fields of our flourishing industry. Each team consists of four students (of which one may be a Masters level graduate student), one school advisor and one industry sponsor. The competition takes place in Montreal on August 17th and 18th, 2014, as part of the 17th World Congress of Food Science and Technology (IUFoST 2014).
Share this article:   Share on FacebookTwitterShare on LinkedinE-mail article
read more


PRODUCT SHOWCASE
 
Our dedicated sales professionals understand our customers' business. By combining science, creativity and innovation, from ingredient development through final application, we create value for our customers and help them grow their business. From order to delivery, our outstanding team brings skill, experience and knowledge to ensure service excellence!
 


Postcard: IUFoST 2014 — Fill up on Innovation & Collaboration!
CIFST
Research that resonates!
Share this article:   Share on FacebookTwitterShare on LinkedinE-mail article
read more


The latest issue of Canadian Food Insights is now available — Stay in the Know!

Get your FREE digital copy now at www.canadianfoodinsights.com Canadian Food Insights is the official magazine of CIFST!
Share this article:   Share on FacebookTwitterShare on LinkedinE-mail article
read more


DVD communicates scientific information to poultry producers
The Poultry Site
A new self-guided DVD and smart phone accessible web site from the University of Guelph are helping poultry producers to combat coccidiosis. Research into poultry disease and its management is vital – but the application and communication of that science is crucial to get that information into the hands of producers.
Share this article:   Share on FacebookTwitterShare on LinkedinE-mail article
read more


 CIFST News



Canadian Food Insights, the official publication of the Canadian Institute of Food Science and Technology, is dedicated to relevant editorial with practical insight and innovative ideas that takes food science and technology to the next level.


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



Discount wars push Canada's mid-priced grocery stores upscale
The Globe and Mail
Metro's store No. 46 is a testing ground for the mid-market supermarket of the future, one that is decidedly more upscale than its predecessor. The Mississauga store features a lush "wet wall" of fresh vegetables stacked in colourful arrangements, an eight-foot-long display of mushroom varieties, hot gourmet pizza, plus local and organic pork and chicken.
Share this article:   Share on FacebookTwitterShare on LinkedinE-mail article
read more


Restoration Agriculture project moving forward
Manitoba Cooperator
The design is in, dozens of species of fruit- and nut-bearing trees have been ordered, and now the owners of Prairie Heritage Farm north of Gimli are anxiously awaiting the arrival of the spring planting season. Last fall, Kirsten Benot and her husband Daniel hosted a three-day workshop featuring perma-culture pioneer Mark Shepard.
Share this article:   Share on FacebookTwitterShare on LinkedinE-mail article
read more


Loblaw and the big box online battle
The Motley Fool
One of the great tasks faced by big box retailers is the challenge to manage its responsibility to investors and find innovative ways to serve its client base. For many years companies such as Loblaw merely set up shop and opened its doors. But as technology begins to sway the habits of consumers, retailers have been faced with the realities of adaptation.
Share this article:   Share on FacebookTwitterShare on LinkedinE-mail article
read more




Meat, produce prices lead surge in food costs
Slate
Keep a close eye on your grocery bill, because food prices are climbing. The release of the March Consumer Price Index showed that food costs rose 0.4 per cent for the second consecutive month. Over the past year, grocery costs have increased 1.4 per cent. Breaking this down a little more, meats, poultry, fish, and eggs posted the biggest price jump in March at 1.2 per cent, while dairy prices added 1 per cent.
Share this article:   Share on FacebookTwitterShare on LinkedinE-mail article
read more


Research offers 'promise' of improved food safety
Phys.org
The issue of food safety has rocketed up the political agenda in recent years but despite huge improvements, some concerns and problems still persist. Fears about our food are moving away from issues about ensuring an adequate supply and choice of products towards matters of food safety, animal welfare, plant health and labelling and traceability.
Share this article:   Share on FacebookTwitterShare on LinkedinE-mail article
read more


Sustainable palm oil shift is cheaper than bad publicity impact
Food Navigator
The cost of moving towards traceable and sustainable palm oil is marginal compared to the long-term effects of negative publicity, says Euromonitor. Major food companies have set challenging targets for themselves in a bid to secure sustainable palm oil contracts as they attempt to shake off the stigma from bad publicity on deforestation.
Share this article:   Share on FacebookTwitterShare on LinkedinE-mail article
read more


  PRODUCT SHOWCASES
Barry Callebaut leads the way in cocoa processing technology


Our procedures preserve the delicate, natural character of the precious cocoa dean, leading to new products that perfectly fit our customers' applications in terms of taste, color, pH and fineness.

World Class Raw Materials

World Class Chemical Producers


"Time Well Spent"

Inline, Continuous & Accurate, Spectroscopic Analyzer


KROHNE’s OPTIQUAD-M 4050 W measures protein, fat and lactose for new process optimization possibilities.
• Non-contact measurement of whole fluid
• Use in dynamic control loops
• High precision and long-term stability
• No need for sampling, sample transport and preparation
• SIP/CIP, no other daily cleaning with chemicals or other agents
info@krohne.com
1-800-FLOWING
To find out how to feature your company in CIFST directions and other advertising opportunities, Contact Joseph Gonzales at 289-695-5420

More info


A brief history of fast food's greatest innovations
The Wire
The long national nightmare is over: KFC is bringing back the Double Down. The no-bun, double-breasted chicken concoction was a legendary milestone in fast food engineering, changing the very way people thought a sandwich could be made. ("Hey! What if the meat was actually the bread?")
Share this article:   Share on FacebookTwitterShare on LinkedinE-mail article
read more


Scientists discover novel sources for cocoa butter alternatives
Confectionery News
Shea and palm oil derivatives may lead the way as the most common sources of cocoa butter alternatives for use in chocolate, but researchers are discovering novel forms ranging from mango seed to camel hump fat. These researchers looked at the inclusion of Kokum kernel - a small evergreen tree found in several parts of India and a by-product of the country’s agro-processing industry.
Share this article:   Share on FacebookTwitterShare on LinkedinE-mail article
read more




Virginia Tech researcher discovers key ingredient in cocoa has significant health benefits
Health Canal
In a first-of-its-kind discovery, a Virginia Tech scientist conducted a long-term research study that found a specific antioxidant in cocoa can dramatically increase the body's ability to fight many modern-day ailments such as obesity, type 2 diabetes, and heart disease. Andrew Neilson, an assistant professor of food science and technology in the College of Agriculture and Life Sciences, has discovered that one particular type of antioxidant in cocoa prevented laboratory mice from gaining excess weight and lowered their blood sugar levels.
Share this article:   Share on FacebookTwitterShare on LinkedinE-mail article
read more


U.K.: Trial of GM plants to help fight heart disease given go-ahead
The Guardian
Scientists have been given permission to grow genetically modified plants that could help protect against heart disease. The Department for Environment, Food and Rural Affairs (Defra) has given the go-ahead for the field trial of a crop of GM camelina plants, the seeds of which are modified to produce fish oils.
Share this article:   Share on FacebookTwitterShare on LinkedinE-mail article
read more




Where's the whole grain in most of our wheat bread?
NPR
We've all heard the advice to eat more whole grains, and cut back on refined starches. And there's good reason. Compared with a diet heavy on refined grains, like white flour, a diet rich in whole grains — which includes everything from brown rice to steel-cut oats to — is linked to lower rates of heart disease, certain cancers and Type 2 diabetes.
Share this article:   Share on FacebookTwitterShare on LinkedinE-mail article
read more


Bakeries struggling with calls to cut salt, sugar and fat
Food Navigator
Manufacturers of baked goods are reaching a point where calls to cut salts, fats and sugars in products are becoming detrimental to the quality of their products, a bakery manager has said. Speaking to FoodManufacture.co.uk in this exclusive podcast, Simon Sloan, general manager of the Fletchers Group of Bakeries Grain D'Or site in North West London, said there was a lot of pressure on the sector to make foods healthier.
Share this article:   Share on FacebookTwitterShare on LinkedinE-mail article
read more


TRENDING ARTICLE
FEATURED ARTICLE
MOST POPULAR ARTICLE
Quebec's Le Baluchon named cheese of year
CTV News
Le Baluchon, a cheese from Quebec, has been named cheese of the year in the inaugural Canadian Cheese Awards. The cheese, from Fromagerie FX Pichet in Sainte-Anne-de-la-Perade, QC, won in the competition, which featured 76 producers from across the country submitting 291 cheeses for judging.

Share on FacebookTwitterShare on LinkedinE-mail article
read more
Subway: 'Yoga mat chemical' almost out of bread
Republican American
Subway says an ingredient dubbed the "yoga mat chemical" will be entirely phased out of its bread. The disclosure comes as Subway has suffered from an onslaught of bad publicity since a food blogger petitioned the chain to remove the ingredient. The ingredient, azodicarbonamide, is approved by the Food and Drug Administration for use in food as a bleaching agent and dough conditioner.

Share on FacebookTwitterShare on LinkedinE-mail article
read more
Manitoba criticized for outdated food rules
Global News
A jar of homemade jelly from Manitoba's Harvest Moon collective can be sold at a farmers market, taken home and enjoyed. Selling that same jar on Harvest Moon's website is illegal and could prompt authorities to seize the jelly, issue fines or shut down production. The same goes for farm-fresh eggs and poultry.

Share on FacebookTwitterShare on LinkedinE-mail article
read more


World's longest-running rice research project marks 150th harvest
Food Navigator
The International Rice Research Institute is marking the 150th harvest of its Long-Term Continuous Cropping Experiment (LTCCE), the world's longest-running rice research project. This living field laboratory offers humanity a firsthand glimpse into the wonders of how rice production can be sustained in a changing climate without adversely affecting the soil and the productivity of a rice ecosystem.
Share this article:   Share on FacebookTwitterShare on LinkedinE-mail article
read more


Subway: 'Yoga mat chemical' almost out of bread
Republican American
Subway says an ingredient dubbed the "yoga mat chemical" will be entirely phased out of its bread. The disclosure comes as Subway has suffered from an onslaught of bad publicity since a food blogger petitioned the chain to remove the ingredient. The ingredient, azodicarbonamide, is approved by the Food and Drug Administration for use in food as a bleaching agent and dough conditioner.
Share this article:   Share on FacebookTwitterShare on LinkedinE-mail article
read more


General Mills slashes trans and sat fats in dough
Bakery and Snacks
General Mills has filed a patent to lower the trans fatty acid and saturated fat content in dough shortenings using a blend of non-tropical oils and hard stock fat. The U.S. patent filing relates to shortening particles suitable for preparing batter or dough products like bread, cinnamon rolls, pot pie crusts, biscuits and dry mixes.
Share this article:   Share on FacebookTwitterShare on LinkedinE-mail article
read more


Euromonitor: Frito-Lay Cheetos-Doritos combo: It's taking a shot at an empty net
Bakery and Snacks
Frito-Lay has pulled Cheetos and Doritos into one bag for its latest snack launch; a move that is less about innovation and more just an easy win, says Euromonitor International. The snack titan has combined Cheetos Flamin' Hot and Doritos Dinamita Chile Limon into one "playful" snack combo "that delivers a double-dose of crunch and spice".
Share this article:   Share on FacebookTwitterShare on LinkedinE-mail article
read more


TRENDING ARTICLES
Missed last week's issue? See which articles your colleagues read most.

    FDA: Honey with any added sweeteners isn't honey (AP)
Kraft's new campaign wants you to believe that Kraft Singles come from farms (FastCo.Exist)
How food marketers made butter the enemy (Mother Jones)
Mars buying P&G pet food brands for $2.9 billion (CTV News)

Don't be left behind. Click here to see what else you missed.
 
directions
Frank Humada, Director of Publishing, 289.695.5422
Download media kit

Siobhan Cole, Senior Content Editor, 289.695.5423   
Contribute news

This edition of directions was sent to ##Email##. To unsubscribe, click here. Did someone forward this edition to you? Subscribe here -- it's free!

directions weekly newsbrief is brought to you by the Canadian Institute of Food Science and Technology - powered by MultiView
Recent issues
April 15, 2014 (French)
April 15, 2014
April 8, 2014 (French)



50 Minthorn Blvd., Suite 800, Thornhill, ON, L3T 7X8