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.
Canadian Food Insights takes a look at the Reduction of Sodium in Baking
Canadian Food Insights
Editorial Feature: Sodium Reduction in Baking
The increase in our sodium intake is leading to multiple health issues. Reducing the amount of sodium in cereal products - which contribute to over 30 per cent of overall intake - will be a key to reserving this situation.
Awards submission deadline: Sunday, May 3, 2015
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?
Join us on Sunday, July 12, 2015 for the Canadian Breakfast at IFT15 in Chicago
This is your opportunity to network with Canadians while in Chicago.
Canada's food safety system praised for quality assurance, product controls
As a United Nations organization put a spotlight on global food safety issues, a Saskatchewan-based researcher had high praise for Canada’s system of checks and balances. The World Health Organization used its annual World Health Day last week to focus on issues of food-borne illnesses and safety risks in global supply chains that ship meat and livestock, fruits and vegetables and bulk commodities around the world.
Canadian shrimp push U.S. crustaceans off the plate after fishing ban
Maine fishmonger Glen Libby made a disheartening discovery on Easter Sunday brunch — the cold water shrimp on the menu at a restaurant up the street from his fish market were from Canada, not New England. Canadian imports of the sweet, quarter-sized crustaceans are turning up more in American restaurants and seafood markets since a ban on fishing for Maine shrimp dried up local sources.
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GSFW crowns 10 most innovative products
At the Canadian Federation of Independent Grocers' annual Vancouver trade show, Grocery & Specialty Food West, delegates were asked to choose the 10 most innovative products on the tradeshow floor.
Kraft Dinner to eliminate dyes in Canada by end of 2016
This is the last year that the original version of Kraft Mac & Cheese sold in the U.S. will contain artificial preservatives or synthetic colours. In January, Kraft says its macaroni and cheese will be colored using paprika, annatto and turmeric. There has been a huge shift away from processed foods in the U.S. and larger food producers are trying to follow their customers in that direction.
Metro says food price increases have likely peaked
Metro says prices for meat and produce have likely peaked after more than a year of accelerating growth. "We expect somewhat lower levels in the coming months as we cycle the meat price jump of last year and also the decline of the Canadian dollar," CEO Eric La Fleche said Wednesday during a conference call to discuss second-quarter results.
Researcher examines obstacles to ag innovation
Stuart Smyth wears a few hats: university professor, researcher and, most recently, blogger. Smyth has launched a website, saifood.ca, in which he tackles hot button issues in the agriculture sector. Think genetically modified flax, rising chemical use on prairie farms and new crop trait approvals.
New position to help boost Ontario agri-food trade to China
Jeff Leal says this new position will help Ontario agri-food producers make the most of the opportunities available in China. The provincial Agriculture Minister is talking about a new Beijing-based agri-food trade advisor position. Leal and International Trade Minister Michael Chan are discussing this new position as part of their Agri-Food Trade Mission to China.
Federal budget targets agricultural trade
Agriculture didn't rate a mention during federal finance minister Joe Oliver's April 21 budget speech. However, a look at some of the supporting documents shows Ottawa intends to spend $18.1 million over two years to promote competitiveness and trade opportunities for agricultural products and $12 million in the same time frame to market agricultural and agri-food products.
Functional formulation: The latest science on nutrient delivery in foods and drinks
Coming up with that killer idea for a cool functional food or drink that consumers will love may be a tough ask. But designing it to deliver can be even trickier. We take a look at some of the latest science on functional food formulation.
The future of agricultural food production in Canada
With the Canadian economy in complete disarray and a desperately low national GDP, governments are struggling to spur a little action. As the election looms and promises are made, even the retraction of interest rates seems an unlikely motivator. Agriculture has long been lost in the discussion of booming economies. Big oil and big metals dominated forecasts for decades without any central focus on food. But the rest of the world sees us differently. Considered one of the great breadbaskets on the globe, the Middle Eastern and Asian nations speak of Canada in the appreciative tone of a food artery. So important is access to Canada’s land, commodities, water and ports that investment is seen as a sure return.
Survey finds Quebec-wide meat inspector shortage
Every federal meat inspection team in the province of Quebec is working shorthanded today, leaving most meat processing and slaughter establishments in the province operating with fewer meat inspectors than are required to ensure compliance with safety requirements. This finding emerges from a detailed staffing survey released this morning by the meat inspectors' union.
3-D food printing: The meal of the future?
Developers of 3D food printing hope the culinary technology will revolutionize the way we cook and eat.
Labels on the front of food packaging can enable healthier choices, research finds
In a new study published today in the British Journal of Nutrition, a team of researchers led by the University of Surrey, has found that front of package nutrition labels can enable consumers to make healthier food choices. In recent years, a number of different front of package labels have been developed by industry and health promotion organisations. The majority of labels include values for energy, sugar, fat, saturated fat and salt, but some also include percentage Guideline Daily Amounts or traffic light colours to help consumers' understanding of the numerical values. In some cases a logo is included on the label to indicate that the food is a healthier choice.
The environmental benefits of eating crickets vs. chicken: It's complicated
In recent years, foodies and earth-conscious eaters alike have grown increasingly interested in entomophagy (for the uninitiated, that’s the practice of eating insects). There are several reasons why, but a big one is that we’re facing a looming global food crisis. According to entomophagy proponents, insects could be one answer to this crisis because the critters require fewer resources—specifically, feed, land, and water — than other popular sources of protein such as poultry, pigs, and cattle. Part of the reasoning behind this hinges on the idea that insects are better at converting feed to protein compared to larger livestock.
CDC expert says danger to humans is low from Midwest bird flu outbreaks, but eyeing vaccine
Winnipeg Free Press
Federal officials said they're taking steps to create a human vaccine for the bird flu virus that's slammed the Midwest poultry industry, though they still consider the danger to be low and the food supply not at risk.
Consumers increasingly buy organic products despite supply shortages
The higher price of organic foods and other products doesn't seem to be deterring consumers: Sales jumped 11 per cent last year, an industry report says. Sales of organics have been rapidly growing since the United States put strict rules in place and began certifying organic products in 2002. According to the Agriculture Department, the number of U.S. organic operations has more than tripled since then; the number grew 5 per cent just last year.
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