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The Canadian Food Inspection Agency's Food Safety Regulatory Forum
CFIA
Proposed Agenda
Tuesday, June 4, 2013
Palais des congrès de Gatineau
50 Maisonneuve Boulevard, Gatineau, Quebec J8X 4H4

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Announcing a new CIFST digital magazine for the Canadian food sector
CIFST
The Canadian Institute of Food Science and Technology (CIFST) CIFST is proud to announce the upcoming launch of Canadian Food Insights, a new digital publication for the Canadian food sector. As the official magazine of CIFST, the mandate of Canadian Food Insights is to deliver relevant editorial, practical insights and innovative ideas that take food science and technology to the next level.
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BMO: Canada's agricultural industry has 'productivity edge'
The Globe and Mail
Economists and policy makers may bemoan Canada's lagging productivity in such key industries as manufacturing, but a new study says at least one sector is doing things right: agriculture. The Bank of Montreal report says the Canadian agricultural industry is a solid performer in a tough global business thanks to producers' "productivity edge," among other factors.
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Canadian premiers urged to call on the PM to back sodium-reduction bill
Toronto Star
Canadian premiers are being reminded that if a sodium-reduction bill dies in the House of Commons next month, the provinces will suffer the consequences of a salty food supply with higher health care costs. The Ottawa-based Centre for Science in the Public Interest (CSPI) is calling on provincial leaders to urge the prime minister and federal health minister to back Bill C-460, which is scheduled to be voted on May 8.
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Genetically modified food is welcome innovation
Vancouver Sun
Innovation is key to keeping Canada's agricultural sector strong and science-based regulatory systems ensure that such innovations are safe for human health and the environment. Innovations derived through modern plant breeding help farmers, are good for the environment and they deliver tangible benefits to consumers by way of lower food costs. Agricultural innovation, including plant biotechnology, has played a strong role in that success.
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PRODUCT SHOWCASE
  G.S. Dunn DRY MUSTARD MILLERS
The uses of mustard in the food industry go far beyond flavour. Mustard is one of the most versatile food ingredients in the world and is being increasingly used for its many unique and natural properties such as an emulsifier, antioxidant, stabilizer, a preservative, and a binder the natural way.
 


Fresh, loyalty help Metro manage trading conditions
just-food.com
Canadian retailer Metro has said its fresh food and customer loyalty schemes are helping it trade in a "highly competitive" sector. The CEO of Metro, which booked an increase in first-half earnings, pointed to the highly promotional environment in Canada and suggested it was likely to be a fixture for 2013.
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North American pork bodies discuss common issues
Global Meat News
U.S., Canadian and Mexican pork industry representatives have met to discuss common issues affecting the North American sector. The meeting, which took place in Niagara Falls, saw representatives from the Canadian Pork Council (CPC), the National Pork Producers Council (NPPC) and the Mexican pork producer organisation, Confederación de Porcicultores Mexicanos, discuss, among other issues, the safety of the food supply chain.
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Chicken, ground beef have caused more hospitalizations than other meats
CTV News
An analysis of more than 33,000 cases of foodborne illness shows that ground beef and chicken have caused more hospitalizations than other meats. The report by the Center for Science in Public Interest says chicken nuggets, ham and sausage pose the lowest risk of foodborne illness.
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PRODUCT SHOWCASE
  Ingredients & Flavors for Functional Beverages
Prinova offers high-quality ingredients and flavors for beverage manufacturers, including vitamin premixes, sweeteners, acidulants, proteins and preservatives. With expert flavor technicians in our R&D Application Laboratory, Prinova guides you through all stages of beverage formulation. Learn more about Prinova’s cost competitive, functional solutions before the summer beverage launch season begins: www.prinovanutra.com/BeverageSolutions
 


Organic market grows
Farm Credit Canada
The Canada Organic Trade Association says Canada's organic market grew to $3.7 billion in 2012, with national sales of certified organic food and non-alcoholic beverages reaching $3 billion. The value of the Canadian organic food market has tripled since 2006, the association says, calling it diverse and consumer-based, with 58 per cent of all Canadians buying organic products every week.
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World's largest food allergy study launched
Food Navigator
An international study into food allergies has been launched which hopes to establish a standardised approach to allergen management for companies involved in food manufacturing. The three-year project, led by the University of Manchester and funded by the European Commission, will involve experts from across the world, including the U.K., Europe and the US.
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Learning the food safety lessons from 'horsegate'
Food Manufacture
The horsemeat scandal, which continues to plague the food supply chain, has severely damaged consumer confidence in the industry's ability to regulate itself and will have major implications for the way food safety is regulated in the future. Not only has 'horsegate' thrown into doubt the food industry's and inspectors' ability to pick up fraudulent activity through their monitoring and traceability regimes and systems, it has raised questions about plans by regulators to move to a more risk-based inspection regime.
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PRODUCT SHOWCASE
  Basic Food Flavors
scores "SQF 2000 Level 3" - EXCELLENT


Chemroy Canada Inc., represents Basic Food Flavors in Canada. Basic Food Flavors is a manufacturer of Hydrolyzed Vegetable Proteins and just recently introduced their first reaction non-allergenic reaction meat/poultry flavors. For more information go to our website or email foodingredients@chemroy.ca
 


Pushing the boundaries: Can we take salt reduction to the next level?
Food Navigator
Is industry at the limit of what it can realistically achieve in lowering salt levels, or will a new wave of scientific developments and innovative technologies help to push the boundaries on how much salt we can take out of products? Actions by industry to reduce the salt content of food in recent years can be seen as a huge success, and will continue to be a success as manufacturers and ingredient suppliers work together to continue to battle to reduce levels of sodium in food products.
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TRENDING ARTICLE
FEATURED ARTICLE
MOST POPULAR ARTICLE
Government's Growing Forward 2 agricultural policy praised, panned
The Leader-Post
The federal and provincial governments say the new Growing Forward 2 agricultural policy framework, which was officially launched recently, will invest $388 million in Saskatchewan over five years, an increase of more than $25 million a year over the previous Growing Forward framework.

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Thank you to all of our 2012/2013 CIFST volunteers
Rabble.ca
Fellow Canadians, have you eaten today? If you did, you should know that behind closed doors sits a group of industry leaders claiming to be non-partisan, objective, independent and representative.

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Canada Bread closes Quebec bakery
just-food.com
Canada Bread Company has announced plans to shutter its snack cakes bakery in Shawinigan, QC, at the beginning of May.

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New studies examine caffeine's effect on cognitive tasks, food pairing
Science Codex
Since 1977, there has been a 70 per cent increase in caffeine consumption among children and adolescents. Whether it is coffee, tea, soda, or energy drinks, our children are consuming more of it. One well documented effect of caffeine is improved cognitive performance on certain tasks. However, scientists also hypothesize that habitual caffeine use may lead to greater neural rewards if the caffeine drinker were to consume illicit drugs.
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Pea protein + soluble fiber may slash cholesterol levels
Bakery and Snacks
Combining pea protein with oat fiber or apple pectin may help reduce cholesterol, with the effects being additive, suggests new results from the University of Milan in Italy. Lab animals fed a cholesterol-raising diet benefited significantly from the combination of pea protein with oat fiber or apple pectin, compared to the ingredients on their own, according to findings published in the British Journal of Nutrition.
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CSPI report: Ground beef and chicken "riskiest meats"
Food Production Daily
Ground beef and chicken are the "riskiest" meats and poultry products related to foodborne illness and hospitalization, according to the Center for Science in the Public Interest (CSPI). Products regulated by the US Department of Agriculture (USDA) such as chicken nuggets, ham, and sausage pose the lowest risk of foodborne illness, said a report from the group.
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TRENDING ARTICLES
Missed last week's issue? See which articles your colleagues read most.

    Government's Growing Forward 2 agricultural policy praised, panned (The Leader-Post)
Thank you to all of our 2012/2013 CIFST volunteers (Rabble.ca)
Canadian Breakfast at IFT (CIFST)
Study: Regular cocoa flavanol intake could help maintain brain health (Confectionery News)
Study: Western diet lifestyle may lead the way to an early grave (Food Navigator)

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Frank Humada, Director of Publishing, 289.695.5422
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Siobhan Cole, Senior Content Editor, 289.695.5423   
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