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 CIFST News


Supplier Expo Manitoba — May 13, 2015, Victoria Inn Winnipeg
CIFST
We can't wait to see you this week at Supplier Expo Manitoba!

Supplier Expo is a tradeshow that creates an excellent opportunity for networking and displaying products and services to a growing market in the Canadian Prairies that includes R&D Technologists, Food Scientists, Purchasers and Senior Managers from leading food and beverage manufacturers.

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Join us on Sunday, July 12, 2015 for the Canadian Breakfast at IFT15 in Chicago
CIFST
This is your opportunity to network with Canadians while in Chicago.
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SPONSORED CONTENT


 Industry Headlines


Sea lice infestation could kill up to 'millions' of wild salmon
The Globe and Mail
Independent researcher Alexandra Morton claims a sea-lice infestation in the Broughton Archipelago will kill "hundreds of thousands if not millions" of wild salmon this spring. And the controversial biologist, who in 2001 sounded the alarm about sea-lice infestations on the B.C. coast, is once again blaming fish farms for the outbreak, saying densely packed farm pens serve as reservoirs for the lice, which drift with the tide, infecting passing wild salmon.
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The food revolt: Why GMO now means 'Get this Muck Out'
Globe and Mail
More and more companies are choosing to remove certain ingredients from their products to respond to consumer concerns. Jacqueline Nelson and Michael Babad give an overview of the companies that are making these choices and what ingredients they are deciding to remove from their products.
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Going dairy-free? What does the microbiome say?
Globe and Mail
When you're deciding to keep or toss dairy from your diet, be sure to consider the bacteria in your body. Almost all bacteria love milk and use the various components for nutrition and growth. If we rely too much on one source of food, this could lead to a higher level of specific bacteria capable of causing disease, as well as inflammation. If you do want to rely on dairy for calcium, you can make choices that make dairy safer by selecting good bacteria over bad. From the bacterial view, the best option is to go fermented.
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Ontario government sticks to schedule for neonic regulation changes
Better Farming
Number of comments received on discussion paper 'record breaking,' says Ministry of Environment and Climate Change spokesperson.
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Food science gets transatlantic partnership boost
Food Manufacture.co.uk
Sharing the latest information on food science and technology is the aim of a new transatlantic partnership forged between the Institute of Food Science & Technology (IFST) and the US Institute of Food Technologists (IFT).
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Whole Foods to launch new value-oriented format
Progressive Grocer
Whole Foods Market has unveiled plans to open next year a new value-oriented format that maintains the grocer's leading standards, but with lower price points and a curated selection. Touting the new format as a "uniquely-branded store concept unlike anything that currently exists in the marketplace, Co-CEO Walter Robb said it will "deliver a convenient, transparent, and values-oriented experience geared toward millennial shoppers, while appealing to anyone looking for high-quality fresh food at great prices."
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X-ray study may aid in making better chocolate
Sci News
A new study published online in the journal ACS Applied Materials & Interfaces provides information that could help chocolatiers prevent a whitish coating called a bloom from forming on the chocolate's surface.
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Water scarcity threatens profits at food and beverage producers
The Globe and Mail
Food and beverage producers face rising costs that could curtail growth as water shortages and pollution become more severe, a group of investors warned in a new report. Water scarcity is already impacting companies in drought- stricken regions such as California and Brazil, according to the report Thursday from Ceres, a Boston-based coalition of investors with more than $13-trillion (U.S.) in assets. While some producers are taking steps to manage water risks, most have fallen short, Ceres said.
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Vitamin D toxicity rare in people who take supplements, researchers report
eScience News
Americans have low vitamin D levels, research shows, and as a result, vitamin D supplement use has climbed in recent years. In light of the increased use of vitamin D supplements, researchers set out to learn more about the health of those with high vitamin D levels. They found that toxic levels are actually rare.
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Diet soda losing the weight of its beverage market share
Food Dive
Diet soda's history among health-conscious consumers has morphed over the past few decades. At first, zero-calorie diet soda was heralded as a solution to weight loss, the pinnacle of good health, while at the same time, consumers didn't have to forsake their beloved soft drinks. Trendy and popular, diet soda became a strong category within the carbonated beverage industry.
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Chileans brace for volcano's impact on livestock, agriculture, fishing
CTV News
The eruption of Chile's Calbuco volcano threatens to cause widespread and lasting economic damage, turning cattle pastures barren and choking fish with volcanic ash in one of the world's top salmon-producing countries. Thousands of cattle and sheep in danger of dying have been evacuated in Los Lagos. The region produced about 950 million litres of milk last year worth about $346 million, said Ema Budinich of the National Agriculture Society.
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Food getting costlier in every aisle of the supermarket, Loblaw says
Global News
The tumbling Canadian dollar has helped fan fresh food prices considerably higher over the past year, the country's largest supermarket operator says, resulting in a spike in what we're paying for fruits, vegetables and meat.
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Food science expert explains why listeria is showing up more often in food recalls
Medical Express
Listeria, a foodborne pathogen, is the cause of 16 different recalls in just two months. A Kansas State University food safety specialist explains why it is appearing in products typically not associated with the bacteria. "Listeria is a group of bacteria that is found in cold, wet environments," said Fadi Aramouni, extension specialist and professor of food science. "What's unusual about this type of bacterium is they actually grow and multiply under refrigerated conditions."
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Coke and Smarties: better for you at last?
Canadian Grocer
More is better. That's why people flock to Coscto for economy tubs of pickles, and say "yes" to supersized fries. But with obesity on their minds, consumers are ever-watchful of portion control. Now two iconic, albeit sugary, brands are answering the call.
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Go with your gut: The rise of fermented foods
PIQUE
A food trend that's been growing in popularity in recent years has left a sour taste in the mouths of the health-conscious among us — and that's a good thing. A new report by U.S. marketing firm J. Walter Thompson found that fermented foods are on the rise as "consumers become more sophisticated and confident in their understanding of food."
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