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 May 13, 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


Loblaw looks to satisfy foreign food appetite with Arz acquisition
The Globe and Mail
Loblaw, which acquired Canada's premier Asian supermarket chain T&T in 2009, is pushing further into the fast-growing New Canadian market by snapping up a Middle Eastern food specialist. The country's largest grocer is expected to unveil that it is acquiring Arz Fine Foods, which runs a Toronto-based grocery store and bakery. Loblaw is betting that it can expand the Arz standalone retail business in Canada and stock Arz products – ranging from pita breads to baklava and manaeesh – in its mainstream supermarkets in the battle for the multicultural customer.
Share this article:   Share on FacebookTwitterShare on LinkedinE-mail article
read more




Canadian Food Insights digital magazine — the official magazine of CIFST...get your FREE copy now!

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


IUFoST 2014: The May 15th early-bird registration deadline is fast approaching. Register now!
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


Full stop for food trucks on the streets of London
CTV News
In a decision that shocked many in attendance, food trucks were given a red light by city. The mobile kitchens will not be permitted to serve food along city streets for at least a year. The decision came at the end of one of the wildest debates during this term of council. Council has been criticized for delaying the decision on food trucks for more than a year, repeatedly sending it back to staff for more information.
Share this article:   Share on FacebookTwitterShare on LinkedinE-mail article
read more


OAC prof heading $2 million soybean research effort
University of Guelph
A University of Guelph scientist using genetics to improve Ontario's most valuable crop has received nearly $2 million in government and industry support. Prof. Istvan Rajcan, Department of Plant Agriculture, was recently awarded a Collaborative Research and Development Grant by the Natural Sciences and Engineering Research Council.
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!
 


Going West: why the Canadian Prairies might hold the key to feeding a hungry world
CNW
More than two decades ago, southern Manitoba rancher and federal agriculture minister Charlie Mayer returned to Canada from a United Nations meeting in Rome troubled by what he had heard. The topic at the UN Food and Agriculture Organization (FAO) meeting was the blight of chronic malnutrition, hunger, and starvation in a world of food plenty. Like poverty, hunger is always with us. At the time, the UN pegged the number of people facing food instability or chronic hunger at 850 million.
Share this article:   Share on FacebookTwitterShare on LinkedinE-mail article
read more


Effects of pig disease hit Maple Leaf sales
The Poultry Site
Canadian meat and food processor Maple Leaf Foods is starting the feel the effects of the outbreak of Porcine Epidemic Diarrhoea virus in North America, reporting a loss of $124.6 million in the first quarter of the year. The loss came on the back of sales from continuing operations of $711.3 million for the first quarter — an increase of 3.2 per cent from last year, or 2.1 per cent after adjusting for the impacts of foreign exchange.
Share this article:   Share on FacebookTwitterShare on LinkedinE-mail article
read more




Subway tests hummus, thinner meat slices
Business Week
Subway is testing hummus and thinner slices of deli meats that look more appealing as it looks to keep pace with changing eating trends. Tony Pace, Subway's chief marketing officer, said in interview that the chain began testing hummus as a topping in early April. Pace noted that many customers already order vegetarian sandwiches and that the chickpea spread would give people looking for meatless options another choice.
Share this article:   Share on FacebookTwitterShare on LinkedinE-mail article
read more


  PRODUCT SHOWCASES
Dairy Flavours: Pastes, Powders, Liquids


Partner with the hardest working cheeseheads in the business. We do whatever it takes to keep our customers happy. Our portfolio of dairy and vegan dairy type flavours are world class. Let us show you how our technologies and expertise can impact your business.
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
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"



Farmer-led R&D crucial for sustainable food supply
Food Navigator
Global agricultural yields are dropping and more farmer-focused research is urgently needed to strengthen sustainable food supply, according to an article published in Nature magazine. "Agriculture: engage farmers in research", written by Soil Association director of innovation Tom MacMillan and Professor Tim Benton of the U.K.'s Global Food Security Programme, warned: "Sustainable supply of food hinges on agricultural innovation, but current investments neglect a key area for improving yields."
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.



Black cereal: How to make a splash in China
Bakery and Snacks
Black ingredients are considered healthier in China and black breakfast cereals are making a debut splash in the market; a trend Western companies should take note of, says a Datamonitor researcher. China's breakfast cereal market was pegged at $141.1 million in 2013 and should grow 7.51 per cent by the end of this year; propelling the market value to $151.7 million, according to Datamonitor Consumer.
Share this article:   Share on FacebookTwitterShare on LinkedinE-mail article
read more


The future of food, rooted in science
FoodNavigator
It's becoming harder to avoid the looming UN statistic that the world population will reach 9.6 billion by 2050, and harder still to evade the question: How will we feed them all in an environment of dwindling resources?
Share this article:   Share on FacebookTwitterShare on LinkedinE-mail article
read more




TRENDING ARTICLE
FEATURED ARTICLE
MOST POPULAR ARTICLE
You say umami; I say MSG: How the two are one and the same
Food Dive
Seaweed has been salty and strawberries sweet, but how do you describe chicken soup? Or Parmesan cheese? For years, this identifiable-yet-inexplicable flavor profile was excluded from the four accepted taste categories: sweet, salty, bitter, and sour. Until 1908, that is, when a Japanese scientist rocked the food world with an idea conjured up over a cup of soup.

Share on FacebookTwitterShare on LinkedinE-mail article
read more
Going West: why the Canadian Prairies might hold the key to feeding a hungry world
CNW
More than two decades ago, southern Manitoba rancher and federal agriculture minister Charlie Mayer returned to Canada from a United Nations meeting in Rome troubled by what he had heard. The topic at the UN Food and Agriculture Organization (FAO) meeting was the blight of chronic malnutrition, hunger, and starvation in a world of food plenty. Like poverty, hunger is always with us. At the time, the UN pegged the number of people facing food instability or chronic hunger at 850 million.

Share on FacebookTwitterShare on LinkedinE-mail article
read more
Smart packaging helps keep consumers safe
University of Guelph
If you've ever bought a ready-to-eat package of sushi at the grocery store, you may have noticed that the person who prepared and wrapped your meal included a blob of wasabi on the tray. It's a convenient way to add some pungent flavour to your sushi, but you might not know that it also serves another purpose: it protects your food from micro-organisms.

Share on FacebookTwitterShare on LinkedinE-mail article
read more


Theory of 5 basic tastes 'outdated'
The Drinks Business
Charles Spence, professor of experimental psychology at Oxford University, said: "We only talk about five basic tastes: sweet, sour, salty, bitter and recently umami." Scientists have discovered there are as many as 20 different tastes, including fat, metallic, calcium, astringency and hotness. "We all live in different taste worlds and 'super tasters' can have up to 16 times the amount of taste buds on their tongue as ordinary tasters."
Share this article:   Share on FacebookTwitterShare on LinkedinE-mail article
read more


Forget doomed sugar battle and prepare for functional future
Confectionery News
Money spent picking holes in negative sugar research could be better spent developing profitable functional confections that deliver indulgence. The industry has prioritized defending sugar against a growing body of evidence linking the ingredient to tooth decay, heart disease and type 2 diabetes.
Share this article:   Share on FacebookTwitterShare on LinkedinE-mail article
read more


Whole Foods cuts 2014 forecasts again as competition intensifies
CNBC
Whole Foods Market cut its 2014 same-store sales and earnings forecast for the third time amid rising competition in the natural and organic grocery sector that it dominates, and shares tumbled almost 15 per cent. Austin, TX-based Whole Foods also urged analysts and investors to lower expectations as it works to more aggressively lower prices and stay out in front of other retailers.
Share this article:   Share on FacebookTwitterShare on LinkedinE-mail article
read more


Review: GM wheat presents 'attractive' gluten-free opportunity
Bakery and Snacks
Genetic modification (GM) of wheat genes to "silence" protein fractions toxic to those with celiac disease holds promise for cereal development, researchers say. The review, published in the Journal of Cereal Science, suggested that while conventional breeding approaches to obtain wheat strains with reduced gluten toxicity was difficult, using GM technology presented an "attractive opportunity".
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.

    Oats: fibre-filled superfood (The Western Producer)
Ottawa food truck operators have mixed reviews of city's program (CBC News)
No dedicated food inspectors in Vancouver after CFIA cuts, says union (CBC 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
May 6, 2014 (French)
May 6, 2014
April 29, 2014 (French)



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