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J.F. Hydrocolloids Inc. provides quality ingredients with a focus on hydrocolloids for the food and beverage industry through renewable and natural products:
  • Pectin
  • Pectin Fibre
  • Carrageenan
  • Tara gum

  • Halal Certification


    Islamic Food and Nutrition Council
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    Placing leaders in Canadian AgriFood

    Focus on Management in Operations, Sales and Regulatory.

     





    Funding still available for Matching Investment Fund until July 31, 2012
    CIFST    Share    Share on FacebookTwitterShare on LinkedinE-mail article
    Funding for product development projects under the Canadian Dairy Commission's (CDC) Matching Investment Fund (MIF) is still available and the CDC will accept MIF applications up until July 31, 2012.

    The CDC Matching Investment Fund (MIF) provides non-repayable contributions for product development projects on a matching investment basis.

    For more information regarding the program or how to apply, visit www.MILKingredients.ca or contact:

    Shana Allen
    Marketing Officer
    Tel: (613) 792 - 2035
    Email: Shana.Allen@CDC-CCL.GC.CA

    Virginie Robert
    Innovation Champion
    Tel: (613) 792 - 2019
    Email:Virginie.Robert@CDC-CCL.GC.CA
    More




    Frito-Lay plans its own gluten-free symbol
    Bakery and Snacks    Share    Share on FacebookTwitterShare on LinkedinE-mail article
    The world's largest snack firm Frito-Lay has announced plans to use its own gluten-free symbol on labels in North America after validating products as gluten-free through two celiac organisations. Frito Lay will use its own gluten-free 'GF' icon as seen in the bottom right of this bag of chips. A multitude of gluten-free symbols exist in the US, but Frito-Lay has opted to use its own. More

    Apples that won't go brown coming soon?
    Toronto Sun    Share    Share on FacebookTwitterShare on LinkedinE-mail article
    Apples that won't go brown could be could be planted in Canada as early as 2014. Canadian biotech company Okanagan Specialty Fruits Inc. has applied to the Canadian Food Inspection Agency for permission to grow and market its 'arctic granny' and 'arctic golden' apples. The genetically engineered fruit, initially developed in Australia, was created with its gene responsible for enzymatic browning turned off, or "silenced". There are other varieties of apples, such as empires, that keep their white flesh even when exposed for several hours, but the arctics are completely non-browning, and will remain white for several days, even weeks. More

    Scientific breakthrough in fighting food industry pathogens
    Food Navigator    Share    Share on FacebookTwitterShare on LinkedinE-mail article
    Scientists have come closer to tackling Campylobacter in the food industry in a ground-breaking discovery that could have implications for fighting other foodborne pathogens. The findings have been made by a group led by Dr. Arnoud van Vliet and strategically funded by the Biotechnology and Biological Sciences Research Council, at the UK's Institute of Food Research. More

    High Omega-9 provides longer shelf life

    Differentiate your products and give them a “clean” label with heart-healthy sunflower oil. Trans fat free and non-GMO, no wonder 86% of Canadians believe sunflower oil is a healthy oil.
    more


    Study links coffee drinking to lower 'risk of death'
    Beverage Daily    Share    Share on FacebookTwitterShare on LinkedinE-mail article
    Coffee drinking has an inverse association with mortality, according to the results of a large-scale associational study undertaken by US researchers. Writing in the New England Journal of Medicine, Dr. Neal Freedman and colleagues examined the association of coffee drinking with later total and cause-specific deaths among 400,000 people. Researchers noted that caffeine was generally regarded as unhealthy, but that antioxidants and other bioactive compounds, and other studies had shown inverse associations between coffee drinking and serum biomarkers of inflammation, as well as insulin resistance. More

    Study: Optimal vitamin D linked to lower heart disease death
    NutraIngredientsUSA    Share    Share on FacebookTwitterShare on LinkedinE-mail article
    People with the metabolic syndrome may be at a lower risk of dying from cardiovascular disease if they have optimal vitamin D levels, suggests new data from Europe. The study's findings should spur trials to assess the effects of supplements in people with MetS. Optimal levels of vitamin D – defined as having blood levels of 25-hydroxyvitamin D (25[OH]D) of at least 75 nmol/L – were associated with a 66 per cent reduction in the risk of cardiovascular disease mortality, compared with people with severe vitamin D deficiency. More



    Fighting back against milk and food allergies news
    Domain-B.com    Share    Share on FacebookTwitterShare on LinkedinE-mail article
    Food scientists at the University of New South Wales in Australia are minimising the adverse health effects of allergens in milk and other food products by developing innovative processing techniques that alter the properties of allergenic proteins. A new memorandum of understanding signed today between the University of New South Wales School of Chemical Engineering and Korea's National Institute of Animal Science, part of its Rural Development Administration Department, will explore the potential benefits of this and other innovative food safety technologies. More

    Trainer: Food safety course necessary
    CBC    Share    Share on FacebookTwitterShare on LinkedinE-mail article
    A food safety trainer in New Brunswick says a new course that will certify employees who deal directly with food is extremely important. The New Brunswick government will require any restaurant employees who deal with food to be certified as of July 1. More

    Easy, Concise, Current - Label Compliance!

    The Food Suite® Smart Tool Reference Manual to the Food and Drugs Act and Regulations delivers proposals, notices, amendments, guidance, consultations, policies, etc. via one core document, a ‘click of the mouse’ easy to use format. Let us demonstrate. Join our live-on-line demo on May 31st. Click to register.


    Study linking red meat and memory loss criticised
    Global Meat News    Share    Share on FacebookTwitterShare on LinkedinE-mail article
    Nutrition experts have hit back at a US study linking saturated fat consumption with a decline in memory capability. The study, carried out by Harvard University, claimed that women with diets high in saturated fats had worse memories than those who ate diets high in monounsaturated fats, leading the international press to link meat consumption with Alzheimer's and recommend that people swap red meat and butter for olive oil and avocados. However, the research has been met with criticism by some UK nutritionists, who point out that it is based on epidemiology, which cannot be used to effectively demonstrate cause and effect. More

    Junk food: More expensive than healthy food
    The Canadian    Share    Share on FacebookTwitterShare on LinkedinE-mail article
    Does someone you know hit McDonald's for dinner on a regular basis in a bid to save money on their food bill? After all, many believe that buying 'healthy food' costs a great deal more. If you've been unsuccessfully trying to make the argument that eating junk food or fast food is more costly, you now have science on your side. Researchers at the US Department of Agriculture's Economic Research Service recently released a study that investigated the popular perception that healthy foods cost more than what they diplomatically term as 'less healthy foods'. More



    USDA takes meat and poultry labelling to the web
    Food Safety News    Share    Share on FacebookTwitterShare on LinkedinE-mail article
    A new web-based label approval system that will streamline the agency's review process for meat, poultry and egg product labels was introduced Monday by USDA's Food Safety and Inspection Service. Called the Label Submission Approval System, the new approval system will make it possible for food manufacturers to submit label applications electronically, will flag application submission errors that could delay the approval process, and will allow users to track the progress of their submission. The new system also will allow companies to store labels and make changes electronically, removing the need to print and re-submit modified labels for review to FSIS each time a change is made. Label submissions are reviewed on a first-come, first-served basis, and the agency will continue to review labels in the same manner using LSAS. More



    DSM hooks Canadian fish oil firm
    Food and Drink Technology    Share    Share on FacebookTwitterShare on LinkedinE-mail article
    DSM has revealed a deal to acquire Ocean Nutrition Canada for a total enterprise value of £336 million (€415m). Ocean Nutrition Canada is a supplier of fish-oil derived omega-3 fatty acids (EPA and DHA) to the dietary supplement and food and beverage markets. The company — founded in 1997 — is headquartered in Halifax, Nova Scotia, and has just over 400 employees. More



    Study: Rich, fatty comfort foods can lead to depression
    The Globe and Mail    Share    Share on FacebookTwitterShare on LinkedinE-mail article
    The next time you're having a bad day, you may want to reach for an apple or a bag of carrot sticks instead of soothing your sorrows with a big bowl of chocolate ice cream. That ice cream may momentarily lift your spirits, but it could actually make you feel gloomier afterward. Scientists in Montreal have discovered that rich, fatty comfort foods make us feel good for a while. But after the initial "food-high" wears off, misery sets in. More

    The Canadian Food Inspection Agency issues salad warning
    Global Edmonton    Share    Share on FacebookTwitterShare on LinkedinE-mail article
    The CFIA says certain Compliments brand and Sensations Brand Salads and in-store prepared foods containing lettuce may contain Listeria monocytogenes. The Canadian Food Inspection Agency and Sobeys Inc. are warning the public not to consume the salads and in-store prepared foods containing lettuce described below because they may be contaminated with Listeria monocytogenes. More


     
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