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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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CIFST partners with IFT to support the Certified Food Scientist Program
CIFST
The Canadian Institute of Food Science and Technology (CIFST) has announced a new partnership with the Institute of Food Technologists (IFT) that brings the Certified Food Scientist (CFS) certification to CIFST members. This partnership will expand the impact of the CFS program by providing 1,200 CIFST members involved in food science and technology with a new opportunity to differentiate their work experience in the global marketplace.
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Canada threatens retaliation as meat labelling deadline passes
Calgary Herald
Canada said it is considering the use of retaliatory tariffs to defend producers from what many in the agriculture industry say is the biggest threat to their livelihoods since the BSE crisis. In a joint statement, federal Agriculture Minister Gerry Ritz and International Trade Minister Ed Fast said the Canadian government is "very disappointed" with regulatory changes brought forward by the U.S. Department of Agriculture to the contentious Country of Origin Labelling program.
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Canned peaches as nutritious as fresh peaches
Food In Canada
A study from Oregon State University found that canned peaches are as nutritious as fresh ones. The study was recently published in the Journal of the Science of Food and Agriculture. The team of researchers, reports NPR.org, also found that in some cases the canned peaches "pack more of a nutritional punch." For instance, researchers found almost four times more vitamin C in canned than fresh peaches. Canned also had comparable levels of vitamin E and a lot more folate than fresh.
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Growing Forward 2 programs launched in Nova Scotia
Agriculture and Agri-Food Canada
Growing Forward 2 is a renewed commitment by the federal, provincial and territorial governments to ensure productivity and profitability for Canada's agricultural sector. With a focus on innovation, competitiveness, and market development, Growing Forward 2 programs will help the industry seize future opportunities and realize its full potential as a major driver of the Canadian economy. Programs are also tailored to meet Nova Scotia's diverse regional requirements.
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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.
 


Leatherhead opens DirtyLab — a new facility for pathogen challenge testing
Leatherhead Food Research
Leatherhead's Food Safety Day, held on 23 May 2013, saw the official opening of its Pathogen Pilot Plant, otherwise known as DirtyLab. This new facility, with category II containment capabilities, allows Leatherhead to deliberately contaminate both conventional and new food products with pathogens in order to investigate the fate of such micro-organisms under selected processing conditions.
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Feds introduce new definition for "local" food
Food In Canada
The Canadian Food Inspection Agency (CFIA) announced in May changes to Canada's definition of local food — an initiative that aims to modernize the country's food labelling approach. The changes are part of an interim policy, which the CFIA implemented immediately and will remain in effect until the CFIA's labelling review is complete. The CFIA adds that consultations — input from consumers, industry and other stakeholders — during the modernization of its food labelling approach will help inform CFIA on future direction.
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Lessons learned in the decade since 'mad cow'
The Leader-Post
Most would agree that the "mad cow" event of May 20, 2003, following the discovery of Canada's first native bovine spongiform encephalopathy (BSE) case, wasn't really a food safety-centric crisis, at least in Canada; in retrospect, it was primarily a trade crisis. As domestic demand for beef shattered records in Canada that year, 35 countries, including the U.S. and Japan, overnight issued an embargo on Canadian cattle and beef.
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PRODUCT SHOWCASE
 
We Have Good Taste!

HT Griffin Food Ingredients is a leading manufacturer of stabilizer blends for the dairy (StāKool, StāFreez) , Bakery (StāBake) and Beverage (StāBev) industries.

We also provide blends of dehydrated vegetables, vitamin mineral mixes, dough conditioners and most other custom dry blends.

Visit our new Website today! www.HTgriffin.com
 


Farmer's markets: The hot new grocer is the old one
Metro News
It's been a late spring, but soon the crops will be sprouting in fields across the province. Farmers' markets are popping up almost as quickly in parks and parking lots across the city. While they're touted as a new way to foster community and healthy eating, this increasingly popular way of getting local and organic food is also a return to our roots.
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Today's marketers are taking it to the store
Canadian Grocer
Store-back is an approach to marketing that puts the store first. The idea is to develop in-store programs that shoppers standing in the aisles will understand, then give them even more information on that product through other mediums, like TV, radio, print and online. Store-back marketing begins with a shopper insight.
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Study: Genetically modified salmon could pose threat
The Gazette
Genetically modified Atlantic salmon that were cross-bred with wild brown trout had offspring that grew faster than the GM salmon, and outcompeted other fish for food, potentially posing a risk to wild fish species, a new study has found. The study is the first to show that GM fish that breed with other species have a competitive advantage over their parents, the researchers said.
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Study suggests drinking sugar-sweetened soda heightens kidney stone risk
Beveragedaily.com
Consumption of sugar-sweetened soda and punch is associated with a higher risk of kidney stone formation, whereas consumption of coffee, tea, beer, wine and orange juice are associated with a lower risk.
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PRODUCT SHOWCASE
  SensoryEffects Flavor Systems

Chemroy Canada Inc., represents SEFS across Canada. Fruit fillings, variegates, juice concentrates, milk systems and vitamins are availalble. We offer Technical support. For more information go to our website or email foodingredients@chemroy.ca
 


New products reflect a proactive view of health
Food Business News
The blurring of eating occasions and proactive health and wellness are trends that influenced the introduction of the most successful new food and beverage products in 2012, said Susan Viamari, editor of Time and Trends for Information Resources, Inc. (I.R.I.). Dannon's Oikos Yogurt topped the list of 2012 New Product Pacesetters from I.R.I. as the product played into the convenience, health, protein and even indulgence trends. Additionally, innovation in the Greek yogurt market has been especially strong recently.
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TRENDING ARTICLE
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Gluten for punishment: Much-maligned protein cause of major shift in food culture
Ottawa Citizen
If restaurants operated like pharmacies, bread and pasta would be kept behind the counter as controlled substances. So suggests new market research, published by The NPD Group, which shows Canadian diners' requests for gluten-free and wheat-free dishes have increased by nearly 140 per cent since 2010.

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Whole Foods aims to open at least 40 Canada stores
Financial Post
U.S. grocer Whole Foods Market Inc. says it could open 40 or more stores and eventually tally $1 billion in annual sales in Canada as part of a wider expansion that continues unabated.

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CIFST partners with IFT to support the Certified Food Scientist Program
CIFST
The Canadian Institute of Food Science and Technology (CIFST) has announced a new partnership with the Institute of Food Technologists (IFT) that brings the Certified Food Scientist (CFS) certification to CIFST members.

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Bacteriophages: Back to the Future
Institute of Food Technologists
The rise of antibiotic-resistant pathogenic bacteria and interest in natural or "green" antimicrobials over the past 20 years has stimulated interest in the use of bacteriophages as antimicrobials. The development and use of several commercial bacteriophage-based antimicrobials highlights their potential as a valuable intervention against foodborne pathogens when used appropriately.
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Potatoes offer nutritional value for money, say researchers
Food Navigator
When it comes to getting nutritional value for your money, potatoes should be top of the list, according to new research published in PLoS One. The new study used a combination of nutrient profiling methods and national food prices data to create an "affordability index."
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White cocoa and crawdads: Supply chain resiliency from the ground up
Forbes
Your favorite treats like wine or maple syrup may one day be in short supply. A recent barrage of studies shows our global food supply is at increasing risk from climate change. Wheat, corn, citrus, coffee, bananas and other crops are withering from fungal and bacterial diseases that flourish under warmer, wetter weather conditions — or failing under severe drought conditions.
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Animal data: Vitamin D may ease exercise-related muscle damage
Nutraingredients-usa.com
Supplementation with vitamin D may reduce muscle damage and inflammation linked to exercise, suggests a new study with lab rats. Lab animals subjected to high-intensity exercise showed significantly increased activity of the enzymes creatine kinase (CK) and lactate dehydrogenase (LDH), both well-known biomarkers of muscle tissue damage.
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Kosher meets industrial food at enzymes, acids
Times of Israel
Orthodox Rabbi Pinchas Herman's duties have him rappelling inside a two-story-tall stainless steel tank at a factory that makes enzymes for food products. For 10 minutes, the 47-year-old from Raleigh, North Carolina, runs his thumb along corners of the stainless steel tank and scans screens with his flashlight. He's checking whether the equipment is clean enough to make a product for sweeteners that can be declared kosher for the Passover holiday.
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TRENDING ARTICLES
Missed last week's issue? See which articles your colleagues read most.

    Whole Foods aims to open at least 40 Canada stores (Financial Post)
Gluten for punishment: Much-maligned protein cause of major shift in food culture (Ottawa Citizen)
Research stations hit by cuts (The Western Producer)
Not green, just soylent: Is this the future of food? (Bloomberg Businessweek)
Feds trim the beef from research (Winnipeg Free Press)

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