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    Inching toward universal nutrient disclosure
    CMAJ    Share    Share on FacebookTwitterShare on LinkedinE-mail article
    A proposed global standard for mandatory nutrition labelling would compel all food producers to articulate fat, protein, fibre, sodium, sugar and calorie content on the back of all processed food packages. The proposed standard, which was ironed out during a Codex Food Labelling Committee meeting in Ottawa earlier this month, will be submitted to the Codex Alimentarius Commission for approval in July. The commission was created in 1963 by United Nations Food and Agricultural Organization and the World Health Organization to develop food standards, guidelines and codes of practice to protect consumer health and ensure fair trade practices with regard to food. More



    It was wonderful to see so many in attendance at CIFST's 50th National Conference held last week in Niagara Falls. Special thanks goes out to all the sponsors, volunteers, speakers and delegates who helped make the event a success!

    Congratulations to the University of Manitoba and their industry sponsor The Ingredient Company as the winners of the Student Challenge. The final challenge game came down to the wire with Manitoba facing-off against the University of Guelph and their industry sponsor Continental Ingredients.

    Thank-you and congratulations to all the participating student challenge teams for a wonderful display of knowledge regarding food science and technology. All the student challenge team sponsors were terrific participants and we'd like to thank all of you for your support and enthusiasm!

    We look forward to seeing everyone in Montreal Aug. 17-21, 2014 for the 17th IUFoST World Congress.


    Canadian Breakfast at IFT
    CIFST    Share    Share on FacebookTwitterShare on LinkedinE-mail article
    Remember to book your Canadian Breakfast Ticket when you register for the 2012 IFT Annual Meeting and Food Expo in Las Vegas. It's your chance to connect with old friends and new from across our great country. Enjoy the company of food science colleagues and a traditional full breakfast buffet. 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


    U.S. beef tests cook up a storm
    Nature International Weekly Journal of Science    Share    Share on FacebookTwitterShare on LinkedinE-mail article
    Every week, dozens of kilograms of raw beef from meat-processing plants across the United States are rushed to one of three federal laboratories to be picked apart, pulverized, incubated and analysed. Working for the U.S. Department of Agriculture, technicians in these labs are searching for Escherichia coli O157:H7, a toxic variety of the bacterium that has been monitored in U.S. beef since 1994. But beginning on 4 June, the search will expand to include six more E. colisubtypes or 'serogroups'. More

    Health Canada slow to move against alcoholic energy drinks
    The Vancouver Sun    Share    Share on FacebookTwitterShare on LinkedinE-mail article
    Health Canada isn't ready to crack down on pre-mixed alcoholic energy drinks, despite a long-standing request from government inspectors for direction on what "action can be taken against these products," internal records show. The Canadian Food Inspection Agency pressed Health Canada for a decision last year, after fielding a complaint from the Association of Canadian Distillers last May about alcoholic beverages that market themselves as providing an energy boost. More



    Could HPP be the secret weapon in the battle to reduce sodium?
    Food Navigator USA    Share    Share on FacebookTwitterShare on LinkedinE-mail article
    High pressure processing (HPP) is emerging as a powerful weapon in the fight to reduce sodium, enabling formulators to eliminate or cut sodium-containing preservatives in prepared foods and clean up product labels, claims one expert. HPP has been used in food production since the late 1990s in the US to inactivate pathogens, yeasts and molds; boost shelf-life; and maintain colors, textures, flavors and nutrients that can be damaged by heat treatment. More

    Student designs first-ever food production ecosystem at school
    Nanaimo Daily News    Share    Share on FacebookTwitterShare on LinkedinE-mail article
    Wellington Secondary students will see farm fresh fish and organic vegetables grown in the school courtyard thanks to the work of 17-year-old science student Kieryn Matthews. Matthews has been at the drawing board for the last year with Wellington's eco-club, designing the school district's first-ever food production ecosystem. The homemade system is "exciting" and unique, according to Matthews, who says it will grow fruits and vegetables with a third of the energy and at three-times the speed as a typical garden. More



    Researchers say tart cherries have 'the highest anti-inflammatory content of any food'
    Science Blog    Share    Share on FacebookTwitterShare on LinkedinE-mail article
    Tart cherries may help reduce chronic inflammation, especially for the millions of Americans suffering from debilitating joint pain and arthritis, according to new research from Oregon Health & Science University presented at the American College of Sports Medicine Conference in San Francisco, Calif.1 In fact, the researchers suggest tart cherries have the "highest anti-inflammatory content of any food" and can help people with osteoarthritis manage their disease. More

    Canned foods offer needed nutrients for a greater return on investment
    PR Newswire    Share    Share on FacebookTwitterShare on LinkedinE-mail article
    When looking to get the most nutrient bang for your buck, look no further than the canned food aisle of your local grocery store. A new study published in the Journal of Nutrition and Food Sciences, May 2012, found that not only are most canned foods less expensive than their fresh, frozen and dried counterparts, but many also offer a more convenient way to get much-needed nutrients. For example, when purchase price, waste and preparation time are considered, canned tomatoes cost 60 per cent less than fresh tomatoes to get the same amount of fiber. More



    Radiation in tuna little cause for concern: expert
    CTV    Share    Share on FacebookTwitterShare on LinkedinE-mail article
    The recent news that tuna caught in California had picked up radioactive contamination from the Fukushima nuclear plant last year might sound scary. But one of the experts who made the discovery says he's not too concerned about the health effects More

    Scientists take first step to 'fix' tomato flavour
    Food Navigator    Share    Share on FacebookTwitterShare on LinkedinE-mail article
    Researchers may have taken the first step in 'fixing' the flavour of commercially grown tomatoes after they uncovered how variability in chemical make-up holds the secret to the 'real' flavour of tomatoes. A study — published in Current Biology — investigated the chemistry behind tomato flavours by analyzing the chemical profiles of 278 tomato samples representing 152 varieties of tomato. More

    MIT engineers create bottle that releases ketchup effortlessly
    The Malaysian Insider    Share    Share on FacebookTwitterShare on LinkedinE-mail article
    For many, it's an invention that's been long overdue: a bottle that pours out the final traces of ketchup with nary a shake, effort or expletive made. It just took a team of MIT scientists to figure it out. Developed by a team of MIT engineers at the Varanasi Research Group, the nontoxic coating is made from food materials and is being touted as a partial solution for everything from excess food waste to environmental pollution. More



    Study: Limonene can improve quality of reduced fat chocolate
    Confectionary News    Share    Share on FacebookTwitterShare on LinkedinE-mail article
    The oil extract limonene can improve the final product quality of reduced fat chocolate, according to researchers. The study 'Effect of Limonene on the Crystallization of Cocoa Butter' published in the Journal of American Oil Chemists' Society claims to have taken a step towards improving the sensory properties of reduced fat chocolate. The researchers conducted x-ray diffraction, differential scanning calorimetry and polarized light microscopy on samples of cocoa butter containing limonene at a level of 5g/100g. More

    U.S. FDA rejects petition to rename HFCS to corn sugar
    FBR    Share    Share on FacebookTwitterShare on LinkedinE-mail article
    The U.S. Food and Drug Administration has rejected a Corn Refiners Association petition to rename high-fructose corn syrup to corn sugar, stating the action would only serve to confuse U.S. consumers and could even pose a health risk to those suffering from fructose intolerance. The FDA ruling, issued in a letter to Corn Refiners Association president Audrae Erickson, comes after 20 months of review. More

    Judge: No reasonable consumer would be misled by PepsiCo's 'all-natural' claims
    Food Navigator    Share    Share on FacebookTwitterShare on LinkedinE-mail article
    PepsiCo has scored a victory in the 'all-natural' civil litigation stakes after persuading a judge in California to dismiss a class action lawsuit alleging it misled consumers of its SoBe beverages. The lawsuit was filed in February on behalf of plaintiff Charles Hairston by Finkelstein Thompson LLP, the same law firm behind a high-profile class action v. Jamba Juice alleging that steviol glycosides are not natural, owing to the "chemical processing" used to extract them from the stevia leaf. More


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    Schenck Accurate Equipment
    Firing Industries has been an active participant in the Canadian Food Manufacturing sector since 1973. Firing supplies Schenck Accurate equipment such as bulk bag unloaders with agitation as well as volumetric and gravimetric feeders of various types.

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