This message contains images. If you don't see images, click here to view.
Click here to advertise in this news brief.

  Mobile version    RSS    Subscribe    Unsubscribe    Archive    Media Kit    Version française Jun. 12, 2012

About Us   Awards & Scholarships   Sections & Students   Employment   Membership Information   Events & Resources   Links   2012 CIFST Conference

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
    (905) 275-0477

    Placing leaders in Canadian AgriFood

    Focus on Management in Operations, Sales and Regulatory.


    Canada looks to standardise food safety practices in latest modernisation move
    Food Navigator USA    Share    Share on FacebookTwitterShare on LinkedinE-mail article
    The Canadian Food Inspection Agency (CFIA) has outlined plans to standardise its inspection practices in an effort to keep up-to-speed with the changing food safety 'landscape'. The CFIA intends to standardise the inspection approach used in the country and provide consistent oversight across all regulated food commodities, according to draft report, The Improved Food Inspection Model: the Case for Change. According to the document, the current measures create a situation where 'foods of similar risks may be inspected at different frequencies or in different ways'. More

    CIFST 2012 Institute Award Recipients
    CIFST    Share    Share on FacebookTwitterShare on LinkedinE-mail article
    At the Gala Awards Banquet on May 29th during CIFST's 50th National Conference in Niagara Falls, nine deserving and accomplished award recipients were announced. Congratulations to all! More

    CIFST 50th National Conference — Historical Slideshow: 'A walk down memory lane'
    CIFST    Share    Share on FacebookTwitterShare on LinkedinE-mail article
    To commemorate this golden anniversary, a historical slide show of photos and memories was created and presented during the Gala Awards Banquet. This stroll down memory lane paid tribute to the pioneers and leaders who founded, guided and fostered growth in CIFST during the past six decades, and continue to inspire those who will be CIFST's leaders in the years to come. If you were not able to attend the gala banquet, we invite you to download the slide show and enjoy! More

    Discover the 'Healthy World of Meat' (ICoMST Aug. 12-17, 2012, The Hilton Bonaventure, Montreal)
    CIFST    Share    Share on FacebookTwitterShare on LinkedinE-mail article
    The International Congress of Meat Science and Technology is an annual meeting held in a different country each year where the experts on meat science and technology gather together. The Canadian Meat Science Association and its partners, the Canadian Meat Council and INITIA, are proud to invite you to the 58th edition of the conference that will be held in Montreal on Aug. 12-17th. 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.

    Study: More fruits and veggies can help smokers quit
    Toronto Sun    Share    Share on FacebookTwitterShare on LinkedinE-mail article
    If you want to quit smoking eat more fruits and veggies, a new U.S. study says. Researchers said smokers who added extra fruits and vegetables to their diet puffed fewer cigarettes per day, waited longer to smoke their first cigarette of the day, and scored lower on a common test of nicotine dependence. They were also three times more likely to be tobacco-free for at least 30 days at a follow-up 14 months later than those who ate the lowest amount of fruits and vegetables. More

    Coke bottles may require cancer warning label if ingredients not changed
    Natural News    Share    Share on FacebookTwitterShare on LinkedinE-mail article
    Back in January, the state of California added to its list of cancer-causing chemicals an ingredient commonly used in flavored soda beverages, which has sent major shockwaves throughout the processed food industry. And according to numerous reports, Coca-Cola, PepsiCo, and even Whole Foods have to alter their soda beverage recipes in order to avoid being required by the state of California to label their products as causing cancer. The cancer-causing chemical in question is 4-methylimidazole, or 4-MI, a by-product formed during the production of caramel color, an additive commonly used in processed cola beverages. More

    Single CFIA safety model proposed for all food groups
    Grain News    Share    Share on FacebookTwitterShare on LinkedinE-mail article
    A proposed new food safety model that would 'standardize' Canada's approach to federal food inspection across all commodities and products has been laid out for stakeholder comment. The federal government released a discussion document proposing a 'more effective and efficient food inspection system' that would 'standardize requirements and procedures across all food, based on science and risk'. More

    Transatlantic organic trade agreement enters force
    Food Navigator USA    Share    Share on FacebookTwitterShare on LinkedinE-mail article
    The recently agreed US-EU organic trade partnership has now come into force, meaning products certified as organic in the European Union may be sold as organic in the USA without additional certification requirements — and vice versa. The historic partnership on organic trade signed between the world's two largest organic-producers in February 2012 entered into force at the start of June. The 'equivalency arrangement' will assist trade on a growing market and support jobs and businesses on a global scale. More

    Fat might be the sixth basic taste
    The Washington Post    Share    Share on FacebookTwitterShare on LinkedinE-mail article
    For many years, scientists agreed that human tongues perceived four basic tastes: sweet, sour, salty and bitter. Then in 2002, receptors were confirmed for a taste called umami — first proposed by a Japanese chemist in 1908 and commonly described as meatiness or savoriness — and it became widely accepted as the fifth basic taste.Since then, molecular biologists have theorized that humans may have as many as 20 distinct receptors for such tastes as calcium, carbonation, starch and even water. The data supporting each vary widely, but one contender for a sixth taste has begun to stand out from the rest: fat. More

    Waiting for the wrap-ture    Share    Share on FacebookTwitterShare on LinkedinE-mail article
    Soon, 'smart' food packaging may keep fruit fresh and let you know if that seafood is spoiled. MIT chemistry professor Timothy Swager recently developed a carbon nanotube sensor that detects ethylene, a chemical released by fruit as it ripens. The sensors cost only 25 cents to make — an important point, since cost is always a hurdle in our high-volume, low-profit food industry — and could eventually be incorporated into cardboard shipping boxes. More

    New food safety act to simplify inspections
    CBC    Share    Share on FacebookTwitterShare on LinkedinE-mail article
    The federal government is expected to introduce its new food safety act soon, aimed at simplifying the way food is inspected and monitored across Canada. There are currently eight different areas of food inspection, from dairy and eggs, to seafood, to processed meats. Depending on what's being made, food products fall under different pieces of legislation and different inspection rules. So if one company makes a soup with chicken and seafood, it must maintain two separate inspection systems. More

    Breakthrough could transform fortunes of ginseng in food and beverage market
    Beverage Daily    Share    Share on FacebookTwitterShare on LinkedinE-mail article
    A technological breakthrough that dramatically increases the absorption of ginseng could transform it from a costly and unpleasant-tasting formulation headache into a cost-effective and highly efficacious functional food and beverage ingredient, according to Korean firm Ilhwa Co. However, absorption issues and its earthy taste meant beverage formulators often steered clear of it altogether, masked its taste with lots of sweeteners and flavors, or engaged in 'ginseng sprinkling' — using tiny un-efficacious doses in order to include it on a product label. More

    Disney junk-food ad ban latest move to slim U.S. kids
    The Vancouver Sun    Share    Share on FacebookTwitterShare on LinkedinE-mail article
    Media and entertainment giant Walt Disney Co has raised the stakes in the nation's fight against childhood obesity by limiting junk food advertising, but it is not clear how the warmly-received effort will impact children's waistlines. The move will end some junk-food advertising on Disney television, radio and online programs intended for children age 12 and younger. More

    Think-tank: Canada, U.S. should co-operate on meat products    Share    Share on FacebookTwitterShare on LinkedinE-mail article
    Excessive food labelling of pork and beef products is unnecessary and doesn't improve food safety, a new report says. The U.S. Mandatory Country-of-Origin Labelling (MCOOL) law puts substantial costs on American producers by requiring their products be labelled with the origin of the animal, where it was raised, and where the animal was slaughtered and processed, the Fraser Institute report says. "Canadian cattle and hog exports to the United States have decreased by 42 per cent and 25 per cent, respectively, since MCOOL went into force in 2009," Fraser Institute senior fellow and co-author Alexander Moens said in a release. More

    Food meets pharma as Nestle fights for health claims
    Reuters    Share    Share on FacebookTwitterShare on LinkedinE-mail article
    Nestle has opened a new clinical development unit to conduct trials into nutrition for both sick and healthy people, as the food industry comes under pressure to back up health claims for its products with scientific research. Regulators are cracking down on health claims on food, which can be a powerful marketing tool and allow firms to charge more for products with apparent nutritional enhancements. More

    Milk ingredient does a waistline good
    Medical Express    Share    Share on FacebookTwitterShare on LinkedinE-mail article
    A natural ingredient found in milk can protect against obesity even as mice continue to enjoy diets that are high in fat. The researchers who report their findings in the June Cell Metabolism liken this milk ingredient to a new kind of vitamin. The researchers identified this ingredient, known as nicotinamide riboside, as they were searching for alternative ways to boost the well-known gene SIRT1, which comes with benefits for both metabolism and longevity. One way to do that is to target SIRT1 directly, as the red wine ingredient resveratrol appears to do, at least at some doses. 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.
    PIAB Vacuum Conveying Equipment
    Firing Industries has been an active participant in the Canadian Food Manufacturing sector since 1973. Firing supplies PIAB vacuum conveying equipment for bulk unloading and conveying of ingredients (coffee beans, additives, snack foods,…).

    PIAB is a worldwide manufacturer of equipment* for the food industry. *Designed and built to meet sanitary standards (USDA compliance, ....).
    We Commercialize Your Recipes
    Your secret recipes are time-consuming to make in-house and often times have variable results. Trust us to scale up your recipe and keep it a secret so no one knows what makes your sauce so special. Let our team of qualified Food Scientist scale up your recipes and manufacture them . More info
    Frank Humada, Director of Publishing, 289.695.5422
    Download media kit

    Siobhan Cole, 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
    June 11a, 2012
    June 12, 2012 (French)
    June 12, 2012

    7701 Las Colinas Ridge, Ste. 800, Irving, TX 75063