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 Industry Headlines


Chemistry gives food the Dorito effect
Chronicle Herald
Much of the food we eat is based on a lie, says the author of The Dorito Effect. Instead of flavour coming from nature, synthetic tastes are being created by scientists in labs to zip up blandness and encourage people to crave more, says Mark Schatzker. "Very simply, all the food we grow keeps getting blander — tomatoes, cucumbers, chickens — and flavour technology has gotten incredibly powerful. So essentially the flavour used to be produced predominantly by Mother Nature and now it's produced by scientists," says Toronto-based Schatzker.
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Get ready for online grocery's rise
Canadian Grocer
Of Canada's vast supermarket sales, only a drop in the bucket are online. Nevertheless, grocers and CPGs should start to plan their e-commerce strategy now or else get left behind as consumers start to fill their pantry from their computers and smartphones. That's the advice from Keith Anderson, vice-president of strategy and insight at Profitero, a company that studies e-commerce around the world.
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Chicken products falsely labelled organic, ex-employee at poultry farm says
CBC News
A former manager at an Ontario poultry packaging farm claims the company falsely labelled conventional chicken products as organic. Vashti Dalipsingh, who worked at Bradford-based Cericola Farms Inc., told a news conference that she discovered the practice in January but after reviewing the company's records learned that it had been going on for eight months. Dalipsingh alleged the products were mislabelled to fill orders and ship on schedule.
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Do you want to know what's in your food? Canadian want more transparency
Global News
Do you know what's in the food you're eating and where it came from? Or would you rather not know? Now more than ever before, Canadians want to know exactly what's on their plate, a new poll shows. In the exclusive Ipsos poll for Global News, 90 per cent of respondents said it's important to know what's in the food they eat; 83 per cent said it's important to know where the food comes from.
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Moving onto grass-fed pastures
Canadian Grocer
Canadians are sending out a new type of cattle call: they're on the hunt for grass-fed meat and dairy. "A lot more people are coming in specifically asking for it," says Mario Fiorucci, co-founder of Ontario's three The Healthy Butcher stores, which sell grass-fed beef, game and dairy products. "There's definitely more awareness." Specialty stores have stocked grass-fed for as long as a decade. But now the products are showing up in more mainstream stores, such as Longo's and Whole Foods.
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Ryerson students, Nunavut hamlet team up on food insecurity
CBC News
Starting next summer, residents of Repulse Bay, Nunavut, could have a lot more fresh produce and a little more cash in their pockets, thanks to a group of industrious business students from Toronto's Ryerson University. Back in 2013, Stefany Nieto and Ben Canning came up with the big idea — create a geodesic greenhouse dome in partnership with the remote Nunavut community of about 750 people.
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Ontario to cut use of pesticides that harm bees
Canadian Grocer
Ontario is introducing new regulations to dramatically reduce the number of acres planted with corn and soybean seeds coated with a relatively new class of pesticides known as neonicotinoids, which are highly toxic to bees. Neonicotinoids are nicotine-based insecticides that contain neurotoxins which make all parts of the plant harmful to insects feeding on them, don't break down quickly in soil, and can be transported by runoff from fields to rivers and lakes.
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Rivers, lakes loaded with artificial sweeteners, researchers say
CTV News
It may be lurking in your diet soda, your chewing gum and even in your favourite yogurt. Now scientists have found artificial sweeteners are also coming out of your faucet. Sweeteners are used in thousands of food and beverages sold around the world, according to The Sugar Association. On World Oceans Day, marked every June 8, scientists are asking us to consider where sweeteners end up after they're ingested. According to recent research, scientists have found artificial sweeteners in bodies of water around the world, including Canada.
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Less beef for your buck due to cattle shortage
CTV News via The Canadian Press
Shocked by what the local grocer is charging for your favourite steak or ground beef for the grill? You're not alone. Industry experts have warned a cattle shortage would send prices through the roof this year. "Thinking of barbecue, it's very top of mind right now," says Sylvain Charlebois, a professor with the University of Guelph's Food Institute.
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Shoppers seek freshness, quality first in produce
Institute of Food Technologists
The Food Marketing Institute has released its inaugural report, "The Power of Produce 2015," which explores changes in shoppers' produce purchasing trends and behaviors at retail. The new study identifies the biggest trends in consumer purchasing and consumption of fruit and vegetables from planning the purchase, channel choice and preparation, all the way through recommendations to improve shopping the produce department.
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Coca-Cola bottle made from plants
Food World News
Beverage Company Coca-Cola has revealed 'PlantBottle', its first PET bottle made completely from plant materials. They showcased the new products at the Expo Milano, an annual food technology conference running from May 1 to October 31. The Polyethylene Terephthalate plastic bottle is made from sugarcane and sugar manufacturing waste. The materials used in creating the PET bottles are alternatives to the usual fossil fuels and non-renewable materials.
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Robotic harvesting of broccoli could be coming to a field near you
Science Daily
A project involving 3D camera technology currently being developed at the University of Lincoln, UK, could result in a fully automatic robotic harvesting system for broccoli. The University of Lincoln was one of more than 70 UK businesses and universities to share funding through the Agri-Tech Catalyst, which aims to improve the development of agricultural technology in the UK.
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TRENDING ARTICLES
Missed last week's issue? See which articles your colleagues read most.

    CFIA: Food Labelling Questionnaire
5 emerging multicultural ingredients with cross-generational appeal (Food Navigator)
New Health Canada campaign adds clarity to food labels (PIQUE)
Beef leads the jump in food prices across Canada (Global News)
Is the food industry doing enough to control allergens? (Food Safety News)

Don't be left behind. Click here to see what else you missed.


Researchers examine how to minimize drought impact on important food crops
Science Daily
The worldwide demand for legumes, one of the world's most important agricultural food crops, is growing; at the same time, their production has been adversely affected by drought. In an Indiana University-Purdue University Indianapolis research paper published in the journal PLOS ONE, researchers provide information that could help agricultural planning and management to minimize drought-induced yield losses.
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How Silicon Valley is addressing the world's food crisis
TIME
When you think of food, you probably don't think of technology. However, technology has played a major role in the food world, whether it was taking farming from oxen-led plowing to tractor based harvesting to today's discoveries of natural pest controls to the controversial bioengineering of food.
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Fermented foods may decrease social anxiety
Institute of Food Technologists
A study published in Psychiatry Research shows that young adults who eat more fermented foods have fewer social anxiety symptoms, with the effect being greatest among those at genetic risk for social anxiety disorder. "It is likely that the probiotics in the fermented foods are favorably changing the environment in the gut, and changes in the gut in turn influence social anxiety," said Matthew Hilimire, co-author and psychology professor at the College of William and Mary.
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Barley research could lead to longer lasting food products
ABC News
The University of Adelaide study is assessing different barley varieties to determine if those with higher levels of Vitamin E will store for longer. Professor Amanda Able said her research team had been creating pita breads with the barley, to determine if the vitamin remained when cooked. "If you've got a barley grain and you know it has high levels of antioxidants, you want to make sure it actually ends up in the end product," she said.
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