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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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Invitation to subscribe to the CFIA email notification on modernization initiatives
CIFST
Following the Canadian Food Inspection Agency's (CFIA) Food Safety Regulatory Forum on June 4, 2013, an email notification service has been created to streamline the CFIA's engagement on its modernization initiatives moving forward. These initiatives include the CFIA's new food regulations, inspection approaches and labelling.
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The Personal Home and Auto Group Insurance for CIFST members
CIFST
You already qualify for exclusive groups rates.

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When it comes to saving money on your home and auto insurance, some solutions just don't fit.

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SPONSORED CONTENT


Recommendations in XL Foods beef recall report welcomed by meat industry
Troy Media    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Canada's meat industry recently welcomed the release of the independent report into last year's massive XL Foods beef recall, the largest recall of its kind in Canadian history. The Report of the Independent Expert Advisory Panel on the XL Foods Beef Recall was tabled in the House of Commons by Agriculture Minister Gerry Ritz. The report blamed the recall on a "relaxed attitude" to food safety at XL Foods and said it was preventable. VOIR PLUS

Loblaw to rebrand some stores in Quebec under Provigo banner
The Province
Loblaw Companies is rebranding some of its stores in Quebec as part of a new strategy for the province that will include faster checkouts and well-aged beef. The Brampton, Ont.-based grocer confirmed that it will change the name of six renovated Loblaw supermarket locations to a new banner called Provigo Le Marché this year. A seventh recently-build store in Sherbrooke will also carry the name.
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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.
 


Nestlé denies wrong doing in Canadian price fixing row
Food Manufacture
Nestlé Canada has denied acting improperly after allegations of price fixing in the country by the Canadian Competition Bureau. Mars Canada, and the distributors ITWAL have also been charged with competition offences. The Competition Bureau in Ottawa claimed to have uncovered evidence pointing to price-fixing. It's investigation had uncovered evidence that the companies had "conspired, agreed or arranged to fix prices of chocolate products," it alleged.
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Sodium reduction efforts by the Canadian food industry
Agriculture and Agri-Food Canada
Research has linked high dietary sodium intakes to elevated blood pressure, a major risk factor for cardiovascular disease. Efforts are underway to raise awareness of this health issue and to lower the amount of sodium consumed by Canadians. The Canadian food industry has voluntarily stepped up its efforts to reduce the sodium content of processed foods. This report outlines some of the recent progress industry has made as well as the related challenges and lessons learned.
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Canada's food inspection agency stops investigating deadly anthrax
The Globe and Mail
Canada's food regulator has stopped riding herd on anthrax, a disease that can kill cattle, bison, other grazing animals and, in rare cases, people. The Canadian Food Inspection Agency says it will no longer investigate and quarantine anthrax-infected farms, collect samples for testing, vaccinate livestock or oversee and help pay for the cost of disposing animals that die of the disease.
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Canadian food processors beginning to catch on to benefits of automation
Calgary Herald
Yet, until recently, the food processing industry remained very much rooted in the historical assembly-line concept. That's now beginning to change, as several of Canada's larger food processing companies have come to embrace automation and robotics as a way of improving productivity and widening traditionally thin profit margins.
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PRODUCT SHOWCASE
 
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HT Griffin Food Ingredients is a leading manufacturer of stabilizer blends for the dairy (StāKool, StāFreez) , Bakery (StāBake) and Beverage (StāBev) industries.

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Agriculture poised to become key part of region's economy
Timmins Press
The economy of Northeastern Ontario has long been dependent on resources. Mining and forestry, both of which endure a never-ending series of boom-and-bust cycles driven by the global economy, have been the kings of the hill. The region is, however, posed for growth in another sector which is becoming an increasingly precious resource: food.
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Steam Whistle, Grocery Gateway toast new home beer delivery service
Toronto Star
With the hot summer weather coming, you can now quench your thirst with a beer delivered with your groceries. Under a partnership agreement between Grocery Gateway and Steam Whistle Brewing, customers can add beer to their grocery order through Grocery Gateway, which is owned and operated by Longo's. There is, of course, a fee attached.
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The science of genetically modified food
Global News
If you don't think you're eating genetically modified foods, think again. According to the International Service for the Acquisition of Agri-Biotech Applications, in 2012 a record 170.3 million hectares of biotech crops were grown around the world, at an annual growth of 6 per cent. In Canada, 97.5 per cent of canola is genetically modified — that's 8.4 million hectares, which is larger than New Brunswick.
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Local food claims
CFIA
In the coming weeks, the Canadian Food Inspection Agency (CFIA) will undertake an initiative to modernize its food labelling approach. The CFIA — with input from consumers, industry and other stakeholders — will conduct a review of food labelling regulations, guidelines and policies including claims such as use of the term "local."
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Researchers: Label 'clutter' means consumers don't pay attention to nutrition information
Food Navigator
Want on-pack nutrition information to be noticed? Then make sure your packaging isn't suffering from 'information clutter,' say researchers. The density and design of nutritional information on food and beverage packaging plays a vital role in whether consumers pay attention to nutritional information, according to new research that suggests policy makers and food producers need to optimize packaging design layouts to help consumers easily find relevant nutrition information.
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Scientists urge inclusion of glycaemic index on food labels
Food Navigator
The quality of carbohydrates in foods as measured by their glycaemic index (GI) should be included in national dietary guidelines and on food labels, according to a group of leading nutrition scientists from ten countries. The resulting consensus statement says that based on a large body of scientific evidence, low GI foods are helpful to reduce the risk of type 2 diabetes and heart disease, can help control blood glucose for people with diabetes, and may also help with weight management.
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TRENDING ARTICLE
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The sweet science of honey
The Daily News
How sweet it is. People around the world recognize honey as a delectable treat, but some take it a little further, proclaiming the substance to be a miracle food.

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Health Canada approves partially hydrolyzed guar gum as a dietary fiber source
IFT
Health Canada has approved partially hydrolyzed guar gum for use as a dietary fiber source. Made by Taiyo International and marketed as Sunfiber, it is a soluble, transparent, and tasteless dietary fiber.

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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) today 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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Fermented artichoke backed for prebiotic bread potential
Bakery and Snacks
The addition of fermented Jerusalem artichoke to wheat bread could offer up improved quality and prebiotic health benefits, according to new research. The study, published in LWT — Food Science and Technology , tested whether the addition of fermented Jerusalem artichoke (Helianthus tuberosus L.) tubers improved the quality of wheat breads — finding that not only did their addition result a better product but that they also functional prebiotic fibres.
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Improving global food security without rocket science
EurActiv
Whenever I have the privilege of spending time among the people that the World Food Programme (WFP) serves, I come away enriched with precious extra knowledge and inspired by the new ways in which governments are tackling the world's greatest solvable problem — hunger. That happened again recently when I was in Burkina Faso, heartened to see the results of efforts to help communities become more resilient to shocks, especially climate-related ones.
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New method to measure chocolate's cocoa content
Confectionery News
Researchers are touting a new process to measure the cocoa content of chocolate that requires no sample preparations or chemicals. Two new processes, laser photoacoustic spectroscopy (PAS) and colorimetry, are outlined by Dóka et al. in the European Food Research and Technology journal.
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Global food strategy must meet needs of the many, not just affluent few
Food Navigator
Blanket opposition to genetically modified crops is "a morally unacceptable position to take on the basis of unsubstantiated suspicions and fears," according to the boss of Toronto-based firm Maple Leaf Foods. Maple Leaf CEO Michael McCain echoed comments made in recent public appearances by R&D bosses at PepsiCo and Nestle by arguing that we will not feed 9 billion people by 2050 with organic agriculture.
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Are people born with a tolerance for spicy food?
PopSci
Spice tolerance: Is it nature or nurture? As with most things, it's a little bit of both. To really understand how spice tolerance works, you have to know the basics of taste perception. "What people call taste is actually flavor," explains Dr. Bruce Bryant of the Monell Chemical Senses Center. Flavor has three components: taste, olfactory sense, and trigeminal sense. The various tastes that the body senses are sweet, sour, salty, bitter, umami, and possibly fattiness.
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TRENDING ARTICLES
Missed last week's issue? See which articles your colleagues read most.

    Health Canada approves partially hydrolyzed guar gum as a dietary fiber source (IFT)
2013 food and beverage prices to drop by 5.7 per cent (Food Navigator)
Announcing a new CIFST digital magazine for the Canadian food sector (CIFST)
The sweet science of honey (The Daily News)
Flax: Science, nutrition, and functional food uses (Nutritional Outlook)

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


 
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