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Study: Inulin can up nutritional profile of gluten-free bakery if water binding can be mastered
Bakery and Snacks    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Researchers claim to have found the key to preventing dough modification from inulin addition for functional gluten-free bakery. In a study published in the Carbohydrate Polymers journal, Polish researchers found that it is the water binding properties of inulin that are mainly responsible for changes to dough properties. Findings showed that this could be limited by selecting inulin with adequate degrees of polymerisation and adjusting water in the recipe. More



CIFST National — Annual Report
CIFST    Share    Share on FacebookTwitterShare on LinkedinE-mail article
The 2012 Annual General Meeting was held on May 29th in Niagara Falls, ON in conjunction with CIFST's 50th National Conference. This annual business meeting of CIFST members provided an opportunity for CIFST's leaders to report on the past year of the Institute's activities, as well as share their vision and goals for the year ahead. More

Funding still available for Matching Investment Fund until July 31, 2012
CIFST    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Funding for product development projects under the Canadian Dairy Commission's (CDC) Matching Investment Fund (MIF) is still available and the CDC will accept MIF applications up until July 31, 2012. More

Eye tracking research could lead to better nutritional labels
Food Navigator    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Developments in eye tracking research could offer industry important insights in how to improve nutrition labels, say researchers. Research utilising eye tracking technologies for the assessment of health and nutrition labelling information is still in its early stages, yet scientists say consistent 'themes' that could help enhance label understanding are already emerging. More

Canadian Distributor
of functional food ingredients


Chemroy Canada Inc., is a distributor of food ingredients from well known branded suppliers. We offer a range of value added ingredients to meet the needs of Canadian Food Manufacturers. Follow the link to see the full range of product offerings from Chemroy Canada Inc.
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CFA welcomes food safety changes
Portage Online    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Changes to food safety legislation are long overdue, according to the president of the Canadian Federation of Agriculture. The proposed legislation consolidates several existing laws to better respond to food safety issues. More

Global food network 'vulnerable' to fast spread of contaminants
Food Navigator    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Greater effort needs to be made in understanding and tracking international food trade, say researchers who warn that the the global food network has grown too complex to track food safety and purity using current systems. As the world's population climbs past 7 billion, and with demand for food to increase by 50 per cent by 2030, the sustainable production and distribution of food must be balanced against the need to ensure its chemical and microbiological safety, warn researchers in PLoS ONE. More



Hershey claims 30 per cent reduced fat chocolate with first brand launch since 2007
Confectionary News    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Hershey's first brand launch since 2007 is a chocolate product that it claims contains 30 per cent less fat compared to the average leading milk chocolates. Hershey's Simple Pleasures are individually wrapped inside 24-count 5.6 oz. bags and come in three varieties: Milk Chocolate with Chocolate Crème, Dark Chocolate with Chocolate Crème and Milk Chocolate with Vanilla Crème. More

Biotech firm develops ingredient for fat-based foods
Nutra Ingredients    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Biotec firm Lycotec has developed an ingredient for chocolate and other fat-based foods that it claims can help consumers to manage their weight and reduce blood cholesterol. The L-tug ingredient pulls lipids to the liver for easier breakdown, the company claims. The company claims that chocolate, baked goods and butter blended with its 'L-Tug' ingredient can help consumers to lower blood lipids and reduce cholesterol. More



Junk food more appealing when you're tired
International Science Times    Share    Share on FacebookTwitterShare on LinkedinE-mail article
The sleepier you are, the better that snack looks to you, according to new research presented at the Associated Professional Sleep Societies annual meeting. Unhealthy foods look more appetizing to sleep-deprived brains, researchers said. When they examined areas of the brain that were most active when people looked at healthy or unhealthy foods, the researchers found that the reward center of the brain was extremely active when sleep-deprived people looked at the unhealthy foods. More

Nestlé condensed milk investment will meet export format demands
Food Production Plant Daily    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Swiss food and beverage giant Nestlé has completed a €6m investment at its Pontecesures, Spain condensed milk plant in an effort to expand its product and packaging formats portfolio to meet export demands. The investment, which has increased production at the plant by 50 per cent, includes the construction of a new 9,000 square metre facility, housing new packaging machines, and the purchase of new equipment to aid in the production of new condensed milk recipes. More



Chinese scientists breed low-lactose milk producing calf
Dairy Reporter    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Chinese scientists claim to have bred the world's first genetically-modified calf that in two years will produce low-lactose milk. Researchers extracted fetus fibroblasts from a Holstein cow that was 45 days pregnant and genetically engineering the fetus by transplanting a lactose dissolution enzyme into the cell, according to the report. More

Canadian beef back to Peru
Global Meat News    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Peru has re-opened its doors to Canadian beef after lifting a ban which was implemented following Canada's first BSE outbreak in 2003. Canadian exporters are now able to export bone-in beef under 30 months of age, boneless beef of all ages, and offal to the Peruvian market, which imported around $49 million of beef and beef products last year and is worth an estimated $2 million annually to Canadian beef producers. More



Lawsuit claims Yoplait Greek yogurt isn't yogurt
Food Business News    Share    Share on FacebookTwitterShare on LinkedinE-mail article
A consumer lawsuit has been filed against General Mills, Inc. claiming the Minneapolis-based company's Yoplait Greek fat free yogurt is neither authentic Greek yogurt, nor yogurt at all. General Mills began selling Yoplait Greek in the United States in January 2010. More

Omega-3 fish oil supplements questioned
CBC    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Fish oil supplements do not seem to improve the heart health of people who are ill or prevent dementia in healthy older people, two new studies suggest. Omega-3 fatty acid supplements — tasteless, odourless powder that usually consists of purified fish oil from sardines and anchovies — have offered the promise of health benefits. More


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NDC Infrared Engineering Sensors
Firing Industries has been an active participant in the Canadian Food Manufacturing sector since 1973. Firing supplies NDC Infrared Engineering sensors for moisture, fat/oils and protein.

NDC sensors are available in gauges for online process and quality control or for laboratory grab sample analysis including meats with the InfraLab.
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