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Non-CIFST articles and advertisements, as well as their claims, do not represent the viewpoints/opinions of the Canadian Institute of Food Science and Technology (CIFST). CIFST is not responsible for grammatical errors, misspelled words, unclear syntax or errors in translations in original sources.



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CIFST's Annual General Meeting (AGM) and Institute Awards Presentation
CIFST
CIFST's Annual General Meeting (AGM) and Institute Awards Presentation was held on June 9, 2015 in Charlottetown, PEI in conjunction with the CIFST Atlantic Section Mini-Symposium: "Foods for Health".
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Dr. Allan Paulson, Past President of CIFST presents to the Standing Senate Committee on Agriculture and Forestry
Parliament of Canada
Take a moment to listen to this excellent presentation and engaging QA session!
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 Industry Headlines


Is 3-D printing the future of global food?
Globe and Mail
Recently, Londoners were able to eat at the world's first 3-D-printed pop-up restaurant. Recently, a German-based company introduced the word's first plug-and-play food printer, which may be ready for shipping as early as next year. With the cost to produce this technology dropping, making it increasingly accessible, 3-D printing could fundamentally change our relationship with food.
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Reality check: Superfoods, organic food, paleo and gluten-free diets
Global News
There's no shortage of buzzwords or foods and fad diets that promise to be your answer to better health. To help separate fact from fiction, we turned to the experts. According to Saskatoon-based registered dietitian Brooke Bulloch, there isn't actually a formal definition for superfoods. Or much research behind them. But acai, goji berries, kale and quinoa are among the foods that tend to get elevated to the "superfood" pedestal.
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Younger shoppers value organics — but buy fewer of them
Food Navigator
A majority of U.K. shoppers aged 16-34, 54 per cent, think that organic products are important, compared to under 30 per cent of over-55s, according to a market research report. The 2015 Grocery Eye report is an annual study in its second year from market research organization Future Thinking, which monitors the attitudes and consumption behaviours of 2,000 U.K. supermarket shoppers.
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How well are supermarkets winning millennials?
Supermarket News
How are supermarkets faring in trying to win Millennials and other younger consumers? "Millennials are going to be very interested to make sure that the information that we're giving them as retailers can be trusted," cautions Neil Kudrinko, president and CEO, Kudrinko's, advising retailers to tell their staff: "You need to be clear, you need to be honest; we can only make claims that we can back up."
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Is it time for an antibiotic-free label on our food?
The Guardian
A post-antibiotic age in which common infections and minor injuries can kill is too frightening to contemplate. Yet it is a very real possibility for this century, says the World Health Organisation. To help slow the emergence of bacteria resistant to antibiotics we need to reduce our dependence on antimicrobial drugs and drastically cut their misuse and overuse in humans and animals, say experts.
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Trans fats to be phased out in U.S.
CBC News
Artificial trans fats will be phased out of processed foods, from microwave popcorn to frozen pizza, to prevent fatal heart attacks, the U.S. Food and Drug Administration says. The U.S. regulator recently announced that partially hydrogenated oils that raise levels of low-density lipoprotein, or "bad" cholesterol and lower "good" cholesterol will be significantly reduced in the food supply.
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Atlantic Dairy and Forage Institute shutdown stuns workers
CBC News
The only dairy research farm in the Maritimes abruptly shut down earlier this week and left almost a dozen farmhands without work. The Atlantic Dairy and Forage Institute (ADFI), a private 60 hectare working dairy firm in Fredericton Junction, shut down last week. Farm manager Robert McLaughlin worked there for years and said he and the staff were stunned by how quickly the shutdown happened. McLaughlin said two board members gathered the staff together and gave them their two weeks notice.
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High-tech nanofibers could help nutrients in food hit the spot
Phys.org
New research outlines how the creation of "nanofibers" could provide new and improved products and delivery systems for supplementary foodstuffs. Nanofibre materials produced through a process called electrospinning are attracting particular attention in the food industry because of their potential to control the release of chemical constituents in the body.
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To tackle food waste, big grocery chain will sell produce rejects
NPR
It's easy to blame someone else for food waste. If this is really a $2.6 trillion issue, as the United Nations estimates, then who's in charge of fixing it? Turns out, we the eaters play a big role here. When we shop with our eyeballs in the produce aisle, our expectations for perfection contribute to the problem. We've come to expect a dazzling array of eye candy with beautiful displays of cosmetically perfect fruits and vegetables.
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The science of eating
Huffington Post
Do you know why you eat? We eat because we are hungry. We eat for energy. You might know some of the reasons we crave certain foods, but most of our food decisions come from hidden forces. In fact, food psychologist Dr. Brian Wansink has found that we make more than 200 food decisions each day but we are unaware of 90 per cent of them.
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Vineland researcher making 'grape' strides to improve storage
Niagara This Week
Ontarians may soon be able to put fresh local grapes out on the table to serve guests coming over for Christmas parties. That's thanks to research being done at Vineland Research and Innovation Centre, where senior research technician for postharvest science Kimberley Cathline has been working to adapt tried and true methods for postharvest storage to locally grown table grapes.
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Newest miracle food may be avocado, which has potential cancer-busting properties
Washington Post
First it was blueberries. Then the tart, deep red seeds of pomegranates. Now it's avocado's turn in the spotlight. Long revered as a superfood with good vitamin and fat content, the fleshy green fruit is being used in the development of a drug that researchers hope will one day be able to fight blood cancer.
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5 new inductees to Canadian Agricultural Hall of Fame
Farms.com
When people are inducted into any hall of fame, it's a momentous occasion because it means the time and effort put in to achieve greatness is recognized by peers — some of whom may even be competitors.
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Safety tips for buying and storing your fresh food and leftovers
Global News
When assessing the food in your fridge for freshness, are you overly cautious? Would you never dare eat something if it's past the "best before" date, or throw everything into the fridge and freezer once you get home from the grocery store? Or do you throw caution to the wind, eat old food as long as it passes the scratch and sniff test. Turns out, there's a lot more that goes into storing our food properly.
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U.S. challenging Canada's tariff threat over meat labelling rules
iPolitics
The United States is challenging Canada's request at the World Trade Organization for permission to impose more than $3 billion worth of retaliatory tariffs on American goods because of a dispute over U.S. meat labelling rules. The United States is requesting arbitration, arguing Canada's economic analysis of the impact mandatory country-of-origin labelling is having on its bottom line is inaccurate.
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New developments in forage-breeding research
Alberta Farm Express
Cattle producers across Western Canada rely on perennial forage grass species to provide their livestock with ample nutrition during the grazing period and for hay. Mother Nature provided these grasses with winter hardiness and reasonable drought tolerance needed to prosper in the Prairie climate — but University of Saskatchewan researchers have done their part, too.
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TRENDING ARTICLES
Missed last week's issue? See which articles your colleagues read most.

    Chemistry gives food the Dorito effect (Chronicle Herald)
Rivers, lakes loaded with artificial sweeteners, researchers say (CTV News)
Chicken products falsely labelled organic, ex-employee at poultry farm says (CBC News)
Do you want to know what's in your food? Canadian want more transparency (Global News)
Get ready for online grocery's rise (Canadian Grocer)
Ryerson students, Nunavut hamlet team up on food insecurity (CBC News)
Fermented foods may decrease social anxiety (Institute of Food Technologists)

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


Eurofins: Companies facing more sophisticated fraud issues
Food Navigator
Food authenticity analysis is being increasingly used in industry as companies face more sophisticated frauds issues, according to Eurofins. The firm hosted its second annual meeting on food fraud in Paris recently.
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The Soylent revolution has made it to Canada
CBC News
The unfortunately named but popular powder-in-a-packet meal replacement Soylent is now shipping to Canada. For those of us who prefer actual food, this announcement is not earth shattering. That said, the company has built up quite a committed and loyal Canadian fan base since its Silicon Valley beginnings in 2013 — and until now, Canada's Soylent-loving population had been feeling deprived.
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Study: Food labels could steer diners in a healthy direction
CTV News
Knowing the calorie and fat content in the often overwhelming selection of foods in dining halls and large restaurants could lead to healthier choices, according to a new study. "In this "obese-o-genic" world, the consumer needs all the help they can get to resist the temptations that the food industry uses to have us increase consumption," says co-author David Levitsky, a professor of nutritional sciences at Cornell University.
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A modern-day buffalo battle: Struggle over bison restoration on the Great Plains
News1130
Squinting into his binoculars, Robbie Magnan can see past the rolling, endless grasses of the Great Plains, and beyond the boundaries of his Native American reservation. He can see through time.
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The vicious cycle of fructose
Science 2.0
Put down that honey. Fructose, often in the form of table sugar, is not less harmful than glucose, according to Wilhelm Krek, professor for cell biology at ETH Zurich's Institute for Molecular Health Sciences. It should be, no one ordinarily considers honey as harmful because, in contrast to glucose, fructose barely increases blood glucose levels and insulin secretion.
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Pre- & Probiotics market snap shot; ban to cost €1.5 billion by 2020 in EU6
Nutra Ingredients
The EU's ban on prebiotics and probiotics as marketing tools has cost the market €500 million and will cost a further €1 billion by 2020 according to Euromonitor International data — and that's just drinking yogurt.
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