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Researchers tweak immune response in tomatoes
University of Guelph
Tomatoes are highly susceptible to bacterial diseases, and few options are available to control the problem. Copper bactericides are currently used, but these may fail if the diseases become too severe or if the bacteria can tolerate copper. Soon, however, tomato plants may be able to fend for themselves against bacterial diseases such as speck and spot without the help of conventional pesticides.
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Food Labelling Modernization Announcement
CFIA
The CFIA has embarked on a change and modernization agenda, propelled by the new Safe Food for Canadians Act (SFCA), with a focus on: stronger food safety rules; more effective inspection; commitment to service; and more information for consumers. The SFCA is the cornerstone of CFIA's sweeping change agenda, that will help bring about legislative change aimed at promoting safer food and better protection to optimize the health and safety of Canadians and make Canadian businesses more competitive globally.
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Canada's potential to feed the world focus of Breadbasket summit
Global TV
Agriculture leaders from around the world have gathered in Saskatoon for a summit to discuss crop innovation and global food security. The Breadbasket 2.0 National Summit brings together producers, government and industry leaders as well as academic and agricultural experts from around the world to discuss major issues impacting crop production as well as scientific advances in the prairies.
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Huge market opens for B.C. cherries
Kelowna Cap News
After seven years of effort on the part of a number of industry organizations and governments, the door has opened for Okanagan cherries to be exported to China this year. The agreement could mean that by 2014 sales of fresh cherries to China could be worth $10 million, increasing to $20 million annually over the next five years.
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Greek yogurt craze: Whey too much?
The Globe and Mail
The Greek yogurt boom in New York is being harnessed to make electricity. More Greek yogurt production has meant more whey, a watery byproduct from the process. Yogurt makers commonly ship it back to farms for use as feed and fertilizer, but it's also is being used to generate power in several places.
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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.
 


Loblaw tests new discount store as grocery rivalry heats up
The Globe and Mail
Grocery giant Loblaw is testing a new discount store in Calgary as it braces for intensified competition from low-cost U.S. titans and incumbent Canadian rivals. Loblaw recently rolled out a 10,000-square-foot outlet in Calgary called the Box by No Frills, which is a smaller version of its discount outlet that it started in Ontario and has expanded to western provinces.
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Ontario farmers being recruited to plant hazelnuts
Canada.com
Ontario farmers are being recruited to start growing the province's newest crop — hazelnuts. It can take four years for hazelnut trees to start bearing fruit and seven years before they hit full production. By then, the potential net return is estimated at $2000 per acre.
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Sobeys' purchase of Safeway comes with grocery baggage
Edmonton Journal
Recently, Safeway Canada announced that it was selling all its Canadian stores to Sobeys for $5.8 billion. The deal allows Safeway's American parent company, which has a long-term debt of $5.3 billion, to pay down its debt and shore up its defences against Walmart. It's a coup for Sobeys in its own battles against Loblaws and Walmart in Canada. Right now, Loblaws, which also owns The Real Canadian Superstore and the T&T Asian supermarkets, has annual revenues of about $32 billion, roughly double Sobeys' annual revenues of $16.2 billion.
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PRODUCT SHOWCASE
 
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U.S. expert says Canada 'can't have it both ways' on food trade
The StarPhoenix
Alex McCalla, professor of agriculture and resource economics at University of California Davis, says the Prairies have done a good job diversifying their agricultural economy over the last 40 years, but there is still room to grow. He said the agricultural sector needs a better research system, liberalized trade, and help for international farmers. Different sectors need to come together to pay for research that could improve productivity. Typically, that has been done in pieces, such as collecting dues from producers alone. While there isn't a one-size-fits-all solution for the Prairies, the entire region has an interest in a functioning research system.
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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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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.

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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.

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WHO urges stricter rules on food marketing to children
Food Navigator
The food industry is 'exploiting children' in its marketing of unhealthy food, according to a new report from the World Health Organisation (WHO), which calls for stricter marketing controls, particularly in light of new technologies like smart phone apps and social media.
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Dessert innovation trends, chocolate in emerging markets
just-food.com
The latest batch of reports from the just-food research store includes innovation trends in ice cream and desserts, chocolate in emerging markets and savoury snacks in Europe. As consumer trends drive innovation and purchase behaviour, it is increasingly vital to understand how to shape products to best meet them.
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EFKO: Cocoa butter substitute use growing in Russia
Food Navigator
Russian fats and oils supplier EFKO Group has reported rapid sales growth in cocoa butter substitutes in its first quarter results as the domestic confectionery market picks up. The group's sales for cocoa butter alternatives, which include cocoa butter substitutes, grew 29.2 per cent in Q1 compared to the same period last year, which was faster than all other ingredients the company sells. Growth is coming from within Russia, products imported to the market and in neighboring countries.
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TRENDING ARTICLES
Missed last week's issue? See which articles your colleagues read most.

    Invitation to subscribe to the CFIA email notification on modernization initiatives (CIFST)
CIFST partners with IFT to support the Certified Food Scientist Program (CIFST)
The science of genetically modified food (Global News)
Nestlé denies wrong doing in Canadian price fixing row (Food Manufacture)
Loblaw to rebrand some stores in Quebec under Provigo banner (The Province)


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




Study: Crop yield trends insufficient to feed the world in 2050
Food Navigator
Several studies have suggested that global food production needs to double by 2050 if we are to feed a growing population — but this will not be possible if current trends continue, according to new research. In a study published in the journal PLoS ONE , researchers from the University of Minnesota examined agricultural statistics for four main crops — rice, maize, wheat and soybeans — and found that global yields were increasing by about 0.9-1.6 per cent per year.
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Nestlé's answer to non-melting chocolate
Confectionery News
Nestlé has followed in the footsteps of Mondelez by coming up with its own non-melting chocolate, which could prove a game changer in emerging markets with hot climates. Their R&D subsidiary Nestec has developed temperature tolerant chocolate by adding little or no sugar or polyols to the chocolate core and instead adding the humectant liquids to a "tropicalized shell" for the product. Nestlé filed the patent in December last year and it was recently published online.
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