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Reducing the sodium intake of Canadians
CIFST    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Health promotion and chronic disease prevention are fundamental to improving the health and wellness of Canadian families and communities. Canada's provincial and territorial Ministers of Health and Healthy Living are committed to supporting all Canadians to achieve better health and to reducing the burden of cost on health care systems by making health promotion and the prevention of disease, disability and injury a priority. More



New website helps consumers understand natural trans fats
Meristem    Share    Share on FacebookTwitterShare on LinkedinE-mail article
It's time for fresh thinking on trans fats — from health recommendations, to food choices to nutrition labeling. And now there is a new website to help. New research has unveiled that not all trans fats are created equal. A growing amount of evidence continues to suggest that industrial trans fats are indeed a major threat and should be avoided, says Dr. Spencer Proctor, Director of the Metabolic and Cardiovascular Diseases Laboratory at the University of Alberta in Canada. However, research has uncovered new knowledge of a separate family of 'natural trans fats', found in meat and milk from ruminant animals, which are not harmful and may in fact have health-enhancing potential. More

Ministry renews key funding partnership with University of Guelph
BetterFarming.com    Share    Share on FacebookTwitterShare on LinkedinE-mail article
The Ministry of Agriculture, Food and Rural Affairs has renewed its long-time partnership with the University of Guelph, and other research facilities, with $6.3 million in grants. The grants will fund research work at the university's Guelph, Ridgetown and Kemptville campuses, as well as work being done at the province's research stations and at other Ontario universities. More

Basic Food Flavors
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Chemroy Canada Inc., represents Basic Food Flavors in Canada. Basic Food Flavors is a manufacturer of Hydrolyzed Vegetable Proteins and just recently introduced their first reaction non-allergenic reaction meat/poultry flavors. For more information go to our website or email foodingredients@chemroy.ca
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Researchers: Acid-modified corn starch a viable alternative for gummy confections
Confectionery News    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Formulating gummy confections with acid-modified corn starch is a feasible alternative to other gelling components such as regular starch, gelatin or pectin, according to a study. Starch is widely used alone or with other gelling agents to provide structure in jelly and gum products. However, acid can be added to starch and heated to create ACMS, a hydrolyzed starch, which is then neutralized, mixed and dried. The acid causes the starch granules to be readily soluble in in boiling water and disintegrable when cooked, giving a hot paste and higher gel viscosity than native starches. More

Sprouted soybean paste to plug gluten-free, low carb gap
Bakery and Snacks    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Hungarian start-up Fitorex has a patented sprouted soybean paste that enables gluten-free, high protein and low carb bakery formulation; a market gap with high demands, it said. Yaso, its paste product, is made from non-GM, 100 per cent natural, soybeans from Hungary that are sprouted under controlled conditions. It has been manufactured and used in Hungary for the last two years across the catering industry and the firm is now focused on entering and gaining traction across Europe at an industrial level. More

Soda pop ad campaigns called misleading
CBC    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Coca-Cola and Pepsi's social responsibility campaigns are misleading and divert attention from the health risks of their products, a medical journal says. The online journal PloS Medicine, published by the Public Library of Science, launched a series on 'Big Food' written by public health experts and advocates. More



New scientific freezing technique extends shelf-life of eggs
Digital Journal    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Scientists based at Purdue University have shown that cooling freshly laid eggs for a few seconds adds several weeks to the shelf life of eggs and helps to counter the harmful effects of the Salmonella bacteria. Using a rapid-cooling process which involves liquid carbon dioxide, scientists were able to show that incidents of the harmful food poisoning bacterium Salmonella were greatly reduced and that the shelf-life of eggs could be greatly increased. More

'Functional food' health benefits rely on flimsy data
The Washington Post    Share    Share on FacebookTwitterShare on LinkedinE-mail article
If you believe the claims on various grocery items, you might think that better health is simply a matter of stocking your pantry with many of them: pomegranate juice will take care of your heart, cereal will lower your cholesterol, and yogurt will fix your constipation. So-called functional food, which manufacturers promise will reduce your risk of disease or boost your chances of optimal health, represents the fastest-growing category in the food industry. More



Researcher: Universal probiotic stamp could boost research & consumer understanding
Food Navigator USA    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Probiotics should be classified by a Category Tree system in the U.S. and Europe in order to better inform consumers and counter the impasse imposed by 'bureaucrats', says a leading probiotic researcher. In a recent correspondence in Nature, Dr. Gregor Reid, Director of the Canadian R&D Centre for Probiotics at Lawson Health Research Institute and a scientist at Western University, called for probiotics to be subjected to a set of minimum requirements before they can be called a probiotic. More

McDonald's reveals the secrets of burger primping
Toronto Star    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Apparently there's not much difference between a supermodel and a McDonald's cheeseburger — both rely on stylists and photographers to look their best. A popular YouTube video which has racked up more than two million views since it was posted this week takes viewers behind the scenes of a burger print ad for before and after juxtapositions. More



E.coli confirmation method approved by USDA
Food Production Daily    Share    Share on FacebookTwitterShare on LinkedinE-mail article
A SDIX system used for confirmation of E.coli has been approved by the U.S. Department of Agriculture in the month the industry body started testing for newly regulated strains of the pathogen. The RapidChek CONFIRM non-0157 STEC Immunomagnetic Separation kit is a set of immunomagnetic beads used in the confirmation of potential samples and is listed in the USDA Microbiological Laboratory Guidebook 5B.02 as the IMS reagents used in E.coli testing. More

McDonald's balances core brands with new products
Food Business News    Share    Share on FacebookTwitterShare on LinkedinE-mail article
McDonald's Corp. has benefited from a two-prong approach that balances the strengths of its global core brands with an effort to remain locally relevant, participants at the Jefferies Group, Inc. Global Consumer Conference were told. McDonald's five core brands — Big Mac, french fries, hamburger, cheeseburger and Chicken McNuggets — account for more than 25 per cent of total sales, and remain front and center in terms of promotion. More



In search of a little sweetness
The Chronicle Herald    Share    Share on FacebookTwitterShare on LinkedinE-mail article
White. Pink. Blue. Yellow. On restaurant tables everywhere, the colors of the sweetener packets instantly identify the contents. Sugar. Saccharin. Aspartame. Sucralose. Reaching for one to pour into a cup of coffee or tea can sometimes feel like sweetener roulette, with the swirl of confusing, conflicting assertions about which are safe and which are not. More


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