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Gluten-free goes mainstream, but expert cautions against adopting food fad on a whim
Montreal Gazette    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Clara Cohen may covet croissants and go bonkers for baguettes, but she's given them up in pursuit of good health. Joining a growing number of Canadians experimenting with the latest in nutritional trends, Cohen has gone gluten-free and plans to stay that way. But as the diet — used to treat celiac disease — morphs into a movement of sorts, some experts caution against mistaking a medically required lifestyle for a food fad. More

Food technologists launch campaign tackling consumer prejudice
Food Navigator    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Grocery stores would be full of empty shelves, rotten fruit, insect-infested grain and spoiled meat if food science as we know it did not exist. Delegates were treated to the first in a series of videos aimed at tackling consumer prejudice against the 'dark arts' of the food industry, which some vocal minority groups view with deep suspicion. More

Elderberries: The next hot new food crop?
Huffington Post    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Missouri farmer Terry Durham is among those willing to bet the next hot food crop will be a berry now more commonly found in roadside ditches than supermarket shelves. Folk healers have long used elderberries to concoct herbal remedies, but the federal government is now investing millions of dollars in studying their potential medicinal benefits. At the same time, the berries are enjoying increased popularity among gourmands ready to pay top dollar for locally grown produce. More

Dow introduces Gluten Free Solution

Chemroy Canada Inc., represents Dow/Wolff who has introduced a hydrocolloid that functions very well in gluten-free bakery items. Technical support is available. For more information go to our website or email

The science of soy    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Soy milk poured over cereal or whipped for lattes. Steamed edamame to accompany sushi at a favourite Japanese restaurant. Soy protein in packaged items such as veggie burgers. Soybeans are high in protein and contain all essential amino acids. Depending on the soy you consume (beans, tofu or milk), it can also be a good source of fibre, calcium, vitamin K, iron or magnesium. More

Report: Coca-Cola still contains high levels of chemical linked to cancer
Food Processing    Share    Share on FacebookTwitterShare on LinkedinE-mail article
A watchdog group said that Coca-Cola sold in several countries still contains high levels of a chemical which has been linked to cancer and is used as a caramel colouring ingredient, only months after the company changed the recipe of the drink sold in California. According to the Center for Science in the Public Interest, new laboratory tests showed that Coca-Cola sold in 9 countries still had high levels of 4-methylimidazole. More

Study: Fighting fat is crucial to battle for food resources
Food Navigator USA    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Tackling the global obesity epidemic is 'crucial' in the fight for food security and ecological sustainability, say researchers. According to the new research, levels of national fatness — and not just population size — should be taken into account when planning how to deal with increasing demand for food. More

World's first paper wine bottle to hit U.K. supermarket shelves by end of 2012
Food and Drink Europe    Share    Share on FacebookTwitterShare on LinkedinE-mail article
U.K. packaging company GreenBottle has signed a deal with a major wine supplier to produce the world's first paper wine 'bottle' for supermarket sale this year, and claims there is wider global interest within the beverage industry. More

Study: Flexible refining of cocoa butter could boost chocolate quality
Confectionery News    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Global decline in cocoa butter quality, coupled with growing demand for high quality cocoa butter mean that more robust but flexible refining technologies are required, say researchers. The study — published in the Journal of Food Engineering — investigated the impact of the cocoa butter refining process on milk chocolate quality, finding that a 'flexible' process that involves the option of pre-treatment with silica and the ability to refine at varying temperatures could help to boost the quality of milk chocolate products. More

NextLife resins gain Canadian approval
Food Production Daily    Share    Share on FacebookTwitterShare on LinkedinE-mail article
NextLife has become the first company to have post-consumer recycled resins approved in Canada for use in contact with food. The polypropylene resins received clearance from Health Canada for use in manufacture of thermoformed or injection moulded packaging for food contact. NextLife recycled PP and recycled polystyrene resins also meet U.S. Food and Drug Administration clearance. More

Health officials ban Lebanese dish from restaurants
CBC    Share    Share on FacebookTwitterShare on LinkedinE-mail article
The local health unit says it derived its decision to crack down a popular Lebanese dish made from raw ground beef after findings during routine inspections. Dr. Allen Heimann, chief medical officer for the Windsor Essex County Health Unit, said an incident in Ottawa earlier this year 'may have heightened awareness' about the dish. More

Oplon, Reynolds create packaging coatings to extend shelf-life
FBR    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Israel-based Oplon has partnered with American packaging company Reynolds Group to create antimicrobial coatings for packaging which could extend shelf life of food products by months. The coating is expected to be commercially available within the next 2 years. More

Long-term vitamin D use may increase risk of kidney stones
Toronto Sun    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Calcium and vitamin D supplements could increase the risk of kidney stones, a new study released has said. Previous research has indicated that high levels of calcium in the urine, or hypercalciuria, may increase the risk of kidney stones. More

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Frank Humada, Director of Publishing, 289.695.5422
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Siobhan Cole, Content Editor, 289.695.5423   
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