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Institute of Food Technologists kicks off campaign to counter misconceptions about food science
Lab Manager Magazine    Share    Share on FacebookTwitterShare on LinkedinE-mail article
The Institute of Food Technologists has launched a new public education campaign called 'A World Without Food Science' that will aim to generate greater awareness of the role food science plays in ensuring a nutritious, safe and abundant food supply. The campaign is a multimedia, national initiative featuring a series of videos that highlight how food science has responded to major food issues and provided positive solutions on a global scale. More

Science may have developed nutritionally-balanced pizza
The Examiner    Share    Share on FacebookTwitterShare on LinkedinE-mail article
If you have ever felt guilty about eating pizza, this story may help put your mind at ease and maybe even give you a new alternative when choosing healthy and nutritional ideas for the kids and the waistline over not so healthy food choices. More

What's cooking? The U.K.'s potential food crisis
Science Codex    Share    Share on FacebookTwitterShare on LinkedinE-mail article
The Sustainable Consumption Institute research claims food which families now take for granted, such as meat and fresh vegetables, could become too expensive for many if global temperatures rise in line with the current trends and reach 4°C within the lifetime of many people. More

Proliant Meat Ingredients

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Kraft develops quality preserving low-calorie chocolate method
Confectionery News    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Cadbury owner Kraft Foods has filed an international patent for a process to make low-calorie chocolate that it claims can maintain texture and quality while extending shelf-life. The method uses a structured liquid mix to replace sugar and fat. The invention came from Kraft Foods scientist Ulrich Loeser and his team in the R&D department. More

Are we sacrificing taste for looks and availability?
BBC Food    Share    Share on FacebookTwitterShare on LinkedinE-mail article
The sweet flavour of tomatoes has been accidentally bred out of mass-produced varieties that ripen at the same time, scientists have found. But in order to be able to buy 'perfect' produce year-round, are consumers missing out on something else? More

Study: Too much coffee reduces chance of IVF success
Toronto Sun    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Too much coffee is as bad as smoking for women trying to conceive through in-vitro fertilization, a new study has found. Researchers followed up with nearly 4,000 women who received IVF treatment at a public clinic in Denmark and found that women who said they drank 5 or more cups of coffee a day had a 50 per cent reduced chance of getting pregnant. More

Hospital meal program gives patients more choice
CBC News    Share    Share on FacebookTwitterShare on LinkedinE-mail article
A national CBC investigation shows patients across Canada are giving hospital food a thumbs-down. But Thunder Bay Regional Health Sciences Centre is trying to change patient opinion with a new meal program it hopes will get more thumbs-up. Dietary workers with the hospital's 'Expressly For You' meal program take the patient's order, serve the food and deliver it to ensure continuity. If the patient has an issue with the food the worker can address it immediately. More

Food safety changes need backing for plan to work
The Western Producer    Share    Share on FacebookTwitterShare on LinkedinE-mail article
It's about time that Canadian food producers enjoyed oversight legislation that did not make them, in some respects, second class citizens in their own country. Imported food has generally flowed into Canada with less evaluation than food that is locally grown or processed. And there is much to evaluate: Canada imports food from 190 countries, amounting to more than $28 billion in 2010.


New study shows omega-3 improves memory
Digital Journal    Share    Share on FacebookTwitterShare on LinkedinE-mail article
A recent Canadian study has provided an explanation as to why consumption of omega-3 fatty acids can help improve the memory in some people. A research team based at the University of Alberta, according to PsychCentral, put forward a theory as to why some people who consume a diet rich in omega-3 fatty acids have a better memory than many who do not consume foods enriched with omega-3. More

U.N. sets trace limits of melamine in infant formula following deadly scandal in China
The Montreal Gazette    Share    Share on FacebookTwitterShare on LinkedinE-mail article
U.N. commission has set a recommended limit on the amount of melamine allowed in liquid infant formula after a 2008 scandal in China in which 6 babies died from drinking formula and milk products containing the industrial chemical. More

Gluten-free: Room for education and innovation
Bakery and Snacks    Share    Share on FacebookTwitterShare on LinkedinE-mail article
The snowballing gluten-free trend holds extensive opportunities for ingredients firms but education and innovation is needed to secure the future of this segment, an industry expert has said. The U.S. is the globe’s largest gluten-free market, witnessing a threefold growth in the past 5 years and now twice as big as the lactose-free market, according to a new Frost & Sullivan report. More

Caravan Ingredients launches cracker enzyme technology
Food Navigator    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Caravan Ingredients has developed cracker enzyme technology that delivers greater throughput and less wastage for firms making the snack. The company said the Cracker Vantage solution had potential for food manufacturers from around the world. The technology enables crackers to show a greater resistance to chipping, again reducing the waste this creates. In addition, chipping is a common source of consumer complaints and the solution would cut down on incidences of this as well. 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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Frank Humada, Director of Publishing, 289.695.5422
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Siobhan Cole, Content Editor, 289.695.5423   
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