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.
The summer issue of Canadian Food Insights is now available!
Download your free digital copy to learn about Arlene Dickinson's new venture for food & beverage companies.
Canadian Food Insights is a digital publication with quarterly issues and reaches academia, scientists, government, industry and food service.
Marketing to millennials: Mass-produced food with a personal touch
The food industry has evolved to mass produce food in complex supply chains – so how can it appeal to millennials' desire for personalized, authentic and artisanal food? Consumer behaviouralist Ken Hughes says the millennial generation, aged between 18 and 34, does not want carbon copy brands rather bespoke retail experiences and a story to go with each hand-crafted product.
Clearer health claims wording is needed
Urgent action is needed to amend the Nutrition and Health Claims Regulations (NHCR) to allow food and drink (F&D) manufacturers to make better use of them, a legal expert has claimed. For too long F&D manufacturers have put up with wording in the NHCR which is meaningless to the general public, said Dominic Watkins, partner and head of the food group at law firm DWF.
Study: Foodies could be healthiest among us
We think of those who love fine food and trying new dishes as being indulgent and even gluttonous, yet a new study suggests the opposite: Foodies weigh less and could be in better health than the less adventurous among us. Hailing from the Cornell Food and Brand Lab in the U.S., the research team worked with survey responses from 502 women residing in the U.S. of a mean age of 26.8 and whose average body mass index was 25.96.
Study: Over 3,200 products finds gluten-free foods aren't a healthier choice
Gluten-free foods are great alternatives for celiacs and those with gluten intolerances and sensitivities, but for everyone else, there's no evidence to suggest that they're any healthier than regular products, according to a new study. The research compared 3,200 food products in Australia, and found little or no difference between the nutritional value of regular foods and their gluten-free alternatives.
KROHNE’s OPTIQUAD-M 4050 W measures protein, fat and lactose for new process optimization possibilities.
• Non-contact measurement of whole fluid
• Use in dynamic control loops
• High precision and long-term stability
• No need for sampling, sample transport and preparation
• SIP/CIP, no other daily cleaning with chemicals or other agents
Research: Reusable bags encourage shoppers to buy junk food
Canvas shopping bags might be good for the environment but they could be bad for your waistline, Harvard University has found. Researchers have discovered that a customer's choice of shopping bag influences purchasing. And while canvas or hessian bags are more likely to encourage shoppers to choose environmentally friendly organic products, they also make people feel more virtuous and so deserving of a sugary or fatty treat.
Grocery stores are hiring nutrition experts, but is their advice hurting more than its helping?
Globe and Mail
With beach-wavy locks the colour of ripe papaya, naturopathic doctor Joel Lee Villeneuve was easy to spot among the rows of produce at a suburban Ottawa Farm Boy grocery store. I had signed up for one of her free nutritional tours – a spotlight on vegan foods – advertised on the grocer's website. I joined a small gathering of women in the organic section just as Villeneuve was holding up a bag of soybean sprouts, one of the vegetables she recommends adding to our breakfast repertoire.
Protein trend driving up sales of meat snacks
It's no secret that consumers are continuously looking to add more protein to their diets, and sales of dehydrated, salted meat snacks have responded in kind, with an 18 percent increase over the last five years, according to The NPD Group.
Preserving fresh food longer without chemicals
Institute of Food Technologies
Whether it's turning agricultural plant waste into sustainable food ingredients or growing chicken in a lab, food technology innovators are creating potential solutions to tomorrow's food supply challenges. FutureFood 2050 series highlights technology leaders working on innovations to impact our food supply in the decades to come.
100% Kosher | ISO 22000/HACCP certified
We are specialists in manufacturing, creating new flavours or matching existing flavours for multiple industries.View ApplicationsVisit us at IFT15 - Booth #4257
We are supplying fine quality additives and nutritional supplements to North American customers for unbeatable prices. Quality, Safety, just-in-time deliveries are essential to us. Our main product: Ascorbic Acid, Creatine Monohydrate, Erythorbic Acid, Omega 3 soft gel, Betaine Anhydrous, Betaine Hydrochloride, D-Ribose, Sodium Etythorbate and Sucralose.
To find out how to feature your company in CIFST directions and other advertising opportunities, Contact Joseph Gonzales at 289-695-5420|
Loblaw's Superstore rolls out a diverse approach
When it comes to discount grocery stores, saving money often means a warehouse setting, indifferent lighting and a lackluster fresh-food offering. Loblaw Companies Ltd. is challenging that idea with a newly renovated pilot store in Mississauga, bringing an elevated shopping experience to a Real Canadian Superstore.
Saputo looks for growth outside of Canada
Canadian Grocer via Canadian Business
When Saputo Inc., Canada's largest dairy producer, won a hard-fought battle to acquire one of Australia's biggest dairies in 2014, it may have looked to outside observers as if the company had jumped into the frenzied bidding at the last minute, spotting an opportunity to spin a fast deal.
As U.S. moves to ban trans fats, will Canada follow suit?
PIQUE News Magazine
Last month, the U.S. Food and Drug Administration (FDA) came to a conclusion that your average dietician could have relayed a long time ago: trans fats are bad. Really bad. After reviewing the science, the FDA came to the conclusion that artificial trans fats are not "generally recognized as safe" for human consumption, and vowed to phase them out of all processed foods by 2018.
Feta, olives, oil stockpiled amid Greek turmoil, importers say
Major Canadian importers of olive oil, sea salt, preserved vegetables and other delicacies from Greece say they've been stockpiling goods in their warehouses in anticipation that the economic turmoil overseas will get worse.
The drastic results of eating 'healthy foods,' with added sugar
When Australian actor Damon Gameau started adding almost a cup of extra sugar a day to his diet for a new documentary, the results weren't surprising: his belly grew, he gained weight and he felt rotten.
Nova Scotia Health Authority eyes privatizing food production in Halifax hospitals
The Nova Scotia Health Authority says they're looking at privatizing food production in some Halifax hospitals, and has given government employees three months to come up with alternatives to save money. Hospital staff who serve the public at various Tim Hortons and cafeterias within a dozen hospitals in the Halifax area are currently making more money per hour than equivalent positions elsewhere.
Food recovery project to be expanded across Quebec
Moisson Montreal is expanding its Food Recovery Program with Supermarkets to the entire province based on the success the project has had in Montreal, the South Shore, Estrie and Quebec City over the last two years. The program, which is the first of its kind in Canada, recovers food that grocery stores would otherwise discard to distribute to community organizations.
Alberta beef prices hit record high amid dry conditions
Don't expect to be paying less for your burgers and steaks any time soon, according to industry experts who cite record-high slaughter prices along with ongoing climate and other challenges faced by ranchers. "There's always lags in the system and for prices in stores," said Rich Smith, executive director of the Alberta Beef Producers.
Fresh fast food? Automated food markets a growing trend in Paris
Diners in Paris are flashing back -- and forward -- to the era of the automat, but this time with a nod to organic farming. A precursor to the era of fast food, automat eateries served hundreds of thousands of customers a day throughout the mid-20th century, allowing on-the-go diners to pick hot dishes from coin-operated metal lockers. Entrepreneurs in France and Scotland are appropriating the concept that once symbolized modernity to help customers get back to the land. Their automats offer not burgers and fries, but fresh and local produce and other ingredients.
Nestlé: 'Technology is fundamentally changing the way consumers buy our products and engage with our brands'
Food Production Daily
Nestlé is setting up a digital innovation team with staff drawn from the company's marketing and technology groups, moving into an office in Silicon Valley co-located with swissnex, in 2016. The move, as part of a coordinated Swiss presence within the 'Swiss House' at Pier 17 in San Francisco Bay, will strengthen the firms digital presence to build partnerships with startups and technology companies, and develop online experiences and services.
Farmer-led research groups shine spotlight on soil health
Declaring "soil is bigger than oil," two Alberta farmer-led research organizations are teaming up to increase the focus on soil health. "Soil health is the foundation of successful farming — if we can maintain and improve the health of our soils, we will be successful farmers," said Ian Murray, an Acme rancher and chair of the Agricultural Research and Extension Council of Alberta.
50 Minthorn Blvd. Suite 800, Thornhill, ON, L3T 7X8