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New international standards on ractopamine welcomed
Atlantic Farm Focus    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Agriculture Minister Gerry Ritz has applauded the adoption of a new standard for ractopamine levels by the Codex Alimentarius Commission, a United Nations body that sets international food standards, guidelines, and codes of practice. The standard is expected to facilitate trade and create new export opportunities for Canadian beef and pork producers. More



'Moo U' reputation lingers but the University of Guelph's research footprint extends beyond agri-food studies
Guelph Mercury    Share    Share on FacebookTwitterShare on LinkedinE-mail article
The University of Guelph still has the well-cultivated reputation of former years embedded in its scholastic robes like the rich scent of a barn interior. But the institution comes by its longstanding reputation honestly. Its roots in farming are deep and extensive, and agricultural research remains integral to what the post-secondary institution does in the laboratory and out in the field. But U of G has evolved in a multitude of directions that have little to do with farming or food. More

Study: Fatty salad dressing the healthier choice
24 Hours    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Drizzling fat-free dressing on your salad means you won't get the most out of your fruits and veggies, a new study shows. That's because the fats found in rich dressings help the body absorb some of the most important nutrients in fruits and vegetables. Free radicals are harmful compounds produced during metabolism and when people have infections. They can cause a plethora of health problems, including cancer, cardiovascular disease and immune system breakdowns. More

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The artful science of taste
The Calgary Herald    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Is seafood best by the sea? Do pheromones make chocolate even sweeter? The food industry is keen to know the answers. It's commonly thought that most of the sensation of taste comes from the tongue. Not true. When it comes to flavour, the tongue is very basic. Most of our experience of flavour comes from our olfactory system. More

Canada ranks 8th on global food security index
The Toronto Star    Share    Share on FacebookTwitterShare on LinkedinE-mail article
People in Canada and other developed countries may have their fill of food, but that doesn't mean they're getting all their nutrients. That's according to the Global Food Security Index, a study that ranks and measures food security in 105 countries. Compiled by the Economist Intelligence Unit think-tank, the index assesses food affordability, availability and quality. More

Campbell Soup to buy Bolthouse Farms for $1.55 billion
The Winnipeg Free Press via CP    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Campbell Soup Co. is hoping carrots, high-end juices and refrigerated salad dressings can freshen up its business. The N.J.-based company, which is best known for canned soups, said that it will buy natural foods maker Bolthouse Farms for $1.55 billion in a cash deal. Campbell says Bolthouse's juice line will complement its V8 beverage unit. And the carrots business lets Campbell expand its healthy snacking category. More



Food prices expected to rise due to U.S. drought
CityTV    Share    Share on FacebookTwitterShare on LinkedinE-mail article
The price of bread, cereal and other grocery staples will likely rise by the fall now that drought has destroyed crops south of the border. According to the latest report from the U.S. Department of Agriculture, 30 per cent of the nation's crop is considered in poor, or very poor, condition, up from a previous 22 per cent estimate. Widespread drought has hit 18 states, particularly Indiana and Illinois, where 61 per cent and 48 per cent of state crops, respectively, are considered poor or very poor. More

Researchers: Stevia cake can match sugar equivalent with right addition
Bakery and Snacks    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Researchers claim to have found a stevioside cake formulation with comparable quality to a sugar-based preparation. Replacing sugar with stevioside, a form of steviol glycosides (stevia), can produce similar quality when liquid sorbitol, xathan and polysorbate-60 (PS-60) are added to the mix. The nutritional properties of the cake can be further boosted by adding debittered fenugreek seed powder (DKSH). More

Researchers explain 'appetite-suppressing' effect of proteins
Food Navigator    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Researchers have mapped out the chain reaction of signals that send satiety messages to the brain after a protein-rich meal. The study describes in detail the complex chain reactions triggered by digesting proteins, which lead to a 'satiety' message being sent to the brain after a meal. The researchers mapped out the signals that travel between your gut and your brain to generate the feeling of satiety after eating a protein-rich meal. Understanding this back and forth loop between the brain and gut may pave the way for future approaches in the prevention of obesity. More



Kraft seeks 'radical and inventive' solution to environmentally-friendly gum base challenge
Confectionery News    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Kraft Foods is inviting potential partners to pitch 'ingredients, formulations or technologies' that could help it create an environmentally-friendly chewing gum base that will degrade after disposal. Solutions could include novel ingredients, processing methods or technologies that can help deliver a degradable gum whilst maintaining equivalent texture, elasticity, chew time and flavor release characteristics to current chewing gum formulations, says Kraft. More

Green Food Project opens door to GM science
Food Manufacture    Share    Share on FacebookTwitterShare on LinkedinE-mail article
The U.K. government has committed to an industry-wide debate about genetically modified (GM) foods. The first report from the so-called 'Green Food Project' provides an outline of how the food system needs to change in order to keep food affordable while considering the natural environment. As well as work on the adoption of new and novel technologies, such as GM, there were commitments to focus on food waste, encourage knowledge exchange within the industry and ensure the sector retains and attracts talent. More

Study serves up healthy choice of rice
Science Codex    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Rice consumers concerned about reports that rice is linked to diabetes can rest assured that rice can be part of a healthy diet, with scientists finding that the glycemic index of rice varies a lot from one type of rice to another, with most varieties scoring a low to medium GI. The findings of the research, which analyzed 235 types of rice from around the world, is good news because it not only means rice can be part of a healthy diet for the average consumer, but it also means people with diabetes, or at risk of diabetes, can select the right rice to help maintain a healthy, low-GI diet. More



A smart bunch of scientists unpeel banana's genome
MSNBC    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Bananas are a staple food around the world. But the humble yellow fruit faces pests and diseases that threaten to wipe it out across the globe, from convenience stores in Iowa to rural markets in Uganda. In an effort to save bananas from imminent demise, scientists have now sequenced the banana genome for the first time, a challenging feat and a major advance in the field. The accomplishment opens the way for developing better banana crops that are naturally resilient against parasites and other stresses. More

Study: New electrostatic salad spraying technique shows 'efficacy' against e.coli
Food Production Daily    Share    Share on FacebookTwitterShare on LinkedinE-mail article
A new U.S. study claims to show that electrostatic spraying using organic acids could offer the fresh produce industry more effective protection against E.coli than current sanitation methods. In recent years, the authors noted, a significant number of U.S. E.coli outbreaks have been linked to fresh and fresh-cut vegetables such as spinach, lettuce, alfalfa sprouts, hamburger or salami meats. More

Private research investment rising at University of Guelph
Guelph Mercury    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Private-sector research funding is on the rise at the University of Guelph, with governments ramping up the co-sponsorship of the private sector in public-sector research — part of an overarching strategy to drive university research into the marketplace. More



The Council of Canadian Academies releases expert panel report
NewsWire    Share    Share on FacebookTwitterShare on LinkedinE-mail article
An international expert panel has assessed that decisions regarding science funding and performance can't be determined by metrics alone. A combination of performance indicators and expert judgment are the best formula for determining how to allocate science funding. The Natural Sciences and Engineering Research Council of Canada spends approximately a billion dollars a year on scientific research. Over one-third of that goes directly to support discovery research through its flagship Discovery Grants Program. More


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