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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.



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 Industry Headlines


Hoping for better in food labelling
Montreal Gazette
Rosie Schwartz argues that the information on Nutrition Facts labels on packaged foods is outdated and confusing. I agree and would go further: Food labels are designed by biologists, chemists and nutritionists for other biologists, chemists and nutritionists; laymen need not bother to look at the label or even try to read it. In fact, I understand that food producers do not include all ingredients, as some are deemed trade secrets and, thus, exempted; others fall below a proportional threshold and, therefore, need not be listed.
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A grocery list on your wrist
Canadian Grocer
The Apple Watch is also the milk, eggs and bread watch with the launch of Metro's new app for the wearable device. Metro is the first Canadian grocery retailer to have a presence on the Apple Watch, although vice-president and chief marketing and communications officer Marc Giroux said that wasn't a key consideration in their recent introduction.
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More fresh food, more problems for supermarkets, experts say
Global News
The "fresh revolution" is on at scores of supermarkets across the country this year as grocers spend heavily on renovations to feature more fresh food in the hope of generating higher sales and profits. But while consumers who are generally shifting toward healthier eating habits might appreciate the moves, supermarket owners like Loblaw, Metro, Sobeys, Save-On-Foods and Sobeys may end up regretting the collective push, experts say.
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Corner stores in Toronto are getting a new kind of power wall: Fresh fruit
Globe and Mail
The closest discount store to Aunadrea Talbot, a No Frills, is about a 20-minute walk from her apartment on Lawrence Avenue East, a six-lane arterial road that seems perpetually plagued by construction. Living in east Scarborough without a car is a challenge, and transit is an extra expense, so Ms. Talbot tries to walk as much as she can. But her arthritis makes this difficult.
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Pill developed from egg yolk research could crack gluten intolerance
Edmonton Journal
A made-in-Edmonton pill that lets people suffering from celiac disease and gluten intolerance eat bread and other foods containing gluten could be as close as two or three years away. Hoon Sunwoo, an associate professor in the faculty of pharmacy and pharmaceutical sciences at the University of Alberta, has developed antibodies in chicken egg yolks that bind with problematic wheat proteins.
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Tentative deal keeps Parmalat plant in Winnipeg
Canadian Grocer
Winnipeg city council is being urged to approve the sale of city-owned land for a new milk-processing plant. The city, the province and multinational dairy and food company Parmalat have agreed in principal to contribute more than $5.5 million to service land for the plant in St. Boniface. The new plant would replace the current aging one in St. Boniface.
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McGill teams take top honours at prestigious food competition
McGill University
Two teams of students from McGill's Food Sciences program captured first prizes recently at the prestigious International Food Technologists annual competition, held this year in Chicago. The IFT conference, the world's largest gathering of food science professionals, has long been considered the premiere event for Food Product Developers.
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Cargill opens high-tech canola crushing plant in Camrose area
Edmonton Journal
Alberta's other oil industry got a boost Wednesday with the official opening of Cargill Limited's canola crushing plant just outside Camrose. The Winnipeg-based agri-food company hosted area farmers for an opening ceremony three years after it started construction on the facility in 2012.
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New light technology helps improve food safety
Phys.org
Light-based technologies are emerging as tools to enhance food shelf life and guard against food contaminants but more research needs to be done, warn food scientists at a recent panel discussion. The use of ultraviolet light, pulsed light and LED lights are being studied by food technologists as a new way to improve food longevity and assist in eliminating bacteria from such food products as milk and juices.
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Souring on sweet: How sugar health concerns are spurring sour flavours
Food Navigator
Ongoing consumer concern about sugar consumption means some consumers are turning away from sweet tastes altogether, according to market research organization Mintel.
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Restaurant food not much healthier than fast food
Yahoo News via Reuters
Home cooking is still the best way to control the calories, fat, sugar and other nutrients that families consume, a new U.S. study suggests. Researchers found that eating food from restaurants — whether from fast food places, or better establishments — led to increases in calories, fat and sodium compared to meals made at home.
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Experts predict 3-D-printed food will soon become widespread
Red Orbit
Advances in 3-D printed technology have already found their way into many fields, but over the next 10 to 20 years, additive manufacturing processes will radically change the way food is produced, experts from the Institute of Food Technologists (IFT) are claiming. In a symposium held recently at an IFT-hosted conference in Chicago, researchers and industry heavyweights explained that the steady decline in the price of 3-D printers will increase the availability to consumers and manufacturers.
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Should companies be required to label genetically modified foods?
Wall Street Journal
One of the biggest arguments in the food world these days involves products that have been genetically modified. Consumer advocates have been pushing for rules requiring companies to label foods that contain ingredients that have been modified for any number of purposes, such as making them resistant to herbicides. Recently, voters in Oregon and Colorado voted down measures to require labeling.
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Brain health drinks could be as big as energy drinks
Food Manufacture
Demand for psychoactive drinks for adults is exploding, following new research showing the cognitive health benefits of various natural products, a leading analyst has claimed.
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Number of food recalls per year in the U.S. has almost doubled since 2002
Canadian Underwriter
Just over half of all food recalls cost the affected United States companies more than $10 million, with losses of more than $100 million possible, according to a new report.
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Food powder made from expired product may help end world hunger
Mashable
The global amount of food wasted each year is an estimated 1.76 billion tons — that's $750 billion in terms of economic loss, according to the United Nations. The two most common reasons for such extensive food waste relate to mindless consumption: We buy or prepare more than we need, or we just don't use food before it goes bad.
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Scientists find new research models to study food crops
Phys.org
Farmers often are required to apply nitrogen fertilizers to their crops to maintain quality and improve yields. Worldwide, farmers used more than 100 million tons of nitrogen in 2011, according to the United Nations Food and Agriculture Organization. In the same year, the U.S. alone produced and imported more than $37 billion in nitrogen.
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'Big Food, Bad Food'; Future Food 2050; and cutting edge technology: The best of social media at IFT 2015
Food Navigator
A CEO panel discussing if "big food is bad food" and a sneak peak at the new documentary about the future of food were among the highlights at the 75th Anniversary edition of the IFT Annual Meeting & Expo.
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