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CIFST members recognized for their achievements and contributions to the global food science community!
CIFST    Share    Share on FacebookTwitterShare on LinkedinE-mail article
CIFST and CIFST members have made countless contributions to the global food science community since CIFST's creation in 1951. Following in the footsteps of so many eminent Canadian food science professionals, it is a great source of pride for CIFST that members continue to distinguish themselves around the world. More



Private research investment rising at University of Guelph
The 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. Many on campus, including the university's head of research, warn the pendulum is swinging too far to the side of applied, market-based research at the risk of starving discovery research and other areas of learning. More

Can we really afford to cut food inspectors?
Yahoo!    Share    Share on FacebookTwitterShare on LinkedinE-mail article
The Canadian Food Inspection Agency (CFIA) has warned the public of possible Listeria monocytogenes contamination in Earth Green Brand Organic Italian Blend salad. No illnesses have yet been linked to eating the salads. Sobeys Quebec Inc., the distributor of the salad bags in Canada's eastern provinces, is voluntarily recalling the salad bags over the warning. The CFIA is motoring the recall. More

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Drought may take food off Maple Leaf's table
The Globe and Mail    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Investors can expect the devastating drought in the U.S. Midwest to take a bite from profits at Maple Leaf Foods Inc. "The worst drought to hit the United States in over half a century has pushed up commodity prices — some to multi-year highs — and ... will make it next to impossible for Maple Leaf to meet its guidance in 2012", TD Securities analyst Michael Van Aelst warned in a report. More

Survey: Canadians confident in food safety — but few understand the process
Food Navigator USA    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Canadian confidence in the safety of their food supply is increasing, but there is limited understanding of the inspection process or food safety system, according to the findings of a new study from the Canadian Food Inspection Authority (CFIA). The research, conducted by Corporate Research Associates, Inc. on behalf of the CFIA, involved 1,008 telephone interviews with Canadian adults nationwide, with the aim of probing their attitudes toward food safety in Canada, and the role of the CFIA. More



Health Canada's new gluten-free guidance
Health Canada    Share    Share on FacebookTwitterShare on LinkedinE-mail article
In June, Health Canada issued a new gluten-free guidance document that gives an excellent overview of what gluten-free processors need to know about regulations, testing and more. Based upon the available scientific evidence, Health Canada considers products that do not exceed 20 ppm and are manufactured under 'Good Manufacturing Practices', to meet the intent of B.24.018 for a gluten-free claim. Under the labeling regulations for allergens and gluten sources, even low levels such as wheat flour as part of a seasoning mix (unless removed during processing), must be declared in the list of ingredients or in a 'Contains' statement. Therefore, such a product cannot be labeled gluten-free. More

Canadians continue to have confidence in Canada's food safety system
CFIA via Marketwire    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Canadians are confident in Canada's food safety system, according to results from a recent study commissioned by the Canadian Food Inspection Agency (CFIA). Ninety-three per cent of Canadians surveyed expressed a degree of confidence in Canada's food safety system. In fact, 68 per cent gave the system a favourable to strong confidence rating, remaining steady from last year. That is up from 60 per cent in 2008. Results also indicate that Canadians hold a favourable opinion of the work done by the CFIA. "Canadians trust this government to protect the safety of Canada's food supply and rightly so," said Agriculture Minister Gerry Ritz. "We have experienced, highly-trained personnel at the front lines verifying that industry is following the rules and making safe food." More



Feds drop trans-fat monitoring in foods, despite expert advice
Canada.com    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Health Canada has rejected the advice of its own advisory panel of food experts to renew monitoring of trans-fat levels in processed foods and send a 'strong signal' to companies that regulations are on the table if levels don't drop. More

Treatment may beat egg allergies
The Globe and Mail    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Egg allergies can be beaten — or at least substantially reduced, research suggests. As part of the study, children with severe egg allergies were fed tiny amounts of egg protein. Over time, the dose was steadily increased. After 22 months of daily treatment, a significant percentage of the children were essentially cured, while others experienced far less extreme reactions to eggs, according to the findings published this week in The New England Journal of Medicine. More



Raising the profile of food science
Food Product Design    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Most Americans take food and agriculture for granted, including food scientists that are working hard to develop better ways to feed the world, according to U.S. National Institute of Food and Agriculture Director Sonny Ramaswamy. Their mission is to raise the profile of farming and nutrition science. More

British scientists awarded $10 million to research genetically-modified crops
Digital Journal    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Scientists in the United Kingdom have received a $10 million grant from the Gates Foundation, for research into GM crops. Scientists from the John Innes Center will be using the donation to cultivate genetically modified wheat, rice and corn. They hope to create a strain that is able to extract nitrogen from the air, which would thus eliminate the need for chemical ammonia to be spread on fields. Scientists from the John Innes Center will be using the donation to cultivate genetically modified wheat, rice and corn. They hope to create a strain that is able to extract nitrogen from the air, which would thus eliminate the need for chemical ammonia to be spread on fields. More

Nestle invests in U.S. medical food for Alzheimer's
Reuters    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Nestle has bought a stake in U.S. firm Accera to support the rollout of a medical food brand for Alzheimer's patients, as the world's biggest food group seeks to expand in the health and nutrition business. Nestle Health Science, set up last year to profit from the growing overlap between food and pharmaceuticals, said that it had taken an unspecified stake in Accera, as well as a seat on its board, but declined to disclose financial details. More



Scientists find new culprits that spoil milk
R & D Magazine    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Our days of crying over spoiled milk could be over, thanks to Cornell food scientists. Milk undergoes heat treatment — pasteurization — to kill off microbes that can cause food spoilage and disease, but certain bacterial strains can survive this heat shock as spores and cause milk to curdle in storage.Researchers in the Milk Quality Improvement Program at Cornell's College of Agriculture and Life Sciences have identified the predominant spore-forming bacteria in milk and their unique enzyme activity, knowledge that can now be used to protect the quality and shelf life of dairy products. More

Genetically-modified apples and the chilling effect of anti-science propaganda
Science 20    Share    Share on FacebookTwitterShare on LinkedinE-mail article
While gullible anti-science progressives are against genetically modified foods because they don't understand what 'natural' means, it isn't just advocacy groups who need new things to fundraise about that are up in arms, it is also growers themselves. More

Scientists identify how fat influences flavour perception
Food Product Design    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Fat in food can reduce activity in several areas of the brain responsible for processing taste, aroma and reward, according to a new study published in the journal Chemosensory Perception. The findings may provide the food industry with better understanding of how it might be able to make healthier, less fatty food products without negatively affecting their overall taste and enjoyment. More


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