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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Canadian Food Insights is a digital publication with quarterly issues and reaches academia, scientists, government, industry and food service.
Does a national food branding strategy make sense for Canada?
The Globe and Mail
Shanghai Husi Food Co. Ltd., a Chinese meat supplier owned by U.S.-based OSI Group, shut down its on factory on July 20, 2014, after an undercover investigation revealed workers were supplying its customers – including fast-food giants McDonald’s Corp., KFC and Burger King – with expired meat. The international scandal exposed a growing issue about safety in China’s $1 trillion food processing industry.
Loblaw to close 52 unprofitable stores
Loblaw Companies says it will close 52 unprofitable stores across a range of its banners and formats in a move that will cut sales but boost its operating profit.
'Good bacteria': 4 promising uses for probiotics
Research into probiotics has exploded in recent years and researchers have a long way to go, but here are four areas where researchers are hopeful that probiotics may prove helpful: Anxiety, obesity, blood pressure, and skin cleansing.
Sweet, salty and now fatty: Scientists work to uncover 'sixth' taste
Forget sweet or sour, researchers say people may have a "sixth" taste for fatty foods. Researchers out of Purdue University said that the taste of fat dubbed "oleogustus" can be added to the list of distinctive tastes that include sweet, salty, sour, bitter and umami. To decipher if "oleogustus" could be identified by eaters the researchers conducted a small study to see if people could identify the "unique taste of fat."
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U.S. authorities warn food companies charges could follow outbreaks
Following a deadly listeria outbreak in ice cream, the U.S. Justice Department is warning food companies that they could face criminal and civil penalties if they inadvertently poison their customers.
Agriculture losing its spot in Canada's education system
Teachers and education union leaders from around the world are descending on Ottawa for the Education International World Congress, a gathering designed to bring pertinent, global education issues to the forefront. The week-long program has discussions planned around noteworthy education issues such as improving the experiences of LGBTQ students, access to education for impoverished children, child labour and enhancing gender equality in the workforce.
Funding designed to increase blueberry production
Atlantic Farm Focus
Government officials announced that $1.08 million, over three years, will go toward a lowbush blueberry development program but many farmers say that this will not address the problems they face. Cumberland-Colchester-Musquodoboit Valley MP Scott Armstrong (on behalf of Agriculture Minister Gerry Ritz) and Nova Scotia Agriculture Minister Keith Colwell made the announcement during the Wild Blueberry Producers Association's (NS) field day at Millen Farms.
Largest Canadian meat recall: $4 million settlement in XL Foods tainted meat lawsuit
Kelowna Daily Courier
A deal has been worked out in a class-action lawsuit filed over an E. coli outbreak and the largest meat recall in Canadian history. The lawsuit is against XL Foods Inc., which operated a meat-packing plant in southern Alberta during a tainted beef recall in 2012. "We've reached an agreement on the class action subject to court approval," Calgary lawyer Clint Docken, who is representing a handful of clients, said.
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Private label nutrition equal to national brands
There are no major differences in nutritional content between private labels, national brands and hard discount goods – although private labels come out top for nutrition labelling, according to a French government study. Conducted by the Observatoire de l'Alimentation, a public body which tracks the nutritional content and quality of the food supply, the study looked at over 16,000 processed food products on the French market from 2008 to 2011.
What were the hottest and weirdest ingredient trends at IFT?
Can the world's smallest vegetable give other sources of plant protein a run for their money? Will consumers accept "synbio" ingredients, and will the rare sugar allulose be a hit? Food Navigator hit the show floor at IFT to find out what's hot, what's not and what's next in food formulation.
France and the U.S. lead the food tech revolution
While Silicon Valley cooks up eggless mayonnaise and salt without sodium, French entrepreneurs are doing away with supermarkets. Despite traditionally opposing approaches to food, the U.S. and France are allied in a quest to modernize the way we eat. As food becomes one of the tech scene's fastest growing areas, entrepreneurs around the world are innovating to meet consumers' demands for fresher, ethical and more environmentally friendly foodstuffs.
Towards 2050: Securing food through technology
The future of food is almost within our reach, and not before time. As the world catapults towards 2050's projected population of 9 billion, food technology innovators are working to revolutionize our food system. Technology leaders are employing increasingly sophisticated science and technology to develop solutions designed to improve food sustainability, nutrition, agriculture and safety.
Occasion-based snacking on the rise as shoppers seek convenient, better-for-you products
Remember when a snack was considered a decadent indulgence? Not anymore. Snacking has become a daypart in itself, with consumers seeking snack-style sustenance almost 24/7. "Snacking is fundamentally changing the way consumers eat food in America, with 81 per cent of consumers saying they snack at least once a day, and 23 per cent saying they intend to snack more in the future," says Snacker Nation.
Alberta County declares agricultural disaster due to drought
Saskatchewan cattle producers are the latest group to call for government help in dealing with drought conditions that have withered crops in parts of the Prairies. The Saskatchewan Stock Growers Association has asked Ottawa for tax deferrals for producers who are forced to sell cattle due to dry conditions. President Doug Gillespie says in some parts of Saskatchewan hay yields are up to 70 per cent below normal and producers may be forced to sell part of their breeding herds.
Is fresh really profitable?
It's not easy being green, and it's not easy making profits from green, either. Analysts have recently been dissecting the pros and cons of fresh categories, and the consensus seems to be that while fresh departments can help grocers differentiate themselves, these departments won't be profitable.
Sugar should be no more than 5 per cent of daily calories
Dietary sugar should account for no more than five per cent of daily calories consumed, half the previous recommended limit, the U.K.'s official nutrition advisers have said. The guidance, which reflects concerns about growing prevalence of obesity and tooth decay, is accompanied by a specific warning that consumption of sugar-sweetened drinks, including squash and fizzy beverages, should be minimized.
Vancouver local food hub streamlines farm-to-table movement
More and more Vancouverites are asking for local food on their dinner plates. For diners and chefs, access to it is getting better, and everyday consumers can get their hands on local with greater ease, too. But, it's still a slog for local farmers to get their crops to market. A new local food hub initiative launched recently could make a difference for farmers.
Charlebois: Fighting food fraud
Food fraud is not a new phenomenon; historically, it dates as far back as the Greek and Roman Empire. However, in recent years, better access to advancing technology has allowed us to quickly recognize food distribution failures. As a result, contemporary food fraud has frequently found itself in the media spotlight.
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