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CIFST's Manitoba Section — Invite you to attend the 1st Supplier Expo and Table Top, September 26, 2012.
CIFST    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Early bird registration ends July 31, 2012 The Canadian Institute of Food Science and Technology (CIFST) in partnership with the Food Safety Program, for Processors and Distributors (MAFRI) is pleased to invite you to attend the 1st CIFST Supplier Expo and Table Top in Manitoba. More



Invitation to an outreach session on the Inspection Modernization Initiative
AIC    Share    Share on FacebookTwitterShare on LinkedinE-mail article
A message from Mr. Cameron Prince, Vice President, Inspection Modernization Canadian Food Inspection Agency:

The 2011 Federal Budget provided the Canadian Food Inspection Agency (CFIA) with funding over five years to modernize and strengthen food safety in Canada. This represents an exciting opportunity for the CFIA to build on the existing foundation and improve current inspection approaches, training and tools.

Further to the expression of interest received from a number of deans from universities across Canada, I am pleased to invite you to participate in an outreach session that we are hosting for academia this summer.

The objective of the session is to provide academics that teach and conduct research in the field of agriculture and food sciences with an overview of the Inspection Modernization initiative, with an emphasis on training requirements and competency profiles for the Inspector of the Future. A proposed agenda is attached.
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Study: Hospital food is actually unhealthy
The Toronto Star    Share    Share on FacebookTwitterShare on LinkedinE-mail article
We all know hospital food tastes bad, but a new study shows it actually is bad for you. Researchers at the University of Toronto and Mount Sinai Hospital found hospital patients get too much sodium in their food, even if they are on sodium-restricted diets. The study examined salt levels in regular, diabetic and sodium-restricted diets at three large acute care hospitals in Ontario between 2010 and 2011. The recommended daily amount of sodium is 1,500 mg. The tolerable daily upper limit is 2,300 mg. That’s about a teaspoon of salt. More

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Canadian scientists developing colourful purple wheat to boost health, economy
Calgary Herald    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Consumers and food producers may soon be able to reap the benefits of blue or purple wheat. Scientists at the Guelph Food Research Centre of Agriculture and Agri-Food Canada, in conjunction with the University of Saskatchewan, have been studying the potential of the unusually coloured grain as a food ingredient and for its antioxidant values, said research scientist Dr. Elsayed Abdelaal. The researchers have been testing the wheat's yield and ability to perform under Saskatchewan's growing conditions. More

Feds drop trans-fat monitoring in foods, despite expert advice
Canada.com via Postmedia News    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. The department's Food Expert Advisory Committee made the recommendations in June 2011 after Health Canada asked its external advisers on food policy about how best to manage trans-fat levels in the Canadian food supply. More



Scientists: Fructose not 'a metabolic evil'
Toronto Star    Share    Share on FacebookTwitterShare on LinkedinE-mail article
In the war against obesity, one type of carbohydrate has been unfairly targeted as 'a metabolic evil', Toronto scientists say. Fructose has gained such a bad name that, in May, the Corn Refiners Association in the U.S. asked the Food and Drug Administration if 'high-fructose corn syrup' could be renamed just plain 'corn sugar'. The FDA rejected the bid, saying corn sugar could be confused with a solid corn sweetener called dextrose. More

Survey: Canadians want more info about their food
The Victoria Times Colonist    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Canadians want more nutritional information about menu items at all restaurants, not just fast-food eateries, according to a recent survey. Two-thirds of Canadian adults said they liked the idea of seeing information about fat and sodium levels at all restaurants. And women were most likely to indicate such a preference, the Harris/Decima research showed. About 65 per cent of the Canadians polled between the ages of 35 and 44 supported having the information, as did 71 per cent of those 45 to 54, and 53 per cent of those aged 55 to 64. More



Euromonitor: Canadian private label makers target affordable luxury
Food Navigator USA    Share    Share on FacebookTwitterShare on LinkedinE-mail article
The Canadian private label sector is no longer confined to cheap, lower quality alternatives to branded products, as Canadian retailers look to appeal to those seeking affordable luxury, according to a new analysis from Euromonitor International. More

Record crop prices spur food-crisis worries
CBC News    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Prices for two key crops set new records recently, as the heat and dryness across many of the Canadian and American agricultural regions is starting to kindle fears of a food crisis. Most of Central and Eastern Canada and the U.S. Midwest is experiencing extreme heat and little rain, causing drought conditions. So far this summer there have been record-setting high temperatures across Ontario, Quebec and the Atlantic provinces coupled with some of the lowest rainfall on record. More



Go big on nutrition-packed blueberries
National Post    Share    Share on FacebookTwitterShare on LinkedinE-mail article
In the late 1990s, researchers started publishing papers about the health benefits of blueberries, rating them No. 1 in antioxidants out of 40 fresh fruits and vegetables, partly because of anthocyanin, the pigment that gives the fruit its distinctive colour. Besides helping to neutralize elements that can cause cancer and other age-related and degenerative illnesses, the fruit has been credited with anti-inflammatory properties, improved urinary tract function and reduced eyestrain. The blueberry industry jumped all over these findings and its promotion of blueberries as health food made sales balloon. More

Daily egg may banish allergy
The Victoria Times Colonist    Share    Share on FacebookTwitterShare on LinkedinE-mail article
First peanuts, now eggs. Doctors have reversed allergies in some children and teens by giving them tiny daily doses of problem foods, gradually training their immune systems to accept them. In the best test of this yet, about a dozen kids were able to overcome allergies to eggs, one of the most ubiquitous foods, lurking in everything from pasta and veggie burgers to mayonnaise and even marshmallows. Some of the same doctors used a similar approach on several kids with peanut allergies a few years ago. More

Ancient diet offers clues to today's diabetes epidemic
NBC    Share    Share on FacebookTwitterShare on LinkedinE-mail article
The ancient Native Americans of the desert Southwest subsisted on a fiber-filled diet of prickly pear, yucca and flour ground from plant seeds, finds a new analysis of fossilized feces that may explain why modern Native Americans are so susceptible to Type II diabetes. More



Fruit flours: A new nutritional and sustainable gluten-free alternative?
Bakery and Snacks    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Gluten-free foods could benefit from highly fibrous fruit flours developed from the by-product of juice and cider production, according to a senior researcher. Amid snowballing gluten-free demands and some research suggesting that gluten-free products lack nutrition (vitamin B, iron and fibres), manufacturers are scrambling to find alternatives that are structurally sound yet nutritionally valuable. More

PMA science chief: Food safety requires personal involvement at every level
Produce News    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Food-safety programs do not come one-size-fits-all and are not something you can take off a shelf, because every company at every level of the produce supply chain has differences in its facilities and does some things different in its operations than every other company. More

Chocolate linked to improved brain performance
Confectionary News    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Chocolate can improve brain functioning and mood, according to scientific review assessing over 100 previous studies linking chocolate to health benefits. In research available online ahead of publication in the British Journal of Clinical Pharmacology, author Astrid Nehlig suggested there was sufficient evidence to believe that cocoa flavanols contained substances that can boost cognitive functioning. More

Vitamins C, E, and selenium in the diet significantly lower risk of pancreatic cancer
Insider Medicine    Share    Share on FacebookTwitterShare on LinkedinE-mail article
A new report published in Gut finds that high dietary intake of antioxidants may lower risk of pancreatic cancer. Researchers examined the food diaries of over 23,000 adults taking part in a 10-year study. They found that those with the highest dietary intake of vitamins C, E and selenium had a 67 per cent reduced risk of developing pancreatic cancer. More


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