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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


Chewing the fat with a food scientist
Canadian Grocer
Ever wondered what causes that greyish coating on chocolate? Food scientist Dérick Rousseau knows–he's studied it at Ryerson University, in Toronto, where he leads a food research laboratory. Beyond working with confectionery companies on how to reduce the off-putting grey coating (called "fat bloom") to extend the shelf life of chocolate, Rousseau is also exploring how to cut back on the use of synthetic emulsifiers in foods.
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Food inspectors fear cuts may impact safety
Mississauga News
The union representing federal food inspectors says they're worried budget and staffing cuts may impact food safety in Canada. Public Service Alliance of Canada spokesman Bob Kingston says there are not enough inspectors working in meat and poultry slaughter facilities in Ontario to make sure companies are adhering to all safety requirements.
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China, Taiwan strengthen food safety laws
Asian Scientist
China and Taiwan have enhanced the powers of their Food and Drug Administrations to be more effective in ensuring food safety and guarding against food fraud, according to a panel discussion at IFT15: Where Science Feeds Innovation hosted by the Institute of Food Technologists (IFT) in Chicago.
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University of Saskatchewan nets $37.2 million grant for crop design tools
Star Phoenix
The University of Saskatchewan has landed a $37.2 million research grant to create technological tools that could change how plant breeding is done worldwide. The university's goal is for growers across the world to digitally design the crops that best suit their needs by tapping in to new, universally available databases. Ideally, it will help them feed the world's booming population.
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FDA's proposed label would give context to sugar in foods
Global News via The Associated Press
Wondering if you are eating too much added sugar? The nutrition label on your food may one day help you figure it out. The Food and Drug Administration recently proposed that nutrition facts labels include the percentage of your recommended daily intake of added sugars in a food item — the "per cent daily value." Adding new line for added sugars, or those that don't occur naturally, is part of an overhaul of the nutrition facts label proposed last year by the Obama administration.
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Loblaw cuts are just part of the new food paradigm
Globe and Mail
Loblaw Cos. Ltd. announced the closing of 52 stores across the country recently, surprising more than a few observers by doing so while simultaneously posting respectable profits. Although it struck some as a kind of corporate oxymoron, the economic picture in this sector made the company's decision to close a cluster of stores appropriate.
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Nutrition North program to make point-of-sale system mandatory
CBC News
A recent change to the Nutrition North food subsidy program will make it easier to show customers how much money they're saving through the program. Recently, the federal government announced that retailers under the program have until April of 2016 to put a "point-of-sale" system in place, which will spell out, on their receipts, how much customers are saving because of the subsidy.
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Food industry fail? Elderly nutrition
Nutra Ingredients
The food industry is missing a billion euro trick when it comes to ageing population, says Lauren Bandy, senior nutrition analyst at Euromonitor International. Walk into a supermarket in Western Europe or North America and you`ll find entire shelves dedicated to children`s food and drink products: Yogurts, breakfast cereals, bread, snacks, ready meals, confectionery, soft drinks – the list is seemingly endless.
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Fast food vs. restaurant fare: Which is worse for your waistline?
Global News
New research suggests restaurant fare has as much, or even more, calories, fat, and sodium as fast food meals. Global News health reporter Carmen Chai put together five comparisons. If you think you're doing your health a favour by choosing a sit-down restaurant over heading to a fast food joint for your next meal, you've got it all wrong. In a new study, American researchers say that eating at a restaurant is comparable — or even worse, in some cases — to eating drive-thru fare.
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CPMA releases Canadian Nutrition Facts for fresh fruits and vegetables
Canadian Grocer
The Canadian Produce Marketing Association (CPMA) has released new Canadian Nutrition Facts data which contain serving sizes and nutrient content claims for commonly-consumed fresh fruits and vegetables. Industry can make voluntary use of the new values in a Canadian Nutrition Facts Table, says Sally Blackman, manager, food safety and nutrition at the CPMA in Ottawa.
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U.S. House moves to block labelling of GM foods
Science Mag
The U.S. House of Representatives recently approved a bill that would block states and localities from requiring mandatory labeling of food made from genetically modified organisms (GMOs). It would also set up a voluntary federal program for manufacturers to certify foods that don't contain GMOs. The bill's supporters — Republicans, some Democrats, and the food industry — call the bill a science-based effort to balance consumer right-to-know concerns with the need for a uniform national policy.
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Why are companies hiding their sustainable credentials?
Food Navigator
A sustainable logo is known to add value to a brand — so why are so many manufacturers not showing their Fairtrade, organic or sustainable credentials? Eco-labels make food taste better and consumers feel better about themselves. They boost a company`s image and consumers are willing to pay more.
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Scientists have discovered a new taste that could profoundly change the way we eat
The Independent
Taste, the sense that allows us to appreciate the beauty of good food, is something scientists understand fairly well. The sensation we feel when eating a piece of cake, chewing on a hamburger or taking the first bit of a piping hot piece of pizza is triggered when chemicals in our food interact with receptors in our mouths.
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Most adults don't get their fruits and veggies
Progressive Grocer
There's no shortage of news about the benefits of eating more fruits and vegetables. They add nutrients to diets, reduce the risk for leading causes of illness and death such as heart disease, stroke, and some cancers, and help manage body weight when swapped for more calorie-dense foods. The USDA MyPlate recommends that adults eat 1.5 to 2 cups of fruit and 2 to 3 cups of vegetables daily, depending on age, sex and activity level.
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Opening up food science innovation
Food Business News
An example of "translational food science" might be customizing sports drinks for specific athletes. It also might be engaging with a community to develop nutritional products. Hamsa Thota, founder and president of Innovation Business Development, Inc., said he created the phrase "translational food science." The idea differs from how food scientists once approached their jobs.
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3-D printed 'smart cap' can detect spoiled food
Science 2.0
3-D printing technology can now include electrical components, such as resistors, inductors, capacitors and integrated wireless electrical sensing systems, and researchers have put that concept to the test by printing a wireless "smart cap" for a milk carton that detected signs of spoilage using embedded sensors. Prosthetics, medical implants and toys are all fantastic but what had been missing from the repertoire until now was the ability to produce sensitive electronic components.
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