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CDC launches renewed Matching Investment Fund
CIFST    Share    Share on FacebookTwitterShare on LinkedinE-mail article
The Canadian Dairy Commission (CDC) has launched its renewed Matching Investment Fund (MIF). This fund provides contributions to Canadian companies for product development projects on a matching investment basis. More

York University study: Canadians super-sizing Canada's Food Guide servings
Science Codex    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Think you know what one serving of food looks like? You may want to think again, according to a new study from York University. Many people overestimate the size of one serving of food as defined in Canada's Food Guide, so they may be overeating even if they believe they are being careful, according to a study by Jennifer Kuk, a professor in the School of Kinesiology & Health Science in York's Faculty of Health, and lead author Sharona Abramovitch, a former graduate student at York. The study was published online today in the journal Applied Physiology, Nutrition and Metabolism. More

Muffin-lovers with high cholesterol sought for University of Guelph study
Guelph-Mercury    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Almost 250 Canadians are soon going to be getting a six-week muffin fix courtesy of a research project linked to the University of Guelph. The university and the government agency Agriculture and Agri-Food Canada are recruiting 243 people to eat soy-flour-based muffins twice daily, for six weeks, to see whether the baked goods’ key ingredient can help reduce their levels of bad cholesterol. The study participants — including several from outside of Ontario — will have frozen muffins delivered to them weekly to defrost, reheat and eat in place of small meals or snacks. More

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Food-borne illnesses not diminishing, CDC finds
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Little progress has been made in combating many types of food-borne illnesses in recent years, according to new federal data, an outcome that food safety advocates say underscores the need to put into place the landmark food-safety bill signed by President Obama more than a year ago. More

Lobster fishermen fighting against climate change
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Nova Scotia's multi-million dollar lobster industry is trying to overcome challenges associated with increasing global temperatures. Marc Surette, of the Nova Scotia Fish Packers Association, said while catches in the Maritimes remain high, the quality of the lobster meat has become increasingly inconsistent. "They were getting lobsters, that their meat yield was going to be a lot lower than what we're used to," he said. More

Two apples a day 'keeps heart doctor away'
The Halifax Courier    Share    Share on FacebookTwitterShare on LinkedinE-mail article
'Just two apples a day could cut risk of heart disease by cutting cholesterol levels,' the Daily Mail tells us. The news follows a trial in which post-menopausal women who ate either dried apples or prunes (dried plums) every day for a year had their blood cholesterol measured regularly. Researchers found that cholesterol levels were significantly lower in the women who ate dried apples than those who ate dried plums, but only at six months, not at any other time they were measured. More

Consumerwatch: Food packaging photos
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It's been a longstanding beef between consumers and advertisers — why doesn't the food in the photos match up to the product in the package? "It doesn't look that good and most of the time, doesn't taste that good," said Linda May. May frequently buys foods from the frozen aisle and said she's not impressed with the difference between the photo and the actual product. More

5 food myths busted by the Dietitians of Canada
The Toronto Star    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Myth or truth? Gluten is bad for everyone? Sea salt is better for you than table salt? Superfoods will keep you super healthy? Not too sure? Dietitians of Canada came up with 39 food myths for their annual national nutrition month campaign. Here are five more myths from their files. More

Gluten allergies: Are they for real, or just the latest food fad
The Vancouver Sun via AP    Share    Share on FacebookTwitterShare on LinkedinE-mail article
It sounds like an unfolding epidemic: A decade ago, virtually no one in North America seemed to have a problem eating gluten in bread and other foods. Now, millions do. Gluten-free products are flying off grocery shelves, and restaurants are boasting of meals with no gluten. Celebrities on TV talk shows chat about the digestive discomfort they blame on the wheat protein they now shun. Some churches even offer gluten-free Communion wafers. More

How to feed a growing, changing planet
Ottawa Citizen    Share    Share on FacebookTwitterShare on LinkedinE-mail article
This summer, the worst drought in 50 years has decimated corn yields across North America, driving prices up to all-time highs. Wheat and soy are not too far behind and if India's monsoon doesn't co-operate, rice prices could soar as well. Luckily, Canadians are buffered at the supermarket cash register by the fact that the price of commodities represents only a small percentage of our grocery bill. But international commentators worry this will translate into food riots in less stable countries by autumn. More

The politics of food guides
CBC News    Share    Share on FacebookTwitterShare on LinkedinE-mail article
For 70 years, the issuing of government food guides in Canada has been about more than just nutrition and health. The first Canadian government food guide debuted in July 1942, and reflects its Second World War origins. More

Social relationships between cows affect milk productivity
Times of India    Share    Share on FacebookTwitterShare on LinkedinE-mail article
British scientists have taken up a three-year project to study the 'social network' of dairy cows to explore how relationships between them affect their health, welfare and productivity. The study by scientists from the University of Exeter will combine the use of high tech 'proximity collars' with observations of cow behaviour on dairy farms to investigate the social dynamics within herds of cattle. More

Barley cholestrol claim approved
Portage Online    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Eating barley fibre can reduce your cholestrol. Health Canada has approved the claim, after several years of research by Agriculture and Agri-Food Canada scientists and other stakeholders in the barley industry. "It's an exciting thing for producers. This is an opportunity for processors to develop new products. It's an opportunity for people to eat more barley, advertise about barley and learn about barley," says Dr. Nancy Ames, the research scientist with AAFC who led the effort. More

Focus on cognitive benefits builds
Food Navigator    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Interest in cognitive benefits and claims is building in the food industry, with continued work to strengthen the science behind them, according to a leading nutritionist. More

Scientists squeeze value from citrus peel
Food Navigator    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Citrus peel, coffee waste, pea pods and cashew shells could provide an untapped carbon source for producing commercially viable, higher value chemicals and materials, according to scientists at the University of York. More

Future foods: What will we be eating in 20 years' time?
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Volatile food prices and a growing population mean we have to rethink what we eat, say food futurologists. So what might we be serving up in 20 years' time? It's not immediately obvious what links Nasa, the price of meat and brass bands, but all three are playing a part in shaping what we will eat in the future and how we will eat it. Rising food prices, the growing population and environmental concerns are just a few issues that have organisations — including the United Nations and the government – worrying about how we will feed ourselves in the future. More

Meat for the meatless: Fake chicken gets so teal 'it's freaky'
Time    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Have we transcended the animal necessity of meat? It's been reported on before it reached the commercial stage, but now the reviews are in from critics and connoisseurs, and it seems that scientists may have finally cracked the code to the perfect synthetic chicken meat: vegetarians (and meat-lovers) rejoice! More

Inspection modernization: IMO invitation
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The Federal Budget 2011 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 and tools. More

 IMO Invitation: Additional industry face-to-face sessions across Canada in September and October 2012

Area Date Time Language Location
National Capital Region August 28, 2012 1 p.m. to 4:30 p.m. English, with interpretation Villa Marconi Conference Centre, 1026 Baseline Road, Ottawa, ON
Halifax (Dartmouth), NS September 27, 2012 9 a.m. to 12:30 p.m. English Days Inn Dartmouth, 20 Highfield Park Drive, Dartmouth, NS
Burnaby, BC October 2, 2012 1 p.m. to 4:30 p.m. English Executive Hotel & Conference Centre, 4201 Lougheed Hwy, Burnaby (BC) TBC
Winnipeg, MB October 3, 2012 1 p.m. to 4:30 p.m. English Delta Winnipeg, 350 St. Mary Avenue, Winnipeg (MB) TBC
Drummondville, QC October 15, 2012 1 p.m. to 4:30 p.m. French Best Western Plus Hôtel Universel, 915 Hains Street, Drummondville (QC)
Mississauga, ON October 17, 2012 9 a.m. to 12:30 p.m. English Holiday Inn Toronto International Airport, 970 Dixon Road, Toronto (ON)

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Frank Humada, Director of Publishing, 289.695.5422
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Siobhan Cole, Senior Content Editor, 289.695.5423   
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