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Consumer perception of food technologies
Quality Assurance and Food Safety    Share    Share on FacebookTwitterShare on LinkedinE-mail article
If it is shown to improve the quality, safety, or nutritional benefits of a food, then the use of plant biotechnology, animal biotechnology, or nanotechnology in food production is more likely to be accepted by consumers. Thus were the findings of a 2012 Consumer Perceptions of Food Technology Survey, commissioned by the International Food Information Council (IFIC). More

Harper government Improving Inspection Approach to Strengthen Food Safety
CFIA    Share    Share on FacebookTwitterShare on LinkedinE-mail article
The Government of Canada released its draft model for improving food inspection in Canada. The Canadian Food Inspection Agency (CFIA) is proposing a single approach to food inspection that will provide consistent and appropriate oversight across all regulated food commodities — either imported or produced domestically. More

Turning food into ethanol?
Winnipeg Free Press    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Every day that the drought continues garroting the American Midwest, the lunacy of turning corn into motor fuel becomes ever more obvious and ever more outrageous. Over the past six weeks, corn prices have soared by about 50 per cent. They recently hit $8.20 per bushel, an all-time high. And if drought conditions in the U.S. and Europe persist, prices may continue climbing. Several factors are influencing grain prices, among them the reduced amount of grain available in storage and increased meat consumption in the developing world. More

Avebe Native Potato Starch

Chemroy Canada Inc., represents Avebe across Canada for their Native Potato Starch. The worlds largest producer of Native Potato Starch can be shipped in full containers or pallet quantities from Chemroy. For more information go to our website or email

Thermo Fisher Scientific unveils applied food testing library
Food Product Design    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Thermo Fisher Scientific, Inc., published its new Applied Food Testing Library, an online repository of more than 230 application notes, case studies, validated methods, webinars and technical posters by industry experts designed to help food science professionals master routine and special challenges. More

Scientists team up to research food waste as an energy source
Supply Management    Share    Share on FacebookTwitterShare on LinkedinE-mail article
A network of scientists is researching how food waste such as coffee, citrus residue and cashew shells, can be made into a valuable commodity for energy use. The University of York's Green Chemistry Centre of Excellence research facility is exploring how waste from the food supply chain can be used as an alternative carbon source for bio-fuel, bio-material and bio-chemical. More

Chickpea flour backed for gluten-free bread success
Bakery and Snacks    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Bread made with chickpea flour could help to make gluten-free breads more acceptable, according to new research. The study — published in the Journal of Cereal Science — investigated the effects of four different legume flours on the characteristics of gluten-free bread formulations. More

Mintel offers advice for meat-substitute makers
Food Navigator    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Makers of meat substitutes can benefit from a message of indulgence, health and convenience, says Mintel, which found many consumers shy away from meat substitutes on the belief they are bland. "Having established a health-based proposition, there is now an opportunity for the category to further explore enjoyment and indulgence to attract and entrench both meat eaters and vegetarians," said David Jago, director of innovation and insight at the market analysis firm. More

Nestle takes food price rises in its stride
Reuters    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Nestle expects pressure from the rising price of ingredients for its products such as chocolate bars, coffee and soup to ease, helping it meet its target for increasing sales despite tough markets. The world's biggest food group beat forecasts with a 6.6 per cent rise in underlying first-half sales as volume growth ticked up, unlike many of its rivals. Global food prices are near record highs, in part because of soaring grain futures. But many of Nestle's most important ingredients, such as coffee, sugar and dairy products, are less affected than cereals More

Global food reserves falling as drought wilts crops
Bloomberg    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Stockpiles of the biggest crops will decline for a third year as drought parches fields across three continents, raising food-import costs already forecast by the United Nations to reach a near-record $1.24 trillion. Combined inventories of corn, wheat, soybeans and rice will drop 1.8 per cent to a four-year low before harvests in 2013, the U.S. Department of Agriculture estimates. More

Salty smells will aid industry sodium reduction efforts
Food Navigator    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Adding salty smells to food products could help industry reduce sodium levels by up to 25 per cent without affecting the overall taste profile, say researchers. Suggestions that adding salty aromas to foods can aid in sodium reduction are not new, with several previous studies suggesting that adding a salty smell to food products could help with consumer acceptance of reduced salt products. More

Clean label becomes Europe-wide trend
Food Navigator    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Demand for 'clean label' products has gripped the whole of Europe, rather than select countries, according to the latest research from National Starch Food Innovation Europe, part of the Ingredion Group of incorporated companies. And the company predicted that the trend would continue to develop using terminology such as 'pure' and 'simple'. More

Report: Food scientists are losing the battle to make tasty, healthy cheese
Fox News    Share    Share on FacebookTwitterShare on LinkedinE-mail article
The latest in the war on saturated fats and sodium is apparently being waged on cheese, and it just may be a losing battle. Under pressure to help reduce these obesity-causing elements in American diets, dairy scientists and research institutes have been experimenting with ways to make cheese healthier that consumers will like. More

Inspection modernization: IMO invitation
CIFST    Share    Share on FacebookTwitterShare on LinkedinE-mail article
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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