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Food label guide gets lukewarm support
CBC    Share    Share on FacebookTwitterShare on LinkedinE-mail article
A new food labeling guide for consumers is being launched at Canadian grocery chain Loblaw, but a consumer advocate and a doctor wish it was more refined. Guiding Stars, which is being offered by Loblaw at its stores in Ontario starting today, said it offers shoppers at-a-glance nutritional ratings for foods to complement existing information such as the nutrition facts table on packages. More



Campbell Company of Canada's 'Nourish' wins Global Food Industry Award
CIFST    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Campbell Company of Canada's Nourish was one of the winners of the Global Food Industry Awards announced during the World Congress of Food Science and Technology held recently in Iguassu Falls, Brazil. Nourish was nominated by the Canadian Institute of Food Science and Technology (CIFST), and was one of six award winners in the category of Product and/or Process Innovation including industrialization of traditional foods. More

Ministry of Transportation — Multimodal Goods Movement Strategy
Ministry of Agriculture, Food and Rural Affairs    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Ontario's Ministry of Transportation (MTO) is developing a Multimodal Goods Movement Strategy. Its perspective is of Ontario becoming a world leader in moving people and goods safely, efficiently and sustainably, to support a globally competitive economy and a high quality of life. More

Creafill Fibers offers novel fibers.

Chemroy Canada Inc., represents Creafill across Canada. Anticipating approval as novel dietary fiber coming later this year. Offering include bamboo and wheat fibers. For more information go to our website or email foodingredients@chemroy.ca
more


Grocery Innovations Canada 2012
Ministry of Agriculture, Food and Rural Affairs    Share    Share on FacebookTwitterShare on LinkedinE-mail article
The Canadian Federation of Independent Grocers is gearing up for October's Grocery Innovations Canada 2012 The Future of Grocery Retailing Starts Here. The trade show and conference will spotlight the latest trends, products, services and equipment from some of the world's best ground-breaking brands in all categories, both internationally and here at home. More

OMAFRA presents good manufacturing practices and HACCP workshops
Ministry of Agriculture, Food and Rural Affairs    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Do you want to learn about food safety best practices that minimize contamination in your operation? Or, are you ready to implement a HACCP plan in your facility but don't know where to start? If you answered yes to either (or both!) of these questions, OMAFRA can help! More

Eggs move back to the naughty list
The Globe and Mail    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Nutritious breakfast food or heart-clogging killer? It seems the perennial question about eggs won't be going away any time soon, with a recent study suggesting that regularly eating yolks is almost as bad for your arteries as smoking by accelerating atherosclerosis (the buildup of plaque on artery walls), which is a major factor for strokes and heart attacks. More



Public Health Agencies: Food-borne illness videos
Ministry of Agriculture, Food and Rural Affairs    Share    Share on FacebookTwitterShare on LinkedinE-mail article
The Public Health Agency of Canada has developed a series of four videos that explain how they respond to large outbreaks of food-borne illness. The first video, released July 2012, gives an overview of their Outbreak Response. The next three videos explain investigation into the source of illnesses and provide advice on how to reduce the risk of illness. Also released is a new series of consumer-targeted fact sheets on common food safety issues, including listeriosis, salmonella, e.coli, botulism, shigellosis and norovirus. More

Cocoa's flavonol richness may slightly drop blood pressure
CBC    Share    Share on FacebookTwitterShare on LinkedinE-mail article
There's more evidence that flavonol-rich chocolate or other cocoa products may contribute to better health, with the latest research from Australia suggesting that the confection slightly reduced blood pressure in people with hypertension as well as those with normal blood pressure. The Australian researchers analyzed 20 studies over the past decade involving 856 mainly healthy adults, and found 'a statistically significant blood pressure reducing effect of flavonol-rich cocoa products compared with control in short-term trials of two to 18 weeks duration'. More

Price, taste and brand overrule nutrition labelling
Food Navigator    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Price, taste and brand overrule nutrition labelling when it comes to what makes consumers buy one food and drink product over another, according to fresh research from the European Food Information Council (EUFIC). The organization reviewed the scientific evidence published between 2007 and March 2012 on the influence of nutrition labelling on the way people shop for food and drink. More



Canada ready to unveil plan to ease trade of genetically-modified foods
Canada.com    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Canada is set to unveil to the world its proposal to permit traces of unapproved genetically modified organisms in imported foods, even as government officials admit they don't trust all countries 'equally' when it comes to how they approve use of the organisms. More

Researchers: Industry must improve long term acceptance of meat analogues
Food Navigator    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Consumer acceptance of meat analogues can be increased through repeated exposures to products containing substitute meat proteins, but industry must work to improve quality and establish initial positive experiences, say researchers. The environmental impact of meat production is one reason for industry to push the agenda on meat substitutes; however, such changes in consumption will only work if meat substitutes are attractive to consumers, the researchers warn. More



Lab-grown meat gives food for thought
CNN    Share    Share on FacebookTwitterShare on LinkedinE-mail article
A burger grown in a laboratory. Sounds like science-fiction? Well up until very recently it probably was but now the prospect of lab-grown meat appearing on our supermarket shelves is closer than ever. Synthetic or test-tube meat involves taking a small amount of cells from a living animal and growing it into lumps of muscle tissue in the lab, which can then, in theory, be eaten as meat for human consumption. More

Study: Stevia as partial sugar replacer in muffins can quadruple fibre content
Bakery and Snacks    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Researchers claim to have found a stevia muffin formulation that has all the qualities of a sugar muffin and gives four times the amount of fibre content. A recently published study in the LWT — Food Science and Technology journal by Zahn et al. details a stevia muffin formulation with 30 per cent sucrose replaced by stevia variety rebaudioside A. More



Making airline food more appealing
Inside Science    Share    Share on FacebookTwitterShare on LinkedinE-mail article
If you've already been away on vacation this year and were lucky enough to jet away to an exotic location, then you probably had to put up and make do with sub-standard airplane food. Whenever I fly I often wonder what they could have possibly done to that poor croissant to render it so unappealing. It turns out that we may not be able to blame it on incompetence of airline chefs. They have a genuinely tough job — they have to work with food that can be practically served at 30,000 feet. So that means no frying, no grilling, and no fresh baking. On top of that, our taste buds function differently in the air, making it difficult for chefs to predict what might taste good. 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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NDC Infrared Engineering Sensors
Firing Industries has been an active participant in the Canadian Food Manufacturing sector since 1973. Firing supplies NDC Infrared Engineering sensors for moisture, fat/oils and protein.

NDC sensors are available in gauges for online process and quality control or for laboratory grab sample analysis including meats with the InfraLab.
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