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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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Canadian Food Insights, the official publication of the Canadian Institute of Food Science and Technology, is dedicated to relevant editorial with practical insight and innovative ideas that takes food science and technology to the next level.


Canadian Food Insights is a digital publication with quarterly issues and reaches academia, scientists, government, industry and food service.





 Industry Headlines


Guinness World Record smashed in Montréal!
Montréal Tourism
Montréal is now home to a brand new Guinness World Record! The IUFoST 2014 World Congress at the Palais des congrès de Montréal have collected 44,966 non-perishable food cans and made a chain 3.28 kilometres long. Officials from Guinness World Records were on site today at 2:00 PM as the final cans were placed, did their measurements, and then confirmed that the previous world record of 30,000 cans has indeed been smashed!
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Catelli survey confirms Canadians' desire for healthy foods
Canadian Grocer
A recent national survey carried out by Catelli Foods indicates Canadians are quite the health conscious bunch. Sandra Kim, marketing director of the pasta manufacturer, says she’s glad the findings suggest a growing number of Canadians are eating foods made with wholesome ingredients – like Catelli’s relaunched Healthy Harvest brand, which is made with 100 per cent whole grain wheat.
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All that sodium may not be so bad
Canadian Grocer
A pair of large international studies are questioning the validity of the notion that the less salt a person consumes, the better. In fact, the Canadian-led research suggests too little salt in the diet may even be a bad thing. The studies, published in the New England Journal of Medicine, involved more than 100,000 people in 18 countries and assessed daily sodium and potassium intake, relating them to blood pressure levels and to the risk of heart disease, strokes and deaths.
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McCain Foods sells North American frozen pizza business to Dr. Oetker, but keeps pizza pockets
Financial Post
Most Canadians will remember at some point having a deep-dish McCain pizza sitting in their freezer — but the staple they’ve come to know will soon have a new owner that plans to freshen up a product line that became expendable for McCain Foods Ltd. amid shrinking industry sales. Florenceville-Bristol, N.B.-based McCain said it has agreed to sell its North American frozen pizza business and extend a two-year license for the use of the McCain brand to German multinational food producer Dr. Oetker.
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Neighbourhood food bank says no thank you to Kraft Dinner
CTV News
An Ottawa food bank is saying no thank you to Kraft Dinner, hot dogs and dozens of other items deemed unhealthy. Parkdale Food Centre co-ordinator Karen Secord says everybody deserves good-quality food – even those who can't afford it.
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How neonicotinoid pesticides are poisoning Canada's agriculture
Rabble.ca
Agriculture in Canada is heading down a dangerous path, promoted by Health Canada's willingness to continue to approve the use of neonicotinoids despite the harm done by these chemicals. Health Canada's Pest Management Regulatory Agency (PMRA) registered a "seed protectant" with the neonicotinoid clothianidin, manufactured by Valent Canada, Inc. for commercial use on wheat.
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Iqaluit food market promises freshly harvested produce
Nunatsiaq News
Iqaluit is more than 2,000 kilometres away from farmers' markets in southern Canada, but that won't be an issue when a fresh food market comes to the city. Iqalummiut will have a chance to buy fresh fruits, vegetables and cheeses from Quebec and Ontario that day, thanks to a pilot project by a group of residents.
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North America shores up Lindt performance
Confectionery News
Lindt & Sprüngli has reported sales and net profit gains in the first half of 2014 driven by performance in North America. Group sales grew 6 per cent to $1.3 billion, while net profits rose 14.3 per cent to $61.5 million. Lindt grew across the board, but reported its biggest gains in North America.
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Saputo wants more milk
Food Mag
The CEO of the Canadian dairy giant Saputo has asked Australian dairy farmers to increase their production. Lino Saputo Jr, the chief executive of Canadian dairy giant, Saputo, which this year took control of 88 per cent of Warrnambool Cheese and Butter is hoping to see 10 percent more milk every year, ABC News reports.
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Ramen risks: Why instant noodles are bad for your health
CTV News
Instant noodles have long been a popular meal option, loved for their convenience and low cost. But a new study suggests they may increase the risk for heart disease and stroke. And the study has sparked renewed interest in an eye-opening video that shows how our stomachs handle processed foods. The study, published last week in The Journal of Nutrition, was based off of data from the Korean National Health and Nutrition Examination Survey from 2007-2009.
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Kind vs Clif Bar: 5 tips to make your food product packaging protectable
Bakery and Snacks
One would be hard-pressed to find a marketing professional who did not believe in the uniqueness of his or her product branding portfolio. Indeed, store shelves are crowded with an ever-increasing variety of eye-catching and interesting product packaging, all in an attempt to lure a customer bewildered by choice.
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KPMG: Polish confectionery exports blossom and should continue without Russia
Confectionery News
Export value of the Polish confectionery market almost doubled in the last five years and shouldn't stop growing even in case of a potential Russian embargo on confectionery, according to an expert. KPMG's 2014 report 'Confectionery market in Poland' said the value of exports for Polish confectionery reached $2 billion in 2013, increasing from $1.8 billion in 2009.
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News: Starbucks testing cold-brewed coffee
Brand Eating
Starbucks is testing cold-brewed coffee out in Boston. Starbucks Melody reports that the test is only planned for a few weeks and is only made in small batches using a Toddy coffee maker. Given that it takes 12-plus hours to cold-brew coffee, the limited supply is only sold each day until they run out.
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Cambridge University, mystery industry backer to explore heat tolerant chocolate
Confectionery News
Scientists at the University of Cambridge are to research how to keep chocolate from melting in hot, tropical regions. The university's Department of Chemical Engineering & Biotechnology, financially supported by an undisclosed industry backer, will investigate how chocolate can remain solid and retain qualities sought by consumers – when stored in warm climates.
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TRENDING ARTICLE
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In solitary: Most meals eaten alone
Burger Business
For most Americans, eating a meal is a solitary rather than social occasion. More than half (57 per cent) of all eating occasions (both at-home and away-from-home) in the U.S. are people eating alone, according to data from The NPD Group. It notes that 27 per cent of U.S. households now consist of a single person, the highest level in U.S. history. Breakfast is the loneliest daypart, NPD finds, with 60 per cent of meals consumed alone.

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Guinness World Record smashed in Montréal!
Montréal Tourism
Montréal is now home to a brand new Guinness World Record! The IUFoST 2014 World Congress at the Palais des congrès de Montréal have collected 44,966 non-perishable food cans and made a chain 3.28 kilometres long. Officials from Guinness World Records were on site today at 2:00 PM as the final cans were placed, did their measurements, and then confirmed that the previous world record of 30,000 cans has indeed been smashed!

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Sweet salvation: Can stevia be food producers' Holy Grail?
The Globe and Mail
It certainly doesn't look like the Holy Grail. I'm standing in the test kitchen at Loblaw's head offices in Brampton, ON, sipping from a plastic cup. It contains water flavoured with a herb native to South America that the grocery giant and others in the food industry are hoping will be the answer to their prayers.

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Does snacking have a place in dietary guidelines?
Food Navigator
Yes, 'snacking' has its place in health promotion campaigns but there are communication barriers to overcome and recommendations must consider age and meal behavior, a review finds. Published in Physiology & Behavior, Claire Zizza from Auburn University's Academy of Nutrition and Dietetics investigated the health impacts of snacking and strategies that could be used to make healthy recommendations.
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McDonald's teams with Kraft to sell McCafe coffee at grocers
Food Dive
McDonald's said it will begin selling packages and K-cups of its McCafe coffee brand at retail next year, ending months of speculation. The fast-food restaurant chain, which claims to sell more coffee than any other outlet in America, is teaming with Kraft Foods for production and distribution.
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Datamonitor: All-natural snacking trend is starting to falter
Bakery and Snacks
The all-natural snack phenomenon has peaked in developed markets, faltering under a raft of lawsuits, says a Datamonitor Consumer analyst. Speaking to BakeryandSnacks.com, Sara Grady said part of the problem was that all-natural snacking had gone from niche to mass market in a very short space of time.
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TRENDING ARTICLES
Missed last week's issue? See which articles your colleagues read most.

    Tokyo eyes food export growth by advancing 'brand Japan' (JustFood)
Kellogg's announces new social and environmental commitments (Food Mag)
Don't underestimate Millennials' influence on the consumer landscape (Food Navigator)

Don't be left behind. Click here to see what else you missed.


McDonald's tries cucumbers, gnocchi to confront junk food image
The Guardian
At a dinner McDonald's hosted for reporters and bloggers, waiters served cuisine prepared by celebrity chefs using ingredients from the chain's menu. A kung pao chicken appetizer was made with chicken McNuggets doused in sweet and sour sauce and garnished with parsley. Slow-cooked beef was served with gnocchi fashioned out of McDonald’s french fries and a fruit sauce from its smoothie mix.
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Protein microparticles could aid fat replacement, calorie reduction
Food Navigator
The use of whey protein microparticles and dietary fibre could help manufacturers replace fat in reduced calorie emulsion-based foods, say researchers. Published in Food Research International, the new study investigated the potential of using microparticulated whey protein (MWP) in combination with either modified starch or locust bean gum (LBG) as fat mimetics to produce reduced calorie emulsion-based sauces and dressings.
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Europe's food industry looks to compensate for Russian embargo
Voice of America
The European Commission is taking exceptional measures to help fruit and vegetable growers reeling from a new Russian embargo against selected food imports. The aim is to avoid a glut in local European markets, as the West and Russia fight an economic war over the crisis in Ukraine. You need a heavy coat to walk around the cavernous warehouse of Thomas Export, just a few minutes from Paris' Orly airport. Crates of French cheeses are lined up in the glacial space at around three degrees Celsius.
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