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Report on the CFIA Food Safety Regulatory Forum
CFIA
On June 4, 2013, the Canadian Food Inspection Agency (CFIA) hosted a Food Safety Regulatory Forum with 200 external stakeholders in Gatineau, Quebec. The forum formally launched consultations with stakeholders on key food safety and consumer protection initiatives that the CFIA is pursuing in order to modernize food safety. To read a report of what was heard during the forum, visit the CFIA website at: http://www.inspection.gc.ca/food/action-plan/food-safety-regulatory-forum/what-we-heard-report/eng/1376322785251/1376323248143
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In need of research expertise?
CIFST
Canadian food science and technology companies in need of the latest research expertise need look no further than Mitacs-Accelerate. This national program connects companies with graduate students and university faculty members through short or long-term research projects aimed at addressing a company's need.
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Chocolate research has sweet rewards
University of Guelph
It's a chocolate lover's nightmare: chocolate that melts before you get a chance to enjoy it. So what's the solution to this sticky situation? Researchers in U of G's Department of Food Science are developing heat-resistant chocolate. In hot climates, it's especially difficult to keep chocolate from melting during transportation. "India is the big market that the chocolate companies are going after right now," says Terri Stortz, a PhD student in food science working with Professor Alejandro Marangoni.
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Berry crisis draws ire
The Chronicle Herald
Farmers and opposition politicians are fuming at what they say is the NDP government's lacklustre response to the crisis in the Nova Scotia strawberry industry. "It's all just smoke and mirrors," Charles Keddy, owner of one of the largest strawberry plant nurseries in the province, said in a recent interview. "It does absolutely nothing for the industry." Farmers recommended a government incentive program to remove all infected plants so the virus isn't carried into next year's season.
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How shipping containers became the new restaurant model
The Globe and Mail
Food trucks are the shipping-container restaurant's closest relative. But shipping containers offer a more stable location, plus a little more space and four walls without investing in an expensive building. It's a smart way for restaurateurs to get into the business cheaply and to tap into food trends quickly. The novelty can pull in crowds but, should the chosen location not draw much business, the container can be picked up and relocated.
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PRODUCT SHOWCASE
  G.S. Dunn DRY MUSTARD MILLERS
The uses of mustard in the food industry go far beyond flavour. Mustard is one of the most versatile food ingredients in the world and is being increasingly used for its many unique and natural properties such as an emulsifier, antioxidant, stabilizer, a preservative, and a binder the natural way.
 


Shoppers deal will see George Weston lose majority stake in Loblaw
Global News
George Weston will see its stake in Loblaw Companies shrink to a minority position with the proposed $12.4 billion takeover of Shoppers Drug Mart, but remain the biggest single shareholder in Canada's largest supermarket chain. In a recent statement issued after markets closed, Loblaw said it may issue a maximum of 119.9 common shares to shareholders of Shoppers in the cash and stock deal. Loblaw will also issue around 10.5 million shares to George Weston in a related private placement transaction.
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Yogen Fruz owners buy Cold Stone Creamery
CBC News
Cold Stone Creamery, the ice cream company that shares retail space with Tim Hortons, has been bought by Canadian entrepreneurs. The Serruya family have bought Kahala, a privately owned franchisor of quick service restaurants including Blimpie, TacoTime, Samurai Sam's Teriyaki Grill, The Great Steak & Potato Company, Johnnie's New York Pizzeria and Cold Stone Creamery. The Serruya family plans to build Kahala's franchising business in both international and North American markets.
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Potential fish food big news for Saskatchewan farmers
News Talk 980 CJME
Scientists at the University of Saskatchewan are developing a new way for fish farmers to feed their schools and it could have a big impact on local farmers. Researchers found that coriander, mixed with canola and flax oils, helped raise the nutritional level of rainbow trout fillets without affecting the fish's growth or health. "Our study shows the addition of coriander oil to vegetable oil diets has the potential to improve the fillet fatty acid composition of farmed fish," Murray Drew, co-author of the study and a professor with the College of Agriculture and Bioresources said.
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Alberta government urged to protect farm workers
Calgary Herald
Nearly two years after the premier said farm workers should be entitled to the same protection as other types of workers in the province, government opposition and labour groups are still calling on Alison Redford to fulfill that commitment. Alberta is the only province in which paid farm workers are exempt from occupational health and safety, workers' compensation and child labour laws. The province said that no legislation to protect paid farm workers is on the horizon, but it is "still looking at the issue."
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PRODUCT SHOWCASE
 
Your product, our expertise, your success.

Cintech agroalimentaire offers a range of services for the agri-food enterprises, a «360°» for product development from the idea to the consumers. We facilitate the access to new markets and optimise the chances of commercial success, by the R&D and the consumer research, and we provide solutions for waste valorization.
 


Sobeys partners with celebrity chef Jamie Oliver
Canadian Grocer
Sobeys has announced a partnership with U.K. chef Jamie Oliver to educate Canadians on how to eat better. The collaboration begins this fall. Oliver, a long-time promoter of better eating habits, will work with Sobeys stores to enhance food knowledge, balanced nutrition, quality ingredients and cooking skills for Canadians. "Providing quality food for Canadians has always been our passion and at the core of our business," said Marc Poulin, president and CEO of Sobeys.
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CEO: 'Heineken cannot compete with U.S. craft beer phenomenon'
Beverage Daily
Heineken CEO Jean-François Van Boxmeer says the company's flagship brand cannot directly compete with a craft beer sector that has hogged U.S. beer growth over the past decade. "Craft beers have been taking the lion's share of beer market growth over the last decade — practically exclusively," he said recently. Heineken suffered a lacklustre H1 2013 performance, with group sales down one per cent on an organic basis, and volumes down three per cent.
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Natural flavour trends infographic: Hispanic and Indo-Asian, fruit varieties, and bacon whiskey
Food Navigator
The hot natural flavor trends for 2013 have some obvious and not-so-obvious contenders. In this infographic we look at the market, and the main consumer groups… Anyone up for some bacon whiskey? While consumer research yields a positive response about consumer preference for natural flavours, their behaviours when making purchases may not always reflect that. Despite this, there is a real demand for natural flavours.
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B.C. chemists find yet more potential in red wine
Canadian Cattlemen
It's no secret that a certain group of chemical compounds in a given glass of red wine is believed to have health benefits — but researchers in B.C.'s Okanagan Valley now say that group is bigger than expected. A team of chemists from the University of British Columbia and the University of Adelaide, on what they call a "fishing" expedition to better chart red wine's molecular profile, have found 23 previously-undetected molecules in the process.

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Why Canadians are growing hungry for 'gourmet' burger chains
Financial Post
Canadians are much savvier about nutrition than they were a generation ago, but it doesn't seem to be dampening their appetites for burgers — at least not the "gourmet" kind. Unit growth in upscale burger chains surged 43 per cent in 2012 over 2011, according to market research firm NPD Group, while traditional fast-food burger chains flatlined.

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Which is worse: When the real thing trumps diet food
Yahoo!
You've made a colorful salad of spinach, romaine, cherry tomatoes and carrots; it's bursting with carotenoids that offer protection from heart disease and cancer. But if you choose fat-free dressing, you'll get far less of their health benefits than if you go with the full-fat kind, concluded a study published in the American Journal of Clinical Nutrition — in fact, you'll get hardly any.

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Sneaky grocery store money wasters
Yahoo!
Hey, we're all guilty of the grocery store grab: Those items that wind up in your cart when you're standing in a long line. Candy bars, sodas, exotically flavored gum — we all know they are money wasters, but somehow they sneakily make their way into our hearts anyway. The checkout line isn't the only place you've got to be vigilant, though. There are wallet zappers all over the grocery store, and some of them might surprise you (noooooo, pre-packaged greens, noooo!)
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Study: Many organic farmers may be failing to label products
Food Navigator
New research from Greece suggests that many farmers are following organic farming rules and guidelines, but fail to provide the market with organically labelled goods. The study, published in Land Use Policy, found that products from just one third of organically managed area are labelled as organic. By failing to label products as organic, the researchers warn that farmers are hindering the widespread acceptance and use of organic products, and also may be adding financial burden to themselves.
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Surviving the Canadian better-burger shakeout
Technomic
There's no doubt that American and Canadian chains are competing for better-burger traffic, as popular American restaurant chains, such as Five Guys Burgers & Fries, Fatburger, Smashburger and even now, Carl's, Jr. and Famous Dave's, are continuing to make their way into Canadian territory. In fact, it seems as if there is no end to the list of better-burger competitors; Boston Pizza even rolled out the Pizzaburger in an attempt to claim a share of the prized burger market.
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Genetics may play a role in sweetener perception
Food Navigator
Genetically influenced responses to sweeteners may mean that food and beverage companies require a range of artificial sweeteners to accommodate different consumer tastes. Writing in Chemical Senses, researchers from Penn State reveal that variations in multiple genes could play an important role in how people's taste receptors send signals, leading to a wide spectrum of taste preferences for artificial sweeteners.
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TRENDING ARTICLES
Missed last week's issue? See which articles your colleagues read most.

    CFIA and AAFC collaborating on key plant health research in B.C. (CFIA)
Parents confused about sugar consumption (Progressive Grocer)
Emerging market healthy food 'faux pas': Too much pleasure, too soon (Food Navigator)
Spam jambalaya? View from Mars is great, but food leaves a lot to be desired (The Province)

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