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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.



CIFST 2013 Annual Report
CIFST
2013 Annual Report: https://secure.cifst.ca/default.asp?id=1390
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2014 Institute Award Recipients:
CIFST
CIFST announces eight deserving and accomplished Institute AWARD RECIPIENTS for 2014. CONGRATULATIONS TO ALL!
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 Industry Headlines


At the Forefront of Food Processing
CRC Press - Taylor & Francis group LLC
At the Forefront of Food Processing Share Food preservation – a major concern for the food processing industry, where the issues of maintaining both product quality and microbiological safety are key. The principle culprits for food spoilage and safety issues are microorganisms. Ozone is a triatomic form of oxygen and is a potent disinfectant for water treatment, food processing and preservation. Examine this and more in the new book Novel Food Preservation and Microbial Assessment Techniques.
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Promoted by CRC Press - Taylor & Francis group LLC


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Food inspection signs for Ottawa restaurants
CTV News
The deciding factor of where people eat in Ottawa may soon not come from the menu, but a restaurants front window. Ottawa Public Health is looking to serve up food inspection signs similar to those in cities like Toronto, Hamilton and New York.
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Food safety regulations will change industry, Brackett says
Food Safety News
The U.S. Food and Drug and Administration's new food safety regulations aren't the only changes facing fresh produce marketers, but the coming rules likely will be the most far-reaching, Robert Brackett believes.
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Food producers to offer data on chemical additives
Wall Street Journal
Big food producers are moving to try to head off criticism of how they use additives, with a main industry group saying it plans to give more information to regulators about how companies determine the safety of the thousands of chemicals and other ingredients in processed foods.
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Critic of organic agriculture lacks credibility
Food Safety News
Recently, Mr. Mischa Popoff wrote an op-ed for Food Safety News critical of the organic movement. Popoff is a former Canadian organic certification inspection contractor, the author of a self-published book critical of organics, and a commentator affiliated with ultra-conservative think tanks in the U.S. that are funded by agrochemical interests.
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ConAgra braces itself over peanut butter outbreak charges
Food Quality News
ConAgra has said it is 'likely' it will be hit with a federal misdemeanour charge over a Salmonella outbreak from peanut butter seven years ago.
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Food scientists declare mozarella top topping on pizza
Design and Trend
Pizza is one of the world's most beloved foods - but what makes it special is usually the type of cheese used on top. A group of scientists recently sought to find out which cheese is best on pizza, and after tests, came up with an answer: mozzarella, writes Tech Times.
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Food science facts and myths: Is MSG bad for you?
Science 2.0
Long before wheat and sugar, a popular craze against salt swept America. The salt in this case was the popular flavor enhancer monosodium glutamate (MSG), common in Chinese food, soups and meats. Glutamic acid is also naturally present in our bodies.
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Mandatory food & nutrition class would help Ontario health, group says
CBC News
The Ontario Home Economics Association (OHEA) is pushing for at least one mandatory food and nutrition course in the province, saying it would make healthier citizens. The OHEA said approximately one-third of children in Ontario are overweight or obese and increasing "food literacy" would help more people understand nutrition labels, make meals at home, make the most of their grocery budget and reduce waste.
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Labels now the law for all mechanically tenderized beef
Ag Canada
In a move to cut risk from foodborne E. coli, all mechanically tenderized beef (MTB) sold in Canada from now on must be labelled as such and list instructions on safe cooking.
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Fortifying condiments, seasonings for use in countries with widespread micronutrient deficiencies
Science Daily
Researchers are working to fortify condiments and seasonings for use in countries with widespread micronutrient deficiencies. Micronutrient deficiencies affect the health and cognitive development of at least one-third of the world's population, representing 7.3 per cent of all global disease. The World Bank has called micronutrient fortification the most cost-effective of all health interventions.
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Bacteria study offers hope in fight against food allergies
Toronto Star
The identification of allergy-protecting bacteria living in your gut paves the way for new treatment options in the fight against growing food allergy rates, say scientists from the University of Chicago. A study published Monday in the Proceedings of the National Academy of Sciences found Clostridia, a common type of gut bacteria, minimizes allergen exposure and prevents sensitization in mice by causing an immune reaction that prevents food allergens from entering their bloodstream.
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Nanotechnology in agriculture
Nanowerk
Nanotechnology applications are currently being researched, tested and in some cases already applied across the entire spectrum of food technology, from agriculture to food processing, packaging and food supplements. In our special Food Nanotechnology section we have prepared an overview of this area.
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How to get female voices into farming research
The Guardian
Imagine a typical scene in agricultural research for development: a group of predominantly male researchers visit a group of male farmers whose views they take to inform their work. The reality is that a large proportion of smallholder farmers — the majority in some parts of the sector — are female. And these women often have fewer rights than male farmers to access the vital resources they need to farm, such as seeds, fertilisers, land and markets.
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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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Food inspection signs for Ottawa restaurants
CTV News
The deciding factor of where people eat in Ottawa may soon not come from the menu, but a restaurants front window. Ottawa Public Health is looking to serve up food inspection signs similar to those in cities like Toronto, Hamilton and New York.

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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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Why food safety is focal point as foreign companies invest in China
Economic Times
Six years ago, when tainted infant formula killed six babies in China and sickened 300,000, one of the biggest foreign investors in the sector was caught by surprise. The investor, the Fonterra Cooperative Group of New Zealand, one of the world's largest dairy companies, had put millions of dollars into a partnership with the Sanlu Group, a Chinese maker of infant formula that was one of several found to have mixed an industrial chemical into milk powder to artificially raise protein ..
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Target the trendsetters: Young men most likely to eat insects, finds research
Food Navigator
Young men are likely to be the 'trendsetters' in adopting insects into the Western diet, according to a new European study.
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Salt studies present conundrums for food industry
Fortune
Salt is an absolutely essential ingredient in most processed food. So it's no surprise that the food industry is starting to make a little hay of new research concluding that too little salt in the diet might be as harmful as too much.
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New gluten-free ingredient may cause allergic reaction
Science Daily
A popular legume used in other countries is showing up in more U.S. gluten-free products. A food safety specialist explains why people with peanut and soybean allergies need to be cautious: Lupin is a yellow-colored bean that's very popular in Europe, Mediterranean countries, Australia and New Zealand. However, it is new to the United States and because of that, many consumers have never heard of it and may not realize that lupin has the same protein that causes allergic reactions to peanuts and soybeans.
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