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.
The summer issue of Canadian Food Insights is now available!
Download your free digital copy to learn about Arlene Dickinson's new venture for food & beverage companies.
Canadian Food Insights is a digital publication with quarterly issues and reaches academia, scientists, government, industry and food service.
2015 Institute Award recipients announced in new CIFST video. Watch now!
CIFST is pleased to announce the recipients of the 2015 Institute
Awards. Watch the video highlighting the accomplishments of five
outstanding food science professionals:
Fellow of the Institute: Anne Goldman / President’s Award: Stéphane Lachambre
William J. Eva Award: Dr. Rotimi Aluko / Food Safety & Quality Award: Ketie Sandhu
Student Leadership Award: Kun Wang
To access the video from the CIFST website, click here:
To access the video on YouTube, click here:
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Canadians eating less meat, taking a bite out of food industry's margins
The Globe and Mail
Canadians are losing their taste for meat, a change driven by an aging population and immigration that's expected to pinch profits at Canada's food manufacturers.
Packaging that Makes Food Products Sell Conference: It's time to think outside the box, pouch or jar!
Join us in Winnipeg on October 7 & 8, 2015 for the Packaging that Makes Food Products Sell conference.
If you are involved in manufacturing or selling food, beverage or dietary supplement products, you will want to attend this value packed 2-day conference to learn, understand and network with industry experts.
How vertical farming is disrupting urban food production
Too often, we see the present and the future in terms of "either/or," when, in actuality, the relation is more like "both/and." People might think, when it comes to technological innovation, "either we keep the old, or we adopt the new." In fact, it's entirely possible to have both the old and the new together by integrating them to develop new, forward-thinking concepts. The emergence of vertical farming in recent years is a perfect example of this -- what I call the Both/And Principle.
Up to half of the world's food goes to waste
The statistic has been repeated so often, it might have lost its potency: up to half of the food the world produces is thrown out, rather than eaten. But wasteful consumers in wealthy nations are not the only culprits. Poor countries, too, are tossing out perfectly good food, sometimes at the same scale, according to Elliot Woolley, lecturer in sustainable manufacturing at Loughborough University in Britain.
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Getting active and intelligent with food packaging and safety
Food Quality News
Packaging from food industry by-products, the problems which can come with scaling up, active materials and limiting pathogen growth were on the agenda in Erding this week.
1 in 3 U.S. children eats fast food on any given day, report finds
Approximately one-third of U.S. children and adolescents eat fast food on any given day, a new government report shows. Fast-food restaurants also account for about 12 per cent of their daily calories. The report, released by the Centers for Disease Control and Prevention, shows that the proportion of calories kids get from fast food each day differs by race in the US. Asian children got about 8 per cent of their daily calories from fast food, significantly lower than their non-Asian counterparts.
Target may ditch junk food at the counter
The discount retailer is testing moving some junk food away from the front of the store to give healthier snacks more prominent space to help it win more of the wellness market.
Food that markets to both genders confuses people's tastebuds
Given the choice between a container of fruity yogurt and a tray of fried chicken, most women will gravitate toward the former and most men toward the latter, thanks in part to the way clever marketing strategies dictate our unconscious food preferences. What's more, marketing food toward one gender or the other can influence how men and women perceive a food's taste.
Food producers need to better connect with consumers
Farmers used to gloss through Encyclopaedia Britannica in an effort to do agricultural research. Smartphones, tablets and computers have replaced those seemingly archaic information sources in the modern battle for agriculture information. Mossbank area farmer Cherilyn Nagel says that makes it a really exciting time to be in the agriculture industry.
Scientists predict the future of food
Humans have meditated on the future of food since the Neolithic Era, when agriculture took root, and for the first time in human history we knew with some certainty from where our next meal would come. But beyond this, there are many unknowns. As a special addition to Eater's first ever Future Week, we've asked some of the country's top food scientists and educators in food science to give us their perspective on the future of food.
25 fast food chains ranked on antibiotics usage
Antibiotic resistance is one of the top five health threats facing Americans, according to the U.S. Centers for Disease Control and Prevention (CDC). More than 2 million people in the U.S. get infections every year that are resistant to antibiotics, and around 23,000 people die from these infections. Contributing to that problem is the unrestricted use of antibiotics in animal rearing; drugs are used to fatten up livestock and prevent illness, and their routine application has contributed to the rise of so-called superbugs resistant to the drugs designed to kill them.
Food companies piling on the pumpkin spice
Once upon a time, pumpkin spice lived pretty much only in pies. That was a long time ago. These days, it's a modifier on a list of foods that grows longer each fall: There are pumpkin spice lattes and breakfast cereals, doughnuts and yogurt-coated pretzels, pancakes and candy, even pizza and beer. In fact, in recent years, the number of pumpkin spice-related items introduced in restaurants and supermarkets has doubled, according to Datassentials, a company that tracks menu trends.
The growing grain-free trend
With "gluten free" and "paleo diet" now both common terms amongst most consumers, a new version of these diets is gaining ground. According to a U.S. Mintel survey, "grain free" may be the next consumer diet trend to watch.
Mondelez plans increase healthy snacks portfolio
Mondelez, the company behind the Oreo and Cadbury brands, says that it plans to have 50 per cent of its portfolio contain healthy snacks within the next five years. Healthy snacks currently comprise more than a third of its total revenue, according to executive vice-president and chief growth officer Mark Clouse.
Future of food: How we eat
Dining involves more than just a tongue-teasing dish. Eyes, ears, noses and skin can all be involved to augment a culinary experience, as numerous scientific studies have found, and tableware is one medium through which to do it. Indeed scientists have found that changing the shape, colour and weight of plates, glasses and cutlery can all influence the perception of a meal.
Can protein-producing bacteria make your ice cream creamier?
A physics lab in Scotland is spending a lot of time testing ice cream. The goal? To make it more shelf-stable and to find an additive that prevents the formation of ice crystals. If their research is successful, the ice cream will be slower to melt in hot weather and have a creamier texture.
Ocean fish numbers on 'brink of collapse,' WWF reports
The amount of fish in the oceans has halved since 1970, in a plunge to the "brink of collapse" caused by over-fishing and other threats, the WWF conservation group said on Wednesday. Populations of some commercial fish stocks, such as a group including tuna, mackerel and bonito, had fallen by almost 75 per cent, according to a study by the WWF and the Zoological Society of London (ZSL).
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