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Why you should be eating fermented food
Toronto Star    Share    Share on FacebookTwitterShare on LinkedinE-mail article
The benefits of probiotic-packed yogurt have been well-publicized. But those helpful bacteria are naturally abundant in some foods with a smaller PR budget: fermented foods like kimchi, miso, kefir and kombucha. Fermented foods are loaded with lactobacillus acidophilus, the most common strain of probiotic. It's essential for gut health, helping with digestion, stomach upset and gas, as well as your immune system. More



IUFoST Lifetime Achievement & Young Scientist Awards — 2012 Nominations open
IUFoST    Share    Share on FacebookTwitterShare on LinkedinE-mail article
The International Union of Food Science and Technology (IUFoST) announced that it is now accepting nominations for the 2012 Lifetime Achievement and Young Scientist Excellence Awards. More

NOW is the time to become a member of CIFST
CIFST    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Special deal for new members! Join now and expand your network of food industry professionals!

This link on the CIFST website: https://secure.cifst.ca/default.asp?ID=1055 describes the 'Special Deal for New Members' that we offer this time of year.
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Fortify: Vitamins & Nutritional Ingredients
Prinova is a leading supplier of competitively priced, premium quality vitamins & derivatives, specifically Vitamins C and B. We carry a comprehensive range of products and DC grades suitable for many applications. Our position as a global market leader ensures confidence in a constantly evolving marketplace. Learn more: www.prinovacanada.com/vitamins


Supplier Expo in Manitoba — Sept. 26, 2012
CIFST    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Over 47 exhibitors from across Canada participating and three Food Safety Technical Seminars. Free admission. More

Rise of the mutant (and tasteless) tomato
The Ottawa Citizen    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Farmers have become more efficient at growing tomatoes. The fruit stands up to shipping across continents, lasts a long time in the refrigerator, and can fall off the table with barely a bruise. But what happened to the taste? A California food scientist knows. More



Consumer groups pressure U.S. to set standards for arsenic in rice
Montreal Gazette    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Consumer groups are pressuring the U.S. Food and Drug Administration to set federal guidance on allowable levels of arsenic in rice, prompting the agency to consider possible new standards. So far, FDA officials say they have found no evidence that suggests rice is unsafe to eat. The agency is studying 1,200 samples of grocery-store rice products — short and long-grain rice, cereals, drinks and even rice cakes — to measure arsenic levels. More

Taste, local and health hold keys to success for sorghum products
Food Navigator USA    Share    Share on FacebookTwitterShare on LinkedinE-mail article
The success of sorghum grain products could be dependent on emphasizing health benefits, local sourcing, and the sensory profiles, suggests new data from Kansas State University. According to findings published in The Journal of Food Science, appealing sensory characteristics will also be 'indispensable to further the project of developing sorghum grain based food products'. More

Study finds correlation between BPA and obesity
The Smithsonian Blog    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Since the 1960s, manufacturers have widely used the chemical bisphenol-A (BPA) in plastics and food packaging. Only recently, though, have scientists begun thoroughly looking into how the compound might affect human health — and what they've found has been a cause for concern. More



Scientists say high-fructose corn syrup not to blame for obesity epidemic
Medical Daily    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Scientists have released a commentary published in the International Journal of Obesity that proclaims that high-fructose corn syrup is not uniquely responsible for the increase in obesity, but it seems unlikely that the flavorful debate will be put to rest. More

Scientists no longer puzzled over cause of colony collapse disorder
The Huffington Post    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Though worldwide bee health has been on the decline since the 1990s, it wasn't until the fall of 2006 that beekeepers nationwide began noticing millions of bees vanishing from their hives. This syndrome, named colony collapse disorder, or CCD, is characterized by the disappearance of adult honey bees from the hive, leaving the newborns to fend for themselves. More

Formulating Food Products with Sunflower Oil

Register now for a free 1-hour webinar that will highlight the advantages of a new, reduced saturated fat, non-GMO, Omega-9 Sunflower oil – an industry first! The latest stability, sensory and health-related research will also be presented. More info


New strawberry offers double the phytochemical
Futurity    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Scientists have bred a new variety of strawberry and report it has twice as much of a phytochemical as commercial varieties. University of Queensland researchers have recently completed a study on several current commercial and trial varieties to evaluate and compare phytochemical content and antioxidant capacities. More

In lab, drug-on-the-cob fights rare disease
Medical Xpress    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Inserting a section of DNA code into maize seed caused them to make alpha-L-iduronidase in the endosperm, a nutritive tissue in the corn kernel. Alpha-L-iduronidase breaks down sugar molecules and is deficient in people with mucopolysaccheridosis I (MPS 1). This is a so-called lysosomal storage disorder, in which sugary debris builds up in cells, damaging tissue in the heart, eyes, skeleton and brain. The research, led by Allison Kermode at Simon Fraser University in Burnaby, British Columbia, is published in the journal Nature Communications. More



Fracking fluid fit for human consumption in 5 years
MINING.com    Share    Share on FacebookTwitterShare on LinkedinE-mail article
The fluids used in the fracking process to release hard-of-access underground oil and gas deposits could soon be safe enough for human consumption. In an interview with Canada's Business News Network Keith Schaefer, editor of the Oil & Gas Investments Bulletin, said that fracking fluid could reach food grade quality in five years due to the rapid pace of technological advances and the responsiveness of the fracking industry to public concerns over its safety. 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
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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