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.
Canadian Nutrition Society Fall Webinar Series
The Canadian Nutrition Society (CNS) is proud to
launch a new, FREE webinar series as part of our
commitment to provide evidence-based nutrition
information through our network. CNS webinars
profile key experts and opinion leaders to present
on relevant nutrition topics.
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We are ignoring food security at our peril
Without a doubt, global food security sits close to the top on any list of major challenges facing the planet over the next generation. But for Canada, and Canadian politicians, this issue barely resonates. We are blessed with abundant farmland and (mostly) wealthy consumers. We may even benefit from the earth's changing climate in the form of a longer growing season.
Study: Diet of fruits, veggies could help ward off depression
Eating a diet of fruit, vegetables, legumes and nuts that's low in processed meats could ward off depression, according to a large new study that suggests what we eat is more closely related to our state of mind than previously thought.
Coke reveals it spent nearly $120 million on health research, partnerships
Coca-Cola disclosed that it spent $118.6 million on health research and partnerships over the past five years, including funding for a group that was criticized for downplaying the role of sugary drinks in fueling obesity.
A multisensory experience can overcome food label skepticism
Consumers are more skeptical towards hedonic claims than health claims – but giving them a multisensory experience can reduce skepticism and boost purchase intent, researchers have found.
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How to give customers a nudge
Globe and Mail
A lawyer, an economist, a marketer, and a behavioural scientist walk into a bar. This isn't a joke but a way that University of Toronto professor Dilip Soman helps illuminate important changes in recent years in marketing.
Millennials may have harder time managing weight than their parents
Twenty-five-year-olds now may need to exercise more and eat less than they would have a generation ago in order to maintain the same weight, suggests a new study. Funded by the Canadian Institutes of Health Research, the study analyzed data from nearly 36,400 American adults from 1971 to 2008 as well as the physical activity frequency data of 14,419 adults from 1988 to 2006.
How are Canadians dealing with higher food costs?
How do rising food costs impact the typical Canadian shopper? With the August Consumer Price Index reflecting increased prices on staples including produce and fresh and frozen meat, some Canadians are noticing a heftier grocery store bill when they shop.
Anaphylaxis often kills teens, youth, experts say
For most post-secondary students, grabbing a quick bite on campus would be considered a healthy snack. But for Andrea Mariano, that decision may have been deadly. The 18-year-old student at Queen's University in Kingston, Ont., died at a nearby hospital on Sept. 18 after an anaphylactic reaction. Many details of her death are unknown, but Mariano was allergic to peanuts and dairy.
What exactly is the microwave doing to your food? Here's the science
Americans have been using microwave ovens for about 60 years, and we finally seemed convinced that they're safe as well as convenient. But it seems we just can't stop wondering if microwaved foods are somehow less nutritious than the same foods cooked on the stove or in a conventional oven. As it turns out, scientists
Science lacking in alarmist report on beef safety
Alberta Farm Express
Consumer Reports' Food Safety and Sustainability Center released its Beef Report last month. A number of questions, concerns and criticisms have been raised by the North American Meat Institute, the International Food Information Council, Business Insider, and others. Rather than answer the specific questions raised, Consumer Reports encouraged people to read the report more closely.
Missed last week's issue? See which articles your colleagues read most.
Nature's Path $2 million gift to UBC farm to help construction of new food sci building
Nature's Path Cofounders Arran and Ratana Stephens just donated $2 million to the UBC Farm. Several years ago when the UBC Farm was at risk of being turned into condos, the Stephens' were part of the community that saved the farm. The donation, which is a personal gift from the Stephens', is their commitment to helping further the farm's vision of providing an example for sustainable agriculture as well as doing research on organic farming methods.
Peanut CEO gets harshest food safety penalty ever
Following a salmonella outbreak in 2008 and 2009, the court handed down a stern sentence for Stewart Parnell and his associates at the Peanut Corporation of America on Monday. The court sentenced him to serve 28 years in prison, while his brother Michael (also part of the company) was sentenced to 20 years, and their quality assurance manager got five years.
Russia completely bans GMOs in food production
Russia has just announced a game-changing move in the fight against Monsanto's GMOs, completely banning the use of genetically modified ingredients in any and all food production.
Innovations abound at CHFA East
The Canadian Health Food Association trade show in Toronto this past weekend featured at host of healthy and good-for-you products. But at a show where the terms "natural" and "organic" are old hat, exhibitors needed to present something totally different to stand out from the crowd.
Most 'low fat' and 'fat free' foods sold in Canada are just as full of calories, study finds
Most foods sold in Canada claiming to have lower or no fat have virtually the same calories as the full-fat versions, a new study has found. The study, the largest of its kind, shows the majority of items with claims such as "100 per cent fat free," "zero grams of fat," "low in fat," "lean" or "extra lean," contain "minimal to nil" fewer calories. Such products were not significantly lower-calorie compared to similar foods without fat-related claims in more than half the categories analyzed.
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