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Health Canada to review GM corn study
The Vancouver Sun    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Health Canada said that it will take action if its review of a new study that found Canadian-grown genetically modified corn is linked to elevated risks of cancer, organ damage and premature death in rats 'demonstrate a risk' to Canadians. The first-ever GM food safety study to test the entire life span of laboratory rats, newly published in the peer-reviewed scientific journal Food and Chemical Toxicology, also found health impacts for rats exposed to Monsanto's herbicide Roundup, the widest selling herbicide in the world. More

Canadian dietary guidelines radically revised
Yahoo Canada Shine    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Breast is best for an infant until the six-month mark. After that, try… meat and tofu? This is not the sort of recommendation you would expect from our government. Why? Because for decades we have been told it is best to introduce your infant to solid foods slowly, starting out with infant cereals and then moving on to fruits and vegetables. 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

Essential Nutrients: Phosphates
Count on Prinova for phosphates essential to the Pharmaceutical, Dental/Cosmetic, and Food & Beverage industries. Powder, Fine, and customized matching of specific grades are available for unique product needs. Prinova, a market leader, carries ample stock and offers competitive pricing based on up-to-the-minute market intelligence. Explore our portfolio at

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: describes the 'Special Deal for New Members' that we offer this time of year.

New heat recovery system saves money
Bakery and Snacks    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Bakery firms can cut costs with a new system that reuses hot gases emitted from ovens to heat and make water for an entire production facility, head of WP Green says. WP Green, a new business arm of the WP Bakery Group, showcased its new heat recovery system at IBA 2012 in Munich. More

That morning cup of coffee can be good for you
The Globe and Mail    Share    Share on FacebookTwitterShare on LinkedinE-mail article
It seems your morning coffee habit may do more than keep you alert at the office. According to scientists in Norway, our most loved beverage can ease the pain of work, literally. Their study, published in the journal BMS Research Notes, suggests that drinking a cup of coffee before work can ease computer-related neck and shoulder pain. These new — and surprising — findings add to mounting evidence that coffee has more perks than downsides. More

U.S. researchers develop healthier meat product for soldiers
Global Meat News    Share    Share on FacebookTwitterShare on LinkedinE-mail article
A tastier, healthier and cheaper meat alternative is being designed for American soldiers to eat in combat, its developers claim. Three parties — the U.S. Army Natick Soldier Research, Development and Engineering Center, the Department of Defense's Combat Feeding Directorate (CFD) and U.S. integrated food processor FPL Food — are collaborating on the jerky-type product. More

Purac touts its lactic acid ingredient for stabilising anthocyanin colours
Beverage Daily    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Purac researchers have said that the company's natural purified lactic acid ingredient reduces the fading of natural red-purple colours from anthocyanins in acidified foods and beverages by up to 50 per cent compared to commonly used citric acid. Citing Leatherhead Food Research market data, the company said that the market for natural colours is booming, having grown 35 per cent from 2005 to 2009, to reach a value of $529 million. More

U.S. corn and soybean supplies seen at 8-year low
Chicago Tribune    Share    Share on FacebookTwitterShare on LinkedinE-mail article
U.S. corn stocks fell to the lowest level in eight years at the end of the 2011/12 season (Sept.-Aug.) even as the early harvest of this year's crop pumped more than 1 billion bushels of the grain into the supply pipeline, analysts polled by Reuters said. More

New research shows bees decrease their food intake when given compound found in red wine
e! Science News    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Researchers have found that when given resveratrol, a compound found in red wine, bees consume less food. Previous scientific studies on resveratrol show that it lengthens the lifespan of diverse organisms ranging from unicellular yeast to fruit flies and mice. More

New fiber can improve digestive health
Laboratory Equipment    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Fiber designed by a Purdue University food scientist may improve digestive health and decrease the risk of colon cancer, irritable bowel syndrome, Crohn's disease and diverticulosis. Bruce Hamaker, in the Department of Food Science, has developed a patent-pending designer fiber that is digested slower than other fiber, which could reduce digestive intolerance. 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

Scientists have way to control sugars that lead to diabetes, obesity
Medical Xpress    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Starch digestion involves the breakdown by α-amylase to small linear and branched malto-oligosaccharides, which are in turn hydrolyzed to glucose by the mucosal α-glucosidases, maltase-glucoamylase (MGAM) and sucrase-isomaltase (SI). Scientists can now turn on or off the enzymes responsible for processing starchy foods into sugars in the human digestive system, a finding they believe will allow them to better control those processes in people with type 2 diabetes and obesity. More

Scientists propose packaging from trout skin
Food Production Daily    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Trout skin could be used to create edible packaging for the food industry, suggests fresh research. Scientists at the Department of Food Science & Technology, Seoul Women's University, proposed the idea as a way to make use of some of the byproducts of fish processing, thus minimizing waste. Edible biopolymer films could be created from the gelatine extracted from the trout skin using thermal protein denaturation conditions and plasticizer (glycerol) concentration as variables. More

Wrigley files patent on texture and flavor enhancing gum composition
Confectionery News    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Gum titan Wrigley has filed a patent for a gum formulation containing soluble fiber that it claims improves flavor and texture while increasing the healthiness of the product. The composition, which uses a combination of water-soluble and water insoluble materials, is said to allow a healthy amount of fiber in the product without comprising consumer acceptability. More

Could quinoa have stomach health benefits?
Food Navigator USA    Share    Share on FacebookTwitterShare on LinkedinE-mail article
The potential benefits of quinoa may extend to gut health, suggests the first study to report that polysaccharide fractions from the seeds may have anti-ulcer activity. Brazilian researchers report that polysaccharides from the cell wall of quinoa seeds may protect the stomach against ethanol-induced acute gastric lesions in rats. More

The 20 most significant food inventions of all time
Food Navigator    Share    Share on FacebookTwitterShare on LinkedinE-mail article
The Royal Society, the U.K.'s national academy of science, has issued a list of what it considers to be the 20 most significant inventions in the history of food and drink. Modern inventions tended to do better than prehistoric ones, with refrigeration taking the top spot, when Fellows of the Society and experts in the food and drink industry judged innovations on four criteria: accessibility, productivity, aesthetics and health. 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
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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Frank Humada, Director of Publishing, 289.695.5422
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Siobhan Cole, Senior Content Editor, 289.695.5423   
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