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More food inspectors won't solve tainted meat scandals
The Vancouver Sun    Share    Share on FacebookTwitterShare on LinkedinE-mail article
In the wake of the XL Foods tainted meat outbreak, the consensus among politicians and union leaders is that Canada should retain the services of more federal inspectors in order to elevate the quality of our food safety systems, arguing that this is the only way to effectively reduce the number of future outbreaks. More

Dear Industry Leader
CIFST    Share    Share on FacebookTwitterShare on LinkedinE-mail article
As part of the Canadian Food Inspection Agency (CFIA) consultations on the draft improved food inspection model, a two-hour Web consultation is planned for Monday, Oct. 22, 2012 at 12:30 p.m. (Eastern Time).

To develop the most comprehensive food inspection model it is essential for us to hear from our industry stakeholders, especially those who have not been able to attend the in-person consultations that have been occurring across the country over the past two months.

The agenda with instructions on how to register for this Web session is attached to this email for your reference. Please register online by Friday, October 19, 2012.

This moderated consultation session is an ideal opportunity to ask questions and provide feedback.

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.

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Should governments create disincentives for eating junk food?
Yahoo!    Share    Share on FacebookTwitterShare on LinkedinE-mail article
At some point, as Canadians age and health care costs continue to climb, Canadians are going to have to debate about the government's role legislating healthy lifestyles. Recently, the City of New York went ahead and passed a rule banning sales of sodas and other sugary drinks larger than 16 ounces at restaurants, concession stands and other eateries. More

StatsCan confirms surprisingly small canola crop
AGCanada    Share    Share on FacebookTwitterShare on LinkedinE-mail article
A hot, dry growing season took a larger toll on the Canadian canola crop than most industry participants had expected to see in the latest survey results Thursday from Statistics Canada. As a result, the market will need to work to ration demand for the commodity going forward. StatsCan pegged the 2012-13 canola crop at 13.4 million tonnes, a two million-tonne drop from its previous forecast and well below the 14.5 million tonnes grown in 2011-12. More

The science behind steak and a bold bordeaux
The Smithsonian    Share    Share on FacebookTwitterShare on LinkedinE-mail article
A big, bold red wine and fat-laced steak go together like ham and eggs, but why? Researchers teasing out the way food feels and interacts in our mouths say they’ve found the answer: astringent wine and fatty meat occupy opposite ends of the culinary sensory spectrum, titillating our palate in ways neither offering could do on its own. Their pairing creates a perfect blend of sensation for our eager taste buds. More

Fast-food company Yum Brands predicts more strong growth in China in 2013
Canadian Business    Share    Share on FacebookTwitterShare on LinkedinE-mail article
The owner of the Taco Bell, Pizza Hut and KFC chains predicted Wednesday its fast-growing China business will serve up another round of strong profit growth next year despite a slowing economy in its most important overseas market. Yum Brands executives also foreshadowed more menu roll-outs in the coming year at its flourishing Taco Bell business in the U.S. More

Guelph food experts making headlines
University of Guelph    Share    Share on FacebookTwitterShare on LinkedinE-mail article
University of Guelph professors and researchers are emerging as Canada's top food experts on the recent meat recall issued by the Canadian Food Inspection Agency (CFIA). The recall of contaminated beef products was first issued last month and covered meat that came from Alberta's XL Foods' Brooks facility, which processes a third of the country's beef, on specific days in August and early September. It has since been expanded, and the number of products on the recall list now exceeds 300, with many stores across the country affected. More

Local farmers planting knowledge
The Oshawa Express    Share    Share on FacebookTwitterShare on LinkedinE-mail article
A group of agricultural experts recently spent some time at Maxwell Heights Secondary School to remind and educate students that food doesn't just appear on their plates. Durham Farm Connections has made it their mission to inform the students, as consumers, just what it is they're consuming. The organization's goals are to 'enhance knowledge, understanding and appreciation of agriculture and the Agri-Food industry within the Durham Region' and to 'provide opportunities for non-farm people to learn first-hand where their food comes from, and to foster a broader understanding of the importance of agriculture today.' More

Wine and food pairings explained by science: It's all about mouthfeel
The Huffington Post    Share    Share on FacebookTwitterShare on LinkedinE-mail article
The notion of pairing food and wine is centuries old, but now science is backing it up. Findings published in the October issue of Current Biology suggests that mouthfeel, the way food feels in our mouths, is responsible for the phenomenon. In a release, the publication's publisher, Cell Press, explains that 'astringent wine and fatty meat are like the yin and yang of the food world, sitting on opposite ends of a sensory spectrum.' More

Ulrick & Short: Starches can reduce cheese producer reliance on proteins
Food Navigator    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Ulrick & Short has launched a range of tapioca-based starches for cheese production — a development it hopes will reduce the industry's current reliance on expensive proteins. The U.K.-based ingredients manufacturer believes that its new range of starches can help cheese producers achieve significant cuts in their formulation costs by reducing their dependence on expensive proteins such as casein. 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

Body fragrancing functional candy set for U.S. stores?
Confectionary News    Share    Share on FacebookTwitterShare on LinkedinE-mail article
U.S. importers of a body fragrancing candy are seeking a distribution partnership to take the product into retail stores. Deo Perfume Candy, co-developed by US ingredients company Beneo and Bulgarian confectionery firm Alpi, releases a rose scent through the skin once consumed. One serving size (four pieces) of Deo Perfume Candy contains around 12 mg of geraniol and this amount is recommended for a person weighing 145 pounds. In this case, the fragrant effect will be experienced for six hours as the ingredient slowly evaporates through the skin. More

Mars invests in sustainable cocoa industry, calls for industry co-operation
Vending Market Watch    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Creating a sustainable cocoa sector that can meet the chocolate industry's long-term demand for cocoa, the essential raw material for chocolate, while providing economic opportunities to cocoa farmers will require billions of dollars in agricultural investments across research, third-party certification and technology transfer to farmers, according to Mars, one of the world's leading chocolate manufacturers. More

Chocolate candidate as brain food    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Of all the chocolate research out there, the most unabashed tribute to the 'dark gold’’ has to be a study just published in one of the world's most prestigious medical journals. Drum roll, please. The higher a country’s chocolate consumption, the more Nobel laureates it spawns per capita, according to findings released in the New England Journal of Medicine. More

Aubergine peel promises provision of natural purples
Food Navigator    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Anythocyanins extracted from aubergines peels could provide a ready source of stable natural colours for the food industry, suggest researchers. Could aubergines provide natural purple colours? The study — published in LWT — Food Science and Technology — suggests that extractions of anthocyanins from peels of aubergines (Solanum melongena L. otherwise known as eggplant) using food grade solvents and extraction methods could yield natural colour extracts that are suitable for a range of food and beverage applications. 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
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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