This message contains images. If you don't see images, click here to view.
Click here to advertise in this news brief.

  Mobile version    RSS    Subscribe    Unsubscribe    Archive    Media Kit    Version française
|   AhHa B2B Search:      Oct. 23, 2012

About Us   Awards & Scholarships   Sections & Students   Employment   Membership Information   Events & Resources   Links   


China beefs up its dairy efforts
The Globe and Mail    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Farmland reform has had an ugly history in China. Mao Zedong came to power in 1949 championing self-sufficiency in food but the agricultural reforms under his Great Leap Forward 10 years later resulted in famine that left at least 30 million dead. Six decades later and the communist government is still struggling to develop an agricultural framework to match its growing needs. More

U.S. officials repeatedly warned XL Foods about safety issues
CTV News    Share    Share on FacebookTwitterShare on LinkedinE-mail article
XL Foods has repeatedly been cited for deficient food safety standards stretching back more than a decade, including violations for E. coli contamination on multiple occasions. Documents obtained from the U.S. Department of Agriculture also reveal that XL Foods plants have been shut out of the U.S. market numerous times since 2001. More

EU considers limiting percentage of biofuels made from food that count toward renewable target
Canadian Business    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Europe is considering limiting the amount of food-based biofuels that can count toward its renewable fuel targets while a drought in the U.S. has pushed up food prices worldwide and millions around the world go hungry. As part of an effort to reduce greenhouse gas emissions, the European Union had previously decided that 10 per cent of the fuel used for transport in the 27-country bloc must come from renewable sources by 2020. More

Prinova Solutions - Superior Nutrition Made Easy.
Prinova Solutions offers a wide array of nutritional options with a complete portfolio of fat- and water-soluble vitamins, including encapsulated micronutrients, high-vacuum molecular distillates, photochemically synthesized vitamins, and concentrates. Standard and custom blend options in virtually any batch size, assures precise proportions and potency levels.       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: describes the 'Special Deal for New Members' that we offer this time of year.

New data: Sea salt not a viable sodium reduction strategy
Food Navigator    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Using sea salt as a means of reducing sodium in food products is not viable since it contains the same sodium content as a Kosher salt, says a new study. The new study, published in Food Research International , characterized seven varieties of sea salt and a Kosher control. Results showed that salts contained either 'the same or less sodium than the Kosher salt'. "This investigation revealed that only small differences in sodium content are seen among samples and when controlled for sodium content resulted in marginal differences in salt taste intensity," wrote researchers from the Department of Food Science at the University of Guelph in Canada. More

IFT identifies bitterness thresholds for chocolate
Food Navigator    Share    Share on FacebookTwitterShare on LinkedinE-mail article
The Institute for Food Technologists (IFT) has validated a method that can help manufacturers determine how much bitterness is too much in chocolate. In a paper published in the Journal of Food Science, IFT scientists investigated how those preferring milk chocolate and those preferring dark chocolate were able to tolerant bitterness in chocolate. The researchers applied a new psychophysical method called the rejection threshold, which determines levels of tolerability. It differs from other methods that simply detect off-flavors. VOIR PLUS

Scientists map the barley genome to produce a better beer
redOrbit    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Imagine a hot summer day, sitting in the cheap seats at your favorite baseball park. You have your hot dog, your giant foam finger, and a beer. Does life get any better than this? Can scientists build a better beer? An international consortium of scientists believes so, and they have been mapping the genome of barley to help produce new and better varieties, vital for the beer and whiskey industries. Their results have been published in the journal, Nature. The world's fourth most important cereal crop in terms of area of cultivation and quantity produced, barley is the second most important crop overall in the U.K. Malting barley underpins brewing and pub industries in that country alone for some 20 billion pounds per year. Mapping the barley genome is a critical step towards barley varieties able to cope with the demands of climate change. More

Green coffee bean more than a fad
Nutra Ingredients    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Green coffee bean extract seems to be the weight management flavor of the moment, but there is solid science behind the ingredient, an expert says, adding that's why it landed on the Dr. Oz Show recently. "We've been working on this since 2003 in human subjects," Chris Fields, vice president of scientific affairs for Applied Food Sciences, told NutraIngredients-USA. "One of the first things we did was a glucose inhibition study and we saw some really interesting things." More

Register NOW for FREE Sun Oil Webinar
Learn more about a new, reduced saturated fat, non-GMO Omega-9 sunflower oil — an industry first! This new oil can be used in a wide variety of applications and has excellent stability, sensory and health benefits. MORE INFO

Study: Skipping breakfast primes brain to seek high-calorie food
The Guardian    Share    Share on FacebookTwitterShare on LinkedinE-mail article
We are all told that breakfast is the most important meal of the day — and now neuroscientists are starting to understand why. Skipping the first meal of the day not only means you eat more at lunch, research has found, but also means your brain is primed to seek out unhealthier, higher-calorie foods. Dieters who skip meals often end up gaining weight over the long term, but why this happens is not well understood. Tony Goldstone, of the MRC Clinical Science Centre at Imperial College London, scanned the brains of people who skipped meals and found mechanisms at work that could help explain the conundrum. More

Leaves of carob tree fight food-poisoning bacteria
e! Science News    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Leaves of the plant that yields carob — the substitute for chocolate that some consider healthier than chocolate — are a rich source of antibacterial substances ideal for fighting the microbe responsible for listeriosis, a serious form of food poisoning, according to a report in ACS' Journal of Agricultural and Food Chemistry. More

Top 5 global cereal companies
Bakery and Snacks    Share    Share on FacebookTwitterShare on LinkedinE-mail article
The global cereal market was valued at $29.1 billion for 2011 and is estimated to surge to $29.5 billion for 2012. But what companies are soaking up the profits? Euromonitor data shows growth in the global breakfast cereal sector is set to surge and there are five clear market leaders whose positions have remained unchanged for 2010 and 2011. More

Bakery survey identifies 10 mega-trends for future success
Food Navigator    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Modern consumers want the best of all worlds when it comes to bakery and chocolate products, with quality & price, local & global, tradition & innovation, and pleasures & health existing together, according to results of a global survey commissioned by Puratos. Nutritional value and naturalness are key success factors for this trend. For bakery, portraying an image of being natural means closing the gap between supply, manufacturing and selling. More

Frank Humada, Director of Publishing, 289.695.5422
Download media kit

Siobhan Cole, Senior Content Editor, 289.695.5423   
Contribute news

This edition of directions was sent to ##Email##. To unsubscribe, click here. Did someone forward this edition to you? Subscribe here -- it's free!

directions weekly newsbrief is brought to you by the Canadian Institute of Food Science and Technology - powered by MultiView
Recent issues
Oct. 23, 2012
Oct. 23, 2012 (French)
Oct. 16, 2012

50 Minthorn Blvd., Suite 800, Thornhill, ON, L3T 7X8