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Food irradiation — a gift horse?
Winnipeg Free Press    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Canadians who were alarmed by the recent outbreak of E. coli sickness from beef should know that pathogen contamination in processing plants cannot be prevented. If we really want to prevent outbreaks, we have to look at expanded use of irradiation. Health Canada data show food-borne illness is a close second to diabetes in terms of pressure on the health system. More




Lunch & Learn: Creative formulating for 'lean label' needs
CIFST    Share    Share on FacebookTwitterShare on LinkedinE-mail article
RCA invites you to an informative look into using novel and innovative ingredients to replace 'undesirable' additives without compromising taste, appearance or mouthfeel. Short, brief presentations by select vendors will include explanations of benefits and taste tests to compare the replacement ingredients against the Control incorporating ingredients such as MSG, inosinates, salt, flavour enhancers, artificial colours and flavour. More

Climate change could kill the Arabica coffee bean
Canadian Manufacturing via Food In Canada    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Future coffee drinkers and many of today's coffee drinkers will have to wake up and smell the fact that they'll no longer be able to get a cup of coffee if climate change continues on its current course. Scientists at the Royal Botanic Gardens, Kew (a plant science and conservation organization), along with scientists in Ethiopia, say climate change alone could lead to the extinction of the wild Arabica coffee bean well before the end of this century. The scientists say the wild Arabica is considered important for the sustainability of the coffee industry due to its considerable genetic diversity. More

Vanillin / Ethyl Vanillin: Superior Sweet Flavor
Prinova carries a broad portfolio of high-quality aroma chemicals and essential oils, including Vanillin and Ethyl Vanillin. Noted for their intensely sweet, tenacious aromas of strong vanilla, Vanillin and Ethyl Vanillin are ideal flavor enhancers. Prinova maintains strong manufacturer relationships with competitive pricing as well as local storage for convenient distribution. more


Canada's processed food industry trade balance deteriorating
The Sacramento Bee    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Canada's trade balance in processed food is deteriorating, having reached a deficit of $6.3 billion in 2011, according to a new report from the Canadian Agri-Food Policy Institute. For 20 years, Canada has recorded trade deficits in value-added processed food which includes secondary processing of food products and beverages. More

Ag minister defends deregulation of food packaging
CBC News    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Canada's Agriculture Minister Gerry Ritz is defending his government's decision to deregulate food packaging. The proposal is part of the omnibus budget bill. Ritz said food safety will be improved because less time will be spent chasing minor packing infractions. Food packaging size is currently monitored by the Canadian Food Inspection Agency, under the Ministry of Agriculture. More



Insignia Technologies: Colour-changing label set for mid-2013 launch
Food Production Daily    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Insignia Technologies product changes colour when exposed to external influences such as oxygen, UV light and humidity levels and said that it will be trialed in U.K. supermarkets early next year. Novas Embedded Label is incorporated into a film lid and activated when the consumer opens the packet and triggers a timer to show a strong colour change as the food within loses freshness. More



Active, intelligent and smart packaging sales trends
Food Production Daily    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Increasing health awareness, rising food and safety concerns and improved purchasing power in emerging economies will drive growth in the global active, intelligent and smart food and drink packaging market. More

Kalsec draws a bead on fish oil oxidation
Food Navigator    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Dealing with oxidation-prone fish oil emulsions in sensitive dairy applications will be a little less problematic with a new system solution from Kalsec. The new product, part of Kalsec's Duralox Oxidation Management System, uses a combination of ingredients from plant and other sources to keep oxidation in check both in processing and on the shelf, said Gary Augustine, the executive director for market development at Kalamazoo, MI.-based Kalsec. More

Now's the time for High Oleic Sun Oil
High Oleic sunflower oil is very high in monounsaturated fat, resulting in superior stability and longer shelf life for a variety of food applications. Ideal for sauces, spray coatings, non-dairy creamers and frying, high oleic sun oil has a neutral light taste and is an excellent source of Vitamin E. MORE INFO.


Report: More snacks = healthier diet
Bakery and Snacks    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Americans are snacking more than ever, and the more they snack, the healthier their diets, according to a new report. Common wisdom has it that snacking is a deleterious activity, eroding healthy eating habits. And the assumption continues that calories consumed during snack times are empty at best, crowding out healthier food portions that might be consumed during regular meals, or are downright harmful in the case of high amounts of saturated or trans fats or high levels of sodium. More



How consumer-friendly are hydrocolloids?
Food Navigator    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Many hydrocolloids are among the most clean label ingredients there are, but how do consumers perceive them? Hydrocolloid expert and founder of IMR International Dennis Seisun told Food Navigator that now is the time for hydrocolloid suppliers to promote ingredient origins and safety. The sector still faces challenges on many fronts, and some retailers and manufacturers may consider using simplified terms to describe hydrocolloid ingredients. More



Food labels multiply, some confuse consumers
Bioscience Technology    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Want to avoid pesticides and antibiotics in your produce, meat, and dairy foods? Prefer to pay more to make sure farm animals were treated humanely, farm workers got their lunch breaks, bees or birds were protected by the farmer and that ranchers didn't kill predators? Food labels claim to certify a wide array of sustainable practices. Hundreds of so-called eco-labels have cropped up in recent years, with more introduced every month — and consumers are willing to pay extra for products that feature them. More



California genetic food vote is no victory for science
New Scientist    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Researchers hailing the Californian vote against proposals for mandatory labelling of genetically modified food are missing the bigger picture. Imagine there are two plates of food in front of you. One is labelled 'natural', the other 'genetically modified'. Which would you choose? The world desperately needs better crops. The good news is that they can be improved dramatically. We know it's possible to boost yields by improving the efficiency of photosynthesis, for instance, because some plants have already evolved this improvement. More


 
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