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Update Number One on Ebola: Important aspects for the food science and technology community

The International Union of Food Science and Technology (IUFoST) today released Update Number One of its latest Scientific Information Bulletin (SIB), which provides information on the outbreak of Ebola Virus Disease (EVD) for the global food science and technology community. The purpose of this IUFoST SIB is to review what is currently known about Ebola, to clarify whether it is indeed foodborne and to provide guidance to the food science and technology community concerning their possible roles in the prevention and control of this outbreak.
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 Industry Headlines


Slideshow: 10 chocolate trends for 2015
Confectionery News
Cargill and Innova Market Insights have highlighted key trends for chocolate in 2015 including the rise of real fruit inclusions, texture claims and transparent ingredient labelling. Ten trends that will define the year ahead were presented by Lu Ann Williams, head of research at Innova Market Insights and Cargill’s senior marketing manager for chocolate Brigitte Bayart in Cargill’s recent T for Trends webinar.
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Food prices set to rise faster than inflation next year
CBC News
The price of food is going to go up faster than the overall inflation rate and vegetarians won't be spared the bite to their wallets, one of Canada's biggest agricultural schools says. The Food Institute at the University of Guelph in Ontario put out its annual report on food prices, and it predicts prices for just about everything to rise for the second straight year.
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Ice cream has fans of all ages and for many decades.
University of Guelph
The University of Guelph will celebrate the 100th anniversary of the oldest ice cream technology course in North America next week, from Dec. 1 to 5. Held since 1914, the annual course is the only one of its kind in Canada. U of G will hold an industry-wide open symposium on Friday, Dec. 5 to note the anniversary, followed by a luncheon.
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Bird flu outbreaks on 2 of Canada's poultry farms
The Poultry Site
Preliminary testing by the Province of British Columbia has confirmed the presence of H5 avian influenza on two farms in the Fraser Valley; a turkey farm in Abbotsford and a broiler breeder farm in Chilliwack. The Canadian Food Inspection Agency (CFIA) has placed the two farms under quarantine to control disease spread and the industry sector has been notified to adopt enhanced biosecurity practices.
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Farm debt ratio in Canada could create an agricultural 'bust'
Country Guide
Are we heading into another bust in agriculture, as happened in the late 1920s and in the 1980s? This is the fear of some farmers, and of some agricultural economists too. George Brinkman, professor emeritus at the University of Guelph, believes Canadian farmers are seriously over-leveraged and that there simply is not enough farm income to pay off the debt farmers have accumulated.
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Heinz opens infant cereal plant in China
Bakery and Snacks
Heinz has opened a major production plant in southern China for its infant cereal and snacks business, keeping a paramount focus on safety and quality. Located in Foshan City in Guangdong Province, the facility will become Heinz’s seventh in the country. The plant will produce a range of baby foods, including infant cereals, snacks, noodles and teething rusks.
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Faba bean: The sustainable protein of the future?
Food Navigator
Faba bean flour is a sustainable, cheaper way to make high-protein gluten-free breads, say European researchers. The faba bean – locally grown in Mediterranean countries as well as Canada, Africa and Asia and also known as the broad bean – has been used by the VTT Technical Research Centre of Finland to develop high-protein breads, pasta and snacks as part of a wider EU project on sustainable proteins.
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Burger King brings back fan favourite
Burger King
The Yumbo Hot Ham & Cheese Sandwich came off the Burger King menu 40 years ago, before most of its core audience was born. But the chain is reviving the sandwich beginning Dec. 2, saying in a release that it expects the item “will bring back memories for loyal guests.” As before, the sandwich combines slices of Black Forest ham and melted American cheese, but lettuce and mayo and a hoagie bun have been added for the return engagement. The Yumbo has a suggested menu price of $3.69 and it will join Burger King’s “2 for $5” menu.
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Hershey considers removing high fructose corn syrup from some products
Food Dive
Hershey is considering a plan to replace the high fructose corn syrup in some of its products with sugar. The idea comes amid growing concern among consumers that HFCS is particularly unhealthy. Among the Hershey products that could be affected by such a change are Almond Joy, York, and Hershey syrup. The Hershey chocolate bar does not contain HFCS.
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Small increases expected for Food: Food price report 2015
Guelph University
Canadians' grocery bills will increase slightly in 2015, but lovers of bacon, steak, shrimp and vegetables should prepare to dig deeper into their wallets another year, says a forecast by University of Guelph researchers.
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Commission defines food research priorities to 2050
Food Navigator
Tailored diets, sustainability, integrated policy-making and consumer awareness of the link between food and health are the four research priority ideas identified in the European Commission’s (EC) foresight report. The report, titled "Tomorrow’s healthy society – research priorities for food and diets", was prepared by the European Commission’s Joint Research Centre and funded under the Horizon 2020 project.
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Pizza Hut testing new 'subconscious menu' so you don't have to think too hard about its food
Slate
Fresh off launching its "Flavor of Now" campaign, Pizza Hut has a new trick in the making. It wants to help you order your food subconsciously. Pizza Hut is currently testing the "world's first subconscious menu" in some of its U.K. locations, according to a report in the Washington Post. The product is a collaboration between Pizza Hut and Swedish eye-tracking firm Tobii Technology, and sounds like a true meeting of fast food and Jedi mind tricks.
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TRENDING ARTICLE
FEATURED ARTICLE
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Toronto students' space tomatoes out of this world
Toronto Star
The tomato seeds spent almost two years in outer space before making their way to Nandita Bajaj’s Grade 9 science class. And after an experiment that began at the start of this school year — comparing the percentage of space seeds that germinated compared to those with earthly beginnings — Bajaj did the big reveal on Friday, giving the excited teens the results.

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Slideshow: 10 chocolate trends for 2015
Confectionery News
Cargill and Innova Market Insights have highlighted key trends for chocolate in 2015 including the rise of real fruit inclusions, texture claims and transparent ingredient labelling. Ten trends that will define the year ahead were presented by Lu Ann Williams, head of research at Innova Market Insights and Cargill’s senior marketing manager for chocolate Brigitte Bayart in Cargill’s recent T for Trends webinar.

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Report: Canada and Ireland are tops in food safety
Food Dive
Canada and Ireland have the safest food systems among 17 developed countries, according to a report by the Conference Board of Canada’s Centre for Food in Canada and the University of Guelph’s Food Institute. Among the most interesting little tidbit in the report is that having high national standards is apparently something that consumers are aware of and want. The public's trust in food safety was also highest in Canada and Ireland.

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The science of taste buds: 6 things than can please your palate or put it off
Medical Daily
The tongue is able to recognize five basic tastes: sweet, salty, sour, bitter and umami — a Japanese loanword associated with savory food like meat and mushrooms. However, the flavors we experience when eating and drinking aren't so simple. Just like our other senses, taste can be manipulated by a variety of factors that are outside our control. Up to 80 per cent of the flavors we taste actually come from our sense of smell, which is why there's a link between aroma and appetite. As food aromas enhance appetite, that huger then comes around and increases our sensitivity to food aromas.
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Olive oil's disastrous year: Prices soar as extreme weather and pests decimate harvest
Salon
Italy’s calling it the “Black Year of Italian Olive Oil.” Wacky weather and pests wreaked havoc on this year’s olive crop, resulting in a harvest down 35 per cent from last year. And Italy’s not alone: Production is down across the Mediterranean Basin, home to 97 per cent of the world’s olive oil production, as well as in California, where drought and an early winter cold spell led to a disappointing harvest.
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TRENDING ARTICLES
Missed last week's issue? See which articles your colleagues read most.

    Toronto students' space tomatoes out of this world (Toronto Star)
15 burger concepts to watch in 2015 (Burger Business)
Can seaweed become the ultimate salt replacer — and why hasn't it yet? (Food Navigator)

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