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Non-CIFST articles and advertisements, as well as their claims, do not represent the viewpoints/opinions of the Canadian Institute of Food Science and Technology (CIFST). CIFST is not responsible for grammatical errors, misspelled words, unclear syntax or errors in translations in original sources.


With 2013 coming to a close, CIFST would like to wish its members, partners and other industry professionals a very safe and happy holiday season.

As we reflect on the past year, we would like to provide Directions subscribers with a look at the most-read news stories. That means, over the next two weeks, we'll count down the Top 20 articles for the year!

Your regular news publication will resume on Tuesday January 7, 2014.





20. Chocolate research has sweet rewards
University of Guelph
Aug . 27, 2013: It's a chocolate lover's nightmare: chocolate that melts before you get a chance to enjoy it. So what's the solution to this sticky situation? Researchers in U of G's Department of Food Science are developing heat-resistant chocolate. In hot climates, it's especially difficult to keep chocolate from melting during transportation. "India is the big market that the chocolate companies are going after right now," says Terri Stortz, a PhD student in food science working with Professor Alejandro Marangoni.
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19. The vitamin D miracle: Is it for real?
The Globe and Mail
Jan. 1, 2013: In the summer of 1974, brothers Frank and Cedric Garland had a heretical brainwave. The young epidemiologists were watching a presentation on death rates from cancer county by county across the United States. As they sat in a lecture hall at Johns Hopkins University in Baltimore looking at the colour-coded cancer maps, they noticed a striking pattern, with the map for colon cancer the most pronounced.
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18. CFIA to reorient around "centres of expertise"
Country Guide
Jan. 22, 2013: Canada's federal food inspection agency plans to set up a new model of "single-window" access for processors and agency inspectors to get needed information, through 16 sector-specific "centres of expertise" across the country. Federal Agriculture Minister Gerry Ritz, speaking at Crop Production Week in Saskatoon, said the new centres "will pool expertise and make it available through a single window, making the CFIA more efficient and giving industry, CFIA inspectors and Canadians better, more consistent service."
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17. Canadian Institute of Food Science and Technology unveils new branding
CIFST
July 3, 2013: The Canadian Institute of Food Science and Technology (CIFST) today unveiled a fresh look for the 63-year-old organization. The new branding, just one of a number of changes and initiatives undertaken by CIFST in the past year, offers a new look and feel that reflects CIFST's strategic focus on enhancing the Institute’s identity, professionalism and voice. The fresh and dynamic branding features three wheat shafts representing each of the sectors within CIFST's membership — academia, government and industry.
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16. Certain whole foods may ease IBD symptons
AAFC
Jan. 8, 2013: Promising new research out of Agriculture and Agri-Food Canada (AAFC) may ultimately provide some relief for those suffering from inflammatory bowel disease (IBD). IBD, such as ulcerative colitis, is a chronic disease of the colon. AAFC's research provides the food industry with scientific facts that allow them to develop and promote healthy food for Canadians. Dr. Krista Power, a research scientist at AAFC's Guelph Food Research Centre, has found that eating a diet comprised of whole foods with high levels of bioactives may be an effective way to combat the duration and severity of IBD symptoms.
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15. What foods can help prevent vision loss?
The Globe and Mail
Jan. 1, 2013: Does eating carrots really improve eyesight? Or are there other foods that may prevent a decline in vision that results from macular degeneration?
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14. Abstract submission is now open for IUFoST 2014 — 17th World Congress of Food Science & Technology
CIFST
Oct. 22, 2013: The IUFoST 2014 Organizing Committee is pleased to announce that online abstract submission is now open! Abstracts can be submitted in 11 different themes for ORAL and POSTER presentations. Please visit the website to consult the abstract topics within each theme. Bookmark your agenda now! The submission deadline is March 3, 2014.
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13. How do store brand groceries compare to name brands?
CTV News
Sept. 24, 2013: There are more store brands in grocery stores than ever before, but which ones really stack up against big-name national brands? Consumer Reports put some products to the test to see if you can really taste the difference. Buying store brands can save you anywhere from 15 to 30 per cent on average. Consumer Reports tested 57 store brand foods from major retailers including Costco, Walmart, Target and Whole Foods.
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12. Salt reduction beyond potassium chloride
Food Navigator
July 23, 2013: There is a raft of options now available to food manufacturers looking to reduce salt — but how about mushrooms? Frozen mushroom giant Scelta Mushrooms has two ingredients for salt replacement, including one for (non-mushroom-flavoured) bread.
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11. Which is worse: When the real thing trumps diet food
Yahoo!
Aug. 20, 2013: You've made a colorful salad of spinach, romaine, cherry tomatoes and carrots; it's bursting with carotenoids that offer protection from heart disease and cancer. But if you choose fat-free dressing, you'll get far less of their health benefits than if you go with the full-fat kind, concluded a study published in the American Journal of Clinical Nutrition — in fact, you'll get hardly any.
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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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