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As 2012 comes to a close, CIFST would like to wish its members, partners, and other industry professionals a safe and happy holiday season. As we reflect on the past year for the industry, we would like to provide the readers of directions, a look at the most accessed articles from the year. Our regular publication will resume on Tuesday Jan. 8, 2013.

20. The difficulties of tying food and health together in a food strategy
Farms.com    Share    Share on FacebookTwitterShare on LinkedinE-mail article
From May 8, 2012: The University of Guelph recently hosted a conference in Ottawa to discuss agriculture policy and the merits of the new ideas in a variety of food strategies that have been developed over the last few years. John Cranfield of the University of Guelph provided an outline of the potential downsides of trying to connect agri-food policy and health policy. More



19. Science may have developed nutritionally-balanced pizza
The Examiner    Share    Share on FacebookTwitterShare on LinkedinE-mail article
From July 10, 2012: If you have ever felt guilty about eating pizza, this story may help put your mind at ease and maybe even give you a new alternative when choosing healthy and nutritional ideas for the kids and the waistline over not so healthy food choices. More

18. No-calorie food cloud a tasty alternative
CBC News    Share    Share on FacebookTwitterShare on LinkedinE-mail article
From Sept. 18, 2012: A European culinary trend offering a gastronomic feast without the caloric guilt is steaming into Ottawa. The idea is called Le Whaf, where ingredients of a meal are boiled into a liquid, strained, then poured into a large French gadget, similar to a glass cauldron. It is now a popular movement for dieters in Europe because inhaling the air can curb appetite. More

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17. U of G Food Institute to promote innovation, action
University of Guelph    Share    Share on FacebookTwitterShare on LinkedinE-mail article
From Apr. 24, 2012: Already recognized as Canada's "food university", the University of Guelph has established a new institute to tackle the world's most important food issues through research, innovation, commercialization and action. A search will begin this week for an interim executive director. More

16. Sodium campaign a flop? Study uncertain on change in eating habits
The Hamilton Spectator    Share    Share on FacebookTwitterShare on LinkedinE-mail article
From Mar. 20, 2012: An ad blitz to get people to reduce the salt in their diets may not have had much impact. A government study couldn't tell whether the "Give Your Head a Shake" campaign changed any eating habits in a test case in eastern Ontario. More



15. What 'brain food' actually does for your brain
Lifehacker    Share    Share on FacebookTwitterShare on LinkedinE-mail article
From Apr. 17, 2012: You should eat salmon before a test, berries to prevent Alzheimer's, or a vitamin supplement to increase your memory. You've heard the term 'brain foods' since you were a kid, but how much do you really know about them? More importantly, is there really a way to boost your brain power just by eating a certain type of diet? We talked with two experts to unravel the myths and unpack the facts about how much food can really impact your brain. More



14. U.S. officials repeatedly warned XL Foods about safety issues
CTV News    Share    Share on FacebookTwitterShare on LinkedinE-mail article
From Oct. 23, 2012: 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



13. The 20 most significant food inventions of all time
Food Navigator    Share    Share on FacebookTwitterShare on LinkedinE-mail article
From Oct. 2, 2012: The Royal Society, the U.K.'s national academy of science, has issued a list of what it considers to be the 20 most significant inventions in the history of food and drink. Modern inventions tended to do better than prehistoric ones, with refrigeration taking the top spot, when Fellows of the Society and experts in the food and drink industry judged innovations on four criteria: accessibility, productivity, aesthetics and health. More



12. Study: Fatty salad dressing the healthier choice
24 Hours    Share    Share on FacebookTwitterShare on LinkedinE-mail article
From July 17, 2012: Drizzling fat-free dressing on your salad means you won't get the most out of your fruits and veggies, a new study shows. That's because the fats found in rich dressings help the body absorb some of the most important nutrients in fruits and vegetables. Free radicals are harmful compounds produced during metabolism and when people have infections. They can cause a plethora of health problems, including cancer, cardiovascular disease and immune system breakdowns. More



11. Nutella backs off 'balanced breakfast' claims after hit with $3-million lawsuit
The Globe and Mail    Share    Share on FacebookTwitterShare on LinkedinE-mail article
From May 8, 2012: They were four aggrieved American mothers who said they were shocked when they found out that the Nutella they were spreading on their kids' bread was a confection that packed twice as much sugar as a similar amount of jam or syrup. More


 
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Frank Humada, Director of Publishing, 289.695.5422
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