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As 2017 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 the CIFST directions a look at the most accessed articles from the year. Our regular publication will resume Tuesday, Jan. 9, 2018.
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CBC News
From Oct. 10, 2017: What are you putting in your body? Outside of the nutrients and (hopefully not empty) calories you're consuming, there is often a litany of unpronounceable chemicals added to the food we eat — unless it's organic, of course. Some of those chemicals are added for functional reasons, helping with presentation, taste or preserving foods so you can enjoy them for longer. But while these preservatives can be helpful, their full effect on the human body is not clear, and what's beginning to emerge about them is not pretty. In fact, certain preservatives may actually be altering your hormones and causing you to put on pounds.
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RCI
From July 4, 2017: At the end of May, Lawrence MacAulay, Minister of Agriculture and Agri-Food, announced that consultations would begin, and the government was committed to creating a national policy. "Food plays a critical role in the health and well-being of Canadians, while also having a direct impact on our environment, economy, and communities. Developing this food policy is an exciting opportunity for Canadians to have their say about how government can help address those opportunities and challenges that exist in our food system." MacAulay, said in the announcement.
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National Post
From May 16, 2017: After one bite of the carrots, I knew I had poisoned my dinner guests. It squished between my teeth like greying hospital meatloaf. An edge of decaying sweetness wedged itself at the back of my throat like a bad lie. "Don't eat the carrots," I practically shouted. "I don't know what happened. I bought them at the farmer's market yesterday. They're local."
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The Guardian
From July 18, 2017: A man in skinny jeans and a bow tie is standing by a whiteboard with various buzzwords written on it: empathy, respect, create. He is leading a corporate bonding day for about 20 workers in an airy atrium, and moves over to start playing Bon Jovi's Livin' On A Prayer on a keyboard, imploring staff to dance. "Come on, don't be shy! We need to get the energy going! Grab your partner's hand." I am just outside Aarhus in Denmark, in the new innovation centre of one of Denmark's oldest food companies: Arla, a dairy cooperative, which started life in the 1880s. The centre, which opened in May this year, aims to have more in common with Legoland – just an hour away in Billund – than with a traditional office. A stream runs through the building, which is almost entirely glass-walled, allowing you to peer into various meeting rooms, laboratories and a dairy-processing plant to one side of the building. Here, close to 5km of pipe runs along the walls above men wearing hairnets, who are sticking a probe into a large block of cheese. A large sign painted on to the wall in English reads: "Arla's Innovative Playground."
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Canadian Cattleman
From Sept. 19, 2017: Success in the "business of food" is subject to telling our story consistent with fact and reality. The legitimate process of marketing food means everyone from the ranch, through processing, then on to the burger stand and supermarket meat counter depends on using the same language. Veterinarians, as professionals trusted with the health care of animals and trained in different aspects of food safety and quality, need to be a part of the narrative without adding to the confusion.
LIRE PLUS
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CBC News
From May 16, 2017: It's been more than a year since ketchup was thrust under the nationalistic limelight, as one man's Facebook campaign to get Canadians to boycott market leader Heinz for closing its Canadian factory went viral, and boosted the popularity of rivals such as French's in the process. French's was eager to gobble up all the goodwill, but this week the company took another step to ingratiate itself with Canadians by cranking up production at a factory north of downtown Toronto, which, at full capacity, will churn out 250 bottles of ketchup every minute.
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Manitoba Cooperator
From Oct. 3, 2017: In this year of celebrating Canadian anniversaries, one has passed by with almost no notice. Well at least until Ron Doering pointed out that the Canadian Food Inspection Agency, which he helped create, passed its 20th anniversary in April. Doering led the team of federal officials who drafted the plan in 1995 to extract food safety duties out of various federal government departments and agencies and place them into a new body.
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CTV News
From July 4, 2017: One of the best things about summer is the fresh selection of fruits and vegetables available throughout the warm months. But a strange crop with far less nutritional value has a Canadian conservation group excited for the season. The Soil Conservation Council of Canada started a campaign called "Soil Your Undies" earlier this year encouraging gardeners to take a pair of white, cotton underwear and bury it in their soil. After a few months, the undies could be dug up.
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Popular Science
From Sept. 26, 2017: For all of 2016, Andrew Taylor ate only potatoes. There were a few caveats: He ate both white potatoes and sweet ones, and sometimes mixed in soymilk, tomato sauce, salt and herbs. He also took B12 supplements. But, overall, he ate potatoes for breakfast, lunch, and dinner. He took four blood tests over the year which he claims all came back normal. He even lost weight and felt more energized.
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Farms.com
From Jan. 17, 2017: Saskatchewan's Agriculture Development Fund (ADF) is receiving $7.7 million in funding from the federal and provincial governments. Federal Agriculture Minister Lawrence MacAulay and Saskatchewan Agriculture Minister Lyle Stewart announced that 46 projects are receiving funding.
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Radek Meljon, MultiView Canada, Vice-President and General Manager, 289-695-5394 | Media kit
Katherine Radin, MultiView Canada, Executive Editor, 289-695-5388
CIFST (Canadian Institute of Food Science & Technology)
3390 South Service Road, Suite 305, Burlington, Ontario, L7N 3J5
T: 905-332-2320 | E: cifst@cifst.ca | www.cifst.ca
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.
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