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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.


The calendar year is coming to a close, and CIFST would like to wish its members, partners and other industry professionals a very safe and happy holiday season.

As we reflect on the news and events that helped shape 2014, we would like to offer CIFST directions subscribers a look at the most-read news stories from their publication. 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 6, 2015.





10. Quinoa crops could be coming to a farm near you
University of Guelph
April 29, 2014: Quinoa, a crop that was once limited to parts of South America, is about to get a lot closer to home. Food science professor Massimo Marcone and Jamie Draves, owner of Katan Kitchens in Campbellville, ON, have teamed up to study the viability of Ontario-grown quinoa.
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9. The high cost of low food prices
The Globe and Mail
January 14, 2014: The new year may well bring fresh casualties in the food retailing business. Canada just lost one player in 2013 – Safeway, Canada’s No. 4 food retailer, which was gobbled up by No. 2 Sobeys. Increasingly aggressive pricing strategies in the food business have brought delight to Canadian consumers, but retailers should worry that the situation will worsen before it gets better.
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8. Gluten-free tops Canada's hottest food trends for 2014
Global News
March 11, 2014: The local food movement and dark leafy superfoods have been usurped — gluten-free is Canada’s hottest food trend for 2014. A new survey shows that the gluten-free, allergy-conscious food trend has firmly taken hold in the minds of Canadian restaurateurs and chefs. According to the Canadian Digestive Health Foundation, more than 330,000 Canadians are believed to be affected by celiac disease (although only 110,000 have been diagnosed).
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7. Food dye amounts revealed in brand name products
CBC News
May 27, 2014: Artificial food colouring in packaged food tends to be listed on ingredient labels, but until now, the amount of food dye in brand name food products was a mystery. But a new study, published in the journal Clinical Pediatrics, looks at just how much artificial food dye is those popular products.
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6. Sobeys to close stores, chop jobs in wake of Safeway deal
The Globe and Mail
July 2, 2014: Grocer Sobeys Inc. is set to announce that it is closing underperforming stores and cutting jobs following its $5.8 billion acquisition of rival Safeway Canada as it looks for savings in an intensifying food fight. “After the acquisition of Safeway, we did a thorough review of our store network across the country,” Sobeys spokesman Andrew Walker said.
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5. 4 Canadian scientists earn Food Science Certification

January 7, 2014: Congratulations to the newest food professionals from Canada to earn the prestigious Certified Food Scientist (CFS) credential. These distinguished individuals earned the CFS during the last testing cycle. These individuals are now part of an elite group of global food scientists with this certification.
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4. Why Canada's Food Guide needs a dose of reality
The Globe and Mail
April 1, 2014: “Does Canada’s Food Guide promote weight gain?” That was the provocative title of a debate held recently at the University of Ottawa. Dr. Yoni Freedhoff, medical director of the Bariatric Medical Institute, faced off against Dr. Hasan Hutchinson, director-general of the Office of Nutrition Policy and Promotion at Health Canada.
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3. 4 gluten-free myths debunked
Bakery and Snacks
February 19, 2014: Few topics can spark a more spirited debate these days than gluten, and yet, as the Whole Grains Council/Oldways points out, misconceptions abound when it comes to gluten—especially within the larger scope of whole grains.
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2. The 5 weirdest food trends to watch for in 2014
Toronto Life
January 28, 2014: Earlier this month, the American National Restaurant Association released its culinary forecast for 2014. The purpose of the report, which is based on a survey of over 1,300 American chefs, is to predict the food trends that will dominate restaurant menus in the upcoming year. While a few of this year’s findings are intriguing—Peruvian, for instance, is predicted to overtake Korean as the ethnic cuisine of choice—the takeaways are hardly Earth-shattering.
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1. 9 of the best fast food innovations from 2013
Financial Post
January 7, 2014: The restaurant industry is more competitive than ever. In an attempt to win over discriminating and cash-strapped customers, restaurant chains went all out with some cool innovations. We chose a few of our game-changing favourites from the year.
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