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University of Guelph unveils 3 innovations in food science
Canadian Manufacturing
The University of Guelph unveiled three new food innovations patented by three of its own food science experts. The GuelphMercury.com reports that representatives from the university and the Ontario Food Cluster introduced the innovations at Anuga, the food trade show that took place in Germany in early October. A university spokesperson said that the university is aiming to be more proactive when it comes to finding solutions to various food processing dilemmas.
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As you are likely aware...

Two Food and Drug Administration (FDA) Proposed Rules under Food Safety Modernization Act (FSMA) were released on January 4, 2013: Produce Safety Standards and Preventive Controls for Human Food. The comment deadline for both of these Rules is November 15, 2013. The Government of Canada (GoC) has prepared the attached draft comments for submission to the Federal Register. These comments reflect the results of our internal and external consultations.
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Liberals hint at allowing beer and wine in grocery stores
The Province
British Columbia's private liquor stores are bracing for a booze brawl. The province's 672 private purveyors of beer, wine and spirits have had a lucrative run under the governing Liberals, who started expanding the private booze business in the 1990s. But now the Christy Clark government is hinting strongly that it wants to possibly allow beer and wine sales in grocery stores.
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Freezing food is one of safest preservation methods; risk in thawing, however
The Province
You reach into your freezer and pull out an hoarfrost-encrusted meat product of dubious origin. You have no idea how long it's been there, you didn't think to label it and now you are wondering: Is this safe to eat? The answer is a good news, not-so-good news story, food safety experts say. Freezing food is one of the safest ways to preserve food at home for future use — much safer than home canning, which if done incorrectly can produce food contaminated with the toxin that causes botulism.
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Kraft removing some yellow dye from its Mac & Cheese
Global Post
Kraft has announced that it is removing some artificial dyes from its macaroni and cheese products marketed to children. The company will remove Yellow No. 5 and Yellow No. 6 from its existing and new shaped pastas. The new Mac & Cheese products aimed at kids will contain six more grams of whole grains, less sodium and saturated fat, and will use spices like paprika instead of artificial food dyes to boost the colour.
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Amazon competes against Canadian supermarkets by entering grocery business
Hamilton Spectator
Online retailer Amazon is taking on supermarkets by delivering food directly to Canadians' doorsteps. The U.S. retail giant, which built its business selling books and entertainment through the mail, launched its new grocery category, in what's certain to be an intensifying battle between grocers.
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Finding growth in small-scale agriculture
Collingwood Enterprise Bulletin
Driving past vast fields of crops or walking down aisle after aisle of well-stocked grocery store shelves it is difficult to envision a future shortage of farmland or food reserves. It often takes drastic events like the 2008 food crisis, when the world saw corn prices almost triple, and wheat and rice prices increase 127 per cent and 170 per cent respectively, to expose the vulnerability of our current food supply chain.
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Food truck bylaw review enters final phase
CityNews
Toronto residents and vendors will be able to weigh in as the city reviews its street food and food truck bylaws at two final town hall meetings recently. Currently, food trucks aren't allowed within 25 metres of a restaurant serving similar food. That could be moved to 250 metres.
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Agriculture minister sees chance for solution to meat labelling dispute with U.S.
CTV News
Agriculture Minister Gerry Ritz says he has growing confidence the U.S. will back off on country-of-origin labelling regulations on beef and pork, but is prepared to retaliate if they don't. The minister and his provincial counterparts from Alberta and Manitoba were in Chicago speaking to the North American Meat Association in opposition to the U.S. law known as COOL, which Ritz said is costing Canadian producers $1 billion annually.
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CO2 or liquid nitrogen: What should bakers choose for cryogenic freezing?
Bakery and Snacks
While CO2 and liquid nitrogen have some differences as freezing agents, both work well on baked goods and geographic availability should be the main decider, Praixair says. Cryogenic freezing is a fast process that can freeze a baked good product in under ten minutes using either CO2 or liquid nitrogen at temperatures as low as -320⁰F.
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Multiple mycotoxins in grain pose a threat to U.S. poultry population
The PoultrySite
Ninety per cent of global corn, grain and barley samples taken from 2013's harvest contain three to 11 mycotoxins, increasing risks for bird health and performance, according to Alltech. Alltech’s 37+TM Program uses LC-MSMS technology to measure the presence and levels of more than 37 mycotoxins in a sample.
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TRENDING ARTICLES
Missed last week's issue? See which articles your colleagues read most.

    Awesome fast food packaging that cuts waste and grows waists (Wired)
Frozen bakery will to soar to $32.5 billion by 2018 (Bakery and Snacks)
Hamilton will pilot food allergy injectors in restaurants (CBC News)
Research: Frozen fruit, vegetables may be more nutritious than fresh (Food Navigator)

Don't be left behind. Click here to see what else you missed.


Making rubber from dandelions
AgAnnex
Rubber can be extracted from the juice of the dandelion. Working jointly with industry and science, the Fraunhofer Institute for Molecular Biology and Applied Ecology IME has optimized the cultivation and production engineering over the past few years. Now the researchers — in collaboration with Continental — are building the first ever pilot system to extract vast quantities of dandelion rubber for making tires: an important milestone on the path to rubber procurement in Europe.
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Japan's labelling scandal spreads to top department stores
South China Morning Post
Japan's hotels, restaurants and food shops were being warned over dishonest labelling amid a growing scandal that is threatening to undermine the country's reputation for safe, high-quality produce. The direction comes as top department stores became the latest Japanese firms to admit they had been selling food with labels falsely claiming high-quality or expensive ingredients.
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TRENDING ARTICLE
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Are celebrity wines any good?
Yahoo!
An ambitious woman once said that you're not really anybody in America unless you're on TV. She was an idiot. In America, you're not really anybody unless you're on TV and you make your own wine. Really.

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University of Guelph unveils 3 innovations in food science
Canadian Manufacturing
The University of Guelph unveiled three new food innovations patented by three of its own food science experts. The GuelphMercury.com reports that representatives from the university and the Ontario Food Cluster introduced the innovations at Anuga, the food trade show that took place in Germany in early October.

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Chocolate research has sweet rewards
University of Guelph
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.

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Cocoa certification: Does a minimum price distort the market or protect the farmer?
Confectionery News
UTZ Certified argues that guaranteeing cocoa farmers a premium distorts the market by discouraging them from adopting good agricultural practices as they are guaranteed a premium regardless of quality. Fairtrade International disagrees. UTZ Certified teaches farmers business skills to help them to negotiate, but like Rainforest Alliance, has no guaranteed minimum price or premium for cocoa farmers. The price and premium are negotiated between the farmer and the first buyer.
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Food bags developed that can stop bread from going mouldy
The Telegraph
Plastic bags that can stop bread and cheese from going mouldy after just a few days have been developed by scientists. The technology, which uses chemicals that prevent bacteria and fungi from growing, allows food to last for longer. It could mean an end to throwing away supermarket bread after just a couple of days in the bread bin and cheese that remains mould-free for weeks.
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Mondelez eliminates cooking stage from candy production
Food Navigator
Mondelez International has developed a method to prepare hard and soft candies and gum without the energy and time intensive cooking process. The invention, filed as a patent application by Mondelez R&D arm Kraft Foods Global Brands and made public last week, involves blending a polyglucitol with ingredients, which maintains the majority of added water.
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