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Canada approves stevia for use in foods and beverages
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Food and beverage processors and suppliers welcomed the recent news that Health Canada had approved the use of stevia in food and beverages. Prior to this announcement, stevia was available for use only within natural health product applications. Health Canada says that as a result of a consultation process, it modified its List of Permitted Sweeteners. reports that in total, there were 27 comments from food industry association and even one patient group, all citing support of Health Canada's proposal to enable the use of stevia as a table-top sweetener and as a sweetener in certain food categories. More

Scientific Information Bulletins (SIBs) address food science issues
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The International Union of Food Science and Technology (IUFoST) has released a new Scientific Information Bulletin (SIB) on the topic of Ensuring Scientific Integrity: Guidelines for Managing Conflicts. IUFoST SIBs present authoritative science on emerging and headline food science issues. They are produced by experts, on behalf of and approved by the IUFoST Scientific Council for legislators, the public, research institutions and the more than 200,000 members of IUFoST Adhering Bodies worldwide. More

Advances in dietary fats & nutrition
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The Canadian Nutrition Society (CNS) and the University of Guelph have organized a one-day conference on Dietary Fats and Nutrition. While our knowledge of dietary fats continues to grow, so too does confusion surrounding the latest scientific discoveries. By attending this one-day conference with leading experts you will learn about recent advances in our understanding of dietary fats and their impact on human health. Whether you work in academia, government or industry this conference is geared towards health professionals and trainees such as dietitians, kinesiologists, scientists and graduate students. Pick up the registration form here. More

Guar Gum: Stabilized Supply
An exceptional hydrocolloid, Guar Gum is a crucial thickener and emulsifier in many sauces, dressings, and frozen desserts. Prinova offers competitive pricing and reliable inventory, as the market continues to stabilize. more

Canadian food industry would not only survive without supply management, it would do better
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Canada's food industry would do fine — better in fact — if supply management and other government supports were eliminated, a new report from the Conference Board argues. While it's not the first time the Ottawa-based think-tank has called for market liberalization of Canada's protected agricultural sector, the report calls on producers to look to the demand explosion in emerging markets for growth, and not simply protecting their domestic turf. More

Daily dose of red wine compound backed for cancer fight
NutraIngredients    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Daily consumption of a relatively low amount of the red wine compound resveratrol could cut the rate of certain cancers by half, according to 'ground-breaking' new data. The recently-presented research will reveal that a daily dose of resveratrol equivalent to two glasses of wine can slash the rate of bowel tumours by 50 per cent. More

NASA food science: We're 20 years away from foods with extended shelf-lives
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The quest to have food to survive a five-year mission to Mars is at least two decades away, but 'we'll get there', says Dr Michele Perchonok, advanced food technology project scientist at NASA in Houston. Dr Perchonok, a 12-year NASA food science veteran, is part of a team examining how to provide food of sufficient quality, quantity, and variety to allow astronauts to venture out on extended missions beyond Earth's orbit. More

Love of spicy food is built into your personality
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Over the past few decades, culinary psychologists and other food researchers have proposed several cultural and biological reasons why we eat spices that may elicit pain, such as early learning, prior exposure, societal norms and physiological differences in taste and oral anatomy. Although desensitization to capsaicin, the plant chemical that gives peppers their burn, is well documented, there’s also evidence that the effect is surprisingly small. More

Cholesterol lowering bread: Researcher reveals method using whole grain oats
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A new way to produce heart healthy bread from whole grain oats could help industry create a new area of functional bread products backed by EU health claims, according to new research. The research, carried out by Laura Flander from VTT Technical Research Centre of Finland, suggests new ways to produce bread from healthy whole grain oats with high enough levels of beta-glucan per serving for the use of an EFSA approved health claim on cholesterol lowering. More

Nestlé scientist: 'No way back' from natural colour trend
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The trend toward natural colours for foods, drinks and sweets is here to stay — but raises huge technical challenges, according to Steve Tolliday, principal product technologist at Nestlé's Product and Technology Centre in York, U.K. The trend for natural colours was given a major boost in the European Union in 2010 when a warning label was required to flag the presence of six commonly used artificial colours — known as the 'Southampton Six' — after a study from the U.K.'s University of Southampton claimed their consumption was linked to hyperactivity in some children. More

Wheat genome sequence a breakthrough for global food security
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USDA scientists working as part of an international team have completed a shotgun sequencing of the wheat genome, a paper published in the journal Nature reported. The achievement is expected to increase wheat yields, help feed the world and speed up development of wheat varieties with enhanced nutritional value. More

Frank Humada, Director of Publishing, 289.695.5422
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Siobhan Cole, Senior Content Editor, 289.695.5423   
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