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May 5, 2020
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CIFST
What will food retailing look like, post-COVID?
Canadian Institute of Food Science and Technology and Food in Canada, Canada's food and beverage processing magazine, have partnered to deliver a webinar with CIFST members and stakeholders on Wednesday, May 6th from 12:00 p.m. to 1:00 p.m. EST.
In lieu of a speaker's fee, CIFST will be making a donation to Feed Nova Scotia Their mission is to increase food security through food distribution, education and collaboration.
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Lab Manager Magazine
Brescia University College in London, ON, opened its new Academic Pavilion in September 2019. The 30,000-square-foot facility, designed by HDR and built by Tonda Construction, includes three food and nutritional science laboratories, sensory and research laboratories, two multi-tiered classrooms, informal study spaces, and an active learning classroom for group work.
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CTV News
The federal government has betrayed Canada's dairy processors by allowing the United States to activate the new North American trade deal on July 1 — a month earlier than the industry was expecting, the Opposition leader in the Senate said recently.
Sen. Don Plett warned the country's 470 processing facilities, an industry that employs more than 24,000 people and contributes $18 billion annually to the Canadian economy, stand to lose upwards of $100 million if the U.S.-Mexico-Canada Agreement takes effect as scheduled.
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CTV News
The City of Montreal is calling on green thumbs and budding gardeners alike to help improve food security and encourage urban agriculture this summer.
Montreal Mayor Valerie Plante announced that public health authorities will allow community gardens to gradually reopen between May 4 and 18 with new health and hygiene guidelines in place.
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Manitoba Co-operator
Canada’s food supply chains have shown some “miraculous robustness,” according to a researcher at the University of Guelph.
Mike von Massow from the department of food, agricultural and resource economies at Ontario Agricultural College, made the comment during a video conference co-ordinated by the Arrell Food Institute and the Food from Thought research program at the University of Guelph.
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Promoted by
Anton Paar Canada Inc.
DMA 1001 has everything that industry standards for density measurement stipulate: 4-digits in density measuring accuracy. Based on comprehensive knowledge of the oscillation characteristics of the newly designed measuring cell, the applied patented Pulsed Excitation Method delivers the most stable density results.
But there’s more: the new unique one-point water adjustment is the quickest way to get your highly accurate measurement work started and is only available with DMA 1001.
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Canadian Grocer
Food costs are always on consumers’ minds. Hard to blame them as they spend close to 10 per cent of their budget on food. It is not the highest portion of their budget, but it is certainly an important one. However, given how the COVID-19 pandemic is affecting the global economy, we should all expect that 10 per cent threshold to go way, way up in years to come.
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Vancouver Island University
Vancouver Island University (VIU) has joined with others in the effort to meet the anticipated demand for affordable food during the COVID-19 pandemic.
VIU’s G.R. Paine Horticultural Training Centre has made space in its greenhouses this spring to grow more seedlings for transplanting into the fertile fields that Nanaimo Foodshare Society uses for vegetable production.
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Customized Flavors | Superior Service
Flavorcan International Inc. strives to deliver high quality custom designed flavors across the world. Our strongest capability is providing assistance to help you succeed in the market. Contact us today to see how we can help.
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Manitoba Co-operator
Fresh off her bachelor’s degree in biochemistry, Aline Tezcucano went to a job interview with a big food company. She struggled to answer their technical questions about food safety. Disappointed, she went home and started studying.
Years later, food safety is what she does.
Aline is a veteran policy specialist with the province, specializing in food safety and animal health and welfare. She lives with her partner and young son in Winnipeg. She’s part of a virtual emergency operations centre in her division of Manitoba Agriculture during the COVID-19 pandemic and said her schedule changes daily — sometimes hourly.
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Canadian Grocer
While extreme stockpiling has subsided, Loblaw president Sarah Davis said the grocery company is still facing “new consumer behaviours and an altered, continually changing trading environment” in the COVID-19 era.
“Today, we must not only anticipate a return to past shopping consumer habits, but also plan for the fact that many recent changes will not reverse entirely,” said Davis, during a recent quarterly earnings call with analysts.
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Take a step in the right direction, prevent contamination!
Labplas WIPA-BOOTS responds to today’s wholesomeness concerns.
Pre-moistened with a tryptone salt broth, our cotton cover boots are used to detect pathogens such as
viruses and bacteria present in your environment, at ground level and on any floor type.
http://www.labplas.com/wipaboots/
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CBC News
Thinking of picking up gardening during the COVID-19 pandemic, but don't want to make a trip to the greenhouse?
With a little water and kitchen scraps, you can regrow many of your favourite vegetables at home.
Horticulturist and former greenhouse owner Jim Hole explained how to do it in a recent interview.
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Times Colonist
A lot of flour is being sold during the COVID-19 pandemic — an indication that many folks have gone into pioneer mode and are making bread. Ask them what goes good with it and many will say butter.
So I thought it would be fun to show you how to make your own butter. It’s not difficult when using a stand mixer, as I did.
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BNN Bloomberg
With meat-processing workers falling victim to the coronavirus — resulting in shuttered plants and supply problems — Americans are starting to see poorly stocked aisles where once beef and pork were plentiful. At the same time, the link between industrial meat production and deadly human viruses has become more widely understood.
The global crisis, in other words, is turning into a big opportunity for the plant-based protein sector.
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Technology Networks
Why do people have different reactions to the same food? One person may love chocolate while another may find it too sweet. Some people love cheese while others find it totally nasty. Uncover the chemistry behind the taste and smell of food, and find out how scientists apply this knowledge to develop artificial flavours.
WATCH NOW
EurekAlert!
University of Massachusetts Amherst food scientist Hang Xiao has received a new federal grant to expand his research into the health benefits of certain fruits and vegetables; in this case, strawberries.
With a three-year, $500,000 grant from the National Institute of Food and Agriculture, Xiao and colleagues will aim to identify the mechanism by which whole strawberries affect the gut in positive ways.
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Lab Manager Magazine
A common soil fungus might be enlisted as a powerful partner by corn producers to suppress pests and promote plant growth, according to Penn State researchers, who suggest promoting the fungus could be an especially valuable strategy for organic growers who struggle with insect control.
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CIFST (Canadian Institute of Food Science & Technology)
3390 South Service Road, Suite 305, Burlington, Ontario, L7N 3J5
T: 1-844-755-6679 | 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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