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CIFST
If you want to grow a current or new food agri-product business, attend the Prairie Food Summit in Winnipeg on November 7. Hosted by Food and Beverage Manitoba in partnership with CIFST Manitoba Section and Manitoba Agriculture, the one-day event will provide valuable information and industry networking opportunities. Supplier/sponsorship opportunities are also available.
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CIFST
Not currently a member of the Canadian Institute of Food Science and Technology? Right now is a good time to join! New CIFST members will get 15 months for the price of 12 enjoying benefits such as event discounts and members-only communications that will kick in immediately and run through the end of 2019.
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National Post
Sure they're sustainable, abundant, and high in protein and other nutrients, but so far, emphasizing the environmental and health benefits of eating bugs hasn't done much to sway popular Western opinion. And as the findings of a new study suggest, the solution may lie in advertising.
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Promoted by
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Business in Vancouver
As soda and beer sales fall in North America and legal marijuana sales spike, soft drink makers and brewers are partnering with cannabis companies to expand their market horizons.
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Guelph Today
University of Guelph professor emeritus Mansel Griffiths, an expert in food safety, is this year's winner of the university's Innovation of the Year Award. Griffiths received the honour for pioneering the use of probiotics to reduce the spread of harmful bacteria. The biopeptide technology he perfected over years of research at U of G helps the health of both humans and animals. Medical doctor Maira Medellin-Peña was also recognized for her contribution to the innovation.
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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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CTV News
Brandon Alexander would like to introduce you to Angus, the farmer of the future. He's heavyset, weighing in at nearly 1,000 pounds, not to mention a bit slow. But he's strong enough to hoist 800-pound pallets of maturing vegetables and can move them from place to place on his own. Sure, Angus is a robot. But don't hold that against him, even if he looks more like a large tanning bed than C-3PO.
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The Vancouver Courier
Eating on the cheap just got a lot easier, thanks to Ikea Canada's launch of a 75-cent veggie hot dog on its bistro menus nationwide. Made with kale, red lentils, carrots, ginger, quinoa, onion, potatoes and various spices, the new veggie dog is served with mustard, red cabbage and roasted onion — and a bunch of build-it-yourself furniture on the side.
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Promoted By
Food Technology Corp (FTC)
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Promoted by SAP
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Toronto Star
When dozens of people across the country got sick from eating contaminated romaine lettuce this spring, Walmart did what many grocers would do: It cleared every shred off its shelves, just to be safe. Walmart says it now has a better system for pinpointing which batches of leafy green vegetables might be contaminated.
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CBC News
With news that Canada agreed to open its borders to more U.S. dairy products under the new United States-Mexico-Canada trade deal, some Canadians are wondering whether there will be more milk sold here produced from hormone-treated cows. In Canada, farmers are not allowed to give their cows hormones to increase milk production. In the United States, they are. Here are the answers to some often-asked questions.
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The Ametek/Brookfield CT3 Texture Analyzer can calculate compression and tensile data, a number of physical properties proven to correlate to human sensory evaluation of food products. The Ct3’s easy-to-operate design will have you up and running, but at a fraction of the cost of a high end texture analyzer. Learn More
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RestoBiz
Canadian cheese lovers can rejoice. A&W Food Services of Canada will be the first national burger chain to eliminate all processed cheese and serve real Cheddar cheese, made without artificial flavours, colours, or preservatives. As of Oct. 1, 2018, instead of processed cheese, all A&W menu items featuring cheese will be crafted with real cheese, made using 100 per cent Canadian milk.
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Globe and Mail
In the meat-processing plants of Maple Leaf Foods, a company rocked by a deadly listeriosis outbreak in 2008, strict sanitary procedures are ever present. Just crossing the plant floor could take 15 minutes or more because workers and visitors are constantly required to remove protective coveralls and wash down as they traverse the facility.
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Toronto Star
The Royal Agricultural Winter Fair has announced a five-year partnership with the University of Guelph, solidifying a strategic alliance between Canada's largest agricultural showcase and the country's pre-eminent agricultural school.
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Food Dive
McDonald's decision to clean up its signature hamburger is the latest in a string of menu upgrades driven by customer requests. The restaurant has also made commitments to sustainably source all McCafe coffee by 2020, use only cage-free eggs by 2025 and source a portion of its beef from sustainable farming programs.
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There is an increasing demand for hot and spicy foods, especially spicy ethnic foods.
Trilogy Essential Ingredients, Inc. successfully inspire this market with a complete line of chili pepper extracts,
and oleoresins, all of which provide the desired heat with a high level of consistency. From subtle to sizzling,
Trilogy can deliver the heat you need. Click here to learn more.
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Science Daily
Strawberries, blueberries, blackberries, raspberries, and... groundcherries? A little-known fruit about the size of a marble could become agriculture's next big berry crop. To prepare the groundcherry (Physalis pruinosa) for mainstream farming, Howard Hughes Medical Institute Investigator Zachary Lippman, Joyce Van Eck at the Boyce Thompson Institute, and colleagues combined genomics and gene editing to rapidly improve traits such as fruit size, plant shape, and flower production.
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Live Kindly
Nestlé, the world's largest food and beverage corporation, has announced a partnership between its U.S. branch and vegan artisanal cheese startup, Miyoko's Kitchen, in order to meet the rising demand for plant-based food. The multinational corporation says that the California-based brand is among the state's fastest-growing companies.
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Globe and Mail
For years, Sleeman brewmaster Stefan Tobler worked the controls of the company's Vernon, B.C., brewery, tweaking pumps and motor speeds to ensure the confection of hops, barley and malt would yield a smooth drink. "As with grapes," he says, "there are seasonal changes in the raw materials, and I have to change the recipe to ensure consistency."
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Science Daily
Biofortification is the process of naturally increasing the nutritional value of a crop. Unlike fortification, which might add a mineral like iron directly to something like bread dough, the goal of biofortification is to have the wheat in the dough naturally contain more iron in the first place.
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GHE®Gel-FC is a kind of standardized gellan gum. In the beverage industry, it can be used as good transparent suspending agent due to excellent fluid gel properties.
Sparkling clarity,
Faster suspending time,
Outstanding flavor release,
Excellent acid / heat stability,
Easily combined with other hydrocolloids.
Learn More |
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Forbes
In August, the Southern California Terra Tech Corporation, a self-described "vertically integrated cannabis-focused agriculture company," announced its partnership with a beverage production company, the Valiente Group LLC based in Woodway, WA. Valiente specializes in cannabis infusions.
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Quartz
There's a lot to improve on when it comes to the modern tomato. For starters, its genetic design is tailored more for growers and shippers than it is for the people who'll ultimately buy them. The plants have been bred over the years so their fruit less frequently drops to the ground before it can be picked.
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BBC News
No more chocolate by 2050? Several articles have pointed recently that we are heading to a major chocolate crisis. Global chocolate market value keeps reaching new highs, potentially doubling by 2025 compared to its 2015 level. Consumption is mainly driven by perceived health benefits such as anti-aging, antioxidant effects, stress relieve, blood pressure regulation and others.
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Food Navigator
Food sensory judgements — taste, texture, and aroma perception — can be influenced by the surrounding environment, and virtual reality (VR) technology can be an effective and affordable way of replicating various environments when conducting consumer food testing, a study out of Cornell University found.
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Food Navigator
The U.S. government is taking a fresh look at labelling by stepping up its review of dairy labels for plant-based foods and asking consumers if they are confused by certain terms and products. As the plant-based alternatives market is growing rapidly, more products are hitting shelves with names like "soy milk," "almond milk" and "vegan mozzarella cheese" — and the Food and Drug Administration wants to get a better handle on how consumers are interpreting and understanding these plant-based products compared to dairy products.
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The Spoon
Texture and mouthfeel are big hurdles faced by manufacturers of meat alternatives. Making plants imitate the texture of a burger, a chicken nugget, or even a sausage can be tricky, sure; but imitating a chicken breast or fat-marbled steak is a whole other beast. Italian bioengineer Giuseppe Scionti is working to find a way to do just that by leveraging a technology that's been popping up throughout the food world.
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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: 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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