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CIFST Webinar: Why companies should cut packaging waste from their supply chains
CIFST
Why companies should cut packaging waste from their supply chains
29,000 metric tons of plastic are discarded each year by manufacturing companies. In the context of supply chains, it’s difficult to make informed decisions without clear data, and most of the environmental impact occurs upstream during plastic production and downstream during disposal. This webinar will highlight the importance of data analytics in a way that will help you reduce packaging costs, reporting times and improve ESG reporting. Join us to earn how you can begin to accurately measure and reduce plastic waste in your supply chain, achieving your sustainability goals.
Speaker:
Hugo Fuentes Diaz, The Owl Solutions
Event Details:
Wednesday, November 2, 2022
12:00-12:45 p.m. EST
Through Zoom Webinar platform
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CIFST Webinar: Supply chain issues from an R&D perspective
CIFST
The food industry supply chain has one again been disrupted by new and continuing global issues in 2022. One thing is clear, food ingredient suppliers and their customers need to work more closely together than ever. How are suppliers responding to meet customer demand? How is R&D affected and how can food manufacturers plan for the future? When will the instability and uncertainty in supply and prices end? Do not miss this session where a panel of experts from food ingredient suppliers and manufacturers will tackle these questions and give an update on the state of the overall supply chain for food ingredients.
Our Speakers:
Belinda Elysée-Collen, Vice President Food Canada, Dempsey Food
Tim Gilks, Commodity and Procurement Services, Ojai Group Commodities
Rob Kowal, President, Kriscor & Associates
Event Details:
Wednesday, November 16th, 2022
12:00-12:45 p.m. EST
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Whole Foods: Kelp, retro snacks, produce pasta and more food trends for 2023
Canadian Grocer
Plant-based pastas, kelp, nostalgic treats and a caffeinated species of holly are just some of the trends Whole Foods expects to dominate the food industry in 2023.
The Amazon-owned retailer’s Trends Council, a collective of more than 50 Whole Foods Market team members — including local foragers, regional and global buyers and culinary experts — recently released its eight annual report.
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U of G ecologist: Include climate change, precaution to save snow crab fisheries
University of Guelph News
As Alaska cancels its harvest of snow crab for the first time, a University of Guelph human ecologist says it’s a moment of reckoning for how fisheries approach sustainability.
Dr. Philip Loring holds the Arrell Chair in Food, Policy and Society and is a professor in the Department of Geography, Environment and Geomatics at the College of Social and Applied Human Sciences. He researches food security and sovereignty, community sustainability and environmental change.
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Locally produced foods popular at Morinville Sobeys
Morinville News
Locally-grown produce and locally-produced cheeses, honey and other products are taking up more space in Sobeys Morinville these days as owners Shaun and Susie Thompson expand their offerings of products from the Sturgeon County and Edmonton region.
“It’s grown substantially,” said Sobeys Morinville co-owner Shaun Thompson.
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Ready to kickstart your innovation journey to delicious nutritional gummies? Discover how you can deliver on consumer needs without compromise on taste or functional benefits. Learn how FlavorSum can take you from ideation to commercialization faster.
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Opinion: Synthetic milk is no longer a sci-fi fantasy, it's here already
Alberta Farm Express
The global dairy industry is changing and among the disruptions is competition from alternatives not produced using animals, including potential challenges posed by synthetic milk. Synthetic milk is produced without animals. It can have the same biochemical makeup as animal milk, but is grown using an emerging biotechnology technique known as “precision fermentation” that produces biomass cultured from cells.
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NWP receives $1 million for regenerative agriculture research
Penticton Herald
Northwestern Polytechnic (NWP) is receiving $1 million over the next five years from the Natural Sciences and Engineering Research Council of Canada.
The funds will go to the National Bee Diagnostic Centre (NBDC) in Beaverlodge to support regenerative agriculture research.
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Surrey family farm offers tens of thousands of free 'ugly' vegetables to help reduce food waste
CTV News
Thousands of people recently visited Surrey farm Heppell's Potatoes to take advantage of the fifth "Ugly Potato Day," an initiative that farmer Tyler Heppell launched this year.
He joined his family farm about nine months ago and soon noticed how much food was being wasted, so he thought of an idea to help reduce the amount.
"Instead of the produce going to cow feed or rotting or not even being sold at all, we decided to give it out to the general public," he said.
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Stop worrying about contamination! Our Clean Room Product Line allows you to enter blender bags and sampling bags into your highly controlled environment easily and with complete confidence.
Guaranteed sterile both inside and out thanks to a system of double pouch, it helps ensuring a clean environment and increase the efficiency of your operations.
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The secret behind the secret menu, and why it means big buzz for restaurants
CBC Radio
The Thai Islamic noodles dish has been one of the best-selling items at Salad King in Toronto for the past 30 years, and it's not even on the menu.
"To this day, we still see customers come in and go, 'Oh, I heard about the secret menu,'" said Alan Liu, the owner of Salad King.
The popular dish got its start in the early days of the restaurant, when Liu's parents made a noodle curry and decided to make it a special.
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Province opens 'New Business Pathways' for agriculture
Pembina Valley Online
As part of Small Business Week, Manitoba has launched a new Business Pathways website.
The website's focus is on agriculture and is designed to support food and agri-product entrepreneurs, businesses and organizations.
Agriculture Minister Derek Johnson says the comprehensive resource fosters economic development and provides the business management, product and process development and marketing support that new and existing agri-food businesses need to effectively enter and compete in the domestic and global marketplaces.
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Edlong’s Plant-based Pro Series™ is a must-attend for food developers! Register now for the first webinar, focused on collaboration, to gain insights from industry experts on:
- Why the Plant-based Space is Ripe for Collaboration
- Benefits of Collaboration
- Key Ingredients for Effective Collaboration
- Finding the Right Collaborators
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Plant-based Babybel cheese arrives in Canada as company looks to expand dairy-free offering
Canadian Grocer
Bel Canada Group is bringing its plant-based Babybel cheese to Canada as it looks to achieve a 50-50 split between dairy and fruit- and plant-based products by 2030.
The news follows the company’s acquisition of Mom Group, makers of GoGo squeeZ fruit pouches, the acquisition of All In Foods, and the launch of Nurishh and Boursin dairy-free products in Canada.
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The reason food tastes different on an airplane
Tasting Table
Airline food gets a bad rap. Consider the challenges. On a flight with full meal service (as opposed to pre-packaged pay-per-item snacks), the cabin crew doesn't have access to a full kitchen. Instead, they have to dance around one another in a tiny galley while preparing food for a plane-load of hungry passengers.
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Eco-labels on menu options prompt diners to make more sustainable choices
Science Daily
A first-of-its-kind study has shown adding eco-friendly ratings on menu items results in diners making choices which are kinder to the environment.
The research, led by the University of Bristol, found that providing a traffic light rating of eco-friendliness next to dishes on the menu significantly increased the likelihood of diners choosing more sustainable options.
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The Maple Treat Corporation, Québec Maple Syrup Producers (QMSP) and the Canadian Institute of Food Science And Technology (CIFST) are thrilled to announce a new competition for food science and culinary arts students across Canada. Students will create an innovative finished good using The Maple Treat’s maple flakes and/or maple sugar.
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