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CIFST
CIFST is seeking candidates with a minimum of ten (10) years professional industry experience to participate as mentors in its 2019 National Mentorship Program. Volunteers from across Canada are wanted representing as wide a cross-section of the food and beverage sector as possible. Those interested should complete the online survey before the end of the day on Monday, November 12.
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CIFST
Now in its 17th year, the Quebec Section of CIFST is holding its annual Wine & Cheese events on November 13 and 21 at Olympic Stadium Tower. Attendees are encouraged to bring gifts for the Tyndale St-Georges Community Centre.
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CIFST
The CIFST Manitoba Section invites you for an evening of networking and information sharing at The Manitoba Mixer. The event will feature regulatory and quality professional Virginia Savoie of Fresh Hemp Foods as a special guest speaker. Virginia will share some of her product development experience and approaches to innovating foods in consumer markets of rapidly shifting needs and desires.
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St. Albert Gazette
Albertans will have to learn to love lab-grown meat to meet the protein needs of the future, says an American scientist — and that could put a big question mark over the future of livestock. Food scientist Bill Aimutis gave a free talk recently at the University of Alberta about lab-grown meat and the future of agriculture. Aimutis is the head of the food innovation lab at North Carolina State University and was for many years the in-house expert on lab-grown meat for Cargill.
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CTV News
The world's agriculture producers are not growing enough fruits and vegetables to feed the global population a healthy diet, according to new Canadian-led research. The study, published in the scientific journal PLOS ONE, indicates that agricultural practices aren't keeping step with prevailing dietary wisdom, greatly overproducing grains, sugars and fats while growing three times less produce than what nutritionists suggest everyone should consume.
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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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Globe and Mail
After years of bagging our groceries, storing leftovers in plastic containers and drinking water from plastic bottles, consumers are moving away from this convenient, but difficult-to-compost compound. Even the Queen is not amused; she recently banned bottles and straws from Buckingham Palace and Balmoral Castle (as well as her 10 other royal homes).
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CBC News
What if plastic were made from waste like banana peels, coffee grounds and cardboard takeout containers instead of petroleum? And what if, after use, that plastic decomposed like the biological materials it was made from? Toronto-based Genecis, a cleantech startup, is trying to make that dream of greener plastic a reality.
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Food Technology Corp (FTC)
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Promoted by SAP
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CTV News
A distillery in outside Ottawa is turning leftover bits of milk into high-end vodka. Dairy Distillery in Almonte, ON, turns the discarded ingredients of dairy production into vodka that the company's founder and CEO says "goes down extremely smooth with a slight caramel finish." "That smoothness of milk is coming through by having absolutely no burn," Omid McDonald told CTV's Your Morning.
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St. Catharines Standard
The cavernous production facility tucked behind Leslie Payne-Zimmer's office in a northeast St. Catharines industrial park smells faintly of a winery. That undeniable luscious funk caused by sugar and yeast tag-teaming to ferment something fills the air in a way that encourages long and full breaths to drink it all in. But Payne-Zimmer, owner of Tibbev on Keefer Road, isn't brewing up Niagara's next big thing in boozy beverages.
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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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Dalhousie University
Despite tough times recently faced in the wild blueberry industry, it seems there is a glimmer of hope for wild blueberry producers. Through a new program funded partially by the Nova Scotia Department of Agriculture, wild blueberry producers in Nova Scotia can now apply for funding assistance to help to improve the efficiency of their wild blueberry harvesters.
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Bakery and Snacks
Functional elements, repurposing waste ingredients, emphasis on plant-based and eco-friendly processes and packaging — these are the key elements of what today's food technology students consider important for innovative snacks.
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Food Navigator
Technological developments in food stand poised to change the food system and the way consumers interact with brands. What trends are top investors in the space betting on?
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Beverage Daily
Coca-Cola and PepsiCo both say they have no current plans to enter the cannabis space, contrary to recent rumours.
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Clean Label is not a trend: it is part of the overall movement towards natural and transparent products. Consumers of all ages demand food and beverages that eliminate ingredients perceived as negative. In this paper, the technical team at Trilogy Essential Ingredients describe delivery systems that achieve clean label standards.
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Lab Manager Magazine
A new study from an international team of researchers, including the University of British Columbia, is pushing back the origins of the delicious sweet treat. The study, published online in Nature Ecology & Evolution, suggests that cacao — the plant from which chocolate is made — was domesticated, or grown by people for food, around 1,500 years earlier than previously thought. In addition, the researchers found cacao was originally domesticated in South America, rather than in Central America.
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Forbes
What do consumers want? It's a question many food companies are struggling to answer. Are they vegan or are they plant-based? How much transparency do they really want? Before companies fight to the death over every last mayo-hating, Applebees-killing millennial, they should consider how technology is changing the way consumers feel about their food.
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The Spoon
So much of what has made it to store shelves, whether Pop Rocks or the popsicle, is the result of magical mistakes. But in the era of smart phones, connected appliances and Amazon Alexa, this may soon change.
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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.
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TechRepublic
In the Svalbard archipelago, roughly midway between mainland Norway and the North Pole, is a facility that takes the concept of offsite backup to a new — yet vitally important — extreme. The Svalbard Global Seed Vault is the world's largest secure seed bank, carved 100 meters into the solid rock of a permafrost mountain, in the northernmost location accessible by regularly scheduled commercial flights.
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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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