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December 17, 2019
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The Guardian
Most of us love fries and chips. Other than people on a ketogenic diet, most diets don’t discriminate against the mighty potato. It’s even in Canada’s newest food guide. Most dishes using potatoes are loved by Canadians, especially in the wintertime, when colder weather encourages us to seek out more hearty meals. But reports suggest that North America is experiencing potato shortages and processors, and those out west are especially scrambling to get potatoes into their plants. This could spell trouble as we soon may be paying more for one of our favourite staples.
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Simon Fraser University
Food connects us all. More than simply fuel, it’s a part of our history, our traditions and our cultural identity. But behind our favourite meal is a complex global system that requires a diverse group of stakeholders, including planners, to find ways to feed our world population of nearly eight billion. “There are a lot of misconceptions about planning,” says Tammara Soma, an urban planning professor with the School of Resource and Environmental Management. “Food security may not be what you'd expect from a planning professional, but it's an important part of building resiliency in individuals, cities, and for the planet.”
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TriCity News
More families will be facing tough decisions about groceries next year as their buying power dwindles due to predicted four per cent hikes in the prices of meat, seafood, fruits and vegetables. With salaries stagnant and rent and mortgages taking more of people’s wages, getting wholesome, fresh food into family diets will become increasingly a stretch, according to a joint Dalhousie University and University of Guelph study called Canada’s Food Price Report.
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The Chronicle Herald
Nova Scotia’s Clever Fruit Products has developed a new berry-based food ingredient that can reduce cholesterol, and the company hopes to have a product in the market within a year. Having started as a juice maker three years ago, the company discovered a process that dries blueberries and other fruit into a powder that can be added to foods to enhance health benefits.
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La Presse
Le prix des aliments augmente partout. Il faut s’attendre à une inflation alimentaire chaque année, mais l’année 2020 s’annonce particulièrement difficile pour les consommateurs plus vulnérables financièrement, ici comme ailleurs dans le monde. Une inflation alimentaire importante arrive à un bien mauvais moment pour l’ensemble des pays industrialisés à l’aube d’un ralentissement économique.
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Food Navigator
Danish researchers have developed "cell factories" that can produce food ingredients from the by-products of food production that would otherwise be wasted.
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Times Colonist
Production of two natural Canadian sweeteners moved in opposite directions last season, with maple syrup output reaching a record high and honey volume dropping to its lowest level in several years. Statistics Canada says the maple syrup harvest rose by 34.8 per cent from a year earlier to a record 60 million litres (13.2 million gallons) on higher yields and more taps — despite a cold, late spring in Eastern Canada.
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CBC News
As you approach the Port of Rotterdam, Europe's largest, the usual sights come into focus: cranes, barges, shipping containers, seagulls. But down a busy industrial road toward the water, something surprising appears on the horizon: Cows. Thirty-five Dutch Meuse-Rhine-Issel cows, to be exact. "Because of global warming, the world is sinking and shrinking," said Peter van Wingerden, owner and CEO of Floating Farm, the world's first floating dairy farm.
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La Nouvelles Hebdo
La MRC de Maria-Chapdelaine a voulu envoyer un signal clair au monde agricole en se dotant, ces derniers mois, d’un tout nouveau poste de conseiller en développement agricole. Un secteur d’activités où les enjeux sont nombreux, notamment en matière de relève.
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Lab Manager Magazine
When it comes to food technology, the information shared on social media often trumps the facts put out by the scientific community and food experts, leading to the dissemination of disinformation, "fake news," and conspiracy theories. Nowhere is this more evident than consumers' mistrust of genetically modified organisms (GMOs), despite assurances from the scientific community and food experts.
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Fresh Plaza
In 2019, the battle against plastic in the fresh produce industry intensified and many companies are looking at reducing plastic use in packaging. Most supermarkets are already charging for plastic bags and being pressured to remove plastic from fresh produce, but is it that simple? Many of the plastics used in the fresh produce industry prolong shelf-life by a several days or more, so reducing plastic increases food waste which is also a no-no these days. Consumers are also increasing using pre-prepared fruit and veg, how do you package that without plastic?
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Lab Manager Magazine
In a recent study, scientists compared taste and aroma of different breads baked in close cooperation with an artisan baker and a miller using flour from old as well as modern wheat varieties. In the journal Food Research International, the research team now also describes how it can predict not only the taste but also other characteristics of bread using molecular biological approaches.
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La Presse
Des fromageries artisanales, qui se spécialisent habituellement dans la transformation du lait de brebis ou de vache, ont décidé de se lancer dans la fabrication de fromage de chèvre, afin de donner un coup de pouce aux producteurs caprins qui vivent des moments difficiles, notamment à la suite de la fermeture de l’usine Damafro d’Agropur à Saint-Damase, seul endroit où l’entreprise transformait du lait de chèvre.
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Growing Produce
If you take the time to read through foodie blogs, you’ll find paeans to little known vegetables like fenugreek, cardoon, and kale sprouts. It’s all part of a long-term consumer trend. Not only have Americans focused more on health, they’ve also fallen in love with cooking. And it offers a tremendous opportunity to the savvy vegetable grower.
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Food Dive
Esarom, an Austrian flavour producer, is predicting apple as the top flavour for 2020, Food Ingredients 1st reported. The company noted the range of tastes in apple flavours — from apple blossoms to those fruits that have been processed — could be used in cider, spirits, pie or baked apple. Esarom has been tapping into that diversity to develop an extensive apple ingredient portfolio, the publication said.
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CIFST (Canadian Institute of Food Science & Technology)
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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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