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December 31, 2019
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As 2019 comes to a close, CIFST and its Board of Directors would like to wish all members, partners, sponsors and other food and beverage sector professionals a safe and happy holiday season. As we reflect on the past year for the industry, we would like to provide the readers of the CIFST Directions a look at the most accessed articles from the past year. Our regular publication will resume Tuesday, Jan. 7, 2020.
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New Atlas
If you worked as a taste-tester of spicy foods, you'd only be able to try a few samples at a time — after that, your taste buds would become desensitized and need a rest. A newly-developed "electronic tongue," however, can accurately measure the spiciness of multiple foods for hours at a time.
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SaltWire Network
Maple Leaf Foods is not just pretending to be environmentally friendly, it is trying to be a trailblazer in the wild kingdom of proteins. The company has just adopted science-based targets that will help it become the first major agrifood company in the world to be carbon neutral. Clearly motivated by the carbon tax and our collective acknowledgment that our planet needs help, the not-so-modest agrifood company is showing what environmental stewardship in agrifood should look like in the 21st century.
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New Food Magazine
Dr. Sylvain Charlebois from Dalhousie University explores how the banana industry is adapting to modern needs and constraints.
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CBC News
Since Canada's ban on artificial trans fats came into effect in September, businesses and manufacturers have been looking for healthier options to make their products. But with few new alternatives, many are returning to old standbys that may be no better for our health or for the environment. Artificial trans fats are unhealthy substances that are created when hydrogen is added to vegetable oil to make it solid, such as to create margarine or shortening.
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Maclean's
From the window of his 28th-floor office in downtown Winnipeg, Craig Sheldon can clearly see the future of Canada's largest agribusiness. "Right now, it's just a construction site," says the executive vice-president of Richardson International. But the company's employees — and, indeed, all of Winnipeg — know what will occupy that spot in the near future. The 160-year-old farming company is constructing a 62,000-square-foot, $30 million food innovation centre.
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Canadian Grocer
We are slowly moving toward an app-driven food economy. Food delivery apps are the new norm and the need to cook barely exists. But most importantly, younger folks, particularly millennials and Gen Zs, are time-starved and are three times more likely than boomers to order in.
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CTV News
Edible cannabis becomes legal this October, but the regulations haven't been finalized. Provincial governments are putting plans in place as best they can, but in the meantime, police forces continue to seize and give warnings about the illegal edibles people are buying and selling. Halifax police want people to know edible or consumable cannabis products are illegal.
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Global News
Plant-based foods are growing in popularity while meat consumption across Canada is dropping, according to a recent study. In Lethbridge, companies are seeing some residents making these shifts in their diets with the release of Beyond Meat foods: high protein, plant-based food products. "It's at fast food chains. It's at big box stores," said Cris Robinson, a nutritional consultant and owner of the Purple Carrot, a local health food store.
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Food Processing
Food Processing has identified five cutting-edge technologies that all use energy such as heat, electricity, pressure and vacuum, singly or in combination, in novel ways to process food better. They kill microorganisms, drive out moisture and perform other functions to preserve food, to make it safer and to make it taste better.
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National Post
Salmon has become the guinea pig of the seas when it comes to using technology to supplement falling fish populations. Now it’s moved onto land — and into the laboratory. The fatty orange fish was the second-most-consumed seafood in the U.S. in 2017, after shrimp, and per capita consumption increased 11 per cent, to 2.41 pounds per person, from the prior year, according to the National Fisheries Institute, an industry group.
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Alberta Farmer Express
It’s not going to stop with the Beyond Meat burger. Expect to see more plant-based foods in your grocery store as more and more consumers reduce their consumption of meat, says the CEO of a leading organic and natural food company.
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Global News
If at the end of the year, you want to buy anything more than a six-pack of the cannabis beverage that cannot be called beer, you won’t be allowed to. And if you want to buy more than two or three bottles of the beverage that cannot be called wine, you won’t be able to do that, either. And if you want to bring home more than that (by going to multiple stores, for example) you risk arrest, at least in theory.
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The Conversation
Ultra-processed foods, a label coined in research by a Brazilian pediatrician, have been targeted as a menace to society for quite some time, mostly by environmental advocates and health professionals. For most consumers, the distinction between processed foods and ultra-processed foods is is a matter of individual perception. Many consumers recognize that ultra-processed foods contain additives and artificial ingredients, yet there’s confusion about processing, since all foods that are processed become associated.
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The Western Star
The great “protein war” is heating up, as several major restaurant chains are embracing the plant-based movement while others are firmly positioning themselves as guardians of the mighty meat-eater. It’s getting confusing with all these announcements, hard to keep track.
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Canadian Grocer
Toronto-based food marketing agency THP has released its annual fifth annual “Flavour & Trend Forecast,” identifying ingredients, themes and cooking techniques it says “are set to reshape the food and beverage landscape.” THP’s annual forecast is developed from more than 5,000 recipes the agency produces in its test kitchen for food and beverage brands across North America, the United Kingdom and Europe.
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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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