Even in the current strong-yet-precarious post-recession economy, the industry long regarded as the heartbeat of Canada is hemorrhaging.

Though manufacturing contributes roughly 13 per cent to the national GDP, it’s share was once closer to 18 per cent.

While unions, business leaders and other industry watchers call on Canada’s federal and provincial governments to step up for manufacturing on home soil, one region in Ontario is taking matters into its own hands.

Launched in February, the Regional Municipality of Durham—located just east of Toronto—has rolled out a series of information and networking sessions for local business leaders in a bid to strengthen the region’s manufacturing sector.

“Manufacturing is something that’s very big in our region and we just want to make sure that we find ways of bringing manufacturers together, allow them to collaborate (and) share their knowledge and best practices so we can assist in supporting the overall health of our economy and help them prosper in Durham region,” said Kasia Chojecki, manager of economic development and strategic initiatives for the region.

Partnering with the Excellence in Manufacturing Consortium (EMC), the sessions, dubbed Take Your Business to the Next Level—the Essential Tools for Manufacturing Leaders, cover topics from collaboration to planning and sustaining business for long-term success.

According to Dave Jarrett, EMC field service advisor for the GTA, York and Durham regions, the biggest obstacle the organization is trying to overcome with the sessions is a general lack of collaboration amongst manufacturers.

“We find (for) a lot of our manufacturing folks collaboration is not an intuitive skillset,” he said. “We’re competitive by nature, and even though we’re competitive, there are many times where manufacturers can work together … but it is a skill that needs to be taught.

“We’re trying to create the forums to allow that to be experienced.”

The first session,  Plan Your Step-up Program, covered accessing government funding and industry collaboration for an audience of representatives from about 40 manufacturing firms.

Jarrett, who was one of three presenters at the first session, used his own personal journey to obtain funding to illustrate some of the best practices manufacturers can use for their own businesses.

“(We) were explaining how we have applied those funds in our businesses and, as we set out to use those funding mechanisms, what challenges we ran into … in order to share some of our best—and worst—practices,” he said with a laugh.

Approaching those funding opportunities without a strategy can be overwhelming, Jarrett said of his experiences, noting when he first set out to access funding he tried to take on more than he was capable of.

“Each of them has a project plan that needs to be supported, and ultimately you’re trying to build a long-term with these funding government agencies,” he said. “I took on too many funds at the time that I was (pursuing) mine thinking we could execute and manage more than we could.”

The next session, set for April 23, will focus on transforming business. A third session covering sustaining business is scheduled for Sept. 30.

While the importance of strengthening the foundation of manufacturing is evident, Chojecki said a focus on collaboration will help build a foundation of partnership that can help both today and tomorrow.

“The thing with manufacturers is they need networks—they need supply chains,” she said. “The more people we can connect them with, the more successful they become.”

According to Chojecki, manufacturers not currently operating in the Durham region but considering expanding to the area are more than welcome to attend the upcoming sessions.

“If there are manufacturers interested in Durham region and they want to attend these sessions or they want to get in touch with us we’d be happy to work with them,” she said.

The Durham session was a pilot, according to Jarrett, as EMC looks to expand its offering of similar engagements in other regions.

“We are rolling more of these out in the Greater Toronto Area,” he said. “We have another initiative that will be taking place May 23 in the York region and we will be trying to establish one in the Etobicoke/Toronto/Mississauga region.”

Jarrett noted the Durham session marked the first time EMC rolled out an event focused on government funding for manufacturers.

To learn more about upcoming sessions be sure to check the EMC—Durham region webpage.

This year’s show combined the International Poultry Expo, the International Feed Expo and the American Meat Institute’s (AMI) International Meat Expo.

The main attraction was the large exhibit floor, covering more than 430,000 sq. ft. With 1,189 exhibitors presenting the latest advances in equipment, supplies and services, attendees were able to view and experience all phases of the poultry, feed, and meat industry, from live production and processing to further processing and packaging.

Food in Canada attended the show. Here’s a selection of products and innovations we came across. For more coverage, please see our March 2013 issue.

Ingredient systems
IsoAge Technologies supplies the food, dairy and pet industries with multifunctional ingredient systems. The company highlighted several products at the show including its:
• MOstatin LV1, a patented, all-natural fruit juice and vinegar-based multifunctional ingredient that inhibits the growth of a wide variety of spoilage organisms;
• MOstatin V, an all-natural vinegar-based ingredient technology that aids in the stabilization of foods; and
• INNOstatin 007, a multifunctional blend of natural flavours that enhance the functionality anti-microbial ingredient systems.

www.isoagetechnologies.com

Listeria protection
Griffith Laboratories highlighted solutions in Listeria protection. The company’s Micocin line offers two ways to protect products.
• Micocin II is a superfine powder containing a live culture that can be added to the surface of your product in a spray application prior to the product being packaged and sealed.
• Preserval is a line of customized products containing the pasteurized metabolites of Micocin II that can be directly added to product formulas before the cooking process.

Griffith says using Micocin can reduce the risk of Listeria outbreaks by inhibiting the growth of Listeria monocytogenes on processed foods. The company says it’s derived from naturally occurring elements already found in many food products.

www.griffithlaboratories.com
www.micocin.com

Wax paper source
Framarx/Waxstar manufactures packaging papers for meat, poultry, confectionery and baked products.
The company offers:
• Patty Paper for hamburgers and sandwiches, and
• Wax Paper Rolls for use for freezers.
It also offers Patty Paper sheets or rolls for tear-pin systems, roll-feed systems or vacuum-feed systems. The company also produces sustainable food service paper products. Framarx/Waxstar paper products come in different paper grades, and its paper can be converted into rolls.
The company also offers its Bacon Layout Paper, which has an aesthetically pleasing appearance and can be converted into either custom-size sheets or rolls. Its standard Bacon layout paper is a 30-pound grease resistant paper with a premium release coating.

www.framarx.com

Chill it
Air Products supplies atmospheric gases, process and specialty gases, performance materials, equipment and services.
The company highlighted its Freshline Liquid Nitrogen Injection Solution (LIN-IS).
The tailor-made temperature control system is ideal for coating, mixing and forming applications.
The liquid nitrogen system can reduce moisture loss, can individually quick-freeze products, and can avoid water crystal formation. It can also bring about a rapid drop in temperature and offer an efficient chilling solution. This can be used to control temperature, offer high-quality products and repeatable and reliable processes.

www.airproducts.com/food

Slice it, dice it, fill it
Carruthers/Marlen International provides innovative food processing equipment for products such as meat, poultry, fish, vegetables, fruit, bakery, confectionery, snacks and dairy goods.
The company highlighted its AdvantEdge AE5000 series of slicing, dicing, cubing and portioning equipment. The series includes models that are engineered for precise cutting and ease of operation. They can handle tough, fatty products and those having sinew or gristle. They can also handle fragile products. The models provide a full range of slicing/dicing from 1/8” to more than 3” on the same machine.
The company also highlighted its Pak Series of volumetric filling machines. This technology helps solve the hard to fill products problem. The technology can form volumetric shapes, can offer quick changeover times, eliminates air thru compression and offers consistent portioning into container formats.

www.carruthers.us
www.marlen.com

Parts specialist
Motion Industries provides maintenance, repair and operation replacement parts and services.
The company offers products such as Stainless Steel 700 Series Speed Reducer, Stainless Steel 700 Series Worm Gear Speed Reducers, AC Series Pumps from Ampco, Washdown Motors from Bluffton, Stainless Steel 9700 Series CinchSeal, Baldor-Dodge Mounted Ball Bearings, HydroDuty Washdown-Duty Motors, new Easy Lube Wash Thru Trolley Wheel, Triple Option Picker Hub with Encapsulated Motor, Marathon series of corrosion resistant mounted products and bearing units, Sumitomo Drive Technologies, Enviroflex L Series Hose Pumps and Reinforced Hose from Thermo Scientific, Versa-Matic Elima-Matic Pumps, and Wright Flow Technologies.

The company’s Motion Institute offers product training courses for industrial maintenance professionals on bearings, power transmission, fluid power, linear motion and more.

www.motionindustries.com

This year’s event was held at Mississauga, Ont.’s International Centre, and featured close to 200 exhibitors.

Check out the photo gallery below for a view of just a few of this year’s participants.

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  Agropur\'s Genevieve Lafores and Lucie Berube.

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  From left to right are: Amelita Vinas, Tracey McDonald, Estrellita Santiago and Debra Tomotsugu from Sensient Flavors.

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  Astro

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  Atesco Industrial Hygiene

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  Canneberges Atoka Cranberries

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  Barry Callebaut

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  Bell Flavors

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  Brenda Mizzan and Lorraine Villeneuve from Malabar Super Spice.

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  Brenntag

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  BSA\'s Doug Bell and Edith Bienvenue.

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  Bunge Canada

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  Cambrian Solutions Inc.

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  Cargill Inc.\'s Michelle Small and Leslie Calisna.

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  Carmi Flavors

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  Carol Reid and Jim D\'Hondt from Thomas, Large & Singer Inc.

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  Carol Zweep from the Guelph Food Technology Centre.

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  Silliker Inc.\'s Celynn Brunet.

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  Chemroy Canada Inc.

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  SunOpta\'s Cheryl Parker.

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  Carol Ann Burell from CIFST.

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  Canadians International Grains Institute

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  Continental Ingredients

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  Continental Ingredients

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  Sensient Natural Colors\' Debbie Freguron and Beverlee Wells.

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  Debbie MacDonald and Mark Metivier from Archer Daniels Midland Company (ADM).

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  Deb Group\'s Kim Davidson.

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  Dempsey Corporation\'s Colin Cranmer-Byng.

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  DSM

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  Embassy Flavors

• 

  FlavorCan International Inc. celebrates its 25th anniversary!

• 

  FONA International

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  Fortitech

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  Laura Secord - Nutriart\'s Francine Huile and Caro-Lyne Desroches.

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  Laura Secord - Nutriart\'s Francine Huile and Caro-Lyne Desroches.

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  Gay Lea - Commercial Ingredients

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  Giraffe Food & Beverage Inc.

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  Givaudan Canada Co.

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  Givaudan Canada Co.

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  Griffith Laboratories Ltd.

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  H & A Canada Inc.

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  H & A Canada Inc.

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  Institute of Food Processing Technology - Conestoga College

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  The Ingredient Company

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  Ingredion Inc.

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  Jama Hagi-Yusuf from Nealanders International Inc.

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  Dealers Ingredients Inc.\'s Jerry Hanus.

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  Kerry Ingredients & Flavors

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  Kerry Ingredients & Flavors

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  Kerry Ingredients & Flavors\' Marc Ringuette.

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  The Ingredient Company\'s Laura Lavigne and Francine St-Pierre.

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  Canadian International Grains Institute\'s Lindsay Bource and Heather Maskus.

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  Lindy Takeuchi from Ingredion.

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  lougorassikimthomsonsylviabegumfrankanselljoey-lynnbooth

  From left to right are: Lou Gorassi, Kim Thomson, Sylvia Begum, Frank Ansell and Joey-Lynn Booth of FlavorCan.

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  L.V. Lomas Limited

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  L.V. Lomas Limited

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  Margaret Bullock-Hétu and Belinda Elysée-Collen of International Sugars Inc.

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  Mocon Inc.\'s Mary Carlson.

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  Matt Below of Tate and Lyle.

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  Maxxam Analytics Inc.

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  Michael Loehfell of Fuchs International.

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  Mitsubishi International Food Ingredients Inc.

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  N2 Ingredients

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  Nadi Samuha of Nex-xus Distribution Inc.

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  National Sunflower Association

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  Naturex Inc.

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  Neogen Corporation

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  Neogen Corporation

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  Nitta Gelatin Inc.\'s Svetlana Rochlin and Graham Nord.

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  Rhonda Ryan and Dave Van Dam of Dow AgroSciences Canada Inc.

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  Parmalat Canada

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  Quadra Ingredients

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  Quadra Ingredients

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  Robert Le Guillou of Sensient Dehydrated Flavors Canada Inc.

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  Ron Norris of Skojdt-Barrett Foods Inc.

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  Hela Spice Canada\'s Scott Macmillan.

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  SunOpta Grains & Foods Group

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  The Canadian Salt Co. Ltd.

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  Virginia Dare

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  Wild Flavors (Canada) Inc.

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  Worlée International Inc.

Hosted by the west Toronto chapter of Professional Engineers Ontario (PEO), economic, policy, labour and technology experts will be on hand to assess the state of the sector in the province and discuss issues facing manufacturing moving forward.

According to PEO, speakers include Canadian Manufacturers & Exporters Ontario vice-president Ian Hawcroft; corporate finance manager, Deloitte & Touche, Eoin O’Connor; Matthias Oschinski, lead economist, Mowat Centre for Policy Innovation; and Peter Warrian, senior research fellow, Munk School of Global Affairs.

The symposium takes place Saturday, Oct. 13, from 10 a.m. to 3:30 p.m. in room MC102 in the University of Toronto Mechanical Industrial Engineering Building (5 King’s College Rd., Toronto).

It is co-sponsored by the Ontario Centre for Engineering and Public Policy, the University of Toronto’s Department of Mechanical & Industrial Engineering, and the Society of Manufacturing Engineers (SME) Toronto chapter.

The event featured 1,066 exhibitors, which was an eight per cent increase from last year, and offered 100 educational sessions and more than 1,000 poster sessions that provided information on the latest developments and trends in food science.

Innovation Awards
The 2012 IFT Food Expo Innovation Awards were also announced at the show. Only companies who were exhibiting were eligible and judging criteria included degree of innovation, technical advancement, benefits to food manufacturers and consumers, and scientific merit. The winners were:

• Advantix Systems
• Ampac
• Ecolab
• Glanbia Nutritionals

If you missed the show, there’s always next year’s IFT, which takes place in Chicago from July 12 to July 16.

Food in Canada attended this year’s show and offers this roundup of some of the exciting and innovative products and companies we saw.

Collagen proteins
GELITA provides collagen proteins (collagen peptides and gelatine), which are natural, healthy and non-allergenic ingredients and possess unique technical and physiological properties. Collagen proteins are natural stabilizers and emulsifiers and provide health benefits in the areas of physical mobility, weight managmenet and beauty from within.
GELITA showcased its dairy products with GELITA Gelatine, which can prevent syneresis in yogurt, optimize ice cream texture, and stabilize whipped creams and other foams.
It also showcased its PEPTIPLUS, which is a natural protein source, can strengthen connective tissue, is easy to process and has a high bioavailability.
The company also highlighted VERISOL for beauty from within, which can noticeably improve skin’s moisture and smooths wrinkles, can create new opportunities in the nutricosmetics market, offer easy implementation into existing formulas and does not compromise sensory profile.
GELITA also highlighted its other branded solutions, such as: VITARCAL for calorie management; FORTIGEL for joint health; GELITA GEL-LAC for ice cream; GELITA RTE-ICE for frozen and prepared meals; and GELIKO Kosher.

www.gelita.com

Sugar replacer
Sensus America Inc. launched its new Frutalose SF75, Sweet Chicory Fibre. The company says it has been shown to be an effective relacement for sugar in baked goods, particularly cookies. The company says the ingredient delivers 65 per cent of the sweetness of sugar and many of the same functional properties. The humectant properties of Frutalose SF75 are particularly relevant for these applications.
In the tested formula, invert syrup and HFCS, traditional humectants, were completely removed with no noticeable change in texture. The company adds that the level of margarine in the reduced sugar cookie was lowered to account for the added humectancy of Frutalose SF75.

www.sensus.us

Analyzer
The new NIRS DS2500 Dairy Powder analyzer is the next generation of near infrared analyzer that can help companies improve yield and reduce energy usage in powder production, says FOSS. The analyzer’s new design offers usability, instrument standardization and seamless transferability of calibrations from existing NIR solutions and across multiple installed units.
The company says it’s designed for use in the laboratory or at the production line. It is also suitable for other applications.

www.foss.dk

Fresh ideas
Univar Food Ingredients offers clients a portfolio of performance ingredients and services to help simplify their businesses. The company created the Univar Food Function Library tools to offer clients more options in their formulation challenges.
At this year’s show, the company showcased new formulations with the Less is More healthy reduction formulation tool. Visitors could sample Twist’n, a tropical energy drink with natural caffeine, and Crave, a chocolate cinnamon snack bar with real cranberries.

www.univar.com

Ingredient solutions
Chr. Hansen is a bioscience company that develops natural ingredient solutions for the food, nutritional, pharmaceutical and agricultural industries.
The company produces cultures and dairy enzymes, probiotics and natural colours.
The company offers natural colours for beverages, confectionary and ice cream.
It also offers CapColors, a line of natural colour pigments normally oil-soluble or completely water soluble, and are made to be water dispersible.
Its ColorFruit products are blends of juices and extracts developed to provide a specific shade and improved stability in application. ColorFruit products are made from stable anthocyanins, which are the colour pigments found in edible fruits and vegetables.
Its FruitMax products are obtained from selected raw materials such as fruits, vegetables, herbs and spices. FruitMax products are minimally processed and do not contain preservatives.

www.chr-hansen.com

Fortification
Purac offers ingredients produced from renewable agricultural products and are used in a broad range of foods and beverages for natural preservation, food safety, shelf life extention, sodium reduction, and flavour enhancement.
The company showcased its Puracal, which is ideal for calcium fortification of beverages. Puracal offers high solubility, high bioavailability and a neutral taste. It also has a minimal impact on application and process.
The company also showcased Verdad F95. The Verdad F line minimizes the need to use heavy processing. Verdad F95 can also further enhance the microbial hurdle.
The company also highlighted Verdad NV10, a label friendly ingredient designed to enhance shelf life and stabilize colour in fresh meat products. It is cultured corn sugar and can be labelled as such.
Also on display was Puracal XPro, a calcium lactate glutonate in the form of white, free flowing powder that is odourless and practically tasteless. It is a highly and quickly soluble salt that makes it suitable for fortification of drinks.

www.purac.com

Ingredient solutions
Prinova offers high-quality ingredients, flavours and value-added solutions.
At the show the company highlighted its Lutein, a natural form of carotenoids and lipid metabolites. Now its available in various liquid or powder forms and concentrations.
The company also highlighted its Omega-3 in a powder and water-dispersible powder to meet specific formulations. The powders offer enhanced dissolution and dispersion for easier application into food preparations and beverages.
The company also highlighted its OvaSweet 120, a flavour solution for natural sweeteners. The company says it’s designed to work well in combination with high purity stevia sweeteners, as well as sugar and HFCS. It can enhance flavour, sweetness and the taste of food and beverages.
The company also showcased its Nutralys Pea Protein from Roquette.

www.prinovausa.com

Egg replacer
H & A Canada Inc. showcased its ProOvO Egg Replacer, a nutrient-rish, cholesterol-free and vegetarian friendly ingredient.
ProOvO Egg Replacer products can replace liquid and powder whole egg in noodles and pasta, along with bread and other bakery products. The company says the product offers cost savings compared to using eggs and it maintains and often improves the nutritional profile of finished products.
In breads and baked goods, ProOvO results in light, fluffy, moist treats. In pasta and noodle application, it replicates the same springy mouth feel. And for vegetarian bakery products without eggs, using ProOvO can enhance the quality as if eggs were added.

www.hacanada.com

Pathogen diagnostics
The new Neogen ANSR from Neogen Corporation uses patent-pending, unique amplification reaction technology for in vitro DNA amplification. Unlike PCR, ANSR is isothermal, replicating DNA at a constant temperature using a polymerase to exponentially amplify the DNA at 56˚C.
The company says ANSR’s DNA amplification methodology exponentially amplifies the DNA of any target bacteria present in an enriched food sample to detectable levels in only 10 minutes. Target nucleic acid is amplified through a mechanism of polymerization from the ends of nicks created in double-stranded DNA by the action of a specific endonuclease. Amplified target sequences are detected in real time using fluorescent molecular beacon probes.

www.neogen.com

Sample preparation
CEM launched its MARS 6 Microwave Reaction System, which was designed to make microwave sample preparation effortless. The MARS 6 is versatile and can be configured for digestion, extraction or both. It can perform a variety of other chemistries including parallel or batch synthesis, protein hydrolysis, and evaporation/concentration.
It features full-colour touchscreen, eight gigabyte onboard controller, Powermax Power control, Method Library, acid- and impact-resistant composite shell and one-touch or MARS classic method programming.

www.cem.com

Performance materials
Emerald Performance Materials manufactures additives and process aids for food and beverage companies. The company launched Kalama 3-Phenyl Propanol flavour and fragrance. Kalama Flavor Ingredients also includes cinnamic and other aldehydes. The Kalama 3PP can provide spicy and floral fragrance notes. The company also offers Hilton Davis FD&C Food Dye & Lake Colors; Purox High Purity Benzoic Acid and sodium and potassium benzoate antimicrobials/preservatives; Foam Blast; KFO; and ACEPOL Defoamers. The company also offers analytical testing and service.

www.emeraldmaterials.com

Flavour appeal
Virginia Dare, a flavour and extract manufacturer, unveiled its new apple natural flavour creations. The new apple flavours include Macoun, Fuji and Honeycrisp.
The company is also working on developing Almond Milk beverages that would appeal to Hispanic consumers. There are four prototypes: Horchata, Dulce de Lece, Mexican Chocolate and Flan de Nuez.
The company’s Beverage Laboratories has created iced coffee units that can be dairy free or milk additive, varying in degree of coffee roast and flavoured with popular flavours. This new generation of iced coffee beverages is thinner in texture, more gulp-able and meal accompanying.
The company also showcased milk chocolate and dark chocolate flavoured black tea ready-to-drink beverages, which were made with Virginia Dare’s new tea concentrate TT99.

www.virginiadare.com

Maltodextrins and corn syrup solids
Grain Processing Corporation produces Maltrin, a registered trademark for maltodextrins and corn syrup solids. Maltodextrins are readily digestible carbohydrates. They provide four calories per gram and are metabolized by the body in the same way as glucose.
Quick-dispersing versions are also available. GPC also offers several lines of specialty starches, including PURE-COTE binding/coating starches, INSCOSITY cold water swelling starches, PURE-GEL stabilized starches, PURE-SET thin-boiling starches and PURE-DENT PFP and specialty starches. TruBran corn bran can deliver exceptionally high levels of dietary fibre for a variety of applications.

www.grainprocessing.com

Fortified products
Fortitech Inc. specializes in custom fortification and product development. The company showcased nutrient-rich samples.
Visitors to the booth sampled PowerCap, a convenient way to deliver nutrients, flavours, colours, stabilizers and sweeteners in one complete powdered solution. The premix can be released into a beverage and its on-the-go delivery method means that nutrients are dispensed in an intact state. The company offered three samples: Black Raspberry or Strawberry Kiwi Flavoured Relaxation in a Cup, and Cranberry Flavoured Fatigue Fighter.
The company also showcased Fizzy Slimming Effervescent Tablet, Single Serve Hangover Helpers, and Bursting Bits Cherry Confectionery.

www.fortitech.com

Market-driven ingredients
Naturex manufactures natural specialty ingredients and specializes in developing fruit and vegetable powders, natural flavourings, colourings, preservatives and healthy ingredients, as well as texturizing and taste improvement tailored solutions.
The company launched VegeBrite, a new palette of pure concentrates of fruits and vegetables.
The company also highlighted NAT taste ingredients that include Kemfe and Talin, natural solutions that can improve total taste.
Also the NAT F&V range that includes a variety of fruit and vegetable powders that can upgrade the flavour, enhance the nutritional profile and compliment the natural image.
The company also highlighted its NAT textur range offering a variety of textures.

www.naturex.com

The event featured 1,066 exhibitors, which was an eight per cent increase from last year, and offered 100 educational sessions and more than 1,000 poster sessions that provided information on the latest developments and trends in food science.

Innovation Awards
The 2012 IFT Food Expo Innovation Awards were also announced at the show. Only companies who were exhibiting were eligible and judging criteria included degree of innovation, technical advancement, benefits to food manufacturers and consumers, and scientific merit. The winners were:

• Advantix Systems
• Ampac
• Ecolab
• Glanbia Nutritionals

If you missed the show, there’s always next year’s IFT, which takes place in Chicago from July 12 to July 16.

Food in Canada attended this year’s show and offers this second roundup of some of the exciting and innovative products and companies we saw.

Add it here
TIC Gums introduced its Add-Here CSA for the snack and bakery industry. The new line of products allows for sugar-free binding and fixing of food ingredients. It’s specifically for sticking and maintaining inclusions like seeds to bagels or salt and spices to crackers, chips or other snack products.
The company says Add-Here is a proprietary blend of gums. It’s cold-water soluble, with viscosity low enough to be spray-able. With its binding and film-forming characteristics, it can hold more salt, spices, seeds or other inclusions without the addition of sugar, honey, egg wash or high fructose corn syrup. Add-Here CSA can also be used for affixing inclusions and spices onto foods like: pretzels, seasoned nuts, meat and croutons. It can also be used to seal burritos and other closed meat or fruit-filled pockets. It’s also allergen-free.
The company also unveiled Add-Here 3200, a hydrocolloid system that can effectively bind particulates commonly found in granola, cereal and energy bars while significantly reducing the amount of sugar, honey and/or high fructose corn syrup in the formula.

www.ticgums.com

Breakthrough
Dow AgroSciences produces Omega-9 Canola and Sunflower Oils, the next generation of healthier oils since they have no trans fat, the lowest saturated fats and high heart-healthy monounsaturated fats. The oils also don’t affect taste or functionality.
Under its Omega-9 Oils Ingredient Solutions, the company showcased its Omega-9 Shortening. Omega-9 Shortening offers users healthier baked goods. The shortening offers lower saturated fat content on the nutrition panel and improved ingredient labels. It maintains or extends shelf life due to its natural stability, provides a neutral product flavour and it prevents off-flavours.

www.omega9oils.com

The hood
Erlab is a manufacturer of non-ducted filtering laboratory fume hoods. The company’s new Green Fume Hood is the energy saving next generation fume hood technology. With the breakthrough Neutrodine 2G system, the Green Fume Hood is a turnkey solution providing a variety of installation, operational and environmental benefits. The product can help save energy, comply with green building standards and provide protection to laboratory technicians.
The company also highlighted its Captair, ductless filtering fume hoods and vented storage cabinets that are designed to protect laboratory personnel with working with chemicals.

www.captair.com

Texture enhancer
Glanbia Nutritionals launched its BarPro 585, calling it a first for nutritional bar formulations. BarPro is designed to enhance the texture of nougat-style bars.
Visitors were able to witness firsthand how a whipped texture could be created for bars using BarPro 585.
The company also showcased its OptiSol 5300 hydrocolloid ingredient, a cost-effective guar gum replacer for gluten-free baked goods.
The company also highlighted its GanedenBC30, a shelf-stable probiotic; Carnipure L-Carnitine L-Tartrate and electrolytes for muscle recovery and hydration; BevWise A-101WS, a whey and soy protein blend that provides protein fortification; BevWise I-302WM, a milk protein and whey protein blend; and BevGrad, a fine-milled flax seed.

www.glanbianutritionals.com

Healthy indulgence
BASF Nutrition & Health showcased ingredients targeting formulators looking for a combination of taste, structure, texture, volume and shelf life.
The company showcased its Lamequick whipping agents, which are ideal for whipped desserts, cream fillings and cake decorating, ice-cream and frozen desserts; and Spongolit aerating emulsifiers, which can ensure stability, volume and crumb structure.
The company also highlighted its omega-3 fatty acids; vitamins A, B, D, E and K; phytosterols; Tonalin conjugated linoleic acid; and a wide range of carotenoids that can be used as colourants.

www.basf.com/usa

Value-added ingredients
Bunge Oils and Bunge Milling, Bunge North America produces edible oil, shortening and milled corn ingredients that range from bulk commodity to premium packaged value-added products.
Bunge Oils can offer solutions that help eliminate trans fats, reduce saturates and optimize performance for finished products.
Bunge Milled offers a complete milled corn product line including whole grain, high fibre and gluten-free customized products.
At the show, the company debuted its mobile food truck, which featured a menu highlighting the company’s healthier oils and shortenings.

www.bungeoils.com

Building partnerships
Cargill Inc. highlighted its ability to work with clients from concept ideation to consumer launch. The company offers services in ingredients, supply chain and risk management.
The company showcased many of its products, including: Xtend Sucromalt, CitriTex, WheatSelect White Whole Wheat, Clear Valley Omega-3 Oil & Shortening, Wilbur, Gerkens, Oliggo-Fiber Inulin, Zerose Erythritol, Prosante Textured Soy Proteins and SodiumSelect.

www.cargill.com/food

Flavour chemistry
David Michael & Co., the flavour company, offers creative ideas to expand product lines and develop new ones.
The company showcased its custom flavours abilities in categories such as vanilla, savory, dairy, fruit flavours and beverages. The company also highlighted its flavour modifiers, salt replacers and potassium blockers, sweetness inhibitors and masking flavours.
The company also highlighted its Michtex, custom stabilizer blends for an array of food and beverage products.
The company also showcased its natural colours abilities.

www.dmflavors.com

Water activity
Decagon Devices Inc. is a provider of water activity technology. The company highlighted its Aqualab by Decagon, a line of instrumentation that aids with food safety, microbial growth prediction and shelf-life stability.

www.aqualab.com

Nutrition innovation
DSM Nutritional Products, a provider of nutrition and nutrition innovation, highlighted its ingredient supplies and solutions. The company offers an international network of research and development, production and custom nutrient blending facilities as well as sales and marketing.
The company highlighted its fat and water soluble vitamins, carotenoids for colouration and fortification, omega-3 and omega-6 fatty acids and novel nutraceuticals.
Some of the products the company showcased were: ALL-Q CoQ10, Fabuless, life’sDHA, resVida resveratol, Teavigo EGCG, CaroCare Natural ß-Carotene, FloraGLO Lutein, Optisharp, and Lycopene.

www.dsm.com

Mechanical separation
GEA Westfalia Separator Group highlighted its experience in the field of mechanical separation. The company highlighted its centrifuges for separating liquids and liquid mixtures. Its centrifugal separators are designed for liquid-based applications and can separate substances and solids from liquids. The separator designs include solid-wall separators, chamber separators, self-cleaning disk separators, self-cleaning disk separators in steam-sterilizable design and nozzle separators.
The company also highlighted its decanters for use when separators are no longer feasible. The decanters are horizontal, solids-oriented, solid-wall scroll centrifuges. The decanter designs include clarifying decanter, separating decanter, classifying decanters, and extraction decanters.

www.westfalia-separator.com

Sanitation systems
Ecolab highlighted its sanitation products and systems. The company’s solutions help customers produce safer, high-quality products, improve operational efficiency and enhance environmental stewardship.
The company featured its new Residual Antimicrobial Coating for environmental surfaces, hard surface and continuous belt treatment sanitizers, antimicrobial direct food treatments for meat, poultry, RTE and fruit/vegetable products.
The company also highlighted its ATP-based surface sanitation verification systems, personnel hygiene program and pest elimination services.

www.ecolab.com

Ingredion
Corn Products and Natural Starch are now Ingredion Incorporated. The new company offers ingredients and techniques and offers formulations that can deliver value, natural/clean labels, nutrition, taste and texture and healthy eating.
Some of the products the company showcased were Aquamin, Enliten, Erysta, Expandex, Hi-Maize, Hystar, Invertose, Maltisweet, Novation, Nutraflora, Precisa, Purimune, Purity Gum and Q Naturale.

http://na.ingredion.com

Custom meat flavours
Innova, a Griffiths Laboratories Company, highlighted its ability to create customized meat and savory flavours with unique signatures that can be used in a broad range of food applications.
The company showcased its flavour flexibility and can offer spray- and pan-drying technologies for products delivered in powder, paste or liquid, in water or oil soluble forms.
The company featured its Robust, a line of meat flavours; Vegamine, the benchmark for hydrolyzed vegetable proteins; and SavorNotes, a portfolio of savory flavours and flavour enhancers.

www.innovaflavors.com

Natural antimicrobial
PL Thomas & Co unveiled its new natural antimicrobial, eatFresh.
eatFresh is a blend made with FDA-approved GRAS ingredients that promotes and extends product freshness while enhancing flavour profile and appearance. eatFresh also offers the benefit of a clean label and helps meet consumer demand for all-natural products.
The features include extended shelf life by inhibiting growth of bacteria, yeast and mould. It provides a minimal flavour profile and is kosher certified. It’s easily incorporated into a wide variety of preparations and beverages.

www.plthomas.com

Almonds
The Almond Board of California says 63 per cent of consumers report almonds as the nut that comes to mind first as part of a cereal product. In fact, other stats the board has found show that 70 per cent of consumers agree that products with almonds are contemporary; 81 per cent of consumers agree that products with almonds are more interesting; and 86 per cent of consumers believe products with almonds are better nutritionally.
The board also highlighted the fact that almonds add a subtle, buttery taste, versatility and variety.

www.almondboard.com

There will be four categories for these awards for companies or individuals located in Canada:

• Food Safety Excellence Award
• Food Safety Leadership Award
• Food Safety Outreach Award
• Allied Trades Food Safety Award

Food Safety Excellence Award
•    Eligibility: food/beverage and packaging material manufacturers, food producers, re-packers, distributors, retailers and food service designated to a site or facility.
•    Criteria: food safety performance; senior management commitment and engagement; commitment to continuous improvement; supply chain management; facility condition.

Food Safety Leadership Award
•    Eligibility: individual-based employee of food or packaging company or allied trade.
•    Criteria: driving food safety excellence within organization; contributing to advances in science and food safety; engaging in food safety outreach; inspiring food safety passion and action.

Food Safety Outreach Award
•    Eligibility: food/beverage and packaging material manufacturers, food producers, re-packers, distributors, retailers and food service designated to a site or facility making a difference beyond your four walls.
•    Criteria: consumer education and awareness; industry involvement and advocacy; support for research and technology.

Allied Trades Food Safety Award
•    Eligibility: companies that support the food and beverage industry—such as sanitation, pest control, contractors, millwrights, consultants, etc.—designated to a site, facility or company.
•    Criteria: use of quality and process management systems to deliver product and service excellence; exemplary client satisfaction measures and testimonials; demonstrated history of achieving food safety results for clients and customers; innovation in food safety practices and development of improved technologies for industry.

The nomination period for the awards will run between September 1 – September 30, 2012, with the winners announced in February 2013.

Although more detailed information is not yet available, the GFTC did note that for those entering a nomination package on-line, it should include: a completed questionnaire; letters of support; senior leadership attestation and commitment letter; digital photos and supporting documents.

Finalists may be required to host a site visit and agree to release their company’s name for promotional and recognition activities.

The GFTC says that more information will be made available shortly, but to ensure you receive updates as the awards criteria are finalized, contact Lisa Smedmor via e-mail at lsmedmor@gftc.ca or Paul Medeiros via e-mail at pmedeiros@gftc.ca.

The 2012 biennial event will focus on “Apprenticeship Strategies for Success: Diversity, Innovation and Engagement,” and address complex issues such as apprenticeship completion, employer engagement and career awareness among young people.

“The Canadian Apprenticeship Forum’s biennial conference makes an important contribution to the apprenticeship community,” says Dave Santi, director of learning and competency development at Suncor Energy, the forum’s corporate theme partner. “Suncor believes that apprenticeship training is essential to developing our skilled trades workforce for our business today and in the future.”

Click here for more information.

The CRFA show runs March 4-6, 2012 in Toronto at the Direct Energy Centre.

The RCA networking and information event takes place at the Café Soleil at the Direct Energy Centre on March 4 from 6 p.m.-8:30 p.m.

Foodies welcome

RCA members and food industry professionals are invited to join fellow foodies and enjoy cocktails and networking after the first day of the CRFA show.

Guests can learn more about Certified Research Chefs and Certified Culinary Scientists certifications as they mingle with other industry professionals and explore the benefits of joining the organization.

Free admission to the CRFA show will be provided for all pre-registered guests. Guests will receive the promo code once their registration is confirmed.

Please register by Feb. 29, 2012 for the RCA event. Visit: http://www.culinology.org/node/2224

The fee for the event is $20 for RCA members who pre-register, $30 for non-members, and students are free. A $5 fee will be added to all those who register on site.

For more information, contact Ellen Hurtwitz at ellen@giraffefoods.com or visit www.culinology.org

Every business in Ontario providing goods and/or services is required to have an accessibility plan in place that addresses customer service, including trained employees.

The next three accessibility standards under the Accessibility for Ontarians with Disabilities Act, 2005 (AODA) require Ontario to be fully accessible in the areas of transportation, employment and information and communications, which must be phased in between now and 2021.  Filing the accessibility plan for your business is the first step in complying with these new standards.

Topics

The seminar will cover the practical information and tools needed to comply with these new requirements, including:
•    How to comply with the Accessibility for Ontarians with Disabilities Act, 2005 (AODA) Customer Service Standard
•    How to avoid costly penalties and fines for non-compliance
•    How to develop an accessibility plan that identifies how your organization will provide service to customers with disabilities
•    How to provide emergency response information to workers with disabilities (as per the Integrated Accessibility Standards that took effect January 1, 2012).

Presenting Speakers:
•    David Crocker, Davis LLP
•    Olga Dosis, B.A., M.A. (Psych.), M.A. (CDS), Optimal Performance Consultants, Inc
•    Speaker to be named, Accessibility Directorate of Ontario, Ministry of Community and Social Services

For more information, visit: www.ecologevents.com/accessibility

CLICK HERE to register online, or call (416) 510-6867.

Ontario’s New Accessibility Standards – Are You in Compliance?
Tuesday, March 6, 8a.m. – 11a.m.
Hyatt Regency Hotel – Downtown Toronto
$95 per person (Includes Breakfast)

For further information, e-mail: llubka@ecolog.com

Anuga FoodTec is an international trade fair for the food and beverage processing industry. The show expects a record turnout with almost 1,300 exhibitors this year from 35 countries. The fair is also expanding its exhibition space by more than 16 per cent.

Exhibition space

In fact, the growth in exhibitor turnout is also reflected in the size of the exhibition area. In addition to the large number of new exhibitors, many regular exhibitors have signed up for significantly larger stand areas. As a result, Anuga FoodTec will not only occupy Halls 4.1, 5.1, 6, 7, 8, 9 and 10.1, as in 2009, but will also integrate Hall 5.2 for the first time, thus creating a gross exhibition space of 127,000 square metres – a gross increase of 10,000 square metres.

This year’s fair will showcase products and technology in three themes: Food Processing, Food Packaging and Food Safety. Visitors will find solutions and technologies that cover all the stages of food and beverage production.

Forums

The show will also provide forums, addressing timely and critical topics and questions.

The program will consist of the following elements: emulsifying technology, process-structure-function-relations in food, the use of ultrasound in food technology, energy efficiency, coating and capsules, sensor technology, nanotechnology, controlled-temperature logistics, meat technology, cooling and freezing, successful strategies for chilled ready meals, the HighTech Europe
Innovation & Technology Transfer Workshop, dosing and weighing technology, seals, nozzles and pumps, IT solutions for the food industry, the future of food technology, the use of robots in baked goods production, packaging technology, extruder technology, modified atmosphere packaging, maintaining the global food supply, foreign object detection, halal food production, fresh convenience, clean room technology and allergy management.

Conferences

Anuga FoodTec will also offer several conferences. The congress organized by the European Federation of Food Science and Technology will show the latest developments in the production of chilled food, with a particular focus on fresh-cut products.

A symposium by the European Hygienic Engineering & Design Group will share comprehensive know-how on the role of hygiene technology in the production of undamaged and healthy food. A particular focus will be on hygienic design and guidelines for hygienic processing.

Anuga FoodTec is also hosting International Fruit World. Under the title “An Opportunity for Fruit Juice?” the congress will focus on markets and trends, quality assurance, process technology and the raw materials procurement market.

Experts from the worlds of business, industry, science and research will give a series of talks underlining the strategic importance of sustainable management.

And for the second time, the Nova Institute will organize a conference on “Sustainable Packaging – SusPack” at Anuga FoodTec.

Live presentation

In addition, this year’s trade fair will host a world-premiere live presentation of the Robotic Pack Line, which cannot be seen in this form anywhere else and will demonstrate new possibilities for the sector. This time, the show will demonstrate the hygienic handling of real fresh meat.

Over 50 per cent of the exhibiting companies will come from abroad. The majority of these participants come from Italy, the Netherlands, Denmark, France, Great Britain and Sweden, followed by Spain, Austria, Turkey and the U.S.

An overview of the entire supporting program, including detailed information on the topics, speakers, places and times, can be found on the Anuga FoodTec website at www.anugafoodtec.de or www.anugafoodtec.com.

Aug. 5-9, 2012
16th IUFoST World Congress of Food Science and Technology
Iguazu Falls, Parana State, Brazil
Visit: http://www.iufost.org/iufostcifst-conference

• Sections

CIFST British Columbia Section:

Visit www.cifst.ca for more information.

CIFST Alberta Section:

Annual General Meeting
June 12, 2012

Visit www.cifst.ca for more information.

CIFST Manitoba Section

Sept. 26, 2012
1^st Supplier Expo and Table Top
Victoria Inn
Winnipeg, Man.

Visit www.cifst.ca for more information.

CIFST Ontario Section:

Sept. 12, 2012
Annual Golf Tournament
Deer Creek Golf & Banquet Facility
Ajax, Ont.

Nov. 13, 2012
Suppliers’ Night Table Top
International Convention Centre
Toronto

Nov. 13, 2012
Fall Technical Session
International Convention Centre
Toronto

E-mail: torontosection@cifst.ca or ontariosection@cifst.ca
Visit www.cifst.ca for more information.

CIFST Quebec Section:

Visit www.cifst.ca for more information.

Check out the photo gallery below for a view of just of a few of this year’s participants.

• 

  Steve O\'Brien of ADM

• 

  Agropur\'s Lucie Berube (left) and Genevieve Laforest

• 

  Marie-Pierre Bolduc of Barry Callebaut

• 

  (Left to right) Marina Poissant and Annie Robin of Bell Flavors & Fragrances (Canada)

• 

  Brenntag\'s Vijay Dhanraj and Susan Reinholt

• 

  (Left to right) Richard Gelinas, Sheila Langvee, Joe Tewfik, and Douglas Bell of BSA

• 

  (Left to right) Rose Browne, Lori Jones and Elizabeth Micallef of Bunge

• 

  (Left to right) Cargill\'s Diane Berthiaume and Pam Stauffer

• 

  (Left) Steve Cui of Agriculture and Agri-Food Canada, with Carol Ann Burrell of the CIFST

• 

  Jerry Hanus of Dealers Ingredients Inc.

• 

  Dow AgroSciences\' Rhonda Ryan

• 

  Flavorchem International\'s Frank Ansell

• 

  Sarah Labrie of Fleischmann\'s Vinegar

• 

  Fona International\'s Katherine McSpadden

• 

  (Left) Julie Carpentier of Fortitech with Sensient\'s Bing Rusli

• 

  Givaudan\'s Carmen Gambacorta

• 

  (Left to right) Katherine Ray of Canada Colors and Chemicals Ltd., with GPC\'s Adam Schmidt and Tonya Armstrong

• 

  (Left to right) Griffith Laboratories\' David Steed, Wayne Brightwell, Jeff Anderson and Subra Balakirshnan

• 

  Agnes Vuong of H&A Canada Inc.

• 

  Joe Naresh of Hela Spice Canada Inc.

• 

  Bob Raynor of International Fiber Corporation

• 

  The Ingredient Company\'s Carol Dunsworth (left) and Laura Lavigne

• 

  (Left to right) Guylaine Trachy, Manuela Chevallier-Rufigny, and Harold Mazur of Kerry Ingredients & Flavours

• 

  Allan Hills and Brenda Mizzan of Malabar Super Spice Company

• 

  Matthew Jennison of Maxxam

• 

  (Left to right) Flory Ickowicz, Wes Parker and Tonya Mast of Mitsubishi International Food Ingredients

• 

  Hamid Aliee of National Starch

• 

  Michelle Cheddie (left) and Sarah Morrison of Nealanders International

• 

  Simon Haddad and Danielle Wellington of Neogen Corporation

• 

  Purac\'s Jennifer Mills

• 

  Neil Fenton of Quadra Ingredients

• 

  David Knapp of Roquette

• 

  Lizanne Lacroix of Saputo Cheese

• 

  Robert Kowal of Kriscor for Sensus

• 

  Aubrey Keeling and Greg Forster of Silliker

• 

  Harbinger\'s Chris Gould for the National Sunflower Association

• 

  Mark Ritter of SunOpta

• 

  Tate & Lyle\'s Thomas Jakob

• 

  Patrick Larose and Katie Long of Univar

• 

  Joanne Gale and Jim Altilia of the University of Guelph

The products were selected based on voting by industry delegates visiting the show, based on three criteria: most unique, most buzz-worthy, and best consumer response.

“The grocery industry is often at the forefront of innovation and this year was no different,” says John F.T. Scott, CFIG president and CEO, “Our members and delegates had a tough decision before them and have chosen some truly outstanding products.”

As well as two grocery industry products – Ntale EcoDurable Bags from EcoDurable Products, and Visionlink Security Monitoring Systems from Visionlink Security Inc. – eight food products were named as most innovative for 2012.

To view the top food products, see the slide show below (products are in no particular order).

• 

  Country Comfort Grilled Cheese Sandwich from The Dunbar Food Group

• 

  Bisquick Shake n Pour from General Mills Canada

• 

  IslandWay Sorbet from IslandWay Sorbet Canada Inc.

• 

  Toschi Gelato from Alfa Cappuccino Imports Inc.

• 

  Natrel Dark Chocolate Milk from Agropur Co-operative

• 

  Nestle Personal-Sized Ice Cream from Nestle Canada

• 

  AquaHydrate Purified Water from Les Aliments Unique Foods

• 

  Gatorade Recover from PepsiCo Canada

Based in New York, Rainforest Alliance is an international non-profit organization that works to conserve biodiversity and ensure sustainable livelihoods by transforming land-use practices, business practices and consumer behaviour. The group has 35,000 members worldwide, with 20 global offices.

Conscious consumption

This week the group is encouraging consumers to help build a healthier planet through supporting businesses and products, such as coffee, tea and chocolate, which are certified through the Rainforest Alliance. Products can be identified by the organization’s green frog logo.

Reunion Island currently offers four varieties of Rainforest Alliance-certified coffees, and will launch four more in coming months from coffee grown in Brazil, Colombia, Peru and Indonesia. The company also features organic, Fair Trade-certified coffees.

For more information on Rainforest Alliance, visit www.rainforest-alliance.org

Throughout the food drive, which is now in its eighth year, FCC employees and community partners across the country collect food and cash donations at FCC offices and during tractor-trailer tours for local food banks. National partners for this year’s drive are BDO, Parrish and Heimbecker Ltd. (New Life Mills) and Windset Farmers.

During the launch of the event FCC donated $25,000 to Food Banks Canada to support the National Food Sharing System. Since 2004 the FCC food drive has gathered more than 5.2 million pounds of food for Food Banks Canada.

“Canadian farmers and agribusiness operators offer some of the world’s safest and highest-quality food, and they are coming together to share it with those who need it most,” says Greg Stewart, FCC president and CEO. “Through Drive Away Hunger we really have an opportunity to make a difference. The program allows FCC to support the communities where our customers and employees live and work.”

Pictured above: Celebrating the launch of FCC’s annual food drive were this year (left to right) Corinna Mitchell-Beaudin, FCC vice-president, Prairie Operations; Greg Stewart, FCC president and CEO; Jim Snyder, national director, Agricultural Practice Development, BDO (national partner); and Rémi Lemoine, FCC executive vice-president and COO.

Travel and accommodation expenses will be covered by the organizers, and include:

•    Flight
•    3/4 nights accommodation BB
•    Entrance free pass for 4 days at CIBUS TEC 2011
•    Shuttle service Hotel-Cibus Tec-Hotel
•    Airport pick up and drop off
•    Gala Dinner

The complimentary package is valid for one person per company. Extras are excluded.

To be considered for this delegation, please download and compile the application form and submit it by Sept. 27, 2011.

The big winner of the evening was Mini Hors-d’oeuvre from La Fromagerie 1860 du Village Inc., a sampler of gourmet cheeses. The product won for best Dairy Product, as well as special awards for All Canadian and for Innovation and Originality.

2010 products

Products eligible for entering this year’s award program must have been introduced to the market between Jan. 1 and Dec. 31, 2010.

A 32-member jury – comprising food media, consumers, grocery distributors, award sponsors and students – judged each of the product entries on five criteria: uniqueness and innovation; product characteristics; presentation and packaging; overall consumer value; and consumer acceptance.

In all there were 26 product categories and five special awards. Winners are able to use the Grand Prix Award logo for two years on their packaging.

Award winners

Winning products were separated into food and beverages, non-food items and private-label sections. Food and beverage winners, by category, included:

Bakery – Dempster’s OvenFresh, Canada Bread Company, Ltd.

Baking Needs – Becel pro.activ, Unilever Canada

Beverages – Folgers Black Silk Coffee, Smucker Foods of Canada Corp.

Condiments & Sauces – Kraft Whipped Peanut Butter & Dip, Kraft Canada Inc.

Confectionery – Trident Layers, Cadbury

Dairy Products – Mini Hors-d’oeuvre, La Fromagerie 1860 du Village Inc.

Deli, Egg, Meat & Seafood – Maple Leaf Natural Selections Deli Meats, Maple Leaf Foods

Dessert – Probiotic Frozen Yogurt Mini Cone, Lebel Foods Inc.

Frozen or Refrigerated Prepared Foods & Entrées – Gardein, Garden Protein International

Fruits, Vegetables & Produce – Europe’s Best Antioxidant Fruit Blend, Smucker Foods of Canada Corp.

Shelf Stable Prepared Foods & Entrées – Knorr Homestyle Stock, Unilever Canada

Snack – In Snax Pita Crisps, In Foods Inc.

Private-label food and beverage winners included:

Bakery – Compliments Balance Crusty Breads, Sobey’s Inc.

Beverages – Irresistibles Life Smart Nutrient Enhance Water Beverage, Metro Richelieu Inc.

Condiments & Sauces – Selection Marinade, Metro Richelieu Inc.

Confectionery, Snack & Dessert – Safeway Select Artisan Supreme Cheesecake Sampler, 340 g, Canada Safeway Ltd.

Dairy, Eggs, Meat & Seafood – Water Front Bistro Frozen Fish Fillet, Canada Safeway Ltd.

Prepared Food & Entrées – O Organic Fresh Soup, Canada Safeway Ltd.

Special awards for food went to Mini Hors-d’oeuvre from La Fromagerie 1860 du Village Inc. (All Canadian and Innovative Packaging); Dempster’s Smart White with 16 Whole Grains from Canada Bread Company, Ltd. (Consumer Acceptance); and Humm! Hummus Cocktail from Fontaine Santé Foods Inc. (Canadian Grand Prix Healthy Innovation New Product Award).

May

CIFST B.C. Section:
May 10, 2011
Joint B.C. Food Technologists (BCFT) and B.C. Food Processors Association Meeting (BCFPA)
The theme is Benefits of Food Safety and Import Verification Programs
Pre-register with Christine Scaman by May 6, 2011 at  cscaman@interchange.ubc.ca.
For more information, contact: BCFPA at (604) 816-7135 or BCFT at info@foodquality.ca

CIFST National and Manitoba Section:
May 11, 2011
Annual General Meetings
The theme is Country-bred – City fed: Feeding Winnipeg
Keynote speaker is Charles Powell, CIFST president, who will present insights into this rural/urban relationship.
RSVP by May 6, 2011 to manitobasection@cifst.ca

CIFST Guelph Section:
May 12, 2011
A symposium on Current Trends/Topics in Foods
RSVP by May 2, 2011 to Lisa Hall at: lisahall@uoguelph.ca

June

CIFST B.C. Section:
June 2, 2011
B.C. Food Technologists Annual Golf Tournament and Banquet
Greenacres Golf Course, Richmond, B.C.
Register with Christine Scaman at scaman@interchange.ubc.ca.

July

CIFST Atlantic Section:
July 17-21, 2011
CIFST Atlantic Section is co-sponsoring two sessions at the Plant Canada 2011 Conference
Halifax, N.S.
The two technical sessions co-sponsored by CIFST are:
• Technical Session 1 Fruits: Bioactives and Health Benefits
• Technical Session 2 Malting Barley: Progress from Grain to Glass
For further information, contact Vasantha Rupasinghe at: vrupasinghe@nsac.ca

September

CIFST Quebec Section:
9th Annual Golf Tournament/Tournoi de Golf 9ième Édition
Sept. 12, 2011
Proceeds from the event will go to needy children/Au profit de la fondation “J’ai faim” et “Tyndale.”
Deadline to register/Date limite pour l’inscription: Aug. 19, 2011.
For more information, contact Manon Cloutier at (450) 663-6503/(514) 995-4325. E-mail: sam1@sympatico.ca

CIFST Toronto Section:
Sept. 14, 2011
38th Annual Golf Tournament
For more information, contact: torontosection@cifst.ca or (866) 437-6030.

November

CIFST Toronto Section:
Nov. 15, 2011
23rd Annual Suppliers’ Night Table Top
For more information, contact: torontosection@cifst.ca or (866) 437-6030.

Food and Canada and the Guelph Food Technology Centre again present Safe Food Canada, an annual event examining the issue of food safety and the Canadian food and beverage industry. This year’s event takes place at the Pearson Convention Centre in Brampton, Ont.

More information to follow soon.