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If you have food news, comments about this issue or story ideas you'd like to share, drop us a line at deanna.rosolen@food.rogers.com
E-poll results
In our last Bake enews (July 23) we asked readers if they would be considering adding inulin, a plant compound that is said to promote good gut and colonic health, to any of their products. Here's what you said.
• Yes (57%)
• No (43%)
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E-poll
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Canadian Food Industry Report
Identify Prospects …
Spot Trends …
Track Category Growth …
Stay Ahead of the Competition ….
 Our first annual Canadian Food Industry Report includes a comprehensive sector-by-sector snapshot of Canadian food and beverage processing and manufacturing industry performance and innovation. Key industry categories are covered including: the snack and baked goods sector, meat sector, dairy sector, confectionery sector, fruit and vegetable processing sector, beverage sector and seafood sector. This exclusive, easy-to-read, 48-page report features up-to-date statistics on sector performance, expert analysis and commentary, plus an overview of the year's key food trends, new technologies and other industry highlights. In addition, the 2008 Canadian Food Industry Report features our annual Top 100 ranking of Canadian food companies, with expanded information on company brands, highlights and plans – information NOT available in our regular print edition.
Click here to preview | Click here to order your copy
The only resource of its kind for Canada!
Please don’t hesitate to call Ingrid Eilbracht, publisher, at 416-764-1503
with any questions, or email her at Ingrid.eilbracht@food.rogers.com |
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Canadian News
GRAS status for Burcon's canola protein isolates
Burcon Nutrascience of Vancouver has announced that its Puratein and Supertein canola protein isolates have been self-affirmed GRAS (Generally Recognized As Safe) for a variety of food and beverage applications.
http://www.newswire.ca/en/releases/archive/October2008/07/c3908.html
Forecast raised for Canadian wheat crop
In September Canadian farmers expected to harvest 27 million tonnes of wheat, that's up 36% from 2007 and 7% higher than the July forecast.
http://www.statcan.ca/Daily/English/081002/d081002a.htm
Toronto proposes mandatory VOC reporting for bakeries
The Baking Association of Canada reports that the City of Toronto has proposed mandatory annual reporting of volatile organic compound (VOC) emissions by commercial bakeries.
http://www.bakingassoccanada.com/pdf/Newsletter%20-%202008.08_09.pdf
Dover purchases Montreal flourmill
Burlington, Ont.-based Dover Industries, with flourmills in Ontario, Nova Scotia and Saskatchewan, has acquired the Montreal flour milling assets of Cereal Foods Canada.
http://www.marketwire.com/press-release/Dover-Industries-Limited-TSX-DVI-885209.html
Nature's Path launches marketing campaign in Toronto
Richmond, B.C.-based Nature's Path Organic Foods has launched an innovative marketing campaign in Toronto to introduce its organic breakfast foods and snacks with the tagline "Eat well. Do good."
http://www.naturespath.com/newsroom/news_releases/eat_well_do_good
Colonial Cookies halts production due to parent's bankruptcy
The bankruptcy of U.S.-based Archway & Mothers Cookies and the closing of its Battle Creek, Mich.-based headquarters and Ashland, Ohio-based plant have prompted a temporary suspension of operations at the Colonial Cookies plant in Kitchener, Ont.
http://news.therecord.com/Life/article/425574
New Canadian data on trans fat levels
A second set of monitoring data on saturated and trans fat levels in Canadian retail and foodservice foods is now available at:
http://www.hc-sc.gc.ca/fn-an/nutrition/gras-trans-fats/tfa-age2-eng.php#1 Top
International News
General Mills announces food safety alliance for packaging
Minneapolis, Minn.-based General Mills has launched the Food Safety Alliance for Packaging (FSAP) at Pack Expo and is calling for the packaging industry to use HACCP.
http://www.packagingdigest.com/article/CA6592262.html
Diamond Foods acquires Pop Secret
Snack nut leader Diamond Foods of Stockton, Calif. has acquired the Pop Secret popcorn business of Minneapolis, Minn.-based General Mills for $190 million in cash.
http://phx.corporate-ir.net/phoenix.zhtml?c=189398&p=NewsArticle&id=1197269
Kellogg acquires Australian natural cereals maker
Kellogg Company of Battle Creek, Mich. has acquired Specialty Cereals Pty of Sydney, Australia, a maker of natural ready-to-eat breakfast cereals. In other news, Kellogg has acquired IndyBake Products and Brownie Products, a contract manufacturer of crackers. The acquisition included two Midwest plants to be integrated into Kellogg's snack network.
http://www.prnewswire.com/cgi-bin/stories.pl?ACCT=104&STORY=/www/story/
09-18-2008/0004888064&EDATE =
http://investor.kelloggs.com/releasedetail.cfm?ReleaseID=331988
Ralcorp completes Post Cereals merger
St. Louis, Mo.-based Ralcorp Holdings has completed its purchase of the Post cereals business from Kraft Foods. The merger is valued at $2.6 billion.
http://phx.corporate-ir.net/phoenix.zhtml?c=102251&p=irol-newsArticle&ID=1182967&highlight =
Consumers becoming uncompromising
Rabobank finds consumers are responding to rising food prices and economic uncertainty by focusing on one priority to the exclusion of all others, whether that be healthy, gourmet, convenient or value.
http://www.rabobank.com/content/news/news_archive/075-Health_convenience
_price_compete_in_food_retail.jsp
Sugar content higher in U.S. kids' cereals
Consumer Reports has found that sugar levels in children's cereals are higher in the U.S. than overseas for the same brands.
http://www.consumerreports.org/cro/food/food-shopping/breads-grain/cereals/breakfast
-cereals/more-sugar-in-u.s.-cereals/breakfast-cereals-more-sugar-in-cereals.htm?
resultPageIndex=1&resultIndex=4&searchTerm=breakfast%20cereal
Folic acid fortification linked to decline in NTD
A U.S. Department of Agriculture study has found food concentrations of folic acid doubled to 0.50 nanomoles/litre since mandatory fortification of grains was adopted in 1998. Neural Tube Defects fell 15-50% over the same period.
http://www.bakeryandsnacks.com/The-Big-Picture/Long-term-effects-of-folic-acid-fortification-questioned
Whole grain demand rising among Americans
Seventy-eight per cent of American consumers said they were trying to eat more whole grains this year, that's up from 71% last year and 68% in 2006. Two-thirds were trying to consume fewer refined carbs, up from 61% in 2007 and 56% in 2006.
http://www.wholegrainscouncil.org/newsroom/blog/2008/09/they-all-want-more-whole-grains
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Market Stats
Price Changes for Significant Inputs in the Baked Goods and Snack Food Sectors |
|
IPPI* 1997 = 100 |
Percentage change Aug.'08 from |
|
Category |
Aug. 2008 |
Jul. 2008
|
Aug. 2007 |
Jul.'08 |
Aug.'07 |
Index (2002 = 100) |
Per cent | |
Wheat flour |
120.6 |
119.8 |
107.3 |
0.7% |
12.4% |
Wheat flour, hard |
115.3 |
114.7 |
103.2 |
0.5% |
11.7% |
Wheat flour, soft |
112.4 |
110.8 |
117.8 |
1.4% |
(4.6)% |
Durum wheat flour |
166.5 |
165.5 |
127.7 |
0.6% |
30.4% |
Sugar |
130.2 |
129.5 |
121.1 |
0.5% |
7.5% |
Vegetable oils, refined |
133.4 |
141.4 |
117.2 |
(5.7)% |
13.8% |
Butter |
123.2 |
123.3 |
121.6 |
(0.1)% |
1.3% |
Skim milk, powdered |
147.1 |
147.1 |
143.7 |
0.0% |
2.4% |
Natural Gas |
265.4 |
272.0 |
214.2 |
(2.4)% |
23.9% |
*IPPI, Industrial Product Price Index |
Source: Statistics Canada, Industry Price Indexes, Cat. No. 62-011-X |
Changes in Prices Charged By Bakeries and Other Baked Goods and Snack Food Sectors |
|
IPPI* 1997 = 100 |
Percentage change Aug.'08 from |
|
Category |
Aug. 2008 |
Jul. 2008
|
Aug. 2007 |
Jul.'08 |
Aug.'07 |
Index (2002 = 100) |
Per cent | |
Flour Milling |
111.0 |
110.8 |
99.6 |
0.2% |
11.4% |
Breakfast Cereal Mfg. |
121.0 |
121.0 |
117.0 |
0.0% |
3.4% |
Bread Mfg. |
131.4 |
131.4 |
122.7 |
0.0% |
7.1% |
Cookie & Cracker Mfg. |
108.8 |
108.8 |
109.4 |
0.0% |
1.2% |
Flour Mixes and Dough Mfg. |
111.9 |
111.9 |
110.6 |
0.0% |
1.2% |
Dry Pasta Mfg. |
106.3 |
106.4 |
105.3 |
(0.1)% |
0.9% |
Snack Food Mfg. |
112.2 |
112.2 |
111.3 |
0.0% |
0.8% |
*IPPI, Industrial Product Price Index |
Source: Statistics Canada, Industry Price Indexes, Cat. No. 62-011-X |
Consumer Price Index: Baked Goods |
|
Indexes |
|
|
Percentage change Aug.'08 from |
|
Category |
Aug. 2008
|
Jul. 2008
|
Aug. 2007 |
Jul.'08 |
Aug.'07 |
Index (2002 = 100) |
Per cent | |
Bread, rolls & buns |
157.5 |
158.6 |
133.2 |
(0.7)% |
18.2% |
Biscuits |
119.9 |
116.6 |
114.3 |
2.8% |
4.9% |
Other bakery products |
128.3 |
126.9 |
113.9 |
1.1% |
12.6% |
Rice including mixes |
139.2 |
135.2 |
106.9 |
3.0% |
30.2% |
Breakfast cereal |
110.3 |
110.1 |
109.2 |
0.2% |
1.0% |
Pasta products |
153.8 |
153.7 |
110.6 |
0.1% |
39.1% |
Flour and flour mixes |
151.1 |
153.1 |
104.9 |
(1.3)% |
44.0% |
Source: Statistics Canada, Consumer Price Index, Catalogue no. 62-001-XPB |
Canadian Exports and Imports of Flour, Cereal, Baked Goods and Snacks |
|
Exports as Share of Shipments 2006 |
Exports
Year to Date Aug.'08 |
Change vs. YTD Aug.'07 |
Imports Year to Date Aug.'08
|
Change vs. YTD Aug.'07
|
|
Per cent |
$ Millions |
Per cent |
$ Millions |
Per cent |
Flour Milling |
23% |
$232 |
33% |
$140 |
46% |
Breakfast Cereal |
30% |
$238 |
(3)% |
$248 |
0% |
Commercial Bakeries and Frozen Bakery Products |
17% |
$372 |
0% |
$182 |
9% |
Cookies & Crackers |
52% |
$358 |
0% |
$239 |
4% |
Flour Mixes and Dough |
44% |
$181 |
(6)% |
$159 |
21% |
Dry Pasta |
20% |
$41 |
(9)% |
$87 |
22% |
Snack Foods (excl. nuts & peanut butter) |
9% |
$92 |
(3)% |
$221 |
15% |
Total |
22% |
$1,506 |
2% |
$1,276 |
13% |
Source: Statistics Canada, Canadian Trade By Industry – NAICS Codes |
Economic Output of the Bakery Sector and Food and Beverage Industry:
Year-to-date 2008 versus year earlier period
|
Sector |
Monthly average real GDP |
Jan.-Jul.'08 Vs. Jan.-Jul.'07
|
|
Jan.-Jul.'08 |
Jan.-Jul.'07 |
|
|
$ Million |
$ Million |
Per cent |
Bakeries and Tortilla Manufacturing |
$2,911 |
$2.953 |
0.9% |
Food and Beverage Manufacturing |
$23.365 |
$23,213 |
0.7% |
Notes: Gross domestic product at basic prices in chained (1997) dollars seasonally adjusted at annual rates |
Source: Statistics Canada, Gross Domestic Product By Industry, Catalogue No. 15-001-XIE |
Retail Sales of Selected Baked Goods and Snack Food Categories in Canada:
52 Weeks to August 30, 2008
|
Categories |
Sales Value
Latest 52 Weeks |
Unit Volume Change
Latest 52 Weeks vs. |
Previous 52 Weeks |
Year Ago 52 Weeks | | |
|
$ Million |
Per cent |
Per cent |
Prepackaged Bread* |
$1,377.9 |
0% |
(2)% |
White Bread* |
$401.7 |
(7)% |
(4)% |
Wheat Bread* |
$246.7 |
0% |
(5)% |
Grain Bread* |
$249.4 |
3% |
(1)% |
Specialty Bread* |
$246.5 |
5% |
6% |
Cookies** |
$635.3 |
1% |
3% |
Crackers** |
$382.2 |
4% |
4% |
Snack Crackers** |
$321.2 |
5% |
6% |
Hot Cereal** |
$119.5 |
7% |
3% |
Cold Cereal** |
$990.8 |
2% |
3% |
Nutritious Portable Foods** |
$596.9 |
(5)% |
3% |
Potato Chips** |
$581.9 |
4% |
2% |
Tortilla Chips** |
$262.4 |
2% |
7% |
Extruded Snacks** |
$70.6 |
8% |
11% |
Notes: * National excl NFLD Grocery Banner, Drug, Mass Merchandisers excluding NF; ** National Grocery Banners, Drug Stores, Mass Merchandisers |
Source: The Nielsen Company, MarketTrack, 52 weeks to Aug. 30, 2008 |
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Institut Canadien de Science et
Technologie Alimentaires Section du Québec
| ICSTA/CIFST Quebec section
Soirées Vins et Fromages / Wine & Cheese events: les 19 et 26 Novembre 2008 / Nov. 19 & 26, 2008 Maison des Gouverneurs – Montréal
Salon des Fournisseurs / Suppliers' Night: 2 avril 2009 / April 2, 2009 en partenariat avec SIAL Montréal - in partnership with SIAL Montréal Palais des Congrès – Montréal
Pour informations, veuillez contacter / For more information, please contact: Carole Désautels, (450) 464-3457 or caroledesautels@mac.com
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Canadian Executive Service Organization (CESO)
CESO is a volunteer-based, non-profit organization set up to reduce poverty and strengthen economies in Aboriginal and other communities in Canada and in developing countries in the Americas, Asia and Africa, and in countries in transition in Eastern Europe. It does so by improving individual businesses and organizations and enhancing self-sufficiency and sustainability by building governance and economic development capacity. This is accomplished by its Volunteer Advisers, over 3,000 altruistic individuals who share their professional talents by serving as mentors, advisers and trainers. CESO volunteers have senior executive and technical experience and knowledge gained in a wide range of industries. CESO celebrated its 40th anniversary in 2007.
www.ceso-saco.com
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New Job Opportunities
For more information on placing your employment classifieds, contact Tristan Cater at 416-764-1558 or e-mail: tristan.cater@food.rogers.com
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Calendar of Events
Oct. 22-23: Pasteurization: Concepts & Theory of Safe Operation. Guelph Food Technology Centre. Guelph, Ont. www.gftc.ca
Oct. 23: Research 2 Receptor Series 2008 Kingston Event: Food and Health Innovation in the Local Market. Kingston, Ont. www.marslanding.ca/eventdetails.aspx?EventID=131
Oct. 24-27: Fresh Summit International Convention & Exposition (dedicated to fruit, vegetables and floral). Orlando, Fla. Produce Marketing Association. www.pma.com/freshsummit Oct. 26-27: Grocery Innovations Canada '08 — Where the best grocers go to shop. Toronto. www.groceryinnovations.com
Oct. 27-28: Design of Statistically Valid Sampling Plans. Guelph Food Technology Centre. Guelph, Ont. www.gftc.ca
Oct. 27-28: Food Plant Sanitation. Guelph Food Technology Centre. Guelph, Ont. www.gftc.ca Oct. 28: Food Safety Management Systems ISO 22000:2005 Essentials. Mississauga, Ont. CSA Learning Centre. https://learningcentre.csa.ca/lc_site/?be.asp?gid=50009570&tid=50013639
Oct. 28: National Workshop on Seed Program Modernization. Ottawa. consultations@inspection.gc.ca
Oct. 28-31: Luxe Pack Monaco – Luxury Goods Packaging Exhibition. Monaco. http://www.luxepack.fr/Lpmc/fr/index.php
Oct. 29-30: Simulation Workshop: Responding to Crises, Managing Recalls, Product Withdrawals, Tampering and Unexpected Events. Guelph Food Technology Centre. Guelph, Ont. www.gftc.ca
Oct. 29-30: WellFood 2008: the congress for health & functional food. Cologne, Germany. www.wellfood-cologne.de
Oct. 30: Ontario's Harvest Gala 2008. Hosted by Ontario farm groups, agri-businesses and other food bank program supporters. Net proceeds to the Ontario Association of Food Banks. Guelph, Ont. www.marslanding.ca/eventdetails.aspx?EventID=15
November
Nov. 3-4: Sanitary Design for Food Plants: Design Guidelines for Buildings, Equipment and Infrastructure. Guelph Food Technology Centre. Guelph, Ont. www.gftc.ca
Nov. 3-5: Sweets Middle East, Dubai. In Canada or the U.S., contact Veronica Woods at (773) 326-9922 or e-mail v.woods@koelnmessenafta.com. www.sweetsmiddleeast.com Nov. 4-6: Hi - Health Ingredients Europe & Ni - Natural Ingredients. Paris.
www.hi-events.com/content/PressreleasesHiEurope2008.aspx
Nov. 5: Demystifying Health Claim Regulations and the Claim Submission Process in Canada. Guelph, Ont. Guelph Food Technology Centre. (519) 821-1246. www.gftc.ca
Nov. 5-7: Wine & Gourmet Asia, Macau. In Canada or the U.S., contact Veronica Woods at (773) 326-9922 or e-mail v.woods@koelnmessenafta.com. www.wineandgourmetasia.com
Nov. 6-7: Probiotics and Health International Symposium. Quebec City, Que. http://www.probiomtl.org/2008/english/programmeE.html
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The challenges facing food processors are many – increase production, maximize product
yield, produce better-tasting foods that stay fresher longer, and expand product distribution.
Praxair’s cryogenic freezing and chilling systems can play a crucial role in meeting these
challenges. And our world-class applications team will provide the solutions, from
designing and installing a whole new freezing or chilling system to getting more out of
your existing one.
Contact one of our applications professionals below to get the cold hard facts about
cryogenic quick freezing.
© 2007, Praxair Technology, Inc. All rights reserved. PRAXAIR, COLDFRONT and the FLOWING AIRSTREAM design are trademarks or registered trademarks of Praxair Technology, Inc. in the United States, Canada and other countries.
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National Starch Food Innovations – Specialty Starch Technology
National Starch Food Innovation is a leader in specialty starch technology and manufacturing for the food industry. Our technology and ingredients improve texture, shelf stability, flavour and mouthfeel and add other characteristics that translate into marketing benefits. Some of the products include: viscosifiers, texturizers, mouthfeel enhancers, emulsion stabilizers, resistant starches and functional native starches – all used in foods and beverages to improve quality, processing, stability and economics.
Organic solutions
Novation functional native starches and Novation organic certified starches are just two of the initiatives that we have brought to market that respond to consumers in these areas. Novation Prima is redefining low-temperature stability in frozen food applications where clean labelling is required. All of these starches are appearing in a broad range of applications, from baby foods and canned soups to frozen meals and instant beverages.
Textural solutions
Food companies often treat the texture component of a food system as something of relatively minor importance unless the texture was wrong in the consumer eating experience. Consumer palates are becoming more sophisticated and food companies now recognize the opportunities to use texturization – the deliberate modification of texture – to differentiate their offerings.
Consumer-driven, science-based solutions
Our ingredients help meet consumers' health needs through traditional foods and beverages. We have expertise in the areas of dietary fibre, weight and energy management and digestive health.
Delivery system technology
We have a broad range of delivery system technology – starting with food emulsions and encapsulation – that offer the food formulator the opportunity to engineer in exciting new benefits to packaged foods, functional foods, beverages and nutritional supplements.
For more information, visit www.foodinnovation.com
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New Products
-
Full-body protective garment
Dentec Safety Specialists Inc. is introducing a new garment to protect against heat build up and dangerous noxious particles. This is a precedent-setting technology using respiratory advances to create the first material to offer a filtration rating similar to respirators 95+. It is calibrated for >99%+ retention of 0.3 micron particles with an efficiency similar to an N95 respirator. It's designed to provide more than 120 times airflow permeability, when compared to the Calendared Polyolefin Fabric, which makes it more comfortable to wear in hot environments. It also provides exceptional fabric strength with superior abrasion resistance. The Body Filter uses the latest lamination technology to combine a soft non-woven fabric with micro porous film. A unique aperture moulded hard plastic polymer grid on the surface also provides exceptional abrasion resistance. And an interior silky smooth skin contact surface wicks moisture away from the body.
www.dentecsafety.com
- Anti-slip footwear
Mark's Work Wearhouse has launched workplace footwear. Tarantula Anti-Slip shoes and boots for men and women were made to help reduce workplace injuries caused by slipping, with the idea of targeting accidents before they happen. The company worked with the Canadian Standards Association to determine industry standards in the years ahead. Tarantula Anti-Slip footwear is available in 20 styles for men and 10 styles for women, and was created for those in manufacturing and construction professions and the restaurant and hospitality industry. The goal of the footwear is to prevent slips in hazardous work conditions such as floors that become slick or wet from water, oil or grease and in conditions that demand a superior grip on dry surfaces.
http://www2.marks.com/productdetails.asp?categoryID=322&start=1&
href=%2Fctwnew%2Fmarkprod.nsf%2FProductListByID
%2F93D1704C49A44888802574C200085CE4%3FOpenDocument Top
Advertisement
The ShareGoods program is based on the National Food Sharing System, a national logistics system that distributes donations to food banks across the country. Only food banks that are members in good standing of the CAFB are eligible to receive products through this system. To qualify, a food bank must adhere to a code of ethics and meet strict food handling standards. When food companies donate product or cash to ShareGoods they know that their contributions will go to those in real need of assistance. Participants in the program earn the right to use the ShareGoods name and logo on corporate materials. ShareGoods supporters can be confident that their products and brand images will be treated with integrity, care and respect.
Companies interested in joining the ShareGoods program should contact the Food & Consumer Products of Canada (FCPC; www.fcpc.ca). Tel: (416) 510-8024.
To donate food and/or products, call (877) 535-0958 or e-mail: sharegoods@cafb-acba.ca
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Donate to Second Harvest
Do you work at a perishable or non-perishable food company in the Greater Toronto Area? Do you want to reduce waste, save on disposal costs, and feed the need in your community? Please consider donating your surplus, close-to-code or damaged packaged food to Second Harvest. To arrange a food pickup, simply call 416-408-2594 and ask for Dispatch. For more information, visit www.secondharvest.ca/
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