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News Etc.
Happy Holidays
This will be our last e-newsletter for 2008. From all of us here at Food in Canada, have a wonderful holiday! See you again in 2009.
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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
Court challenge for new cheese rules
Kraft, Parmalat and Saputo jointly filed an application with the Federal Court of Canada to challenge regulatory changes to the compositional standards for cheese that come into effect Dec. 13.
http://www.newswire.ca/en/releases/archive/October2008/20/c7770.html
Sales soften for Parmalat's premium products
Parmalat Canada's third quarter sales of fluid milk are rising while those for premium products are softening. Unit volumes for yogurt and cheese are holding steady. http://www.parmalat.com/attach/content/2298/2008_11_14_ENG.pdf
Weston sells Neilson to Saputo
Toronto-based George Weston Limited completed the sale of its Neilson Dairy division to Saputo Inc. of Montreal for $465 million. The division had annual sales of about $600 million.
http://micro.newswire.ca/release.cgi?rkey=1612015878&view=71483-0&Start=0
Ocean Nutrition doubles EPA/DHA capacity
Ocean Nutrition Canada will invest $19 million to double MEG-3 brand Omega-3 EPA/DHA capacity at its Mulgrave, N.S. plant.
http://www.ocean-nutrition.com/Press/News/brainhealth.php
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International News
Gemini Aseptic now available worldwide
Tetra Pak of Lund, Sweden is making the world's first roll-fed gable top aseptic package available globally.
http://www.tetrapak.com/about_tetra_pak/press_room/news/Pages/globalavailability.aspx
Parkay “Talking Tub returns to promote new spread
Ads from ConAgra Foods of Omaha, Neb. bring back the Parkay brand “Talking Tub to promote a new Parkay spread made from non-fat milk the only margarine/table spread to feature milk as an ingredient.
http://company.conagrafoods.com/phoenix.zhtml?c=202310&p=irol-newsArticle&ID=1229619&highlight =
Snacking trends favour cheese
Brandweek notes strong growth in U.S. consumption of cheese as a healthy alternative to other between-meal and after-meal snacks.
http://www.brandweek.com/bw/content_display/news-and-features/shopper-marketing/e3id4724c3e60d478c9c23a8caa195cd0cf
Tea a net health benefit when added to yogurt
A new study finds green and black teas can be added to yogurt to add colour and flavour without compromising yogurt microorganisms or fermentation.
http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T6R-4SSY910-
5&_user=10&_rdoc=1&_fmt=&_orig=search&_sort=d&view=c&_acct=C000050221&
_version=1&_urlVersion=0&_userid=10&md5=df83ea81934965fd6168174113a6fef7
Global dairy demand to recover
Rabobank forecasts a recovery in global demand and prices for dairy products beginning in late 2009 as income, demographic and cultural trends reassert themselves.
http://www.rabobank.com.au/inside_rabobank/news/media_releases/media_release_131108.asp Top
Market Information
Average Retail Prices: Selected Dairy Products |
Product |
Units |
Oct. 08 |
Oct.'08 vs. Oct.'07
|
Oct.'08 vs. Sept.'08
|
Dairy Products and Eggs |
Index 2002=100 |
126.2 |
5.3% |
0.4% |
Homogenized Milk |
Per 1 l. |
$2.12 |
8.2% |
(0.5)% |
Partly Skimmed Milk |
Per 1 l. |
$2.04 |
9.7% |
0.5% |
Butter |
Per 454 g |
$4.28 |
3.9% |
0.7% |
Processed Cheese Slices |
Per 250 g. |
$2.85 |
2.2% |
2.5% |
Eggs |
Per dz. |
$2.62 |
6.1% |
(0.4)% |
Food Purchased From Stores |
Index 2002=100 |
116.8 |
7.3% |
0.3% |
Source: Statistics Canada, The Consumer Price Index: Cat. No. 62-001-XIB, Average Retail Prices, Monthly, Canada |
Prices Received and Paid By Dairy Processors |
|
Sept. 2008 |
Sept.'08 vs. Sept.'07 |
Sept.'08 vs. Aug.'08 |
|
Index 1997=100 |
Per cent |
Per cent |
Prices Received By Processors |
Dairy Products |
131.0 |
2.3% |
0.1% |
Fluid Milk Products |
135.0 |
2.1% |
0.0% |
Industrial Milk Products |
128.9 |
2.1% |
0.1% |
Butter |
123.0 |
0.9% |
0.0% |
Cheese, Cheddar & Processed |
131.7 |
1.6% |
0.0% |
Ice Cream and Ice Milk |
116.9 |
3.1% |
0.0% |
Food and beverage Manufacturing |
116.6 |
4.6% |
(1.3)% |
Price Paid By Processors |
Milk, whole, unprocessed |
139.6 |
2.9% |
3.7% |
Eggs in the shell |
124.5 |
4.5% |
0.0% |
Source: Statistics Canada, Industry Price Indexes, Cat. No. 62-011-XIE, Industrial Product Price Indexes, Raw Materials Price Indexes |
Economic Activity in the Dairy Processing Sector and Food and Beverage Manufacturing Industry: Annualized Economic Output |
|
Food and Beverage Manufacturing |
Dairy Product Manufacturing |
|
Millions of Chained 2002 Dollars |
Change vs. Prior Period |
Millions of Chained 2002 Dollars |
Change vs. Prior Period |
2nd Quarter 07 |
$23,280 |
1.0% |
$2,298 |
1.7% |
3rd Quarter 07 |
$23,351 |
0.3% |
$2,315 |
0.7% |
4th Quarter 07 |
$23,115 |
(1.0)% |
$2,315 |
0.0% |
1st Quarter 08 |
$23,180 |
0.3% |
$2,307 |
(0.3)% |
2nd Quarter 08 |
$23,452 |
1.2% |
$2,290 |
(0.7)% |
3rd Quarter 08 |
$23,547 |
0.4% |
$2,272 |
(0.8)% |
Source: Statistics Canada, Gross Domestic Product by Industry, Catalogue no. 15-001-X |
Production of Milk and Dairy Products, Third Quarter 2008 |
|
Units |
Q3 08 |
Change versus |
| |
|
|
Q3'07 |
Q2'08 |
Farm Outputs |
Milk production for fluid purposes |
Million litres |
746.4 |
1.8% |
(0.4)% |
Milk production for industrial purposes |
“ |
1,125.9 |
(5.2)% |
(4.2)% |
Milk sold off farms |
“ |
1,872.3 |
(2.5) |
(2.8)% |
Processor Outputs |
Creamery Butter |
Tonnes |
16,305 |
(8.7)% |
(23.8)% |
Cheddar Cheese |
“ |
36,878 |
1.1% |
0.6% |
Specialty Cheese |
“ |
55,922 |
(3.5)% |
(0.4)% |
Brick |
“ |
899 |
12.9% |
1.5% |
Feta |
“ |
1,210 |
6.0% |
7.5% |
Gouda |
“ |
904 |
19.4% |
1.2% |
Havarti |
“ |
1,370 |
(3.9)% |
18.0% |
Monterey Jack |
“ |
1,465 |
28.3% |
30.9% |
Mozzarella |
“ |
27,030 |
(7.5)% |
(6.8)% |
Parmesan |
“ |
1,392 |
(2.2)% |
(19.9)% |
Pizza cheese |
“ |
1,301 |
1.8% |
5.6% |
Provolone |
“ |
859 |
(3.4)% |
7.5% |
Ricotta |
“ |
1,491 |
1.0% |
10.0% |
Emmental and Swiss |
“ |
2,356 |
7.4% |
3.4% |
Cream cheese |
“ |
9,558 |
2.5% |
17.0% |
Cottage Cheese |
“ |
6,621 |
(15.9)% |
(0.5)% |
Yogurt |
“ |
67,725 |
8.6% |
(2.6)% |
Whey powder |
“ |
5,749 |
(20.2)% |
(13.0)% |
Skim Milk Powder |
“ |
19,069 |
1.4% |
(5.9)% |
Source: Dairy Statistics, Statistics Canada, Catalogue no. 23-014-X |
Canadian Retail Sales of Selected Dairy Products |
Product Category |
Sales Value
52 weeks to |
Unit Volume Change
52 weeks to |
27/09/08 |
29/09/07 |
27/09/08 |
|
$ Million |
Per cent |
|
Total Milk |
$2,450.8 |
3% |
3% |
Chocolate Milk |
$157.3 |
14% |
12% |
Lactose Reduced Milk |
$62.3 |
9% |
4% |
Organic Milk |
$38.5 |
21% |
17% |
Soy and Rice Drinks |
$130.8 |
8% |
9% |
Total Eggs |
$636.1 |
1% |
3% |
Specialty Eggs |
$145.3 |
9% |
11% |
Total Natural Prepackaged Cheese |
$1,704.9 |
8% |
7% |
Cheddar Cheese |
$767.5 |
6% |
6% |
Mozzarella |
$404.3 |
8% |
4% |
Processed Cheese slices |
$265.5 |
2% |
(3)% |
Shredded Cheese |
$224.8 |
16% |
13% |
Cottage Cheese |
$120.9 |
0% |
(3)% |
Total Butter |
$421.6 |
0% |
3% X |
Total Margarine |
$342.2 |
(3)% |
(1)% X |
Total Yogurt Type Products |
$1,035.1 |
5% |
11% |
Yogurt in Tubs |
$931.9 |
8% |
13% |
Yogurt in Tubes |
$38.9 |
6% |
12% |
Drinkable Yogurt |
$82.0 |
12% |
30% |
Total Ice Cream Type Products |
$335.4 |
3% |
5% |
Frozen Yogurt |
$31.7 |
3% |
2% |
Latest 52 Weeks ending Sept. 27, 2008 and 52 weeks ending Sept. 29, 2007 |
Source: Nielsen MarketTrack, National Grocery Banner, Drug, Mass Merchandisers, Warehouse Clubs, and General Merchandisers), All Sales |
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Advertisement
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
Things are getting greener at Unisource Canada
Unisource Canada Inc. has taken the next step in its commitment to become a more sustainable company by establishing a dedicated Sustainability Task Force.
The task force's mission will be to incorporate sustainability into the Unisource Roadmap by building an understanding of what corporate sustainability means and creating a baseline of current performance; developing a clear vision of the corporate strategy moving forward; and documenting and communicating progress on priorities that will be shared with all stakeholders. Unisource Canada is committed to driving environmental excellence further into the organization by reducing resource consumption and improving energy efficiencies. Today it is evaluating greenhouse gas and solid waste emissions, and building a governance structure to monitor progress. In the coming months, it expects to release its first sustainability report. An analysis of Unisource's operating practices in 2007, conducted by management consulting firm Five Winds International, started the company down the road of calculating its eco-footprint at five of its Southwestern Ontario locations. Five Winds advises both business and government on how to integrate environmental and social considerations into their core decision-making processes. At that time Five Winds International conducted an analysis of Unisource Canada's greenhouse gas emissions from operations (including utilities and sales and transportation fleet); its use of consumables, including packaging and office paper; and its water usage. As a result, Unisource Canada has learned more about the impact of its everyday activities and identified opportunities to make progress toward more sustainable practices. Since then Unisource Canada has taken several steps to reduce the carbon footprint of its delivery fleet. Implementing the Unisource Mobile Solution (GPS) in all of its trucks has helped us to achieve a 70% reduction in idle time and reduce greenhouse gas emissions by targeting a speed limit of 100 km/h. The fleet has also reduced its paper usage with the ePOD (electronic proof of delivery) system. Unisource Canada is proud of the fact that it was the first Canadian distributor to earn FSC (Forest Stewardship Council), SFI (Sustainable Forestry Incentive), PEFC (Programmed for the Endorsement of Forest Certification) and Chain of Custody certifications, which has allowed the company to play an important role in maintaining environmental integrity throughout the distribution chain. Unisource Canada Inc. is continuing to partner with Suppliers and Customers who are always looking to make a positive, sustainable contribution within the communities they operate.
For further details, contact Andrew Gustyn at agustyn@unisource.ca or at (613) 247-8114.
Advertisement
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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Institut Canadien de Science et
Technologie Alimentaires Section du Québec
ICSTA/CIFST Quebec section
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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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
January 2009
Jan. 6-10: Canadian Total Excellence in Agricultural Management – George Morris Centre. Module 1. Abbotsford, B.C. www.georgemorris.org
Jan. 7-8: Supervision Skills for the Food Industry, Part 2 of 2. Guelph Food Technology Centre. Guelph, Ont. www.gftc.ca
Jan. 8-10: 11th Annual Beef Industry Convention. London, Ont. www.ontariocornfedbeef.com Jan. 10-17: Crop Production Week. Saskatoon, Sask. www.cropweek.com
Jan. 11-14: National Retail Federation 98th Annual Convention & Expo: Retail's Big Show Inspiration Starts Here. New York City. www.retailcouncil.org
Jan. 12-13: HACCP I: Documenting your HACCP Prerequisite Program. Guelph Food Technology Centre. Guelph, Ont. www.gftc.ca Jan. 12-14: Ontario Fruit and Vegetable Growers' Association 150th Annual General Meeting. Niagara Falls, Ont. http://www.ofvga.org/
Jan. 12-15: Western Canadian Crop Production Show. Saskatoon, Sask. www.cropproductiononline.com
Jan. 12-15: ProMat 2009 – The Material Handling Industry of America. Chicago, Ill. www.promatshow.com
Jan. 13: Costco Executive Trade Breakfast – Food & Consumer Products of Canada. For members and non-members. Brampton, Ont. http://www.fcpc.ca/events/calendar/eventid_21.html
Jan. 13-15: Salon de l'agriculture. Saint-Hyacinthe, Que. www.salonagr.qc.ca
Jan. 14-16: HACCP II: Development of your HACCP Plan. Guelph Food Technology Centre. Guelph, Ont. www.gftc.ca Jan. 15-17: Composites+Polycon 2009: Shaping our Future – American Composites Manufacturers Association. Tampa, Fla. http://www.acmashow.org/home.cfm
Jan. 16-18: Expo Quebec 2009 – Canadian Health Food Association. Montreal. http://www.chfa.ca/default.asp?action=article&ID=316
Jan. 18-20: 34th Winter Fancy Food Show. San Francisco, Calif. Contact the Canadian Food Exporters Association or Agriculture and Agri-Food Canada or the Canadian Consulate General regarding the Canadian Pavilion. http://www.cfea.com/events/wintercdnenginvite.htm Or visit: http://www.specialtyfood.com/do/fancyFoodShow/LocationsAndDates
Jan. 20: Sustainability Training for the Food and Beverage Industry – Stepping into Green: Best Practices for Energy Management. Guelph, Ont. www.gftc.ca Top
New Products
Refrigeration compressor oil
Petro-Canada has launched REFLO XL Synthetic Blend – a new addition to its premium line of refrigeration compressor oils. The product, a high-performance semi-synthetic, is ideally suited for operators who want to extend fluid life, reduce wear and extend drain intervals in ammonia refrigeration systems. It's specially formulated to reduce seal swelling, deliver improved viscosity and perform in colder parts of the system. REFLO XL joins Petro-Canada's robust line of refrigeration compressor oils, which includes REFLO A, REFLO Synthetic and REFLO CFC.
http://lubricants.petro-canada.ca/default.aspx
http://lubricants.petro-canada.ca/en/products/525.aspx
High-performance counterbalanced trucks
Jungheinrich Lift Truck Corp., a green manufacturer and supplier of eco-friendly AC-controlled electric lift trucks, has announced two new series of high performance counterbalanced trucks with capacities ranging from 2,500 to 4,000 lbs. The EFG 213-220 and EFG 316-320 both provide state-of-the-art, 4th generation, 3-phase AC technology in their drive, hydraulic and steering systems. The presence of this advanced technology is significant because it leads directly to higher levels of energy efficiency, as well as superior truck performance in terms of travel speeds, lift/lower speeds, acceleration and ramp handling ability. It also means longer run times on a single battery charge. The motors, controllers and software in the new vehicles were designed by Jungheinrich to work together smoothly and efficiently. Under separate test conditions to measure efficiency and performance, they provide a 10% and 5% improvement, respectively, over previous EFG truck models. No other company serving the U.S. market offers electric counterbalanced trucks with such a high level of AC technology.
http://www.jungheinrich-us.com Top
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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