Creating a cancer-fighting ice syrup

Jeff Stuart Biologist at Brock University - web
By Lilian Schaer for AgInnovation Ontario

St Catharines – Researchers at Brock University have teamed up with a local firm to add potential cancer-fighting health benefits to their sweet ice syrup.

Biologist Jeff Stuart is working to extract antioxidants from the grape skins left behind after ice wine and ice syrup are made in order to put them back into to the ice syrup as an additive.

“Ice syrup is a sweet and very fruity syrup that is produced from ice wine grapes, but without fermentation. It’s non-alcoholic and sold as a high end food flavour enhancer,” says Stuart of the product made by Sweet and Sticky, the syrup’s Niagara Falls manufacturer that received a Premier’s Award for Agri-Food Innovation Excellence for its innovation. Continue reading

Nipping outbreaks in the bud

Be Seen Be Safe logoThis story comes to us from Bioenterprise

Guelph – How do you prevent a minor livestock disease outbreak from becoming a full-­‐scale epidemic? New tracking software from a Guelph-­‐based company may hold the answer.

Containing the next Avian Influenza (bird flu) or Porcine Epidemic Diarrhea virus means stopping potential carriers from spreading it from one farm to the next. But tracking the comings and goings of every visitor can be a nightmare. Continue reading

High value pharming: Is the future of farming measured in components?

WheatStarch03-1000x20 (1) - web
By Lyndsey Smith for AgInnovation Ontario

Ottawa – When you get right down to it, farmers don’t raise grain or meat. Really, they produce three things: protein, carbohydrates, and fat.

As luck would have it, humans need those things, in varying quantities, for nutrition.

If we look more closely at one of those three things — protein — we discover that this particular component is so much more than a steak or part of a grain.

Proteins are actually amazing things — they can be enzymes, health promotants, and even medicine. Insulin is protein. Lactoferrin is protein. Humans need protein not just as nutrition in the form of hydrolyzed amino acids, but also for health as protein therapeutics. Continue reading

Producing safer poultry through a new class of antimicrobials

This story comes to us from Bioenterprise, a partner in the Agri-Technology Commercialization Centre.

AbCelex-logoMississauga – Each year, millions of North Americans fall ill after eating chicken, thanks to a corkscrew-­shaped bacteria called Campylobacter.

According to AbCelex’s CEO,  Dr.  Babaei, the solution could lie in a quirk of camel biology.   Continue reading

State-of-the-art research greenhouse opens in Vineland

Vineland's new greenhouse facility - web
By Lilian Schaer for AgInnovation Ontario

Vineland, Ontario – The largest, most modern horticultural research greenhouse in North America with commercial-scale height and growing rooms dedicated to horticulture is making its official debut on June 3.

As part of the grand opening of the 40,000 square foot facility at the Vineland Research and Innovation Centre (Vineland), the public is invited for a tour of the greenhouse.

The older greenhouse facility on the Vineland campus no longer met requirements for research purposes and was costly to maintain, whereas the new complex, which sits on approximately one acre, is efficient and built to the latest commercial scale standards. Continue reading