By Jane Robinson
Guelph – Now that scientists can barcode and catalogue the unique DNA sequence of any living being, they’re putting the technology to the test to authenticate food products.
University of Guelph professor Steven Newmaster is helping food manufacturers verify the products they use don’t contain any adulterated ingredients.
University of Guelph scientists invented DNA barcoding in 2003, starting with animals and plants and identifying more than 60,000 plant species to date. Newmaster, the director of the Natural Health Products (NHP) Research Alliance at Guelph, wondered how the catalogued information could be used by the food and NHP industry.
He began by using the previous barcoding work to create new libraries of DNA information for commercial plant species used in agriculture and food. Now, he’s successfully created a new tool to deal with food fraud – the practice of using lower cost substitute ingredients in the food industry – that will soon be installed by food manufacturers for on-site testing.
“With a shrinking food supply and a population headed to nine billion, there is tremendous pressure on the supply chain, and contamination or substitution of ingredients may become more tempting for some companies,” says Newmaster. Continue reading
By Jane Robinson
Guelph – An estimated 2.5 million Canadians report an allergy to at least one food, according to Food Allergy Canada. Peanut allergies alone affect the lives of approximately two in every 100 Canadian children.
As the list of food allergens continues to grow, there is a genuine need for a quick and accurate allergen test whether you are scrutinizing every snack for your child, or conducting randomized testing on a food production line. Current allergen testing can take hours, when minutes can make all the difference.
A new technology developed at the University of Guelph successfully shaves valuable hours off accurate testing, and will soon be widely available in Canada.
Prof. Suresh Neethirajan has developed a new test that accurately pinpoints and quantifies the presence of food allergens. Designed to deliver results in a matter of minutes, the test can be used by consumers, restaurants and food manufacturers for on-site testing in a user-friendly format. Continue reading
Shine a light on me
By Matt McIntosh
Waterloo – Good lighting can do more than illuminate your salad. It can actually tell you the quality of those soon-to-be ingested leafy greens.
With the right technology, light can be used to measure the quality of food in real-time. When it comes to food processing, that can help make for more efficient and less wasteful production systems.
With funding through Growing Forward 2 (GF2), Waterloo’s P & P Optica has patented a system allowing them to incorporate hyperspectral imaging technology into a fast-paced, food processing environment.
“We developed what we call PPO Smart Imaging, which is a process that uses light to analyze the chemical makeup of a specific food product,” said Kevin Turnbull, Vice President of Sales for P & P Optica. Continue reading
By Matt McIntosh
Kingston ON – Farming is a complex business, and keeping track of everything can sometimes be troublesome, if not a bit overwhelming.
With this in mind, Kingston-based software company Dragonfly IT developed Croptracker – a multi-faceted, cloud-based monitoring system designed to give fruit and vegetable growers real-time updates on their businesses.
“Croptracker offers an easy-to-use software package that monitors growing practices throughout the season,” said Matthew Deir, company founder. “Growers sign up for our system and can access all of their daily inputs from one central hub. It helps both traceability and cost saving.” Continue reading
By Jeanine Moyer
Sharbot Lake, ON – Five years ago, Mike Mckenzie set out to make delicious food.
His distinguished taste for salami and smoked meats, combined with his drive to acquire meat-making skills led to the creation of Seed to Sausage, a meat processing, retail and distribution company in Sharbot Lake, a small Frontenac County village north of Kingston.
Mckenzie follows his own suite of guidelines – to make the most delicious food he can, prioritize quality and consistency, source certified humanely raised meat and local products, and use as few additives as possible. These business and product requirements have quickly become the recipe to success for Seed to Sausage.
Building the business took time. Before settling in Eastern Ontario, Mckenzie’s travels and love of meat saw him sampling salami wherever he went, refining his taste and preferences. Continue reading