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Highly Sweetened Alcoholic Beverages Need Restrictions: Health Canada

From: Food in Canada

Ottawa – The federal government is taking action to protect the health of Canadian youth from the risks of consuming single-serve, highly sweetened alcoholic beverages.

In a statement, Health Canada says the beverages, which can have alcohol content of between 7% and 12%, “are sold in large-volume, non-resealable containers, have colourful packaging, are inexpensive and are aggressively marketed in a manner that appeals to youth.”

In some cases, says Health Canada, these products can contain as much alcohol as four glasses of wine. Also, because they are so strongly flavoured and high in sugar or sweeteners, people often don’t realize how much alcohol they’re consuming.

Action steps

Health Canada plans to first take steps to amend the Food and Drug Regulations to restrict the alcohol content of these beverages.

Health Canada says its proposal for consultation, which is explained in a Notice of Intent (NOI), “aims to restrict the amount of alcohol in single-serve, highly sweetened alcoholic beverages by limiting the maximum size of the container or the alcohol content of the product.”

The proposal will affect all high-alcohol beverages sold in non-resealable containers that exceed a certain sweetness threshold, including ones that use artificial sweeteners, says the statement.

Health Canada adds that all parties that have a stake in the change can provide feedback on the NOI by May 3, 2018.

In the coming weeks, Health Canada says it also plans to hold a meeting of provincial and territorial governments, and industry stakeholders “to discuss collective measures, including on advertising, marketing and labelling, to reduce the risks of these products.”

The statement adds that the proposal does not include liqueurs, dessert wines and other sweet alcoholic beverages sold in resealable containers.

To read the Notice of Intent, click here.

Hemp Beer, Anyone?

From: Food in Canada

Winnipeg – A new hemp beer is going to be created in Manitoba.

A statement from Delta 9 Cannabis Inc. and Fort Garry Brewing Company LP says the two companies have an agreement to produce and market the hemp beer in the province for sales nationally. The companies expect this beer to be on the market this summer.

The statement says the first product will be “an alcoholized beer infused with material from hemp seeds, and will contain no cannabis or any other psychoactive agent produced from the cannabis plant.”

Fort Garry Brewing will distribute the brew in any of the provinces where it already sells its beers. Delta 9 will provide the hemp seed.

The companies also say they plan to develop a co-branded, cannabinoid-infused beer that contains no alcohol.

That beverage, says the statement, “would be developed as a concept beverage, pending regulatory approval from Health Canada and provincial regulatory bodies.”

Under the terms of the agreement, both companies will share the R&D costs. Fort Garry Brewing will cover the costs of marketing and advertising of the launch, sale and distribution of the first product. Delta 9 will provide hemp and/or cannabis to Fort Garry to use in the production of the new beer, and it may also contribute funds to marketing and advertising, says the statement.

Delta 9 is a licensed producer of medical marijuana and operates an 80,000 sq.-ft. production facility in Winnipeg.

Fort Garry Brewing is the oldest and largest brewer in Manitoba and has a 25,000-sq.-ft. facility in south Winnipeg.

HyLife Foods Opening Ceremonies

April 4, 2018

HyLife Foods is now investing up to $176 million in an expansion of its main processing plant at Neepawa, Manitoba and new finishing barns. The company has hired over 100 new employees because of the expansion and currently already employs over 2000 people at their main facility.

President of HyLife Foods, Claude Vielfaure, suggests the expansion in Neepawa comes as a result of the growing demand for Canadian pork in Japan and China as well as in Canada. Tri-Mach was the successful contractor selected to design and install new processing and packaging conveyors along with the installation of all capital equipment and a new hog rail.

We are proud to be a partner of HyLife and congratulate them on a very successful project and future.

Visit www.hylife.com to learn more about their plans for the new expansion. 

A New Study Confirms Benefits of Whole Grains

From: Food in Canada

Beltsville, Md. – A new human nutrition study out of the U.S. proves once again the benefits of whole-grain foods over refined-grain products like white bread.

The U.S. Department of Agriculture says scientists with the Jean Mayer USDA Human Nutrition Research Centre on Aging, which is jointly run by the Agricultural Research Service (ARS, a branch of the USDA) and Tufts University in Boston, “conducted the study to clarify the role of whole grains in helping regulate weight, blood sugar levels and calorie (energy) use, among other benefits.”

The news and results of the study are on the ARS website (“Whole Grains Deliver on Health Benefits,” by Jan Suszkiw).

The ARS explains on the site that whole grains include the “bran and other constituents intact – all rich in vitamins, minerals, fibre, carbohydrates and phytonutrients.”

Refined grains, on the other hand, are milled extensively or go through other processing.

The ARS site says the eight-week study included 81 participants – healthy, non-smoking men and women between the ages of 40 and 65.

For more details on the study, click here.

What the scientists found was that “participants in the whole-grain group lost approximately 100 more calories per day than refined-grain eaters – the equivalent of walking briskly for 30 minutes.”

The scientists say the whole-grain participants lost the calories because of an “increased metabolic rate and increased fecal energy losses.”

The ARS adds that “the whole-grain diet gave a moderate boost to populations of beneficial Lachnospira bacteria, which make protective short-chain fatty acids and help counteract another bacterial species that contributes to inflammation. Such gut bacteria comprise a larger community of microorganisms, called the microbiota, that live on or in the human body. They are of increasing interest to scientists for the diverse and often beneficial roles they play, including helping digest food, extract nutrients, regulate metabolism, and protect against disease and infection, among others.”

The study has been published in the American Journal of Clinical Nutrition, February 2017.

For more on the study and how it differs from previous clinical trials, click here

New Brunswick Oyster Processor is Expanding

From: Food in Canada

Neguac, N.B. – An oyster processor is investing in new technology – thanks to help from the federal and provincial governments.

In a statement, New Brunswick’s Department of Agriculture, Aquaculture and Fisheries, says La Maison BeauSoleil will use almost $800,000 to install technology that will clean and package fresh oysters.

The federal government is contributing $500,000 and the province is investing almost $300,000 through the Northern New Brunswick Economic Development and Innovation Fund.

The new technology will also help the company “increase processing capacity to meet the anticipated expansion of the industry, maximize the economic value of the product and create a better working environment for employees and more efficient operations.”

Pat Finnigan, MP for Miramichi-Grand Lake, says in the statement that La Maison BeauSoleil is expanding its market and becoming known for its “clean, sustainable production of cultured oysters.”

Finnigan goes on to say that the government support, which is through the Atlantic Canada Opportunities Agency, “is helping [La Maison] upgrade its operations and introduce new technology and automated processes to meet rapidly growing domestic and international demand, while also creating jobs.”

Currently, the company has 30 staff, and purchases from dozens of suppliers. Its oysters are sold in Canada, the U.S., and also into China. The company is looking at expanding into Europe and the Middle East. The statement says the federal government is also contributing $60,000 so the company can hire a marketing consultant who specializes in Asian markets “to develop a marketing plan aimed at increasing the company’s exports to China and Hong Kong.”

 

Conestoga College Job Fair 2018

March 22, 2018

On March 21st, Conestoga College held their annual Job Fair in the Cambridge Campus Atrium. This event gives students the opportunity to network with a variety of different employers who are actively recruiting for full-time, co-op and summer positions for trades and apprenticeships. As one of the employers invited, Tri-Mach Group of Companies met with many enthusiastic students who brought forward insightful questions about our group of companies and millwrighting as a career.

On behalf of the Tri-Mach Group of Companies, we would like to take this opportunity to thank @ConestogaCollege for inviting us to attend as well as all of the students that participated in this highly successful event. Thank you to those who stopped by our booth – Tri-Mach Group of Companies would like to wish the best of luck to all of the future millwrights, welders and fabricators who apply for positions.

Visit www.conestogac.on.ca for more information about their programs and courses. 

We’re hiring!

Tri-Mach Group and Advance Millwrights are currently seeking passionate individuals for full-time licensed millwright positions. Individuals that are interested are invited to apply to resumes@tri-mach.com

Food & Beverage Trends Arising from the Legalization of Cannabis

January 31, 2018

Today, Tri-Mach Group attended a Food & Beverage Ontario (FBO) event in Mississauga Ontario, to discuss the food and beverage trends arising from the legalization of cannabis. 

Kenneth Wong, Associate Professor & Distinguished Professor of Marketing at the Smith School of Business at Queen’s University, was the featured keynote speaker at the event to discuss the topic, “When Marketing Goes to POT“.  Wong shared his views on the food and beverage trends arising from the legalization of cannabis, the impact of cannabis on alcohol sales, and what cannabis-supplemented products that the food and beverage categories are most likely to offer . Wong had shared a few examples such as: cannabis teas, oils, creams and various eatable foods. Wong advised that the cannabis market will continue to rise because this is an industry that is already very prominent in today’s society, whether it is legalized or not. 

The panel discussion brought forward many interesting insights and knowledge on the cannabis industry from multiple leading thinkers in the food processing and alcoholic beverage sectors. Wong shared that the cannabis market is already a “mature market“, which will appeal to a very widely diverse demographic.  This is because the cannabis industry will not only be used for medicinal use, but for recreational use as well. 

The main challenge that Wong brought forward is the stigma that surrounds the cannabis industry. In spite of the stigma,  Wong has determined that the cannabis industry is already moving and maturing rapidly. So once July 1st 2018 hits, all businesses need to plan and be prepared for the future of this evolving industry. 

Follow @foodbeverageON events to keep up to date on food and beverage industry events:

www.foodandbeverage.ca

Governments Commit Funding for AG Projects in Saskatchewan

From: Food in Canada

Saskatoon, Sask. – Thirty crop-related research projects are sharing $7.7 million in funding.

The province of Saskatchewan and the government of Canada announced in a statement that the funding is through Saskatchewan’s Agriculture Development Fund (ADF).

In addition, says the statement, both governments “are committing $6.25 million in operating funds to the Crop Development Centre at the University of Saskatchewan over five years” also through the ADF.

Dr. Kofi Agblor, managing director of the Crop Development Centre at the University of Saskatchewan, says in the statement that “continued investment from the province affirms its commitment to our clearly demonstrated mission of improving economic returns for farmers and the agriculture industry of Western Canada, as well as our new vision of being a world-class crop improvement organization that delivers advanced crop genetics for society.”

Some examples of the research projects include:

• research to develop more clubroot resistant canola varieties;
• improve fusarium head blight resistance in durum wheat;
• better control of root rot in pea and lentils crops; and
• increasing the use of faba beans in pet food and fish feed to create another value-added use for a Saskatchewan pulse crop.

In addition to the provincial and federal government funding, several other partners have committed more than $3.1 million. Those partners include the Western Grains Research Foundation, the Saskatchewan Wheat Development Commission, the Saskatchewan Canola Development Commission, the Saskatchewan Pulse Growers, the Saskatchewan Flax Development Commission and the Saskatchewan Barley Development Commission.

 

Mushroom Producers Join Forces

From: Food in Canada

Aldergrove, B.C. and Kennett Square, Penn. – Two mushroom companies have merged to create one of the largest producers and suppliers in North America.

South Mill Mushrooms of Kennett Square, Penn. and Champ’s Mushrooms of Aldergrove, B.C. announced in a statement that they have combined their businesses and will service “customers in all segments of the mushroom marketplace throughout Canada and the U.S.

The companies will continue to operate under their respective brands and both management teams will remain in charge of day-to-day operations of their respective businesses.

In the statement South Mill says as one company they will have “production facilities on both North American coasts and a distribution platform to supply retail and foodservice channels nationwide,” says the statement.

On its website, Champ’s Mushrooms says it was founded by the Quach family in 1998 “with little more than a packing room, a few trucks and a handful of experienced, quality-conscious growers.”

Today the company has 12 farming facilities and an annual output of 35 million pounds of B.C. mushrooms and is the largest producer in Western Canada.

South Mill Mushrooms was started nearly 100 years ago by the Pia family. Four generations later it is one of the largest mushroom producers in the U.S.

Brick Brewing Invests $3.5M in Upgrades

From: Food in Canada

Kitchener, Ont. – One of Canada’s largest breweries is investing $3.5 million to upgrade its plant.

Brick Brewing Co. Limited announced in a statement that the investment will go towards upgrading can line capacity at its Kitchener, Ont. brewery.

The company says it will “install a new can filler and pasteurizer and will bring annual canning capacity to approximately 400,000 hectolitres.

In the statement the company adds that the installation should be completed by this May and the line should be operating at full capacity by the end of June.

Russell Tabata, Brick’s COO, says in the statement that Brick Brewing “will build inventory in advance of the project to ensure that there are no disruptions in the supply chain.”

The project, says the company, will also “deliver an improved environmental footprint with 15% reduction in natural gas usage, 25% reduction in water usage and 25% reduction in effluent discharge compared to current equipment on a per hectolitre basis.”