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Company:	CFA	E-mail:
Address:		Phone:		Fax:
Subject:	Farmers' face highest-ever increase in rail rates

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Farmers' face highest-ever increase in rail rates

 

April 30, 2008 -  (OTTAWA) – Farmers are facing the highest-ever annual increase in rail rates for grain, renewing calls for a long-overdue review of railway costs for grain transportation.

 

Rates will increase eight per cent in 2008-09 under the railway revenue cap for grain, the Canadian Transportation Agency (CTA) announced on April 24, after adjusting its volume-related composite price index due to higher fuel and labour costs for the railways. The revenue cap sets a maximum limit to what the major railways can earn from grain transportation.

 

“We all know fuel prices have increased, but we don’t know the railways’ actual fuel costs or consumption levels for grain transportation or how they’ve changed since 1992,” said Bob Friesen, President of the Canadian Federation of Agriculture (CFA). The CFA is leading a coalition of farm organizations calling for improvements in grain transportation. Friesen noted that the cost assumptions in the composite index are based on 1992 railway cost levels—the last time a full costing review was done.

 

“Farmers not only have to absorb their own massive fuel-cost increases—they’re also overpaying the railways for theirs, thanks to an outdated basis for all costs related to grain movement,” said Friesen.

 

For example: for a producer near Saskatoon who moves 1,300 tonnes of grain to the Port of Vancouver, the increase adds $4,300 in annual freight costs. That producer paid $54,600 in rail freight ($42 a tonne) in 2007-08. A costing review could save farmers over $8,000 a year, according to a study by respected rail analyst John Edsforth, recently commissioned by the Canadian Wheat Board (CWB). The study estimated the two major railways earned at least $100 million above what they would make in a competitive, free-enterprise environment.

“We want the railways to be profitable because farmers rely on good service, but today’s situation is beyond reasonable,” said CWB farmer-director Ian McCreary. “The big railways are able to reap far more than they ever would if there was competition.”

 

National Farmers’ Union vice-president Terry Boehm said a costing review is a reasonable request. “We just want assurance that our rates are based on today’s actual railway costs, considering how much has changed since 1992. We would like to share in the huge efficiency gains that farmers have paid for through longer trucking distances and fewer delivery points.”

The railways have far fewer Prairie grain elevators to service today. In 1992, there were 1,500 elevators, compared to only 370 now. The railways now insist on moving grain mostly in large blocks of 50 or 100 cars and have repeatedly introduced programs to rationalize service and car supply – none of which have decreased car cycling time since 1992.

 

A full-industry railway service review is now underway by Transport Canada, but it is not specific to grain transportation. It is also unlikely to address farmers’ specific concerns about the revenue-cap formula for grain freight.

 

“We are asking that the CTA be allowed to immediately conduct a costing review for grain transportation. We can’t wait 18 to 24 months until the Transport Canada service review is complete,” said Glenn Blakley, president of the Agricultural Producers Association of Saskatchewan. “A delay will only allow the railways to make hundreds of millions more at our expense. It is unreasonable to expect farmers to wait years for redress when we know there is a problem and have offered a convincing body of evidence in support.”

 

Ian Wishart, president of Manitoba’s Keystone Agricultural Producers, said the railways take advantage of farmers to make hundreds of millions in excess profits. “This money comes directly from our pockets, and we keep paying more while service gets demonstrably worse. Farmers cannot continue to be slowly bled through a revenue cap formula that puts the advantage squarely in the railways’ court.”

 

Humphrey Banack, President of Alberta’s Wild Rose Agricultural Producers, said the railway companies have unfairly dismissed producers’ concerns, falsely accusing farmers of wanting to return to the inefficient regulated system of the 1970s. “If the railways are so confident that they are ‘effectively and efficiently meeting the growing needs of Canadian grain producers, they should have no objections to a costing review that proves it,” he said.

 

The CFA has this week launched an e-mail postcard campaign urging the federal government to reconsider a costing review. It is posted at http://cfa-fca.ca/pages/emailer.php .

 

 

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For more information contact:

 

Bob Friesen, CFA president
Cell: (613) 866-7611 bob@cfafca.ca

 

Maureen Fitzhenry, CWB media relations manager
Phone: (204) 983-3101 Cell: (204) 227-6927 maureen_fitzhenry@cwb.ca

 

Terry Boehm, NFU vice president
Phone (306) 255 2880 NFU office: (306) 652-9465 teb2@sasktel.net

 

Regional contacts:

 

Alberta - Lynn Jacobson, WRAP first vice president
Phone: (403) 739-2153 Cell: (403) 894-5208 ljacob@shockwave.com

 

Saskatchewan - Glen Blakley, APAS President
Phone: (306) 643-4910 Cell: (306) 745-7257

Manitoba - Ian Wishart, KAP President

Cell: (204) 856-6964. Office: (204) 697-1140 agasea@mts.net

 

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Company:	(IDDBA)	E-mail:
Address:		Phone:		Fax:
Subject:	Food Safety Is a Growing Concern Among Consumers and the Food Industry IDDBAs Whats In Store 2008 Reports

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For Immediate Release

 

Madison, WI, March 20, 2008 — Despite improvements over the past decade, the number of food-borne illnesses in the United States continues to be dramatic: an estimated 76 million cases annually. Of these, 325,000 are serious enough to require hospitalization and 5,000 result in death, according to What's In Store 2008, the trends report from the International Dairy-Deli-Bakery Association™ (IDDBA). While many of these cases are caused by improper food handling at home, the ones that get public attention are usually due to mistakes made during food processing and packaging. Shoppers' confidence in the safety of supermarket food has dropped to its lowest point in almost two decades. What's In Store 2008 details public perceptions about food safety and ways in which the industry is responding to ensure a safer food supply.

 

Consumers Are Worried About the Safety of Fresh Produce

 

In numerous surveys, the majority of respondents demonstrate concern about food-borne illnesses. A 2007 CBS News poll revealed that 41% of respondents claimed to have had a food-borne illness at some time in their lives. Concern about E. coli contamination no longer centers on raw meat; instead, people are worried about contracting the bacteria from fresh fruits and vegetables.

 

Enlisting Beneficial Microorganisms in the Fight Against Food-Borne Illness

 

Microorganisms that attack harmful bacteria, but are harmless to humans and animals, are showing promise as antimicrobial agents on food. One such mixture of six microorganisms that infect only the bacteria Listeria monocytogenes has already been approved for use on ready-to-eat meat and poultry products. The mixture must be designated on the product's label.

 

Technology May Soon Allow Consumers to Test Food for Spoilage Organisms at Home

 

A disposable "dipstick" has been developed at the University of South Carolina, Columbia, SC, that will potentially allow consumers at home or in restaurants to test food for spoilage. In laboratory testing, the tool, which shows a color change in the presence of chemicals generated by spoilage organisms, had an accuracy rate of 90% when testing fish.

 

Nanotechnology:

A Small Way

to Improve Food Safety

 

Nanotechnology deals with extremely small particles that, because of their size, can be used in applications where their regular-sized counterparts would be too cumbersome. Nanoparticles of silver are already in use as antimicrobial compounds in high-end food storage containers, and clay nanoparticles are used to strengthen plastic beer bottles sold in sports stadiums, giving the look and feel of glass without the risk of breakage. Here are some examples of food safety applications under development:

 

• "Intelligent packaging" with nanosensors can change colors in reaction to chemicals released as food begins to spoil or if the storage environment has been compromised. It can also detect spoilage organisms.

• "Active packaging" releases compounds to destroy microorganisms, control degradation, extend shelf life and enhance food quality.

• For a consumer with a specific food allergy, nanofilters could prevent the passage of the particular molecule to the consumer.

 

 

Food Defense: Protecting the Food Supply Against Intentional Contamination

 

A recent survey found 75% of U.S. consumers over the age of 16 believe a terrorist attack on the food supply will occur in their lifetime. Only 2% of respondents felt "extremely" confident about the security of our food supply. Fifty-seven percent of respondents ranked their confidence in the middle range, while 15% said they were "not at all confident." ALERT, created by the FDA, is an initiative to build food business employees' awareness of their surroundings and guide them on handling and reporting suspicious incidents. Private consultants have developed tools to help food processors analyze facility vulnerability and develop plans to deal with security incidents.

 

What's In Store 2008 details consumer and industry trends affecting the dairy case, cheese case, bakery, and deli/foodservice departments. Its 149 tables, developed in cooperation with leading industry firms and associations, include department sales, per capita consumption, consumer preferences, and random-weight, UPC, and private label sales data. The full report is available from IDDBA. The cost is $99 for IDDBA members and $399 for non-members, plus shipping and handling. Purchasers of the report also gain on-line access to quarterly random weight sales data throughout the year.

 

For more information, or to order, call the IDDBA Education Department at

608-310-5000       

or visit the organization's Web site, www.iddba.org

 

Additional information on IDDBA's research, education, public affairs, and other industry activities is also available on its Web site, www.iddba.org, or by calling  608-310-5000 

 

Now in its 44th year, IDDBA specializes in promoting the dairy, deli, and bakery industries. Member companies enjoy many benefits and services, including the annual seminar and expo, leading-edge research, video and computer-based training programs, management tools, an annual trends report, and a member directory of key industry contacts.

 

Karen Peckham

International Dairy-Deli-Bakery Association (IDDBA)

636 Science Drive, Madison, WI 53711-1073

PO Box 5528, Madison, WI 53705-0528

Tel:  608.310.5000        Fax: 608.238.6330
kpeckham@iddba.org

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Company:	Dunkin' Donuts	E-mail:
Address:		Phone:		Fax:
Subject:	Celebrate Your Heroes with Customer Designed Dunkin Donuts Cards for Mother's and Father's Day

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Celebrate Your Heroes with Customer Designed Dunkin' Donuts Cards for Mother's and Father's Day

For Every Card Bought at DunkinDonuts.com during the months of May and June, Dunkin' Donuts will donate $1* to the Dunkin' Brands Community Foundation in Support of Everyday Heroes

 

CANTON, Mass. (May 2, 2008) -- This Mother's Day and Father's Day, Dunkin' Donuts is making it easy to honor not just your parents, but also the local heroes who make a difference in our communities every day. Dunkin' Donuts, the world's largest coffee and baked goods chain, today launched two limited-edition gift cards -- designed by Dunkin' Donuts customers -- featuring images in recognition of moms and dads. Both cards will be available online at www.DunkinDonuts.com. For every card bought at www.DunkinDonuts.com during the months of May and June, Dunkin' Donuts will donate $1* to the Dunkin' Brands Community Foundation, which supports heroes who serve their communities every day.

The card design was chosen from numerous entries submitted by Dunkin' Donuts customers throughout the country. Artwork was selected for each Dunkin' Donuts Card and both winners received a $500 donation to the charity of their choice. The Mother's Day Dunkin' Donuts Card design winner was Margot Miller of New York City, who is donating to her charity, Friends of the World Food Program. Eileen McCarthy-Keddy of Medford, Mass. was named the winner of the Father's Day Dunkin' Donuts Card design, and is donating to her charity, the Dana Farber Cancer Institute.

The customer designed Dunkin' Donuts' rechargeable cards for Mother's Day and Father's Day will be available for purchase while supplies last at www.DunkinDonuts.com. Mother's Day Cards will be available on May 2 and Father's Day Cards will be available on May 15. The Mother's Day and Father's Day Cards, as well as the standard rechargeable Dunkin' Donuts Cards, are available in denominations between $5 and $200.

Unlike some other brands' rechargeable cards, Dunkin' Donuts' Cards don't have any additional fees or expiration dates. If cards are registered online, Dunkin' Donuts will also replace them free of charge if they are lost or stolen. For even greater convenience, the card can be registered for auto-recharge, which automatically adds money to the card on a specific day or when the balance on the card drops below a certain level. The card is a convenient way to pay for your favorite Dunkin' Donuts products and can be redeemed at any participating Dunkin' Donuts restaurant.

*Up to a maximum of $5,000 will be donated

For more information, or to purchase a card, please visit www.DunkinDonuts.com. For more information on the Dunkin' Brands Community Foundation, please visit www.DunkinBrands.com/foundation.

About Dunkin' Donuts
Founded in 1950, today Dunkin' Donuts is the number one retailer of hot regular coffee-by-the-cup in America, selling 2.7 million cups a day, nearly one billion cups a year. Dunkin' Donuts is also the largest coffee and baked goods chain in the world and sells more hot regular coffee, iced coffee, donuts, and bagels than any other quick service restaurant in America. Dunkin' Donuts has more than 7,900 restaurants in 30 countries worldwide. In 2007, Dunkin' Donuts' global systemwide sales were $5.3 billion. Based in Canton, Massachusetts, Dunkin' Donuts is a subsidiary of Dunkin' Brands, Inc. For more information, visit www.DunkinDonuts.com.

About The Dunkin' Brands Community Foundation
The Dunkin' Brands Community Foundation brings together a wide network of stakeholders, including our Dunkin' Donuts and Baskin-Robbins franchisees, crew members and employees, to support the service and leadership of emergency response organizations ? especially in times of crisis. The Foundation supports emergency responders by providing financial assistance, building capacity, developing partnerships, encouraging volunteerism and honoring local heroes. To learn more about the Dunkin' Brands Community Foundation please visit www.DunkinBrands.com/foundation.

 

# # #

 

Contact:
Michelle King
Dunkin' Donuts
(781) 737-3585
Michelle.King@dunkinbrands.com

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Company:	Texas A&M University	E-mail:
Address:		Phone:		Fax:
Subject:	Yeast gives rise to new concept cell fuel is brains behind division

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Yeast gives rise to new concept: cell fuel is 'brains' behind division

 

25-Apr-2008 - With the cost of diesel and gasoline getting nearer to the hourly minimum wage, too bad the fuel doesn’t do more work - like deciding what route to take and pressing the gas pedal.

 

While that concept isn’t likely to work for vehicle fuel, a new study has found that it is, in fact, what goes on in the cells of yeast.

 

Mitochondria, the fuel of a cell, has been found to be the “driver” for cell division, according to Texas AgriLife Research biochemists. This discovery could play a big role in finding cures for many human diseases, they say.

 

The biochemists studied yeast cells and found that mitochondria, which generates 90 percent of the cell’s energy, can be the deciding factor – the “brain power” – behind how fast cells divide.

The finding by Drs. Michael Polymenis and Mary Bryk and their research groups in Texas A&M University’s biochemistry and biophysics department was published in today’s open-access journal Public Library of Science-Genetics. The research was funded by the National Institute of Health.

 

“The finding changes the traditional view of the mitochondrion from an ‘energy depot’ at the service of its larger cellular host to a ‘command center’ that directs cell division,” Polymenis said.

The researchers used regular baker’s yeast – commonly used in breads, wine and beer making – because many of the yeast cell’s processes are similar to those in human cells, according to Bryk.

 

“From unicellular yeast to complex mammals, the process is the same,” Bryk said. “The job of a cell is to divide and grow. Metabolism takes in ‘food’ and turns it into fuel and building blocks for DNA replication and gene expression.”

 

But when these processes falter, diseases can result. Too much cell division too quickly, for example, is typical of cancerous cells, Polymenis pointed out. Conversely, poor metabolism – stemming from mitochondrial deficiencies – is at the root of damage to various organs such as the brain, heart, skeletal muscles and liver.

 

“All of the body processes that require a lot of energy are impacted by this,” Polymenis added.” In fact, at least 1 in every 4,000 people worldwide suffer from mitochondrial deficiencies that result in problems with normal development, motor control, vision, hearing, or liver and kidney function.”

 

On the other hand, there are times when speeding cell division might be useful as with wound healing and plant or crop production, Bryk noted.

 

“If we can understand the basic pathway that regulates cell division, we can think of ways to tweak the different steps in that path with therapeutics to help people who have problems with these high-energy organs,” she said.

 

Polymenis said the research showed that when a yeast cell’s mitochondria decided to “turn on the switch,” the cell’s nucleus – which carries most of the genetic material – received the message and cell division began.

 

“So now we need to connect that link,” Polymenis said. “We need to understand how and when the message is sent. If we know how the message is sent from the mitochondria, we might be able to control it.”

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Contact: Kathleen Phillips
ka-phillips@tamu.edu
979-845-2872

Texas A&M University - Agricultural Communications

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Company:	American Dietetic As	E-mail:
Address:		Phone:		Fax:
Subject:	Highlights from the May 2008 Journal of the American Dietetic Association

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Highlights from the May 2008 Journal of the American Dietetic Association

 

1-May-2008:  The May 2008 issue of the Journal of the American Dietetic Association contains articles and research studies you may find of interest. Below is a summary of some of this month’s articles. For more information or to receive a copy of a Journal article, e-mail media@eatright.org.

 

Americans Not Following MyPyramid Advice, Prefer Foods High in Fats and Added Sugars.

 

Americans are not eating the most nutrient-dense forms of the basic food groups recommended in the U.S. Department of Agriculture’s MyPyramid guidelines. Researchers at the National Cancer Institute found consumers prefer foods that are high in solid fats and added sugars.

The researchers used data from the 2001-2002 National Health and Nutritional Examination Survey (NHANES) and found the country’s population is not following dietary advice. In particular, the findings showed Americans need to eat more fruits, vegetables and fat-free milk and much less solid fats and added sugars.

 

The research also found consumers need to change the types of vegetables and grains they eat and include more dark-green and orange vegetables, beans and whole grains. Most of the vegetables (83 percent) Americans eat come from the starchy and other vegetables subgroup, notably potatoes and tomatoes. Consumption of whole grains, at just 10 percent of total grains, is far below the recommendation that half or more of all servings come from whole grains.

Sweetened carbonated and non-carbonated beverages, grain-based desserts such as cakes, cookies, donuts and pies, non-skim dairy products and fatty meats were identified as contributing the most to high-energy-dense foods.

 

The researchers conclude: “Food and nutrition professionals would do well to educate consumers about appropriate choices within food groups rather than focusing on achieving a certain number of servings from each food group.”

 

Increased Whole Grain and Fiber Levels for Popcorn Eaters

 

People who eat popcorn have an approximately 250 percent higher daily intake of whole grains and a 22 percent higher daily intake of fiber than non-popcorn eaters, according to researchers at the Center for Human Nutrition, Nutrition Impact LLC and ConAgra Foods.

 

Researchers used data from the 1999-2002 National Health and Nutrition Examination Survey (NHANES) to determine average popcorn consumption among Americans. Popcorn consumers were identified as anyone eating any amount of popcorn within the past 24 hours before taking the survey.

 

Total grain consumption was found to be significantly higher (20.8 percent) with significantly lower total meat consumption (14.9 percent) in popcorn eaters.

 

A high intake of whole-grain foods has been linked with reduced risk for coronary disease, stroke and various types of cancer and may protect against type 2 diabetes. Yet fewer than 10 percent of Americans consume the recommended three servings per day.

 

The researchers conclude: “Popcorn may offer a healthful alternative to energy-dense, low-nutrient-dense snacks, and may have the potential to improve nutrient status in Americans of all ages and help them meet dietary guideline recommendations to consume three whole-grain servings per day.”

 

The American Dietetic Association’s Complete Food and Nutrition Guide 3rd Edition (Wiley & Sons 2006) recommends using a hot-air popper which requires no oil, so popcorn can be a quick, low-fat, low-calorie snack.

 

Funding for this study was provided by ConAgra Foods, Inc.

 

Additional research articles in the May Journal of the American Dietetic Association include:

• The Challenge of Treating Obesity: The Endocannabinoid System as a Potential Target

• Sex May Modify the Effects of Macronutrient Intake on Metabolic Syndrome and Insulin Resistance in American Indians: The Strong Heart Study

• Development and Reliability Testing for Measures of Psychosocial Constructs Associated with Adolescent Girls’ Calcium Intake.

 

 

The Journal of the American Dietetic Association is the official research publication of the American Dietetic Association and is the premier peer-reviewed journal in the field of nutrition and dietetics.

 

With more than 67,000 members, the American Dietetic Association is the nation’s largest organization of food and nutrition professionals. ADA serves the public by promoting optimal nutrition, health and well-being. To locate a registered dietitian in your area, visit the American Dietetic Association at www.eatright.org.

Contact: Jennifer Starkey
media@eatright.org
312-899-4802
American Dietetic Association

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Company:	Northwestern Univers	E-mail:
Address:		Phone:		Fax:
Subject:	Your brain on Krispy Kremes

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Your brain on Krispy Kremes

 

6-Mar-2008: CHICAGO--What makes you suddenly dart into the bakery when you spy chocolate- frosted donuts in the window, though you certainly hadn't planned on indulging? As you lick the frosting off your fingers, don't blame a lack of self-control.

 

New research from Northwestern University's Feinberg School of Medicine reveals how hunger works in the brain and the way neurons pull your strings to lunge for the sweet fried dough.

Krispy Kremes, in perhaps their first starring role in neurological research, helped lead to the discovery.

 

In the study, subjects were tested twice -- once after gorging on up to eight Krispy Kreme donuts until they couldn't eat anymore, and on another day after fasting for eight hours.

In both sessions, people were shown pictures of donuts and screwdrivers, while researchers examined their brains in fMRI's.

 

When the subjects saw pictures of donuts after the eating binge, their brains didn't register much interest. But after the fast, two areas of the brain leaped into action upon seeing the donuts. First, the limbic brain -- an ancestral part of the brain present in all animals from snakes to frogs to humans -- lit up like fireworks.

 

"That part of the brain is able to detect what is motivationally significant. It says, not only am I hungry, but here is food," said senior author Marsel Mesulam, M.D., the Ruth and Evelyn Dunbar Distinguished Professor of Psychiatry and Behavioral Sciences at the Feinberg School and a neurologist at Northwestern Memorial Hospital.

 

Next, the brain's spatial attention network shifted the hungry subject's focus toward the new object of desire -- in this case the Krispy Kremes.

 

"If we didn't have this part of the brain, every time you passed by a bakery you would have no control over your eating," explained Mesulam, who also is director of the Cognitive Neurology and Alzheimer's Disease Center at the Feinberg School. "If your nerve cells fired every time you smelled something edible, then you'd eat all the time, not just when you're hungry."

 

"There's a very complex system in the brain that helps to direct our attention to items in our environment that are relevant to our needs, for example, food when we are hungry but not when we are full," said Aprajita Mohanty, lead author of the paper and a post-doctoral fellow at the Feinberg School. The study was published on-line last week in the journal Cerebral Cortex.

Mesulam noted the research demonstrates how our brain decides what to pay attention to in a world full of stimuli -- not just sweets. "If you are in a forest and you hear rustling, the context urges you to pay full attention since this could be a sign of danger," he said. "If you are in your office, the context makes the identical sound less relevant. A major job of the brain is to match response to context."

 

The study helped Mesulam understand his own behavior. "Now I know why I can't resist walking into the bakery some days when I smell fresh scones," he said.

 

 

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Contact: Marla Paul
Marla-Paul@northwestern.edu
312-503-8928
Northwestern University

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Company:	Coeliac UK	E-mail:
Address:		Phone:		Fax:
Subject:	New pan European collaboration launched into the diagnosis and control of coeliac disease

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New pan European collaboration launched into the diagnosis and control of coeliac disease

 

9-Apr-2008: €12 million, equivalent to nearly £9.5 million has been invested by the European Commission into a new pan-European partnership which will design an advanced diagnostic tool for the detection and control of coeliac disease, the most under-diagnosed common chronic condition in the UK today.

 

The collaborative project, entitled Coeliac Disease Management Monitoring Diagnosis using Biosensors and Integrated Chip Systems (CD-MEDICS), will unite technologies to allow point of care diagnostics, combined with embedded communication technologies to directly interface with hospital information systems. It is expected that the development of the technologies involved and their combination in a single product represent a significant advance in diagnostic technology that has the potential to be applied to the detection of a range of other conditions such, insulin dependent diabetes mellitus or rheumatoid arthritis.

 

At least 1 in 1001 people in the UK is estimated to suffer from coeliac disease – a potentially life-threatening auto-immune condition caused by intolerance to gluten. However, according to a recent study2, only 12.5% of people with the disease are actually being correctly diagnosed. Recent research showed that the average length of time taken for someone to be diagnosed with coeliac disease from the onset of their symptoms is 13 years³.

 

Coeliac disease is not a food allergy but a life-long autoimmune disease caused by intolerance to gluten, a protein found in wheat, barley and rye. For people with coeliac disease, eating gluten damages the lining of the gut, which prevents normal digestion and the absorption of food. There are serious health problems associated with coeliac disease including osteoporosis, gastro-intestinal cancer and increased risk of other autoimmune diseases. The only treatment is a strict gluten-free diet for life. The new diagnostic tool aims to help with early detection and to monitor adherence to the diet.

 

The project aims to develop a point of care screening device to be implemented at the primary care level. The proposed disposable microchip used to screen for coeliac disease will be used in a portable hand-held device, which will have embedded communication abilities allowing direct storage of test results on a patient’s electronic medical record. This will enable easy follow-up, management and monitoring of the patient’s response to withdrawal of gluten from the diet.

The screening device is capable of carrying out multi-analyte tests with the simultaneous detection of coeliac disease associated auto-antibodies (IgA and IgG gliadin, glutenin and tissue transglutaminase) and HLA-DQ2 and DQ8 genes. The analysis of the HLA-DQ2 and DQ8 will give information as to the genetic predisposition of an individual to developing coeliac disease, and the detection of the antibodies will allow for the early diagnosis of coeliac disease (and its recurrence if the gluten-free diet is not complied with).

 

The pan-European collaboration includes a number of UK-based organisations. Coeliac UK, the charity for people with coeliac disease and Dermatitis Herpetiformis (DH), is leading on training of healthcare professionals about the disease and new technology. Newcastle University is responsible for the development and delivery of the development of a sensing technology platform in the screening device. Researchers at King’s College London will be leading on the development of an anti-glutenin antibody test and the CD MEDICS project is being managed by a company specialising in research project management, iXscient Ltd.

 

 

For further information, please contact:
Kate Newman kate.newman@coeliac.org.uk Tel: 0208 3997478 / 07952071014
Or Karen Bidewell, Newcastle University Tel: + 44 (0)191 222 7850

 

References

 

• 1 Research quoted is from ‘The Economic Burden of Coeliac Disease in the UK’ research paper 2006 by Irene Papanicolas, Health Economics Research Centre University of Oxford. This research highlighted that there is a lack of work that has been done to assess the total cost burden of coeliac disease on the health care system and to patients in the UK.

 

• 2 Research quoted is from ‘Recent advances in coeliac disease’ by D.A. van Heel and J. West, published in Gut 2006 55,pp1037-1046. UK

 

• 3 Research quoted from the Health Economics Research Centre, University of Oxford survey of Coeliac UK Members 2007.

 

Notes to editors

 

• CD-MEDICS is co-ordinated by Professor Ciara O’Sullivan of the Universitat Rovira I Virgili in Spain and brings together 21 partners, from Universities, hospitals and technology centres of 10 European countries (Spain, Germany, United Kingdom, Greece, Italy, Sweden, Finland, Slovenia, Ireland and Belgium)

 

• 1 in 100 people in the UK has coeliac disease.

 

• Symptoms of coeliac disease can include diarrhoea, but occasionally constipation, tiredness, anaemia, mouth ulcers, recurrent miscarriages, weight loss (but not in all cases), skin problems, depression, joint or bone pain, and nerve problems. Sometimes the symptoms can mimic irritable bowel syndrome that is bloating, abdominal pain, constipation. The only treatment is the life-long avoidance of ingestion of gluten.

 

• Due to the wide variety of the symptoms of the disease, not only do patients suffer from a reduced quality of life during the years prior to diagnosis, but also they can be unnecessarily hospitalised and quite often completely misdiagnosed, and treated with costly drugs.

 

• Gluten is a protein found in wheat (including spelt), rye and barley; beer; obvious sources of gluten include breads, pastas, flours, cereals, cakes and biscuits. It is also often used as an ingredient in many favourite foods such as fish fingers, sausages, gravies, sauces and soy sauce. People with coeliac disease can also be sensitive to oats.

 

 

• The symptoms of coeliac disease range from mild to severe and can vary between individuals. Not everyone with coeliac disease experiences gut-related symptoms; any area of the body can be affected.

 

Contact: Kate Newman
kate.newman@coeliac.org.uk
020-839-97478
Coeliac UK

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Company:	Canadian Grain Commi	E-mail:
Address:		Phone:		Fax:
Subject:	After KVD wheat exports will continue to meet Canadian Grain Commissions standards for quality

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News release
February 11, 2008

After KVD wheat exports will continue to meet Canadian Grain Commission’s standards for quality

WINNIPEG, February 11, 2008 – On August 1, 2008, kernel visual distinguishability (KVD) will be removed as a registration criterion for all eight western Canadian wheat classes.

This change was announced today by the Honourable Gerry Ritz, Minister of Agriculture and Agri-Food Canada.

“When KVD is removed, western Canadian producers will continue to deliver registered wheat classes that meet Canada’s high standards. Canada’s variety registration process will still include stringent requirements for quality, agronomic characteristics and disease resistance - key components in upholding Canada’s quality brand. Canada’s reputation for consistent quality will be maintained in international and domestic markets,” said Elwin Hermanson, Chief Commissioner of the Canadian Grain Commission (CGC). “The CGC is committed to working with all stakeholders to make the change a success for everyone – producers, grain handlers, and customers.”

The elimination of KVD will remove visual restrictions on plant breeders and crop developers when bringing forward new varieties for registration. It will give producers access to varieties that offer higher yields, have better disease resistance, and can be used for feed and bio-fuels.

All players in wheat quality assurance and in the handling system need to adopt procedures that do not rely on kernel appearance to segregate wheat classes. An industry working group is developing a quality management system which includes protocols for testing and monitoring and the use of declarations.

The CGC is the federal agency responsible for establishing and maintaining Canada’s grain quality standards. It reports to Parliament through the Minister of Agriculture and Agri-Food Canada. The CGC’s programs result in shipments of grain that consistently meet contract specifications for quality, safety and quantity. The CGC regulates the grain industry to protect producers’ rights and ensure the integrity of grain transactions.

Contact:
Elwin Hermanson
Chief Commissioner
Canadian Grain Commission
Telephone:               204-983-2735       
Email: ehermanson@grainscanada.gc.ca

Or

Jim Stuart
Director, Industry Services
Canadian Grain Commission
Telephone:               204-983-1549       
Email: jstuart@grainscanada.gc.ca

Or

Rémi Gosselin
Manager, Corporate Information Services
Canadian Grain Commission
Telephone:               204-983-2749       
Email: regosselin@grainscanada.gc.ca

 

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After KVD: wheat exports will continue to meet Canadian Grain Commission’s standards for quality

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Company:	90% FTNF Gojiberry f	E-mail:
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Subject:	90% FTNF Gojiberry flavour

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90% FTNF Gojiberry flavour

Gojiberries originate in the fertile vallies of the Himalayan mountains and have long been valued for their health giving properties. Now consumers in the UK have picked up on the benefits of this amazing fruit and are looking for mainstream products which contain Gojiberries as a key ingredient.

In response to this demand HoF have developed a 90%+ from the named fruit Goji berry flavour which contains gojiberry extract produced exclusively for HoF in the UK.

This flavour has been specifically formulated to appeal to the palates of modern consumers and works especially well in no-added –sugar flavoured waters.

To compliment this single fruit flavour a number of Natural Gojiberry based combinations have also been developed :

Gojiberry and Blueberry
Gojiberry, Cranberry and Apple
Gojiberry and Raspberry
Gojiberry, Strawberry and Raspberry

All are 90%+ from the named fruits and, following the trend towards more natural ingredients, contain no unwelcome additives.


So if you’re developing products which need to meet the demand for new and innovative ingredients and flavour profiles, or have an immediate need for a Gojiberry based product, there’s a HoFTEC solution for you.
 

Innovative Food Flavourings

Drake House
1 Pavillion Business Park
Cinderford
Gloucestershire
GL14-2YD
Telephone : +44 (0)1594 822885
Facsimile : +44 (0)1594 827050

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Company:	JAMA and Archives Jo	E-mail:
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Subject:	Eating wholegrain breakfast cereals may be associated with a lower risk of heart failure for men

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Eating whole-grain breakfast cereals may be associated with a lower risk of heart failure for men

 
Public release date: 22-Oct-2007- Men who consume a higher amount of whole grain breakfast cereals may have a reduced risk of heart failure, according to a report in the October 22 issue of Archives of Internal Medicine, one of the JAMA/Archives journals.

 

“The lifetime risk of heart failure is estimated at 20 percent (one in five) for both men and women aged 40 years,” according to background information in the article. Studies have suggested that the risk of hypertension, coronary heart disease, hypercholesterolemia (high blood cholesterol) and mortality can be reduced with a diet rich in grain products.

 

Luc Djoussé, M.D., M.P.H., D.Sc. and Michael Gaziano, M.D., M.P.H. of the Brigham and Women’s Hospital (BWH) and and Harvard Medical School, Boston, analyzed the association between breakfast cereal intake and new cases of heart failure among 21,376 men (average age 53.7) participating in the Physician’s Health Study I. Cereal intake was estimated by using a food frequency questionnaire and incident heart failure was assessed by annual follow-up questionnaires for an average of 19.6 years.

 

During follow-up, 1,018 of the participants experienced heart failure. This included 362 of 6,995 participants who did not eat any cereal, 237 of 4,987 of those who ate one serving or less per week, 230 of 5,227 of those who ate two to six servings per week and 189 of 4,167 of those who ate seven or more servings per week.

 

“Our data demonstrate that a higher intake of whole grain breakfast cereals is associated with a lower risk of heart failure,” the authors conclude. This association may be due to the beneficial effects of whole grains on heart failure risk factors such as hypertension, myocardial infarction [heart attack], diabetes mellitus and obesity. “If confirmed in other studies, a higher intake of whole grains along with other preventive measures could help lower the risk of heart failure.”

 

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Contact: Jessica Podlaski
617-534-1603
JAMA and Archives Journals

 

(Arch Intern Med. 2007;167(19):2080-2085. Available pre-embargo to the media at www.jamamedia.org.)

 

Editor’s Note: The PHS is supported by grants from the National Cancer Institute and grants from the National Heart, Lung and Blood Institute (NHLBI), Bethesda, Maryland. Dr. Djoussé is supported by a grant from the NHLBI. Please see the article for additional information, including other authors, author contributions and affiliations, financial disclosures, funding and support, etc.

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Company:	Consultative Group o	E-mail:
Address:		Phone:		Fax:
Subject:	China and new high yielding, disease resistant wheat boosting domestic production as world prices soar

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China and new high-yielding, disease-resistant wheat boosting domestic production as world prices soar

 

Chinese scientists responsible for developing innovative wheat varieties recognized with international award for 'Outstanding Agricultural Technology'

 

BEIJING, December 3, 2007 - An intensive domestic research effort to bolster China’s wheat production has over the last four years produced new high-quality, high-yielding varieties that already have added 2.4 million tons to Chinese harvests and generated an extra US$411 million in farm income. The new varieties also offer natural resistance to a new strain of wheat stem rust now emerging as a threat to global food security, according to a new assessment from the Chinese Academy of Agricultural Sciences (CAAS).

 

In recognition of their contribution to Chinese grain production and international crop science, the Consultative Group for International Agriculture Research (CGIAR) announced today that its 2007 Regional Award for Outstanding Agricultural Technology in the Asia-Pacific Region will go to a Chinese wheat improvement team. The team comprises scientists from CAAS and the Shandong Academy of Agricultural Science (SAAS). The award was presented here at the CGIAR Annual General Meeting.

 

The success of Chinese plant breeders in boosting the size and sustainability of domestic wheat production is well timed, as soaring wheat prices in global markets are making grain imports particularly costly. In addition, the recent discovery that one of the new varieties has natural resistance to a rapidly spreading and potentially devastating form of wheat stem rust could be critical to sustaining wheat production worldwide.

 

“Now that these new wheat varieties have been sown on more than 8 million hectares, we can see how important they are likely to become to China’s wheat production capacity,” said He Zhonghu of CAAS. “They are particularly important in the area of disease resistance. It is not just the farmers who are benefiting. These new varieties are yielding a high-quality grain that food manufacturers say is producing superior wheat noodles and pan bread for Chinese consumers.”

 

“These new wheat varieties developed by China’s wheat improvement team possess what every crop scientist seeks but only rarely achieves,” said Ren Wang, director of the CGIAR. “In addition to offering bigger harvests and higher quality wheat, the recent finding that they are endowed with natural resistance to the strain of stem rust we’re seeing spread throughout East Africa is just more evidence of their outstanding quality.”

 

From 2002 to 2006, a team of scientists from CAAS and SAAS developed three improved wheat varieties for Chinese farmers that are five to seven percent more productive than previous varieties. In addition, their superior quality for bread and noodle production has made them particularly popular among Chinese milling and food manufacturers and allowed Chinese farmers to earn an additional US $101 million in “quality” premiums.

 

Scientists also recently discovered that one of the varieties, known as Jimai 20, is the only Chinese wheat cultivar—and one of the few in the world—to show high resistance to a new and virulent strain of destructive wheat stem rust that originated in East Africa and has now spread to the Arabian peninsula. International wheat experts have been alarmed that most of the world’s wheat varieties appear susceptible to the disease, which can reduce harvests by as much 70 percent.

 

According to the United Nations Food and Agriculture Organization (FAO), the disease could end up posing a threat to global food security. Wind models show it has the potential to spread to farms throughout the Middle East and South Asia, which collectively account for 25 percent of the global wheat harvest.

 

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Contact: Jeff Haskins
jhaskins@burnesscommunications.com
86-136-931-76573

Consultative Group on International Agricultural Research

 

The Consultative Group on International Agricultural Research (CGIAR), established in 1971, is a strategic partnership of countries, international and regional organizations and private foundations supporting the work of 15 international agricultural research Centers. In collaboration with national agricultural research systems, civil society and the private sector, the CGIAR fosters sustainable agricultural growth through high-quality science aimed at benefiting the poor through stronger food security, better human nutrition and health, higher incomes and improved management of natural resources. www.cgiar.org.

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Company:	Lancet	E-mail:
Address:		Phone:		Fax:
Subject:	Doctors call on UK government to proceed with folic acid fortification of flour

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Doctors call on UK government to proceed with folic acid fortification of flour

Public release date: 13-Dec-2007 - A group of UK doctors have called on the UK government to proceed with folic acid fortification of flour to prevent neural tube defects in pregnancies, and not to be delayed by two papers which they say do not prove any connection between folic acid and colorectal cancer.

Dr Roger Bayston, Association for Spina Bifida and Hydrocephalus, Peterborough, UK, and colleagues discuss the delay, announced by the UK Food Standards Agency (FSA) on October 17, 2007, so that the Chief Medical Officer can consider “recent publications on the issue of folic acid and colorectal cancer.”

The doctors say that the two likely papers to be considered are by Cole and colleagues and Mason and colleagues; in the former, they say no link between colorectal carcinoma and folic acid supplementation is proven. And in the latter, the authors of that paper suggest that there is a temporal association between folic acid supplementation and the increase in colorectal cancer in the USA and Canada since 1996. But the doctors say: “Mandatory folic acid fortification was in place by Jan 1, 1998, in the USA and about a year later in Canada. The rise in colorectal cancer incidence therefore started before the introduction of fortification on any large scale and so could not have been caused by fortification.”

They conclude: “The FSA and the Chief Medical Officer can be confident in recommending that the UK government introduce the mandatory fortification of flour, which could prevent about 400 pregnancies affected by neural tube defects each year, reducing both the number of terminations of pregnancy and of children born with these defects.”

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Contact: Dr. Roger Bayston
roger.bayston@nottingham.ac.uk
44-011-582-31115
Lancet

The paper associated with this release is at http://multimedia.thelancet.com/pdf/press/Folicacid.pdf

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Company:	Saint Louis Universi	E-mail:
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Subject:	Eat chocolate, drink wine, add fun to life SLU geriatrician shares secrets of staying young

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Eat chocolate, drink wine, add fun to life: SLU geriatrician shares secrets of staying young

 

New book packs practical strategies to live better, feel youthful

 
Public release date: 16-Nov-2007 - ST. LOUIS – Little lifestyle changes can pay big dividends to aging baby boomers who want to stay vibrant, says John Morley, M.D., director of the division of geriatric medicine at Saint Louis University, in a new book that outlines a 10-step program to improve quality of life as we age.

 

“Living well and feeling good enough to do whatever you want to do throughout your lifetime is priceless,” says Morley, who is coauthor of “The Science of Staying Young.”

 

“I suggest little changes that involve good eating, such as including dark chocolate in your diet, drinking wine, socializing and adding simple exercises that anyone can do. It’s more fun than most people think. Being proactive about living well and feeling better for the rest of your life, regardless of your current chronological age, doesn’t have to be a chore.”

 

Morley, who co-directs Saint Louis University’s Center for Ag