Calendrier des salons 2010
| Date | Salon | Lieu | Demande de rendez-vous |
| Du 7 au 9 mars 2010 | CRFA Show 2010 |
Direct Energy Centre, Toronto (Ontario), Canada |
Demander |
| Du 12 au 15 mai | IFIES 2010 |
KINTEX - (Centre d’exposition international de Corée), Goyang (Corée) | Demander |
| Du 17 au 20 juillet 2010 | IFT 2010 | McCormick Place, Stand 3851, Chicago (Illinois), États-Unis | Demander |
| Du 21 au 23 septembre 2010 | Food Ingredients South America 2010 | Expo Centre Norte, São Paulo (Brésil) | Demander |
| Du 29 septembre au 1er octobre 2010 | FI Asia Exhibition | Jakarta (Indonésie) | Demander |
Mustard seed waste may offer natural preservative promise
By Nathan Gray, 28-Mar-2012A new method to extract compounds from "low value" mustard seed waste could provide industry with a new source for natural food preservatives, according to a team of Canadian researchers. Read more
Study finds that mustard flour can kill bacteria
A University of Manitoba study finds antimicrobials in mustard are toxic to bacteria
Originally published in Food in Canada
By Food in Canada staff | October 13, 2009
There have been new developments in a University of Manitoba project that’s examining the antimicrobial properties of mustard in meat products.
Rick Holley, professor of food microbiology and food safety in the Department of Food Science at the University of Manitoba, is heading up the project.
Holley told Food in Canada that many have known that hot mustard, a spice, has antimicrobial effects. But what no one has shown before is that cold mustard, which is used as a binder, can also have antimicrobial effects if you put it into raw meat.
Cold mustard flour can be toxicOn Oct. 10, Holley wrote about his work in the Winnipeg Free Press, where he explained that his team found that if they used “cold mustard flour (treated with heat so it is no longer spicy) as an ingredient in fermented sausage or ham, if any E. coli 0157:H7 are present they will digest the flour to obtain glucose from it. Inadvertently, they create isothiocyanates, which are toxic to the bacteria, and they essentially commit suicide during product manufacture.”
What’s interesting about this, Holley told Food in Canada, is that up until now they believed “the enzyme activity that generated the antimicrobial stuff came from the meat in these uncooked dried sausages. But that doesn’t seem to be the case. It seems as if the bacteria themselves are involved in generating the enzymes.”
Holley explains that when industry adds mustard to cooked meat products as a binder rather than as a spice, they use a thermal treatment to kill the enzyme that is found in the mustard. This enzyme is also found in cabbage family plants, horseradish and mustard and occurs as a natural defense mechanism.
Holley’s team took this material that had been heat treated to kill the enzyme and then added it to raw meat that’s used in the manufacture of dried sausages and ham. What they found was the enzyme activity was restored.
The team’s search has been to find where this came from and that led them to look at the starter cultures that they were adding to ferment the sausages. And they found it there. But found more in the E. coli.
“So we’re trying to explain this by saying that the E. coli goes at this blindly and sees that in part there’s some energy that they can get from [the glucose in the heat-treated material] and so they hydrolyze the compound and then they get whammed by the isothiocyanates that are split off along with the glucose,” says Holley.
“I don’t think they particularly want to do that,” adds Holley, “but we’re going to take advantage of it.”
The project is being funded by a Natural Sciences and Engineering Research Council of Canada strategic grant.
Originally published June 10, 2010
G. S. Dunn Limited
Cutting the mustard
Some people think food is just something to hold mustard. For these people, G.S. Dunn is grateful. Because it is, no doubt, the world’s mustard lovers who have made G.S. Dunn as successful as it is today.
As a supplier of dry-milled mustard products, G.S. Dunn has thrived in the food market for over a century. Established in 1867, Mr. Dunn came to Canada to capitalize on the rich soil of the Prairies and one of the best deep water ports in the country. G.S. Dunn still operates Hamilton, Ontario, only today the company is one of the largest global market leaders, distributing to over 50 countries across six continents.
As one of the most versatile spices in the world, dry-milled mustard is an essential ingredient in a lot of what we eat, such as salad dressings, mayonnaise, tomato sauces, processed meats, seasonings and (of course) prepared mustard. In addition to its obvious flavour value, mustard also serves as an emulsifier, an antioxidant, a stabilizer, a preservative and a binder. You can see why it’s so popular around the world.
“Sixty per cent of our business is in North America,” says Luis Rivas, Director of Sales and Marketing. “The rest is international. In the future, G.S. Dunn will continue to expand into new markets, and we plan to do that in two ways.” “First, we want to enter new foreign markets. There are Middle Eastern and South-East Asian countries whose economies are improving and there are opportunities for us in those markets.”
“Second, we want to expand the use of our product in existing markets. There are many ways to use our dry-milled mustard (as an antioxidant, for example), and we want to market those attributes. G.S. Dunn is spending a lot of time doing research and letting the industry know what else mustard is good for. That research opens up additional markets for us.”
That’s for the future. For now, G.S. Dunn has its hands full with plenty of new business. Rivas maintains that the spike in growth has really taken place over the past five years, as the company worked hard to improve its manufacturing processes. “I think one of the main reasons we have done so well is due to our investment in technology and innovation at our facilities,” he says. “We have a lot of money in those areas, and that has allowed us to become extremely efficient and has given us a higher-quality product. We are always ahead of the curve.”
Now that G.S. Dunn is equipped with the best technology and the room for increased capacity, the company can better accommodate greater demand of its dry-milled mustard.
Committed to quality
G.S. Dunn has earned its reputation as the premier miller of mustard products because of the care taken with each step of the process. It all starts with 100 per cent premium-quality, pure mustard seeds that are locally grown in the in the Canadian Prairies. The company works very closely with its seed suppliers to establish strict specifications for the highest-calibre seeds available. To G.S. Dunn, there is no compromising the purity of mustard products. Once the seeds are selected, they are heat-treated to rid them of bacteria.
At the plant, quality control standards are an integral part of production. As the only mustard miller in the world to be registered to ISO 9001:2008, G.S. Dunn is also HACCP-certified and takes seriously its commitment to quality. Even for products shipped internationally, the company maintains his adherence to increasingly stringent food quality and safety requirements, which includes a rigorous and continuous in-line sampling protocol of all finished products. Going one step further, G.S. Dunn retains samples from every pallet of product shipped from its mill and keeps them on-site for a minimum of two years.
Mustard for years to come
“We are excited about where we will be in the future,” says Rivas. “We have plans to grow all over the world.” So there you have it, mustard lovers. As long as G.S. Dunn is in business—and there is no reason to believe it won’t be—you can rest assured that no hot dog, Montreal smoked meat sandwich or salad dressing will ever have to go without your beloved condiment.
As a supplier of dry-milled mustard products, G.S. Dunn has thrived in the food market for over a century. Established in 1867, Mr. Dunn came to Canada to capitalize on the rich soil of the Prairies and one of the best deep water ports in the country. G.S. Dunn still operates Hamilton, Ontario, only today the company is one of the largest global market leaders, distributing to over 50 countries across six continents.
As one of the most versatile spices in the world, dry-milled mustard is an essential ingredient in a lot of what we eat, such as salad dressings, mayonnaise, tomato sauces, processed meats, seasonings and (of course) prepared mustard. In addition to its obvious flavour value, mustard also serves as an emulsifier, an antioxidant, a stabilizer, a preservative and a binder. You can see why it’s so popular around the world.
“Sixty per cent of our business is in North America,” says Luis Rivas, Director of Sales and Marketing. “The rest is international. In the future, G.S. Dunn will continue to expand into new markets, and we plan to do that in two ways.” “First, we want to enter new foreign markets. There are Middle Eastern and South-East Asian countries whose economies are improving and there are opportunities for us in those markets.”
“Second, we want to expand the use of our product in existing markets. There are many ways to use our dry-milled mustard (as an antioxidant, for example), and we want to market those attributes. G.S. Dunn is spending a lot of time doing research and letting the industry know what else mustard is good for. That research opens up additional markets for us.”
That’s for the future. For now, G.S. Dunn has its hands full with plenty of new business. Rivas maintains that the spike in growth has really taken place over the past five years, as the company worked hard to improve its manufacturing processes. “I think one of the main reasons we have done so well is due to our investment in technology and innovation at our facilities,” he says. “We have a lot of money in those areas, and that has allowed us to become extremely efficient and has given us a higher-quality product. We are always ahead of the curve.”
Now that G.S. Dunn is equipped with the best technology and the room for increased capacity, the company can better accommodate greater demand of its dry-milled mustard.
Committed to quality
G.S. Dunn has earned its reputation as the premier miller of mustard products because of the care taken with each step of the process. It all starts with 100 per cent premium-quality, pure mustard seeds that are locally grown in the in the Canadian Prairies. The company works very closely with its seed suppliers to establish strict specifications for the highest-calibre seeds available. To G.S. Dunn, there is no compromising the purity of mustard products. Once the seeds are selected, they are heat-treated to rid them of bacteria.
At the plant, quality control standards are an integral part of production. As the only mustard miller in the world to be registered to ISO 9001:2008, G.S. Dunn is also HACCP-certified and takes seriously its commitment to quality. Even for products shipped internationally, the company maintains his adherence to increasingly stringent food quality and safety requirements, which includes a rigorous and continuous in-line sampling protocol of all finished products. Going one step further, G.S. Dunn retains samples from every pallet of product shipped from its mill and keeps them on-site for a minimum of two years.
Mustard for years to come
“We are excited about where we will be in the future,” says Rivas. “We have plans to grow all over the world.” So there you have it, mustard lovers. As long as G.S. Dunn is in business—and there is no reason to believe it won’t be—you can rest assured that no hot dog, Montreal smoked meat sandwich or salad dressing will ever have to go without your beloved condiment.
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