ucts. One industrial use would be themonitoring of meat and non-meat pro­teins in meat mixtures sold in the super­market to ensure that nutritious proteinlevels are maintained.

Another research grant, this one fromthe Muscular Dystrophy Association ofCanada, will permit the laboratory to try toisolate various biochemical and structuralalterations that occur in muscles affectedby the disease. There is no known cure forthe muscle-wasting disease and it is hopedthat the research by Zarkadas may lead tosome alleviation for sufferers.

Zarkadas is one of a team of scientistsdeployed by the Research Branch of Agri­culture Canada in Quebec dealing withresearch on food processing, distributionand retailing (PDR). This team is seen asthe nucleus of a larger group that mayeventually be housed in a special PDRcenter in Quebec which would help createnew processes and products.

The Macdonald laboratory will helpdevelop food scientists who could play arole in increasing food production to meetPDR needs identified in the Canadianagriculture department's national agri­food strategy.

Pasta with a Plus

Nutrition Interest Group Report

Total membership in the Nutrition In­terest Group for 1982 was commensuratewith that of previous years at about 100.Officers for 1982-83 are: Past-Chair,David Yeung; Chair, Bruce McDonald;Chair-Elect, John Mullin; Secretary, RuthDiamant; Directors, Chris Findlay, BillRichards and Shirley Weber.

N.I.G. tried a different format for itsannual business meeting during Confer­ence '82, namely a breakfast meeting.The experiment was considered a successand N.I.G. has planned a "Market Break­fast" at Le Castor the morning of June 1-Conference '83. The N.I.G. program atConference '82 in Montreal on nutritionfor older people organized by ShirleyWeber was warmly received by those inattendance. A symposium on "NutritionLabelling" has been organized by JoyceBeare-Rogers and John Mullin for Con­ference '83.

N.I.G., through ClFST's representa­tive on the Canadian Science Committeeon Food and Nutrition and direct corre­spondence between the Executive andDr. T.K. Murray, has monitored and par­ticipated in the discussions on the prop­osed formation of a "Nutrition Founda­tion" in Canada.

Bruce E. McDonald, Ph.D.Chair, NIG-CIFST

Can, !flSt. Fond Sci. Tl>chno/. J. VoL 16, No. 2. 198J

New protein enriched pasta

Canada's first protein enriched pastais an innovative new product now beinglaunched by Catelli Ltd. Available inspaghetti, spaghettini, and ready-cutmacaroni - Catelli Plus is appearing inOntario stores in 750 gram boxes, in aprice range similar to that of regular lasag­na or egg noodles.

The product was created in responseto Canadians' increasing interest in healthand nutrition. The "Plus" in the namerefers to the pasta's improved proteinquality. This has been achieved by addingproteins from egg and whey to the wheatprotein of traditional pasta.

By combining these naturally sourcedproteins in carefully selected amounts,Catelli has been able to key into the con­cept of "protein complementarity", atechnique whereby the protein quality ofthe pasta has been considerably im­proved.

As a result, Catelli Plus qualifies undervery strict Canadian Government regula­tions for description as "a good source ofprotein" and is believed to be the onlypasta product in Canada which can makesuch a claim. Its Protein Rating is morethan double that of regular pasta.

Company nutritionists point out thatregular pasta is itself a good source ofprotein when served with a cheese, meator fish sauce, just as some breakfast cere­als may be considered a good source of

protein when served with milk. On theother hand, one serving of Catelli Plus (85grams dry pasta), provides a good sourceof protein entirely on its own, even beforesauce is added.

It is enriched with thiamin, riboflavin,and niacin, three essential B vitamins. It isrich in carbohydrates, low in fat and con­tains no cholesterol. It is easily digestedand contains only about 300 calories inthe average 85 gram serving.

Incorporating the whey and egg pro­tein has made Catelli Plus a specially firmpasta which retains the 'al dente' bite evenwhen cooked longer than directed.

Deheated Ground Mustard Seeda Success

The first container-load shipments ofdeheated, ground mustard seed, pro­duced at the Warner, Alberta plant of theAlberta Industrial Mustard Co. (AIM) hasrecently been exported to meat proces­sors in France and Denmark.

After placing over 2,000,000 poundsof A[M production into the Canadianmeat processing industry, UFL Foods[ne., a partner in A[M, has successfullyproven the value of Canadian deheatedground mustard seed to the Europeanmeat processing industry.

Stemming from the original researchof UFL Foods Inc. in 1975, the POS Pilot

Institute Affairs / xi