Inside SIAL Canada 2026: Driving Food Innovation Through Connection and Collaboration
CFIN had the honour of taking a bite out of SIAL Canada 2026 in Montréal 🍎—connecting with partners, members, and industry leaders shaping the future of food innovation across Canada and beyond. Representing CFIN on site were CEO @Dana McCauley and @Julie Daigle , Regional Innovation Director (Quebec), who engaged with the ecosystem throughout the event. Their presence reflected CFIN’s ongoing commitment to strengthening Canada’s food innovation ecosystem and supporting high-potential foodtech ventures. Attendees could also catch Julie as a Foodtech Focus expert at the SIAL Canada Expert Hub, where she connected directly with innovators and shared insights with the community. Dana also took the stage as part of the Dairy Talks program, contributing to a forward-looking discussion on innovation as a driver of market leadership in the Canadian dairy sector. Her session explored the shift from incremental product development toward a broader innovation mindset—highlighting next-generation ingredients, value-added dairy formats, new go-to-market strategies, and the role of Industry 4.0 technologies like AI, robotics, automation, and digital supply chains in strengthening productivity and global competitiveness. A key highlight of the week was CFIN’s involvement in the 7th edition of the Startup Pitch Competition, held on April 30 on the Food & Bev Connect stage. Julie Daigle participated as the President of the Foodtech jury, joining a panel of industry experts evaluating promising entrepreneurs from the Startup Village. Beyond the competition, the Startup Pitch stage served as a strategic platform connecting entrepreneurs with buyers, investors, and key decision-makers across the agri-food ecosystem. A standout moment for the CFIN community was the recognition of Maia Farms, a CFIN member and funding recipient, which earned the Gold Prize in the foodtec h competition 🍄🏆 CFIN’s presence at SIAL Canada underscored the momentum of Canada’s food innovation sector and the value of convening the ecosystem to accelerate ideas from concept to commercialization. 📖 Explore more from SIAL Canada 2026 R elive the stories, innovations, and key moments captured throughout the show in the official SIAL Canada Daily: SIAL Canada Daily – 2026 Edition (Photos Courtesy of SIAL)
Community Manager-
Five Years of CFIN: A Letter to the Network
Thirty years ago, I worked as a chef in the kitchen of one of Canada’s top restaurants standing should er to shoulder with people who ca red about the sensory experience of food above all else . Our tech stack was al most all analog and , to be honest, we didn’t give our ordering system or the way we did inventory a lot of thought. My career broadened over time , and I ’ ve also held roles where I developed recipes at Canadian Living and wrote about food trends; built innovation strategies and products for national brands, founded a business incubator, and ran a venture creation office at a prestigious Canadian u niversity . Food was always the thread , and technology was always present but in most of the food focused businesses I’ve worked for, it was taken for granted, and creativity and hard work were what drove the businesses forward. While smart people with great ideas are essential to food business success, it’s not enough to be competitive in today’s world. Old ways of running restaurants, innovation labs and food and beverage processi ng businesses can’t compete internationally or absorb the trade shocks that have become commonpla ce in recent history. That’s why I feel l ik e CFIN is the perfect place for me to be today and why we’re adding dozens of new members per week. When CFIN was created in 2021, the mandate was intentionally broad : cata lyze Canadian food innovation with funding , build community, connect an ecosystem that had been operating in silos for decades. The funding programs took shape quickly. Since 2022, we’ve awar ded $23.3 million to 133 projects across six program s. For every $1 CFIN invested, our members committed $7.65 of their own capital toward innovation. This leverage ratio of nearly 8-to-1 has unlocked over $140 m illion in private sector spending on R&D and capital infrastructure. The other work was harder to define . What do "build community" and "connect an ecosystem" mean in practice for a sector span ning startups, processors, researchers, investors, policymakers, and operators spread across this vast country ? Th at question didn't have a tidy answer. As a result , fostering and serving this network was (and remains ) an exercise in innovation itself : something new to be built , and then tested, adjusted, and iterated upon , ad infinitum . I’m immensely proud of what we’ve built so far . A team of Regional Innovation Directors who've supported more than 2,200 organizations, brokering the introductions that became commercial partnerships, strategic investments, leadership hires, and research collaborations. A digital platform , YODL, connecting Canada's food sector across industry silos and bridging interprovincial barriers . The first comprehensive analysis of Canadian foodtech . A network of 8,500 members from every province, every part of the food value chain, every stage of business . On any given week, our community is discussing topics ranging from precision fermentation bioreactor designs and funding stacks to food packaging labeling regulations and export strategies, all in the same space. Members benefit from purpose-built tools and resources — like our Funding Finder that aggregates food and beverage funding opportunities across the country and a growing library of original sector research and analysis — alongside direct access to our Regional Innovation Directors. Canada has strong regional funders, accelerators, trade associations, and tech transfer offices, each doing necessary work in a defined lane. What this sector didn't have was a place where the conversation s , the tools, and the connections all showed up at once — where the range of problems and the range of capabilities were dense enough that the right solutions could emerge . That's what CFIN has built. That foundation is important because the next five years will be even more dynamic, and often more challenging, than the last five . To keep pace and flourish in an increasingly volatile world, Canada's food sector needs to modernize faster and more strategic ally than ever before . Trade disruption is dramaticall y reshaping supply chains . L abour constraints are compounding a productivity gap that was widening long before tariffs became front-page news. Climate pressures are intensifying. Food 4.0 — a tech-enabled food s ector that's more collaborative, productive, resilient, and competitive — is the framework CFIN is building toward, and the case for it gets more urgent by the quarter. I ’m confident that we’re up to the task . Five years ago, Canada's food innovation ecosystem was fragmented, underleveraged, and often invisible to the investors, operators, policymakers, and media who needed to see it. That's no longer true. The capacity to respond to the challenges ahead is here. Not in any single program or policy, but in the breadth of this network — the founders , processors , researchers , and investo rs who are hungry to innovate and build a better Canadian food sector . My own wide-ranging path through the food sector taught me that no single role ever showed me the full picture. It took working across kitchens, labs, newsrooms, boardrooms, and startups to understand how innovation really moves through this industry — and where it get s stuck. CFIN was built on the same insight. A sector this complex, facing challenges this urgent, needs more than funding or advice or connections in isolation. It needs all of them in the same room. That's what we've spent five years building, and I'm betting the next five will prove its value at a scale none of us can yet imagine. Thank you for being part of it. Dana McCauley, CEO, Canadian Food Innovation Network
Community Manager-
How BC is Becoming a National Foodtech Hub
Editor's Note: This article was o riginally published in the Vancouver Tech Journal on March 13, 2026 The province has a diverse food processing industry, world-class research facilities, and a deep bench of tech talent — everything a foodtech ecosystem needs to thrive. Foodtech builds the software, automation, and applied science for how food gets processed, manufactured, packaged, distributed, and sold. The industry behind it is enormous — food and beverage processing alone is Canada's largest manufacturing sub-sector , bigger than automotive, bigger than aerospace. It's a serious market, and in British Columbia, it's growing fast. But if you work in the province's broader tech ecosystem, you might not even know that. Foodtech hasn't traditionally drawn the same attention as sectors like cleantech or enterprise SaaS despite being a comparable market in scale and complexity — and one where demand for new technology is accelerating fast. What BC brings to the table BC's food processing sector is substantial — over 3,200 companies producing roughly $12.6 billion in value-added products annually. And it's being treated as a strategic priority. The province has funded a network of shared food processing hubs, UBC just opened a Food and Beverage Innovation Centre with pilot-scale production labs that processors and startups previously had to leave BC to access, and SFU's BC Centre for Agritech Innovation is partnering directly with SMEs on cost-shared R&D. At the same time, much of what the food industry needs is already being built in BC for other thriving tech sectors. Process automation, energy management, supply chain software, safety and traceability systems, data-driven quality control — these are cleantech and software problems applied to production floors and distribution networks. The talent, research base, and trade infrastructure to support a serious foodtech cluster are all here. A different kind of tech sector Foodtech doesn't work like enterprise SaaS or consumer tech. Processors and manufacturers adopt slowly and carefully, because failure is expensive in ways that go beyond lost revenue — a food safety issue, a botched line integration, a regulatory problem. Sales cycles run in quarters. The investor community that understands food is small and specialized. And the industry's own networks run through trade associations, existing supply relationships, and sector-specific events that sit well outside the broader tech community's orbit. None of this means foodtech is closed off. It means that if you want in — as a founder, investor, developer, or potential partner — you need a way to access the conversations, the deal flow, and the operating knowledge that don't surface through the usual channels. The Canadian Food Innovation Network The Canadian Food Innovation Network is a national not-for-profit, established in 2021 that functions as the operating infrastructure for Canada's foodtech sector. CFIN runs cost-shared funding programs that help companies de-risk R&D and move technology into commercial settings. Since launch , the organization has awarded over $22 million to 122 Canadian foodtech projects, matched by $25 million in industry co-investment. Those funded companies have generated $90 million in economic impact, created over 355 jobs and co-op placements, and attracted more than $82 million in follow-on investment. The network's 8,000-plus members include food processors, technology companies, ingredient suppliers, retailers, researchers, and investors — connected through YODL, CFIN's member platform, and supported by Regional Innovation Directors embedded across the country, who work directly with members to broker introductions, navigate funding, and connect emerging technology with the processors and buyers who need it. CFIN also produces the sector's most detailed intelligence . The Foodtech in Canada 2025 Ecosystem Report mapped investment flows, identified sector strengths, and gave both companies and investors a clearer picture of where the Canadian foodtech market stands. And then there's Foodtech Frontier , CFIN's annual program identifying the country's highest-potential foodtech companies. The inaugural cohort of 35 winners included eight BC companies. For investors, it works as curated, vetted deal flow in a sector where sourcing is otherwise hard. For the companies, it's structured national visibility. Plug into Canada’s foodtech ecosystem If you work in technology or investment and you've been curious about the food sector, then signing up for a free CFIN membership is the best place to start. Members get access to funding programs, sector intelligence, a national innovation community, and regional team members that know the BC landscape specifically.
Community Manager-
Other Articles
50 Food & Beverage Programs - North Island College
Culinary Creativity Meets Business Acumen: North Island College ’ s Culinary Business Operations Diploma At North Island College (NIC), the Culinary Business Operations Diploma program stands as a bridge between the worlds of gastronomic artistry and business proficiency . Designed for those eyeing mid-level culinary industry positions, this program is a journey through the realms of culinary expertise and business acumen, offering a balanced mix of practical kitchen skills and essential business know-how . Program Highlights: The program is uniquely situated in NIC ’ s vibrant campus settings in Campbell River and Port Alberni , BC. These locations are not just educational spaces but gateways to hands-on experiences, mirroring real-world culinary settings. Here, students don't just learn; they immerse themselves in the dynamic environments of NIC ’ s Café and Bistro, practicing and perfecting their culinary skills. What sets this program apart is its holistic approach , blending culinary finesse with key business skills. In the first year s tudents dive into a curriculum that encompasses everything from basic cooking techniques and bakery essentials to kitchen management. The second year escalates to advanced culinary techniques and international cuisine, coupled with a robust focus on business operations. This unique blend ensures that graduates are not just skilled chefs but also savvy business professionals. Flexibility is a hallmark of the NIC experience. Students have the freedom to tailor their education through a variety of business and tourism electives, aligning their learning with personal interests and career aspirations. The program culminates in a culinary internship, providing invaluable hands-on industry experience and a chance to put classroom theories into practice. Key People: At the heart of the program is Chef Xavier Bauby, an NIC culinary instructor whose expertise and passion are integral to the student experience. With a rich background in the culinary arts, Chef Bauby is not just a teacher but a mentor, inspiring students to reach and surpass his own notable achievements in the culinary field. What You’ll Leave With: Career prospects for graduates are as diverse as the program itself. Equipped with a spectrum of culinary and business skills, alumni can venture into roles ranging from chefs to restaurant managers and culinary entrepreneurs. The program ’ s comprehensive nature opens a plethora of career paths within the food and hospitality sector, offering graduates a competitive edge in the industry. North Island College ’ s Culinary Business Operations Diploma is more than just a program; it ’ s a transformative experience where culinary passion meets business savvy, equipping students with the tools to thrive in the ever-evolving culinary landscape. Video/ Social / Media : NIC YouTube Channel Program Highlight Video Culinary Business Operations Program Overview NIC on Instagram NIC on LinkedIn NIC on Facebook
Community Manager-
50 Canadian FoodTech Resources – Richardson Centre for Food Technology and Research
Canada has an extensive range of research centres, food incubators, accelerators and labs supporting food and beverage innovation through the research they do and/or the services they offer. Name: Richardson Centre for Food Technology and Research , at the University of Manitoba . Location: Winnipeg, MB Mission: To advance food quality and human nutrition through traditional and innovative food processing techniques . Focus: The centre partners with the food and agri-food industries on collaborative research and pre-commercial development activities. Services: The Richardson Centre is housed in a 55,000-sq.-ft. building on the University of Manitoba Fort Garry campus. It connects researchers from the Faculty of Agricultural and Food Sciences with food and agriculture companies to conduct collaborative R&D. The centre offers: Human nutrition studies, with staff and equipment for controlled human studies looking at the effects of food products, extracts and specific nutrients on human nutrition and wellness. Food product development, from a 550-sq.-ft. provincially regulated commercial kitchen. The kitchen is also equipped to prepare fixed diets for nutritional trials. Milling and dry fractionation, with a HACCP-registered pilot-scale processing facility for debranning , milling and dry fractionation of grains. Analytical testing for ingredients, food products and grains. Tabletting and capsule filling equipment for pilot processing of dry ingredients or plant extracts for human nutrition. Lab-scale oil extraction. A dairy pilot plant, for the development and manufacture of dairy and plant-based food products. The centre leas es office, laboratory, test kitchen and pilot plant space to food research organizations . What you need to know: The centre collaborates with internationally-recognized researchers from the University of Manitoba ’s Department of Food and Human Nutritional Sciences . The department offers R&D services that include fully-equipped analytical, extraction, processing, cell and tissue culture and genomic laboratories. Notable News: The centre was formerly known as the Richardson Centre for Functional Foods and Nutraceuticals . The name was changed in July 2022 to reflect its focus on collaborating with the food and agri-food industry to advance food quality and human nutrition through research and pre-commercial product development. Get Involved: Contact Dr. Rotimi Aluko , director of the Richardson Centre, at ( 204 ) 474-8883 , or at rotimi.aluko@umanitoba.ca . Or reach out to our Regional Innovation Director for the Prairies, Hubba Khatoon.
Community Manager-
50 Food & Beverage Programs - Niagara College
Crafting Spirits with Expertise: Niagara College ’ s Artisan Distilling Program Niagara College , celebrated for its School of Wine, Beer, and Spirits, offers an exceptional Artisan Distilling program, distinguished by its comprehensive approach and practical orientation. Program Highlights: This program is designed to provide students with hands-on skills essential for mastering the entire production cycle of distilled spirits , covering everything f rom the intricacies of small batch fermentation to the complexities of distillation processes. The training takes place in a state-of-the-art teaching distillery, complemented by experiential learning in an onsite vineyard, orchard, hop yard, and apiary, offering a rare and comprehensive learning environment. But it ’ s not just about the distillation process. The program also delves into the business aspects of the distilling world, covering critical areas like the legal and regulatory frameworks, sensory analysis, and stringent quality control measures. A standout feature of the program is the Chef in Residence initiative, where students have the unique opportunity to learn from leading culinary experts, enhancing their understanding of flavo u r and quality. The curriculum spans two intensive terms, balancing practical skills with theoretical knowledge. Core courses include Distillery Operations, Distillation Science, Practical Distilling I & II, Sensory Analysis, Quality Control, a c apstone p roject focusing on real-world challenges, and Distillation Management. This blend of courses ensures that graduates are well-equipped with both the technical skills and theoretical knowledge needed in the distilling industry. What You’ll Leave With: Upon completion, graduates are poised to step into various roles within the distilling sector , including distillation manager or technician, operations manager, product developer, or quality control inspector. Graduates are skilled not only in crafting unique spirits but also in managing intricate production processes and navigating the legal and regulatory aspects of the distilling industry. Niagara College's Artisan Distilling program is more than just an educational journey; it's a pathway to becoming a distinguished professional in the dynamic world of artisanal spirits. Contact Information : Domestic Inquiries: 905-735-2211 International Inquiries: 905-735-2211 ext. 7151 Video/ Social / Media : Program Overview Niagara College YouTube Channel
Community Manager-
50 Food & Beverage Programs - Okanagan College
Okanagan College’s Food, Wine and Tourism diplomas and certificates. Okanagan College offers a variety of programs in Food, Wine and Tourism , including certificate , diploma and apprenticeship programs in Culinary and Pastry Arts, Viticulture and Wine Studies, and Tourism and Hospitality. Okanagan College is also home to the BC Beverage Technology Access Centre (BTAC), which supports the province’s beverage sector through research, innovation and training. Program Highlights: Culinary and pastry arts programs focus on a farm-to-table approach, exploring fresh local products. Commercial kitchen spaces allow students to learn the latest techniques from Red Seal-certified chef instructors, and students have the opportunity to work in restaurant co-op placements and in Infusions, Okanagan College’s on-campus restaurant. Programs include Professional Cook Apprenticeship; Baker Apprenticeship; Culinary Arts Certificate; Culinary Management Diploma; and Pastry Arts Certificate. Okanagan College Continuing Studies Viticulture and Wine Studies programming was developed in conjunction with wine industry experts and is specifically designed to serve the needs of the wine industry. Programs include Viticulture Certificate; Wine Sales Certificate; and Winery Assistant Certificate. A new Vineyard Establishment and Sustainability Micro-Credential is also available. Instructors are experienced and respected practitioners, and students learn in the heart of B C wine country with opportunities to gain hands-on skills at local vineyards and award-winning wineries throughout the region. What You’ll Leave With: C ulinary and pastry arts programs s tudents will graduate with the fundamental skills needed to work in the culinary industry . Graduates of viticulture and wine studies have the opportunity to work in all aspects of the wine industry, from grape growing and wi nemaking , to wine and winery sales and marketing. Key People & Contact Information Brian Alexander - Culinary Arts Email: balexander@okanagan.bc.ca Phone: 250-762-5445 ext. 4412 James Armstrong - Trades General Interest Email: jaarmstrong@okanagan.bc.ca Phone: 250-762-5445 e xt. 4591 Mike Barillaro - Culinary Arts Email: mbarillaro@okanagan.bc.ca Phone: 250-762-5445 ext. 4698 Daniel Capadouca – Chair, Culinary & Pastry Arts Email: dcapadouca@okanagan.bc.ca Phone: 250-762-5445 ext. 4248 Geoffrey Couper - Culinary and Pastry Arts Email: gcouper@okanagan.bc.ca Phone: 250-762-5445 ext. 4592 Reinhard Foerderer - Culinary and Pastry Arts Email: rfoerderer@okanagan.bc.ca Phone: 250-762-5445 ext. 4549 Christine Leroux - Winery Assistant Instructor Alison Moyes - Winery Assistant Instructor Mireille Sauve - Wine 21 Instructor Elaine Vickers - Winery Assistant Instructor Lucas Whittall - Wine Sales Instructor For Viticulture and Wine Studies inquiries Email icarter@okanagan.bc.ca , or phone 250-492-4305, ext. 3206 . Video/Social/Media: Okanagan College Instagram Okanagan College Facebook
Community Manager-
In 30: Packaging Innovations
Sometimes, all it takes is 30 minutes to learn the ins and outs of new food technologies and trends that are transforming the food and beverage industry. In this series, we’ll dig into a food innovation topic and link you to content and resources so you can become a master on the topic in 30 minutes (or less!). This week, we’re looking at packaging innovations designed to reduce plastic waste and extend shelf life. The Overview YODL - Innovation in the circular economy of plastic packaging I nnovative packaging solutions continue to be introduced as alternatives to trad itional plastics, to reduce landfill waste , and to lessen the impact on the environment. Mintel – Global Packaging Trends for 2023 The macro-environmental factors impacting the packaging industry in 2023 and beyond. YODL - From biowaste to sustainable packaging Lobster shells left over from processing are being used to create a biopolymer that can be incorporated into environmentally friendly packaging with antimicrobial properties. YODL - Plastics Packaging Innovation – Nine Strategies Transforming the Food Industry Today Design interventions and innovative approaches that are more in line with circular economy principles and evolving recycling systems. YODL - Packaging Misconceptions Unwrapped The consumer conscience is shifting in favour of sustainable packaging , affecting purchase decisions. The Canadian Connection YODL – The Canada Plastics Pact The Canada Plastics Pact (CPP) is an independent, not-for-profit organization working with Canadian businesses, policymakers, associations and NGOs to create a circular economy for plastic packaging by 2030. YODL – Copol International North Sydney, NS-based Copol International Ltd. manufactures cast polypropylene film for the flexible packaging industry, mostly for food packaging and often for high heat applications such as sterilizing. YODL – Rapid Aid Corp Rapid Aid's TempAid division specializes in design and manufacturing of highly engineered packaging solutions for shipping temperature-sensitive goods. Social Media Friendlier (Facebook) – Guelph, ON-based Friendlier offers low-cost reusable containers for foodservice in more than 200 locations across Ontario and Western Quebec. MySuppli (Instagram) Toronto, ON-based Suppli makes it easy for food vendors to swap in high-quality reusable food containers for their single-use containers in a way that drives additional revenue. Relocalize (LinkedIn) Montreal, QC’s Relocalize Inc. hyper-localizes packaged food manufacturing with autonomous factories that eliminate middle mile logistics and CO 2 emissions, while reducing product costs and cutting waste. Overtime If you’ve got more than 30 minutes, these are for you: YouTube - The future of plastic in food packaging CFIN’s Isabelle Marquis speaks with Isabelle Des Chênes , executive vice president of the Chemistry Industry Association of Canada, on the innovations being developed to make plastic packaging more efficient and eco-responsible.
Community Manager-
50 Food & Beverage Programs - NAIT
Culinary Mastery at NAIT: Blending Art with Skill in Edmonton ’ s Renowned Culinary Program Located in the he art of Edmonton, A B, the Northern Alberta Institute of Technology (NAIT) is renowned for its focus on hands-on training and the development of practical skills . NAIT is the perfect launchpad for those aspiring to make a mark in the culinary world. Program Highlights: The Culinary Arts program at NAIT is specifically designed for individuals who thrive in dynamic, creative environments and have a deep appreciation for the art of food creation. This two-year, full-time program, starting in January and September, is conducted at NAIT ’ s main campus. With a unique hybrid mode combining in-class instruction and practical experience, the program offers a comprehensive curriculum that caters to weekday daytime schedules. A standout feature of the program is the state-of-the-art Hokanson Centre for Culinary Arts, where students get to practice their culinary skills. The Chef in Residence program at NAIT is another highlight, offering students the opportunity to learn directly from world-renowned chefs. This exposure ensures that students not only learn the kitchen fundamentals , but also gain insights into advanced culinary theory and management techniques, keeping the course content relevant to the ever-evolving culinary industry. Admission into this program requires at least English 10-1 or English 10-2, Math 10C or Math 10-3, or their equivalents. For those with a background in the culinary arts, five credits of Advanced Level Food courses from the Career and Technology Studies program are also considered. Additionally, proof of English Language Proficiency is a prerequisite for non-native speakers. The first year of the program delves into kitchen fundamentals, culinary theory, nutrition, sanitation, and trade math. In the second year, students hone their culinary finesse and explore international and contemporary cuisines, along with menu management. The state-of-the-art labs, equipped with motion sensor cameras and plasma screens, and featuring top-of-the-line equipment such as programmable ovens, provide an ideal learning environment. Ernest ’ s Dining Room, NAIT ’ s practical learning environment, allows students to showcase their culinary skills and finesse to real customers, further enhancing their learning experience. What You’ll Leave With: Upon graduation, students find themselves in high demand across various sectors of the culinary industry. Employment opportunities abound in hotels, restaurants, and catering facilities. Graduates also explore roles in culinary publishing, food styling, and product research, reflecting the diverse skill set acquired through the program. NAIT ’ s Culinary Arts program is more than just a learning journey; it ’ s an opportunity to master the art and science of cooking, paving the way for a successful and fulfilling career in the culinary arts. V ideo/Social/Media : Student Experience at NAIT Culinary Arts Instagram Facebook Twitter LinkedIn
Community Manager-
AI + Food – ThisFish Inc.
Editor's Note: This article was originally published on 11-07-2023. Canadian food, beverage and foodtech companies are using AI to solve a wide variety of industry challenges, including improving efficiency, pricing analysis, inventory management, quality control, food safety assurance and more. In this installment, we’re looking at ThisFish Inc. What They Do Vancouver, BC-based ThisFish Inc. provides TallyVision , an AI solution for seafood traceability and production workflows designed to boost business efficiency, transparency and compliance in seafood supply chains. How They’re Using AI The TallyVision software, combined with sensors and industrial hardware such as scanners, digital scales and computer vision technology, help s seafood processing plants automate data collection and digitize information systems to produce real-time insights that can be used to improve traceability and quality control, while reducing waste. The software also provides for the use of QR code labels, allowing customers to track seafood through retailing and processing back to the farm or fishing vessel that harvested it. In the Media Government of BC - ThisFish Tracks BC Seafood The B.C. government supports traceability as a public health measure and to help businesses run efficiently. Global Seafood Alliance – ThisFish Launches Seafood Sector Software Directory ThisFish has launched an online directory of software, artificial intelligence (AI) and blockchain technologies for the seafood sector.
Community Manager-
50 Food & Beverage Programs - Loyalist College
Culinary Dreams Take Flight at Loyalist College Nestled in Belleville, ON , Loyalist College is a hub of culinary excellence, offering programs that perfectly blend theoretical knowledge with hands-on training. This college is an ideal destination for those who are passionate about food and aspire to blend culinary artistry with essential management skills. Program Highlights: At Loyalist College, the culinary programs are created to meet the diverse needs of the culinary industry. The college offers a one-year Ontario College Certificate in Culinary Skills and a two-year Ontario College Diploma in Culinary Management, catering to both foundational and advanced aspects of culinary education. A unique feature of these programs is the experiential learning component , where students gain real-world experience in kitchen and dining room operations at Resto 213, the college’s training restaurant. This practical approach prepares them for the multifaceted world of culinary management. Beyond the kitchen, students engage in field trips to local farms, wineries, and restaurants, building connections and gaining insights into the local food and beverage industry. These experiences are further enriched by opportunities for international trips, offering a glimpse into global food cultures and practices. The curriculum is led by expert faculty, including licensed chefs and Red Seal pastry chefs, who provide guidance in small class settings for personalized learning. In the first semester of the Culinary Skills program, students dive into courses like Career Preparation; Culinary Math; and Culinary Techniques 1 and Food Theory 1, where they get hands-on foundational culinary skills and understand the science behind food preparation. Techniques of Baking 1 rounds out the semester by mastering the art of baking and pastry. What You’ll Leave With: Graduates from Loyalist College’s culinary programs are well-equipped for positions in culinary establishments such as restaurants, hotels, and gourmet kitchens. They have the potential to become executive chefs, sous chefs, or to embark on their own culinary business ventures. Additionally, graduates are eligible to write the exam for the Interprovincial Red Seal Certification, a testament to their skills and professionalism. Employers like Chef Jason McColl of Blümen Garden Bistro have lauded Loyalist students for their exceptional work ethic and professionalism, especially a t events like the Canadian National Chef’s Congress. Loyalist College ’ s Culinary Management and Culinary Skills programs are not just about learning how to cook; they are about crafting a career in the culinary arts, underpinned by a deep understanding of the industry and its global connections. C ontact Information: General Inquiries : 613-969-1913, ext. 2100 | info@loyalistcollege.com Admissions : Domestic: admissions@loyalistcollege.com International: internationaladmissions@loyalistcollege.com V ideo/Social/Media : Culinary Program Overview Instagram
Community Manager-
50 Food & Beverage Programs - BCIT
The Food Technology Program at the BC Institute of Technology (BCIT) trains students in the basics of food technology, including food processing, quality control, food testing and analysis . Program Highlights: The two-year, full-time diploma program includes on-campus lectures and labs (at the Burnaby Campus) to provide students with both theory and practical experience. An industry-sponsored project gives students applied learning opportunities. Students will interact with industry sponsors who mentor and support students in learning food technology skills. This program is for students who enjoy working individually and in a team environment, have a passion for food and the food industry, and are interested in developing their critical thinking skills . Student must have a high school diploma or higher level of education. What You’ll Leave With: Diploma program students graduate with all the practical skills necessary to work in the food production industry. Most graduates are hired within two months of graduating . Graduates can choose to apply to other bachelor’s degree programs, including Environmental Public Health. Key People: Erin Friesen, PhD - Program Head Rebecca Robertson, MSc – Instructor Ken Keilbart , Dipl - Assistant Instructor Melinda Lee , Dipl III - Technical Staff Contact Information: bcit.ca Telephone: 604-434-5734 Toll-free : 1-866-434-1610 Video/Social/Media: BCIT Food Technology on Instagram BCIT Food Technology Online Info Session on YouTube
Community Manager-
50 Food & Beverage Programs - Le Cordon Bleu Ottawa
Le Cordon Bleu Ottawa: Mastering the Art of Bakery and Artisan Breads In the heart of Ottawa, Le Cordon Bleu is renowned for shaping the skills of culinary enthusiasts and professionals around the world . For those with a fervent passion for baking, Le Cordon Bleu Ottawa’s Bakery, Danish Pastries and Artisan Breads program is an unparalleled opportunity to delve into the world of traditional French bakery over an intensive three-month course. This program is for aspiring artisanal bakers, professional chefs, entrepreneurs, or anyone passionate about the art of bread baking. Program Highlights: The program offers an immersive experience in the multifaceted world of baking. Students engage in hands-on classes in state-of-the-art kitchens, equipped with specialized amenities like a custom-built Bongard boulangerie oven. This practical approach is underpinned by a low student-to-teacher ratio, ensuring personalized guidance from experienced Chef Instructors. The curriculum covers the breadth of bakery theory, from the fundamentals of yeast doughs and fermentation processes to techniques for making regional specialties and diverse laminated and rich doughs. Students are led through an explorative journey of bakery theory and food hygiene, focusing on core baking principles, ingredient selection, and food safety. Key practical sessions include mastering yeast growth factors to perfect various types of bread, creating breakfast and specialty breads like croissants and brioche, and the art of international viennoiseries . A significant part of the program is dedicated to artisan breads, where students develop starters like Poolish and Sourdough, leading to unique bread varieties. What You’ll Leave With: Upon completion, students receive the Boulangerie de Base Certificate, marking their mastery in bakery and pastry arts. This program is ideal for high school graduates seeking a career in bakery and pastry arts, culinary enthusiasts wanting to open their own bakery or expand their culinary repertoire, and those passionate about both traditional and contemporary baking techniques. Le Cordon Bleu Ottawa ’ s Bakery, Danish Pastries and Artisan Breads program is more than just a course – it’s a transformative journey into the heart of bakery art, blending time-hono u red traditions with modern innovation, and opening doors to a world of opportunities in the culinary industry. C ontact Information : Phone: 613 - 236 - 2433, Toll-Free: 1-888-289-6302 WhatsApp: 855 - 214 - 9817 Address: 453 Laurier Avenue East, Ottawa, Ontario, K1N 6R4, Canada V ideo/Social/Media: Bakery Program Overview Instagram Facebook
Community Manager-
#Ask Lavina – Communicating Complex Food Science Concepts and AI in F&B Manufacturing (September 2024)
In addition to being CFIN’s Regional Innovation Director for BC and Yukon, Lavina Gully is a food scientist and product developer with almost two decades of experience helping food and beverage companies innovate. In this series, Lavina answers questions from CFIN members on everything from product development, R&D, food industry careers, manufacturing best practices, and co-packing — just to name a few! If you have questions for Lavina, you can reach out to her directly and we can answer your question in next month’s mailbag. This month, Lavina answers your questions about communicating complex scientific concepts to non-technical audiences and where AI is actually being implemented in food development and manufacturing. Q: Our team deals with highly technical processes, and when talking to customers or investo rs, I often struggle to explain our work in a way that’s easy to understand . Any advice on communicating complex food science concepts clearly to a non-technical audience ? This is a common challenge for many food science professionals , especially for researchers, entrepreneurs, and business leaders developing cutting-edge technologies or innovative processes looking to demonstrate the value of their work to critical stakeholders who do not share their subject matter expertise . It’s not an easy skill to learn, but here are a few principles I f ind helpful when c ommunicat ing food science and technology concepts to a non-technical audience. Focus on the benefits : Foodtech founders a nd business leaders with technical backgrounds can often default to lead ing with the science — or the “how” — when communicating the impact or value of their team’s work. As a food scientist myself, I understand this i mpulse , because I find the science behind new products and technologies fascinating and compelling. But many of your audiences, including investors, cross functional colleagues, customers, and board members , will not share this admiration , at least to the same degree. Instead of explaining the science upfront, emphasize what benefits your innovation provide s them . By making this connection, your “how” become s more compelling and understandable . Stick to the e ssentials : When it comes to explaining the sc ientific concepts core to your work, keep the details as broad and digestible as possible . What this looks like in practice will vary depending on your specific audience . For a fantastic example of how it’s possible to simplify a technical concept for different audiences without misrepresenting it, check out t his video series from WIRED , in which experts communicate their work at five levels of complexity : for a child, a teen, a college student, a grad student, and a fellow expert. Studying how experts in different fields refine their messaging for non-experts will help you do the same. Build a n arrative : People remember stories, not facts and data. Indeed, storytelling has been shown to increase an audience’s engagement and willingness to act upon scientific information. Look for ways to present technical concepts as part of a larger narrative invo lv ing how your product or process solves a problem or improves and outcome. The more relatable the story is for your target audience , the better. Here’s some more great tips for finding and crafting effective stories. Ultimately, t he goal is to leave your audience with a clear understanding of the value and impact of your work . Focusing on the benefits, striving for simplicity, and s eek ing out the larger narratives behind your work will help you do that effectively . Q: It seems like nearly every product and service now boast s about some AI feature, and it’s hard to tell what’s hype and what’s real. Where is AI actually being implemented in food manufacturing to streamline processes or enhance product innovation? Like every industry these days, AI is definitely creating a lot of excitement in the food sector , but it can be difficult to separate genuine breakthroughs from marketing buzz . However, t h ere certainly are real-world examples where AI solution s are already being deployed and have the potential to make a genuine impact for food manufacturers , including : Quality control and defect detection : AI-driven visual inspection systems can spot defects or inconsistencies in food products , often with greater accuracy than human inspectors. For example, Vancouver-based company Fabri S ight is developing Large Vision Models (LVMs) — advanced AI systems that can analyze and interpret visual data to quickly detect issues in packaging, ensure uniformity in baked goods, or identify contamination on production lines. Demand forecasting and supply chain optimization : AI can analyze historical sales data and external factors (like weather or economic trends) to predict supply and demand trends more accurately. This can help manufacturers plan production schedules, reduce waste, and optimize inventory management. Predictive maintenance and equipment monitoring : AI is being used to predict when machinery is likely to fail, allowing manufacturers to perform maintenance before issues occur. This can help minimize downtime and increases overall equipment efficiency. Product formulation and recipe optimization : AI can help optimize recipes and product formulations for taste, texture, nutritional content , and environmental impacts, but only huma ns can tell if those creations are actually tasty (for now...). AI is likely following the “ Gartner Hype Cycle ,” a graph that illustrates the maturity and adoption phases of new innovation s . Given the AI frenzy of the last few years, we’re probably solidly within the “Inflated Expectations” phase of the AI hype cycle , where excitement surrounding AI’s potential is soaring, but not always fully v alidate d by results. That said, whi le most AI solutions are still in their e arly stage s , the above areas of implementation have the potential to deliver tangible benefits for the food sector , and I ’ m excited to see how they continue to evolve.
Community Manager-
Airports: The Ultimate Food Innovation Sandbox?
Earlier this month , the CFIN team was privy to a behind-the-scenes tour of Toronto Pearson International Airport . With Suzanne Merrell , the Dining Development Manager for Greater Toronto Airports Authority (GTAA) , serving as our knowledgeable guide, our eyes were opened to the gargantuan feat of feeding the tens of thousands of traveller s who use North America’s second busiest airport every day . Layered on top of th is sheer volume of diners are additional complexities — the security measures, the scarcity of kitchen space, the logistics of distributing food , and the task of hauling of food waste out . Taken a ltogether, the challenges of airport food operations become truly daunting. However, t he se intense demands mean that airports are something of an innovation sandbox , as this compounding set of operational constraints encourage s technology adoption and experimentation that can create transferable learning for foodserv ice providers of all sizes and kinds . Here are a few of the challenges that were highlighted on our tour, plus a look at some of the opportunities for CFIN members developing potential solutions for these challenges. The Challenge: Food Waste On average, 140,000 to 160,000 travellers pass through Pearson International every day. F ood waste management for airports at this scale is on par with many small cities . T he challenge is not only the volume but also the logistics of managing that waste efficiently in a secure and compact environment. Transporting food waste off-site is costly and time-consuming, and with airport security measures, moving anything in and out of terminals requires extra steps. The Opportunity: Food Cycle Science makes it possible for airports to manage food waste on-site. Their compact, commercial-scale food waste processing units can reduce organic waste by up to 90% in volume, converting it into nutrient-rich compost. This could be a game-changer for airports, reducing the need for waste hauling and lowering environmental impact. The Challenge: Ventilation Cooking in airports is often limited by ventilation restrictions, particularly in older terminals. Traditional cooking methods, which produce heat or smoke , require extensive ventilation systems that many airports cannot easily accommodate. The re is a need for non -vented cooking technology, which allows for food preparation without complex venting infrastructure. The Opportunity : One company innovating in this space is KitchenMate , a Toronto-based startup developing vending technologies that can provide warm, prepared meals in small spaces without the need for full kitchen infrastructure . These systems are an ideal option for airports where installing new kitchen ventilation is a major infrastructural constraint. The Challenge: Inventory Management Despite featuring nearly 100 distinct restaurants and catering services , much of the food prep at Pearson International happens in c entralized commissary kitchens to save space and maximize efficiency . Managing inventory efficiently across such a large-scale operation is a challenge, especially when there is limited storage and fluctuating demand across very different food service operators . The Opportunity: Cheffer , a Toronto -based company, offers a platform that provides real-time data analytics for inventory management. They specialize in h elping companies like hotel s and retirement homes — operations with substantial dining services despite it not being their primary function . Cheffer's software helps these operators better manage inventory levels, reduc e food waste , and optimize scarce food service resources . This type of data-driven approach could further stre amline operations for airport commissaries, improving efficiency and reducing costs. The Challenge: Refrigeration Airport operations require vast amounts of refrigeration to store perishable items, but space is often limited, and energy efficiency is critical. Traditional refrigeration systems are not always well-suited to these high-demand environments. The Opportunity: One potential opportunity for airports is to reduce steps in the ir internal cold chain s . Relocalize could help do this via their decentralized, automated micro-factories for frozen food and beverage production. On-site production of certain products could cut down on the capacity demands for traditional commercial refrigeration and reduces the carbon footprint of transporting highly perishable goods. By bringing production closer to the poi nt of sale , Relocalize offer s a fresh approach to food refrigeration that aligns with the space and energy constraints of airports. The Challenge: Automation Staffing shortages are a constant concern in airports . Meanwhile, f ranchises at Pearson International are often the busiest in the country (or, in the case of A&W, the busiest in the world ) , so these food service operators are under constant pressure to deliver orders quickly and consistently. Automation can help fill gaps in the workforce while ensuring that operations run smoothly, particularly in high-volume settings where efficiency is critical. The Opportunity : Robotic makelines like Cibotica’s can significantly increase the speed and consistency of food preparation. Their fully automated systems handle everything from ingredient preparation to assembly, allowing restaurants to meet the demands of high-volume orders while maintaining quality and efficient service that travellers expect. By highlighting these Canadian innovators, we can see how technology can help us tackle some of the most pressing food sector challenges — in airports and beyond. What are some other innovative solutions you believe could be applied to the unique challenges of airport food operations ?
