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)
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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
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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.
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Other Articles
50 Food & Beverage Programs - University of Guelph
Exploring the Nutrition and Nutraceutical Sciences Program at the University of Guelph The Nutrition and Nutraceutical Sciences program at the University of Guelph combines the study of human health, nutrition, and nutraceuticals within the Department of Human Health and Nutritional Sciences. This program is ideal for students interested in understanding how food and nutrients affect health and wellness, and how they can be used to develop innovative products to improve human and environmental health. Program Highlights: This holistic perspective provides students with a comprehensive understanding of the profound impact of dietary choices on human health. One of the program’s highlights is the opportunity for hands-on research. Students have access to state-of-the-art facilities such as the Human Nutraceutical Research Unit, where they can actively engage in practical research projects. This experiential learning deepens their grasp of program concepts. The Nutrition and Nutraceutical Sciences program is designed to address pressing issues within the food, pharmaceutical, and natural health product industries. Graduates are empowered to create innovative solutions that promote the well-being of individuals and the environment. To further enhance their education, students can participate in cooperative education work terms. The program’s primary emphasis is on exploring the pivotal role of food and nutrients in promoting health and preventing disease. Students delve into the intricate interplay between food, nutraceuticals, and pharmaceutical drugs, and gain insights into the regulatory policies governing the food and health product industries. What You’ll Leave With: Upon completion of the Nutrition and Nutraceutical Sciences program at the University of Guelph, graduates are equipped to work in the food, pharmaceutical, and natural health product industries. They are prepared for roles in food manufacturing, product development, quality control, and regulatory compliance. The program opens doors to further studies in nutrition, dietetics, or related fields. Video/Social/Media: Explore more about the program through Youtube and Facebook
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50 Food & Beverage Programs - Algonquin College
Mastering the Art of Baking: Algonquin College ’ s Comprehensive Baking and Pastry Arts Management Program T he Baking and Pastry Arts Management Ontario College Diploma program from Algonquin College offers hands-on experience under professional chefs in state-of-the-art labs. Learn advanced patisserie training and management skills for career advancement or entrepreneurship. Unleash creativity in chocolate work, sugar artistry, cake design, artisan breads, and more. Acquire knowledge in business planning and operations for a successful career in the industry. Program Highlights: Courses include Communications, Sanitation and Safety Training, Introduction to Culinary, Baking Theory and Practical, Cake Decorating, Nutrition and Food Preparation, Sugar and Chocolate Techniques, Specialized Baking, and more. Real-world experience is emphasized with 120 hours of field placement and participation in community events and competitions. Additional Programs : Culinary Arts and Food Science, Bartending, Culinary Arts, Culinary Skills, Sommelier, Food and Nutrition Management W hat You’ll Leave With : Graduates will be equipped with skills to work as bakers, pastry chefs, chocolatiers, confectioners, bakery managers, or pursue entrepreneurship. The program develops skills for effective business management, creative culinary production, and environmental stewardship in the baking and pastry arts field. Admissions Requirements : Ontario Secondary School Diploma (OSSD) or equivalent English, Grade 12 (ENG4C or equivalent) IELTS or TOEFL for language proficiency if needed Application Information: Program Code: 1207X01FWO Apply through OntarioColleges.ca International applicants: International Application Process Tuition & Fees: Use the Tuition and Fees Estimator Key People: Harsh Singh , Program Coordinator: singhh@algonquincollege.com, 613-727-4723, ext. 6423 Amanda Baxter , Instructor: baxtera@algonquincollege.com, 613-727-4723, ext. 7426 Barbara Burkhard , Professor: burkhab@algonquincollege.com, 613-727-4723, ext. 7426 Abdelmalek Lebbal , Instructor: lebbala@algonquincollege.com, 613-717-4723, ext. 7259 Stella Ludlow , Student Success Specialist: ludlows@algonquincollege.com, 613-727-4723, ext. 2102 Dan Luo , Instructor: luod@algonquincollege.com, 613-727-4723 Contact Information : School of Business and Hospitality
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Explained: Food Processing Skills Canada
What It Is Food Processing Skills Canada ( FPSC ) is a non-profit organization dedicated to professionalizing the food and beverage manufacturing industry by providing leadership on labour, skills and workforce development . FPSC has developed a national skills strategy based on long-term approach es used in other professional sectors that builds on collaborations with industry, government, academia, unions, associations, community organizations and other stakeholders. What it Does FPSC is helping the food and beverage industry to remain competitive through : Research into the labour market to define the needs of the industry; Setting competencies by defining the skills needed by the industry; Training to increase the pool of workers with relevant skills; Accredited courses to increase relevant training for the industry; and Certifying professionals to increase long-term commitment to a career in food processing. The organization offers numerous resources to support talent attraction and retention, skills training , and education to career pathways. That includes events , a Succeeding at Work program that train s job seekers and matches them with employers, and the Food Skills Library . The library lists areas of work in the food manufacturing industry, job descriptions and competencies, national occupational standards, skills manuals and essential skills for different jobs, courses, certifications, assessments, and career ladders in different sectors. FPSC also operates the Canadian Food Processors Institute . D esigned for food professionals, food and beverage companies, and newcomers to the industry , the Institute offers resources such as e - learning courses and good manufacturing practices . Why You Should Care According to FPSC , the food and beverage manufacturing industry will require 65,000 more employees by 2025 in order to meet consumer demands. At the same time, t he vacancy rate in the industry is approximately 3.8% higher than the overall manufacturing sector ’s 3% vacancy rate , and one-fifth of that workforce is aged between 55 and 64, meaning that many of these employees will be eligible to retire within the next decade. What Else you Need to Know The organization collaborates with provincial and national food industry associations; post-secondary institutions; and community, immigration and food industry leaders. Employers and food and beverage manufacturing professionals can also participate in the Rapid Results Panel . The panel gathers real-time labour market information, while offering participants early access to surveys and reports, as well as access to the HR Ready Portal featuring learning tools and resources.
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50 Food & Beverage Programs - Acadia University
Feeding Wellbeing and the Environment: Acadia University's Holistic Approach to Nutrition and Dietetics Explore the impact of food, nutrition, and dietetics on wellbeing and the environment. Acadia University's School of Nutrition and Dietetics , established in 1928, offers a comprehensive and multidisciplinary approach. The curriculum supports career pursuits in nutrition, dietetics, or health professions like medicine, physiotherapy, nursing, and dentistry. Emphasizing food science, food product development, current nutrition, and dietetics issues, the program prepares students to work effectively in diverse settings. P rogram Highlights: The Bachelor of Science in Nutrition degree encompasses physical and social sciences, focusing on food, nutrition, and professional skills. Graduates are prepared for careers in nutrition, dietetics, health professions, food science, food industry, and foodservices. The Dietetics Option program, accredited by the Partnership for Dietetic Education and Practice (PDEP), enables eligibility for registration with a provincial dietetics regulatory body after completing an accredited dietetic internship or practicum program. Acadia offers two practicum streams (graduate and integrated), providing real-world experiences and industry insights. First Semester Courses: BIOL 1813, CHEM 1013 and 1010L, NUTR 1313, NUTR 1333 and 1330L, PSYC 1013 Second Semester Courses: CHEM 1023 and 1020L, NUTR 1323, NUTR 1343 and 1340L, PSYC 1023, English Elective Program O bjectives : Develop professional communication skills. Enhance critical thinking and client-centered approaches. Foster teamwork, community service, and leadership. Stay abreast of emerging research. Prepare students for diverse career choices and ethical conduct. D ietetic Practicums and Real-World Experience Opportunities for practical experience through the Dietetic Practicum Program, Centre for the Sensory Research of Food, and cooperative education options. W hat You’ll Leave With : Career opportunities in various sectors like healthcare, public health, education, food and agriculture, food product development, foodservice management, journalism, policy development, and more. K ey People : Faculty & Staff: Dr. Jennifer Brady : Associate Professor Dr. Liesel Carlsson : Associate Professor Lynn Coleman : Administrative Assistant Dr. Matt Durant : Professor Prof. Laurel Ettinger : Instructor Connie Foote : Interim Director Dr. Mojtaba Kaviani : Associate Professor Dr. Matt McSweeney : Associate Professor and Director of the Centre for the Sensory Research of Food Dr. Catherine Morley : Teaching Affiliate C ontact Info rmation : School of Nutrition and Dietetics, Acadia University Address: P.O. Box 68, 12 University Avenue, Huggins Science Hall, Wolfville, Nova Scotia, Canada, B4P 2R6 Telephone: (902) 585-1366 Fax: (902) 585-1637 Email: nutr@acadiau.ca V ideo/Social/Media : Program Youtube Video Acadia University Youtube Page Acadia University Instagram Page
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Thursday Thought on Foodtech: The Intersection of Neuroscience and Food
Have you ever wondered why certain foods evoke strong emotional reactions in you? Why do you find comfort in eating chocolate but feel indifferent about lettuce? What is it about cauliflower or Brussel sprouts that makes you dislike them so intensely? How do my childhood memories influence my current food choices? Why does the aroma of freshly baked bread make me feel nostalgic and happy? These questions highlight the complex relationship between our neural responses and our food experiences, revealing the deep connections that shape our dietary habits. Enter Thimus , an international member of CFIN that delves into the interplay between our brains and our taste preferences, a critical factor for food developers. Thimus is pioneering methods to quantify how we emotionally respond to what we eat. Their T-Box offers insights that can transform product development and marketing strategies in the food industry. I had the opportunity to email interview @Mario Ubiali , CEO and founder of Thimus, and have compiled his responses that provide a glimpse into the innovative work they are doing at Thimus. To start, can you introduce yourself, Mario, and tell us a bit about your background and what Thimus is all about? My name is Mario Ubiali, I’m 51, and I was born and raised in a rural area in the North of Italy. I started out my adult life as a philosophy Major from the University of Parma and I went on to become a small entrepreneur, in line with my father’s family tradition (4 generations). I have been a small entrepreneur for 22 years now, with a successful exit completed in 2014 and now this amazing adventure with Thimus that gives me the opportunity to merge an interest for humans, with some of the most cutting-edge science available. We have worked very hard (and still do) to use sensory neuroscience to uncover objective data on emotional and cognitive response to food experiences. How does Thimus uncover the emotional connections we have with our favourite foods through neuroscience? The process is quite straightforward, at least in principle. We utilise a device that is very well-known in scientific research: the electroencephalogram (EEG). This device captures the brain’s electrical activity, which is fundamentally the very sign of brain processes happening. We have created a very agile, portable platform called the T-Box, that digitises implicit brain responses of humans experiencing food. Once we capture that electrical signal, we use proprietary algorithms to clean it, aggregate it, and analyse it. The output is a series of easily readable emotional and cognitive metrics: implicit liking, familiarity, relaxation, and emotional engagement. We already know what happens when humans eat and drink, but the big news is that we can now measure their implicit response and create quantifiable KPIs for product development and testing. What are some surprising emotional reactions you've found in your research on how people experience food? I think the surprising but also encouraging emotional reactions we have found are all connected to humans attaching meaning and emotion to what they eat. We have seen the brain react to food experiences in a highly positive way when the plate was, for example, prepared by somebody they have a good relationship with. We have seen enhanced emotion in sharing food with others, an aspect that I think must induce the food and beverage industry to reflect on how food can be created with a meaning, with a differentiation to diverse humans. I know it sounds romantic and complicated, but ultimately if food manufacturers can make people feel like taken into consideration, it would make their business extremely successful. How can food companies use Thimus' insights to create products that deeply resonate with their customers? By testing their products while they are developing formulations, packaging, use cases. Inserting sensory neuroscience in early stages of product design allows iterating two or three times and fine-tuning the response we would like to see in customers. Imagine that I am a food company and I see that emotional engagement is low and implicit acceptance is low, maybe I am seeing this response in the aftertaste of my product, or maybe in the visual approach. This allows me (as a food company) to intervene and improve what doesn't work. In the end, it’s a design thinking approach supported by advanced neuroscience! How do personal and cultural backgrounds shape our emotional responses to food, and how does Thimus explore these differences? Personal and cultural backgrounds greatly shape our emotional responses on several levels. On a purely physiological level, recent epigenetic studies demonstrate that our sensitivity to certain taste is a product of the food habits of our parents and grandparents . So in a way, we tend to have a predisposition to enjoy what's in the culture of our family and our familial habits. On the other hand, there is how we experience food, who prepares it for us or with us, the memories built around it, the way we use it for sharing and bonding: all of these elements concur to our overall emotional response to food. Our brain implicitly react to food as the progressive stratification of experiences, memories, sensorial stimuli, cultural influences, epigenetic and genetic inheritance, etc. It’s a beautiful, complex, ramified piece of our body where our most valuable assets are generated: emotion and meaning. What ethical considerations does Thimus address when using neuroscience to study and influence consumer experiences with food? It’s a very complex question. On one hand, I want to say up front that anyone volunteering to use our technology in a panel is very aware of the technology, of the data we collect, why and how. Information and transparency are the number one step in the journey. As per the use that corporates make of data, it’s an old dilemma: are we selling a hammer to somebody with mean intentions? For Thimus, what matters the most is that, by using the T-Box, food corporations are learning that implicit data is very solid and objective . Many times, they don’t see what they hope to see and they have to get used to sticking to objective measurement. So the data is educating and shaping the way they can use it. Manipulation today is mostly coming from other sources: choosing certain ingredients, pushing on messaging and marketing, leveraging social pressure. We are only providing an amazing new tool to enter a completely new layer of information . In doing so, we are strongly encouraging companies to understand the complexities of human food emotion and therefore to care for improvements to their products that would cater to it. Finally, we want to make sure the T-Box is 100% accessible even to small players, startups and academia. That’s why in 2024 we have been building an international network of special places where F&B players can find our technology for them to use it without being asked to purchase a full license. These places are called House of Humans and we are partnering with amazing entities and announcing the openings in Valencia (Spain), Milan (Italy) and Wageningen (Holland). We are receiving lots of international interest towards this format, because local partners can really offer something unprecedented to their stakeholders. We are in fact open to discussing with interested parties in Canada, if anyone reading this is enticed! Thursday Thought on Foodtech is an experimental column or post co-written between my colleague @Lavina Gully and myself. We may use generative AI tools to research and enhance the content. When content from AI tools is used, it is credited in the post. Follow us every Thursday for more thoughts on Foodtech, after our 2024 summer break! Disclaimer : None of the organizations, companies, or products mentioned in this article are sponsors of this content.
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Profile - Cronometer Software
This is one in a series of interviews with CFIN member companies that have successfully applied for and received funding . Revelstoke, BC- based Cronometer Software Inc. received $47,378 in funding for a project titled AI Food Suggestions. We spoke with Brendan Benson, senior project manager at Cronometer , to find out more about the company and its project. Q: Please explain what your company does and how your products are improving the food industry? A: Cronometer is a nutrition tracking app that prides itself on being the most accurate and comprehensive tracker on the market today. Unlike our competitors, we primarily source our nutrition data from lab-analyzed sources such as the NCCDB or USDA. Users can enter what they eat and drink into the app, and in exchange, we supply nutrition information on up to 84 different nutrients from protein to choline – all free of charge. Cronometer can be used by anyone on any diet and is often leveraged to ensure adequate nutritional intake. Legally, food production companies are not required to print an exhaustive list of every nutrient on their nutrition labels. Although each branded product entry in our database is verified by a staff member, missing nutrition information on the label itself can lead to less accurate data. We are continually developing features and algorithms to try to fill that gap. For example, we recently released a feature that we like to call “Better Alternative Backfill ,” which is an algorithm that takes nutrition data from packaged nutrition labels, finds a similar entry from our more comprehensive, lab-analyzed database and automatically fills in the missing nutrient information. Q: What is your company’s mission? A: Our mission at Cronometer is to help millions of people improve their health by empowering them to track, measure and learn, delivering the best data and tools to accomplish this. Q: Why did you apply for this funding and how will you use it? A: We applied for CFIN booster funding to help cover the cost of a strategically important R&D project called AI Food Suggestions. The goal of the project is to replace our outdated Food Suggestion feature in our mobile and web app with an AI - powered Food Suggestion feature. The feature will generate personalized suggestions to help users meet their remaining calorie and nutrient targets for the day. Food Suggestions will be generated based on recently logged foods, selected filters, and user inputs. Q: What excites you most about working in this area of the food industry? A: At Cronometer we like to think of ourselves as nutrition data nerds. We are excited about supplying our users with personalized, accurate data and appreciate the power that these insights can hold. New Artificial Intelligence technology has opened up even more possibilities to have a positive impact on our users ’ health and wellbeing and we can’t wait to make it even easier to make healthy and informed decisions. Q: Why is collaboration so important for accelerating innovation in the food industry? Is it difficult to find good collaborating partners, and what would make the process easier? A: Fostering collaboration is essential to driving innovation in the Canadian food industry. We have many different partnerships ranging from collaborations with local doctors and dietitians to wearable device partners like Garmin and WHOOP. These partnerships are key in helping us offer a holistic health tracking approach centered around nutrition. Despite the challenges in forging partnerships within a competitive market, we utilize conferences, academic connections, and professional networks to identify aligned collaborators. Having established communities and organizations like the Canadian Food Innovation Network makes it easier to connect with other industry leaders based i n Canada. Q: Please comment on the importance of public funding to help companies clear innovation hurdles and access leveraged funds. A: In the competitive landscape of health and nutrition tracking technology, public funding is key for Cronometer to navigate innovation challenges and propel our growth. We compete in a crowded space made up of American companies that are supported by heavily funded venture capital firms. Public funding has helped us grow the team and pursue innovative R&D projects that otherwise wouldn’t have been possible. Q: Looking ahead, what’s on the horizon for your company? A: Looking ahead, Cronometer is poised to redefine the landscape of nutritional insights. We are focused on harnessing the power of AI to provide our users with personalized, actionable nutrition advice tailored to their unique health goals and dietary preferences. As these AI-driven features and services evolve, Cronometer is set to become not just a tool for tracking, but an intelligent personal nutrition assistant, helping Canadians and users worldwide achieve their health and wellness objectives with unprecedented precision and ease. Q: What are your passions or hobbies outside of work? A: With our headquarters located in the small-town of Revelstoke, BC we have endless options for staying active. Our team enjoys skiing and boarding during the winter months and group bike rides and climbing during the summer! Q: If you had to pick one person to make you a meal, who would you choose? A: Guy Fieri.
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50 Food & Beverage Programs - Trent University
Sustainable Agriculture and Food Systems at Trent University: Cultivating a Greener Future Trent University in Peterborough, O N , offers a pioneering program in Sustainable Agriculture and Food Systems (SAFS). This program is designed for students passionate about understanding and reshaping the food and agriculture systems toward more sustainable practices. Program Overview: The SAFS program at Trent University equips students with a comprehensive understanding of the interconnections between agriculture, food production, distribution, and consumption. This program is available as both a Bachelor of Arts (B A ) and a Bachelor of Science (B Sc ), providing students with options to focus on either the social, political, and economic aspects or the scientific dimensions of sustainable agriculture. Specializations and Degree Options: B A (Honours) in Sustainable Agriculture and Food Systems B Sc (Honours) in Sustainable Agriculture and Food Systems Specialization in Small-Scale Farming available for both degrees. Unique Features and Experiential Learning: Hands-On Learning: Opportunities to work on the Trent Farm and in rooftop gardens. Experiential Opportunities: Intensive Small-Scale Agriculture Field Course and resources and connections with industry experts. Real-World Application: Courses focus on issues like small-scale food production and local food movements. Program Structure: The SAFS program offers a blend of interdisciplinary core courses and specialized courses in various disciplines such as Anthropology, Geography, History, and Indigenous Studies. Honours BSc Degree: Focuses on the science of agricultural production and food consumption. Honours BA Degree: Concentrates on the social, political, economic, and cultural dimensions of agriculture and food. Career Prospects and Opportunities: Graduates are well-prepared for diverse careers in organic farming, agro -tourism, agricultural research, nutrient management planning, soil and water analysis, and international agricultural development. Trent’s SAFS program opens doors to a range of job opportunities in a growing field, including positions in sustainability studies, environmental sciences, and social research. Key Faculty and Research: Faculty from the Trent School of the Environment. Dr. Stephen Hill, Associate Professor and Director, Trent School of the Environment. Student Experience: Hear from students like Helen McCarthy on the unique aspects of Trent’s SAFS program. Engage in student-run initiatives and clubs related to sustainable agriculture. Admission Requirements: OSSD or equivalent, including Grade 12 English and Grade 11 Math. Application details and deadlines are available on the program link. Video and Social Media : Explore student experiences and insights into the program through YouTube videos . Stay connected with Trent University on Instagram , LinkedIn , Twitter , and Facebook . Contact Information: Program Coordinators: David Beresford and Karen A. Thompson Trent School of the Environment, Trent University, Peterborough, Ontario, Canada Email: tse@trentu.ca The SAFS program at Trent University is not just an educational journey but a transformative experience, preparing students for impactful careers in sustainable agriculture and food systems. The program’s interdisciplinary approach, combined with hands-on learning opportunities, makes it a unique and valuable choice for students committed to creating a sustainable future.
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#AskLavina - Food & Beverage Trends, and the Difference Between a Spoilage Organism and a Pathogen (May 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, 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 question s about keeping up with food and beverage trends , and the difference between a spoilage organism and a pathogen. Q: Trend predictions change so often. What’s the best way to stay on trend without completely changing our product lineup ? A: When considering food and beverage trends, it’s important to be able to identify trends with staying power over fads with short - lived appeal . While all trends have a lifecycle, there are macro themes which develop more slowly and arc over a longer time period , and which ultimately have mass appeal. For instance, increased consumer interest in health and wellness or convenient snacking are broad macro themes. Within these arcs are trends that follow their own lifecycle, from initial interest by early adopters, to a rise in popularity, followed by mainstream acceptance, and then saturation. So a trend with staying power within the health and wellness theme might be products designed for gut health. Lasting trends also tend to reinvent themselves – just look at the continued popularity of low- carb, high protein diets such as Atkins, paleo, or keto. On the other hand, fads tend to hit the market with high consumer interest, but often fade as they have only short-term or limited appeal. Think about the sudden interest in dalgona coffee during COVID -19 lockdowns , or the initial media frenzy around the cronut, which spawned a range of hybrid bakery treats, including today’s more popular flat croissant . So it’s essential to take some time to consider if what you’re considering is a longer-term trend, and where it is on the trend lifecycle , or if you’re looking at a fad. Once you’ve identified a trend you’d like to jump on, do your research – evaluate industry reports, consumer surveys, and social media . You will also have to consider whether th at trend makes sense for your brand and your customers. Choose trends that naturally align with your brand identity, values, and product offerings to ensure consistency and authenticity in your product lineup – d on’t compromise the integrity of your brand for the sake of following trends . Instead, consider innovat ing within your company niche and incorporate trends into your product line, rather than overhauling your entire portfolio. This could involve introducing new flavo u rs, ingredients, packaging designs, or product formats that resonate with consumer preferences. Think about how any new products will fit with your current lineup, and whether they will be limite d offering s or several rotating on-trend products. Finally, b efore fully committing to a new product, consider testing it with a smaller audience , in controlled markets , or through limited release s to gauge customer response . U se that feedback to iterate and refine your offerings, ensuring they meet both trend-driven demands and your brand standards . Above all, stay f lexible in your approach, and be willing to adapt as consumer tastes evolve. Q: I know that microorganisms can affect the shelf life of products, but I’m also worried about pathogens. What is the difference between a spoilage organism and a pathogen, and how would control measures be similar or different? A: I asked Nicole Detlor, Director, and Cynthia Riddle, Food Science Researcher, at Conestoga College Food Research & Innovation Lab , for their input on this question (you can also read Nicole’s interview with CFIN’s Nestor Gomez about shelf life here ). While noting that they are answering the question from a perspective of product developers rather than microbiologists, here’s what they had to say: Pathogens are specific types of microorganisms that can cause foodborne illness or in extreme cases, death, if ingested. They can grow under many different conditions including refrigeration (such as Listeria monocytogenes ). In general, the presence of pathogenic bacteria in food is not detectable visually, or by smell or taste. Spoilage microorganisms are different from pathogens in that they do not usually cause illness and grow in a much wider range of conditions than pathogens. Excessive quantities of spoilage microorganisms can cause food to develop unpleasant flavours, odours and textures. The visible presence of mould is an example of a spoilage microorganism. To validate that a product does not support pathogenic growth (or in some cases that the preservation system will reduce the presence of pathogens), a specific type of shelf-life study known as a “challenge study” is used. This study intentionally introduces pathogenic bacteria in very lab-controlled conditions to validate the performance of the preservation system (process, ingredients, etc.). CFIA provides useful guidance on this type of testing in Listeria monocytogenes Challenge Testing of Refrigerated Ready-to-Eat Foods and there are organizations that can support this testing. Some control measures for spoilage and pathogenic microorganisms are similar, since they can grow under similar conditions. Temperature control is a common control measure for pathogens and spoilage microorganisms. Thermal processing, such as pasteurization, is designed to eliminate pathogenic microorganisms, and reduce spoilage microorganisms. An example of this is pasteurised fluid milk that with time will eventually spoil. The process of commercial sterilization is also a thermal process but eliminates all pathogens and spoilage microorganisms due to the higher temperatures and longer times compared to pasteurization. Refrigeration or freezing can slow the growth of all microorganisms, but does not significantly reduce their numbers if they are already present. Other processes such as high - pressure processing can eliminate the presence of both spoilage and pathogenic microorganisms, but does not inactive spores. As product developers, we consider pH and water activity control as two formulation methods to reduce the risk of pathogenic bacteria growth. Below specific pH and water activity levels, pathogenic bacteria are unable to reproduce. Spoilage microorganisms have wider ranges of pH and water activity at which they can grow, but control of pH and water activity can still be used to prevent their growth. Preservatives can also be used to limit the growth of pathogens and spoilage microorganisms. The types of pathogens and spoilage microorganisms that may affect a product are usually specific to that type of food. For example, the spoilage microorganisms that are more likely found in milk are different from the ones that are more likely to cause spoilage in baked goods, and the pathogens more often found in raw eggs are different from the ones that are more often found in produce. The processing environment, production process, packaging and storage conditions will also determine which pathogens and spoilage microorganisms are likely to be the biggest concerns. All these factors should be considered when determining which microorganisms are likely to affect a product, and subsequently controls for each of these factors should be put in place to ensure the product is safe to consume, and looks, smells and tastes like it should throughout its shelf life.
Community Manager-
Charting New Terrain: Canada’s Draft Sustainability Disclosure Standards for Listed Companies
By: Brett Wills - Founder, CarbonOne Given the lightning speed of change around Carbon Reporting Requirements, it can be difficult to keep up with the latest developments. As the CEO of Canada’s Trusted Partner for Carbon Intelligence, CarbonOne , our company is committed to keeping Canadian Food and Beverage companies up to speed. We’ve been following the latest developments in the Carbon Reporting Space closely and recently there was a major development companies need to be aware of. Here’s a recap of what’s happening: On March 13, 2024, the Canadian Sustainability Standards Board (CSSB) released a draft of the proposed sustainability disclosure standards for publicly listed companies in Canada. The standards are based on the International Sustainability Standards Board (ISSB) S1 & S2 Standards modified for a Canadian context and require listed entities (including Canada's major Grocery Retailers) to report carbon emissions annually. Why It Matters to All Food and Beverage Companies: While the standards will apply to listed entities such as retailers, the inclusion of Scope 3 means that suppliers to these entities, listed or not, are very likely to be required to report the carbon footprint of their products. When and how this will happen is still unclear but will likely be quickly determined by the entities required to report. Given the relatively quick timeline, Canadian Food and Beverage companies are well advised to start preparing now to stay competitive in today's Circular, Net Z ero world. What's in the Draft? The Canadian Sustainability Disclosure Standards (CSDS) are divided into two key sections: CSDS 1: General Reporting Requirements CSDS 2: Climate-Related Disclosures CSDS 1 lays out the general reporting requirements based on a set of Core Content: Governance: Requires disclosure on Processes used to monitor , manage, and oversee sustainability-related risks & opportunities (R&O). (The Canadian Sustainability Standards Board [CSSB], 2024a) Strategy : Requires disclosure on how the reporting entity manages sustainability-related R&O. Risk Management: Requires disclosure on the process to identify , assess, prioritize and monitor sustainability-related R&O. (The Canadian Sustainability Standards Board [CSSB], 2024a) Metrics & Targets: Requires disclosure on various metrics and targets that allow users of Financial Reports to understand an entity’s performance concerning its sustainability-related R&O. (The Canadian Sustainability Standards Board [CSSB], 2024a) It is important to note that CSSB has proposed modifications to ISSB Standards that will allow for a deferral of non-climate-related disclosures for 2 years. CSDS 2 is based on a similar set of Core Content but more granular and specific to climate-related risks and opportunities. For example, Governance & Strategy in CSDS is specific to disclosures on how an entity governs and manages climate-related R& O.( The Canadian Sustainability Standards Board [CSSB], 2024b) There are also specific disclosures required on the effects of climate-related R&O on the entity’s Financial Performance in the short, medium and long term. (The Canadian Sustainability Standards Board [CSSB], 2024b) Further, CSDS 2 also defines what specific climate-related metrics and targets must be disclosed which include: Scope 1: Direct emissions from company-owned or controlled assets. Scope 2: Indirect emissions from the use of purchased electricity and steam. Scope 3: Indirect emissions from the supply chain and across the value chain. (Forba Retailer, Category 1: " Purchased Goods and Services" includes products Purchased and sold in Stores or other Distribution Channels). (The Canadian Sustainability Standards Board [CSSB], 2024b) It is important to note that the CSSB has proposed a modification to the ISSB S2 standard for CSDS 2 that would allow the deferral of disclosing Scope 3 emissions by 2 years to provide time for the market to prepare. Companies must also disclose several other climate-related metrics including but not limited to the % of assets or business activities vulnerable to climate-related physical risks, the amount of capital deployed toward climate, the internal price of carbon and how climate-related considerations are factored into executive remuneration . (The Canadian Sustainability Standards Board [CSSB], 2024b) Plus there's more - entities must also disclose details on any climate-related targets including any planned use of carbon credits. (The Canadian Sustainability Standards Board [CSSB], 2024b). Public Consultation & Timeline: The draft is open for public consultation until June 10, 2024. Following the consultation, the CSSB plans to review feedback and publish their findings in fall 2024. A final standard is expected by year-end. Once the standards are finalized by CSSB, the standards will be reviewed by the Canadian Securities Administrators for adoption across the Country. While the timing of adoption is unclear at this point, it has been stated by the CSSB that reporting could start as early as 2025 for the 2024 reporting ye ar. With a 2-year deferral allowance for Scope 3, reporting Scope 3 could begin as early as 2027 for the 2026 reporting year. CarbonOne intends to submit formal feedback and we would love to hear input from Canadian Food and Beverage companies to help inform a response. Any companies who would like their voices heard are welcome to contact CarbonOne directly . Are you looking to learn more about your Carbon Footprint or have questions about this article? Get in touch with us today at Carbon-one.ca. References The Canadian Sustainability Standards Board [CSSB]. (2024, March 13). CSSB Exposure Draft – Proposed Canadian Sustainability Disclosure Standard (CSDS) 1, General requirements for disclosure of sustainability-related financial information . FRAS Canada. https://www.frascanada.ca/-/media/frascanada/sustainability/documents/cssb-ed-csds-1.pdf?rev=b74b7632730445519561dd16ac2bca5b The Canadian Sustainability Standards Board [CSSB]. (2024b, March 13). CSSB Exposure Draft – Proposed Canadian Sustainability Disclosure Standard (CSDS) 2, Climate-related disclosures .FRAS Canada. https://www.frascanada.ca/-/media/frascanada/sustainability/documents/cssb-ed-csds-2.pdf rev=37dd7b66f4c049a5890502b5c852134d
Community Manager-
50 Food & Beverage Programs - Toronto Metropolitan University
BASc . Nutrition and Food at Toronto Metropolitan University: Nurturing Future Nutrition Experts Toronto Metropolitan University (TMU) in Toronto, O N , offers a comprehensive Bachelor of Applied Science ( BASc ) in Nutrition and Food. This full-time, four-year degree program, accredited by the Partnership for Dietetic Education and Practice (PDEP), prepares students for various career paths in nutrition and food sectors. Program Overview: The BASc Nutrition and Food program at TMU equips students with in-depth knowledge of nutrition, food, and health. The curriculum is interdisciplinary, combining science, nutrition, research, communications, and social science courses. It's designed for those who aim to promote healthy eating habits and enhance the quality of life in Canadian communities. Professional Accreditation and Industry Recognition: Accredited by the Partnership for Dietetic Education and Practice (PDEP). Recognized by Canadian Institute of Food Science and Technology, Canadian Association of Food Service Professionals, Ontario Home Economists in Business, and the Ontario Family Studies/Home Economics Educators Association. Curriculum Highlights: Diverse Academic Options: The program includes courses in science, nutrition, research, communications, and social science. Professional Education: Offers Chang School certificates in Food Security or Gerontology. Liberal Studies: Broaden perspectives with courses in history, sociology, geography, etc. Research Opportunities: Engage in hands-on learning in labs like the Nutrition Discovery Labs and the Centre for Studies in Food Security. Student Groups: Get involved with Nutrition Course Union and Diabetes Canada at Ryerson for extra-curricular activities. Career Opportunities: Graduates can pursue careers in food styling, nutrition consulting, health promotion, food inspection, and more. They are well-prepared for roles in foodservice, the food industry, community agencies, government, marketing and promotion of food products, and even graduate studies. Program Profile: Duration: Four years for a BASc degree. Structure: Includes two years of foundational courses and a wide range of electives. Research Concentration: Option to specialize in Nutrition and Health Research. Global Opportunities: Student exchange programs and international summer programs. Liberal Studies Requirement: Essential for a well-rounded education. Key Classes and Features: Interdisciplinary Foundation: Courses in physical and biological sciences, nutrition, food science, marketing, research methods, and more. Research Focus: Independent research through a concentration in Nutrition and Health Research. Flexibility: Pursue Minors or Certificates in areas like Food Security, Gerontology, Psychology, Marketing, and Family Supports. Key Faculty and PAC: Dr. Fiona Yeudall : Director of the School of Nutrition. Program Advisory Council (PAC): Includes experts like Honey Bloomberg (Team Lead, EatRight Ontario) and Cristina Cicco (Project Coordinator, College of Dietitians of Ontario). Contact Information: School Location: Daphne Cockwell Health Sciences Complex, Toronto. Phone: ( 416 ) 979-5074 Email: nutrition@torontomu.ca Video/Social/Media: Explore student experiences through this YouTube video . Follow the Nutrition Course Union on Instagram . Toronto Metropolitan University's BASc Nutrition and Food program is an excellent choice for those seeking a robust and multidisciplinary education in nutrition and food, preparing them for diverse professional pathways in this vital field.
Community Manager-
Is Plastic Reductions a Priority?
CFIN's recent plastics use survey asked members if reducing plastic and plastic waste in their operations was a priority for their company. Here's what they told us:
Community Manager-
Understanding Food Shelf Life: Insights from Conestoga College
Recently, a couple of CFIN members reached out to our YODL community looking for food shelf life evaluation test laboratories and service providers in Canada. The support from our community was immediate, as usual. I'm a nerd by nature, but an IT nerd nevertheless, and this topic sparked my curiosity to learn more about food shelf life studies, a critical aspect of the food industry. So I connected with @Nicole Detlor , the Director of Conestoga College's Food Research & Innovation Lab, a renowned institution that provides innovative solutions and research to help Canadian food processors extend the shelf life of their products. Nicole graciously agreed to answer a few questions and share her expertise: What are the key factors you consider when designing a food shelf-life study? The first thing we do is to figure out the likely mode of shelf-life failure. This depends on many factors such as product pH , water activity , processing , packaging , storage conditions and ingredients – the complete product needs to be considered. How do you customize your shelf life studies to meet the specific needs of different types of food products? The likely mode of shelf-life failure will be unique for each food product and it’s important that we understand this first, so we don’t miss anything. Based on this we make a plan to measure how these factors may change over the course of the shelf-life of the product, using laboratory methods wherever possible. This may include parameters such as: microbial spoilage , fat oxidation or colour change . It is important to have a control product to compare over the course of the shelf life. Sometimes accelerated shelf-life studies can provide results faster, but these methods do not always give reliable information, we must ensure the impact of acceleration is well understood. How do you ensure that shelf life tests integrate with food safety and quality regulations? Our first step is to review processing, measure pH and water activity so we understand the food safety of the product. If we have any concerns based on formulation and processing, we will address those first with our partner. Ideally we also want to do a shelf-life study on a product that has been produced under its final processing conditions. Can you provide examples of how your services have helped Canadian food producers improve their product shelf life? We’ve worked with many small and medium sized businesses to review their formulation and processing, to make suggestions to improve their shelf-life. Each approach is unique and needs to be tailored to the capability of the organization we are supporting. This could include suggesting natural preservatives , reducing pH , providing information about thermal processing or other novel processing techniques. What emerging technologies or innovations are you currently exploring at Conestoga Food Research & Innovation Lab? A significant area of interest right now is the changing regulations in packaging and their potential impact on shelf life of food products. We’ve conducted several shelf-life studies with packaging manufacturers to help them demonstrate and/or understand the impact of the novel packaging material on food products. There are some exciting innovations in packaging, and we’ve been very encouraged by the results achieved thus far. Nicole and her team are making significant strides in ensuring the food we eat is safe and lasts longer. Their dedication to innovation and quality is truly inspiring. Stay tuned for more insights and innovations in the food industry. If you have any questions or want to learn more about Conestoga College's services, reach out to Nicole at ndetlor@conestogac.on.ca . Related YODL Threads: https://www.cfin-rcia.ca/discussion/shelf-life-testing https://www.cfin-rcia.ca/discussion/shelf-life-testing-2 Thursday Thought on Foodtech is an experimental weekly column or post co-written between my colleague @Lavina Gully and myself. We may use generative AI tools to research and enhance the content. When content from AI tools is used, it is credited in the post. Follow us every Thursday for more thoughts on Foodtech and join Canadian Food Innovation Network's YODL community to connect with innovators coast to coast: https://yodl.ca/home Disclaimer : None of the organizations, companies, or products or mentioned in this article are sponsors of this content.
