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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 ManagerMay 13, 2026

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 ManagerMay 1, 2026

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 ManagerApr 7, 2026

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IN 30: Food Scarcity and Insecurity

Community ManagerOct 2, 2023

What YODLers are Saying and Reading – Top YODL content for September 2023

Welcome to YODL! In addition to daily original content, YODL helps CFIN Members find new partners , resources , and funding opportunities to grow their food business. Learn more about this growing community and become a CFIN Member (for free!) today . YODL ers had a lot to say over the past month! In case you missed them, here are the top five discussions and most read articles on YODL in September 2023. Top YODL Discussions in September 2023 Number 5 Let's Talk About Sustainability Sustainability is an issue most YODLers are concerned about today. Number 4 Raw Sliced Swe e t Potato Manufacturer or Distributor YODL is an ideal platform for sourcing ingredients and equipment. Number 3 Branding and Compliance - Getting Shelf-Ready Finding new business partners is just one of the benefits of being a CFIN member. Number 2 Funding Opportunity: $50,000 for food/bev processors to implement new tech! Bioenterprise’s FoodShift Program is a funding opportunity for projects focused on clean technology adoption, food waste reduction, or process optimization. Number 1 Looking for vendors, partners, industry connections CFIN members look to YODL for networking and to find collaboration partners. Most Read YODL Articles in September 2023 Number 5 From a Hiring Perspective: A Q&A w ith Gastronomous Technologies Like other growing foodtech companies, Oakville, ON-based Gastronomous Technologies now requires additional staff. We asked co-founder and CEO Kevork Sevadjian to discuss the search for talent. Number 4 50 Canadian FoodTech Resources – Food Innov a tion & Research Studio (FIRSt), George Brown College FIRSt is a Technology Access Centre that supports the food and beverage sector with research and development services. The lab works with clients to troubleshoot product development challenges and help bring new ideas to market. Number 3 Explained: Food Processing S k ills Canada Food Processing Skills Canada is a non-profit organization dedicated to professionalizing the food and beverage manufacturing industry by providing leadership on labour, skills and workforce development. Number 2 Emerging Food and Foo d tech Jobs New food technology and changing operating requirements are transforming the way food and beverage companies work, as well as the employee skills they require . Here are just a few of the emerging and in-demand jobs now available in food and beverage manufacturing. Number 1 IN 30: Food and Beverage Associat i ons across Canada In this series, we 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 some of the food and beverage associations across Canada that provide support and resources for members.

Community ManagerSep 29, 2023

Exploring Food Innovation and Technology in Prairies Canada: A Year of Discovery and Growth

Welcome to YODL! In addition to daily original content, YODL helps CFIN Members find new partners , resources , and funding opportunities to grow their food business. Learn more about this growing community and become a CFIN Member (for free!) today . By Hubba Khatoon The past year immersing myself in the food and beverage industry h as been exhilarating and enlightening journey . In my role a s the Regional Innovation Director at the Canadian Food Innovation Network (CFIN) covering Alberta, Manitoba, and Saskatchewan, I am thrilled to share my insights and observations on the dynamic trends and support network that thrive within the Prairie region's food industry. A Thriving Support Ecosystem Over the past year, I've been struck by the impressive growth of a collaborative culture. In this growing ecosystem, ind ustry leaders, research institutions, government entities , and visionary entrepreneurs are converging to share ideas, nurture innovation, and drive impactful transformation. Not iceably , the Prairies region has displayed impressive enthusiasm for embracing challenges and entrepreneurial endeavors , which holds great promise for the future of food innovation. The Prairies are home to a vibrant community of over 500 CFIN members actively engaged in food innovation across diverse sectors. This dynamic region has also seen an outstanding response, with 34 applications received thus far for CFIN funding and support . This not only highlight s the entrepreneurial zeal and innovation thriving here but also reflects the nurturing ecosystem that provides invaluable mentorships, resources, and financial backing to empower these food innovators on their journey. In addition to research centers like Centre for Culinary Innovation at Northern Alberta Institute for Technology in Edmonton, AB, and the Prairie Research Kitchen at Red River College Polytechnic in Winnipeg, and Manitoba Food Development Centre in Manitoba, Saskatchewan Food Industry Development Centre , Food Processing Development Centre (FPDC) in Leduc, the region’s food companies have access to a diverse array of resources including incubators, accelerators, and funding programs. Notable examples include the Plug and Play Food Vertical , SVG Ventures/Thrive , CDL Rockies Ag Vertical , Bioenterprise , Venturepark L abs , and Cultivator AGTECH ACCELERATOR . Government Support for Food Innovation It's also evident that federal, provincial, and municipal governments across the Prairies region are deeply committed to supporting food entrepreneurs, acknowledging the significant potential of food innovation and technology to drive economic growth across the region. Governments are actively implementing supportive policies and allocating resources to research and development initiatives, creating a favorable regulatory environment, and facilitating collaborative efforts between public and private sectors. This includes supporting a wide array of events and dialogue specifically crafted to enrich the food ecosystem. A prime example is Inventures 2023, organized by Alberta Innovates, which featured dedicated sessions addressing food systems, security, innovation, and technology. Sustainable Solutions Sustainability has taken center stage in the Prairies' food innovation landscape, as companies progressively embrace responsible production practices. These include practices like upcycling, as seen in Okotoks, AB's Ground-up eco-ventures , as well as efforts to minimize food waste. Additionally, businesses like Edmonton's TerraVerdae Bioworks and Calgary's Earthware Reusables are pioneering eco-friendly packaging solutions, while others, like CarbonGraph , are working diligently to reduce their carbon footprint. This commitment to sustainability not only aligns with consumer demands but also secures the long-term viability of our food system. Plant-Based Food Innovation One of the most notable areas of innovation in the Prairies is the significant expansion of plant-based foods, encompassing everything from meat alternatives to dairy-free options. Given the global shift towards sustainability and healthier dietary choices , the Prairies naturally excel in this domain, thanks to its rich agricultural h istory and extensive fertile lands. This unique positioning empowers the Prairie region to take the lead in plant-based food production, the cultivation of plant proteins, and the advancement of research and development initiatives. For instanc e, Phyto O rganix Foods Inc. i s currently constructing a cutting-edge, net-zero p lant processing facility in Strathmore, AB, with substantial support from both provincial and federal funding. Set to launch in 2024, this facility will process 40,000 metric tonnes of locally sourced yellow peas annually. From these peas, it will produce soluble and insoluble protein isolates, processed fiber and starch, as well as high-quality dietary pea hull fiber. In addition, the presence of the Protein Industries Canada supercluster, an industry-driven initiative focused on establishing Canada as a global leader in plant protein and plant-based products, further elevates the region's international standing in this burgeoning sector. Growing Global Footprint Prairies Canada is extending its global impact as significant entities such as the Trade Commissioner Service , Agriculture and Agri-Food Canada, r egional- i nternational trade organizations, and economic development organizations including Calgary Economic Development , Economic Development Regina , Edmonton Global , Economic Development Winnipeg , and Economic Development Lethbridge , are proactively integrating food technology and innovation into their strategies . These organizations are not only attracting international companies to establish operations in the Prairies but also fostering the creation of international partnerships for local food businesses. Food-Tech Solutions Another prominent area of expansion has been the emergence of foodtech solutions, where the Prairie region is establishing itself as a leader . Two remarkable examples involve companies supported by CFIN funding: Winnipeg-based TheoryMesh which employs blockchain applications to ensure traceability and transparency in the supply chain, and Saskatoon's BetterCart Analytics , utilizing AI-po wered ana lytics to enhance purchasing expe riences. These technologies enhance efficiency, boost food safety, and enrich consumer interactions. Addressing Labor and Technology Challenges Recognizing the Prairie region's food innovation landscape, it's crucial to acknowledge existing gaps, some of which resonate with entrepreneurs across Canada. Specifically, the region confronts a shortage of skilled labor in specialized fields like food science and technology, with challenges in retaining entry-level positions. Addressing this challenge requires the formation of strategic partnerships to cultivat e training initiatives and drawing in top talent . It also calls for substantial investments in the advancement of digital transformation. As exemplified in Dana McCauley's article on Robotics and the food industry , CEO of CFIN, automation and robotics present a practical remedy for mitigating labor shortages, particularly when employed in tasks categorized as hazardous, unclean, or repetitive. T his technological shift increases efficiency and empowers employees to redirect their focus toward more value-added and skill-demanding responsibilities. To navigate digital transformation effectively, businesses require additional resources, training, and improved education in applied research, innovation, and technology adoption. Navigating Co-Packing Gaps Simultaneously, it's evident that the Prairies face a shortage of adequate co-packing facilities and services, creating obstacles for entrepreneurs looking to launch startups and scale innovative food products . There are no easy fixes to this issue. Bridging this gap requires investments in state-of -the-art co-pack ing infrastructure, fostering collaborations with established co-packers, and supporting emerging entrepreneurs with access to affordable and flexible co-packing solutions. Access to Capital Despite the presence of funding opportunities, access to capital remains a n ongoing challenge for many food innovators and entrepreneurs in the Prairie region. Acquiring funding for research and development, scaling operations, and marketing innovative products can prove to be arduous tasks. Addressing this challenge will also require a collective effort among stakeholders to craft funding programs, establish venture capital networks, and introduce investment incentives tailored specifically to bolster the distinctive requirements of the region's food innovation ecosystem. Prairie Region's Path to Global Leadership in Food Innovation With ongoing advancements in technology, a steadfast commitment to sustainability, and the presence of a supportive ecosystem, the Prairie reg ion is primed to emerge as a global leader in food innovation. Various organizations throughout the Prairies, along with indispensable tools like CFIN’s YODL platform , Funding Finder and Resource Finder ( all available to CFIN members at no cost ) play pivotal roles in the innovation equat ion. By proactively addressing the current gaps, the region can unlock its full potential in food innovation and technology. Moving ahead, it's imperative to engage with diverse communities, foster inclusivity, promote collaboration, and tackle pressing challenges such as food security. As I embark on my second year with CFIN, I am excited to delve deeper into these critical issues and work collectively to drive progress in the field of food innovation. Hubba Khatoon is Regional Innovation Director for the Prairies at CFIN. Contact her at Hubba@CFIN-RCIA.ca The Canadian Food Innovation Network (CFIN) is a national, member-based organization that’s stimulating transformative and transferrable innovation across the Canadian food sector. They connect the Canadian food ecosystem to fresh insights, ideas, and technologies to elevate their business and increase their innovation capacity . You can become a CFIN member (for free!) in less than five minutes. Visit CFIN at www.cfin-rcia.ca

Community ManagerSep 28, 2023

50 Canadian FoodTech Resources – David Sobey Centre

Welcome to YODL! In addition to daily original content, YODL helps CFIN Members find new partners , resources , and funding opportunities to grow their food business. Learn more about this growing community and become a CFIN Member (for free!) today . 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. Each week throughout 2023, we’ll be highlighting an organization that’s supporting food innovation in Canada. Name: David Sobey Centre for Innovation i n Retailing and Services (DSC), at Saint Mary’s University Location: Halifax, NS Mission: The centre has a mandate to help build a vibrant retail sector in Canada through research, innovation and retail education. Focus: The centre helps lead transformation and growth in the Canadian retail industry. It is focused on multidisciplinary applied research, innovation, and comprehensive education and professional development programs, and is a hub for retail expertise equipping retailers with insights, innovation and skills to thrive. Services: The DSC conducts and funds applied and collaborative research on issues affecting the retail sector to improve business practices and outcomes. It develops and tests new technologies , processes and methods, and innovates in-house with the help of faculty and graduate students from multiple disciplines, as well as industry retailers and technology providers. It offers a biometric and digital lab, VR retail store and cashierless store lab, as well as a variety of in-person and virtual events focused on retailing . In 2017 it launched the David Sobey Centre National Retail Innovation Awards recognizing retailers and companies supporting the retail sector with innovation and unique contributions , including sustainable solutions, e-commerce, technology and artificial intelligence. What you Need to Know: To date the c entre has given out $530,000 in research funding, and $150,000 in student competition funding . It has ha d 4,500 event attendees and 240 executive program attendees. The c entre has two virtual and in-person events coming up that are open to the public: Retail Tech Unveiled: Exploring the Trends of Tomorrow on October 16, 2023, and the Distinguished Retailer Speaker Series - Rachel Huckle, President & COO, Staples Canada on October 26, 2023 . Notable News: The DSC recently unveiled a retail robot, designed to free up retail employees in stores and transform everyday shopping experiences. The robot can check inventory level on the shelf, as well as price and planogram compliance and send real-time reports. It is just one of several technology-based innovations being pioneered at the centre. Get Involved: Contact the Sobey School of Business at ( 902 ) 496-8272 or davidsobeycentre@smu.ca , or reach out to our Regional Innovation Director for Atlantic Canada, Tyson MacInnis .

Community ManagerSep 27, 2023

Meet a Member - Jeff Hetherington

Welcome to YODL! In addition to daily original content, YODL helps CFIN Members find new partners , resources , and funding opportunities to grow their food business. Learn more about this growing community and become a CFIN Member (for free!) today . Since launching in 2022, CFIN has grown to more than 3, 5 00 members, which includes professionals from every sector of the food industry. This series highlights the many different CFIN members across Canada who visit YODL to learn, make connections, find funding, and discover new ways to grow their businesses. Jeff Hetherington Head of Project Development , Laplace Robotics Kitchener- Waterloo , ON Tell us about your job As h ead of Project Development at Laplace Robotics , and being a veteran leader of the food i ndustry, I help bridge the connection between AI v ision systems and r obotics and the f ood i ndustry to bring value to manufacturers. As a Lean Six Sigma professional, I’m always looking at c ontinuous i mprovement opportunities for businesses. How is YODL helping you do your job? YODL connected me and the team at Laplace Robotics. I served as an advisor for the business and then joined them full time . So, making connections is how it helps me do my job. How often do you visit YODL? W hen I see an email update with a summary of new posts , which is usually weekly . What’s your favourite aspect of YODL? Lifelong l earn ing from others , and learn ing about new trends and innovations in the food sector. Can you tell us something you learned on YODL? So m any new innovative products, I’m always amazed at what Canadian companies can do! What type of connection partners are you looking for? Food and b everage or consumer packaged goods businesses that want to implement AI v ision, r obotics and a utomation into their process to create value for them. We also partner with i ntegrators looking to leverage AI for businesses they supply. What areas of food innovation interest you the most? Artificial i ntelligence - based vison systems, robotics and automation , as well as in novative food and beverage products. What has been your favourite discussion post? My favourite discussion post was when I created a post looking to offer my food industry experience and knowledge as a m entor / a dvisor to any startups. That’s where I met the team at Laplace Robotics. They created an exceptional AI v ision and r obotics program that address es and solve s labour and yield issues we have in the industry and make it possible for any size of business to implement . What’s your favourite food? Well - marbled steak , char broiled on the BBQ , with seasonal vegetables! Interested in participating in our Meet a Member series? Contact your Regional Innovation Director for more information!

Community ManagerSep 26, 2023

IN 30: Food Tradeshows you Should Know

Community ManagerSep 25, 2023

Emerging Food and Foodtech Jobs – Part 3

Welcome to YODL! In addition to daily original content, YODL helps CFIN Members find new partners , resources , and funding opportunities to grow their food business. Learn more about this growing community and become a CFIN Member (for free!) today . New food technology and changing operating requirements are transforming the way food and beverage companies work, as well as the employee skills they require. Following are just a few of the emerging and in-demand jobs now available in food and beverage manufacturing. Mechatronics engineer What They Do: Mechatronics focuses on the design and assembly of computer-controlled integrated systems involving mechanical, electrical and electronic equipment, including robotics, automation, machine vision, Internet of Things equipment, and controls. Necessary Skills & Education: STEM education, mechanical engineering degree, knowledge of computer programming, creative thinking, solutions oriented. Account Manager What They Do: An account manager working in the food industry oversees sales activities for products and/or categories , develops relationships with new and existing customers (including grocery and foodservice customers), analyzes sales numbers, creates strategies designed to grow sales, and generates new sales opportunities. Necessary Skills & Education: Good communication, sales, written , presentation and negotiation skills, experience with customer relationship management (CRM) software , administrative skills, strong understanding of the product. Business Development Manager What They Do: A business development manager working in the food industry helps a company grow its business in terms of new clients, relationships, regions, and/or products. They conduct market and sales research, forecast revenue and create strategic plans for growth either for the company as a whole or for specific areas of the business such as marketing or sales. Necessary Skills & Education: A business , management, marketing, accounting or finance degree, strong understanding of the food industry, good communication, leadership, planning, research, written, organizational and presentation skills .

Community ManagerSep 22, 2023

FBO’s CareersNOW! Program

Community ManagerSep 21, 2023

50 Canadian FoodTech Resources – Food and Agricultural Institute, University of the Fraser Valley

Welcome to YODL! In addition to daily original content, YODL helps CFIN Members find new partners , resources , and funding opportunities to grow their food business. Learn more about this growing community and become a CFIN Member (for free!) today . 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. Each week throughout 2023, we’ll be highlighting an organization that’s supporting food innovation in Canada. Name: Food and Agricultural Inst i tute (FAI) at the University of the Fraser Valley Location: Abbotsford, BC Mission: The FAI is an interdisciplinary research centre that focuses on issues, challenges, and sustainability solutions related to food and farm systems. Focus: The institute explores emerging agricultural technologies, techniques and methods , as well as critical food system challenges and issues . Services: The FAI conducts research under two major themes: agricultural technology and innovation, and food systems planning and policy. The agricultural technology theme explores emerging agricultural technologies, techniques and methods , such as cellular agriculture and indoor farming , and their potential for contributing to sustainable food systems. The Institute recognizes that technology alone does not comprise a sustainability solution, and thus, it also researches potential approaches, strategies, and policies that can complement the widespread implementation of agricultural technologies and innovations for better sustainability outcomes. The food systems planning and policy theme explores critical food system challenges and issues in order to find ways and develop tools to address these challenges/issues in a manner that aligns with broader goals for sustainability and resilience. FAI researches agricultural land-use planning and policy on local and regional scales to identify best approaches for developing farmland and improving food assets. In addition, FAI incorporates thinking and work from the agricultural technology and innovation theme into its planning and policy research, and it examines how land can be used more efficiently with the implementation of high-yield, low-footprint agricultural technologies. What you Need to Know: FAI partners with a diversity of researchers, industry leaders, and governments to build knowledge and tools for moving toward sustainable, resilient food systems for communities and regions in BC , Canada, and across the globe. Notable News: This fall the federal government, through Genome Canada, announced an almost $27-million investment in nine Interdisciplinary Challenge Teams (ICTs) comprised of researchers from different disciplines whose genomics research and innovation into sustainable solutions will help create a more resilient national food system and supply chains. That includes a n ICT based at the University of the Fraser Valley for a project titled “The social implications of genomic agri-food technologies: Ensuring equity, diversity and inclusion in the transition to climate-resilient Canadian agricultural and food systems,” led by Evan Bowness, Lenore Newman and Stefania Pizzirani . For more on work from Dr. Lenore Newman, see CFIN’s coverage of her book (with Dr. Evan Fraser) Dinner on Mars: The Technologies that Will Feed the Red Planet and Transform Agriculture on Earth, and CFIN’s Cultivating Success: Canada's Big Biomanufacturing Opportunity . Get Involved: Contact Dr. Lenore Newman at Lenore.Newman@ufv.ca or (604) 504-7441, or reach out to our Regional Innovation Director for BC Lavina Gully .

Community ManagerSep 20, 2023

An Interview with a Food Recruiter

Welcome to YODL! In addition to daily original content, YODL helps CFIN Members find new partners , resources , and funding opportunities to grow their food business. Learn more about this growing community and become a CFIN Member (for free!) today . As part of CFIN's series on Talent and Training Carolyn Cooper sat down with Allan Hills , a senior hiring consultant with CPG Executive Search , specialists in hiring for the food and beverage manufacturing industry, to discuss the issues food companies now face when hiring and retaining skilled employees.

Community ManagerSep 19, 2023

IN 30: Post-Secondary Food Research

Welcome to YODL! In addition to daily original content, YODL helps CFIN Members find new partners , resources , and funding opportunities to grow their food business. Learn more about this growing community and become a CFIN Member (for free!) today . 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 some of the food , foodtech and food-related work taking place at research centres and departments of post-secondary institutions in Canada. Th is is just a small sample of the fascinating projects underway across the country. Atlantic Canada School Canada's Smartest Kitchen (CSK) at Holland College , Charlottetown, PEI Canada’s Smartest Kitchen is a food product development centre specializing in moving projects from concept to commercialization. It is also the research division of the Culinary Institute of Canada and an NSERC Technology Access Centre. What’s New? A number of staff members from Canada’s Smartest Kitchen (CSK) participated in the regional Kelp Connector workshop this year in Halifax, NS organized by its collaborative partners at the Nova Scotia Community College (NSCC) Applied Research unit. CSK, NSCC and the College of the North Atlantic (CNA) have received two years of funding from NSERC to complete an Applied Research and Technology Partnership project in regards to observation, cultivation, and innovation of the kelp industry in the Atlantic Canada region. School Centre for Aquaculture and Seafood Development , School of Fisheries at the Fisheries and Marine Institute of Memorial University of Newfoundland, St. John’s, NL. The centre focuses on t echnical services in seafood processing, aquaculture, and marine bioprocessing, in the areas of applied research, product and process development, advisory services, and training. What’s New? Memorial University will hold its sixth annual Research Week from November 20 to 24, 2023. Researchers, staff, students, postdoctoral fellows and community partners are invited to organize and host sessions with the goal of celebrating and raising awareness of the university’s internationally renowned research expertise and encourag ing more multidisciplinary collaboration among the research community. Last year during Research Week the Centre for Aquaculture and Seafood Development showcased a series to discuss new innovations in seafood for the blue economy. One of the centre’s goals is to be a global catalyst for accelerating marine bio-product innovation . Quebec School Innofibre: Centre d’innovation des produits cellulosiques , Cégep de Trois-Rivières, Trois- Rivières, QC Innofibre helps companies develop innovative cellulosic and biomass-based products. It works with clients in its analytical laboratories and pilot facilities to carry out applied research on cellulosic products, such as functional and bioactive papers and thermoformed products, as well as bioproducts such as biomass. What’s New? Innofibre hosts the NSERC College Industrial Research Chair in Ecodesign for a Circular Economy of Thermoformed Cellulose Packaging Materials. Innofibre researcher Tarik Jabrane is the chair. The centre is currently working on r aw materials development for thermoformed fiber packaging ; f unctional adjuvants development for thermoformed fiber packaging ; p erformance analysis of thermoformed fiber packaging ; and t hermoforming pilot trials of cellulosic fiber packaging . School Kemitek , Cégep de Thetford, Thetford Mines, QC Kemitek focuses on green and sustainable chemistry, process scale up and oleochemistry . Kemitek’s vision is to be the premier centre for technology development and support for green chemistry commercialization in Canada by 2030. It offers services to a number of sector s, including food and nutraceuticals; materials, coatings and adhesives; and cleaning agents. In 2020 t he centre changed its name from O LEOTEK to Kemitek to better represent its mission and its innovation and technological development features. What’s New? In November 2022 Kemitek , in partnership with Innofibre , the CRPTQ, Agrinova, CEPROCQ, UQTR and manufacturers Sani-Marc Group, Adalia Group, McCain Foods, Greenleaf Power, Quali-ferme companies, MRC du Domaine-du-Roy, Saint-Arneault, and Société de cogénération de St-Félicien , were nominated in two categories – Collaboration Prize with a CCTT and Partnership Prize for the project Active agents (anti-germinative and antimicrobial) used for potatoes – at the 32nd ADRIQ 2022 Innovation Awards Gala at the Palais des congrès de Montréal. Th e gala is the most prestigious event that highlights innovation in Quebec. The Kemitek team and its partners won the 2022 Partnership Prize . According to the centre, the project is a good example of a circular economy as f orest residues were used in the project to manufacture two active ingredients (anti-germinative and anti-microbial) to preserve potatoes for longer after harvest. School The Institute of Nutrition and Functional Foods at Laval University in Quebec City, QC. The centre is committed to improving the food supply and creating a more sustainable food system, including accessible, safe, healthy, diverse, and environmentally-friendly food. It is dedicated to enhancing human nutrition and fostering the growth of a thriving bio-food sector, collaborating and sharing expertise . What’s New? In August 2023 nearly 80 teams from Laval University received $12.9 million from the Natural Sciences and Engineering Research Council (NSERC) and $6.4 million from the Social Sciences and Humanities Research Council (SSHRC) for innovative research. Projects related to food that received funding include: The s tudy of interactions in complex food microbiota ; m ixed protein-polysaccharide systems – assembly in complex environments and functionalities ; a gas chromatography system coupled to a mass spectrometer for the development of a volatilomics platform intended for the biofood sector ; th e project “ Examining the experience of stigmatization linked to body weight within families and its long-term effects ”; and the project “ Beyond effectiveness, is the appeal to fear promising for reducing the consumption of sugary drinks? ” Ontario School Centre for Research and I nnovation , Fanshawe College, London, ON. CRI is the only research facility amongst Ontario’s colleges specializing in nutritional and shelf-life testing for product development and validation. The facility also includes the Centre for Applied Research and Innovation in Biotechnology (CARIB) that helps emerging agri-food businesses launch new food, beverage and cannabis products. What’s New? CRI has worked with many local and national companies to produce or improve food and beverage products . The centre worked with Aspire Food Group, a global leader in advanced insect agriculture, to determine a more economical method to best preserve the nutritional benefits of their products. It also partnered with Geissberger Farmhouse Cider to improve the shelf stability of the company’s sweet apple cider. The end result was a product that was more stable after being opened. Working with Booch, one of the largest kombucha breweries in Ontario, the centre devised a method to control ethanol levels throughout the brewing, fermenting, and flavouring processes, in order to maintain a final ethanol level below regulatory requirements . School Food Innovation & Research Studio (FIRSt) at George Brown College , Toronto, ON FIRSt is a Technology Access Centre that supports the food and beverage sector with research and development services. The lab works with clients to troubleshoot product development challenges and help bring new ideas to market. What’s New? The centre has worked with a wide range of Canadian food and beverage companies . It worked with Aware Beverages , producers of SoCIAL LITE vodka beverages, to introduce three new flavours to its lineup; with Sweetness Sugar Cookies to make changes to their product formulations, improve their shelf life, and develop new products; and Choose Life Foods to optimize the pastry used for the company’s vegan Jamaican patties, and the filling for their products. School Technology Access Centre in Bio-Inno v ation (TAC-B) , La Cité College , Ottawa, ON The centre is comprised of a team with expertise in biophysics, bioprocesses, biotechnology, analytical chemistry and genetic engineering that c ollaborate s with businesses and institutions to offer solutions to specific challenges. What’s New? TAC-B’s Dr. Nathalie Méthot is the 2022 winner of the Synergy Award for Innovation in the Colleges category for her work with RISEHop , a start-up company developing an innovative system for producing mycorrhizae fungi that form symbiotic associations with plants to contribute to their growth and health, while improving agricultural crop yields. The partnership resulted in the development of MyConnect , sustainable technology for producing mycorrhizae that are pure, resistant and effective. This expertise also led to the production of a line of mycorrhizae-based products for agriculture in Canada and around the world. School Food & Beverage Innovation Centre (formerly named the Canadian Food and Wine Institute Innovation Centre), Niagara College , Niagara-on-the-Lake, ON The FBIC works with businesses and the community to provide real-world solutions through innovation activities. It offers services to support industry innovation and commercialization of new products and processes for food, beverages and cannabis edibles. What’s New? This year Niagara College was named the number 1 top research college in Ontario and the number 2 top research college in Canada by Research Infosource Inc. in its annual Top 50 Research Colleges report. Niagara College has attracted more than $18.1 million in funding to conduct innovative projects with industry partners in the food and beverage, advanced manufacturing, horticulture and the environment, and business sectors. The school has completed 228 research projects, with 190 total research partnerships . School Animal Biosciences , University of Guelph , Guelph, ON The Department of Animal Biosciences conducts research by faculty members, graduate and undergraduate students. The department is an integral part of Ontario's agriculture and food industry, supplying new ideas , research solutions and graduates to the sector. Its research and teaching programs include basic and applied sciences to do with the feeding, breeding, housing and care of animals used by humans. This includes the ethical and sustainable production of food and other animal products that can improve the health and well-being of people. What ’s New? The department’s Food from Thought research program is working on how to realize the full potential of data from sensor technology that measures everything from global shifts in climate, to variations in food quality, to microscopic evolution of pests and pathogens . The program seeks to understand the complex interaction between farming practices, the genetic potential of livestock and crops, and the ecosystem. The $76.7 - million, seven- year research program started in 2016, and is funded by the Canada First Research Excellence Fund. Th e research is designed to understand how to increase the capacity , sustainability and safety of food production systems. Prairies School Prairie Research Kitchen in the Paterson GlobalFoods Institute at Red River College Polytechnic , Winnipeg, MN The Prairie Research kitchen supports food processors and foodservice businesses through R&D, technical services and training, with a unique approach that blends food science with culinary skills. What’s New? T he Research Kitchen has worked with approximately 70 companies in Western Canada to generate more than 120 food product ideas. A n ongoing partnership between the Prairie Research Kitchen, Glenboro , MN food start-up Prairie Fava and Big Mountain Foods, a Vancouver-based innovator of plant-based consumer packaged goods, resulted in an award-winning product in the p ast year. School Richardson Centre for Food Technology and Research , at the University of Manitoba , Winnipeg, MB The centre advance s food quality and human nutrition through traditional and innovative food processing techniques. It partners with the food and agri-food industries on collaborative research and pre-commercial development activities. What’s New? 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. Its researchers are currently working on numerous projects including: a project on the structure-function properties of food protein-derived antioxidant, antihypertensive, anti-diabetic, anti-obesity and anti-acetylcholinesterase peptides and polyphenols; a project on in-line structural, textural and nutritional quality monitoring and manipulation during processing of plant-based meats; and innovations in protein-lipid conjugation and novel technologies for developing protein-based nanodelivery systems to improve the delivery mechanism, efficacy, and bioavailability of bioactives . British Columbia School The BC Beverage Technology Access Centre (BC BTAC) at Okanagan College , Penticton, BC BC BTAC works with companies and organizations to exchange ideas and resources to create real-world solutions for the development of beverages, including fermented, brewed, distilled and non-alcoholic products. What’s New? This summer BC BTAC and Cellar Dweller Mobile Filter Service hosted a smoke taint removal trial using two industry-leading technologies available for use by the sector. Cellar Dweller has a licencing agreement with Amaea to use its MIPs (molecular imprinted polymer) technology which tailors polymers to target and remove specific molecules, smoke taint being the first application that Amaea has introduced for wineries. School Food and Agriculture Institute , (FAI) University of the Fraser Valley , Abbotsford, BC The University of the Fraser Valley’s Food and Agricultural Institute explores emerging agricultural technologies, techniques and methods , including cellular food and indoor farming, and their potential for contributing to sustainable food systems. FAI partners with diverse range of researchers, industry leaders, and governments to build knowledge and tools for moving toward sustainable, resilient food systems for communities and regions in BC, Canada, and worldwide. FAI conducts research under two major themes: agricultural technology and innovation, and food systems planning and policy. What’s New? On September 6, 2023 the federal government, through Genome Canada, announced an almost $27-million investment in nine Interdisciplinary Challenge Teams (ICTs) comprised of researchers from different disciplines whose genomics research and innovation into sustainable solutions will help create a more resilient national food system and supply chains. The ICTs include one based at the University of the Fraser Valley for a project titled “The social implications of genomic agri-food technologies: Ensuring equity, diversity and inclusion in the transition to climate-resilient Canadian agricultural and food systems,” led by Evan Bowness, Lenore Newman and Stefania Pizzirani . School Centre of Seafood Innovation at Vancouver Island University (CSI) , Bowser, BC CSI is an innovation hub that helps companies extract more value from sustainable seafood harvests. The centre supports entrepreneurs with business development, public education, and workforce attraction projects to foster ongoing innovation. It focuses on companies producing value - added seafood products, and products that complement seafood products such as sauces, dips or seasonings. What’s New? Each month CSI hosts a public lunch-and-learn series called Let’s Talk Seafood…and eat it too! designed to highlight the impacts of food - based public education on citizens’ perceptions of shellfish farming. Recent projects include the Oyster Challenge, which showcased the use of oysters processed with High Pressure Processing (HPP); a partnership with Omega Pacific Hatcheries to help capture maximum value for its farmed sturgeon harvest; and a project to assess Modified Atmosphere Packaging (MAP) as a treatment to keep Japanese scallops alive for transportation. Is there a research project taking place that YODL members should know about? Reach out to your Regional Innovation Director to let us know!

Community ManagerSep 18, 2023

Emerging Food and Foodtech Jobs – Part 2

Welcome to YODL! In addition to daily original content, YODL helps CFIN Members find new partners , resources , and funding opportunities to grow their food business. Learn more about this growing community and become a CFIN Member (for free!) today . New food technology and changing operating requirements are transforming the way food and beverage companies work, as well as the employee skills they require . Following are just a few of the emerging and in-demand jobs now available in food and beverage manufacturing. Production Manager What They Do: Production managers are responsible for overseeing the food and beverage manufacturing process during production shifts, ensuring it runs effectively. That may include ensuring orders are met, managing staff, reviewing shift reports, and scheduling production activities. Necessary Skills & Education: Good organizational and leadership skills, ability to work in a fast-paced environment, strong communication skills . Production managers may need technical expertise in areas such as food and occupational safety. Sanitation Supervisor/ Lead What They Do: The sanitation supervisor or team lead ensures sanitation practices are in compliance with government regulations , food safety , and company standards . They may be involved in designing, implementing , completing and inspecting sanitation processes, programs and documentation, as well as training, scheduling and supervising sanitation staff. Necessary Skills & Education: Good organizational and leadership skills, ability to work in a fast-paced environment, strong communication skills. The role may require technical expertise in areas such as technology, cleaning chemicals used in the food industry , and food safety . Millwright What They Do: Millwrights , also known as industrial mechanics, install, maintain , disassemble, reassemble and repair industrial and mechanical equipment and components i n the production facility. They may use computer-assisted design (CAD) software, computerized maintenance management systems (CMMS) and other technology to monitor , diagnose and file reports on production equipment. Necessary Skills & Education: A millwright is a Red Seal occupation requiring qualification through education and/or apprenticeship programs. It requires strong problem-solving , p lanning and organizational abilities .

Community ManagerSep 15, 2023