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
An Interview with FoodGrads
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 Veronica Hislop of FoodGrads to discuss closing the gap between students, graduates and employers in the food and beverage industry. FoodGrads is dedicated to educating students and new graduates on the various opportunities and career paths in the food industry, as well as sharing the stories of the people that make up this amazing industry. Click here to listen to the FoodGrads podcast, and here to learn more about FoodGrads.
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50 Canadian FoodTech Resources – National Center for Electrochemistry and Environmental Technologies (CNETE)
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: National Center for Electrochemistry and Environmental Technologies at Shawinigan College (CNETE) Location: Shawinigan, QC. Mission: The CNETE carries out applied research, technical assistance , training and information activities for Quebec companies , organizations and municipalities in order to contribute to the improvement and development of environmentally friendly processes and products . Focus: The centre helps its customers to develop and implement innovation projects and technological applications in the areas of bioprocesses, membrane separation technologies and electrochemistry. Services: CNETE helps companies by offering applied research, adaptation and technology transfer services, new product development of bio-based products, development of production bioprocesses, reduction and recovery of wastewater and gaseous pollutants, support with regulatory compliance and labelling, technical support and analysis, staff training, help finding funding, and more. What you need to know: The centre has experts in bioprocesses, membrane technologies and environmental chemistry, as well as close collaborations with a network of researchers with complementary expertise , including research ers at Shawinigan College. Notable News: CNETE’s analytical and microbiological laboratories feature $10 million worth of state-of-the-art equipment for every stage of innovation. The centre offers three platforms dedicated to anaerobic digestion, including a lab, 300-L pilot plant, and a 4,500-L mobile platform. Get Involved : Contact CNETE at ( 819 ) 539-8508 or info@cnete.qc.ca , or reach out to our Regional Innovation Director for Quebec Julie Daigle .
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From a Hiring Perspective: A Q&A with Gastronomous Technologies
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 . Oakville, ON-based Gastronomous Technologies creates smart commercial kitchens using automation, interconnected robotics and software to solve foodservice challenges such as labour shortages, consistency, profitability, supply chain management and waste disposal. In June 2022 Gastronomous received $1.9 million in funding through CFIN’s Food Innovation Challenge to develop a connected and autonomous foodservice kitchen . C o-founders Kevork Sevadjian and Andrew Skrepnek recently sat down with Regional Innovation Director for Ontario Linda Fox to discuss their progress . Like other growing foodtech companies, G astronomous now requires additional staff . We asked co-founder and CEO Kevork Sevadjian to discuss the search for talent. Q: What sort of positions are you looking to fill in your company? A: We’re looking for s oftware programmers , mechatronics engineering, service tech nician s and professionals in sales and business development. Q: How and where are you looking for candidates? A: Through LinkedIn and personal networks. Q: Have you faced any challenges attracting candidates? A: No we haven’t , because o ur hires come from outside the food industry . The nature of our business – a thriving startup in a hot new space – makes it easy to attract top talent. We are also able to attract top talent because the younger generation is more willing to work for a risky startup with huge upside as opposed to a more stable job with a big company. However, on the customer side, we constantly hear about the difficulties of finding labour. Q: Do you offer any special benefits to attract new hires, or to retain employees ? A: We offer competitive salaries, benefits and stock options. The stock options are very attractive and because they vest over four years, they tend to create a retention effect . Q: When hiring technology professionals what do they generally need to understand about working in the food industry? A: They need to understand customer requirements. We find that technology professionals are not familiar with the food industr y, o ther than what they know personally. Q: How does working in the food industry differ from other industries when it comes to roles that involve technology? A: T here are no existing technology standards in this industry. Q: Anything else to add about finding and retaining employees? A: Culture is everything. B uild the right culture in your business and always hire for attitude and character before skills . The rest can be taught. Once you have a core team that understands the company culture, it becomes like a self-perpetuating flywheel that constantly gains momentum. Have a story you want to tell? What to get more involved with CFIN? Contact one of our Regional Innovation Directors .
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IN 30: Post-Secondary Food and Beverage Programs Across Canada
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 post-secondary food and beverage programs available across Canada by region . There are many more STEM , business and non- food related courses that may prepare graduates for a career in the food industry offered through colleges , universities and private facilities throughout the country. Listed locations are for each schools’ main campus. All p rograms may not be running during the current school year . Atlantic Canada Acadia University , Wolfville, NS – Nutrition and Dietetics . Cape Breton University , Sydney, NS – Nutrition . Holland College/The Culinary Institute of Canada , Charlottetown, PEI – Culinary Arts, Hotel and Restaurant Operations Management, Pastry Arts. Memorial University of Newfoundland , St. John’s, NL - Food Studies. New Brunswick Community College, Fredericton, NB - Cooking, Culinary Arts . University of Prince Edward Island , Charlottetown, PEI – Foods and Nutrition . Quebec Bishops University, Sherbrooke - Sustainable Agriculture and Food Systems , Brewing Science. Cégep de Lanaudière , Repentigny - Technologie des procédés et de la qualité des aliments . Collège de Maisonneuve , M ontreal – Technologie des procédés et de la qualité des aliments. La Salle College , Montreal – Food Service Management , Professional Cooking . McGill University , Montreal – Global Food Security , Food Science and Nutritional Science . Ontario Algonquin College , Ottawa – Culinary A rts and Food Science , Bartending , Baking and Pastry Arts, Culinary Skills, Sommelier . Brescia University College at Western University , London - C hemical Engineering, Nutrition and Dietetics; Foods and Nutrition, Dietetics, Engineering/Food Processing. Brock University , St. Catharines – Oenology and Viticulture , Biological Sciences. Canadore College , Toronto – Culinary Management , Culinary Skills . Centennial College , Toronto – Baking and Pastry Arts Management , Baking Skills , Culinary Management, Culinary Skills, Food Media, Food Tourism, Restaurant Operations – Food and Beverage Management , Food Science Technology , Nutrition and Food Service Management. Conestoga College , Waterloo – Bartending, Culinary Management, Culinary Skills, Food and Beverage Management – Hotel and Restaurant Operations, Professional Cheese Making , Food Service Worker , Food Processing Technician. Confederation College , Thunder Bay – Culinary Management. Durham College , Whitby – Culinary Management, Culinary Skills. Fanshawe College , London – Culinary Management, Culinary Skills, Food and Beverage Management, Food Processing – Operational Leadership , Professional Butchery Techniques , Baking and Pastry Arts Management. George Brown College , Toronto – Wine and Beverage Business Management, Food Studies, Culinary Management, Food and Beverage Management – Restaurant Management, Food and Nutrition Management, Food Tourism Entrepreneurship , French Patisserie, Baking, Culinary Arts, Culinary Management – Nutrition, Culinary Skills, Commerce – Culinary Management . Georgian College , Barrie – Culinary Management, Culinary Skills , Baking and Pastry Arts. Humber College , Toronto – Culinary Management, Culinary Skills . La Cité , Ottawa – Gestion c ulinarire – en mode coopératif, Gestion de la nutrition et des services alimentaires. Lambton College , Sarnia – Culinary M anagement. Le Cordon Bleu , Ottawa – Cuisine, Pastry and Co nfectionery, Culinary Arts and Business, Plant-Based Culinary Arts; Bakery, Danish Pastries and Artisan Breads. Loyalist College , Belleville - Culinary M anagement, Culinary Management – Vegetarian, Culinary Skills, Culinary Skills – Vegetarian. Niagara College , Niagara-on-the-Lake – Artisan Distilling, Brewmaster and Brewery Operations Management, Culinary Management, Culinary Skills, Culinary Skills – Chef Training, Culinary Innovation and Food Technology, Baking Skills, Winery and Viticulture Management, Beverage Business Management, Commercial Cannabis, Greenhouse Management. Sault College , Sault Ste. Marie – Culinary Skills – Chef Training . St. Clair College , Windsor – Culinary Management. St. Lawrence College , Kingston – Culinary Skills – Chef Training . Trent University , Peterborough – Sustainable Agriculture and Food Systems. Toronto Metropolitan University , Toronto – Nutrition and Food. University of Guelph , Guelph – Nutrition and Nutraceutical Sciences , Food Industry Management, Food and Agriculture Business, Food Science , Applied Human Nutrition . University of Ottawa , Ottawa – Integrated Food Sciences in partnership with Le Cordon Bleu. Prairies Canada International College Manitoba , Winnipeg, MB – Agricultural and Food Sciences . Manitoba Institute of Trades and Technology , Winnipeg, MB – Culinary Arts and Design . Northern Alberta Institute of Technology (NAIT), Edmonton, AB – Baking and Pastry Arts, Culinary Arts . Red River College Polytechnic , Winnipeg, MB – Pharmaceutical and Food Manufacturing , Culinary Skills International, Professional Baking and Pastry, Culinary Arts. Saskatchewan Polytechnic , Saskatoon , SK – Agriculture and Food Production , Food and Nutrition Management , Professional Cooking . Southern Alberta Institute of Technology (SAIT), Calgary, AB – Butchery and Charcuterie Management , Baking and Pastry Arts, Culinary Arts. University of Alberta , Edmonton , AB – Food Business Management , Food Science and Technology Specialization , Food Science, Food Animals , Dietetics Specialization, Nutrition and Food Science . University of Manitoba , Winnipeg, MB – Food Science . University of Saskatchewan , Saskatoon , SK – Food Science , Food and Bioproduct Sciences , Agribusiness , Nutrition . British Columbia and Yukon British Columbia Institute of Technology , Burnaby - Food Technology, Food Safety, Food Safety Management, Food Safety Preventative Controls and HACCP Plans. Coast Mountain College , Terrace - Food and Drink Production. Kwantlen Polytechnic University , Surrey – Brewing and Brewery Operations. LaSalle College , Vancouver - Culinary Arts and Restaurant Ownership , Baking and Pastry Arts, Culinary Arts . North Island College , Courtenay – Culinary Business Operations, Culinary Business Operations . Northern Lights College , Dawson – Culinary Arts, Professional Cook . Ok an agan College , Kelowna – Food and Drink Production. Selkirk College , Castlegar - Culinary Management. Thompson Rivers University , Kamloops – Professional Cook . University of British Columbia , Vancouver – Food and Resource Economics, Food and Nutritional Sciences, Nutritional Sciences , Dietetics ; Food, Nutrition and Health, Food Science . Vancouver Community College , Vancouver – Artisan Baking, Ba king and Pastry Arts, Culinary Arts, Pastry. Vancouver Island University , Nanaimo – Culinary Arts, Culinary Management , Professional Baking and Pastry Arts , Baking and Pastry Arts Management, Wine Business . Yukon University , Whitehorse, YK – Culinary Arts . Is there a post- secondary food and beverage program we’ve missed? Reach out to your Regional Innovation Director to let us know!
Community Manager-
Emerging Food and Foodtech Jobs
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. Automation Controls Specialist/Engineer What They Do: An automation controls specialist or engineer works to develop and maintain the control systems that operate automated manufacturing systems. Specialists and engineers may also implement automation, design and develop software applications, and manage and monitor mechanical and electrical automation. Necessary Skills & Education : An engineering degree or a degree in a related field such as systems control, automation, robotics and computer science , experience in electrical and control system design, algorithms and software programming, project management, ability to prioritize and multi-task. Continuous Improvement Manager What They Do: A continuous improvement manager monitors training, quality assurance, and production processes in order to identify areas requiring improvement , while helping to develop and implement changes that will increase efficiency and reduce expenses and waste. Necessary Skills & Education : A degree in business or engineering, experience in business development and/or project management, Lean manufacturing or Six Sigma certification, communication and organizational skills. Director of Sustainability What They Do: A director of sustainability identifies the environmental impact of a company’s policies and practices, as well as its consumption of resources, water and energy . They monitor ecological performance and carbon footprint reduction throughout the company and its supply chain, while balancing the need for corporate productivity and profitability. Necessary Skills & Education : A science degree or other degree that emphasizes environmental knowledge and sustainable business , good written and verbal communication skills, experience with IT systems and sustainably-related tech , knowledge of data analytics.
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AI, Foodtech and Talent: Reskilling workers
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 . A new global study by the IBM Institute for Business Value, Augme n t ed work for an automated, AI-driven world , reveals that advancements in artificial intelligence are upending traditional business models and transforming the workplace. The study is based on two surveys of 3,000 executive leaders in 28 countries, and 21,000 workers in 22 countries. T he study found that business leaders are refocusing on revamping their operating models with automation and AI technologies , upgrading specific employee skills, and hiring next-generation talent to address skilled labour shortages. According to the World Economic Forum, AI and automation will disrupt 85 million jobs globally between 2020 and 2025, while creating 97 million new job roles. In total, 44% of workers’ skills will be disrupted between 2023 and 2028 at all levels of employment, from entry-level to executive and senior-level management. The Canadian Connection Canadian ex ecutives participating in the survey believe that 42% of the workforce will need to be reskilled due to the implementation of AI and automation over the next three years . As a result, 58% of Canadian executives are investing in reskilling internally instead of opting to hire employees from outside the company . Overall, 87% of executives believe jobs will be augmented rather than replaced by AI. Workforce skills and needs The survey found that the most critical skills required of the global workforce in 2023 are: Time management skills and ability to prioritize ( 42% ) Ability to work effectively in team environments ( 40% ) Ability to communicate effectively ( 38% ) Willingness to be flexible, agile, adaptable to change ( 38% ) Analytics skills with business acumen ( 35% ) Ethics and integrity ( 33% ) Industry/occupation specific skills ( 33% ) Proficiency in reading, writing, and mathematics ( 32% ) Foreign language ( 32% ) Capacity for innovation and creativity ( 31% ) Basic computer and software application skills ( 31% ) Proficiency in STEM ( 28% ) In Canada, time management and the ability to prioritize was cited by executives as the most in-demand skills (44%), followed by analytical skills with business acumen (41%) and ethics and integrity (39%). The survey also found that employees are motivated by much more than factors such as salary, benefits and job security, citing the importance of: Impactful work (45%) Growth opportunities (43%) Compensation aligned to performance (38%) Autonomy (38%) Flexible work arrangements (38%) Clear performance metrics (20%) Experience with latest technology (16%) To help address changes in the workplace caused by the adoption of AI and automation , the report recommends that business leaders take steps such as increasing the technical knowledge of their employees , invest ing in talent as much as technology, making work more rewarding, and draw ing clear connections between job roles and business outcomes. Click here to download the report.
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50 Canadian FoodTech Resources – Food Innovation & Research Studio (FIRSt), George Brown College
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 Innovation & Research Studio ( FIRSt ) at George Brown College . Location: Toronto, ON Mission: FIRSt is a Technology Access Centre that supports the food and beverage sector with research and development services. Focus: The lab works with clients to troubleshoot product development challenges and help bring new ideas to market. Services: FIRSt helps companies with recipe and product development; product validation and support through consumer sensory research, focus groups and in-plant trials and pilot testing; and t esting and compliance services such as shelf-life validation, nutritional analysis, and review of claims, regulatory issues and packaging. The centre specializes in: Dips and s preads Soups and s auces Baked goods and mixes Carbonated and alcoholic b everages Snacks such as protein bars Frozen d esserts and i ce c ream Coffee and tea Powders and flavours What You Need to Know: The team at FIRSt includes food scientists, chefs and industry professionals . The 4,000 - sq. - ft. facility featur es a test kitchen , factory-scale processing equipment , and a quantitative sensory testing facility. Notable News: The centre has worked with a wide range of Canadian food and beverage companies, including Aware Beverages, Healthy Crunch Company, Imago Foods, and NONA Vegan Foods. Get Involved: Contact FIRSt at first@georgebrown.ca or ( 416 ) 415 - 5000 , ext. 6400 , or r each out to our Regional Innovation Director for Ontario Linda Fox .
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Explained: Food Processing Skills Canada
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 . 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.
Community Manager-
IN 30: Addressing Labour Challenges
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 the best content and resources so you can become a master on the topic in 30 minutes (or less!). Finding and retaining skilled workers is an ongoing problem in all sectors of the food industry. As experienced workers retire, food businesses are often struggling to attract younger employees to replace them. And with more companies adding automation, digitization and other food technology, finding workers with the skills and training needed to succeed has become even more challenging . This week we’re looking at some of the labour issues, opportunities and resources accessible both to food and beverage entrepreneurs looking for talent, and skilled professionals hoping to enter the industry . The Overview Government of Canada – What We Heard Report – Agricultural Labour Strategy Agriculture and Agri-Food Canada’s summary of consultations with stakeholders on the development of a National Agriculture Labour Strategy. The report outlines the challenges facing the agriculture and food industries surrounding labour, as well as next steps. Statistics Canada – Labour market imbalances: Evidence from the Canadian Economic Tracker Data from June 2023 suggests labour vacancies in foodservice and manufacturing have decreased, meaning that while there are challenges, skilled workers are out there. Just Food - Canada Extends Agri-food Sector Labour Scheme Industries eligible under the scheme include meat product manufacturing, food processing and greenhouse production. Restaurants Canada - How Restaurants are Responding to Labour Shortages A July 2021 report on challenges of staff shortages in the foodservice industry. Food in Canada – Success Factors when Hiring Newcomers The role of immigration in addressing labour market challenges. YODL - How Networking on YODL Led to a New Career Path and the Growth of Ontario's Laplace Robotics Jeff Hetherington forged a new career through a connection on YODL. Resources FBO – Skilled Trades Study & Recommendations Ontario's food and beverage processing industry is seeking to increase education, employment opportunities, and access to qualified foreign workers to make up for a shortage of skilled trade workers. FPSC – At the Crossroad to Greatness Key insights and labour market research about Canada’s food and beverage processing industry. FPSC – 2020 Labour Market Information Survey A report addressing labour challenges in the Canadian food and beverage m anufacturing industry. Social Media @FoodGrads – (Facebook) FoodGrads supports students beginning their careers in the food and beverage industry. Food and Beverage Canada – Aliments et boissons Canada – (LinkedIn) The association advocates for the food and beverage manufacturing industry on many issues, including labour and workforce development . @jobsthatfeed – (Instagram) – Jobs That Feed connects people to employment in the food industry. Overtime If you’ve got more than 30 minutes, these are for you: PodBean – Food and Beverage Processor Forum A discussion on the industry’s labour gaps. Spotify – The FoodGrads Podcast The FoodGrads podcast shares insights from food and beverage professionals at all stages in their careers.
Community Manager-
What YODLers are Saying and Reading – Top YODL content for August 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 . The weather may be getting cooler, but YODL was hot throughout August with networking opportunities, articles and discussion posts about industry issues, trends, events and more. In case you missed them, here are the top five discussions and most read articles on YODL in August 2023. Top YODL Discussions in August 2023 Number 5 Affordable AI-generated images to promote your food products Artificial intelligence is being used by food and beverage producers for a wide range of applications. Number 4 Upcycling connections Discovering collaboration partners is just one of the benefits of being on YODL. Number 3 22% of Canadians NOT co n cerned that Climate Change will Affect our Food Supply A recent survey shows that almost a quarter of Canadians are unaware of how climate change is affecting food security. Number 2 Looking for dry food blender and packer to pillow pack pouches of powders CFIN members can source ingredients and equipment through YODL. Number 1 Upcoming Pilot Cohort for Emergin g Food and Beverage Businesses Good to Grow is launching a two-part pilot program to support food and beverage companies in the late-emerging / early growth stage of business. Most Read YODL Articles in August 2023 Number 5 Canadian FoodTech Trends: Interest and C u riosity in Cellular Food Continues to Grow – Three Key Takeaways CFIN ’s new research report p rovides insight into the potential adoption of cellular meat in Canada. Number 4 Member Picks – Cheryl Appleton Want to highlight your food-related company, organization or program? Contact your Regional Innovation Director to find out how to get involved. Number 3 An Interview with Land Lovers Land Lovers produces high-protein, plant-based meat alternatives with the flavour and texture of steak. Number 2 IN 30: BC’s Food Ecosystem Learn about BC’s food ecosystem, including resources, food companies and events, in 30 minutes or less. Number 1 50 Canadian FoodTech Resources – Pere n nia Food and Agriculture Corporation Perennia Food and Agriculture Corporation helps support growth, transformation and economic development in Nova Scotia’s agriculture, seafood, and food and beverage sectors.
Community Manager-
AI + Food – BetterCart Analytics
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 . This series showcases Canadian foodtech companies that are using AI to solve a wide variety of industry challenges, including improving efficiency, pricing analysis, inventory management, quality control, food safety assurance and more. In this installment, we’re featuring Saskatoon, SK-based BetterCart Analytics . What They Do BetterCart offers real-time, hyper-local price analytics and competitive intelligence to independent grocers, CPG manufacturers, and food and beverage processors in order to help them to increase their profit margins, operational efficiencies, and ROI. BetterCart’s founder and CEO, Melanie Morrison, is also the winner of the 2023 Women Entr epreneurs of Saskatchewan (WESK) Innovation Award. How They’re Using AI The company uses machine learning and artificial intelligence to search online grocery product records and gather advanced pricing analytics at the store level so that grocers and manufacturers can make data-driven decisions in real time. The data also allows clients to set and achieve performance and profitability goals. The company’s platform seamlessly integrates with clients’ existing software. In the Media Innovation Saskatchewan - BetterCart Analytics Is Transforming The Grocery Industry With Its Competitive Intelligence Platform An interview with BetterCart CEO and founder Melanie Morrison during the 2023 Canadian Innovation Week. Betakit - Saskatoon startups SolusGuard , BetterCart win a combined $75,000 at Uniting the Prairies 2023 BetterCart was one of two startups winning funding at the 2023 Uniting the Prairies (UP) conference. If you’d like to connect with BetterCart , reach out to your Regional Innovation Director.
Community Manager-
50 Canadian FoodTech Resources – Technology Access Centre for Aerospace & Manufacturing (TACAM), at Red River College
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: Technology Access Centre for Aerospace & Manufacturing (TACAM), at Red River College Polytechnic - Notre Dame Campus. Location: Winnipeg, MB Mission: T ACAM supports innovation in the manufacturing and aerospace sectors through technolog y , applied research expertise and specialized training. Focus: The centre helps organizations innovate by allowing them to carry out proof-of-concept and technology validation without having to invest in new technologies . It has expertise in advanced manufacturing and materials, smart factory operations, automation and robotics, r apid prototyping technologies , n on-destructive inspection , and phy sical and computer-based simulations Services: TACAM offers services in applied research and development, technical and business operations , and training and technology. The centre also hosts events, interactive workshops and customized training, a s well as assistance with grants and funding. Some s pecific services include: 3D design, modelling and simulation Additive manufacturing (metals, polymers and composites) Manufacturing automation and robotics Manufacturing systems control, sensors and electromechanical systems Composite part manufacturing Composite tooling design and manufacturing Industrial - scale prototyping Laboratory/pilot - scale prototyping Manufacturing process design and development Performance monitoring and analysis Product design and development Reverse engineering Assistance with product development and commercialization Concept ideation , design services, and design review Mechanical testing Field trials/simulation Proof - of - concept Scientific and technological monitoring Technology and workflow consultation Quality inspection Project management What You Need to Know: TACAM is a part of the Natural Sciences and Engineering Research Council of Canada’s (NSERC) Technolo g y Access Centre (TAC) program . TACs help local companies, particularly small- and medium-sized enterprises, become more productive and innovative by providing them with access to college expertise , technology and equipment. Notable News: The Centre has worked with many Canadian manufacturers, including Cascade Manufacturing, Kelso En ergy , and Parker Hannifin. Get Involved: Contact TACAM at (204) 632-3960 , or reach out to our Regional Innovation Director for the Prairies, Hubba Khatoon .
