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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 Manager-May 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 Manager-May 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 Manager-Apr 7, 2026

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What YOLDers are saying – YODL’s Top 5 Discussions, September 2022

YODLers had a lot to say in September! In case you’ve missed them, here are the top five discussions taking place in the past month. Number 5 YODL 2.0 We’ve updated the look and feel of YODL to make it easier to navigate through articles and discussions. What’s your opinion of the changes? Number 4 Michelin Stars Awarded to Toronto Restaurants Michelin Guide recently recognized 13 Toronto restaurants with one and two stars, but not everyone is onboard with the choices. Number 3 Robotics and the Food Industry Many YODLers read @Dana McCauley ’s article on Robotics and the Food Industry in MRO Magazine . The article covers the declining costs of automation, the creation of new jobs, and different applications for robotics in the food sector. Number 2 FoodTech Next YODLers have responded to CFIN’s latest call for proposals for its FoodTech Next funding program! The new program is designed to showcase Canadian innovation and generate first demonstration opportunities that enable advancements and commercialization. Number 1 Determining the health benefits of your products The functionality and health benefits of products is a hot topic, judging by how many YODLers viewed this discussion. What’s been your favourite article or discussion post on YODL so far? And if you haven’t joined the discussion yet, why not? Happy YODLing!

Community Manager-Sep 28, 2022

Guest Blog: Unique challenges of packaging design

This article originally appeared on Birgit Blain & Associates' Food Biz Blog . By @BirgitBlain When surveying food stores I often see packaging graphic design that misses the mark. Packaging is more than a pretty face. As the primary communication vehicle for brands at point of purchase it must clearly convey key information and have visual impact. Do you assume every graphic designer has the knowhow to design a food package? Here’s why that is not the case. Graphic design is a profession with many disciplines and food packaging is one area that demands special expertise. Numerous factors unique to packaging put graphic designers to the test. Regulations Health Canada regulations dictate mandatory information, placement and formatting for food labels. A designer with knowledge of the requirements for presentation of information can prevent costly mistakes. A regulatory specialist should still be consulted to ensure packaging is compliant with regulations. Space constraints Real estate on packaging is very limited, yet marketers love to cram in as much information as possible. Regulatory requirements and Canada’s bilingual labelling further complicate the process. The challenge is how to fit in a plethora of text and graphic elements, and clearly present dual language information, to end up with a legible, impactful package that doesn’t look cluttered. Experienced package designers have the talent and skills to manipulate numerous visual elements and fonts to accommodate an inordinate amount of information without overcrowding. 3D nature of packaging Graphic designers typically work in two dimensions but packaging has a third dimension that must be designed around. Hiring an experienced package designer can optimize the quality of packaging and save rework, time and money. Merchandisability Brands have no control over instore merchandising, shelf placement and number of facings. Food retailers use various merchandising strategies in planograms that impact how brands present on shelf. An inexperienced designer may assume brands are blocked within the set. More commonly a product range is split up and merchandised according to category, segment, flavour or size. And with prime eye-level slots typically allocated to store brands and multinationals, other brands can end up on the top or bottom shelf. Stores use a variety of fixtures – shelving, wire racks, pegboard, bins, bunkers, coolers with glass doors – that affect how products are displayed. Shelf dimensions and spacing, and lighting also play a part in product visibility. It’s important to understand instore merchandising and how a product stacks up on shelf. Effective package design takes these variables into consideration. Variety differentiation Deciphering a category set can be mind-boggling for shoppers. How do you differentiate multiple SKUs in a way that consumers will grasp quickly? Making it easy for them to find the brand and flavour they want in a sea of competitors will capture sales. Technical aspects Packaging requires a variety of substrates and printing processes, each with their own tolerances. Depending on the colour specifications, printing process, equipment, press speed, ink, coatings, laminations and other variables it can lead to undesirable results. This includes poor resolution, inaccurate colour reproduction and registration, inadequate legibility and an inferior end product. Colour selection can drive up the cost of packaging. A designer who knows how to work with colour and printing systems can specify colours to keep packaging costs in line. Understanding the limitations of print processes and building artwork accordingly, within dieline limitations and printer specifications, can help to mitigate quality issues and manage costs. Brand owners don’t always hire the right pro for the job. Perhaps it’s to save money or because they don’t understand the complexities of the work. Hiring an experienced package designer can optimize the quality of packaging and save rework, time and money. In short, it’s a good spend. As CPG food consultants, Birgit Blain and her team transform food into retail-ready products. Birgit’s experience includes 17 years with Loblaw Brands and President’s Choice®. Contact her at Birgit@BBandAssoc.com or learn more at www.BBandAssoc.com

Community Manager-Sep 27, 2022

The Tablesetter – September 26

Happy Monday CFIN members! Here's your weekly heads up on what’s happening on YODL and around the food world this week. The YODL Menu Did you notice we added a YODL Menu widget to our homepage? Now you can easily access all of our articles and keep track of what’s coming up. Monday: The Tablesetter – September 26 Tuesday: Guest Blog: Unique Challenges of Packaging Design Wednesday: Top YODL Discussions from the Past Month Thursday: When Plastics are the Best Solution – Part 1 Friday: News File Something to Celebrate September 29 is National Coffee Day! Canadians love coffee, but the amount we’re drinking is declining. It’s estimated that Canadians will consume more than five million 60-kg bags of coffee this year, or 2.7 cups of coffee per day each. That compares to about 3.6 cups per day in 2008. The hot coffee market in Canada is a US$18-billion business, according to a 2022 Statista report, with the single-cup pod market comprising 31 per cent. Most of our coffee is imported from Columbia and Brazil. Food Facts A cup of coffee and your favourite chocolates – what could be better? A recent Prodege survey asked consumers their opinion of popular chocolate brands. Here are the brands which rated “excellent” or “very good” with respondents. Hershey’s – 86% M&M’s – 84% Reese’s – 81% KitKat – 79% Snickers – 74% Nestle – 73% Lindt – 71% Butterfinger – 59% Cadbury – 58% Ferrero Rocher – 57% Happy YODLing!

Community Manager-Sep 26, 2022

CIFST ALT Supplier Showcase Series - Lovingly Made Ingredients

CFIN is partnering with the Canadian Institute of Food Science & Technology (CIFST) to present CIFST ALT on September 28, 2022 at the Delta Toronto Airport Hotel & Convention Centre. Companies participating in the show also have the opportunity to present a Supplier Showcase Session during the CIFST ALT Innovation Showcase. Here’s a preview of one of the companies and speakers you’ll see at the show. Judy Day Food technologist Lovingly Made Ingredients Q: What solutions do your products or services offer food manufacturers? A: Lovingly Made Ingredients Ltd. manufactures innovative and first-in-market plant-based textured proteins that are sold globally. We also offer custom or toll manufacturing and project-based product development. We provide application knowledge and assistance to our customers to help solve their formulation needs. Our ingredients are made primarily with pea protein, but we also produce some unique pulse/grain blends for bespoke or toll production. Q: What makes your product or services unique and an alternative in the market? A: We are leaders in innovation and finding the right fit for the right product for our customers. We offer products that are non - GMO, kosher, halal and produced in a allergen-free facility. Our focus is on pea protein but we also work with a variety of Canadian ingredients and pulses. We’re not afraid to try new things! Sustainability is our reason for being and the way we constantly assess how we do business. Energy, water, inputs, packaging, shipping – we endeavour to be a force for good. We are meeting demand worldwide as our customers are hungry for innovations and supply. Unique shapes, blends, functionality is where we shine, alongside nimble customer service and utmost sustainability practices. Q: How do you maintain innovation as a priority in your company? A: We are producing next-generation innovations to feed the future of plant-based proteins. Shapes, sizes, functionality – we push the limits on what our equipment can do and are wowing our customers. The plant-based industry is ever changing in trends and needs, thus we need to remain flexible and retain our curiosity. We maintain great relationships with our customers and suppliers and always keep up to date with industry news and events. Keeping in touch with research facilities and universities always provides insight into new innovation opportunities. Our production team has a can-do attitude and are always willing to try our crazy ideas. We trial often and try to keep it fun. Q: What are you most looking forward to about CIFST Alt? A: Learning about other companies in the alt space and finding ways to connect and innovate together. We can’t individually save the world but together we may just have a chance at great success. Q: What’s your favourite alternative to either dairy, grain or traditional protein products? A: I enjoy oat-based dairy alternatives and I have to love all pea-based meat alternatives! Ready to register for CIFST ALT? Click here to find out more. #CIFSTALT #FoodInnovation #tradeshow #ingredients

Community Manager-Sep 23, 2022

News File – September 23

Each Friday we’ll bring you a roundup of news from CFIN, YODL and around the food world. As seen on YODL Check out this week’s most viewed discussions: Already loving the look and feel of the new YODL 2.0! | Open Forum (cfin-rcia.ca) Functional foods - are you interested in finding out what health benefits of your food product | Open Forum (cfin-rcia.ca) Michelin Stars Awarded to Toronto Restaurantes | Open Forum (cfin-rcia.ca) Around the Food World Walmart Canada is using AI to automate to detect out of stock items on shelves. Tim Hortons has announced a second Orange Sprinkle Donut fundraising campaign in support of Indigenous charities . A study from Finland shows how nanoplastics move along the food supply chain. Did you Know? A new study from Capterra reveals that Canadians believe in sustainable habits, and want to support businesses that have circular economies. In fact, 87% said they would rather buy products from companies with circular economy practices than from one that does not. The survey also asked consumers what sustainable habits they participate in. Here’s what it found: 79% separate their waste and recycling 78% bring reusable bags to stores 26% usually buy in bulk; 53% sometimes do 20% usually buy local products; 55% sometimes do 27% are aware of food waste apps, but only 7% use them 30% would definitely spend money at a business with anti-food waste measures; 51% said they might patronize such a business if it was convenient

Community Manager-Sep 23, 2022

Interview with the Canada Plastics Pact

@Joe Lake , CEO of CFIN, sat down with Paul Shorthouse, the interim managing director of the Canadian Plastics Pact, to talk about the organization and how it is helping the food industry reduce plastic waste.

Community Manager-Sep 22, 2022

Guest Post: Packaging – Much more than a pretty face

This article originally appeared on Birgit Blain & Associates’ FoodBiz blog . By @BirgitBlain Following a methodical process for packaging development can deliver a slew of benefits for brand owners: protection of product integrity, longer shelf life and fewer product write-offs; reduced risk of recalls; fewer customer complaints; improved production efficiency and faster time to market; waste reduction; lower labour costs; improved shelf presence and differentiation from competitors; and ultimately increased customer loyalty, sales and profit. Packaging has three primary functions. It serves as a container to store and transport food from factory to retail shelf and into consumers’ homes. As a barrier, it protects food quality and safety from physical, chemical and biological hazards. This is where food science and packaging intersect. And as a “billboard” for communication, packaging is your last chance to convince consumers to choose your product over everyone else’s. Assessing Options: Top 10 Factors A multitude of factors should be considered when developing packaging. Product and processing It starts with the characteristics of the food, food safety requirements and how it’s prepared and consumed. Then options are narrowed down according to the manufacturer’s processing methods and equipment capabilities. Size The weight or volume of the finished product also determines the packaging format. The ideal package size is based on regulations, batch and serving sizes, product usage, consumer needs, competitors, price point and in which channels the product is sold. Materials Ensuring that packaging materials are food grade and meet specifications and performance requirements is essential. Look for manufacturers certified under IFS PACsecure , a packaging material safety and quality standard. Distribution Depending on the channels through which products are distributed, retailers and foodservice operators have a variety of needs relating to packaging formats, damage susceptibility, handling and waste. Costco, for example, has strict packaging specifications. Branding Packaging can reinforce a brand’s values, identity, attributes and benefits. Align packaging with the brand strategy and ensure it delivers on the brand promise. For instance, an organic brand may do well to shun plastic packaging. Consumers Understand target consumer needs and what features and benefits they value and are willing to pay for. A negative experience can drive them to your competitor. Competitors Scrutinize competitive products to identify advantages and flaws. Although unique packaging is a differentiator, it can confuse consumers if it fails to meet their needs. Testing concepts with the target customer can mitigate risks. Merchandising It’s critical to evaluate how effectively the packaging displays in-store. Sustainability Environmentally conscious consumers are holding brands accountable for swelling landfills and polluted oceans. So review the material origins, disposal options and recyclability. Laminated pouches, for example, are not recyclable. Cost Cost often drives the decision, but choosing the cheapest solution can result in bad compromises and cost more in the end. In addition to materials and printing, be sure to factor in transportation, inventory storage, sales volume and potential write-offs. Packaging is an evolution. As your brand evolves so too should the packaging, to remain relevant to changing consumer demands. With over 50 per cent of purchase decisions made in-store, effective packaging can drive trial, customer loyalty and repeat purchases. As a packaged foods consultant, Birgit Blain makes food products more marketable. Her experience includes 17 years with Loblaw Brands and President’s Choice®. Contact her at Birgit@BBandAssoc.com © Birgit Blain

Community Manager-Sep 21, 2022

CIFST ALT – Previewing Joe Lake’s Keynote Presentation

CFIN is partnering with the Canadian Institute of Food Science & Technology (CIFST) to present CIFST ALT on September 28, 2022 at the Delta Toronto Airport Hotel & Convention Centre. CFIN CEO Joe Lake will be delivering the keynote address during the event, discussing how the non-profit organization is facilitating connections and communication between food and beverage companies, while stimulating transformative technological change across the industry. Here’s a sneak preview of what to expect during the presentation: Canada’s food industry is heavily fragmented Although the food industry is Canada’s second largest manufacturing industry -- generating more than $112 billion in production value annually -- the industry is extremely segmented between manufacturing, foodservice and grocery sectors, and between regions of Canada. As a result, opportunities for collaboration, learning and growth are often missed. YODL is helping connect the food industry Joe will peel back the curtain on YODL and reveal key data points that show how the newly launched platform is helping CFIN Members connect, discuss challenges, and find potential business partners. Collaboration is key Joe will present his top five tips for F&B operators to improve collaboration. One of these five tips (‘Adjust Your Attitude’), will dive into why operators need to change their mindset and eliminate pre-conceived notions in order to increase their innovation capacity and grow their business. We look forward to seeing you next week at CIFST ALT! If you don’t have a ticket yet, you can get one here .

Community Manager-Sep 20, 2022

The Tablesetter – September 19

Happy Monday CFIN members! Here's your weekly heads up on what’s happening on YODL and around the food world this week. The YODL Menu Did you notice we added a YODL Menu widget to our homepage? Now you can easily access all of our articles and keep track of what’s coming up. Monday: The Tablesetter – September 19 Tuesday: CIFST ALT keynote speech preview Wednesday: Guest article: Packaging – much more than a pretty face Thursday: Interview with the Canada Plastics Pact Friday: News File Something to Celebrate September 23 kicks off Ontario Garlic Week , which actually runs until October 2, 2022, and includes the 12 th annual Toronto Garlic Festival . The festival offers garlic-lovers the chance to buy fresh garlic, taste garlic-infused recipes and products, test out the Garlic Shot Station, and even participate in competitions like the Garlic Breath Contest. Food Facts Garlic has been used for medicinal, religious and culinary purposes for more than 5,000 years. It’s thought to be the first food flavouring. There are approximately 450 different types of garlic cultivated worldwide. According to the Toronto Garlic Festival, Ontario garlic comes in a variety of flavours, as well as sweetness and heat levels. Kiwi, parsley, spinach and basil are all clinically proven to remove bad breath after eating garlic. Fresh fruit and lots of water also help. Garlic contains many minerals, vitamins and antioxidants, including potassium, iron, calcium, magnesium, manganese, zinc and vitamin C. It’s also known to lower cholesterol levels, boost the immune system, and help prevent heart disease and cancer. Happy YODLing!

Community Manager-Sep 19, 2022

News File – September 16

Each Friday we’ll bring you a roundup of news from CFIN, YODL and around the food world. As seen on YODL Check out this week’s most viewed discussions: Functional foods - are you interested in finding out what health benefits of your food product | Open Forum (cfin-rcia.ca) Product Launch: Kellogg's Cereal Bowls with "Milk" | Open Forum (cfin-rcia.ca) Une solution pour sécuriser la chaine d'approvisionnement! L'entreprise Relocalize de Montréal | Open Forum (cfin-rcia.ca) Around the Food World Walmart is piloting a reusable bag rental program in its Guelph, ON stores. The CIFST has started planning for a new food cluster under Agriculture and Agri-Food Canada’s Next Policy Framework. Nestlé and Perfect Day are teaming up to create a dairy-free milk-like beverage. Did you Know? Food and beverage companies are high users of energy, primarily from fossil fuels, and worldwide the industry produces approximately 37 per cent of all greenhouse gas (GHG) emissions. Alteco has developed a predictive tool to help food businesses manage energy consumption, cut costs and reduce their carbon footprint. The recently launched SaaS (software as a service) tool registers which equipment is being used when electricity enters a manufacturing facility, and reveals the specific energy consumption of that equipment. Alteco says the software can help reduce energy costs by at least 15 per cent.

Community Manager-Sep 16, 2022

CIFST ALT Supplier Showcase Series - Berentz

CFIN is partnering with the Canadian Institute of Food Science & Technology (CIFST) to present CIFST ALT on September 28, 2022 at the Delta Toronto Airport Hotel & Convention Centre. Companies participating in the show also have the opportunity to present a Supplier Showcase Session during the CIFST ALT Innovation Showcase. Here’s a preview of one of the companies and speakers you’ll see at the show. Jessie To Technical development manager Berentz Q: What solutions do your products or services offer food manufacturers? A: We supply strategically curated ingredients from world-class manufacturers so we can offer the best. We apply the expertise and know-how of our principals and our experienced food technologists to support food manufacturers in creating delicious products that consumers will love. We also have ingredient manufacturing companies under Barentz and so we are able to offer cost-efficiency. Q: What makes your product or services unique and an alternative in the market? A: We work closely with global market leaders and powerful niche suppliers and we have a global network of Barentz application laboratories that are ready to find the best solutions for our customers. Also, we have a dedicated focus on being leaders in the alternatives market, ranging from alternative functional ingredients to nutritional, to ingredients being processed in alternatively sustainable ways. Q: How do you maintain innovation as a priority in your company? A: We are built on an entrepreneurial spirit and we continue to cultivate that. We apply our global market and technological knowledge to source complementary ingredients for local markets and do local applications work that help us provide value to our partners. We continue to invest in innovation and talent. Barentz North America is proudly EcoVadis Gold recognized. This award reflects Barentz’ commitment towards our customers and communities. Q: What are you most looking forward to about CIFST Alt? A: Being able to learn from others and seeing the innovation that will be making a difference in this world. Ready to register for CIFST ALT? Click here to find out more. #CIFSTALT #FoodInnovation #tradeshow #ingredients

Community Manager-Sep 15, 2022

Discussion: Innovation and Research and Development in Plastic Alternatives

Food and beverage operators tell us that they have made eliminating plastic a priority in their businesses, and many are looking for unique innovations such as packaging produced from biowaste. Participants Dr Zoraide Bentellis, Director, and Dr Mohamed Laakel, Senior Researcher, Bioplastics, Institute of Packaging Technology and Food Engineering (ITEGA) Simon Chretien, Director General, Alliance Polymères Québec (Vallée de la Plasturgie) Q: Tell us about some of the best innovations you have seen on the market or in development? Zoraide Bentellis & Mohamed Laakel: Several examples exist, and it is impossible to name them all. The following examples are therefore not exhaustive. For ITEGA, a bio-based food packaging solution is packaging that must have barrier and mechanical properties practically developed to measure by packaging manufacturers according to the needs of food companies using it. It may be antimicrobial, antioxidant, edible, intelligent, recyclable, industrially compostable and home compostable. Innovations can be named within each criterion. Here are a few examples: PLA is one of the most commercially promising bioplastics for replacing non-degradable polymers such as polyethylene terephthalate (PET) and polystyrene (PS). PLA has been the subject of considerable research over the past 20 years. Other polymers include cellulose, polyhydroxybutyrate (PHB) and polyhydroxyalkanoates (PHA). In addition, to produce a biomass-derived PET substitute, scientists have recently proposed the use of furan-2,5-dicarboxylic acid (FDCA). Plant-, sugar cane-, coconut-, hemp- and corn starch-based packaging is also replacing plastic packaging. These innovations are economical. A few examples of companies on the market: Oceanium ( Our products - Oceanium) is a UK-based start-up that makes products from sustainably cultivated seaweed; the Bulgarian start-up Lam’On ( LAM’ON - Biodegradable laminating film for printing (lam-on.com)) which produces 100% compostable and biodegradable laminating films and aluminium packaging. It produces a polylactic acid (PLA) packaging sheet, PACK’ON, derived from corn. The use of silver nanoparticles as antibacterial additives in the sheet, together with its oxygen-barrier properties, makes the solution suitable for food packaging; Origin Materials, Origin Materials - Carbon Negative Materials ,USA, creates bio-based plastic bottles containing 80% renewable materials such as cardboard and sawdust. To date, half of its capital investments have come from major food companies such as Nestlé and Danone. Simon Chretien : The development of polymer resins from agricultural residues and forestry co-products for manufacturing is very advanced. However, work is also needed to adapt manufacturing processes to shape these resins. A great deal of research and development is being carried out around the world on this subject, and there are many technological advances. Several viable products have reached the pre-commercialisation or commercialisation stage with manufacturers, such as coffee pods, reusable dishwasher-safe coffee cups, single-use tableware and even reusable tableware. Q : How far are we from seeing some biowaste packaging solutions become mainstream? Zoraide Bentellis & Mohamed Laakel: In Canada, Quebec and internationally, plastic-substitute material solutions include Evanesce. Based in Vancouver, Canada, Evanesce designs, develops and manufactures sustainable, single-use solutions that are certified compostable, commercially scalable and competitive, using the latest advances in materials science. The patented Evanesce Molded Starch technology is a complete replacement for expanded polystyrene (EPS) in packaging and was to become commercially available in 2023. The product is made from recycled plant-based by-products, is home compostable and breaks down in far less than 90 days. Kruger’s FiloCell : Kruger Biomaterials has been working on the development and commercialisation of FiloCell™, its trademark for cellulose filaments, since 2013. It has the world’s first CF demonstration plant, with a five-tonne-per-day production line, where it is successfully conducting trials that have the potential to revolutionise the manufacturing processes of many products BE UP Biotechnologies Inc. is a company created to commercialise biopolymers developed in Quebec and produced using innovative, environmentally friendly processes. The biopolymers proposed are fully biodegradable and produced from renewable raw materials. These biopolymers are part of a large family of 100% natural compounds: PHA (polyhydroxyalkanoates). With properties equivalent to conventional plastics, mainly petroleum-based, PHAs offer an alternative to their use. BOSK Bioproduits is a Quebec company. Bosk’s project is a radical innovation in that it offers a fully compostable bioplastic at a competitive cost. Unlike other PHAs available on the market, their PHA contains no GMOs, is non-toxic and is made from unused, renewable materials from paper-industry operations. ITEGA-CÉPROCQ bioplastics platform: located in Montreal, Quebec. As part of an NSERC mobilisation grant application, ITEGA and CÉPROCQ received a grant of $1,500,000 over five years for the “Development of the first integrated platform for compostable bioplastics”. The circularity initiative aims to: 1. produce monomers from agri-food by-products from biofood companies; 2. produce bioplastic; 3. develop active food packaging; and 4. validate durability and compostability. Rootree, located in Boucherville, Quebec, manufactures using renewable and bio-based materials to create a film structure in which each layer is certified home compostable. Simon Chretien: As long as the recycling and sorting chain has not been adapted to separate petroleum-based packaging from bio-based packaging, and as long as a network of suitable composting sites for bio-based packaging has not been established, it will be difficult for this technology to be adopted on a large scale. Q : What are the current challenges to commercialising these types of innovative packaging solutions? Zoraide Bentellis & Mohamed Laakel: Meeting consumer expectations and current standards; optimising material performance to protect and preserve food products; the costs of sustainable packaging; the life cycle of the product and packaging, which is of crucial importance; and, indeed, developing infrastructure for end-of-life management. Simon Chretien: Bio-based packaging cannot be properly separated from petroleum-based plastic packaging and therefore contaminates the current recycling and sorting chain. In addition, bio-based packaging is mainly compostable under industrial conditions and is difficult to compost under home-composting conditions. At present, the use of bio-based packaging products requires a closed use loop that makes it possible to recover the packaging and process it in a closed system. For example, compostable packaging used at a festival or in a cafeteria is collected directly on site and composted by the organisers or by a firm specifically mandated for that purpose. In addition, the mechanical properties of bio-based packaging are not sufficient for current needs. The infrastructure costs, such as reactors, required to manufacture the resins are also quite high, although still more accessible than those required to manufacture petroleum-based resins. Moreover, these bio-based resins offer greater potential for investors to establish manufacturing plants in Canada than petroleum-based resins do. Q : What should food and beverage operators know about research and development into alternatives to plastic? Zoraide Bentellis & Mohamed Laakel: To feed the world’s population, we will need 70% more food by 2050. It is estimated that one third of the food produced is lost or wasted each year. The impact of product losses from harvest through to consumer use has a far greater environmental impact than plastic packaging (60% versus 20%). As an independent applied research centre, we emphasise the following points: companies in the food and beverage sector, particularly large companies, must be proactive in eliminating unsustainable packaging, especially the use of virgin and non-recyclable plastic; the packaging-substitution strategy must incorporate an action plan to improve products along three connected axes, considered simultaneously and translated into actions: 1. integrate sustainable practices; 2. optimise existing products (product-process-packaging) to reduce losses, increase shelf life, reduce the environmental impact of packaging and promote this to consumers; and 3. develop an eco-design strategy for new products. Packaging manufacturers and suppliers will need to consider their customers’ needs by developing high-performance materials and packaging that respond to highly specific functions. Packaging functions are defined by the specific nature of the food, its manufacture and target shelf life, as well as environmental and health regulatory constraints. In turn, the functions of packaging dictate material choices. From this perspective, you are an integral part of the solution. Improving and maintaining competitiveness in relation to the European context requires strengthening applied research and development because fundamental solutions exist around the world; it is their application that presents technological challenges and requires specialised human, infrastructure and financial resources capable of linking industry with fundamental research. R&D into alternatives to plastic requires financial effort from all levels of government and also from private partners. This is essential. Simon Chretien: It is the users, including food and beverage operators, who will partly determine the success of the implementation of these new technologies and new products by getting involved in their development, but also by requesting this type of product, while being prepared to pay slightly more for products that cost more to manufacture. Colloque Bois-Polymères 2022 Marché d’avenir, produits d’avenir: 9 November 2022, Laval, Quebec (cbp2022.com). This symposium will present the potential use of forestry co-products as a basis for developing high-performance polymer products, particularly for packaging. Alliance Polymères Québec is working with the Université de Sherbrooke to develop a research project to create flexible food packaging films from potato residues, to be carried out in collaboration with potato-producing companies and plastic-packaging manufacturers. Alliance Polymères Québec (APQ) can support companies in the food and beverage sector in developing high-performance polymer products from non-petroleum-based natural resources, including biowaste, in collaboration with polymer-product manufacturers. In addition, for companies located in Quebec, APQ may in certain cases contribute financially to a collaborative project for up to 50% of costs through a funding programme supported by Quebec’s Ministère de l’Économie et de l’Innovation. See also our support service offered under the name Le Moule . Food innovation and new technology can have a major impact on product life cycle design. Do you have a ground-breaking concept needing funding? CFIN’s Food Innovation Challenge, Plastics Solutions for Food: Reduction, Replacement, and Recyclability, is looking for proposals! Click ici for more information.

Community Manager-Sep 15, 2022