Inside SIAL Canada 2026: Driving Food Innovation Through Connection and Collaboration
CFIN had the honour of taking a bite out of SIAL Canada 2026 in Montréal 🍎—connecting with partners, members, and industry leaders shaping the future of food innovation across Canada and beyond. Representing CFIN on site were CEO @Dana McCauley and @Julie Daigle , Regional Innovation Director (Quebec), who engaged with the ecosystem throughout the event. Their presence reflected CFIN’s ongoing commitment to strengthening Canada’s food innovation ecosystem and supporting high-potential foodtech ventures. Attendees could also catch Julie as a Foodtech Focus expert at the SIAL Canada Expert Hub, where she connected directly with innovators and shared insights with the community. Dana also took the stage as part of the Dairy Talks program, contributing to a forward-looking discussion on innovation as a driver of market leadership in the Canadian dairy sector. Her session explored the shift from incremental product development toward a broader innovation mindset—highlighting next-generation ingredients, value-added dairy formats, new go-to-market strategies, and the role of Industry 4.0 technologies like AI, robotics, automation, and digital supply chains in strengthening productivity and global competitiveness. A key highlight of the week was CFIN’s involvement in the 7th edition of the Startup Pitch Competition, held on April 30 on the Food & Bev Connect stage. Julie Daigle participated as the President of the Foodtech jury, joining a panel of industry experts evaluating promising entrepreneurs from the Startup Village. Beyond the competition, the Startup Pitch stage served as a strategic platform connecting entrepreneurs with buyers, investors, and key decision-makers across the agri-food ecosystem. A standout moment for the CFIN community was the recognition of Maia Farms, a CFIN member and funding recipient, which earned the Gold Prize in the foodtec h competition 🍄🏆 CFIN’s presence at SIAL Canada underscored the momentum of Canada’s food innovation sector and the value of convening the ecosystem to accelerate ideas from concept to commercialization. 📖 Explore more from SIAL Canada 2026 R elive the stories, innovations, and key moments captured throughout the show in the official SIAL Canada Daily: SIAL Canada Daily – 2026 Edition (Photos Courtesy of SIAL)
Community Manager-
Five Years of CFIN: A Letter to the Network
Thirty years ago, I worked as a chef in the kitchen of one of Canada’s top restaurants standing should er to shoulder with people who ca red about the sensory experience of food above all else . Our tech stack was al most all analog and , to be honest, we didn’t give our ordering system or the way we did inventory a lot of thought. My career broadened over time , and I ’ ve also held roles where I developed recipes at Canadian Living and wrote about food trends; built innovation strategies and products for national brands, founded a business incubator, and ran a venture creation office at a prestigious Canadian u niversity . Food was always the thread , and technology was always present but in most of the food focused businesses I’ve worked for, it was taken for granted, and creativity and hard work were what drove the businesses forward. While smart people with great ideas are essential to food business success, it’s not enough to be competitive in today’s world. Old ways of running restaurants, innovation labs and food and beverage processi ng businesses can’t compete internationally or absorb the trade shocks that have become commonpla ce in recent history. That’s why I feel l ik e CFIN is the perfect place for me to be today and why we’re adding dozens of new members per week. When CFIN was created in 2021, the mandate was intentionally broad : cata lyze Canadian food innovation with funding , build community, connect an ecosystem that had been operating in silos for decades. The funding programs took shape quickly. Since 2022, we’ve awar ded $23.3 million to 133 projects across six program s. For every $1 CFIN invested, our members committed $7.65 of their own capital toward innovation. This leverage ratio of nearly 8-to-1 has unlocked over $140 m illion in private sector spending on R&D and capital infrastructure. The other work was harder to define . What do "build community" and "connect an ecosystem" mean in practice for a sector span ning startups, processors, researchers, investors, policymakers, and operators spread across this vast country ? Th at question didn't have a tidy answer. As a result , fostering and serving this network was (and remains ) an exercise in innovation itself : something new to be built , and then tested, adjusted, and iterated upon , ad infinitum . I’m immensely proud of what we’ve built so far . A team of Regional Innovation Directors who've supported more than 2,200 organizations, brokering the introductions that became commercial partnerships, strategic investments, leadership hires, and research collaborations. A digital platform , YODL, connecting Canada's food sector across industry silos and bridging interprovincial barriers . The first comprehensive analysis of Canadian foodtech . A network of 8,500 members from every province, every part of the food value chain, every stage of business . On any given week, our community is discussing topics ranging from precision fermentation bioreactor designs and funding stacks to food packaging labeling regulations and export strategies, all in the same space. Members benefit from purpose-built tools and resources — like our Funding Finder that aggregates food and beverage funding opportunities across the country and a growing library of original sector research and analysis — alongside direct access to our Regional Innovation Directors. Canada has strong regional funders, accelerators, trade associations, and tech transfer offices, each doing necessary work in a defined lane. What this sector didn't have was a place where the conversation s , the tools, and the connections all showed up at once — where the range of problems and the range of capabilities were dense enough that the right solutions could emerge . That's what CFIN has built. That foundation is important because the next five years will be even more dynamic, and often more challenging, than the last five . To keep pace and flourish in an increasingly volatile world, Canada's food sector needs to modernize faster and more strategic ally than ever before . Trade disruption is dramaticall y reshaping supply chains . L abour constraints are compounding a productivity gap that was widening long before tariffs became front-page news. Climate pressures are intensifying. Food 4.0 — a tech-enabled food s ector that's more collaborative, productive, resilient, and competitive — is the framework CFIN is building toward, and the case for it gets more urgent by the quarter. I ’m confident that we’re up to the task . Five years ago, Canada's food innovation ecosystem was fragmented, underleveraged, and often invisible to the investors, operators, policymakers, and media who needed to see it. That's no longer true. The capacity to respond to the challenges ahead is here. Not in any single program or policy, but in the breadth of this network — the founders , processors , researchers , and investo rs who are hungry to innovate and build a better Canadian food sector . My own wide-ranging path through the food sector taught me that no single role ever showed me the full picture. It took working across kitchens, labs, newsrooms, boardrooms, and startups to understand how innovation really moves through this industry — and where it get s stuck. CFIN was built on the same insight. A sector this complex, facing challenges this urgent, needs more than funding or advice or connections in isolation. It needs all of them in the same room. That's what we've spent five years building, and I'm betting the next five will prove its value at a scale none of us can yet imagine. Thank you for being part of it. Dana McCauley, CEO, Canadian Food Innovation Network
Community Manager-
How BC is Becoming a National Foodtech Hub
Editor's Note: This article was o riginally published in the Vancouver Tech Journal on March 13, 2026 The province has a diverse food processing industry, world-class research facilities, and a deep bench of tech talent — everything a foodtech ecosystem needs to thrive. Foodtech builds the software, automation, and applied science for how food gets processed, manufactured, packaged, distributed, and sold. The industry behind it is enormous — food and beverage processing alone is Canada's largest manufacturing sub-sector , bigger than automotive, bigger than aerospace. It's a serious market, and in British Columbia, it's growing fast. But if you work in the province's broader tech ecosystem, you might not even know that. Foodtech hasn't traditionally drawn the same attention as sectors like cleantech or enterprise SaaS despite being a comparable market in scale and complexity — and one where demand for new technology is accelerating fast. What BC brings to the table BC's food processing sector is substantial — over 3,200 companies producing roughly $12.6 billion in value-added products annually. And it's being treated as a strategic priority. The province has funded a network of shared food processing hubs, UBC just opened a Food and Beverage Innovation Centre with pilot-scale production labs that processors and startups previously had to leave BC to access, and SFU's BC Centre for Agritech Innovation is partnering directly with SMEs on cost-shared R&D. At the same time, much of what the food industry needs is already being built in BC for other thriving tech sectors. Process automation, energy management, supply chain software, safety and traceability systems, data-driven quality control — these are cleantech and software problems applied to production floors and distribution networks. The talent, research base, and trade infrastructure to support a serious foodtech cluster are all here. A different kind of tech sector Foodtech doesn't work like enterprise SaaS or consumer tech. Processors and manufacturers adopt slowly and carefully, because failure is expensive in ways that go beyond lost revenue — a food safety issue, a botched line integration, a regulatory problem. Sales cycles run in quarters. The investor community that understands food is small and specialized. And the industry's own networks run through trade associations, existing supply relationships, and sector-specific events that sit well outside the broader tech community's orbit. None of this means foodtech is closed off. It means that if you want in — as a founder, investor, developer, or potential partner — you need a way to access the conversations, the deal flow, and the operating knowledge that don't surface through the usual channels. The Canadian Food Innovation Network The Canadian Food Innovation Network is a national not-for-profit, established in 2021 that functions as the operating infrastructure for Canada's foodtech sector. CFIN runs cost-shared funding programs that help companies de-risk R&D and move technology into commercial settings. Since launch , the organization has awarded over $22 million to 122 Canadian foodtech projects, matched by $25 million in industry co-investment. Those funded companies have generated $90 million in economic impact, created over 355 jobs and co-op placements, and attracted more than $82 million in follow-on investment. The network's 8,000-plus members include food processors, technology companies, ingredient suppliers, retailers, researchers, and investors — connected through YODL, CFIN's member platform, and supported by Regional Innovation Directors embedded across the country, who work directly with members to broker introductions, navigate funding, and connect emerging technology with the processors and buyers who need it. CFIN also produces the sector's most detailed intelligence . The Foodtech in Canada 2025 Ecosystem Report mapped investment flows, identified sector strengths, and gave both companies and investors a clearer picture of where the Canadian foodtech market stands. And then there's Foodtech Frontier , CFIN's annual program identifying the country's highest-potential foodtech companies. The inaugural cohort of 35 winners included eight BC companies. For investors, it works as curated, vetted deal flow in a sector where sourcing is otherwise hard. For the companies, it's structured national visibility. Plug into Canada’s foodtech ecosystem If you work in technology or investment and you've been curious about the food sector, then signing up for a free CFIN membership is the best place to start. Members get access to funding programs, sector intelligence, a national innovation community, and regional team members that know the BC landscape specifically.
Community Manager-
Other Articles
From biowaste to sustainable packaging
This article originally appeared on the Food in Canada website . Atlantic Canada’s seafood industry is challenged with how to deal with processing by-products and waste more sustainably. At the same time, the plastics industry is looking for greener packaging alternatives that don’t rely on fossil fuel-based ingredients. North Sydney, NS-based Copol International Ltd. , a leading manufacturer of cast polypropylene films for the flexible packaging industry, has teamed up with researchers at the Verschuren Centre for Sustainability in Energy and the Environment to develop a solution that will benefit both industries. The result: using lobster shells left over from processing to create a biopolymer that can be incorporated into environmentally friendly packaging with antimicrobial properties to help reduce food waste. “For us, it’s really all about sustainability and being able to bring the plastics industry and our product – used mainly in produce and bakery items to enhance presentation and extend shelf-life – forward to both prevent food waste and to reduce the impact of plastic on the environment,” says Denis Lanoë of Copol International. “Plastic has a role to play; our customers and their customers want to be sustainable, so we want to be able to help with that and come up with a better solution moving forward.” Currently, many of the by-products of seafood processing are considered waste product – even though they contain nutrient-rich compounds – and end up in landfills. Not only is that detrimental to the environment, but seafood processors must pay tipping fees for disposal, adding to their operating costs. “What we are trying to do with the project is to use marine by-products – a waste stream that is generated out of seafood processing – and other under-utilized marine resources to develop functional ingredients,” explains Aishwarya Mohan, who worked on the project during her time as research manager for bioproducts at Verschuren Centre. The research team has developed a green chemistry approach for extracting interesting compounds from seafood waste, examining their properties and evaluating what benefits they might provide. The biopolymer that they’ve developed using lobster shells and other shellfish waste can be used both as an additive on existing film to extend the shelf-life of fresh produce and bakery items, as well as replacing some of the fossil-based polypropylene that is currently used as an ingredient in the packaging film. “This is addressing two issues: to take care of the waste products that are generated from the seafood processing and also producing higher-value products for niche applications,” adds Mohan. “We have realized some promising results. What we have left to do is continue to work with our collaborators on testing in real food systems.” According to Lanoë, if even 10 or 20 per cent of the fossil fuel-based ingredients can be replaced by the polymer using seafood waste, it will lead to more environmentally friendly packaging solutions – and a potential boost to the regional economy. “The biopolymer itself is based on a waste marine product that is locally available so the whole project has very big potential and is very exciting for the whole regional economy,” he says. “Everything is locally sourced and locally based so with a successful outcome, we could actually start developing a biopolymer industry based right here in Nova Scotia.” The antioxidant properties of the fish peptides identified by the research team at the Verschuren Centre could also be incorporated into beverages and other food applications. A final step in the project involves testing them with dairy products like cheese to determine their suitability for use in dairy products. Verschuren Centre CEO Beth Mason says her organization translates what happens at the research level into reality for industry partners like Copol. With this project, the cluster funding has brought multiple industry partners together which will ultimately broaden the application of the research itself. “Generally industry partners wouldn’t have large R&D capacity internally and to get new technologies into industry, you need this type of approach (like the cluster funding) so that you can actually adapt R&D into real life,” Mason says. “We can mediate far greater uptake of R&D by having multiple partners.” This project is helping the marine industry extract value from resources that are currently under-used while also supporting the food packaging sector with sustainable alternatives that are better for the environment and can help reduce food waste by extending product shelf life. 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 here for more information.
Community Manager-
Guest Blog: Innovation in the circular economy of plastic packaging
By Carol Zweep When it comes to the circular economy of plastics, innovative solutions continue to be introduced to the market. These options offer alternatives to traditional plastics, reducing landfill waste and impacts on the environment. Edible and biodegradable packaging: Some packaging materials are safe for consumption and can replace items such as single-use plastic beverage bottles, cups, and condiment sachets. Ooho , a material made from brown seaweed, is one such material that is also a renewable natural resource. Produce packaging replacement: Plant-derived coatings such as Apeel can be used in place of plastic packaging such as shrink-wrap on fruit and vegetables. This coating slows water loss and oxidation, extending the shelf-life of produce without plastic. Take-out containers: Companies such as Friendlier are designing polypropylene takeout containers that can be returned after use to collection bins. Once returned, the container is washed, sanitized, and redistributed in a closed-loop system. Then, at the end of its life, the container can be recycled. Meat trays: A package converter, Klockner Pentaplast , has developed an unique design for a polyethylene terephthalate (PET) tray that retains and reroutes liquid away from meat at any angle. By eliminating the absorbent pad typically seen in meat packaging, this product improves quality while also increasing clear product visibility. In addition, the tray contains recycled content and is recyclable. Compostable options: Single-use coffee pods can be wasteful. Nabob and Maxwell House recently developed a zero-waste solution where all of the pod components – the lids, rings, filter, and used coffee grounds – are compostable. The pods have demonstrated successful breakdown in real-world testing in a variety of composting conditions and processes. The pod bags and cartons are also recyclable, offering a new alternative to consumers. Recycling rate improvements: Innovations such as digital watermarking technology enable higher sorting and recycling capture rates for packaging while reducing waste. Digimarc technology modifies the pixels of the packaging to carry an imperceptible code undetectable to the consumer. The code is picked up by cameras, such as on the sorting line of a waste management facility, and then the packaging is sorted into the recycling section. Proctor & Gamble is currently using Digimarc for its Lenor Fabric Softener, but the technology is being piloted in other packaging as well. Food-Grade Recycled Plastic: Post-consumer PET is being used by companies such as Ice River , taking materials from used bottles and thermoform clamshell packaging to make new food containers and water bottles. Once collected from municipal recycling facilities in Canada and the Northern U.S., the material, which is often contaminated, undergoes a rigorous purification process before being recycled into food-grade recycled plastic. Hard-to-Recycle Plastics: Even hard-to-recycle plastics are being repurposed to reduce waste. For example, Firstar Fiber Corporation is transforming such plastics into plastic lumber, a value-added product used in decking and furniture. CRDC Global is also applying scale solutions to the conversion of hard-to-recycle plastic into a concrete additive in building and construction. As companies look to meet the demands of a circular economy of plastics, more innovative solutions are on the horizon. In the future, we can expect to see even more creativity and applications for alternatives to traditional plastics in food packaging. Carol Zweep is manager of Consulting and Technical Services for NSF Canada. Contact her at czweep@nsf.org . #FIC #foodinnovationchallenge #FoodInnovation #circulareconomy #plasticwaste #Packaging
Community Manager-
The Tablesetter – September 12
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 12 Tuesday: Guest blog: Innovation in the circular economy of plastic packaging Wednesday: From biowaste to sustainable packaging Thursday: C hallenge – Innovation and R&D in plastic alternatives Friday: News File Something to Celebrate September 13 is international chocolate day! Chocolate was first used more than 4,000 years ago in Mesoamerica, as both medicine and during rituals. Eventually Mayan cultures began consuming it as a beverage and using the valuable commodity as a trade currency. Historians believe chocolate made it to Spain in the 16 th century, and the expensive treat spread throughout Europe. Once the chocolate press was invented in the early 1800s, chocolate production became easier and less costly, making mass production of chocolate possible. Food Facts In 2012 historians uncovered a strange plan to assassinate UK Prime Minister Winston Churchill. The plan involved Nazi bomb makers coating an explosive with dark chocolate, then packaging it to look like a luxury chocolate bar. The bars were intended to be placed in the War Cabinet, but the plan was foiled by MI5 agents in 1943. Happy YODLing!
Community Manager-
CIFST ALT Supplier Showcase Series - National Sunflower Association
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. Michelle Peitz Oils Technical Solutions manager at ADM National Sunflower Association Q: What solutions do your products or services offer food manufacturers? A: The National Sunflower Association is a USA-based organization that promotes the use of non-GMO sunflower in the creation of food and beverage products. Q: What makes your product or services unique and an alternative in the market? A: Sunflower oil has many attributes that make it a strong fit for the alternative market. Functionally it provides an oxidatively stable oil across each alternative space. Its neutral flavour makes it easy to work with. It has a strong North American supply chain and it is inherently non-GMO benefiting many of today’s consumer claims. Q: How do you maintain innovation as a priority in your association? A: The NSA does not innovate its own products. The association’s role is to educate food manufacturers on how to use sunflower oil in a variety of applications including alternative product innovations. The NSA offers webinars featuring technical oil experts and shares testimonials from manufacturers who have had success using sunflower oil in their products. Q: What are you most looking forward to about CIFST Alt? A: The opportunity to share technical knowledge about sunflower oil with CIFST members and guest and to hear from other experts about their alternative product innovations. Q: What’s your favourite alternative to either dairy, grain or traditional protein products? A: My favourite part of the alternative categories is how diverse and inclusive they are today. I have options to choose a flexitarian diet at home or when dining out and I’m more likely to choose that because they taste good! It’s easier to go out or cook with friends that choose or need a specific diet without them feeling left out or everyone feeling unsatisfied. The technology and developers are giving us options that are full of flavour, have texture, and are satisfying even to the pickiest of eaters! Ready to register for CIFST ALT? Click here to find out more.
Community Manager-
News File – September 9
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: Looking for a early adopter company to help us run a pilot | Open Forum (cfin-rcia.ca) CFIN's Innovation Booster Intake Now Open - Focused on Food Ecosystem Sustainability projects | 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) Around the Food World A study from Dalhousie University found that the majority of Canadians oppose eliminating best before dates on food and beverage products. Newfoundland and Labrador begin implementation of a sugar tax on sweetened beverages. It must almost be fall, because Tim Hortons has announced its 2022 lineup of pumpkin spice products, including the limited-edition Maple Collection. Did you Know? Kerry recently released a global study on plant-based burgers and plant-based cheese looking at the flavour and texture profiles consumers want in these meatless options. The study found that flexitarians, consumers who sometimes eat meat, are more critical of plant-based foods than vegetarians or vegans. Some of the key findings include: The benchmark for plant-based burgers is beef, but better. That means consumers want the taste and texture of beef, with improved nutrition and environmental impact. Consumers want a mouthfeel that mimics meat, with a firm bite. Consumers also want “beef burger cooking cues” that signal the burger is safe and ready to eat, including a change in colour, carmelization, oil release, a sizzling sound, and a meaty aroma. 63% of U.S. consumers eat plant-based products because they are considered healthier, while 40% say they began eating the products because they are better for the planet. 76% of respondents say they expect meatless burgers to have an authentic chargrilled taste.
Community Manager-
Challenge: Auditing your operations and moving toward a circular economy, Part 2
Plastics are everywhere in the food industry, from component parts in operations to packaging, wrapping during distribution and single-use consumer materials. As Canada moves toward a circular economy without plastic waste, many food and beverage entrepreneurs are wondering just how to begin the process of eliminating plastic from their operations. Click here to see part one of the series on circular economies. Participants Barry Friesen, executive director, Cleanfarms Brianne Miller, co-founder and CEO, Nada Grocery Q: Have you audited your operations to see where waste from single-use plastics still exists? Barry Friesen: Yes, we have. We have identified plastic used in agriculture from coast to coast in our report Agricultural Plastic Characterization and Management on Canadian Farms . As shown in the report, there are about 62,000 tonnes of plastics estimated to be used in agriculture each year in Canada. The vast majority of these materials are single-use plastics, though there are several reusable systems in use today. For instance, 40 per cent of pesticides used in Canada are delivered in a reusable system. The seed industry utilizes reusable boxes in many instances, or it is often delivered in bulk where no plastics are used. We have done this research because our goal is to achieve zero plastic waste to landfill in agriculture. To do so, we needed to understand what is being generated and where. Brianne Miller: Yes. Nada offers sustainably sourced foods, zero waste lifestyle products, and a package-free shopping experience. In 2020 students in the Bren School of Environmental Science & Management at UC Santa Barbara conducted a research study on our circular model. The goal for this study was to quantify the carbon footprint of a package-free grocery store and identify additional opportunities for emission reductions. It found that Nada has a lower carbon footprint because of programs we have in place such as food waste diversion strategies and sourcing specific, low-carbon products from local suppliers. Auditing waste is part of our business model, and we report on waste as part of our B-Corp recertification process as well. You can see more in our 2021 Impact Report . Q: What challenges have you faced while trying to remove plastic waste from your system? Brian Friesen: Cleanfarms isn’t working to eliminate anything other than waste sent to landfill or discharged into the environment, whether it be plastic, fibre, wood or chemicals. While plastic is the main type of waste we manage, it is not the only material we manage. Our goal is to collect waste materials, on behalf of our members, and recycle or safely dispose of these materials. We strive for zero plastic waste to landfill in agriculture in Canada. But it is important to understand that we do not make these products – we manage them once they become waste and as such, we cannot “remove plastic waste” from manufacture because we don’t manufacture them. Rather, we prevent it from entering the environment or being landfilled. It’s also important to understand that plastics used in agriculture contribute to a safe, affordable and efficient method of growing and preserving food as it makes its way to market. Plastic is not evil. In many cases, its use means a smaller environmental footprint than alternative materials. But if not properly managed, plastic waste can be harmful in our environment. And that is why we exist – to collect this plastic and convert it into new plastic products while avoiding plastic waste in the environment. We are trying to eliminate plastic waste…but not the plastic itself. While we don’t manufacture the plastic, we do understand that a circular economy for these products, where they can be incorporated into new products and packaging, is probably the best end use of these materials. We are currently collecting these plastic wastes to move towards a circular economy where they are made right back into new products with a “north star” goal of making the same product out of the old product. We are also actively working towards a bottle-to-bottle recycling project for pesticide containers. We’ve also recently partnered with Berry Global, one of our members, on a grain bag circular economy project. Finally, there are areas where Cleanfarms can make a difference in eliminating unnecessary plastics or other materials that create a negative environmental footprint. We usually send this through to our members in price signals, charging them more for products that are non-recyclable. If they redesign their packaging for recycling, we can eliminate or change some of the plastic used moving towards a circular economy. Brianne Miller: The challenges we’ve faced include the time and funding to conduct audits in as much detail as we’d like, as well as confusion around compostables and bioplastics, and educating our customers about these. Q: What opportunities have you found in terms of replacing plastic with other materials? Barry Friesen: As mentioned previously, replacing plastic is not our goal or mandate. However, we can influence the use of certain plastics when the product or package is non-recyclable. The best way to influence our members is in price signals. If a plastic product we collect is non-recyclable, the cost of managing that product is higher. A prime example is for plastic pesticide containers. Up to 25 per cent of the cost of our program in collecting and recycling these containers is offset by the sale of the plastic to manufacturers of new products. If we cannot sell the plastic, it must be disposed and, in that case, we will be forced to pay for its disposal. One particular pesticide product, for instance, renders the container non-recyclable. In that case we place a 100-per-cent surcharge on the container because of the loss of plastic sale revenue and the extra cost of disposing of the containers. The manufacturers have shifted to reusable containers to save money wherever they can. Brianne Miller: We’ve seen opportunities in cost savings for materials and products, and in our ability to relationship-build and find joint opportunities to reduce waste with suppliers. Q: Do you think creating a circular economy in your operations is possible? Barry Friesen: Absolutely. We have several global brand-owners as members who are already incorporating circular economy principles in many of their packaging. We are working with them and have implemented a sustainable packaging committee, a subcommittee of our board, whose mandate is to pursue more circular economy approaches to the members. We can use assistance as these initiatives take time, effort and lots of technical studies to bring solutions to the marketplace. Brianne Miller: Yes, it already is! 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 here for more information.
Community Manager-
Explained: Packaging and extended producer responsibility
What is it? Extended producer responsibility (EPR) is an initiative that encourages manufacturers to consider a product’s entire life cycle, including end use, in its original design. This way the product can be designed to minimize its environmental impact. First introduced in Sweden in 1990, the policy shifts financial and operational responsibility for end-of-life management to the product manufacturer, who must pay for that product’s reuse, recycling or disposal. EPR programs involve government working with manufacturers, and vary according to the recycling and waste programs available, as well as set standards and performance agreements. While they can be industry-led and voluntary, governments may legislate programs when a waste stream is too costly for producers or recycling companies to voluntarily recover products. EPR programs can include consumer initiatives such as deposit returns, fees or other incentives, and voluntary initiatives like industry or company targets, and consumer education and awareness. Why you should care The Canada-wide Action Plan for Extended Producer Responsibility was introduced in 2009, and since then more provincial, territorial and municipal governments have moved towards EPR models. According to the Canadian Stewardship Services Alliance’s 2020 report Canada’s Extended Producer Responsibility Programs: An Overview , EPR is essential to creating a circular economy for waste. EPR programs vary across the country, from full producer responsibility in B.C. and Quebec, to producers paying 75 per cent of end-of-life management costs in Saskatchewan, 80 per cent in Manitoba and 50 per cent in Ontario (although Ontario recently announced a major expansion to its Blue Box recycling program, eventually making producers of products and packaging fully responsible for product life cycle by 2025). Next Steps The federal government offers a list of recycling programs for different consumer products, including beverage containers, plastic bags and packaging, as well as a list of programs by region. Industry associations such as PAC Global also offer resources and support for member companies working to design products with end of life planning in mind. 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 here for more information.
Community Manager-
Guest Blog: Food packaging life cycle challenges
By Carol Zweep Over three million tonnes of plastic waste end up in Canada’s landfills each year. To address plastic waste nationwide, the Canadian Council of Ministers of the Environment (CCME) introduced t he Canada-Wide Strategy on Zero Plastic Waste in November 2018. This strategy, built on the Ocean Plastics Charter, takes a circular economy approach to plastics. This approach aims to keep plastic products and materials in use for as long as possible, closing the loop through reducing, reusing, repairing, remanufacturing, recycling, and composting materials, and by recovering energy at a material’s end of life. While this approach supports a circular versus linear flow, some challenges must still be mitigated throughout a food package’s life cycle. New packaging must meet municipalities’ infrastructure for recyclability and compostability, which varies from region to region across the country. Food and beverage companies must also consider how user-friendly and acceptable the new packaging is, as well as how adjusting the packaging materials or design will impact their product, especially when it comes to food contact safety, the taste or odour the material could impart, and the product shelf-life and package integrity during thermal processing, handling, transportation, and storage. Carol Zweep is manager of Consulting and Technical Services for NSF Canada. Contact her at czweep@nsf.org .
Community Manager-
CIFST ALT Supplier Showcase Series - Dempsey Food
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. Belinda Elysée-Collen Vice president, Food Canada Dempsey Food Q: What solutions do your products or services offer food manufacturers? A: Dempsey is a full service functional food ingredient distributor. We partner with supplier manufacturers around the world to bring innovative ingredients to food manufacturers in Canada. Our products solve technical needs for our customers, such as controlling syneresis, improving flavour, texture and colour, extending shelf life, controlling pathogens, and adding nutrients such as protein and fibre, among others. As a distributor we can offer shorter lead times and lower MOQ for stocked products. For a full list of our functional food ingredients please connect with a Dempsey account manager who can assist you. Q: What makes your product or services unique and an alternative in the market? A: Our account managers are food scientists and product developers who can quickly understand the challenges our customers face, and help them find the best solution. We are supported by technical and regulatory experts both at Dempsey and at our suppliers. Q: How do you maintain innovation as a priority in your company? A: Our team members are empowered to network and connect with new manufacturers to find the next ingredients. For example, we partnered with Innodal to bring Inneo for listeria control to food manufacturers. Our account manager in Quebec identified Innodal and then followed them for four years until they were ready to sell to the Canadian market. Q: What are you most looking forward to about CIFST Alt? A: We’re looking forward to connecting with our customers in person after so many years of virtual events. Q: What’s your favourite alternative to either dairy, grain or traditional protein products? A: Even though I work in the processed food industry, I choose to cook with unprocessed products like lentils and chick peas as an alternative to meat in our recipes. My family also enjoys halloumi, paneer or tofu instead of chicken or beef. Ready to register for CIFST ALT? Click here to find out more. #CIFSTALT #FoodInnovation #tradeshow #ingredients
Community Manager-
News File – September 2
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: Looking for a early adopter company to help us run a pilot | Open Forum (cfin-rcia.ca) How Sustainable Are Your Groceries? PNAS Report | Open Forum (cfin-rcia.ca) Talking to potential Angel Investors | Open Forum (cfin-rcia.ca) Around the Food World The Canadian Centre on Substance Use and Addiction has released a report recommending labels be added to alcoholic beverages that will include nutritional information, health warnings and the number of standard drink in each container. A four-week consultant process is also underway. Future Meat has launched the world’s first cultivated lamb product, which it says looks, cooks and tastes like conventional ground lamb. Longo’s and Too Good to Go are partnering to sell surplus food that would otherwise go to waste for a third of the retail cost. Did you know? 3M recently released its 2022 State of Science Index , a global survey of consumer views about science. Some of its Canadian findings include: 91% of Canadians believe science is somewhat or very important to their everyday lives. 87% say they want to hear more from scientists and their work. 68% say they associate Canada with innovation in science and technology. 56% say they associate Canada with leadership in scientific advancements for sustainability, renewable energy or sustainable materials. 56% believe artificial intelligence is an exciting technology that impacts their everyday life. 55% said they would accept a ride in a self-driving car. 68% said they are more worried about environmental issues than they were a year ago.
Community Manager-
Roundtable: Accessing funds for alternative packaging solutions
One of the hardest parts of finding alternatives to plastic packaging is financing. Innovations that replace plastic are often more costly in the short term, or may need expensive adjustments to fit exact product requirements. But there are options available to food and beverage operators looking for funding. We asked for input from professionals helping food and beverage operators access funding. Participants Bonnie Bain, senior relationship manager, Corporate & Commercial Financing (Manitoba), Farm Credit Canada Alex Barlow , director of programs, CFIN Kyle Burak, senior economist, Farm Credit Canada Nathan Chick, marketing specialist, Mentor Works, a Ryan Company Alex Lau, senior relationship manager, Corporate & Commercial Financing (BC), Farm Credit Canada Graham Legge, senior relationship manager, Corporate & Commercial Financing (Ontario), Farm Credit Canada Q: Many food and beverage operators say lack of financing and time to research alternatives are the key reasons they haven’t removed plastic from their operations. Where should they start in their search to access funds and research their options? Alex Barlow: This is definitely a tough challenge, with upcoming regulations on Single-Use Plastics many businesses will be scrambling to address plastics, especially in food service. I think we can expect to see some new federal funding be released to help develop new solutions in this space, or to help operators trial new solutions as these new regulations roll out. In terms of resources, the first one I would point out is the Canadian Plastics Pact, which has a number of resources and tools for food and beverage operators to consult and consider integrating to address this issue. There are a lot of simple solutions that can take place at the design level to help improve recyclability and recovery of plastics, and lots of non-plastic solutions out on the market already (paper straws, bioplastic take-out materials, and more). Secondly, not to toot our own horn, but I would encourage operators to sign up for CFIN’s digital member platform, where we have a lot of upcoming content and discussions about plastics. It’s a good spot to potentially find a supplier, hear from other operators, and members can also connect with their local Regional Innovation Director to hopefully facilitate some meaningful connections. We’ve also developed a call under our Food Innovation Challenge, opening September 1, 2022 for collaborative research, development, and demonstration projects titled Plastics Solutions for Foods: Reduction, Replacement, and Recyclability. We’re looking for projects that either improve the recovery/recyclability of plastics, reduce their use, or replace them with bioplastics or bio-based solutions that meet industrial composting certifications. Funding is 50 per cent up to $2 million per project in grant funding from CFIN. There are lots of new and scaling firms in Canada offering solutions, so I encourage operators to get connected with CFIN, their local innovation hubs, Natural Products Canada, Ignite Atlantic, etc. to tap into these up-and-coming firms and evaluate their solution. Nathan Chick: The government funding landscape is complex and changes often. That’s why many Canadian businesses use the Government Funding Directory to easily filter through the top Canadian programs available today. This free directory allows filtering by region and business activity. If your business is trying to search for programs by industry, please visit the Government Funding Programs by Industry Directory for more specific opportunities. For businesses that are looking to get started with government funding, it is always important to establish what your business is trying to achieve, as well as what resources and capital will be required to achieve your desired outcome. Once you have determined your desired outcome, we encourage businesses to learn how to create a smart funding plan by using our free Build a Government Funding Plan slide deck. It’s crucial that you contact a government funding professional prior to beginning the application process to receive industry expertise on the current funding landscape and key application support to ensure the best chance of success. If your business is a startup, there are certain criteria that you must meet to apply for many government funding programs. To see if you qualify, please use our free Startup Funding Checklist . We also recommend that readers visit our article on How to Stack Canadian Government Grants, Tax Credits, and Loans to learn how some programs can be used collectively to maximize funding potential. Alex Lau: At Farm Credit Canada we can provide support. We have a team specialized in supporting food and beverage companies across Canada. We have customers who are already making changes and moving to alternatives to plastic, using other recyclable, recycled, and compostable packaging materials. We also have connections we can support you with. We work closely with other associations. We can share our knowledge and connect you to those who have walked in your shoes or have the expertise that can help you. Q: Are alternatives to plastic as expensive as operators believe? Alex Barlow: That is a good question. In terms of strategies to make plastics more recyclable, I believe there are some cost-effective design strategies that can be implemented, and the Canada Plastics Pact has released its Golden Design Rules for Plastics Packaging which is an excellent place to start. When it comes to bioplastics, my experience is that producers of these products have yet to reach that critical scale point where they achieve economies to their pricing. This is one of the reasons CFIN is funding our plastics themed call, to support the demonstration of these technologies, reduce the financial pain of pilots of demonstrations, and support scalability of sustainable national solutions that meet consumer, operator, and retailer expectations of safety, aesthetics, and performance. This issue is messy; there are inconsistent recycling and composting practices across the country, and a lack of consumer knowledge about recycling and industrial composting generally. There is a lot of work to do, but as prohibition and a cost model comes into place, and funding is available to help make the transition, hopefully there will be enough carrots and sticks to motivate change on all levels. Kyle Burak: For most, alternative packaging remains more expensive, but this is expected to change over time and consumers appear willing to pay an additional cost for sustainably packaged items. Businesses need to also take into account related costs. Does it require a change to production? Will it change transportation costs? For example, plastic is durable, light and often compact, but some alternatives could offer savings. Another thing to consider is whether product shelf life will change. If so, what are the potential impacts of additional shrink? There is more to consider than the cost of the new packaging itself and some may require changes to pricing. Nathan Chick: Finding new and innovative ways to improve a product, such as with alternative packaging, can pose challenges that may increase costs, resources, and more. However, there are often ways to reduce these costs for businesses that strategically implement government funding strategies. Alex Lau: I recently worked with a vegetable production company which packed in plastic clamshells. Because of a drive towards sustainability and environmentalism, they decided to make a change to use less hard plastics. They are now packaging in soft plastic bags that use four times less plastic and a cardboard shell on the outside for durability. There was cost to that. They needed new equipment for the new packaging system. Ultimately, they have reduced their environmental impact (less plastic used), they did pay for equipment, but the cost of alternative packaging materials was comparable. In addition, they can market their products and business in a way that aligns with consumer preferences. Q: Can operators access funding for retooling equipment to new packaging specifications? Bonnie Bain: For retooling equipment or specialized equipment needs, FCC can provide standard term financing for equipment (terms depend on the type of equipment and its useful life). We can offer an interest-only period during the installation and commissioning stage. We can offer fixed interest terms and flexibility to repay the loan at any time without penalty. And for those companies who have long-term annual needs for financing cap ex, we have a solution for that too. Alex Barlow: There are certainly several funds targeting the manufacturing sector, either for food and beverage manufacturers, or for those who make plastics and packaging alternatives. I would encourage operators to look at their local Regional Development Agencies and contact their provincial government economic development folks to chat about their project. Some of the groups who tend to be left behind by these funds are the foodservice and retail players, but I do feel these groups are further along in the availability of plastics replacements. We’ve seen some good progress made in single use plastics and circular economy practices in food take out. Nathan Chick: There are government funding programs available to assist in innovation for food and equipment costs, such as: FedDev Ontario Business Scale-up and Productivity (BSP) Program ; Eastern Ontario Development Fund (EODF ) / Southwestern Ontario Development Fund (SWODF); Bioenterprise FoodShift Program ; and Scientific Research and Experimental Development (SR&ED) . Lastly, the Canadian government has recently announced a new agreement to replace the current Canadian Agricultural Partnership (CAP) program, which will be called the Sustainable Canadian Agricultural Partnership (SCAP). SCAP will start its five-year initiative in April 2023 with $500 million in new funding designed specifically for addressing sustainability in agriculture and food. Therefore, there are likely to be many more future government funding opportunities available to address sustainable packaging challenges in the new year. To learn more about SCAP, review our recent SCAP blog today. Alex Lau: 100 per cent! FCC is a financial institution 100 per cent committed to supporting Canadian food and beverage. We can absolutely support these types of requests. We are here to support Canadian food processors, agriculture producers and agribusinesses. In addition, we are here to help the industry meet the federal government’s goal to reduce plastic waste and transition to a national circular plastics economy. Graham Legge: We have flexibility in what we offer. Whether that means tradition capex, or solutions that are tied to R&D or sustainability. Q: Anything else you need operators to know about accessing funds? Bonnie Bain: Stay in touch with your local food and beverage associations, industry publications and events to stay on top of the latest developments. Talk to your customers to see what they want. Use social media to learn how important it is for your customers to eliminate plastic. Alex Barlow: The best strategy is to have one – think about what your pain points are, look at the existing resources, get connected with your peers in industry to understand best practices, even engage a consultant if you feel that will help you take charge in this area. Industry associations and groups such as CFIN can help you understand your options, and potentially connect you with partners. This pre-funding work is critical to success; government grants and their applications need to be approached with a clear plan and identified solutions. Have your numbers ready – how much plastic do you use, and what would be the impact post-project? Nathan Chick: There are two main approaches to government funding, a proactive approach, and a retroactive approach. Proactive government funding programs include grants, loans, and more to plan projects in the future by applying for programs that fit your business activity. Retroactive government funding programs often include tax incentives that allow businesses to claim tax credits on projects that they have already completed, as long as the business followed proper protocol. Most government funding programs, retroactive and proactive, will focus on four major funding activities with varying criteria that businesses must meet to be successful. The four funding activities are: Hiring & Training ; Research & Development ; Business Expansion ; and Capital & Technology Adoption . Watch our educational video to learn more about the four funding activities today. Alex Lau: Start asking questions now instead of waiting. It takes time to research, implement and put changes like this into action. Don’t wait. Start today. I encourage you to leverage FCC and your own financial institution in discussions for supporting this green initiative. 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 here for more information.
Community Manager-
What YOLDers are saying – YODL's Top 5 Discussions, August 2022
YODL was the place to be in August! In case you’ve missed them, we’re counting down the top five discussions that took place over the past month, listed by reader views and responses. Number 5 Tipflation: Your Opinions Wanted Tipping can sometimes be a contentious topic, but it seems as if pre-programmed tip suggestions just don’t cut it with YODLers. Number 4 The 100 Best Business Meeting Spots in Canada YODLers had a lot to say about the recently released list from OpenTable and Bumble of the 100 Best Restaurants for a Business Meeting in Canada . Number 3 Private Label: An Inflationary Inevitability? More consumers are turning to private-label brands to stretch their food dollar, and this discussion on the topic includes several reports on the trend. Number 2 Fermentation Expertise Abounds in Quebec Looking for industrial fermentation services? This discussion highlights a roster of Quebec-based service providers and resources. Number 1 Artificial Intelligence in the Food Business Artificial Intelligence (AI) is becoming more important to the food industry, judging by how many YODLers weighed in to discuss just how they’re using the technology in their companies. 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!
