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Where Crunch Meets Clean Label: Sunflower Kernels for the Next Generation of Better-for-You Snacks
Canada’s healthy snacks market is experiencing strong growth. According to Grand View Research, the market generated $3,713.6 million (USD) in 2025 and is projected to reach $7,282.5 million (USD) by 2033, growing at a compound annual growth rate (CAGR) of 8.8% from 2026 to 2033.¹ The research also identifies Canada as the fastest-growing regional market in North America, highlighting significant opportunities for food manufacturers looking to innovate in the category. For food scientists and product developers, this growth presents a complex formulation challenge. Consumers increasingly seek snacks that deliver nutritional value, convenience and recognizable ingredients, without sacraficing the taste,texture and overall eating experience they expect. Success depends on balancing these priorities to create better-for-you products that satisfy both nutritional goals and consumer expectations. Why Texture Matters in Snack Innovation Texture is a powerful influence on how consumers experience food, shaping everything from first impressions to repeat purchases. Puratos’s Taste Tomorrow research found that nearly half of consumers prioritize texture over ingredients when purchasing food, while 68% of millennials say texture directly influences their choices.² Ingredion research further indicates that 70% of global consumers would switch to a different product or brand if they were dissatisfied with its texture.³ For snack food manufacturers, these findings underscore the importance of getting texture right from the outset. Crunch, crispness and contrast can help distinguish a product in a competitive market, while combinations of complementary textures can create a more engaging and premium eating experience. Innova Market Insights’ Global Texture Trends 2026 report highlights the appeal of combining textures such as creamy, crunchy, and soft. Its research also revealed that one in four consumers globally is interested in trying snacks in formats that are new to them.⁴ Together, these insights point to opportunities for food manufacturers to explore fresh ingredient combinations and textural experiences that make better-for-you snacks stand out. Where Sunflower Kernels Fit In U.S.-grown sunflower kernels give food manufacturers a practical way to build that contrast. Their mild flavour and satisfying crunch add dimension to both sweet and savoury product innovations without overpowering other ingredients. They also bring plant-based protein, fibre and healthy fats, along with vitamin E, zinc, folate, iron and magnesium, so the texture upgrade comes with a nutritional one. Available raw, roasted and ready-to-eat, sunflower kernels can be used across a wide range of applications, including: • Better-for-you snack bars • Granola and trail mixes • Crackers and savoury snacks • Bakery products and breakfast cereals • Plant-based snacks and bites Clean Label and Allergen-Friendly by Design Consumers worldwide are increasingly prioritizing clean-label products made with recognizable ingredients and greater transparency. Innova Market Insights reports that more than two in three consumers globally say they are at least somewhat influenced by clean ingredient decks, and that nearly one in three new products now carries some type of clean label claim.⁵ Innova also notes that non-GMO claims are most established in North America.⁵ Sunflower kernels are naturally non-GMO and sustainably grown, which supports the transparency and recognizable-ingredient positioning shoppers respond to. They are also an allergen-friendly alternative to tree nuts, delivering the crunch consumers expect from nuts and seeds. Unlike tree nuts, sunflower kernels are not considered a priority allergen in Canada, making them a versatile option for manufacturers developing new products or reformulating existing ones. Turning Texture Trends into Product Opportunities As Canada's healthy snacks market continues to expand, food manufacturers have an opportunity to differentiate their products through thoughtful ingredient choices and more engaging eating experiences. Texture is an important part of that equation, influencing consumer appeal while creating opportunities to innovate across familiar snack formats. U.S.-grown sunflower kernels bring together satisfying crunch, plant-based nutrition and application versatility, making them a valuable ingredient to consider for the next generation of healthy snacks. From bars and granola to crackers and savoury mixes, they can help product developers create food innovations that balance texture, taste and nutritional value. Explore how U.S.-grown sunflower kernels can add texture, nutrition and versatility to your next snack innovation. Connect with a supplier today > {link to lead to the NSA Kernel suppliers page} References: 1. Grand View Research, Canada Healthy Snacks Market Size & Outlook, 2026–2033. https://www.grandviewresearch.com/horizon/outlook/healthy-snacks-market/canada 2. Puratos, “Why texture is important in food,” February 19, 2025. https://www.puratos.com/blog/why-texture-is-important-in-food 3. Ingredion research, as reported in “New approaches to texture innovation,” Food Business News, May 7, 2026. https://www.foodbusinessnews.net/articles/30275-new-approaches-to-texture-innovation
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)
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
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.
Other Articles
Intellectual Property Essentials for Food Innovators
L ast week , we hosted our inaugural Unpuzzling webinar on Intellectual Property (IP) Essentials for Food Innovators . CFIN’s Hubba Khatoon and Julie Daigle were joined by IP professionals for an engaging session that covered the importance of IP in food innovation, practical strategies for IP management, and resources available to help food and beverage companies protect their intellectual assets. Here are a few of the key takeaways that the food industry's top IP experts shared throughout the webinar . Why IP is the Secret Sauce for Food Innovation Success I P is a key asset for food and beverage companies aiming to secure a competitive edge in the market. “Ninety-two percent of the valuation of companies in the S&P 500 comes from intangible assets,” s ai d Alla Darwish, Director of Commercialization & IP Mobilization at Conestoga College . “It shows how vital IP is for any business's success, especially in innovation-driven markets . ” Darwish explored why protecting unique recipes, processes, or branding is essential to ensuring long-term business success. Despite the potential benefits, v ery few Canadian companies possess an IP strategy, presenting a significant opportunity for innovators to get ahead. Tips on Mastering the Art of IP Strategy Dumitru Olariu, IP Advisor at the Canadian Intellectual Property Office (CIPO) , stressed the importance of a robust IP strategy for food and beverage companies. "An IP strategy involves decisions and methods designed to maximize the contribution of your IP assets to achieve your business goals," Olariu explained. He outlined the key types of IP, from patents to trade secrets, and detailed a strategic approach to managing these assets. Olariu emphasized the necessity of integrating IP considerations into every phase of business planning and execution. This includes conducting regular IP audits to identify and protect valuable assets, understanding competitive IP landscapes, and ensuring that IP strategies adapt to changing business conditions. By doing so, companies can fully l everage innovations and m aintain a competitive edge in the market. Where to Find IP Funding Opportunities L ayla Lahiji , Venture Manager at ElevateIP Alberta , share d advice for innovators looking for support in initiat ing IP implementation processes like patent drafting and registration. “ ElevateIP has a number of different funding recipients that are region-based,” she said. Lahiji explored the servi ces offered by some of those regional funding recipients like Innovate Calgary , Springboard Atlantic , momentumPI , and N ew Ventures BC — and how innovators across Canada can work with those organizations to access IP funding opportunities. A Solid IP Foundation Begins with Smart Contracts Ally Bharmal, Partner at Fasken and Co-Lead of the firm’s national food and beverage group , emphasized that thorough, well-articulated contracts are the first line of defense when protecting IP. He highlighted three critical areas for companies to focus on: internal team agreements, non-disclosure agreements (NDAs) for business discussions, and IP ownership clauses in external contracts. "Having proper IP assignment clauses ensures that any innovation developed by employees or consultants is owned by the company ,” Bharmal explained. “ Without these, businesses risk losing control of their most valuable assets." He also covered the importance of including confidentiality and ownership provisions in contracts with suppliers, co-manufacturers, and collaborators to safeguard trade secrets and other IP assets. Food Cycle Science: A Case Study in Foodtech IP Success Lesley Thompson, VP of Sustainability and Communications at Food Cycle Science , provided an inspiring example of the importance of IP in food innovation . F unding support from CFIN enabled the company to accelerate its R&D and commercialization efforts, leading to a necessary expansion of its IP portfolio. By leveraging both external IP lawyers and internal teams, Food Cycle developed a strategic , customized approach to managing patents, trade secrets, and trademarks . Thomspon emphasized th at any successful strategy requires flexibility and constant fine-tuning. "An IP strategy is more like a rose bush—you need to keep deadheading and pruning so that it stays healthy ,” she said. This proactive approach has been critical to Food Cycle’s ability to maintain a competitive edge and unique valu e proposition as other companies flood into the food recycling space. “IP has become an incredibly valuable asset for our company,” Thompson continued . W hile IP strategies can be complex, time consuming, and expensive, she c onsider s it an essential investment and encourag ed all food innovators to explor e the IP support organizations and resources covered throughout the webinar .
Working Smarter: 5 Ways to Make Recruitment and Training Easier in 2025
For many food manufacturers, maintaining a skilled workforce can feel like a never-ending uphill battle. And, as a tidal wave of manufacturing workers hit retirement age, the industry will need to hire and retain 142,000 new workers by 2030, making the path ahead appear only steeper still. But it does not have to be this way. By understanding where traditional talent management approaches are falling short, food manufacturers are finding innovative ways to adapt and forge a better path forward, building stable teams and reducing the constant drain of recruitment and retraining. Here are five strategies that successful food manufacturers are using to transform their approach to talent management, making both recruitment and training more efficient and effective in 2025. Partner with Workforce Development Organizations As manufacturing evolves, so do the skills required for many manufacturing positions. Digital skills and soft skills—like critical thinking, problem solving, and creativity—are more important than ever as manufacturing processes become increasingly digitized and automated. To adapt, food manufacturers can build strategic partnerships with industry programs and organizations that can help accelerate workforce development. For instance, Food Processing Skills Canada often partners with employers for work placement programs and can help manufacturers access funded training and upskilling opportunities for existing staff. Employer participation in FPSC programs like Succeeding at Work and the Student Work Placement Program can unlock grant funding for staff retraining and upskilling programs, along with wage subsidies to help you build a robust talent pipeline and help your team to adapt to the rapidly evolving nature of manufacturing work. Build a Formal Retention Strategy Most Canadian food manufacturers are small businesses (less than 100 employees). Many struggle to match the training, onboarding and compensation packages, and career advancement opportunities that workers can find at larger corporations and find themselves locked in a constant cycle of recruitment, training, and turnover. Fortunately, there are still actions that smaller manufacturers can take to improve their recruitment efforts, and this begins with building a formal employee retention strategy. This strategy should be informed by market data along with insights from your existing workforce. Conducting stay interviews can help you understand what your team values, giving you the ability to make highly desirable changes (like flexible shift patterns and schedules) that will boost employee retention rates. Go Where the Talent Is: The “Nichification” of Job Boards The days of relying solely on generic job boards are over. Food manufacturers looking to recruit effectively in 2025 should leverage the proliferation of niche recruitment platforms that align with their specific industry needs. Focusing recruitment efforts on specialized job boards can help you identify candidates with the exact skills and interests required for your roles, saving time and resources while improving hiring outcomes. For instance, CFIN's Food Innovator Career Hub (FICH) is tailored specifically to employers and jobseekers in the food sector. Job posting can be shared directly via the discussion forum , and FICH also hosts a repository of the top food industry-specific job boards , including Careers in Food , which focuses exclusively on food and beverage manufacturing. While they may not have the massive pool of applicants you’ll find on the big job boards, these platforms are like fishing in a small pond packed with big fish . Instead of competing with unrelated industries, your postings stand out to the right audience. It’s the “quality over quantity” approach: your recruitment team can spend less time vetting a flood of applications and more time engaging with talent that fits your needs. Bridging the Labour Gap With Augmented Reality-Enhanced Onboarding One of the most exciting—and practical—emerging use cases for augmented reality (AR) technology is as a training and onboarding tool in complex manufacturing environments. By overlaying digital instructions onto real-world tasks, AR systems provide instant guidance that reduces errors and accelerates training completion. With one third of the manufacturing workforce over the age of 55 , AR is poised to fill a critical gap in retaining the knowledge of skilled retirees and training the next generation of workers. Solutions like DeepSight's autonomous AR training platform offer modular options that can scale with business needs to make them accessible for smaller operations, but the upfront investment of novel technologies often proves to be a major barrier. However, it is possible for manufacturers to find financial support through initiatives like the SCAP AgriInnovate Program , which helps food businesses adopt innovative, productivity-enhancing technologies like AR. Make a Strategic Embrace of AI AI-based solutions have incredible potential to supercharge all the recruiting and training solutions covered above. Wherever quality data exists in your training and recruitment processes, AI can be leveraged to drive substantial efficiency gains . One notable example would be the AI-based management of a workforce skill and abilities database to identify current or future talent gaps. Such a program would help optimize employee retention and internal recruiting efforts, while identifying current or future talent gaps that could be addressed through upskilling initiatives. As unbridled enthusiasm over the potential of AI has been tempered, discussions of its benefits to food manufacturers have become more nuanced and realistic. Fully autonomous AI manufacturing facilities are not coming anytime soon, but its short-term impact will still be profoundly transformative. For every food manufacturer, large and small, now is the time to develop a well-considered AI adoption strategy.
The Network Effect: Innovation Without Borders - Connecting Canada’s Bilingual Food Sector
How CFIN Facilitates New Opportunities for its Members When CFIN’s Julie Daigle invited David Singer, Co-Founder of Index Biosystems to attend the Future of Food Symposium in Montreal, he did not hesitate to accept. The event would be an exceptional opportunity for David to connect with key industry decision makers and introduce them to Index’s groundbreaking BioTags ®—microscopic yeast-based “barcodes” that can be incorporated directly into agricultural products, enabling unparalleled traceability throughout the entire food supply chain. Despite the potential food safety and traceability benefits of BioTags , getting buy-in from the food sector on new technology is a complex and arduous process. For an industry with a conservative approach to technological innovation, personal relationships trump product value propositions in getting that buy-in. “For foodtech startups, building the right relationships and getting industry support is a huge barrier to growth,” says David. “You need to know who to engage with, and you need to prioritize relationship-building if you ever hope to stand out in a competitive industry with an often-cautious approach to change. Julie has been critical in helping Index do that.” Facilitating Key Connections As CFIN's Regional Innovation Director for Quebec, Julie brings over two decades of experience working for and supporting the growth of innovative food businesses. She knows firsthand how connection acts as an innovation force multiplier. With her singular blend of industry savvy and a broad bilingual network, Julie helps CFIN members leverage that force by sparking new relationships and opportunities they may otherwise never find. “CFIN is all about bringing people together to create solutions,” says Julie. “When I see companies like Index Biosystems working to make our food system safer and more sustainable, I’m dedicated to making sure they have access to the resources and connections they need to succeed.” In 2024, Julie and David reconnected at SIAL Canada in Montreal, one of the largest food industry events on the continent. After chatting about the pain points he was navigating in scaling up Index and establishing larger industry partnerships, Julie invited David to join her the Future of Food Symposium that same week, where she knew she could facilitate an introduction to some of Quebec’s leading food innovators, ranging from likeminded startups to some of the largest and most influential food sector companies in Canada. “The connections that Julie has facilitated for Index have been transformative,” says David. “She has helped us accelerate business relationships and unlock potential collaborations with Quebec companies far faster than we would’ve otherwise.” Join the Community! Bridging the Gaps in Canada’s Food Innovation Ecosystem One of Julie’s most impactful skills is her ability to navigate linguistic and cultural boundaries in Canada’s diverse food sector. Fluent in French, English, and Spanish, Julie plays a critical role in fostering collaboration between innovators located in other provinces —like the Ontario-based Index Biosystems—and Quebec’s major food sector players. “Quebec has such a massive food sector, but language can be a barrier, especially for SMEs from other provinces,” says Julie. “Being multilingual allows me to bridge that gap and help entrepreneurs forge connections and scale necessary industry innovations more rapidly.” Julie’s deep knowledge of the food industry, paired with her multilingual abilities and global perspective, makes her uniquely suited to the role uniquely positions her to foster cross-provincial relationships. “Innovation is impossible in isolation,” says Julie. “Creating new outputs demands the constant introduction of new inputs— new ideas , new technologies , new partnerships. Ultimately, innovation comes from connecting those inputs to one another in every way we can.” Paving the Way for Canada’s Food Innovators Julie’s work with Index exemplifies the broader impact of CFIN’s Regional Innovation Directors. By creating opportunities and fostering cross-provincial connections, Julie helps members like Index overcome barriers and unlock new possibilities. “CFIN and Julie have been essential partners in our journey,” David says. “We’re excited about the path ahead and the connections yet to come.” For Index, the path ahead includes scaling their collaborations with industry leaders and researchers, raising capital, and expanding their reach. With countless more connections being forged by CFIN’s RID’s every day, the future of Canadian food innovation has never been more exciting. Join the Community! Innovation sans frontière s : favoriser les liens au sein du secteur de l’alim entation bilingue du Canada Comment le RCIA facilite de n ouvelles opportunités po ur ses membres Lorsque Julie Daigle a invité David Singer , cofondateur d’ Index Biosystems , à participer au symposium Aliments du futur à Montr é al , il a accepté sans hésit er . L’événement serait une excellente occasion pour lui d’interagir avec des décideuses et décideurs importants du secteur et de leur présenter les BioTags MD révolutionnaires d’I ndex, un « code - barres » microscopique à base de levure qui peut ê tre intégr é directement dans les produit s agricoles , permettant ainsi une traçabilité sans égale tout au long de la chaîne d’approvisionnement alimentaire. Malgré les avantages potentiels des BioTags en matière d ’innocuité et de traçabilité des aliments, obtenir l’adoption d’une nouvelle technologie par le secteur de l’alimentation est un processus complexe et ardu. Dans un secteur qui adopte une approche conservatrice à l’innovation technologique, l’obtention de cette adoption dépend souvent plus d es relations personnelles que d es propositions de valeur des produits. « Pour les jeunes pousses en technologies alimentaires, établir les bonnes relations et obtenir le soutien du secteur est un immense obstacle à la croissance, dit David . Dans un secteur concurrentiel qui adopte une approche souvent prudente au changement, v ous devez savoir qui approcher et priorisez l’établissement de relations s i vous espére z un jour vous démarquer . L’aide de Julie a été indispensable pour qu’Index y arrive. » Faciliter des liens importants À titre de directrice régionale de l’ innovation du RCIA pour le Québec, Julie met à profit deux décennies d ’ expérience qu’elle a acquise en travaillant pour des entreprises en alimentation innovantes et en sout enant leur croissance. Grâce à sa connaissance approfondie du secteur e t à son vaste réseau bilingue, Julie aide les membres du RCIA à tirer parti de cette force en favorisant l’établissement de nouvelles relations et opportunités qu ’ils n’auraient autrement jamais pu trouver . « La raison d’être du RCIA est de réunir les gens dans le but de créer des solutions, indique Julie. Lorsque je vois des entreprises comme Index Biosystems travaillant p our rendre notre système alimentaire plus sû r et plus durable, je suis déterminée à veiller à ce qu’elles accèdent aux ressources et aux relations dont elles ont besoin pour réussir . » En 2024, Julie et Davi d ont renoué au SIAL Canada à Montr é al , l’un des événements le s plus importants dans le secteur de l’alimentation sur le continent. Après avoir jasé des irritants auxquels il faisait face a lors qu’il tentait de développer Index et d’ établir des partenariats avec des acteurs plus importants du secteur, Julie a invité Davi d à se joindre à elle au symposium A liments du futur qui se tenait durant la même semaine et où elle était convaincu e de pouvoir lui présenter certains des innovateurs et innovatrices en alimentation de premier plan d u Québec , que ce soit de jeunes pousses comme la sienne ou certaines des entreprises les plus importantes et les plus influentes du secteur de l’alimentation au Canada . « Les liens que Julie a facilités ont été transformateurs pour Index, souligne David. Elle nous a aidés à accélérer l’établissement de relations d’affaires et à explorer d es possib ilités de collaboration avec des entreprises québécois es , et ce, beaucoup plus rapidement que nous aurions pu le faire. » Combler le fossé l inguistique dans l’écosystème canadien de l’innovation en alimen tation L’une des compétences que possède Julie qui change la donne est sa capacité à é liminer les barrières linguistiques et culturel le s qui existent au sein du secteur de l’alimentation diversifié du Canada. Maîtrisant le français, l’anglais et l’espagnol, Julie joue un rôle crucial en favorisant une collaboration entre des innovateurs et innovatrices implantés dans d ’autres provinces, comme Index Biosystems , une entreprise ontarienne, et les principaux acteurs du secteur québécois de l’alimentation. « Le secteur québécois de l’alimentation est très vaste , mais la langue peut être une barrière, surtout pour les PME d’autres provinces , explique Julie. Le fait d’être tri lingue me permet de combler ce fossé et d’ aide r les entrepreneurs et entrepreneures à tisser des liens et à mettre à l’échelle plus rapidement des innovation s sectorielles nécessaires . » Ses vastes connaissances du s ecteur de l’alimentation, jumelées à ses habileté s multilingu es et sa perspective mondiale , font d e Julie une personne particulièrement bien placé e pour favoriser des relations qui dépassent l es frontières provinciales . « L’innovation est impossible en isolement, mentionne Julie. Créer de nouveaux extrants exige l’ introduction constante de nouveaux intrants, qu’il s’agisse de nouvelles idées, de nouvelles technologies ou de nouve aux partenariats. Au bout du compte, l’innovation est le fruit de la mise en relation de ces intrants par tous les moyens possibles . » Ouvrir la voi e pour les innovatrice s et innovateurs canadiens Le travail de Julie avec Index illustre l’impact élargi des directrices et directeurs régionaux de l’innovation (DRI) du RCIA. En créant des opportunités et en favorisant les relations au-delà des frontières provinciales , Julie aide les membre s comme Index à surmonter les obstacles et à créer de nouvelles possibilités. « Le RCIA et Julie ont été des partenaires essentiels dans notre parcours, ajoute David. La voie qui s’ouvre devant nous ainsi que les relations que nous tisseron s dans l’avenir nous r empli ssent d’enthousiasme . » Pour Inde x , la voie d evant comprend le développement de ses collaborations avec des chefs de file et des chercheurs et chercheuses du secteur , la levée de capitaux et l’élargissement de sa porté e . Alors que les DRI du RCIA forgent chaque jour un nombre i ncalculable de relation s, l’avenir de l’innovation en alimentation au Canada n’a jamais été aussi excitant .
Friday Food Innovation Roundup - January 24, 2025
Food i nnovation news was coming in fast and furious this week. We’ve got a ton of exciting updates for you in this Friday’s Roundup, so let’s dive right in. H ighlights from this edition include: 💡 Canada is getting a new training platform to spur agri -food innovation 🛠️ Local Line is hiring for a Product Researcher 💰 New CFIN funding round s opening next month 🧠 A postmortem of the year that was in agrifoodtech Let’s dive in ! 💡 Food Innovation News University of Guelph gets $16M over five years for agri-food training platform – GuelphToday The federal funding will support Sustainable Food Systems for Canada (SF4C), a new platform co-chaired by Dr. Evan Fraser and Dr. Lenore Newman, with the goal of creating “one of the world’s largest food system innovation training networks focused on agri-food.” The51 holds $51-million final close for Food and AgTech Fund amid challenging venture market – Betakit Alberta’s women-led investment firm T he51 closed their first sector-specific fund ing call. It intends to invest between $350,000 to $2 million in different food and agtech companies, with a particular focus on AI, robotics, and biotechnology. Precision fermentation: the next food revolution – The Western Producer Precision f ermentation is “going to be a three to four trillion-dollar industry in a couple of years, globally,” says Mehmet Tulbek , president of the Saskatchewan Food Industry Development Centre in Saskatoon , in this article explaining why Canada needs to prioritize investment and research into precision fermentation to keep pace with global leaders . Foodtech Quarterly: Alt. proteins & robotics lead the way – Food in Canada In CFIN’s quarterly article for Food in Canada, we looked back at some of the biggest stories in Canadian foodtech from last three months. 💰 Upcoming Opportunities New Funding Round s Coming for CFIN ’s Innovation Booster and Foodtech Next Programs – Applications open late February Join Alex Barlow, CFIN VP of Programs for two Info Sessions, one for the Innovation Booster on Feb 24 and another for Foodtech Next on Feb 25 , to learn about these funding call s and have your application questions answered. The Global Food Tech Awards – Applications Open Companies can a pply for free for a chance to be named a winner of the 2025 Global Food T e ch Awards. Finalists will be announced at Future Food-Tech in San Francisco, March 13-14, 2025. Award applications for the Americas region close on February 28, 2025. Discover all the F&B industry opportunities and events on the horizon over on CFIN’s Events Page ! 🛠️ Job Openings Here’s a few cool new food innovation jobs that caught our eye: Product Researcher – Local Line – Kitchener, ON Innovation Specialist – Keurig Dr Pepper Canada – Mississauga, ON Director of Brand Marketing – Earth's Own Food Company – Burnaby, B.C. Have an open position you’re looking to fill ? Be sure to post it on the Food Innovator Career Hub ! 🌟 Highlights from YODL Catch up on some of this week’s top YODL conversations … New Year, New Talent: Hire Waterloo Co-op Students to support your 2025 growth! Securing Venture Capital for CPG Companies Clarity on lower sugar nutrient content claim 🧠 Brain Food If you’re hungry for some additional food for thought , here are the top longform articles, podcasts, and books that we've been enjo y ing lately . 📰 10 AgriFoodTech Battles of 2024: Hard Lessons Learned and Insights for the Industry – Forward Fooding 🎙️ Dr. Sylvain Charlebois Talks F ood Innovation and More – Aisle 42 Podcast 📖 Master of Change: How to Excel When Everything Is Changing —Including You – by Brad Stulberg Do you h ave something worth including in our next Friday Food Innovation Roundup ? R eply to this post to let us know about your news, even ts, or job openings ! Thanks for reading!
Women in Food Series - The Power of Mentorship: How It Shaped My Career and Why It Matters for Yours
I’d love to tell you that I was born ready to be a food sector leade r but that would be untrue. The truth is, I started my career with a degree in English literature and chef’s training . I had no business degree and neither of my parents, although successful entrepreneurs, had corporate backgrounds. So, I had a lot to learn when I started working with and for big food companies. Early in my career , I sought out mentors who were fierce, formidable, and clad in sleek power suits and stilettos. The successful women revered in pop culture of the time had conquered boardrooms with the tactica l finesse of seasoned warriors, leaving no doubt in anyone's mind about who was in charge . The goal for me in my early career was to emulate others, not necessarily, refine my own style and approach. Over time, I’ve come to see mentorship differently and more broadly . Instead of the traditional model where mentorship is confined to formal programs or work relationships , the most effective mentorship seems to be more organic, flowing just as often from informal or unexpected source s . F rom peers who challenged my thinking, or team members who taught me to see problems differently to the peers I often reach out to for their perspective, mentorship takes ma ny forms . Fairly early on, I also realized that just because I was a woman , it didn’t mean that I couldn’t be mentored by and learn from men. In fact, some of my greatest supporters have been male executives who sha red opportunities and advice with me. At its core, mentorship is about connections and integration. How will you learn from those in your sphere and incorporate elements of their style and approach into your own unique workplace offering ? Countless mentors have deeply influenced my food career. It is something that all young professionals — every professional, for that matter — should strive to prioritize both as one seeking professional development and as one who has lessons to share that will leave the sector better than you left it. It's been more than 5 minutes since I started my career, and I’ve learned a lot about mentorship. Here are a few recommendations on how you can harness its power to fuel your own journey. Breaking Down Barriers I must start with the obvious: the food industry still has a serious gender gap problem. Women often have to prove themselves twice over, getting promoted based on what they've already done rather than what they could do. This is where mentorship becomes crucial for individual careers and for changing the industry itself. Leading Food Starter —a food business hub initiated by the City of Toronto— taught me this firsthand. I watched women entrepreneurs transform from hesitant innovators to confident business strategists . Each success story helped crack the ceiling a little more. Besides the peer mentorship that took place at Food Starter, we had a constant flow of industry veterans in and out of our doors and often, the women who were moving forward most successfully had found among those visitors, a mentor who helped to mak e that happen. Finding Your People Any productive mentorship demands getting clear on what drives you. What problems keep you up at night? What skills do you wish you had? What kind of career excites you? Pay attention to all the small things that resonate with you. Write them down. This will help you better understand the specifics of exactly what you are looking to get out of your career. Then you can identify mentors who are following a similar path—in both vocation and their overall approach to work and li f e. Want to meet potential mentors? T h e best way to do that is to get involved wherever possible . Join industry groups like Canadian Women in Food or Females in Food . Engage in discussions happening on YODL . Attend industry events . Reach out to people whose path inspires you for an informational interview. If you come to them with a clear sense of what they do—and why it inspires you— you’ll find that nearly everyone will be more than happy to chat for 20 minutes or even longer . Starting from a foundation of shared interests and genuine connection is the key to strong mentoring relationships. Beyond the Basics One mentor gave me advice I'll never forget: "Your network is like a garden ; it needs regular attention, not just crisis care." She was right. The strongest professional relationships come from genuine interest and consistent engagement, not just reaching out when you need something. As your career progresses and you move across different workplaces, it’s worth developing a habit of checking in with old mentors —of both the formal and informal variety— even if it is just a quick email or text or a thoughtful referral or int roduction . But , i n a world where our professional relationships are increasingly mediated by screens and email, taking the occasional analog approach, via a thank you card or handwritten letter, can wield surprising power in cultivating and sustaining a genuine network of mentors . With some care , you will ensure that your network is still there when the times of crisis do inevitably come . Leverage CFIN’s Network Effect Every major milestone in my career has been shaped by mentors who believed in me, challenged me, and showed me possibilities I couldn't see on my own. One of my mentors once told me, “Success isn’t a solo act.” That advice has stayed with me. It ’s something I think about particularly often now, as CFIN works to build a food innovation network built on the core values of connection and collaboration . The food industry needs fresh thinking and diverse perspectives now more than ever. So r each out to other YODLers whose work inspires you. Share your experiences with someone who is just starting out. If you're looking to connect with other innovators, CFIN hosts regular networking events and webinars , which are wonderful opportunities to connect with and learn from industry veterans and ne wbies with fresh perspectives. These are the connections that future generations of innovators need. The greatest mentorships can even spark unexpected collaborations and breakthrough ideas — exactly what our industry needs to successfully tackle tomorrow's challenges. Have any food career mentors played a role in shaping your path? Share your experiences in the comments below. And be sure to join for CFIN’s upcoming webinar on empowering women in the food industry , hosted by yours truly , for more career insights and to continue building those essential connections.
The Network Effect: Creating a Greener Future for Atlantic Canada’s Food Sector
What you can't measure, you can't improve—that principle is transforming operations at Tony's Meats . With the installation of a new real-time monitoring system to its Nova Scotia processing facility, the family-owned meat processor and fixture in Atlantic Canada's food sector for over 50 years, can now track water use and emissions sources throughout their facility, helping identify and address inefficiencies that were previously invisible. For Atlantic Canada's food sector, sustainability initiatives like these go beyond business, it's personal, inspired by the region's deep connection to land and sea. Here, the connection between food systems and environmental vulnerability is not an abstraction, but part of daily life. As fishing communities adapt to warming ocean temperatures and farmers navigate unpredictable growing seasons, manufacturers across the region like Tony's Meats are reimagining established processes to support the landscapes and producers that their businesses depend on. Among the sector leaders driving this transformation is PEI-native Tyson MacInnis, Regional Innovation Director for Atlantic Canada at the Canadian Food Innovation Network (CFIN). Drawing on decades of experience as both an entrepreneur and advisor, Tyson is helping local food businesses convert their environmental aspirations into actionable change. Identifying the Need for Sustainable Practices Despite mounting consumer demand for environmentally friendly products, increasing pressure from regulators, federal commitments to net-zero emissions, and an internal desire to make improvements, many companies struggle to take meaningful steps toward sustainability. Tyson has seen these challenges firsthand: smaller businesses (which constitute 98% of Canada’s food sector ) often lack in-house expertise or dedicated sustainability teams, while others face financial constraints that limit their ability to invest in new technologies or conduct comprehensive environmental audits. For many, resource inefficiencies and waste streams remain invisible, making it difficult to identify the best starting point. “What stands out to me is how committed these businesses are to improving. They’re ready to innovate but often lack the resources or the roadmap to begin,” Tyson explains. “My role is to help them find that starting point, whether it’s connecting them to funding opportunities or facilitating partnerships that give them the tools to move forward." Planning Foodtech Atlantic: A Platform for Collaboration Eager to harness a growing enthusiasm for sustainable innovation, Tyson spearheaded Foodtech Atlantic, an event designed to unite food innovators, sustainability experts, and industry leaders under one roof. Collaborating with partners like Ignite Atlantic, F&B Atlantic, NS Department of Fisheries, and the Atlantic Canada Opportunities Agency (ACOA), Tyson and the group created a program that offered practical insights and actionable advice for businesses eager to embrace new innovations and processes in areas like emissions reduction, sustainable packaging, and upcycling. “We didn’t just want to put on a conference. The goal with Foodtech Atlantic was to create something that gave businesses clear takeaways and new connections they could act on immediately,” Tyson says. “That’s where the real impact happens.” The event was a showcase of regional success stories like RFINE Biomass Solutions and Smallfood , startups at the bleeding edge of food innovation. Foodtech Atlantic also aspired to connect Atlantic Canada businesses to sustainability experts and service providers, enabling attendees to forge partnerships that extended far beyond the regional business ecosystem. Join the Community! Facilitating Cross-Regional Partnerships In the months following Foodtech Atlantic, CFIN announced a new funding program for Atlantic Canada. Unpuzzling: Greening Your Food Manufacturing Operation Program , with support from ACOA, helped companies in Atlantic Canada pursue projects alongside sustainability experts from throughout Canada specializing in energy efficiency and waste management. “Our goal is open up new possibilities for change,” Tyson says. “When we connect businesses in the Maritimes with local and national expertise, we’re helping them solve their specific business problems while simultaneously building a stronger, more innovative national food sector” These partnerships have already yielded measurable results. For instance, through Unpuzzling funding and connections made via CFIN, Benjamin Bridge Winery is working with consultants to create a sustainable operations plan focused on aligning the winery with its newly minted status as a certified B Corp. "Tyson supported our goal to audit and analyze our business' energy and emissions through the Unpuzzling funding,” says Keltie MacNeill, Benjamin Bridge’s Director of Sustainability & Community Engagement. “We were able to hire a local engineering firm specializing in sustainability ( EastPoint ) to help understand our emissions and bring clarity to what initiatives would be most impactful, including our new bag-in-box wines that are 60-90% more eco-friendly than traditional glass bottles. We now have a tool to track our own data and a better understanding of what is truly sustainable.” Driving Long-Term Change Tyson views Foodtech Atlantic and the Unpuzzling program as more than one-off initiatives, but rather part of a broader effort to embed sustainability into the fabric of the Atlantic Canadian food sector. By connecting businesses with the right partners and resources, Tyson is helping them achieve both environmental and economic goals. “Every company we support becomes part of a larger movement,” he says. “When businesses prioritize more sustainable practices, it strengthens not just their bottom line but also pushes the industry as a whole to iterate and improve.” Looking ahead, Tyson plans to build on this momentum with future events and initiatives that deepen collaboration and expand access to sustainability expertise. His vision is clear: a thriving, interconnected food innovation ecosystem that benefits all of Canada. “There’s an eagerness in the food sector to rethink how things are done,” Tyson says. “The drive to innovate and build more sustainable practices is inspiring, and it’s rewarding to help turn that energy into real progress.” Join the Community!
In 30: Machine Learning
Sometimes, all it takes is 30 minutes to learn the ins and outs of new food technologies and trends that are transforming the food and beverage industry. In this series, we’ll dig into a food innovation topic and link you to content and resources so you can become a master on the topic in 30 minutes (or less!). This week, we’re looking at the use of machine learning in the food and beverage industry. The Overview YODL - EXPLAINED: Machine Learning Computer sciences are responsible for revolutionary process changes in many sectors, including the food industry. Every year, new innovative solutions emerge that can improve the efficiency and profitability of companies, and machine learning is a prime example. SPD Group - Machine Learning and AI in Food Industry: Solutions and Potential Artificial Intelligence and Machine Learning solutions offer many possibilities to optimize and automate processes, save money, and reduce human error for many industries. Softwaretestinghelp.com - Top 13 BEST Machine Learning Companies An in-depth look at how machine learning is used, and how to select the best machine learning company to meet your company’s needs. The Canadian Connection Canadian Grocer - What ChatGPT and AI could do for the food industry Sylvain Charlebois discusses C hatGPT, machine learning and AI, and it’s potential impact on how the food industry embraces new technologies in the future. YODL - 50 Canadian FoodTech Resources – EMILI Manitoba’s Enterprise Machine Intelligence and Learning Initiative (EMILI) works with industry organizations and academic institutions from across the technology sector to increase integration of intelligent technologies, empower people with digital skills, support scale-ups to grow in the Prairies, and accelerate Canada’s growth as a leader in digital agriculture. Social Media @ vividmachines (Instagram) Toronto-based Vivid Machines has developed a multispectral computer vision platform to digitize fruit production. TheoryMesh (LinkedIn) Winnipeg-based TheoryMesh is working through the entire supply chain from growers to consumers to revolutionize traceability through application. @InData Labs (Facebook) InData Labs is one of the world’s top machine learning companies. Overtime If you’ve got more than 30 minutes, these are for you: YODL - Interview with Nestor Gomez on Algorithms YouTube - Six AI in Food Tech Examples
50 Canadian FoodTech Resources – INNOV
Canada has an extensive range of research centres, food incubators, accelerators and labs supporting food and beverage innovation through the research they do and/or the services they offer. This week, we’re featuring INNOV , an applied research division of the Collège communautaire du Nouveau-Brunswick (CCNB), which has been at the forefront of innovation for Atlantic Canada and beyond. Name: INNOV Location: New Brunswick Mission: To be a top partner for companies and organizations in their innovation and applied research projects. Focus: INNOV supports the private sector through applied research and technology integration. The organization’s key areas of expertise include agri food , bioprocessing, beverages, robotics, artificial intelligence, advanced manufacturing, and advanced materials. It aims to provid e businesses with solutions to key innovation challenges and pathways to economic growth. Services: INNOV operates three specialized divisions: Advanced Manufacturing in Bathurst, focused on robotics and automation; Bioeconomy in Grand Falls, supporting agri-food processing and bioproducts; and Advanced Materials in Caraquet , specializing in composite materials for the marine and industrial sectors. Each division offers diverse services for private sector innovators, including : Diagnosis and Support : Comprehensive evaluations of processes, operations, and technologies, followed by tailored recommendations to improve productivity and quality. Applied Research and Experimental Development : Assisting businesses in designing, prototyping, and testing new products and technologies, including market research and data analysis. Technology Transfer and Technical Assistance : Helping businesses adopt cutting-edge technologies to improve performance without large capital expenditures . Design and Prototyping : Expertise in creating and validating functional prototypes to test new concepts. Analytical Services : Advanced analysis of bioproducts, materials, and processes for quality improvement and regulatory compliance. What you need to know: INNOV ’s Advanced Manufacturing Division serves as New Brunswick's only Technology Access Centre (TAC) . The organization executes over 60 private-sector contracts annually and has become a key innovation catalyst for foodtech companies throughout Atlantic Canada. Notable News: In 2023, INNOV embraced a new brand identity after 17 years . This included changing the centre’s name from "CCNB-INNOV" to "INNOV" to better reflect its evolving mandate o f applied research and innovation support for the private sector . Get Involved: Contact INNOV at innov@ccnb.ca or (506) 253-5319 , or reach out to our Regional Innovation Director for Atlantic Canada, Tyson MacInn i s .
Meet the CFIN Innovators Revolutionizing Waste and Upcycling
Food waste pervades every level of the food value chain . It is a complex problem that requires diverse , multifaceted , and innovative solutions. Fortunately, many CFIN member companies are building those solutions t hrough cutting-edg e biotech, decentralized composting systems , precision fermentation, custom software applications , and beyond . T o highlight the exceptional diversity of Canadian-made food waste and upcycling solutions, here are some of the innovators that are h elping other food businesses find operational efficiencies , discover new revenue streams , and develop healthier and more sustainable products — all while making food waste a thing of the past . Knead Tech Knead Tech has developed a comprehensive digital platform that revolutionizes food rescue operations. Their software optimizes surplus food redistribution, making it easier for organizations to repurpose excess inventory from restaurants and retailers to help feed people rather than landfills . Key Food Waste Solutions : Automated surplus food management system maximizes the efficiency of food rescue organizations Real-time tracking and impact reporting Streamlined compliance with food safety regulations Scalable platform that grows with organizational needs Learn more about Knead Tech . Liven Proteins Liven Proteins is transforming agricultural side streams into high-performance protein ingredients through synthetic biology and precision fermentation. Their technology creates customized proteins that solve specific functionality challenges in plant-based foods. Key Food Waste Solutions : Custom protein ingredients that enhance texture and flavour Clean-label solutions for plant-based products Creating new revenue streams for farmers and manufacturers by upcycling of agricultural byproducts into valuable ingredients Learn more about Liven Proteins . RFINE Biomass Solutions RFINE has revolutionized the coffee industry's approach to waste management with their on-site processing technology. Their patented system transforms spent coffee grounds into valuable food-grade ingredients, creating new revenue streams for foodservice operators while eliminating waste disposal costs. Key Food Waste Solution s : On-site waste processing technology that integrates seamlessly with existing cafe or restaurant operations Production of shelf-stable, nutrient-dense upcycled ingredients for food products Reduction in waste management costs and GHG emissions Learn more about RFINE . Tait Laboratories Tait Laboratories converts citrus peel waste into powerful prebiotics via its groundbreaking extraction technology . Their scientifically validated process helps juice manufacturers and food processors turn a disposal expense into a high-value health ingredient. Key Food Wa s te Solutions : Upcycling premium citrus processing byproducts into scientifically validated prebiotic ingredients Sustainable, c lean-label ingredient for functional food product developers W aste reduction option for juice and canning operations Tait Labs has even launched a calculator that businesses can use to estimate the potential upcycled value of plant-based food byproducts. Learn more about Tait Laboratories . Food Cycle Science Food Cycle Science has developed a suite of food waste processing systems that help municipalities, businesses, and households easily and sustainably manage organic waste efficiently while creating valuable soil amendments. Key Food Waste Solutions : Compact, on-site waste processing equipment Reduction in waste collection frequency and costs Rapid conversion of food waste into nutrient-rich soil amendment Odorless, space-efficient food waste management solution Learn more about Food Cycle Science here and in the video below.
The Network Effect: Foodtech in the Prairies
How CFIN and Hubba Khatoon are Cultivating a Thriving Foo d t ech Ec osystem in Canada’s Breadbasket When most Canadians think of the Prairies, farming is often the first thing that comes to mind. Va st ranchland vistas and shimmering fields of grain defin e much of the landscape in Alberta, Saskatchewan, and Manitoba, and agriculture has long been a pillar of the Prairies’ economy . But the story of food on t he Prairies is becoming as much about what happens after that food leaves the farm . In recent years, Canada’s breadbasket has begun to evolve into a thriving hub of foodtech . At the forefront of this transformation is Hubba Khatoon, CFIN’s Regional Innovation Director (RID) for the Prairies, who is leading efforts to build a vibrant food business ecosystem throughout the prairie provinces . The Challenge: Connecting the Dots for Foodtech Innovators Historically, the Prairies' focus on a grifood innovation has leaned toward on- farm technologies—think soil moisture sensors, automated tractors , and advanced crop breeding. Post-farmgate innovation — concerning everything that happens after the food leaves the farm— rarely r eceived the same kind of attention from government or investors . “There are so many entrepreneurs and innovators in the Prairies,” Hubba says. “But the food business ecosystem was fragmented. The talent, vision, and economic potential were here, but the connections between capital, research institutes, and government support weren’t in place. A lot of opportunities were being left on the table . ” Since joining CFIN shortly after its inception in 2021, Hubba has been a driving force in building those missing connections between entrepreneurs, researchers, investors, and government agencies. With her experience at Calgary Economic Development and Prairies Economic Development, she has a keen understanding of where the region has potential to grow. Foodtech tops that list. Building a Robust Foodtech Ecosystem Hubba’s work with CFIN has been crucial in building a regional support network that would allow the Prairies to fulfill its food tech potential . “We’re witnessing a real shift in how investors view food innovation here ,” she says. “With initiatives like Plug and Play’s food and beverage innovation platform and new foodtech -focused investment funds , cities like Calgary, Saskatoon, and Winnipeg are transforming into ag and food innovation hotspots . ” CFIN’s own growth in the region speaks to the maturating foodtech ecosystem here . With over 1,000 members from across the three provinces , CFIN has cultivated a robust network of innovators . Examples include BetterCart Analytics, a Saskatoon-based startup using AI to create actionable industry insights for retailers and manufacturers , and Calgary 's Earthware Reusables and Nutrimeals , which are building innovative solutions to food and packaging waste and subscription service for healthy, customizable ready-to-eat meals, while and Edmonton’s GreenC o Robots , is building a lin e of autonomous robots that can tackl e an array of food sector tasks, efficiently and sustainably . Hubba has supported countless more members across the Prairies who are similarly leveraging technology to address real-world challenges in the food system. Another standout success is Calgary-based Knead Technologies , a software application that helps food waste be redistributed to community partner associations . Knead’s co-founder Lourdes Juan counts the support from Hubba and the CFIN community as key to the company’s success. “The connections we’ve made and the insights we’ve gained through CFIN have been critical in helping us scale our platform, find new clients, and get food to those who need it rather than it be needlessly wasted” she says. Join the Community! Putting the Spotlight on Prairies Food Innovation While fostering direct connections has been a cornerstone of Hubba’s role with CFIN , she also play s a key role in driving regional and global attention to Prairie-based food innovation. Hubba’s efforts to establish a strong food innovation support system are helping to attract internationally recognized programs like the Terroir Sympos i um, a Calgary-based event that gathers some of the food sector’s brightest minds . These efforts are helping to anchor the Prairies on the global food innovation map , and creat ing vital opportunities for thought leaders, chefs, entrepreneurs, and investors to gather, collaborate, and spark new ideas . "Hubba has been instrumental in broadening the conversation and fostering dialogue between food innovators and the wider culinary landscape," says Arlene Stein , Founder and Executive Director of Terroir Talks, the organization behind Calgary’s Terroir Symposium . " She 's injected excitement and an appetite for innovation throughout Alberta’s food space, which is helping create new opportunities that simply didn’t exist in the region until recently . ” A Thriving Future for Foodtech in the Prairies Hubba expect s this momentum to only continue growing and sees the region as an emerging leader in innovative foodtech solutions that are responsive to the challenges and opportunities that tomorrow’s food systems will present. “We’re at the beginning of something huge ,” she says. “ As the ecosystem mature s , I believe the Prairies can evolve into being a truly global food innovation hub . ” The Prairies are undergoing a transformation, expanding on their time-tested reputation as an agricultural powerhouse to become a leader in diverse foodtech domains including funct ional foods, robotics and hardware, supply chain monitoring and traceability, food waste mitigation , and much more . As CFIN and Hubba Khatoon continue to cultivate a vib rant and connected innovation community , food tech may soon be as synonymous with the Prairies as farming itself. Join the Community!
CFIN Friday Food Innovation Roundup – January 10, 2025
It felt like 2025 truly kicked into full gear this week , giving us a whole lot of exciting news, events, jobs, and discussions to share with you in today's Food Innovation Roundup . H ighlights from this edition include: 💡 Is Atlantic Canada the country’s next big tech hub? 🛠️ A cool new Food Innovation Manager job opening 🌟 The top conferences and event recommendations for food innovators 🧠 How to boost creativity and innovative thinking in your everyday work Let’s dive in ! 💡 Food Innovation News Deep Tech is Thriving in the Maritimes – Betakit A look at Atlantic Canada’s burgeoning reputation as a global hub for hardware innovation in foodtech , oceantech , life sciences, and beyond. Top Innovation Trends Shaping Future of Food and Beverage – Food Navigator A new report analyz es keyword data from hundreds of thousands of academic articles published in 2024 to identify the top 20 research themes shaping the future of food innovation. FDA Issues Draft Guidance on Labeling Plant-Based Foods: What Brands Need to Know – Vegconomist New FDA guidance says brand s should replace ambiguous terms like “ meatless ” and “ plant-based " with more ingredient-specific labelling that includes the predominant plant source. Industry a dvocates worry th at future regulatory changes would be unnecessarily burdensome and anticompetitive for plant-based brands selling in the U.S . 📅 Upcoming Events Webinar: The Future of Food Safety Is Natural: Controlling Listeria with Inneo Tuesday, January 14, 12:00 PM EST Hear from Innodal CEO and Co-founder, Laurent Dallaire, to learn about the most efficient solution to protect consumers against Listeria and your company against recalls . CFIN Webinar: Intellectual Property (IP) Essentials for Food Innovators Thursday, January 23, 1:00 PM EST In CFIN’s inaugural Unpuzzling webinar session, you’ll get practical advice from leading IP experts on creating, protecting, and leveraging intellectual property as a food business asset. Discover all the F&B industry events on the horizon over on CFIN’s Events Page ! 🛠️ Job Openings Here’s a few cool new food innovation jobs that caught our eye: Innovation Manager – Arla Foods – Maple , ON Research Scientist - Product Development & Innovation – Chinova Bioworks – Fredericton, NB Sustainability Specialist – Nature’s Path Foods – Richmond, B.C. Manager, Marketing and Communications – Hunter Hub for Entrepreneurial Thinking – Calgary, AB Have an open position you’re looking to fill ? Be sure to post it on the Food Innovator Career Hub ! 🌟 Highlights from YODL Catch up on some of this week’s top YODL conversations … Conferences and Events Recommended for Food Innovators Co-manufacturer Allergen Vetting Process - How Much Information to Ask? How to Optimize Your YODL Profile (And Why It Really Matters!) 🧠 Brain Food If you’re hungry for some additional food for thought , here are the top articles, podcasts, and books that we've been enjo y ing lately . 📰 Beyond Meat Says Being Attacked Has Just Made It Stronger – Wired Magazine 🎙️ Navigating the Way Forward: Innovation in Food’s Future – FoodTech Jun k ies Podcast 📖 A Year of Creativity: 52 Smart Ideas for Boosting, Creativity, Innovation, and Inspiration at Work – by Kathryn Jacob & Sue Unerma n Do you h ave something worth including in our next Friday Food Innovation Roundup ? R eply to this post to let us know about your news, even ts, or job openings ! Thanks for reading!
Women in Food Series - My Secret Recipe: What Women Need to Know to Succeed in the Food Business
The food industry has never been more dynamic or full of opportunity, especially for women ready to make their mark in technology, innovation, and leadership. As someone who has traversed nearly every corner of the industry—from fine dining kitchens to food manufacturing, and on to my current role as chief executive of CFIN— I'm often asked to share career advice with emerging professionals. While the landscape has evolved dramatically since I started my journey, many of the fundamental challenges and opportunities for women in food remain surprisingly consistent. Here are the biggest lessons that I've learned along the way. Embrace the Unexpected Path Looking back on my food industry journey, I'm struck by how little my path resembles anything I could have ever hoped to plan out in advance. When I received my English literature degree in 1989, I certainly was not expecting to embark on a career path that would eventually include job titles like chef, food writer, television commentator, director, and now CEO. But here I am, and the zigzagging route I took is precisely what made it all possible. That's lesson number one: your path is your own, one that will unfold unexpectedly. Many of us crave the certainty and safety that comes with having a well-defined career trajectory. But in my experience, the most fulfilling path is the one you blaze yourself, where you can never be quite sure what is coming around the next bend. Reliability Beats Raw Talent Here's a truth that took me years to learn: talent and intellect are nice to have, but enthusiasm and dependability are the real career accelerants. I am what I call "normal smart" and "medium talented" as both a writer and cook. What set me apart was consistently showing up, ready for whatever challenge came my way. That reliability meant I got called on again and again , building a reputation that opened doors I didn't even know existed. Forget the Illusion of Balance Another revelation: the mythical work-life balance doesn't exist. Not even close. What does exist is the opportunity to build support systems for yourself, and to support others by contributing to supportive workplace cultures that recognize and accommodate for the non-work demands we all struggle to balance. One small but powerful example of this fact that has stayed with me came when I was working at the University of Guelph, where a senior colleague normalized menopause by openly acknowledging her hot flashes during meetings. That simple act of authenticity did more for workplace culture than a dozen policy memos could have, and set an example of empathetic, supportive leadership that I try to follow as a leader myself. It also helps to remember that there are seasons to life. And in some seasons, going all-in on work might be what you want, or need, to do. In different seasons, family or other aspects of life might demand the overwhelming majority of your energy. Striving to be “healthfully unbalanced” is probably a more realistic goal for most of us than true work-life balance. One “all-seasons” necessity is to maintain strong social support systems, and that includes trying to cultivate at least one hobby or creative outlet that stands apart from your work identity, as both a stress reliever and a way to transition into new seasons of life when your balance inevitably shifts. Some of my greatest career accomplishments demanded carrying all my eggs in one basket. But I always made sure I had more than one basket. I was always more than just my career. Network with Purpose Networking gets a bad rap. But effective networking does not need to involve collecting business cards at schmoozy cocktail parties. It can instead involve building genuine relationships with people who can vouch for your capabilities. Research shows that women who succeed often focus on developing strong external networks rather than just trying to impress their senior managers. That's why I recommend joining and volunteering within professional organizations. My involvement with organizations like Women in Food Industry Management has provided platforms for building meaningful, authentic connections that lead to the formation of deep relationships that unlocked exciting opportunities. Challenge the Promotion Paradigm For those climbing the corporate ladder, be aware of an insidious bias: managers tend to promote men based on perceived potential, but women based on proven performance. Men get tapped for leadership because they "show promise," while equally capable women get passed over because they haven't already managed a team of 20. Here's how to combat this problem: When applying for roles, explicitly highlight your potential and future capabilities, not just your track record . Frame your achievements in terms of what they demonstrate about your leadership potential. For instance: “Managed the scale-up of our clean-label preservation system from bench to pilot plant, showing I can handle complex cross-functional innovation programs.” Build a strong case for your upward trajectory by highlighting instances where you've quickly mastered new skills or adapted to change, and back up your potential with specific examples of learning agility and adaptability. Don’t view your past achievements as just a list of accomplishments. They're also proof points of what you're capable of achieving next. Define Success on Your Own Terms Finally, resist the urge to define success through someone else's lens. Your path will look different from mine or anyone else's, and that's exactly as it should be. Success could mean launching your own CPG brand, leading a research team, or revolutionizing food safety processes. The beauty of the food industry is that there's room for multiple definitions of achievement, and a near infinite number of ways for any one food career to unfold. However it may unfold, the food industry needs your voice, your ideas, and your leadership. The challenges we face require diverse perspectives and innovative solutions. So, kick down the doors you want to open, but don't forget to hold them wide for those coming up behind you. I invite you to start by sharing your career insights on FICH for others to learn from as you forge your own path in this dynamic industry! If you enjoyed this post, I hope you’ll sign up for our upcoming International Women’s Day webinar . Richa Gupta and I will be chatting about lessons learned on our career paths and answering your questions. Sign up and more information can be found here .