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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
In 30: Robotics in the Food and Beverage Industry
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 robotics in the food and beverage industry. The Overview YODL – Robotics in Action: Top 5 Takeaways The use of automation, robotics and data analytics has the potential to transform Canada’s food and beverage industry. Foodservice & Hospitality – Technology innovation fuels change for Canada’s foodservice industry Trends in robotics and automation in the foodservice industry. Canadian Food Business – Rise of the Robots Next-generation technology is tackling some of Canada’s greatest challenges in the agri-food sector. Food in Canada – Robotics Give Beverage Manufacturers a Competitive Edge From improved productivity to product diversification, many things are possible when applying robotics in beverage processing facilities The Canadian Connection Cyberworks Robotics Markham, ON-based Cyberworks Robotics provides autonomous self-driving technology for material handling forklifts and tow-tuggers as well as industrial floor scrubbers. Relocalize Relocalize Inc. is a Montreal, QC-based company that hyper-localizes packaged food manufacturing with autonomous factories that eliminate middle mile logistics (and CO2 emissions), reduce product costs and cut waste. SJW Robotics SToronto’s SJW Robotics is a food technology company developing autonomous kitchen robotic systems for the hospitality industry. Skygauge Robotics Hamilton, ON-based Skygauge Robotics is an innovative technology company specializing in drone solutions for industrial inspection and data collection in food manufacturing and beyond. Social Media @tiny_mile (X) Tiny Mile is a robot delivery service. @fanucamerica (Instagram) Fanuc is one of the world’s largest robotics manufacturers. KUKA (LinkedIn) KUKA is another giant in the world of automation and robotics. Overtime If you’ve got more than 30 minutes, these are for you : YouTube - Robotics in Action – Seeing is Believing
The Network Effect: How Tait Labs is Upcycling Food Byproducts to Revolutionize Gut Health
With the guidance of CFIN Regional Innovation Director @Lavina Gully , a new functional ingredient makes its way from concept to market success. T o most people, a pile of mandarin orange scraps would be considered trash, or—at best— fodder for the compost pile . But when chemist-turned-entrepreneur @Andrew Tait looks upon that same pile of mandarin peels , he sees medicine. And opportunity. In 2015 , Andrew founded Tait Laboratories, a company that upcycles citrus scraps into functional ingredients. Their flagship ingredient, called Mandrimax ® , is a prebiotic derived from mandarin orange peels . The lab pioneered an innovative water-based extraction process to extract polyphenol s, soluble fibre , and other gut health-boosting compounds out of the peels . Like many entrepreneurs , Andrew enjoys the process of innovation—of discovering new ways to improve things and to solve problems. That much is clear in the approach taken at Tait Labs , where he and his team are developing new extraction processes, valorizing new products, and even building new supply chains , as “waste citrus peels” is not exactly a request most suppliers are able to fulfill. Join the Community! Finding Support from CFIN Andrew discovered CFIN’s Innovation Booster P rogram in 2023, while exploring funding and guidance opportunities to fuel the work of his company. He recognized the program as the perfect opportunity to fund a clinical trial —a critical and challenging step in the process of validating the health benefits of functional ingredients like Mandrimax ®. Wit h only a few days until the application deadline , he reached out to Lavina Gully, CFIN’s Regional Innovation Director for BC and Yukon. “Andrew was unsure if it was worth applying so soon before the deadline,” said Lavina. “ He had a well-considered project proposal already in mind around funding a clinical trial . I saw the potential of the proposal and the product, so I was eager to support him in iron ing out the details and getting an application in before the dea dline . ” Drawing from her own experience developing health food products in past R&D roles at companies like Vega , Lavina supported Andrew in assembling what was ultimately a successful application , s ecur ing funding for Tait Labs to undertake a clinical trial . This trial not only provided scientific backing but also increased the credibility and marketability of his product. With t he project now in its final stages, Tait Labs is close to bringing Mandrimax ® to market, and recently launched a pre-sale campaign . “ Lavina has been an incredible resource in our efforts to develop a new generation of prebiotic ingredients that go beyond our initial demonstration product,” said Andrew. “Creating innovative ingredients that mitigate food waste while benefiting human health is deeply rewarding, but navigating regulatory requirements, establishing R&D processes, and sourcing feedstock requires deep expertise in the industry. Lavina has not only offered her own expertise as a food scientist and R&D Manager but also connected us to new potential partners and clients . ” Through an introduction facilitated by Lavina, Andrew is now pursuing a project with fellow BC company Beach Labs, and Lavina continue s to help him understand how to successfully market functional ingredients to product teams throughout the supplement industry . Leveraging the Power of Connection With a knack for recognizing powerful , but unlikely connections , like the one between mandarin peel scraps and medicine, it is not surprising that Andrew is now an active user on YOD L —CFIN ’s online community and resource hub for food business professionals. “ YODL allows me to connect with a community of innovators solving similar problems,” he said. 'It offers not just technical expertise but also a diverse range of insights and resources that are crucial for navigating all aspects of the business.” Andrew also shares plenty of his own expertise i n upcycling, functional foods, and the supplement industry with fellow innovators s eeking guidance on YODL. He even built a free tool to help food processors and aspiring upcycling entrepreneurs calculate the nutrient content and potential upcycled economic value of food byproducts. With an engaged network of food industry professionals and a team of Regional Innovation Directors, CFIN provide s members with expert guidance, specialized resources, and a diverse community —everything that innovators like Andrew need to connect the dots and turn their ambitious ideas into reality. Join the Community!
In 30: Cellular Food
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 diving into cellular food and how it’s changing the way we produce, transport, and consume food . The Overview YODL - Introduction to Cellular Food INFOGRAPHIC: Introduction to Cellular Food (cfin-rcia.ca) YODL - A Timeline of Cellular Food Innovation INFOGRAPHIC: A Timeline of Cellular Food Innovation (cfin-rcia.ca) Forbes - Understanding the Cellular Agriculture Industry’s Impact and Growth Dr. Hamid Noori of Cultivated B describes the basics of cellular agriculture and its transformative potential. The Canadian Connection YODL - Explained: Cellular Food in Canada C ellular agriculture has the potential to alleviate ch allenges facing the Canadian food and beverage industry , while creating commercial opportunities and building a more sustainable, resilient food system. CFIN Report - Canadian Foodtech Trends: Interest and Curiosity in Cellular Food Continues to Grow CFIN and Fiddlehead Technologies published this first-of-its-kind report on the cellular food industry to serve our growing membership base who wanted to gain better insight into the potential adoption of cellular meat in Canada. Ontario Genomics - Cellular Agriculture: Canada’s $12.5 Billion Opportunity in Food Innovation Cellular agriculture presents a significant global opportunity to diversify food production in Canada, while complementing existing traditional production approaches. University of the Fraser Valley, Food and Agriculture Institute - Cellular Agriculture: What role will cellular agriculture play in the future of food for Canada? New technologies and techniques in cellular food mean these products will enter Canadian food markets and increase in prevalence over the next few years. Researchers New Harvest is a global non-profit research institute advancing the science of cellular agriculture. Genome Canada is an independent, federally funded not-for-profit organization that invests in and coordinates genomics research, innovation, data , and talent. Startups Biofect Innovations uses precision fermentation to produce animal-free analogs of animal proteins, creat ing plant-based products without compromise. Evolved Meats grows meat directly from animal cells. Harvest Moon is Canada's first microbial fermentation company working to produce next generation dairy. Liven Proteins makes animal-free, functional , and sustainable protein ingredients. Myopalate ’s mission is to produce real meat without raising whole animals and facilitate a new era of protein consumption. Funders CULT Food Science invests and commercializes cellular agriculture products. NSERC offers funding to entrepreneurs and innovators researching and developing scientific and technical breakthroughs that will benefit Canada. NRC IRAP offers small- and medium-sized Canadian businesses advice, access to connections, and funding to help them innovate and bring products to market. Social Media @CellBasedNews on Twitter showcases scientific breakthroughs in cellular food. Cellagcanada on Instagram supports cellular agriculture developments in Canada. The Good Food Institute on Linked I n is an excellent source of news and analysis on cellular meat Overtime If you got more than 30 minutes, these are for you: YODL – Regulating Cellular Food: A Discussion on the Regulations Governing Cultivated Food in Canada Regulating Cellular Food: A Discussion on the Regulations Governing Cultivated Food in Canada (cfin-rcia.ca) YODL – Visualizing Cellular Food: A Conversation with Yadira Tejeda Saldana of New Harvest Visualizing Cellular Food: A Conversation with Yadira Tejeda Saldana of New Harvest. (cfin-rcia.ca) YODL – Canada’s Import Replacement Opportunity Canada's Import Replacement Opportunity (cfin-rcia.ca) Happy YODLing !
2024 Fall Economic Statement Explainer for Food Innovators
What Happened: This week, t he Liberal government tabled its 2024 Fall Economic Statement amidst significant political turmoil, marked by Finance Minister Chrystia Freeland’s sudden resignation . Why It Matters: T he statement includes over $20 billion in new spending and a renewed focus on supporting business investment and innovation, but the political uncertainty raises questions about the stability and implementation of these measures . However , i f implemented as planned, the statement brings critical changes for Canada’s innovation ecosystem. What Food Innovators Need to Know Capital Expenditure Eligibility Return s to SR& ED : The long-awaited restoration of capital expenditure eligibility under the Scientific Research and Experimental Development ( SR&ED ) tax incentive program allows businesses to claim machinery and lab equipment — a significant win for food innovators investing in R&D and scaling production. The government is also increasing the annual expenditure limit from $3 million to $4.5 million. SR&ED credits are now available to companies with taxable capital under $15 million ( up from $10 million) and can continue receiving them until a new phase-out threshold of $75 million (up from $50 million) . The increases should help incentivize work in to long-term, research-intensive innovation areas like cellular agriculture . New Venture Capital Funding : The government is launching a fourth round of the Venture Capital Catalyst Initiative (VCCI) with $1 billion in funding starting in 2025-26. This round includes more attractive terms to draw in private capital from pension funds and institutional investors , a critical opportunity for foodtech startups and scale-ups to secure growth funding. Building Access to Capital for Mid -Cap Companies : Up to $1 billion will be invested to support Canadian mid-cap companies in scaling for long-term growth. The government’s proposed concessional structure, matching 25% of net new private investments, will help unlock additional private capital and strengthen Canada’s innovation-driven sectors, including agrifood. Eliminating Regulatory Barriers to Innovation The government is launching a Red Tape Reduction Office with $27.8 million over five years to streamline outdated and burdensome regulations, reducing costs for businesses and accelerating innovation. The office will modernize regulations through targeted reviews and introduce novel tools like regulatory sandboxes to support emerging sectors and industry advancements. More Financing Options and Lower Costs for SMEs : The BDC Community Banking Initiative will improve access to financing for up to 100,000 small businesses, focusing on rural, young, and unconventional entrepreneurs. Financial Crown corporations, including BDC, EDC, and FCC, will take on greater risk appetite to provide targeted support for SMEs, exporters, and farmers, aligning capital with growth opportunities. The Canada Carbon Rebate for Small Businesses will deliver over $2.5 billion in tax-free rebates, with a new base payment for businesses with 1 to 20 employees. The Bottom Line for CFIN Members Despite the political uncertainty surrounding its release, the 2024 Fall Economic Statement offers significant opportunities for Canadian food innovators and small businesses. With restored SR&ED eligibility for capital expenditures, new venture capital funding, mid-cap growth investments, streamlined regulations, and targeted financing support for SMEs, the proposed changes would deliver much-needed tools to scale operations, drive innovation, and fuel the growth of Canada’s food sector .
50 Food & Beverage Programs - University of British Columbia
Shaping the Future of Food Sustainability: University of British Columbia's Food and Resource Economics Program University of British Columbia's Food and Resource Economics program is at the forefront of addressing global challenges in food sustainability and resource management. This program is ideal for those passionate about influencing how we feed a growing population while managing finite natural resources. Program Highlights: The program, which typically spans three years, including co-op terms, is based on the Vancouver Campus. What sets it apart is its interdisciplinary approach, seamlessly combining economics and business management with a profound focus on natural resource economics, economic development, and international trade. Students have the opportunity to choose specialized tracks within the program , and can opt for a path in applied economics or for a broader skill set that combines economics, business management, and science. Additionally, the program offers options for directed studies and a six-credit thesis, making it an ideal foundation for those considering graduate studies in the field. For those seeking an even deeper understanding of the subject, the Master of Food and Resource Economics (MFRE) program is an attractive choice. This one-year program melds elements from economics and MBA programs, with a sharp focus on environmental issues through applied economics and quantitative skills. Students can look forward to strategy-focused workshops and engaging in real-world projects that prepare them for the demands of the professional world. What You’ll Leave With: The curriculum is designed to provide a well-rounded education in the field, including core courses such as Financial & Marketing Management in Agri-food Industries, Food Market Analysis, Strategic Economic Analysis of Agri-Food Markets, and Applied Econometrics. Students also have the flexibility to choose from a variety of specialized courses and modules each year. K ey People : Faculty Leadership : Rickey Yada , Dean; Sumeet Gulati, Associate Dean; James Vercammen , Professor. C ontact Information : Master of Food and Resource Economics (MFRE) : Email mfre.lfs@ubc.ca, mfre.landfood.ubc.ca . Faculty of Land and Food Systems : Email lfs.web@ubc.ca, Tel: 604 - 822 - 1219, Fax: 604 - 822 - 6394, www.landfood.ubc.ca . V ideo/Social / Media : Explore more about the program and campus life through UBC's YouTube channel .
Company Spotlight – Relocalize Inc.
This is one in a series of interviews with CFIN member companies that have successfully applied for and received funding . Relocalize Inc. is a Montreal, QC- based company that hyper-localize s packaged food manufacturing with autonomous factories that eliminate middle mile logistics (and CO 2 emissions), reduce product costs and cut waste. The company received $246,618 in funding to demonstrate the world’s first autonomous micro-factory for food and beverage, in a pilot partnership with an unnamed U.S. retailer/distributor. We spoke to Wayne McIntyre, CEO and co-founder of Relocalize , to hear more about the company and its plans. Q: What is your company’s mission? A: Our mission is to make packaged food and beverage products better, greener and more affordable. Q: W h y did you apply for this funding and how will you use it? A: This funding ma d e it possible to deploy the world’s first autonomous micro-factory for food. With CFIN’s help, we are conducting a proof of concept in partnership with a major regional retailer to demonstrate the decarbonization, cost reduction and product improvement benefits of hyper-local food. Q: What excites you most about working in this area of the food industry? A: Nothing is more important to people that the nourishment and pleasure of food. At the same time, the food industry is a root cause of some of our biggest problems, including plastic pollution and greenhouse gas emissions. For a company looking to do right by people and the planet, the food industry could not be a more ideal sector to work in. Q: Why is collaboration so important for accelerating innovation in the food industry? Is it difficult to find good collaborating partners, and what would make the process easier? A: Our food system is extremely complex. Scaling innovation and solving big problems cannot be done alone. Fortunately, we have found amazing partners who are supporting us on our transformation journey. Creating platforms for exchanging ideas, building relationships , and collaborating with partners is critical to mak ing the process easier. CFIN is a great example of how to build such a platform. Continued funding and scaling of CFIN would be helpful to make the process easier for more companies. Q: Please comment on the importance of public funding to help companies clear innovation hurdles and access leveraged funds. A: Canada is home to some of the world’s best innovators and entrepreneurs. But they simply don’t have the same kind of access to capital as U . S . -based startups . Public funding helps close that gap and give companies like Relocalize the opportunity to become leaders in Canada and beyond. Q: Looking ahead, what’s on the horizon for your company? A: We are excited to be deploying the world’s first fully autonomous food factory in partnership with CFIN. The next step is to transform our food category – packaged ice – and disrupt the North American market with better, greener , and cheaper packaged ice. Q: What are your passions or hobbies outside of work? A: Long distance canoe tripping and trekking trips , and sailing (my newest hobby) . Q: If you had to pick one person to make you a meal, who would you choose? A: As a proud member of the Canadian food community, my pick needs to be a Canuck , so Michael Smith.
50 Food & Beverage Programs - Saskatchewan Polytechnic
Feeding the Future: Saskatchewan Polytechnic's Agriculture and Food Production Program Saskatchewan Polytechnic’s Agriculture and Food Production program offers an in-depth dive into modern agricultural practices, focusing on sustainable food production and resource management. This three-year diploma program, based in Moose Jaw, is designed to address the growing global demand for food security and sustainable farming. Program Highlights: The program, commencing every September, spans 80 weeks, including three co-op terms. What sets this program apart is its immersive and hands-on approach to learning, providing students with practical skills in agricultural technology, machinery operation, farm management, sustainable production, and land management. One of the unique features of the program is its integration of co-operative education. During their studies, students participate in three paid work terms, gaining invaluable real-world experience in various facets of agriculture and food production. This approach not only enhances their understanding of the field but also allows them to build a strong professional network. The curriculum is designed to equip students with cutting-edge knowledge, covering topics such as precision agriculture, global positioning systems, Internet of Things (IoT) devices, and artificial intelligence in crop management. These insights into modern agricultural technology prepare graduates to tackle the challenges of a rapidly evolving industry. The program structure spans three years, with the first two years focusing on core agricultural courses and co-op work terms. In the third year, students delve into advanced coursework and culminate their studies with a capstone project. What You’ll Leave With: Upon completion of this program, graduates leave with comprehensive knowledge in agriculture and food production. They are well-prepared for a multitude of roles in farm management, agri-food sector marketing, agricultural technology, and more. Key People : Bryan Sarauer : Program Head and Instructor ( LinkedIn Profile ) Lynne Roszell, PAg : Instructor ( LinkedIn Profile ) V ideo/Social / Media : Explore more about the program and campus life through Saskatchewan Polytechnic's YouTube channel and stay connected via Facebook and Instagram .
What's For Dinner on Mars?
Dinner on Mars: The Technologies that Will Feed the Red Planet and Transform Agriculture on Earth by Lenore Newman and Evan Fraser explores the food science, technology, and production methods it will take to feed a settlement on Mars, while meeting the needs of the estimated 9 .8 billion people on Earth by 2050. Here’s an excerpt from the book (chapter six, pages 118 to 121) on the potential of cellular food. One Order of Milk, Hold the Cow! The question of producing decent cheese on Mars can be made simple: Can we take our cumulative understanding of cheese science, umami, and terroir and combine them together to produce good cheese there? After all, despite their tasty versatility, sometimes oats aren’t enough. We want mozzarella that melts and stretches. We want brie with bite. And when we reach for our Stilton, we want it blue. But without cows or millennia-old microbiomes, is that possible? Answering this means we need to dig into the space-age stuff, and this requires us to shift focus and meet the newest kid on the food block: cellular agriculture (cell-ag). This emerging technology proposes to produce meat and milk but without any animals . Cell-ag refers to a set of technologies that fall into two rough categories. The first is tissue farming, in which meat and other products are grown in an oversized petri dish called a bioreactor. 1 The second approach is more like brewing and involves using yeast (or fungus or bacteria) that is modified to convert sugars into animal protein (instead of alcohol or other more common products of fermentation). As we are writing, cell agriculture has exploded into the mainstream and every other day seems to bring new headlines that “yet another cell-ag start-up” had struck venture capital gold, raising hundreds of millions of dollars to bring chickenless chicken burgers, finless fish sticks, and cow-free milkshakes to the market. 2 With all this hype, one might assume that cellular agriculture has burst from nowhere, but the idea has been slowly brewing in bioreactors for some time. New Harvest, an NGO dedicated to the development of cellular agriculture, was founded in 2004. In 2013, p rofessor Mark Post of Maastricht University in the Netherlands trialed the world’s first cultured meat burger, and by 2014 the synthetic biology accelerator IndieBio had managed to launch several cellular agriculture start-ups. The first academic conference for cellular agriculture was hosted in July of 2016 at the Presidio in San Francisco. 3 And the company Perfect Day began selling cell-ag ice cream in the U.S. during the summer of 2020, followed by cream cheese in 2021. But the story of cell- ag reaches further back even than this. Fermentation using genetically enhanced yeasts and bacteria owes its origins to the gene-splicing techniques of Stanley Cohen and Herbert Boyer back in 1973. Cohen and Boyer’s work was initially ground-breaking for medicine, as it led directly to our ability to synthesize insulin using genetically altered bacteria. Synthetic insulin became commercially available in 1982 and causes fewer allergies, has a more consistent quality, and provides a more dependable supply for diabetics, thus saving millions of lives in the past few decades alone. Synthetic insulin was so successful that it launched the entire field of biopharmaceuticals. But let’s get back to Martian dairy. It seems almost certain that the future Martian milkshake won’t rely on cows, or even oats, but rather on yeast and bacteria to synthesize the kinds of proteins we normally find in milk. These proteins will then be added to plant fats, water, and trace elements to create the look and mouthfeel of animal-derived dairy. And this technology is already being used in North America today. For instance, when Perfect Day began selling cell-ag ice cream in 2020, they used a strain of yeast that digests particular sugars and produces milk proteins. In this way, Perfect Day uses a process more like brewing beer than milking bovines. This yeast-derived whey protein is then used as an ingredient in ice cream. Simply mix with water, fats, sweetener, and flavo u r and, voila: the perfect ingredients for the would-be Martian ice cream parlo u r where the nearest cow is 114 million kilometers away. Other companies are working on casein protein synthesis and the creation of animal fat through advanced fermentation. Our Martians might have to assemble their cheese like a jigsaw puzzle, but it is likely they will have all the needed pieces. These technologies will be useful on both Mars and Earth where they are already solving a very cheesy problem. For the past three decades, cheesemakers everywhere have faced a critical short age of the enzymes found in rennet, which come from the stomach lining of ruminant mammals. This is what makes milk separate into curds and whey, thus helping dairy on its journey from udder to cheeseboard. As the global demand for cheese has grown, the supply of stomach lining couldn’t keep up, so, years ago, some smart food scientists asked: could a supply of rennet be engineered? Thankfully the answer is yes. Rennet can be produced through a fermentation process very similar to the one Perfect Day uses to make their dairy proteins by employing bacteria, fungi, or yeast to convert sugars into rennet. Synthesized rennet has meant that the cheesemaking industry has been able to match demand. When fermentation-derived rennet was approved by the FDA on March 24, 1990, it was the first genetically engineered product approved for food production. And the economics work out too: synthetic rennet has become much cheaper than the animal-derived product, and the cheese it creates has been consumed by an entire generation of happy human cheese lovers without any health or environmental problems. This successful track record of using biotechnology to convince yeast to do the work of animals set the scene for numerous other such products including Perfect Day’s products that received approval from the FDA on April 15, 2020. Their ice cream started to be sold across America as a demonstration of the technology that summer. Footnotes 1. We will return to these technologies in the next chapter. 2. Even petfood is getting a rethink. Toronto-based Because Animals is busy culturing mouse meat for cats and rabbit meat for dogs. This is significant as pets in America consume up to 25 % of the country’s total calories from meat. 3. Lenore sat in the back whispering “wow” and slamming back complimentary Soylent . Excerpted in part from Dinner on Mars : The Technologies That Will Feed the Red Planet and Transform Agriculture on Earth by Lenore Newman and Evan D.G. Fraser . Copyright © by Lenore Newman and Evan D.G. Fraser , 2022 . Published by ECW Press Ltd. www.ecwpress.com Click here to purchase Dinner on Mars.
50 Food & Beverage Programs - SAIT
C rafting Sweet Success: The Baking and Pastry Arts Program at SAIT The Baking and Pastry Arts program at Southern Alberta Institute of Technology (SAIT) in Calgary is an ideal choice for those who are passionate about baking, possess an artistic flair, and are eager to transform their hobby into a high-level professional pursuit. Program Highlights: At the heart of SAIT ’ s program is a comprehensive curriculum that covers a wide array of baking and pastry arts. From mastering the fundamentals of baking to exploring advanced techniques in sugar artistry and artisanal chocolate production, the program is designed to push the boundaries of creativity and precision. This hands-on training, tota l ling approximately 1,400 hours, takes place in state-of-the-art bakery labs, including a specialized chocolate lab and the downtown Culinary Campus. Guiding students through their journey are world-renowned instructors, each bringing a unique blend of experience and expertise in pastry and baking arts. Their diverse backgrounds range from executive pastry chefs in top global hotels to entrepreneurial local bakers, providing students with a rich and varied learning experience. SAIT ’ s program goes beyond just baking and pastry skills. It places a strong emphasis on management training, preparing students for the real-world challenges of food regulations, customer service, and business development. This well-rounded approach ensures that graduates are not just skilled artisans but also competent managers capable of thriving in the dynamic culinary industry. For those looking to gain academic and professional credentials, the program offers the opportunity to write the journeyman baker exam. Moreover, students have options for further education and transfer opportunities to other institutions after graduation, broadening their career prospects. The program also includes a unique work-integrated learning component . Students participate in a paid internship between their first and second year, gaining invaluable real-world experience. Additionally, international study tours offer global exposure, further enriching the educational experience . What You’ll Leave With: This diploma opens doors to career opportunities in various settings, from high-end restaurants and boutique bakeries to entrepreneurial ventures in the baking industry. Graduates of this program leave not only with a profound skill set in pastry creation but also with the necessary management acumen to navigate and succeed in the culinary industry. Contact Information : School of Hospitality and Tourism Advising : Phone: 403 - 284 - 8612 Email: hospitality.info@sait.ca International Student Advising : Phone: 403 - 284 - 8852 Email: international@sait.ca Video/ Social / Media : Program Overview Video
50 Food & Beverage Programs - Vancouver Community College
Crafting Delicious Creations: VCC ’ s Artisan Baking Certificate Program Vancouver Community College's Artisan Baking Certificate Program is a unique one-year program designed for aspiring bakers and pastry chefs. The curriculum focuses on traditional and modern baking techniques, emphasizing hands-on learning, creativity, and skill development in various baking disciplines. Program Highlights: This program is a gateway to unleashing your creativity and honing your skills in both traditional and modern baking techniques. With a focus on skill development in various baking disciplines, you ’ ll discover a world of possibilities within the realm of artisanal baking. VCC ’ s Artisan Baking Certificate Program is a full-time program spanning 11 months and four terms , starting in May. The program covers Introduction to Baking, Applied Baking, Artisan Baking, a s well as a c apstone project and three weeks of work placement. The program offers students the opportunity to take the ITA Level 1 certification exams . What You’ll Leave With: Graduates have career opportunities in the bakery and pastry sectors , including as an artisan baker, pastry chef, food product developer, or bakery manager . Contact Information: View the university ’s frequently asked questions page. V ideo/Social / Media : Vancouver Community College YouTube
50 Food & Beverage Programs - Red River College Polytechnic
Mastering the Craft of Pharmaceutical and Food Manufacturing at Red River College Polytechnic Red River College Polytechnic in Winnipeg offers a comprehensive program in Pharmaceutical and Food Manufacturing. This program is crafted for individuals passionate about the intersection of science, technology, and the rapidly growing industries of pharmaceuticals and food production. Designed for those enthralled by the fusion of science and technology, and keen on exploring the burgeoning fields of pharmaceuticals and food production, this program is a blend of theoretical knowledge and practical application. Program Highlights: The curriculum is structured to impart profound knowledge in pharmaceutical and biotechnological product manufacturing. This encompasses a wide array of products such as over-the-counter medicines, prescription drugs, and vaccines. The program is divided into two main terms, each focusing on different, yet equally vital aspects of the field. In the first term, students delve into foundational laboratory skills. This includes mastering measurements, understanding the intricacies of quality and compliance, and honing calculation skills. These are essential competencies for any aspiring professional in this industry. The second term takes a deeper dive into the world of microbiology and bioprocessing. Students learn about advanced production processes and develop professional communication skills, crucial for navigating the complexities of the pharmaceutical and food manufacturing sectors. This program is ideal for individuals who are detail-oriented, possess a knack for problem-solving, and have an inherent interest in the manufacturing processes of food and pharmaceutical products. Essential traits for success in this field include critical thinking, effective teamwork, technical aptitude, and a robust work ethic. Key features of the program include hands-on training in pilot-scale production facilities and access to state-of-the-art manufacturing technologies. These facilities enable students to engage in small-batch fermentation and distillation processes, giving them a realistic feel of the industry ’ s operational environment. Courses in the program cover a broad spectrum, ranging from laboratory equipment skills to more advanced topics in pharmaceutical and food production processes. What Y ou’ll Leave With: Upon graduation, students will possess skills in tablet and capsule manufacturing, biopharmaceutical production, and food processing. They will be adept at functioning in various roles within the pharmaceutical and food manufacturing sectors and proficient in u sing advanced manufacturing technologies. The re are significant employment opportunities for graduates of this program. Career opportunities abound in tablet pressing, bioprocessing, and manufacturing associate positions, among others. Contact Information : Connect with Red River College Polytechnic General Contact Video/ Social / Media : Program Overview Video 1 Program Overview Video 2 Stay connected with Red River College Polytechnic on Facebook , Instagram , YouTube , LinkedIn , Flickr , and Vimeo .
50 Food & Beverage Programs - University of British Columbia
The University of British Columbia (UBC) offers a Bachelor of Science in Food, Nutrition and Health specializing in Food Science at its Vancouver campus. Program Highlights: UBC’s Food Science program combines the chemistry and microbiology of food, its nutritional and sensory properties, and how it is engineered and processed for consumption. Students will explore topics such as concepts in nutrition, preventing foodborne illness, and the connection between land, food, and community. This program is ideal for individuals who are interested in a career that explores the science of food. Taught by skilled researchers and teachers , the four-year Food Science major emphasizes hands-on experience through extensive foundational science and food-specific laboratory courses. Student s will also participate in c ommunity-based learning through the Land, Food, and Community series, investigating regional, national, and global food systems that are ecologically, socially, and economically sustainable. In addition, s tudents have the opportunity to work in food industry co-op placements . The Food Science program offers has spacious chemistry and microbiology laboratories used only for undergraduate teaching . Other facilities include a teaching kitchen , sensory evaluation space, and a Pilot Plant facility, which is a modern analytical research laboratory used to develop new food products in sustainable ways. The Food Science major is approved by the Institute of Food Technologists (IFT). Student are eligible to apply for Canadian Institute of Food Science and Technology (CIFST) scholarships and other food science-specific student funding , and attend CIFST and IFT events. What You’ll Leave With: Graduates of the Food Science program are ready to work in the food industry . A recent UBC survey show ed that many areas of the industry need food scientists, including for research and development, regulation, quality control, food safety, processing, food marketing, and management. Contact Information: Faculty of Land and Food Systems Phone: 604 - 822 - 1219 Email : lfs.web@ubc.ca Video/Social/Media: UBC Faculty of Land and Food Systems on Instagram UBC Faculty of Land and Food Systems on YouTube