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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
50 Food & Beverage Programs - University of Alberta
Exploring the Synergy of Business and Food Science at the University of Alberta: Food Business Management Program The Food Business Management program at the University of Alberta offers an interdisciplinary approach to understanding the global food industry. This program, a collaboration between the Faculty of Agricultural, Life & Environmental Sciences and the Alberta School of Business, is tailored to those seeking to combine business acumen with a deep understanding of the science and sustainability of food production. Program Highlights : The hallmark of the Food Business Management program lies in its interdisciplinary approach, seamlessly integrating business theory with the intricacies of agricultural science. This equips students with a well-rounded perspective on the food industry. Students don ’ t just learn theories; they engage in hands-on learning experiences, applying their knowledge to real-world scenarios. The program also offers co-op opportunities through the Alberta School of Business Co-op Program, allowing students to gain invaluable industry exposure. Access to cutting-edge facilities, such as the Agri-Food Discovery Place and the Dairy Research and Technology Centre, enriches the academic journey. Students can choose from two majors within the program: Agricultural Business Management and Food Business Management. The program offers a diverse range of courses, including Food Microbiology, Economics of Production and Resource Management, Food Market Analysis, and Advanced Management Methods for Agri-Food Businesses. What You’ll Leave With: Upon completing the Food Business Management program, graduates possess a versatile skill set that equips them for a wide array of roles within the agri-food industry. Potential career paths include Agri-Food Sales and Marketing Manager, Agrologist, Business Development Officer, Food Manufacturing Manager, Investment Advisor, Market Research Analyst, and Policy Analyst. K ey People : Professor Sven Anders, an agricultural economist, is known for his expertise in the economics of food systems and supply chains. C ontact Information : ALES Student Services : Email questions.ales@ualberta.ca or ales.recruiting@ualberta.ca Graduate Inquiries : Email grad.ales@ualberta.ca V ideo/Social / Media : Explore the program further with YouTube videos about the University of Alberta.
50 Food & Beverage Programs - Northern Lights College
Culinary Excellence and Professional Growth at Northern Lights College ’ s Advanced Culinary Arts Program Northern Lights College Advanced Certificate in Culinary Arts program spans approximately 45 weeks and is crafted for those who aim to blend their passion for cooking with a deep understanding of culinary techniques and business acumen. Situated in the scenic Dawson Creek, BC the program offers an immersive educational experience, setting a benchmark in culinary training. Program Highlights: The curriculum is strategically structured into two distinct phases. The first year, encompassing 32 weeks, dives into SkilledTradesBC Levels 1 and 2 of Professional Cook training. This phase is all about mastering the basics - from kitchen activities, food preparation, and presentation to the essentials of menu planning, safety, and sanitation. The second year, spanning 16 weeks, shifts gear to advanced culinary techniques and skills. Here, students explore the intricacies of protein cookery, regional cuisine, and the delicate art of pastries, cakes, and desserts. It ’ s a deep dive into the creative and nuanced aspects of culinary arts, preparing students for the complexities and challenges of the culinary world. A notable feature of the program is its rigorous nature, designed to mirror the fast-paced, demanding environment of professional kitchens. The hands-on training is not just about learning but about experiencing the real world of culinary arts. The comprehensive work-based training component is a testament to this, offering students a platform to apply their skills in actual culinary settings. The program culminates in a c apstone project, a dining event that serves as a showcase of the students’ culinary prowess. From meticulous menu planning to the nuances of dining setup and service, this event encapsulates the essence of the program, highlighting the students ’ journey from novices to budding culinary experts. The program ’ s admission requirements are straightforward, focusing on the completion of English and Math at specified levels and necessitating a FoodSafe Level 1 certification before commencement. What You’ll Leave With: Career opportunities post-graduation are diverse, ranging from work in family restaurants and hotels to resorts and institutional kitchens. The program’s practical exposure and focus on industry-relevant skills ensure that graduates are not just equipped with culinary expertise but also with the acumen required for contemporary culinary operations and management. Contact Information : General Inquiries : info@nlc.bc.ca (Canada) , info@international.nlc.bc.ca (International) Trades Inquiries : trades@nlc.bc.ca Admin Office : 11401 - 8th St, Dawson Creek, British Columbia, Canada, V1G 4G2 Phone : 1-866-463-6652 Video/ Social / Media : Program Overview Video
An Interview with a Product Manager: 16 Volts
Editor's Note: This article was originally published on 10-03-2023. Lavina Gully , Regional Innovation Director for BC and Yukon, sits down with Jeff Epstein of North Vancouver, BC’s 16 Volts and Grants for Growth , to discuss the role of a product manager, the importance of product management, and the significant advantages it offers food and beverage companies . Following the video is a Q&A between Lavina and Jeff with details from their discussion, as well as more information on product management.
50 Food & Beverage Programs - North Island College
Culinary Creativity Meets Business Acumen: North Island College ’ s Culinary Business Operations Diploma At North Island College (NIC), the Culinary Business Operations Diploma program stands as a bridge between the worlds of gastronomic artistry and business proficiency . Designed for those eyeing mid-level culinary industry positions, this program is a journey through the realms of culinary expertise and business acumen, offering a balanced mix of practical kitchen skills and essential business know-how . Program Highlights: The program is uniquely situated in NIC ’ s vibrant campus settings in Campbell River and Port Alberni , BC. These locations are not just educational spaces but gateways to hands-on experiences, mirroring real-world culinary settings. Here, students don't just learn; they immerse themselves in the dynamic environments of NIC ’ s Café and Bistro, practicing and perfecting their culinary skills. What sets this program apart is its holistic approach , blending culinary finesse with key business skills. In the first year s tudents dive into a curriculum that encompasses everything from basic cooking techniques and bakery essentials to kitchen management. The second year escalates to advanced culinary techniques and international cuisine, coupled with a robust focus on business operations. This unique blend ensures that graduates are not just skilled chefs but also savvy business professionals. Flexibility is a hallmark of the NIC experience. Students have the freedom to tailor their education through a variety of business and tourism electives, aligning their learning with personal interests and career aspirations. The program culminates in a culinary internship, providing invaluable hands-on industry experience and a chance to put classroom theories into practice. Key People: At the heart of the program is Chef Xavier Bauby, an NIC culinary instructor whose expertise and passion are integral to the student experience. With a rich background in the culinary arts, Chef Bauby is not just a teacher but a mentor, inspiring students to reach and surpass his own notable achievements in the culinary field. What You’ll Leave With: Career prospects for graduates are as diverse as the program itself. Equipped with a spectrum of culinary and business skills, alumni can venture into roles ranging from chefs to restaurant managers and culinary entrepreneurs. The program ’ s comprehensive nature opens a plethora of career paths within the food and hospitality sector, offering graduates a competitive edge in the industry. North Island College ’ s Culinary Business Operations Diploma is more than just a program; it ’ s a transformative experience where culinary passion meets business savvy, equipping students with the tools to thrive in the ever-evolving culinary landscape. Video/ Social / Media : NIC YouTube Channel Program Highlight Video Culinary Business Operations Program Overview NIC on Instagram NIC on LinkedIn NIC on Facebook
50 Canadian FoodTech Resources – Richardson Centre for Food Technology and Research
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. Name: Richardson Centre for Food Technology and Research , at the University of Manitoba . Location: Winnipeg, MB Mission: To advance food quality and human nutrition through traditional and innovative food processing techniques . Focus: The centre partners with the food and agri-food industries on collaborative research and pre-commercial development activities. Services: The Richardson Centre is housed in a 55,000-sq.-ft. building on the University of Manitoba Fort Garry campus. It connects researchers from the Faculty of Agricultural and Food Sciences with food and agriculture companies to conduct collaborative R&D. The centre offers: Human nutrition studies, with staff and equipment for controlled human studies looking at the effects of food products, extracts and specific nutrients on human nutrition and wellness. Food product development, from a 550-sq.-ft. provincially regulated commercial kitchen. The kitchen is also equipped to prepare fixed diets for nutritional trials. Milling and dry fractionation, with a HACCP-registered pilot-scale processing facility for debranning , milling and dry fractionation of grains. Analytical testing for ingredients, food products and grains. Tabletting and capsule filling equipment for pilot processing of dry ingredients or plant extracts for human nutrition. Lab-scale oil extraction. A dairy pilot plant, for the development and manufacture of dairy and plant-based food products. The centre leas es office, laboratory, test kitchen and pilot plant space to food research organizations . What you need to know: The centre collaborates with internationally-recognized researchers from the University of Manitoba ’s Department of Food and Human Nutritional Sciences . The department offers R&D services that include fully-equipped analytical, extraction, processing, cell and tissue culture and genomic laboratories. Notable News: The centre was formerly known as the Richardson Centre for Functional Foods and Nutraceuticals . The name was changed in July 2022 to reflect its focus on collaborating with the food and agri-food industry to advance food quality and human nutrition through research and pre-commercial product development. Get Involved: Contact Dr. Rotimi Aluko , director of the Richardson Centre, at ( 204 ) 474-8883 , or at rotimi.aluko@umanitoba.ca . Or reach out to our Regional Innovation Director for the Prairies, Hubba Khatoon.
50 Food & Beverage Programs - Niagara College
Crafting Spirits with Expertise: Niagara College ’ s Artisan Distilling Program Niagara College , celebrated for its School of Wine, Beer, and Spirits, offers an exceptional Artisan Distilling program, distinguished by its comprehensive approach and practical orientation. Program Highlights: This program is designed to provide students with hands-on skills essential for mastering the entire production cycle of distilled spirits , covering everything f rom the intricacies of small batch fermentation to the complexities of distillation processes. The training takes place in a state-of-the-art teaching distillery, complemented by experiential learning in an onsite vineyard, orchard, hop yard, and apiary, offering a rare and comprehensive learning environment. But it ’ s not just about the distillation process. The program also delves into the business aspects of the distilling world, covering critical areas like the legal and regulatory frameworks, sensory analysis, and stringent quality control measures. A standout feature of the program is the Chef in Residence initiative, where students have the unique opportunity to learn from leading culinary experts, enhancing their understanding of flavo u r and quality. The curriculum spans two intensive terms, balancing practical skills with theoretical knowledge. Core courses include Distillery Operations, Distillation Science, Practical Distilling I & II, Sensory Analysis, Quality Control, a c apstone p roject focusing on real-world challenges, and Distillation Management. This blend of courses ensures that graduates are well-equipped with both the technical skills and theoretical knowledge needed in the distilling industry. What You’ll Leave With: Upon completion, graduates are poised to step into various roles within the distilling sector , including distillation manager or technician, operations manager, product developer, or quality control inspector. Graduates are skilled not only in crafting unique spirits but also in managing intricate production processes and navigating the legal and regulatory aspects of the distilling industry. Niagara College's Artisan Distilling program is more than just an educational journey; it's a pathway to becoming a distinguished professional in the dynamic world of artisanal spirits. Contact Information : Domestic Inquiries: 905-735-2211 International Inquiries: 905-735-2211 ext. 7151 Video/ Social / Media : Program Overview Niagara College YouTube Channel
50 Food & Beverage Programs - Okanagan College
Okanagan College’s Food, Wine and Tourism diplomas and certificates. Okanagan College offers a variety of programs in Food, Wine and Tourism , including certificate , diploma and apprenticeship programs in Culinary and Pastry Arts, Viticulture and Wine Studies, and Tourism and Hospitality. Okanagan College is also home to the BC Beverage Technology Access Centre (BTAC), which supports the province’s beverage sector through research, innovation and training. Program Highlights: Culinary and pastry arts programs focus on a farm-to-table approach, exploring fresh local products. Commercial kitchen spaces allow students to learn the latest techniques from Red Seal-certified chef instructors, and students have the opportunity to work in restaurant co-op placements and in Infusions, Okanagan College’s on-campus restaurant. Programs include Professional Cook Apprenticeship; Baker Apprenticeship; Culinary Arts Certificate; Culinary Management Diploma; and Pastry Arts Certificate. Okanagan College Continuing Studies Viticulture and Wine Studies programming was developed in conjunction with wine industry experts and is specifically designed to serve the needs of the wine industry. Programs include Viticulture Certificate; Wine Sales Certificate; and Winery Assistant Certificate. A new Vineyard Establishment and Sustainability Micro-Credential is also available. Instructors are experienced and respected practitioners, and students learn in the heart of B C wine country with opportunities to gain hands-on skills at local vineyards and award-winning wineries throughout the region. What You’ll Leave With: C ulinary and pastry arts programs s tudents will graduate with the fundamental skills needed to work in the culinary industry . Graduates of viticulture and wine studies have the opportunity to work in all aspects of the wine industry, from grape growing and wi nemaking , to wine and winery sales and marketing. Key People & Contact Information Brian Alexander - Culinary Arts Email: balexander@okanagan.bc.ca Phone: 250-762-5445 ext. 4412 James Armstrong - Trades General Interest Email: jaarmstrong@okanagan.bc.ca Phone: 250-762-5445 e xt. 4591 Mike Barillaro - Culinary Arts Email: mbarillaro@okanagan.bc.ca Phone: 250-762-5445 ext. 4698 Daniel Capadouca – Chair, Culinary & Pastry Arts Email: dcapadouca@okanagan.bc.ca Phone: 250-762-5445 ext. 4248 Geoffrey Couper - Culinary and Pastry Arts Email: gcouper@okanagan.bc.ca Phone: 250-762-5445 ext. 4592 Reinhard Foerderer - Culinary and Pastry Arts Email: rfoerderer@okanagan.bc.ca Phone: 250-762-5445 ext. 4549 Christine Leroux - Winery Assistant Instructor Alison Moyes - Winery Assistant Instructor Mireille Sauve - Wine 21 Instructor Elaine Vickers - Winery Assistant Instructor Lucas Whittall - Wine Sales Instructor For Viticulture and Wine Studies inquiries Email icarter@okanagan.bc.ca , or phone 250-492-4305, ext. 3206 . Video/Social/Media: Okanagan College Instagram Okanagan College Facebook
In 30: Packaging Innovations
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 packaging innovations designed to reduce plastic waste and extend shelf life. The Overview YODL - Innovation in the circular economy of plastic packaging I nnovative packaging solutions continue to be introduced as alternatives to trad itional plastics, to reduce landfill waste , and to lessen the impact on the environment. Mintel – Global Packaging Trends for 2023 The macro-environmental factors impacting the packaging industry in 2023 and beyond. YODL - From biowaste to sustainable packaging Lobster shells left over from processing are being used to create a biopolymer that can be incorporated into environmentally friendly packaging with antimicrobial properties. YODL - Plastics Packaging Innovation – Nine Strategies Transforming the Food Industry Today Design interventions and innovative approaches that are more in line with circular economy principles and evolving recycling systems. YODL - Packaging Misconceptions Unwrapped The consumer conscience is shifting in favour of sustainable packaging , affecting purchase decisions. The Canadian Connection YODL – The Canada Plastics Pact The Canada Plastics Pact (CPP) is an independent, not-for-profit organization working with Canadian businesses, policymakers, associations and NGOs to create a circular economy for plastic packaging by 2030. YODL – Copol International North Sydney, NS-based Copol International Ltd. manufactures cast polypropylene film for the flexible packaging industry, mostly for food packaging and often for high heat applications such as sterilizing. YODL – Rapid Aid Corp Rapid Aid's TempAid division specializes in design and manufacturing of highly engineered packaging solutions for shipping temperature-sensitive goods. Social Media Friendlier (Facebook) – Guelph, ON-based Friendlier offers low-cost reusable containers for foodservice in more than 200 locations across Ontario and Western Quebec. MySuppli (Instagram) Toronto, ON-based Suppli makes it easy for food vendors to swap in high-quality reusable food containers for their single-use containers in a way that drives additional revenue. Relocalize (LinkedIn) Montreal, QC’s Relocalize Inc. hyper-localizes packaged food manufacturing with autonomous factories that eliminate middle mile logistics and CO 2 emissions, while reducing product costs and cutting waste. Overtime If you’ve got more than 30 minutes, these are for you: YouTube - The future of plastic in food packaging CFIN’s Isabelle Marquis speaks with Isabelle Des Chênes , executive vice president of the Chemistry Industry Association of Canada, on the innovations being developed to make plastic packaging more efficient and eco-responsible.
50 Food & Beverage Programs - NAIT
Culinary Mastery at NAIT: Blending Art with Skill in Edmonton ’ s Renowned Culinary Program Located in the he art of Edmonton, A B, the Northern Alberta Institute of Technology (NAIT) is renowned for its focus on hands-on training and the development of practical skills . NAIT is the perfect launchpad for those aspiring to make a mark in the culinary world. Program Highlights: The Culinary Arts program at NAIT is specifically designed for individuals who thrive in dynamic, creative environments and have a deep appreciation for the art of food creation. This two-year, full-time program, starting in January and September, is conducted at NAIT ’ s main campus. With a unique hybrid mode combining in-class instruction and practical experience, the program offers a comprehensive curriculum that caters to weekday daytime schedules. A standout feature of the program is the state-of-the-art Hokanson Centre for Culinary Arts, where students get to practice their culinary skills. The Chef in Residence program at NAIT is another highlight, offering students the opportunity to learn directly from world-renowned chefs. This exposure ensures that students not only learn the kitchen fundamentals , but also gain insights into advanced culinary theory and management techniques, keeping the course content relevant to the ever-evolving culinary industry. Admission into this program requires at least English 10-1 or English 10-2, Math 10C or Math 10-3, or their equivalents. For those with a background in the culinary arts, five credits of Advanced Level Food courses from the Career and Technology Studies program are also considered. Additionally, proof of English Language Proficiency is a prerequisite for non-native speakers. The first year of the program delves into kitchen fundamentals, culinary theory, nutrition, sanitation, and trade math. In the second year, students hone their culinary finesse and explore international and contemporary cuisines, along with menu management. The state-of-the-art labs, equipped with motion sensor cameras and plasma screens, and featuring top-of-the-line equipment such as programmable ovens, provide an ideal learning environment. Ernest ’ s Dining Room, NAIT ’ s practical learning environment, allows students to showcase their culinary skills and finesse to real customers, further enhancing their learning experience. What You’ll Leave With: Upon graduation, students find themselves in high demand across various sectors of the culinary industry. Employment opportunities abound in hotels, restaurants, and catering facilities. Graduates also explore roles in culinary publishing, food styling, and product research, reflecting the diverse skill set acquired through the program. NAIT ’ s Culinary Arts program is more than just a learning journey; it ’ s an opportunity to master the art and science of cooking, paving the way for a successful and fulfilling career in the culinary arts. V ideo/Social/Media : Student Experience at NAIT Culinary Arts Instagram Facebook Twitter LinkedIn
AI + Food – ThisFish Inc.
Editor's Note: This article was originally published on 11-07-2023. Canadian food, beverage and foodtech companies are using AI to solve a wide variety of industry challenges, including improving efficiency, pricing analysis, inventory management, quality control, food safety assurance and more. In this installment, we’re looking at ThisFish Inc. What They Do Vancouver, BC-based ThisFish Inc. provides TallyVision , an AI solution for seafood traceability and production workflows designed to boost business efficiency, transparency and compliance in seafood supply chains. How They’re Using AI The TallyVision software, combined with sensors and industrial hardware such as scanners, digital scales and computer vision technology, help s seafood processing plants automate data collection and digitize information systems to produce real-time insights that can be used to improve traceability and quality control, while reducing waste. The software also provides for the use of QR code labels, allowing customers to track seafood through retailing and processing back to the farm or fishing vessel that harvested it. In the Media Government of BC - ThisFish Tracks BC Seafood The B.C. government supports traceability as a public health measure and to help businesses run efficiently. Global Seafood Alliance – ThisFish Launches Seafood Sector Software Directory ThisFish has launched an online directory of software, artificial intelligence (AI) and blockchain technologies for the seafood sector.
50 Food & Beverage Programs - Loyalist College
Culinary Dreams Take Flight at Loyalist College Nestled in Belleville, ON , Loyalist College is a hub of culinary excellence, offering programs that perfectly blend theoretical knowledge with hands-on training. This college is an ideal destination for those who are passionate about food and aspire to blend culinary artistry with essential management skills. Program Highlights: At Loyalist College, the culinary programs are created to meet the diverse needs of the culinary industry. The college offers a one-year Ontario College Certificate in Culinary Skills and a two-year Ontario College Diploma in Culinary Management, catering to both foundational and advanced aspects of culinary education. A unique feature of these programs is the experiential learning component , where students gain real-world experience in kitchen and dining room operations at Resto 213, the college’s training restaurant. This practical approach prepares them for the multifaceted world of culinary management. Beyond the kitchen, students engage in field trips to local farms, wineries, and restaurants, building connections and gaining insights into the local food and beverage industry. These experiences are further enriched by opportunities for international trips, offering a glimpse into global food cultures and practices. The curriculum is led by expert faculty, including licensed chefs and Red Seal pastry chefs, who provide guidance in small class settings for personalized learning. In the first semester of the Culinary Skills program, students dive into courses like Career Preparation; Culinary Math; and Culinary Techniques 1 and Food Theory 1, where they get hands-on foundational culinary skills and understand the science behind food preparation. Techniques of Baking 1 rounds out the semester by mastering the art of baking and pastry. What You’ll Leave With: Graduates from Loyalist College’s culinary programs are well-equipped for positions in culinary establishments such as restaurants, hotels, and gourmet kitchens. They have the potential to become executive chefs, sous chefs, or to embark on their own culinary business ventures. Additionally, graduates are eligible to write the exam for the Interprovincial Red Seal Certification, a testament to their skills and professionalism. Employers like Chef Jason McColl of Blümen Garden Bistro have lauded Loyalist students for their exceptional work ethic and professionalism, especially a t events like the Canadian National Chef’s Congress. Loyalist College ’ s Culinary Management and Culinary Skills programs are not just about learning how to cook; they are about crafting a career in the culinary arts, underpinned by a deep understanding of the industry and its global connections. C ontact Information: General Inquiries : 613-969-1913, ext. 2100 | info@loyalistcollege.com Admissions : Domestic: admissions@loyalistcollege.com International: internationaladmissions@loyalistcollege.com V ideo/Social/Media : Culinary Program Overview Instagram
50 Food & Beverage Programs - BCIT
The Food Technology Program at the BC Institute of Technology (BCIT) trains students in the basics of food technology, including food processing, quality control, food testing and analysis . Program Highlights: The two-year, full-time diploma program includes on-campus lectures and labs (at the Burnaby Campus) to provide students with both theory and practical experience. An industry-sponsored project gives students applied learning opportunities. Students will interact with industry sponsors who mentor and support students in learning food technology skills. This program is for students who enjoy working individually and in a team environment, have a passion for food and the food industry, and are interested in developing their critical thinking skills . Student must have a high school diploma or higher level of education. What You’ll Leave With: Diploma program students graduate with all the practical skills necessary to work in the food production industry. Most graduates are hired within two months of graduating . Graduates can choose to apply to other bachelor’s degree programs, including Environmental Public Health. Key People: Erin Friesen, PhD - Program Head Rebecca Robertson, MSc – Instructor Ken Keilbart , Dipl - Assistant Instructor Melinda Lee , Dipl III - Technical Staff Contact Information: bcit.ca Telephone: 604-434-5734 Toll-free : 1-866-434-1610 Video/Social/Media: BCIT Food Technology on Instagram BCIT Food Technology Online Info Session on YouTube