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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 - Le Cordon Bleu Ottawa
Le Cordon Bleu Ottawa: Mastering the Art of Bakery and Artisan Breads In the heart of Ottawa, Le Cordon Bleu is renowned for shaping the skills of culinary enthusiasts and professionals around the world . For those with a fervent passion for baking, Le Cordon Bleu Ottawa’s Bakery, Danish Pastries and Artisan Breads program is an unparalleled opportunity to delve into the world of traditional French bakery over an intensive three-month course. This program is for aspiring artisanal bakers, professional chefs, entrepreneurs, or anyone passionate about the art of bread baking. Program Highlights: The program offers an immersive experience in the multifaceted world of baking. Students engage in hands-on classes in state-of-the-art kitchens, equipped with specialized amenities like a custom-built Bongard boulangerie oven. This practical approach is underpinned by a low student-to-teacher ratio, ensuring personalized guidance from experienced Chef Instructors. The curriculum covers the breadth of bakery theory, from the fundamentals of yeast doughs and fermentation processes to techniques for making regional specialties and diverse laminated and rich doughs. Students are led through an explorative journey of bakery theory and food hygiene, focusing on core baking principles, ingredient selection, and food safety. Key practical sessions include mastering yeast growth factors to perfect various types of bread, creating breakfast and specialty breads like croissants and brioche, and the art of international viennoiseries . A significant part of the program is dedicated to artisan breads, where students develop starters like Poolish and Sourdough, leading to unique bread varieties. What You’ll Leave With: Upon completion, students receive the Boulangerie de Base Certificate, marking their mastery in bakery and pastry arts. This program is ideal for high school graduates seeking a career in bakery and pastry arts, culinary enthusiasts wanting to open their own bakery or expand their culinary repertoire, and those passionate about both traditional and contemporary baking techniques. Le Cordon Bleu Ottawa ’ s Bakery, Danish Pastries and Artisan Breads program is more than just a course – it’s a transformative journey into the heart of bakery art, blending time-hono u red traditions with modern innovation, and opening doors to a world of opportunities in the culinary industry. C ontact Information : Phone: 613 - 236 - 2433, Toll-Free: 1-888-289-6302 WhatsApp: 855 - 214 - 9817 Address: 453 Laurier Avenue East, Ottawa, Ontario, K1N 6R4, Canada V ideo/Social/Media: Bakery Program Overview Instagram Facebook
#Ask Lavina – Communicating Complex Food Science Concepts and AI in F&B Manufacturing (September 2024)
In addition to being CFIN’s Regional Innovation Director for BC and Yukon, Lavina Gully is a food scientist and product developer with almost two decades of experience helping food and beverage companies innovate. In this series, Lavina answers questions from CFIN members on everything from product development, R&D, food industry careers, manufacturing best practices, and co-packing — just to name a few! If you have questions for Lavina, you can reach out to her directly and we can answer your question in next month’s mailbag. This month, Lavina answers your questions about communicating complex scientific concepts to non-technical audiences and where AI is actually being implemented in food development and manufacturing. Q: Our team deals with highly technical processes, and when talking to customers or investo rs, I often struggle to explain our work in a way that’s easy to understand . Any advice on communicating complex food science concepts clearly to a non-technical audience ? This is a common challenge for many food science professionals , especially for researchers, entrepreneurs, and business leaders developing cutting-edge technologies or innovative processes looking to demonstrate the value of their work to critical stakeholders who do not share their subject matter expertise . It’s not an easy skill to learn, but here are a few principles I f ind helpful when c ommunicat ing food science and technology concepts to a non-technical audience. Focus on the benefits : Foodtech founders a nd business leaders with technical backgrounds can often default to lead ing with the science — or the “how” — when communicating the impact or value of their team’s work. As a food scientist myself, I understand this i mpulse , because I find the science behind new products and technologies fascinating and compelling. But many of your audiences, including investors, cross functional colleagues, customers, and board members , will not share this admiration , at least to the same degree. Instead of explaining the science upfront, emphasize what benefits your innovation provide s them . By making this connection, your “how” become s more compelling and understandable . Stick to the e ssentials : When it comes to explaining the sc ientific concepts core to your work, keep the details as broad and digestible as possible . What this looks like in practice will vary depending on your specific audience . For a fantastic example of how it’s possible to simplify a technical concept for different audiences without misrepresenting it, check out t his video series from WIRED , in which experts communicate their work at five levels of complexity : for a child, a teen, a college student, a grad student, and a fellow expert. Studying how experts in different fields refine their messaging for non-experts will help you do the same. Build a n arrative : People remember stories, not facts and data. Indeed, storytelling has been shown to increase an audience’s engagement and willingness to act upon scientific information. Look for ways to present technical concepts as part of a larger narrative invo lv ing how your product or process solves a problem or improves and outcome. The more relatable the story is for your target audience , the better. Here’s some more great tips for finding and crafting effective stories. Ultimately, t he goal is to leave your audience with a clear understanding of the value and impact of your work . Focusing on the benefits, striving for simplicity, and s eek ing out the larger narratives behind your work will help you do that effectively . Q: It seems like nearly every product and service now boast s about some AI feature, and it’s hard to tell what’s hype and what’s real. Where is AI actually being implemented in food manufacturing to streamline processes or enhance product innovation? Like every industry these days, AI is definitely creating a lot of excitement in the food sector , but it can be difficult to separate genuine breakthroughs from marketing buzz . However, t h ere certainly are real-world examples where AI solution s are already being deployed and have the potential to make a genuine impact for food manufacturers , including : Quality control and defect detection : AI-driven visual inspection systems can spot defects or inconsistencies in food products , often with greater accuracy than human inspectors. For example, Vancouver-based company Fabri S ight is developing Large Vision Models (LVMs) — advanced AI systems that can analyze and interpret visual data to quickly detect issues in packaging, ensure uniformity in baked goods, or identify contamination on production lines. Demand forecasting and supply chain optimization : AI can analyze historical sales data and external factors (like weather or economic trends) to predict supply and demand trends more accurately. This can help manufacturers plan production schedules, reduce waste, and optimize inventory management. Predictive maintenance and equipment monitoring : AI is being used to predict when machinery is likely to fail, allowing manufacturers to perform maintenance before issues occur. This can help minimize downtime and increases overall equipment efficiency. Product formulation and recipe optimization : AI can help optimize recipes and product formulations for taste, texture, nutritional content , and environmental impacts, but only huma ns can tell if those creations are actually tasty (for now...). AI is likely following the “ Gartner Hype Cycle ,” a graph that illustrates the maturity and adoption phases of new innovation s . Given the AI frenzy of the last few years, we’re probably solidly within the “Inflated Expectations” phase of the AI hype cycle , where excitement surrounding AI’s potential is soaring, but not always fully v alidate d by results. That said, whi le most AI solutions are still in their e arly stage s , the above areas of implementation have the potential to deliver tangible benefits for the food sector , and I ’ m excited to see how they continue to evolve.
Airports: The Ultimate Food Innovation Sandbox?
Earlier this month , the CFIN team was privy to a behind-the-scenes tour of Toronto Pearson International Airport . With Suzanne Merrell , the Dining Development Manager for Greater Toronto Airports Authority (GTAA) , serving as our knowledgeable guide, our eyes were opened to the gargantuan feat of feeding the tens of thousands of traveller s who use North America’s second busiest airport every day . Layered on top of th is sheer volume of diners are additional complexities — the security measures, the scarcity of kitchen space, the logistics of distributing food , and the task of hauling of food waste out . Taken a ltogether, the challenges of airport food operations become truly daunting. However, t he se intense demands mean that airports are something of an innovation sandbox , as this compounding set of operational constraints encourage s technology adoption and experimentation that can create transferable learning for foodserv ice providers of all sizes and kinds . Here are a few of the challenges that were highlighted on our tour, plus a look at some of the opportunities for CFIN members developing potential solutions for these challenges. The Challenge: Food Waste On average, 140,000 to 160,000 travellers pass through Pearson International every day. F ood waste management for airports at this scale is on par with many small cities . T he challenge is not only the volume but also the logistics of managing that waste efficiently in a secure and compact environment. Transporting food waste off-site is costly and time-consuming, and with airport security measures, moving anything in and out of terminals requires extra steps. The Opportunity: Food Cycle Science makes it possible for airports to manage food waste on-site. Their compact, commercial-scale food waste processing units can reduce organic waste by up to 90% in volume, converting it into nutrient-rich compost. This could be a game-changer for airports, reducing the need for waste hauling and lowering environmental impact. The Challenge: Ventilation Cooking in airports is often limited by ventilation restrictions, particularly in older terminals. Traditional cooking methods, which produce heat or smoke , require extensive ventilation systems that many airports cannot easily accommodate. The re is a need for non -vented cooking technology, which allows for food preparation without complex venting infrastructure. The Opportunity : One company innovating in this space is KitchenMate , a Toronto-based startup developing vending technologies that can provide warm, prepared meals in small spaces without the need for full kitchen infrastructure . These systems are an ideal option for airports where installing new kitchen ventilation is a major infrastructural constraint. The Challenge: Inventory Management Despite featuring nearly 100 distinct restaurants and catering services , much of the food prep at Pearson International happens in c entralized commissary kitchens to save space and maximize efficiency . Managing inventory efficiently across such a large-scale operation is a challenge, especially when there is limited storage and fluctuating demand across very different food service operators . The Opportunity: Cheffer , a Toronto -based company, offers a platform that provides real-time data analytics for inventory management. They specialize in h elping companies like hotel s and retirement homes — operations with substantial dining services despite it not being their primary function . Cheffer's software helps these operators better manage inventory levels, reduc e food waste , and optimize scarce food service resources . This type of data-driven approach could further stre amline operations for airport commissaries, improving efficiency and reducing costs. The Challenge: Refrigeration Airport operations require vast amounts of refrigeration to store perishable items, but space is often limited, and energy efficiency is critical. Traditional refrigeration systems are not always well-suited to these high-demand environments. The Opportunity: One potential opportunity for airports is to reduce steps in the ir internal cold chain s . Relocalize could help do this via their decentralized, automated micro-factories for frozen food and beverage production. On-site production of certain products could cut down on the capacity demands for traditional commercial refrigeration and reduces the carbon footprint of transporting highly perishable goods. By bringing production closer to the poi nt of sale , Relocalize offer s a fresh approach to food refrigeration that aligns with the space and energy constraints of airports. The Challenge: Automation Staffing shortages are a constant concern in airports . Meanwhile, f ranchises at Pearson International are often the busiest in the country (or, in the case of A&W, the busiest in the world ) , so these food service operators are under constant pressure to deliver orders quickly and consistently. Automation can help fill gaps in the workforce while ensuring that operations run smoothly, particularly in high-volume settings where efficiency is critical. The Opportunity : Robotic makelines like Cibotica’s can significantly increase the speed and consistency of food preparation. Their fully automated systems handle everything from ingredient preparation to assembly, allowing restaurants to meet the demands of high-volume orders while maintaining quality and efficient service that travellers expect. By highlighting these Canadian innovators, we can see how technology can help us tackle some of the most pressing food sector challenges — in airports and beyond. What are some other innovative solutions you believe could be applied to the unique challenges of airport food operations ?
50 Food & Beverage Programs - LaSalle College (Vancouver)
LaSalle College: A Gateway to Culinary Mastery and Restaurant Ownership Nestled in the heart of Vancouver, LaSalle College i s a pinnacle of culinary excellence. Celebrated for its progressive culinary arts programs, the college offers an Advanced Diploma program in Culinary Arts and Restaurant Ownership, designed to cultivate the culinary leaders and restaurateurs of tomorrow. This program extends over six quarters, offering a comprehensive blend of culinary education and restaurant management. Program Highlights: The journey at LaSalle College is marked by dynamic experiential learning within state-of-the-art facilities. Students engage in practical learning, refining their skills in modern and regional North American cuisine at the college ’ s student-run restaurant. The curriculum is rich and diverse, encompassing everything from the fundamentals of culinary techniques to the intricacies of financial management in the hospitality industry. The program's unique selling points include a combination of practical culinary training and essential managerial knowledge, setting students up for success in the complex culinary arts landscape. The learning experience is further enhanced by a lively, innovative environment equipped with the latest culinary tools and facilities. A key aspect of the program is the mandatory paid internship term, where students apply their skills in real-world settings, gaining invaluable industry experience. Additionally, the program offers global exposure through international study tours and semester abroad opportunities, broadening students ’ horizons. What You’ll Leave With: Upon completion of the program, students are awarded an Advanced Diploma, recognized by the Ministry of Post-Secondary Education and Future Skills. Graduates from this program are well-equipped to pursue a range of career paths within the culinary sector, including restaurant management and ownership. The program is ideal for high school graduates, individuals looking to transition into the culinary field, aspiring restaurant owners, culinary entrepreneurs, and anyone with a deep-seated passion for food and hospitality management. C ontact Information : Phone: 604 - 683-2006, Toll-free: 1- 877 - 847-7902 WhatsApp/SMS: 778 - 654-7262 Office Hours: Monday to Friday 8:30 AM to 5:00 PM, Saturdays by appointment V ideo/Social/Media : Culinary Arts Program Overview Faculty Insights Alumni Success Stories
In 30: Regulating 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 looking at how emerging cellular food technology is being regulated around the world, and some of the debate around how products will be regulated as they hit the market. The Overview Good Food Institute - Cultivated meat is gaining momentum—and pathways for regulatory approval The article gives a comprehensive overview of the nations working toward regulatory approval of cellular food. CNBC – Singapore issues first regulatory approval for lab-grown meat to Eat Just Singapore is the first country to approve the sale of cellular food, in this case lab-grown chicken. FAO UN – Food Safety Aspects of Cell-based Food The Food and Agriculture Organization of the United Nations in collaboration with the World Health Organization recently published a document to identify food safety considerations of cellular food, including a view of current regulatory frameworks for cell-based food. USDA – Human Food Made with Cultured Animal Cells The U.S. Department of Agriculture and the F ood and D rug A dministration have a formal agreement on regulating foods containing cultured animal cells in the U.S. The Canadian Connection YODL - Cellular Food Opportunities in Canada Social Media @mosa_meat – Netherlands-based Mosa Meat on Twitter features interview with cellular food pioneers discussing regulations and more. @cellagritech – Based in Dubai and Singapore, this Twitter site offers news and updates on cellular food technology around the world. @cellagriculture – The Cellular Agriculture Society on Instagram advances the process of cultivated meat products. Overtime If you’ve got more than 30 minutes, these are for you: YODL - The Future of Cellular Food Regulations in Canada
Guest Article – Tackling Food Waste: An Unmissable Opportunity for Investors
By Craig Hanna , Partner at Power Sustainable Lios Let’s set the table wit h an often cited, but hard to believe statistic : if food waste were a country , it would be the third largest greenhouse gas emitter , behind only China and t he U nited States . It takes a whole lot of food waste to rival the e missions of the world’s largest economies . Indeed, a full third of the food produced globally never gets consumed, or even repurposed through upcycling or composting. Much of it is ha rvested , transported, processed, refrigerated, stocked, purchased , and stored in kitchens , only to be tossed in the trash and carted off to landfills where it rots and releases vast quantities of methane— a greenhouse gas 80 times more potent than carbon dioxide in the short to medium term . Food waste poses a significant environmental challenge with global repercussions, as the resulting emissions contribute to the accelerating impacts of climate change . Beyond emissions , consequences include exacerbating food insecurity and driving habitat loss , as we transform forests into farms to grow crops never to be eaten. There is also a colossal financial cost of food waste , estimated at $1 trillion annually , affecting the bottom line of farmers, retailers, manufacturers, and municipalities — not to mention consumers , who are already dealing with rising food costs . The total value of wasted or lost food in Canada alone is over $49 billion annually. The full scale of the problem is daunting . However, behind all great problem s lie great opportunit ies . Finding these opportunities is core to our work at Power Sustainable Lios , where we invest in and support mid-market companies who are creating innovative solutions for a more resilient and sustainable food system. One such company is Food Cycle Science (FCS) , who are transforming how we deal with food waste in our homes, businesses , and communities. A former recipient of CFIN’s Innovation Booster program , FCS has only continued to gather momentum . This past June we were thrilled to make a sig nificant investment in the company to help scale their comprehensive food waste solutions . The company’s product line of sleek food waste recycling machines provide on - site food waste management for homes, restaurants, and even remote communities lacking composting facilities. They transform food scraps into a dry, odo u r-free, and nutrient-rich soil amendment, significantly reducing the volume of waste and avoiding the methane emissions that would result if those scraps ended up in landfills. The technology is user-friendly and energy-efficient, capable of reducing waste volume by up to 90%. To date, FCS has delivered over 250,000 units across more than 20 countries, proving that this solution is not only viable but exceptionally scalable.
50 Food & Beverage Programs - Humber College
Culinary Excellence Unleashed: Humber College's Comprehensive Culinary Management Program Discover the world of culinary excellence at Humber College with the Culinary Management diploma program. This program is designed to shape future culinary professionals, equipping students with the necessary skills to thrive in the finest dining and foodservice establishments. Program Highlights: The Culinary Management program at Humber College stands out with its blend of practical skills and theoretical knowledge. The curriculum covers everything from basic culinary skills to the intricacies of Canadian cuisine trends. It ’ s not just about learning in the kitchen; the program also focuses on designing, organizing, implementing, serving, and executing dining events. Each semester is crafted to build upon the last. The first semester lays the foundation with basic culinary skills, baking, pastry arts, food safety, and hospitality math. In the second semester, students delve into advanced culinary knowledge, butchery, nutrition, and large-quantity cooking. The third semester advances these skills further with a focus on baking, pastry arts, menu planning, and restaurant operations. The final semester features t he Chef ’ s Table course, emerging trends in Canadian cuisine, and valuable field experience. One of the highlights of this program is the study abroad opportunities. In the fourth semester, students have the chance to study in Italy at the APICIUS International School of Hospitality. Additionally, there are short-duration experiential trips to the Mediterranean/Italy and Peru, along with semester abroad learning opportunities. What You’ll Leave With: Graduates of this program leave with a comprehensive set of skills in advanced culinary planning, food preparation, business principles, nutritional principles, kitchen management, and technology application in food production. The career prospects for graduates are vast, ranging from opportunities in hotels, restaurants, golf clubs, resorts, hospitals, and corporate settings. Entrepreneurially inclined students are also inspired to start their own businesses. The program is recognized by the World Association of Chefs’ Societies (WACS), and students have the opportunity to earn the prestigious WACS Commis de Cuisine certification. Humber College’s Culinary Management program is more than just a diploma; it ’ s a gateway to a world of opportunities in the culinary industry, offering a blend of theoretical knowledge and practical expertise , enriched with global exposure. C ontact Information : Admissions Questions : General Enquiries: Call 416-675-3111 or email enquiry@humber.ca. Domestic Applicants Enquiries: Book a one-on-one advising appointment with an admissions representative. International Applicants Enquiries: Contact the International Centre for program and application information. Program-Specific Questions : Contact Michael Teune, program coordinator, at 416 - 675 - 6622 ext. 5158 or michael.teune@humber.ca V ideo/Social/Media : Humber Culinary Management Program Overview Additional Program Video Celebrating Italian Cuisine: Culinary Students Volunteer at Festa D'autunno Culinary Students Shine at Grocery Innovations Canada Show
IN 30 – Ghost Kitchens
Editor's Note: This article was originally published on 05-22-2023 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 ghost kitchens, a commercial foodservice operation without a traditional storefront or restaurant . Also known as virtual restaurants or dark kitchens , i n many of these establishments food is ordered online and food is prepared for delivery only, for a cashless transaction. The Overview Canadian Institute of Food Safety - What is A Ghost Kitchen? Learn the key differences between a ghost kitchen and a traditional foodservice operation. Kickfin - What Are Ghost Kitchens: Everything You Need to Know More about the pros and cons of using or setting up a ghost kitchen. Medium - Cloud Kitchens: The Underdogs Of The Food Industry Statista says the cloud kitchen format is expected to grow 12% through 2024. The Restaurant Times - 7 Pitfalls to Avoid when Running a Cloud Kitchen Business in 2023 Some common mistakes operators may face when running a ghost kitchen. The Canadian Connection Ghost Kitchens Brand is a Canadian company that partners with fast food brands to create scalable , multi-tenant ghost kitchen concepts across North America for third-party delivery, as well as offering standalone, mall and big box store locations for walk-in customers and customer pick up. Wandereater - 9 Best Ghost Kitchens in Canada Nine independent Canadian brands which rely on ghost kitchens. Social Media @virtualdiningco (Facebook) Virtual Dining Concepts works with existing restaurants and startups to establish delivery-only brands around the world. Nextbite (LinkedIn) Nextbite Brands matches companies with under-utilized kitchens to help them enter the virtual restaurant space. @freshmenu (Instagram) Ghost kitchens are thriving in India, where FreshMenu is based. The company offers an extensive menu of international cuisine prepared fresh daily. Overtime If you’ve got more than 30 minutes, these are for you: Spotify – Ghost Kitchen Trends This podcast looks at the business trends and concepts driving the ghost kitchen phenomenon. YouTube – CloudKitchens : How it Works
50 Food & Beverage Programs - UBC: Food, Nutrition and Health
The University of British Columbia offers a Bachelor of Science in F o od, Nutrition and Health at its Vancouver campus. Program Highlights: The four-year, Food, Nutrition, and Health program i ntegrates science, nutrition, health and food . Students will e xplore the economic, ecological, social, and technological components of managed landscapes, agrifood systems, and communities comprising the land, food, nutrition, and health continuum. The program gives students the flexibility to pursue their individual interests while gaining a deeper knowledge of issues related to food production, food security, and the role of nutrition in disease prevention. Choosing from a wide variety of electives, students will study a broad , customized curriculum that will prepare them for a career in the food and health sectors. Food, Nutrition, and Health students can apply to dual degrees with Bachelor of Education or Master of Management, or one of six minors to complement their program. The program provides extensive laboratory experience, experiential learning and industry engagement . Students gain hands-on experience in creating healthy meals and eating plans at Vij’s Kitchen – UBCs culinary lab – and study the connection between food and nutrition. In addition, students can integrate classroom learning with real-world experience through community engagement projects and co-op placements. What You’ll Leave With: Graduates are ready for employment in the food and nutrition industries or for future graduate study. Food, Nutrition and Health graduates can work as foodservice management , lab technician s, nutrition educator s, sales representative s, food quality control and assurance , product development, and much more. The Food, Nutrition, and Health program is also excellent preparation for a future healthcare career . 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
Explained: Malware
Editor's Note: This article was originally published 10-12-2023 What Is It? Malware, also known as malicious software or malicious applications, is software designed by cybercriminals to damage computer programs or systems, or to gain unauthorized access to a computer system and/or data. Malware can be in the form of viruses, worms, Trojans, spyware, keyloggers, adware and ransomware which can attack computers, smartphones, tablets and networks. As well as disrupting computer systems , malware can be used to lock up networks and/or computer systems, destroy them, wipe out information, send spam emails, or access data and intellectual property than can then be sold. Why You Should Care According to DataProt , 560,000 new pieces of malware are detected every day, for a total of more than one billion malware programs existing worldwide. Trojans, which appear to be a harmless file or program but which can damage, steal or control computers, make up 58% of all computer malware, followed by viruses (13%), and scripts (9%), a type of virus that leverage’s a computer system’s existing applications. Downloaded malicious apps can attack smartphones, and are the most common form of mobile malware, while adware, which can be activated by clicking on unwanted advertisements, accounts for 48% of malware on smartphones. Destructive malware cyberattacks have increased rapidly worldwide in the past five years, with the number of detected variations rising 62% in 2020 . Meanwhile, Internet of Things (IoT) attacks by malware topped 2 0 million , and mobile attacks were more than 28 million in the first half of 2020. Routers are a common target for hackers using IoT malware, as are emails, with 46% of hackers using email to spread malware through attached Word and Excel files. What’s Happening in Canada? The Canadian Centre for Cyber Security lists the signs that a device has been infected with malware, as well as suggesting ways Canadian businesses can protect themselves from malware. That includes: Backing up devices and information Installing software updates and patches regularly Using anti-virus and anti-malware software Using a firewall to protect local systems from outside access Using a host intrusion detection system (HIDS) to identify unauthorized access Ensur ing files and attachments are real before downloading Avoid ing public Wi-Fi Using a protective domain name system (DNS) to block unwanted content Using an ad blocker and n ot accepting pop-up advertisements Not downloading unreliable software or media
50 Food & Beverage Programs - Holland College
A Journey into Hotel and Restaurant Operations Management at The Culinary Institute of Canada Embark on a transformative journey with The Culinary Institute of Canada (CIC) in Charlottetown, renowned as Canada ’ s Premier Culinary School. Nestled at the edge of Charlottetown Harbour in the state-of-the-art Tourism and Culinary Centre, the CIC is acclaimed for its industry-based training in an array of programs, including the esteemed Hotel and Restaurant Operations Management. Program Highlights: T he two-year Hotel and Restaurant Operations Management program is designed to equip students with the expertise to excel in the hospitality industry . This program is open to both Canadian and international applicants for the Fall 2024 t erm. This comprehensive program uniquely blends business acumen with specialized training in foodservice, catering, and hotel operations. Through hands-on learning, students immerse themselves in the practical aspects of managing fine details in restaurants, resorts, hotels, and nightclubs. A highlight of the program is the mandatory paid internship, requiring a minimum of 500 hours of industry experience. This invaluable opportunity, slated for the summer between the first and second years, allows students to apply their learning in a real-world setting, honing their skills and preparing them for their future careers. In the second year, students embark on an international study tour, an integral part of the curriculum, offering a global perspective and an expanded understanding of the hospitality industry. The curriculum covers subjects such as Financial Accounting, Hospitality Law, Managing Human Resources, Entrepreneurship, Business Communications, and Computer Essentials. Additionally, students explore the world of beverages with courses like Wine, Beer, Spirits, and Infusion. What Y ou’ll Leave With: Graduates of this program are well-prepared for various roles in the hospitality sector, including in hotel and restaurant management, food and beverage services, and event management. Moreover, the program offers degree pathways for those seeking to further their education. These pathways enable credit transfer to university degrees or post-graduate credentials in related fields with partner institutions like Athabasca University, Griffith University, Mount Saint Vincent University, and the University of Prince Edward Island. The Hotel and Restaurant Operations Management program at The Culinary Institute of Canada is a pathway to a thriving career in hospitality, imbued with practical experiences, global exposure, and a deep understanding of the industry. C ontact Information : Admissions and Recruitment Offices Address: 140 Weymouth Street, Charlottetown, PE, Canada C1A 4Z1 Montgomery Hall, 305 Kent Street, Charlottetown, PE Tel: 1-800-446-5265 Hours (September to May): Monday to Friday, 8:30 am – 4:30 pm Hours (May to August): Monday to Friday, 8:30 am – 4:00 pm V ideo/Social/Media : Course Youtube Video
#AskLavina - Greenwashing in F&B Marketing and Career Advice for Food Scientists (August 2024)
In addition to being CFIN’s Regional Innovation Director for BC and Yukon, Lavina Gully is a food scientist and product developer with almost two decades of experience helping food and beverage companies innovate. In this series, Lavina answers questions from CFIN members on everything from product development, R&D, food industry careers, manufacturing best practices, and co-packing — just to name a few! If you have questions for Lavina, you can reach out to her directly and we can answer your question in next month’s mailbag. This month, Lavina answers your questions about greenwashing in F&B marketing and career advice for food scientists making the transition from academia to industry. Q: I've been reading about significant provisions to the Competition Act around greenwashing. What changes do businesses need to be aware of when marketing the environmental or sustainability benefits of food and beverage products? Recent amendments to the Competition Act have introduced stricter rules regarding greenwashing—false or misleading claims about the environmental benefits of products. If you work in F&B marketing , I recommend getting deeply familiar with these c hanges , and with greenwashing more broadly. While not specific to Canada, this guide to avoiding greenwashing for marketers is an excellent place to start. T he key provision I will highlight here is that it is even more imperative that brands thoroughly substa ntiate all claims about the environmental benefits of products, business services an d business activities . C laims must be backed by adequate and proper testing demonstrating solid evidence proving the environmental benefits of their products, not just general statements, or assumptions. Brands will not be able to vaguely say that they are “eco-friendly ” or “sustainable.” They need to make more specific claims and have the data to back those claims up. These changes emphasize the importance of transparency and accuracy in marketing . Greater transparency is, of course, good for consumers , but it is also good for F&B brands invested in genuine sustainability efforts , as t ransparency and accuracy build brand equity and cultivate a loyal customer base . T he Competition Bureau is expected to prov ide further guidance on enforcement soon. In the meantime, businesses should be review ing their marketing practices and claims to comply w ith these new regulations. Q: I am currently completing a Master's in Food Science , and am hoping to hear from you or other CFIN members who have made a transition from academia to industry. What can I do to best prepare myself for industry career opportunities in research and development focused roles? Making a mid-career move from academia to industry is quite common for food scientists. It’s one I have made myself, as have many o f my colleagues . I hear versions of this question quite frequently , so I collected some of my time-tested advice, along with some insights shared by several CFIN members to help others prepare for this transition . Le verage Your Academic Training: Your thesis work will likely have you thinking about experimental design, lit searches, rigorous critical thinking, technical writing and stats. When you start applying for industry roles, it's essential to highlight these skills as they show your capability to handle complex problems and develop evidence-based solutions. Attend Industry Events: While you'll definitely want to attend scientific conferences and figure out how to fit your poster in the overhead compartment, try to also attend industry event s . Industry moves at a fast pace so stay updated on regulatory changes, funding landscape and corporate news. Consider an Industry Post-Doc: An excellent way to transition from academia to industry. Positions like these provide opportunities to collaborate with industry and understand the commercial aspects of research. If a post-doc seems too far away, any applied research with an industry partner would be helpful! Here are a few more takeaways from other CFIN Members: Connection is Key – Andrew Tait “ I think a lot of grad students get tunnel vision and forget that there is "life after school", spending long hours in the lab in isolation instead of taking the opportunity to network in and outside the ivory tower. " I ndustry" itself is quite a broad sector, including government, private and public corporations in the life sciences, food/ agtech , pharmaceuticals, etc., so staying current in speaking with members of these areas will help to understand how things are changing and what opportunities exist.” Learn t o Move at Business Speed – Dana McCauley “The #1 thing that industry complains about when hiring former researchers is that they don't move at the pace of business , and they often lack understanding of how to apply research to solve business problems . So be sure to address those concerns in any interview answers .” Embrace Competitiveness and Learn to Stand Out – Jessica Phulchand “Transitioning from academia to industry, I found that companies highly valued my competitive nature. If you choose to enter R&D and product development, participating in product development competitions is invaluable. While many of your peers will graduate with the same degree, it is your extracurricular activities that will truly distinguish you. Moreover, working for smaller food companies taught me the importance of having a sense of urgency and adaptability.”