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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 Saskatchewan
Exploring Excellence in Food Science at the University of Saskatchewan The University of Saskatchewan's Food Science program is at the forefront of academic and research excellence in the fields of food and bioproduct sciences. This program is ideal for students with a passion for applying scientific principles to the study of food and the development of food technology, with a focus on value-added crop utilization , food safety, quality assurance, and bioproduct development. Program Highlights: The program boasts expertise in a wide array of food science disciplines, including areas like food chemistry, microbiology, food safety, and biotechnology. Students gain access to cutting-edge facilities, including advanced laboratories dedicated to food and bioproduct research , and can actively participate in groundbreaking research projects. These projects span areas such as novel techniques for detecting food adulteration, enhancing lipid quality, and exploring food nanotechnology. The program takes a multi-disciplinary approach, delving into various aspects of food science and bioproduct development. This comprehensive approach equips you with a holistic understanding of the field. As you progress through the program, you ’ ll dive deep into the composition of foods and the analytical techniques used to study them. You'll explore the world of microorganisms in food, understanding their role and impact, and investigate microbiology from both molecular and environmental angles. The M.Sc. program typically spans two years, offering an immersive experience in food science. For those pursuing a Ph.D., the expected program length is four years, allowing for in-depth research and specialization. You can commence your academic journey in September, May, or January, providing flexibility to align with your schedule. What You’ll Leave With: Program graduates will possess comprehensive knowledge and skills in food science and bioproduct development . Contact Information : Graduate Chair: Supratim Ghosh (Email: supratim.ghosh@usask.ca ) Graduate Administrator: Ann Harley (Email: fabs.gradstudies@usask.ca ) V ideo/Social / Media : Explore more about the program through the University of Saskatchewan YouTube channel .
50 Food & Beverage Programs - Centennial College
The Journey Through Baking and Pastry Arts Management at Centennial College Centennial College 's Baking and Pastry Arts Management program is designed for those who dream of turning their passion for baking into a thriving career. The program combines the fundamental skills of baking and pastry arts with essential management capabilities, focusing on aspects like menu design , purchasing , planning, and execution. Program Highlights: At Centennial College, students are provided with hands-on experience in state-of-the-art baking and pastry labs, as well as a commercial bakeshop. The program is enriched by real-world environments, including an on-campus cafe, restaurant, and event cent re , offering a holistic view of the culinary business. A 14-week work-integrated learning opportunity with industry partners is a cornerstone of this program, ensuring students acquire both practical skills and valuable industry insights. Centennial College’s curriculum is comprehensive, covering everything from a la carte cooking and international cuisine to wines and menu design. For those seeking global exposure, the program offers study-abroad opportunities in Ireland, enhancing the learning experience. What You’ll Leave With: Graduates of this program are well-positioned for a range of employment opportunities in the hospitality sector, including roles in hotels, resorts, restaurants, and commercial baking companies. The program paves the way for career paths such as pastry chef, bakery chef, food entrepreneur, executive chef, private chef, catering chef, and food and beverage manager. Upon completion of the program, students also earn important industry certifications such as Smart Serve, Safe Food Handlers, and CPR. For those interested in further study, the program offers pathways and credits toward degree-level education. Contact Information: Advising Services : Centennial College Advising Services General Enquiries : 416-289-5000, Toll free in Ontario: 1-800-268-4419 Admissions : Connect with Centennial College Education Pathways : advising@centennialcollege.ca Part-Time Learning : 416-289-5207, ce@centennialcollege.ca Industry : 416-289-5022, solv@centennialcollege.ca V ideo/Social/Media: Course Youtube Video Course Facebook Video
Cultivating Success – Top 5 Takeaways
CFIN premiered i ts latest virtual experience -- Cultivating Succes s : Canada's Big Biomanufacturing Opportunity . The experience was hosted by cellular food experts Dr. Lenore Newman of the Food and Agriculture Institute at the University of the Fraser Valley in BC, and Dr. Evan Fraser of the Arrell Food Institute at the University of Guelph in Ontario . Many Ca nadian cellular food companies were featured in the experience a nd explained the potential of this emerging technology to change how we produce, purchase and consume food. Here are the top five takeaways from the experience : 1. Cellular food techniques such as precision fermentation have been used for decades. V egetable rennet created through precision fermentation has been used in cheesemaking s ince the 1990s. Cellular agriculture is a new tool to ensure there is enough protein to feed the world, as well as in-demand products with limited supply, such as coffee , vanilla and chocolate. It won’t necessarily replace traditional agriculture and food processing; it will supplement it. 2 . The cost of cellular food technology has decreased significantly in the past 10 years . The first hamburger created through cellular food processes in 201 3 cost more than $300,000. Today that same hamburger costs approximately $10 to create in the lab. The cost of producing cellular food will continue to decrease as new processes , technology , growth mediums , and companies enter the space and create a localized, sustainable supply chain. 3. Harvesting cells from an animal through a biopsy doesn’t harm the animal. Cells can then be modified to create immortalized cells that multiply indefinitely, meaning no more animal samples are required . Other animal products, like leather and silk, can also be created through the cellular process. Lab- grown products taste identical to the original animal product and have the same nutrition profile . 4. C anada is poised to become a global leader in cellular food. Canada currently exports many of its raw materials for processing elsewhere. Using cellular techniques means that more raw materials would stay in Canada for local processing, while helping the food industry lower its greenhouse gas emissions and its environmental and carbon footprint. Having a made-in-Canada solution for food processing would also help mitigate food scarcity and inflation, and boost supply chain resilience. 5. There are already several Canadian companies innovating to develop cellular food products, including protein and value-added ingredients such as fat and glutamates. Canada has a natural advantage in this field as we have a plentiful supply of biomass (organic material from plants and animals), technical knowledge, foodtech resources, a stable market, and a strong regulatory system . Here’s more about the companies featured in Cutivating Success: Ardra Inc. - Ardra produces sustainable, natural ing r edients through precision fermentation. Ardra is now developing a process for the fermentation-based production of heme as a natural flavour ingredient. Evolved Meats - Evolved Meats is a cultivated meat company based in Kitchener, ON. The company is creating cultivated pork belly that will be identical to conventional pork belly. Liven Proteins – Liven Proteins Corp. makes animal-free, f unctional and sustainable protein ingredients. The company is currently o ptimizing its bioprocess for upcycling starch streams and to test a dditional side streams in the food industry as a starting material to build a fermentation platform for animal-free protein manufacturing. YEX Serums – YEX Serums is a biotechnology research company developing media and nutrients for cellular culture growth.
Carbon Neutral vs. Net Zero: Understanding Implications for Food and Beverage Companies
By: Brett Wills - Founder, CarbonOne T he evolving landscape of corporate sustainability can be puzzling, to say the least. The alphabet soup of acronyms and confusing terms muddies it further. A great example is the terms "Carbon Neutral" and "Net Zero". These terms are often used interchangeably by those unfamiliar with their distinct differences. However, the difference between the two is significant and crucial for brands to understand. As a carbon intelligence platf or m devoted to the Food & Beverage industry, CarbonOne is on a mission to cut through the cloud of confusion and bring F&B companies the clarity needed to drive climate performance at speed. So , what ’s the difference between Carbon Neutral and Net Zero? In short, Net Zero is much more rigorous than Carbon Neutral. Why F&B Companies Should Care Climate is arguably the top s ustainability -related concern globally. Expectations are companies will solidify climate commitments now and begin showing progress quickly. What companies need to know when setting climate commitments is that the market is shifting away from Carbon Neutral towards Net Zero with over 90% of Global GDP now covered by a Net Zero Commitment ( Net Zero Tracker , n.d.). This shift is being driven by governments, investors , and large players across all industries, including grocery retailers here in Canada. Brands need to ensure their commitments are relevant and align with stakeholder expectations. Failure to do so will create risk and limit growth. Brand Alert! Carbon Neutral does not equal Net Zero Carbon Neutral: The Starting Line The concept of c arbon neutrality focuses on balancing the amount of carbon dioxide emitted with an equivalent amount reduced, sequestered , or offset. However, Carbon Neutral certification has no requirements to set targets or even reduce emissions in the near or long term and allows for unlimited use of c arbon c redits. This means companies can achieve carbon neutrality by simply purchasing carbon credits to "cancel out" their emissions with no requirement to reduce their own carbon footprint directly, now or in the future. It also has n o requirement to include Scope 3 emissions, which typically represent 80% or more of a company’s carbon footprint. Most critically , Carbon Neutrality does not support the global goal of preventing average temperatures from rising above 1.5 ° C by 2050 . Without achieving this goal, the risk of worsening and potentially irreversible effects of climate change rise substantially . So, while Carbon Neutral was a good starting point in the climate fight , it no longer cuts it. Net Zero: The Commitment to Real Change Contrasting sharply with Carbon Neutral, Net Zero demands more stringent and proactive efforts . It is governed by The Corporate Net Zero Standard through the Science Based Targets Initiative (SBTi). The standard sets a clear direction for near and long-term targets with specific pathways for F &B companies via the Food Land and Agriculture (FLAG) Guidance Standard . Achieving Net Zero means setting near and long-term science-based targets aligned with the global goal to limit warming to 1.5°C above pre-industrial levels . The Net Zero Standard mandates the inclusion of Scope 3 emissions, representing the vast majority of a company’s carbon emissions. To reach net zero, a company must first drastically reduce its emissions across all scopes. Only the residual emissions—those that are technologically or financially infeasible to eliminate—can be offset by validated carbon credits. CarbonOne help s companies do this in Canada by offering an accurate and affordable platform that lets companies calculate their Scope 3 emissions easily. Implications for Brands: You Can't Buy Your Way to Sustainability For brands, particularly those under increasing scrutiny from consumers, customers , and investors who demand transparency and genuine sustainability, the journey to Net Zero is not a simple purchase away. It involves a deep, systemic transformation in how they operate and interact with the environment. This transformation includes technological innovations, changes in supply chain management, and a transition to renewable energy sources—all aimed at real emission reductions. Carbon credits, while still a tool in the arsenal, are relegated to a supplementary role under N et Z ero. They are used only after achieving the substantive emission reductions set out in near and long-term targets. This paradigm ensures the primary focus is on actual emission reductions within the company's operations and across its entire value chain. Conclusion: A Clear Path Forward Understanding the nuances between Carbon Neutral and Net Zero is not only essential for any brand genuinely committed to sustainability; it's essential to compete and win in a Circular, Net Zero world. While Carbon Neutral might offer a quicker, easier path to a “ green ” image, Net Zero embodies a more honest and impactful commitment to combating climate change. It will realize greater benefits and has become the global benchmark for climate targets. Brands aiming for true, long-term sustainability and compl iance are well served to adopt Net Zero, preparing for a future where this will be a prerequisite for doing business. Are you looking to learn more about Net Zero or have questions about this article? Get in touch with us today at Carbon-one.ca. References Net Zero Tracker . (n.d.). Net Zero Tracker. https://zerotracker.net/
50 Food & Beverage Programs - Canadore College
Charting a Path to Success in Culinary Management with Canadore College Begin an exciting career in a global field, from working in resorts and cruise ships to owning your business. The Culinary Management program at Canadore College trains students in modern culinary skills and management techniques under skilled professors and chefs de cuisine. Program Highlights: Whether your dream is to shine as an executive chef on a luxury cruise ship, manage a high-end resort kitchen, or even start your own culinary venture, this program offers the foundational skills and knowledge to turn these dreams into reality. S tudents in the Culinary Management program receive training in both contemporary culinary techniques and essential management skills. The program offers a diverse learning experience, covering everything from the art of liquid nitrogen cooking to the intricacies of buffet work, pastry arts, restaurant food production, and even the delicate craft of ice carving. In the first semester, you ’l l delve into the fundamentals of food preparation, baking for cooks, and learn crucial aspects of sanitation and safety. The second semester advances your learning with courses in cost control, introduction to foodservice, pastry arts, restaurant food production, and an introduction to the world of wines. The third and fourth semesters elevate your skills with applied a la carte cooking, international contemporary cuisine, garde manger/culinary display, business development, and the foundation of food and wine pairing. There is also a Study Abroad option in Ireland for students seeking international exposure. What You’ll Leave With: Career opportunities for graduates are as varied as they are exciting . You could find yourself in roles such as an executive chef, private chef, catering chef, food and beverage manager, chef de cuisine, sous chef, or chef consultant. Graduates also receive certifications in Smart Serve, WHIMIS, and Food Safety Training. K ey People : Shelley Busch, Dining Room Coordinator / Technologist: shelley.busch@canadorecollege.ca Fintan Flynn, Professor: fintan.flynn@canadorecollege.ca Derek Lawday, Professor / Coordinator: derek.lawday@canadorecollege.ca Emilie Metwalli , Professor: Emilie.Metwalli@canadorecollege.ca Karen Montcalm, Technologist: karen.montcalm@canadorecollege.ca Karen Nakogee , Technologist: karen.nakogee@canadorecollege.ca Lou-Anne Robinson, Culinary Technologist: LouAnne.Robinson@canadorecollege.ca Contact Information : Culinary Management Contact: Derek Lawday - derek.lawday@canadorecollege.ca or 705 - 474 - 7600 ext. 5537 Admissions Office: admissions@canadorecollege.ca or 705 - 474 - 7600 ext. 5123 Video/Social/Media : Canadore College Culinary Student Recognition Education.com - Culinary Management IDP.com - Ontario College Diploma in Culinary Management
Report: Specialty Food Trends for 2024
The Specialty Food Association (SFA) Trendspotter Panel recently released what it predicts will be the hottest specialty food and beverage trends for 2024 . Here are a few highlights from the panel : Innovative beverages sales are growing faster than food products, so expect to see more single-serve, non-alcoholic carbonated and non-carbonated beverages ; coffee, tea and broth with functional ingredients; beverages that add energy, clarity, focus or a calming effect; beverages with less or no sugar, salt or artificial sweeteners; beverages with herbs, tropical flavours and botanicals. Cellular protein will grow in popularity next year, and so will plant-based seafood. Peach as a flavour and ingredient will get a boost in 2024, in jams, teas, condiments, and baked goods. Calabrian chili peppers will appear more often in pasta sauce, hot sauce , cured meats, snacks, relish, and hot honey. Tahini will continue to appear outside of Middle Eastern dishes, including in milk shakes, coffee, cookies and pastries. Soup is hot thanks to the popularity of TikTok recipes, so expect to see more soup, broths, soup starters and mixes. Black sesame, ube and milk tea will pop up in unexpected products and formats , including in baked goods, beverages, and snacks. Consumers are still excited by global flavours, heritage traditional foods, regional foods and ingredients.
50 Food & Beverage Programs - University of Fraser Valley
UFV’s Culinary Arts Certificate The University of the Fraser Valley offers a Culinary Arts Certificate . The university is also home to the Food and Agricultural Institute (FAI) an interdisciplinary research centre that focuses on issues, challenges, and sustainability solutions related to food and farm systems. Program Highlights: The full-time , 39-week Culinary Arts certificate program at the University of the Fraser Valley sets up students for success in the culinary world. Students will gain the in-class training necessary to work in any kitchen, combined with hands-on experience working at the school’s Rivers’ Dining Room under the s upervision of professional chefs. The program will cover topics such as s afety and sanitation , k nife-handling skills , u se and care of equipment , c ooking methods , b anquet planning , à la carte dining , b asic service skills , and m enu planning and costing . When students begin the program they are registered as an apprentice with Skilled Trades BC. UFV allows secondary school students to complete this program through a concurrent studies model during their Grade 12 year. What You’ll Leave With: Upon completion of the certificate program students will gain advanced placement in the apprenticeship program. Once all requirements have been met apprentices are eligible to write the P rofessional C ook L evel One and Two Certificate of Qualification exams . Key People & Contact Information: Sian Hurley - Assistant Professor, Culinary Arts Phone: 604-847-5459 Toll Free: 1-888-504-7441, ext. 5459 sian.hurley@ufv.ca John Garrett - Program Assistant , Applied & Technical Studies Phone: 604-847-5463 Toll Free: 1-888-504-7441, ext. 5463 john.garrett@ufv.ca Video/Social/Media: University of the Fraser Valley on LinkedIn UFV on Instagram Sustainable food & agriculture pathways at the heart of new partnership between UFV and the University of Guelph – UFV Today The future of food & genomics: Shaping how we eat (w/ Lenore Newman & Dan Weary) - The Code of Life (youtube.com)
Thank You to Our YODL Champions
As we look back on how YODL has grown and evolved over its first two years, we want to celebrat e the incredible contributions from the many community members who shaped this platform into what it is today. Every day, CFIN members come to YODL to share valuable insights, resources, and expertise to the benefit of everyone in Canada’s food innovation ecosystem. Today, we’re thrilled to highlight the top discussion posts, articles, and individual contributors that have helped make YODL a valuable platform for all our members . Top 5 Discussions Get More Co-packing & Co-Manufacturing Customers — This discussion thread invited co-packers and co-manufac turers to share what services they offer and where they are located . It now serves as an excellent resource for businesses seeking to discover new service providers across Canada . How Can Government Help You Sell into Grocery Stores and Large Retailers — T o support a CFIN initiative with Canada’s Ministry of Small Business, members shared their insights on what government can do to support small and medium food businesses in getting their products onto the shelves of major retailers . Our Favourite Food Newsletters — Members shared their go-to food industry newsletters, resulting in a comprehensive list of essential reading for staying up to date with the latest trends, news, and innovations in the food sector. Creating Circular Economy from Food Waste Streams (Post Farm Produce and Food Scraps) — This engaging discussion on innovative approaches to transforming food waste into valuable products highlight s the impressive knowledge base and solutions-oriented mindset of CFIN members. Should Startups Treat Their Companies Like Products ? — A thought-provoking , member-driven conversation about the mindset and strategies food startups should adopt to drive growth and success, treating their companies with the same care and innovation as their products. Top 5 Articles CFIN Funded Projects: Company Profiles — An in-depth look at 70+ member project s funded by CFIN, showcasing their innovative solutions and the impact they are making in the food industry. 50 Canadian FoodTech Resources Master Lis t — A comprehensive list of essential Canadian resources for foodtech entrepreneurs . This article features accelerators, incubators, funding sources, and more, providing a valuable guide for CFIN members navigating the food tech lan dscape. Company Spotlight: Cibotica — A detailed profile o f CFIN member Cibotica . This Vancouver company is putting their innovative automation and robotics tech to work in restaurants throughout Canada and the US . Company Spotlight: Food Cycle Science — This article features CFIN member Food Cycle Science , a n Ottawa-based company dedicated to transforming how (and where) food waste is managed, recycled, and re-used . In-30: Precision Fermentation — An exploration of precision fermentation technology, its potential for creating sustainable and innovative food products , and the Canadian resources that exist to help innovators working in this exciting field. Most Active Contributors We’re grateful for all the CFIN members who are sparking lively discussions and sharing their expertise on YODL, and want to celebrate the contributions of some of our most active posters : Richard Baker , CEO and Founder of Food Distribution Guy The Niriqatiginnga Project , a community-driven non-profit building food sector opportunities for indigenous communities in northern Canad a Nishan Silva , Director of Alinitak Global (North America) Greg Prokopowich , Lead Sales Representative of TheoryMesh Henry Chang , Freelance Consultant Thank you to all our YODL champions for their outstanding contributions. The dedication and enthusiasm of CFIN’s 5,000+ members have been essential in building YODL into a vibrant and supportive community. We ’re excited to see how YODL continues fostering the growth and success of Canada’s food innovation ecosystem and are so glad to have you all along for the ride!
#AskLavina - Career and Professional Development (June 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 career and professional development questions. She answers questions about career p lanning for new food science graduates , plus the value of partici pating in food industry mentorship programs—as a mentor and a mentee. Q: As a recent food science graduate, I'm feeling overwhelmed by the p ossibility of taking my career in a direction that isn’t right for me . How should I approach career pathing in this field? A: I recently attended a graduation ceremony at the University of British C o lumbia as an alumni representative, which made me reflect on my career path — and the paths of my peers. Unlike other technical fields like nursing or engineering, where careers paths and outcome s are often more predictable , food science careers are rarely as linear. I can assure you that feeling overwhelmed or worried is not uncommon . While R&D and QA are the most thought of food science career paths , they are far from the only paths. T h e re is a huge breadth and diversity of options that fall under “food science . ” The options are not always obvious and finding a path that resonates can indeed feel overwhelming, but I consider this one of the things that makes the field so compelling. There is a near endless variety of way s you can build a career in food science to not just match your current interests, but to evolve as your interests inevitably change over time. If you’re a recent graduate, the best place to start is by reflecting on what parts of your education excited you the most . Was it product research and development? Quality control and food safety? The same goes for work environments ; maybe you love hands on lab work, the systems approach of QA in processing facilities, or perhaps you thrive in front of an audience, pitching new products to boardrooms of executives. Try writing down four or f ive tasks you really enjoy doing and find energizing , along with four or f ive that you find draining . It is a simple exercise, but I find it is an effective way to help clarify your priorities, values, and skills . Look ing for patterns in your preferred tasks is a terrific way to uncover so me po tential food science career paths that may be less immediately obvious. For example, if you enjoy analytic al and quantitative work , you could explore opportunities in consumer science . If you like ingredients, application specialist roles with ingredient companies are an excellent option . And if you like the strategic element s of bringing new products to market, you might be a great fit for a product manager role . The biggest mistake I see new food scientists make is getting hung up on taking the right direction , only to get stuck spinning their wheels for too long. It is important to consider your first step post-graduation as a starting point, not a be-all, e nd -all . Take my own career as an example: I have worked in labs , classrooms, corporate offices, and as a contractor. I have conducted analytical test s in labs, developed innovative new food products , managed large R&D teams, handled regulatory compliance processes, and worked in academia as a researcher and instructor. As you start walking your path , you will uncover aspects of food science you never thought you would enjoy, and v ic e versa . It doesn’t have to be the “perfect” decision . New opportunities will present themselves in ways you cannot even imagine until you just get started. Ultimately, I encourage new grads to simply b e open to exploring different roles within food science and be patient with the process . You can also try connecting with other food scientists whose path s resonate with you by asking if they’ d be willing to chat about their career path in an informational interview. You will find that most people are more than eager to help, especially when it involves talking about shared passions and career goals . Just because you might not know exactly where your path will take you does not mean that you aren’t still on your way somewhere. Remember to enjoy the journey! Q: I have an opportunity to join a mentorship program in the food industry. Have you ever participated in a mentorship program as a mentor? If so, what can I expect of the experience from a mentor’s perspective ? A: This past winter, I participated as a mentor in CFIN’s Connextions P rogram . Many people imagine mentorship programs as being one-directional, with a mentee absorbing the knowledge, wisdom, and network of more experienced professionals in their field. This is obviously the primary goal of mentorship programs and makes participating as a mentor worthwhile and fulfilling in its own right, but I've discovered that mentorships can in fact be a learning experience for the mentor as well. Mentoring allows you to give back to the industry by helping the next generation of food scientists and professionals. This sense of giving back is rewarding and can add a new dimension of meaning to your own career experiences . Perhaps more surprisingly , mentors often find that they learn from their mentees . They have fresh perspectives and can challenge your pre-conceived notions in ways that can reinvigorate your own work . Taking on a mentee is also an excellent way to hone your leadership and coaching skills —incredibly valuable skillsets in any professional setting. These skills enhance your professional profile and provide personal satisfaction in seeing your mentee grow and succeed, knowing y ou’ve played a part in their journey. Mentoring is so much more accessible now with virtual meetings and the popularizatio n of remote work environments , but I t hink it is important to strive for some in-person connection between mentors and mentees if possible. Look for mentorship opportunities local to you —your alma mater is a good place to start . Universities often run excellent programs, like UBC’s unique tri-mentoring model , which partners a junior student, a senior student/young professional , and an experienced professional together to enhance the traditional mentor/mentee configuration . Whether you’re seeking guidance or offering it, mentorship programs can be a deeply enriching career experience, and something I would recommend every one to pursue if an opportunity presents itself !
YODL and YOU: Discover How YODL Helps Members
Over its first two years, YODL has grown from an aspiration to connect Canada’s food business community into a f eature rich platform that connects CFIN members to funding, partners, and each other. We already covered YODL’s career resources and its library of exclusive content this week. Today, we’re going to open the YODL toolbox to look at the array of self-serve tools food innovators can use to grow their organizations and their personal networks. Connect With Fellow CFIN Members With the Find Contacts Tool , you can search for and connect with relevant CFIN members and potential partners. Whether you’re looking for industry experts, collaborators, or new business connections, the tool’s advanced search capabilities make it easy to filter by in dustry, expertise , and location to help you easily connect with CFIN members aligned with your own work and interests . Discover Funding Opportunities YODL can also be used to discover new funding opportunities for your business. The Funding Finder is an intuitive platform that was designed to help innovators efficiently search for grants, loans, and investments relevant to their work. No more time spent manually combing through different grant databases: th e Funding Finder allows you to quickly identify the opportunities you would be eligible fo r , freeing you to put together winning applications and grow your business . Collaborate With New Partners and Service Providers On top of our Find Contacts and Funding Finder tools, CFIN members gain access to our recently revamped Resource Finder —a tool that can help you discover thousands of food-centric businesses and service providers. If you’re se arch ing for lab spaces, startup accelerators, co-packers, distributors, production facilities, or anything else, the Resource Finder makes it easy to find e xactly what you’re looking for. Get More out of YODL YODL is one of the ways we engage Canada’s fastest growing food business community, but it is also so much more than that. It is a vibrant ecosystem designed to foster growth by giving food innovators effective tools to connect to partners, funding, and resources to help their businesses thrive. We hope yo u’ re taking full advantage of YODL’s diverse toolbox ! Drop a comment and l et us know how YODL has helped you find new opportunities, make connections , and grow your food business.
YODL Roundup: This Year’s Top Member-Created Content
One of the greatest things about YODL is getting to benefit from the collective knowledge and expertise o f CFIN’s 5,000+ members. Every week, members working at every level of Canada’s food innovation ecosystems are sharing their insights through discussion posts and articles posted to YODL. As we continue celebrating YODL’s two-year anniversary , we collected some of the wisdom, insights, and advice that our members have shared with the community. Top Articles by CFIN Members How Networking on YODL Led to a New Career Path and the Growth of Ontario's Laplace Robotics — Jeff Hetherington shares how his YODL posts caught the eye of Rae Jeong, the CEO of Toronto, ON-based Laplace Robotics . The two connected, and Jeff eventually joined Laplace Robotics as the head of Project Development . I n this article , Jeff illustrates how YODL can be used to forge new connections, ignite collaborations, and create new opportunities. Generative AI and the Food Industry — Generative AI use cases and applications are growing throughout the food industry, a trend that will only continue as these technologies evolve and mature . Nobody knows this better than Shawn Carver , co-founder and CEO of Fiddlehead Technology , a Moncton- based startup building machine learning applications for food manufacturers. In this YODL article, Shawn shares some of the innovative ways companies are already leveraging the power of generative AI tools. Data Quality Matters - Unravelling the Impact of Bad Data on Inventory Expiration — In this article, CEO of The Owl Solutions Hugo Fuentes explores the negative ramifications of poor data quality for food businesses . He details some of the solutions that small and medium food companies can begin implementing to improve their data t o facilita te better decision making, waste reductions, and a more efficient and environmentally conscious supply chain. Agriculture and Agri-Food Canada is Putting a Priority on Cyber Resilience in Agriculture and Food — As agri-food businesses become increasingly digitized, the need for robust cybersecurity protocol s becomes critical . Katherine MacDonald , Director General, Strategic Management, Information Systems Branch with Agriculture and Agri-Food Canada authored this YODL article to help CFIN members understand the risk s and what they can do to build up their organization’s cyber resilience. YODL’s Open Forum Every day, CFIN members are also sharing their expertise through insightful and nuanced discussion threads on YODL’s Open Forum . These discussions are what make YODL a truly unique platform —it is where food professionals c ome to engage deeply on topics like upcycling, product development, ingredient sourcing , and much more. YODL is quickly becoming the best place to l earn directly from the industry’s leading experts and innovators. After catching up on the fantastic member content highlighted here, check out the topics members are discussing today , and join the conversation yourself!
50 Food & Beverage Programs - Brock University
From Vine to Wine: Exploring Brock University's Oenology and Viticulture Program Brock University ’s Oenology and Viticulture program offers a comprehensive education in sensory science, biochemistry, biotechnology, chemistry, microbiology, genetics, molecular biology, plant physiology, and cell biology. The program includes hands-on winemaking labs and viticulture fieldwork, along with opportunities to connect with leading researchers through Brock’s Cool Climate Oenology and Viticulture Institute. Program Highlights: The immersive program combines a comprehensive scientific education with practical skills in oenology (the study of wines) and viticulture (the cultivation of grapevines). As part of the program, students participate in a Co-operative Education Program, which includes at least one work term in a vineyard and another during the winery harvest. This hands-on experience is invaluable, offering students the opportunity to apply their learning in real-world settings. The program offers a robust curriculum that covers a wide range of scientific disciplines, all of which are relevant to the grape and wine industry. Students will gain a strong base in biotechnology and be exposed to important aspects of marketing, tourism, and wine appreciation. This blend of theoretical and practical learning ensures graduates are well-prepared for their careers. What You’ll Leave With: Upon completion of the program, graduates have a high employment rate, with 96% finding positions in the grape and wine industry. Career opportunities for graduates are diverse, ranging from Winemaker and Vineyard Manager to Lab Manager, Sensory Scientist, and Researcher. The average salary in this field varies significantly, ranging from $40,000 to $150,000, reflecting the wide range of roles and levels of expertise within the industry. Key People: Professor Debbie Inglis, Director of Brock ’ s Cool Climate Oenology and Viticulture Institute (CCOVI) . Contact Information: Registrar & Admissions office , 905-688-5550 x4293 ; futurestudent@brocku.ca This program is an excellent choice for those passionate about the grape and wine industry, looking to blend scientific knowledge with practical skills. V ideo/Social/Media : Student Experience Youtube Video 1 Student Experience Youtube Video 2 Student Experience Youtube Video 3 Instagram Alumni Youtube Video 1 Alumni Youtube Video 2