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One Consumer, Dozens of Touchpoints, One Campaign
Every new touchpoint used to mean another campaign to build, budget, and measure. Brands pulling ahead in retail media reach consumers across all of them with one campaign and no extra workload.
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 - Toronto Metropolitan University
BASc . Nutrition and Food at Toronto Metropolitan University: Nurturing Future Nutrition Experts Toronto Metropolitan University (TMU) in Toronto, O N , offers a comprehensive Bachelor of Applied Science ( BASc ) in Nutrition and Food. This full-time, four-year degree program, accredited by the Partnership for Dietetic Education and Practice (PDEP), prepares students for various career paths in nutrition and food sectors. Program Overview: The BASc Nutrition and Food program at TMU equips students with in-depth knowledge of nutrition, food, and health. The curriculum is interdisciplinary, combining science, nutrition, research, communications, and social science courses. It's designed for those who aim to promote healthy eating habits and enhance the quality of life in Canadian communities. Professional Accreditation and Industry Recognition: Accredited by the Partnership for Dietetic Education and Practice (PDEP). Recognized by Canadian Institute of Food Science and Technology, Canadian Association of Food Service Professionals, Ontario Home Economists in Business, and the Ontario Family Studies/Home Economics Educators Association. Curriculum Highlights: Diverse Academic Options: The program includes courses in science, nutrition, research, communications, and social science. Professional Education: Offers Chang School certificates in Food Security or Gerontology. Liberal Studies: Broaden perspectives with courses in history, sociology, geography, etc. Research Opportunities: Engage in hands-on learning in labs like the Nutrition Discovery Labs and the Centre for Studies in Food Security. Student Groups: Get involved with Nutrition Course Union and Diabetes Canada at Ryerson for extra-curricular activities. Career Opportunities: Graduates can pursue careers in food styling, nutrition consulting, health promotion, food inspection, and more. They are well-prepared for roles in foodservice, the food industry, community agencies, government, marketing and promotion of food products, and even graduate studies. Program Profile: Duration: Four years for a BASc degree. Structure: Includes two years of foundational courses and a wide range of electives. Research Concentration: Option to specialize in Nutrition and Health Research. Global Opportunities: Student exchange programs and international summer programs. Liberal Studies Requirement: Essential for a well-rounded education. Key Classes and Features: Interdisciplinary Foundation: Courses in physical and biological sciences, nutrition, food science, marketing, research methods, and more. Research Focus: Independent research through a concentration in Nutrition and Health Research. Flexibility: Pursue Minors or Certificates in areas like Food Security, Gerontology, Psychology, Marketing, and Family Supports. Key Faculty and PAC: Dr. Fiona Yeudall : Director of the School of Nutrition. Program Advisory Council (PAC): Includes experts like Honey Bloomberg (Team Lead, EatRight Ontario) and Cristina Cicco (Project Coordinator, College of Dietitians of Ontario). Contact Information: School Location: Daphne Cockwell Health Sciences Complex, Toronto. Phone: ( 416 ) 979-5074 Email: nutrition@torontomu.ca Video/Social/Media: Explore student experiences through this YouTube video . Follow the Nutrition Course Union on Instagram . Toronto Metropolitan University's BASc Nutrition and Food program is an excellent choice for those seeking a robust and multidisciplinary education in nutrition and food, preparing them for diverse professional pathways in this vital field.
Is Plastic Reductions a Priority?
CFIN's recent plastics use survey asked members if reducing plastic and plastic waste in their operations was a priority for their company. Here's what they told us:
Understanding Food Shelf Life: Insights from Conestoga College
Recently, a couple of CFIN members reached out to our YODL community looking for food shelf life evaluation test laboratories and service providers in Canada. The support from our community was immediate, as usual. I'm a nerd by nature, but an IT nerd nevertheless, and this topic sparked my curiosity to learn more about food shelf life studies, a critical aspect of the food industry. So I connected with @Nicole Detlor , the Director of Conestoga College's Food Research & Innovation Lab, a renowned institution that provides innovative solutions and research to help Canadian food processors extend the shelf life of their products. Nicole graciously agreed to answer a few questions and share her expertise: What are the key factors you consider when designing a food shelf-life study? The first thing we do is to figure out the likely mode of shelf-life failure. This depends on many factors such as product pH , water activity , processing , packaging , storage conditions and ingredients – the complete product needs to be considered. How do you customize your shelf life studies to meet the specific needs of different types of food products? The likely mode of shelf-life failure will be unique for each food product and it’s important that we understand this first, so we don’t miss anything. Based on this we make a plan to measure how these factors may change over the course of the shelf-life of the product, using laboratory methods wherever possible. This may include parameters such as: microbial spoilage , fat oxidation or colour change . It is important to have a control product to compare over the course of the shelf life. Sometimes accelerated shelf-life studies can provide results faster, but these methods do not always give reliable information, we must ensure the impact of acceleration is well understood. How do you ensure that shelf life tests integrate with food safety and quality regulations? Our first step is to review processing, measure pH and water activity so we understand the food safety of the product. If we have any concerns based on formulation and processing, we will address those first with our partner. Ideally we also want to do a shelf-life study on a product that has been produced under its final processing conditions. Can you provide examples of how your services have helped Canadian food producers improve their product shelf life? We’ve worked with many small and medium sized businesses to review their formulation and processing, to make suggestions to improve their shelf-life. Each approach is unique and needs to be tailored to the capability of the organization we are supporting. This could include suggesting natural preservatives , reducing pH , providing information about thermal processing or other novel processing techniques. What emerging technologies or innovations are you currently exploring at Conestoga Food Research & Innovation Lab? A significant area of interest right now is the changing regulations in packaging and their potential impact on shelf life of food products. We’ve conducted several shelf-life studies with packaging manufacturers to help them demonstrate and/or understand the impact of the novel packaging material on food products. There are some exciting innovations in packaging, and we’ve been very encouraged by the results achieved thus far. Nicole and her team are making significant strides in ensuring the food we eat is safe and lasts longer. Their dedication to innovation and quality is truly inspiring. Stay tuned for more insights and innovations in the food industry. If you have any questions or want to learn more about Conestoga College's services, reach out to Nicole at ndetlor@conestogac.on.ca . Related YODL Threads: https://www.cfin-rcia.ca/discussion/shelf-life-testing https://www.cfin-rcia.ca/discussion/shelf-life-testing-2 Thursday Thought on Foodtech is an experimental weekly column or post co-written between my colleague @Lavina Gully and myself. We may use generative AI tools to research and enhance the content. When content from AI tools is used, it is credited in the post. Follow us every Thursday for more thoughts on Foodtech and join Canadian Food Innovation Network's YODL community to connect with innovators coast to coast: https://yodl.ca/home Disclaimer : None of the organizations, companies, or products or mentioned in this article are sponsors of this content.
50 Food & Beverage Programs - St. Lawrence College
Chef Training at St. Lawrence College: A Gateway to Culinary Excellence St. Lawrence College in Kingston, O N , offers an enriching Culinary Skills – Chef Training program through its School of Media, Art & Design. This one-year, full-time program, leading to an Ontario College Certificate, is perfect for aspiring chefs and those interested in the multifaceted world of culinary arts. Program Overview: The Culinary Skills – Chef Training program at St. Lawrence College is designed for individuals exploring culinary opportunities, delving into the business aspect of foodservice, or seeking a career change. The program emphasizes method-based, hands-on learning, facilitated by experienced chef instructors in a collaborative environment. Program Highlights: Teaching Restaurant: Students gain real-world experience at the on-campus restaurant Essence Dining Room. Expert Faculty: The program has a faculty with global experience, including chefs who have worked in prestigious hotels and Michelin star restaurants. Flexible Pathways: Students can transition seamlessly between a one-year certificate and a two-year diploma in culinary management. International Opportunities: Students have the chance to study in Barbados and Ireland, adding global credentials to their culinary education. Key Courses and Features: Culinary Techniques: Students learn a range of cooking techniques, from basic to advanced. Baking Foundations: The program covers essential baking skills. Culinary Math and Kitchen Management: These courses focus on the business and operational aspects of culinary arts. Apprenticeship Designations: Graduates complete theoretical requirements for the Cook Apprenticeship program in Ontario. Career Opportunities: Graduates can pursue various culinary roles, including prep cook, line cook, pastry cook, personal chef, food writer, kitchen designer, and more. Employment opportunities exist in restaurants, bars, hotels, catering companies, bakeries, and other culinary establishments. Admission Requirements: Ontario Secondary School Diploma (OSSD) or equivalent, including Grade 12 English and Grade 11 Math. For those missing prerequisites, enrollment in the Career/College Prep program is available. Student Experience and Testimonials: Graduates like Anthony Denard and Robert Waddell praise the program for its comprehensive approach and impact on their careers. Key Faculty: Chef Richard Hendy: rhendy@sl.on.ca or ( 613 ) 544.5400 , ext. 1395. Chef Leslie Leacy: lleacy@sl.on.ca or 613.544.5400, ext. 1027. Contact Information: For admissions information, contact Recruitment at St. Lawrence College. Video/Social/Media: Learn more about the program through YouTube videos , this video , and another here . St. Lawrence College's Culinary Skills – Chef Training program offers an excellent blend of practical skills, theoretical knowledge, and global exposure, making it an ideal choice for those seeking a dynamic and comprehensive culinary education.
Canada's Advanced Manufacturing Cluster
Canada has an extensive range of research centres, food incubators, accelerators and labs supporting food and beverage innovation through the research they do and/or the services they offer. Each week throughout 2023, we’ll be highlighting an organization that’s supporting food innovation in Canada. Want to catch up? Click here to view our master list of foodtech resources. Name: Canada’s Advanced Manufacturing Cluster Location: Hamilton, ON Mission: T hrough Next Generation Manufacturing Canada ( NGen ) , the cluster’s goal is t o build up next-generation manufacturing capabilities, such as advanced robotics and 3D printing. Focus : The c luster is positioning Canadian companies to lead industrial digitalization, maximizing competitiveness and participation in global markets . The cluster’s technology focus includes I nternet of Things, machine learning, cybersecurity, and additive manufacturing (3D printing) . Services: There are several different program streams offered through the cluster. They include: High Potential Technology Development — Developing and scaling new technologies with significant commercial potential. Ground Breaking Process Transformation — Adopting advanced technologies to transform existing manufacturing processes. Technology Diffusion — Expanding the user base for new and unique applications of technologies developed in Canada. Ecosystem Development — Support for training, collaboration, and the development of tools and test beds. SME Capacity Building — Strengthening and scale up for SME partners. What you need to know: Some of the recent projects supported by the Advanced Manufacturing Cluster include the d evelopment of bacterial frameworks for biomanufacturing of industrial and therapeutic products with partners Mediphage Bioceuticals Inc., Ardra Inc. ; g lobal l eadership in l ife s ciences by e nabling c ommercial s cale m anufacture of c ell and g ene t herapies ; and development of a m icro- p ower p lant a dvanced m anufacturing d emonstrator . Notable News: The impact of programs and services offered through the cluster are expected to include the creation of more than 13,500 jobs and more than $13.5 billion in GDP over 10 years. Get Involved: Contact NGen at info@ngen.ca, or through Bridget Bohan , director of the cluster accelerator. Or reach out to our Regional Innovation Director Linda Fox .
50 Food & Beverage Programs - Yukon University
Culinary Arts Program at Yukon University: A Gateway to a Delicious Career Yukon University , located in Whitehorse, YK, offers an exciting one-year Culinary Arts program that provides hands-on training for aspiring chefs and culinary professionals. Program Overview: The Culinary Arts Certificate program at Yukon University is crafted to meet the growing demand for professionally trained cooks in various sectors of the hospitality industry. This program emphasizes practical learning in a commercial kitchen setting, preparing students for diverse culinary careers. Program Description: This program is designed to give students a comprehensive education in culinary arts, covering aspects from basic food preparation to advanced cooking techniques. Students will experience real-world culinary practices through various kitchen stations, each focusing on different culinary aspects. Program Length and Start: Duration: One-year certificate program Start Date: September Financial Aspects: Tuition fees are calculated per course credit. Additional costs include special knives, uniforms, textbooks, and proper footwear. Financial assistance and student awards are available to support educational and living expenses. Program Profile: Apprenticeship Levels: The program covers Apprenticeship Level I and Level II Cooks Exam. Successful completion may grant up to 1,040 hours credit towards a Cook Apprenticeship program. Transferability: Credits transferable to British Columbia college and university-college programs, NAIT, and SAIT. Courses: A range of courses covering various aspects of culinary arts, including baking, food safety, kitchen management, and more. Key Classes and Features: Hands-on training in a commercial-grade kitchen. Rotations through various culinary stations for diverse skills development. Participation in catering, banquets, and community events. Focus on Yukon First Nations Core Competency. Opportunities for practical experience and industry engagement. Key People: Gene Batten, Interim Director of Hospitality Services Ryan Cumming, Instructor of Culinary Arts Career Opportunities: Graduates are prepared for careers in hotels, educational institutions, care facilities, cruise lines, and more. The program’s practical focus ensures readiness for the culinary industry's dynamic and varied roles. Contact and Application Information: Canadian/Permanent Resident Applicants: Email admissions@yukonu.ca or call ( 867 ) 668 - 8710 ext. 1 International Applicants: Information available on the university's website for international student applications. Apply online for both Winter and Fall intakes. Social Media and Online Presence: YouTube: Yukon University Channel Instagram: @yukonuniversity Twitter: Yukon University Twitter Page Facebook: Yukon University Facebook Page Yukon University’s Culinary Arts program is an excellent stepping stone for those passionate about culinary arts and eager to make their mark in the culinary world. The program's unique northern Canadian perspective adds a distinctive flavo u r to the culinary education it offers.
Company Spotlight – PLAN Automation Inc.
This is one in a series of profiles of CFIN members that have successfully applied for and received funding through CFIN’s Innovation Booster program . Bolton, ON-based PLAN Automation Inc. uses state-of-the-art X-ray technology to inspect clients’ products, separating good from suspect product, in order for clients to feel secure in releasing its products to market. This technology works with a variety of food and beverage and consumer goods and can flag various types and dimensions of foreign matter at line speed. PLAN Automation received $100,000 in funding towards its pilot of novel foreign matter reclamation technology for food and beverage products. CFIN sat down with PLAN Automation’s CFO Marcello LaGrotta to discuss the company. Q: What is your company’s mission? A: PLAN Automation Inc. seeks to continuously expand both its knowledge and category leading manufacturing and service base to provide clients large and small an exact equipment and service solution to their specific needs. Q: Why did you apply for this funding and how will you use it? A: Since its inception, PLAN has been a key partner to several food and beverage clients, providing goods and services designed to both improve the manufacturing process as well as keep our food supply safe. It came to our attention that to help serve as many clients as possible, PLAN needed to provide a reclaim service that was completely reliable, flexible (could be performed at the client’s site as well as at our facility), and cost effective. This funding will go a very long way in assisting PLAN in meeting these objectives, for the betterment of all our food and beverage providers. Q: What excites you most about working in this area of the food industry? A: Food and beverage is a necessity, and PLAN is proud to be a significant part of a safe and reliable food and beverage supply chain. Q: Please comment on the importance of public funding to help companies clear innovation hurdles and access leveraged funds. A: Public funding is critical to any Canadian SME participating in a very competitive market. PLAN has the potential to reach hundreds if not thousands of clients large and small and assist them in achieving their production and safety goals in a very cost-effective manner, which improves competitiveness for all Canadians. PLAN also employs a highly skilled workforce. Public funding allows companies like PLAN to stretch its workforce in ways that would otherwise not be possible. Q: Looking ahead, what’s on the horizon for your company? A: As a result of this funding, PLAN can continue its journey to reaching as many clients as possible with our novel solution to food safety. Q: If you had to pick one person to make you a meal, who would you choose? A: We surveyed all team members and the clear winner is…our moms.
50 Food & Beverage Programs - St. Clair College
Culinary Management at St. Clair College: Nurturing Future Culinary Experts St. Clair College in Windsor, O N , offers a comprehensive Culinary Management program through its School of Media, Art & Design. This two-year Ontario College Diploma program is tailored to those passionate about culinary arts and eager to excel in culinary management. Program Overview: The Culinary Management program at St. Clair College is designed for aspiring chefs and food and beverage managers. It equips students with not only advanced cooking skills but also with crucial knowledge in business, leadership, and human resources essential in today's hospitality industry. The program is set in a dynamic environment that emphasizes culinary excellence and customer service. Program Highlights: Real-World Experience: The program features a teaching restaurant, Eatery 101, offering students hands-on experience in a real-world setting. Expert Faculty: The program has several Certified Chef de Cuisine and experienced journeypersons as instructors. Comprehensive Curriculum: The curriculum aligns with the Ministry standards and guidelines for cook apprenticeship. Admission Requirements: Applicants must have an Ontario Secondary School Diploma (OSSD) or equivalent, with the majority of courses at the College (C), University (U), University/College (M), or Open (O) level. Mature students must meet specific criteria outlined in the admission procedures. Program Structure: The program is structured over two years, with starts in September and January. The curriculum includes advanced culinary planning, preparation, food and baking science, menu creation, and business principles. Key Program Outcomes: Upon completion, students will be able to: Master advanced culinary techniques and food science. Adhere to health, safety, sanitation, and food handling regulations. Design nutritious menus catering to diverse dietary needs. Implement business and cost-control strategies in food service operations. Understand the importance of sustainability and ethical food sourcing. Utilize contemporary kitchen technology effectively. Develop personal and professional skills for continuous learning in culinary arts. Career Opportunities: Graduates can find employment in a variety of settings such as restaurants, clubs, dining and convention centers , resorts, and institutions like hospitals and cafeterias. Typical entry-level positions include prep cooks, with potential for career advancement. Apprenticeship Opportunities: The program may provide apprenticeship opportunities, subject to inquiry with the local Ministry of Education and Training Apprenticeship Branch. Key Faculty: Marc Johnston: Chef de cuisine at St. Clair College. Contact Information: Program Contact: Michael Jimmerfield , 519-972-2727 ext. 4623, mjimmerfield@stclaircollege.ca Campus Location: Windsor Campus, 2000 Talbot Rd. W., Windsor, ON N9A 6S4, ( 519 ) 966-1656 Video/Social/Media: Explore more about the program through these YouTube videos , this one , and another here . Check out a related Facebook Video . St. Clair College's Culinary Management program is an excellent pathway for those looking to blend their culinary passion with managerial skills. This program not only focuses on culinary excellence but also prepares students for the diverse and evolving demands of the culinary and hospitality industries.
Canadian FoodTech Trends: Interest and Curiosity in Cellular Food Continues to Grow – Three Key Takeaways
Cellular food technology has the potential to dramatically alter how we produce, purchase and consume food, while offering enormous financial opportunities to Canadian producers and exporters. CFIN worked with Moncton, NB-based data science company Fiddlehead Technolog y to develop Canadian FoodTech Trends: Interest and Curiosity in Cellular Food Continues to Grow , a report providing insight into the potential adoption of cellular meat in Canada. The report examined interest in cellular meat, as well as the progress of and research and development in the sector by Canadian companies. What it found was that although Canada lags behind countries like the U.S. and Singapore, research and interest in cellular food has jumped dramatically since 2000. Here are three key takeaways from the report: 1. Researchers are prioritizing cellular food Food scientists and engineers world wide are diving into the cellular food sector . Fiddlehead found that there were 22,800 academic papers related to cultivated meat published in the past five years, roughly the same number of papers published in total before 2000. 2. Patent applications for cellular meat are increasing The U.S., where cultivated meat recently hit the market, had 596 patent applications for c ellular meat in 2022, compared to just 48 before 2000. By comparison, there were no Canadian patent applications for cellular meat before 2000, and just 22 by 2022. At the same time the number of Canadian companies producing cultivated meat continues to grow. 3 . Regulatory hurdles still exist While countries like the U.S. and Singapore already have regulatory approval for the sale of lab-grown meat, products for sale in Canada will need to go through the lengthy approval process for novel foods, as well as meeting requirements for food safety, labelling, marketing and other existing regulations. That could mean products will be slower to hit the market, while Canadian regulators re-examine the framework for cultivated meat and develop new regulations specific to the category. Find out more by downloading the report here . Read more about cellular food , regulations covering cellular food, and commercialization of cellular food.
50 Food & Beverage Programs - Selkirk College
Culinary Management at Selkirk College: Shaping Future Culinary Leaders Selkirk College , located in British Columbia's scenic region, offers an enriching Culinary Management program, available as both a Post-Graduate Diploma and a Diploma. This program, situated at the Tenth Street Campus, is designed for culinary enthusiasts aiming to elevate their skills in culinary arts and management. Program Overview: The Culinary Management program at Selkirk College blends professional cook training with essential management skills. It is ideal for students with culinary backgrounds who aspire to manage, own, or operate a food and beverage business. The program is tailored for international students and chefs who have graduated from culinary programs outside Canada, providing them with fast-track training in contemporary chef courses. Program Highlights: Duration: Two years, encompassing practical and theoretical training. Accreditation: Ontario College Diploma. Campus: Tenth Street Campus, known for its excellent culinary facilities. Intakes: Fall (September 2024, January 2025). Learning Mode: On-campus training, ensuring hands-on experience. Key Courses and Features: Curriculum: Covers Professional Cook Levels 1 & 2, alongside management-focused courses like Human Resource Management, Organizational Leadership, and Food and Beverage Cost Controls. Work Term: A paid four-month work term is included for hands-on industry experience. Labo u r Market Relevance: Responds to the increasing demand for higher-level credentialing in the culinary sector. Practical Training: Emphasizes kitchen-based learning and restaurant operations. Career Prospects: Graduates can look forward to roles such as professional cooks, kitchen supervisors, and food and beverage supervisors in various settings like resorts, hotels, restaurants, and more. Admission Requirements: For Post-Graduate Diploma: A two -year culinary diploma or professional cooking certification, or a Bachelor’s Degree in Hospitality Management with significant coursework in Culinary Arts. For Diploma: Similar requirements with additional options for students with different academic backgrounds. English Proficiency: For international applicants, IELTS 6.5 overall (no band less than 6.0) or equivalent is required . Key People: Dean, School of Industry Trades & Training, School of Hospitality & Tourism, School of the Arts: Tracy Punchard ( Email ) School Chair, Hospitality and Tourism: Martin Keyserlingk ( Email ) Contact Information: Tenth Street Admissions: Email International Inquiries: Email Social Media and Videos: Explore more about the program through the YouTube Promo Video . Stay updated with Selkirk College’s activities on its YouTube , Instagram , Facebook , and Twitter pages. Selkirk College's Culinary Management program is an excellent choice for those looking to combine their love for culinary arts with essential management skills. This program not only focuses on culinary excellence but also equips students with the necessary business acumen to succeed in the dynamic world of culinary and hospitality management.
#AskLavina - April 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, 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 entering the foodservice market, and participating in tradeshows. Q: We produce food products for the grocery sector , but are thinking about entering the foodservice market . What changes are we likely going to have to make to enter this sector ? A: Going from selling only to the grocery sector to entering the foodservice sector require s careful planning and investment, and will likely require several significant changes . One of your key considerations will be packaging, as foodservice packaging is often larger and designed for bulk servings, while consumer packaging is typically designed for individual or household use. That might also mean changing production lines and capabilities in order to process and pack larger - size units , or it may require changes to thermal processing parameters or new shelf life validation studies. As well as reevaluat ing your product sizes and packaging materials, you’ll have to ensure that labe l ling meets the needs of re gulatory requirements, and includes any additional food handling instructions and safety protocols. At the same time, you may need to adjust your product offerings to make them easier to use or more convenient for f ood service customers . For instance, y ou may have to expand or adapt your product s to better suit the requirements of chefs, caterers, and other foodservice professionals. This could involve developing new product lines tailored to the specific dietary needs of schools or institutions , offering bulk packaging options, or providing customized solutions for restaurants and caterers. Dist ribution is another issue to consider, as you may need to establish new relationships with food distributors, wholesalers, and possibly even directly with restaurants or institutional buyers. Considerations such as delivery schedules, order minimums, and packaging requirements should also be addressed. Other things to keep in mind include adjustments in pricing and margin strategies that may be required , and changes to marketing and promotional plans that focus on your foodservice customers rather than consumers. In this case tradeshows, industry publications, and direct sales efforts may become more important in your marketing mix. Q: Our company has never participated in a tradeshow, but we have the opportunity to display our products at a show this year . Do you have any advice on how to maximize our ROI while at the show? A: Participating in tradeshows and other industry events is an excellent way to build business, make connections , and get noticed by potential buyers. You can make the most of your tradeshow experience by setting clear goals and planning ahead . Start by defining specific and measurable goals for your participation in the tradeshow – w hether it ’ s to increas e brand awareness, generat e sales leads, or launch a new product, having clear objectives will help guide your efforts and enable you to measure your success. Make sure you u nderstand who the show is aimed at, for example retailers vs. consumers, and ensure you aim your promotional material at this audience. T o share expenses, consider collaborating with another company with complementary but non-competitive technology or products . Organizations like accelerators, incubators, distributors and regional trade groups often sponsor a pavilion or alley at tradeshows to highlight a number of different companies, which is a good way to be part of a larger themed footprint at the show. Take the time to prepare for the tradeshow well in advance. That includes designing an e ye-catching booth , s chedul ing meetings with key prospects or partners , and ensuring booth staff are well-trained and knowledgeable about your products and company. Staff should be able to engage attendees effectively, answer questions, and communicate your brand message clearly. Remember, you’ll need eno ugh staff at the booth so that everyone is able to take breaks, walk around the show, and network with other exhibitors , customers, and potential partners . Also c onsider incorporating interactive elements into your booth such as product demonstrations, tastings, or interactive displays to attract attendees and keep them engaged , or provide incentives such as exclusive discounts, giveaways, or prize drawings. After the tradeshow, take the time to evaluate your performance and ROI. Review your goals, measure key metrics such as leads generated or sales made, and identify any areas for improvement for future tradeshows. To find out more about food and foodtech tradeshows happening in Canada check out CFIN’s events listings .
Thursday Thoughts on Foodtech: Consumer Behaviours, Design, and Sustainability
In today's Thursday Thoughts on Foodtech, we talk about how behavioral design is being used to influence consumer decisions toward a sustainable food sector. In words quoted to Stephen Wendel, Head of Behavioral Science at Morningstar, “ Behavioral design is not about using psychology to manipulate people. It’s about using psychology to help people achieve their goals. ” Enter Special Projects , a London, UK-based design and invention agency, co-founded by Clara Gaggero Westaway and Adrian Westaway, on a mission to revolutionize customer experiences. They have published a study in collaboration with the University of Bristol's School of Experimental Psychology, that investigates the impact of labels with sustainability credentials (i.e.: eco-labels) on packaged food to promote more eco-friendly food choices. In the study, 55% of participants admitted gaining awareness of the sustainability and environmental impact of their choice, recognizing that their decisions were influenced by the message in the labels. The treatment of the design options “ introduce a softer nudge to influence behaviors, and steers away from the often offputting warning symbols, sustainability jargon and guilt imposing messaging. ” In other words, finesse in design and behavioural science combined to direct our attention to good causes and, more specifically, environmentally friendly food products. The "Eco Lenses" project – that’s the name of the research - encompasses five digital solutions each tailored to a different food purchasing environment. Each of them uses specific design and behavioural techniques: Cafes : Labels on food packaging display sustainability credentials using a traffic light color system. This simple visual cue helps consumers quickly assess the environmental impact of their choices, leveraging the principle of salience to draw attention to more sustainable options. Restaurants: An app uses image recognition on menus to prioritize dishes with lower environmental impacts, effectively using choice architecture to nudge consumers towards greener options. Fast Food : Scanning the menu makes sustainable options visually stand out. This design uses the contrast effect , highlighting eco-friendly choices in a visually engaging way, which can influence quick decision-making at the point of sale. Online Food Ordering : An app feature shows the overall sustainability score of a meal and allows users to modify ingredients to improve this score. This empowers users with knowledge and control , enabling informed decisions about their food's environmental impact. Online Grocery Shopping : A digital interface displays the sustainability scores of items in the shopping cart, with a swipe function to explore more sustainable alternatives. This leverages the principle of ease and provides immediate feedback , helping users make greener choices with minimum effort. In a different online experiment aimed to investigate how eco-labelling and social nudging influenced sustainable food choices, researchers at Cambridge University, found that eco-labelling effectively increased the choice of sustainable food items, especially among those already inclined to make sustainable choices. Eco-labelling and social nudges could be powerful tools if integrated into policies to help achieve global climate goals. At CFIN, we support food sector leaders that leverage technology towards a sustainable food industry. The Eco Lenses project offers a glimpse into how digital solutions can lead to real-world changes in our food choices. It’s our turn to influence change: explore these tools, apply their principles in your daily choices, and spread these practices. How are you using your online marketing, product packaging and label design to influence more environmentally friendly choices? Illustration: Digital Bites: Navigating Sustainability in Food Choices through Technology (by DALL.E) Thursday Thought on Foodtech is an experimental weekly column or post co-written between my colleague @Lavina Gully and myself. We may use generative AI tools to research and enhance the content. When content from AI tools is used, it is credited in the post. Disclaimer : None of the organizations, companies, or products or mentioned in this article are sponsors nor have provided financial support for it. Our discussions and references to these entities are based solely on the relevance and context of the topic at hand, without any endorsement or promotional intent. Citations and references: Special Projects | Special Projects & Bristol University | Eco Lenses Designing for Change: How Behavior Change Strategies in UX Can Transform User Habits | by Nathamayil Natesh | Bootcamp (uxdesign.cc) Promoting sustainable diets using eco-labelling and social nudges: a randomised online experiment | Behavioural Public Policy | Cambridge Core