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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 Manitoba
Bachelor of Science in Food Science at University of Manitoba: Nourishing the Future of Food Innovation The University of Manitoba in Winnipeg , MN offers a dynamic and comprehensive Bachelor of Science in Food Science program, designed for students interested in the intersection of food, science, and innovation. Program Overview: The BSc in Food Science program at the University of Manitoba explores the critical aspects of food processing, safety, and quality. It offers a unique blend of theoretical knowledge and practical skills, preparing students for a range of careers in the food industry. Faculty of Agricultural and Food Sciences: The program is housed within the Faculty of Agricultural and Food Sciences, renowned for its excellence in teaching and research in food science and related fields. Degree Details: Duration: Four years full-time study. Degree Earned: Bachelor of Science (Food Science). Options: Students can choose between a focus on Science or Business within the food science realm. Accreditation: Recognized by the Canadian Institute of Food Science and Technology (CIFST) and other professional bodies. Program Highlights: Cooperative Education Program: Opportunity for work-integrated learning, gaining valuable work experience in the food industry. Professional Eligibility: Graduates can become members of professional bodies like CIFST and Institute of Food Technologists (IFT). Diverse Minors Available: Options to pursue minors in areas like Aging, Agronomy, Human Nutrition, and more. Hands-On Learning: The program emphasizes practical experience in modern facilities and research labs. Program Curriculum: A mix of foundational and specialized courses covering food microbiology, product development, food safety, and quality assurance. Opportunities for independent research and internships. A total of 120 credit hours including core, elective, and free elective studies. Career Opportunities: Graduates of the Food Science program can pursue careers in various sectors including food production, quality assurance, product development, and food safety regulation. Student Experience: The University of Manitoba offers a vibrant student life with numerous opportunities for involvement, networking, and personal growth. Key Faculty: Dr. Martin Scanlon, Dean of the Faculty of Agricultural and Food Sciences, leads a team of experienced and dedicated faculty members. Contact Information: For program inquiries, students can reach out to the Faculty of Agricultural and Food Sciences at aginfo@umanitoba.ca or at 204-474-9295. Social Media and Online Resources: Instagram: @um_agfoodsci YouTube: University of Manitoba Agricultural and Food Sciences Channel The BSc Food Science program at the University of Manitoba is an excellent choice for those aspiring to make a meaningful impact in the world of food science and technology. The program's blend of academic rigo u r, hands-on experience, and professional networking opportunities provide a solid foundation for a successful career in this vital industry.
In 30: The Plant-Based Food Market
Sometimes, all it takes is 30 minutes to learn the ins and outs of new food technologies and trends that are transforming the food and beverage industry. In this series, we’ll dig into a food innovation topic and link you to content and resources so you can become a master on the topic in 30 minutes (or less!). This week we’re looking at the latest news and developments in the plant-based food sector. What’s New Food Matters Live – Five Plant-based Food Trends and Innovations for 2023 New innovations include vegan cheese, plant-based fish, and more. VegNews – Heading to the Plant Based World Expo? These are the Five Trends to Watch . Trends from the third Plant Based World Expo, which took place in September 2023. Greener Ideal – The Eight Hottest Vegan Food Trends of 2023 What vegan customers are asking for in restaurants and at grocery stores. The Canadian Connection Plant-Based Foods Canada – Plant-Based Foods of Canada (PBFC) is a division of Food, Health & Consumer Products of Canada (FHCP) . It is the industry association for companies that make and market plant-based foods in Canada. Protein Industries Canada - Protein Industries Canada is one of Canada’s five Global Innovation Clusters , and is an industry-led, not-for-profit organization created to position Canada as a global source of high-quality plant protein and plant-based co-products. Plant Forward Conference – The next Plant Forward Conference takes place April 16 to 18, 2024 in Toronto, ON, and will showcase food and ingredients for businesses in the global plant protein sector. Social Media Gardein (Facebook) – Gardein is a Conagra Brand of meat-free foods. Sol Cuisine (Instagram) – Sol Cuisine produces a wide variety of plant-based meals, snacks and sides. Simply Protein (LinkedIn) – Simply Protein is a line of plant-based snacks with a limited number of clean ingredients from Toronto, ON-based Wellness Natural Inc. Overtime If you’ve got more than 30 minutes, these are for you: YouTube - Top Vegan Products - Natural Product Expo 2023 A collection of the best vegan and plant-based products at the Natural Product Expo West tradeshow.
50 Food & Beverage Programs - Sault College
Culinary Training at Sault College: A Creative Journey in Culinary Arts Sault College in Sault Ste. Marie, O N , offers an innovative one-year Culinary Skills – Chef Training program, perfect for those who see food not just as a passion but as a canvas for creativity. This program is more than a typical culinary school; it's a place where food enthusiasts can transform their love for cooking into professional culinary artistry. Program Overview: The Culinary Skills – Chef Training certificate program is designed for students who aspire to become culinary professionals. It combines contemporary and classical cooking techniques in state-of-the-art culinary labs. The program encourages creativity and collaboration, allowing students to develop flavo u rs that express their unique culinary identity. Program Highlights: Hands-On Learning: Tailored class sizes and practical training help students refine their skills. Salt-Free Canada Cookbook Contribution: Students can contribute to national projects, showcasing their culinary creativity. Dress Code and Lab Requirements: Students are expected to adhere to professional standards, including a clean uniform and hair control, reflecting the industry's expectations. Affordable Tuition: The program offers competitive tuition fees, with potential funding opportunities for Canadian citizens or permanent residents interested in culinary arts. Key Courses and Features: Semester 1: Includes Culinary Techniques I, The Theory of Food, Culinary Math & Computer Apps for Trade, Nutrition and Wellness, Culinary Food Production, and Fundamentals of Professional Baking. Semester 2: Covers Professional Communication, Culinary Techniques II, Culinary Cost Control, Gastronomy and Food Sustainability, Contemporary Food Production, and Global Citizenship. Work-Integrated Learning: Students get real-world experience in culinary arts through practical kitchen sessions. Career Path: Graduates of the Culinary Skills - Chef Training program are well-prepared for various culinary roles in resorts, hotels, restaurants, healthcare facilities, cruise lines, catering services, private clubs, and industrial kitchens. Program Contacts: Program Coordinator: Sarah Birkenhauer, (705) 759-2554 ext . 2588, sarah.birkenhauer@saultcollege.ca Contact Info for Sault College: September and January Intakes: For more information, prospective students can contact the Registrar's Office at Sault College. Video/Social/Media: Explore the program further through this YouTube Video . Stay updated with Sault College's activities on its YouTube Page . The Culinary Skills – Chef Training program at Sault College is an excellent choice for those looking to dive deep into the culinary arts. With its blend of practical training, theoretical knowledge, and a focus on creativity and innovation, this program equips students with the skills needed to excel in the dynamic and ever-evolving culinary industry.
In 30: Ransomware
Sometimes, all it takes is 30 minutes to learn the ins and outs of new food technologies and trends that are transforming the food and beverage industry. In this series, we’ll dig into a food innovation topic and link you to content and resources so you can become a master on the topic in 30 minutes (or less!). This week, we’re looking at ransomware, a type of malware (malicious software) that locks a computer or network system and all of its data until a ransom is paid to unlock it. The Overview IBM – What is Ransomware? IBM documents the types of ransomware and how it infects a system or device. PCMag – The Best Ransomware Protection for 2023 Ransomware protection can stop attacks from destroying information. PCMag highlights some of the best antivirus protection available. Statista – Annual Number of Ransomware Attempts Worldwide from 2017 to 2022 According to Statista, there were 493.33 million ransomware attempts detected worldwide in 2022. The Canadian Connection Canadian Centre for Cyber Security – The centre says ransomware is the most common cyber threat facing Canadians. CBC – It's Time for Companies to Double Down on Cybersecurity Measures as Ransomware Attacks Rise Experts report an increase in ransomware attacks and other cyber incidents across Canada. Financial Post - Safety Net: Increasingly Sophisticated Ransomware Attacks Leave Companies, Lawyers Scrambling to Keep Up The legal environment of responding to ransomware is new, uncertain and evolving. Media Covering Cybersecurity Cybercrime Magazine – Cybercrime Magazine site is operated by Cybersecurity Ventures, a researcher on the global cyber economy and a source of statistics and facts on cybersecurity. The Hacker News – Th e Hacker News platform reports on the latest cybercrime events. Infosecurity Magazine – The online magazine offers information on computer and online security and other topics around cyber safety . Security Magazine – Th is site offers news and information on physical and online security, including training strategies. Overtime If you’ve got more than 30 minutes, these are for you: YouTube - Ransomware Attacks Threaten Canada's National Security Ransomware attacks now constitute the most disruptive form of cyberattack facing Canada.
50 Food & Beverage Programs - McGill University
Global Food Security and Food Science Programs at McGill University McGill University in Montreal, QC, offers comprehensive programs in Global Food Security and Food Science, focusing on tackling critical issues in food production, nutrition, and sustainability. Global Food Security Program Overview: The Global Food Security program addresses the pressing issues of hunger and food insecurity worldwide. This multidisciplinary program provides a broad academic foundation and prepares students for careers in government, NGOs, and the public and private sectors. Program Details: Program length: Varies based on specialization and course load Recommended specialization: International Agriculture Admission Requirements: High school diploma or equivalent; specific requirements vary Course Highlights: AEBI 210 – Organisms 1 NUTR 207 – Nutrition and Health AGRI 215 – Agro-Ecosystems Field Course ANSC 420 – Animal Biotechnology Possible Minors: Agribusiness Entrepreneurship Health Geography Human Nutrition International Development Career Opportunities: Graduates can pursue diverse career paths, including: Agri-business management International research and project management Policy analysis Research roles in various sectors Key Faculty Member: Dr. Patrick Cortbaoui, PhD, Managing Director of the Global Food Security program Contact Information: Faculty of Agricultural and Environmental Sciences Email: agr-env-sc.admissions@mcgill.ca Phone: 514-398-7925 Academic Advisor: Dr. Julie Major (Book an appointment) BSc. Food Science Program Overview: McGill's Food Science program explores the science behind food processing, safety, and quality. It's designed for those interested in the scientific aspects of food production and nutrition. Program Details: Duration: Four years (Bachelor's degree) Focuses on food technology, safety, and quality Admission Requirements: High school diploma or equivalent; specific requirements vary Course Highlights: Courses in food microbiology, product development, and food safety Hands-on laboratory experiences Internship opportunities Career Opportunities: Graduates can work in various sectors such as food production, research, quality control, and product development. Contact Information: Faculty of Agricultural and Environmental Sciences Email: agr-env-sc.admissions@mcgill.ca Phone: 514-398-7925 Social Media and Online Resources: YouTube: McGill GFS Program Instagram: @mcgill_gfsclub Apply Now: Interested candidates can apply through the Faculty of Agricultural and Environmental Sciences. Check McGill University's application page for deadlines and document requirements. These programs at McGill University offer unique opportunities to engage with global food challenges and contribute to sustainable solutions in the agriculture and food sectors.
Generative AI and the Food Industry
Generative AI use cases and applications are growing in many areas of the food industry , as f ood companies across all sectors recognize the competitive advantages offered by the technology. By Shawn Carver Generative Artificial Intelligence (AI) describes AI that can analyze data to create new data, content, or other outputs. Although you may not be familiar with the phrase, generative AI is already being used by food and beverage manufacturers, grocery retailers and the foodservice sector for a variety of tasks. For instance, think of ch atbots and online assistants t hat interact with customers and provide them with information and product recommendations . G enerative AI can also be used to create engaging and personalized marketing and branding content , or to assist in p roduct innovation by analyzing consumer preferences and creat ing new combinations of ingredients that are appealing, healthy or novel . Fiddlehead Technology has seen increased interest in this technology across the board. To help more food companies access generative AI, we’ve partnered with Microsoft to bring Open AI capabilities to our clients . We’re currently working with McCain Foods on two projects involving generative AI. The first is developing a p roduction and maintenance chatbot that will be able to quickly answer questions from production and service personnel about the company’s manufacturing equipment, saving valuable time and labour, and ensuring proper sanitation, maintenance and safety guidelines are followed. The digital assistant will be based on Retrieval Augmented Generation ( RAG ) technology , which enables the chatbot to retrieve relevant information while generating accurate and exact answers in a natural conversational flow. RAG technology is unique because it is capable of not only learning from data, but also retrieving specific information, resulting in more precise and context-aware conversations. It is used for smart chatbots, AI - powered search engine applications , and automation of any workflows involving text and writing . The second project we’re working on with McCain involves generating customized marketing messages based on good examples and detailed product information. If successful, this will save time and reduce the more routine work of marketing and product specialists , allowing them to focus on more creative work . Generative AI is becoming ubiquitous and can be effectively used to automate and improve pretty much any workflow involving text. If you have a daunting task, most likely it can be automated with the help of generative AI . CFIN members can contact the Fiddlehead team at hello@fiddlehead.io to discuss potential use cases . Shawn Carver is co-founder and CEO of Moncton, NB-based Fiddlehead Technology . Fiddlehead uses predictive forecasting and machine learning to help food and beverage manufacturers more accurately predict consumer demand and improve competitiveness.
50 Food & Beverage Programs - New Brunswick Community College
Culinary Arts Program at New Brunswick Community College: Crafting Culinary Experts New Brunswick Community College (NBCC), with its campuses in St. Andrews and Moncton, offers an enriching Culinary Arts program designed for those passionate about the culinary world. This program is a gateway to a vibrant career in the culinary industry, blending practical skills with creative flair. Program Overview: The Culinary Arts program at NBCC is a comprehensive course that nurtures culinary expertise from production to presentation. It is aimed at preparing students for dynamic careers in various culinary settings. Program Details: Duration: One-year Certificate Program Campuses: St. Andrews and Moncton , NB Start Date: April 2025 (St. Andrews, Blended Delivery), September 2024 (Moncton, Blended Delivery) Program Highlights: Over 900 hours of hands-on training in food preparation and professional kitchen operation. Work-Integrated Learning Experience at an approved location. Option to continue for an additional year to receive the Culinary Arts Management diploma. Curriculum and Key Classes: Baking and Pastry Culinary Skills and Techniques Restaurant Operations Food Preparation and Presentation Garde-Manger Knife Skills and Butchery Hospitality Health and Safety Computer Applications and more Work Experience: The program includes practical work experience in approved restaurants, hotels, or resorts, providing industry perspective on kitchen operations. External Certifications: Food Safety Certification - SafeCheck Responsible Beverage Certification from TIANB Career Opportunities: Graduates are equipped to work globally as cooks, chefs, bakers, and culinary professionals in hotels, resorts, restaurants, cruise ships, catering companies, hospitals, and other culinary-related businesses. Career progression can lead to managing kitchens and culinary teams. Key Faculty Member: Darren Dorcas, Culinary Arts Educator/Executive Chef/Academic and Career Coach Contact Information: General Inquiries: (506) 460-6222 | 888-796-NBCC (6222) Email: nbcc@nbcc.ca NBCC FAQs Social Media and Online Resources: Culinary Arts YouTube Video NBCC’s Cook Program YouTube Video NBCC LinkedIn Profile The Culinary Arts program at NBCC is an excellent opportunity for those who wish to transform their passion for food into a rewarding career. With its blend of practical training and creative exploration, the program is a stepping stone to a world of culinary opportunities.
#AskLavina - March 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 advances in texture assessment, and non-compete clauses in employment offers. Q: I recently read that air is the ingredient o f the future and that getting texture correct is a difficult problem for many product developers. What new texture assessing and optimizing technologies are emerging that food innovators need to know about? A: The current industry standard for texture assessment is texture profile analysis (TPA) , a d ouble compression test to simulate bite or chew through measuring compression and decompression . This analysis gives researchers insight into primary texture characteristics like hardness, cohesiveness, springiness, and gumminess , but it does have some limitations. For instance, while TPA is good for solid/semi solid products , it is not great for variable textures . It also offers only a si ngle point of measurement, and doesn’t capture changes in texture over time or influences like saliva . There are some alternate and emerging technologies that can offer additional insights into texture assessing and development. These include: Electromyographic analysis , which measures electrical signals produced by muscles during chewing process . The process involves attaching electrodes to the jaw muscles of participants. Acoustic analysis, which m easure s sound waves generated when food is chewed , and which can contribute to an understanding of attributes such as the “c runch factor .” This process could be useful in the development of c rispy and crunchy foods . The use of facial expression cameras and software to measure texture response. Neuroscience-based protocols that me asure brain activity , which researchers can then correlate with sensory attributes. This method can be used to collect data over time from various eating stages such as from bite, to chew , to swallow. Q: I recently scored a job offer from a great company, but the contract included a very broad non-compete clause that would prevent me from working in the food industry if I left. What are my options? A: To answer this question I interviewed human resources expert Steve MacIntyre , a CFIN member based in Vancouver, BC, and former chair of the BC Food & Beverage board. According to Steve, these sweeping types of non-compete clauses in offer letters are not uncommon , but they’re usually not enforceable. “The only way they can really be enforced is if the clause contains very specific language about technology, formulations, customers, etc. that are proprietary and/or especially unique,” he says. “If challenged, a court or magistrate will likely strike down the provision in order that the person can continue earning an income in their area of expertise, or order that the ex-employer pay a severance equal to the term of the non-compete.” Steve adds that a non-compete clause “ can be negotiated during offer phase, but be mindful of the level of the role .” In other words, i f this is a n entry level position, it may be a detriment to raise concerns about the clause , as t he likelihood that the company will take legal action against an entry level employee is low .
50 Food & Beverage Programs - Thompson Rivers University
Professional Cook Certificate at Thompson Rivers University: Mastering Culinary Skills Thompson Rivers University (TRU), located in Kamloops, B C , offers an intensive and hands-on Professional Cook Certificate program. This program is designed for those passionate about the culinary arts who are looking to develop a comprehensive skill set in food preparation and kitchen management. Program Overview: The Professional Cook Certificate program at TRU focuses on fundamental cooking techniques, advanced culinary skills, and the artistry of food preparation. The program is structured to provide students with certifications in Professional Cook 1 and 2 within three semesters, along with an option to complete a Professional Cook 3 Apprenticeship. Program Highlights: Hands-On Experience: Real-life kitchen experience in TRU’s on-campus public cafeteria, preparing international gourmet fare. Certification: Earn Professional Cook 1 and 2 certifications in three semesters. Industry-Relevant Skills: Training includes kitchen management, teamwork, and professional conduct, essential for success in the food preparation industry. Real-Life Working Kitchens: Training in "real-life" kitchen scenarios, covering all aspects of the food preparation industry. Curriculum and Learning Outcomes: The curriculum includes hands-on training in various culinary techniques and food preparation methods. Students will learn: Basic and advanced cooking principles. Safe food handling and kitchen safety standards. Skills in menu planning, cost control, and kitchen management. Techniques in baking, beverage preparation, and various international cuisines. Program Structure: Professional Cook 1: 30-week program, focusing on foundational culinary skills. Professional Cook 2: Additional semester, emphasizing specialty dishes, menu planning, and management skills. Work Practicum: Required 120-hour work experience in the food industry. Career Opportunities: Graduates are prepared for various roles in the food preparation industry, including restaurants, hotels, resorts, and institutional kitchens. Entry-level positions typically begin as prep cooks, with potential for advancement. Student Experience: Students at TRU benefit from small class sizes, experienced instructors, and a collaborative learning environment. The program emphasizes practical skills, creativity, and professionalism, preparing students for a dynamic culinary career. Additional Program Information: Tuition and Costs: Detailed information on tuition and other expenses is available on the TRU website. Apply Now: Applications for upcoming intakes are currently open. Key Faculty: Kimberly Johnstone, Chair of the Culinary Arts program, leads a team of industry-experienced instructors dedicated to student success. Contact Information: Canadian students: Email admissions@tru.ca or call 250-828-5036 for program inquiries. Video and Social Media : Explore the program and student experiences through YouTube videos and follow the Culinary Arts Instagram page . The Professional Cook Certificate program at Thompson Rivers University is ideal for those seeking a comprehensive culinary education. The program’s blend of practical skills, real-world experience, and academic knowledge provides a strong foundation for a successful career in the culinary arts.
In 30: Food as Medicine
Sometimes, all it takes is 30 minutes to learn the ins and outs of new technologies and trends that are transforming the food and beverage industry. In this ser ies, we’ll dig into a food innovation topic and link you to content and resources so you can become a subject matter expert in 30 minutes (or less!). This week, we’re looking at food as medicine. Beyond its essential role in providing macronutrients, food can be a powerful tool in the prevention and treatment of human diseases and common health ailments. The concept of food as medicine is growing in popularity with consumers, leading innovators to develop software, ingredients, and products that aim to improve health and wellness. CFIN’s latest Innovation Booster Program focuses on Personalized Nutrition and Improving Human Health Through Food . The funding call opened on May 29, 2023, with all applications due by June 26, 2023. Winners will be announced in September 2023. The Overview Cleveland Clinic - How Nutrigenomics May Impact the Way You Eat The basics on what nutrigenomics is and how it works. Dal News – Ask an Expert: What is Functional Food and Why Should Canadians Care? Food is considered functional if it has benefits for human health beyond nutrition, for example it improves health or reduces the risk of disease. Forbes - This Diet Is Changing The Way We Think About Nutrition Artificial Intelligence and machine learning could offer consumers better control over t heir nutritional health. Techcrunch.com - Levels Raises $12M to Bring its Biowearable to M arket Level’s biowearable metabolic sensor constantly monitors glucose levels to create customized health and nutrition programs. Nestlé - Nestlé Health Science Expands into Personalized Nutrition In 2019 Nestle’s Health Science division acquired Persona, a company offering customized vitamins and supplements, and launched personalized vitamin packs through its Puritan’s Pride brand in June 2022 . The Canadian Connection Nutrigenomix – Nutrigenomix Inc. is based in Toronto, ON but is available in more than 40 countries . It provides DNA-based, customized nutrition recommendations for health and wellness, athletic performance and fertility, and includes plant-based nutrition. Medcan – Toronto’s Medcan is an integrated health and wellness company that uses up to 15 diagnostic tests covering cardiovascular health, cognition, hearing, vision, nutrition and fitness, to create a customized action plan to improve a customer’s lifestyle through food , exercise and supplements. Social Media @SPINSllc – (Twitter) SPINS, a wellness-focused data technology company based in Chicago , acquired Pinto, a product intelligence platform, in 2022. Pinto has a database of food, grocery and consumer products and creates personalized inventories for specific dietary needs. GUTXY – (LinkedIn) Denmark-based GUTXY tests customers’ gut microbiome to create a personal wellness plan. Atlas Biomed – (Facebook) Atlas Biomed Group is a London, UK-based company that uses both DNA and gut microbiome to establish a nutrition plan, and establish carrier status for hereditary conditions and risks for injuries due to sports. LSee – (YouTube) France’s LSee uses a metabolic tracker to create nutrition recommendations based on blood biomarkers. Overtime If you’ve got more than 30 minutes, these are for you : Spotify - The Doctor ’ s Kitchen Podcast The Doctor's Kitchen is a podcast about food, medicine, lifestyle and improving your health. YouTube – Viome’s Full Body Intelligence Test
50 Food & Beverage Programs - Manitoba Institute of Trades and Technology
Culinary Arts and Design at Manitoba Institute of Trades and Technology: A Gateway to Gastronomic Excellence In the thriving culinary landscape of the Prairies, the Manitoba Institute of Trades and Technology (MITT) in Winnipeg offers an exceptional program in Culinary Arts and Design. This one-year, full-time program is an amalgamation of culinary skills, creativity, and management, setting a solid foundation for aspiring chefs and culinary entrepreneurs. Program Overview: The Culinary Arts and Design program at MITT is designed to turn a passion for food into a flourishing career. With a focus on hands-on skills developed in the production kitchen and a comprehensive work practicum, students are trained under the guidance of veteran chef instructors. The program is tailored for individuals who thrive under pressure, are team players, and possess a deep-rooted passion for culinary arts. Key Features of the Program: Intensive Training: The 10-month program is packed with practical and theoretical learning, culminating in a Level 1 Apprenticeship. State-of-the-Art Facilities: Students practice in MITT’s production kitchens, preparing food for campus cafeterias. Work Practicum: A vital component of the program, offering real-world experience in food preparation and production. Bridging to Work Workshops: These workshops enhance customer service, employability, and essential skills. Program Profile: Flexible Schedules: Classes are available in day or evening schedules, catering to diverse student needs. Work Skills Foundations: An online course that aids students in transitioning into a post-secondary academic environment. Affordable Tuition: Estimated tuition for the 2023/24 academic year is $5,633, making it a cost-effective option for culinary education. Curriculum Highlights: Cooking Principles: Fundamental theory and practical skills necessary for a culinary career. Garde Manger: Advanced preparation skills for cold kitchen items. Menu Planning and Food Costing: Crucial for aspiring chefs and restaurant managers. Work Practicum: Providing exposure to industry standards and practices. Employment and Advancement: Graduates of the Culinary Arts and Design program typically start in roles such as short-order cooks and line cooks, with the potential to advance to sous-chef and executive chef positions. The program equips students with the skills needed for a range of culinary settings, including restaurants, hotels, and institutional kitchens. How and Where to Apply: Prospective students can apply online through the MITT Admissions Page . Contact Information: For more details about the program, visit MITT's Contact Us Page . Video/Social/Media: Discover more about the program in this YouTube Video . Watch Chef Perry Favoni discuss the program here . Explore more on MITT's YouTube Page . The Culinary Arts and Design program at MITT is a golden opportunity for those looking to dive into the culinary world. With its blend of practical training, academic rigor, and industry connections, this program is a stepping stone to a fulfilling career in the culinary arts.
EXPLAINED: The Canada Plastics Pact
Editor's Note: This article was originally published on 08-03-2022. What is it? The Canada Plastics Pact (CPP) is an independent, not-for-profit organization working with Canadian businesses, policymakers, associations and NGOs to create a circular economy for plastic packaging by 2030. It’s part of The Ellen MacArthur Foundation’s Plastics Pact Network which connects initiatives around the world in an aligned response to plastic waste and pollution. By working with diverse companies and experts in the plastics value chain, the CPP hopes to help businesses rethink how plastic packaging is designed, used and reused. The CPP’s mandate is to: Focus on the root causes of plastics pollution; Work collaboratively across the supply value chain to ensure industries remove plastic waste system wide; Mobilize and align stakeholders at the local, national and global level to work toward a common vision; and Harness and amplify skills, expertise and leadership among stakeholders while fostering innovation and solutions. Why you should care Canada has committed to removing plastic waste and pollution from our landfills, water, and environment, while moving toward a circular economy for plastic. As well as drastically reducing plastic waste and pollution , the CPP estimates that a circular economy would save up to $500 million annually, create tens of thousands of jobs, and substantially lower greenhouse gas emissions. And with the ban on single-use plastics coming into effect beginning by December 2022, food industry operators should already be looking at how to eliminate plastic waste in their businesses. Moving away from plastic packaging To help companies adjust their packaging and work towards a circular economy for plastics, in April 2022 the CPP introduced the Golden Design Rules for plastics packaging and a microsite offering context-specific guidance tailored to Canadian businesses. The rules offer global standards aligned with guidelines and targets laid out in the Ellen MacArthur Foundation’s New Plastics Economy Global Commitment . In July 2022, the CPP published its 2020 Baseline Report outlining the organization’s targets and plans for the next three years. They include: Supporting innovation on plastic packaging that can be safety reused, recycled or composted; Ensuring at least 50 per cent of plastic packaging is recycled or composted by 2025; Creating a list of problematic packaging and taking measures to eliminate them by 2025; and Ensuring an average of at least 30 per cent recycled content in all plastic packaging by 2025.