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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 - Lambton College
Culinary Management at Lambton College: A Fast Track to Culinary Excellence Nestled in the vibrant community of Sarnia, O N, Lambton College offers a unique and intensive one-year Culinary Management program designed for those passionate about a career in culinary arts. This program blends practical kitchen skills with managerial expertise , perfect for aspiring chefs and culinary managers. Program Overview: The Culinary Management program at Lambton College is a 12-month fast track to success in the dynamic food industry. It prepares students to adapt to evolving food trends and dining culture. With a focus on sustainable practices, applied nutrition, and the science of food and beverage, the curriculum is tailored to meet the changing tastes of consumers. Key Features of the Program: Experiential Learning: Students gain hands-on experience in restaurant operations across various settings, including the student-run Capstones enterprise. Industry-Relevant Curriculum: Courses cover a range of topics from culinary techniques to business principles, costing, and control practices. Small Lab Sections: Practical classes in small groups ensure personalized attention and adaptability to student needs. Field Placements: These opportunities offer real-life working experience and networking with community partners. Why Choose Culinary Management at Lambton College? Rapid Program Completion: Complete a comprehensive culinary program in just one year. Award-Winning Faculty: Learn from journeyperson chefs with vast experience in various food service operations. State-of-the-Art Facilities: Train in modern kitchen labs with the latest equipment and technology. Real-World Experience: The Capstones student-run restaurant offers practical experience in managing and operating a variety of food services. Career Opportunities: Graduates are well-prepared for diverse roles in restaurants, bakeries, hotels, spas, cruise ships, and more. The program also lays the groundwork for entrepreneurial ventures in the culinary field. Accreditations & Certifications: Cook Apprenticeship: Coursework in the program enables students to challenge Levels 1 and 2 of the Cook Apprenticeship in Ontario. Journey Person Cook: After completing apprenticeship hours and passing the Certificate of Qualification exam, graduates can become a Journey Person Cook. Pathways and Further Education: Opportunities for further education include transfer programs outside Ontario, like the Bachelor of Arts in Food Business Innovation at Munster Technology Institution in Ireland. Laptop and Software Requirements: Laptop: A Windows-operated laptop with specifications capable of handling course software. Internet: A strong internet connection for remote learning and video conferencing. Software: Access to Microsoft Office 365 and other course-relevant software. Student Support: Lambton College provides extensive student support services to assist with academic and personal development. Contact Information: For more details about the program: Phone: 1-844-LAMBTON or 519-542-7751 Email: info@lambtoncollege.ca Address: 1457 London Road, Sarnia, ON, N7S 6K4 Video/Social/Media: Explore more about the program through this Program YouTube Video . Stay updated and connected through Lambton College's YouTube Page . Lambton College's Culinary Management program is a stepping stone to a rewarding career in the culinary world. It equips students with the skills, knowledge, and experience needed to excel in the food industry, combining the love of cooking with the acumen for business management.
Celebrating International Women’s Day with Women-Led Projects Funded by CFIN
CFIN has supported 65 foodtech projects and awarded more than $19 million to Canadian food and beverage innovators since launching in 2021 . To celebrate International Women’s Day, we’re highlighting (in alphabetical order) some of the women -led food tech projects we’ve funded . Rebecca Aldworth Co- F o under and CEO Harvest Moon Foods Inc. Léry, QC’s Harvest Moon Foods is the first company in Canada to produce animal-free casein through precision fermentation. In January 2024 the company received funding to develop a pilot project demonstrating recombinant casein production and applications to assess its scalability. The project is in partnership with a leading dairy manufacturer and food ingredient companies. Maddie Aliasl CTO / Business Director CanDry Technologies Inc. CanDry Technologies , located in Vancouver, ha s used vacuum, microwave, and infrared technologies to develop a patented low-temperature dehydration system that preserves nutrients while significantly cut ting dehydration costs . In January 2024 t he company received funding to customize its prototype technology to meet the specific requirements of the Canadian agri-food sector . CanDry’s partners in the project are Blueridge Produce, Susgrainable Health Foods Inc., and the British Columbia Blueberry Council . Erin Gilchrist Manager, Scientific Affairs Renaissance BioScience Corp. Based in Vancouver, Renaissance BioScience Corp. has developed a proprietary clean-label, non-GMO yeast technology to convert off-flavours in plant-based proteins using natural fermentation. The company’s goal is to increase the consumer appeal and versatility of plant-based options with a cost-effective and sustainable alternative. Renaissance received funding in January 2024 to test the technology in manufacturing settings i n collaboration with food industry partners C-Merak and Big Mountain Foods. Suzanne Iwankow CFO/COO CleanBands Systems Ltd. Charlottetown, PE-based CleanBands Systems is developing wearable technology that helps food workers ensure they are following proper handwashing procedures. The technology indicates handwashing status, and tracks all hand hygiene events to ensure standards are met. I n February 2023 CleanBands received funding to develop and commercialize its hand hygiene solution and pilot it with various quick-service restaurants in PEI . The project is 18% complete , and is currently being tested in four different businesses , allowing the company to make any software and hardware corrections . The e quipment was positively noted during a health inspector visit . Jenny Lemieux Co-F ounder and CEO Vivid Machines Inc. Toronto’s Vivid Machines has developed a multispectral computer vision and intelligence system to digitize fruit production and provide real-time insights to help fruit growers increase yield while reducing food waste. The company received funding in January 2023 to use the technology to create digital twins of orchards with industry partners Algoma Orchard and Blue Mountain Fruit company. Now 50% complete, the project has so far resulted in a new trademark in the UK and EU, machine learning algorithms, a data pipeline, dashboards, visualization tools, new software builds, and training for customers. Fei Luo Co- Founder and CEO Liven Proteins Corp. Toronto’s Liven Proteins Corp. makes animal-free, functional and sustainable protein ingredients. The company received funding in January 2023 to optimize its bioprocess for upcycling starch streams and to test additional side streams in the food industry as a starting material to build a versatile fermentation platform for animal-free protein manufacturing. The project is now complete , and the company has developed some proprietary processes to produce animal-free collagen . It has also secured a new lab . Beth Mason CEO Verschuren Centre Inc. for Sustainability in Energy and the Environment The Verschuren Centre is an independent , not-for-profit clean technology development and deployment facility in Sydney, NS. The centre received funding in September 2023 for a project to construct a unique 10,000-L precision fermentation facility with integrated AI, advanced automation, digital twin technology and machine learning . Partners for the project are Liven Proteins, NovoBind Livestock Therapeutics, Material Futures Lab, Dispersa , and Mara Renewables. The project, which will help companies bridge the gap between innovation and commercial scale deployment, is 25% complete . The centre is also currently designing automation equipment and hiring expert talent. Melanie Morrison Founder and CEO BetterCart Technologies Inc./ BetterCart Analytics Saskatoon, SK-based BetterCart Analytics is an AI-driven competitive pricing intelligence solution for l ocal and regional food companies and grocery chains . The company received f unding in February 2023 to develop and advance its price analytics and competitive intelligence feature suite. Pilot partners for the project are Fresh City Farms, Jordans Dorset Ryvita, Melitta Canada, and Distribution Canada Inc. The project is now 50% complete , and BetterCart has developed some proprietary processes including machine learning algorithms to indicate when grocery products are regularly priced or on sale. Laura Richard COO Saltwinds Coffee Company Ltd. Douglas, NB-based Saltwinds Coffee Company offers coffee beans with a unique Maritime flavour, roasted using a carbon - friendly technique. Saltwinds received funding in January 2023 to explore how to scale a proof-of-concept carbon capture system to reduce carbon emissions in coffee roasting , which it has now completed . Since then t he company has filed three new trademarks , including the SALTWINDS name and logo in the U.S., and the OCEAN AIR COFFEE trade mark in Canada . Kirsten Schwarz CFO Crush Dynamics Inc. Summerland, BC-based Crush Dynamics is an agritech company using grape derivatives and agricultural waste to create food ingredients through a targeted fermentation process. The company is developing a polyphenol-rich ingredient that enables food products to be made with less sugar and sodium, while improving texture and shelf life . Crush Dynamics received funding in December 2023 to demonstrate the production process at scale with project partners Purdys C hocolatier and Ecovatec Solutions Inc. The project is 20% complete , and the product has been tested in powders, purées, and tomato sauce . Jennifer St. Onge Senior Manager of Operations New School Foods Inc. Toronto ’s New School Foods uses innovative production technologies to create meat and seafood alternatives , including a salmon fillet that replicates salmon muscle fibres and connective tissue . As a result the product offers the same texture and mouthfeel as traditional salmon. In May 2023 New School Foods received funding to create the novel equipment needed to develop its salmon fillet . The project is now 90% complete . Megan Takeda-Tully Co-founder and CEO Suppli Sustainable Services Inc. Located in Toronto, Suppli uses a unique technology platform to offer a reusable takeout container service for online food channels . The end-to-end solution allows customers and restaurants to order and complete deliveries as usual, and then return used containers to Suppli’s drop-off bins to be cleaned at a commercial dishwashing facility. In November 2022 Suppli received funding to build this circular supply chain platform , and it is now complete . Since then the c ompany has also established a partnership with Uber Eats . Lesley Thompson Vice President, Sustainability and Communications FoodCycle Science Corp oration Cleantech company Food Cycle Science has developed technology that processes food waste to reduce its weight and volume by up to 90%, while converting it into valuable resources for enriching soil. In March 2023 the Ottawa company received funding to develop a “one-bin” system of enzyme degradation to process food waste and bioplastics together . The project is 10% complete , and Food Cycle Science has filed a new patent for its one-bin system . The company al so has a new hire to lead its enzyme-related research . Click here for more information on CFIN’s funding programs.
EXPLAINED: Artificial Intelligence (AI)
What is it? Machines and systems that are programmed with AI can simulate human intelligence , can acquire and apply knowledge in order to perform tasks, solve complex problems, and improve performance. Machine learning is a subset of AI algorithms. Why you should care New food technologies and the introduction of AI programs in the computers that control production lines have the potential to change the way the food industry works, especially as businesses look for automated solutions to address issues such as supply chain traceability, production efficiency, food safety and quality control, and waste reduction. Some of the manufacturing technology included under the category Industry 4.0 relies on AI to process the data captured by Industrial Internet of Things (IIoT) devices, enterprise resource planning (ERP) systems, and connected remote access monitoring software. By using AI, businesses can collect and analyze data that enables them to generate business intelligence, giving them a competitive advantage. Most AI-driven functions are machine-to-machine transactions. AI-driven systems can add value and efficiency to many areas in food operations, including to: Automate tasks across different departments, such as accounting, IT, customer service and marketing. Streamline resource tracking throughout the supply chain and ensure compliance from vendors. Provide data for forecasting sales, resource demand and R&D on consumer trends. Automate production activities, including management work. Provide more effective quality and safety control in real time. Help create “smart” factories that run more efficiently with less downtime, using less energy and lower operating costs. Help drive greenhouse gas emission reduction targets. Help scale operations using predictive technology. Offer real-time monitoring of security systems. Provide technical support for employees and customers. Monitor and automate social media activity. Provide customized offers for consumers based on data analysis. Perform self-service analytics. Opportunities in Canada There are a range of companies offering AI-enabled software and equipment to Canadian food and beverage companies. Saint John, NB-based independent brewery Moosehead uses a conveyor belt at its bottling plant embedded with Internet-enabled sensors and data analytics software to monitor pasteurization, filling, labelling, capping and packaging, increasing capacity while lowering costs. Sobeys ’ fully automated Customer Fulfillment Centre, a $150-million, 500,000-sq.-ft. warehouse and distribution centre in Vaughan, ON, features AI-driven automated case picking and palletizing systems. The system can stack up to 10 per cent more products on each pallet, saving up to 40 per cent on labour costs. Fredericton, NB-based Eigen Innovations produces machine vision solutions powered by AI to help businesses automate their quality control system. Toronto, ON-based Canvass AI provides industrial AI software such as its Canvass Platform that can help food companies boost production efficiency and output, while reducing waste.
50 Food & Beverage Programs - LaSalle College
Exploring the Culinary Arts at LaSalle College, Montreal: DEP & AEC in Food Service Management and Professional Cooking LaSalle College , located in the heart of Montreal, QC, offers innovative programs in Food Service Management and Professional Cooking. With its unique curriculum and hands-on approach, LaSalle College stands out as a premier institution for those aspiring to make their mark in the culinary world. Program Overview: LaSalle College provides two distinct programs in the culinary field – the Attestation of College Studies (AEC) in Food Service Management and the Diploma of Vocational Studies (DEP) in Professional Cooking. These programs focus on equipping students with both the practical skills and the management acumen needed for a successful career in the hospitality industry. AEC in Food Service Management: Duration & Structure: This program is unique in Quebec, offering comprehensive training in foodservice and catering. Practical Experience: Students gain hands-on experience through an internship and participation in various events, including service in La Classe restaurant dining room. Career Opportunities: Graduates can look forward to roles such as Maître D', foodservice and catering supervisor, banquet director, and manager or owner of a foodservice establishment. Bilingual Education: Offered in both French and English, this program caters to a diverse student body. Key Features of the AEC Program: Industry-Relevant Curriculum: Includes courses like Managerial Kitchen, Food and Beverage Service, Wine Stewarding, Restaurant Management and Organization, and more. Work-Study Program: The program includes two paid internships, allowing students to gain valuable work experience related to their field of study. Technological Integration: Students are required to use laptops and standard or student license software for their coursework. DEP in Professional Cooking: Training Objective: This program is designed for creative students with a passion for cooking and gastronomy. Diploma: Leads to a Diploma of Vocational Studies (DEP). Career Prospects: Opportunities range from being a chef de partie, sous-chef, caterer, to institutional cooking roles. Key Features of the DEP Program: Practical Coursework: Includes Hygiene and Food Safety, Kitchen Organization, Mise en Place, and Culinary Presentations. Apprenticeship: A five-week apprenticeship in a restaurant or foodservice business is part of the curriculum. Industry Connections: The program is affiliated with various industry associations and offers teaching, production, and demonstration kitchens. Contact Information: Montreal Campus Phone: 514 939-2006 Toll-free: 800 363-3541 WhatsApp or SMS: 438 796-3658 Admissions Office: Available for in-person consultations at the Montreal or Laval campus. LaSalle College’s culinary programs offer an ideal blend of theoretical knowledge and practical training, preparing students for the diverse and dynamic world of food service and culinary arts. With its state-of-the-art facilities and experienced faculty, LaSalle College is the perfect place for aspiring culinary professionals to hone their skills and prepare for a successful career.
#AskLavina - February 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 discusses career paths in the food industry, and answers you r question about working with a trade authority. Lavina: I’m often asked by students and people in the early stages of their food science career what steps they can take to achieve a certain job title or other career goal. This month I thought it would be helpful for readers to hear about Anubhooti Joshi ’s experience navigating a career pivot. Even through she approached me for ideas on how to make the job change smoother, Anubhooti already had some great ideas, and is happy to share them with other job seekers . Anubhooti is part of the Vancouver, BC food community . She had been working in quality assurance and food safety, had done some client-based work, and was interested in finding a position in sales, marketing or account management . In our first meeting we discussed her career aspirations, work style , goals, and other details that really helped Anubhooti open up to other career paths and opportunities in the food industry, including project management. Two months later we spoke again after Anubhooti had successfully landed a job as an operations supervisor. Here are a few tips from both of us on changing careers, and some feedback from Anubhooti about what worked for her : Before you begin your job search, ask yourself whether you’re really interested in a specific field, or are you just interested in the title? Or is it the style of work you’re interested in ? Anubhooti said that our initial discussion really opened her eyes to other roles, whereas she was first intent on exploring account management. If your current company has people in the role you ’ re interested in, start there. Talk to them , and see if you can shadow them to get a better sense of t he ir duties and daily routine . Consider if your skills and abilities align with the job requirements and work . Ask people for an informational interview to find out more about the type of work you’re interested i n , or about the work culture of different companies. In hindsight Anubhooti says she would have spent more time networking and less time simply sending in applications. Find out w hat experience, education or training is required for th e role. Are there continuing education or part-time educational programs available to enhance your skills? Anubhooti found ways to apply her existing experience and f ood science background to bring technical knowledge to client-based roles. Look for volunteer roles that can expand your skills . Network , join industry associations, and attend industry events. Anubhooti took on a marketing and communications role with the BC Food Technologists to become more involved in the local food community. To help compete against more experienced job seekers, w rite a strong cover letter and customize your resume to the new type of role . Focus on emphasizing soft, transferable skills . Send your resume to people in that role for feedback, ask if they find it compelling and use the feedback to improve it. Q: What can you tell me about working with trade authorities or participating in trade trips or promotions as a way to begin exporting? A: Canada’s Trade Commission can provide valuable resources and support to food and beverage businesses looking to export. That includes offering programs and assistance navigating international trade regulations and customs procedures ; providing valuable market research , expertise , resources ; and facilitating connections in export markets . They can also help companies prepare with understanding cultural differences, regulatory requirements, and logistical considerations . Participating in Team Canada Trade Missions or trade trips organized by industry associations or international trade organizations can be an effective way to explore new export opportunities, establish contacts, and build relationships in foreign markets. These trips often involve meetings with local businesses, government officials, local industry associations, and potential partners or customers. Trade fairs, exhibitions, and promotional events provide platforms for businesses to showcase your products and network, and can help generate leads and raise brand awareness . P hysically being in your intended ma rket will also help you better understand the retail landscape, and id entify local competito rs and market opportunities. Canada will be participating in two events, SXSW Austin in Austin, TX March 8 to 16, and Future Food Tech in San Francisco, CA March 21 to 22.
50 Food & Beverage Programs - Memorial University
Exploring the World of Food Studies at Memorial University of Newfoundland Memorial University of Newfoundland , located in St. John’s, NL, offers a unique and interdisciplinary Certificate in Food Studies through its Faculty of Humanities and Social Sciences. This program is ideal for those intrigued by the complex world of food - from its production and consumption to its cultural, environmental, and health impacts. Program Overview: The Certificate in Food Studies at Memorial University is an engaging program that delves into the multifaceted role of food in society. It is designed for students interested in exploring food issues on a local, regional, national, and global scale. This program is unique in offering a comprehensive look at food from various academic perspectives. Key Features of the Program: Interdisciplinary Approach: The program includes courses from various disciplines, offering a holistic understanding of food in society. Online and On-Campus Learning: Some courses are offered online, providing flexibility for students. Core and Elective Courses: Students can choose from core courses like Foodways, Global Food Politics, and Food, Food Safety and Health, along with various electives. Hands-On Learning: The program emphasizes practical knowledge with opportunities for fieldwork and research. Course Structure: The certificate consists of 21 credit hours, including nine credit hours from core courses and 12 additional credit hours chosen from approved courses. Courses cover a range of topics from food safety and nutrition to food production, distribution, and consumption. Who is the Program For? Individuals interested in the ethics of food production and consumption. Those curious about the impact of food on health, the environment, and culture. Students wanting to explore how food binds people together and its role in various cultures. Admission Requirements: For new students, general admission to Memorial University is required . For current or admitted students, specific admission requirements for the Certificate in Food Studies program should be consulted. Career Prospects: Graduates can explore a variety of career paths in food policy, nutrition, food production, hospitality, and more. The program equips students with critical thinking and research skills applicable in many fields. Program Contacts: Food Studies Program Coordinator: Dr. Sharon Roseman - Email: sroseman@mun.ca Contact Info for Memorial University: Main Switchboard: Telephone: 709-864-8000 Website: www.mun.ca Social Media: Stay connected and updated with Memorial University’s activities on Instagram . Memorial University’s Certificate in Food Studies offers a unique and comprehensive exploration into the world of food and its numerous facets . This program is perfect for those who seek to understand the broader implications of food beyond mere sustenance and nutrition, examining its role in connecting communities, impacting the environment, and shaping cultures.
Q&A with Shawn Carver (Fiddlehead)
Moncton, NB-based Fiddlehead Technology uses predictive forecasting and machine learning to help food and beverage manufacturers more accurately predict consumer demand and improve competitiveness. W e sat down with Fiddlehead co-founder and CEO Shawn Carver to discuss his company ’ s growth , and how data analytics is transforming the food sector . Q: Why did you start Fiddlehead , and what’s your mission? A: I started Fiddlehead Technology in 20 1 3 with the mission to help the world produce more food with less waste using data science. Our primary focus has been on providing professional services centered around predictive analytics , simulation, and optimization projects for the fast-moving consumer goods (FMCG) industry, with a focus on food and beverage manufacturers. W e strive to leverage the power of data science and advanced analytics to enable food manufacturers and retailers to optimize their operations, reduce waste, and ultimately increase global food production. Q: What are your goals for your company? A: Our focus in 2024 is to scale the company . We are growing our team and plan to have 50 full - time employees by the end of this year, and recently opened our Toronto office, which gets us closer to some of our key customers. We are also adding managed service offerings that leverage causal AI for solutions like forecasting, process optimization and pricing. Q: Who are your food industry customers? What services do you offer them? A: McCain Foods , one of the largest frozen foods manufactures in the world, is a major customer and also a minor ity shareholder in Fiddlehead . We are currently helping McCain leverage AI across its business, from forecasting to crop prediction to leveraging optimiz ing their global network of manufacturing plants. In recent years , we have added several large companies to our list of clients, including Wilton Brands and Day & Ross among others. The key areas where we have the most experience are : Supply chain optimization (forecasting, inventory management, and network optimization) M anufacturing optimization ( optimizing production schedules , predictive maintenance, and improv ing food safety and quality) Pricing and profitability optimization ( identifying opportunities for profitable growth) Q: What advantages does data analytics offer food companies? A: D ata analytics empowers food companies with actionable insights that allow them to remain competitive by optimizing operations, enhanc ing customer experience , and div ing profitability . Q: Why should both small and large food companies have a data mindset? A: E very stage of manufacturing has the potential for improvement with a data mindset. With a data-driven model of their company , food manufacture r s of all sizes become more resilient to the growing complexities of today’s markets , which in turn improve s their overall profitability and mitigat es risk. COVID is a recent and stark example of this. Companies with a strong data foundation were much more capable of navigating changing consumer preferences and the upheaval across global supply chains, which ultimately allowed them to maintain , and in many cases gain, market share in their categories. In short, a data mindset allows large food companies to act small and small food companies to act large . For example, data allows large manufacturers to remain nimble by quickly responding to changing market trends like their smaller competitors. While small companies can optimize their operations and benefit from the kind of efficiency gains enjoyed by category leaders. Q: What makes Fiddlehead and its services unique? A: We offer a unique combination of d ata s cience and in-depth understanding of FMCG – particularly food and beverage . Providing advanced analytics and AI solutions for food manufacturers over the last 10 years has g iven us a solid understanding of the industry ’s business challenges, IT infrastructure, processes, products, and, of course, datasets . This experience combined with our managed service approach to data science allows us to develop and deploy solutions that deliver real ROI on an accelerated time.
50 Food & Beverage Programs - Kwantlen Polytechnic University
Crafting Excellence in Beer: The KPU Brewing and Brewery Operations Diploma Kwantlen Polytechnic University (KPU) in British Columbia, recognized for its innovative approach to education, offers a unique and comprehensive program in Brewing and Brewery Operations. This diploma is not only the first of its kind in BC but also the first in Canada to be recognized by the Master Brewers Association, making it a pioneer in brewing education. Program Overview: KPU's Brewing and Brewery Operations is a two-year diploma program tailored for those passionate about craft beer and aspiring for a career in the rapidly expanding craft beer industry. The program, developed in consultation with the BC Craft Brewers Guild and brewing industry experts, is designed to meet the demand for skilled brewers with a strong foundation in brewing science. Why KPU's Brewing Program? Award-Winning Excellence: KPU's students and brewery have been recognized with multiple awards, including at the Canada Beer Cup, Canadian Brewing Awards, and BC Beer Awards. State-of-the-Art Facilities: The program boasts a custom-built teaching brewery on campus, equipped with the latest brewing and lab equipment. Expert Instruction: Learn from experienced instructors with decades of industry experience. Industry Recognition: KPU is the first Canadian institution recognized by the Master Brewers Association, ensuring a high standard of brewing education. Program Highlights: Hands-On Training: Students receive practical training in brewing, using industry-standard equipment and technologies. Comprehensive Curriculum: The curriculum covers brewing chemistry and microbiology, recipe formulation, sensory evaluation, production and packaging, sales and promotion, and management skills. Small Class Sizes: Maximum of 35 students per class, ensuring personalized instruction and mentorship. Industry Partnerships: Strong connections with local breweries and national associations enhance learning opportunities. Portfolio Review & Admission: Admission to the program is competitive, with an emphasis on applicants having a strong background in science, particularly chemistry and mathematics. The portfolio review process ensures that students with the most potential and dedication are selected. Career Opportunities: Graduates have numerous career paths in the craft beer industry, from brewing and quality control to brewery management. KPU alumni have gone on to excel in the industry, such as Dan Marriette , a 2016 graduate and Head Brewer at Ravens Brewing, who credits his success to the technical knowledge and skills gained at KPU. Why Choose KPU? Location: BC is a major hub for the craft brewing industry in Canada. Industry-Ready Skills: The diploma equips students with both the technical knowledge and the practical skills needed to excel in the craft beer industry. Network and Exposure: Opportunities to connect with industry leaders and participate in events and competitions. Contact Information: For more details about the Brewing & Brewery Operations Diploma and upcoming information sessions, visit KPU Brewing Program , or email at brew@kpu.ca . Video/Social/Media: Discover more about the program through the KPU Brewing YouTube Page . Follow the program's journey on Instagram and Facebook . KPU’s Brewing and Brewery Operations program stands as a testament to the university's commitment to providing education that is not only academically rigorous but also industry-relevant . For those looking to turn their passion for craft beer into a profession, this program offers the perfect blend of science, art, and business of brewing.
Visualizing Cellular Food: A Conversation with Yadira Tejeda Saldana of New Harvest
Visualizing Cellular Food: A Conversation with Yadira Tejeda Saldana of New Harvest CFIN's Alex Barlow sat down with Yadira Tejeda Saldana of New Harvest to discuss how cellular food is created. Illustrations by Nick Counter for New Harvest.
50 Food & Beverage Programs - International College of Manitoba
Agricultural and Food Sciences at International College Manitoba: Paving the Way for a Sustainable Future International College Manitoba (ICM), situated in the heart of Winnipeg, offers a unique gateway to one of the most promising sectors in Canada – Agricultural and Food Sciences. The UTP Stage II: Agricultural and Food Sciences program is a standout pathway for students aiming to make significant contributions in sustainable agricultural practices and food safety. Program Overview: This program, equivalent to the first year of a bachelor’s degree at the University of Manitoba’s Faculty of Agricultural and Food Sciences, prepares students for various career paths in the agri-food industry. With intakes in January, May, and September, the program is structured over three terms and is located in Winnipeg, a hub for agricultural advancement. Why Choose This Program? Industry Relevance: The agri-food sector involves over two million Canadians, presenting diverse career opportunities. Employment Success: More than 90% of students find employment in their chosen career within a year of graduation. Real-World Experience: The inclusion of a cooperative education program offers practical, real-world experience. Academic Excellence: ICM’s collaboration with the University of Manitoba ensures a high-quality education in agricultural and food sciences. The unique program p athway allows you to continue your education and pursue a degree at the University of Manitoba in one of the following specialized programs: Bachelor of Science in Agribusiness, Agriculture (with various specializations), Agroecology, Food Science, or Human Nutritional Sciences, with the option of a cooperative education program. What You'll Leave With: Career Versatility: Graduates can explore careers in trade and development, environment policy analysis, food inspection, nutrition, marketing, and conservation. Academic Advancement: Successful completion leads to eligibility for the second year at the University of Manitoba in specialized agricultural and food sciences programs. Foundational Skills: The program equips students with essential skills in sustainable agricultural practices and food safety, responding to global challenges. Key People: The Faculty of Agricultural and Food Sciences at the University of Manitoba is home to renowned experts and researchers. Recent highlights include new faculty appointments and the honoring of global leaders in food safety research. For more details on the department faculty, visit University of Manitoba - Agricultural and Food Sciences . Contact Info: For more information about the program at ICM: Address: Room 190 Extended Education Complex, 406 University Crescent, University of Manitoba, Winnipeg, Manitoba R3T 2N2 Telephone: 204 474 8479 Fax: 204 474 8420 Email: info@icmanitoba.ca For queries related to the Faculty of Agricultural and Food Sciences at the University of Manitoba: Email: agfoodsci@umanitoba.ca Phone: 204-474-6026 Fax: 204-474-7525 Address: Room 256 - 66 Dafoe Road Winnipeg, M B R3T 2N2 CANADA Video/Social/Media: Stay updated and engaged with the program through the ICM YouTube Page , Instagram , and Facebook . The Agricultural and Food Sciences program at ICM is more than just an educational pathway; it is a journey into an essential and ever-evolving field. It provides students with the tools and knowledge to contribute meaningfully to sustainable agriculture and food safety, ensuring they are well-prepared to nourish the world responsibly.
In 30: Carbon Neutral Foods
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 carbon neutral food. When companies refer to their products as carbon neutral , it means that the company has reduced as much carbon emissions as it produces to create a net zero carbon output. The Overview Food Dive – Eight Carbon-Neutral Brands Aiming to Cut the Food and Beverage Industry’s Emissions Just a few of the f ood and beverage companies making their products carbon neutral. Green Eatz – How to Lower Your Food’s Carbon Footprint The carbon footprint of a food refers to the amount of greenhouse gas emissions go into producing that food, including growing, processing, and transportation. Just Food - Are “C arbon N eu t ral ” C laims D ead? Claims about carbon-neutral products are sometimes met with scepticism. The Canadian Connection Diageo – Diageo is building its a carbon neutral distillery to produce its Crown Royal Canadian Whisky brand in Ontario. Maple Leaf Foods - Maple Leaf became the world’s first major carbon-neutral food company in 2019. Karbon Brewing Co . – Karbon is the first carbon-negative brewery in Canada. Social Media Science Based Targets (LinkedIn) – Science Based Targets helps companies and organizations set emissions reduction targets. CDP (X/Twitter) - CDP is a not-for-profit charity that runs the global disclosure system for investors, companies, cities, states and regions to manage their environmental impact . Ecocert (Facebook) – Ecocert operates the Climate Neutral Certification program, which recognizes companies that contribute to carbon neutrality. Overtime If you’ve got more than 30 minutes, these are for you : YouTube – Earth Month: New Food and Drinks to Reduce your Carbon Footprint Carbon neutral products from this year’s Natural Products Expo West.
50 Food & Beverage Programs - Confederation College
Culinary Mastery at Confederation College: Nurturing Future Chefs and Hospitality Leaders At the heart of Ontario's vibrant culinary scene, Confederation College ’s Culinary Management program is crafting the next generation of culinary experts and hospitality leaders. Located in Thunder Bay, ON this program stands out for its comprehensive curriculum, combining hands-on kitchen experience with the business acumen necessary for today's dynamic food service industry. Program Overview: Offering an Ontario College Diploma, the Culinary Management program is a two-year journey into the world of culinary arts and hospitality. It’s designed for those who dream of making their mark in various food service sectors, whether it be in a bustling restaurant, a flourishing food truck, a specialty food product line, or a food delivery business. Key Classes and Features: Core Skills Development: Courses in the first semester like Basic Culinary Skills (CU 120) and Baking and Pastry Arts I (CU 130) lay the foundation. Advanced Techniques: Subsequent semesters delve into Butchery & Garde Manger (CU 220), Exploring International Cuisine (CU 325), and A la Carte Cuisine (CU 320). Business and Legal Aspects: The program also covers essential topics like Culinary Marketing and Legislation (CU 350) and Management Applications for Chefs (CU 435). Field Placements: Offering real-world experience, these placements are integral to the program, allowing students to apply their learning in professional settings. Global Exposure: With courses like The Global Dining Room (CU 421) and World of Food and Wine (CU 430), students get a taste of international culinary trends. What You'll Leave With: Career Readiness: Graduates are equipped to become cooks, sous chefs, chefs, and supervisors in restaurants, hotels, and institutions. Entrepreneurial Skills: The program also caters to those who aspire to own their businesses, offering guidance on starting and managing successful culinary ventures. Real-World Experience: Through co-op work placements, students gain invaluable industry experience, making them highly sought after by employers. Key People: Dr. Bill J. Gregorash , Professor – Culinary Management, renowned for his expertise and passion for culinary arts. Contact: bgregora@confederationcollege.ca , (807) 475-6536. Shane Warwick , Professor - Culinary Management & Cook Apprenticeship, a mentor who brings real-world insights to the classroom. Contact: Shane.Warwick@confederationcollege.ca , (807) 475-6539. Tim Matthews , Program Coordinator and Certified Chef de Cuisine, guiding students through the intricacies of culinary management. Contact: matthews@confederationcollege.ca , (807) 475-6529. Contact Info: For more information about the program, reach out to Ken Veneruz , Program Coordinator, at Ken.Veneruz@confederationcollege.ca or call (807) 473-3840. Video/Social/Media: YouTube Videos: Get a glimpse into the program through these videos , here , and here . Social Media: Follow Confederation College on Instagram , Facebook , LinkedIn , TikTok , and Twitter for the latest updates and insights. Confederation College's Culinary Management program is more than just a diploma; it's a launchpad for aspiring chefs and hospitality professionals. It provides students with the skills, experiences, and connections to thrive in the culinary world. As graduates, they emerge not just as skilled chefs but as well-rounded professionals ready to make their mark in the ever-evolving landscape of food and hospitality.