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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
In 30: Cybersecurity 101
Welcome to YODL! In addition to daily original content, YODL helps CFIN Members find new partners , resources , and funding opportunities to grow their food business. Learn more about this growing community and become a CFIN Member (for free!) today . 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 cybercrime and cybersecurity , and how they affect Canada's food and beverage industry. The Overview AAG - The Latest 2023 Cyber Crime Statistics Statistics on how cybercrime is impacting businesses and individuals worldwide. Marlin Communications – The 2023 Cyber Threat Landscape: 5 Key Trends Around the world, criminals are turning to “quieter” cyber attacks , including cryptojacking and IoT malware. Sophos – 2023 Threat Report According to this report, criminal malware “as-a-service” schemes are interrupting the global economy. The Canadian Connection Agriculture and Agri-Food Canada - Cyber Security and Your Farming Business AAFC reminds producers that they can also be targeted by cybercriminals, and need to ensure their businesses are secure. Canadian Centre for Cyber Security - The centre is part of the Communications Security Establishment, offering advice and services for Canadian businesses, individuals, organizations and institutions on cybersecurity. CIRA.ca – The Canadian Internet Registration Authority offers cybersecurity awareness training, insights, threats, and implementation plans. Government of Canada - Get Cyber Safe Guide for Small and Medium Businesses The federal government provides a comprehensive overview of steps businesses can take to minimize the threat of cybercrime. Social Media Beauceron Security (LinkedIn) – Fredericton, NB-based Beauceron Security helps organizations address the risk of cybercrime. Canadian Cyber Security Network (Instagram) CCSN is a group of dedicated cybersecurity professionals, focused on growing cybersecurity in Canada. Cybersecurity and Infrastructure Security Agency (Facebook) – The U.S. CISA offers research, advice, events and more on how to avoid cybercrime. Overtime If you’ve got more than 30 minutes, these are for you: YouTube – Cyberattacks on Food Businesses Any software or online sales or management systems used by food companies may be at risk of being targeted by cybercriminals.
50 Food & Beverage Programs - Bishop's University
Exploring the Sustainable Agriculture and Food Systems Program at Bishop's University Nestled in the heart of Quebec's scenic Estrie region, Bishop ’ s University is pioneering a path in agricultural education with its Sustainable Agriculture and Food Systems (SAFS) program. This innovative program is designed to equip students with a profound understanding of ecological food production and agroecosystems, combined with a unique perspective on the sustainability of agriculture and food systems. Program Highlights: Diverse Academic Tracks: The SAFS offers a Major/Honours degree (48/60 credits), a Minor (24 credits), and a standalone Certificate program (30 credits). Comprehensive Coursework: Courses range from Intro to Sustainable Agriculture and Food Systems (AGR 100) to specialized subjects like Climate Change, Agriculture, and Food Security (AGR 333). Hands-On Learning: The program emphasizes practical field experience, providing students with the chance to work directly with local farmers and agribusinesses. Future-Ready Education: Anticipated future programs include B.Sc. Majors and Honours in Sustainable Agriculture and Food Systems, subject to external review. What You'll Leave With: Versatile Career Options: Graduates can pursue diverse roles, from agritourism entrepreneurs and organic farmers to food security analysts and agroecology researchers. Solid Foundation in Sustainable Practices: The curriculum focuses on the environmental, social, and economic aspects of agriculture, preparing students for the challenges of modern food systems. Global Perspective: The Permaculture Design Certificate offers international recognition, opening doors to global opportunities. Professional Networks: Interaction with industry leaders, farmers, and entrepreneurs in the agricultural sector. Key People: Dr. Darren Bardati , Chair of Sustainable Agriculture and Food Systems, is an expert in environmental studies and sustainable practices. Contact: darren.bardati@ubishops.ca Dr. Matthew Peros, Dean of Social Sciences, is a full professor with extensive knowledge in environment, agriculture, and geography. Contact: socialsciencesdean@ubishops.ca Monetta Gallichon, Academic Assistant to the Dean of Social Sciences, is available for inquiries and guidance. Contact: 819-822-9600 ext. 2453 or mgallich@ubishops.ca Student Experience and Campus Life: Bishop's University offers a vibrant campus life, detailed at BU Experience , and opportunities to tour the campus and partake in events, as outlined at Campus Tours & Events . Getting in Touch: For more details about the program, you can reach out at admissions@ubishops.ca or call 819-822-9600 ext. 2680. Additional information can be found in the FAQs and Fees & Funding sections. Engage with the Program Online: Watch an insightful YouTube video for an in-depth look. Follow the program's journey on Instagram: @ bu.safs Connect with the community on Facebook: BU.SAFS Discover more about Bishop's University on its YouTube page . The SAFS program at Bishop's University is more than just a degree; it's an immersive journey into the world of sustainable agriculture, readying students for a future where they can make significant contributions to the global food system. As the planet faces unprecedented environmental challenges, this program stands as a beacon of hope and innovation, guiding the next generation of agriculture and food systems professionals toward a sustainable future.
#AskLavina - January 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 3D food printing, xanth an gum, and working with a brand strategist. Q: 3D food printing is fascinating! Can you explain what the process involve s , and what you think about the benefits and challenges of the technology? 3D food printing technology involves the use of 3D printers to create edible items layer by layer. This technology is an extension of traditional 3D printing, adapted for use with food-grade materials. The process typically begins by designing a digital model of a food product using computer-aided design (CAD) software. This model serves as the blueprint for the 3D printer, which deposits layers of edible materials, such as dough, chocolate, or other food-based pastes, to build the final product. The layers are gradually built up to form the desired shape. The printed product may need additional processing, such as baking or cooling, to set the layers and create the desired texture. The technology allows for a high degree of customization , including for specific dietary needs , or to create unique shapes and intricate designs that may be challenging or impossible to achieve through conventional processing. In terms of personalized nutrition, it can exactly control the composition of food materials, allowing ingredients to be adjusted to meet individual nutritional requirements. It can also streamline the food preparation process by automating certain tasks to reduce labour costs and increase efficiency, while significantly reducing food waste. While this sounds great, there are also challenges that need to be addressed as the technology continues to develop. The initial cost of 3D printing equipment and the edible materials is a key barrier, as is the limited variety of edible materials currently available for 3D printing . There are also limits to replicating the sensory qualities of traditionally prepared foods, and achieving the desired texture and flavours of food products can be difficult. At the same time, depending on the complexity of the design and the type of food being printed, the process can be time-consuming compared to traditional cooking methods. 3D food printing technology is still evolving, so it will be interesting to watch a s new products enter the market. For more on the topic click here to view a webinar on 3D food printing presented by Alberta’s Food Processing Development Centre and the University of Alberta. Q: We’re hearing a lot about fermentation or biomanufacturing. Is there an opportunity in Canada to manufacture a product like xanthan gum through this process? Cellular agriculture through precision fermentation is an emerging opportunity in Canada , and numerous Canadian companies are already developing cultivated ingredients . While not made through precision fermentation, xanthan is produced via bacterial ( xanthomonus ) fermentation of sugar substrates. It is the gold standard for thickening and stabilizing a wide array of food formulations due to its stability across a range of pH and temperatures, and is used in sauces, dressings, frozen dairy and beverages. Xanthan exhibits unique shear thinning behaviour , meaning viscosity decreases when stirring is applied. The industry saw an uptick in usage of xanthan with the rise in popularity of gluten - free baking, although this has plateaued. Startups tend to favour xanthan because it is readily available on retail shelves and therefore quite accessible and affordable for experimentation. Xanthan also doesn’t carry as much negative consumer perception as other hydrocolloids, such as carrageenan, so there isn’t much pressure for food companies to reformulate and find alternatives. Some proposed alternatives are fruit and vegetable fibres, however , they lack the pH and temperature stability and have higher cost in use. Most xanthan is produced in China, with some produced in Europe and the U.S., generally destined for foods sold at retailers that have country of origin restrictions. While fermentation is an energy-intensive process and therefore susceptible to changes in energy pricing or policy, opportunities do exist in Canada for investing in fermentation capacity and developing domestic xanthan supply, particularly when combined with the use of renewable or clean energy sources. This would also provide the opportunity to upcycle Canadian carbohydrate waste streams as fermentation substrate, reducing reliance on imports and the need for supply chain contingency planning. Q: I’m hoping to grow my food business over the next year . What are the advantage s of working with a brand strategist when expanding your food brand? Expanding a food brand requires careful planning and a deep understanding of the market. It’s not necessary to work with a brand strategist or specialist to grow your food brand , but they can provide several advantages . That includes: C onducting ma rket r esearch and providing i nsights on food trends, consumer preferences, and competitive landscapes. Helping you identify and understand your target audience and how to better align your brand with the ir preferences , values, and needs. Positioning your brand effectively, considering factors such as quality, sustainability, and unique selling propositions to stand out in the market. Crafting a compelling culinary identity and storytelling that enhances the emotional connection between your brand and consumers. Collaborating with designers to create packaging that reflects your brand identity and attracts and engages consumers on the shelf. Ensur ing you maintain consistency in messaging, visuals, and overall brand communication so your brand presents a cohesive image across various channels, including packaging, marketing materials, and online. Ensur ing new product lines complement the existing brand while meeting consumer demands. Plan ning and implement community engagement initiatives . D evelop ing a digital marketing and social media strategy that effectively communicates your food brand ’ s message and engages with your target audience online. If you’re not working with a brand strategist, ensure that all of these areas have been factored into any expansion plans. CFIN Members get exclusive access to funding opportunities , five Regional Innovation Directors , and YODL . Learn more about what it’s like to be a CFIN Member and how you can join our growing community of food professionals.
50 Food & Beverage Programs - Cape Breton University
Nourishing Futures: The Bachelor of Science in Nutrition at Cape Breton University In the picturesque setting of Sydney, N S , Cape Breton University (CBU) is leading the way in nutrition education with its Bachelor of Science in Nutrition program. This program, nestled in Atlantic Canada, is a beacon for students passionate about understanding the vital role nutrition plays in health and well-being. Program Overview: The Bachelor of Science in Nutrition at CBU is a two-year undergraduate program designed to provide students with a solid grounding in health sciences. The program emphasizes the importance of nutrition in maintaining overall health and offers a unique perspective on global nutritional issues. With access to modern facilities and a diverse community on campus, students gain a comprehensive understanding of how proper nutrition makes a difference worldwide. Key Classes and Features: Experiential Learning Opportunities: CBU integrates experiential learning into the curriculum, allowing students to apply their knowledge to real-world problems and situations. This includes co-operative education, work experience placements, internships, and more. Diverse Coursework: The program covers various areas such as food labe l ling, Canada’s food guide, food security, the chemistry of nutrition, and the relationship between nutrition and disease prevention and management. Hands-On Learning: Students benefit from the practical experience in laboratories and direct interaction with experienced faculty and lab instructors. What You'll Leave With: In-Depth Knowledge: A profound understanding of nutritional science, food security, and the factors affecting it. Career Readiness: Graduates are equipped for careers in clinical dietetics, food service administration, community nutrition, food product development, and pharmaceutical sales. Practical Experience: Through CBU's various experiential learning programs, students graduate with practical experience and career knowledge, giving them a competitive edge in today’s labo u r market. Networking Opportunities: The program facilitates the development of a network of support, crucial for career growth. Key People: Ed Barre, Professor, Nutrition: Dr. Barre's research focuses on nutrigenetics, nutrigenomics, and the management of type 2 diabetes. His work is pivotal in understanding the dietary needs and health challenges specific to the population of Cape Breton and beyond. Contact at Ed_Barre@cbu.ca or phone: 902-563-1921. Student Experience: CBU offers a vibrant campus life, with numerous opportunities for students to engage in both academic and extracurricular activities. The university's commitment to providing an inclusive and supportive environment is evident in its wide range of student services and activities. Contact Info: For inquiries about the program, contact CBU at 1-888-959-9995 or by fax at (902) 563-1371. The mailing address is 1250 Grand Lake Road, Sydney, Nova Scotia, B1M 1A2. For additional contacts, refer to CBU's Employee Directory. Video/Social/Media: Explore the program further through these videos on YouTube and here . The Bachelor of Science in Nutrition at Cape Breton University stands out for its comprehensive approach to nutrition education, its commitment to experiential learning, and the unique opportunities it offers for understanding global nutrition challenges. This program is not just about learning the fundamentals of nutrition science; it's about preparing a new generation of nutrition professionals who are ready to make a significant impact in the field of health and well-being.
FBO’s CareersNOW! Program
Welcome to YODL! In addition to daily original content, YODL helps CFIN Members find new partners , resources , and funding opportunities to grow their food business. Learn more about this growing community and become a CFIN Member (for free!) today . There are a range of resources available to both job seekers and food and beverage industry businesses as they seek to navigate the labour market, including Food and Beverage Ontario ’s CareersNOW! p rogram . As part of our Talent and Training series, we asked Isabel Dopta , program director of CareersNOW ! , to tell us more about the ways in which the program is connecting potential employees with employers. Q: Please explain what the CareersN OW ! program is? A: CareersNOW ! was created and launched by Food and Beverage Ontario in 2021 to facilitate connections between employers in Ontario’s food and beverage processing industry and jobseekers and students exploring career opportunities or ready to start a job. The program is based on a collaborative model, with several project partners that are industry associations and post-secondary educators, to leverage the best expertise and resources available. Q: How is the program helping to address the labour shortage being faced by the food industry? A: The current workforce for Ontario’s food and beverage processing industry is approximately 125,000 people. Like other sectors, this industry is experiencing labour and skills vacancies as high as 20% of the workforce due to a retiring labour force and lack of sufficient talent attraction. CareersNOW ! has a mandate to engage jobseekers and students on career opportunities by sharing information, and providing connecting tools and resources for businesses and jobseekers , such as job fairs, mentorship and coaching, skills training, and an employment platform. CareersNOW ! is available at no cost to participants. Q: What sectors of the industry are facing the largest labour gaps? A: Beverage processing is experiencing large gaps as is meat and poultry processing. Q: What are some of the most in-demand skills and jobs in the food industry today? What jobs do you see growing in demand? A: In-demand jobs continue to be in production and the skilled trades. Emerging jobs for the future will demand skills in innovation, automation , and advanced manufacturing. For example, expertise in sustainability , including new packaging strategies and food waste management , are in growing demand. Q: Food technology, automation and digitization are becoming more common in food production. How are companies retraining current employees to fill these roles? A: The food and beverage processing industry has a good reputation and a strong track record in providing training and professional development for its workforce. Food Processing Skills Canada, a CareersNOW ! partner, in particular offers several training and employee development programs for Canadian businesses. Of course, skilled individuals will also always be in demand. Q: If companies are filling technical roles with non-food professionals from other industries, what do skilled professionals need to understand about working in the food industry? A: It is important to remember that this industry is largely comprised of small - to medium-sized business es with less than 1 00 employees. It is common to see an individual that has started their caree r in an entry level role grow professionally with the same company into management and leadership positions. Professionals that are new to the food and beverage industry can also p articipate in the C areersNOW ! Job Ready Skills Training program. This online training offers 15 introductory courses to learners on relevant subjects including industry onboarding, food safety, good manufacturing practices, sanitation, industrial workplace safety, lock out/tag out, and allergens. The training is a great place for individuals to learn in a self-paced, online learning management system, and receive certificates for each completed course that can be shared with prospective employers. Q: Are you seeing more food companies offer special benefits to attract new hires and retain employees? A: Yes. Food and beverage companies have made a commitment to com m unica t e their value as an employer. For so long the focus for a business was on product marketing, now there is a shift to also branding the company as a top employer with an attractive workplace culture and rewarding career opportunities. It’s an exciting time for businesses and jobseekers to learn about each other . Q: Anything else to add about labour and the food industry? A: Visit www.careersnow.ca to learn more about the resources available for businesses, jobseekers and students, and join the CareersNOW ! community.
Explained: Personalized Nutrition
Welcome to YODL! In addition to daily original content, YODL helps CFIN Members find new partners , resources , and funding opportunities to grow their food business. Learn more about this growing community and become a CFIN Member (for free!) today . Editor's Note: This article was originally published on 06-06-2023 This week, we’re looking at food as medicine , and today we’re highlighting personalized nutrition. What Is It? As consumers increasingly embrace the concept of food as medicine, many are looking for customized solutions, rather than a one-size-fits-all nutrition plan to treat or prevent illness and even injury . And while t he idea of personalized or precision nutrition isn’t new – think about the Low Glycemic index diet to lower blood sugar levels, or the heart-healthy Mediterranean diet – the ways in which companies are offering nutrition suggestions are. Today, integrated health and nutrition companies a re going beyond using health and lifestyle history to create personal nutrition plans. Many are combining wearable technology with software to analyze b lood biomarker s and microbiomes , measure metabolites, and monitor blood glucose levels or digestive health to determine how individuals will respond to specific nutrients. Practitioners say n utrigenomics, or genetic testing , can also offer DNA-based nutrition recommendations for health and wellness , athletic performance, fertility, weight loss and disease prevention. Why You Should Care With greater awareness of how nutrients affect them personally , customers will be increasingly looking for solutions tailored to their specific needs. That includes foods or supplements featuring functional ingredients , vitamins and minerals , natural health products with bioactive compounds, and products with ingredients designed to increase absorption or bioavailability, boost metabolism, or prevent nutrient degradation . What’s H appening in Canada? There are several nutrigenomics companies in Canada, including Toronto, ON-based Gini Health . The company analyzes customers’ DNA data to identify the optimal nutrition sources for their specific genetic profile. The company creates a personalized health tracker for customers that includes DNA-based nutrition and exercise goals. For more content on personalized nutrition see IN 30 – Food as Medicine. 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.
Explained: Canada’s Plastic Problem
What is it? Canadians throw away a shocking 4.4 million tonnes of plastic waste annually , but only about eight per cent of that is recycled. Instead, roughly 91 per cent of plastic waste ends up as landfill, while about one per cent ends up as water and environmental pollution. Like other sectors, the food industry relies on plastic, in many different forms, for a variety of uses, from component parts in machinery, to single-use testing products, through to primary and secondary packaging, and end user products such as bags, straws and utensils. Now consumers and government are calling on food manufacturers, grocers and foodservice operators to help cut plastic waste by eliminating single-use plastics and unnecessary plastic packaging when safe to do so. Why you should care The federal government has committed to reaching a goal of zero plastic waste by 2030, beginning by banning single-use plastics. The Single-use Plastics Prohibition Regulations come into effect beginning in December 2022, with staggered deadlines until June 2024, and will prohibit the manufacture, import and sale of six single-use plastic items: plastic checkout bags, cutlery, foodservice ware containing problematic plastics, ring carriers, stir sticks, and straws (single-use plastic flexible straws can remain available, under certain conditions, for people who need them). Where to start For food industry operators unsure of how to begin the process of moving away from single-use plastic products, the federal government has developed Guidance for selecting alternatives to the single-use plastics in the proposed Single-Use Plastics Prohibition Regulations . In addition, to help address concerns around recycling programs, the government has launched two consultations to develop rules for recyclability and compostability labelling, and to establish a federal plastics registry for producers of plastic products. CFIN’s plastics coverage Over the next few weeks we’ll be taking a closer look at plastics in the food industry, and how operators can begin to transition away from their use. Watch for articles and videos on: The circular economy Accessing funding for non-plastic packaging Finding packaging partners Innovation and R&D in plastic alternatives Recyclable plastics New packaging materials CFIN’s exclusive member survey on plastics use
Innovation and Digital Solutions are Future-proofing Canada’s Food and Beverage Industry
Editor's Note: This article was originally published on 1-05-2023 A s Canada’s second largest manufacturing sector, the food and beverage industry is a significant contributor to Canada’s GDP, labour and export market. Canada’s food industry includes a wide range of vibrant sectors and jobs, from agrifood production and food and beverage processing, to grocery/retail and foodservice, as well as associated sectors such as transportation, equipment manufacturing, biotechnology and software. Like many sectors of Canada’s economy, more than two-thirds of the food industry’s businesses are SMEs. With relatively low barriers to entry and unlimited growth potential, the food industry offers considerable opportunities for entrepreneurship, and is an important driver of innovation and prosperity in Canada. Yet to continue to grow and remain internationally competitive, the industry needs to become more efficient and sustainable, with an emphasis on smart processes and product development. Investing in automation, digitization, Industry 4.0 practices and IT adoption would boost production capacity for food businesses, while optimizing both startup and scale ups, and creating skilled, high-paying jobs across Canada’s manufacturing sector. It would also help produce stronger, more nimble and traceable supply chains able to respond quickly to changing consumer demands or safety concerns. These sorts of changes have had much slower adoption rates in the food industry, but have the potential to be just as transformative. Digitization has the capacity to strengthen our food supply chains and make them more resilient against ongoing and future challenges. Supply Chain 4.0 solutions as they relate to food businesses include digitizing and automating key elements of operations, and applying Internet of Things (IoT) and Industrial Internet of Things (IIoT) technology, artificial intelligence (AI), machine learning, robotics, blockchain and data analytics to supply chain management in order to improve efficiency, traceability, performance and customer satisfaction. The last few years have revealed just how vulnerable the Canadian food supply chain is to disruption, and the resulting challenge it creates for our food companies. With new tools to address the increasing volatility in customer requirements and supply availability, while addressing overall efficiency improvement expectations and food safety needs, Canadian food companies will be a position to move products faster, with more flexibility, granularity, accuracy and ultimately with less risk of disruptions. After several years of suffering from supply chain disruptions, food companies are now beginning to invest in Supply Chain 4.0 solutions. In coming years look for technology that provides operators with real-time data analytics to help manage supply chain and inventory, allowing them to optimize the use of raw materials and energy, reduce waste, and achieve higher margins. Other challenges shifting the food landscape include labour shortages, climate change, higher raw material costs and rapidly changing consumer demands around food safety, transparency and delivery. Much of these challenges can be addressed by digitizing and automating processes. Food companies are already making incremental investments in elements of Industry 4.0 in order to create more transparent, agile and competitive operations . In the future expect to see automation being added to food manufacturing and foodservice in areas with repetitive tasks or where consistency and food safety is crucial, such as in healthcare . At the same time, IoT and IIot technology embedded with AI and machine learning, including robots, will begin appearing in facilities and foodservice kitchens. Over the next decade costs of implementing automatic systems and robotics will continue to fall, while performance and consistency increases. These robotic systems will do tasks that are repetitive but necessary, or which can be dangerous or dirty. You’ll also see collaborative robotic systems which are designed to work side-by-side with workers, who are then free to perform more skilled duties. Canada’s food industry is also working to become greener, to reduce food and plastics waste, packaging, energy use and carbon emissions, and build more socially and environmentally responsible, sustainable supply chains. Further investing in digitization and automation will help close this circular economy, from packaging and production through to waste disposal, while removing costs and inefficiencies throughout the process. Technologies like machine vision, data, robotics and automation are changing all aspects of the food industry. There are so many entrepreneurs in Canada who have great ideas for improving the food business, but we also know that they often struggle to find the partners, resources and funds they need to bring those ideas to market. In 2023 CFIN will continue to help make those ideas a reality through innovation challenges, funding and mentorship opportunities. Watch YODL for more announcements in coming weeks. This article originally appeared in FoodBev's December 2022 issue under the title " Lessons Learned from Canada ."
Last Week in Foodtech – Week of January 1
There is so much innovation happening in the food and beverage world today that it’s often hard to keep up. That’s why each week we’ll be bringing you highlights of the latest research and developments in food technology, new products, and food and beverage trends affecting the industry in Canada. Here are a couple stories you should know about: Restaurant Loyalty Program Will Be Ruled by Personalization in 2024 – RestaurantDive Restaurant chains are using AI and real-time customer data to provide personalized items and build brand loyalty. Chains are launching reward programs with targeted incentives to encourage customers to download and use their apps , allowing them to capture valuable customer data. Loyalty programs are increasingly adding real-time interaction capabilities and gamification to encourage more connections , as well as a wider variety of incentives such as points-for-dollar discounts, NFT digital tokens, freebies, and daily perks . AI can help companies target customers with exclusive and customized offers . The Canadian Impact: Major chains like Starbucks are already using AI in Canada to offer loyalty program customers personalized incentives. From YODL: For more on this subject read IN 30: Food Apps . Givaudan and UC Berkeley Release New Research on Maximizing Alt-Protein Efficiency - FoodNavigator Givaudan Taste & Wellbeing have teamed with the University of California (UC) Berkeley Product Development Program to research ways alternative protein manufacturers can boost production and operating efficiency. The researchers have released a white paper titled 10 Alternative Protein Pathways: Opportunities for Greater Efficiency , featuring actionable ideas on making the plant-based sector more affordable and sustainable. The white paper also looks challenges facing the industry , including supply chain insecurity , resourc e sustainability , production scale-up, and competitive pricing. Givaudan is also launching a Start-Up Challenge , featuring five start-ups from around the world , to reduce the costs of a standard recipe using the pathways outlined in the white paper, including raw material optimisation, hybrid products, process optimisation, and new technology and innovations. The Canadian Impact: According to Protein Industries Canada , the global plant-based food market is expected to reach $250 billion by 2035, and Canada has a significant opportunity to s upply the ingredients for 10 per cent of this market by 2035 , representing $25 billion . From YODL: For more on this subject read IN 30: The Plant-Based Food Market.
In 30 – Robotics in the Food and Beverage Industry
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 use of robotics in the food and beverage industry. The Overview YODL – Robotics in Action: Top 5 Takeaways T he use of automation, robotics and data analytics has the potential to transform Canada’s food and beverage industry. Foodservice & Hospitality - Technology innovation fuels change for Canada’s foodservice industry Trends in robotics and automation in the foodservice industry. Canadian Food Business – Rise of the Robots Next-generation tech n ology is tackling some of Canada’s greatest challenges in the agri-food sector . The Canadian Connection Cyberworks Robotics Markham, ON-based Cyberworks Robotics provides autonomous self-driving technology for material handling forklifts and tow-tuggers as well as industrial floor scrubbers. Relocalize Relocalize Inc. is a Montreal, QC-based company that hyper-localizes packaged food manufacturing with autonomous factories that eliminate middle mile logistics (and CO2 emissions), reduce product costs and cut waste. SJW Robotics Toronto’s SJW Robotics is a f ood technology company developing autonomous kitchen robotic systems for the hospitality industry. Social Media @tiny_mile (Twitter) Tiny M ile is a robot delivery service . @fanucamerica (Instagram) Fanuc is one of the world’s largest robotics manufacturers. KUKA (LinkedIn) KUKA is another giant in the world of automation and robotics. Overtime If you’ve got more than 30 minutes, these are for you: YouTube - Robotics in Action – Seeing is Believing
Cellular Food in Canada
The past few years have proven how susceptible Canada’s food industry is to world events, supply chain disruptions and climate changes. New food production technology, such as cellular agriculture, has the potential to alleviate some of these challenges, while creating commercial opportunities and building a more sustainable, resilient food system. What is it? Cellular food – also known as engineering biology, synthetic biology or cell-cultivated products – is the production of food and textile products without using animals or land. Cell cultures harvested from animals, plants or micro-organisms are grown in the lab through tissue engineering or precision fermentation to produce: Cultivated proteins such as chicken, beef and seafood Fermented products like dairy, eggs, honey and chocolate Ingredients to add to products to create hybrid foods including proteins, enzymes, flavour molecules, vitamins, pigments and fats Textiles such as leather, silk and wool Why you should care As global population continues to grow, so does demand for protein, while access to land and other resource inputs become more scarce. Alternative agriculture could be an answer to food scarcity, concerns about animal and environmental welfare, cost inflation and resource challenges due to climate change. Compared to conventional agriculture, cellular agriculture production, is much less energy intensive, produces less greenhouse gas emissions, and has a much lower overall carbon footprint. With our strong food infrastructure, reputation for food safety, biotechnical expertise, and federal support for alternative protein production, Canada is well positioned to become a leader in cellular agriculture. The 2021 report Cellular Agriculture: Canada’s $12.5 Billion Opportunity in Food Innovation from Ontario Genomics and the Food and Agriculture Institute at the University of the Fraser Valley found that the international cellular agriculture market will reach US$100 billion by 2032. Canada’s food industry has the potential to take $12.5 billion that market, while creating up to 142,000 high-paying jobs. Opportunities in Canada Engineered plant proteins are already in the Canadian market, and by all estimates, precision fermented products are expected to appear before cultured meat products. Current Canadian regulations consider food produced through cellular agriculture as a novel food, and products are approved on a case-by-case basis. Here are a few Canadian start-ups making headlines: Because Animals – This Toronto-based pet food company uses cultured ingredients such as probiotics and nutritional yeast to create nutrient-rich cat and dog food designed to help digestive issues. Future Fields – Edmonton, AB-based Future Fields is a R&D producing growth media products that can be used to create commercialized cultivated proteins in a safe and sustainable manner. Cell-Ag Tech – Toronto’s Cell-Ag Tech is doing R&D on cell-cultured fish and seafood. New Harvest International non-profit research institute New Harvest , which promotes the science behind cultured meat through research, funding and a conference , now has a Canadian branch.
Happy New Year from CFIN!
Welcome to YODL! In addition to daily original content, YODL helps CFIN Members find new partners , resources , and funding opportunities to grow their food business. Learn more about this growing community and become a CFIN Member (for free!) today . Happy New Year from the entire team at CFIN! Look for more original content on funding, innovation and other issues affecting the food industry on YODL throughout 2024. Happy YODLing!