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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: Roundup of Robotics and Automation Articles
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 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!). Robotics, automation and digitization are changing the way the food and beverage industry operates . This week we’re recapping all of the original content posted on YODL on the topic in 2023. Company Spotlight – App8 Incorporated Ottawa-based App8 received funding for its supply chain automation enablement project. We spoke to CEO Elias Hage to learn more about the company and the project . Company Spotlight – Cibotica Inc. Vancouver, BC-based Cibotica Inc. received funding to help develop a food-safe version of a universal dispensing mechanism and associated control algorithms for use in the company’s robotic salad and bowl makeline. Cibotica’s executive team, Ashkan Mirnabavi , Soroush Sefidkar and Daryoush Sahebjavaher , discuss the project and the company’s plans. Company Spotlight – Relocalize Inc. Relocalize Inc. is a Montreal, QC-based company that received funding to demonstrate the world’s first autonomous micro-factory for food and beverage . We spoke to Wayne McIntyre, CEO and co-founder of Relocalize , to hear more about the company and its plans. Company Spotlight – TheoryMesh Winnipeg, MN-based TheoryMesh received funding to create a more sustainable beef and dairy supply chain through controlled environment agriculture and digitization. CEO Chris Bunio tells us more about the company and its plans. Company Spotlight - Vivid Machines Inc. Toronto, ON-based Vivid Machines received funding for a project to scale fruit volumes and transparency across the fruit supply chain. Jenny Lemieux, founder and CEO of Vivid Machines, tells us more about company and its plans. Company Spotlight – Verschuren Centre The Verschuren Centre Inc. for Sustainability in Energy and the Environment, in Sydney, NS , received funding for a project called Automation and Digital Twin Integration for Precision Fermentation Scale Up of Cell-Based Food Ingredients . V erschuren Centre CEO Beth Mason tells us more about the centre and this project. Emerging Food and Foodtech Jobs New food technology and changing operating requirements are transforming the way food and beverage companies work, as well as the employee skills they require . This is a three-part series featuring just a few of the emerging and in-demand jobs now available in food and beverage manufacturing. Find Part 2 h ere and Part 3 here . Explained: Food Processing Skills Canada Food Processing Skills Canada is a non-profit organization dedicated to professionalizing the food and beverage manufacturing industry by providing leadership on labour, skills and workforce development. Exploring Food Innovation and Technology in Prairies Canada: A Year of Discovery and Growth Hubba Khatoon, CFIN’s Regional Innovation Director for the Prairies, share s her insights and observations on the dynamic trends and support network that thrive within the region ’ s food industry. 50 Canadian FoodTech Resources – Canada’s Advanced Manufacturing Cluster Canada’s Advanced Manufacturing Cluster in H amilton, ON is positioning Canadian companies to lead industrial digitalization, maximizing competitiveness , and participation in global markets. 50 Canadian FoodTech Resources – Eme r gence Emergence in Charlottetown, PE , is a bioscience incubator that accelerates the growth of Atlantic Canadian startups and early-stage companies moving from ideation to commercialization. 50 Canadian FoodTech Resources – RPC Science & Engineering RPC Science & Engineering in Fredericton and Moncton, NB , is N ew Brunswick’s provincial research organization and research and technology organization. 50 Canadian FoodTech Resources – Technology Access Centre for Aerospace & Manufacturing (TACAM), at Red River College The Technology Access Centre for Aerospace & Manufacturing supports innovation in the manufacturing and aerospace sectors through technology, applied research expertise and specialized training. 50 Canadian FoodTech Resources – Walker Advanced Manufacturing Innovation Centre at Niagara College The Walker Advanced Manufacturing Innovation Centre in Welland , ON , helps businesses in Southern Ontario bring ideas to life, from concept through to working prototypes, using innovation and leading-edge technology and software. FBO’s CareersNOW! Program 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 ! program. Isabel Dopta , program director of CareersNOW !, talks about th e ways the program is connecting potential employees with employers. Guest Post: Data Quality Matters - Unravelling the Impact of Bad Data on Inventory Expiration In the fast-paced world of food manufacturing, inventory expiration poses a persistent challenge for many companies. While it may be easy to blame inventory planners or analysts for these issues, the root cause often lies in outdated systems and processes that professionals are forced to work with. Guest Post: How Networking on YODL Led to a New Career Path and the Growth of Ontario's Laplace Robotics Find out how CFIN member Jeff Hetherington discovered a new career on YODL. IN 30: Addressing Labour Challenges W ith more companies adding automation, digitization and other food technology, finding workers with the skills and training needed to succeed has become even more challenging. IN 30 – Cobots All about the use of cobots , collaborative robotic systems that work alongside human workers, and their use in the food industry. IN 30 – Robotics in the food and beverage industry A look at the use of robotics in the food and beverage industry. Innovation and Digital Solutions are Future-proofing Canada’s Food and Beverage Industry In order for the food and beverage industry 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. One Year Check In: A Roundtable with CFIN and Ontario Genomic's AcCELLerate-ON Funding Recipients In May 2022 the Canadian Food Innovation Network (CFIN) and Ontario Genomics announced the winners of AcCELLerate -ON , Canada’s first regional cellular agriculture competition. We checked in with the four companies to hear more about how their projects are progressing. Staff Picks – Leonardo Ojeda This one in a series of articles highlighting what CFIN staff are reading, listening to, watching, and posting. In this article we’re checking in with Data Analyst Leonardo Ojeda . Overtime If you’ve got more than 30 minutes, these are for you: CFIN Funded Projects: One Year Updates - Ag-Tronic Control Systems Inc. CFIN has provided funding for many projects over the past two years. Now we’re catching up with the Canadian companies leading CFIN-funded projects to chat about how their innovations have advanced in the year since funding. In part one of the series, Hubba Khatoon, CFIN Regional Innovation Director for the Prairies, sits down with Derek Sorrell, Operations Manager at Ag-Tronic Control Systems Inc. , to discuss the development of the company's compostable fruit and vegetable labels.
Report: Specialty Food Trends for 2024
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 . The Specialty Food Association (SFA) Trendspotter Panel recently released what it predicts will be the hottest specialty food and beverage trends for 2024 . Here are a few highlights from the panel : Innovative beverages sales are growing faster than food products, so expect to see more single-serve, non-alcoholic carbonated and non-carbonated beverages ; coffee, tea and broth with functional ingredients; beverages that add energy, clarity, focus or a calming effect; beverages with less or no sugar, salt or artificial sweeteners; beverages with herbs, tropical flavours and botanicals. Cellular protein will grow in popularity next year, and so will plant-based seafood. Peach as a flavour and ingredient will get a boost in 2024, in jams, teas, condiments, and baked goods. Calabrian chili peppers will appear more often in pasta sauce, hot sauce , cured meats, snacks, relish, and hot honey. Tahini will continue to appear outside of Middle Eastern dishes, including in milk shakes, coffee, cookies and pastries. Soup is hot thanks to the popularity of TikTok recipes, so expect to see more soup, broths, soup starters and mixes. Black sesame, ube and milk tea will pop up in unexpected products and formats , including in baked goods, beverages, and snacks. Consumers are still excited by global flavours, heritage traditional foods, regional foods and ingredients.
Company Profile – Psigryph, Inc.
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 . This is one in a series of interviews with CFIN member companies that have successfu l ly applied for and received funding . Kitchener, ON -based Psigryph , Inc. received $99,925 in funding for a project titled Clinical Trial for Cholestello – A Dietary Supplement for Maintaining Healthy Cholesterol Levels. We spoke to Sean Thompson, co- founder and CEO of Psigryph , Inc. , to find out more about the company and its p roject. Q: Please explain what your company does and how your products are improving the food industry . A: Our Nanopect is a sour-cherry derived, biodegradable, non-toxic delivery system for living cells. It solves health, sustainability and climate problems in the agriculture, food and pharmaceutical industries by greatly enhancing absorption . So, much less material is required to obtain the benefit being sought . We’re launching a dietary supplement called Cholestello in the U . S . in 2024. We’re also developing greenhouse gas reducing biopesticides and fertilizers launching in 2026. Q: What is your company’s mission? A: Psigryph , Inc. is a foodtech / agritech company harnessing the power of food to deliver biologically active molecules to improve the health of plants, animals and humans. Using plant-derived nanomaterials, our Nanopect biodegradable, non-toxic delivery system provides environmentally friendly solutions for problems in agriculture, food, and pharmaceutical industries. Using cutting edge science and technologies, Psigryph unleashes the power of biology guided by the following principles: Harmony with nature: Everything we create works in concert with nature leaving beneficial environmental effects. Curiosity: S cience provides solutions to our most pressing problems and economic opportunities. Embrace risk: As scientific innovators we embrace risks to solve the world ’ s biggest problems. Learn from nature: Observe nature because it always has something to teach us. Long - Term Thinking: Do what is right for plants, animals, humans and the planet. Build a better tomorrow by understanding the true impacts on all life. Understand interconnectedness: Develop awareness beyond your personal silo to reveal the connections that others cannot see. Q: W h y did you apply for this funding and how will you use it? A: We applied for this funding to enable us to conduct a clinical trial with Cholestello . There are large commercial entities with whom we would like to partner who have asked for this data amongst some other things. The funding enables us to generate pivotal data required for commercial transactions. Investor appetite in Canada is risk intolerant, so this funding i s very useful for small emerging companies like Psigryph . Q: What excites you most about working in this area of the food industry? A: I think our mission statement really captures this well. It’s an idea that is uniquely simple and powerful : harnessing the power of food to deliver biologically active molecules to improve the health of plants, animals and humans. Using plant-derived nanomaterials, our Nanopect biodegradable, non-toxic delivery system provides environmentally friendly solutions for problems in agriculture, food, and pharmaceutical industries. This concept is very exciting and motivating for all Psigryph stakeholders. Q: Why is collaboration so important for accelerating innovation in the food industry? Is it difficult to find good collaborating partners, and what would make the process easier? A: As the African proverb goes , “ I f you want to go fast, go alone. If you want to go far, go together .” W e strongly believe that no one person nor group has all the knowledge. Collaboration is key to solving complex problems. So, we constantly seek input from other knowledgeable groups to help guide the development of Nanopect to solve the most pressing problems. What would make it easier? People embracing the idea that they are not the smartest person in the room. Openness to collaborating. It really starts with the mindset of the people involved. Q: Please comment on the importance of public funding to help companies clear innovation hurdles and access leveraged funds. A: Investor appetite in general is risk averse. Canada is risk intolerant. There simply is no way we would have survived as a company without government funding. I think this is true for most technology companies. I think the government will always have to take the lead if companies are to remain and thrive in Canada. This is clearly understood in the U . S . and that is why so many companies move there. I think we have much to learn from them and from Europe. Switzerland i s particular ly good . They have a much smaller economy than Canada but a much better entrepreneurial environment. Q: Looking ahead, what’s on the horizon for your company? A: It ’s a very exciting time for Psigryph . I see us completing two to three licensing transactions over the next few years and a period of growth and expansion internationally. The whole team is excited about what we have coming down the pike. Q: What are your passions or hobbies outside of work? A: I love playing, coaching and spectating sports. I coached my kids soccer teams for 10 years and am a big fan of the Leaf s (God help me), Raptors, TFC and sorry Argos, The Saskatchewan Roughriders where I’m from originally. Well, the Argos are okay I guess. Who doesn’t like Pinball Clemons? Q: If you had to pick one person to make you a meal, who would you choose? A: The best burger I’ve had in my life was at Gordon Ramsay’s restaurant in Las Vegas. So, it has to be him .
50 Canadian FoodTech Resources - Centre for Natural Products and Medical Cannabis
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 . Canada has an extensive range of research centres, food incubators, accelerators and labs supporting food and beverage innovation through the research they do and/or the services they offer. Each week throughout 2023, we’re highlighting an organization that’s supporting food innovation in Canada. Name: Centre for Natural Products and Medical Cannabis ( C NPMC), at Loyalist College. Location: Belleville, ON Mission: The Centre for Natural Products and Medical Cannabis (CNPMC) is an innovation hub within Loyalist College with expertise in plant-based technologies. Focus: The Centre works with startups and small - to medium-sized enterprises (SMEs) in the natural products and cannabis industries to transform research into products. Services: CNPMC offers expertise in p lant-based t echnologies , state-of-the-art equipment and training , s upport and access to funding , t echnology transfer and commercialization support , c ollaborative consultation services , and d edicated R & D s pace . It has 5,100 sq. ft. of equipment in three laboratories, including equipment for extraction and advanced analytics, tissue culture, formulation and product development, and sample preparation. The Centre also helps clients with: Applied research projects, including: method and process optimization, benchmarking, concept design, testing, feasibility studies, extraction and formulation, and collaborative contract research projects, including tissue culture projects. A nalytical testing of natural products, food, beverages, and cannabis, including specializations in: c annabis (cannabinoid & terpene quantification) , b eer and w ine (alcohol & sugar content, turbidity and more) , h ops (alpha and beta acids & terpene quantification) , and f unctional mushrooms (beta-glucan content & key bioactive quantification) . I n addition, t ests for the potency of bioactive ingredients, impurities, product chemical and physical characteristics , and stability/ shelf life reporting . Customized training opportunities in the above areas, as well as customized trials and training on specific equipment. What you need to know: The Centre c ollaborates with industry partners, funding agencies and applied research institutions to develop new methods and improve products and processes. It encourages interdisciplinary research and its network of partners includ e academia, industry and community organizations . Notable News: CNPMC is Canada’s only National Technology Access Centre for Natural Products and Cannabis. Loyalist College was the first college in Canada to have a laboratory licensed by Health Canada to conduct cannabis research and analytical testing, and the first college in Ontario to have a research license renewed for five years and analytical license renewed for three years. In October 2023 Loyalist College became the first college in Canada to receive a Controlled Drugs and Substances License from Health Canada for psilocybin research. G et Involved: Contact CNPMC at dhillier@loyalistcollege.com or ( 613 ) 969-1913, ext. 2184 , or reach out to CFIN’s Regional Innovation Director for Ontario Linda Fox.
The Top Videos of 2023
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 . We posted videos on a wide range of topics this year, including CFIN member events, interview s , information sessions and French-language videos in the Parlons ’ d’Innovation series. Below are five of the most viewed videos on YODL of 2023. Number 5 Innovation en emballage, au-delà du design et de la fonctionnalité New packaging materials and technologies allow brands to tell their stories and build an ongoing dynamic relationship with their consumers. Stéphane Crevier, Vice-President, Brand Strategy and Growth at Pigeon, talks about the topic and some successful examples .
IN 30: Roundup of Cybersecurity Articles
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 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!). For Cybersecurity Month in October this year we dug deep into the topic of cybersecurity and the food industry. This week we’re recapping all of the original content posted on the topic in 2023 . Agriculture and Agri-Food Canada is Putting a Priority on Cyber Resilience in Agriculture and Food Katherine MacDonald , Director General, Strategic Management, Information Systems Branch, Agriculture and Agri-Food Canada , encourage s food businesses to put cyber security measures in place to prevent business disruptions. Cybersecurity 101 A look at cybercrime and cybersecurity, and how they affect Canada ’ s food and beverage industry. Explained: Malware Malware, also known as malicious software or malicious applications, is software designed by cybercriminals to damage computer programs or systems, or to gain unauthorized access to a computer system and/or data. 50 Canadian FoodTech Resources – Canadian Centre for Cyber Security The Canadian Centre for Cyber Security is Canada’s technical authority on cyber security , and is part of Canada’s National Cyber Security Strategy. 50 Canadian FoodTech Resources – Cyber Science Lab The Cyber Science Lab in the School of Computer Science, University of Guelph is an international not-for-profit research lab focused on advancing knowledge and practice in cybersecurity, digital forensics, threat hunting and threat intelligence. IN 30: Ransomware R ansomware is a type of malware that locks a computer or network system and all of its data until a ransom is paid to unlock it. Why CFIN is Creating Cybersecurity Content on YODL As an industry where large amounts of data and technology are interconnected, food and beverage companies and grocery retailers have been vulnerable to cyber security threats and attacks. Overtime If you’ve got more than 30 minutes, these are for you: Cybersecurity in the Food Sector CFIN and cybersecurity firm Beauceron partnered to deliver a three-part webinar series on cybersecurity threats in the food and beverage industry. In p art one of the series Nestor Gomez, Chief Technology Officer for CFIN spoke with Rozita Dara, principal investigator of data management and privacy governance research program at the University of Guelph, and David Shipley, CEO and co-founder of Beauceron Security to discuss overall cybersecurity in the food sector.
What YODLers are Saying and Reading - Top YODL Content for November 2023
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 . It may have been frosty in November, but YODL was heating up ! In case you missed them, here are the top five discussions and most read articles on YODL in November 2023. Top YODL Discussions in November 2023 Number 5 Mislabelled product CFIN members often turn to YODL to share their business and product questions , in this case what to do with mislabelled products. Number 4 Freeze Dried Blueberries YODL helps CFIN members source ingredients and other resources. Number 3 Looking for Investors/partners YODL is an ideal platform for making connections and networking with potential business partners. Number 2 BDO - Canada Sustainability in Agriculture Highlights from a webinar hosted by the Manitoba Food and Beverage Association and BDO Canada on sustainability. Number 1 50 Canadian Foodtech Resources Each week throughout 2023, we highlighted research centres, food incubators, accelerators and labs that support food innovation in Canada. Most Viewed YODL Articles in November 2023 Number 5 Parlons d’Innovation – le Hall précommercial intégré Isabelle Marquis sp oke with Zoraїde Bentellis , Director of ITEGA, the Institute of Packaging and Food Engineering Technology, about the inauguration of a new innovation centre in Montreal: the Integrated Pre-Commercial Hall. Number 4 Report: Public Trust in Canada’s Food System The Canadian Centre for Food Integrity (CCFI) recently released its 2023 Public Trust Research Report revealing consumer perceptions of Canada’s food and agri-food industry, and views on issues such as rising food costs, food safety and transparency. Number 3 50 Canadian FoodTech Resources – The Cultivated B Canada The Cultivated B Canada develops scalable alternative protein and cellular agriculture technologies , and works with companies and governments to help develop bioengineering technologies. Number 2 Company Profile – Myo Palate Toronto, ON-based Myo Palate received funding for a cultivated protein project with partners Getinge Canada Ltd. Number 1 IN 30: 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.
Company Profile – Biofect Innovations
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 . This is one in a series of interviews with CFIN member companies that have successfully applied for and received funding . Toronto-based Biofect Innovations received $99,600 in funding for a project titled Production of a Novel Natural Protein Sweetener via Microbial Fermentation. We spoke to Christian Delos Santos, co- founder and CEO at Biofect Innovations, to find out more about the company and its plans. Q: Please explain what your company does and how your products are improving the food industry. A: At Biofect Innovations, we ’ re really excited about the role of biotechnology in transforming the food sector. We ’ re combining advanced biotech with traditional fermentation techniques to create microbes that can produce food ingredients identical to their natural counterparts. This approach mirrors how we make familiar products like beer and wine, as well as life-saving medicines like insulin and vaccines. One of the most impressive aspects of this technology is its ability to replicate natural ingredients, all while avoiding the scalability and environmental hurdles typically faced by traditional agriculture. Right now, our focus is on producing b razzein using this technology. Brazzein is a protein from the O ubli b erry, a fruit native to West Africa. What ’ s unique about b razzein is its incredibly sweet nature – it ’ s about 2 , 000 times sweeter than sugar! This makes it a highly promising alternative sweetener, offering a healthier and tastier option than current alternatives. This is particularly significant for Canada, where diabetes is a major concern. Traditional agricultural scaling of b razzein would require vast land and resources, making it neither economical nor eco-friendly. However, our microbial fermentation approach allows us to produce b razzein on a large scale without needing the actual fruit, overcoming the challenges of traditional farming and offering a sustainable solution for food manufacturers who aim to create healthier products without compromise. T his is just the start. We see enormous potential in our technology, far beyond just b razzein . Looking ahead, we ’ re thrilled about the possibility of exploring and developing other ingredients and molecules. We ’ re all about bringing more sustainable options to the food industry and can ’ t wait to see where this journey takes us. Q: What is your company ’ s mission? A: Our mission at Biofect Innovations is to harness the power of biotechnology to produce sustainable food ingredients without compromising on consumer enjoyment and product quality. We are committed to innovating in the food sector by developing solutions that not only cater to global health and environmental needs but also enhance the culinary experience for consumers worldwide. Q: Why did you apply for this funding and how will you use it? A: We applied for this funding to support the scale-up of our b razzein production from lab to commercial volume. This increase in production is essential for refining our process and producing b razzein at a larger scale, which will enable us to generate more samples critical for the development of sugar-reduced products. Additionally, being a part of the CFIN network is a key aspect of our strategy. Leveraging its expertise and visibility will significantly benefit us, both on the Canadian and global stage, as we advance the use of b razzein as a healthier alternative in the food industry. Q: What excites you most about working in this area of the food industry? A: I think for us at Biofect Innovations, the most exciting aspect is realizing the potential of our technology. It ’ s absolutely fascinating to see how far technology has advanced, enabling us to essentially recreate high-value molecules using biotechnology. This has enormous potential for sustainably scaling molecules that were previously unattainable through traditional agriculture. What ’ s really thrilling is the way this opens doors for innovation. We ’ re not just talking about making new products but also about revolutionizing the entire process of how certain ingredients are brought to market. This technology significantly reduces the environmental burden, addressing a critical need in today ’ s world. Most importantly, it contributes to solving the global demand for food that ’ s good for both people and the planet. It ’ s about creating sustainable, healthy options without compromising on quality or taste. To us, this is what makes the work exciting – knowing that we ’ re not just part of the industry, but we ’ re actively reshaping it for a better future. Q: Why is collaboration so important for accelerating innovation in the food industry? Is it difficult to find good collaborating partners, and what would make the process easier? A: Collaboration is crucial because the food industry is incredibly diverse, encompassing everything from agriculture and biotechnology to manufacturing and distribution. Collaboration allows for the pooling of expertise , resources, and perspectives from different sectors, fostering innovation that might not be possible within a single organization. Collaboration also speeds up the process of innovation by sharing risks and costs. Developing new technologies or products can be expensive and uncertain , especially for early stage companies like us. When companies collaborate, they can share the financial burden and reduce individual risk, making ambitious projects more feasible . But finding the right collaborating partners can indeed be challenging as it requires aligning not just in terms of technical capabilities or resources, but also in vision, values, and objectives . We ’ ve learned that it ’ s critical to find partners who share a common goal and are committed to mutual success. Based on our experience so far, the collaborative process is made easier by industry networking events, innovation hubs, and platforms that facilitate connections between businesses can be invaluable. These can provide opportunities to meet potential partners and understand their capabilities and goals. In the context of Biofect Innovations, collaborations are opening doors to new applications of our technology, expanding our market reach, and providing insights into consumer needs and industry trends. Q: Please comment on the importance of public funding to help companies clear innovation hurdles and access leveraged funds. A: Public funding plays a crucial role in helping companies, especially those in the deep tech sector, overcome innovation hurdles and access leveraged funds. In the early stages of development, companies like ours, which are focused on cutting-edge technologies, face significant risks. The promise of our technology is high, but there ’ s a substantial amount of work to be done to prove its commercial viability. This is where the challenge often lies: securing funding. Investors may be hesitant to invest in technologies perceived as risky, leading to a classic “ chicken or the egg ” dilemma. Without funding, advancing the technology is difficult, but without a proven technology, securing funds is equally challenging. Public funding can bridge this gap. It provides essential support for companies to develop their technology and prove the concept. By seeding companies in their early stages , public funding helps drive innovation. T he ROI from public funding is not solely measured in financial terms , but also includes the advancement of new technologies that can address critical global challenges, improve quality of life, and contribute to economic growth. In our case, public funding would enable us to further develop our biotechnology solutions, creating jobs, and potentially transforming the food industry and contributing to a healthier, more sustainable food landscape. Q: Looking ahead, what ’ s on the horizon for your company? A: As we look ahead at Biofect Innovations, the main thing on our radar is scaling up b razzein . It ’ s an exciting phase where we ’ re focusing on fine-tuning our production process and planning how to bring this innovative sweetener to market. The goal is to get it into the hands of the food industry and consumers, showcasing what our technology can really do. Once we nail the commercial viability of b razzein , our sights are set on expanding our reach. We plan to explore other high-value molecules where our technology can make a significant impact. It ’ s not just about branching out randomly, we ’ re actively looking at areas where there ’ s a real need and where it makes economic sense. We strive to be thoughtful in our approach, tapping into different sectors where we can make a real difference with our biotech solutions. Q: What are your passions or hobbies outside of work? A: I ’ m a generally curious person and like to try new things, but I would say music is my true escape. I grew up in a family where playing multiple instruments was the norm, and I ’ ve kept that tradition alive as a guitarist. When I ’ m not deep into the world of biotechnology, you can find me playing guitar, often performing open mics for my pets as they ’ re my most supportive audience! As a team, we all strive to maintain this balance between work and personal interests. It ’ s always a challenge but we ’ re enjoying the journey so far! Q: If you had to pick one person to make you a meal, who would you choose? A: Leonardo da Vinci! Really curious to see how he ’ d approach cooking being the polymath that he is. I expect it would be an eclectic balance of ingredients and flavours that needs to be eaten with specialized gadgets. He ’ d probably also sketch out the dish before cooking it! But let ’ s be real, the dish will probably be too improvised for my taste – or anyone else ’ s for that matter. I ’ m sure the company w ould be unforgettable though!
Let’s Talk Innovation – regenerative agriculture
Welcome to Let’s Talk Innovation with Isabelle Marquis, a French-language video covering all areas of food innovation. Today, Isabelle speaks with Sébastien Angers and Marie-Josée Richer about regenerative agriculture. With all the current economic, political and social challenges, one might think that sustainable development is not a priority for many food businesses. Yet caring for the environment while doing business is both possible and desirable. The solution lies in the right blend of vision, boldness and collaboration. Two Québec entrepreneurs embody all of this: Sébastien Angers, an agronomist, innovative farmer and biodiversity designer, and Marie-Josée Richer, co-founder of Prana, present their ambitious innovation project in regenerative agriculture.
50 Canadian FoodTech Resources – Innovate BC
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 . Canada has an extensive range of research centres, food incubators, accelerators and labs supporting food and beverage innovation through the research they do and/or the services they offer. Each week throughout 2023, we’re highlighting an organization that’s supporting food innovation in Canada. Name: Innovate BC Location: Vancouver, BC Mission: Innovate BC is a crown agency with a mandate to foster innovation in the province and help create a thriving, sustainable and inclusive innovation economy. Focus: The agency works to foster innovation across the province and bolster the growth of the local economy by delivering a wide range of programs that help companies start up, scale, access talent, develop new technology , and commercialize . Services: Innovate BC designs, manages and oversees a number of programs either delivered d irectly and or indirectly through delivery partners such as its network of accelerators. Programs are focused on growth, talent and tech adoption, and include the Integrated Marketplace initiative, the ScaleUp program, and the Venture Acceleration Program. Other resources include its Diversity, Equity and Inclusion (DEI) Hub, its Job Board , and numerous case studies. Innovate BC also collects data and research, and works to forge strategic industry and community partnerships that create more opportunities for BC innovators. What you need to know: I nnovate BC partners with organizations throughout the province to encourage collaboration and growth of the innovation ecosystem. Partners include Canada’s Digital Technology Supercluster, Genome British Columbia, Mitacs, MIDAS Labs and the BC Tech Association. Notable News: In September 2023 Innovate BC unveiled Capital Compass BC , an interactive data platform developed in partnership with InBC , PacificCan , and New Ventures BC. The new tool is a resource for entrepreneurs, investors and other stakeholders to access funding-related resources and connect with innovative BC businesses and startups. Get Involved: Contact Innovate BC at info@innovatebc.ca or (6 04 ) 335 - 2495 , or reach out to our Regional Innovation Director for BC, Lavina Gully .
#AskLavina
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 . 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. To kick off the series, Lavina answers questions about sourcing new supply partner s , the basics of applying for funding , and labelling approvals from the CFIA. Q: I’m currently looking for a new supply partner. What are your best business practices when it comes to finding and working with a new ingredient or equipment supplier? A: T he success of your business is often closely tied to the reliability and quality of your suppliers, so investing time and effort in the sourcing process is crucial . T here are several aspects that should be considered when und ertaking this process. A good place to start is by defining your requirements in terms of product needs, standards, quantity and deliver specifications. Based on those needs you’ll then be able to conduct the research and proper due diligence required to choose a potential supplier. To help narrow down the field, look at a company’s reputation in the industry, and review client testimonials or references. Once you have pinpointed the suppl ier you are hoping to work with, it’s time to look at specifics. Quality assurance should be a priority, and ensure that potential suppliers meet or exceed your quality standards . Request samples and visit their facilities if possible for more insight into their operation, and ask about their quality control processes. It’s also crucial to evaluate the supplier’s communication and responsiveness – a supplier which is prompt, transparent and open to communication can help address issues more effectively. You will also want to verify that potential partners comply with all relevant regulations and standards . And if sustainability is a priority for your business, inquire about the supplier ’ s sustainability practices for sourcing, waste management, and environmental initiatives. Other considerations include a cost analysis (including overall value, quality and any additional support services offered by the supplier), the supplier’s financial stability, its ability to scale with your business, and its flexibility in accommodating changes in order volume, specifications, or delivery schedules. You’ll then need to d evelop clear and comprehensive contractual agreements that outline terms, conditions, pricing, delivery schedules, and any other relevant details . Finally, all supplier partnerships require regular monitoring and ongoing performance assessments to ensure they continue to meet your standards and expectations. You may also want to c onsider having alternative suppliers in case of unexpected disruptions with your primary supplier. Q: We’re a foodtech startup that requires financial investment to grow, but t he process of applying for funding seems overwhelming . Do you have any tips on what the process involves ? A: Applying for grant funding can be a complex process, but careful planning and attention to detail can increase your chances of success . Start by identifying g rant opportunities that align with your company or project and ensure that you fully understand the eligibility criteria. If you don’t meet the criteria, don’t bother investing time in the application. It’s important at this point to have a clear project concept that you will be able to outline on grant applications. Define the problem the initiative will address, your objectives , and the expected outcomes – a well-defined concept is essential for demonstrating the potential impact of your work. It’s also essential to establish measurable objectives for your project concept using quantifiable metrics, which will allow funding agencies to assess the potential impact of their investment. Each grant application is unique, so tailor your approach to the specific requirements of each opportunity. Pay close attention to the application instructions to ensure you’ve followed any specific format or length requirements, and that you have included all the required documents. That may include a detailed budget showing how the funds will be used, and supporting documents such as financial statements, resumes of key personnel, letters of recommendation, and letters from the community or stakeholders. Lastly, submit your application on time in order to avoid any technical issue s or last-minute complications . L ate submissions are usually not accepted. If you receive the grant, track the progress of your project and be prepared to provide regular reports to the grantor. Remember that competition for grants can be fierce, so putting in the effort to create a well-crafted, compelling application is a must . Q: We currently sell our food products at our store, but are hoping to begin selling at other retailers. Do I need to submit the label for approval to the CFIA before selling the product? A: The CFIA used to provide a voluntary pre-market label review service, but this was discontinued in 2015. A label review was not required under federal regulations but was provided to industry based on their request. The review service was replaced with the web-based Industry Labelling Tool , and any need for follow-up or clarifications can be sent to your local CFIA office. Check here for more information on the Industry Labelling Tool. If you’re uncertain whether your food label is compliant, finding a regulatory expert to help you with this process is advised . Another good resource is the Small Scale Food Processors Association . The organization host s a number of course s and workshops , and can provide templates on food safety.
IN 30: Roundup of Talent and Training Articles
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 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 year we dug deep into the topic of talent and training . This week we’re recapping all of the original content posted on the topic in 2023. Explained: Food Processing Skills Canada Food Processing Skills Canada is a non-profit organization dedicated to professionalizing the food and beverage manufacturing industry by providing leadership on labour, skills and workforce development. From a Hiring Perspective: A Q&A with Gastronomous Technologies Oakville, ON-based Gastronomous Technologies creates smart commercial kitchens using automation, interconnected robotics and software to solve foodservice challenges such as labour shortages, consistency, profitability, supply chain management and waste disposal. FBO’s CareersNOW ! Program There are a range of resources available to both job seekers and food and beverage industry businesses as they navigate the labour market, including Food and Beverage Ontario ’s CareersNOW ! program. IN 30: Addressing Labour Challenges A look at some of the labour issues, opportunities and resources accessible to food and beverage entrepreneurs looking for talent, and skilled professionals hoping to enter the industry. AI, Foodtech and Talent: Reskilling workers A new global study by the IBM Institute for Business Value reveals that advancements in artificial intelligence are upending traditional business models and transforming the workplace. The study is based on two surveys of 3,000 executive leaders in 28 countries, and 21,000 workers in 22 countries. Emerging Food and Foodtech Jobs A three part series highlighting some of the emerging and in-demand jobs now available in food and beverage manufacturing. Click here for part 2 , and here for part 3 . IN 30: Post-Secondary Food and Beverage Programs Across Canada This week, we’re looking at some of the post-secondary food and beverage programs available across Canada by region. There are many more STEM, business and non-food related courses that may prepare graduates for a career in the food industry offered through colleges, universities and private facilities throughout the country. Listed locations are for each schools’ main campus. All programs may not be running during the current school year. IN 30: Post-Secondary Food Research some of the food, foodtech and food-related work taking place at research centres and departments of post-secondary institutions in Canada. This is just a small sample of the fascinating projects underway across the country. Overtime If you’ve got more than 30 minutes, these are for you: An Interview with a Food Recruiter CFIN’s Carolyn Cooper sat down with Allan Hills, a senior hiring consultant with CPG Executive Search, specialists in hiring for the food and beverage manufacturing industry, to discuss the issues food companies now face when hiring and retaining skilled employees.