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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
What YODLers are Saying and Reading – The Top YODL Posts and Articles of March 2023
Spring is in the air, and YODL is heating up lively discussion posts and articles. In case you missed them, here are the top five discussions and most read articles on YODL in March 2023. Top YODL Discussions in March Number 5 AI and Machine Learning Benefits for the food industry - what you need to know CFIN is keenly interested in the benefits AI can bring to product development and innovation projects in the food business. Number 4 Notre membre Laurent Dallaire du Québec, Leader émergeant de 2023 selon The Peak! Laurent Dallaire, co-fondadeur d' Innodal au Québec a été nommé l'un des leaders émergents de 2023 par The Peak . Number 3 WEBINAR: Global Packaging Trends This webinar features David Luttenberger, Mintel ’s Director of Packaging, who will share insights on how solutions-based package innovations are replacing disruptive innovations . Number 2 Creating circular economy from food waste streams (Post farm produce and food scraps) Companies are looking for “waste products” to create new food products and revenue. Number 1 CFIN Members ABOUND on NPC's Canada's Game Changers List! In celebration of International Women's Day, Natural Products Canada listed over 100 women-led companies to watch , including many CFIN members . Most Read YODL Articles in March Number 5 50 Canadian FoodTech Resources – The Centre of Seafood Innovation at Vancouver Island University CSI is an innovation hub that helps companies to help extract more value from sustainable seafood harvests. Number 4 Company Spotlight – Cyberworks Robotics Cyberworks Robotics provides autonomous self-driving technology for material handling forklifts and tow-tuggers as well as industrial floor scrubbers. Number 3 Company Spotlight – Rapid Aid Corp. Rapid Air Corp. has been the leading global developer and manufacturer of temperature-related solutions for the healthcare, transportation, food, and retail sectors since 1975. Number 2 50 Canadian FoodTech Resources – Fanshawe College’s Centre for Research and Innovation (CRI) CRI is the only research facility among Ontario’s colleges specializing in nutritional and shelf-life testing for product development and validation. Number 1 What YODLers are Saying and Reading – The Top YODL Posts and Articles of February 2023 YODLers are catching up on what they missed in the past month!
News File – March 31, 2023
Each Friday we’ll bring you a roundup of news from CFIN, YODL and around the food world. As seen on YODL Check out this week’s most viewed discussions: Job in Food industry Discount code for Restaurant Canada Show Aerosol copacker Around the Food World Tetra Pak announces plans for packaging research into paper straws . Good Meat has received a “no questions” approval letter from the U.S. FDA for its cultivated protein. A new study shows fibre intake is associated with lower risk of cognitive decline in seniors. Did you Kno w? Farm Credit Canada (FCC) has released its 2023 Food and Beverage Report , covering the food and beverage industry’s key economic indicators for 2022. Here are a few highlights: Due to a combination of inflationary pressures, higher costs and a tighter labour market, food and beverage manufacturing gross margins as a per cent of sales fell to the lowest level in 20 years. Margins are expected to rise slightly in 2023. Retail food prices increased 8.9% year - over - year, the fastest increase since 1981 . Food and beverage manufacturing sales increased 10.6% year - over - year in 2022, while foodservice sales rose approximately 27%, and retail grocery sales grew 2%.
Company Spotlight – BetterCart Analytics
This is one in a series of interviews with CFIN member companies that have successfully applied fo r and received funding . Saskatoon, SK-based BetterCart Analytics is an AI-driven competitive pricing intelligence solution for local and regional grocery chains and CPG brands . The company offers real-time, hyper-local price analytics and competitive intelligence to independent grocers, CPG manufacturers, and food and beverage processors that enable them to increase their profit margins, operational efficiencies, and ROI. BetterCart received $151,597 in funding for a project to r evolution ize p rice a nalytics and c ompetitive i ntelligence for Canada ’ s f ood i ndustry . Pilot partners for the project are Fresh City Farms, Jordans Dorset Ryvita, Melitta Canada, and Distribution Canada Inc. We spoke to Melanie Morrison, founder and CEO of BetterCart Analytics , to hear more about the company and its plans. Q: What is your company’s mission? A: Grocery remains the largest non-digitized retail segment on E arth ; pricing is the number - on e drive of consumer-purchasing behaviour ; and 80% of independent grocers and 70% of CPG manufacturers operate without analytics . As a result, the industry is in need of innovation, especially when it comes to the development of pricing technologies. Our mission is to help th ose companies that have limited access to pricing data and competitive intelligence so they can digitally transform, execute data-driven pricing decisions , and unleash their competitive advantage. Q: W h y did you apply for this funding and how will you use it? A: I viewed th e FoodTech Next Program as a very special opportunity for our company and I was intent on applying from the moment I heard about the p rogram’s launch. We will be using the funding to support our product team as they develop and advance our price analytics and competitive intelligence feature suite. Q: What excites you most about working in this area of the food industry? A: The opportunity in this space is vast , and under-served food sector stakeholders are now on the lookout for the type of technolog y that we are bringing to market. Our goal is to become an industry-leading company known for merg ing the needs of customers with technology to arrive at truly innovative solutions. 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 definitely an important ingredient when it comes to accelerating innovation in the food industry. It can be difficult to find collaborators, but what is making the process easier is CFIN. CFIN is offering a ground-breaking centralized hub to start conversations and collaborations from coast to coast to coast. I think as more people become active on the platform, connecting with others who share similar interests and priorities will become just that much easier and the impact will be extraordinary. Q: Please comment on the importance of public funding to help companies clear innovation hurdles and access leveraged funds. A: It cannot be mentioned enough times just how important public funding is to technology companies and those in the FoodTech space. Having the opportunity to obtain funding like that offered from CFIN is a game- changer , and will enable many companies to leverage their CFIN success to obtain private investment. Q: Looking ahead, what’s on the horizon for your company? A: We will be leveraging the strong strategic partnerships that we have built, and onboarding as many new independent grocers, CPG manufacturers, and food and beverage processors as we can in the next 12 months. Our company will be focused on growth and we will be taking that message to investors as we raise our pre-seed round. Q: What are your passions or hobbies outside of work? A: I enjoy film, nature (the ocean, mountains, old growth forests) , exercise (when I can), being ambitious, and getting to where I want to go! I love spending time with my family, as there are no other people that can make me laugh quite like they do ! Q: If you had to pick one person to make you a meal, who would you choose? A: Though I would be very happy to spend time with Dana, I would pick my Mom . My Mom is a phenomenal cook and I have so many fond memories of spending time with her, my brothers, and other family and friends, eating the wonderful food that she created. She is truly an artist and my best friend! Ready to access funding for your innovative initiative? Click here to find out more about CFIN’s funding programs.
50 Canadian FoodTech Resources – Technology Access Centre in Bio-Innovation (TAC-B)
Canada has an extensive range of research centres, food incubators, accelerators and labs supporting food and beverage innovation through the research they do and/or the services they offer. Each week throughout 2023, we’ll be highlighting an organization that’s supporting food innovation in Canada. Name : Technology Access Centre in Bio-Innovation (TAC-B) at La Cit é collégiale Location: Ottawa, ON Mission: To develop or improve products or processes in biotechnology for the food industry, agriculture, agri- food and bio-pharmaceutical industries. Focus: The centre is comprised of a team with expertise in biophysics, bioprocesses, biotechnology, analytical chemistry and genetic engineering that c ollaborate s with businesses and institutions to offer solutions to specific challenges . Services: TAC-B offers businesses and research institutes a ccess to scientific and technical personnel and high-level equipment , while supporting training, innovation and development to commercialize new processes and products. Research services available for agriculture, animal science and food include: Chemical and biochemical analyses Cell and microbial culture Genetic engineering and bioinformatics Engineering and recombinant protein production What you need to know: The centre also offers specialized labs and equip m ent for chemical element analysis, particle analysis, nutritional analysis, analytical chemistry, and tissue culture. Notable News: TAC-B has worked with private and public sector research partners, including Agrinova , deltaDNA , Cell Reserve , RD Legault Seeds , Agrisoma Biosciences , Pommes de Terre Laurentionnes , Artenga , an d Siniazo Biotech . Get Involved: Contact Julien Le Roy , research centre manager at TAC-B , at JLeroy@collegelacite.ca , or reach out to our Regional Innovation Director for Ontario, L i nda Fox or Julie Daigle , our Regional Innovation Director for Quebec.
The Language of….Cellular Food
Each sector of the food and beverage industry has its own on-the-job jargon and vocabulary . Here’s some of the terminology you may be questioning when it comes to the cellular food and agriculture sector. Acellular : Containing no cells. Precision fermentation is an acellular process. Biomass: Biomass is renewable organic material that comes from plants and animals. Biopsy: A sample of tissue taken in order to examine it more closely. Bioreactor: A large stainless - steel tank which provides a constant, stable environment for the cells to flourish. Cellular: Material consisting of cells. Cultivated proteins : Another name for cellular protein. Fractionating: D ividing a substance into its parts. For example , food processors take pulses, extract the protein , and leave high - quality starch which could have other applications. Heme: A n essential molecule that contains iron . Immortalized cells: C ells that have been manipulated to multiply indefinitely and be cultured for long periods of time. Genome Canada : An independent, federally funded not-for-profit organization that invests in and coordinate s genomics research, innovation, data and talent . Net zero: A n economy that doesn’t create greenhouse gas emissions. New Harvest: A global non-profit research institute advancing the science of cellular agriculture. NRC IRAP : NRC IRAP offers small- and medium-sized Canadian businesses advice, access to connections, and funding to help them innovate and bring products to market. NSERC : NSERC offers funding to entrepreneurs and innovators researching and developing scientific and technical breakthrough s that will benefit Canada. Precision fermentation: This process uses cells from micro-organisms like yeast and bacteria to produce specific enzymes, fat, collagen, flavour molecules, vitamins or protein ingredients that are identical to animal proteins but which do not contain any living material in the final product. Scaffolding: A material that provides the structural support for cell attachment and tissue development. Serum: L iquid medium that provides all the nutrients needed to thrive. Any terms or explanations we’ve missed? Click here to let us know!
The Tablesetter – March 27, 2023
Happy Monday CFIN members! Here’s your weekly heads up on what’s happening on YODL and around the food world this week. The YODL Menu Monday: The Tablesetter – March 2 7 , 2023 Tuesday: The Language of Cellular Food Wednesday: 50 Canadian FoodTech Resources – Technology Access Centre in Bio-Innovation (TAC-B) Thursday: Company Spotlight – Better C art Analytics Friday: News File , and the Top YODL discussions and articles for March Something to Celebrate March 27 is National Spanish Paella Day! The dish originated in Valencia, Spain, and is considered the national dish of Spain. The traditional dish is made for sharing with friends and family, and includes short-grain rice, saffron, chicken, rabbit and white beans. Food Facts According to Taste Atlas , the 10 most popular Canadian dishes are: 1. Poutine 2. Chicken pot pie 3. Hawaiian pizza 4. Pancakes with maple syrup 5. Uramaki 6. Butter tarts 7. Kraft Dinner 8. Smoked salmon 9. Montreal smoked meat 10. Garlic fingers Happy YODLing!
News File – March 24, 2023
Each Friday we’ll bring you a roundup of news from CFIN, YODL and around the food world. As seen on YODL Check out this week’s most viewed discussions: New YODL Feature: The Resource Finder FOODAROM Innovative flavors Leveraging Lean Manufacturing in 2023 Around the Food World Research from Mintel shows that 83% of Canadian s believe grocers and food producers are using inflation as an excuse to price gouge . Lantic Sugar Ltd. is joining Canada Plastics Pact as a signatory partner. Sweden’s Millow is producing novel protein made of mycelium and oats. Did you Kno w? The Future Menu s Trend Report 2023 from Unilever Food Solutions offers insights from more than 1,600 international chefs on the top menu trends for the year. The report identifies eight foodservice trends it says will be top of mind with consumers in 2023 , and offers recipes, ingredient advice and techniques for chefs and restaurant operators. The trends (in no particular order) are : 1. Modern comfort food 2. Irresistible vegetables 3. Wild and pure 4. Flavour contrasts 5. Feel-good food 6. The new sharing 7. Mindful proteins 8. Low-waste menus
The Future of Cellular Food Regulations in Canada
Carolyn Cooper and food lawyer Glenford Jameson of G.S. Jameson & Co. discuss some of the future regulations around cellular food in Canada, as well as what we can learn from international regulations and experience.
Company Spotlight – App8 Incorporated
This is one in a series of interviews with CFIN member companies that have successfully applied for and received funding . App8’s innovative technology allows foodservice brands to delight customers with digital ordering experiences, while reducing operational bottlenecks and improving the bottom line . Ottawa-based App8 aims to revolutionize the foodservice industry through its mobile ordering solution. With App8 , the customers of foodservice brands can easily browse menus, place orders, and make payments using their own devices. The company is currently working with national foodservice brands such as Boston Pizza and Bowlero. App8 ’s innovative back end and integration logic enables seamless integration with various operational components like point of sales, notifications, reporting, robotics, and membership programs. The implementation of App8 will bring numerous benefits to both foodservice operators and customers. It will not only remove friction from the guest ordering experience but will also allow foodservice brands to increase the efficiency of their operations by streamlining processes, reduc ing errors, and eliminating redundancies. The company received $249,998 in funding for its supply chain automation enablement project. We spoke to CEO Elias Hage to learn more about the company and its plans. Q: What is your company’s mission? A: Our mission is to unlock the full potential of foodservice brands using technology. Q: W h y did you apply for this funding and how will you use it? A: We applied for this funding to automate the purchasing experience for consumers while streamlining foodservice operations that leverage AI and robotics technology. The investment will be used for research and development, team expansion and implementation to bring a scalable solution to market quickly and effectively. Q: What excites you most about working in this area of the food industry? A: The most exciting aspect of working in digital transformation and automation is unlocking new ways to delight guests, while solving major long-standing operational challenges faced by foodservice brands . 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 for driving innovation in the food industry. By partnering with other best-in-class organizations , we can innovate beyond a single specialized area and collectively deliver integrated and streamlined operating environments powered by digital and automation technology. Q: Please comment on the importance of public funding to help companies clear innovation hurdles and access leveraged funds. A: Public funding has been a critical factor in allowing companies like ours to take calculated risks, innovate, connect with collaborators, and realize new opportunities. With access to public financing, we can invest in the development of new technologies and products, engage with experts and partners from diverse industries, and explore untapped markets. Furthermore, the support from public funding sources provides a safety net to pursue bold ideas. The result is a thriving foodservice industry that is driving innovation and creating new solutions for a sustainable future. Q: Looking ahead, what’s on the horizon for your company? A: App8 is innovating towards a fully connected end-to-end digital solution which puts digital guest experiences at the cent re of a robust and fully connected technology suite for foodservice brands. Q: What are your passions or hobbies outside of work? A: I’m a father, and an outdoors enthusiast. When time permits, I’m camping under the stars, diving into a lake, or snowboarding down a slope. Q: If you had to pick one person to make you a meal, who would you choose? A: My mom. She’s a great cook, and despite generations of Mediterranean recipes passed down to her, she’s constantly trying new things.
50 Canadian FoodTech Resources - Canada's Smartest Kitchen
Canada has an extensive range of research centres, food incubators, accelerators and labs supporting food and beverage innovation through the research they do and/or the services they offer. Each week throughout 2023, we’ll be highlighting an organization that’s supporting food innovation in Canada. Name : Canada's Smartest Kitchen at Holland College. Location: Charlottetown, PEI Mission: To support food and beverage companies with customizable services that add value at any stage of a product’s path to market. Focus: Canada’s Smartest Kitchen is a food product development centre specializing in moving projects from concept to commercialization. It is also the research division of the Culinary Institute of Canada and an NSERC Technology Access Centre. Services: The centre offers food product development services, market insights, sensory and consumer studies of products, food styling, quality control and product analysis, and corporate chef services. The facilities offerings include a demonstration kitchen, smart boardroom, sensory lab, research and development kitchen, and photo studio. What you need to know: The centre’s proprietary “Smart” process for food development includes a strategic business review, market assessment, accelerated concept ideation, research and development, and technical scale up. Notable News: Chef Jennifer Bryant, a food product developer at Canada’s Smartest Kitchen, was named Chef of the Year in 2022 by the PEI Canadian Culinary Federation. Get Involved: Contact Tim McRoberts , director of Canada’s Smartest Kitchen, at CSK@hollandcollege.com , or 902-566-9674 , or reach out to our Regional Innovation Director for Atlantic Canada Tyson M acInnis .
Let’s talk innovation: New labelling initiatives on the environmental impact of food
Welcome to Let’s Talk Innovation with Isabelle Marquis, a French-language video covering every area of food innovation. Today, Isabelle speaks with Antoine Mercier, Director of the French firm Protéines XTC, about Eco-score and Planet-score.
The Tablesetter – March 20, 2023
Happy Monday CFIN members! Here’s your weekly heads up on what’s happening on YODL and around the food world this week. The YODL Menu Monday: The Tablesetter – March 20 , 2023 Tuesday: Parlons d ’ innovation: Nouvelles initiatives d’étiquetage sur l’impact environnemental des aliments Wednesday: 50 Canadian FoodTech Resources – Canada ’ s Smartest Kitchen Thursday: Company Spotlight – App8 Incorporated Friday: News File Something to Celebrate March 20 is World Flour Day! Established in 2019 by Germany’s FlourWorld Museum , World Flour Day celebrates the importance of flour in our diets and in feeding people worldwide. The theme of World Flour Day 2023 is the future of flour in terms processing, sustainability, research and new food development, technology, education, and careers. Food Facts Grocery Dive recently released its forecast for plant-based products, prepared for CII Foods. The new report , From Trend to Lifestyle, What’s Next for Plant-Based Foods in 2023? , reveals that North Americans are trying to eat more fruits and vegetables, as well as more plant-based meat alternatives. Here’s what else it found: Plant-based foods are a $7.4 billion market in the U.S. 36% of Gen Z limit the amount of meat they consume. 22% of consumers surveyed say they are flexitarians – they eat meat but focus on eating less of it – 3% say they are vegetarian, 2% say they are pescatarians, and 2% say they’re vegan. 44% of consumers say they don’t like the taste of plant-based foods, and 67% say they would be willing to eat more plant-based products if they tasted better. Happy YODLing!