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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
News File – September 2
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: Looking for a early adopter company to help us run a pilot | Open Forum (cfin-rcia.ca) How Sustainable Are Your Groceries? PNAS Report | Open Forum (cfin-rcia.ca) Talking to potential Angel Investors | Open Forum (cfin-rcia.ca) Around the Food World The Canadian Centre on Substance Use and Addiction has released a report recommending labels be added to alcoholic beverages that will include nutritional information, health warnings and the number of standard drink in each container. A four-week consultant process is also underway. Future Meat has launched the world’s first cultivated lamb product, which it says looks, cooks and tastes like conventional ground lamb. Longo’s and Too Good to Go are partnering to sell surplus food that would otherwise go to waste for a third of the retail cost. Did you know? 3M recently released its 2022 State of Science Index , a global survey of consumer views about science. Some of its Canadian findings include: 91% of Canadians believe science is somewhat or very important to their everyday lives. 87% say they want to hear more from scientists and their work. 68% say they associate Canada with innovation in science and technology. 56% say they associate Canada with leadership in scientific advancements for sustainability, renewable energy or sustainable materials. 56% believe artificial intelligence is an exciting technology that impacts their everyday life. 55% said they would accept a ride in a self-driving car. 68% said they are more worried about environmental issues than they were a year ago.
Roundtable: Accessing funds for alternative packaging solutions
One of the hardest parts of finding alternatives to plastic packaging is financing. Innovations that replace plastic are often more costly in the short term, or may need expensive adjustments to fit exact product requirements. But there are options available to food and beverage operators looking for funding. We asked for input from professionals helping food and beverage operators access funding. Participants Bonnie Bain, senior relationship manager, Corporate & Commercial Financing (Manitoba), Farm Credit Canada Alex Barlow , director of programs, CFIN Kyle Burak, senior economist, Farm Credit Canada Nathan Chick, marketing specialist, Mentor Works, a Ryan Company Alex Lau, senior relationship manager, Corporate & Commercial Financing (BC), Farm Credit Canada Graham Legge, senior relationship manager, Corporate & Commercial Financing (Ontario), Farm Credit Canada Q: Many food and beverage operators say lack of financing and time to research alternatives are the key reasons they haven’t removed plastic from their operations. Where should they start in their search to access funds and research their options? Alex Barlow: This is definitely a tough challenge, with upcoming regulations on Single-Use Plastics many businesses will be scrambling to address plastics, especially in food service. I think we can expect to see some new federal funding be released to help develop new solutions in this space, or to help operators trial new solutions as these new regulations roll out. In terms of resources, the first one I would point out is the Canadian Plastics Pact, which has a number of resources and tools for food and beverage operators to consult and consider integrating to address this issue. There are a lot of simple solutions that can take place at the design level to help improve recyclability and recovery of plastics, and lots of non-plastic solutions out on the market already (paper straws, bioplastic take-out materials, and more). Secondly, not to toot our own horn, but I would encourage operators to sign up for CFIN’s digital member platform, where we have a lot of upcoming content and discussions about plastics. It’s a good spot to potentially find a supplier, hear from other operators, and members can also connect with their local Regional Innovation Director to hopefully facilitate some meaningful connections. We’ve also developed a call under our Food Innovation Challenge, opening September 1, 2022 for collaborative research, development, and demonstration projects titled Plastics Solutions for Foods: Reduction, Replacement, and Recyclability. We’re looking for projects that either improve the recovery/recyclability of plastics, reduce their use, or replace them with bioplastics or bio-based solutions that meet industrial composting certifications. Funding is 50 per cent up to $2 million per project in grant funding from CFIN. There are lots of new and scaling firms in Canada offering solutions, so I encourage operators to get connected with CFIN, their local innovation hubs, Natural Products Canada, Ignite Atlantic, etc. to tap into these up-and-coming firms and evaluate their solution. Nathan Chick: The government funding landscape is complex and changes often. That’s why many Canadian businesses use the Government Funding Directory to easily filter through the top Canadian programs available today. This free directory allows filtering by region and business activity. If your business is trying to search for programs by industry, please visit the Government Funding Programs by Industry Directory for more specific opportunities. For businesses that are looking to get started with government funding, it is always important to establish what your business is trying to achieve, as well as what resources and capital will be required to achieve your desired outcome. Once you have determined your desired outcome, we encourage businesses to learn how to create a smart funding plan by using our free Build a Government Funding Plan slide deck. It’s crucial that you contact a government funding professional prior to beginning the application process to receive industry expertise on the current funding landscape and key application support to ensure the best chance of success. If your business is a startup, there are certain criteria that you must meet to apply for many government funding programs. To see if you qualify, please use our free Startup Funding Checklist . We also recommend that readers visit our article on How to Stack Canadian Government Grants, Tax Credits, and Loans to learn how some programs can be used collectively to maximize funding potential. Alex Lau: At Farm Credit Canada we can provide support. We have a team specialized in supporting food and beverage companies across Canada. We have customers who are already making changes and moving to alternatives to plastic, using other recyclable, recycled, and compostable packaging materials. We also have connections we can support you with. We work closely with other associations. We can share our knowledge and connect you to those who have walked in your shoes or have the expertise that can help you. Q: Are alternatives to plastic as expensive as operators believe? Alex Barlow: That is a good question. In terms of strategies to make plastics more recyclable, I believe there are some cost-effective design strategies that can be implemented, and the Canada Plastics Pact has released its Golden Design Rules for Plastics Packaging which is an excellent place to start. When it comes to bioplastics, my experience is that producers of these products have yet to reach that critical scale point where they achieve economies to their pricing. This is one of the reasons CFIN is funding our plastics themed call, to support the demonstration of these technologies, reduce the financial pain of pilots of demonstrations, and support scalability of sustainable national solutions that meet consumer, operator, and retailer expectations of safety, aesthetics, and performance. This issue is messy; there are inconsistent recycling and composting practices across the country, and a lack of consumer knowledge about recycling and industrial composting generally. There is a lot of work to do, but as prohibition and a cost model comes into place, and funding is available to help make the transition, hopefully there will be enough carrots and sticks to motivate change on all levels. Kyle Burak: For most, alternative packaging remains more expensive, but this is expected to change over time and consumers appear willing to pay an additional cost for sustainably packaged items. Businesses need to also take into account related costs. Does it require a change to production? Will it change transportation costs? For example, plastic is durable, light and often compact, but some alternatives could offer savings. Another thing to consider is whether product shelf life will change. If so, what are the potential impacts of additional shrink? There is more to consider than the cost of the new packaging itself and some may require changes to pricing. Nathan Chick: Finding new and innovative ways to improve a product, such as with alternative packaging, can pose challenges that may increase costs, resources, and more. However, there are often ways to reduce these costs for businesses that strategically implement government funding strategies. Alex Lau: I recently worked with a vegetable production company which packed in plastic clamshells. Because of a drive towards sustainability and environmentalism, they decided to make a change to use less hard plastics. They are now packaging in soft plastic bags that use four times less plastic and a cardboard shell on the outside for durability. There was cost to that. They needed new equipment for the new packaging system. Ultimately, they have reduced their environmental impact (less plastic used), they did pay for equipment, but the cost of alternative packaging materials was comparable. In addition, they can market their products and business in a way that aligns with consumer preferences. Q: Can operators access funding for retooling equipment to new packaging specifications? Bonnie Bain: For retooling equipment or specialized equipment needs, FCC can provide standard term financing for equipment (terms depend on the type of equipment and its useful life). We can offer an interest-only period during the installation and commissioning stage. We can offer fixed interest terms and flexibility to repay the loan at any time without penalty. And for those companies who have long-term annual needs for financing cap ex, we have a solution for that too. Alex Barlow: There are certainly several funds targeting the manufacturing sector, either for food and beverage manufacturers, or for those who make plastics and packaging alternatives. I would encourage operators to look at their local Regional Development Agencies and contact their provincial government economic development folks to chat about their project. Some of the groups who tend to be left behind by these funds are the foodservice and retail players, but I do feel these groups are further along in the availability of plastics replacements. We’ve seen some good progress made in single use plastics and circular economy practices in food take out. Nathan Chick: There are government funding programs available to assist in innovation for food and equipment costs, such as: FedDev Ontario Business Scale-up and Productivity (BSP) Program ; Eastern Ontario Development Fund (EODF ) / Southwestern Ontario Development Fund (SWODF); Bioenterprise FoodShift Program ; and Scientific Research and Experimental Development (SR&ED) . Lastly, the Canadian government has recently announced a new agreement to replace the current Canadian Agricultural Partnership (CAP) program, which will be called the Sustainable Canadian Agricultural Partnership (SCAP). SCAP will start its five-year initiative in April 2023 with $500 million in new funding designed specifically for addressing sustainability in agriculture and food. Therefore, there are likely to be many more future government funding opportunities available to address sustainable packaging challenges in the new year. To learn more about SCAP, review our recent SCAP blog today. Alex Lau: 100 per cent! FCC is a financial institution 100 per cent committed to supporting Canadian food and beverage. We can absolutely support these types of requests. We are here to support Canadian food processors, agriculture producers and agribusinesses. In addition, we are here to help the industry meet the federal government’s goal to reduce plastic waste and transition to a national circular plastics economy. Graham Legge: We have flexibility in what we offer. Whether that means tradition capex, or solutions that are tied to R&D or sustainability. Q: Anything else you need operators to know about accessing funds? Bonnie Bain: Stay in touch with your local food and beverage associations, industry publications and events to stay on top of the latest developments. Talk to your customers to see what they want. Use social media to learn how important it is for your customers to eliminate plastic. Alex Barlow: The best strategy is to have one – think about what your pain points are, look at the existing resources, get connected with your peers in industry to understand best practices, even engage a consultant if you feel that will help you take charge in this area. Industry associations and groups such as CFIN can help you understand your options, and potentially connect you with partners. This pre-funding work is critical to success; government grants and their applications need to be approached with a clear plan and identified solutions. Have your numbers ready – how much plastic do you use, and what would be the impact post-project? Nathan Chick: There are two main approaches to government funding, a proactive approach, and a retroactive approach. Proactive government funding programs include grants, loans, and more to plan projects in the future by applying for programs that fit your business activity. Retroactive government funding programs often include tax incentives that allow businesses to claim tax credits on projects that they have already completed, as long as the business followed proper protocol. Most government funding programs, retroactive and proactive, will focus on four major funding activities with varying criteria that businesses must meet to be successful. The four funding activities are: Hiring & Training ; Research & Development ; Business Expansion ; and Capital & Technology Adoption . Watch our educational video to learn more about the four funding activities today. Alex Lau: Start asking questions now instead of waiting. It takes time to research, implement and put changes like this into action. Don’t wait. Start today. I encourage you to leverage FCC and your own financial institution in discussions for supporting this green initiative. Food innovation and new technology can have a major impact on product life cycle design. Do you have a ground-breaking concept needing funding? CFIN’s Food Innovation Challenge, Plastics Solutions for Food: Reduction, Replacement, and Recyclability, is looking for proposals! Click here for more information.
What YOLDers are saying – YODL's Top 5 Discussions, August 2022
YODL was the place to be in August! In case you’ve missed them, we’re counting down the top five discussions that took place over the past month, listed by reader views and responses. Number 5 Tipflation: Your Opinions Wanted Tipping can sometimes be a contentious topic, but it seems as if pre-programmed tip suggestions just don’t cut it with YODLers. Number 4 The 100 Best Business Meeting Spots in Canada YODLers had a lot to say about the recently released list from OpenTable and Bumble of the 100 Best Restaurants for a Business Meeting in Canada . Number 3 Private Label: An Inflationary Inevitability? More consumers are turning to private-label brands to stretch their food dollar, and this discussion on the topic includes several reports on the trend. Number 2 Fermentation Expertise Abounds in Quebec Looking for industrial fermentation services? This discussion highlights a roster of Quebec-based service providers and resources. Number 1 Artificial Intelligence in the Food Business Artificial Intelligence (AI) is becoming more important to the food industry, judging by how many YODLers weighed in to discuss just how they’re using the technology in their companies. What’s been your favourite article or discussion post on YODL so far? And if you haven’t joined the discussion yet, why not? Happy YODLing!
Company Profile – Nutrimeals
This is one in a series of interviews with CFIN member companies that have successfully applied for and received funding. Calgary, AB-based Nutrimeals Inc. offers healthy, ready-to-eat meals incorporating personalized nutrition and fitness requirements and delivers them to customers through a monthly subscription service. The company is receiving $98,206 in funding through CFIN’s Innovation Booster program to complete an initiative that aligns with CFIN’s smart product and process development priority. We sat down with co-founder Samuel Hale to find out more about the company’s plans. Q: What does Nutrimeals do and how are your products improving the food industry? A: We provide customers with healthy prepared meals that are delivered directly to the consumer. Our users order meals for the week, which cuts down on delivery frequency and packaging. We also analyze orders ahead of the delivery day. We plan our purchasing and production accordingly and have less than 0.5 per cent of production waste. All of our packaging materials are reusable and/or recyclable. Approximately 75 per cent of healthcare spending is to treat chronic disease, which can be linked back to a patient’s diet. We tackle this at the source and help our customers eat healthy. Q: What is Nutrimeals’ mission? A: To create a space where healthy eating and convenience co-exist. Q: Why did you apply for this funding and how will you use it? A: We applied to be a part of the CFIN community to meet other professionals that are innovating in the food space. We are using the funding to advance our Precision Nutrition program and develop our new online ordering platform. Q: What excites you most about working in this area of the food industry? A: The ecommerce industry is only 20 years young! The online food space is even younger at about 10. There’s still opportunity to change the way people purchase food online and we plan to be in the forefront. Q: Why do you think public funding is important in helping companies clear innovation hurdles and access leveraged funds? A: Programs such and CFIN’s booster help privately held companies like ours gain exposure to markets and opportunities. The reimbursable grants also offer monetary gain without giving up equity or paying interest. It helps boost cashflows and keep a clean cap table. Q: Looking ahead, what’s on the horizon for Nutrimeals? A: Nutrimeals is transforming into a food-tech company. Q: What are your passions or hobbies outside of work? A: Cars, technology, and finance. Q: If you had to pick one person to make you a meal, who would you choose? A: I would skip the celebrity chefs. Sometimes it’s better not to meet your heroes. Their food looks so good on screen, I wouldn’t want to be disappointed! I would love the opportunity to have a meal with my Great-great Aunt Freda, and eat her famous tapioca pudding one more time. Ready to access funding for your innovative initiative? Click here to find out more about CFIN’s funding programs.
The Tablesetter – August 29
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 Did you notice we added a YODL Menu widget to our homepage? Now you can easily access all of our articles and keep track of what’s coming up. This week we’re moving from plastic use in the food industry to take a deep dive into all things packaging. Over the next few weeks we’ll be exploring non-plastic packaging options for food and beverage companies, as well as how to find funding for packaging changes, and working with packaging partners to find the most affordable, safe and suitable alternative. Monday: The Tablesetter – August 29 Tuesday: Member profile – Nutrimeals Wednesday: Top YODL discussions from the past month Thursday: C hallenge – Finding and working with packaging partners for alternatives to plastics Friday: News File Something to Celebrate September 3 is International Bacon Day! Bacon is one of the world’s oldest preserved foods, and although it can be found in a wide range of recipes and products (including desserts, coffee and even gum) in the U.S. 70% of all bacon consumed is eaten for breakfast. Food Facts Research from Statista found that: 58.3% of Canadians eat breakfast every day, 17.2% ate it once or twice a week, 9.3% eat breakfast only on weekends, nine per cent ate it every other day, and 6.2% never ate breakfast. Respondents cited bagels, followed by croissants and English muffins as the top choice for breakfast breads. Almost 82% of Canadians eat breakfast at home, followed by at work, and on-the-go. Happy YODLing!
News File – August 26
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: 10 QUESTIONS WITH CFIN: Melanie Morrison (CEO) @ BetterCart Analytics | Open Forum (cfin-rcia.ca) Functional mushrooms are helping this tennis icon recover | Open Forum (cfin-rcia.ca) Does Our Faith Influence Our Receptiveness to Alternative Protein? | Open Forum (cfin-rcia.ca) Around the Food World Mintel’s 2022 Consulting Sustainability Barometer reveals that consumer fears about climate chain, and water and food shortages has increased significantly in the past two years. Food and Beverage Ontario’s study on labour shortages and the food industry shows that 82 per cent of Ontario processors need or are looking for a skilled trades professional. Natural Trace , a company based in Singapore, has produced traceability technology based on DNA markers integrated directly in a food or beverage product. Did you know? The 2022 Canadian National Exhibition (CNE or the Ex), the largest fair in Canada, launched this week in Toronto, after closing for two years during the pandemic. Founded in 1879, the Ex began as the Toronto Industrial Exhibition, showcasing technology, innovation and agriculture. Over the years the Ex expanded to include animal and vegetable displays, competitions, rides, entertainment, and of course, a wide variety of fabulous food. The Ex’s current food building opened in 1954 (replacing the 1922 pure food building) and was designed to showcase Canada’s food industry, with booths from companies such as Maple Leaf, Laura Secord and Donlands Dairy. Vendors often come up with creative new food concoctions during the Ex, and this year some of the innovative dishes you’ll find include: Bacon ice cream sandwich at Waffles & Cream. A two ft.-long taco at Machette. Ketchup & mustard ice cream at So Cute Ice Cream. Flaming hot Cheetos burrito at Burrito Co. Korean squid ink corndog at Saltspring Concessions. Mac & cheese lemonade at Real Fruit Drinks. Churro-wrapped deep-fried pickle at Cornehcopia. Deep-fried coffee at Deep Fried. Click here to check out some vintage food photos from the CNE.
Infographic: Alternatives to plastics currently used
CFIN's recent plastics use survey asked members what alternatives to plastics they're using or considering using in their company. Here's what they told us:
CFIN Member Spotlight – Trendi Tech
This is one in a series of interviews with CFIN member companies that have successfully applied for and received funding . Burnaby, BC-based TrendiTech Inc. upcycles food waste to produce nutrient-dense products. The company is receiving $85,667 in funding through CFIN’s Innovation Booster program to create technology that aligns with CFIN’s smart product and process development priority. We sat down with co-founder and CEO Craig McIntosh to find out more about the company’s plans. Q: What does TrendiTech do and how are your services improving the food industry? A: Trendi uses robotics and automation to upcycle otherwise wasted food at the farm and food processor level, fractioning fruits and vegetables into a variety of nutrient-dense products, a fraction of its original size and weight and shelf-stable output. We offer flexible terms for farmers and reduce volumes without sacrificing nutrition, making it more cost-effective for transportation and for inclusion in other food products. Q: What is TrendiTech’s mission? A: Our mission is to stop the cycle of food waste by using our advanced technological innovations, impactful partnerships, and a suite of products that enable food waste reduction across the supply chain. Q: Why did you apply for this funding and how will you use it? A: Saving and upcycling misfit fruits and vegetables is only the first step. We want to create a circular economy by designing a new generation of our Smoothie Machine to convert our powders to hot soup. Q: What excites you most about working in this area of the food industry? A: So many things. Farmers are at the riskiest end of food production, and they’re at the whim of weather and markets. We help them maximize their return by rescuing the perfectly good food that wouldn’t otherwise get to market. Where consumers are concerned, snack foods are often junk foods. We want to make it as convenient as possible to choose healthy alternatives with no sacrifice of flavour or convenience. Q: Why do you think public funding is important in helping companies clear innovation hurdles and access leveraged funds? A: Canadian investors are notoriously conservative, much more willing to invest in a technology once it has proven itself in the marketplace. Public funding helps companies like ours accelerate to that level so we can create jobs and expand to export markets much more quickly. The funding from CFIN means we can jump start the design for a hot soup kiosk, which will use our own freeze-dried products. While making it easy for people to get nutritious food on the fly, we will begin to create a circular economy. Q: Looking ahead, what’s on the horizon for TrendiTech? A: Our goals are to scale production of our vending kiosk innovations and maximize their use of recycled food waste, position our one-of-a-kind farm food waste fractionation units (BioTrim) to address the enormity of food waste globally, and source markets for all the potential uses of the unit output (BioFlakes). Q: What are your passions or hobbies outside of work? A: Cooking, sharing food, and travelling to eat. Q: If you had to pick one person to make you a meal, who would you choose? A: Definitely my mom. She’s a great cook and loves to eat food she wouldn’t normally be comfortable cooking. Our shared love for soups was part of the soup machine inspiration. Ready to access funding for your innovative initiative? Click here to find out more about CFIN’s funding programs.
Infographic: Is plastics reduction a priority?
The Tablesetter – August 22
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 Did you notice we added a YODL Menu widget to our homepage? Now you can easily access all of our articles and keep track of what’s coming up. This week watch for articles and videos on: Monday: The Tablesetter – August 22 Tuesday: Survey highlights – Is plastics reduction a priority for food businesses? Wednesday: Member profile – Trendi Tech Thursday: Challenge – Accessing funds for alternative packaging solutions Friday: News File Something to Celebrate August 23 is National Eat a Peach Day! Peaches are actually part of the rose family, and are native to China. Canada produces a multitude of peach varieties, primarily in BC’s Okanagan (were the town of Peachland is located), Southern Ontario, and Nova Scotia. Food Facts According to a 2020 survey by market researcher Leger 360, 85 per cent of Canadians say buying local vegetables is important to them, while 84 per cent say they prefer to buy local fruit. Leger 360 also asked Canadians what vegetables and fruit they’ve consumed in the past year. Here’s what they found: Vegetables: Potatoes 91% Carrots 89% Onions 87% Lettuce 87% Tomatoes 86% Broccoli 82% Cucumbers 80% Peppers 79% Celery 74% Beans 74% Fruit: Apples 85% Strawberries 82% Grapes 79% Blueberries 76% Raspberries 69% Melons 59% Peaches 56% Cherries 55% Pears 51% Summer Reading List Got time on your hands this week? Check out what we’re reading these days: ‘Consumers don’t want to take another pill’: Nutrisure fills gap in 50+ nutrition with UK’s ‘first’ dedicated superfood brand (foodnavigator.com) https://www.theglobeandmail.com/business/article-food-producers-move-to-make-just-the-basics/ Happy YODLing!
News File – August 19
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: Private Label: An Inflationary Inevitability? | Open Forum (cfin-rcia.ca) The 100 best business meeting spots in Canada | Open Forum (cfin-rcia.ca) CFIN Food Innovation Challenge : Plastics Solutions for Foods: Reduction, Replacement, and Recyclability | Open Forum (cfin-rcia.ca) Around the Food World A new study reveals the environmental impact of meat and meat alternative proteins. Experts suggest 3D printing could help consumers in the Western world overcome their aversion to alternative protein like insects. Leaked data from the Canadian Dairy Commission raises questions about the rapidly rising cost of dairy products. Did you know? Statistics Canada figures show that Canadians are consuming roughly 20 per cent less dairy than they were a decade ago, replacing it with plant-based alternatives. Between 2018 and 2019, the Nielsen Company reports that sales of oat milk rose 244 per cent, while soy milk declined by one per cent, coconut milk dropped three per cent, and rice milk fell a whopping 48 per cent.
Barriers to reducing or eliminating plastics use - Infographic
CFIN's recent plastics use survey asked members what barriers they experience to reducing or eliminating plastics use in their operations. Here's what they told us: