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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.
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Friday Food Innovation Roundup – July 11, 2025
The fireworks didn’t stop with Canada Day—Canadian foodtech has been lighting up the news cycle. From big investments to cross-border deals, there’s been plenty of action to start the summer. Some highlights from the last 2 weeks include : 💰 New funding call for Canadian foodtech ventures 💡 U.S. investors double down on Canadian foodtec h ♻️ Circular food waste startup gets a growth-stage lift 🛠️ A bevy of new food innovation job openings from coast to coast Let’s dive in! Canada–U.S. Trade Brief: Cross-Border Investment Fuels Canadian Foodtech , Despite Trade Uncertainty Breaking down what’s changing in Canada-U.S. relations —and what it means for Canad a’s food sector. What’s the Latest Canada–U.S. trade negotiations remain unsettled. Tariff threats, dairy access disputes, and policy friction continue to dominate bilateral negotiations. While leaders have signaled progress on a new deal, the process remains uncertain. But amidst the uncertainty, cross-border investments, acquisitions, and new partnerships dominated this week’s food innovation news. Canadian companies including Fresh Prep, Area 52 , and Future Fields were all acquired by or received substantial investments from U.S.-based entities. What You Should Know Cross-border capital is reinforcing integration: U.S. investments in Canadian foodtech firms are deepening cross-border ties—supporting scale-up, enabling U.S. market access, and embedding Canadian innovations within North American supply chains. This integration continues even as trade negotiations remain unresolved. Canada’s growth-stage funding gap persists: While support for growth stage foodtech funding is growing through initiatives like FCC Capital’s $2-billion commitment , many Canadian companies still look to U.S. investors to bridge the scale-up phase. The surge in cross-border deals reflects both opportunity and an ongoing reliance on external capital to reach commercial maturity. Key Takeaway Even as formal trade relations stall, cross-border investment is accelerating integration in the food sector—highlighting both the strength of Canada-U.S. business ties and the need to strengthen Canada’s own investment capacity for scaling food innovation. 💡 Food Innovation News Fresh Prep Secures U.S. Investment to Expand Zero-Waste Meal Kits Vancouver-based meal kit company Fresh Prep has secured a major investment from U.S.-based SEMCAP Food & Nutrition to support its expansion into Ontario and Quebec. Known for its z ero- w aste meal kit innovation , Fresh Prep has grown to over C$100M in annual revenue. Future Fields Raises $8M to Scale Insect-Based Biomanufacturing Edmonton biotech startup Future Fields has raised US$8 million in an oversubscribed Series A round to expand production of its EntoEngine platform, which uses genetically modified fruit flies to produce proteins for cultivated meat, biopharma, and agriculture. Co-led by BDC ’s Climate Tech Fund , Toront o’s Amplify Capital, and Chicago-based R7 Partners, the raise highlights growing investor confidence in Canada’s bio-manufacturing capabilities and sustainable protein innovation. Fortifi acquires crustacean processing machine builder Area 52 New Brunswick seafood automation firm Area 52 has been acquired by Texas-based Fortifi Food Processing Solutions , a global player in automated equipment and automation solutions . Area 52’s robotics improve efficiency and safety in lobster and crab processing —t he deal will help bring their seafood automation technology to new international markets . Minus Waste Solutions Secures Growth Equity to Expand Circular Food Waste Platform Ontario-based Minus Waste Solutions has received a growth equity investment from the Canada Business Growth Fund to scale its food waste recycling operations. The company transforms food waste into animal feed, renewable energy, and other value-added products—positioning itself as a key player in Canada’s growing circular food economy. 💰 New Opportunities CFIN announced a new program for southern Ontario foodtech startups and opened applications for the latest round of our Innovation Booster program : Unpuzzling: Foodtech Ontario — Learn more and apply ( applications close August 5th, 2025 ) Innovation Booster — Learn more and apply (applications close August 12th, 2025) 🛠️ Job Openings Here’s a few cool food innovation jobs that popped up recently: Food Technologist Assistant – Lovingly Made – Calgary, AB Partner Growth Specialist – Too Good to Go – Toronto, ON Food Scientist - Agri-Food Innovation – Loblaw Brands – Brampton, ON Research Scientist – Freshr Technologies – Dartmouth, NS Lab Technician (Chemistry) – Freshr Technologies – Dartmouth, NS Have an open position you’re looking to fill? Be sure to post it on the Food Innovator Career Hub ! 🌟 Highlights from YODL Catch up on this week’s top YODL conversations … Automated Coffee Packaging Equipment? Global Consultant/Researchers Wanted Searching for Ready to Eat (RTE) Specialty Flours Do you have something worth including in our next Friday Food Innovation Roundup? Reply to this post to let us know about your news, events, or job openings! Thanks for reading!
Going Global: Opportunities for Canadian Food Innovators in China
This post is part of our weekly spotlight on each market featured in Going Global: A Market Guide for Canadian Food Innovators . This week, we’re looking at China. China’s food system is changing fast. Recent years have brought sweeping new policies focused on food safety, traceability, sustainable packaging, and domestic supply security. For Canadian companies that can navigate the regulatory complexity, this is a high-potential market. There’s strong demand for shelf-stable, traceable, and eco-conscious products that serve a growing middle class. Canadian companies offering compliance-ready technologies in processing, packaging, or food safety may find an opening—especially when paired with trusted local partners. That said, this is not a plug-and-play market. Import rules are detailed, and government policies around domestic substitution and digital compliance are evolving. E-commerce platforms like Alibaba and pilot zones like Shanghai’s Free Trade Zone, are incre asingly common entry points for foreign firms. The full Going Global guide includes insights on: Trade and regulatory context, including MFN tariffs, Decree 248, and facility registration rules Key innovation opportunities in traceability, packaging, and s m a rt manufacturing In-market allies like the Bright Food Innovation Center and the Canadian TCS offices across China Want the full picture? Download the guide here and start exploring China’s growing food innovation ecosystem .
Farmery Estate Brewery Finds New Potential in Spent Grain
In Manitoba’s Neepawa region, Farmery Estate Brewery has spent more than a decade building a rare kind of beer operation—one where the barley and hops are grown just steps from the brewhouse, and almost nothing goes to waste. Now, with support from a $50,000 CFIN Innovation Booster grant awarded in December 2024 , the brewery is taking the next step by exploring a new use for its biggest waste stream: brewing mash. The goal is to extract functional proteins and fibres from spent grain— valuable nutrients that typically go to waste. Exploring W hat’s Left in the Grain While brewers’ spent grain (BSG) is rich in protein and dietary fibre , it’s rarely used in human food. Farmery aims to change that through a research and development project focused on identifying —and testing—ways to extract these compounds from barley mash at small scale. Initial lab work is underway, focused on enzyme-based methods for extracting protein and peptides from spent grain, guided by current research in food science and brewing by-product applications. Later stages of the project will move from lab to brewhouse. If extraction workflows prove viable , Farmery plans to run pilot demonstrations on-site, validating results and refining processes before scaling further. The brewery's integrated operation—where ingredients are grown, processed, and brewed in one place—gives it a unique advantage when it comes to closing the loop. A Natural Fit for a Vertically Integrated Brewery Farmery already produces a surprising range of products beyond beer: malted sodas, hop-infused bath and beauty items, and barley-based energy drinks. The ability to unlock new food-grade ingredients from existing by-products fits squarely within the brewery’s ethos: to reduce waste, reuse what’s already on hand, and generate value without expanding its land base or supply chain. What Comes Next Farmery's CFIN-funded project runs through 2025 and includes a full series of lab experiments, prototype development, and early-stage product trials. If successful, the work could lead to small-batch production of new functional food or wellness ingredients—sourced entirely from Farmery’s own crops. By building on what they already grow and brew, Farmery is taking a practical step toward deeper sustainability—one that turns a familiar by-product into a homegrown ingredient with a new purpose.
Going Global: Opportunities for Canadian Food Innovators in Singapore
This post is part of our weekly spotlight on each market featured in Going Global: A Market Guide for Canadian Food Innovators . This week, we’re looking at Singapore. Singapore is one of the most innovation-forward food markets in the world. With a national goal to produce 30% of its food domestically by 2030 and limited land or labour , the country has become a hub for high-efficiency, technology-driven solutions. Canadian companies working in traceability, sustainable packaging, precision fermentation , or functional ingredients will find a market that moves quickly, values IP, and opens doors across Southeast Asia. While Singapore’s domestic market is relatively small , it serves as a regional testbed. Success here often translates into commercial traction in surrounding ASEAN countries. The government also backs innovation through funding programs, tax incentives, and partnerships with accelerators and research hubs. The full Going Global guide includes insights on: Singapore’s trade and regulatory landscape, including its strong trade relationship with Canada Innovation opportunities in food safety, packaging, and clean-label products In-market partners like Enterprise Singapore and GROW Accelerator Want the full picture? Download the guide here and start building your Singapore expansion strategy.
Going Global: Opportunities for Canadian Food Innovators in New Zealand
This post is part of our weekly spotlight on each market featured in Going Global: A Market Guide for Canadian Food Innovators . This week, we’re focusing on New Zealand. New Zealand may be small in population, but it’s highly export-focused and committed to food system innovation. Processors are looking for shelf-stable, functional, and clean-label ingredients—especially those that can help them meet both local and international sustainability expectations. With strong IP protections, a familiar regulatory framework, and trade access under CPTPP, New Zealand is a market that welcomes well-positioned Canadian companies. It’s also a potential launchpad into the broader Asia-Pacific region. Top areas of interest include upcycled ingredients, alternative processing technologies, and packaging solutions that can improve shelf life and reduce environmental impact. Thanks to CFIN’s MOU with the N ew Zealand Food Innovation Network , l ook out for more opportunities for collaboration, pilot trials, and market entry support. The full Going Global guide includes insights on: Trade and market access under CPTPP, plus sector-specific guidance on ingredient approvals and labelling Key demand areas in ingredients, packaging, and processing aligned with Canada’s innovation strengths In-market partners like NZFIN that help scale high-potential products and technologies Want the full picture? Download the guide here and explore what New Zealand can offer.
What You Told Us About U.S. Tariffs—and Why It Matters
When President Trump announced 25% tariffs on nearly all Canadian imports earlier this year , the impact was swift and significant f or Canada’s food sector . Reliable s upply chains and cross-border partnerships were disrupted overnight, a nd many CFIN members faced some difficult decisions . We launched a pulse poll on YODL to capture the immediate impact that tariffs, or the threat of tariffs, had on Canadian food businesses . As Canada continues to rethink trade relationships and mitigation strategies , both across provinces and beyond our borders, your insights helped us shape our recommendations for targeted support, more responsive trade policies, and a stronger voice for food innovators in national decision-making. What You Told Us Here’s a snapshot of the responses: Costs were passed down the line : Nearly one-third of respondents were preparing to pass tariff-related costs directly to consumers or clients, demonstrating the economic knock-on effects of long-term trade disputes wi th the U.S. Exporters pivoted fast : 22% of respondents were scouting new international markets, signaling a proactive shift in go-to-market strategies to offset risk. Local sourcing gained ground , with 18% seeking domestic suppliers, highlighting a renewed urgency to strengthen Canadian supply chains. Layoffs were a last resort : Only 2% reported cutting or freezing staff, suggesting a strong commitment to retaining teams despite financial strain. Many faced layered challenges : 11% of respondents said all of the above applied, while 13% described unique, company-specific impacts , including shelved expansion plans, stalled investments, increased insurance and freight costs, and renegotiated cross-border contracts. What Canadian Food Businesses Can Do to Navigate Tariff Turbulence While CFIN continues to advocate for food sector support and more resilient trade policy, food businesses can take proactive steps to protect themselves from future disruption. Based on feedback from our network and current market dynamics, here are four actions to consider: Diversify Export Markets: Expand into growth regions such as Southeast Asia and the EU , where favorable trade agreements and strong demand for food innovation can help Canadian businesses reduce overreliance on U.S. buyers. Leverage Trade Facilitation Programs: Explore the T rade Commissioner Service or EDC’s market -entry services to support expansion into new markets and reduce go-to-market friction. Strengthen Domestic Supply Chains: Reduce cross-border risk by partnering with Canadian producers, co-manufacturers, and service providers. Many CFIN members are already using YODL to connect with local suppliers for ingredients, packaging, and more. Plan for Uncertainty: Build flexibility into pricing, procurement, and logistics . Scenario planning and multi-supplier strategies can help buffer against policy volatility and unexpected trade shifts. At the recent G7 Summit, Prime Minister Carney and President Trump signaled renewed interest in resolving bilateral trade tensions. While the long-term outcome remains uncertain, food companies that monitor developments closely and build adaptive strategies will be better positioned to respond. How We’re Using Your Feedback Your responses are shaping how we advocate for smarter trade policies and stronger support for food innovators navigating market uncertainty. We’ve incorporated these findings into briefings for government stakeholders and used them to inform the development of our new guide to the top markets for Canadian food i nnovators , which supports companies exploring new international opportunities amid shifting trade dynamics. This work continues as we advocate for smarter, more responsive policies that help Canad a’s food sector stay competitive—even (and especially) when the ground shifts. Want to better understand your market, validate a new opportunity, or shape policy conversations with real data? CFIN can help. Visit our Partnership Opportunities page to learn more.
Freshline Is Teaching the Foodservice Industry to Speak AI
Across Canada, the food service supply chain remains a surprisingly analog affair. D istributors still receive a staggering number of orders by voicemail, text, fax—even handwritten prep sheets taped to fridge doors. Consequently , m anual entry errors plague up to 1 in 4 orders , and sales reps waste hours each week cleaning up mistakes instead of growing business . Vancouver-based Freshline sees a massive opportunity hiding in that chaos. Backed by funding support from CFIN ’s Innovation Booster program in late 2024 , the startup is building an AI-powered order automation layer designed specifically for food distributors. Built for the Messy Reality of Foodservice Freshline’s platform plugs into the inventory and ERP systems distributors already use. From there, it uses natural language processing and machine learning to parse messy, unstructured orders—voicemails, photos, jumbled texts—and translate them into clean, accurate purchase orders. It cross-references stock levels, catches pricing errors, and syncs directly with tools like SAP, Oracle, or QuickBooks. The goal? Fewer errors, faster processing, and way less manual grunt work. That all translates into reps spending more time on customers, and less time starting at spreadsheets. Why it Matters Labour is tight—and time is short. Since 2021, warehouse wages and workloads have both gone up . Teams are stretched, and time spent on manual admin tasks only adds pressure. Freshline’s automation helps lighten the load—freeing up staff to focus on higher-value work, not data cleanup. Real-time pricing is table stakes . With ingredient costs swinging wildly, restaurants need up-to-the-minute pricing. Instant order validation reduces back-and- forth, delays, and disputes. Structured data unlocks smarter decisions . Once orders are clean and searchable, distributors can actually forecast demand, optimize inventory, and reduce spoilage . Quietly Smarter than the Competition While U.S.-based tools like Choco and Cut+Dry aim to create marketplaces, Freshline stays in the background. Its white-label model means distributors keep their customer relationships and brand front-and- centre —a key differentiator, especially in Canada where regional loyalty often runs deep. What’s Next With support from CFIN, Freshline is now rolling out two key upgrades: voice-to-order tools that let sales reps capture changes on the fly, and a rebate engine that automates back-end discounts and bill-backs—a major source of friction for many suppliers. These features are designed for the real-world pace of foodservice, where time is tight and accuracy matters. Freshline understands how foodservice really works: fast-paced, relationship-driven, and often messy behind the scenes. Its tech fits into that world without disrupting it, helping distributors process orders more accurately, respond to customers faster, and spend less time untangling avoidable problems.
Turning Insight into Action: What You Told Us About Novel Ingredient Regulation
Canadian food innovators are developing new ingredients and products that push beyond traditional categories , but outdated regulations haven’t always kept pace. Last month, we launched a pulse poll to better understand how that disconnect is affecting our members. Companies from across the country responded, offering firsthand insight into their experiences with Health Canada’s novel food review process . Their responses paint a clear picture: while innovation is accelerating, the path to approval is often slow, unclear, and out of step with the needs of today’s food businesses. What You Told Us The poll revealed both the breadth of innovation happening across the country and the barriers holding it back. Here are some of the key themes that emerged from your responses: Innovation is booming: 73% of respondents are developing novel ingredients or products, with a strong focus on sustainability, nutrition, and functionality. Categories are evolving fast: Respondents highlighted trending categories including gut health ingredients , upcycled inputs , cell-cultivated dairy , and natural clean-label preservatives. Time matters: Several companies reported regulatory review timelines of 6–12 months, creating barriers to scaling and competing globally—especially in comparison to faster approvals in markets like the U.S. Regulatory processes lack transparency: While some appreciated Health Canada’s professionalism and guidance , most flagged unclear processes , long timelines, and a lack of flexibility. There’s a strong appetite for change: Respondents consistently asked for clearer guidance, faster and more efficient review processes, and prioritization of low-risk innovations that align with public health, sustainability, or trade goals. How We're Using This Feedback These insights are already shaping how we advocate for you. We’ve shared the poll results with Health Canada and other federal partners to underscore the need for a more modern, responsive regulatory environment while showing that CFIN members are ready to lead. Your input lets us move beyond generalities and bring real-world examples to the table. It points to where targeted improvements could help companies bring safe, competitive products to market and strengthen Canada’s global standing in food innovation. Thanks to everyone who contributed. You ’re helping us d rive more focused conversations with Health Canada and push for the changes that matter most to food innovators. This pulse poll is one example of how CFIN helps organizations engage the food sector, gather insights, and explore strategic initiatives. Visit our Partnership Opportunities page to learn more about how we can support your work. If you’re developing a new product, technology, or strategy and need timely expert input from across the sector, CFIN can help. We offer custom surveys and pulse checks through YODL— shoot us a message to learn more .
Going Global: Opportunities for Canadian Food Innovators in Japan
This post is part of our weekly spotlight on each market featured in Going Global: A Market Guide for Canadian Food Innovators . This week, we’re looking at Japan. Japan is facing one of the most acute labour shortages in the developed world—and the food sector is feeling it. In response, the country is actively investing in automation, predictive quality control, and production technologies that can improve efficiency. Add to that a broad and growing push for sustainability, and you have a market that aligns well with Canadian innovation strengths. Opportunities are particularly strong in areas like advanced food manufacturing tech, energy-efficient processing systems, smart packaging, and shelf-life extension. Japan is also prioritizing food safety and digital traceability, with a strong appetite for reliable, compliant systems. At the same time, Japan’s business culture is relationship-driven and risk-averse. Regulatory compliance is rigorous, and sales cycles can be long. Local partners—especially those with experience bringing foreign tech into Japanese markets—are essential. The full Going Global guide includes insights on: Trade access through CPTPP, IP protections, and guidance on navigating Japan’s regulatory processes Japan’s top innovation priorities, including automation, food safety, and smart packaging In-market partners like Food Tech Studio, UnlocX , and JETRO who can help Canadian companies make the right connections Want the full picture? Download the guide here and see how your solution fits the Japanese market.
CBS Bio Platforms Wants to Make Plant Protein Easier on your Gut Future
Canada’s booming plant protein industry has plenty going for it: farmers are expanding fields of peas, fava beans, and soy, while food brands race to launch meat-free burgers, dairy-free shakes, and high-protein snacks. But anyone who's tasted a gritty protein shake or felt uneasy after finishing a plant-based burger knows there’s still room for improvement. Chalky textures, off- flavours , and digestion discomfort remain stubborn issues that can limit consumer adoption and create headaches for animal-feed producers. Calgary-based CBS Bio Platforms believes it has the answer to better plant protein s. With funding from CFIN’s Innovation Booster program , CBS is scaling up production of a specialized protease enzyme sourced from the microbe Bacillus subtilis , designed to boost plant protein digestibility and flavour . Breaking down the barriers to better protein At its core, CBS’s enzyme works like precision scissors, snipping the long, complex protein chains of plants into smaller peptides that human and animal digestive systems can handle more easily. Early tests show the enzyme significantly raises the digestibility scores of proteins like pea isolate, reducing gritty texture and bitter, "beany" flavours at the same time. In practical terms, that means protein shakes that go down smoothly and plant-based dairy alternatives without the off-putting aftertaste. For animal-feed producers, it’s a similar win—better digestibility means animals absorb more nutrition from less feed, cutting waste, cost, and environmental impact. Real-world impacts beyond the lab The enzyme innovation matters for a few key reasons: Simpler, cleaner labels: With enhanced digestibility, food manufacturers won’t have to rely as heavily on gums, stabilizers, or masking agents to produce appealing textures and tastes. A break on feed costs: Feed mills gain more efficient nutrient absorption from plant meals, making each tonne stretch further, helping livestock producers manage rising feed costs and environmental regulations. Canadian-made resilience: Most premium proteases currently come from overseas. Scaling domestic enzyme production shortens lead times and improves supply-chain stability. From lab bench to market with CFIN’s support CBS Bio Platforms is using the Innovation Booster funds to validate and optimize its enzyme production at a commercial scale. This includes running pilot fermentations at the 1,000-litre mark, refining purification steps, and testing the enzyme’s shelf stability in real-world food and feed formulations. CBS expects full commercial availability by early 2026, followed soon after by regulatory approval in the U.S. If CBS’s enzyme solution proves itself at scale, plant-based foods could finally shake off their gritty, bitter reputation, and Canadian producers—both food and feed—might find their crops easier to digest , in every sense of the word.
Friday Food Innovation Round-Up – June 13
Next week, global leaders will converge in the Alberta Rockies to commence the G7 s ummit . T oday 's Round-Up breaks down w hat the meetings could mean for Canada’s food sector. Other food innovation highlights in this issue include : 💰 FCC Capital Pledges $2 Billion Investment into Canadian agrifoodtech 💡 A new global market guide for innovative Canadian food companies 🧪 A high profile lawsuit raises big questions about ingredient IP, supply risk, and competitive behaviou r— weigh in on YODL . 🛠️ B uild the kitchen of the future with Gastronomou s Let’s dive in! Canada–U.S. Trade Brief: G7 Summit May Bring a Softening in T rade Tensions Breaking down what’s changing in cross-border trade—and what it means for Canad a’s foo d sector. What’s the Latest Next week’s G7 Summit in Kananaskis , Alberta brings together leaders from the world’s largest advanced economies—including Canada and the U.S.—to address global economic and security challenges. Discussions on t rade, tariffs, and supply chains will also be central to this year’s summit. For Canadian food businesse s, there’s reason for cautious optimism: Canada is pushing for tariff relief, regulatory alignment, and renewed supply chain commitments—all of which could bring tangible benefits for the sector . Behind the scenes, high-level negotiations between Prime Minister Carney and President Trump could set the tone for a new bilateral trade deal—potentially announced before the summit wraps. What You Should Know Carney–Trump trade talks could signal breakthrough: According to the U.S. Ambassador to Canada , Carney and Trump are in direct negotiations on a potential trade deal— possibly timed with the G7 Summit. While no terms have been confirmed, the deal is rumoured to address tariff relief, supply chain integration, and cross-border energy and AI cooperation. If finalized , this would mark a major reset in Canada–U.S. trade relations and could lower input costs while streamlining cross-border business. A potential pause on new tariffs : G7 business groups have formally called on leaders to halt the escalation of trade restrictions , citing economic strain and supply chain risk. This pressure is reflected in pre-summit communications, where ministers signaled openness to coordinated action on trade stability. For Canad a’s food sector , any moratorium would help protect against sudden cost increases on imported equipment, packaging materials, and ingredients Supply chain resilience gets top billing : S ecuring critical trade corridors and diversifying sourcing away from single-country dependencies is one of Canada’s top priorities for the summit . While much of the public framing focuses on energy and critical minerals, the same principles apply to food inputs and manufacturing technology —signaling future support for local or allied sourcing strategies to buffer against global disruptions. 💡 Food Innovation News FCC Capital Announces $2 Billion Investment into Ag and Food Innovation – Farm Credit Canada Farm Credit Canada has pledged $2 billion in ag and food innovation investments by 2030 through its venture arm, FCC Capital. The funding will support a gri foodtech solutions across the entire value chain , focusing on productivity, sustainability, and advanced technologies. The announcement comes as Canada’s agrifoodtech sector faces a venture capital gap, with FCC positioning itself to catalyze broader investment and strengthen the country’s global competitiveness. Serving up a Taste of Robot Food D elivery – University of Waterloo Waterloo-based startup Real Life Robotics has launched a three-month pilot with Skip to deliver restaurant meals via autonomous sidewalk robots in Markham, Ontario—the first municipally approved deployment of its kind in Canada. The initiative aims to make last-mile delivery more efficient and lower-carbon, with plans to scale up to 500 robots across the country within three years. Going Global: A Market Guide for Canadian Food Innovators – Canadian Food Innovation Network CFIN recently released a new market guide to help Canadian food and foodtech companies reduce reliance on the U.S. and identify stronger opportunities abroad. Going Global profiles high-potential international markets where Canadian innovations align with local priorities , offer ing a practical roadmap for food companies looking to expand globally. 🛠️ Job Openings Here’s a few cool food innovation jobs that popped up recently: R&D Food Technologist – Freudenberg – Saint-Hubert, Longueuil, QC Senior Site Reliability Engineer II – Instacart – Remote Gastronomous is hiring for multiple full-time and co-op roles in Oakville, ON – Apply Here Have an open position you’re looking to fill? Be sure to post it on the Food Innovator Career Hub ! 🌟 Highlights from YODL Catch up on this week’s top YODL conversations … Looking for Food Development Lab Ingredient Lockouts, IP and Competitive Risk Seeking Manufacturer with Extrusion Capabilities Do you have something worth including in our next Friday Food Innovation Roundup? Reply to this post to let us know about your news, events, or job openings! Thanks for reading!
Going Global: Opportunities for Canadian Food Innovators in Europe
This post is part of our weekly spotlight on each market featured in Going Global: A Market Guide for Canadian Food Innovators . This week, we’re heading to the European Union. The EU’s regulatory and market environment continues to evolve quickly—especially in areas like sustainability, traceability, and packaging. With ambitious targets under the Green Deal, mandatory climate and environmental reporting, and increasingly strict packaging and labelling rules, the pressure is on across the food sector. For Canadian companies with credible, compliance-ready solutions, this complexity creates opportunity. The EU is an especially strong market for companies in digital traceability, circular packaging, clean-label functional ingredients, and waste reduction. Canada’s trade access through CETA also facilitates key advantages like tariff-free trade on most food products , streamlined documentation, and mutual recognition in key categories like organic goods. But navigating the EU market isn’t always straightforward. Regulatory approval— especially for novel ingredients—can be slow, and market fragmentation means companies often need to go country by country. The full Going Global guide includes insights on: Trade and market access, including CETA benefits and what to know about the Novel Food approval process Priority innovation areas where Canadian companies are well-positioned to lead Key in-market networks, like the Enterprise Europe Network, that can help Canadian innovators connect, partner, and scale Want the full picture? Download the guide here and explore where your solutions fit in the EU market.