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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
Jitto: Taking the Guesswork—and Middlemen—Out of Fresh Produce
Even as inflation starts to ease, Canada’s independent restaurants, caterers, and small grocers are still feeling squeezed. Food prices rose another 2.2% in 2024 , keeping margins tight and making accurate produce buying more critical than ever. But ordering fresh produce remains a frustrating process, tangled in phone calls, vague quotes, and multiple layers of middlemen —all adding hidden costs along the way. Ontario-based startup Jitto thinks it’s time to simplify. Since receiving $50,000 in Innovation Booster funding from CFIN in late 2024, Jitto has been rolling out an AI-driven platform that directly connects farm ers , buyers, and transporters through a streamlined digital marketplace. How Jitto makes produce smarter Jitto collects real-time pricing and inventory data directly from growers, then translates it into clear, personalized buying options. Buyers open the app and immediately see exactly what fits their needs—relevant products, ideal pack sizes, accurate pricing, and specific delivery windows—without endless scrolling or multiple phone calls. Behind the scenes, Jitto’s AI builds precis e customer personas based on each buyer’s previous purchases, seasonal trends, and local demand patterns. The system automatically updates and refines itself, anticipating needs and offering suggestions in real-time, keeping restaurants and stores ahead of fluctuating prices. Less friction, fewer costs, better food By connecting buyers straight to growers, Jitto cuts out at least one or two layers of traditional brokerage markups. For smaller communities and independent businesses that don’t have leverage with major distributors, those savings matter—often determining whether they turn a profit or struggle to break even. But it’s not just about cost . Real-time, accurate ordering reduces waste: farms pick exactly what buyers want, while restaurants get the quality and freshness they expect. Fewer surprises and fewer rejected deliveries also mean lower carbon emissions and less food ending up in compost bins. What the CFIN funding is making possible The Innovation Booster funding is supporting two significant enhancements to Jitto’s platform: Dynamic customer profiling that continually fine-tunes itself, learning from order histories, menu shifts, seasonal spikes, or unexpected local events. Live cost dashboards that instantly alert buyers to sudden price changes—giving restaurants time to adapt menus and avoid cost overruns. These improvements directly target smaller and mid-sized businesses, especially in rural areas, which are often the hardest-hit by price volatility. What’s coming next for Jitto Jitto’s first pilot projects are underway, linking growers in Ontario’s Niagara Greenbelt with independent restaurants and retailers across southwestern Ontario. By early 2026, the company plans to expand to the Prairies, aiming to create a national platform accessible to any Canadian produce buyer or grower, no matter their size or location. Ultimately, Jitto envisions itself as a digital backbone for the produce industry—simplifying logistics , trimming unnecessary costs, and making fresh food easier and more affordable for everyone involved. In an industry known for complexity, Jitto’s approach is refreshingly clear: better communication means better business.
Lead your team to 2025 growth: Fully Funded Marketing Training for Canadian Innovators
Future-proof your career and company with Growclass ’ top-tier marketing training with this fully funded education opportunity valued at $9,000 per person, funded by Upskill Canada, powered by Palette Skills and the Government of Canada . Who’s it for? Small business owners managing growth, websites, and data. Marketers at all levels looking to upskill in AI, GA4, go-to-market strategies, and more. Professionals in innovation sectors who want to stay ahead of industry shifts. What you get: Access to Growclass , an award-winning 6-week Growth Marketing course Experimental Marketing Goal Setting & Analytics Conversion copywriting Ai for marketers SEO & more Upcoming cohorts: Summer 2025: June 24 – July 31 ( Application deadline June 9, 2025 ) Fall 2025: September 16 – October 24 Winter 2025: November 4 – December 12 Eligibility: Your industry is in advanced manufacturing, food & agriculture, cleantech and sustainability, and more. See list of eligible sectors here . Spots are limited—apply now: https://form.typeform.com/to/Cn1GARn4
Going Global: Opportunities for Canadian Food Innovators in Australia
This post kicks off our weekly look at each market featured in Going Global : A Market Guide for Canadian Food Innovators . First stop: Australia. Australia is aggressively pursuing food system sustainability in ways that and that’s creating real opportunity for Canadian companies with solutions ready to deploy. National targets to halve food waste and shift toward recyclable or compostable packaging are already influencing procurement decisions. Processors, brands, and even retailers are looking for technologies that help meet those goals. For companies working on packaging innovation, waste valorization, shelf-life extension, or low-energy processing, Australia is a strong fit. There’s regulatory pressure to act, strong trade access through CPTPP, and a business environment that closely aligns with Canada’s. At the same time, the Australian market has its challenges. Retail is heavily consolidated , and packaging and ingredient regulatory processes are demanding . Finding the right in-market partner s —whether through a local processor, pilot site, or accelerator—can make all the difference. The full Going Global guide includes insights on: Trade and market access, including CPTPP benefits, local compliance considerations, and the importance of distributor relationships in a consolidated retail landscape Australia's top innovation priorities, from sustainable packaging to next-gen functional foods Key in-market partners and how they support Canadian companies entering the market Want the full picture? Download the guide here and start planning your Australian entry strategy.
The Best Global Markets for Canadian Food Innovators
With U.S. tariffs in effect and trade tensions simmering, a lot of Canadian food businesses are re assess ing where and how they grow. What used to be the most reliable path to scal ing internationally now comes with more risk and uncertainty than ever before . Trade relations with the U.S. have changed dramatically in 2025 —so it makes sense that your growth strategy might, too. That’s why we ’ve created Going Global: A Market Guide for Canadian Food Innovators . This practical resource was built to serve CFIN members looking to explore new export opportunities beyond the U.S. Inside the guide , you’ll find: Six market profiles that explain how Canadian food and foodtech companies can enter and succeed in each market Clear info on trade access, regulatory hurdles, and market conditions Specific examples of where Canadian solutions—like traceability tech, next gen ingredients , or sustainable packaging—are in demand On-the-ground contacts, programs, and accelerators that can help you test, partner, and get to market faster We’ll spotlight one market each week on YODL, starting with Australia. But if you want the full picture now, the complete guide is available in English and French. If you’re ready to rethink where and how you go global, this is the best place to s tart.
In 30: Addressing Labour Challenges
Sometimes, all it takes is 30 minutes to learn the ins and outs of new food technologies and trends that are transforming the food and beverage industry. In this series, we’ll dig into a food innovation topic and link you to the best content and resources so you can become a master on the topic in 30 minutes (or less!). Finding and retaining skilled workers is an ongoing problem in all sectors of the food industry. As experienced workers retire, food businesses are often struggling to attract younger employees to replace them. And with more companies adding automation, digitization and other food technology, finding workers with the skills and training needed to succeed has become even more challenging . This week we’re looking at some of the labour issues, opportunities and resources accessible both to food and beverage entrepreneurs looking for talent, and skilled professionals hoping to enter the industry . The Overview Government of Canada – What We Heard Report – Agricultural Labour Strategy Agriculture and Agri-Food Canada’s summary of consultations with stakeholders on the development of a National Agriculture Labour Strategy. The report outlines the challenges facing the agriculture and food industries surrounding labour, as well as next steps. Statistics Canada – The changing nature of work in Canada: 1987 to 2024 Data from early 2025 indicates that Canadian employment continues shifting from routine, manual roles toward non-routine, cognitive jobs, with little evidence so far of widespread AI disruption despite ongoing technological change. Just Food - Canada Extends Agri-food Sector Labour Scheme Industries eligible under the scheme include meat product manufacturing, food processing and greenhouse production. Food in Canada – Success Factors when Hiring Newcomers The role of immigration in addressing labour market challenges. YODL - How Networking on YODL Led to a New Career Path and the Growth of Ontario's Laplace Robotics Jeff Hetherington forged a new career through a connection on YODL. Resources FBO – Skilled Trades Study & Recommendations Ontario's food and beverage processing industry is seeking to increase education, employment opportunities, and access to qualified foreign workers to make up for a shortage of skilled trade workers. FPSC – At the Crossroad to Greatness Key insights and labour market research about Canada’s food and beverage processing industry. FPSC – 2024 Labour Market Information Survey A report addressing labour challenges in the Canadian food and beverage m anufacturing industry. Social Media @FoodGrads – (Facebook) FoodGrads supports students beginning their careers in the food and beverage industry. Food and Beverage Canada – Aliments et boissons Canada – (LinkedIn) The association advocates for the food and beverage manufacturing industry on many issues, including labour and workforce development . @jobsthatfeed – (Instagram) – Jobs That Feed connects people to employment in the food industry. Overtime If you’ve got more than 30 minutes, these are for you: PodBean – Food and Beverage Processor Forum A discussion on the industry’s labour gaps. Spotify – The FoodGrads Podcast The FoodGrads podcast shares insights from food and beverage professionals at all stages in their careers.
What We Heard: Highlights from CFIN’s Member Satisfaction Survey
We want to give a huge thank you to the 487 CFIN members who took the time to complete our first-ever a nnual mem ber satisfaction survey. Whether you’ve been part of the network for years or just joined, your feedback is helping shape what comes next for CFIN—and how we continue to support food innovators across Canada. Here’s what we learned: 🔍 You’re Engaged—and Growing 71% of respondents have used YODL , showing it’s becoming a regular part of how members access tools, information, and support. Most surve y participants identified as small food and beverage manufacturer s, service providers, or foodtech startups—a reflection of who makes up the heart of our community. Nearly half of respondents joined within the past year, and most are already active across our events, programs, and platforms. The network continues to experience significant growth, from 4500 members in 2024 to 6800+ members. 🤝 What You Value Most Across the board, members pointed to community, connection, and collaboration as the most valuable parts of their CFIN experience. COMMUNITY : Members consistently highlighted the value of connection with peers, collaborators, and others navigating similar challenges. Community topped the list of what members valued most, followed closely by how YODL helps members find relevant resources, surface opportunities, and stay connected to what’s happening across the industry. CONNECTIONS : Many respondents said that CFIN is helping break down innovation barriers, especially through meaningful connections across the sector. COLLABORATION : Active YODL users were among the most satisfied members, reinforcing the platform’s role as a key tool for collaboration and visibility. 🛠️ Where We’re Improving Members who are the most engaged reported the highest satisfaction, but we know there’s work to do. Your feedback is already shaping our 2025 priorities, including: FUNDING : Expanding the types of funding opportunities and making the process clearer and easier to navigate NETWORKING : Offering more opportunities to connect both in-person and virtually YODL : Continu e to improve YODL’s usability , functionality , and recommendation s 📣 What’s Next Based on your feedback, we’re already making meaningful changes to how CFIN shows up for our members: Events are picking up pace . We’ve already hosted 13 virtual and in-person events this year—including our new monthly Unpuzzling webinar series—and nearly 30 are planned by year-end. Bookmark our event pages to see the latest CFIN -hosted and industry event s in your region . We’ve made key improvements to YODL, beginning with a new monthly YODL 101 webinar to help members get the most out of the platform . We’ve also r evamp ed our Programs page t o enhance navigation and continue to add new resources , such as the U.S. Tariff Resource Guide , designed to assist food businesses in navigating the current era of economic uncertainty. We’ re la unching new programs with FedDev Ontario to support foodtech companies scaling up in Southern Ontario. T he Innovation Booster and Foodtech Nex t programs are both back for 2025, with more funding on the way to help early-stage innovators build, test, and grow. Finally, we just announc ed Foodtech Frontier 25— a first-of-its-kind celebration recognizing Canada's most ambitious and impactful foodtech innovators . The initiative aligns with member priorities by provid ing selected companies with targeted media coverage, enhanced investment attraction, and strategic partnership opportunities . Red Stick Ventures has committed $200,000 investment to support two companies featured on F TF25 program . Applications close July 10th, 2025 ! Thank you again for shaping this work with us. CFIN exists to support your success, and your input makes us better equipped to deliver on that promise . We’re excited about what’s ahead for Canadian food innovation, and we’re glad you’re building it with us.
Dyeing for Change: How Material Futures is Upcycling Food Waste into Brilliant Colours
On April 23 2025 , the U.S. FDA and Health & Human Services confirmed a phased removal of eight petroleum-based food dyes—including Red 40 and Yellow 5—by 2026, with Citrus Red 2 and Orange B facing the axe even sooner. Brands that sell into the U.S. have begun a scramble for natural colourants that can survive heat, light, and long shelf lives. The shift away from synthetic food dyes is precisely what Material Futures, a Kitchener, Ontario startup , has been working towards. Backed by funding from CFIN ’s Innovation Booster program , the company is scaling a microbial‐fermentation platform in which wild microbes are engineered over-produce specific pigment molecules when fed with low-value processing residues— things like fruit pomace, carrot peel, or spent grain. After a gentle extraction and purification step, the result is a suite of red, yellow and purple colourants that match synthetic dyes on brilliance but beat them on consumer label friendliness. Upcycling t hat P ays Discarded pulp and brewers’ grain normally cost processors money to haul away. Material Futures signs supply agreements that revenue-share with those same processors: every tonne of residue becomes feedstock for pigment worth as much as $20 dollars per kilogram , flipping a disposal cost into a lucrative revenue stream. For CPG brands, the story is equally powerful. A product tinted with pigments made from food byproducts is a circular-economy proof point that’s both visible and verifiable. Unlike ambiguous or abstract ESG claims, it’s a story consumers can literally see . Canada’s Food Dye Status Quo—and a Head Start for Exporters Unlike the U.S., Canada hasn’t moved to restrict synthetic dyes. Health Canada continues to permit additives like Red 40, Yellow 5, and others deemed safe under current guidelines. But for Canadian processors shipping into U.S. markets—especially retailers and QSR chains adapting to state-level bans—the pressure to reformulate is already real. Material Futures offers a strategic head start: a domestic supply of high-performance natural colourants that meet emerging U.S. standards without the long lead times or import dependencies of overseas sources. For exporters, it’s a way to stay ahead of shifting regulations and public scrutiny— if and when the food dye policy conversation arrives north of the border. Learn more about Material Futures here .
Friday Food Innovation Round-Up – May 16
From global trade policy developments to funding the next generation of homegrown foodtech , this week’s round-up looks at what’s cooking in Canadian food innovat ion . Here’s some of today’s highlights : 🪙 What temporary U.S. and Chinese tariff cuts could mean for Canada’s food sector 💡 CFIN awards $50K to 5 student-led ventures across the country 🏆 3 foodtec h startups earn national recognition for planet-friendly breakthroughs 🛠️ Ne w food innovation job openings at Daiya, Mara Renewables, and more Let’s dive in! Canada–U.S. Trade Brief: China Tariff Rollback Could (Temporarily) Ease Input Pressures for Canadian Food Companies Breaking down what’s changing in cross-border trade—and what it means for Canad a’s food sector. What’s the Latest? The U.S. and China announced a 90-day tariff rollback, temporarily reducing steep reciprocal duties. American tariffs on Chinese imports drop from 145% to 30%, while China reduces tariffs on U.S. exports from 125% down to 10%. The temporary truce runs until mid-August, offering short-term relief—but uncertainty remains high. For Canadian food manufacturers and processors, the lowered U.S. tariffs may translate into slightly lower costs for Chinese-sourced inputs like specialized packaging materials, food-processing equipment components, flavourings , nutritional additives, and smaller-scale machinery. However, tariffs remain historically high at 30%, and this window is limited. What You Should Know Short-term cost relief on imported inputs: Canadian food companies sourcing U.S.-distributed inputs originally from China might see slight reductions in procurement costs, benefiting production budgets in the near-term. Brands should use this 90-day window to reassess input suppliers and secure stable pricing where possible. Knock-on effects from U.S.–UK ethanol deal: Th is week, we also saw the removal of Britain’s 19% tariff on U.S. ethanol as part of a new trade pact , open ing the door for up to 1.4 bill ion litres of duty-free American ethanol to enter the UK. While the agreement doesn’t directly involve Canada, it could tighten North American ethanol supplies and nudge prices upward. Canadian manufacturers that use ethanol in processing , sanitation , or lab applications should monitor the market and consider securing supply contracts or exploring alternative sources. Helpful Links Why the U.S.-China tariff pause could signal ‘good news’ for Canadians - Global News Breakdown of the temporary tariff adjustments and implications for North American businesses. Trump, Starmer hail limited US-UK trade deal, but 10% duties remain - Reuters Covers the U.S.–UK ethanol agreement, which could affect North American ethanol supply and pricing for Canadian manufacturers. 💡 Food Innovation News Canadian Food Innovation Network Awards $50K to Five Student-Led Foodtech Venture s – Canadian Food Innovation Network CFIN has awarded nearly $50,000 to five student-led food innovation ventures as part of its NextGen Food Innovators pilot fund. Winning projec ts include a seaweed-based shelf-life coating, AI-powered French fry quality control, a nd bio-based pathogen detection . The 2025 CB Innovation Awards – Canadian Business This year’s Canadian Business Innovation Awards highlighted several food-sector standouts tackling climate challenges. New School Foods was honoured for its hyper-realistic plant-based salmon, now served in top restaurants and backed by $18M in funding. Harvest Systems earned recognition for tech that captures kitchen heat waste—now being deployed by Pizza Pizza and Recipe Unlimited. Nulife GreenTech was also featured for converting food and ag waste into renewable bio-crude oil. FSANZ and Health Canada collaborate on GM food assessment s – FSANZ Health Canada and Food Standards Australia New Zealand have introduced a shared GM food assessment pathway, allowing companies to submit one application for approval in both markets. The pilot aims to reduce regulatory duplication and streamline market access—especially beneficial for Canadian ag ri-food biotech firms targeting Asia-Pacific. 🛠️ Job Openings Here’s a few cool food innovation jobs that popped up recently: Business Development Intern – Genuine Taste – Montreal, QC (Hybrid) Marketing Manager – Mara Renewables – Dartmouth, NS R&D Sr. Scientist, Product Development – Daiya Foods – Burnaby, BC 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 YODL conversations … Seeking food scientist or chef for high protein sauce Question for fellow food business owners 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!
In 30: Food and Beverage Associations Across Canada
Sometimes, all it takes is 30 minutes to learn the ins and outs of new food technologies and trends that are transforming the food and beverage industry. In this series, we’ll dig into a food innovation topic and link you to content and resources so you can become a master on the topic in 30 minutes (or less!). This week, we’re taking a look at some of the food and beverage associations across Canada that provide support and resources for members . There are many more sector- or region-specific, member-driven organizations across the country. National Associations BAC – Baking Association of Canada BAC’s mission is to empower members (Canadian bakers, large and small) in providing nutritious and delicious baked goods to consumers in Canada and around the world through leading public policy, knowledge transfer and networking. BIOTECanada BIOTECanada is a Canada-wide association with members from Canada’s health, industrial, and agricultural biotechnology sectors. CBA – Canadian Beverage Association The voice across Canada for the non-alcoholic refreshment beverage sector. CFIG – Canadian Federation of Independent Grocers CFIG is a non-profit trade association that helps independent, franchised and specialty grocers find sustainable success. CFIN – Canadian Food Innovation Network The Canadian Food Innovation Network (CFIN) is a national, member-based organization that’s stimulating innovation across the Canadian food sector. CHFA – Canadian Health Food Association The CHF A is Canada’s largest trade association dedicated to natural, organic and wellness. CIFST – Canadian Institute of Food Science & Technology The national association for food and beverage sector professionals includes members such as scientists and technologists in industry, government and academia . CM&E – Canadian Manufacturers & Exporters CM&E works to influence and recommend effective policies that will allow manufacturers to compete at home and abroad. CMA – Canadian Meat Council CMC represents Canada’s federally licensed meat packers, meat processors and suppliers of good and services to the meat industry. FHCP – Food, Health & Consumer Products of Canada FHCP members include large and small companies that provide Canadians with food, health, and consumer products. FPC – Food Producers of Canada FPC’s mandate is to advocate on behalf of Canadian owners and leaders of food - based companies. PAC – PAC Global The national organization fosters a community where companies from across the packaging value chain can come together to collaborate, innovate, and educate. Restaurants Canada The association is the national voice of the foodservice industry in Canada. Provincial Associations AFPA - Alberta Food Processors Association The association represents the interests of its members in the Alberta food and beverage industry. Ag-West Bio Ag-West Bio helps move research to the market and grow agri-food business in Saskatchewan by supporting businesses, catalyzing initiatives, creating connections, and promoting science. BCFB - BC Food & Beverage BC Food & Beverage a not-for-profit industry association representing food and beverage manufacturers in British Columbia . CTAQ – Conseil de la transformation alimentaire du Québec Le CTAQ a pour mission d’orchestrer l’excellence et la croissance durable du secteur de la transformation alimentaire en appuyant ses parties prenantes et en unifiant l’écosystème du Québec. FBA - Food & Beverage Atlantic FBA is committed to driving the success of food and beverage companies across the region. FBM – Food & Beverage Manitoba Food and Beverage Manitoba provide s services and resources to members to strengthen the local food and beverage processing industry. FBO – Food and Beverage Ontario Food and Beverage Ontario is the provincial professional leadership organization for food and beverage processors across Ontario. Overtime If you’ve got more than 30 minutes, these are for you. YODL – Meet YODL! Find out more about our one-of-a-kind online platform. YODL – Le RCIA innove avec de nouveaux outils pour ses membres Julie Daigle, Directrice régionale pour le Québec, présente quatre fonctionnalités uniques à la plateforme YODL, dont deux nouveaux outils de recherche de financement ou de ressources en soutien aux innovateurs alimentaires canadiens. Is there a major Canadian food and beverage association we’ve missed? Reach out to your Regional Innovation Director to let us know
Friday Food Innovation Round-Up – May 2
Election week might be over, but for Canada’s food sector, the real campaign is just beginning. In response to U.S. trade volatility, sluggish productivity, and long-standing interprovincial barriers, the new Liberal government has proposed some ambitious changes . This week’s round-up explores what those p roposed changes would mean for food innovators—and how they might reshape how Canadian companies secure investment, bring new products to market, and expand beyond the U.S. Other menu items this week include : 💡 CFIN’s Dana McCauley reflects on 85 years of food innovation 🎯 Reusables raises $3.6M to scale its smart-container system for campus dining 💰 A new Innovation Product Manager job opening with a national food brand 🌟 H ow to build a cacao supply chain right here in Canada Let’s dive in! Canada–U.S. Trade Brief: What to Expect from the New Liberal Government Breaking down w hat’s changing in cross-border trade—and what it means for Canadian food companies. What’s the Latest? Mark Carney’s Liberals won this week’s federal election a fter campaigning on a clear message: Canada needs to reduce its reliance on U.S. trade and double down on boosting domestic productivity and innovation. For the food sector, this likely means more federal dollars flowing into processing infrastructure, tech adoption, and export diversification—especially as U.S. tariffs and political volatility show no signs of easing. The shift could reshape how Canadian food manufacturers grow, compete, and scale in the years ahead. What You Should Know Expect targeted fund ing for critical food processing infrastructure . The new Liberal platform proposes committing substantial resources—including a dedicated $200 million Domestic Food Processing Fund—to boost capacity, automation, and innovation at Canadian food processing facilities. Market diversification is a federal priority . The Liberals have outlined plans to enhance trade missions and expand export incentives, particularly into the EU, Asia, and Latin America. T hese alternative global markets which could offer food businesses more stable and predictable growth opportunities compared to the volatile U.S. environment. Streamlined regulations and interprovincial trade reforms are on the way. The government has also stated its intentions to undertake substantial regulatory reform s , including removing interprovincial trade barriers and streamlining food-safety approval processes. Food manufacturers and exporters can expect clearer, more efficient compliance frameworks. This could significantly reduce the time-to-market for new products, especially those leveraging innovative food technologies and novel ingredients. Helpful Links Liberals Outline Agrifood Plan A policy blueprint laying out export supports, investments in food processing , and explicit protections for supply-managed industries. The Liberal 2025 Election Platform Provides comprehensive details on the government's plans to enhance economic sovereignty and invest in domestic industries, including food processing. 💡 Food Innovation News Innovation Insights: 85 Y ears of F ood I nnovation – Food in Canada To mark Food in Canada’s 85th anniversary, CFIN’s CEO Dana McCauley penned this column reflecting on the last 85 years of food innovation . F rom WWII-era frozen foods to lab-grown meat and AI-driven personalization , e ach milestone reflects how cross-sector collaboration, technology, and cultural shifts have redefined what and how we eat. Reusables looks to help cafeterias scrap single-use containers with $3.6-million seed round – BetaKit Vancouver-based Reusables has raised $3.6 million in seed funding to expand its reuse system for institutional foodservice operators across North America. Its smart-container platform is already in use at campuses in Ontario, B.C., and California, with over 500,000 containers reused in just two semesters. Five New Tech Companies Launched onto the International Stage Thanks to Québec Tech – Québec Tech Québec Tech has announced the latest cohort of its Stage V program, designed to help export-ready Quebec tech companies scale internationally. Among the five selected is Longueuil-based Innodal , which develops natural antimicrobial solutions to help food processors prevent contamination from pathogens like Listeria and E. coli. 🛠️ Job Openings Here’s a few cool food innovation jobs that popped up recently: Innovation Product Manager – Piller's Foods – Waterloo, ON Sr. Food Technologist – Ventura Foods – Toronto, ON B2C Marketing Manager – Too Good to Go – Toronto, ON (Hybrid) 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 YODL conversations … Unlocking Quebec’s Food Market: Key Consumer Insights for Innovation Cacao Beans - Establishing a Canadian-Based Supply Chain Seeking Food Scientist for Beverage Development 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!
Unlocking Quebec’s Food Market: Key Consumer Insights for Innovation
Last week, CFIN hosted a special Unpuzzling webinar focused on the Quebec food market—Canada’s second largest and culturally unique consumer base. CFIN’s Regional Innovation Director for Quebec, Julie Daigle, was joined by Elyse Boulet and Stéphane Crevier from Pigeon , one of Canada’s leading branding agencies, to explore how companies can successfully launch innovative food products in Quebec. Here are the key takeaways from the conversation. Different Language, Different Food Culture Quebec is home to nearly 25% of Canada’s population and accounts for a similar share of food and beverage sales. But winning in this market takes more than a French label. Quebec consumers are emotionally driven, pleasure-seeking, and intensely value local identity. As Stéphane noted, “pleasure is a serious thing” in Quebec. Brands that understand this—and market accordingly—will resonate more deeply. Taste Preferences and Shopping Habits Are Unique Among Canadian The Quebec food consumer balances functionality and emotion. Early-week meals are planned and health-conscious, while Thursday to Saturday is all about indulgence—chocolate, wine, beer, and good company. Quebecers are enthusiastic cooks who shop frequently , often at small neighborhood grocers, and they use loyalty apps and digital flyers more than the rest of Canada. They also have distinct flavor preferences: maple, caramel, and strawberry perform far better than pumpkin spice or mint chocolate. And when it comes to protein, Quebecers over-index on beef, veal, and pork—while eating less spicy or ethnically diverse cuisines than Ontario or BC. Cultural Context Should Inform Product Development From fondue and raclette to food shows built around conversation, not competition, Quebecers embrace food as a shared experience. That cultural backdrop should shape everything from packaging size (Quebec homes are smaller) to product naming and seasonal marketing. Brands that align with Quebec-specific holidays (like Saint-Jean-Baptiste Day instead of Victoria Day) or team up with local celebrities gain added traction. Practical Steps for Market Entry Elyse and Stéphane both emphasized the importance of testing products with French-speaking consumers, co-creating with regional partners, and investing in Quebec-specific creative assets. Independent grocers, local distributors, and associations like CTAQ can provide valuable footholds for entering the market. Above all, don’t assume that market insights gained from neighbouring provinces equally apply to Quebe c . Use data, validate insights, and take time to understand the culture on its own terms. Watch the Recording and Sign Up for Future Webinars For a deeper dive into these insights, you can find the full recording of the webinar on YouTube . Want to keep exploring complex industry topics ? Check out our Events Page to sign up for upcoming webinars or in-person events in your region.
Friday Food Innovation Round-Up – April 17
We 're coming to you a day early for the Easter edition of our Food Innovation Round-Up . From the lates t tariff developments to major investments in advance d food manufacturing, here’s what caught our attention this week : 🪙 Ottawa announces tariff relief measures for Canadian food manufacturers 💡 Manitoba backs $102M grain innovation hub to boost global market reach. 🛠️ An innovation commercialization job opportunity with a leading CPG brand Let’s dig in! Canada–U.S. Trade Brief: Ottawa Eases Pressure for Food Sector Importers Breaking down what’s changing in cross-border trade—and what it means for Canadian food companies. What’s the Latest On Tuesday, April 15, the federal government announced temporary relief from Canada’s counter-tariffs for Canadian manufacturers, processors, and food and beverage packaging companies that rely on U.S. imports. The move responds to new U.S. tariffs introduced in March and April, which continue to affect key inputs such as aluminum, paperboard, and plastic packaging components. This six-month remission gives businesses time to adapt their supply chains and manage rising costs, while a new loan program will provide support to large enterprises critical to food security. What You Should Know Tariff relief applies to U.S. goods used in Canadian food manufacturing and packaging. This includes inputs that can’t be sourced domestically . Relief is time-limited . The remission runs for six months, giving businesses time to adjust sourcing strategies or invest in domestic alternatives. Large food companies may now apply for federal support. The Large Enterprise Tariff Loan Facility (LETL) is open to eligible employers facing financing challenges due to U.S. trade actions. New Tariff Resources Understanding CUSMA Compliance – Trade Commissioner Service Guide M ost Canadian food exports remain exempt from new U.S. tariffs—but only if CUSMA origin rules are met and properly claimed. This guide explains how to determine eligibility and complete certification to avoi d duties on U.S. shipments. Weathering the Storm – Canadian SME Tariff Playbook (Toronto Region Board of Trade) This practical guide offers step-by-step strategies for Canadian businesses navigating U.S. tariffs. It’s designed specifically for SMEs, with checklists and low-cost, actionable tips for adapting quickly to trade volatility. 💡 Food Innovation News Manitoba spends 'a whole lotta bread' to find new markets for cereal grains – CBC News Manitoba is investing $13 million to help launch the Global Agriculture Technology Exchange (GATE), a $102 million facility in Winnipeg that will showcase Canadian cereal grains. Designed to attract global buyers and partners, GATE will equip the grain sector with hands-on innovation space to develop and promote value-added products . Ferrero Canada invests $445M in Ontario plant – Food in Canada Ferrero Canada is investing $445 million to expand its Ontario facility with new IoT-enabled and robotics-powered production lines—marking a major leap in smart manufacturing for the food sector. The tech-driven expansion reinforces Ontario’s growing role in advanced food manufacturing. Food Processing Skills Canada Unveils Three New Programs – Foodservice and Hospitality Food Processing Skills Canada launched three new programs to help food and beverage businesses attract, train, and retain talent. With digital food safety training, student work placements, and leadership coaching for managers, the initiative aims to strengthen workforce resilience a t a critical time for Canada’s processing sector. 🛠️ Job Openings Here’s a few cool food innovation jobs that popped up recently: Sr. Innovation Commercialization Associate – Hain Celestial Group – Remote Food and Waste Specialist – MacEwan University – Edmonton, AB Hardware Technician (Contract) – Reusables.com – Vancouver, BC 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 some of this week’s top YODL highlights… Flip the Switch on Waste: Turn Your Food Processing Byproducts into Value Streams Transformation/Innovation - ERP Needs Seeking Strategic Partners – Let's build the next generation of B2B procurement 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!