Greuel, who has been with the organization since Oct. 2018, will leave the company on July 31^st.

“Bill has demonstrated strong leadership to (the company) and has been instrumental in our success to date,” said board chair Tyler Groeneveld. “Under his leadership, the organization has grown from one employee to 26 and currently manages investments worth more than half a billion dollars.”

CTO Meghan Gervais is also leaving the company to join Federated Co-op (FCL) as the VP of health, safety and compliance. Her last day will be July 31^st.

Gervais has been with the company since spring 2019, serving as the CTO since May 2022, and previously as the manager of intellectual property.

Founded by Steve and Lisa Parsons in 1989, Inovata manufactures a diverse range of frozen meals across two facilities in Canada and services customers in both the U.S. and Canada.

“As the demand for premium private-label meal solutions continues to grow, we see Inovata as the ideal platform to capitalize on these trends. With extensive experience in private label and food manufacturing throughout North America, we believe we are uniquely positioned to help foster Inovata’s growth and leadership position in the industry,” said Tyler Matlock, SPC’s managing director.

“I am confident that partnering with SPC will accelerate our capacity expansion plans, enabling us to provide even more quality products to our valued customers,” said Steve Parsons, founder of Inovata.

Inovata represents SPC’s 10^th platform investment in Canada. Prior investments include Voortman Cookies, Recochem, Kicking Horse Coffee, Lavo, Pineridge Bakery, and Liberté. In addition to Inovata, SPC currently partners with Vancouver-based Fine Choice Foods, a manufacturer of Asian-inspired foods, selling under the Summ brand across North America, and St-Méthode Bakery, a Quebec-based bakery platform.

Innofibre, a research centre specializing in the development of plant fibre-based products, produced pulp from post-consumer cartons obtained from a Quebec material recovery facility. The pulp was then used to manufacture moulded products using transfer moulding and thermoforming techniques.

Principal researcher, Eric Desnoes, said, “Tests confirmed that recycled carton fibre pulp has similar mechanical and physical properties to virgin kraft pulp (making it suitable for) manufacturing high-quality moulded products.”

The Carton Council of Canada, which aims to increase carton collection and recycling in Canada, commissioned the research. Data compiled by the council shows around 58,000 tonnes of post-consumer cartons per year are collected through the blue box and deposit-return programs in Canada.

Looking ahead, the council plans to collaborate with local recyclers and packaging manufacturers to explore further applications of recycled carton pulp. It anticipates a rise in carton recycling rates, positioning cartons as a valuable alternative raw material for packaging manufacturers invested in the circular economy.

Do you have the insights you need to navigate this change effectively?

Our annual Food Industry Report provides a comprehensive overview of the F&B processing industry, offering detailed sector-by-sector analyses, ensuring you have the knowledge to make informed decisions.

What’s inside:
• Industry trends: Understand the forces shaping the future of food and beverage processing in Canada.
• Growth areas: Identify emerging opportunities to capitalize on.
• Commodities & pricing: Gain data-driven insights into key commodities and their impact on the industry.
• M&A activity: Stay informed about mergers and acquisitions shaping the industry.
• Leaders’ perspectives: Learn from industry leaders’ insights on the future of Canadian F&B processing.

Priced at just $195, this report is your gateway to understanding and thriving in the food and beverage processing industry.

Order Your Copy Today. 

The acquisition is valued at US$235 million, payable at closing. An additional amount of up to US$45 million may be payable over the next three years if certain financial targets and conditions are met.

Based in Boardman, Ohio, Summer Garden employs approximately 200 people. It develops, manufactures, and markets a range of sauces and condiments, such as tomato and cream-based pasta sauces, BBQ sauces, dipping sauces, and salad dressings. Its product portfolio includes around 250 products sold at more than 20,000 locations under the Gia Russa, Little Italy in the Bronx, and G Hughes brands. Summer Garden also acts as a co-packer for other brands.

“The acquisition of Summer Garden supports our ambition to become a more diversified North American food and beverage company,” said Nathalie Lassonde, CEO and board vice-chair, Lassonde. “Growing our specialty food activities is one of Lassonde’s key strategic objectives and we are happy to have found the right company to help us achieve this objective.”

“This partnership ensures our legacy will continue to thrive,” said Thomas Zidian, president and CEO of Summer Garden. “We are confident it will benefit our customers through enhanced products and will offer our employees new opportunities for development and advancement.”

NAIC will allow customers to assess BSF varieties, operational parameters, and practices for efficient industrial-scale production. It will also offer workshops, training sessions, and seminars on the benefits and best practices of insect protein production.

NRGene’s BSF variety collection, combined with advanced genomics and phenotyping capabilities, enables the development of tailored BSF strains with improved functionalities such as better feed conversion rate or higher protein content while considering customers’ specific by-product-based feed. Bühler has installed its trial rearing unit (TRU), a climate-controlled larvae growth chamber, to optimize the growth and development of BSF larvae.

Andreas Baumann, head of market segment insect technology at Bühler, said, “The centre will serve as a meeting place for our clients, particularly those from North America, to collaboratively optimize insect plant operation. Together, we can fine-tune both biological and technological aspects, to maximize the value of our clients’ projects.”

The centre is located at the Innovation Center of Saskatchewan University. NRGene Canada is in talks with local food producers to evaluate the suitability of their waste for growing BSF.

The plant processes a wide assortment of caribou, muskox and Arctic char products for customers across Nunavut.

Parent organization, the Nunavut Development Corp., describes Saddler as a long-time Nunavut resident with an extensive background in food production and meat processing.

It further adds that Saddler and his team work with Inuit hunters and fishermen from across the Kivalliq, and occasionally other Nunavut regions, to stock the country food needed to meet the growing demand.

The plant is also well-known for working closely with Chesterfield Inlet and Whale Cove, both of which operate fish and maktaaq processing facilities during the summer to supply products for redistribution across the territory.

Saddler said the business is doing really well overall.

He said the plant continues to create jobs, which its what its main objective has always been.

“We bought from every community this year except Coral Harbour, which has just been super,” said Saddler. “We bought fish from across, pretty much, all of Nunavut, including Qikiqtarjuaq, Gjoa Haven, Clyde River, Cambridge Bay and then, also, along the shoreline this year.

“We only buy from Inuit beneficiaries or people with beneficiary rights. We do not buy from anyone else.

“When I took it over on Dec. 27, 2017, the first year we did books here, there were five direct jobs created. I’m at 10 so far this year, plus all the indirect jobs, so it’s gone up quite well. We now have 15 people working here.

“The company is really on solid footing right now.”

Saddler said the company is currently in the process of finding someone to install a brand-new freezer at Kivalliq Arctic Foods.

He said the company needs a bigger freezer now, which will make it easier for everyone involved at the plant.

“We’re really busy right now to the point where we can’t keep up.

“We’re the only truly wild game factory in Canada. In Ontario or Down East, you can’t shoot a moose or a deer, for example, and sell it to someone. Here, because of beneficiary rights and everything that was negotiated when Nunavut left the NWT in 1999, things work quite differently.

“Our caribou herd is holding firm in its numbers and maybe even expanding a little bit, so we have a solid caribou herd. And, as well, our muskox herd is really expanding in the Kivalliq area, so everything, right now, looks really good moving forward.”

With a range of dairy-free alternatives including cream cheese, sour cream and frozen desserts, Tofutti has been a major player in the vegan food industry for more than four decades.

“We are excited to expand Tofutti’s exceptional products within the Canadian market by leveraging the Sweets from the Earth distribution network,” said Marc Kadonoff, vice president and co-CEO of Sweets from the Earth. “This acquisition aligns perfectly with our mission to provide delicious, ethical and sustainable food choices. We look forward to introducing Tofutti’s popular dairy-free options to our loyal customers and new audiences across Canada.”

“We are excited to partner with Sweets from the Earth to expand our product offering and distribution points within the Canadian market,” added Steve Kass, CEO of Tofutti Brands.

The government had promised to phase out the farms by next year, but Fisheries Minister Diane Lebouthillier announced she would allow aquaculture farms to renew their licences in a “responsible, realistic and achievable transition” away from the ocean farms.

Conservation and some Indigenous groups that have been lobbying Ottawa to make good on the 2019 commitment to phase out open net-pen salmon farms by 2025, said they were pleased with the decision to force the operations on land, but expressed concern with the extended time frame.

Industry representatives and B.C. Indigenous nations involved in salmon farming reacted with concern and disappointment, saying the government has created an environment of uncertainty that could cause economic harm to coastal and Indigenous communities.

“I will expect that the salmon farming industry will probably react negatively, but my message to them is engage us,” Jonathan Wilkinson, the federal energy and natural resources minister, said in an interview.

“Engage us in a conversation about how we can actually make closed containment systems cost effective,” said Wilkinson, a former minister of fisheries.

Lebouthillier has been consulting with many groups about the transition plan involving 79 salmon farms off the B.C. coast after Prime Minister Justin Trudeau pledged during the 2019 election that his government would phase out open ocean-pen farming.

The government said part of its aquaculture future program will include the introduction of nine-year licences for closed containment salmon farm operations, either marine- or land-based.

Wilkinson said the government is sending the message that it must move to protect declining wild salmon stocks, particularly in times when scientific debate is examining the possible impact of the farms on wild salmon.

“I’m not a scientist but I recognize the significance of the scientific debate, and in an era where these stocks are crashing, it behooves us to act with caution and not to wait until we actually don’t have anything left to save,” said Wilkinson, who announced the government’s decision in 2019 to phase out the ocean-based salmon farms.

Indigenous leaders and industry representatives reacted with disappointment on Wednesday, saying the government is making a decision rooted in politics and not science.

“Instead of embracing a balanced pathway towards economic opportunity, increasing healthy and affordable homegrown food, recognizing an exceptional level of Indigenous collaboration and economic reconciliation and incrementally greater environmental protection, it has embraced a position that reflects unaccountable and extreme activist voices,” Timothy Kennedy, Canadian Aquaculture Industry Alliance president, said in a statement.

The federal minister called the government’s plan realistic, reasonable and achievable, but it really is “unrealistic, unreasonable and unachievable,” he said.

The B.C. Salmon Farmers Association, which says the industry supports about 4,700 jobs and generates more than $1 billion annually, said the five-year transition plan will hurt coastal communities.

“Salmon farming in B.C. has been a vital sector contributing significantly to Canada’s economy and food security,” Brian Kingzett, B.C. Salmon Farmers Association executive director, said in a statement. “However, the political conditions on the licences increase the uncertainty for aquaculture in B.C. and Canada.”

Isaiah Robinson, deputy chief of the Kitasoo Xai’xais Nation on B.C.’s Central Coast, said Ottawa is making a decision about the livelihoods of his people “based off of wealthy billionaires, politicians and activists.”

Robinson made the comments at a Vancouver news conference with the leaders of several Indigenous nations who are involved in salmon farming.

“They’re attempting to once again dictate our future as Indigenous people,” he said.

The plan to remove open net-pen salmon farms from B.C. coastal waters is supported by most First Nations in the province, said Bob Chamberlin, who represents more than 100 B.C. nations as the First Nations Wild Salmon Alliance chairman.

“It benefits all British Columbians and so this is a very important day for wild salmon, but I think it’s a big day for reconciliation across the province,” he said at a news conference.

The Watershed Watch Salmon Society said it was pleased to hear the federal government will remove salmon farms from ocean waters, but has concerns about the five-year wait.

“We are relieved that the federal government is sticking to their commitment to remove the farms, but five years is too long for the phaseout period,” executive director Aaron Hill said in a statement. “That’s five more years of bombarding wild salmon with parasites and viruses from factory fish farms.”

Lebouthtillier said while wild Pacific salmon are an iconic species important to First Nations, and commercial and recreational fishermen, aquaculture represents food security and its supply to consumers is surpassing wild fishing around the world.

“If we want to protect wild species, want to move forward, we have to use aquaculture,” she said.

Lebouthtillier said the future involves safely increasing aquaculture without harming wild salmon.

Former fisheries minister Joyce Murray, who attended Wednesday’s news conference in Vancouver with Wilkinson, said salmon farming can amplify and release parasites and alien diseases into ocean waters infecting wild Pacific salmon on their migration routes.

“This transition is an opportunity to build sustainable economic alternatives with affected communities and to support our government’s critical work and rebuilding vital salmon stocks and fisheries throughout,” she said.

Alberta Premier Danielle Smith and JBS USA CEO Wesley Batista Filho attended the ground-breaking ceremony along with the County of Newell councillors Holly Johnson, Greg Skriver, Neil Johnson and Reve Doerksen, Brooks Mayor John Petrie, MP Martin Shields, and agriculture minister RJ Sigurdson.

“Our team members are the reason that JBS Canada is able to make such a substantial investment in Brooks,” said Celio Fritche, president of JBS Canada in a LinkedIn post. “Thank you, for your hard work, dedication, and for working to feed Canada each and every day.”

The program is designed to find 100 researchers at various stages in their academic lives to deliver AI technology-driven business solutions.

The researchers will work on the following four main projects:
• inventory and demand forecasting;
• supply-chain solutions;
• graph machine-learning in business; and
• generative AI applications.

Gary Bogdani, Unilever’s head of Horizon3 AI Labs, said the organization currently uses AI in hundreds of applications across disciplines.

“Through our partnership with Mitacs, we are looking forward to working with distinguished academic researchers in Canada to continue our technology innovation journey,” he added.

Last year, Unilever opened its global Horizon3 AI Labs in Toronto. Unilever is investing up to $4 million in this program. Mitacs will match that investment at 100 per cent, over the next two years.

With an investment of over €16 million in the first phase, the industrial and technological platform will be located in Clermont-Ferrand within the Parc Cataroux Center for Sustainable Materials in France, an innovation accelerator supported by Michelin.

The Biotech Open Platform is also supported by several public and private institutions: the University of Clermont Auvergne, the company Greentech, the Auvergne-Rhône-Alpes Region under the European Regional Development Fund (ERDF) and Clermont Auvergne Métropole.

The call is in response to the report, “On the Precipice – Help is Needed,” by Ian Lee, PhD, associate professor at Carleton University, which delves into the profound impacts of EI premiums on small businesses.

As restaurants and small business owners navigate an affordability crisis, the report shines a spotlight on the challenges posed by higher EI premiums amidst unprecedented cost pressures. Bankruptcies among restaurants and accommodations, construction and retail doubled from 2019 to 2024.

“Restaurant operators, representing a $114 billion industry, as the fourth largest private employer, affirmed their commitment to reinvesting government-provided payroll tax relief into their businesses and workforce. This reinvestment would immediately take the form of improved wages, investments in training and development, or expanded hiring efforts,” said Kelly Higginson, president and CEO of Restaurants Canada. “The foodservice industry is a powerhouse employer for Canadian communities and has demonstrated remarkable resilience. The livelihoods of countless employees, especially youth and newcomers, depend on the success of these establishments.”

In 2020, the government necessitated a freeze to EI premiums for two years so Canadian businesses would not face increased costs while also dealing with additional expenses resulting from the pandemic.

“Lower EI premiums will channel more funds into the hands of the significant number of young workers, particularly in accommodation and foodservice roles, who make up a large portion of this industry, and rely on this income to fund their education,” said Lee.

Download the full report here.

The B.C. Food and Beverage (BCFB) association recently conducted a study to evaluate the current state of the F&B manufacturing industry in B.C. The study revealed that the province’s food manufacturing sector is facing several critical issues, including increased pressure on margins from retailers.

Tight margins

According to the study, over the past five years, revenue growth, if any, has primarily come from business expansion and new product launches rather than price increases, which have been difficult to achieve with grocery retailers. This has eroded gross margins, particularly for small to medium-sized manufacturers.

James Donaldson

In an exclusive interview with Food in Canada, James Donaldson, CEO of BCFB, explained that in retail, retailers won’t accept new products and prioritize their own inventory during blackout periods. He further explained small companies struggle because they “don’t have strong cash flow” to navigate difficulties as well as lack negotiating power to set better pricing on inputs like ingredients and packaging. Small suppliers “pretty much just have to take whatever” is given. They can’t pass on rising prices and must accept them, which is unsustainable in the long term.

Although inflation is stabilizing, Donaldson cautioned “it couldn’t just change again,” and with low margins, small companies “can’t get outside lending,” thus having no money to reinvest in their business, which makes growth impossible.

The other issues highlighted in the State of the Industry Report are the rising cost of:

• inputs;
• skilled labour required to operate equipment/support production; and
• acquiring or renting appropriate manufacturing facilities/buildings or suitable land to build these facilities.

Statistics Canada data shows that while end retailers enjoy modest profit margins, small to medium-sized manufacturers are facing average profit margins of -9.3 per cent. This contrast shows the financial strain on smaller businesses in the industry.

An infographic explaining the challenges facing B.C. F&B manufacturers. Image © BCFC

Solutions

To address these challenges, the study offers five recommendations.

1. Support the development of a comprehensive competitiveness strategy
BCFB suggests collaborating with the B.C. government to build a detailed plan aimed at improving the overall competitiveness of the food and beverage industry. This strategy will focus on industry-wide challenges such as high input costs and limited commercial space availability. By outlining specific steps and actions, the partnership can fortify the industry’s long-term sustainability and fight economic fluctuations.

2. Improve access to affordable commercial and industrial space
Due to a shortage of industrial land, BCFB advises conducting a thorough assessment of agricultural land reserve (ALR) lands to identify areas suitable for food and beverage manufacturing. Further, incentivizing landowners to prioritize leasing to this sector can help alleviate the scarcity of suitable production space.

3. Facilitate additional investments
By reinforcing existing funding programs or introducing new ones, the government can assist manufacturers in enhancing their operational capabilities and expanding their businesses. This investment in infrastructure will enable productivity gains and foster industry growth.

4. Support programs to attract skilled labour
BCFB has recommended tailored funding initiatives to address specific workforce challenges. This includes programs designed to facilitate upskilling opportunities for existing employees and incentivize the recruitment of skilled workers. By investing in the industry’s human capital, the government can strengthen the workforce and promote long-term industry sustainability, the report said.

5. Provide support to address the imbalance between grocery retail and the F&B manufacturing industry
BCFB calls for measures to fix the imbalance of power between grocery retailers and food and beverage manufacturers. This includes advocating for the implementation of the Grocery Code of Conduct to promote fairer business practices and pricing structures. Additionally, supporting initiatives to introduce more competition into the grocery retail sector can help mitigate the undue influence exerted by major retailers, thereby promoting a more equitable business environment for manufacturers.

The challenges faced by B.C. F&B manufacturers have led them to relocate to nearby regions such as Alberta and Washington state. For instance, Sunrise Foods and Susgrainable shifted their operations to Alberta. Similarly, Conagra Canada, Golden Boy Foods, Aspire Bakeries, and Gizella Pastry have also closed their operations in B.C. and relocated their production to other jurisdictions.

Donaldson stressed the urgency of the matter saying, “We’ve seen businesses close their doors, with each closure representing a loss of at least 200 employees.”

He further said if food production moves out of the province, it is not coming back. “We need a strategy and blueprint now because the longer we wait, the more difficult it will be to recover. It’s already happening…we can’t wait another five years…we need to be having these conversations now.”

The study reviewed the historical and current state of B.C. F&B manufacturing operations and identified current challenges to propose potential actions. It included secondary research using publicly available sources, an online survey of 47 B.C. F&B companies of different sizes and sub-industries, telephone interviews with 10 companies, and a facilitated roundtable with 10 industry executives.

For the full report, click here.

Launched in April 2024 in France, We Share showed positive results in the initial subscription period with over 40 per cent of eligible employees pre-allocating their profit-sharing and bonuses to the program. The formal subscription phase will start in mid-June.

Cécile Béliot, Bel Group’s CEO, said, “The high level of participation by our employees in France shows their confidence and commitment, as well as their desire to contribute to our future success, and I would like to thank them for this. This reinforces our determination to successfully implement our strategy and mission.”

The program will roll out in the U.S., Canada, and China by the end of 2024. Other subsidiaries will follow in 2025 and 2026. The plan is designed for employees at all levels with guaranteed minimums and growth potential.

Bel Group’s chair Antoine Fiévet said, “Our employees are at the heart of our value creation, and our aim is to share with them the value we create over the long run.”

In honour of this important day, Food in Canada launches Food Safety Week, a week-long exploration of one of the most vital issues in F&B processing.

According to the UN, one in 10 people worldwide fall ill from contaminated food each year, and more than 200 diseases are caused by eating contaminated food. This underscores the importance of stringent food safety measures in our industry.

For a full five days, Food in Canada will delve into the challenges, best practices, and cutting-edge solutions essential for ensuring the safety of the food we produce. Our expert content will cover the latest trends and provide valuable insights into maintaining the highest standards of food safety.

The Food Safety Week landing page, hosted on Food in Canada, will serve as a year-round hub for curious minds to learn best practices and find the latest information on food safety.

Food Safety Week 2024 is sponsored by BioMérieux.

Welcome to Food Safety Week 2024! Together, we can ensure a safe food system for everyone.

This article is part of Food Safety Week 2024. To read more articles on food safety, click here.

Health Canada is considering providing a one-year transition period to allow impacted beverages to be reformulated and relabelled, since the updated safety assessment did not find an immediate health concern with the current permitted use of BVO as a food additive.

As set out in Item B.3 of the List of permitted food additives with other accepted uses, BVO is currently permitted for use as a density adjusting agent at a maximum level of 15 ppm in beverages containing citrus or spruce oils, as consumed.

The modification to the list and the transition period will be announced soon. In the meantime, Health Canada invites industry stakeholders to offer feedback. It’ll accept feedback until July 30, 2024. For details, click here.

In a lawsuit filed last week in U.S. District Court in San Francisco, Kristin Cobbs said she purchased Poppi drinks on multiple occasions because of their labels, which say they are prebiotic sodas and feature the slogan, “Be Gut Happy. Be Gut Healthy.” But Cobbs later found that Poppi drinks contain only around 2 g of prebiotic agave inulin fibre, which she said is insufficient to provide any real benefit. Cobbs cited research showing that consuming 7.5 g of agave inulin daily for three weeks was insufficient to confer any meaningful prebiotic benefit.

If consumers drink more Poppi, any prebiotic benefits would be outweighed by increased sugar consumption, the lawsuit said.

Cobbs is seeking monetary relief for herself and similar customers.

Austin, Texas-based Poppi said in a statement Monday that it stands behind its products.

“We are on a mission to revolutionize soda for the next generation of soda drinkers, and we have diligently innovated to provide a tasting experience that millions of people have come to enjoy,” the company said. “We believe the lawsuit is baseless, and we will vigorously defend against these allegations.”

The Associated Press sent an email message seeking comment to Poppi, which is based in Austin, Texas.

Poppi is one of dozens of brands in the exploding category of functional beverages, which claim to improve health and wellness. U.S. sales of prebiotic and probiotic drinks more than tripled last year, according to data compiled by consulting firm AlixPartners.

A scarcity mindset fuelled by uncertainty is driving a real desire for change among Canadians, said David Coletto, chair and CEO of Abacus Data. Cost of living, inflation, housing, and affordability are worrying Canadians, according to surveys conducted by Abacus between June 2023 and May 2024. Coletto shared that only 24 per cent of Canadians believe the country is headed in the right direction. Further, 72 per cent think Canada’s immigration targets are too high. On the bright side for the F&B processing sector, 70 per cent of Canadians support imposing a Grocery Code of Conduct.

Coletto believes this desire for change among Canadians will likely culminate in a change of government at the federal level. This was echoed by Althia Raj, national columnist, Toronto Star, and At Issue panelist on CBC. She shared with the audience the cultural, social and political anxieties (think wars, supply chain issues, inflation, etc.) that are driving this desire for change. Raj also highlighted the polarization happening in Canada and the disinformation campaigns perpetuating it: No one (read politicians) is worried about the consequences of lying or twisting facts, she said.

When giving an overview of the current economic situation, Tal was brutally candid: Canada is in a per capita recession. As widely expected, the Bank of Canada (BoC) cut interest rates by 25 basis points yesterday after four years. While this is welcome news, Tal warned that BoC must be careful and align rate cuts with the U.S. Federal Reserve System as the markets are integrated. If are rates end up lower than the U.S.’s, the Canadian dollar can crash, warned Tal.

The final speaker of the day was Ajay Agrawal, founder of the Creative Destruction Lab, Toronto. He explained the importance of companies adopting artificial intelligence (AI), a technology unique for its ability to learn and improve itself with use. Agrawal explained that at its core AI is a prediction tool, but the fascinating thing is that problems that weren’t considered a prediction issue are now being solved with prediction. For example, driving, email replies, inspection, HR, fraud detection, and translation. Ever since ChatGPT exploded on the market, governments and businesses have been trying to make sense of its potential. However, “no one knows what to do with this technology,” he said. Agrawal suggested that instead of focusing on inputs, such as how to govern the use of AI, it would be helpful to focus on outputs. For instance, set a target of using AI to increase productivity by 20 per cent with a payback period of two years. He encouraged companies to develop short- and long-term strategies. Agrawal said that while Canada was a leader in AI research, it has been a laggard in the technology’s commercial deployment. To rectify that, the Creative Destruction Lab is creating a program to accelerate the adoption of AI in food and beverage manufacturing with the help of FBO. Companies will work in cohorts and work towards improving productivity by 20 per cent without making any changes to workflow.

This year’s annual conference was attended by more than 270 industry professionals including members of Meat and Poultry Ontario, who decided to merge their annual conference with FBO.

Since March — when a highly contagious strain of A(H5N1), or bird flu, was first discovered in dairy cows in Texas — a total of 68 herds in nine U.S. states have confirmed cases of infection.

Last week, a third human case of the virus was identified in a dairy farm worker in Michigan.

So far, not a single case of the disease has been found in Canadian cows. But the possibility that it could show up here is real, said Dr. Martin Appelt, senior director of animal health programs for the Canadian Food Inspection Agency.

“The risk is certainly there,” Appelt said. “And that certainly puts Canadian dairy producers in an awkward position, which I fully appreciate, which is what happens if it happens?”

The CFIA is preparing for the possible emergence of cases of avian flu in livestock on this side of the border through enhanced surveillance and testing. Lactating dairy cattle being imported from the U.S. to Canada require a negative test for the virus before they can cross the border, and the CFIA is also conducting tests of milk destined for retail sale to look for traces of the virus.

While the science around avian flu and its transmission is still evolving, there are indications that the virus can replicate rapidly in the mammary glands of lactating cows, which may be why dairy cattle have proved to be particularly vulnerable to catching the disease.

Signs to watch for in dairy cattle that could indicate infection include a decrease in milk production, thicker milk consistency and a loss of appetite.

Fortunately for Canadian dairy producers, avian flu appears to only cause mild and transitory illness. And while traces of the virus have been found in the milk of infected U.S. cows, pasteurization — which is required for all Canadian milk sold in stores — has been shown to effectively kill the virus.

That means even if the disease turned up in Canadian cows, commercially sold milk and milk products would remain safe to consume, Appelt said.

In an emailed statement, the Dairy Farmers of Canada industry group said it is in “close communication” with the CFIA as it monitors the situation.

The Canadian Cattle Association, which represents beef farmers and ranchers, said in its own statement it is “watching this issue very closely.”
It remains unclear if the virus poses a threat to beef cattle, Appelt said. But he added the CFIA is working to develop a comprehensive plan that would expand the agency’s surveillance efforts beyond birds and dairy cattle to potential “other eventualities.”

“We definitely want beef producers to consider the possibility (of virus transmission),” he said.

Dr. Rob Tremblay, an Ontario-based bovine health specialist who has been advising Dairy Farmers of Canada on the avian flu issue, said farmers who are concerned about the virus can reduce the likelihood of their animals being exposed by maintaining a “closed herd” for the immediate future.

“That means don’t purchase animals, at least for the time being, unless it’s absolutely necessary,” he said.

When avian flu is found on a poultry farm in Canada, the CFIA places the farm under quarantine and orders the birds destroyed to prevent spread of the disease. (The disease spreads rapidly between birds and carries a high bird mortality rate).

When the illness appears in cattle, it tends to be milder and the animals generally recover on their own so infected cows don’t need to be culled, Tremblay said.

In addition, the World Organization for Animal Health does not recommend international trade restrictions or import bans on dairy or beef products from countries that have had cases.

Tremblay said that means if Canada were to have its own outbreak of avian flu in a domestic dairy herd, the economic implications would be less severe than certain other animal illnesses. The deadly pig disease African swine fever, for example, has never been found in Canada but a single case could result in countries around the world shutting their doors to Canadian pork products. That would not happen in the event of avian flu.

Still, for an individual farmer, a discovery of avian flu in their dairy herd would be a significant blow, Tremblay added.

“The loss of milk, the extra work, the cost of dealing with animals that are sick and the stress that’s associated with that — I think it could be personally devastating, for sure,” he said. “And it would have a financial impact at the farm level.”
— With files from The Associated Press

The low FODMAP diet temporarily eliminates the consumption of fermentable carbohydrates that can trigger digestive symptoms in individuals with IBS. Fody’s low FODMAP- and CDHF-certified products are less likely to trigger symptoms like bloating, gas, and abdominal pain. Fody’s products with the certifications include its Mild Salsa, Medium Salsa, Tomato Basil Pasta Sauce and Marinara Pasta Sauce.

“The journey to IBS symptom relief begins with diet– it’s the first stop, a controllable factor with the biggest impact on your digestive health, and we are thrilled to partner with Fody Foods to further our shared mission of enabling individuals to manage their IBS with confidence,” said Kelsey Cheyne, executive director, CDHF. “We see Fody Foods as a trusted ally and resource in IBS management, and through this alliance, we aim to reshape the narrative around digestive issues and educate Canadians on the importance of dietary choices.”

They’re free from common triggers, such as onions and garlic. The products are also certified vegan, gluten-free, lactose-free and non-GMO verified.

“We are thrilled to announce our partnership with the Canadian Digestive Health Foundation, a leading authority on digestive health in Canada, and to receive their certification,” said Steven Singer, CEO and Founder, Fody Foods. “This collaboration marks a significant milestone for us in our commitment to empower individuals to make informed choices and enjoy their favourite foods without worry.”

“If at that time, there are no takers, they’ll probably close it,” said Kim Jo Bliss, a longtime board member.

The abattoir and Rainy River Meats are being run by a board of volunteers, which they feel may have led to inefficiencies.

“A volunteer board should not be running a business, that’s open 250 days of the year,” she said. “The truth is, a business like that takes passion and ownership and all of us who are volunteers, have a farm and a job and a family, and sit on other boards, so we just don’t have time. So, the business is not being run to its full potential, and it’s hurting. It’s costing us money right now.”

That’s not to say the store is destined to struggle; Bliss feels it holds plenty of potential for an entrepreneurial new owner – especially with the current landscape. At this point, the only other meat producer, Sunrise Meats, is restricting the number of animals it processes, as the owner looks to retire and transition out.

“Maybe there’s somebody out there who would take it on and be passionate and would run it. I do think there’s potential for it, because we’ve seen the potential before,” said Bliss.

Right now, the Abattoir is struggling with a shortage of animals to process. Profitability relies on volume, but cattle producers are seeing increased prices for live animal sales.

“Cattle people are less likely to use the abattoir when prices are higher. You can sell cattle live, like at the sales barn, or wherever, and there’s a lot less hassle and it costs you less money for the most part,” said Bliss.

The board also feels the drought of 2021 is playing a role in the reduced volumes. At that time, a shortage of pasture and hay forced many producers to dramatically cull their herds. Since then, many have focussed on rebuilding their genetics, resulting in fewer animals sent to market.

“So, there’s maybe just not the cattle around, so we’re seeing a lower flow,” said Bliss

But that will inevitably change down the road.

“When live cattle prices drop, which they will – the beef business is a cycle, and it won’t stay strong forever. That’s just how it is. There are things like diseases and issues out there lurking that will cause this market to crash – when that happens, the abattoir still needs to be there,” said Bliss.  “That’s when we’ll really need the abattoir, because there might be a chance that you can make a little money on an animal if you can sell it locally.”

Abattoir board president James Gibson noted that there is always a need for a local abattoir. Regulations on meat production in Ontario would tightly constrict how local cattle could be processed, putting a damper on the local farm-to-table meat pack industry.

The lack of an abattoir would also limit the many farms making a living by selling local meat to restaurants and retail outlets.

“Losing the abattoir would shut them down, too,” said Gibson.

The loss would also prevent animals who are injured from being utilized as food. An animal with an injured foot, for example, can’t be legally transported long distances. A farmer’s only option would be to kill and bury those animals on the farm, he said.

Farmers wouldn’t even be able to consume meat from their own farms, unless they killed and butchered their own, Gibson added. Under Ontario meat regulations, meat packers can’t accept animals that aren’t slaughtered by a licenced operator or provided by a federally licenced source. Furthermore, under those regulations, that farm-butchered meat not only can’t be sold, but it also can’t ever leave the farm or be served to anyone outside the farmer’s immediate family.

“There’s lots of reasons why our abattoir is important,” he said.

The board is hopeful that a new owner will step forward, said Bliss. With production slowing at Sunrise Meats, in preparation of the owner’s retirement, and Rainy River Meats up for sale, she is hopeful that an enterprising person could move in and build up the sector.

“Perhaps as the new person comes along, they would be interested in taking more meat because they would have the facilities that they could,” she said, adding that there’s often government help, for someone with the cash to match the available grants. Unfortunately, the board just doesn’t even have the means to apply.

“The abattoir is important to our entire district, not just the farmers,” said Bliss. “It’s a piece of infrastructure that a lot of places in Ontario would love to have. And I feel like nobody really wants us to close, but how do you keep it going when you have no money?”

The Beneo-funded study compared the effects of Palatinose to sucrose on the release of gut hormones. It involved 30 overweight or obese volunteers, aged between 49 and 77, half of whom had Type 2 diabetes. The participants’ blood glucose, insulin, and incretins, including GLP-1, were monitored over a nine-hour period.

During the study, participants consumed either a drink containing 50g of ISO or 50g of sucrose after the first three hours of measurement, followed by lunch one hour later. Results showed that those who consumed ISO had higher GLP-1 levels compared to those who ingested sucrose.

“The findings add to the scientific evidence on isomaltulose’s ability to support metabolic health in daily life situations, including a higher secretion of the beneficial gut hormone GLP-1,” Dr Stephan Theis, head of nutrition science at Beneo said.

Beneo offers an isomaltulose called Palatinose.

Sally Abbott, managing director of Weetabix, will transition to a strategic advisor role on Oct. 1, 2024, before retiring on March 31, 2025. Colm O’Dwyer, commercial director for Weetabix, will succeed her.

“Sally has been an exceptional leader, helping to successfully integrate Weetabix into Post and building on the success of this iconic company,” said Post’s president and CEO, Robert V. Vitale.

Abbott joined Weetabix in 2008 as marketing director. She led Weetabix through various challenges and oversaw the acquisitions of Lacka Foods in 2022 and Deeside Cereals in 2023.

O’Dwyer joined Weetabix in 2016 from Coca-Cola in the U.K. and eventually became general manager of its On-The-Go business. In 2018, he became its commercial director and took on the added responsibility of Weetabix’s international business in 2022.

“We congratulate Colm…his…experience across innovation, brand management, revenue growth and customer relationships makes him exceptionally qualified to lead Weetabix,” Vitale said.

Weetabix is searching for a new commercial director to replace O’Dwyer.

Mike McCoy

Mark Delahanty, president and CEO of Post Refrigerated Retail, will become a strategic advisor on Dec. 1, 2024, and retire on May 31, 2025. Mike McCoy, executive VP and CFO, will succeed Delahanty on Oct. 1, 2024.

“Mark’s leadership has significantly contributed to Post’s success through the years, first integrating our cereal businesses and then leading our Refrigerated Retail business,” Vitale said.

Delahanty joined Post Holdings in 2016 when the company acquired Mom Brands, where he served as senior VP and general manager. In 2018, he was promoted to COO of Post’s Consumer Brands division.

McCoy has been executive VP and CFO of Post’s Refrigerated Retail business since 2019. He started his career at EY and Deloitte and joined Post in 2014 as the VP of internal audit. Following Post’s acquisition of Bob Evans Farms in 2018, he became executive VP and CAO of Bob Evans Farms.

“We…are excited to transition leadership of the business to Mike [who] has grown his career through a variety of critical business areas within Post and will bring valuable leadership experience and enthusiasm to Refrigerated Retail,” Vitale said.

Adam Gonsiorowski, VP of finance at Bob Evans Farms, will become the CFO of Post Refrigerated Retail on Oct. 1, 2024.

Over two dozen jurors selected the winners out of 105 finalists this year, highlighting exceptional quality and innovation in products introduced in 2023. These entries came from different businesses including established retailers, suppliers, boutique shops, and family-owned enterprises from across Canada.

The winners reflected shifting consumer preferences and industry dynamics, trends such as high-protein and vegetarian snacking alternatives, sustainable packaging solutions, and diverse multi-cultural flavours.

In the food section, 12 awards were presented to brands in different categories: baking needs and dried bakery; fruit, vegetable and produce (fresh/refrigerated or frozen); meat, egg and seafood fresh/refrigerated or frozen; beverages; confectionery and shelf stable desserts; desserts, fresh/refrigerated or frozen; condiments and sauces; baby care; snacks (sweet and savoury); dairy (milk, yogurt, cheese and spreadables); and frozen or refrigerated prepared foods and entrees.

In the non-food section, Nestle Purina bagged two awards in the pet needs category and Thermacell Repellents earned an award for general merchandise.

In the private label food section, 13 awards were presented to brands in different categories: beverages; deli meats and cheeses; frozen or refrigerated prepared foods and entrees; snacks (sweet and savoury); desserts, fresh/refrigerated or frozen; bakery fresh (par-baked); dairy (milk, yogurt, cheese and spreadables); fruit, vegetable and produce (fresh/refrigerated or frozen); meat, egg and seafood fresh/refrigerated or frozen; baking needs and dried bakery; condiments and sauces; and confectionery and shelf stable desserts.

In the private label non-food section, five awards were presented to brands in different categories: baby care; health care – over the counter; personal care; pet needs; and general merchandise.

Additionally, special awards were presented to five brands. Demetres received an All-Canadian trophy for its ice creams. Sobeys was recognized with the Excellence in Ethnic Products award for its Chalo Signature Basmati Rice. Big Mountain Foods earned the Innovation and Originality award for their Soy Free Tofu. Balzac’s Coffee Roasters was honoured with the Innovative Packaging for their anniversary blend. Finally, Federated Co-operatives claimed the Overall Consumer Value Award for their Co-op Gold Feta Cheese.

Several companies received multiple awards across different categories, including Saputo Dairy Products Canada, Metro, Pattison Food Group, Big Mountain Foods, Demetres, and Federated Co-operatives.

RCC also presented Michael Medline, president and CEO of Empire Company and Sobeys, with the Trailblazer Award. Dino Bianco, CEO of Kruger Products, was honoured with the Lifetime Achievement Award. These special awards of distinction marked the contributions of these two to the retail industry and their communities.

For the full list of winners, visit https://rccgrandprix.ca/winners.

The awards gala was sadly interrupted by a heckler, who wanted Burnbrae Farms, Canada’s largest egg producer, to go cage-free. The heckler was swiftly taken off stage. It’s important to note that earlier this year, Mercy for Animals launched a campaign to urge Burnbrae Farms to commit to 100 per cent cage-free housing for its hens.

Margaret Hudson, president and CEO, Burnbrae Farms, addressed the heckling when she accepted a Grand Prix New Products Award in the Meat, Egg & Seafood Fresh/Refrigerated or Frozen category for the company’s Naturegg Solar product.

“I would like to thank the RCC for this award, our 15^th Grand Prix. It takes an amazing team to drive this innovation and our family could not be more proud of everyone at Burnbrae. I would also like to thank our retail partners who support us every day and of course the Canadian consumers that enjoy our eggs. Our family has been leaders in innovation in the egg category and in the Canadian food industry for decades. Our 15^th Grand Prix award tonight is a testament to that.

“We launched cage free, or free run, eggs over 26 years ago. We work hard to provide Canadians with choice in the type of eggs that fit their lifestyles, budget and values. We sponsored a professorship in poultry welfare and have an animal welfare specialist on staff – both affiliated with the University of Guelph. They work with our colleagues to ensure that the hens we raise receive the best possible care in all housing systems.

“As a sixth-generation Canadian family business, we are proud of the legacy we have created. We are proud to provide choice to Canadians. And we plan to keep innovating and ensuring that Canadians continue to have access to nutritious, safe, affordable eggs for generations to come,” she said.

• while 67 per cent of Canadian respondents consider reducing their red meat consumption – nearly half of them (49 per cent) would rather give up social media for a month than red meat;
• two-thirds of Canadian respondents believe steak is the hardest meat to replicate in a plant-based alternative; and
• one-third of Canadian respondents who are looking to reduce their red meat consumption believe that plant-based protein alternatives do not taste good.

To prove these perceptions wrong, Beyond Meat launches its Beyond Steak in Canada. The seared steak tips are made using plant-based ingredients like fava beans. Beyond Steak contains 0 mg of cholesterol, 0.5 g of sat fat and offers 24 g of protein.

“We know that when it comes to food it’s all about taste, and our survey findings revealed 61 per cent of Canadian respondents agree taste would be the number one thing they miss when it comes to reducing red meat consumption,” said Heena Verma, senior marketing director, Beyond Meat. “Enter Beyond Steak! Recognized amongst TIME’s Best Inventions in 2022, it delivers juicy and tender bites of plant-based seared steak tips designed to deliver the same delicious taste and texture as traditional steak.”

Beyond Steak is sold in frozen format at major Canadian retailers.

“These recommendations aren’t just good for the ocean and waterways, but good for fishing families and coastal nations who rely on salmon for their livelihoods,” said Lasse Gustavsson, Ocean Wise president and CEO.

British Columbia’s salmon industry holds significant economic power in Canada, with annual sales averaging between $150 million and $250 million. However, buyers struggle to differentiate between sustainable and unsustainable options.

“Ocean Wise is in a unique position to leverage its Rapid Assessment Standard and Salmon Advisory Panel to ensure responsible fisheries receive the recognition they deserve. These new recommendations simplify the choice when purchasing salmon, empowering businesses, and consumers to support local, ocean-friendly fishers. In an especially complex case like B.C. salmon, this is even more important,” said Samantha Renshaw, Ocean Wise science lead.

The health of B.C. salmon populations varies from year-to-year. Standard Ocean Wise seafood assessments typically take roughly one year to complete and remain valid for up to five years after the fact.

“The Ocean Wise Rapid Assessment Standard is nimble enough to adapt to the annual variations of [B.C.] salmon in a way that compliments other systems that look at longer-term population trends,” said Dave Moore, Authentic Indigenous Seafoods Co-operative and member of the Ocean Wise Salmon Advisory Panel. “Many Indigenous communities can see the importance of evaluating sustainability of [B.C.] salmon in this way because it regularly considers both salmon abundance and diversity, thereby preserving the tapestry of environment, culture, and economy that is central to all salmon ecosystems as well as those that depend upon them.”

This research cluster is funded through Agriculture and Agri-Food Canada’s Sustainable Canadian Agricultural Partnership (Sustainable CAP) – AgriScience Program – Clusters Component and industry partners.

With a federal investment of up to $3.8 million and industry investment of $3.1 million over five years, this initiative will drive forward nine projects in partnership with public research institutions nationwide.

The Food Sustainability and Resilience Cluster aims to foster collaboration in three areas: energy reduction and efficiency, innovative production technologies, and sustainable practices.

“Through this project, the Canadian Institute of Food Science and Technology will lead important research focused on reducing food waste, strengthening our food systems, and making the sector more sustainable. By advancing food science and technology, we’re helping the sector find new and innovative ways to keep feeding Canadians, and the world,” said Lawrence MacAulay, agriculture and agri-food minister.

“CIFST is immensely proud to be the driving force behind the Food Sustainability and Resilience Cluster over the next few years,” said Dr. Yvonne Yuan, president, CIFST. “We believe that the nine cluster activities, alongside CIFST’s programmatic initiatives, will significantly elevate the role of food science within Canada’s food system.”

In April, the members at Cargill Dunlop gave a 99 per cent strike mandate to their union’s negotiating committee.

The committee raised a number of issues at the bargaining table including the increased cost of living, and the $2 per hour pandemic pay that was stopped in the middle of COVID-19.

“Our members at Cargill Dunlop are an integral part of a vital supply chain that helps keep food on the table for people every day,” said Kelly Tosato, president of UFCW Local 175. “The decision to go on strike is never easy but these members aren’t satisfied with what the company has brought to the table. And we will have their backs until their union negotiating committee can achieve a deal that reflects the nature of their hard work and commitment to creating quality food products that feed hundreds of thousands.”

The Beef Farmers of Ontario (BFO) and the Ontario Cattle Feeders’ Association (OCFA) said in a statement, “We are engaged in the situation and have been in close contact with the Canadian Cattle Association and government representatives as we monitor the impact of the temporary closure of the Dunlop facility. We are hopeful that the negotiations between both parties will come to a swift resolution, and we will keep our members informed as the situation develops.”

The Cargill Dunlop facility employs 950 people and processes 1,500 heads of cattle per day.

Highbury Canco employs more than 600 Canadians at its 2.1-million sf facility in Leamington, where it produces some of Kraft Heinz Canada’s products, including Heinz beans, Heinz tomato juice and Classico pasta sauce.

“We’re proud to extend our agreement with Highbury Canco and look forward to continuing to have Kraft Heinz Canada products produced by the talented and hard-working employees at its Leamington facility for another four years,” said Simon Laroche, president, Kraft Heinz Canada. “We’ve built strong local partnerships across Canada, our second largest market globally, for over 100 years and this new deal signals our continued commitment to being a strong partner to Canadian communities.”

Kraft Heinz Canada continues to be Highbury Canco’s largest partner in Canada, with more than 220 million lb of Ontario tomatoes being used in its products annually. Highbury Canco’s Leamington facility exclusively produces the tomato paste that is used in all the Heinz Ketchup made at Kraft Heinz’s Mont Royal facility in Montreal.

“Extending our partnership with Kraft Heinz Canada for another four years provides significant stability for our facility, and for our workforce,” said Sam Diab, CEO at Highbury Canco. “This is a mutually beneficial alliance that is of great significance to the Leamington community, and for all the Canadians that can continue to enjoy Kraft Heinz Canada products being produced at facilities such as ours.”

The estimated retail value of Kraft Heinz Canada products that will be produced at Highbury Canco’s Leamington facility over the next four years exceeds $1 billion.

“When François and I first came up with the idea of starting the company in 2017, we never could have imagined that it would bear fruit at this level. Our vision of offering natural solutions for better management of food production and consumption has been and continues to be the driving force behind our commitment. Healthier and less damaging food for everyone was our vision. It has become our mission,” said Laurent Dallaire, CEO of Innodal.

Inneo is the first antimicrobial protein approved by Health Canada. It acts as a shield and eliminates the risks associated with contamination by Listeria monocytogenes in a variety of food products.

The Governor General’s Awards for Innovation aim to honour excellence in innovation and inspire Canadians to become innovative entrepreneurs. The awards are presented to companies whose innovations are exceptional, transformative and have a positive impact on the quality of life in Canada.

Earlier this year, the company determined that this 100-year-old facility would likely require significant ongoing investment to continue long-term operations.

“The decision to close any plant is one that we take very seriously,” said Curtis Frank, president and CEO, Maple Leaf Foods. “We are very proud of our team at Brantford and appreciate the great work they do each and every day.”

The closure of the plant will be completed in a phased manner to maintain business continuity and meet customer demand. The company will work with the affected Team Members to provide support and assistance through this transition, including supporting other opportunities at other Maple Leaf Foods facilities.

Maple Leaf Foods will work with the community of Brantford to seek alternate uses for the property.