The chips are made with corn, pea protein, organic sunflower oil, and other ingredients. Each 50-g serving contains 12 g of protein, 240 calories, 12-14 g of fat, 20-22 g of carbohydrates, and no added sugar.

“With summer upon us, it’s time for folks to enjoy the savoury side of SimplyProtein that’s perfect with their guacamole, salsa, in their nacho recipes, or however they choose,” said Michael Lines, CEO of Wellness Natural, the parent company of SimplyProtein.

The chips are sold in 130-g bags with a suggested retail price of $6.99. The product is currently available at Sobeys, Safeway, Thrifty, Healthy Planet, Loblaws, Metro, and online at Amazon and SimplyProtein.ca.

It is made with whole grains and flax seeds and sweetened with monk fruit juice concentrate. Each serving has 23 g of protein and 7 g of fibre. It can be prepared by adding water and microwave for 90 seconds.

The single-serve mug cakes will hit shelves on Tuesday, June 25, and can be bought online or at select retailers.

Nestle Sustainably Sourced chocolate is crafted using Rainforest Alliance-certified cocoa.

Travellers will be able to personalize their 170 g and 280 g bars by adding their own messages to the product sleeves.

“Through creative branding, we can provide transparency on the origin of the cocoa used in our chocolate,” said Aura Sanchez, head of marketing at Nestle Travel Retail. “It enables us to raise awareness about our longstanding commitments to supporting cocoa-farming families and the long-term sustainability of cocoa production.”

Nestle Sustainably Sourced Cocoa will also be available in a recyclable paper pouch.

Meeting the functionality of dairy proteins with plant-based proteins is a major challenge, considering how structurally different plant seed storage proteins are from dairy proteins. Additionally, dairy proteins are generally more stable against aggregation and other quality defects at the pH of coffee compared to plant-based proteins.

Given these challenges, an approach to identify and quantify the functionality gaps between dairy and commercial plant-based milk products has been established via functionality mapping. Using barista-style non-dairy milk as a core example, a mapping approach was applied, then leveraged to understand from a structure-function standpoint why plant-based commercial offerings are functionally inferior to dairy; identify the quantitative targets for bridging the gap; and guide the creation of a winning plant-based solution.

Tracking patterns in how different formulations perform allows such an approach to have the highest level of success in developing a novel ingredient system for plant-based dairy beverage in general, and barista-style dairy beverage functionality in particular. It also demonstrates how utilizing a functionality mapping approach can progress ingredient structure-function understanding and catalyze the development of novel plant-based food and beverage applications.

Meeting consumer plant-based demands

The steady growth in sales of plant-based milk continues to be strong and already is closing in on US$3 billion annually at a double-digit CAGR of 11 per cent, according to research conducted by the marketing group SPINS conducted for 52 weeks, ending January 2023. Multiple reasons for this growth include overall consumer interest toward plant-based/healthier diets, sustainability, and animal welfare concerns.

In fact, as SPINS included in its report, plant-based milk currently makes up some 15 per cent of the overall retail milk sales market. But merely being plant-based isn’t enough: Consumers need plant-based milk alternatives to meet the functionality, taste, and nutrition of their dairy-based counterparts. As the non-dairy milk market grows, products must evolve to meet consumer needs.

Dairy milk is typically perceived as the benchmark standard when it comes to improving taste, nutrition, and functionality of a plant-based replacer. And functionality is especially important when it comes to crafting plant-based versions of so-called ‘barista milk.’ With the rise of specialty foamed coffee beverages, consumers seek strong foaming functionality as dairy milk.

Determining and measuring the texture gap

When it comes to popular barista milk, there is a major gap to fill between plant-based versions and the dairy ones being mimicked. The plant-based versions must overcome the common challenges of creating and holding a foam, having a smooth and creamy foam texture, and avoiding formation of particulates and separation in hot and/or acidic beverages, all while carrying perfect flavour.

The protein structure and composition of dairy components are perfectly designed for high water-solubility, leading to a smooth and stable system when added to coffee. Moreover, dairy protein structure and composition allow for strong foaming capacity and stability, such that their barista milk attain and maintain foam volume and quality over time.

Issues challenging plant-based dairy analogs, especially those of plant-based barista milk, include low water-solubility of certain components. This is because plant proteins are designed to pack tightly together in mostly dry environments—the protein molecules are typically large and highly hydrophobic. This lower solubility and marked structural and compositional differences translate to weaker foaming properties, poor foam height, poor foam quality, agglomeration/aggregation, and particle settling — the plant-based alternatives clump and separate when exposed to the heat and acid of a coffee or tea beverage.

However, these challenges go beyond barista milk and extend to all plant-based versions of animal-based dairy products. By approaching the advancement of plant-based ingredient structure-function understanding, it is possible to move closer to the animal-based ‘gold standards’ and develop analogs that effectively meet them with full organoleptic experience and functionality.

Bridging the gap with functionality mapping

To bridge the plant-based dairy/animal-based dairy ‘texture gap,’  it is important to first identify the key functionalities that must be met. Then, developers would design a methodology to adequately measure functionality, and map current plant-based functionality vs. animal-based gold standards to quantify key components of the  starting point and the desired end point. Once these processes are in place, it is possible to leverage that mapping into a hypothesis-based testing that drives development of the solution.

Using barista milk as an example, as described above the key  functionalities are: generation and stabilization of foam, having a smooth and creamy microfoam texture, and avoiding the agglomeration, aggregation, and particle settling that causes separation and textural challenges in hot/acidic beverages. And, of course, the solution must deliver the full promised flavours, without any off notes or bitterness that sometimes can accompany plant-based proteins. For example, when it comes to barista milk, the methodology developed for creating a plant-based version would focus on foam generation. This would include initial foam volume (foam capacity), foam stability (via measurement of liquid drainage volume over time), and finally its pourability, foam bubble size, and stability when actually poured over a true hot espresso coffee beverage.

Focusing in on foaming capacity and stability as an example, after relevant methodology is developed to characterize these functionalities, functionality mapping of the current commercial landscape would characterize the gap between plant-based and dairy. This could include characterizing and comparing foam volume and stability of multiple bases—almond, oat, pea, and true dairy milk—in both plain dairy milk and barista-style milk. This functionality mapping would reveal trends in functionality by base, protein content, presence of particular ingredients, etc. to characterize the landscape. Additionally, this would allow for quantification of dairy targets and the gap between commercial plant-based and dairy options.

Adjusting levers to unlock solutions

Adopting a multi-ingredient system approach to meet the performance targets of dairy with a plant-based milk product centres on the functional needs of the final product. This then requires establishing proposed structures to meet those functional needs. In the case of plant-based milk analogs, two components to a foaming solution that could work in harmony are protein and hydrocolloid. Certain plant-based proteins can provide foaming capacity depending on their structure and composition, whereas hydrocolloids can provide foaming stability to address functionality gaps between plant-based and dairy. Functionality mapping of different protein-hydrocolloid systems via hypothesis-driven testing can build the ingredient structure-function understanding that unlocks a plant-based barista milk solution. To do this, a proper design of experiments testing ranges of protein and hydrocolloid usage levels allow for tracking of impact of these levers on functionality, and optimization of these two components to meet the dairy-based product functionality target.

Answering key questions

Through the outlined methods of functionality mapping, the approach to crafting consumer-preferred plant-based dairy replacers and analogs can be successfully established. This involves first focusing on three key questions: Have the functionalities that matter to consumers been properly identified? Are the functional performance parameters being measured in a relevant way? And have the gaps between the starting point and the end goal been correctly identified and characterized?

In identifying and quantifying functionality and performance gaps between dairy and plant-based milk, including barista beverages, such a mapping approach can be leveraged to enhance ingredient structure-function understanding and guide the development of a novel plant-based solution.

Based in Westchester, Ill., Alexandra Hall, PhD, is an analytical characterization and texture scientist at Ingredion.

This article was originally published in the April/May 2024 issue of Food in Canada.

Many chocolate companies, like Daniel Chocolates in Vancouver, only use all-natural ingredients. “We use real cream, real fruits and actual herbs and spices,” says owner Monique Poncelet. “We use only plants and fruits, such as cinnamon, ginger and lime, to provide natural flavours.”

Constance Menzies, founder of Chocolatier Constance Popp in Winnipeg, also uses natural ingredients such as real fruit puree in her products.

Many Canadian chocolate companies have no added ingredients in their bars—cocoa beans are ground into delicious pure chocolate. These bars are “hugely popular” at Sirene Chocolate in Victoria, B.C. “For those who haven’t tried it, it’s surprisingly good,” says founder Taylor Kennedy. He describes the flavour experience as savoury, “more akin to a strong black espresso or a neat whisky.”

Galerie au Chocolat offers a line of no added sugar chocolate bars, barks and almond butter cups sweetened with stevia and erythritol. They added more cocoa butter and vanilla to mask the stevia aftertaste. Photo © Galerie au Chocolat

Natural sweeteners

Sugar in moderation is not unhealthy and the amount of sugar in true chocolate is low. However, some people prefer no added sugar in their foods for various health reasons, including diabetics and dietary choices. For this reason, interest in chocolate with stevia and other plant-based natural sweeteners surfaced in recent years, although it seems to have waned somewhat at this point. As Julianna Tan notes (who owns Those Girls at the Market in Saskatoon, Sask., along with her sister Ying), “people’s perception of alternative sweeteners, including xylitol and stevia, vary greatly.”

Several Canadian chocolate companies have done some product development with these ingredients. Several years ago, Dominique and Cindy Duby at Wild Sweets in Richmond, B.C., ordered samples of maltitol and more from suppliers, but decided against further product development for a couple of reasons.

“Maybe it had something to do with the type of xylitol that we got (although we had a similar effect when we received a sugar-free chocolate bar made with xylitol), but it felt to us that it was similar to the cooling effect that you get with mouthwash,” they report.

Maltitol was a potential option, but the Dubys note that its added cost on top of the price of their premium bean-to-bar chocolate would have been too  high for their customer base.

However companies like Galerie au Chocolat have found success with alternative sweeteners. In 2022, the company launched a line of no added sugar chocolate bars, barks and almond butter cups sweetened with stevia and erythritol.

“Some people can taste stevia,” notes Sellier, “so we accounted for this and added even more cocoa butter and an extra splash of vanilla. The resulting taste is very good, very smooth and delicious.”

Added healthy ingredients

While cocoa beans are high in antioxidants, many consumers are interested in chocolate that has extra antioxidants and healthy ingredients, such as berries, ginger, cinnamon, and turmeric. Daniel Chocolates is currently developing chocolates containing additional Omega-3 fatty acids. These vegan products will also have high levels of protein and fibre.

The Better Chocolate offers FourX Better Chocolates, a line of supplements (vitamins and minerals) in a dark chocolate ‘bite,’ as well as a line of functional chocolate. The company’s products contain MCT oil (which may promote nutrient absorption) and piperine (found in black pepper and having anti-cancer, antioxidant, antidiabetic, anti-obesity, cardioprotective, antimicrobial, anti-ageing, and immune-boosting effects).

The Tan sisters create a monthly ‘feature bar,’ which often contain ingredients like goji berry and beet that have extra antioxidants and/or other health-promoting properties. Julianna notes that while “the feature flavours do not always appeal to the mass public, their limited availability, novelty and ability to stimulate both awareness and conversation about certain ingredients make them hot sellers.”

Tan also believes that even if it’s not feasible to add a high dose of a particular health-promoting compound in each product, “having the opportunity to engage in discussion and spread awareness about certain ingredients is a worthy endeavour. For example, in our matcha green tea chocolate bar, we include one full serving of matcha green tea in each eight-piece chocolate bar, but when we market it, we focus on the difference between L-theanine and caffeine when it comes to focus, concentration and productivity.” L-theanine, an amino acid with several health benefits, is found in high amounts in matcha.

In the end, Tan notes that for some customers, eating their bars with matcha or another healthy ingredient might be their first experience with these ingredients, and this introduction may prompt its inclusion as a regular part of the diet. However, transparency about the amount of an ingredient in a chocolate product is very important to Tan, so as not to mislead consumers.

The Dubys also have an interest in accuracy. They explain that just because a certain ingredient, such as matcha, has scientifically identified health benefits, this doesn’t necessarily mean those benefits will be present in a finished product like chocolate.

Process matters

As is the case with many food products, some antioxidants are lost during the manufacturing of chocolate. However, as noted by scientists at the University of British Columbia several years ago, fewer can be lost if chocolate processing is done in specific ways.

The Dubys report that they worked with these scientists to compare their chocolate to other products on the market. “We tested against large global industrial chocolate companies and found that our product, through tested and adjusted procedures, was higher in antioxidants than those brands,” they explain. “Yet, everyone makes the claim that dark chocolate is ‘healthy’ without any evidence that their chocolate actually contains any significant amount of antioxidants.”

The Dubys therefore focus on specific ways of roasting, conching, and completing the other steps in making chocolate, “as well as evaluating and improving the effect of mechanical actions during the different steps” to reduce loss or boost levels of antioxidants.

It seems in the end that those wanting healthier chocolate, however they define it, need to do their due diligence, as is the case with all other food products when it comes to health.

“I come from a family of entrepreneurs. My mom’s an entrepreneur, my grandmother was an entrepreneur, my great-grandmother was an entrepreneur, so I feel like entrepreneurship runs in my blood. As a child, I was always told to create my own destiny. So that was kind of instilled in me growing up,” recalled Bednarski-Malik.

Her passion for food and nutrition eventually led her to become a dietitian as well as attend culinary school. Her professional quest then became one of finding ways to merge her culinary skills and nutrition. Sadly, a health issue pumped the brakes on her plans and made her focus on healing herself.

“It took me two years to recover from an eating disorder. During that process, I reconnected with food and found my love for food again,” said Bednarski-Malik.

In 2014, she decided to create foods that made her feel good. She began experimenting with kale.

“I love vegetables. I would eat these kale chips, and I felt okay. They’re healthy, low in sugar, nutrient dense, and I could feel good about eating them,” she said.

Julie Bednarski-Malik, MHSc, PHEc, RD.

Starbucks as partner

Bednarski-Malik wasn’t the only one who liked the kale chips; her friends and family members found it delicious too. Thus began Healthy Crunch in 2014. It was also fortuitous that her first customer was Starbucks.

Bednarski-Malik was making her kale chips at a collective kitchen where she was renting a table by the hour. During a networking event at the kitchen, Bednarski-Malik offered her chips to a woman who wanted to share them with her friend. She didn’t know then, but the friend was Rossann Williams, head of Starbucks North America at that time. As the story goes, Williams loved the kale chips and contracted Healthy Crunch to make them for Starbucks.

“We started off with one really great partner who believed in us. And Starbucks was such a great customer to launch with because they have a [huge] brand presence. When you’re in Starbucks, people believe you’re legitimate. One year after launching in Starbucks, we had tremendous growth,” she recalled.

The company ended up with listings at Costco, Shoppers Drug Mart, Loblaws, and Ikea.

“Our kale chips were everywhere; all over Canada, in airports and movie theatres. Cineplex was selling our kale chips. kale was on trend at the time,” she said. “It was the colour of the year. It was just about being at the right place at the right time. I think all the stars were aligned for it to happen.”

The success was immensely appreciated because kale chips is a challenging product to manufacture. It’s a three-day process. Bednarski-Malik also faced supply issues.

“There are not that many kale chips out there right now because it’s very fragile. It takes a long time to make. You’re using fresh ingredients. Sometimes kale is fluffy and sometimes it’s not. There are so many variables to it,” she explained.

Despite the challenges, Healthy Crunch continued making its flagship product. However, during the COVID-19 pandemic, they couldn’t source the required amount of kale, and the company had to discontinue its most popular product.

Beyond chips

This decision kick-started the next phase of Healthy Crunch, which celebrates its 10^th anniversary this year (If you’re missing their kale chips, Healthy Crunch has relaunched it as part of their anniversary celebrations). It currently has more than 120 vegan, school-approved products, such as seed butters and jams, granola bars, trail mixes, crispy squares, dark chocolates and instant lattes. Their most popular products are granola bars and dark chocolates.

“We have to be super unique, but we also don’t want to be too unique where we have to educate the customer,” she explained. “We launched into categories where consumers know the product.”

For instance, jams, but with a Healthy Crunch twist, meaning reduced sugar, increased fibre, a clean ingredient deck without additives, colourings and preservatives. Another example is their nutrient-dense crispy squares instead of the full-on sugar rush that comes with typical rice crispies.

Bednarski-Malik chose this middle ground because consumer awareness takes a long time and resources. For a lean company like Healthy Crunch with only 12 employees, it’s not profitable to be launching uber niche products and spending thousands of dollars in raising awareness about new product categories.

Healthy Crunch manufactures its products out of a SQF level two certified facility in Mississauga, Ont. The products are free of 11 major food allergens, which comes out of Bednarski-Malik’s desire to make healthy eating inclusive. They have more than 20,000 points of distribution.

Healthy Crunch products are also sold in the U.S., the U.K. and the Middle East. After a decade of sustained growth, Bednarski-Malik is now ready to expand into other markets.

“There are a lot of major U.S. retailers that we want to launch into like Target and some other larger product categories too. I’m also thinking of launching into Europe, as there’s so much opportunity over there,” she said.

Bednarski-Malik strongly feels Healthy Crunch has the potential to take advantage of the whitespace in the global better-for-you category.

The new products are made in London, Ont., and are free of artificial flavours and colours.

These products are available to purchase at Sobeys, Metro, Loblaws and Walmart.

Noochies are high-protein, nutrient and fibre-rich pet treats made without factory farming. It features Bmmune, a nutritional yeast ingredient rich in protein, vitamins, and amino acids.

Joshua Errett, founder of Noochies, said, “Our treats offer meaningful health benefits and align with the growing trend towards responsible pet ownership and sustainable food sources.”

It’s available in the four flavours of Korean BBQ Chicken, Thai Coconut Curry Chicken, Chili Lime Chicken and Lemongrass Basil Chicken.

Fresty is currently sold in Sobeys and Safeway, and will soon be available in Ontario-based Metro stores.

“We launched Fresty to meet a big gap in the market for consumers,” says Brent Cator, president and CEO of Cardinal Meat Specialists. “Consumers told us when shopping for meal ideas, they can’t find three things they are looking for: convenience, in that they can be prepared in minutes, that taste good and are healthy.”

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.

The muesli range is available at Metro Ontario and Highland Farms stores, with a nationwide rollout coming soon. The 450g packs retail at $7.49 and are available in three flavours of fruit and nut; fruit nut and seeds; and choco and nut.

The product contains discs of millet, a supergrain that can grow on arid lands with minimal input.

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.

“This plant-based version of the Laughing Cow is bringing the brand’s experience and know-how in creamy, delicious spreadable cheese to the plant-based category, where a better taste and textural product experience is needed, said Marie-Eve Robert, vice president, marketing and CSR, at Bel Group Canada. “For our plant-based offerings, we always collaborate closely with consumers to make sure we are getting the taste, texture, and quality just right. In fact, our consumers essentially serve as final decision makers in our innovations.”

The new plant-based product, made with almonds, is available in same convenient triangle format that the Laughing Cow is known  for. It is suitable for every occasion and perfect for snacking and lunchboxes.

The Bel Canadian portfolio now comprises 57 per cent plant-based and fruit products and 43 per cent dairy products.

The Cerveza-style brew has 20 calories and 3g of carbohydrates.

“In line with Partake Brewing’s commitment to promoting a healthy and active lifestyle, Mexi Brew stands out as a low-calorie, low-carb option that doesn’t compromise on flavour. It embodies the essence of the ‘better for you’ movement, proving that choosing non-alcoholic beverages can be a delightful experience,” Partake’s founder, Ted Fleming, said.

The brew can be purchased online or at select retail stores in a pack of six.

Vital Pursuit products will be available in a variety of frozen formats such as bowls with whole grains or protein pasta, sandwich melts, and pizzas, all for a suggested retail price of US$4.99 and under (prices may vary by retailer). The products are portion-aligned and include essential nutrients like protein, vitamin A, potassium, calcium or iron. Vital Pursuit also includes gluten-free options, and several air-fryer ready items for added convenience.

Vital Pursuit will be available in the U.S. by Q4 with 12 SKUs.

Pure J.L. Kraft comes in 12 flavours, six of which are new to the Canadian salad dressing category: Pomegranate Zaatar, Honey & Shallots, Miso Lime Ginger, Moroccan Lemon, Orange Turmeric Poppyseed and Black Garlic & Cracked Pepper.

“With Pure J.L. Kraft, we’ve created products that use simple ingredients and taste like they are homemade but offer people the bold, globally inspired flavours they are craving and convenience they are looking for in the grocery aisle,” says Stephanie Goyette, head of Taste Elevation Platform, marketing & strategy at The Kraft Heinz Company Canada. “There are endless ways to integrate our flavours into at-home recipes – from dressing a salad, to topping a grain bowl, or marinading proteins and vegetables. With Pure J.L. Kraft, we’re reminding people that just because something is made with simple ingredients does not mean it needs to be boring.”

The launch of Pure J.L. Kraft marks the third Kraft Heinz brand to launch or return to Canada in 2024.

The new brew style, launched in March, has 25 calories. This limited edition is designed in collaboration with the APP Tour.

l”I’ve always been a beer lover and so I set the bar extremely high, non-alcoholic beers included! Partake goes well beyond that with their amazing selection of great-tasting NA beers and I don’t have to compromise on my health and fitness. I can celebrate wins in a big way and get right back on the court without missing a beat,” said Nick Slater, professional pickleball player and former pro tennis player.

Ted Fleming, the founder of Partake Brewing, said, “Non-alcoholic options are becoming more popular as part of the ‘better for you’ lifestyle, indicating a move towards healthier living choices, including activities like pickleball.”

Partake is the official non-alcoholic beer for the 2024 Association of Pickleball Players (APP) Tour, blending the brewery’s range of low-calorie, non-alcoholic beverages with the popularity of pickleball.

The partnership is marked by the introduction of a novel community initiative known as the Partake Community Hero Award. At each 2024 APP Tour stop, this award will honour individuals who have made noteworthy personal contributions to their local pickleball communities.

“We’re very pleased to have a wonderful partner in Partake to bring their passion and refreshing beverages into our pickleball community,” said Ryan McSpadden, APP chief revenue officer. “Now with the addition of Pickleball Pils, our world-class events just got even more delicious.”

Partake’s lineup includes IPA, Pale Ale, Hazy IPA, Blonde, and Peach Gose, all ranging between 10-30 calories.

Partake’s Pickleball Pilsner is available at all 2024 APP tour stops. Limited-edition pickleball mixed packs are also available at select retail partners across Canada and the US.

To learn more about Partake Brewing visit https://drinkpartake.com.

Created in the mid-1980s, Bagel Bites exited the Canadian market in 2021.

With low prep time, each box includes a microwavable crisping tray for ease of serving.

“Bagel Bites has incredibly passionate fans and we have been working hard to bring the beloved pizza snack back to Canadian shelves,” said Marie Claire Hurtado, Senior Brand Manager for Bagel Bites. “Positioned as a snack without limits, we will continue to bring our delicious familiar flavours to fans across the country to enjoy. Our re-entrance is only the beginning of what’s to come!”

The brand is re-entering the market with a new logo and packaging and each serving of Bagel Bites has seven grams of protein, contains zero grams of trans-fat, and no artificial flavours or high-fructose corn syrup.

“Young coffee consumers start drinking their coffee cold. With the Nescafé Espresso Concentrate, we want to capture the growing out-of-home cold coffee trend and bring it in-home, with a quality premium cold coffee, in a convenient, simple, and customizable way,” Philipp Navratil, Head of Nestlé’s Coffee Strategic Business Unit, said.

The new product’s key features include quality coffee, an uncomplicated process and highly customizable. Consumers can simply add a small shot of Espresso Concentrate to milk, to have a creamy iced Latte, to water for a robust Americano, or even mix it in a refreshing twist with lemonade or juice.

“At Nestlé we leveraged our state-of-the-art coffee roasting and brewing technologies across roast and ground, soluble, ready-to-drink and portioned coffee formats. With the Nescafé Espresso Concentrate, we build on our expertise to create tasty and convenient coffee-at-home experiences for cold consumption,” Damien Tissot, Head of Nestlé R&D for Coffee said.

“Canadian consumers have craved Barebells for a long time – some of them have reported that they’ve been travelling across the border only to stock up on Barebells. Now, we are finally able to answer their call. Expanding into Canada is an important step in our growth journey, and we are very excited for the future,” Roland Radu, General Manager of Barebells Canada, said.

The brand offers four protein bar flavours, including cookies & cream, creamy crisp, caramel cashew, and chocolate dough. These bars contain 20 grams of protein and have no added sugar. They will be sold in single-serving packages, four packs, and boxes of twelve.

Barebells will be available at Supplement King, Herc’s, vitamin shops, and other retailers across Canada, as well as a broad mix of local retail, gyms, and drug store chains. Later, the product will be available to purchase online as well.

The $24.5 million project will see the companies work together to address some of the most pressing challenges facing their industry, including increased global competition, and demands from CPG companies and consumers for taste and ingredient functionality. The consortium will build on their past success with both pea and fava to explore new fava-based ingredients and food products, while creating applications for pea starch and fibre.

More than $24 million will be invested into the project, with the partners investing $13.7 million and Protein Industries Canada investing the remaining $10.7 million. Roquette, the project lead, will focus on improving the efficiency of pea processing while further exploring the development of new ingredients at their facility in Portage la Prairie, Man.

Prairie Fava will work with growers to increase fava bean acres, while working to optimize dehulling technology development for current and new fava varieties. These activities will ensure Prairie Fava is able to supply increasing volumes of dehulled fava splits to Roquette.

From the Prairie Fava splits, Roquette will further process the dehulled fava to achieve high-performing fava protein isolates and co-products, diversifying from pea protein isolates and offering new ingredients to the global market.

Once Roquette has completed their work on testing and scaling-up their fava protein isolate, application and market development will begin. Plant Up will test the fava protein and co-products in their products and will provide Roquette with critical feedback on ingredient functionality and performance in finished food products. Plant Up will also work towards the development of a pea and fava-based alternative chicken whole cut product. This would be the first North American whole cut plant-based chicken offering.

The second aspect of the project will see BioNeutra focus on evaluating domestic sources of starch, the co-product of processing pea flour to make pea protien. Currently reliant on international sources for its starch supply, BioNeutra intends to explore the feasibility of procuring wet starch directly from Roquette. This strategic shift aims to reduce transportation costs and the need for additional starch drying processes, thereby enhancing operational efficiencies for both entities.

In addition to options that address medical nutrition needs, this project will create products for the active living and high-performance sports markets. The end products will contain a novel plant-based protein ingredient blend with high functionality and taste quality, reformulated from a past project.

The total project will see $5.4 million invested into the development, reformulation and commercialization of three consumer-ready protein products: a modular, a ready-to-mix and a ready-to-drink low-volume liquid protein. Protein Industries Canada will invest $2.3 million, with the partners investing the remainder.

“These innovative companies are rising to the challenge to provide Canadians with alternative options that offer exceptional health and nutritional benefits,” CEO of Protein Industries Canada Bill Greuel said. “With the support of the Global Innovation Clusters program, our partners are collaborating to bring important new products to the market that will offer Canadians a more diverse selection of protein-rich food choices to help them manage health challenges, as well as support a healthy lifestyle.”

Building from EMN and Gruppo Nutrition’s previous project of creating the original ingredient blend, this project will reformulate the blend using new inputs of yellow pea and canola protein isolates, while also researching other potential protein isolate options, such as hemp and sunflower. EMN and Gruppo Nutrition will collaborate with Acenzia to optimize manufacturing processes, to expand their consumer-ready products within current and new markets. This commercial scaling will allow for a larger return on investment for the consortium, product end-users and the sector.

The brand, first launched in 1949, has also added a new variety of microwaveable cups to the Minute Rice lineup – Mexican-style rice.

Photo © Meg Moon

“Minute Rice’s new campaign and refreshed packaging embody the timeless essence of the brand while embracing the contemporary needs of today’s consumers,” Garima Jain Patodia, senior brand manager of rice portfolio for Riviana said.

“The brand relaunch not only reflects our commitment to quality and convenience but also demonstrates our dedication to ensuring Canadians can enjoy reliable and fulfilling meals, whether they are cooking for themselves, their family or even hosting friends,” she added.

Patodia further said the brand recognizes that Canadians are changing, and they are focusing on the needs of the younger generation.

“Gen-Z and millennials are going into new life stages and have more purchasing power…our instant and microwavable cups fit right into their lifestyles,” she said.

Photo © Meg Moon

Minute Rice organized an intimate dinner at Patois in downtown Toronto to celebrate the brand’s relaunch. CTV’s Milk Masters’ judge Chef Craig Wong fused his signature Caribbean and Asian dishes with Minute Rice’s kitchen staples and created dishes Like Pearl Siu Mai Dumplings, Crispy Hoisin and Sesame Chicken Wings, Oxtail Gravy Glazed Spiced Ham Musubi, Honey And Maggi Beef Short Ribs, Juicy Jerk Chicken, Popcorn Shrimp Fried Rice, Jamaican Coleslaw and Yeast-Raised Beignets.

“Minute Rice is such a great product because you’re never going to end up with something overcooked or undercooked…all the hard part is done for you,” Wong said.

“I (am) proud of Ranger. He fused the rice into rum, and it had all the nuttiness from sesame and a bit of mango. You can do anything that you want with this product and it’s really fun to cook with at the same time,” he added.

Photo © Meg Moon

Michael Ranger, bartender at Patois, created ‘The Patois Minute’ cocktail made with Minute Rice-infused rum, sesame, coconut, mango and nutmeg. Other beverages in the drinks menu were Patois Rum Punch cocktail, Domaine Gayda Syrah-France red wine, Domaine Gayda Viogner-France white wine, Red Stripe beer and Fresh Jelly Coconut and Jamaican Soda in non-alcoholic drinks.

“Building on the continued growth and expansion of our portfolio, we are delighted to enter into sports hydration with a premium option like Electrolit,” said Jean Gagnon, senior director, cold beverages at KDP Canada. “Electrolit is set to transform the way consumers approach hydration by offering a superior solution that goes beyond conventional sports drinks and an alternative for those seeking a comprehensive hydration solution that aligns with an active lifestyle.”

The transition of Electrolit distribution to KDP Canada will take place in early 2024.

The naming of the sneakers is a callback to the monetary value ($1,352) the average Canadian household wastes in food each year.

“Hellmann’s has a longstanding history of taking the necessary steps to address, raise awareness, and reduce food waste,” said Harsh Pant, Sr. brand manager for Hellmann’s Canada. “With 1352: Refreshed Sneakers we’ve created a visual representation of Canadians’ food waste, aimed at sparking conversation and challenging consumers to take small steps to reducing that $1,352 amount of food that’s wasted each year.”

Canadians can get a chance to win a pair of 1352: Refreshed Sneakers at www.hellmanns.ca. For every entry, Hellmann’s Canada will donate the equivalent of 10 meals to long-standing charity partner, Second Harvest, supporting their mission to rescue food and reduce waste. Hellmann’s Canada has committed to providing a $25,000 donation, which will provide enough food for 75,000 meals.

The project builds on the success of Wamame’s first Protein Industries Canada investment, which led to the initial launch of their premium Waygu line. This work also included early stage development of a super high-protein base material, which contains 64 per cent more protein than cooked ground beef and uses a blend of Canadian proteins including pea, fava, and canola.

Throughout the life of the second project, Wamame will develop new and improved high-protein products with ingredients from AGT and Crush Dynamics—ensuring the protein is not only Canadian, but also from environmentally sustainable sources such as wine derivatives that would have traditionally gone to waste. Apex, meanwhile, will increase production of the meat alternatives for international markets.

A total of $6.3 million has been committed to the project, with Protein Industries Canada investing $2.8 million and the partners together investing the remainder.

“Consumers around the world aren’t just looking for diverse sources of protein—they’re looking for high-quality sources of protein,” Protein Industries Canada CEO Bill Greuel said. “Each of these partners has proven they’re capable of creating such products. By coming together, they’ll be able to go even further, creating a line of high-protein foods that families around the world can enjoy.”

The partners marked the launch of the project with a tasting event of the new high-protein line of products in Toronto.

“This marks a new era where alternative meats don’t just meet the nutritional components of animal proteins, but exceed them by a wide margin and do so while tasting great,” Wamame founder and president Blair Bullus said. “With 65 per cent more protein than cooked ground beef, we feel Wamame has truly changed the plant-based protein space. We are so excited to finally share our vision where real chef-inspired food options will out-perform the protein-to-calorie ratio of even protein bars. We would not have been able to get here without the continued support of Protein Industries Canada and the investments they have made in building a stronger plant-protein sector across the country.”

“Lunchables are not a healthy option for kids and shouldn’t be allowed on the menu as part of the National School Lunch Program,” said Brian Ronholm, director of food policy at Consumer Reports. “The Lunchables and similar lunch kits we tested contain concerning levels of sodium and harmful chemicals that can lead to serious health problems over time. The USDA should remove Lunchables from the National School Lunch Program and ensure that kids in schools have healthier options.”

The USDA currently allows two Lunchables kits — Turkey & Cheddar Cracker Stackers and Extra Cheesy Pizza — to be served to nearly 30 million children through the National School Lunch Program. To meet the program’s requirements, Kraft Heinz added more whole grains to the crackers and more protein to the Lunchable kits designed for schools compared to store-bought versions.

CR tested store-bought Lunchables and similar kits from Armour LunchMakers, Good & Gather, Greenfield Natural Meat, and Oscar Mayer and found lead, cadmium, or both in all. Lead and cadmium can cause developmental problems in children over time, even in small amounts. While none of the kits exceeded any federal limit, five of the 12 tested products would expose someone to 50 per cent or more of California’s maximum allowable level for lead or cadmium – currently the most protective standard.

CR also detected at least one type of phthalate in every kit it tested, except for Lunchables Extra Cheesy Pizza. Phthalates are known endocrine disruptors, compounds that may mimic or interfere with hormones in the body, which can contribute to an increased risk of reproductive problems, obesity, diabetes, cardiovascular disease, and certain cancers. As with heavy metals, the goal should be to keep exposure as low as possible.

The sodium levels in the store-bought lunch and snack kits CR tested ranged from 460 to 740 mg per serving, that’s nearly a quarter to half of a child’s daily recommended limit for sodium. CR found the sodium levels of the Lunchables made for schools, which had a larger portion of meat, are higher than in the store-bought versions. The school version of the Turkey and Cheddar Lunchable for schools contained 930 mg of sodium compared to 740 mg in the store-bought version. Similarly, the Lunchable pizza kit for schools had 700 mg of sodium compared to 510 mg in the store version.

Eating foods with too much sodium can lead to high blood pressure and lead to hypertension, which is a risk factor for heart disease, stroke, and kidney damage. Kids with high sodium intakes are about 40 percent more likely to develop hypertension than those who have low sodium diets.

“Lunchables is more than just fuel for the body or a quick snack — it powers kids’ creativity through buildability. Whether a rocket ship, penguin, or UFO, there are endless possibilities for what kids and their imaginations can build with Lunchables,” said Daniel Gotlib, head of marketing and strategy at Kraft Heinz.

The costs and inconveniences around the application of draft regulations could push certain manufacturers out of the Quebec market, Etienne Sanz de Acedo, CEO of the International Trademark Association, said in a recent interview.

“Companies will have to ask themselves the question, is it really relevant to be in the Quebec market,” said Sanz de Acedo, whose group represents 6,500 companies across 181 jurisdictions. Some firms, he added, might decide they’re better off pulling their products from the province, leaving consumers with less choice.

And if there are fewer products on the market, consumers will lose out, he said, because “that means certain companies will have more opportunity to raise their prices, because if there is less choice, the prices are higher.”

The draft regulations are a result of Quebec’s language reform, known as Bill 96, adopted in May 2022, which strengthens French-language requirements across many sectors of Quebec’s economy. Sanz de Acedo said his association is “concerned” about several aspects of the proposed rules, including the requirement that words engraved on products must be translated into French.

In its brief to the government, the association uses the example of the interior drawer of a washing machine, where the various compartments are engraved in English for such things as detergents and softeners. Translating these markings, Sanz de Acedo said, are more complex than translating a user manual.

“Manufacturers would have to change their manufacturing moulds,” he said. “If a manufacturer has to change its manufacturing method exclusively for the Quebec market, that would entail considerable costs for a company.”

Sanz de Acedo said the companies he represents are also concerned about the obligation to translate descriptions on product packaging that are part of a registered trademark, and about the costs and deadlines associated with applying rules on commercial signage.

Businesses with storefronts in Quebec have until June 1, 2025, to ensure French occupies a space on signage that is “twice as large” as another language, according to a draft regulation published on Jan. 10.

Sanz de Acedo stressed that he supports the principle of protecting the French language. “I’m French,” he said. “I will always defend the interests of the French language.”

But he said the proposed rules could violate Canadian intellectual property law and World Trade Organization agreements signed by Canada, namely the Agreement on Technical Barriers to Trade and the Trade-Related Aspects of Intellectual Property Rights. As well, he said, the language reform “raises serious questions” about the Canada-United States-Mexico Agreement.

Sanz de Acedo’s association is not alone in its reservations. In January, the Biden administration expressed concerns about “the potential consequences on American businesses” of the draft regulation as part of a meeting between senior officials from the United States and Canada.

Last week, Jean-François Roberge, minister responsible for the French language, told reporters that the government is taking all the comments about its proposed rules into consideration “so that the regulations are properly applied.”

“Ideally, all the services that are currently available remain available,” he said.

However, Roberge added, Quebecers have the right to be served in French, to have consumer products labelled in French so that Quebecers can understand what they are buying, and to know what is inside products. “I don’t think that is negotiable,” he said.

This report by The Canadian Press was first published March 26, 2024.

Known for its nutty flavour, barley tea, also known as “mugicha,” is a popular caffeine-free alternative to conventional teas and coffees in Japan.

Janice Ishizaka and Cilla Watkins created the brand of organic mugicha made with 100 per cent British Columbia-grown barley. The business idea was sparked when Ishizaka was living in Japan and noticed everyone drinking the tea. Her sister Chilla was living in Salmon Arm, B.C., which is home to some of the country’s best barley.

Mo’mugi  tea is available in several retailers in B.C., Alberta, Manitoba and Ontario, online sales on their website and through Amazon Canada.

The duo hopes to partner with a larger beverage manufacturer to expand their distribution, launch new flavours, and make mo’mugi the go-to brand in the Canadian market for barley tea.

PepsiCo Canada entered into an agreement with Labatt to create a new product with the flavour of 7UP within the ready-to-drink space.

“Consumer demand for premium RTD products is undeniable, so innovating to meet Canadians’ preferences is both a priority, but also an exciting growth opportunity for the Labatt business,” said Mike D’Agostini, director of Beyond Beer, Labatt Breweries of Canada. “With the launch of SVNS Hard 7UP, we’re excited to be disrupting the soda and seltzer category with a net-new brand entering the space, leveraging a recognizable flavour consumers know and love.”

“Labatt’s expertise in the alcoholic beverage space is why we are excited to build upon our longstanding relationship and innovate with one of our most beloved flavours,” said Laura Gray, director of White Space Innovation, PepsiCo Beverages Canada. “By doing so, Canadian consumers now have even greater choice when exploring ready-to-drink options across the country, with a new product developed with a flavour they love.”