“I’ve always been interested in the CPG industry—ever since I was a young kid,” she admits. “When I was nine years old, I sent ad campaign ideas and product recommendations to some of my favourite toys and treat companies, and luckily, they engaged and responded to me. I loved the idea of improving products to make them more enjoyable for me and my friends. At the time, I wasn’t thinking too much about it, but it was ultimately the foundation of my passion for consumers. So, it’s only natural that this enthusiasm led me to the CPG industry.”

Despite her enthusiasm for the industry, Thompson’s journey from nine-year-old corporate advisor to GM of Mars Wrigley Canada was anything but a straight line.

“I started my career in a completely different industry, but I could never replicate the excitement and enthusiasm that I found as a nine-year-old passionate about consumer products,” she says.

While she enjoys the diversity the CPG industry offers, she definitely has a favourite. “I’ve been with Mars for 13 years and have always felt passionate about my work, whether it’s ice cream, pet care or confectionery,” she explains. “But I must say, the great thing about coming back to confection is I get to be both a marketer and a consumer of what we produce. And personally, I love sharing the products with my kids and seeing their excitement for the brands.”

Understanding the consumer

In addition to a degree in general management and marketing, Thompson also has a degree in psychology, which she says has helped her better understand consumers.

“I’ve found that my psychology degree has helped immensely throughout my career,” she says. “In an industry where consumers have such personal memories and feelings tied to the products, it’s especially important to understand what drives them, what brings them joy, but also what turns them off.”

This understanding of human psychology, she adds, has also helped her better manage employees.

“True leadership is all about understanding people, figuring out what you can do to support them, helping them achieve their goals and ambitions, and taking care of the whole person,” she says. “And just as in marketing, understanding motivational triggers is very helpful in not only getting the best out of your team, but also in fostering and retaining your talent.”

Challenges and opportunities

Thompson is well aware of the pain today’s consumers experience when they see the price of groceries edging upwards, week after week.

“In our industry and beyond, affordability is top of mind for everyone,” she says. “We make every effort to minimize costs to provide a full range of delicious products while making sure we preserve both the value and quality of our iconic brands.”

While affordability will continue to be an issue with consumers, Thompson is committed to navigating the choppy waters ahead.

“My goal is for Mars to lead the pack and show the industry what’s possible when you lead with purpose, never compromise on quality and centre your decisions around consumer insights,” she concludes.

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

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.

“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 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.

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.

“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.

Elisabeth Brasseur, Farinart’s VP-sales and innovation, commented, “The integration of Malterie Frontenac into the Farinart group is a significant strategic milestone for our business. The acquisition marks an exciting chapter in the company’s growth and innovation journey. It aligns with our commitment to better anticipate and service the needs of our customers, as well as providing them with exceptional value. With more than 60 per cent of our sales in the U.S. market, we are thrilled to complement our current specialty grain offering with the additional sprouting and malting expertise and capabilities to better meet the demands of this market.”

Founded in 2006 and based in Thetford Mines, Que., Malterie Frontenac originally served craft breweries. However, over time founder and master brewer-maltster, Bruno Vachon, developed a sprouting and malting expertise to meet the needs of bakeries. The company mainly processes local grains such as barley, wheat, rye and oats.

Unifor issued a statement saying its 461 members who work as machine operators, bar packers, shippers and receivers, general labourers and in the skilled trades at the Toronto Nestle plant chose to go on strike on Sunday evening.

The plant produces Kit Kat, Aero and Coffee Crisp chocolate bars, as well as Smarties, and Nestle says it doesn’t expect the strike will have an immediate effect on the products’ availability in stores.

Unifor says its members wanted improvements to the pension plan, and rejected a two-year freeze on a cost of living adjustment.

It says it doesn’t currently have any bargaining dates scheduled.

Nestle Canada says it’s disappointed workers rejected the tentative deal, and it plans to work with the union to get workers back on the job.

“Bimbo Canada is committed to building a sustainable company to meet our long-term business objectives. Since 2014, the company has invested more than $500 million in Canada, with $160 million of that in Quebec,” said Marie-Ève Royer, president, Bimbo Canada. “While we have made every effort to sustain and build the business, over time, site utilization and production have steadily declined. It was a tough decision to close this bakery and I will personally ensure that we do everything possible to ease the impact on our people and encourage them to seek employment at other Bimbo Canada facilities that are hiring.”

The bakery employs approximately 95 associates. Affected associates will receive severance packages, as well as personal counselling and ongoing outplacement services and workshops. Additionally, associates will be encouraged to apply for open positions in other bakeries in the region, for example in Québec City and Sainte-Marie-de-Beauce (Vachon).

“Divesting Thinsters further streamlines our supply chain network and strengthens our ability to focus our efforts on driving greater reach and scale of our core better-for-you brands across our categories of focus,” said Wendy Davidson, Hain Celestial president and CEO. “We are pleased to reach this agreement with J&J Snack Foods and are confident that the business will thrive under their leadership.”

In September 2023, Hain introduced Hain Reimagined, the company’s multi-year transformation plan to pivot the business to growth. The Thinsters divestiture is part of that plan.

The brand, called Bettergoods, is just hitting Walmart stores and the company’s online shopping site. Walmart said Tuesday it expects to have 300 products in the line by the fall, including frozen foods, dairy items, snacks, beverages, pastas, soups, coffee and chocolate. The prices range from under $2 to under $15, with most products costing under $5.

The Bettergoods line is divided into three categories: plant-based options like desserts made with oat milk and non-dairy cheeses; products catering to other dietary lifestyles, such as gluten-free, or made without artificial flavours, colourings or added sugars; and “culinary experiences.” The last category features items like creamy corn jalapeno chowder and pasta from Italy.

The launch comes as inflation has driven shoppers to seek less-expensive alternatives, lifting the popularity of private-label brands. Private brands accounted for nearly 26 per cent of the overall market share in the number of units in the food and beverage category sold last year, up from 24.7 per cent during the previous year, according to market research firm Circana. That compares with 74.5 per cent for U.S. national name brands last year, down from 75.3 per cent in 2022.

For so-called core pantry items, including breakfast meats, baking items, fresh bread and salty snacks, private brands accounted for 36.6 per cent of market share in dollars in 2023, up from 36.2 per cent in 2019. That compares with national brands, which accounted for 63.4 per cent last year. That’s down from 63.8 per cent, according to Circana.

But these store brands are becoming tastier and higher quality, mirroring national brands. Walmart’s rivals, including Target, have been growing and sprucing up their own labels. Target’s Good & Gather food and beverage brand, launched in 2019, has expanded to include dishes such as chicken tikka masala.

Many U.S. grocery retailers face increasing competition from Trader Joe’s, which offers shoppers a treasure hunt experience with its variety of high-quality meals, ingredients and snacks.

Bettergoods joins Walmart’s other store label food brands, including Great Value and Equate, that provide lower-priced alternatives to branded products. In contrast, many of Bettergoods products are designed to be unique to Walmart while introducing its customers to new trends and flavors, the retailer said.

“As an industry, we’re seeing younger customers be more brand agnostic, prioritizing quality and value, and driving increased interest in private brands,” Scott Morris, Walmart’s senior vice president of private brands, food and consumables, said.

Marc Doret, Dorval’s mayor, Nishant Sharma, president of the West Island of Montreal Chamber of Commerce, Robert Atallah, president of Commerce Dorval, and Nathalie Robitaille, managing director of PME MTL Ouest-de-l’Île, attended the opening ceremony.

“Our new facility offers a modern, functional space that combines all aspects of the business under one roof. It was designed for the employee’s comfort and safety, and offers a great opportunity for professional and personal growth, all while promoting the company’s success. From a manufacturing perspective, modernizing and automating our processes allows us to transform monotonous tasks into new professional opportunities that are more technical and specialized, enhancing our workers skill set,” explained Mitch Oberfield, executive VP, NaturSource, who was also appointed as CEO at the event.

Company founders Garry and Trudy Oberfield officially passed of the torch of managing the 44-year-old NaturSource to their son Mitch.

A coalition of Nestle shareholders, co-ordinated by ShareAction, an investment NGO, had filed the resolution challenging Nestle to improve its impact on people’s health.

The shareholder coalition asked Nestle to implement internationally accepted standards that define healthy food rather than deviating from credible guidelines, amid concerns over the regulatory, reputational, and legal risks to the company, and public health impacts associated with an over-reliance on less healthy foods.

“While the vote we achieved today may be less than we wanted, the direction of travel is clear. Investors and consumers are recognizing the importance of addressing the business risks and public health impacts of an industry that is heavily reliant on the sales of unhealthy food. They have growing expectations not only from Nestle, but from all food manufacturers. Left unaddressed, the public health trends that spurred this resolution will only worsen; consequently we expect investor support for such resolutions at food companies to increase. We look forward to continued engagement with Nestle and hope to see progress towards the health goals the company itself claims. While the majority of shareholders did not support the resolution, we hope that it has encouraged them to think about the public health impacts of their investments,” said Simon Rawson, deputy chief executive of ShareAction.

To drive collective action and continued progress toward the company’s commitment to reduce greenhouse gas (GHG) emissions across its value chain by 30 per cent by 2030 and achieve net zero emissions by 2050, General Mills also released its first Climate Transition Action Plan.

The plan details the company’s integrated approach and evolved decarbonization strategies across four key climate levers — agriculture and ingredients, energy and manufacturing, transportation, and packaging.

General Mills is committing to no deforestation in the supply chains of the palm, cocoa, and fibre it sources by 2025.

The company surpassed its 2030 Scope 1 and Scope 2 SBTi goals in 2022 and is driving further reductions across its owned operations. Nearly half of the company’s GHG emissions occur upstream of its direct operations, in agriculture, ingredients and packaging. Through 2023, General Mills reduced total value chain emissions by seven per cent and further reduced Scope 1 and 2 emissions by 12 per cent compared to last year, and 51 per cent compared to its 2020 baseline.

“The health of our planet and our ability to make food the world loves are inherently intertwined,” said Mary Jane Melendez, chief sustainability and global impact officer, General Mills. “Our Climate Transition Action Plan and continued progress demonstrate how we are working from the ground up, with partners across our value chain and industry, to help solve today’s food and agriculture challenges and build a resilient future.”

For the first time ever, the company reached gender parity at the director level and increased female representation at the officer level by four per cent since last fiscal year.

“Formulations for baked goods can be complex. When the goal is to make a baked good with fewer ingredient, it’s important to understand how the ingredients work together and the process necessary to achieve the product’s desired taste, texture, and colour,” said Jane Dummer, registered dietitian, consultant and a Bakers Journal columnist.

The ultimate goal when producing a baked good with limited ingredients is being able to maintain the taste and texture that consumers crave.

“Taste and texture are critically important for bakery products for acceptance by consumers who are looking for healthier products but are not inclined to give up their desire for ‘healthy indulgence.’ Thus, formulators need to make sure that the solutions they provide to improve nutritional profiles meet customer expectations,” said Kyle Krause, Beneo regional product manager, functional fibres and carbohydrates, North America.

Quality over quantity

It is not uncommon to flip over a packaged good to review the ingredients and find a handful of unpronounceable ingredients listed. Often, these long words are shelf stabilizers, texturizers and preservatives used to maintain the product so consumers can enjoy a tasty and safe treat. Given consumers are opting for healthy food without preservatives, it’s valuable to dig into how to manufacture delicious baked goods with limited ingredients.

“Simple and few ingredients could deliver a flavourful, nutritious product with optimal texture,” said Katie Thomas, corporate communications manager, Mondelez Canada. “We always start with our consumers and a back-to-basics approach where you think about how to achieve your goal using the fewest ingredients, like you would in your own kitchen.”

Délices Sublimes produces dry mixes of muffins, cookies, brownies, cake, and energy balls that are naturally sweetened. Photo © Délices Sublimes

Bake profile

Thomas explained that the process of creating a recipe with fewer ingredients boils down to simple ingredients and augmenting recipes to ultimately deliver one that fulfils consumer expectations.

“When developing products with limited ingredients, bake profile can be used to decrease the amount of shelf stabilizers needed,” said Thomas.

Bake profile, also known as thermal profiling, is a baking process for optimization and control. A thermal profile helps ensure food safety and regulatory compliance. It also helps improve product texture, quality, and shelf life by monitoring aspects like yeast kill, bake out zone, product temperature arrival and colour development.

Ease risk of errors

When working with fewer ingredients, it is easier to correct a misstep, thanks to the simple nature of the baked good.

“If a bakery is creating a baked good from scratch, the positive thing about fewer ingredients is that if one ingredient is improperly scaled and added at the wrong time, it is easier to problem solve that formulation compared to a formulation with many ingredients,” said Dummer. “Simplified blends and mixes of dry ingredients can ease the on-site labour and risk of errors, as bakeries reduce the total ingredients in their products and create new ones.”

Julie Barbeau Capruciu, ND, president of Délices Sublimes, believes in using basic ingredients that naturally have long shelf lives. Photo © Délices Sublimes

Dry mixes

A popular growing-alternative is direct-to-consumer dry mixes made for baking at home. Companies such as Second Spring Foods in Seaforth, Ont., create options like organic banana bread mix with no additives, artificial flavours, or preservatives.

“It’s a question of using ingredients that have a long and natural shelf stable life to start with,” said Julie Barbeau Capruciu ND, president of Délices Sublimes, a small business that produces dry mixes of muffins, cookies, brownies, cake, and energy balls that are naturally sweetened.

Capruciu is a naturopath by training and passionate about nutritious food. When she was pregnant with her third child, she developed pregnancy diabetes. She then decided to sweeten snacks for her and her family by adding fruit and vegetable purees in addition to using organic whole grains, naturally rich in protein and fibre.

“I am trying to promote real food with basic ingredients that people all know,” said Capruciu.

Vegan, gluten free and reduced sugar

For vegan options, breads are relatively straightforward to create using only plant-based ingredients, however, baked goods are often reliant on eggs and dairy ingredients like butter, and this can be more complex, explained Dummer.

“There have been helpful advancements with pulse ingredients over the past five years. For example, the industry has seen positive developments in egg replacers available. As a result, improved ingredients and ingredient technology can remove the trial-and-error testing for the processor. Gluten-free ingredients have seen improvements as well. Specifically, when it comes to gluten-free flour options available (for example, sorghum) and flour mixes and how these flours and mixes work with fewer ingredients to achieve the anticipated textures and tastes, while boosting the nutrition in gluten-free bread or baked goods,” said Dummer.

Beneo offers a prebiotic chicory root fibre, oligofructose, which is a soluble fibre and can be incorporated into a variety of baked goods. It can increase fibre content while allowing manufacturers to reduce the sugar or fat content of their products.

“Thanks to the technical properties of chicory root fibre, producers can develop products without compromising on taste and texture. This soluble fibre can stabilize water into a creamy structure, mimicking fat, important for fillings,” said Krause. “Additionally, the humectant properties of oligofructose allow for moisture retention in baked goods like muffins and cakes while also delivering sugar-like flavour and mouthfeel.”

Chicory root fibre also allows for easy processing without changing production processes. At only 2 kcal/g chicory root fibre enables food manufacturers to produce reduced-calorie and fibre-enriched versions of traditionally indulgent baked goods and snacks such as cereal bars, baked goods, and fillings.

Keep it simple

Ultimately, if the goal is to produce a baked good with fewer ingredients and maintain a flavourful profile—the standard is, use simple and quality ingredients.

When unusual flours and ingredients enter the mix, it can be counterintuitive as some flours require a much more rigorous processing cycle. While crafting baked goods with limited ingredients requires a thoughtful approach that balances flavour, texture, and nutritional aspects, there is no need to reinvent the wheel.

Credit: Ojasvini Parashar

This year’s ‘Level Up’ theme is aimed at supporting the industry, helping foodservice professionals, restaurants, cafes and bars discover new ways to push the boundaries of what’s possible in the industry while embracing innovation.

Kelly Higginson, president and CEO of Restaurants Canada, said in a press release that the show was for everyone including people aiming to expand a business, foster a winning team, boost efficiency, or enhance the overall quality of service.

Credit: Ojasvini Parashar

As expected, several beverage brands were displaying their wares. The Food in Canada team saw multiple non/low alcoholic brands, such as Partake Brewing and Libra, as well as a smattering of coffee/tea brands with sparkling teas, functional teas, cold-brew coffees, and canned lattes. With single-source Colombian coffee and a smooth, rich taste, Manic Brews’ ready-to-use cold brews caught our eye. Other innovative products on display included Bliss Dough’s straight-from-the-jar, ready-to-eat edible cookie dough and Nana Pops’ nutritionist-approved vegan ice creams that are literally a smoothie on a stick. Many of the exhibitors were offering products, such as gluten-free breads and vegan desserts that catered to a diverse clientele.

“This year we’ll be celebrating innovation, excellence, and the dynamic and deep-rooted essence of the Canadian hospitality sector. Our emphasis is to empower attendees to elevate their skills in this constantly evolving industry, challenge conventional limits, invest in people, and wholeheartedly embrace the spirit of innovation,” Higginson said.

The new and returning competitions for this year included the Garland Canada Culinary Competition, Restaurants Canada Pizza Competition, Fried Chicken Sandwich Competition, Beyond The Rail Cocktail Competition, John Bil Oyster Shucking Competition, and Coffee Competitions.

Credits: Ojasvini Parashar

The show also had a range of dynamic speakers such as co-owner and chef of Vij’s Restaurant Meeru Dhalwala; sommelier, winemaker, and designer André Hueston Mack; chief economist and vice president of research for Restaurants Canada Chris Elliott; foodservice analyst for Circana Vince Sgabellone; senior vice president and head of Syndicated Solutions at Ipsos Asad Amin; senior principal and head of strategic partnerships at Technomic David Henkes; and founder of Marler Clark, Bill Marler.

Trends

The driving trends that we noticed this year at the The RC Show are “eatertainment”, sustainability and AI-powered personalization.

• “Eatertainment” is driving innovation in the industry, with restaurants leveraging interactive elements and entertainment to create memorable experiences that generate positive word-of-mouth.
• The food service industry remains focused on sustainability with a growing emphasis on plant-based products and menus including the ever-increasing trend of plant-based seafood.
• AI-powered personalization is revolutionizing the food service industry by allowing establishments to tailor their offerings and interactions to individual customer preferences. New trending technological advancements are widespread, impacting how customers eat and drink out, including helping businesses customize menus, and create more personalized recommendations and event-targeted diner messaging.

There was a total of 11 pavilions this year like, Bar & Beverage Pavilion, Canada Pavilion, Coffee, Tea & Sweets Pavilion, Design Pavilion, Eco Pavilion, Indigenous Pavilion, Ontario Pavilion, Quebec Pavilion, Tech Pavilion, The Black Experience Pavilion, and the World Pavilion.

“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.

This tin is how Old Dutch chips first went to market. According to a company statement, vintage chip tins cost over $50 on eBay.

“Old Dutch Foods is honoured to celebrate 70 years of bringing joy to snack lovers everywhere,” said Scott Kelemen, sr. national director of brand and market strategy of Old Dutch Foods. “Our anniversary is not just a milestone for us; it’s a celebration of the loyalty and support of our customers, partners, and communities who have been with us every step of the way.”

The new spring snack launches are: Dutch Crunch Spicy Ketchup Kettle Chips, Ridgies Extra Honey BBQ, Old Dutch Cheesy Puffcorn, and Old Dutch Popcorn Twists – Salted Toffee.

“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.

Having most recently served as director, national sales with Kind, Poulain brings more than 15 years of customer leadership, national sales and marketing experience from other past roles at Irving Consumer Products and Ferrero.

Here is a sampling of what the industry event has in store this year:

RC Show presents a lineup of some of the leading industry experts to discuss the latest bar research and consumer data, the future of spirits and beer, and the evolving role of bartenders and sommeliers. Guests can gain insight from a variety of panels including a beer leadership panel and Canada’s best bars presented by American Express Canada.

Speakers and panelists include:

Andre Hueston Mack, bar keynote speaker, recently proclaimed “one of wine’s most inspiring people,” is a true wine Renaissance Man. After leaving the corporate world and working his way to Head Sommelier at Chef Thomas Keller’s 3 Michelin-starred Per Se restaurant before once again making a radical change and founding Mouton Noir Wines (now Maison Noir).

Michael Tremblay, Founder and SSC Instructor, Sake Scholar, and Nancy Matsumoto, author of the James Beard Award-winning book Rice Water, Earth: Exploring the World of Japanese Craft Sake, present an overview of the basics of sake: what it is, how it is made, and how to serve and drink it, as well as the back story on how the book went from an idea to a published reality.

Scaling of Bar Concepts includes panelists Chantelle Gabino, Beverage Manager, Recipe Unlimited; Robin Goodfellow, Owner, Vela & Little Bones Beverage; and Brian James, CEO, Warm Welcome. The group will engage in a discussion on how growing beyond a single location can be more than a daydream. Sharing tactics and tips for scaling up operations and turning your idea into a solid strategic plan. From changes in decor to tweaks in your bar program, if you’re thinking about expansion, this panel is for you.

Competitions

The Beyond the Rail Competition presented by Beam Suntory, is back hitting the Bar and Beverage Stage on Monday, April 8, from 3 to 5 p.m. This year’s competition focuses on “leveling up” the art of hospitality with Canada’s top bartenders pairing up in teams and being tested on not only their creativity and bartending skills, but also scaling up craft cocktails for large scale events and operations without sacrificing service for a chance to win $5,000.

Hosted by the Canadian Chapter of the Specialty Coffee Association, the RC Show is bringing three national coffee championships to the bar and beverage stage this year. Watch some of Canada’s most talented baristas craft masterpieces in the Latte Art Championship, observe true innovators creating unique coffee cocktails in the Coffee in Good Spirits Competition, and join in making history at Canada’s NEW Cezve/Ibrik Competition. The champions of these events will advance to represent Canada at the World Championships in Copenhagen.

Workshops and masterclasses

RC Show Bar & Beverage Ambassadors Christina Veira and Evelyn Chick are curating sessions and workshops that touch on the state of Canada’s bar and beverage scene. Programming will also include Aperitivo Hour But Make It All Day, Data, Not Vibes: Building Successful LTOs in Coffee, Dairy Farmers of Canada:

Mocktails & Cheese, Exploring Coffee Versatility: A Masterclass, Sake and the Umami Factor, Elevation without Pretension, Whisky and Cheese, Ontario Cider and Corks & Grooves, The Vinyl Revolution In Bars and more.

One-stop pop-up experience

Visit RC’s Pop Up Experience where food and beverage innovation comes alive. Taste, learn and connect through intimate hands-on workshops, savour curated sips and bites, and check out the latest equipment and technology. Inspired by and/ore restaurant’s signature palette and featuring original artwork by artist Tisha Myles of New Love Collective, the RC Pop Up Experience features a visually stunning setup that will immerse guests in an atmosphere of creativity and innovation. Indulge in alcoholic and non-alcoholic creations by renowned mixologist Abigail Rubiales from and/ore, and taste Molson’s newest brew, Madri Exceptional Spanish beer.

Visit the pop-up bars, curated by RC Show’s Beverage Ambassadors Veira and Chick, where you can enjoy drinks and find inspiration from Canada’s leading bartenders. They will present their distinctive methods for crafting menus and blending flavours to create delicious cocktails and mocktails. Featured bars from Canada and the United States include:

• Clive’s Classic Lounge, Victoria
• Bar Bello, Montreal
• Bar Pompette, Toronto
• Keefer Bar, Vancouver
• Happy Accidents, Albuquerque
• Bar Mordecai, Toronto

For more information on this year’s event, visit rcshow.com.

Bakery owners, operators, managers and their teams are invited to register for this exciting educational and networking event. This is a great opportunity to refresh your bakery business, whether it be a large commercial operation or a small bakery-cafe. Walk the aisles to experience 260 10×10 booths represented by 155 companies presenting baking-specific ingredients, equipment, supplies and services.

Here is a look at what you’ll find at the educational program:

WHAT’S HAPPENING IN THE BAKERS’ CLASSROOM
Baking Association of Canada Annual General Meeting and Meet-and-Greet
Find out what the hardworking BAC has been up to on your behalf and meet board members over morning coffee!

Update on BAC Food Policy and Sustainability Committee
The Baking Association of Canada’s Food Policy and Sustainability Committee will provide an information-packed update on their advocacy activities on behalf of the BAC members in the baking industry.

Culture Talk: Celebrating Diversity with Up-and-Comers in Canadian Baking, sponsored by FCC
Chef Tammy Maki of Raven Rising Global Indigenous Chocolates in Sudbury, Ont., and Maria Janchenko of Janchenko’s Bakery in Toronto, are among panellists who will share cultural insights, values, and community experiences shaping their baking businesses. We’ll hear about moments and decisions that helped launch signature products, and how they contribute to the expanding consumer appetite, palate and tastes. Join us as we explore a definition of success that goes beyond a healthy bottom line.

Taking a Successful Community-Based Bakery into the Future: Q-and-A with Tall Grass Prairie Bakery
Get ready for an in-depth conversation with Tabitha Langel and Ryan Stoesz of Tall Grass Prairie Bakery in Winnipeg and discover their unique history, community relationships and path to making the transition of ownership of this beloved and constantly evolving bakery business.

Panel: Strategies for Facing Adversity
Change is inevitable in any industry. Many factors affecting your bakery’s operation and future are out of your control. Successful bakery owners will share their experiences of overcoming adversity and continuing to thrive. Gain insights on how to control what you CAN change, plan ahead, and make your business, your team and yourself resilient. Panellists will be Dufflet Rosenberg, Dufflet Pastries; Joseph Montinaro, Dolcini by Joseph and West Finch Bakery; and Tom Mattes, Del’s Pastry.

The Most Surprising Opportunity for Your Bakery in Robotic Automation, sponsored by Delkor Systems
Rick Gessler, vice-president of engineering for Delkor Systems, will offer bakeries of all sizes real-world tools to guide them through their next automation project and reveal what has become the most surprising financial opportunity in robotic automation. (Hint: It is not labour savings.)

Panel: Careers in Baking Panel and Networking
We delve into unique careers in baking whether it be through an artisan bakery, a large industrial bakery or an unconventional career path! Students and aspiring entrepreneurs looking to enter the baking industry will have a chance to ask questions and talk with bakery owners, managers and other professionals. Joining us will be celebrity chef and renowned cookbook author Anna Olson, Rodney Alleguede and Bianca Mazza of Gouter by RA bakery and patisserie, Rosalyn Hyslop, co-owner and co-CEO of Mrs. Dunster’s, Matthew Duffy a.k.a. @sourdoughduffy of Centennial College Dina Hamed of Nestle Canada Inc. and instructor at George Brown College.

Panel: Artisan Baking Into the Future
A diverse group of bakers dedicated to the preservation of artisan baking techniques and the cultivation of high-quality ingredients will explore the future of artisan baking. Panellists will be Karen Bornarth, Executive Director, Bread Bakers Guild of America (moderator); Simon Blackwell, Owner, Blackbird Bakery, Toronto; Issa Niemeijer-Brown, Owner and Founder, Gebroeders Niemeijer, Amsterdam; and Dawn Woodward, Co-Owner, Evelyn’s Crackers, Toronto.

The Science and Nutritional Benefits for Your Customers of High-Fibre Amylose Flour, sponsored by Bay State Milling
As the only company in North America offering refined flour made from high-amylose wheat, Bay State Milling’s Colleen Zammer, vice-president of Varietal Solutions Growth and Innovation, will speak to the science behind this innovative flour and how it can seamlessly integrate into existing products or power new offerings to reduce the fibre deficit without sacrificing enjoyment.

WHAT’S HAPPENING IN THE DEMONSTRATION AREA

Kneading, Folding and Shaping: The Development of Flavour
Issa Niemeijer-Brown, founder of Gebroeders Niemeijer, Amsterdam, will present a lively demonstration.

Innovation in Pizza: Turkish Pide and Dessert
Chef Ali Isitmezoglu of Pizza Boat of Burlington, Ont., placed third at the Canadian Pizza Chef of the Year Competition with a Turkish/Mediterranean style pizza crust (pide). Watch Chef Ali and owner Yesim Erkus prepare this unique boat-shaped crust and enjoy samples!

The Art of the Seasonal Fruit Tart with Pastry Chef Joanne Yolles
Seasonal fruit tarts are Joanne Yolles’ favourite things to make and eat! Follow along with this creative, groundbreaking pastry chef as she demonstrates techniques for making the components of a seasonal fruit tart and shows you how to put it all together with a flourish!

Patisserie Creations Featuring Puratos chocolate and Fruit Fillings sponsored by Puratos

Dawn Foods ‘My Canada’ Student Cake Competition
Organized in collaboration with the Baking Association of Canada, and sponsored by Dawn Foods, college-level baking and pastry students will show what Canada means to them by presenting a themed, tiered cake and plated dessert to be finished a la minute! Students will highlight Canadian regional foods, ingredients and culture!

Viennoisseries Times Two! with Chef Romain Dufour, head chef at the Chicago Chocolate Academy, sponsored by Barry Callebaut

WHAT’S HAPPENING ON THE TRADE SHOW FLOOR

International Visitors Meet-and-Greet
From 11:45 a.m. to 12:30 p.m., international attendees are invited to join members of the Baking Association of Canada in the Visitors Lounge for networking opportunities and a tour of the show.

Meet the Celebrity Authors!
Visit the BAC booth to meet celebrity chefs Anna Olson and Issa Niemeijer-Brown and get your copy of their latest books signed while talking baking!

Anna Olson is an accomplished sweet and savoury chef and one of Canada’s most recognizable TV chefs. Anna has appeared for two decades on The Marilyn Denis Show and Food Network Canada shows. Her Oh Yum YouTube channel features classic content, livestreams and “Food Travel Diaries” series. Anna’s newest cookbook, Anna Olson’s Baking Wisdom: The Complete Guide: Everything You Need to Know to Make You a Better Baker became a bestseller upon release in 2023, and her previous book, “Baking Day,” received a gold medal at the Taste Canada cookbook awards.

Issa Niemeijer-Brown, cofounder and owner of Gebroeders Niemeijer bakery in Amsterdam has just published A Book About Bread: A Baker’s Manual in English! Be one of the first to snag a copy of this winner of a Gourmand Award Gourmand World Cookbook Award in the Bakery Pro category that’s been called exceptional, surprising, accessible and clear.

WHAT’S HAPPENING IN THE EVENING
The BAC’s very active Ontario Chapter is planning an entertaining and relaxing Murder Mystery Dinner and social event giving attendees a chance to connect and spark lasting relationships.

Dedicated sponsors of the event are BakeMark, AB Mauri, Ardent Mills, Bay State Milling, Barry Callebaut, Delkor Systems, FCC, Puratos and Dawn Foods! For more updates about sessions and demos, visit bakeryshowcasecanada.ca!

This is in response to Health Canada’s consultation request about its proposal to modernize regulatory frameworks governing food additives and compositional standards, microbiological criteria and methods of analysis for food.

In their response, the associations voice support to “proposed changes that would repeal the food compositional standards from the Food and Drugs Regulations and move them into a Food Compositional Standards Document, which would be incorporated by reference into the Food and Drugs Regulations on an ambulatory basis.”

However, they urge the federal government to adopt a co-development approach for fostering a more inclusive, transparent, and effective decision-making process.

They also request the government to consider exempting naturally occurring contaminants from paragraph 4(1)(a) of the Food and Drugs Act, as “grain products naturally contain certain contaminants that are inherent to the environment.”

“Our request is grounded in the premise that these contaminants, similarly to microorganisms found in food, are inevitable and, within a tolerable limit, pose no harm to human health,” the joint submission said.

The associations recommend new compositional standards for semolina and durum flour and whole grain whole wheat flour in order to distinguish it from whole wheat flour. They also recommend removing Vitamin B White Flour (Canada Approved) from the list of compositional standards, as it has become obsolete.

To read the full submission, click here.

The president of the potato chip producer was on his way to Maine to meet up with his wife when his quality control manager sent him the text. “And, you know, first I thought it was a joke,” Albright said in an interview Wednesday. “I called her right away. Unfortunately, it wasn’t.”

About 30 of the company’s 185 employees were at the factory when the fire began, and while the place was destroyed, there were no injuries.

Albright said he turned around and started to drive back, while giving instructions on the phone about exits and making sure everyone was out.

While talking to his brother Matt on his way back to the factory, he imagined a fire that would require a major cleanup — but not rebuilding from the ground up, as they now have to do.

“But then at one point, my brother, he called me and he said, ‘Look … don’t drive any faster than you need to. It’s not going to make any difference at this point.'”

When he reached the site, he could only watch the building burn. “It’s been most of my adult life spent on building the business and the brand and everything,” he said.

The company, named for the covered bridge in nearby Hartland that is billed as the longest in the world, had hit 15 years of production this year and was expanding into making sweet potato chips, chick pea flour crisps and other products, he said.

“But one of the things that really … kept me up at night, one of the main things, was the worry of a fire. And, unfortunately, you know, that came true.”

Albright said he doesn’t know how the fire started but it’s possible that it began in one of the oil-filled fryers. The RCMP did not immediately respond to a request for comment on the status of their investigation into the cause of the fire.

Albright said there is no timeline yet on when a replacement factory will be up and running, but he is committed to rebuilding.

“We’re in design mode,” he said. “We have meetings with equipment manufacturers … as soon as the ground dries, if everything works out, shapes up, we’ll be hitting it as quickly as we can.”

The company also has to make sure retailers have enough product on their shelves because people are racing to buy the snacks to help Covered Bridge Potato Chips. He said there are enough chips left in the company warehouse to last for a while.

David Marshall, assistant teaching professor at the University of New Brunswick’s business faculty in Saint John, said one reason the company is beloved by many Canadians is because of the family’s deep roots in the potato-farming region.

He said he’s confident that the owners will be able to rebuild.

“I think the owners’ gratitude … how New Brunswickers and Atlantic Canadians and Canadians are rallying around the company, they will find their way through this,” he said.

“I think they’ve done a really great job, branding. … I think it was brilliant for them originally to tie themselves to the longest covered bridge in the world.”

Manitoba Harvest Superseed Oatmeal aims to fuel healthy mornings with 10g of protein, 8g of Omegas 3 & 6 and 4g of fibre per serving.

“This new, nutrient-dense oatmeal will upgrade breakfast options for families everywhere,” said Jared Simon, president of Manitoba Harvest Hemp Foods. “While oatmeal is a breakfast staple, the addition of hemp hearts offers a unique balance of protein, fibre and Omegas—an ideal combination for active lifestyles. Our new Superseed Oatmeal is perfect for those looking for more holistic sources of energy to fuel their day.”

Over the last two years, Tillsonburg Custom Foods has expanded beyond producing meat, frozen fruit and vegetable mixes to include sauces and pastry products.

“Tillsonburg Custom Foods is proud to continue to invest locally and expand our operations to provide jobs to the local community,” said Ed Lamers, president at Tillsonburg Custom Foods. “With the support from the province of Ontario through the Regional Development Program, Tillsonburg Custom Foods will remain a leader in the nation’s food processing sector and add to our capabilities to make butter tarts, meat pies, appetizers and fully cooked products for both domestic customers and the export market.”

“Havoc was born out of the desire to provide Canadians with a multi-sensorial experience paired with a unique combination of intense flavours,” said Jess Spaulding, chief marketing officer at PepsiCo Foods Canada. “Every aspect of this brand from the flavours and shapes to packaging design has been carefully considered and developed to connect directly with Canadian Gen Z consumers who enjoy bold, spicy flavours.”

Havoc is available in three flavours: Fiery Lime Flavoured Rolled Tortilla Chips; Smoky Nacho Twisted Corn Chips; and Bulgogi Blaze Flavoured Potato Chips.

This is the first Canadian-led product launch in over a decade.

The Mars Unreasonable Food partnership will focus on four pillars: Shaping the Future of Food, Improving Farmer Livelihood, Transforming Food Supply Chains, and Reimagining Sustainable Packaging. These four focus areas are designed to identify, and then accelerate, the areas Mars believes can make a meaningful and differentiated impact given the company’s global business footprint and operations.

Each year, Unreasonable will identify, privately invite, and unite growth-stage entrepreneurs best positioned to profitably solve sustainability challenges. Selection of these ventures will be a mutual decision between Unreasonable Group’s team and the Mars Snacking team. Over the course of the three-year partnership, Unreasonable Food aims to build a portfolio of approximately 40 solutions uniquely situated to solve Mars Snacking’s key sustainability challenges.

The first cohort, to be announced later this spring, will join Mars Snacking’s first Unreasonable Food program for a week-long gathering with mentors from the Mars Snacking global leadership team as well as Unreasonable.

Amanda Davies, global vice-president of R&D, sustainability, and commercial at Mars Snacking, said, “Mars has the experience, the energy, and the footprint to shape the food future. Doing nothing is not an option.”

Daniel Epstein, CEO at Unreasonable Group, said, “More than 25 per cent of global greenhouse gas emissions caused by human activity can be attributed to the way we produce, process, and package food. As one of the world’s largest food companies with some of the world’s most admired brands, Mars Snacking, in partnership with Unreasonable and the entrepreneurs we support together, is uniquely positioned to put that statistic where it belongs— in a museum. We cannot imagine a more compelling partner to set a new standard for sustainability in our food systems than Mars.”

The Mars Net Zero Roadmap aims to cut carbon by 15 million metric tons by 2030 across the company’s value chain.

Dinah Martinez has been promoted to director, behavioural science – Canada and global markets. In her new role, Martinez will establish a comprehensive data strategy, build a robust multi-year innovation pipeline, and drive connectivity between international teams and U.S. counterparts. Since joining Conagra Brands Canada in 2018, Martinez has spearheaded the sprint process to fortify an innovation pipeline across the portfolio, championed the “Future of Frozen” initiative to enhance Conagra’s presence in the frozen aisle, led pivotal sales and marketing trainings aligning teams with the corporate strategic direction, and exhibited thought leadership crafting compelling narratives for customer meetings.

Tonya Moncrieffe has been appointed director of human resources. Moncrieffe will be responsible for leading the direction and execution of the human resources division for Conagra Brands international businesses in Canada (Mississauga site) and global markets. Over the span of her human resources career, Moncrieffe has worked across an array of industries including engineering, retail, and healthcare. More recently, Moncrieffe has worked as a human resources business leader at Hydro One, Ontario’s largest electricity transmission and distribution service provider.

“We are delighted to partner with BSM and its existing management team on this exciting and well-known bakery platform that leverages our unique experience in both the bakery sector and the Québec market,” said Tyler Matlock, managing director, Swander Pace Capital. “Throughout its 75-year history, BSM has been a leader in consistently delivering high quality and innovative new products to the category. We are excited to continue that tradition of excellence and help accelerate the growth of the brand in new products and end markets.”

Located in the Chaudière-Appalaches region of Québec, BSM will continue to supply customers throughout Québec and other markets from its flagship bakery in Adstock.

Financial details have not been disclosed.