“I’ve been lucky to have had the opportunity to work on products that make people’s lives better and/or bring them moments of joy,” she says. “I am excited every day to work with the countless PFC brands that people know and love.”

Ferdinando has been president of PFC since 2022, a role that includes leadership of Frito Lay Canada and Quaker Canada. Previously, she was chief marketing officer of Frito-Lay North America. Prior to joining PepsiCo, she was VP and global sector leader for family care at Kimberly-Clark Corporation. Throughout her career, Ferdinando was able to work all over the world, giving her “a unique perspective as a leader,” while also “enriching my ability to connect with people anywhere I go.”

After becoming PFC president, Ferdinando connected with as many PFC employees as possible. She led a national listening tour, visiting all company regions and plants with a focus on hearing from frontline employees. This resulted in her creation of a new vision for PFC, along with more investment in expanding employee recognition and appreciation.

Last year, Ferdinando connected with every Frito Lay Canada plant team and region zone team across the nation.

“I was also fortunate to visit the impressive family farms where we source our ingredients,” she shares. “I’ve learned so much about the end-to-end journey of our products and the broader and very dynamic Canadian food system. Spending time with the hard-working people who make, move, and sell our products is one of the best parts of my job.”

Always a learner

Regarding those products, Ferdinando is very proud of her team’s commitment to consumer-centric innovation. “With the strong diversity that’s present in Canada, we’ve innovated products to meet the unique preferences of multicultural Canadians,” she says, “whether it’s through new, bold flavours or using successful flavours from other markets.”

Ferdinando explains that continuous learning is essential for her.

“I take the opportunity to learn from everyone I meet,” she says. “I also like to tap into my science training to break down complex problems and explore them in different ways. The more I learn, the more I can help others grow and succeed. Leadership as PFC president means uplifting those around me. I’m passionate about continuing to support the advancement of women and our inclusive culture at PFC, as well as efforts to enhance employee wellness, including clear boundaries between work and home life.”

Ferdinando is excited to continue realizing her company’s vision to inspire more joy for tomorrow’s food experiences, sustainably.

“Where we go is very much a team approach, grounded in our field-first culture,” she says. “We have strong plans in place to build on some of the incredible work we’ve already delivered and become bigger and better than ever before. My top goal is removing barriers for our valued frontline colleagues who make up about 90 per cent of our employees. I want to ensure PFC is a great place to work for everyone, especially the frontline, and I will continue to listen and engage with those colleagues going forward.”

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

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.

Robot utilization on the rise

When Canadian decision-makers weigh the pros and cons of adding robots to their workflows, many wonder if these advanced machines can fit into their budgets. Fortunately, some robotics vendors prioritize affordability in their business models.

For example, Formic Robotics is an Illinois-based company that offers by-the-hour contracts that allow manufacturers to pay for their robots only after they’re installed and operational. According to a report in the Wired, Polar Manufacturing, which uses Formic’s technology, found the solution costs the equivalent of US$8 an hour to run, making it less expensive than hiring a person to do the job.

Additionally, statistics published by the International Federation of Robotics in 2024 showed the world hit a record of 3.9 million operational robots in 2022. The report indicated the world average for robot implementation is 151 machines installed per 10,000 employees. However, Canada’s rate is slightly higher, at 198 robots per 10,000 workers.

Since robots are becoming more affordable and easier to obtain, some Canadian beverage manufacturers are beginning to realize investing in these machines could help them stay competitive in a challenging and changing market. Some can also gather real-time analytics from the machines and use the statistics to achieve continuous improvement.

Cyberworks Robotics’ autonomous self-driving technology automates manual tow tugs and forklifts without making any changes to the infrastructure of a facility. Photo © Canadian Food Innovation Network

Achieving better output

Some decision-makers choose robots to help them with repetitive tasks, such as bottling. That approach gives them better consistency, and allows factories to boost overall output.

In 2023, Coca-Cola announced a $70 million investment for a Calgary bottling plant. It will result in a new high-density warehouse on an existing property, and the building will have the company’s first automated storage and retrieval system. The 60,000-sf warehouse will have enough room to store 19,000 pallets of products.

Some Canadian brewers have also budgeted for robotic canning solutions. Ross Alger, owner of Alberta’s Confluence Distillery, uses a 14-sf machine that can fill 45 cases per hour. He appreciates how the robot’s compact size supports his company’s output.

He says employees only need to can a small percentage of the overall product amount made yearly and do it just a few times per month. That meant a larger system didn’t make sense from a floor space or financial standpoint.

Formic Robotics offers by-the-hour contracts, which allows manufacturers to test out at the technology in an affordable manner. Photo © CNW Group/Nulogy Corporation

Tackling labour shortages

It’s also becoming more common for people in the beverage industry to rely on robots for moving heavy loads, such as cartons and pallets of ready-to-ship drinks. Self-driving forklifts reduce the number of people needed to do those jobs while minimizing injuries. Ontario’s Cyberworks Robotics provides technology that turns manual tow tugs and forklifts into fully automated vehicles without changing a facility’s infrastructure. The company received $227,946 from the Canadian Food Innovation Network (CFIN) to pilot test their technology in a live F&B facility.

Tow tugs and forklifts usually require humans to steer and pull them. However, labour shortages make it difficult to fill these handling-related manufacturing roles. A June 2023 Canadian labour market report found many respondents are anticipating challenges related to finding and keeping employees. Among the surveyed groups, manufacturing businesses were most likely (over 48 per cent) to expect issues around finding skilled workers.

Self-driving robots can’t wholly solve this issue. However, they can certainly help by accomplishing tasks with fewer people and easing the challenges caused by personnel absenteeism due to injury or other issues.

Reducing manufacturing waste

As consumers and producers alike become more focused on waste reduction, many are interested in making new, viable products from ingredients that are generally discarded. Ontario’s Dairy Distillery makes vodka from milk permeate, a dairy industry byproduct. The company invested in a partially automated solution to improve its labelling process. Its previous equipment had a 50 per cent error rate, and employees needed at least five minutes per bottle to fix the issue if they noticed it during packaging.

The company now uses a machine-vision camera system that automatically detects the label’s elements and shows the manufacturing worker a real-time image on a grid. That person uses those details to ensure they place the label squarely on the container. This approach addresses wasted time and labels. Another aspect of the company’s automation investment involves a quality control app that automatically recognizes in-tolerance label positioning and assigns a pass or fail grade.

Some manufacturers also use other high-tech solutions, such as sensors that can tell when food has spoiled or is in an environment where spoilage will happen without proactive measures.

Vancouver-based Trendi is a robotics and agritech startup that uses a different method of waste reduction. Its system consists of two main components. The first is BioTrim, an autonomous mobile freeze-drying unit that converts fruits and vegetables unfit for sale in their current conditions into shelf-stable products. These units can be used onsite, at manufacturing plants or farms. The second aspect of the business model is the Smoothie Machine. This automated vending device uses upcycled produce to create smoothies on demand.

These examples are only a sampling of the exciting things possible when Canadian manufacturers apply robots to their beverage-making processes. Individuals interested in taking similar approaches in their factories will get the best results by customizing their efforts according to goals, plans, budgets, and current workforce size.

They should not consider a small production output an automatic barrier to robot use. After all, Dairy Distillery produces a relatively small average of 1,500 bottles per day, but leaders there still found various processes to automate. Decision-makers should also set and track metrics to keep everyone motivated and working toward the same goals. These strategies increase the chances of successful robotics integrations.

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

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

Cobbs is seeking monetary relief for herself and similar customers.

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

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

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

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

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.

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.

“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.

“We are delighted to make a splash with the launch of Enjoy, which only further complements Lactalis Canada’s wide-ranging portfolio of now 20 iconic consumer brands and expands our plant-based offering to Canadian consumers by leveraging our expertise in this dairy-free category,” said Mark Taylor, president and CEO  of Lactalis Canada.

The plant-based brand offers 8 g of protein derived from peas per 250 ml. It features six SKUs: unsweetened oat, unsweetened oat vanilla, unsweetened almond, unsweetened almond vanilla, unsweetened hazelnut and unsweetened hazelnut & oat.

“As nutritious, high protein, unsweetened beverages, Enjoy responds to a growing consumer demand for plant-based options that taste great and have positive health impacts including non-GMO and gluten-free certification with no artificial colours, preservatives or flavours,” said Nathalie Cusson, general manager of Lactalis Canada’s Fluid Division.

“What sets Enjoy apart is its uniquely high protein content, which consumers are increasingly desiring in their daily diet,” Cusson added.

The company recently converted a 33,150 sf production facility in Sudbury, Ont., to a dedicated plant-based manufacturing plant.

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.

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.

“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.

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.

The company was created by Beckie Prime, a registered holistic nutritionist.

“When I first came up with the concept of pairing bone broth with my favourite drinks like coffee and hot chocolate, I couldn’t believe no one had done it yet,” said founder Beckie Prime.

The bone broth company, which launched in 2021, rebranded in fall 2023, moving to a more scalable powder format. The product line includes a bone-broth based hot chocolate and instant coffee, offering 14g+ of protein per serving.

“Bone broth-based hot chocolate or coffee is still a foreign concept to people. We want to change the perception of how bone broth tastes. We have an innovative product and can’t wait to make it more widely accessible. I am thrilled to be bringing Domenique on board as well as some incredible retail partners to help me revolutionize the bone broth category,” adds Prime.

Mastronardi will be bringing her expertise in engineering and operations. She studied biological engineering at University of Guelph and completed her master’s in food and sustainability engineering.

“Together, we want to make Beck’s Broth the biggest, baddest bone broth company that’s out there. Beckie and I have a shared passion for nutritional well-being and are so excited to be bringing Canadian innovation that is sustainable and nutritious to the category . Being able to now bring my complimentary skill sets to the business and work with my best friend…well that just sweetens the deal for us!” says Mastronardi.

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.

T-Rex Distillery says public response has been mixed since photos of the jugs began circulating on social media, with about half praising the jugs for “innovation and convenience.”

Others expressed concern, including Service Alberta Minister Dale Nally, who says the low $49.95 price was “not very responsible” and that he was looking at intervening.

The Edmonton-area distillery says the jugs are a private-label product produced and bottled for a customer, Super Value Liquor, at its requested price.

Under current rules, Alberta Gaming, Liquor and Cannabis sets the wholesale price retailers must pay to purchase products, but T-Rex says there are no rules or guidelines provided by the agency as to how a product should be priced on shelves.

Federal laws regulate alcohol labelling and packaging across Canada, and Nally says the jugs are in compliance.

“What it’s not in compliance with is the spirit of Albertans,” he told reporters Monday. “We believe in responsible pricing, and that’s where I think it goes afoul.”

Nally’s ministry did not immediately clarify what specific steps the government might take on pricing.

The plastic jugs, which are similar to four-litre milk containers, have plain labels with the words “value” and “vodka” over a yellow background.

Sunny Bhullar, manager at Edmonton Super Value Liquor, said his store discounted the jugs down from $60.

“We make sure we are serving our customers in a responsible way,” said Bhullar in an interview.

He said the store aims to provide quality products for consumers looking to buy bulk and save money.

“Our marketing approach is we sell at a fair price,” he said.

Should Nally introduce minimum prices or a floor price, Bhullar said he would be concerned.

“In that scenario, it will be hard for independent stores to compete with the bigger chains,” he said.

T-Rex said in an email that its vodka jugs have been for sale for about a year. It also offers a T-Rex-branded version of the jug, primarily for wholesale purposes, such as for bars and restaurants.

The company said the vodka jugs were reviewed and approved by Alberta Gaming, Liquor and Cannabis and, as of Monday, T-Rex had not received any communications from the agency, the government or the minister.

“Albertan craft distilleries have suffered from a lack of responsible pricing for a while now and, in fact, there are multiple distilleries out there that are selling their spirits even cheaper than T-Rex,” the company said. “We have often voiced our concerns with the current system to AGLC.”

Nally made his comment before introducing an omnibus red-tape reduction bill that he said would clarify he has authority to set liquor prices.

Nally added, “If this bill passes, then this is exactly the type of thing that I will look into. I don’t think a four-litre plastic jug of vodka adds to the quality of the distillery industry that we have in this province. I don’t think that it is responsible pricing.”

Nally said that with the bill he hopes to make sure the rules reflect what happens in practice, since the AGLC, which is responsible for overseeing the liquor industry across the province, doesn’t increase prices without getting approval from the minister.

T-Rex said an “era of unsustainable prices” began when AGLC removed a few years ago a rule that required craft distilleries to produce at least 80 per cent of their own spirits in-house, and 20 per cent was allowed to be purchased or imported in bulk.

That means anyone can blend and sell bulk-purchased vodka without owning distilling equipment, said T-Rex. The company said it and other craft distilleries were forced to lower their prices to stay in business, especially after making investments in distillery equipment, which new companies don’t need to do.

The AGLC said it was not able to respond Monday to questions about regulations for the four-litre vodka jugs. It did not immediately respond later in the day when emailed questions about production rules for craft distilleries.

The beverages come in three flavours: Original, Vanilla and Chocolate. They are the only gluten-free oat beverage with a Canadian Coeliac stamp, ensuring safety for the concerned consumers, Natura said in a news release.

The whole gluten-free oats are sourced exclusively from the Canadian Prairies. The gluten-free oats are cooked whole, and without the use of concentrates, protein extracts or isolates, ensuring a minimally processed beverage, the company said.

The recipe calls for only vegan ingredients which are also soy-free, dairy-free, and nut-free, catering to a wide range of dietary preferences and needs.

The drinks are versatile, suitable for use in coffees, everyday recipes and in a nice glass of milk. They are also available in a 200-millilitre format, suitable for lunchboxes and snacks on the go.

Find our oat drinks in 946-ml and 3 x 200-ml formats at retailers throughout Canada, including online platforms like Amazon.

“Supporting local is at the heart of what we do. By choosing Natura, consumers not only enjoy a superior taste experience but also contribute to the growth of Canadian businesses and communities,” said Ignace Daher, vice-president of sales for Natura.

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.

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.

La Presserie specializes in premium plant-based food and beverage products, such as cold-pressed frozen juice and cocktail mixers, prepared foods, salad dressings, and soups, made using a proprietary flash-freeze technology. The company has won several awards, such as the 2021 Local Innovation Award from Sobeys for their dressings; a 2022 SIAL Innovation Award for cold-pressed vinaigrettes; a 2023 Best Condiment Award from Grocery Innovations Canada for plant-based miso dip cups; and a 2023 SIAL Innovation Award for their cold-pressed cocktail mixers.

Zarovinsky was motivated to start La Presserie because of an innate curiosity about plant-based foods as well as a desire to do something different from what he achieved at Tiffany Gate Foods. Since he grew up in a family that ate a lot of fruits, vegetables, and grains, and meat consumption was limited to special occasions, Zarovinsky had an appreciation for these ‘gifts’ of nature. Zarovinsky was also aware that the plant-based movement has a bad reputation in Canada.

“People think plant-based food is not tasty or good and limiting,” he said.

Zarovinsky wanted to experiment with plant-based foods and see how far he can go with things that are underutilized in that sector without compromising on taste.

Taste is key

On several occasions during our interview, Zarovinsky stressed that his only goal is to offer consumers delicious food, as evident by the company’s tag line of “délicieux” (delicious in French). Everything else about the product—be it health claims, vegan, or plant-based—is incidental.

“When a product is declared to be plant-based or vegan, people automatically assume the food to be of a certain type. I don’t like that,” he said, as there’s a huge pool of consumers who simply want great tasting food regardless of labels.

La Presserie earned a 2023 SIAL Innovation Award for its cold-pressed cocktail mixers.

A whole new world

After having decided on the type of product to make, which initially was cold-pressed juices, the biggest challenge, for La Presserie, was shelf life.

“Our previous company was designed to do chilled food with short shelf lives. This brought about logistical challenges. We did not know until late afternoon what we’re going to make tomorrow because the shelf life was literally days. We couldn’t make it in advance. Trying to use very short shelf-life raw materials to produce very short shelf-life finished goods was a logistical nightmare. When I started this company, I decided we cannot do this. We’re going to do frozen,” he explained.

Before the COVID-19 pandemic, prepared frozen foods were perceived as quick-fix meals. One didn’t expect freezer foods to taste good or be healthy; it was a convenient way to satiate hunger.

In Zarovinsky’s opinion, frozen foods also “destroyed family dinners,” as people ate at their convenience. In many traditions, food is a way of socializing. It’s a family affair, as described by Zarovinsky. People come together to cook, share, argue as well as enjoy each other’s company. With quick-fix frozen meals, there was no longer a need for families to eat or prep meals together, he added.

“Further, frozen food is cooked at least three times. First, it has to be cooked, then frozen, which is a form of cooking, and the third time you cook it when you heat it. Now, who wants to eat food that’s been cooked three times. We looked at all this and we decided we’re going to do it differently,” he explained.

La Presserie’s main goal is to offer consumers delicious juices. Everything else, be it health claims, vegan, or plant-based, is purely incidental.

Cold means 4C or less

At La Presserie, the cold-pressed juices and smoothies from fruits and vegetables are flash-frozen immediately to avoid deterioration. They don’t add any chemicals nor take out anything from the juices.

“When temperatures are raised, the very volatile components that create flavour, aroma, taste, and freshness in juices, enzymes, and vitamins don’t survive,” he explained. Hence, the juices are frozen immediately. The company has also been able to extract juices out of hard raw materials like spinach and ginger.

While the pandemic complicated things for young companies like La Presserie, the timing couldn’t have been better to launch a frozen product. Eager to avoid infections, consumers bought frozen foods to limit store visits.

La Presserie’s beverages are sold in small 213-ml bottles that are an easy addition to lunch boxes.

In fall 2023, La Presserie debuted four artisanal Asian soups.

Marching ahead

Once the technology and process were perfected with juices, La Presserie introduced a line of cold-pressed and creamy salad dressings and dips at SIAL Canada in 2022. The vinaigrette-based dressings are made using cold-pressed juices and fresh herbs; they’re sold frozen. The creamy dressings, on the other hand, are sold refrigerated, as they have plant-based mayonnaise and the starch in the creamy dressings is cooked.

Once again, Zarovinsky stressed that while these “dressings are low-calorie, we don’t advertise them as such. People can review the nutritional facts table and determine for themselves.”

He added, “We do not make any health claims because I don’t believe we can prove it scientifically. There’s nothing negative about fruits and vegetables. They can’t hurt you. To say that you have to eat it because it’s healthy is counterproductive. Most of the time healthy food doesn’t taste good. What we’re saying is, our food is delicious and happens to be healthy. We want to serve consumer’s needs. The most important thing about our food is that it’s delicious. Surprisingly, when we got into this business of plant-based, cold-pressed foods, everybody in that business was touting the ‘healthy’ aspects of their products. I believe that people come back to the same food because they like the taste… Delicious is what we aim for. We want them to fall in love with what they eat, and make sure that it is safe for them to eat and is enjoyable. If that happens, I did my job.”

A start-up mindset

La Presserie’s strength is product development. Within three years, the company has launched seven product lines. Besides juices and smoothies, salad dressings and dips, the company introduced premium frozen cold-pressed cocktail mixers in 2022. These mixers are made with raw, cold-pressed fruits, vegetables, and herbs.

In fall 2023, La Presserie entered the frozen prepared food category with a line of four Asian soups. The packaging of these meal-sized soups is unique. Unlike many frozen foods, the skin-film packaging allows you to see the actual product. I got to taste the Tom Yum Thai-style Lemongrass Soup during my plant visit. It was earthy and fresh, an unlikely (one might say) description of a frozen food product. To ensure the food isn’t overcooked by the time it reaches our dinner tables, most of the vegetables in the soup are packed raw. They get steam-cooked in the microwave for the first time when you heat it. Zarovinsky added that each broth was specifically designed for the product with respect to the country of origin.

“Pasta is custom-made because it must behave in a specific way; it has to survive freezing and reheating. A lot of food engineering and design has gone into” these soups, he explained.

For years, frozen food has been considered not as good as fresh produce. Nothing could be further from the truth. If done properly, frozen food can be as fresh as new produce. Plus, it can reduce waste. It takes a lot of skill to create frozen food, though, as not every food or ingredient can be frozen. With meticulous work, diligent R&D, and laser-eyed focus on serving delicious foods, La Presserie is redefining the frozen food aisle with its premium, hi-quality products.

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.”

Evan Cohen, CCO and president of Partake Brewing, expressed, “Pils stands out as a highly sought-after style among craft beer enthusiasts and Partake drinkers alike, and we strive to satisfy. Leveraging our expertise, we’ve crafted a low-calorie, non-alcoholic rendition of this style that remains true to the classic pilsner style.

The new pils is available in specially marked variety 12-packs at select retailers across the U.S. and Canada. It can also be purchased online for a limited time at https://drinkpartake.com.

“At Georgian Bay, our commitment to protecting the environment is at the core of everything we do. We’re thrilled to unveil the launch of Canada’s first-ever paper spirit bottle hitting shelves this spring,” shares Denzil Wadds, Georgian Bay Spirit co-founder. “The new Georgian Bay Eco-Friendly Gin, meticulously crafted with a unique blend of botanicals, are packaged in lightweight, 100 per cent recycled paperboard bottles. These innovative bottles not only showcase our dedication to sustainability, but also boast a carbon footprint six times lower than traditional glass bottles.”

The Eco-Friendly Gin is a special botanical forward blend using 99.7 per cent of gin inputs locally sourced from Ontario.

“We’re taking our commitment a step further. For every bottle sold, we pledge to plant a tree, contributing to the reforestation efforts and making a positive impact on our planet,” shares Amy Smith, Georgian Bay Spirit’s marketing head. “We are proud to be at the forefront of environmental change-makers in beverage alcohol and want Canada to join us on this journey towards a greener future, one sip at a time.”

The Challenge, launched in November 2020, supports high-impact solutions to food waste in Canada. The Business Models Streams focus on business model solutions that can prevent or divert food waste at any point in the food chain, from farm to plate.

“Through important initiatives like the Food Waste Reduction Challenge, we’re working to find effective solutions to reduce food waste on a large scale, so more of the top-quality food our farmers produce doesn’t go to waste and ends up where it belongs – on the kitchen tables of Canadian families. Congratulations to Loop Mission and Still Good for your work to develop cutting-edge solutions to help tackle food waste in Canada,” said Lawrence MacAulay, Minister of Agriculture and Agri-Food.

Loop Mission is a Montreal-based circular economy company that creates products from food that would otherwise go to waste, like cold-pressed juice. The company leveraged its expertise to create Loop Synergies—a line of ingredients made from rejected food, that would otherwise be wasted, that food processors can easily integrate into diverse food products. With support from the Challenge, Loop Mission will scale its Loop Synergies line, enabling more food processors to join the movement to reduce food waste in Canada.

“Loop Mission is well aware of the scale of food waste in Canada, which is why we have created a collaborative movement to mobilize the food industry in support of food waste reduction. Thanks to this award, we will be able to intensify our efforts and continue to innovate by developing revalourized ingredients that can be adapted to meet the needs of the industry. We are honoured by this recognition and look forward to multiplying our impact,” said Julie Poitras-Saulnier, co-founder and CEO, Loop Mission.

Based in Montreal, Still Good develops business solutions for companies to transform nutrient-rich by-products that would otherwise go to waste to new food products, through a holistic approach called eco-valuation. For example, Still Good developed technology to turn spent brewers’ grain from local microbreweries into flour, which is high in protein, fibre and essential minerals. With support from the Challenge, Still Good will scale its business model to create eco-valuation or upcycling hubs across Canada. This will allow food processors to build on and replicate this solution to reduce food waste.

“Thank you to AAFC and the members of the external review committee for recognizing the qualities of our business model and salute the work of all the finalists. This recognition will certainly enable us to promote the countless opportunities available to catalyze the creation of innovative projects aimed at transforming food residues, helping companies achieve their ESG objectives, and consolidating our research and development efforts,” said Jonathan Rodrigue, co-founder and CEO, Still Good.

Loop Mission and Still Good will each receive a grand prize of up to $1.5 million to grow and scale their food waste solutions.

The alcohol excise tax had been set to rise on April 1 by 4.7 per cent, tied to inflation, but Freeland announced that the increase is being capped at the lower rate.

She also announced some tax relief for local craft breweries by cutting the excise duty rate on the first 15,000 hectolitres of beer in half for two years.

She says Canada’s small craft brewers are among the finest in the world and are an important contributor to the economy.

Restaurants Canada is applauding the move, saying the financial relief will give operators a chance to catch their breath as they try to cope with inflation and bounce back from the COVID-19 pandemic.

The Canadian Taxpayers Federation says it is good to see some relief, but the government shouldn’t be raising alcohol taxes at all.

The foundation of the company’s future vision is K-Rounds plastic-free pods. The pods are created from roasted coffee beans that are ground, pressed and wrapped in a proprietary, protective plant-based coating preserving the coffee’s flavour and aroma, eliminating the need for plastic or aluminum.

K-Rounds plastic-free pods will work in the new Keurig Alta brewer. The company will begin beta testing the Alta brewer in fall 2024.

The development of the Keurig Alta brewer and K-Rounds plastic-free pods is the result of a multi-year innovation project which incorporates significant intellectual property in beverage, pod, appliance and manufacturing design and processes. As part of this intellectual property portfolio, KDP has acquired a perpetual license to know-how and technology invented by Delica Switzerland for their CoffeeB system in Europe, including a proprietary plant-based coating and application processes. KDP’s partnership with Delica grants Keurig exclusive rights to use and build upon these technologies for consumers across the U.S., Canada and Mexico.

“This transition to 100 per cent rPET represents a significant commitment to soften Califia’s environmental footprint,” said Dave Ritterbush, CEO at Califia Farms. “While Califia is an inherently sustainable business thanks to the plant-based products we produce, we recognize the importance of ongoing, forward progress in our sustainability journey. By moving to 100 per cent rPET for our iconic curvy bottle, we’re taking a major step in reducing our reliance on virgin plastic and advancing the principles of a circular economy.”

Califia Farms clarifies that the plastic cap and sleeve don’t use 100 per cent rPET materials.

Butler is an experienced and accomplished consumer packaged goods executive with deep experience in the beverage alcohol industry, and she currently serves as chair of the Beer Store.

Prior to joining Molson Coors, Butler was vice-president, group controller financial reporting at George Weston, and vice-president, finance, at Weston Bakeries. She also spent almost a decade in various roles at Labatt Breweries of Canada. Butler holds a master’s degree in accountancy and a bachelor’s degree in mathematics from the University of Waterloo. She has CPA and NACD Directorship certifications.

“Stepping into this role is both an honour and an exciting challenge,” said Chantalle Bulter. “I am deeply committed to fostering a culture of collaboration and innovation as we continue to build upon the rich legacy of this iconic company. Together, we will navigate the evolving landscape of the Canadian beverage market, driving growth and delighting consumers with our exceptional brands.”

Butler is originally from London, Ont., and is fluent in English and French. Outside of work, she enjoys staying active and spending time with her husband Warren, their two hockey-loving teenage sons and their dog, Bower.

Butler will succeed longtime Molson Coors leader Frederic Landtmeters, who will leave the company in April to move closer to his family in Belgium. Landtmeters joined Molson Coors in 2012 as chief marketing officer for Europe, later assuming roles such as chief commercial officer and managing director for the U.K. and Ireland. He relocated to Canada in 2016.

Organic growth was 7.3 per cent in North America, largely driven by pricing as well as continued momentum for e-commerce and out-of-home channels. Nestle gained North American market share in pet food, coffee and frozen meals.

By product category, Purina PetCare was the largest growth contributor, with broad-based demand across segments, channels and brands, particularly Purina ONE, Purina Pro Plan and Friskies. Sales for Nestle Professional and Starbucks out-of-home continued to grow at a double-digit rate, led by new customer acquisition. The beverages category, including Starbucks products, Coffee mate and Nescafe, posted mid single-digit growth. Nido growing-up milks posted strong double-digit growth. Confectionery in Canada recorded high single-digit growth, driven by KitKat and Aero. Water saw low single-digit growth, based on a strong sales development in the fourth quarter. S.Pellegrino and Acqua Panna posted double-digit growth, which more than offset the impact of capacity constraints for Perrier. Growth in frozen food was negative, impacted by soft consumer demand and the winding down of the frozen meals and pizza business in Canada. In the U.S., growth in frozen food was close to flat, supported by Stouffer’s, Jack’s and Tombstone.

Pricing and mix also helped to offset cost inflation and a significant increase in advertising and marketing expenses.

Company CEO Mark Schneider said, “Unprecedented inflation over the last two years has increased pressure on many consumers and impacted demand for food and beverage products. In this challenging context, we delivered strong organic growth and solid margin improvement with increased marketing and other growth investments. Our free cash flow generation returned to historical levels.

“Looking to 2024, we are prioritizing volume- and mix-led growth with increased brand support, as we enhance value for consumers through active innovation and renovation, premiumization, affordability and more nutritious options. We will continue to focus capital allocation on our fast-growing billionaire brands, which enables us to deliver dependable growth while enhancing brand loyalty.”

For 2024, Nestle expects organic sales growth around four per cent and a moderate increase in the underlying trading operating profit margin. Underlying earnings per share in constant currency is expected to increase between six and ten per cent.

Café William is achieving a milestone with this new factory. Of the initial $47 million investment, $19 million is allocated toward implementing energy-efficient technologies.

Rémi Tremblay, CEO of Café William, said, “This accomplishment underscores our dedication to innovation and industry excellence. Operating Canada’s first electric industrial roaster fills us with immense pride. Earlier this year, our successful demonstration of coffee transportation via cargo sailboat showcased our commitment to sustainability. Today, we mark yet another sustainable initiative in our supply chain aimed at reducing the ecological impact of our coffee.”

Partners who made this project possible include Investissement Québec, Canada Economic Development for Quebec Regions (CED), National Bank of Canada, Fondaction, Fonds de solidarité FTQ, Neuhaus Neotec, Gératek and the City of Sherbrooke. The Quebec government also granted a $9 million loan under the ESSOR program to support the plant’s implementation. This program is managed by Investissement Québec. On behalf of the Government of Canada, a repayable contribution of $2.5 million has also been granted by CED.

The electric industrial roaster, which was has been operational since January 2024, has an annual roasting capacity of up to 20 million lb of coffee. It was manufactured by Neuhaus Neotec.

As a result of the electric industrial roaster, Café William anticipates an annual reduction of approximately 800 tonnes of equivalent CO₂ emissions.

Drawing from her own experiences as a leader, Anika will share valuable insights and examples about how she learned to stand up to fear and embrace vulnerability to help navigate the challenges of building Grüvi. Her keynote presentation on “From Fears to Cheers: A Leader’s Tale of Resilience” will touch on the factors that have helped her build resilience as a young woman in a leadership position.

About Anika

Anika is known as a trailblazer in the non-alcoholic beverage manufacturing category. She is a sought after thought leader, speaking at events across North America about entrepreneurship, women’s issues, and opportunities for minorities.

Selected as one of Forbes’ 30 Under 30, Anika is a founding member of Adult Non-Alcoholic Beverage Association (ANBA). She prioritizes the creation of a female-led team with community goodwill initiatives as a major driver. Anika believes that growth and sustainability co-exist, and her team is transparent with their community about impact initiatives, community volunteerism and goodwill efforts. In June 2023, she was named as a finalist for the EY Entrepreneur of the Year awards. Anika has a degree in neuroscience and psychology from McGill University.

Join us at 1 pm ET March 6 to hear Anika and other leaders from the Canadian manufacturing sector. The half-day virtual event, organized by Annex Business Media’s manufacturing group, will facilitate conversations about breaking barriers, advancing women into positions of their choice and #InspireInclusion.

CLICK HERE TO SEE THE FULL AGENDA!

Don’t miss this opportunity to connect with industry experts and thought leaders whose shared goal is to promote gender equity, diversity, and inclusion in Canadian manufacturing.

The 14 manufacturing media brands coming together to host the event include: Manufacturing AUTOMATION, Canadian Manufacturing Online, PLANT, MRO, EP&T, Canadian Plastics, Canadian Packaging, Design Engineering, Canadian Process Equipment & Control News, PrintAction, Frasers, Glass Canada, Fenestration Review and Food in Canada.

“In recent years, our small facility in Longueuil was no longer sufficient to meet the growing demand, especially in the United States. By moving to St-Hubert, our goal was to make our products accessible across North America, targeting distribution chains like Wal-Mart and Costco. This move allows us to enter new markets and serve a wider audience,” said Evive’s co-founder, Dominic Dubé. “We anticipate logistical and demand management challenges related to our expansion. To overcome them, we have invested in a competent team and strong partnerships. We are looking to optimize our internal processes to increase our efficiency. Claudia, myself, and the entire team aim to make our products available and affordable. We hope that with these new operations, we can optimize our production process and make our products more and more affordable. Our intention is to pass these savings directly to our customers, making healthy eating as accessible as possible.”

“We’re thrilled with Madrí Excepcional’s success in the U.K., Molson Coors’ most successful European innovation. In just three years, the brand became the second largest above-premium lager in on-premise locations and the third-largest World beer across all channels in the U.K.,” said Frederic Landtmeters, president of Molson Coors Canada. “Above premium world beers are growing in Canada, and Madrí Excepcional aims to establish itself as a standout player in the market through its distinct branding, great taste, and authentic Spanish appeal. We expect the beer’s distinctive Spanish vibe to connect with Canadian consumers, offering a refreshing choice for beer enthusiasts.”

In March 2024, Madrí Excepcional will be available on draught in on-premise venues and on shelves in key retail locations across Canada.