Dairy – Food In Canada

Who’s Who 2024: Suzanna Dalrymple, CEO, Gay Lea Foods

ncaleb — Thu, 20 Jun 2024 16:29:02 +0000

Suzanna Dalrymple was appointed CEO of Gay Lea Foods just over a year ago, in February 2023. Although she is new to Gay Lea Foods, her experience in the food industry goes back more than 25 years, and includes almost two decades with Proctor & Gamble, as well as a handful of years with Mars.

“I was drawn to Gay Lea Foods for many reasons,” she says, “one of which is the fact that’s it’s a co-operative, and that’s something that really appealed to me, having worked in big multinationals for over two decades.”

Dalrymple’s previous experience with a private company, as well as a large public company, helped her see the difference a co-operative like Gay Lea Foods can make.

“Gay Lea measures success not only by the value that we create, but also the value that we give back,” she says. “We’re really committed to finding the right balance between delivering performance, developing our people, and doing right by our community. That was really appealing as I was thinking about my next move.”

Gay Lea Foods’ rich history was also appealing to Dalrymple.

“I feel really privileged to be working for a business that was started in 1958 by a group of dairy farmers, who for generations, through hard work and determination have built Gay Lea into a sizeable and meaningful business that’s really committed to furthering the dairy industry.”

Dalrymple is well aware of the bigger picture that defines what Gay Lea Foods values as an organization.

“It’s a great opportunity and a great responsibility,” she explains. “I don’t know if I feel more or less pressure working for a group of dairy farmers, but it’s all about how we stay true to our values, and how we make smart decisions that will ultimately lead to a better tomorrow, so that we can have a home for our members’ milk and build a sustainable and growing dairy industry.”

Walking the talk

According to Dalrymple, as a co-operative, Gay Lea Foods is focused on more than just the next quarter. “It’s really rooted in the values of balancing profits, the people, and the planet,” she says. “I think a lot of companies nowadays talk that way, but Gay Lea has been committed [to this philosophy] for generations, and Gay Lea really does make a difference, does think about long-term sustainable growth and the impact on communities, in almost equal measure.”

Like any other segment of the economy, the dairy industry is facing several challenges, including trade issues and the need for innovation. These issues, however, don’t intimidate Dalrymple. Rather, she feels energized, excited and is eager to tackle them head-on.

“I’m in year one of our five-year strategic plan,” she says. “I’ve got a lot of heavy lifting to deliver the next five years, and I’m doing it with a great team. So that’s my focus. It’s still early days, and I’m excited about what we’ve been able to accomplish in a short period of time. It’s been great working with both the board of directors, as well as the management team and all the employees. I’m excited about seeing all this through.”

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

Del Monte launches three new sorbets and gelato

Food in Canada — Tue, 11 Jun 2024 18:17:23 +0000

Del Monte introduces three new sorbets and gelato in 946 ml tubs: strawberries and lemon sorbet; tropical mango sorbet; raspberries and chocolate gelato.

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

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

USask scientists find new technique to decontaminate eggs

ncaleb — Thu, 06 Jun 2024 15:23:06 +0000

Scientists with the University of Saskatchewan (USask) used the Canadian Light Source (CLS) at USask to study a new technique for decontaminating eggs.

The problem with ‎conventional egg decontamination processes, which use chemicals and heat, is that they can damage the egg cuticle and shell, which are ‎natural barriers to bacteria and help to maintain nutritional quality during storage.

The new cleaning method involves treating eggs using tiny water droplets sprayed with high-voltage electricity to decontaminate the shell. The researchers then used the CLS’s ultra-bright synchrotron light to obtain highly detailed 3D scans of the eggs.

The researchers found the new approach reduced the amount of E. coli and Salmonella bacteria on the eggs, but did not damage the cuticle and shell and preserved the food’s nutritional quality.

“We hope this new technique is added to the existing egg processing line to ensure thorough removal of pathogens from the egg surface,” said team member Mehdi Heydari, a postdoctoral fellow with USask’s College of Engineering. “This can help ensure the eggs on grocery store shelves are as safe to eat as possible.”

Heydari worked alongside other USask scientists, including principal investigator Lifeng Zhang and co-investigators Karen Schwean-Lardner and Shelley Kirychuk.

“Using this emerging, green technology would improve food safety while also lowering carbon dioxide emissions during processing,” he added.

The next step for this research will be to determine how to scale up this technology for large-scale operations.

This project was funded by Natural Sciences and Engineering Research Council of Canada, the Saskatchewan Ministry of Agriculture, and the Canadian Poultry Research Council.

Canada aims to protect cattle industry as U.S. avian flu outbreak spreads

ncaleb — Thu, 06 Jun 2024 14:12:28 +0000

As an outbreak of avian influenza in dairy herds south of the border continues to spread, Canadian officials say they are doing everything they can to protect this country’s livestock industry.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Saputo appoints new CEO

Food in Canada — Thu, 16 May 2024 13:29:04 +0000

Saputo’s Lino A. Saputo, chair of the board, president, and CEO, has indicated his intention to transit from his current position to the role of executive chair of the board.

This change, effective from the upcoming annual general meeting on August 9, 2024, will facilitate strategic oversight and drive value creation for the company.

In this transition, Carl Colizza, currently president and COO of North America, has been appointed as the new president and CEO of Saputo.

Since joining Saputo in 1998, Colizza has held key leadership positions in engineering, operations, business development and strategy. He was appointed president and COO of the Dairy Division (Canada) in 2015 before taking on the role of President and COO (North America) in 2019.

“As I will be transitioning to the position of Executive Chair, my role will shift into a new capacity more focused on strategic oversight, continuing to promote the Saputo vision and values, and supporting the leadership team. As the company’s largest shareholder, Jolina Capital is committed to Saputo for the long-term, and we fully support Carl’s nomination as president and CEO,” said Saputo.

Saputo further praised Colizza saying, “Carl is an extraordinary business leader who is well-respected across our industry and has a strong track record of leading global teams. He has deep roots within Saputo and has played a pivotal role in developing our strategy and improving our business.”

“I am honoured to lead Saputo and our talented team with Lino’s support, building upon the foundation we have established over the past seven decades. For over 25 years, I have had the privilege of working alongside Lino, whose commitment to Saputo’s culture, our people, and the communities we serve is truly extraordinary. I am excited to continue advancing Saputo’s business and delivering on the incredible opportunities we see ahead,” Colizza said.

Following the transition, Colizza will continue to execute the functions of president and COO North America) for the time being. Anthony Fata will continue to serve as independent lead director.

Hundreds strike at Nestle chocolate plant in Toronto, Unifor says

ncaleb — Thu, 09 May 2024 15:27:32 +0000

Hundreds of Nestle workers walked off the job in Toronto on Sunday after rejecting a tentative agreement the union reached with the chocolate maker.

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.

Walmart launches store-label food brand as it seeks to appeal to younger shoppers

ncaleb — Thu, 02 May 2024 10:51:30 +0000

Walmart is launching the U.S. retailer’s biggest store-label food brand in 20 years in terms of the breadth of items, seeking to appeal to younger customers who are not loyal to grocery brands and want chef-inspired foods that are more affordably priced.

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.

Lactalis Canada appoints Martin Santerre as senior VP

ncaleb — Thu, 02 May 2024 10:33:04 +0000

Lactalis Canada promotes Martin Santerre to the position of senior vice president of Industrial. In this position, Santerre will have total oversight of Lactalis Canada’s 20 manufacturing facilities for cheese and tablespreads, yogurt and cultured, fluid and dessert across Canada.

“Martin has continuously demonstrated exceptional leadership and a deep understanding of our manufacturing processes, making him a natural fit to be at the helm of Lactalis Canada’s industrial operations as we further strengthen our manufacturing capabilities to deliver on our long-term goals,” said Mark Taylor, president and CEO, Lactalis Canada.

“At Lactalis Canada, we take incredible pride in the craftmanship of our high-quality, nutritious and tasty products that Canadians know and love,” said Santerre. “In my new role, I look forward to leveraging the skills and passion of Lactalis Canada’s entire industrial team to continue to drive innovation and excellence in our operations, steering us towards even greater success.”

With significant industrial experience, Santerre joined Lactalis Canada in 2017 in the role of vice president, manufacturing – Dairy Food Group (DFG), focused on cheese and tablespreads. Prior to this, Santerre held multiple senior industrial roles at Hood Packaging and Agropur including VP, manufacturing and procurement – Fluid Division, and VP, manufacturing and technical services – Fine Cheese Division and Groupo La Lacteo Argentina.

Santerre replaces Franck Lallemand who will be taking on a new role as senior vice president of industrial projects before moving back to join Lactalis France in October 2024, while Ronan Lostanlen will join Lactalis Canada effective July 1, 2024, as Lactalis Canada’s new vice president, manufacturing – DFG.

New milk processing plant to set shop in B.C.

ncaleb — Thu, 25 Apr 2024 16:06:31 +0000

A new dairy production plant is coming to the Fraser Valley to help meet growing demand for dairy products.

“British Columbians have seen the impacts of climate disasters on food prices. We must produce more food here in B.C. and we have the ingredients to do it,” said Premier David Eby. “Helping made-in-B.C. food producers like Vitalus Nutrition grow means more good jobs and opportunities for British Columbians. By working collaboratively across industrial sectors and leveraging B.C.’s strengths, we can build a strong, sustainable economy that works better for people.”

The province is contributing as much as $25 million to help Vitalus Nutrition’s expansion to a 143,500-sf facility in Abbotsford with construction set to begin in summer 2024 as part of the release of Clean and Competitive: A Blueprint for B.C.’s Industrial Future. This new plant will support milk producers in the region and create as much as 100 jobs.

“Today’s funding announcement is a significant investment in Vitalus Nutrition in B.C., and it also represents a commitment to the future of dairy farming and the agritech sector in Canada,” said Phil Vanderpol, CEO of Vitalus Nutrition. “Our mission is to continue to unlock the nutritional value of dairy, but first and foremost, B.C. is our home, and we are proud to be able to create a significant number of family-supporting jobs, increase exports and enhance our contribution to the provincial economy.”

The larger manufacturing plant will increase B.C. processing capacity by 50 per cent to a new total of approximately 1.4 billion L of milk processed in the province annually. The new facility will allow local producers to meet domestic demand for dairy products, such as butter, which is being shipped from eastern Canada, and increase exports of specialty dairy ingredients for nutritional applications.

Resolution calling for healthier products by Nestle rejected

ncaleb — Thu, 18 Apr 2024 17:16:39 +0000

At its annual general meeting, a resolution calling on Nestle to set a target to increase the proportion of its sales from healthier products was rejected. Eleven per cent voted for the resolution while 88 per cent against it and one per cent abstained from voting.

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.

RC Show 2024 featured tech advancements, diverse palates

ncaleb — Tue, 16 Apr 2024 20:01:32 +0000

Restaurants Canada’s ultimate treat for the food and beverage industry, RC Show 2024, successfully concluded on April 8 while providing the industry with a place to gather, learn, grow and network through its trade show, conferences, competitions, and events.

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.

RC Show 2024 announces bar and beverage lineup

ncaleb — Tue, 26 Mar 2024 21:48:09 +0000

Toronto – Bringing together creative solutions and techniques from global bar experts as part of this year’s “Level Up” theme, the Restaurants Canada Show is set to take place April 8-10 at Toronto’s Enercare Centre.

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.

Unilever exiting ice cream business, cutting 7500 jobs

ncaleb — Thu, 21 Mar 2024 15:43:26 +0000

Unilever is separating its ice cream business and focusing on four core business groups across beauty and well-being, personal care, home care and nutrition with complementary routes to market, and/or R&D, manufacturing and distribution systems.

The company’s board believes its ice cream business has a very different operating model, and future growth will be better delivered under a different ownership structure.

A media statement said the ice cream business has distinct characteristics compared with Unilever’s other operating businesses. These include a supply chain and point of sale that support frozen goods, a different channel landscape, more seasonality, and greater capital intensity. The business has five of the top 10 selling global ice cream brands including Wall’s, Magnum and Ben & Jerry’s, with exposure in both the in-home and out-of-home segments across a global footprint.

The separation activity will begin immediately, with full separation expected by the end of 2025.

In addition to the portfolio changes, Unilever intends to launch a comprehensive productivity programme, driving focus and faster growth through a leaner and more accountable organization, enabled by investment in technology. The proposed changes are expected to impact around 7,500 predominantly office-based roles globally, with total restructuring costs now anticipated to be around 1.2 per cent of group turnover for the next three years.

Ian Meakins, chair of Unilever said, “The Board is determined to transform Unilever into a higher-growth, higher-margin business that will deliver consistently for all stakeholders. Improving our performance and sharpening our portfolio are key to delivering the improved results we believe Unilever can achieve.

“The separation of Ice Cream and the delivery of the productivity programme will help create a simpler, more focused, and higher performing Unilever. It will also create a world-leading ice cream business, with strong growth prospects and an exciting future as a standalone business.”

Bel Canada promotes two executives

ncaleb — Thu, 15 Feb 2024 15:41:46 +0000

Bel Canada promotes two executives. Marie-Ève Robert is now vice-president of marketing and CSR. Chantal Pelletier takes charge as brand director, GoGo squeeZ.

Marie-Ève Robert joined Bel Canada Group in 2013. Since her arrival, she has held several positions on the marketing team and has been vice-president since 2020. An active member of the management committee, she is responsible for business objectives related to brands such as Babybel, Boursin and The Laughing Cow. Robert heads up the marketing team, which includes managing communications and public relations for the brands as well as the corporate social responsibility (CSR) unit, which is at the heart of the business.

Before joining Bel Canada Group, Robert acquired extensive experience as a brand manager for Molson Coors Canada and Saputo Bakery, and as client service director at FCB Global.

Chantal Pelletier.

With over 20 years of experience as a marketing manager in Quebec and Canada, including three years as brand manager at Bel Canada Group, Pelletier embodies a real passion for creating innovative strategies and reaching business objectives for the brands she manages. As part of Bel Group Canada since 2015, she has contributed to the growth and evolution of the company and the brands she managed. She will now be responsible for the growth of the GoGo squeeZ brand in Canada, after her contribution to the success of Boursin and The Laughing Cow.

Governments invest $13M to boost productivity in meat processing sector

ncaleb — Thu, 08 Feb 2024 14:52:47 +0000

The governments of Canada and Ontario are investing more than $13 million to help free-standing meat processors and abattoirs in the province increase their productivity.

This cost-shared funding, provided through Sustainable Canadian Agricultural Partnership (Sustainable CAP) is supporting 151 projects that focus on upgrading meat handling and processing equipment, technologies and practices that improve production capacity and enhance the competitiveness of Ontario’s meat processing plants and abattoirs.

“There is a growing demand for the high-quality products we produce and process across Canada,” said Lawrence MacAulay, federal minister of agriculture and agri-food. “This funding through Sustainable CAP will help the meat processing industry in Ontario access new technologies and equipment to increase production and meet that demand.”

“The Meat Processors Capacity Improvement Initiative is a prime example of how our government is making the right investments in the right places,” said Lisa Thompson, Ontario minister of agriculture, food and rural affairs. “By supporting meat processors who are working to improve efficiencies and increase capacity, we’re ensuring Ontario’s meat processing sector can compete globally and opening doors to new opportunities.”

Examples of investments made through the Meat Processors Capacity Improvement Initiative include:

up to $140,112 to Penokean Hills Farms in Bruce Mines to purchase and install a chop cutter and thermoforming packaging machine to increase production;
uUp to $150,000 to Sikorski Sausages in London to purchase and install a floor standing clipper, air compressor and refrigerated air dryer, a split chiller system, racking systems, high-capacity coils for variable speed fans, and evaporator fan coils to increase capacity and labour productivity; and
up to $19,461.60 to Townsend Butchers in Simcoe to purchase and install a new vacuum sealing machine to increase productivity and meet market demand.

The Meat Processors Capacity Improvement Initiative also covers training and engineering costs associated with completing the projects. Applications opened on August 31, 2023, and closed on September 25, 2023. All projects are expected to be completed with equipment delivered by March 1, 2024.

MacAulay has also announced an investment of up to $89 million for 49 projects across Canada under the Supply Management Processing Investment Fund. Through this funding, dairy, poultry and egg processors are able to purchase and install new automated equipment and technology, allowing them to boost their production capacity and productivity, while also helping them respond to environmental challenges and labour shortages. Project examples include milk pasteurizers, ultrafiltration systems, robotics for packaging systems, and new machines for grading, setting and breaking eggs.

Lactalis Canada’s cheese plant in Ingleside, Ont., is one of the recipients of this new funding program. It is set to receive up to $3,343,000 for new automated cheese processing and packaging equipment. These upgrades will help modernize the production facility, reduce waste and improve productivity.

Lactalis introduces the Premio pizza mozzarella cheese in Canada

ncaleb — Thu, 25 Jan 2024 17:56:36 +0000

Lactalis Canada Foodservice launches the Galbani Professionale Premio pizza mozzarella in Canada. Premio is a 26 per cent pizza mozzarella that comes in a 2.3 kg block format.

“As part of Lactalis Canada Foodservices’ commitment to always deliver the highest quality products to our customers and ensure a seamless back of house experience, we are excited to further complement our Galbani Professionale portfolio with the addition of Galbani Professionale Premio pizza mozzarella here in Canada,” said Iven Zanardo, general manager, foodservice, ingredients and exports at Lactalis Canada.

Learn more about Lactalis Canada’s Galbani Professionale Premio pizza mozzarella at Galbanipropremio.ca.

Canada, Ontario invest $8M to modernize dairy processing

ncaleb — Thu, 18 Jan 2024 16:48:16 +0000

The governments of Canada and Ontario are investing up to $8 million, through the Sustainable Canadian Agricultural Partnership (Sustainable CAP), to create or increase processing efficiencies and enhance food safety in the province’s dairy processing sector.

“Ontario’s dairy processors work tirelessly to ensure their products meet the highest standards for quality and safety,” said Lawrence MacAulay, federal minister of agriculture and agri-food. “Through this $8 million shared investment under Sustainable CAP, processors will be able to access the technology they need to continue to grow and improve their efficiency.”

Eligible dairy businesses are invited to apply for funding through the Dairy Processing Modernization Initiative to acquire modern technologies that increase production efficiency and ensure food safety in their facilities. Cost-share support through this initiative can be used to help cover the purchase and installation of new or refurbished equipment and its associated costs, such as training.

This investment supports the objectives of the government’s Grow Ontario Strategy to strengthen the agriculture and food supply chain and build resiliency in the face of any future disruption.

“Our government is committed to working with Ontario’s dairy processors, so they will be able to continue to supply the array of delicious, nutritious and safe products that consumers enjoy and trust,” said Lisa Thompson, minister of agriculture, food and rural affairs. “Efficiencies realized through new technologies will play a key role in helping the sector continue to thrive.”

The Dairy Processing Modernization Initiative is open to cow, goat, sheep and water buffalo milk processors. Each eligible applicant can receive up to $200,000 in cost-share support. Applications open on April 2, 2024, and will remain open until the initiative is fully subscribed. Eligible project costs can be incurred as of April 2, 2024.

The Sustainable CAP is a five-year (2023-2028), $3.5-billion investment by federal, provincial and territorial governments to strengthen competitiveness, innovation, and resiliency of the agriculture, agri‐food and agri‐based products sector. This includes $1 billion in federal programs and activities and a $2.5 billion commitment that is cost-shared 60 per cent federally and 40 per cent provincially/territorially for programs that are designed and delivered by the provinces and territories.

Chobani acquires La Colombe

ncaleb — Thu, 21 Dec 2023 14:39:46 +0000

Chobani acquires La Colombe for $900 million. It financed the acquisition through the combination of a newly issued $550 million term loan, cash on hand and the exchange of Keurig Dr Pepper’s (KDP) minority equity stake in La Colombe into Chobani equity.

La Colombe, a ready-to-drink coffee company, currently serves consumers across multiple channels, including retail, cafes, foodservice, and direct-to-consumer.

“At a time where the industry has faced challenges to grow sales, Chobani has delivered double-digit, volume-led sales growth, and considerable margin expansion. We have never been stronger or better positioned to chart our next chapter of growth,” said Chobani founder and CEO Hamdi Ulukaya. “We’ve already made an investment in the coffee category with our creamers and are excited about bringing La Colombe into the Chobani family.”

As part of Chobani, La Colombe will continue to operate as an independent brand. This approach allows for collaboration and knowledge sharing between the two companies while preserving the La Colombe’s brand identity.

Sarab Hans’ rise to leadership in the dairy sector

ncaleb — Thu, 23 Nov 2023 16:28:56 +0000

Sarab Hans is the president of Hans Dairy, a Mississauga, Ont.-based family business specializing in South Asian dairy products. The company was founded in 1997 by Sarab’s parents. She joined the company more than a decade ago and has steadily grown Hans Dairy from independent grocery stores and small mom-and-pop shops to big banner chains. Hans Dairy is now widely distributed across Ontario, a no small feat for a company that caters to a niche market of South Asian dairy consumers.

Hans Dairy makes yogurt products, smoothies, fluid milk for further processing, rice pudding, and a butter line. The company’s USP is its clean ingredient deck and taste that offers a home-made feel.

“Everything we buy is local. Our philosophy is 95 per cent of the ingredients, packaging, etc. are procured from Canadian companies. We try our hardest to sustain the circular economy here,” explains Sarab.

Hans Dairy specializes in South Asian dairy products.

Retirement plans delayed

The genesis of Hans Dairy is quite inspiring. In their 60s, an age when most people hang up their work boots, Sarab’s father, an engineer, and mother, a customer service representative, decided to do something for themselves.

As first-generation immigrants, they found limited food options, and nothing that tasted desi. They decided to create authentic Indian products that were just like the food they grew up with. Their flagship product was Indian-style yogurt or dahi, which, full disclosure, is a staple in the author’s home.

Sarab wanted to join the business after finishing university–she has a bachelor’s degree in political science from University of Western Ontario, London, Ont., and an MBA in finance and strategy from McGill University, Montreal. However, her parents refused to grant her a free pass. They instead asked her to work elsewhere and gain relevant experience. Therefore, Sarab worked in investment banking in New York, Tokyo, and Amsterdam.

When her parents were nearing 70 and wanted to retire, they asked Sarab to take over.

“At that time, the business was set up in bricks and mortar. We had the equipment. They had a customer base and I thought that if I don’t jump in now, I’m never going to have this opportunity again. So I gave my notice, moved back to Toronto into my parents’ home and started working with them,” recalls Sarab.

Indian-style yogurt or dahi was the first Hans Dairy product to launch in big box stores.

Not the owner’s daughter

The transition was not without challenges, but Sarab was laser-focused on growing Hans Dairy. She spent a year on the production floor, learning everything about dairy food/beverage production.

“I had to take my pasteurizer’s course and my grader’s certification. I was able to learn a lot about the various manufacturing elements like steam boilers, pneumatics, cleaning process, engineering, etc. This gave me a knowledge base that allowed me to then have conversations with people,” Sarab explains.

She also didn’t shy away from asking for help. “I think sometimes when we come into a position where we’re expected to be the leader, we feel like we need to show that we know everything, but when you don’t know everything, that is really the wrong way to approach it. So I asked when I needed to. People were very helpful, and I was surprised at how forthcoming they were with information. This way, I built a connection with people. They knew that I was here not to dictate what was going on, but to build the business from the down up,” she adds.

Sarab inherited a company with all male employees, predominantly from the South Asian community. Initially, it was challenging to get them to respond in the manner she wanted because they sometimes perceived her as the owner’s daughter and not the company’s head.

As a woman of South Asian origins, Sarab had to deal with certain unconscious biases. A patriarchal thinking that’s quite pervasive in South Asian communities assumes women would eventually stop working and become full-time moms. Sarab was often asked, “What is going to happen when you have children? Who is going to run your business?” As Sarab says, people thought Hans Dairy was almost her pet project, and “I was doing it part time until my ‘real life’ started, which was family, children, and household stuff. When someone views you in that perspective, they don’t take you seriously. Secondly, you’re not invited to those social gatherings where business deals happen or those connections are made, so that for sure has held us [women] back. But on the other end, maybe it gave us some extra steam to prove everybody wrong.”

Another challenge was finding mentors. It took her about 12 years to find good mentors. Thankfully, Sarab is now part of an organization of women CEOs, which has been supportive. The group meets monthly and helps members with whatever issues, such as HR and technology, they’re facing. She also has one-on-one mentors within the dairy industry who help her with business strategies. Sarab’s third source of mentors, and maybe the most precious one, are her family members and friends. Sarab’s sister Mandeep is also in the business; she’s the marketing director of Hans Dairy.

“Women need to support women that they affiliate with because that’s the only way we’re going to pull each other up. And that’s the only way we’re going to make it more of an equal playing field,” adds Sarab.

A clean ingredient deck and a homemade feel are hallmarks of Hans Dairy products.

Achievements

Slowly, but steadily, Sarab grew Hans Dairy. Her most memorable moment was in 2008 when the first sku of Hans Dairy Dahi was launched in big box chains.

“Finally we broke in. We’re in, and now we have a launching pad for a lot of other things,” she explains.

Her biggest achievement to-date would be building Hans Dairy’s current manufacturing facility. About eight years ago, the company hit capacity at the place they were in. They could either hire a co-packer or build a new plant. It was a difficult decision due to the risky investment, but they decided to buy a piece of land and build a facility that suited the company.

“It was such a great choice to have that space to expand in, to own it yourself. You can make any improvements and not be worried about having to move again,” says Sarab.

Diversifying the workforce

As mentioned earlier, Hans, largely, had male employees. Sarab has tried hard to diversify the workforce.

“If I wanted women to come into the manufacturing side and stay, I needed to make sure that I had at least two to three women because otherwise they felt a little isolated. Nobody was engaging with them. So, the work environment work wasn’t as fun as it should be,” she explains.

Hiring in pairs has paid off, as it’s almost a 50-50 split in the back for men and women. Hans Dairy has also implemented a referral program. “People that are here understand what the real work is at the factory. They refer people. Once the new people join, the employees who referred them get a bonus. That’s really helped us get good people,” explains Sarab.

Future plans

Hans Dairy is developing a buffalo yogurt line, a flavoured whipped butter line, and a Middle Eastern dairy product line, so watch out for these.

Advocacy

Besides running her company, Sarab is also an advocate for the industry, as a board member of Food and Beverage Ontario. She urges people who are interested in food manufacturing to simply ‘jump in.’

“I think that there’s room for everybody. When I joined the industry, one of my father’s friends gave me advice that ‘don’t steal market share, create it’. If you have a product that’s not available on the market and it’s unique and different, there’s tons of room in this country because we’re so multicultural. There are so many different, diverse appetites out there. It may take you longer than if you were making something that already existed, but there’s room for that,” she encourages.

She also asks women who are entering/joining family businesses to not fall into the supporting role.

“If you’re the leader, make sure you’re the leader. If there is someone in your organization, be it family that does not want to see you as a leader and is undermining your authority, you need to have that person pivot out or make sure they understand who’s the boss because you really do not want to be fighting personal battles in your business,” advises Sarab.

This article was originally published in the October 2023 issue of Food in Canada.

Unilever to share reformulation patents to tackle freezer emissions

ncaleb — Fri, 10 Nov 2023 14:00:02 +0000

Access to these patents will help the industry reformulate ice cream products that remain stable at the warmer freezer temperature of -12 C, rather than the current industry standard of -18 C. It is hoped that by sharing these patents with other ice cream manufacturers the industry will be able to move toward more energy-efficient freezer cabinets across the globe.

Last year, Unilever announced its ambition to increase the temperature of its last mile ice cream freezer cabinets, whilst ensuring the same ice cream quality and consumer experience. Since then, research conducted at Colworth, Unilever’s Global Ice Cream R&D Centre and two pilots in Germany have confirmed an energy reduction of around 25 per cent per freezer cabinet at the warmer temperature of -12 C.

Andy Sztehlo, chief R&D officer, Ice Cream, at Unilever said, “We’re pleased to take this next step in our work to increase the temperature of our last mile ice cream freezer cabinets. By granting a free non-exclusive license to these 12 reformulation patents, we hope our peers and partners from across the ice cream sector will benefit and work to tackle emissions across the industry.”

Emissions from retail ice cream freezers account for 10 per cent of Unilever’s value chain greenhouse gas footprint. Unilever’s Climate Transition Action Plan sets out the company’s roadmap to reach its climate targets, including achieving net zero emissions across its value chain by 2039, and a science-based target to halve the emissions impact of its products on a consumer use basis by 2030, against a 2010 baseline.

Industry partners can contact icecream.reformulations@unilever.com to receive further information about obtaining a license.

CDC delays farmgate milk price hike by three months

ncaleb — Fri, 03 Nov 2023 13:21:21 +0000

The Canadian Dairy Commission (CDC) is delaying a planned increase to the farmgate price of milk by three months as the food industry grapples with pressure to stabilize food prices.

The dairy commission said an increase of 1.77 per cent will go into effect on May 1, 2024, instead of February 1, when it would normally take place. The increase translates to just over a cent per litre.

Inflation is affecting Canadians and the entire dairy supply chain, from farmgate to consumers’ plates, said CDC chair Jennifer Hayes in a statement.

“The CDC always strives to balance consumer impacts with sustainability of the dairy industry,” she said.

The commission, a Crown corporation, reviews the price dairy farmers are paid for their milk every fall. Price adjustments normally come into effect the following February.

In October, the commission said that according to its pricing formula, the price of milk at the farm level could go up by 1.77 per cent in February.

Ahead of the annual price announcement, the Canadian Federation of Independent Grocers (CFIG) called for a pause in price increases to farmgate milk, saying the grocery industry is in an exceptional situation this year.

The CFIG’s call triggered a mechanism that set aside the results of the pricing formula in favour of setting a price based on consultationswith stakeholders.

About a week later, the Dairy Farmers of Canada also recommended delaying the price hike.

Gary Sands, CFIG’s senior vice-president, said he applauds the decision.

“They’re hitting the pause button, and we think that’s appropriate,” he said. “Right now, we’re all trying to achieve price stability … I think they’ve taken a very prudent course of action.”

Sands cautioned though that a pause in farmgate milk prices doesn’t mean retail prices for dairy products couldn’t rise in the meantime. Farmgate milk, which is used to make many products including milk, cheese and yogurt, is just one of the many different factors that goes into the prices charged to retailers by dairy processors, he said.

Canada’s food supply chain is under pressure from the federal government to keep prices steady after high inflation and a rapid rise in interest rates have increasingly squeezed consumers’ budgets.

Like consumers, dairy farmers have also been feeling the pressures of inflation. The CDC said in a statement, “Despite stabilizing feed, fuel and fertilizer costs, producer gains were offset by higher interest rates.”

Sands said as May draws closer, the commission should reassess whether a price increase is appropriate. If it isn’t, he said he will push to further delay the hike.

With this announcement by the dairy commission, the other supply-managed sectors – chicken and eggs – will likely also be under pressure to pause price increases, said Sands.

Saputo closes Lancaster plant, moves ops to Reedsburg

ncaleb — Thu, 02 Nov 2023 14:39:23 +0000

Following the start-up of its recently converted goat cheese manufacturing facility in Reedsburg, Wis., Saputo permanently closes its Lancaster, Wis., facility.

The Company intends to transition production from its Lancaster facility to Reedsburg, along with that of its facility in Belmont, Wis., the closure of which was previously announced. The Lancaster and Belmont facilities are expected to close in the fourth quarter of fiscal 2024.

“In line with our global strategic plan, the network optimization initiatives announced today will increase operational efficiency and capacity utilization in our USA sector, while further improving our cost structure,” said Lino A. Saputo, chair of the board, president and CEO. “The start-up of our Reedsburg facility marks another milestone on our journey to strengthen the competitiveness and the long-term performance of our USA cheese network.”

Costs related to the Lancaster facility closure will be approximately CDN$6 million after taxes, which include a non-cash fixed assets write-down of approximately CDN$4 million after taxes. Approximately 100 employees will be impacted by the Lancaster facility closure. Impacted employees will be offered the opportunity to relocate to other Saputo facilities and, if no positions are available, they will be provided with severance and outplacement support.

Bella Casara faces scrutiny over animal welfare concerns

ncaleb — Thu, 19 Oct 2023 19:16:21 +0000

Bella Casara’s buffalo mozzarella, sold at Loblaws and Longo’s, is caught up in a PETA investigation about long-term neglect and mistreatment of buffaloes at its milk supplier.

The animals were found confined to fly-ridden pens packed with feces and, according to a whistleblower, some had prolapsed uteruses and open wounds and some calves suffocated in their own waste.

PETA submitted evidence of these apparent violations of the Provincial Animal Welfare Services Act at Ontario Water Buffalo Company to Provincial Animal Welfare Services in April 2023, but the neglect is allegedly ongoing. The group has now filed a second complaint with Provincial Animal Welfare Services.

“The animals at Ontario Water Buffalo Company seem to suffer and die in misery, with mothers forced to give birth repeatedly until their bodies give out and their calves left to be smothered in mounds of manure,” said PETA’s senior vice-president Daphna Nachminovitch. “PETA urges anyone disgusted by this abuse to call on Loblaws and Longo’s to consider whether the pain of these buffaloes is worth the cheese on their shelves and to help end all such suffering by choosing readily available vegan cheeses instead.”

‘Fermed’ proteins are changing the food landscape

ncaleb — Mon, 16 Oct 2023 19:22:55 +0000

This summer, at the IFT FIRST trade show, I had the opportunity to sample Perfect Day’s ice cream and barista milk. U.S.-based Perfect Day is revolutionizing the dairy industry with its animal-free milk protein made by precision fermentation. The company claims its whey protein makes dairy products “more sustainable and just as craveable, creamy, whippable, spreadable, and delicious.”

Earlier this spring, California-based New Culture unveiled its animal-free mozzarella cheese. New Culture uses precision fermentation to make the casein protein that gives cheese its distinctive ability to shred, stretch, crumble, and melt.

Perfect Day’s mission is to build “a kinder, greener tomorrow” and New Culture wants to create a “more sustainable food system that has a lighter, less harmful imprint on the world, and a kinder relationship with animals.”

A similar aspiration is the driving force behind the Every Company’s ‘fermed’ animal-free egg proteins, made using yeast and sugar.

Defining precision fermentation

Precision fermentation is the technology that’s helping these companies achieve their goals. You’re probably wondering what the heck is precision fermentation. Well, “precision fermentation has at its core synthetic biology. It is essentially based on recombinant DNA technology, which has been around for many decades. Microbes are engineered to produce a single product. What is exciting nowadays is that we can produce complex molecules in these cell factories to create foods for human consumption. The microbes themselves are not consumed; only the products which are released or extracted from them,” explained Mehmet Caglar Tulbek, PhD, president, Saskatchewan Food Industry Development Centre (the Food Centre).

The Food Centre is building a new fermentation facility with scale up production of up to 20,000 L to cater to the demand for some intermediate level of production. This facility will act as a bridge for companies to test and produce their precision fermentation products and assess commercial success prior to establishing their own large-scale production facilities.

“Precision fermentation is just basically adding a little bit of precision to the fermentation process. In that sense it is very similar to brewing beer. You use a micro-organism, such as yeast or bacteria. The micro-organism is typically engineered by adding additional pieces of genetic code or protein. Instead of brewing alcohol, you’re actually making the targeted protein or chemical from it. In the context of food industry, we will be making alternative protein, for example, or flavours and fragrances,” added Fei Luo, co-founder and CEO, Liven Proteins, Mississauga, Ont. Liven makes animal-free protein ingredients like collagen using precision fermentation.

As you can see, precision fermentation has diverse applications. Per Good Food Institute, “Precision fermentation can produce enzymes, flavouring agents, vitamins, natural pigments, and fats.” It is also not a new technology. Precision fermentation-based rennet has been used for more than 30 years. Today, as Luo said, 99 per cent of mozzarella in the world is made using precision fermentation-based rennet.

Perfect Day’s and New Culture’s ingredients aren’t available in Canada, but most of us are familiar with Impossible Foods. Heme, which gives Impossible Beef its ‘meaty’ taste, is made via “fermentation of genetically engineered yeast.”

Potential

Many food industry professionals believe precision fermentation is going to help us meet the arduous task of feeding nine billion people by 2050 while addressing the loss of arable lands due to global warming as well as reducing greenhouse gas emissions from animal farming.

“It can address a lot of our current concerns relating to environmental sustainability since land and water resources use can be minimized. Additionally, precision fermentation will allow production of more healthy and nutritional foods with natural flavours, aroma, tastes, vitamins, and many of the components of plant-based alternative meat without chemical additives,” said Tulbek.

A good example of this would be collagen, the protein that Liven biomanufactures. Typically, collagen or gelatin is made by crushing cow or fish bones or fish scales, boiling it in strong acids and then using a separation process.

“This conventional process is not sustainable. It is also polluting if you’re thinking about the wastewater generated from it. By using precision fermentation, we will be able to make this protein without relying on the animal industry,” explained Luo. “It is a game changer for the supply chain because the animal industry is vulnerable to climate change as well as diseases. The source of the collagen material is volatile. For example, marine collagen is consumed worldwide, but a lot of times, fish have heavy metal issues because of what we did to the ocean. Also, fish is an allergen. So, by [using] this brewing process, you’re basically getting the same protein that’s conventionally made from animals without heavy metal contamination or viruses and allergens. You will also be able to craft design the protein. If you harvest the protein from animals, you don’t have a choice. When we precisely brew this protein, we can actually design the genetic code needed to give the protein the required functionality.”

We are hearing a lot about precision fermentation in the alternative protein space these days because it can address many of the pain points in the animal industry.

“In 2050, we will have a $1 trillion protein deficit. We can eat plant-based foods but unfortunately, we cannot really make the whole world eat lentil soup. Precision fermentation holds the potential of making animal proteins without animals,” said Luo.

Further, the technology has also been around for a long time and has proven to be safe for food production, as Dr. Amy Proulx explains in her column on Pg 8.

Indeed, as Tulbek said, “precision fermentation is opening new opportunities for Canadian companies to contribute to healthy and nutritious food and the Food Centre is helping to advance this technology. It can also be used to contribute to a circular economy by engineering microbes to derive value from waste feedstocks coming from breweries, grain processing industries, where additional proteins, sugars, vitamins, bioactive compounds can be recovered, thereby reducing wastes going to landfills.”

Challenges

However, the technology is expensive. The major challenge will be to keep production costs economical so that ‘fermed’ products are affordable for the public.

“Precision fermentation requires highly specialized equipment for production at large scales in the order of 100,000 to 1 million L capacities for sustainable, economical, and routine production. For many of the SMEs, the cost of establishing such infrastructure may be prohibitive,” explained Tulbek.

“A lot of capacity building needs to be done to reach price parity with animal proteins. Investments and funding are required because precision fermentation needs upfront financing. The regulatory landscape is also not very transparent right now,” added Luo, who also stressed on the need to develop the talent required to power Canada’s bioeconomy.

One can’t ignore the significance of consumer education. Unless consumers perceive ‘fermed’ products as safe, nutritious, clean label, this tech will not create the impact that has become its major selling point.

This article was originally published in the August/September 2023 issue of Food in Canada.

Opportunities and challenges with upcycled products

ncaleb — Mon, 16 Oct 2023 19:07:34 +0000

Upcycled fruit and vegetable powders are made from material that otherwise would not have gone to human consumption, such as carrot and onion peels or apple pomace that are left over after juicing. These by-products are desirable ingredients because they contain valuable nutritional and functional components as well as provide an opportunity to help reduce food waste. In recent years, there has been a proliferation of healthy, clean label and sustainable foods containing added fruit and vegetable powders.

All fruit and vegetable by-products are rich sources of complex carbohydrates including various types of fibre, starch, and pectin. Apple pomace, potato peels, tomato pomace, onion peel and carrot peel all have between 45 to 60 per cent fibre content (dry basis). Apple pomace also contains pectin (15 per cent). Potato peel has starch (20 per cent). The fibre and complex carbohydrate content of these by-products can enhance water-holding capacity, thickening properties and extend shelf-life of diverse foods. It could also have applications as prebiotics. Several fruit and vegetable by-products such as potato peels, tomato seed meal and cucumber peels are sources of plant-based proteins. Antioxidants and natural colours are other valuable components found in fruit and vegetable by-products. Antioxidants exhibit both health-promoting and food formulation benefits including enhanced shelf-life and natural colour. For example, onion skin
powder can be added to yogurt to produce a stable red colour (Mourtzinos et al. 2018)¹. Tomato powder can be used to add red colour (lycopene) while decreasing lipid oxidation in meat patties and sausages (Dominguez et al. 2020)².

While fruit and vegetable powders offer many benefits, there are challenges and sensory considerations to address to incorporate them as functional ingredients into foods. One of these sensory challenges is the potential of the powders to contribute a gritty mouthfeel to smooth products. Our research team at Vineland Research and Innovation Centre (Vineland), Vineland Station, Ont., has completed a study with apple pomace powder to investigate how to overcome this limitation.

Study

Apple pomace is a by-product of juice and cider processing consisting of skin, flesh, seeds, and stems and can be dried and ground into a powder. Currently, there are several commercially available apple pomace powders including some that are marketed as apple fibre. Apple pomace has been used in a range of food products to increase water-holding capacity, thickening and nutritional fibre. It is also used as a filler to replace a portion of flour in formulations. However, apple pomace powder is generally limited to applications with inherent coarse textures, such as bran muffins or sausages, due to its ability to impart a gritty or floury mouthfeel. We conducted a sensory study at Vineland to determine if the applicability of apple pomace powder could be extended to smooth-textured products, like yogurt, by reducing particle size and determining the required size to fall below the human threshold of grittiness perception.

For our study, apple pomace samples were received from an Ontario commercial cider manufacturer and then dried and milled by Guelph Food and Innovation Centre, Guelph, Ont. Apple pomace powders were prepared by adjusting the refining time to create powders with seven different particle sizes (166 μm, 208 μm, 320 μm, 363 μm, 471 μm, 569 μm, and 642 μm). Particle size was measured after 24 hours of rehydration to mimic the size in a food sample at the time of consumption and is reported as Dv(90) (90 per cent of particles in the sample were at or below the reported size). After milling, apple pomace powder samples were added to fruit fillings in stirred yogurt products. Since apple pomace powder contains a high amount of pectin, one potential application is to use it to replace pectin as a thickener in fruit fillings. Yogurt samples were prepared with strawberry fillings that had five per cent apple pomace powder of each particle size (these were the target samples) or by omitting apple pomace powder and using 1.75 per cent pectin (these were the blank samples). Sensory threshold testing was completed with 71 consumers using blind tastings to compare target and blank samples to determine at which size the apple pomace powder would impart a gritty texture to the yogurt.

Fruit and vegetable powders offer many benefits but there are sensory challenges in incorporating them as functional ingredients into foods.

Findings

Results showed the particle size threshold for perception of grittiness was 259 μm, indicating that at sizes below 259 μm, apple pomace powder was not perceived as being gritty by the average participant. Commercial apple pomace powders are typically around 100 to 200 μm when dry, meaning they are far larger than the threshold size after rehydration. However, we found that milling to a smaller size could be an effective strategy for manufacturers to prevent grittiness in smooth products, thus extending apple pomace powder to a wider range of products.

We also found that participants had a wide range of sensitivity to particle size. Some participants could detect grittiness from the smallest particle sizes in our study, while others could not detect grittiness from the largest particles, which were nearly four times larger than the smallest particles. We identified three clusters of participants, those with high sensitivity (44 per cent of participants), medium sensitivity (31 per cent of participants) and low sensitivity (25 per cent of participants) to particles in yogurt and calculated thresholds for each group. This diversity in sensitivity presents a challenge for product developers.

It is possible to mill upcycled powders such as apple pomace to below the average threshold of perception for grittiness in smooth products (259 μm). However, there is a large range of sensitivity, so one must decide whether to reduce the particle size to below the threshold of grittiness perception for the average consumer or to below the threshold of the most sensitive consumers (151 μm) to satisfy all potential customers.

The cost of refining the particle size to below the threshold of the most sensitive group must be weighed against the risk of alienating this segment of the population.

This study highlights the importance of consumer-focused research to ensure that when using fruit and vegetable powders, sensory properties, such as texture, align with consumer acceptance and liking. Future investigations will be key to optimizing all aspects of upcycled foods from functionality to sensory profiles.

Acknowledgments

This study was supported by the Canadian Agricultural Strategic Priorities Program (Agriculture and Agri-Food Canada), Martin’s Family Fruit Farms and the Canadian Agricultural Partnership (the Partnership), a five-year initiative. The study’s authors are grateful to their funders, without whom this research would not have been possible.

References

¹ I. Mourtzinos, P. Prodromidis, S. Grigorakis, P.D. Makris, C.G. Biliaderis, and T. Moschakis (2018). Natural food colourants derived from onion wastes: Application in a yoghurt product. Electrophoresis, 39(15), 1975–1983. https://doi.org/10.1002/elps.201800073.

² R. Domínguez, P. Gullón, M. Pateiro, P.E.S. Munekata, W. Zhang, and J.M. Lorenzo (2020). Tomato as potential source of natural additives for meat industry. A review. Antioxidants, 9(73). https://doi.org/10.3390/antiox9010073.

Amy Blake, MSc., is senior research technician, Consumer Insights Vineland Research and Innovation Centre.

This article was originally published in the August/September 2023 issue of Food in Canada.

Lactalis Canada appoints Tom Szostok as senior sales VP

ncaleb — Thu, 12 Oct 2023 14:11:33 +0000

Lactalis Canada hires Tom Szostok as senior sales vice-president. Szostok will lead Lactalis Canada’s commercial sales function with complete oversight of both the Customer Accounts and Customer Strategy and Development (Revenue Growth Management, Ecommerce and Shopper Marketing, Sales Operations and Business Development) teams.

“At Lactalis Canada, we are committed to being the easiest dairy company to do business with and that starts with our valued customers,” said Mark Taylor, president and CEO, Lactalis Canada. “We welcome Tom’s seasoned leadership and impressive track record as we build stronger business relationships and strategic alignment with our retail customers to create focused, win-win outcomes that deliver on our respective long-term objectives.”

“I’m excited to be joining Lactalis Canada, a company that has not only achieved remarkable growth, but is now one of the largest branded CPG manufacturers in Canada,” said Szostok. “I look forward to contributing to the company’s continued success by further enhancing Lactalis Canada’s sales strategies and ensuring that our customers and Canadian consumers remain at the forefront of every decision we make.”

With over 25 years of CPG experience, Szostok was most recently at Sabra Dipping Company as EVP of sales, North America. Prior to this, he held multiple senior sales management roles with Campbell Company of Canada, McCain Foods Canada and General Mills Canada. Szostok has served in an advisory capacity on various industry committees including FMI – The Food Industry Association, Food & Consumer Products of Canada and Canadian Federation of Independent Grocers.

New Brunswick invests in local cheese factory’s growth

ncaleb — Thu, 12 Oct 2023 14:03:44 +0000

The Governments of Canada and New Brunswick are investing to help artisan cheesemaker Fromagerie de la République buy new equipment.

René Arseneault, MP for Madawaska-Restigouche, announced a repayable contribution of $375,000 through the Atlantic Canada Opportunities Agency’s (ACOA) Regional Economic Growth through Innovation (REGI) program.

The Province of New Brunswick also announced a contribution of $163,530 toward the project, which is provided under the Sustainable Canadian Agricultural Partnership (Sustainable CAP), a $3.5- billion investment by the federal, provincial, and territorial governments that supports Canada’s agriculture and agri-food sectors.

The new artisanal cheese factory, which produces firm, rindless cheddar, is owned by the Lavoie family, fourth-generation dairy farmers. Visitors to Fromagerie de la République will be able to learn about the cheese-making process, as well as purchase products.

Lactalis Canada breaks ground on new distribution centre

ncaleb — Fri, 06 Oct 2023 12:13:11 +0000

Developer, builder, and property manager Broccolini together with Canadian dairy company Lactalis Canada held a groundbreaking ceremony to mark the start of construction for Lactalis Canada’s new distribution centre in Oshawa, Ont.

The 379,000-sf centre is scheduled to open in Q4 2024 and will create approximately 80 jobs in Oshawa and the surrounding region. The zero-carbon ready building will become the largest distribution centre, from a capacity standpoint, for Lactalis Group globally and will be principally used for Lactalis Canada’s cheese and tablespreads category.

“Our decision to invest in this distribution centre in Oshawa underscores our commitment to this country and its people, the food industry and Canadian economy at large and most importantly, our contribution to the prosperity and vitality of the communities in which we operate,” said Mark Taylor, CEO, Lactalis Canada.

Lactalis Canada invests in new distribution centre

ncaleb — Thu, 21 Sep 2023 14:30:27 +0000

Lactalis Canada enters into a long-term lease for a new distribution centre in Oshawa, Ont., principally for its cheese and tablespreads supply chain network. Set to open in Q4 2024, the agreement was facilitated by CBRE and the distribution centre will be developed, built, and leased by Broccolini with construction beginning immediately. The design of the facility was supported by GKC Architecture and Design.

The 379,000-sf centre will consolidate multiple shipping locations used to service the cheese and tablespreads category – including the internally operated Belleville, Ont., distribution centre.

“Lactalis Canada’s new facility in Oshawa will become the largest distribution centre, from a capacity standpoint, for Lactalis Group globally,” said Mark Taylor, CEO, Lactalis Canada. “This bold step exemplifies Lactalis Canada’s growth ambitions in Canada as a dairy leader and more importantly, reinforces our continued commitment and investment in the country and communities in which we operate.”

Innovations in Canada’s dairy sector

ncaleb — Thu, 07 Sep 2023 17:10:22 +0000

Amid an increasing array of plant-based milks in today’s market, some consumers may feel conflicted about bovine milk. However, indulgent, rich flavour profiles in butters, creams, yogurts, and cheeses from cow’s milk remain a popular choice. Increasingly, dairy companies are responding to consumer trends by producing indulgent products and adding value with claims and commitments to grass-fed, pasture-raised, and organic production while working with simple formulations, and sustainable sourcing and production practices.

In New Zealand, Anchor brand offers an organic, carbon-zero certified butter with a golden colour, which is representative of the country’s pasture-rich diet for its dairy herds. Ireland’s Glanbia has developed Truly Grass Fed with hormone- and antibiotic-free certifications. Its herds are almost completely grass-fed.

Conscious of product quality and growing sustainability concerns, Cow milk cheese producers are implementing new grazing programs, which are certified by independent agencies, to ensure animal welfare, improved land use, nutrient management, soil health and a reduced carbon footprint, all as part of the surge of interest in regenerative agricultural practices. Some brands are using recyclable and eco-friendly packaging to round out the attractiveness of dairy products in addition to their traditional draw.

Cow milk producers are implementing new grazing programs to ensure the industry does its part to address climate change. Photo © sorapop / Adobe Stock

Better health profile

Cow’s milk has advantages in nutritional and processing properties, as well as protein content. From an inflationary perspective, as of June 2022, in a 52-week assessment period, according to Helikon Consulting, the average price of a litre of animal-derived milk was still lower than plant-based milks. Nevertheless, plant-based beverage companies continue to expand product offerings. For example, Perfect Day is contributing its animal-free whey protein to a range of new food products. Whey protein in cow’s milk accounts for approximately 20 per cent of its total protein, while casein is the remaining 80 per cent. Whey protein is a multi-functional, nutritionally complete protein.

As a general category, dairy protein, especially those that are fermented (via a process that breaks down lactose into simple sugars, such as glucose, for easier digestion), help build and maintain muscle, along with essential nutrition from amino acids. In this context, global dairy product launches continue to grow, particularly in sub-sectors like spoonable yogurt (e.g. Icelandic-style Skyr), and drinkable yogurts (kefir and other fermented beverages). Fermentation is the process by which carbohydrates are broken down by micro-organisms such as yeast, bacteria, or fungi. Growing research into the gut-brain axis is advancing opportunities for fermented foods to potentially influence and improve everything, from mood and sleep to immunity and cognitive ability. Fermented foods also enhance the bioavailability of nutrients such as calcium, vitamins, mineral and amino acids. Specifically, fermented dairy products, such as probiotics, can restore gut bacteria balance, improve the immune system, ease digestion, and reduce inflammation or risks, diseases, and allergies associated with the intestinal track. Fermented dairy may also have the ability to improve brain function and mood with increased serotonin production.

In the category of dairy products, familiarity with yogurts, their clean label credentials, and probiotics supporting gut health, are driving the category. In Canada, with an increasingly multicultural society, especially in larger cities, drinkable yogurts could gain further traction in the soft drinks category with carbonated, low-sugar options (think doogh, ayran, and lassi) that have long been popular in west, central, and south Asian cultures. Since consumers are often trying to reduce added sugar, fruit flavours are being incorporated for their natural sweetness. High protein in dairy products, exemplified by Skyr yogurt, continue to move as a new product category. Companies like Liberte, Yoplait, Oikos, Astro, and Danone are all producing high protein yogurt options for the Canadian market.

In premium categories, Brazilian brand Vigor recently launched a probiotic dairy shot called Viv Imune with flavours of lime, honey, ginger, which are associated with positive immunity. Dairy companies are balancing the indulgence of rich flavours with health-focused options, and flavours such as apricot, orange, mango, vanilla, and chocolate. Blended combinations that seek to distinguish from the mainstream include strawberry-chocolate, banana-caramel, coconut-pineapple, or mixed berries. Canadian dairy cooperative Gay Lea now offers eight different varieties of premium butter, including garlic-parsley, grass-fed, organic, farmhouse (with a whey butter churned to 82 per cent milk fat), and Bakers’ Gold (churned to 84 per cent milk fat), intended for use as a vital ingredient in baking foods at a culinary level. Other premiumization expressions of dairy innovation include U.S.-based Painterland Sisters Dairy, who produce an Icelandic-style Skyr yogurt, which is lactose-free and delivers billions of probiotics using Chr. Hansen’s BB-12 probiotic strain. Seattle-based Ellenos offers a ‘yogurt that makes ice cream jealous’ by handcrafting with local milk, and Pacific Northwest marionberries. The company makes its own fruit purees and has a strong consumer following in the region.

Dairy foods are as much a finished product as they are the ingredients which they are composed of. For example, yogurt cultures utilize bacterial strains to add depth to products such as smoothies, dips, dressings, sour cream, buttermilk, or cheese. Whey protein concentrate, as a byproduct of cheese production, has functionality in sports drinks, nutritional supplements, and a variety of baked goods.

Researchers continue to innovate with dairy. The National Food Institute of the Technical University of Denmark is utilizing lactic acid bacteria to cleave milk sugar. This is reducing the need for added sugar in yogurts.

While bovine-sourced dairy companies may face head winds from a growing consumer and regulatory environment that is conscious of carbon, environmental and animal welfare metrics, the category is also showing clear signs of adaptation along with further optimizing a nutritional, satiating and satisfying food with a long tradition.

This article was originally published in the June/July 2023 issue of Food in Canada.

Trade panel sides with New Zealand over Canada dairy supply management rules

ncaleb — Thu, 07 Sep 2023 16:38:07 +0000

A Pacific Rim trade dispute panel has found Canada’s dairy-sector protections violate obligations that Ottawa signed with New Zealand and other countries.

The Liberal government, however, insists the ruling is a win, pointing to a clause that confirms Canada has some discretion over its imports.

The Comprehensive and Progressive Agreement for Trans-Pacific Partnership includes certain quotas for countries to export dairy at preferred tariff rates into other member countries.

New Zealand says Canada is limiting its quotas to protect domestic dairy processors, who operate under federal rules regulating the cost and supply of products such as milk and cheese.

The country argues its dairy sector has lost the equivalent of $96 million in revenue from the Canadian market in the past three years due to the federal government “effectively blocking access for our dairy industry to upscale its exports” to Canada.

The dispute settlement panel issued a report that says it agrees with part of New Zealand’s complaint, which dates back to May 2022. The panel ordered Ottawa to change how it uses tariff rate quotas (TRQs).

“It’s an important recognition that our exporters have not had fair access to the Canadian dairy market, in line with what we negotiated and paid for under CPTPP,” wrote New Zealand’s High Commissioner to Canada, Martin Harvey, in a statement.

“The outcome of the panel process leaves Canada no choice but to finally make TRQs available to those market players who have an incentive to use them,” Harvey wrote, adding that he is confident the ruling wouldn’t hinder relations between the two countries.

Australia and Japan filed submissions in support of New Zealand, while Mexico, Peru and Singapore also expressed an interest in pushing back against Canada’s use of dairy quotas.

Tuesday’s dispute-settlement report sided with New Zealand on two complaints, finding the country could not use Canada’s quotas and that Canada gave priority access to its own dairy processors, while rejecting two other arguments.

The report noted it was “informative” that Washington had won a separate case on similar grounds to those raised by New Zealand, during a dispute under the Canada-United States-Mexico Agreement, which replaced the NAFTA trade deal.

Canadian Trade Minister Mary Ng did not speak to Ottawa’s losses, instead saying it was a “clear victory” that the ruling acknowledged Canada has some leeway in how it applies the trade agreement.

“It confirms that Canada has the discretion to allocate TRQs, and that’s really important to us,” Ng told reporters Wednesday in Jakarta. “They didn’t think that we were allocating our TRQs in the way that they would like.”

Canada’s influential domestic dairy lobby is calling on Ottawa to see whether it can launch retaliatory complaints against New Zealand.

“Dairy Farmers of Canada is disappointed with the dispute panel’s ruling,” wrote the group’s president David Wiens. “We now call on the federal government to do a thorough review of the measures the government of New Zealand has put in place to support its dairy sector, to ensure that they are consistent with its international trade obligations.”

Saputo earns $141M in Q1

ncaleb — Fri, 11 Aug 2023 13:15:10 +0000

Saputo reported net earnings of $141 million in its first quarter, up from $139 million during the same quarter last year.

The Montreal-based company says revenues for the quarter ended June 30 were $4.2 billion, down from $4.3 billion last year.

Earnings per diluted share were 33 cents, unchanged from a year earlier.

The company says its first-quarter performance reflected in part the positive effects of previous pricing initiatives amid softer global demand for dairy products weighing on sales volumes.

Saputo says it expects inflation on its overall input costs to moderate throughout the financial year but remain elevated.

It says it has numerous initiatives underway aimed at enhancing commercial capabilities, improving cost structure and optimizing the company’s network.