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

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

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

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

Growing up, he remembers spending the summers working on his grandfather’s farm. Later on, he pursued a master’s degree in agricultural science from McGill University in Montreal. After graduating, he worked in the PEI Department of Agriculture and eventually he became the deputy minister for the department. And for the past seven years, he’s been the director of environmental sustainability operations at Cavendish Farms.

A changing industry

Over his many decades in the industry, MacQuarrie has seen agriculture change and evolve. One of the biggest changes, he says, is today’s focus on sustainability.

“Historically, we were focused on production,” he explains. “It was all about how much can we produce per square acre. But today, our customers want to know how the food was grown. They’re as concerned about sustainability as they are about the quality of the product.”

MacQuarrie says that the industry’s focus on sustainable food production is the reason he joined Cavendish Farms. In fact, he was hired to fill a newly created position dedicated to the environment and sustainability.

Cavendish Farms has customers all over the globe, and MacQuarrie says that a growing number of these customers are looking at the bigger picture.

“They want to know how we are engaging with farmers to help them farm more sustainably, what we’re doing to measure our own greenhouse gas emissions, and how we plan to reduce those emissions,” he says.

Two decades ago customers weren’t asking these questions. “Today they are, and that’s why Cavendish Farms needed to have someone who can stay focused on the matter,” MacQuarrie says.

ESG reports

Running a successful food production operation today is about more than simply offering the best price for a pound of produce. It’s also about explaining how that produce was grown and harvested.

“One of our challenges is simply keeping up with our customers’ demands for more and more information,” MacQuarrie explains. “Our ESG [environment social governance] reports cover all aspects of our business, and one of our goals is to package this information in an efficient manner that answers our customers’ questions and concerns.”

Economic benefits

Sustainability and economic benefits go hand-in-hand, MacQuarrie says, which is why he’s determined to help farmers see the economic benefits of managing their crops responsibly.

What’s good for farmers, is good for Cavendish Farms, and MacQuarrie argues that sustainability can benefit companies financially.

“When we use our resources, like water and fuel more responsibly, and we reduce greenhouse gas emissions, we see an economic benefit,” he adds.

One of the reasons MacQuarrie was first attracted to Cavendish Farms, he says, is that their commitment to the environment and to sustainability is real.

“Some workplaces talk a lot about  values,” he says, “but at Cavendish Farms, it’s more than just a poster on a wall. That’s why I feel so lucky to work for an organization like this.” 

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

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

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

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

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

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

Julie Bednarski-Malik, MHSc, PHEc, RD.

Starbucks as partner

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

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

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

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

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

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

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

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

Beyond chips

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

The company divested the Green Giant U.S. canned vegetable business in November 2023 and the Back to Nature brand in January 2023. After careful analysis, B&G Foods has decided to place its frozen and remaining canned vegetable businesses under strategic review. It is evaluating a possible divestiture of some or all of the assets in its Frozen & Vegetable business unit, either in a single transaction or in a series of transactions.

Casey Keller, president and CEO, B&G Foods, said, “Green Giant remains a strong brand with broad awareness and distribution, and the frozen vegetables category is on trend with health and dietary trends. However, I believe the frozen vegetable business may not be the right fit with B&G Foods’ focus and capabilities, particularly since we have no plans to add more assets in the frozen portfolio given the opportunities in our core shelf-stable businesses and overall capital constraints.”

Jillian Moffatt, regional president, McCain GB & Ireland said, “This investment bolsters McCain’s commitment to planet-friendly food, enabling us to extend our portfolio of healthier options that are grown, processed and shipped in a sustainable manner. With a vision and values aligned to McCain’s, we are excited to continue our journey to scale the Strong Roots brand globally.”

A brand advisory council will be instituted, including Strong Roots’ founder and members of the Strong Roots and McCain teams, as well as external advisors, to steward the brand and business for future growth.

Strong Roots have developed a range of vegetable dishes, including meals, sides and snacks, which complement McCain’s current portfolio.

Samuel Dennigan, Strong Roots founder and CEO, said, “We have witnessed tremendous growth since partnering with McCain and this move will enable Strong Roots to maintain its focus on sustainability while propelling innovation to bring delicious, vegetable forward products to more consumers around the world.”

Strong Roots products have so far joined the McCain Foodservice portfolio in GB and Ireland and retail portfolio in France, with further plans to scale retail and foodservice offerings globally. Strong Roots will operate as a distinct business under the leadership of Charlotte Turton, with founder, Dennigan, working alongside the team to propel portfolio innovation and brand growth.

Ecoation Innovative Solutions has won the Deep Space Food Challenge with their CanGrow Modular Food Production System, and will receive $380,000 in grant funding as the grand prize winner.

Ecoation CEO Saber Miresmailli said the news was “fantastic,” but what made him feel even more proud was that his idol, Canadian astronaut Chris Hadfield, announced the company’s victory.

Hadfield was a jury co-chair with the Deep Space Food Challenge.

Miresmailli said his team aims to make astronauts feel like they are dining out in a five-star restaurant with a menu that features steak substitute, a mixed salad and fresh strawberries for dessert.

“Part of the challenge was to go through a series of tests to make sure that the food that you produce is not only nutritious but it’s also tasty,” said Miresmailli, adding that they aren’t just providing concepts to judges but are also a food production company.

Miresmailli said they even did a blind test with judges, inviting them to taste meat made with mushroom and real meat, but they couldn’t tell the difference.

A joint statement from the Canadian Space Agency and NASA said the company’s CANGrow system has the potential to sustain astronauts during long-duration missions into space, while also addressing food security in isolated communities on Earth.

The challenge was launched in 2021 in collaboration with NASA.

The Canadian Space Agency said in a statement that jury members highlighted the quality of the projects submitted, saying the solutions could make a real difference in the capacity to sustain long-duration missions in space.

The CANGrow unit is the size of a wardrobe and operates on standard 120-volt power. It has the potential to generate over 700 kilograms of nutrient-dense food every year, including strawberries, dwarf cherry tomatoes, and the root of a fungus that becomes a meat substitute.

The CANGrow system has five chambers, four equipped with LED lights to support plant growth. Its fifth chamber grows a protein-rich mushroom-forming fungi.

The last thing astronauts need to be worried about is spending time growing these crops in space, said Miresmailli, who described his team as space farmers.

He said the team can use artificial intelligence to remotely look after and grow the plants from Earth, adjusting temperatures and growing conditions.

Miresmailli said the Canada Space Agency has been helping them throughout the three-year journey to the prize, and he’s encouraged to see the judges not only love their invention but also their food.

He said the grant money will be used to “compensate” team members who have been pouring their efforts into the unit.

He also hopes the technology won’t just benefit astronauts but people in Northern Canada where weather conditions aren’t always suitable for producing fresh food.

“We are thankful for the support from the provincial government which will allow our company to modernize our facility and increase our processing capacity. Initiatives to support local manufacturers like the Regional Development Program help to make investment possible during these difficult economic times,” said John Krueger, vice-president, supply chain, Highbury Canco.

Chef Pino Di Cerbo is widely recognized for his innovative approach to traditional Italian dishes, blending modern techniques with timeless flavours.

“We are excited to introduce a new member to the Aurora family, Pino Di Cerbo as our head chef,” said Joe Moscato, president of Aurora Importing. “Chef Pino’s diverse culinary expertise and creativity is strongly rooted in Mediterranean cuisine, a perfect match with Aurora Importing’s authentic assortment of quality food sourced from all over the world.”

Prior to joining Aurora Importing, Pino rose to fame as a Top 6 contestant on MasterChef Canada. Since then, he’s championed high-end rustic Italian cuisine through his company, Cucina Rustica, offering catering and culinary classes. He’s also the host of VegHeadz and Global Veggies television programs. He’s a two-time winner of MasterChef Canada Holiday and All-Star: Family Edition television specials.

“I am honoured to join Aurora Importing and collaborate with their team to showcase the best of Italian cuisine,” said Chef Pino Di Cerbo. “I look forward to creating memorable culinary experiences and sharing my passion for authentic Italian flavours with customers across Canada.”

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

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.

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.

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

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

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

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

“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.”

“The members of the board and I would like to express our immense gratitude to Daniel for his exceptional contribution over the years as well as for his dedication and commitment, many achievements and exemplary leadership,” said Estelle Métayer, board chair. “His contributions in managing a high-performing business model have laid the foundations for his successor, Hugo Boisvert, who will take over leading Nortera’s growth in this dynamic industry. The entire team at Nortera and I thank Daniel and wish him a happy and well-deserved retirement.”

Boisvert had until recently been president of Perdue Farms’ prepared foods division in the United States, where he managed all aspects of operations, sales and marketing. Prior to Perdue Farms, he served as CEO of Maxi Canada and vice president and general manager of pharmaceutical manufacturer Pharmascience. He also spent more than 18 years at L’Oréal in a variety of Canadian and international leadership positions. Boisvert graduated from Bishop’s University with a bachelor’s degree in business administration and earned a master’s degree in marketing from Université de Sherbrooke. He also completed a general executive leadership program at INSEAD business school in France.

“I’m delighted to be joining a team recognized for its dynamism and excellence. This opportunity is an ideal match for my fields of interest and professional background. It will be a privilege to continue with Nortera’s plans for expansion, guided by shared values that are very important to me,” said Boisvert.

McCain has a goal of implementing regenerative agriculture practices across 100 per cent of the global acreage that grows potatoes for McCain products by the end of the decade. Currently, 51 per cent of McCain’s global potato acreage have onboarded within McCain’s Regenerative Agriculture Framework, and 28 per cent are moving up the framework towards more comprehensive adoption of regenerative practices.

“As one of the most vulnerable sectors impacted by climate change, the food system is one of the most important levers to help drive a sustainable and resilient future,” says Max Koeune, president and CEO of McCain Foods. “That is why sustainability is at the heart of our purpose as a business. We are pleased to share an update on how we are making strides towards our goals in key areas that will ensure we have resource efficient operations, are farming in a smart and sustainable way and are contributing to building thriving communities in the areas that we operate, all while we continue to produce good food.”

To accelerate the adoption of regenerative agriculture practices, McCain provides farmers with technical and educational assistance and develops financing solutions to offset costs associated with making changes in farming practices and adopting new technologies.

In the 2023 Global Sustainability Report, McCain highlights the following results across four key pillars.

Smart and sustainable farming

In addition to progressing on commitments towards regenerative agriculture, McCain has completed its first season at Farm of the Future Africa and third season at Farm of the Future Canada, improved water-use efficiency in water-stressed regions by 9.4 per cent, delivered more than 23,500 hours of training to farmers and has achieved its goal to ensure 21.9 per cent of the potatoes grown for McCain are water stress-tolerant varieties.

Resource-efficient operations

More than 21 per cent of the electrical energy used by McCain was from renewable sources and absolute carbon emissions (Scope 1 and 2) reduced by 9.8 per cent from 2017. McCain has also achieved a 16.3 per cent improvement in water-use efficiency in priority plants. Additionally, 98.5 per cent of McCain’s paper packaging and 87.8 per cent of its plastic packaging are designed for recycling.

Good food

McCain launched new global policies for clean ingredients and nutrition, while maintaining 100 per cent Global Food Safety Initiative (GFSI) certification at all McCain-owned facilities — and 96 per cent GFSI certification of all Tier 1 ingredient supplier facilities. Sodium was reduced by 6.6 per cent in McCain branded appetizer products, and the company has continued to remove artificial ingredients from key products.

Thriving communities

In 2023, McCain employees provided more than 17,000 volunteer hours through the McCain Chips In initiative, reached 2,716 new beneficiaries with development programs and partnerships and donated the equivalent of 11.9 million meals.

“While we are proud of how far we have progressed towards our goals, we recognize there is more to be done,” says Koeune. “But we know this is not something we can do alone. Partnership and knowledge are crucial to move forward. We will continue to look to stakeholders – from our farmers and government to financial institutions, NGOs, suppliers, customers and other players in the food system – to collaborate on this journey towards planet-friendly food.

Read McCain’s 2023 Global Sustainability Summary Report and all associated downloadable assets here.

Andrea Borodenko and Antoine Casimir have acquired Lavaltrie-based Production Lareault, ensuring the company remains in Québec hands. (CNW Group/Production Lareault)

LAVALTRIE — A strawberry plant producer, Production Lareault, says new owners Antoine Casimir and Andrea Borodenko have acquired the Lavaltrie company, founded in 1953 and run by Luc and Lyne Lareault. With 185 hectares in the Lanaudière region, the company thus remains a Québec operation as it marks its 70th anniversary this year.

The Fonds de solidarité FTQ, Desjardins Group and FCC provided loans for this transaction.

“We are honoured to take up the torch from Luc and Lyne Lareault, who succeeded in building a Québec flagship with an international reputation. The support of our financial partners was crucial to the deal’s success and to keeping the head office in Québec. We are also delighted that all the employees will remain and that we can count on the support of Luc and Lyne Lareault to facilitate the transition. Lareault is an excellent platform for our future projects, which will leverage the company’s enviable reputation for quality and innovation,” said Antoine Casimir and Andrea Borodenko.

“Antoine and Andrea are dynamic Quebecers who know the market very well. They have several meaningful projects in mind for the future. I’m confident that their shared passion and expertise will propel Production Lareault to the next level,” said a delighted Luc Lareault, who will remain with the company to ensure a smooth handover and support Antoine and Andrea’s expansion plans.

“Business transfers are a major challenge for our SMEs. We are proud to support sellers like Luc and Lyne Lareault, and buyers like Antoine Casimir and Andrea Borodenko, who take the time to develop a succession plan that will help their company grow. Whether it’s coaching or financing, solutions exist for entrepreneurs who want to ensure the future of the company they’ve built and for buyers who want to contribute to our local economy,” said Janie C. Béïque, President and CEO of the Fonds de solidarité FTQ.

“If our SMEs are to continue driving the Québec and Canadian economies, we must support owners looking to sell and entrepreneurs looking to buy,” said Paul Béland, FCC’s Senior Relationship Manager. “Thanks to the keen business sense and know-how of Production Lareault’s former and new owners, this transfer will long be held up as an example. What a great way to celebrate the company’s 70th anniversary. We wish Production Lareault and its new owners the best for the future.”

“Launching Presia advances McCain’s innovative agriculture agenda, providing an opportunity to build off the expertise we have developed in potatoes to offer leading capabilities to other food businesses and farmers,” says Peter Dawe, chief growth and strategy officer at McCain Foods. “It is driving data intelligence that is helping us change the way we grow a potato.”

Presia is the evolution of McCain’s acquisition of the predictive crop portfolio from Resson in 2022. That portfolio includes vision-intelligence-based technologies that leverage field data and satellite imagery to assess the status of a potato crop. The Resson team that managed the predictive crop intelligence portfolio joined McCain in June 2022. Over the past year, the team — and product — has continued to evolve and is now launched under the Presia banner.

Based in Ontario and Eastern Canada, the Presia team is comprised primarily of data scientists and software developers, with nearly a decade of experience working with crop-monitoring technologies on potatoes.

The insights from Presia’s data and models will help its customers manage their crops and determine yield estimates. While the focus is currently on potatoes, Presia’s data and models could be expanded to other crops in the future.

“We are focused initially on measuring plant health, supporting crop quality, and tracking regenerative agriculture practices. This expertise has been built within potato with plans to support similar insights in other specialty crops,” says Tyler Hennick, managing director of Presia. “We are getting more data on region and variety-specific nuances to inform our modelling and can work with our partners to measure the indicators that matter to them most.”

Now available at most major grocery retailers across Canada, McCain Medleys come in two flavours: Italian-style Roasted Potatoes & Veggies and Roasted Potatoes & Broccoli. They and can be prepared in the air fryer or oven in 16 minutes. 

“As the leader in French fries, McCain has invested a lot in research and development to provide restaurant quality experiences at home,” said Mike Embir, marketing director at McCain Foods Canada. “For McCain Medleys, we implemented this same rigour to deliver crisp and vibrant vegetables alongside our delicious potatoes to ensure we bring the same quality and joy to the table for occasions when families are seeking a quick and easy weeknight dinner solution that doesn’t involve boring, soggy frozen veggies.”

Nature’s Touch, founded in 2004, is a supplier of frozen organic and conventional fruits with freezing and packaging facilities in Canada and the U.S.

Sunrise Growers is in the private label frozen fruit sector in the United States. This acquisition allows Nature’s Touch’s to diversify its frozen food offerings.

Nature’s Touch CEO, John Tentomas, said, “This acquisition is more than just a business transaction—it marks a deliberate step towards a future that is more integrated, innovative, and impactful. By welcoming the Sunrise Growers’ frozen fruit operations into our family, we are bolstering our unwavering commitment to offering unparalleled value to our customers and stakeholders.”

“This decision will allow us to enhance focus on growing our position in the coffee, spreads, frozen handheld and pet categories in Canada with leading and emerging brands such as Folgers, Smucker’s, Jif, Smucker’s Uncrustables, Meow Mix and Milk-Bone, and supporting continued leadership in the baking category with our Robin Hood, Five Roses, Carnation and Eagle Brand brands,” said Tim Wayne, sr. vice-president and general manager, Away From Home, Canada and International. “On behalf of the organization, I would like to extend our appreciation to the employees who have worked diligently to support these brands, which have played an important role in our Canadian portfolio.”

The brands included in the transaction generated net sales of approximately US$60 million for the company’s fiscal year ended April 30, 2023.

Repayable contributions totalling $4,855,000 through the Regional Economic Growth through Innovation (REGI) program have been granted to Scotian Gold, Atlantic Poultry, Nova Agri, Van Meekeren Farms, Eden Valley Poultry and Sustainable Blue.

“Nova Scotia’s fruits, vegetables, meats and seafoods are world-famous. By choosing to innovate, these companies are increasing yields, supporting good jobs and solidifying the Annapolis Valley’s reputation as a world-class food producer,” said Gudie Hutchings, the minister responsible for Atlantic Canada Opportunities Agency (ACOA).

Scotian Gold Co-operative received $950,000 to purchase and install an automated apple pre-sorting processing line. The company is expecting a double digit increase in the volume of apples that will need to be processed from their growers in the next five years, the majority of which are bound for export markets in the United States. This contribution will help the company accommodate this growth, explore additional export markets and increase harvesting efficiencies in the packing facility.

“The new presort technology will further automate the sorting process for our apples. This will lead to increase efficiencies at our facility as well as a more consistent product to our customers,” said David Parrish, CEO, Scotian Gold Co-operative.

Atlantic Poultry Inc. (API) received $950,000 to integrate automated incubation equipment and process automation in a new state-of-the-art broiler chick hatchery. The contribution will assist in the company’s growth by improving yield and efficiencies, while at the same time streamlining logistics and labour to improve the effectiveness of the automated equipment in a new single stage hatchery.

“ACOA’s support has played a pivotal role in allowing API to embark on the ambitious project of constructing a state-of-the-art hatchery right here in the Annapolis Valley. ACOA’s funding has strengthened our capacity as an Atlantic Canadian company and will significantly contribute to the broader agricultural landscape in our region,” said Mike Bannister, CEO, Atlantic Poultry Inc.

My Country Magic – Leaders in the Canadian agri-food industry (Nova Agri) received $900,000 to purchase automated onion vision grading equipment. This will help reduce onion defects, thereby maintaining and expanding key export accounts in the United States. The line will also increase productivity and processing capabilties, as well as extend the long-term storage of onions, allowing the company to serve domestic and international markets year-round.

Nova Agri was incorporated in 1985 as the marketing arm of its parent company, Dykeview Farms, a producer of fruits and vegetables since being founded in 1971. The company owns approximately 2000 acres of crops in the Annapolis Valley and has facilities in Canning and Centreville for its core business, which involves storing, grading, packing, processing and marketing fruits and vegetables.

Van Meekeren Farms received $900,000 to expand its cold storage capacity by establishing a new facility equipped with automated and energy-efficient controlled atmosphere and refrigeration equipment. This equipment will maintain the quality of the fresh fruit, thereby extending the marketing season for local Nova Scotia apples and ensuring the fruit is well suited for export markets.

Eden Valley Poultry received $650,000 to purchase automated processing equipment. This is part of a multi-phased expansion designed to increase the production capacity and efficiency of processing boneless chicken breasts. Product quality and yield will also be increased through reductions in waste and trimming. Eden Valley Poultry processes fresh and frozen chicken and turkey products.

Sustainable Blue received $505,000 to purchase advanced automated salmon processing equipment to increase efficiency, product quality, explore new markets and develop new value-added products by processing fish normally sent to the waste stream.

Sustainable Blue’s mission is to create a land based Atlantic salmon fishery that discharges zero effluent back into the environment. The company has developed a proprietary water filtration technology and now operates the only zero discharge marine aquaculture facility anywhere in the world. In 2021, the company increased production capacity to 1,000 metric tonnes per year.

“Sustainable Blue is delighted to receive this support from ACOA. The company has come through an extended period of technology development and is now in the commercialization phase. These funds will help the company secure efficiencies in key operational areas and develop valuable alternative revenue streams which will increase the project’s sustainability credentials,” said Kirk Havercroft, CEO, Sustainable Blue.

This unconditionally repayable investment allows Don Poulin Potatoes to construct a new 12,000-sf production facility and purchase specialized equipment such as a Upmatic Electronic Weigher, Upmatic Double Paper Bagger, turbo dryer, racking system and a packing line.

This project is funded through FedNor’s Regional Growth Through Innovation Fund (REGI) – Jobs and Growth Fund.

“This is an important investment in one of the key sectors of our economy in Northern Ontario. It will allow Don Poulin Potatoes to upgrade equipment and expand its operations. This is about supporting good paying jobs and building an economy in our region that works for everyone, not just the few,” said Patty Hajdu, the minister responsible for FedNor.

Growing 400 acres of potatoes, Don Poulin Potatoes is one of the largest potato growers in the region. This family-owned and operated agri-food business specializes in potato production, packing and distribution.

“FedNor’s support is helping us grow our family business so we can increase production and productivity, and expand our operations to accommodate the increased demand for our high-quality potatoes. We are one of the largest potato growers in Northern Ontario and this expansion project means we can take our business to the next level, hire more people and position the company for sustainable long-term success,” added Dan Poulin, owner, Don Poulin Potatoes.

“These advancements to our Dresden plant represent an investment in Canadians and a continued commitment to expanding our operations in Canada,” said Paul Hogan, vice-president and general manager, Conagra Brands Canada and International. “This investment will create more jobs, increase our capacity and ultimately meet the changing needs of our consumers, employees and those of the communities where we live and work.”

Every September, tomato packing kicks into high gear as local farmers process harvested tomatoes, marking the end of a year-long cycle. This season, Conagra Brands Canada’s Dresden plant will pave the way for an advanced packing season with a 25 per cent increase in tomatoes produced, thanks to several upgrades including:

• streamlined production and supply chain operations with upgraded software;
• increased production of tomato paste with new, state-of-the-art evaporator; and
  addition of a Rotel line to support Canadian volume
• Conagra Brands Canada’s Dresden plant produces Aylmer, Hunt’s, and Rotel products.

“For more than 70 years, Ben’s Original rice varieties have been the cornerstone of meals around the table,” said Eric Huston, general manager, Mars Food and Nutrition Canada. “The launch of Ben’s Original 10 Medley provides a wholesome selection of vegetables, grains, legumes, and herbs in each meal without compromise on taste, nutrition, value or convenience.”

New Ben’s Original 10 Medley gets its name from a mix of 10 different grains, vegetables, legumes and herbs that come together as a ready-to-heat product. Every pouch of Ben’s Original 10 Medley has at least 10 g of fibre from diversified sources and 10 g of protein.

Ben’s Original 10 Medley is now available in four internationally inspired flavours and combinations: Chinese Style Five Spice, Caribbean Style, Smoky Southwest, and Tomato & Herbs.

“At Fresh Express, we are constantly evaluating consumer trends and preferences to ensure that we can provide innovative, flavour-forward salads that meet their needs,” said John Wadsworth, director of product development at Fresh Express. “The new chopped salad kits enable consumers to enjoy the flavours they crave, without sacrificing on convenience, nutrition and overall value.”

The new Fresh Express salad products have a suggested retail price of $5.97 and are available now in the refrigerated produce department at Canadian retailers nationwide.

“Answering the question of ‘what’s for dinner’ can be challenging for those trying to avoid gluten,” said Gary Mazur, vice-president of marketing, Soup & Broth, Campbell Soup Company. “Through these new offerings, we’re excited to have our iconic soups help address dietary needs and create even more mealtime moments.”

Launching this fall, chickpeas, kidney beans, black beans and mixed beans will be available in 398-ml cans that are packaged in Canada.

“Salad lovers have been asking for smaller options so we are shrinking our delicious chopped kits into personal salads,” said Bryan Jaynes, VP, product management & marketing, Taylor Farms.

“Mini chopped kits come in small sizes with experimental flavours.​ They are easy to transport providing personalized enjoyment in the palm of your hand,” added Charis Neves, director, innovation and product management, Taylor Farms.

New to market flavours include the Nashville Hot Mini Chopped Kit, Pizza Ranch Mini Chopped Kit, Citrus Crunch Mini Chopped Kit, Green Goddess Ranch Mini Chopped Kit, and Caesar Mini Chopped Kit.

The inaugural conference, Innovation and Sustainability for the Food and Hospitality Industry, will provide an opportunity to preview trends and address future food and beverage challenges.

Approximately 2500 brands from 46 countries will attend; among the most represented are, in order, Spain, Greece, the Netherlands, Romania, and Germany. First-time exhibitors from Saudi Arabia, Faroe Islands, South Africa, Swedenwill be present.

Exhibitors will meet about 800 profiled buyers from 86 countries, selected by Fiera Milano with the support of ICE Agency, 29 per cent coming from Europe, including Italy; 32 per cent from the Americas; 18 per cent from Asia and CIS countries; 18 per cent from the Middle East and Africa; and 3 per cent from Oceania. The largest delegations are registered, in particular, from the United States and Canada, the United Arab Emirates, China, Australia, India, and France. They include international corporations such as 7Eleven, Bravo Supermarket (Azerbaijan), Carrefour, Citysuper (Hong Kong), Eataly USA, Emirates Flight Catering, Picard, Rewe, The Kroger (USA).

New to the exhibition setup, The Green Trail: a pathway identified by a specific visual identity and dedicated signage, which will help people discover green, plant-based, net zero, as well as healthy, rich-in and free-from products through all areas of the event and at the booths of all exhibitors, facilitating healthier, sustainable and responsible food choices. The most active countries in these segments include Estonia, France, Germany, Ireland and the Netherlands.

TuttoFood is now accredited both in Italy and abroad as the landmark for professionals in the sector thanks to the concept that brings together major brands and top businesses in seven halls that highlight in the three macro areas of fresh, dry, frozen and seafood, the supply chain affinities of the vertical sectors.

More than 150 events, including exhibitors’ appointments and meetings organized by TuttoFood. Among the latter is Retail Plaza, the format that analyzes changes in modern retailing by matching companies with industry experts. Evolution Plaza is the area that the event dedicates to innovation not only in technology but also in its social-economic aspects, such as the new format Confessions at the Table, directly. Finally, the Better Future Award, in collaboration with Gdoweek and MarkUP, returns for the second year.

Photo: TuttoFood.