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

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

Cobbs is seeking monetary relief for herself and similar customers.

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

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

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

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

The 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.”

The Beneo-funded study compared the effects of Palatinose to sucrose on the release of gut hormones. It involved 30 overweight or obese volunteers, aged between 49 and 77, half of whom had Type 2 diabetes. The participants’ blood glucose, insulin, and incretins, including GLP-1, were monitored over a nine-hour period.

During the study, participants consumed either a drink containing 50g of ISO or 50g of sucrose after the first three hours of measurement, followed by lunch one hour later. Results showed that those who consumed ISO had higher GLP-1 levels compared to those who ingested sucrose.

“The findings add to the scientific evidence on isomaltulose’s ability to support metabolic health in daily life situations, including a higher secretion of the beneficial gut hormone GLP-1,” Dr Stephan Theis, head of nutrition science at Beneo said.

Beneo offers an isomaltulose called Palatinose.

The 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.

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

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

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

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

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

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

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

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

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

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

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

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

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

The changes come after in-depth examination of the current programs, including reviewing initial results and gathering extensive client feedback. Revisions include an expansion of eligibility criteria as well as an increase in available funds.

“NPC has always focused on filling real gaps for Canadian developers of natural products and solutions,” says Shelley King, CEO. “Our team’s approach to truly understanding the needs of the founders and their growth plans was an essential driver for these revisions.”

The changes impact two of NPC’s most utilized programs:

1) The Access to Talent Program, which helps innovative companies build out critical parts of their teams, now incorporates two streams to accommodate roles that require both medium and senior experience; and

2) The Proof of Concept Program, which supports the commercial validation of high innovation products, increases its maximum contribution to $350,000.

NPC will be hosting a series of regional webinars to review these changes.

Lars Asferg, president of Lallemand Bio-Ingredients, said, “Evolva offers us a strong strategic fit with our yeast-based technology platform. Evolva’s proprietary precision fermentation technology and R&D capabilities present an ideal platform from which to expand our product offering.”

NPC’s contributions will enable a total of $3.1 million in strategic initiatives designed to help each client tackle the critical next step in their commercialization journey. The latest announcement includes start-ups and research institutes from across the country, including F&B-related companies such as AltaGreen, Climicals, Enhanced Medical Nutrition, Infusd Nutrition, New Protein International, and Opalia.

AltaGreen

Program: Fast Track to Financing

Project Budget: $62,500

NPC Contribution: $25,000

AltaGreen has created hemp-based poultry feed that delivers high-quality omega fatty acids, plant protein and other phytonutrients that play crucial roles in promoting optimal health and growth.

Climicals

Program: Fast Track to Financing

Project Budget: $12,735

NPC Contribution: $5,094

Climicals has developed an innovative process of converting sugars leftover from the food industry into valuable bio-based chemicals for the flavour and fragrance markets.

Enhanced Medical Nutrition (EMN)

Program: Fast Track to Financing

Project Budget: $66,000

NPC Contribution: $25,000

Enhanced Medical Nutrition (EMN) is a transformative food-as-medicine company with an evidence-based nutrition program to help patients prepare better and recover faster from surgery.

New Protein International

Program: Proof of Concept

Project Budget: $417,168

NPC Contribution: $250,000

New Protein International will produce the cleanest-label soy protein isolate in the world. Its proprietary clean technology removes the petrochemical hexane, a known carcinogen, from the production process.

Opalia

Program: Proof of Concept

Project Budget: $625,000

NPC Contribution: $250,000

Opalia is one of the world’s first companies to develop a technology to make real milk without cows. This creates sustainable, animal-free milk, eliminating any production issues for dairy product manufacturers.

“Natural Products Canada is proud to support these breakthrough technologies that showcase Canada’s remarkable capacity for natural product innovation,” said Shelley King, CEO, Natural Products Canada. “By investing in these innovative solutions, NPC is accelerating the growth of sustainable companies and products across a range of industries, and contributing to the health and well-being of our communities.”

NPC’s Commercialization Programs focus on three gaps commonly found in highly innovative companies: product validation, talent, and competitive strategy. The Proof of Concept, Access to Talent, and Fast Track to Financing programs address each of these gaps, and provide up to $250,000 in support. Clients typically benefit from NPC’s extensive advice and guidance before, during and after applying for programs, ensuring maximum impact of NPC as a source of ‘smart capital’.

The project is valued at just over $4 million and is partly funded through CFIN’s Food Innovation Challenge Program.

Crush Dynamics leverages innovative fermentation of upcycled wine derivatives and agricultural waste to produce a proprietary, high-performance food ingredient. The resulting polyphenol-rich ingredient enhances food quality by enabling up to 50 per cent sugar reduction, 80 per cent sodium reduction, and improved texture while also extending shelf-life.

This single ingredient provides food and beverage manufacturers with an opportunity to reduce complexity in their supply chain while delivering the clean label their consumers are demanding.

The “Upcycling Agricultural Side Streams into High Performance Food Solutions Through Process Optimization” project aims to demonstrate Crush’s production process at scale, from pre-processing treatments to fermentation and drying, employing automation to meet the demand forecasted by project partners (Purdys Chocolatier and Ecovatec Solutions) and other potential customers.

Through the fermentation of these waste products, Crush’s sustainable approach can help prevent up to 50 million tons of annual CO₂ emissions.

This funding call from CFIN targeted disruptive solutions and innovative strategies for addressing food and beverage processing challenges.

While the food and beverage manufacturing sector has seen strong growth over the last few years, it also faces many acute problems. Labour scarcity and inflationary pressures are constraining growth for many firms, despite continued strong consumer spending and the recession proof nature of the industry. Additional challenges like extending product shelf life, reducing energy consumption, and alleviating food waste are all hampering manufacturers as they strive to reduce costs and carbon footprints. As firms seek to grow amidst current market conditions, many are looking to optimize, automate, and increase the value of their products.

“Breakthrough innovation in the food and beverage industry is essential for addressing the pressing challenges faced by manufacturers. In the face of labour constraints, cost pressures, and sustainability imperatives, food innovation takes centre stage as the linchpin for overcoming obstacles and ensuring a resilient and forward-looking food sector,” said Dana McCauley CEO, CFIN.

“Crush Dynamics’ new bio-fermentation process offers a concrete solution to address the food and beverage industry’s most pressing challenges. This innovative solution will help the industry improve food quality, reduce production costs and carbon footprints,” added François-Philippe Champagne, innovation, science and industry minister.

“We are incredibly honoured to receive this support from the Canadian Food Innovation Network. Working with our partners, we look forward to advancing the state of the art in food formulation powered by polyphenols,” said Kirk Moir CEO, Crush Dynamics.

Enhancing nutrition

This is excellent news as consumers consider nutrition more than ever. Plus, consumers are showing a special interest in protein. Specifically, alternatives to animal-based proteins, in all categories including baking. This presents an opportunity for ingredients including pulses, ancient grains like sorghum and seeds such as chia, as well as new whole food, neutral-flavoured ingredients.

Pulse-based ingredients, specialty-milled from beans, chickpeas, and lentils, are used in conventional and gluten-free baked goods to replace both dried and fresh eggs and egg whites.

“They increase the protein quality and content in conventional and gluten-free baked goods. These whole ingredients have a mild flavour and are naturally high in protein, delivering a clear and clean vegan label option,” says Margaret Hughes, vice-president sales and marketing, Avena Foods.

She adds that PDCAAS (protein digestibility score) can be improved when pulse flours, specialty-milled or native, are blended with wheat, oat, or other grain flours.

Lanier Dabruzzi, director of nutrition and food innovation, United Sorghum Checkoff Program, describes, “Sorghum flour is a wonderful high-protein gluten-free option for the baking industry. Whole grain sorghum provides nearly 30 per cent of the daily value (DV) of protein, but it doesn’t stop there. Unlike some other gluten-free flours, whole grain sorghum flour provides a robust nutrition profile. It is an excellent source of 12 essential nutrients, including protein, fibre, iron, and many others.”

Sandra Gillot, CEO, Benexia, explains, “When formulating high-protein bakery products, the goal is to achieve increased protein in the same portion size as the traditional version. Chia flour contains up to 100 per cent more protein than most cereal starch flour used in traditional bakery, providing more protein in quantity (g per serving) as well as quality. Chia flour brings not only high-quality protein and fibre, but is also an excellent source of essential fat omega-3 alpha-linolenic acid (ALA).”

The Protein Brewery uses biomass fermentation to create a plant-based whole protein ingredient. “It is a non-sterile process combined with a proprietary fungi strain that converts water efficient crop side streams, such as potato or corn (golden remains), into a high-quality protein (PDCAAS = 1.0 or 100 per cent), insoluble dietary fibre, essential fatty acids, vitamins and minerals,” explains Deb Anderson, director of new business development, the Protein Brewery.

Pulse grits increase the visual appeal and texture of gluten-free breads.

Improved functional outcomes

Distributing protein-rich ingredients throughout the baking formulation can increase overall nutrition and functionality, while improving the appearance, texture, and taste of the final product. There are specific considerations for vegan and gluten-free options. Often eggs are a vital ingredient for emulsifying and structure. This presents an opportunity for egg-free formulations. For gluten-free, it’s all about maintaining structural integrity while delivering an appealing mouthfeel.

Avena has a whole line of pulse-based ingredients that can replace, fully or partially, eggs in conventional cakes, cookies, muffins, pancakes, waffles, doughnuts, and brioche buns as well as some starches in gluten-free applications, including bread, muffins, brownies, and pizza crusts.

“Cracked pulses and pulse grits are whole pulse ingredients that add visual appeal and texture while increasing the protein content of baked goods. These natural ingredients don’t require prehydration and work in blends with grains and seeds,” says Hughes.

Sorghum is neutral in flavour and colour, making it a versatile option in gluten-free formulations. Dabruzzi explains, “Sorghum has a unique grain matrix when looking at the protein and carbohydrate interlinkages. The protein and carbohydrate molecules are packed extremely tightly within the sorghum grain, which results in the proteins protecting the carbohydrates from retrogradation or drying out. Due to this matrix, baked goods using sorghum flour retain moisture longer than those using other types of flours.”

Remi Reguero, technical director, Benexia, says, “When formulating gluten-free, high protein products, everything becomes more complex as gluten is the functional protein source in traditional baked goods. Therefore, formulators must use substances like hydrocolloids to mimic classic product textures. A common hydrocolloid used in gluten-free bakery is xanthan gum. The fact that chia flour has a soluble fibre content like xanthan gum makes it an excellent choice for gluten-free, high-protein and clean label applications.” 

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

A groundbreaking study has found that the higher the consumption of ultra-processed foods, the higher the risk of suffering from a combination of chronic diseases including cancer, diabetes and heart disease, known as multimorbidity.

The multinational study involved 266,666 men and women from seven European countries, and the University of Vienna, in collaboration with the International Agency for Research on Cancer (IARC-WHO). Led by Reynalda Córdova, who received a DOC scholarship from the Austrian Academy of Sciences (ÖAW), and co-funded by World Cancer Research Fund International, the new research is based on data from the European Prospective Investigation into Cancer and Nutrition (EPIC).

The researchers discovered that the more ultra-processed foods consumed, the greater the risk of suffering from two or more long-term health conditions, such as cancer, diabetes and heart disease.

Specifically, associations were noted with animal-based products and artificially sweetened beverages (e.g. soft drinks).

Ultra-processed foods are convenient (long-shelf life, ready-to-eat), industrially manufactured foods with added ingredients or additives (eg modified starch, hydrogenated oils). Examples are soft drinks, sweet or savoury packaged snacks, processed meat, and pre-prepared frozen or shelf-stable dishes.

Reynalda Córdova said, “Our study highlights the importance of ensuring universal access to fresh and less processed foods. In addition, our findings emphasize the importance of a differentiated analysis of ultra-processed food subgroups. While certain groups, such as animal products and artificially and sugar-sweetened beverages, were associated with increased risk, other groups, such as ultra-processed breads and cereals or alternative plant-based products, showed no association with risk.”

Heinz Freisling, co-author and study lead at IARC, added, “These findings are of concern because ultra-processed foods comprise nowadays more than half of our daily food intake. Critics of the classification of certain foods as ultra-processed argue that the definition is impractical and that some foods classified as ultra-processed make important contributions to the nutrient intake of specific population groups (e.g. older adults).

“Such criticism should certainly be considered. However, our study emphasizes that it’s not necessary to completely avoid ultra-processed foods; rather, their consumption should be limited, and preference be given to fresh or minimally processed foods.”

Karl-Heinz Wagner, co-author and professor at the University of Vienna, said, “The results indicate that the existing dietary recommendations, focusing on the consumption of plant-based foods, are consistent with current findings on ultra-processed foods. This is another reason to reduce the high consumption of animal-based foods.”

Dr Helen Croker, assistant director of research and policy at World Cancer Research Fund, said, “What’s particularly significant in this large study is that eating more ultra-processed foods, in particular animal products and sweetened beverages, was linked to an increased risk of developing cancer along with another disease such as a stroke or diabetes. Our Cancer Prevention Recommendations include limiting processed foods high in fat, starches or sugars, avoiding processed meat and eating plenty of whole grains, vegetables, pulses and fruit.”

The study was co-funded by the Austrian Academy of Sciences, Cancer Research UK, the French National Cancer Institute and World Cancer Research Fund International.

It’s important to reflect on the power of words in hazard and risk assessment. Media coverage of IARC’s assessment does not do justice to the science that was conducted, and the actual evidence presented.

IARC is a United Nations World Health Organization (WHO) agency tasked with monitoring cancer risks within the human environment. IARC uses a classification system with four levels. Group 1 is “Carcinogenic to Humans,” and this grouping has either sufficient evidence to prove carcinogenicity in humans, or strong evidence in humans supported by sufficient evidence in experimental animal models, along with a known mechanism for carcinogenicity.

Group 2 is split into two subgroups. Group 2A is “Probably carcinogenic to humans,” which has limited evidence of carcinogenicity in humans but sufficient evidence in experimental animals or inadequate evidence in humans but sufficient evidence in animals along with a strong understanding of a mechanism of carcinogenesis, or limited evidence in both humans and animals but a similar molecular structure to a compound already listed in Groups 1 or 2A.

Group 2B is “Possibly carcinogenic to humans,” meaning there is limited evidence in humans and less than sufficient evidence in animals, or inadequate evidence in humans but sufficient evidence in animals or inadequate evidence in humans and less than sufficient evidence in animals but supporting evidence from mechanistic and other data.

Group 3 is “Not classifiable as to its carcinogenicity to humans,” and this group does not imply that compounds are not carcinogenic or safe, it just means that more research is required, because evidence is inadequate in humans and animals, the mechanisms do not support carcinogenicity, or the agent does not fall into normal classifications.

Risk vs. hazard

The power of words is vital. In almost all modern IARC monographs, there is a preamble that’s typically overlooked by media. The term, “carcinogenic risk,” in IARC monographs series is taken to mean that an agent is capable of causing cancer. The monographs evaluate cancer hazards despite the historical presence of the word, “risks,” in the title. Risk is not the same as hazard, but IARC has chosen to use the word, “risk,” in their documentation. A hazard is something that can cause harm, while risk is the likelihood and the impact that a hazard will cause harm. IARC does not actually evaluate risk, only hazard.

In the most recent IARC report, the basis of evidence was three observational studies using consumption data for artificially sweetened beverages as the proxy for aspartame consumption, then looking for causes of morbidity and mortality within that group. Liver cancers, in particular hepatocellular carcinoma, were observed with higher frequency in groups consuming larger amounts of artificially sweetened beverages. IARC’s report itself discusses how this observation is correlational, and not necessarily causative.

IARC works in tandem with the Joint Expert Committee for Food Additives (JECFA), a U.N. Food and Agriculture Organization and WHO joint committee focused on the risk assessment of food additives. JECFA not only looks at hazard, but also typical dietary intake and food applications to understand exposure to consumers. JECFA published a joint commentary, and notably, they chose to not change the acceptable daily intake of 0-40mg/kg body weight in humans, or the estimated equivalent of nine to 14 cans of aspartame sweetened soda per day, assuming no other dietary sources.

Hepatocellular carcinoma is most frequently caused by hepatitis infection, heavy alcohol consumption, cirrhosis, cigarette smoking, several genetic diseases and non-alcoholic steatohepatitis. Non-alcoholic steatohepatitis is typically caused by diabetes, high cholesterol, and blood triglycerides. Obesity and the stress it causes on the body may be a key factor. Artificially sweetened and calorie-reduced food products, often containing aspartame, are the default choices of many people experiencing obesity.

When you understand what IARC means from a technical perspective, the term, “possible carcinogen,” does not have the same foreboding as a media report claiming, “aspartame is a possible cancer risk”. IARC takes a precautionary stance in its communications.

Health Canada and FDA are not making any changes to how aspartame can be used following IARC’s report. 

Dr. Amy Proulx is professor and academic program co-ordinator for the Culinary Innovation and Food Technology programs at Niagara College, Ont. She can be reached at aproulx@niagaracollege.ca.

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

The Innovation Booster funding recipients are:

Project lead: Enhanced Medical Nutrition Inc. (Ontario)

Project title: Evidence-based Medical Food for Patients Undergoing Orthopaedic Surgery

Funding: $100,000

Acknowledging the pivotal role of nutrition in post-surgical recovery, Enhanced Medical Nutrition (EMN) is investigating the impact of their medical food products on orthopaedic surgery patients. Leveraging markerless motion capture gait analysis technology (a comprehensive evaluation of an individual’s stance and walking patterns), the project will determine how EMN’s products influence surgical patients’ movement and function after their procedure. Results from this project hold strong potential to revolutionize conventional surgical preparation and recovery practices, redefining how food can optimize clinical outcomes.

Project lead: RxFood Corporation (Ontario)

Project title: AI-powered Photo Food Analysis, Personalized Interpretation, and Dietary Recommendation to Improve Healthy Eating and Chronic Disease Outcomes

Funding: $99,868

A combination of growing factors, including misinformation regarding nutritional claims, a surge in metabolic-related conditions such as diabetes and obesity, and increasing difficulty in accessing dietitians, reveal an urgent need for innovative solutions to enhance Canadians’ dietary habits. RxFood is tackling this challenge by adapting their AI-powered, clinical-grade dietary assessment technology for widespread use among Canadians while promoting improved diet quality for managing and preventing chronic diseases.

Currently, users capture images of their meals over a three-day period, allowing RxFood to precisely assess food content, portion sizes, and calculate validated diet quality scores. This data is then discussed with a clinician to establish nutrition goals. With over 100,000 assessments completed, the project’s next phase seeks to automate the interpretation and food recommendations by fusing food data with user information — such as age, location, gender, and dietary restrictions – to sustainably improve a person’s diet quality and health.

Project lead: Psigryph Inc. (Ontario)

Project title: Clinical Trial for Cholestello, a dietary supplement for maintaining healthy cholesterol levels

Funding: $99,925

Psigryph has achieved a significant milestone by developing a market-ready dietary supplement. Psigryph is now planning human clinical trials that will help define their product and ensure it complies with industry regulations in the US and Canada. This project underscores the potential of Psigryph’s key ingredient, locally sourced sour cherries from Ontario, to increase the bioavailability of essential bioactives to enhance human health and well-being.

Project lead: Biofect Innovations (Ontario)

Project title: Production of a Novel Natural Protein Sweetener via Microbial Fermentation

Funding: $99,600

Brazzein is a natural sweetening protein that could help alleviate the challenges posed by sugar and artificial sweeteners. Brazzein, which is derived from the Oubli berry fruit in West Africa, is 2000 times sweeter than sugar. However, its cultivation is restricted to specific regions, and Brazzein is found in minuscule concentrations in the fruit, making large-scale farming impractical.

To overcome this, Biofect Innovations is pioneering a microbial fermentation technology, similar to processes used in beer, wine, or insulin production. Their innovative approach aims to economically produce Brazzein at scale by sidestepping traditional agriculture and harnessing the efficiency of microbial platforms.

Project Lead: Fresh Prep Foods (British Columbia)

Project Title: Increasing Adoption of Specialty, Nutrition Focused Diets Through Advanced Fulfillment Software

Funding: $96,746

Fresh Prep is addressing the limited accessibility of personalized meal programs for specialty diets by developing software that enables consumers to effortlessly plan and execute their nutrition-focused diets affordably. The software, an AI-powered virtual nutrition advisor (referred to as “the menu planner”), will deliver personalized nutritional guidance alongside the convenience of meal kit deliveries.

Project lead: Millennia TEA Inc. (New Brunswick)

Project title: Increasing Solubility and Bioavailability in Nutrient-dense Plants

Funding: $78,515

Millennia Tea aims to unlock the full potential of the tea plant’s nutritional compounds for human health. Currently, commercial processing methods limit the body’s ability to absorb these nutrients effectively. To address this, Millennia Tea is utilizing a combination of lemon-juice simulated washing, high-powered ultrasound, and a novel freeze-drying technique. Their goal is to enhance the release of these health-promoting compounds, ultimately improving their bioavailability.

This project involves collaboration with seasoned food scientists and biochemists who specialize in polyphenolic and cellular analyses. The immediate industry impact includes providing B2B health ingredients for businesses in the better-for-you beverage sector as well as supplements like greens powders and protein powder.

Project lead: Cronometer Software Inc. (British Columbia)

Project title: AI Food Suggestions

Funding: $47,378

Cronometer Software is replacing their outdated Food Suggestion feature in their mobile and web app with an advanced AI-powered alternative. This cutting-edge AI Food Suggestions feature will provide tailored suggestions based on individual user needs, assisting users in meeting their specific daily calorie and nutrient targets.

The AI Food Suggestions project is designed to cater uniquely to each user, generating recommendations based on factors such as recently logged foods, selected filters (e.g. high-protein, vegetarian), meal categories (e.g. lunch), and dietary exclusions (e.g. gluten and peanuts). This project will enhance user satisfaction and nutritional outcomes, marking a significant step forward in the evolution of Cronometer Software’s platform.

Project lead: Tait Laboratories Inc. (Quebec)

Project title: Clinical Investigation of a Citrus Peel Prebiotic

Funding: $32,385

Tait Laboratories is running human clinical trials aimed at substantiating the prebiotic properties of a patented citrus peel extract, supported by advanced AI analysis of gut microbiome and overall digestive health. This research will enhance the understanding of how prebiotics impact human well-being and explore opportunities to repurpose citrus peel waste generated by Canadian consumers and juice companies, which accounts for approximately 175,000 metric tons each year. The anticipated outcomes include the development of sustainable waste management solutions, a reduction in landfill burdens, and the potential creation of new value streams within the Canadian juice industry.

Beyond its essential role in providing macro nutrients, food can be a powerful tool in the prevention and treatment of human diseases and common health ailments. The concept of ‘food as medicine’ is growing in popularity with consumers, and globally innovators are launching new software, ingredients, and products that aim to improve health and wellness.

This Innovation Booster funding call sought applications targeting the food as medicine category, including innovations focused on personalized health solutions, novel and emerging functional ingredients, and novel processing methods.

“Personalized nutrition thrives on innovation, offering individuals the tools they need to navigate the complex world of dietary choices and personalized meal plans. These eight projects demonstrate Canadian-made solutions that are empowering individuals to optimize their health and well-being by tailoring their diets to suit their individual profiles, promoting a healthier and more sustainable future,” said Dana McCauley, CEO, Canadian Food Innovation Network.

In 2016, Rory and Tracy Bell, founders of Millennia Tea, had a health scare in their family. They began to consider how food can be used to naturally prevent and reverse damage and disease. The health concern brought them to question what functional nutrition is and how food can play a role in helping people live longer and healthier. This moment in time was the impetus that sent the Bells on a journey, which eventually morphed into Millennia Tea.

Millennia Tea’s Superfood Tea Cubes are flash frozen the same day and minimally processed
to retain the tea’s nutrients.

Doing the groundwork

With an aspiration to use food as medicine, the duo began researching. Based in New Brunswick, neither of the Bells had previous experience in the tea or food business; Tracy was working as the head of public affairs for a provincial emergency medical services organization and Rory is a pilot.

“We did a deep dive into tea,” said Tracy. “Green tea and matcha kept coming up for their ability to help protect cells from disease. We learned that the tea plant, if you pick and consume it in full form, is the most powerful and purest version of tea.”

All black tea, green tea and matcha comes from the same plant: Camellia sinensis. The Bells zeroed in on one specific antioxidant in tea, EGCG (epigallocatechin gallate), which is said to be effective at neutralizing free radicals and protecting cells. University of Kansas research found EGCG is 100 times more effective than vitamin C and 25 times more than vitamin E at protecting cell’s DNA from damage by free radicals.

“We went looking for tea suppliers and tea farmers who could provide us with real raw tea without drying [mainly] for the health of our family, and not because we wanted to start a business. We wanted food as medicine, literally,” said Tracy.

Bemused that they couldn’t find this sort of fresh tea in North America, the couple devoted three years to researching, sourcing, and travelling to tea-producing countries to find a way to preserve this mighty medicinal plant in its purest form.

They spent time in the fields with farmers in Kenya, travelled to the rainforest in Colombia and sourced from China and Hawaii amongst other countries.

During their travels, they partnered with small-scale family farms and worked and lived with them, learning how they processed the leaves. Tracy recalled harvesters plucking and eating the leaves straight from the plants, which “was a really fun moment for us because that was our whole hypothesis. If you consume the leaf in full, it is really good for energy, immunity and inflammation, all of which tea is associated with.”

Not yet satisfied with the final product, they travelled to Sri Lanka as industry friends suggested the Camellia sinensis there naturally produces high antioxidants, thanks to the altitude, geography, and growing conditions.

Millennia Tea cubes straight from the package.

The process

Eventually, the couple found the tea plant they were looking for in the mountains of central Sri Lanka, 8000 ft above sea level. The Bells have now partnered with organic certified and fair-trade farmers at Marginalized Organic Producers Association (MOPA) who harvest the leaves. The leaves are then taken to a BRC-certified facility in Sri Lanka itself.

“What we learned, tested, outsourced third-party lab work for and then went on to get patents for, is a process to maximize the antioxidant content in the tea leaf,” said Tracy.

Tracy remembers the moment she made the decision. They had done their research and collected the first samples.

“The day we got the results of the analyses we knew we had something special, something that could help families like ours have more good time with their loved ones. That week I gave my notice to fully dive into making this dream a reality,” she recalled.

It was exactly two years later, in 2019, that Millennia Tea’s first product, Superfood Tea Cubes, was ready for market. In February 2020, weeks before the pandemic hit, they had their first scalable product, which could reach a large consumer base.

“What we do is really simple. We pick the same beautiful organic tea leaves used for quality loose leaf green tea. But after the plant is picked, we do the opposite of every conventional tea company out there,” she explained.

EGCG properties degrade with exposure to heat, light, and air, which is how all dried teas are processed to ensure they are shelf stable.

“We treat the tea plant as organic produce. We wash and flash freeze the plant on the day it is harvested. We keep it in its real raw form to try and give that fresh-from-the-field experience and give the tea plant new uses as a functional ingredient to promote health,” Tracy explained.

The entire process happens in Sri Lanka. The leaves are plucked, taken to the MOPA plant, and then packaged into individual frozen cubes. The frozen cubes stay fresh for up to 36 months in the freezer and can be enjoyed by steeping into a tea (which can be reused multiple times as the antioxidant count goes up on the second infusion), tossing into a smoothie, or adding extra nutrients to cooking or baking.

The leaves and stems are both encouraged to be eaten. The stems are said to contain an even higher level of L-theanine than the leaves. L-theanine is an amino acid that is supposed to help ease anxiety and promote clarity, good sleep, and brain function.

Commercializing their idea was challenging since the Bells were working with small-scale organic family farmers in remote places on the other side of the globe.

“It took time to build trust, and lots of experimentation, and really capable partners both here and at home, as well as at source, to bring it all together and create a consistent and scalable product,” said Tracy.

The duo bootstrapped the product during the many years of R&D and product development. They sold what they could sell and invested savings to get Millennia Tea off the ground.

“Once we had a really compelling product that delivered on the promise to help people scientifically, along with compelling early consumer feedback, and felt we had de-risked the business model as much as possible, we partnered with external shareholders.”

Today, they have a mix of angel investors and institutional partners, including Natural Products Canada, and a couple of specialized U.S. venture capital funds.

Millennia Tea can now be found in grocery stores across the country, including Real Canadian Superstore, Sobeys, Whole Foods and, most recently, Healthy Planet.

What’s next

Looking to the future, the brand will continue to support the areas where they are already doing business while also actively exploring opportunities to be an ingredient in other products, such as smoothies and kombucha, thereby expanding their reach and making their tea more accessible to a broader consumer base.

Millennia Tea is currently pilot testing with local companies, including New Brunswick-based kombucha company, Tea of Life, and a smoothie shop in St. Andrews, N.B.

“We are looking beyond having a brand on a shelf, and how we can be an ingredient that boosts the nutritional value of already existing consumer products,” said Tracy. “The reason we exist as a company is to help people live better longer. We have a product that quite literally can help people with feeling better while supporting their long-term wellness. We want to be able to be as accessible and get this into the hands of as many people as possible.”

They are also developing a new unfrozen product that will act like a freeze-dried powder, identical in appearance to matcha, addressing the need for a convenient, on-the-go option for consumers.

By reintroducing tea in its purest form, Millennia Tea is changing the way we perceive tea and its potential to promote health and longevity. 

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

Fibres

Soluble and insoluble dietary fibres are an important gut health nutrient. Fibre is vital for gut transit time, as well as maintaining a healthy gut microbiome. The challenge of adding high amounts of fibre can have a negative impact on the product’s structure and sensory properties. A technique to combat this challenge is through sprouting. Dianne Wolters, vice-president, product development, Everspring Farms, explains, “Baked goods made with sprouted grains and flours benefit from all the wholesome nutrition of whole grains as well as improved nutrient bioavailability and soluble fibre content due to the germination process. Sprouted grains are particularly beneficial for gut health because the sprouting process produces enzymes which unlock nutrient inhibitors, present in all whole grains, converting them into a more digestible form. In addition, sprouting has been shown to convert a proportion of the insoluble fibre in whole grains to soluble fibre which feed gut friendly bacteria in our digestive systems. But perhaps the most important consideration is making sure consumers enjoy the taste of gut friendly foods. The sweeter taste and more tender crumb in bakery items made with sprouted flours make them ideally suited to a wide variety of product applications from sweet goods to breads.” 

Fermented foods like sourdough bread are known to promote gut health. Photo © Julia Sedaeva / Adobe Stock

Prebiotics

Continuing with the fibre category, prebiotics have gained traction as ingredients in the baking sector over the past decade. Prebiotic compounds provide nutrients for healthy gut bacteria to maintain a beneficial, diverse microbiome. Kara Landau, RD, a dietitian at Gut Feeling Consultancy and media representative for Global Prebiotic Association, describes, “With rising consumer awareness of the benefits of gut health, and the continued association that people make between prebiotics and fibre, baked goods that are already promoting their higher fibre content. Savoury options like breads or wraps make an ideal category to enhance gut healthy prebiotic benefits. There are select prebiotics that are also classified as fibres. These prebiotics are stable throughout food processing environments. Examples include high maize and resistant dextrins. This gives the opportunity to strategically enhance a baked good and turn it into a functional food offering to consumers.”

The growing body of research in gut health is not only good news for the baking industry, but also for the farmers growing the crops that support it. It’s evident there are many new products in bakery that incorporate novel ingredients beneficial to the microbiome. Wolters agrees, “The increasing consumer awareness about gut health is a wonderful opportunity to incorporate a wider variety of whole grains and other exciting new ingredients into baked goods. This has ripple effects throughout the entire supply chain and incentivizes farmers to add a wider variety of grains and seeds to their crop rotations, many of which have excellent benefits for soil health and sustainability.”

Probiotics

Up next are gut-friendly probiotics. The first and obvious food category for consumers to incorporate probiotics into their diet was dairy. The baking industry recognized a challenge because the probiotic strains needed had to survive the baking process. Landau says, “When it comes to gut health baking opportunities, it is imperative that companies and product developers work with experts who understand which prebiotics and probiotics will withstand various heating and processing conditions to retain their true functionality. This is necessary to ensure consumers can trust the integrity of the products being released. Selecting the best prebiotic and/or probiotic to incorporate into a baked good needs to be determined based on various aspects related to both the brand positioning and the manufacturing capabilities for the company.”

Fermented foods have long been associated with gut health. From sauerkraut to sourdough bread, the digestive health benefits from the lactic acid bacteria production (Lactobacillus and Bifidobacterium in particular) can assist in maintaining a healthy gut microbiome and support the immune system. In addition to the health benefits, research from Puratos shows sourdough and the enzymes associated with sourdough fermentation can be used as solutions to improve the structural profile of high-fibre breads. Here too, health, taste and texture are important. Puratos is working on enzyme and sourdough-based innovations to bring more dietary fibres to bread to support digestive health.

Finally on the gut-friendly ingredient side, postbiotics are a new category of functional ingredients. Postbiotics are emerging as a category because of their gut health benefits, plus their functional attributes such as withstanding high heat processing conditions in baking. The category includes a variety of compounds like enzymes, peptides, and fatty acids. This is a promising area of research and product development for gut health, therefore, keep it on your radar.

People are interested in purchasing food that supports and improves gut health. This represents a huge opportunity for bakers. Wolters is incredibly positive about the current and future opportunities in this space and concludes, “The research that is developing about the importance of gut health to overall health and well-being is exciting. We’re only starting to scratch the surface in our understanding of the complexities that exist within our digestive systems. Therefore, people are making connections between how the health of their gut microbiome could be impacting their overall health in ways they never could have imagined. As a result, the products available in the baking category that incorporate ingredients beneficial to our microbiome are easily giving consumers the option to include gut-friendly, wholesome ingredients into their diets.” 

An edited version of this column was initially published in the June/July 2023 issue of Food in Canada.

In 2015, Liquid I.V. launched in the U.S. Given the success, demand for this brand is on the rise in Canada, with more than half of Canadians surveyed saying they would be interested in trying Liquid I.V. In fact, despite 80 per cent of Canadians feeling it is important to stay hydrated, and the increasing focus on the health benefits hydration provides, 44 per cent still experience mild to moderate dehydration weekly.

“With science backed ingredients that deliver functional hydration and true to fruit flavour, there has been a massive demand in Canada to bring Liquid I.V. north of the border,” said Jostein Solheim, CEO of Health & Wellbeing Collective, Unilever. “We evaluated various factors including market-brand fit, culture-brand fit, consumers’ motivations, the stage of development of the functional hydration market and more when planning our expansion strategy. Canada was a natural fit and we are excited to see how Canadians respond.”

With one single-serving packet and 500 ml of water, Liquid I.V.’s Hydration Multiplier is a, travel-friendly and functional way to support rehydration.

Liquid I.V. is scientifically developed for accelerated hydration, to replenish electrolytes with five essential vitamins: B3, B5, B6, B12 and Vitamin C. Made with no artificial colours, preservatives and is Non-GMO.

Liquid I.V.’s Hydration Multiplier is now available on Costco shelves nationwide in the brand’s original flavour, Lemon Lime.

“Liquid I.V. and Costco have built an incredible partnership in the U.S. where our members keep the product in demand year-round,” said Peter Del Grosso, VP and general merchandise manager, Costco Canada. “We’re absolutely thrilled to evolve this relationship as the first retailer to deliver Liquid I.V. to Canada. No matter the season, sport, festival, travel or get together with family and friends, Costco members can now accelerate their hydration and live life to the fullest with Liquid I.V.”

Liquid I.V. will also be available online starting August.

“Our customers are always looking for new functional flavours and we’re thrilled to have this new product in our lineup,” said Chelsie Hodge, CEO and founder of Blender Bites. “Tropical Glow emphasizes our overall philosophy of nourishing our bodies to achieve our best selves from the inside out.”

TuttoFood 2023 was one of the most well-attended editions since the inception of TuttoFood with over 83,000 trade visitors registered, including 20 per cent coming from 132 different countries. The largest groups came, in order, from Spain, the U.S., France, Switzerland, Germany, Holland, China, Romania, Poland and the UK, but delegations from all five continents were also present: from Vietnam to Canada, from the Faeroe Islands to Paraguay and Kazakhstan.

New products could be found across the show floor, with innovation in terms of sustainability, packaging, and processes. From plant-based to protein-rich products – here are six products Food in Canada scoped out during our attendance.

1. Biodegradable straws

In flavours like lime, coffee and vaniila; Sorbos biodegradable and edible straws add a flavourful addition to any beverage without an overpowering taste. Made in Barcelona, the straws are composed of sugar, water, corn starch, bovine gelatin, stabilizer, glycerin, aroma and antioxidant citric acid.

The straw stays ridged for a minimum of 40 minutes in cold drinks. The flavour sticks are individually wrapped in anti-humidity paper without the need for special storage. Sorbos are available in over 20 countries, with plans to possibly expand to Canada.

2. Plant based smoked salmon

Served at the Mr.Root Distribution booth, was what appeared to be thin filets of smoked salmon, adorned with red onion and parsley. The Current Foods protein looked and tasted like smoked salmon, but rather it is a plant-based alternative made with water, pea protein, high-oleic sunflower oil, natural flavours, bamboo fibre, gelifier, potato starch, sea salt, algae oil, lycopene, iron, and vitamin B12.

Founded in 2019, after two and a half years of R&D, Current Foods has the taste and texture of their plant-based salmon and tuna down to a convincing science. Ready to eat straight out of the fridge, the protein has nutrients like vitamin B12 and omega-3’s without microplastics, mercury, or planetary strain. Currently available across Europe and a handful of sushi restaurants in the U.S. Current Foods are not currently in Canada.

3. Cashew banana milk

The Gentle Nut is a plant-based milk company that is going beyond the typical non-dairy alternatives of oat and almond, but expanding their profile with options like cashew banana milk, cashew mango and barista tiger nut or barista pistachio.

The drinks are manufactured in a plant in Italy, using UHT technology for production. Indirect ultra-heat treatment (UHT) maximizes the destruction of microorganisms in dairy products and dairy alternatives while saving the natural aroma of nuts. This technology enables a reduced carbon footprint and, in combination with packaging a long product shelf life.

4. Flour packaged in a carton

A recipient of the Better Future Awards, the Eco Pack by Molino Rossetto produces flour in modern and sustainable packaging. The Eco Pack container is made of FSC paper, from sustainably managed forests, with a cap closure made from bio-based material, a bio-plastic derived from the processing of plant sources. The container is 100 per cent recyclable, along with the film of the transparent windows panel on the sides of the pack. The pack is practical to use, once opened it is simple to use and reseal the product.

5. Plantain croutons

Offering a high nutritional value, Tropic Max has brought a twist to the humble crouton. The gluten-free plantain croutons come in three flavours; sea salt, garlic or spicy. Tropic Max products are shipped world-wide with a presence in Canada.

6. High protein fruit spreads

Photo: TuttoFood / Cascina San Cassiano.

Debuting at the show, Cascina San Cassiano spreads are prepared only with fruit, hydrolyzed collagen and erythritol without added sugars. With ten grams of protein in every 100 grams of product.

Recipent of the Better Future Awards, Innovation Award the spreads are produced in the Italian Alba countryside, available in three flavours: orange, blueberry and apricot.

The family business uses renewable energy to power the production lines through their photovoltaic system. Every year their plant produces over 105,000 kwh with an average saving of about 55,839 kg of CO₂.

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.

The Bocuse d’Or is a gastronomy contest, created by chefs, universally recognizing the best in the industry. The competition is held every two years in Lyon, France.

Chantal Van Winden, Sirha Lyon 2023. Photo: Delphine Denans.

Oliméga, the Quebec-based family-owned company behind the Signé Cameline brand, collaborates with various Canadian producers to produce and refine the camelina seeds.

Sourced from Canadian fields, the cameline plant produces small yellow flowers. Its seeds are harvested and cold pressed mechanically to create cameline oil, which is filtered before bottling to avoid deposits. No other treatment is applied to the non-GMO and QCF quality oil.

Chantal Van Winden, CEO of Oliméga, tells Food in Canada, “We have spent eight years selecting different varieties and developing the taste of the oil. To produce the roasted camelina oil, we roast the camelina seeds before pressing. This roasting process develops amazing notes of roasted peanuts in the oil.”

Originating in Northern Europe and Central Asia, camelina was used in the Bronze Age to make oil and to feed animals. A native plant in many parts of the world, including Canada, camelina is now part of the agricultural production in many of these regions, particularly Quebec. The plant is said to be a good source of vitamin E, omega 3 fatty acid, antioxidants like tocopherols and alpha-tocopherols. It contains more antioxidants than other oils, including grapeseed, sunflower and linseed, According to the Oliméga website. Camelina oil can remain stable under heat up to 475 F. It has a shelf life of over 24 months at room temperature.

“We heard about camelina in 2006 from a German scientist. It is an ancient plant with exceptional properties that has been forgotten. I was impressed that an oil containing 35 per cent omega-3 was totally unknown. This was so mysterious,” recounted Van Winden.

Van Winden’s husband Raymond Durivage is a farmer and “introduced camelina into his agricultural production cycle for biodiversity.”

Oliméga tried different varieties of camelina before selecting a few of them for their yields, taste, and properties.

“The taste varies depending on the varieties such as with wine. In 2015, after eight years of research and development, we were ready to let the world know about camelina, this exceptional plant and its exceptional products,” explained Van Winden.

Signé Camelina Roasted Oil can now be found across the world, including throughout North America, Europe, and Asia. The roasted oil is most popular in Asian dishes such as stir-fry, rice dishes, and vegetables. Other products by Oliméga include cameline seeds, honey, chocolate and beauty products, all of which are manufactured in Quebec.

The show saw over 7,600 industry leaders, investors and retailers, and nearly 1,000 brands spanning better-for-you snacks and beverages, natural health products, clean beauty and healthy home and pet.

“The momentum in the Canadian market for better-for-you brands continues to grow year over year. We had nearly 1,000 brands exhibit, shaping what investors and buyers will bring to shopping aisles in the near future,” said Canadian Health Food Association (CHFA) president and CEO, Aaron Skelton.

Here are the top trends discovered at CHFA NOW.

Sober-curious drinks get canned

The new wellness trend overtaking social, #sobercurious, encourages consumers to explore the benefits of sobriety on their physical, mental, and spiritual health. The non-alcoholic category is expanding with an explosion of brands launching canned zero-proof RTDs (ready-to-drink) for more convenient options, matching the growth of canned RTDs in the alcoholic category.

Break the taboo – women’s health goes mainstream

Brands continue to commit to better representing women’s health issues in product development, covering period care, perimenopausal and menopausal women. Brands across Canada are using this moment to not only provide natural options, but also raise awareness and education for an often overlooked category.

A good night’s sleep

The sleep-aid market is anticipated to cross US$103 billion by 2028 as stress levels rise and busy lifestyles grow. Growing awareness of the role sleep plays in recovery is helping to drive this trend. Brands are offering a more holistic approach to getting a better night’s sleep with natural aids, tinctures and pre-bedtime routines and rituals to better support the sleep cycle.

Throwback snacks

In addition to fashion and advertising, there has been a rise in the number of food brands incorporating nostalgic 90s trends into their flavours. From cool ranch to classic soda flavours, brands are tapping into consumers’ nostalgia to create a strong emotional connection, stand out in a crowded marketplace, and often offer a healthier alternative.

Oat pouch. Photo: Altko.

The ingredient list is short, California blanched almonds for the almond base and North American oats, non- GMO tocopherols (vitamin E) for the oat base.

Kuus, who comes from a professional skiing background, and Hamedani, a private chef, sought to find a better alternative milk that is aligned with their values of good health and reducing waste.

Co-founders of Altko, Arya Hamedani and Karl Kuus.

One jar of Altko Almond Milk can make up to seven liters of almond milk, while one pouch of Altko Oat Milk can make up to five liters of oat milk, significantly reducing carton waste.

Kuus tells Food in Canada that after a deep dive into the market, they found a manufacturer in the U.S. that could differentiate the texture of the concentrate from almond butter. Using California almonds, Altko uses a cold milling process that allows the nutritional value of the almonds to stay in the milk.

“This process produces a pure, clean, and smooth texture that blends well with water,” says Kuus.

The premise of the product is simple. Blend one or two tablespoons of Altko per cup of water, depending on flavour and thickness preference, creating plant-based milk that stays fresh in the fridge for up to seven days. The almond and oat concentrates have a shelf life of 18 months.

“The milk is perfect for steaming and frothing, making it an excellent choice for cafes and coffee shops,” says Kuss. Altko offers tubs of concentrate that can make up to 56 litres of milk, helping cafes reduce their carton waste. “The cafes that are using the tub concentrates are saving 56 cartons from going to landfills.”

The concentrates are currently used in several cafes in Toronto including Beatrice Society and Sam James Coffee Bar.

“The cafes use Altko in two ways: either by batching it or by putting it straight into a steam wand. The milk steams and froths well, producing a great micro texture foam, which is essential for coffee shops and cafes,” says Kuus.

Most plant-based milks are shipped in cartons, with the majority of the product being water – Altko concentrates produce more product within smaller packaging, ultimately cutting the excess emissions associated with transporting product.

“As an ingredient business within the world’s leading brewing company, we have the unique capability to scale production of upcycled barley protein. In fact, we estimate we can upcycle and commercialize upwards of 6,000 metric tons a year,” said EverGrain CEO Greg Belt. “Considering EverPro is highly compatible with other proteins, it can accelerate the innovation needed in the sports nutrition category and beyond.”

“We had very high standards for FȲTA to deliver clean, superior nutrition and an exceptional user experience. EverPro is the only ingredient in the world we could find that enabled us to create a product that met all the criteria,” said Wilks.

FȲTA will initially be launched solely as an ecommerce brand. The first products to market will be ready-to-mix powder in the three flavours of chocolate, vanilla and café latte.

Kerry surveyed over 10,000 consumers from 18 countries across North America, South America, Europe, the Asia Pacific, South Africa and Australia to learn more about their changing priorities and preferred ingredients in functional and fortified beverages.

The research found that immune support is still the highest health priority for consumers and is a particular focus not only in the U.S. and U.K., but also across developing markets including Guatemala, Brazil, South Africa, the Philippines and India.

A total of 53 per cent of global consumers are interested in beverages containing ingredients specific for immune support but want to see science-backed ingredients, citing vitamin blends, omega-3 fatty acids and probiotics as the top ingredients on their radar. Although the overall taste experience is vital, the primary focus of consumers is on the nutritional impact of these products and the quality of ingredients used in them.

Need states differ by age and life stage – implying a need for customized and personalized solutions, with the research indicating a holistic need to improve inner and outer wellness. Consumers are also more proactive and have come to understand the link between long-term health and nutrition and achieving their beauty goals. A desire to address weight management, heart health, muscle recovery, energy, endurance and bone health all point to a desire for all-round wellness.

A preference for beverages supporting skin and hair beauty was more pronounced in several developing markets (such as the Philippines, South Africa, Indonesia, India, Poland, Brazil, Colombia and Guatemala) and continues to be a priority in leading markets including the U.S. and U.K. New product launches containing collagen have risen by 19 per cent over the past four years and products containing biotin have risen by 14 per cent during the same period (Innova, 2022).

Meanwhile, products geared toward sports performance, muscle recovery and endurance are also no longer the preserve of athletes; they are high on the agendas of many thousands of “weekend warriors” who are keen to lead a healthy and active lifestyle.

Potential for innovation

With the global functional beverage market predicted to grow at 10.49 per cent annually, reaching nearly $200 billion by 2026 (Food Institute 2021), there is ample opportunity to innovate in this space.

“A significant opportunity exists in the functional and fortified space, with the conventional line between supplements and beverages blurring. According to our research, a total of 86 per cent of consumers stated they would pay a premium for food and beverages with added functional benefits,” said Soumya Nair, global director of consumer research and insights at Kerry. “Consumers today have compounding need states. While their top priority need states remained consistent over the years, there is growing focus on balance – balancing beauty with digestive support, immunity with sports performance, as consumers seek their personalized idea functional and fortified solution. To win in this space, manufacturers need to create products that support top concerns such as immune, digestive, cognitive, joint and heart health, and include science-backed functional ingredients to increase credibility.”

Kerry’s new eBook, Functional Forecasting, can be downloaded here.

“Our team is incredibly excited to celebrate Nellson’s 60^th anniversary as we reflect on our company’s growth and achievements over the years,” said Jean Filion, CEO of Nellson. “Since its inception, Nellson has dramatically evolved into the leader of the industry it is today. While our goal of providing nutritious, safe products that build our customers’ brands and enhances consumers’ lives has remained the same, our rich history reflects a growing and successful company with a committed workforce including many long-term employees. We are pleased to celebrate Nellson’s anniversary alongside our dedicated employees, with a series of events planned at our locations to help us commemorate this moment in our history.”

Over six decades, Nellson has transformed from its humble beginnings to being a major player in outsourced nutritional bars and functional powders.

Health Canada Approved, and FDA compliant, G-Cubed is a proprietary blend of high MG levels of ginger, ginseng, and black garlic in a 100 per cent water soluble format.

“We know we have a very niche product, which we have commercialized through direct-to-consumer sales, and really feel its time to increase our production and promote our ingredient internationally by allowing others to incorporate G-Cubed into their products in order to bring more value through health innovation to customers around the world,” said company vice-president Clint Richter.

Infuse Your Life has obtained a very specific health claim and ingredient license through Health Canada directly related to cardiovascular support and glucose management.

The company’s R&D lead at Nature’s Formulae has also developed a dark chocolate version of the product that makes it a suitable addition to chocolates and coffee-flavoured beverages.

In 2021, Pamensky launched Simply Delish, one of the world’s first-ever Keto Certified plant-based desserts in the market. The company recently launched a RTE, vegan, sugar-free chocolate Keto pudding. We spoke to Pamensky, who lives in San Diego, Calif., about the new product as well as how he’s handling the current supply chain crisis.

What led to the creation of Simply Delish?

MP: Before Simply Delish, I was in the natural foods import/export business. My daughter, a natural food chef and a nutritionist, developed an interest in the effects of sugar on the body, which put her on a mission to educate people about the evils of sugar and its enormous impact on health. We launched  Simply Delish with the primary objective to offer healthy desserts that all can enjoy. It was a lot of trial and error with ingredients and recipes, but we ended up developing a vegan range of sugar-free jels without gelatin and sugar-free instant puddings.

Where are the products manufactured?

MP: The ready-to-eat products are manufactured in Ohio. Our instant puddings and jels are blended and packed in Wisconsin and then distributed in the US, Canada, Australia and New Zealand.

How has the journey so far been?

MP: From the beginning, we knew we weren’t just developing delicious standalone products. The jels and puddings could be used with non-dairy options such as oatmeal, coconut milk, and soy milk to create unique, personalized desserts.

What are some of the challenges you’re facing currently and initially?

MP: The main challenges today are supply chain issues in sourcing packing and ingredients and limited staff to work overtime to meet demand.

 What are your future plans?

MP: I am trying to stay ahead of the trends. In the next five years, we will see a greater awareness of the effects of sugar on the body. There will be a greater understanding of how foods interact with the gut. We will be moving toward getting back to the basics of food preparation. In the meantime, we will keep providing tasty options for all.

The NCN-NPC Investor Meeting is an exclusive opportunity for 20 of Canada’s top natural nutrition start-ups to pitch to a collection of international nutrition and wellness investors and industry leaders. Co-locating at CHFA Now provides investors with added opportunities to engage with the Canadian health and wellness industry. 

“Attendees of our NCN-NPC Investor Meeting will be able to take full advantage of the dynamic content at the CHFA Now conference, and gain insights and new partners at the trade show,” said Shelley King, CEO of Natural Products Canada. “It’s a great way to identify and act on opportunities in the Canadian marketplace.” 

The idea to co-locate at CHFA Now has been around for a while as NPC and CHFA have partnered on various other initiatives. With COVID impacting travel decisions for everyone, coupling the two events to provide optimal travel efficiency for attendees was a natural next step. 

“Co-locating our Canadian investor meeting at CHFA-NOW adds an extra component to the annual showcase of Canadian natural food and wellness start-ups,” said Mike Dovbish, executive director, NCN. “It’s a bonus for investors to have the who’s who of Canada’s natural, organic and wellness industry all in one place.” 

“We are delighted to have NCN-NPC host their Investor Meeting as part of CHFA Now Toronto this September,” said Aaron Skelton, CHFA president and CEO. “Our mission at CHFA is about getting more healthy living products into the hands of more Canadians. This partnership helps us further this commitment by giving Canadian wellness start-ups a chance to connect with decision-makers and thought leaders who can provide the resources and networking needed to take their business to the next level, advancing this entire industry.”

 Investors can contact Will Grubb at NCN or Dave Gauthier at NPC. Canadian start-ups interested in participating can apply here, or contact NPC to learn more about the opportunity.

The No Sugar Company has been producing better for you, no sugar products since 2018. Some of their most popular products are No Sugar Keto bars, Keto Bombs and Keto Ice Cream Barz.

Joyburst is the company’s first foray into the beverage space with natural ingredients and without synthetic products like sweeteners or caffeine. With all natural and easy-to-read straightforward ingredients, the drinks have zero calories and are Keto Verified, Plant-based and Gluten-free.

“It took seven years and 500 iterations to get the taste to comply with our high standards and to compete in an ultra-competitive category,” says Woodgate. “Unlike our competitors, we use very few ingredients and they are all natural, so you don’t get that sugar crash. We are so proud of the lineup we’ve created and we believe they’ll change the stigma that energy drinks are bad for you.”

The final formulation contains four main ingredients: sparkling water, green tea extract, natural sweetener erythritol and natural flavours. A large part of the innovation during development was discovering how to coat the green tea extract to mute the bitter taste that delivers the natural caffeine, as well as advancements in the use of quality natural sweeteners.

The line will debut in 355-ml can format with five flavours: Elderberry, Frosé Rose, Peach-Mango, Lime and Grape.

The 33,000 sf of space is dedicated to craft products to help enhance and protect the health and wellness of Canadians. Built in Barry’s Bay, Ont., the new site unites St. Francis Herb Farm operations for product research and development, production, distribution and warehousing, and allows expanded manufacturing capabilities, with the goal to add 12 new roles to the existing team of 50+ staff.

“When my parents started St. Frances Herb Farm, back in the summer of 1988 in the kitchen of their old farm house, they had a goal to help people live healthier lives. I know they had no idea that our wellness community would grow to this scale in Canada and we are grateful to our many dedicated and long-term customers who have supported us across Canada for all these years,” said Paul Rivett-Carnac, president, CEO and co-owner of St. Francis Herb Farm.