Like many of his peers, Cator started working at the family business as a young teen and then studied business.

“All I knew is that I didn’t want to be bored,” he says, “and I never have been. There are so many intricacies involved in producing meat products, and I love the close relationships with our customers, as well as leading our outstanding team.”

Cator learned how to innovate from Ralph (who almost single-handedly made the concept of the burger mainstream in Canada decades ago, and for that and more, was inducted into the Meat Industry Hall of Fame). About 30 years ago, Ralph was supposed to retire, but “he was determined to develop a cooked rib product in my mother’s sauce,” says Cator, “and if we didn’t do it, he was going to do it with someone else.”

This push resulted in one of Cardinal’s biggest achievements, where Cator led the creation of their now-famous Safe Sous Vide cooking process by collaborating with scientists from two universities over three years. The team adapted the sous vide cooking method used by chefs into a patented large-scale industrial process that has been a phenomenal success (and also led to changes in regulatory law). The products, which Cator says are cost-effective, consistent, food-safe, and delicious, are from underutilized cuts and have been in hot demand since the start from both home cooks and restaurants.

“We made cooked ribs, of course, but also many other products like shredded pork, chicken breasts in lemon-pepper sauce, bone-in half chicken, and meat loaf,” says Cator.

The art of forming burgers

The success of Safe Sous Vide prompted Cator to further innovate. He brought in biological food safety testing, and with VP of operations John Vatri, discovered a method that meat processing plants could use to make ground meat safer.

“Again, we advanced food safety regulations in Canada and the U.S.,” says Cator.

Further innovation followed. Cardinal was the first to use Tender-Form fill to create burger patties. The company’s philosophy of ‘once innovated, innovate again’ led to also commercializing their burgers made using a unique Natural Texture Formed forming technology. In total, so far, Cardinal Meats holds three patents.

Just in the last year, the Cardinal product line grew by leaps and bounds, and Cator anticipates more expansion, especially in the Safe Sous Vide line.

“It’s as fresh as if a chef just made it,” says Cator. “Its popularity is really growing right now, with restaurants needing to save labour and more people eating at home but wanting a special experience.”

Cator wants to explore using Safe Sous Vide in starchy dishes, but says, “I’d like to spend more time researching technologies from around the world to add to the business. I love the customer intimacy, I love the speed of this industry, [and] I love the challenges. I want to hear what our customers wish they could get, and then find how we can do that. I love my team. I’m very proud of our company culture. Our staff is very engaged and like me, they believe there is always a better way.”

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

The plant processes a wide assortment of caribou, muskox and Arctic char products for customers across Nunavut.

Parent organization, the Nunavut Development Corp., describes Saddler as a long-time Nunavut resident with an extensive background in food production and meat processing.

It further adds that Saddler and his team work with Inuit hunters and fishermen from across the Kivalliq, and occasionally other Nunavut regions, to stock the country food needed to meet the growing demand.

The plant is also well-known for working closely with Chesterfield Inlet and Whale Cove, both of which operate fish and maktaaq processing facilities during the summer to supply products for redistribution across the territory.

Saddler said the business is doing really well overall.

He said the plant continues to create jobs, which its what its main objective has always been.

“We bought from every community this year except Coral Harbour, which has just been super,” said Saddler. “We bought fish from across, pretty much, all of Nunavut, including Qikiqtarjuaq, Gjoa Haven, Clyde River, Cambridge Bay and then, also, along the shoreline this year.

“We only buy from Inuit beneficiaries or people with beneficiary rights. We do not buy from anyone else.

“When I took it over on Dec. 27, 2017, the first year we did books here, there were five direct jobs created. I’m at 10 so far this year, plus all the indirect jobs, so it’s gone up quite well. We now have 15 people working here.

“The company is really on solid footing right now.”

Saddler said the company is currently in the process of finding someone to install a brand-new freezer at Kivalliq Arctic Foods.

He said the company needs a bigger freezer now, which will make it easier for everyone involved at the plant.

“We’re really busy right now to the point where we can’t keep up.

“We’re the only truly wild game factory in Canada. In Ontario or Down East, you can’t shoot a moose or a deer, for example, and sell it to someone. Here, because of beneficiary rights and everything that was negotiated when Nunavut left the NWT in 1999, things work quite differently.

“Our caribou herd is holding firm in its numbers and maybe even expanding a little bit, so we have a solid caribou herd. And, as well, our muskox herd is really expanding in the Kivalliq area, so everything, right now, looks really good moving forward.”

Alberta Premier Danielle Smith and JBS USA CEO Wesley Batista Filho attended the ground-breaking ceremony along with the County of Newell councillors Holly Johnson, Greg Skriver, Neil Johnson and Reve Doerksen, Brooks Mayor John Petrie, MP Martin Shields, and agriculture minister RJ Sigurdson.

“Our team members are the reason that JBS Canada is able to make such a substantial investment in Brooks,” said Celio Fritche, president of JBS Canada in a LinkedIn post. “Thank you, for your hard work, dedication, and for working to feed Canada each and every day.”

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

It’s available in the four flavours of Korean BBQ Chicken, Thai Coconut Curry Chicken, Chili Lime Chicken and Lemongrass Basil Chicken.

Fresty is currently sold in Sobeys and Safeway, and will soon be available in Ontario-based Metro stores.

“We launched Fresty to meet a big gap in the market for consumers,” says Brent Cator, president and CEO of Cardinal Meat Specialists. “Consumers told us when shopping for meal ideas, they can’t find three things they are looking for: convenience, in that they can be prepared in minutes, that taste good and are healthy.”

“If at that time, there are no takers, they’ll probably close it,” said Kim Jo Bliss, a longtime board member.

The abattoir and Rainy River Meats are being run by a board of volunteers, which they feel may have led to inefficiencies.

“A volunteer board should not be running a business, that’s open 250 days of the year,” she said. “The truth is, a business like that takes passion and ownership and all of us who are volunteers, have a farm and a job and a family, and sit on other boards, so we just don’t have time. So, the business is not being run to its full potential, and it’s hurting. It’s costing us money right now.”

That’s not to say the store is destined to struggle; Bliss feels it holds plenty of potential for an entrepreneurial new owner – especially with the current landscape. At this point, the only other meat producer, Sunrise Meats, is restricting the number of animals it processes, as the owner looks to retire and transition out.

“Maybe there’s somebody out there who would take it on and be passionate and would run it. I do think there’s potential for it, because we’ve seen the potential before,” said Bliss.

Right now, the Abattoir is struggling with a shortage of animals to process. Profitability relies on volume, but cattle producers are seeing increased prices for live animal sales.

“Cattle people are less likely to use the abattoir when prices are higher. You can sell cattle live, like at the sales barn, or wherever, and there’s a lot less hassle and it costs you less money for the most part,” said Bliss.

The board also feels the drought of 2021 is playing a role in the reduced volumes. At that time, a shortage of pasture and hay forced many producers to dramatically cull their herds. Since then, many have focussed on rebuilding their genetics, resulting in fewer animals sent to market.

“So, there’s maybe just not the cattle around, so we’re seeing a lower flow,” said Bliss

But that will inevitably change down the road.

“When live cattle prices drop, which they will – the beef business is a cycle, and it won’t stay strong forever. That’s just how it is. There are things like diseases and issues out there lurking that will cause this market to crash – when that happens, the abattoir still needs to be there,” said Bliss.  “That’s when we’ll really need the abattoir, because there might be a chance that you can make a little money on an animal if you can sell it locally.”

Abattoir board president James Gibson noted that there is always a need for a local abattoir. Regulations on meat production in Ontario would tightly constrict how local cattle could be processed, putting a damper on the local farm-to-table meat pack industry.

The lack of an abattoir would also limit the many farms making a living by selling local meat to restaurants and retail outlets.

“Losing the abattoir would shut them down, too,” said Gibson.

The loss would also prevent animals who are injured from being utilized as food. An animal with an injured foot, for example, can’t be legally transported long distances. A farmer’s only option would be to kill and bury those animals on the farm, he said.

Farmers wouldn’t even be able to consume meat from their own farms, unless they killed and butchered their own, Gibson added. Under Ontario meat regulations, meat packers can’t accept animals that aren’t slaughtered by a licenced operator or provided by a federally licenced source. Furthermore, under those regulations, that farm-butchered meat not only can’t be sold, but it also can’t ever leave the farm or be served to anyone outside the farmer’s immediate family.

“There’s lots of reasons why our abattoir is important,” he said.

The board is hopeful that a new owner will step forward, said Bliss. With production slowing at Sunrise Meats, in preparation of the owner’s retirement, and Rainy River Meats up for sale, she is hopeful that an enterprising person could move in and build up the sector.

“Perhaps as the new person comes along, they would be interested in taking more meat because they would have the facilities that they could,” she said, adding that there’s often government help, for someone with the cash to match the available grants. Unfortunately, the board just doesn’t even have the means to apply.

“The abattoir is important to our entire district, not just the farmers,” said Bliss. “It’s a piece of infrastructure that a lot of places in Ontario would love to have. And I feel like nobody really wants us to close, but how do you keep it going when you have no money?”

In April, the members at Cargill Dunlop gave a 99 per cent strike mandate to their union’s negotiating committee.

The committee raised a number of issues at the bargaining table including the increased cost of living, and the $2 per hour pandemic pay that was stopped in the middle of COVID-19.

“Our members at Cargill Dunlop are an integral part of a vital supply chain that helps keep food on the table for people every day,” said Kelly Tosato, president of UFCW Local 175. “The decision to go on strike is never easy but these members aren’t satisfied with what the company has brought to the table. And we will have their backs until their union negotiating committee can achieve a deal that reflects the nature of their hard work and commitment to creating quality food products that feed hundreds of thousands.”

The Beef Farmers of Ontario (BFO) and the Ontario Cattle Feeders’ Association (OCFA) said in a statement, “We are engaged in the situation and have been in close contact with the Canadian Cattle Association and government representatives as we monitor the impact of the temporary closure of the Dunlop facility. We are hopeful that the negotiations between both parties will come to a swift resolution, and we will keep our members informed as the situation develops.”

The Cargill Dunlop facility employs 950 people and processes 1,500 heads of cattle per day.

Earlier this year, the company determined that this 100-year-old facility would likely require significant ongoing investment to continue long-term operations.

“The decision to close any plant is one that we take very seriously,” said Curtis Frank, president and CEO, Maple Leaf Foods. “We are very proud of our team at Brantford and appreciate the great work they do each and every day.”

The closure of the plant will be completed in a phased manner to maintain business continuity and meet customer demand. The company will work with the affected Team Members to provide support and assistance through this transition, including supporting other opportunities at other Maple Leaf Foods facilities.

Maple Leaf Foods will work with the community of Brantford to seek alternate uses for the property.

Today, many organizations are trying to change the way Canadians think of seal meat. For one, Canadian Seal Products (vendors of seal oil, meat, and fur), is promoting the industry with the help of a digital and social media campaign entitled, “Good for you. Good for the environment,” that encourages Canadians to consider the benefits of seal products.

One of the goals of this campaign is to put seal meat back on the menu here in Canada. Currently, seal meat is only available in some parts of the country, and few consumers know how to cook it or turn it into a meal.

In Quebec and Newfoundland and Labrador, seal meat processing companies are producing seal burger patties, sausages, pepperettes, and smoked flipper. Photo © Carino

“This is a very dark meat,” explains Romy Vaugeois, program manager at Canadian Seal Products. “When people see it for the first time in a grocery store, and they’ve never tried it, it’s hard for them to want to buy it.”

The solution, Vaugeois explains, is to promote seal meat with restaurant owners, because consumers are more likely to want to try something new when dining out. “Seal meat is more readily available in restaurants in Quebec, where it has been served for many years, often as an appetizer, so people can try it,” she adds. “It’s especially popular with restaurants that like to work with local ingredients.”

Seal meat is also available in some fish markets, but only seasonally. “A number of distributors are already established in Quebec,” Vaugeois explains, “so restaurants can call distributors directly to place their orders.”

Seal meat producers have an uphill battle when it comes to creating widespread consumer acceptance for a rare wild game meat. Photo © Benoit Lenglet

Seal meat producers

According to Vaugeois, seal meat is currently being produced by five Canadian companies, all located in Newfoundland or Quebec. These include Ár n-oileán Resources, Boucherie Côte-à-côte (only sell within Quebec), Carino Processing, Mi’kmaq Commercial Fisheries, and Reconseal Inuksiuti (Indigenous owned, they provide seal meat mostly to Inuit communities in Ottawa and Montreal).

Although seal meat is available in a growing number of restaurants and retailers within Quebec, it’s more difficult to find in other provinces. The best way to purchase seal meat as a distributor in regions other than Quebec is to contact one of the manufacturers listed above.

Seal meat is available as either a loin or a flipper. “The loin is much easier to cook,” Vaugeois says. “It’s like wild game meat, and it has a slight iodine taste, so you don’t want to overcook it.” The flipper, on the other hand, is a tough muscle, and Vaugeois recommends using it in stews and soups where it can be cooked for longer periods of time. Seal meat is also available in processed forms, including seal burger patties, sausages, pepperettes, smoked flipper and more.

The loin is offered in two versions, adult and veal. According to Vaugeois, who says she has eaten lots of seal meat, the veal tastes a lot like beef. “You would barely be able to tell the difference, if it’s processed properly,” she says. The adult loin, on the other hand, because it’s a bit older, tends to be more gamey, and Vaugeois compares the taste to moose.

Seal loin meat can be turned into ground meat, added to a traditional spaghetti recipe, or used to make burgers and sausages. Photo © Les Iles en Ville

Preparing seal meat for sale is complex and requires expertise and know-how. “The meat has to be placed in seawater for more than 24 hours for the blood to drain,” she explains. “You also have to remove the fat because it will oxidize and give you a fishy taste.”

Fortunately, seal meat producers are more than happy to process the meat properly and remove all the fat before shipping the various cuts to their customers.

Once delivered, the loin can be prepared the same way one would cook filet mignon, Vaugeois explains. “You can also turn it into ground meat, put it in your traditional spaghetti recipe, or make burgers or sausages,” she adds. “It’s similar to preparing other types of meat.”

Historically, seal meat wasn’t always consumed cooked. “The Inuit eat it raw,” Vaugeois says. “They also put it in soups, and they have their own recipes.”

Photo © Caribou Gourmand

Multimillion dollar market

Prior to the 1987 ban on harvesting seal pups, seal meat was big business. It’s still worth millions of dollars annually today, Vaugeois explains, but mostly because of the value of the fur, and the seal oil, which is a great source of Omega-3 oils.

The actual edible part of the animal (loin and flippers) is only a small fraction of the total weight of each seal. “The meat only represents about five or six per cent of the total weight of the animal,” Vaugeois explains. “Most of the weight is the fat and the fur.”

Retail cost for the loin (veal or adult) is between $70 and $80/kg, and Vaugeois says that it’s very lean meat with very little fat and no bones. The flippers are much more affordable, and retail for about $40/kg.

While organizations like Canadian Seal Products are eager to boost sales of seal products, some communities simply couldn’t live without it. “For many who live in the north,” Vaugeois  explains, “it’s a matter of food security. In Nunavut, Labrador, and other northern countries like Greenland, importing proteins like pork and poultry is much less sustainable, and much more expensive than seal meat.”

In Canada’s north, she adds, where store-bought meat is costly, a single seal can provide the equivalent of $200 worth of meat, or more, to a family, while providing a much higher nutritional value.

A study conducted in 2012 estimates that there were over 40,000 seals harvested per year in Nunavut, and that the replacement food value of seal meat was worth approximately $5 million. At the time, seal skin products were worth an additional $1 million to the arts and crafts sector of the Nunavut economy.

Photo © Chinched Bistro

Benefits of seal meat

Packed with minerals and vitamins, low in fat and high in healthy Omega-3 oils, seal meat is Canada’s superfood, according to Vaugeois. “It’s also the only wild game meat that can be legally sold throughout Canada,” she adds.

When you consider the health benefits of seal meat, as well as the benefits to local economies in northern parts of Canada, it’s clear that this is an important industry and that there’s potential for growth.

Even so, seal meat producers have an uphill battle as they endeavour to change popular opinion. “We are still dealing with pushback,” Vaugeois admits, “but we see great improvement from a decade ago. Due to all the propaganda from animal activists and all the trade restrictions and misinformation arising from this propaganda, it will take us several years to rebuild the seal industry.”

“This oven capacity will be a game changer for Stampede Culinary Partners,” said Brock Furlong, president and CEO of Stampede Culinary Partners. “Having sous vide capabilities in Canada has been critical since we expanded north of the border, and the team is thrilled to see what new opportunities arise.”

The new sous vide capabilities will enable Stampede to cook all of its current sous vide offerings in Canada for the first time: beef, poultry, pork, prepared meals, gourmet pet food, alternative proteins, and vegan options.

Credit: Ojasvini Parashar

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

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

Credit: Ojasvini Parashar

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

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

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

Credits: Ojasvini Parashar

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

Trends

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

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

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

“Lunchables are not a healthy option for kids and shouldn’t be allowed on the menu as part of the National School Lunch Program,” said Brian Ronholm, director of food policy at Consumer Reports. “The Lunchables and similar lunch kits we tested contain concerning levels of sodium and harmful chemicals that can lead to serious health problems over time. The USDA should remove Lunchables from the National School Lunch Program and ensure that kids in schools have healthier options.”

The USDA currently allows two Lunchables kits — Turkey & Cheddar Cracker Stackers and Extra Cheesy Pizza — to be served to nearly 30 million children through the National School Lunch Program. To meet the program’s requirements, Kraft Heinz added more whole grains to the crackers and more protein to the Lunchable kits designed for schools compared to store-bought versions.

CR tested store-bought Lunchables and similar kits from Armour LunchMakers, Good & Gather, Greenfield Natural Meat, and Oscar Mayer and found lead, cadmium, or both in all. Lead and cadmium can cause developmental problems in children over time, even in small amounts. While none of the kits exceeded any federal limit, five of the 12 tested products would expose someone to 50 per cent or more of California’s maximum allowable level for lead or cadmium – currently the most protective standard.

CR also detected at least one type of phthalate in every kit it tested, except for Lunchables Extra Cheesy Pizza. Phthalates are known endocrine disruptors, compounds that may mimic or interfere with hormones in the body, which can contribute to an increased risk of reproductive problems, obesity, diabetes, cardiovascular disease, and certain cancers. As with heavy metals, the goal should be to keep exposure as low as possible.

The sodium levels in the store-bought lunch and snack kits CR tested ranged from 460 to 740 mg per serving, that’s nearly a quarter to half of a child’s daily recommended limit for sodium. CR found the sodium levels of the Lunchables made for schools, which had a larger portion of meat, are higher than in the store-bought versions. The school version of the Turkey and Cheddar Lunchable for schools contained 930 mg of sodium compared to 740 mg in the store-bought version. Similarly, the Lunchable pizza kit for schools had 700 mg of sodium compared to 510 mg in the store version.

Eating foods with too much sodium can lead to high blood pressure and lead to hypertension, which is a risk factor for heart disease, stroke, and kidney damage. Kids with high sodium intakes are about 40 percent more likely to develop hypertension than those who have low sodium diets.

The five projects will target the Canadian meat processing industry and the Canadian controlled environment agriculture industry with the goal of advancing automation and robotic technologies. Under the Canadian Meat Processing Technology Development Challenge, projects include:

• Exonetik, which is developing a low-cost, collaborative robot to help automate tasks; and
• E.O.I Technologies for developing sensors to collect data on fast moving conveyor systems.

Under the Enhancing Automation in Controlled Environment Agriculture (CEA) Farming Challenge, projects include:

• Exonetik for developing a robotic arm to work alongside humans to harvest fruits and vegetables;
• Mycionics that is developing a robotic mushroom harvester, packer and harvester lift; and
• Kinova for developing a robotic arm to pick, harvest and de-leaf cucumbers and strawberries.

“These cutting-edge solutions will help the sector overcome some of the challenges it faces, leading to a more prosperous and competitive future for Canadian agriculture. Congratulations to all of the winners and thank you for your great work,” said Lawrence MacAulay, agriculture and agri-food minister.

“My dad had a vision that’s reflected in our company name,” said Alexandre Therrien, owner, president, and CEO of Canabec. “He saw a Quebec company that supplies Canada with game meats. It’s been a long time coming but we’re finally there.”

From the first few carcasses of red deer that his father and company founder Laurier Therrien initially imported from New Zealand in 1987, Canabec today processes around 15,000 kg a week of mostly game meat at its plant in an industrial park in Saint-Augustin-de-Desmaures, a village just west of Quebec City.

Over the years, the company has developed a range of specialty meat products for high-end restaurant chefs across Quebec and, increasingly, for everyday consumers across Canada. Those products range from fresh and frozen pre-cut meats and precooked meals to confits, terrines, and deli. In addition to conventional meat and poultry protein, Canabec uses meat from a dozen exotic farm and game animals to make its products. Those species range from mostly Canadian-supplied duck, goose, rabbit, bison, elk, wild boar, guinea fowl and ostrich to imported kangaroo from Australia.

Canabec has also developed several retail products over the past 15 years that are carried by all major food store chains and specialty meat shops across Quebec. Its two best-selling items are raw Chinese fondue meats and pre-cooked confit duck legs, which are sold two to a box.

“I’m very happy and super excited by how things are working out for us these days,” said Therrien. “We’ve worked hard to develop new products and to diversify our offering. It’s helped us stand out in what is a very competitive but growing meat protein niche market.”

That market didn’t exist when Therrien’s father first imagined the culinary and commercial possibilities of wild game.

Alexandre Therrien.

Beginnings

Born and raised in the asbestos mining town of Thetford Mines, a 90-minute drive south of Quebec City, Laurier trained and worked as a chef in Montreal and Europe in the 1970s. He struck out on his own in 1978 when he and wife, Chantale Miclette, opened La Tanière, a gourmet restaurant that served haute cuisine dishes made with wild game deer, elk and seal on a remote rural road in Cap-Rouge, a 5-minute drive from Canabec’s current location.

“Dad ran the kitchen, mom handled the front,” said Therrien, who was only one when his La Tanière opened. Both he and his younger brother Frédéric worked in the business growing up, helping in the kitchen, bussing tables and doing whatever their parents needed. The same thing happened when their father created Canabec and started importing red deer carcasses from New Zealand. Initially, the business was run out of a small addition at the back of the restaurant with a C1 meat cutting certification where meat was prepared, packaged, and shipped to high-end eateries and speciality meat shops. As demand grew, Laurier moved Canabec into a 5000-sf facility in the Quebec City neighbourhood of Saint-Émile.

“Dad’s goal was to make more value-added products and cuts for his customers,” said Therrien. “The added space allowed him to diversify our game offering and expand our product lines.”

Game additions included quail, pheasant, and caribou from Northern Quebec. Canabec also developed several high-end deli products like terrines, mousses, and duck rillettes. It also began selling fresh cuts of red deer, bison, caribou and wild boar.

“Dad developed the market in Quebec City first,” said Therrien. “Then he went all across the province by adding a sales rep and a delivery truck.”

Canabec processes fresh and frozen pre-cut meats and precooked meals to confits, terrines, and deli.

With business booming, Laurier sold La Tanière in 2001 to focus on Canabec. The following year, however, Laurier suffered a heart attack at the age 50 and had to wind down his business  activities. Therrien stepped up and took on more responsibilities at Canabec. At that time, the business focused on foodservice. Slowly, Canabec started to manufacture products for the grocery sector, which is challenging for game meat. They’re more expensive than other meats.

“Price point is the key,” said Therrien. “That’s why we decided to diversify by adding cheaper protein like pork to some of our products.”

Canabec processes around 15,000 kg a week of game meat at its plant in Quebec. Photo © Canabec

Retail debut

The company’s first grocery store product was sliced terrine. It went on sale in Quebec Sobeys stores in 2008. A few years later Canabec launched its first line of thinly sliced game meat for Chinese fondue or Chinese hot pot, a popular French-Canadian meal.

“I saw it as an opportunity and a way to make game meat more accessible to consumers,” said Therrien. “We developed some techniques that allowed us to thinly slice frozen game meats at –2 C. Any colder than that it flakes. Game meat is very lean. It has to be processed quickly to retain its original colour, texture and taste.”

Canabec’s Chinese fondue meats proved to be a hit with Quebec consumers. “It’s been one of our biggest successes,” said Therrien. In 2017, he moved the company to the 50,000-sf plant it now calls home.

The new plant carries many new machines and features that Therrien says have allowed the company and its 82 employees to make productivity gains in everything from processing, logistics and distribution to butchering, cuts and on-site cooking. New and automated equipment include three thermo former vacuum packaging machines, several cooking ovens, steam cooking equipment, kettles as well as vapour tumblers to thaw frozen meat. Other key pieces include a meat grinder, a boxing machine, and a package labeller.

In 2020, Canabec acquired the federal meat processing license, which brought about big changes at the company.

“It’s created a different culture,” said Therrien. “Before that we were more focused on taste profiles and customer service, notably on developing complex recipes and products to please our restaurant chef clients. We were not thinking like a food manufacturing company. We had to simplify, rationalize and streamline the process to make things less complicated and reach higher volumes. Now, security is the No. 1 issue in our manufacturing process. We needed to rethink our recipes and ingredients and processes in order to be compliant and to control or eliminate allergens like pistachios in duck confit.”

He said the company’s bestselling item in recent years has been Confit Duck Legs which, like guinea fowl, are cooked in duck fat in sealed bags and sold two to a box. Retail products now account for 75 per cent of company sales.

“Every meat has a different reaction to heat and different cooking times; it takes time and experience to get it just right,” said Therrien. “Our competitive advantage comes from our knowledge and experience with game meats and the vacuum cooking process. We plan to continue focusing on the retail side of the business. But we also do some private label. I’d like to increase that business by 15 to 20 per cent in the next two or three years.”

The United States Department of Agriculture announced Monday a final rule on conditions for when voluntary “Product of USA” or “Made in the USA” labels may be used, stating they will be allowed for meat, poultry and egg products only when they are derived from animals born, raised, slaughtered and processed in the United States.

Agriculture Secretary Tom Vilsack says in a news release the rule, which takes effect in 2026, will ensure that when consumers see the label, they can know that every step involved, from birth to processing, was done in America.

But Canada’s Agriculture Minister, Lawrence MacAulay, and International Trade Minister Mary Ng say in a joint statement they’re disappointed the rule does not appear to take into account concerns they’ve raised related to the “unique and important trading relationship” between the two countries.

They say the “meat and livestock sectors in Canada and the United States work closely together” and that Canada intends to raise the issue during the agriculture ministers trilateral meeting with United States and Mexico scheduled to take place in Colorado later this month.

The rule is a sharp change from current policy, which allows voluntary use of such labels on products from animals that have been imported from a foreign country and slaughtered in the U.S., as well also on meat that’s been imported and repackaged or further processed.

“Today’s announcement is a vital step toward consumer protection and builds on the Biden-Harris Administration’s work to bolster trust and fairness in the marketplace where smaller processors can compete,” Vilsack said in the news release after announcing the final rule Monday at the National Farmers Union Annual Convention in Phoenix, Ariz.

The USDA release said the final “Product of USA” rule is supported by petitions, as well as thousands of comments from stakeholders, and data from a nationwide consumer survey. It also said the “Product of USA” or “Made in the USA” label claim will continue to be voluntary.
The joint statement from MacAulay and Ng said Canada is “reviewing the final rule carefully.”

“Our indispensable relationship allows producers, processors and consumers on both sides of the border to benefit from efficient, stable and competitive markets, while ensuring a reliable supply of high-quality products,” the statement said. “Canada remains concerned about any measures that may cause disruptions to the highly integrated North American meat and livestock supply chains.”

A statement from the Canadian Cattle Association, which represents beef farms and feedlots, called the rule “the most onerous standard in the world.”

“It is crucial to address any issues that threaten or diminish cattle and beef trade between Canada and the U.S.,” CCA president Nathan Phinney said in the statement. “We are very concerned that the rule will lead to discrimination against live cattle imports and undermine the beneficial integration of the North American supply chain.”

The voluntary labeling rules are different from country-of-origin labels, known as COOL, which required companies to disclose where animals supplying beef and pork are born, raised and slaughtered. That requirement was rolled back in 2015, after international trade disputes and a ruling from the World Trade Organization.
-With files from AP

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.”

“For the past five years, our vision to be the most sustainable protein company on earth has been our north star and raising the good in food is what gives us purpose every day,” said Maple Leaf Foods CEO, Curtis Frank. “As our business shifts from an intensive phase of investing in building and commissioning new plants to realizing the benefits of our world-class network, the time is appropriate to refine the strategies that underpin our purpose and vision through an evolved strategic blueprint.”

The company unveiled its new, evolved blueprint, which acts as a strategic compass for the organization. In order to execute the strategies outlined in the blueprint, the company will bring its meat and plant protein businesses together under a single umbrella.

Executive changes
Adam Grogan has been promoted to the role of chief operating officer, effective immediately. He has overall responsibility for leading prepared foods, including prepared meats, poultry, and plant protein; and the supply chain network across Canada and the United States. Grogan has been with Maple Leaf Foods for more than 25 years in diverse roles and brings a wide spectrum of experience in both operational and commercial leadership roles.

Casey Richards assumes the newly created role of president, Maple Leaf Foods USA. Richards is responsible for leading the company’s growth in this market. He has more than 20 years of global marketing and general management experience, including the last six years with Maple Leaf Foods.

The Cluster seeks to enhance Canada’s position in the global pork sector by conducting strategic research initiatives that will advance sustainability, resilience and growth opportunities. Research activities are expected to:

• improve understanding of sector environmental and climate performance and strategies to reduce GHGs and environmental impacts;
• stimulate greater productivity and product quality through new insights and technologies;
• enhance animal welfare and respond to diseases;
• advance the fight against antimicrobial resistance; and
• enhance the competitiveness of Canadian pork producers and processors.

SIP has already delivered three Swine Clusters. Successes of the previous Clusters include feeding strategies to increase productivity, decreased antibiotic use and improved pork quality, new methods to advance biosecurity within the Canadian swine transport industry, and a tool to classify Canadian pork based on quality attributes.

In addition to the Swine Cluster, Marie-Claude Bibeau, national revenue minister, on behalf of Lawrence MacAulay, agriculture and agri-food minister, also announced $1 million through the Greening Government Fund (GGF) to Agriculture and Agri-Food Canada (AAFC) to replace the ventilation system and controls at the Sherbrooke Research and Development Centre’s swine barn with heat recovery fans capable of higher efficiency.

The Treasury Board of Canada Secretariat provides funding for projects under GGF, a component of the Greening Government Strategy, which outlines targets to reduce the GHG emissions from federal operations. AAFC has also received $835,000 from GGF to replace the current oil-based heating system in the Normandin Research Farm’s main building with a pellet biomass heating system to reduce reliance on fossil fuels.

“Focusing on research in the pork industry will enable our producers and processors across the country to improve productivity and quality. The investment announced today will ensure the sector’s competitiveness and the industry’s sustained growth, both nationally and internationally,” said Bibeau.

This move comes in response to Great Britain’s decision to pause trade negotiations.

Say No to a Bad Deal is a coalition of agriculture industry leaders and stakeholders that aims to remind the federal government of its responsibility to prioritize the best interests of Canadian farmers and ranchers.

“The CPC is proud to join the Say No to a Bad Deal coalition, and we are calling for renegotiations of the CPTPP before Canada approves the United Kingdom’s ascension,” said Rene Roy, chair of the Canadian Pork Council. “We have been patient and proposed solutions to safeguard the interests of Canadian farmers and ranchers, yet our concerns remain unaddressed. Setting a precedent for non-tariff trade barriers within CPTPP must be avoided to protect our industry. Great Britain’s refusal to truly engage Canada in the current negotiations poses significant risks to Canada’s agricultural sector, and it is crucial we address these concerns head-on before the U.K. joins a trade deal of which we are a founding member. Fair trade is not a buzzword; it is the cornerstone of sustainable economic growth and prosperity. For Canadian farmers, particularly pork producers, fair trade means access to global markets under mutually beneficial terms. It guarantees that our products can compete fairly, fostering growth and stability in our industry and for the country.”

Canadian pork producers rely heavily on international markets for their livelihoods, with 70 per cent of production destined for export markets.

“By joining forces with the Say No to a Bad Deal coalition, we are sending a clear message: Canadian farmers demand nothing short of fair and just trade agreements that set them up for success and support our industry’s growth and prosperity,” Roy added.

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

Restaurants Canada is urging the provincial government to intervene, saying the change would raise consumer prices by an average of 10 per cent.

“Affordability is a huge issue right now,” said Mark von Schellwitz, vice-president of Western Canada for the organization, in an interview. “It’s a crisis situation … not only for restaurateurs, but B.C. consumers.”

The Canadian chicken industry, alongside dairy and eggs, is supply-managed. That means there’s a system in place that regulates production levels, wholesale prices and trade.

The B.C. Chicken Marketing Board has proposed a new pricing formula to determine the price of chicken in the province, a submission awaiting approval by the B.C. Farm Industry Review Board.

Inflation has hit all levels of the poultry industry, said Woody Siemens, executive director of the chicken marketing board.

“The single largest impact to the cost of chicken production is the cost of feed,” Siemens said in an email, adding that under the interim formula, chicken growers aren’t fully compensated for their feed costs.

The group sets the live price of chicken every eight weeks using an interim pricing formula, which would be replaced by the proposed formula if it’s approved, he said.

B.C. Premier David Eby did not respond to requests for comment on the proposed formula change.

Pam Alexis, the province’s agriculture and food minister, said in a statement the pricing proposal is being evaluated by the review board “with an eye for supporting a sustainable poultry sector, our local food supply, and affordability for people.” She said the government will continue to listen and work with stakeholders.

The chicken marketing board is facing the challenge of balancing the high costs producers face, and the need for the B.C. chicken industry to remain competitive, said Craig Evans, executive director of the Primary Poultry Processors Association of British Columbia (PPPABC).

Both the marketing board and the review board have to balance the needs of everyone in the industry, Evans said. “It’s no easy feat.”

The marketing board’s submission in October included feedback from the poultry processors in the form of comments and a letter.

The poultry association is concerned that the proposal doesn’t adequately consider the need for B.C. processors to be nationally competitive, wrote PPPABC chair Blair Shier, adding that its views were dismissed or ignored.

Estimates for what the formula change would amount to vary, but Restaurants Canada claims chicken prices would go up by an average of 10 per cent for consumers. In its letter attached to the marketing board’s submission, the poultry processors group said the formula would raise the live price of chicken in the range of 40 cents higher than in Central Canada.

Restaurants Canada, as well as the Canadian Poultry and Egg Processors and the Canadian Federation of Independent Grocers, wrote to the review board on Dec. 21, urging it not to accept the proposal.

A change this significant “needs to be assessed in the context of the current food affordability challenges,” argued Mark Hubert, president and CEO of Canadian Poultry and Egg Processors, in an interview.

The situation illustrates the pressure that all levels of the food industry are under to keep prices stable for consumers.

The federal government in the fall called on the grocers to present their plans to stabilize prices as grocery inflation continues to outpace overall inflation. This pressure has made its way down the chain to Canada’s supply-managed food sectors — chicken, dairy and eggs.

The dairy industry has faced criticism in recent years as it raised prices for farmgate milk more than usual to cope with rising costs. This past November, after pressure from groups such as the CFIG, the Canadian Dairy Commission announced it would delay a planned increase in February to the farmgate milk price by three months to balance consumer impacts with the sustainability of the dairy industry.

Most provincial and territorial egg boards went ahead with a farmgate price adjustment in early November to mitigate increasing costs and keep prices stable, according to Egg Farmers of Canada.  However, Egg Farmers of Ontario decided to delay its planned November increase “in an effort to help stabilize the supply chain for industry stakeholders and consumers,” said CEO Ryan Brown in a statement.

Any increase in the price of supply-managed foods is felt keenly by Canadian consumers, as these categories account for roughly one-fifth of the food market, said Retail Council of Canada spokeswoman Michelle Wasylyshen in an email.

“We have seen multiple price increases of supply managed goods in the recent past,” she said.

The Retail Council wrote its own letter Dec. 22 to the B.C. premier and agriculture minister, estimating the change could increase consumer prices by an average of 15 per cent.

The organization is concerned about the proposed change at a time when grocers “have been asked to hold the line on price increases,” said Wasylyshen.

Affordability is top of mind for consumers and politicians alike right now, said senior vice-president Gary Sands of the independent grocers’ group. “It’s the retailer that will be left carrying the bag on this increase,” he said.

Key environmental improvements include a 15 per cent reduction in greenhouse gas (GHG) emissions to produce 1 kg of beef (boneless and consumed) since 2014. This improvement is largely attributed to increased efficiencies of cattle growth, leading to a smaller overall carbon footprint as fewer resources (e.g. land, water and feed) are required to produce the same volume of beef.

“It’s exciting to see the 15 per cent reduction in GHG emissions intensity, which puts us on track to achieve the 33 per cent reduction 2030 goal that the industry has set,” says Ryan Beierbach, chair of CRSB and Saskatchewan beef producer.

The report also shows that land used for beef cattle production is estimated to store 1.9 billion tonnes of soil organic carbon, storing nearly 40 per cent of the total soil carbon across Canada’s agricultural landscape. This is equivalent to annual CO₂ emissions from over two billion cars (~58 cars for every Canadian).

The report found that animal care continues to be a top priority for the Canadian beef industry. Surveillance data shows no risk of resistance from Category I antimicrobials (very high importance to human medicine) indicating that tools to treat sickness in beef cattle is not a risk to human health.

Demand for Canadian beef remains strong with Canadian consumers (up five per cent) and around the world (16 per cent increase).

The Canadian cattle industry contributes $51.5 billion in the production of goods and services, $21.8 billion to the Canadian GDP and $11.7 billion in labour income.

“I am proud of the Canadian beef industry’s commitment to continuous improvement, and the progress already made on our sustainability journey. This assessment demonstrates the important role Canadian beef producers and our members play in advancing sustainability, and what we can accomplish when we work together towards common goals,” Beierbach adds.

A peer-reviewed scientific paper highlighting the Environmental Life Cycle Assessment results has been published in the Canadian Journal of Animal Science.

The report was completed as part of over $2.8 million in funding for CRSB under the Government of Canada’s AgriAssurance Program – National Industry Association Component, an initiative under the Sustainable Canadian Agricultural Partnership.

Visit crsb.ca/benchmarks for more information on the CRSB’s National Beef Sustainability Assessment & Strategy.

Protein types included store-purchased breaded shrimp, minced pollock, fish sticks, white Gulf shrimp (headless/shell-on), Key West pink shrimp (headless/shell-on), Alaska Pollock fillets (skinless), chicken nuggets, top sirloin steaks, pork loin chops, chicken breasts, plant-based nuggets, plant-based fish sticks, plant-based ground beef, and tofu blocks.

While scientists have long documented the presence of microplastics in the digestive tracts of commercial fish and shellfish like salmon, halibut and oysters, there has been little research into whether these microplastics are entering the filets of the fish – the parts that are actually eaten by people; and little research into terrestrial protein sources like beef and chicken that make up a large part of the American diet. In this study, microplastics were found in all 16 protein types tested, suggesting humans are likely eating microplastics no matter the source of protein they choose. Further, there were no statistical differences in microplastic concentrations between land- and ocean-sourced proteins.

“This is a startling reminder of just how prolific plastic pollution has become – humans live on land and yet, seafood samples are just as likely to be contaminated with plastics as are terrestrial-derived proteins,” said study co-author Dr. Britta Baechler, a marine biologist and associate director of Plastics Science at Ocean Conservancy. “There’s no escaping them no matter what you eat, it seems. The plastic pollution crisis is impacting all of us, and we need to take action to address its many forms.”

The study found evidence that food processing is a likely source of microplastic contamination, as highly processed protein products (e.g. fish sticks, chicken nuggets, tofu, and plant-based burgers, among others) contained significantly more microplastics per gram than minimally processed products (e.g. packaged wild Alaska pollock, raw chicken breast, and others). However, no statistical difference was found between high-processed products and fresh-caught products, suggesting food processing is not the only source of microplastic contamination and opening avenues for further research.

“It’s tempting to want to draw conclusions like ‘eat less of this and more of that’ to avoid microplastics in your diet; but right now we still know very little about the microplastic burdens in commonly consumed foods. Our study adds to this knowledge but also demonstrates the need for further research to better understand the bigger picture, including where these microplastics are coming from and the potential human health risks,” said primary co-author Madeleine Milne, who conducted the research while at the Rochman Lab at the University of Toronto in 2022.

Notably, across all samples, nearly half (44 per cent) of the identified microplastics were fibres, which is consistent with other studies suggesting that fibres are the most prevalent form of microplastic in the environment. About a third of the microplastics (30 per cent) were plastic fragments.

Using survey data from a separate study by Ocean Conservancy and the University of Toronto (to be published in Frontiers in Marine Science), the authors estimate an American adult will consume, on average, 11,500 microplastics per year. Annual exposure could be as high as 3.8 million microplastics per year if calculated using the highest levels of microplastics found in each individual protein type and the average reported protein consumption rates.

“As ocean scientists, my co-authors and I are deeply concerned about the growing plastics crisis in the world’s ocean,” said Dr. George Leonard, Ocean Conservancy’s chief scientist and a co-author of the study. “But our study shows that plastics in our food goes well beyond fish and shellfish to a wide variety of other protein sources, as well. Our work is a call to action to reduce plastic pollution in its many forms to ensure a safe and healthy food supply for all consumers.”

While Health Canada has not formally amended simulated meat and poultry rules, they have altered their course on how protein ratings may be determined. The current rules governing simulated meat and poultry are not food standards, but they lay out nutritional requirements involving a protein rating and the content of fat, vitamins, and minerals. A protein rating is to be determined by Official Method #1 (FO-1), which was last updated on October 15, 1981. A protein rating is based on the protein efficiency ratio (PER) of the protein source. Unless there are published and representative PER values for a protein source, which are not so common these days, the only remedy is to determine PER by FO-1. This is based on an animal study, measuring growth (grams gain per gram of protein) in contrast to a standard protein diet based on casein. If a manufacturer is developing a vegan simulated meat or poultry product, it raises some interesting questions!

In late 2020, Health Canada and CFIA announced that they will accept either a PER method based on FO-1 or a PDCAAS (protein digestibility corrected amino acid score) method, with the intention to eventually update FDR. The PDCAAS method is used to calculate an estimated PER value, which is then used to calculate the protein rating based on the amount of protein per reasonable daily intake of food. The PDCAAS method considers the fecal true digestibility percentage of the protein source, which can be based on published values. Those values are derived from animal studies. The PDCAAS method offer some advantages over FO-1, as it is more adaptable, particularly when the protein content is based on multiple sources.

Challenging definition

In the past, one of the biggest concerns with simulated meat and poultry was the definition—“has the appearance of a meat/poultry product”. Tempeh by its nature could resemble meat and tofu strips could look like chicken. The question was who decides the product ‘has the appearance of meat/poultry’. CFIA’s updated guidance attempts to provide a more predicable approach to this question. The revised guidelines make it clear as to which food products must meet comprehensive nutritional and labelling requirements (i.e. include the word, “simulated,” in the name as well as the statement, “contains no meat/poultry.”).

In the updated guidance, CFIA acknowledges that while some foods may have certain visual characteristics (e.g. colour, texture, shape) that are similar to meat/poultry products, that alone is not a factor for them to be called simulated meat/poultry. As unstandardized foods, these products would be identified by a common name meeting the new definition in B.01.001, FDR,, and also CFIA’s new rules on the true nature of food.

Appearance, however, is still a factor. If a product is made to look like pork ribs, it is likely going to be classified as simulated meat. Terms like ‘burger’, ‘loaf,’ ‘patty,’ ‘jerky,’ and ‘sausage’ can, however, be used to describe a non-simulated meat/poultry product as long as it is not mistaken for a meat/poultry product. If the label of such products implies it has a relationship to meat/poultry products, it will likely be considered as simulated meat. However, it would be ok to label non-simulated foods as ‘chicken flavoured.’ For clarity, non-simulated meat/poultry products are not expected to contain products of slaughter but may contain other animal products such as eggs or milk.

Having simulated meat/poultry rules is a good thing, as it establishes nutritional equivalency. Similar rules, however, do not apply to other commodities such as simulated fish, eggs and dairy foods. If such foods are represented as being nutritionally equivalent to their counterparts, it could be considered as a misrepresentation.

One drawback of these kind of simulated foods is that there are no provisions for fortification. Health Canada is, however, considering further amendments to FDR to provide a broader range of discretionary fortification for conventional foods. For now, at least the old simulated meat/poultry rules provide manufacturers options and CFIA’s guidance provides relief for those foods, which were not intended to be captured as simulated meat/poultry products.

Gary Gnirss is a partner and president of Legal Suites, specializing in regulatory software and services. Contact him at president@legalsuites.com.

This agreement offers independent producers an alternative market. DuBreton’s producers are remunerated on a cost-of-production basis, in addition to a bonus paid according to the type of pork produced.

“The regulations and costs associated to the collective distribution of pork in Quebec are slowing down the individual initiatives of many companies and have already forced DuBreton to procure its Certified Humane animal welfare-certified pigs from outside the province. To maintain independent pork production in Quebec, we need to develop, innovate, and take risks, and that’s what we’re doing by announcing an agreement with 10 independent Quebec producers that will ultimately give them access to the California market,” said Vincent Breton, CEO.

Dion Wiebe, the third-generation owner of the family farm, told Food in Canada that his grandfather, Aaron Wiebe, started Brookside Farms in 1950 in Fraser Valley, Abbotsford, B.C. In 1969, his father, Dan Wiebe, left the family business to start his own farm, Rossdown Farms.

“Both my grandfather and father started with humble beginnings and successfully grew their businesses,” said Dion. “My father, a visionary, wanted to develop and grow the business. In the early 90s, he started planning and working on a strategy to fully integrate our business. I joined and worked with him to develop the business.”

Dion Wiebe (third from left) with his family.

At that time, they had broiler chickens, turkeys, and produced fertile hatching eggs. By the late Nineties, they had built a feed mill to manufacture the feed for the farms. In the early 2000s, they built a hatchery to hatch eggs. The chicks would then be raised on Rossdown’s own farms. Dion’s son Oliver Wiebe is managing the hatchery operation.

In 2007, they built a poultry processing plant. In 2013, they also purchased the Island Farmhouse Poultry, a small poultry processing plant on Vancouver Island. Currently, Rossdown owns seven farms in Langley, Abbotsford, Agassiz and Keremeos.

Dion Wiebe and Mariana Iturri with a 2023 Retail Council of Canada’s Canadian Grand Prix New Product Award.

An integrated approach

Rossdown Farms prides itself on integrating every aspect of the poultry production process, from breeding to processing. This involves owning and controlling every link in the chain, to ensure a traceable farm to plate product.

“We own and control every aspect of the food chain of our products,” said Dion. “The advantage of us being fully integrated and owning and controlling each part of this process is that we have the ability to control the quality of our products from the very beginning to the end.”

This farm to plate integration begins with the production of broiler breeders, which yield fertile hatching eggs. These eggs are sent to the company’s hatchery, where they are incubated to produce day-old chicks. The chicks are then raised on Rossdown Farms for meat production. Finally, they’re processed in a company-owned facility.

“When it comes to poultry, quality is the most important purchase drivers for consumers, so we are very focused on quality control and traceability every step of the way to be able to bring the best possible food to Canadian homes,” said Mariana Iturri, director of marketing and innovation, Rossdown Farms.

Rossdown Farms’ organic black garlic marinated chicken breasts won a 2023 Retail Council of Canada’s Canadian Grand Prix New Product Award.

Product offering

The company has diversified its offerings to include organic and raised without antibiotics (RWA) poultry products. Organic production involves providing birds with more space to grow, access to the outdoors, and enrichments in the barns, along with certified organic feed. RWA poultry, on the other hand, is raised without antibiotics and is fed non-organic feed, emphasizing natural and sustainable practices.

Rossdown Farms’ product portfolio includes, of course, chicken, such as marinated RWA products flavoured with lemon citrus, rosemary herb and black garlic marinated breasts, and taco-seasoned dark meat skewers. The black garlic marinated chicken breasts won a 2023 Retail Council of Canada’s Canadian Grand Prix New Product Awards. Turkey is also available in the categories of organic, RWA, free range and cooked. 

Retail and wholesale presence

These products can be found in grocery chains such as Whole Foods, Choices, Save-On-Foods and Nesters. Rossdown also caters to the meal kit industry, supplying to companies like HelloFresh, Chef’s Plate, and Fresh Prep. In the foodservice sector, Rossdown works with distributors like GFS and Cisco to supply restaurants with their poultry products.

Challenges

Avian influenza is a concern for entire poultry industry, including Rossdown Farms.

“Practicing good biosecurity is our biggest way of protecting ourselves from threat of avian influenza,’ said Dion. “Biosecurity has become part of our day-to-day operations. Our company does internal audits and participates in industry audits to assist in reducing the risk of infection and spread of avian influenza.”

The recent wildfires in British Columbia, thankfully, caused minimal disruptions with product deliveries for Rossdown Farms. They didn’t have to evacuate unlike many other businesses and homes in British Columbia.

“Fortunately we’ve had very little impact at this point,” said Dion.

Future plans

In 2018, Rossdown began to automate their facility with new equipment such as a deboning machine to produce boneless skinless meat. The Wiebes plan to expand their facilities to accommodate more automation and meet growing demands.

“We’ve seen significant growth over the last 10 years. We’re looking at including some of the latest automated equipment to handle increased volumes,” added Dion.

Their focus on innovation now extends to product development. The company is actively exploring ready-to-eat meal options with diverse flavour profiles, catering to consumers’ evolving preferences for convenience.

Rossdown offers five brands from its Abbotsford location—Thomas Reid Organic, Maple Hill Farms, Rossdown Farms and Natural Foods and Kings.

“The poultry industry is big in Western Canada. We’re one of the niche players,” said Dion. “We have a strong brand, which we continue to build.” 

Protein is a complex nutrient that few people understand. It’s not as simple as buying products with high protein claims and tallying up how many grams are consumed. I would like to share learnings from a research study and metabolic trial in which I participated, conducted by the University of Toronto Faculty of Kinesiology & Physical Education.

Our body requires daily protein intake to support the immune system and maintain bodily functions such as:

• maintenance of muscle size, strength and function;
• building new muscle;
• tissue growth;
• regulation of the metabolism, digestion, blood sugar, calcium absorption, appetite, sleep, and mood; and
• production of hemoglobin, hormones, collagen, and energy.

Protein is a macronutrient comprising 20 unique amino acids with different functions. Eleven amino acids are produced by our body. However, the remaining nine cannot be produced at a rate sufficient to support bodily needs. Those nine, referred to as essential amino acids (EAAs) are histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine.

Muscle protein synthesis (MPS) is the process of the body utilizing amino acids from food protein to build muscle protein. The process is necessary to build new protein and offset muscle protein breakdown by repairing and replacing old or damaged proteins to maintain muscle quality and quantity. This is particularly important as we age to counteract muscle loss, known as sarcopenia.

The 3 T’s of protein consumption—total, type and timing—are of prime importance to optimize protein intake.

Total daily consumption

The recommended daily protein intake varies depending on age, sex, weight, height, activity level, muscle quality and quantity and health goals.

According to the University of Toronto research group and stable isotope tracer studies they have conducted, current recommended daily allowances (RDAs) of 1.2 g per kg of body weight and estimated average requirements (EARs) of 0.8 g per kg of body weight, are not sufficient. Daily recommendations for most active adults range from 1.5 g to 2 g per kg of body weight.

Type of protein

Animal sources—meat, fish, eggs, and dairy—provide all essential amino acids, including a good source of leucine to enhance muscle remodelling.

Leucine is primarily metabolized by skeletal muscle. According to the leucine threshold hypothesis, our body needs from 2 to 2.5 g of leucine per meal to stimulate MPS.

Individual plant sources are incomplete proteins, as they only contain some of the essential amino acids in sufficient quantities. Therefore, consuming a variety of protein sources is beneficial.

Timing

The human body can only utilize a certain amount of protein for protein synthesis at any given time. Therefore, protein intake should be equally divided throughout the day. An additional protein rich serving before bedtime facilitates MPS during the night.

Do vegans get enough protein?

Vegans and flexitarians require a variety of plant-based protein sources to ensure they are getting all essential amino acids in appropriate amounts. Protein dense plant sources include soy, black beans, lentils, quinoa and mycoprotein from Fusarium venenatum fungus.

Regulatory requirements

Making protein claims is complicated, with restrictive and very specific requirements under Health Canada labelling regulations, which also apply to all forms of advertising. There are opportunities to make claims, such as ‘source of protein’ and ‘rich in protein,’ when the required conditions are met.

It’s important to note that statements, such as ‘high quality protein’ and ‘source of essential amino acids,’ are not permitted. However, if the food qualifies for a ‘source of protein’ claim, there is an option to declare the quantity of all nine essential amino acids, in grams per serving, outside the Nutrition Facts table.

Marketing opportunity

Products with ‘complete protein’ profiles raise the bar for protein enriched foods and have a compelling point of difference when supported by an educational marketing campaign.  

As a CPG food consultant, Birgit Blain helps clients think strategically to build a sustainable brand. Her experience includes 17 years with Loblaw Brands and President’s Choice. Contact her at birgit@bbandassoc.com or learn more at www.bbandassoc.com.

Produced in Woodstock, Ont., at Burnbrae’s solar-powered farm, these new offerings are another step toward the company’s goal to reduce greenhouse gas emissions.

“At Burnbrae Farms, we recognize that a lot goes into a little,” said Margaret Hudson, president and CEO, Burnbrae Farms. “As the largest family-owned and operated egg business in Canada, our mission is to produce healthy, great tasting eggs and egg products while respecting the environment, people and animals in our care. Our Naturegg Solar Free Range products reflect our sustainable and responsible farming practices, our family values, and our commitment to nourishing Canadian communities from coast to coast.”

The new offerings come from free range hens that are housed in open-concept barns with access to the outdoors.

Naturegg Omega Plus Solar Free Range and Naturegg Solar Free Range eggs are available in Ontario, Quebec and Atlantic Canada.

“Agriculture and Agri-Food Canada tells us that in 2022, our nation produced 2.26 million tonnes of pork, over 60 per cent of which was exported, contributing $4.82 billion to the economy,” explained Darrell Petras, CAAIN’s CEO. “Despite the sector’s economic impact, pork grading technology has advanced little over the past several decades. Innovation can be expensive both to develop and to adopt, and the potential ROI is not always self-evident. As a result, inertia is not uncommon in agriculture and primary processing, a situation that underscores the value CAAIN adds by supporting the kind of research and innovation we are celebrating today. This pork marbling measurement technology has the potential to greatly improve efficiency and profitability in an industry characterized by price volatility.” 

The project, valued at $844,081, will improve the evaluation of marbling, one of the most important criteria used to determine red meat quality. The current method of grading pork involves cutting a representative loin or chop and assessing it visually. In addition to being time consuming, the process is wasteful. MatrixSpec’s Marbling Meter is a handheld device similar to a grocery store checkout scanner. It uses hyperspectral imaging to ‘read; the marbling and return a grade quickly, objectively, and without damaging the product. Because the tool is programable, it will be usable in the U.S., as well as Canada, despite the two countries’ different grading standards. For now, its focus will be limited to pork, but there is a possibility of eventually expanding the reach to beef grading.

The only benchmarking tool of its kind in Canada shows that Canadian consumers are right to be distrustful of sustainability claims, as many of the country’s largest food companies are not keeping their promises regarding animal welfare in their supply chains.

The report, which ranks major companies on the quality, transparency, and progress of public pledges to address pressing animal welfare issues, reveals that much of Canada’s food industry is not on track to meet fast-approaching deadlines and has fallen behind its counterparts in Europe and the United States.

Canadians care about transparency in the food system. The scorecard evaluates major household names in grocery retail and foodservice, including Loblaws, Tim Hortons, Metro, and A&W, on their transitions to cage-free eggs, crate-free pork, and chicken aligned with Better Chicken Commitment standards.

Key findings from the 2023 Canada Animal Welfare Scorecard see some companies making encouraging progress while others fall behind:

• A&W Canada reported a 100 per cent transition away from gestation crates for its pork supply, and Recipe Unlimited, Canada’s largest full-service restaurant company, reported it was nearly halfway to sourcing 100 per cent crate-free pork.
• Global foodservice and manufacturing companies continue to lead on transparency, with Compass Group, Kellogg’s, and General Mills all publishing roadmaps outlining plans to transition their egg supply to cage-free.
• Six years after committing to banning cages from its egg supply chain by 2025, Tim Hortons pushed back its deadline to 2030 without any transparency on its progress to date.
• MTY Group, parent company to over 50 restaurant brands with nearly 7,000 locations, failed to publicly report any progress or implementation plans on its chicken welfare commitments.
• Foodtastic, parent company of Milestones, Pita Pit, and others, received a score of zero out of a possible 300 points for failing to publish any animal welfare policies despite long-standing commitments of several of its brands.

“Over the past decade, the biggest food companies in Canada have committed to ending some of the worst animal welfare practices in their supply chains — and leaders in this space, like A&W and Compass Group, are proving that it can be done,” said PJ Nyman, corporate engagement manager at Mercy For Animals. “But as commitment deadlines approach, the third edition of Mercy For Animals’ annual Canada Animal Welfare Scorecard reveals that many companies are not on track. These companies need to increase transparency and accelerate progress to demonstrate that they are treating critical corporate responsibility issues with the urgency they deserve.”

Recent consumer research shows that Canadians overwhelmingly support improving animal welfare and increasing transparency in our food system. In a 2023 study by Deloitte more than half of Canadians surveyed said they didn’t believe most green or sustainability claims brands make, and in a 2023 poll by Bryant Research over 80 per cent of Canadian respondents said they would be more likely to purchase from companies that were transparent about their progress toward fulfilling their cage-free egg commitments. In the same study, 75 per cent of respondents said that keeping hens in cages was unacceptable.

“Farmed animals in Canada continue to suffer in intensive confinement in cages and crates, are crammed together in windowless barns, and are painfully slaughtered through brutal methods,” continued Nyman. “Mercy For Animals works with food companies and provides resources, connections, and expertise to guide them in adopting and implementing meaningful animal welfare policies that are aligned with consumer expectations and globally recognized standards. Corporate purchasing has the potential to spur meaningful change for millions of animals, and Canadian consumers expect companies to keep their promises to improve animal welfare.”