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.”

With an investment of over €16 million in the first phase, the industrial and technological platform will be located in Clermont-Ferrand within the Parc Cataroux Center for Sustainable Materials in France, an innovation accelerator supported by Michelin.

The Biotech Open Platform is also supported by several public and private institutions: the University of Clermont Auvergne, the company Greentech, the Auvergne-Rhône-Alpes Region under the European Regional Development Fund (ERDF) and Clermont Auvergne Métropole.

Vital Pursuit products will be available in a variety of frozen formats such as bowls with whole grains or protein pasta, sandwich melts, and pizzas, all for a suggested retail price of US$4.99 and under (prices may vary by retailer). The products are portion-aligned and include essential nutrients like protein, vitamin A, potassium, calcium or iron. Vital Pursuit also includes gluten-free options, and several air-fryer ready items for added convenience.

Vital Pursuit will be available in the U.S. by Q4 with 12 SKUs.

The investment will help the family-owned and operated company replace old equipment with a production line with triple the production capacity. In addition, the new manufacturing line and equipment will reduce production times, increase supply chain spending and create 10 skilled jobs.

Joe Vitale, the founder and president of Italpasta expressed his gratitude for the Canadian government and said, “The funding not only empowers us to address the escalating demand for our products across North America but also reaffirms our role as a beacon illuminating Canadian wheat farmers and championing locally crafted, premium-quality, affordable products that families can be proud to serve to their loved ones.”

Vitale further said that the investment will contribute to the local economy and help in creating more jobs for the people of Brampton.

Moreover, in a recent announcement Italpasta announce the acquisition of Grisspasta, including its Grisspasta and Giardino brands, along with the Longueuil plant in Quebec. The brand said this will allow them to increase production capacity.

Founded in 1989, Italpasta is the largest pasta manufacturer in Canada, employing approximately 200 staff. Its products are made in Canada with 100 per cent Canadian wheat and are sold to retail and food service clients across Canada and the U.S.

FedDev Ontario minister Filomena Tassi, parliamentary secretary Maninder Sidhu and member of parliament for Vaughan–Woodbridge Francesco Sorbara, announced the investment.

“This announcement is good news for both the Brampton region and Canada’s food manufacturing industry as it will support a leading business in our community while strengthening local supply chains and increasing production of made-in-Canada food products,” Sidhu said.

“These investments not only strengthen the competitiveness of Canadian companies, they also contribute to our long-term economic growth,” Tassi said.

The project will support clean growth outcomes by reducing the company’s energy consumption and carbon footprint by 20 per cent through its modernized storage silos and manufacturing processes.

Since 2015, FedDev Ontario has invested over $40 million in more than 100 projects in Brampton, estimated to have created and maintained over 1,300 jobs. Since 2015, the agency has invested over $75 million in more than 80 food manufacturing businesses.

“Florida is fighting back against the global elite’s plan to force the world to eat meat grown in a petri dish or bugs to achieve their authoritarian goals,” said DeSantis. “Our administration will continue to focus on investing in our local farmers and ranchers, and we will save our beef.”

Kraft Heinz and TGI Fridays have had a successful licensing partnership since 2001. With the new perpetual licensing deal, Kraft Heinz will continue to develop and sell TGI Fridays’ frozen appetizers and snacks.

“The TGI Fridays brand is an important part of our frozen food portfolio and is a growth driver for our business across North America,” said Pedro Navio, North America zone president at Kraft Heinz. “This new agreement aligns with our strategy to accelerate growth in categories where we can create more value for shoppers. We’re proud to offer restaurant-quality frozen appetizers and snacks under the TGI Fridays brand.”

“As the world’s first casual bar and grill, TGI Fridays is a beloved and iconic global brand that’s known for innovative and craveable foods, especially our world-famous appetizers,” said TGI Fridays CEO, Weldon Spangler. “This licensing agreement with Kraft Heinz will help extend that ‘Fridays Feeling’ to consumers at retail with TGI Fridays restaurant-quality frozen appetizers and snacks.”

There are currently 25 varieties of TGI Fridays branded frozen appetizers available at grocery stores, including Loaded Cheddar & Bacon Potato Skins, Spinach and Artichoke Cheese Dip, Honey BBQ Boneless Chicken Bites, and Mozzarella Sticks with Marinara Sauce.

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.

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

Canada Royal Milk in Kingston says the Canadian Food Inspection Agency has approved its application to produce infant formula.

The company says it always intended to manufacture the product, but was held up by an approval process involving both Health Canada and the CFIA that took nearly two years.

Canada Royal Milk had complained about the lengthy process last year after a formula shortage in the United States spilled over into Canada as there were no manufacturers north of the border.

The company was established by Feihe International, the largest producer of formula for infants and young children in China.

It says it is getting the Ontario factory ready to produce formula, and expects to begin in the summer, with sales across Canada to follow.

Before now, Canada Royal Milk had only been producing powdered milk products.

Here is a sampling of what the industry event has in store this year:

RC Show presents a lineup of some of the leading industry experts to discuss the latest bar research and consumer data, the future of spirits and beer, and the evolving role of bartenders and sommeliers. Guests can gain insight from a variety of panels including a beer leadership panel and Canada’s best bars presented by American Express Canada.

Speakers and panelists include:

Andre Hueston Mack, bar keynote speaker, recently proclaimed “one of wine’s most inspiring people,” is a true wine Renaissance Man. After leaving the corporate world and working his way to Head Sommelier at Chef Thomas Keller’s 3 Michelin-starred Per Se restaurant before once again making a radical change and founding Mouton Noir Wines (now Maison Noir).

Michael Tremblay, Founder and SSC Instructor, Sake Scholar, and Nancy Matsumoto, author of the James Beard Award-winning book Rice Water, Earth: Exploring the World of Japanese Craft Sake, present an overview of the basics of sake: what it is, how it is made, and how to serve and drink it, as well as the back story on how the book went from an idea to a published reality.

Scaling of Bar Concepts includes panelists Chantelle Gabino, Beverage Manager, Recipe Unlimited; Robin Goodfellow, Owner, Vela & Little Bones Beverage; and Brian James, CEO, Warm Welcome. The group will engage in a discussion on how growing beyond a single location can be more than a daydream. Sharing tactics and tips for scaling up operations and turning your idea into a solid strategic plan. From changes in decor to tweaks in your bar program, if you’re thinking about expansion, this panel is for you.

Competitions

The Beyond the Rail Competition presented by Beam Suntory, is back hitting the Bar and Beverage Stage on Monday, April 8, from 3 to 5 p.m. This year’s competition focuses on “leveling up” the art of hospitality with Canada’s top bartenders pairing up in teams and being tested on not only their creativity and bartending skills, but also scaling up craft cocktails for large scale events and operations without sacrificing service for a chance to win $5,000.

Hosted by the Canadian Chapter of the Specialty Coffee Association, the RC Show is bringing three national coffee championships to the bar and beverage stage this year. Watch some of Canada’s most talented baristas craft masterpieces in the Latte Art Championship, observe true innovators creating unique coffee cocktails in the Coffee in Good Spirits Competition, and join in making history at Canada’s NEW Cezve/Ibrik Competition. The champions of these events will advance to represent Canada at the World Championships in Copenhagen.

Workshops and masterclasses

RC Show Bar & Beverage Ambassadors Christina Veira and Evelyn Chick are curating sessions and workshops that touch on the state of Canada’s bar and beverage scene. Programming will also include Aperitivo Hour But Make It All Day, Data, Not Vibes: Building Successful LTOs in Coffee, Dairy Farmers of Canada:

Mocktails & Cheese, Exploring Coffee Versatility: A Masterclass, Sake and the Umami Factor, Elevation without Pretension, Whisky and Cheese, Ontario Cider and Corks & Grooves, The Vinyl Revolution In Bars and more.

One-stop pop-up experience

Visit RC’s Pop Up Experience where food and beverage innovation comes alive. Taste, learn and connect through intimate hands-on workshops, savour curated sips and bites, and check out the latest equipment and technology. Inspired by and/ore restaurant’s signature palette and featuring original artwork by artist Tisha Myles of New Love Collective, the RC Pop Up Experience features a visually stunning setup that will immerse guests in an atmosphere of creativity and innovation. Indulge in alcoholic and non-alcoholic creations by renowned mixologist Abigail Rubiales from and/ore, and taste Molson’s newest brew, Madri Exceptional Spanish beer.

Visit the pop-up bars, curated by RC Show’s Beverage Ambassadors Veira and Chick, where you can enjoy drinks and find inspiration from Canada’s leading bartenders. They will present their distinctive methods for crafting menus and blending flavours to create delicious cocktails and mocktails. Featured bars from Canada and the United States include:

• Clive’s Classic Lounge, Victoria
• Bar Bello, Montreal
• Bar Pompette, Toronto
• Keefer Bar, Vancouver
• Happy Accidents, Albuquerque
• Bar Mordecai, Toronto

For more information on this year’s event, visit rcshow.com.

Serial entrepreneur Aviv Wolff and Dr. Ori Cohavi, who holds a PhD in biochemistry and has worked in R&D at a variety of biotech firms, founded Remilk because of “a shared dedication to reinvent dairy, by removing cows from the milk-making process.” Canada is the fourth country after the U.S., Singapore and Israel to approve Remilk’s product.

Through an e-interview, Wolff, Remilk’s co-founder and CEO, shared that Health Canada’s approval process was extensive and thorough.

“We met with Health Canada’s team and provided them with the data they requested, which was used for a rigorous examination of our protein’s safety and similarity to cow-derived milk protein. We are thrilled and honoured to have received the Letter of No Objections attesting to both,” said Wolff.

“Health Canada’s acceptance of our animal-free protein is additional validation of its safety and purity. Canada’s is the fourth separate health administration to conduct thorough examinations of our protein and each, individually, found it to be equivalent to its traditional counterpart,” added Dr. Cohavi, co-founder and CTO at Remilk, through a media statement. “Regulatory approvals serve to not only open new markets for the sale of our proteins, but also as reassurance for both industry and consumers that our protein is the same milk protein they have been consuming and enjoying for decades.”

This approval marks a significant milestone for Canada’s foodtech sector, which is very much in its infancy. It also opens the door for many new novel ingredients to enter the Canadian market.

“This milestone not only propels Canada into the forefront of sustainable food solutions, but also signals a transformative era in our food supply. This approval paves the way for a more resilient and eco-friendly future, setting a precedent for innovation in Canada’s approach to feeding its growing population,” said Dana McCauley, CEO, Canadian Food Innovation Network (CFIN).

Aviv Wolff

The Remilk team sees great potential in the Canadian market and its consumers who are actively seeking healthy, nutritious food options.

“Remilk’s animal-free protein enables the production of craveable products that will allow Canadian consumers to indulge in the same experience of tase and texture they love, with added health benefits, such as no lactose, cholesterol and hormones. As for food companies, it’s important to many North American-based companies to be able to offer products in both U.S. and Canada. We can now provide that to them,” explained Wolff.

Remilk uses a patented approach to manufacture its protein at commercial scale in several locations around the world. However, precision fermentation is an energy-intensive process. The overall environmental impact of the process is unclear. I asked Wolff about this.

“We’ve recently completed our life-cycle analysis (LCA), conducted by an external consulting firm, following our entire production process from ‘cradle-to-gate’ or from the footprint of our raw materials to our final product: BLG milk-protein powder. As per LCA best-practice guidelines, we will only publish our results once we complete the process of independent peer review of the report.

“Without sharing specific numbers, we can already say our LCA reveals substantial reduction in resource usage of water and land, and a substantial decrease in greenhouse gas emission compared to cow-milk protein production. As for energy, the advantage of industrial production lies both in our ability to choose manufacturing locations and our control over every aspect of the process. We carefully choose locations that allow for green energy usage and fine-tune our process to ensure maximum efficiency in every phase. Furthermore, precision fermentation allows for rapid improvements in yield which, in turn, improve resource usage even further,” he clarified.

Despite the lack of clarity on Remilk’s carbon footprint, the approval is a historic one for Canada’s food and beverage manufacturing industry. It offers manufacturers and consumers an alternative to traditional dairy without losing the nutritional benefits associated with cow milk-based products.

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.

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.

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’.

Health Canada is seeking input from all interested stakeholders, including:

• consumers;
• industry stakeholders and associated organizations;
• health professionals and associated organizations;
• all levels of government;
• academics and researchers; and
• non-governmental organizations.

They’re seeking input on:

• the proposed modernized framework;
• the proposed requirements for infant formula, prepackaged human milk, medical foods, conventional infant foods, gluten-free foods, formulated nutritional foods and foods for use in weight reduction diets; and
• the proposal for shortage provisions applicable to all foods for a special dietary purpose.

You ca either e-mail bns-bsn@hc-sc.gc.ca with your ideas or comments or send a letter with your ideas and input to: Bureau of Nutritional Sciences, Food Directorate, Health Products and Food Branch, Health Canada, 251 Sir Frederick Banting Driveway, Mail stop 2203E, Ottawa, ON K1A 0K9.

The input gathered through this process will be used to help develop regulations for these foods.

Also known as cultivated or bio-engineered food, cellular food technology produces proteins and ingredients through cell cultures harvested from animals, plants and micro-organisms and through precision fermentation or tissue engineering. While precision fermentation has been used for decades in Canada to produce ingredients such as rennet, a wide range of products using both cultivation techniques are poised to hit the Canadian market in coming years. That includes essential ingredients like collagen, flavour molecules and vitamins; products that are unable to be sourced locally, including chocolate, vanilla, and coffee beans; and value-added protein such as chicken nuggets, fish, and burgers.

According to Ontario Genomics, cellular food products could capture 22 per cent of the alternative protein market by 2035. As well as creating a sustainable, more resilient local supply chain, and creating approximately 86,000 new jobs by 2030, the technology represents a $12.5 billion opportunity for Canada.

The Canadian Food Innovation Network (CFIN) worked with Moncton, N.B.-based data science company Fiddlehead Technology to develop Canadian FoodTech Trends: Interest and Curiosity in Cellular Food Continues to Grow, a report providing insight into the potential adoption of cellular meat in Canada. The report examined interest in cellular meat, as well as the progress of and research and development in the sector by Canadian companies. What it found was that although Canada lags behind countries like the U.S. and Singapore, research and interest in cellular food has jumped dramatically since 2000. Here are the report’s top five findings:

1. Researchers are prioritizing cellular food

Food scientists and engineers worldwide are diving into the cellular food sector. Fiddlehead found that there were 22,800 academic papers related to cultivated meat published in the past five years, roughly the same number of papers published in total before 2000.

2. Patent applications for cellular meat are increasing

The U.S., where cellular meat recently hit the market, had 596 patent applications for cellular meat in 2022, compared to just 48 before 2000. By comparison, there were no Canadian patent applications for cellular meat before 2000, and just 22 by 2022. At the same time, the number of Canadian companies producing cellular meat continues to grow.

3. Consumer interest picking up

The U.S. media began to show interest in cellular meat in 2019. The Canadian media is still playing catch up. The good news is that the tone of articles in Canada is showing more positivity and less skepticism. Meanwhile, keyword internet search queries show Canadians are curious and interested in purchasing cellular meat. For instance, top queries from Canadians include “what is lab grown meat,” “can vegans eat lab grown meat,” and “where to buy lab grown meat.”

4. Regulatory hurdles still exist

While countries like the U.S. and Singapore already have regulatory approval for the sale of cellular meat, products for sale in Canada will need to go through the lengthy approval process for novel foods, as well as meeting requirements for food safety, labelling, marketing, and other existing regulations.

5. Scaling production will require investments and collaboration

The cost to establish and scale up Canadian-made supply chains and production will require significant investment and long-term alignment between companies, funders, and other partners.

Finally, the report revealed Canadians are ready to try new products that alleviate environmental and ethical concerns, both of which are addressed by cultivated meat. Marketing and public education will be crucial to familiarize consumers with cellular food.   

Dana McCauley is CEO of the Canadian Food Innovation Network (CFIN), a member-based organization stimulating innovation across the Canadian food sector.

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

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

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

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

Perfect Day’s founders Ryan Pandya and Perumal Gandhi. Photo © Perfect Day

Defining precision fermentation

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

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

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

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

Arturo Elizondo, co-founder and CEO of the Every Company, with his employees. Photo © the Every Company

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

Potential

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

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

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

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

Cream cheese made with Perfect Day’s whey protein. Photos © Perfect Day

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

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

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

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

A pound cake with protein by the Every Company. Photo © the Every Company

Challenges

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

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

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

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

From a December 2022 Statistics Canada survey, 70 per cent of the respondents who use cannabis preferred smoking in the past 12 months (down from 74 per cent in 2021), while 53 per cent used edibles, and 19 per cent consumed beverages. Among more regular users (those consuming cannabis in the past 30 days), 29 per cent used edibles, and eight per cent beverages.

Cannabis beverages in Canada have broken through the novelty phase of their development. However, carbonated cannabis beverages saw some growth in the past year. It is THC-infused gummies and chews that sell well and are growing as a category in Canada, especially because of their precise dosing, unique flavour profiles, and discretion in social settings.

Consumer demographics

In recent data collected by Headset on the Canadian cannabis market (tracking only for British Columbia, Alberta, Saskatchewan, and Ontario, or about two-thirds of the population), edibles sales grew nearly 24 per cent between 2022 and 2023, while beverages grew five per cent. In edibles, chews and caramels grew 210 per cent, while candies, lozenges and gums grew 126 per cent.

In 2022, gummies made up nearly 70 per cent of edibles sales. During this same time, there has been a proliferation of edibles brands in Canada, up 74 per cent in 2022.

Older consumers are more drawn to edibles compared to smoking. In the U.S., for example, consumers over 41 years old make up 37 per cent of total cannabis sales, but 51 per cent of edibles sales. Additionally, female consumers make up 37 per cent of total sales, but 46 per cent of edible sales.

Creative and targeted marketing for these consumer demographics, potentially with wellness messaging, could be effective. This is only possible if restrictions on marketing and promotional materials were eased in Canada.

Chefs, food product developers, restaurants, cafes and bars could be allowed to customize dinner and drinking experiences in Canada. Photo © fudio / Adobe Stock

Dosing

A persistent issue with cannabis edibles in Canada remains limits on dosages, which are currently regulated at 10 mg per packaged product. Industry insiders and advocates state some consumers prefer the option of higher THC limits.

Some brands have been able to creatively re-classify their products as concentrates to allow for higher dosage amounts. In the first half of 2023, 20 per cent of edibles sales have been with products containing well over 10 mg per package.

Cannabis lozenges by Edison Cannabis accounted for 87 per cent of their total sales in 2022. Sold as concentrates in 100-mg packs, the Jolt edibles are gaining segment and consumer demand.

Edible dosing in the U.S. is determined at the state level, with some degree of variation. In Michigan, packages can contain up to 200 mg of THC. Most of the states have a maximum of 100 mg. In the U.S., edibles as a total of cannabis sales in 2022 were just under 12 per cent, compared to roughly six per cent in Canada. Canadian industry advocates, such as the Edibles Caucus, and companies like Indiva, have spoken about the consumer segment seeking higher potencies, who remain largely served by legacy markets.

The recently published 2023 Cannabis Act review by the Competition Bureau, submitted to Health Canada, addresses edibles. The review says Canada needs to ease restrictions on dosing quantities, allow packaging to be more customized and attractive to draw more consumers away from the illegal market, and especially for smaller, craft edibles brands, address excise duties, and licensing costs associated with compliance for edibles to compete with the legacy market.

Enhances bites and sips

A creative direction for cannabis edibles and beverages could also be found in marketing and product offerings. Chefs, food product developers, restaurants, cafes and bars could eventually be allowed to customize dinner and drinking experiences, utilizing the diversity of cannabinoids and terpenes found in the cannabis plant. In the U.S., cannabis brands are working with food brands for mutual promotion.

Fatburger (a restaurant chain) is partnering with Kiva Confections (a producer of cannabis edibles) to roll out cannabis-infused ketchup for a limited time. The condiment contains 10 mg of THC and is available at partnering cannabis stores in the Los Angeles area. Wings Over (another restaurant chain) offers CBD-infused garlic parmesan on potatoes, wings and chicken tenders, and customers can add CBD oils.

In the beverage world, the movement toward no or low amounts of alcohol is gaining reception, especially with millennials and Gen Z. Cannabis-infused ‘mocktails’ could be served at bars.

As of mid-2023, a state bill in California is seeking to formally allow for cannabis cafes, which has existed in various forms in the Netherlands for decades. In Los Angeles, Calif., ‘the Original Cannabis Cafe’ brands itself as one of the first-of-its-kind in the U.S., and where, for an extra cost, patrons can opt to add 25 mg of THC or CBD to any dish. Nevada and Illinois legalized cannabis consumption lounges in 2021.

In Canada, cannabis retailers could also partner to develop cafes, thereby diversifying and differentiating their businesses. Ontario began to look at the viability of opening consumption lounges through a public consultation process in 2020. Among Canadian cannabis users, there is interest and demand to consume at licensed and regulated establishments, whether at an outdoor cafe, restaurant or even a retreat centre.

At the Bend Cafe and Lounge (adjacent to a cannabis store), in Grand Bend, Ont., the owners provide customers and the local community an area to safely consume cannabis, with experienced staff helping to explain products. Representatives from the Ontario Cannabis Store reviewed the cafe and did not raise any concerns.

Initiatives such as this, or the Farm Gate program in Ontario (and other provinces), which offer customized experiences for local cannabis purchasing at the source, are part of the process of helping to intelligently, and safely, grow the cannabis edibles and beverages category. 

Mark Juhasz is CEO and founder of Harvest Insights. He has more than 20 years of experience in the agri-food industry. He can be reached at www.harvestinsights.com.

Manba Haitian Spicy Peanut Butter was inspired by a humanitarian mission to Haiti. The unique spicy spread, made in Quebec, is based on a traditional Haitian recipe. Not just for PB&J sandwiches, Manba invites creativity to add a spicy kick to savoury and sweet applications like desserts, sauces, dressings and marinades.

Springcreek Quail Farms Pickled Quail Eggs

These bite-size conversation starters are on tap for game day party platters, charcuterie boards, picnics or simple savoury snacking. It’s a zero carb snack that provides a source of protein, iron, calcium and potassium. Ready to eat in three zesty, palate-rousing flavours: Salt ‘n Vinegar; Garlic & Jalapeno; and Scorching Hot.

Cool & Simple Duck Fat French Fries

Gourmet French fries cooked in duck fat take me back to warm summer nights in Paris dining on bistro patios. These addictive fries are simply potatoes, duck fat, garlic and salt. They really are authentic, made in France, frozen and oven-ready, delivering a French experience in 20 minutes.

Mozaiko Roasted Argan Oil

Mozaiko is on a mission to support the economic development of African communities by opening international markets for their high quality products. One such product is Mozaiko Roasted Argan Oil, Morocco’s own liquid gold. This gourmet finishing oil imparts a nutty richness and depth of flavour to an array of dishes. Kernels from seven argan trees are needed to produce just 1 L of this precious culinary ingredient.

Beck’s Hot Chocolate Bone Broth Powder

Chocolate goes with everything, even bone broth. Get the benefits of bone broth (14 g protein per serving) married with comforting hot chocolate, in a convenient single-serve pouch. Also available, Beck’s Instant Coffee Bone Broth Powder. As is the case with most start-ups, Beck’s Broth needs to achieve economies of scale for more attractive pricing.

Ecoideas Heart of Palm Spaghetti Noodles and Rice-shaped Pasta

This low carb, gluten-free pasta alternative, although not nutritionally equivalent to wheat pasta, is a source of fibre, potassium and calcium. It’s packed in water and shelf stable. Simply drain, rinse and serve or boil two minutes and add your favourite accoutrements. The heart of palm is sustainably produced by Julia’s Farms in the Ecuadorian rainforest.

Seed to Surf Plant-based Seafood

Enoki Mushroom Snow Crab and Smoked Celeriac White Fish, with kombu seaweed, have a simple ingredient deck. These innovative products are reminiscent of seafood but I would classify them as condiments, perfect as a spread, dip, sandwich filling, appetizer and for charcuterie boards. Marketing them as seafood alternatives will undoubtedly garner more attention. The packaging is eye-catching with whimsical graphics, however, I question the need for the canned product to be in a box, as excess packaging is contrary to the sustainability messaging of the brand.

Egglife Egg White Wraps

This grain-free alternative to flour tortillas is packed with 5 g protein per serving, with zero carbs and fat. Available in original and five seasoned flavours: Garden Salsa, Everything Bagel, Southwest Style, Italian Style and Sweet Cinnamon.

iLola Tea Discs

The latest innovation in tea formats is bagless. Single serve discs, made with organic loose leaf teas enriched with probiotics, are pre-measured, for just the right portion per cup. Since there’s no bag, no microplastics are released into the beverage and environment. Just pop a disc into an infuser and steep. Serious tea imbibers would be delighted to receive an ultra-premium iLola tea gift set.

Zero sugar trend
And finally, I think it’s worth mentioning that “no sugar” is a popular claim, but most products are sweetened with non-nutritive sweeteners like sucralose, maltitol, erythritol and Stevia, which early research shows may interfere with gut bacteria.

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.

The guidance was updated to clarify existing rules, promote market consistency and prevent foods from being mislabelled. The revised guidance clarifies labelling and composition requirements and explains when food products do not meet the definition of a simulated meat or poultry product.

Regulated parties are responsible for verifying that they are complying with the acts and regulations that apply to them. Since the regulations have not changed, CFIA will continue to use the Compliance and Enforcement Policy’s risk-informed approach to inspection. If non-compliance is identified, the CFIA Inspector will follow the standard inspection process to extend the timeframe for corrective action completion. This could include offering a transition period up to January 1, 2026, based on a risk assessment. While this isn’t a regulatory change, it is in keeping with the Health Canada-CFIA Food Labelling Coordination Policy that establishes predictable compliance dates for food labelling changes.

Biofermentation

Food products derived from the culture of cells in biofermentation systems have been produced for decades and approved for sale in Canada. Initially, the emphasis was on enzymes for food production, such as expression of rennet. Other examples include expression of leghemoglobin for use in vegan meat substitutes, or synthesis of fucosyllactose for toddler formulas. What is new is that animal cells are being cultured in mass quantity for the first time with the intent of using the cells as food, rather than using them as biofactories for proteins and molecules.

Given the high precision and control of biofermentation, a high degree of food safety is expected.

The United Nations Food and Agriculture Organization (FAO) and World Health Organization (WHO) held a joint task force on evaluating food safety issues of cell-based meat products. They released their initial findings in April 2023. Their emphasis was on a systematic approach to food safety. They anticipate cell-sourcing, cell growth and production, cell harvesting, and food processing to carry some risks.

Using a risk-based methodology, the FAO-WHO taskforce investigated consumer perceptions for naming cell-based meat products, noting that consistency of factual terms surrounding the tech will help build confidence in the product’s safety and quality.

Codex Alimentarius is also expected to have a framework for standard of identity related to cell-based meat by year end.

Procedures

In Canada, novel foods are evaluated by Health Canada and CFIA for safety prior to public release. Manufacturers, producers, importers, and other interested parties can apply for approval. It is up to the applicant to provide a comprehensive report evaluating the product’s safety considerations. This officially includes descriptions of the novel food and how the food will be used, typical dietary exposure, nutrition, toxicology, allergenicity, chemical considerations, and other food safety issues.

For novel plants, this would also include potential for gene flow to native species, potential for becoming a weed or invasive plant, and impact on biodiversity. For all novel foods, a method of analysis and detection must be provided in the application. It’s anticipated that Health Canada would use a synthesis of this methodology when evaluating cell-based meats and other cultured protein products.

Health Canada lists novel foods that have been approved, as well as foods that are deemed not novel. Currently, it has extensive decision-making processes for novel plant-based foods, and it’s anticipated a similar rigour will apply for novel cell-based meat.

Health Canada did a consultation process on labelling of plant-based meat substitutes, and simulated meats in 2020. It found Canadians wanted clarity on labelling requirements. Similarly, the labelling of cell-based meat and protein products will be vitally important for consumer confidence and acceptance.

The technology for cell-based meat is possible, and the technology is available right now. However, substantial research is needed to enhance the affordability of the product compared to conventional meat or other food protein sources.

Canadian companies and academic groups have formed the Cellular Agriculture Canada group to advocate for industry, including regulatory and food safety approvals. As production scales, there will be need for workforce training specific to this industry.

While cell-based meat is capturing a large proportion of attention, there are several Canadian companies who are looking at plant-based proteins to create better quality analogue products. These companies are not facing the same regulatory barriers for novelty as they have emphasized plant-based ingredients with histories of safe use. Instead, their primary regulatory barrier is labelling and general food safety. 

At the time of writing this article, no cell-based meat, dairy or seafood products were approved by Health Canada. 

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 via email at aproulx@niagaracollege.ca.

The Food Innovation Challenge funding recipients are: 

Project Lead: Myo Palate (Ontario)
Project Title: Scaling Cultivated Pork Production Using Embryonic Stem Cells
Project Partners: Getinge Canada Ltd.
Funding: $1,971,084 

Myo Palate has successfully addressed a significant production challenge within the cultivated meat sector. By harnessing pig embryonic stem cells (ESCs), known for their perpetual vitality, the Ontario-based foodtech company has overcome the obstacle of muscle cell maturation. This innovation ensures sustained muscle fibre development, as these ESCs and their offspring are cultivated without encountering cellular fatigue. Collaborating with researchers from the University of Toronto, Myo Palate is now applying established machine learning algorithms to refine cell growth conditions, solidifying the effectiveness of this groundbreaking approach. 

Myo Palate’s efforts extend beyond transforming cultivated meat production, as they establish Canada as a global leader in sustainable protein advancements. With a robust biological framework in place, the partnership between Myo Palate and Getinge Canada will engineer a bespoke bioreactor process, poised to facilitate large-scale cultivated pork manufacturing. This collaboration exemplifies Canada’s capacity to steer the trajectory of global food production, merging forefront scientific endeavours with environmentally conscious methods. 

Project Lead: The Verschuren Centre (Nova Scotia)
Project Title: Automation and Digital Twin Integration for Precision Fermentation Scale Up of Cell-Based Food Ingredients
Project Partners: Liven Proteins, NovoBind Livestock Therapeutics, Material Futures Lab, Dispersa, and Mara Renewables
Funding: $1,188,294 

The Verschuren Centre is collaborating with pioneering technology SMEs to harness synthetic biology for advancing cell-based food solutions through precision fermentation. These SMEs specialize in producing essential food molecules such as flavours, binders, pigments, proteins, oils, and polymers from natural sources. The Verschuren Centre’s groundbreaking endeavour involves constructing a unique 10,000L precision fermentation facility, which will be the first-of-its-kind in Canada, to facilitate seamless progression for companies from pilot to commercial production. This capacity-building effort offers accessible open access, expediting process scaling and product purification for food manufacturers. 

By integrating advanced automation, digital twin technology, and machine learning, the initiative focuses on optimizing two critical facets: swift fermentation process enhancement and maximized efficiency in material inputs. This approach empowers companies to streamline their market entry, reduce costs, and establish a resilient Canadian supply chain. 

This funding call targeted collaborative proposals focused on the development of cellular food products or supporting technology, with the aim of advancing food resiliency and Canadian leadership in this emerging sector. A 2021 report from Ontario Genomics identified cellular food as a potential $12.5 billion opportunity for Canada if we can build the capacity and infrastructure required to biomanufacture animal proteins, flavours, and other foods. 

“Funding and supporting cellular food innovation is a critical stride towards sustainable nourishment, bridging the gap between growing demand and limited resources. These two projects are prime examples of how Canada is spearheading a new era of food innovation on the world stage, showcasing how collaboration, novel ideas, and responsible science can redefine how we sustainably feed our growing global population,” said Dana McCauley, CEO, Canadian Food Innovation Network.

The Canadian Foodtech Trends: Interest and Curiosity in Cellular Food Continues to Grow report, co-created by the Canadian Food Innovation Network (CFIN) and Fiddlehead Technologies, provides insight into how interest and activity in cellular meat is progressing in Canada, and how that compares to our neighbours down south.

It found cultivated meat is clearly a priority for food scientists. In the last five years, 22,800 papers have been published on this subject, which, based on data from Semantic Scholar, is the total number of publications on the subject before 2000. We’re also seeing patent applications for cell meat technologies in both the U.S. and Canada. While the U.S. is leading the pack with 596 applications, we have 22 applications.

The report’s authors found there are 43 cellular food companies in the U.S., which is not surprising because Americans began working on this technology as early as the 1970s. In Canada, companies, such as Cell Ag Tech, Noblegen, Appleton Meats, Opalia (formerly Bettermilk), Evolved Meats, Seafuture, and Genuine Taste, are working on cellular foods. However, none of these products have been commercialized.

The report also found Canadians are more curious than U.S. consumers about cellular meat. For instance, Canadian consumer internet searches were about what’s lab-grown meat, how it is made and where one can buy it. U.S. consumers were more interested in finding out ‘why lab-grown meat is bad’ and if the FDA has approved the product. In June 2023, the FDA approved the sale of cultivated chicken in the U.S.

Fiddlehead was quick to point out that this ‘curiosity’ doesn’t directly transfer into adoption. Historically, it added, adoption goes faster in U.S. than in Canada for a variety of reasons.

“The most important factors influencing consumer adoption of lab-grown meat included public awareness and perceived naturalness, while food neophobia (which is described as a reluctance to try novel or unknown food products) and food-related risk perception of uncertainties around health and safety represented important barriers,” it said.

The report also dived into a wide range of topics, including the biggest hurdles facing cellular food manufacturers in terms of regulations, production and capacity building, as well as consumer adoption.

The report can be downloaded for free here.

“The hand-tossed pizza crust is what makes Italy known for its pizzas – those delicious, fresh ingredients combined with a crispy crust and soft inner dough makes your mouth water just thinking about it,” says Heather Fadali, VP of Loblaw Brands at Loblaw Companies Limited. “That was our goal when we started creating the PC Black Label Pizza. And that light and airy crust we know our customers are looking for is what you can now get at your table in less than 20 minutes.”

The new line of PC Black Label Frozen Pizzas includes three varieties:

• Margherita – topped with a blend of cheeses and finished with cherry tomatoes.
• Diavola – with Ventricina salami, smoked provola cheese, red onion and spices.
• Funghi – a mix of three mushrooms and black truffle, completed with a velvety sauce.

It is a significant milestone because bioreactor delivery times could take up to two years. Producers of cultivated meats based on cellular agriculture and precision fermentation often face challenges in scaling up from lab to commercial manufacturing.

“Cellular agriculture is not a thing of the future. It has arrived,” said Dr. Hamid Noori, CEO of The Cultivated B. “The recent USDA approvals for cultivated meat producers are evidence that the industry is quickly advancing, but producers can’t scale their scientific and regulatory breakthroughs from the lab to commercial production without the ability to readily purchase and easily operate bioreactors. TCB is disrupting the industry in two ways: first, by aiming to make our industrial-grade bioreactors available with delivery times of only two to four weeks; and second, by designing a bioreactor that can be operated by non-experts with only a few days of training. We’re changing the game for the cellular agriculture industry.”

Why did you create a brand focused on RTE ‘crunch toppings’?

SK: The spice and condiment category has had very little to offer in terms of clean, good-for-you, and flavour (vs. just heat) products. As a health-conscious consumer (and busy working mom), I wanted something that could seamlessly elevate the flavours of my daily meals (eggs, pasta, salads, etc). This ‘sea of sameness’ category needed some innovation, so I created Sachili crunch toppings to address this gap.

What sets Sachili’s RTE crunch toppings apart from other condiments on the market? 

SK: Sachili’s crunch toppings strike the perfect balance of heat, savouriness, and sweetness, which is achieved through a unique slow-roasting technique that results in its signature crunchy texture. Outside of chili oils/chili crunch products that are making a huge comeback, we offer more flavour complexity and texture without being drenched in oil.

Sachili products are ready to eat, (no cooking expertise needed, cuisine agnostic [any cuisine, any meal, any time]) and all natural, made with five simple ingredients.

How did you come up with this flavour concept?

SK: This is such a common question. ‘Why do you not just call yourself a spice company.’

Spices are typically an ingredient. We are a ready-to-consume product.
In addition, our sophisticated (globally inspired) flavours and signature slow-roasting technique brings a unique punch of umami that differentiates us from products in the traditional spice category.

Coupled with our purpose “to inspire and excite consumers with clean, convenient flavour experiences,” a flavour company feels like a more appropriate label for Sachili’s brand.

Sachili recently launched gourmet popcorn. What made you decide to expand your product line into this particular snack?

SK: This product launch was fuelled by a lot of market research (vegan, clean snacks offerings) and consumer feedback.

To start, given the unique flavours and application of Sachili crunch toppings (any cuisine, any meal, any time), we wanted to find a simple application to introduce our flavours to consumers.

Popcorn has broad appeal and is an easier entry point for trial. Plus, the data tells us that the vegan snack category is expected to grow in double digits. Our expectation is that the addictive and innovative flavours of Sachili gourmet popcorn will entice consumers to continue in their flavour journey via other Sachili products, such as our signature crunch toppings.

Many popcorn brands are geared toward younger audiences with less focus on ingredient quality or nuance of flavour. We wanted to create something clean, convenient, and more sophisticated than plain old cheddar or butter-flavoured popcorn.

What makes Sachili’s gourmet popcorn stand out in terms of taste and quality compared to other vegan, gluten-free, and GMO-free options available?

SK: The reality is that there are a lot of basic popcorn options available that support clean, natural, and vegan preferences. But these often fall short in the flavour profile since dairy/cheese-based ingredients are typically what amp up this element.

Our two Sachili popcorn SKUs (Savoury Chili and Savoury Superfood) are an extension of our crunch toppings but we added other innovative elements such as pomegranate powder and sumac to bring a bolder (more flavour, less heat) experience.

We also use high-quality non-GMO popcorn and sunflower oil which supports our commitment to clean and natural ingredients.

What challenges did you face when starting and growing Sachili as a food brand? How did you overcome them?

SK: Anyone that works in the F&B CPG space knows how challenging this industry is. With rising inflation and ingredients costs, our margins continue to be vulnerable, yet the ecosystem of distributors, and retailers continue to charge (and in many cases increase) their fees. The business model in many ways is skewed toward high-risk in sustaining long-term viability and success. Having said that, many food brands continue to thrive and scale profitability. I decided Sachili will be in the latter category and my approach to overcoming these challenges will be simple. Continue to be relentless in my efforts to connect and learn from the industry leaders/founders to help anticipate the downs/challenges so that I can proactively manage a plan B. Resilience is the superpower that will support brand growth and success.

Where are your products sold?

SK: We are currently available online at sachili.com and Amazon along with Ontario retailers such as Loblaws, Sobeys, Metro, Pustateris, and other independent stores. We will soon be expanding into the West Coast and Quebec and are launching into the U.S. in Q3 of this year (Texas and California).

Can you talk about the sourcing and selection process for the ingredients used in Sachili products? Do you prioritize any specific criteria or values?

SK: Absolutely. To start we tested our crunch toppings with a variety of cayenne chilis (our star ingredient) and realized that the high-grade/organic yielded the best flavour. So with this in mind, we used this as a standard to source from reputable, single-source suppliers. Ninety per cent of our ingredients come from the same supplier, which ensures quality standards are sustained.

How do you see Sachili evolving in the future? Are there any new products or initiatives in the pipeline that you can share with us?

SK: Our product roadmap has many R&D efforts at play. We will continue to focus on products that bring clean, convenience, and innovative flavour experiences. Expanding into other categories is something consumers can soon expect.

As a global flavour brand, Sachili will continue to expand on our purpose:
inspire and excite consumers with clean, convenient global flavour experiences

What advice would you give to aspiring entrepreneurs looking to start their food brands or businesses in the culinary industry?

SK: I have been fortunate to work with some of the brightest minds/CEOs/founders across a broad spectrum of industries. The common traits across every successful entrepreneur which I now bring to my journey are: staying focused/ in your lane regardless of external distractions; failures are a constant, so get used to this (keep learning, pivoting); there is no rush because slow, steady, iterative growth is what will eventually win the race.

“Love Child Organics’ dedication to producing premium, nutrient-packed, organic meals and snacks that bring a smile on every child’s face aligns seamlessly with our own commitment to delicious, organic and sustainable food,” said Arjan Stephens, president of Nature’s Path Organic Foods. “The brand carries a warmth and commitment to quality that we hold dear at Nature’s Path Organic Foods, making it a perfect addition to our family of brands. We are eager to carry forward the Love Child Organics brand promise of nourishing growing bodies, hearts and minds.”

“We are thrilled for the Love Child Organics brand to join the Nature’s Path family,” added Brittany Compton, president at Love Child Organics. “Nature’s Path has played an integral role in shaping the organic industry as they delivered on their mission of providing sustainably sourced, nutritious, organic food to families. This is a wonderful opportunity for Love Child Organics to reach its full potential and amplify its reach ensuring more children have access to nutrient-rich food. We are truly excited about the possibilities that lie ahead and the impact this union will have on the wellbeing of our children.”

In the spirit of a seamless transition, a dedicated project team, which will include members of Love Child Organics, will be established to ensure a smooth integration process. The full ownership and transition are scheduled to be completed by June 30, 2023.

The recipients represent a range of sustainable bio-based solutions developed by start-ups and universities from across Canada. NPC’s Program contributions support over $3 million in activities ranging from regulatory planning to field trials.

Since NPC is focused on bio-based innovation, a key part of the technology must be based on a biological component.

“We continue to be inspired by the innovators we work with on a daily basis,” says Shelley King, CEO, Natural Products Canada (NPC). “The solutions have the potential to address challenges as diverse as protecting our bee populations to ensure our farmers can produce enough food, to reducing the amount of material that ends up in our landfills.”

Natures Crops International (Prince Edward Island)
Program: Proof of Concept
Project Budget: $635,299
NPC Contribution: $250,000

Natures Crops supplies proprietary plant derived ingredients for the global nutritional and personal care industry. The business develops, grows and processes specialized oilseed crops to produce high value ingredients and operates under a completely ‘closed loop’ model. The company will use the funds to conduct research on the upcycling potential of the waste stream of their primary product into a value-added industrial ingredient.

New School Foods (Ontario)
Program: Access to Talent
Project Budget: $189,750
NPC Contribution: $75,000

New School Foods has developed a patented food structuring technology to produce whole-cut meat alternatives. The first product is a whole fillet of salmon that looks, cooks, flakes, and tastes just like conventional salmon with the same nutritional profile. The company is using the program funds to hire a lead food materials scientist to design the food science R&D and product development platform.

University of Alberta (Alberta)
Program: Proof of Concept
Project Budget: $196,075
NPC Contribution: $78,430

The University of Alberta is using the program funds to evaluate performance data, economics and scale-up of a thermally reversible gel made from pea protein. The gel can provide food texture (yogurt, jellies, etc.) or encapsulate bioactive ingredients (gummies), creating additional opportunities for this upcycled food to reach vegetarian, halal, and kosher food markets.

Natural Products Canada’s Commercialization Programs supported by the Government of Canada’s Strategic Innovation Fund, are designed to address the types of challenges that early-stage bio-based technologies face, including validating their technologies at industrial scale, adding critical expertise to their teams, and addressing key gaps in their business plan. The Programs, which offer up to $250,000 in funds, are highly competitive. Each applicant must provide a compelling case for their innovation and the key challenge the Program funds will address.

“The NPC team provides advice and guidance to ensure the applicants are directing their time and money wisely,” says King. “We often hear from companies that their project plans are much more strategic and impactful because of the insights the team provides along the way.”

This in-depth engagement with the applicants often fosters opportunities in other areas of NPC’s service portfolio, such as introductions to strategic partners or invitations to participate in key events.

“NPC uses many tools to advance promising innovations,” says King. “The programs in combination with the team’s insights and connections act as a powerful catalyst for the companies. We are proud to be able to support Canada’s bio-based innovation ecosystem in this way.”

The Agriculture Department gave the green light to Upside Foods and Good Meat, firms that had been racing to be the first in the U.S. to sell meat that doesn’t come from slaughtered animals, what’s now being referred to as “cell-cultivated” or “cultured” meat as it emerges from the laboratory and arrives on dinner plates.

The move launches a new era of meat production aimed at eliminating harm to animals and drastically reducing the environmental impacts of grazing, growing feed for animals and animal waste.

“Instead of all of that land and all of that water that’s used to feed all of these animals that are slaughtered, we can do it in a different way,” said Josh Tetrick, co-founder and chief executive of Eat Just, which operates Good Meat.

The companies received approvals for federal inspections required to sell meat and poultry in the U.S. The action came months after the U.S. Food and Drug Administration deemed that products from both companies are safe to eat. A manufacturing company called Joinn Biologics, which works with Good Meat, was also cleared to make the products.

Cultivated meat is grown in steel tanks, using cells that come from a living animal, a fertilized egg or a special bank of stored cells. In Upside’s case, it comes out in large sheets that are then formed into shapes like chicken cutlets and sausages. Good Meat, which already sells cultivated meat in Singapore, the first country to allow it, turns masses of chicken cells into cutlets, nuggets, shredded meat and satays.

But don’t look for this novel meat in U.S. grocery stores anytime soon. Cultivated chicken is much more expensive than meat from whole, farmed birds and cannot yet be produced on the scale of traditional meat, said Ricardo San Martin, director of the Alt:Meat Lab at University of California Berkeley.

The companies plan to serve the new food first in exclusive restaurants: Upside has partnered with a San-Francisco restaurant called Bar Crenn, while Good Meat dishes will be served at a Washington, D.C., restaurant run by chef and owner Jose Andres.

Company officials are quick to note the products are meat, not substitutes like the Impossible Burger or offerings from Beyond Meat, which are made from plant proteins and other ingredients.

Globally, more than 150 companies are focusing on meat from cells, not only chicken, but also pork, lamb, fish and beef, which scientists say has the biggest impact on the environment.

Upside, based in Berkeley, Calif., operates a 70,000-sf building in nearby Emeryville. Recently, visitors entered a gleaming commercial kitchen where chef Jess Weaver was sauteeing a cultivated chicken filet in a white wine butter sauce with tomatoes, capers and green onions.

The finished chicken breast product was slightly paler than the grocery store version. Otherwise it looked, cooked, smelled and tasted like any other pan-fried poultry.

“The most common response we get is, ‘Oh, it tastes like chicken,'” said Amy Chen, Upside’s chief operating officer.

Good Meat, based in Alameda, operates a 100,000-sf plant, where chef Zach Tyndall dished up a smoked chicken salad on a sunny June afternoon. He followed it with a chicken “thigh” served on a bed of potato puree with a mushroom-vegetable demi-glace and tiny purple cauliflower florets. The Good Meat chicken product will come pre-cooked, requiring only heating to use in a range of dishes.

Chen acknowledged that many consumers are skeptical, even squeamish, about the thought of eating chicken grown from cells.

“We call it the ‘ick factor,'” she said.

The sentiment was echoed in a recent poll conducted by the Associated Press-NORC Center for Public Affairs Research. Half of U.S. adults said that they are unlikely to try meat grown using cells from animals. When asked to choose from a list of reasons for their reluctance, most who said they’d be unlikely to try it said, “it just sounds weird.” About half said they don’t think it would be safe.

But once people understand how the meat is made, they’re more accepting, Chen said. And once they taste it, they’re usually sold.

“It is the meat that you’ve always known and loved,” she said.

Cultivated meat begins with cells. Upside experts take cells from live animals, choosing those most likely to taste good and to reproduce quickly and consistently, forming high-quality meat, Chen said. Good Meat products are created from a master cell bank formed from a commercially available chicken cell line.

Once the cell lines are selected, they’re combined with a broth-like mixture that includes the amino acids, fatty acids, sugars, salts, vitamins and other elements cells need to grow. Inside the tanks, called cultivators, the cells grow, proliferating quickly. At Upside, muscle and connective tissue cells grow together, forming large sheets. After about three weeks, the sheets of poultry cells are removed from the tanks and formed into cutlets, sausages or other foods. Good Meat cells grow into large masses, which are shaped into a range of meat products.

Both firms emphasized initial production will be limited. The Emeryville facility can produce up to 50,000 lb of cultivated meat products a year, though the goal is to expand to 400,000 lb per year, Upside officials said. Good Meat officials wouldn’t estimate a production goal.

By comparison, the U.S. produces about 50 billion lb of chicken per year.

It could take a few years before consumers see the products in more restaurants and seven to 10 years before they hit the wider market, said Sebastian Bohn, who specializes in cell-based foods at CRB, a Missouri firm that designs and builds facilities for pharmaceutical, biotech and food companies.

Cost will be another sticking point. Neither Upside nor Good Meat officials would reveal the price of a single chicken cutlet, saying only that it’s been reduced by orders of magnitude since the firms began offering demonstrations. Eventually, the price is expected to mirror high-end organic chicken, which sells for up to $20 per lb.

San Martin said he’s concerned that cultivated meat may wind up being an alternative to traditional meat for rich people, but will do little for the environment if it remains a niche product.

“If some high-end or affluent people want to eat this instead of a chicken, it’s good,” he said. “Will that mean you will feed chicken to poor people? I honestly don’t see it.”

Tetrick said he shares critics’ concerns about the challenges of producing an affordable, novel meat product for the world. But he emphasized traditional meat production is so damaging to the planet it requires an alternative , preferably one that doesn’t require giving up meat all together.

“I miss meat,” said Tetrick, who grew up in Alabama eating chicken wings and barbecue. “There should be a different way that people can enjoy chicken and beef and pork with their families.”

The marketplace seeks to bring the best of Italy to Canada through a collection of olive oils, vinegars, truffle-infused foods and fresh truffles.

Inspired by his summers spent in Sicily and Calabria, Tallarico decided to bring Italian culture and quality home to Canada by partnering with family-run southern Italian brands to combat misconceptions that the olive oil industry in the region is fraudulent.

“Truffle Kings aims to educate consumers on the true essence of Italian fine foods,” said Marco Tallarico, the founder. “The brand is a tribute to the long-established family companies that have played a significant role in shaping Italian culture for centuries.”

Through Truffle Kings, consumers and businesses can purchase products from five regions in Italy. Fresh truffle subscriptions and truffle-infused products like pearls, dust, vinegars and crips are made by Geofoods from the Umbria region. Vinegars are from Malpighi, one of Italy’s oldest Vinegar houses based in Modena. Olive oils from Marina Palusci and Fratelli Pugliese come from Abruzzo and Calabria, respectively, while coffee subscriptions are in partnership with Lavazza.

The company is now working with USDA to obtain a Grant of Inspection (GOI) for its engineering, production, and innovation centre, which is the last piece of regulatory approval the company needs to commercially produce and sell its cultivated chicken in the United States. The label uses the term “cell-cultivated chicken.”

As a cultivated meat product grown directly from real animal cells, Upside’s chicken is subject to the same labelling requirements as conventionally produced meat products.

“The USDA’s approval of our label marks a major step forward towards our goal of creating a more humane and sustainable food system,” said Dr. Uma Valeti, CEO and Founder of Upside Foods.

“With a global population expected to reach 10 billion by 2050, ADM is working with partners across the value chain to meet food security and sustainability needs by expanding the protein ecosystem,” said Leticia Gonçalves, ADM’s president, Global Foods. “Cultivated meat represents an exciting evolution and yet another way to meet long-term food security needs — along with other traditional and novel sources of protein. Seven in 10 consumers are aware of cultivated meat, and with flexitarians representing more than half of consumers globally, there is an important opportunity to continue to expand the universe of protein choices. We’re proud to work with a true innovator like Believer to explore new ingredients and solutions to propel the development of these exciting products, and excited to continue to add valuable partners as we work across the industry to meet growing demand driven by the enduring trends of food security and sustainability.”

“Believer is thrilled to partner with ADM in driving innovation to expand the emerging cultivated meat industry,” said Gustavo Burger, CEO of Believer. “Our shared commitment to sustainability and expanding protein choices for consumers makes this collaboration a natural fit. By pairing ADM’s leading expertise in ingredient application development, and complete nutrition solutions they bring to their customers, with our groundbreaking cell-cultivation technology, with its unmatched efficiency and scalability, we aim to accelerate the development and commercialization of high-quality, safe, and delicious meat products that deliver on the increasing demands of our growing global population. Together, we have a unique opportunity to shape the future of the protein industry and create a more sustainable food system for generations to come.”

Under the terms of the MoU, the companies intend to work together to explore a wide variety of opportunities spanning the cultivated meat production process, with a focus on bringing ADM’s vast ingredient pantry and expertise in complete nutrition solutions to enhance Believer’s proprietary cell-cultivated meat process. The non-exclusive agreement also lays out a path to further support the partnership and industry growth by utilizing ADM’s processing expertise and footprint to potentially commercialize new products arising from the collaboration.