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AUGUST/SEPTEMBER 2024 • VOL. 84, ISSUE 4
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Proposed guidance from CFIA on plant-based eggs offers much-needed clarity
The Canadian Food Inspection Agency (CFIA) has finally proposed some guidelines on how to label and represent plant-based alternatives to egg products. This has been a huge ask from the plant-based food manufacturing industry for years. I’m glad to see some movement on this front.
The proposed guidance “clarifies how to distinguish plant-based alternatives from egg products and explains how the different components on labels (e.g. words, images, and packaging) should be used to create an overall impression of the product that is not misleading.” It’ll help industry comply with relevant legislation— Food and Drugs Act (FDA) and Safe Food for Canadians Act (SFCA)—and aid CFIA in assessing regulatory compliance.
There was a need for this type of guidance as the Safe Food for Canadians Regulations (SFCR) or the Food and Drug Regulations (FDR) do not clearly define plant-based foods. In the absence of a definition, food manufacturers have been forced to test and figure out on their own if their labelling and marketing claims comply with federal laws.
The guidance proposes that all the components on food labels or advertisements, such as common name, claims and statements, list of ingredients, images (pictures, vignettes, and logos), and how the product appears or is represented (including packaging), must be clear so that
consumers understands the food is plant-based and not an egg product.
Common name
Per the guidance document, “Plantbased alternatives to egg products must have an appropriate common name.” It should “accurately describe what that food is, not only what it is not.” For example, ‘soybean protein omelette’ is more explicit than ‘plant-based omelette’; the name clearly describes the product and ensures consumers are aware it’s not an egg product.
CFIA allows the use of terms that are commonly associated with eggs, such as ‘liquid yolk,’ ‘scramble,’ and ‘omelette,’ but recommends adding a qualifier to ensure the claims aren’t misleading. For example, ‘soybean protein liquid egg product’ (with all the words in the same font size and style) makes it clear the product is plant-based.
Nutrient claims
Plant-based alternatives to egg products may use voluntary nutrient content claims, including ones that compare it to an egg product as long as the claims are not misleading. The claims should also not give the impression that the product is egg-based. Negative claims like ‘contains no eggs’ or ‘egg free’ can also be used to enhance the product’s overall impression. In those instances, manufacturers must include allergen labelling, if needed.
Images and presentation
CFIA permits the use of images that resemble eggs or egg products on labels and advertisements. For instance, the image of an omelette can be used on the packaging of a plant-based egg product. On its own, the image would be considered misleading. However, the image is permissible if accompanied with a common name (e.g. soybean protein liquid egg product) that makes it clear the food isn’t egg-based. Additionally, a carton of soybean protein liquid egg product could resemble a liquid egg product’s packaging. In such cases, “complementary information on the label, such as having a prominently displayed common name that accurately describes the food, contributes to the overall impression that the plant-based alternative is not an egg product. In this case, the overall impression of the product would not be considered misleading,” clarifies CFIA.
CFIA is seeking feedback on the guidance. Industry associations, consumers and other stakeholders are encouraged to submit their feedback by October 28. Visit https://inspection. canada.ca/en/about-cfia/transparency/ consultations-and-engagement/ how-label-and-represent-plant-basedalternatives for more information.
Nithya Caleb ncaleb@annexbusinessmedia.com
JBS Canada expands Alberta processing facility
JBS Foods Canada invests $90 million in a new patty processing line and fulfillment centre at its Brooks plant in Alberta. With the expansion, JBS Canada will produce an additional of almost 7 million kg of beef patties every year for restaurants in western Canada. JBS Canada is also developing a fulfilment centre to help accommodate its increased production. The processing line and warehouse expansion are expected to be complete by fall 2025.
News> file
Maple Leaf Foods spins off pork business
Maple Leaf Foods plans to split into two independent public companies: one focused on its existing brand-led CPG business and the other on its pork operations. The new pork company will be publicly traded, with Maple Leaf Foods retaining a 19.9 per cent stake in it. The two companies will also have an evergreen pork supply agreement. Curtis Frank will continue as CEO of Maple Leaf Foods, while Dennis Organ will lead the new pork company. The transaction is expected to be completed in 2025.
Lactalis Canada appoints new VPs
Lactalis Canada appoints Aamir Asgarali, formerly director of commercial and trade, as VP of ingredients and exports to drive global market strategies and innovation. John Bignell, previously national director of transportation, will now serve as VP of logistics, focusing on enhancing the company’s transportation and warehousing operations.
KDP opens new distribution centre
Keurig Dr Pepper Canada partners with XTL Group to lease a 100,000-sf warehouse in Balzac, Alta. This expansion aims to improve distribution capabilities for the company’s growing customer base in western Canada and will create 50 new jobs in the region.
All major grocers accept new Grocery Code of Conduct
Earlier this summer, Walmart and Costco, the two pending major grocers, agreed to sign the Grocery Code of Conduct, which has been in the works for several years. Now, all major retailers have agreed to join the Code. “This is a positive step towards bringing more fairness, transparency, and predictability to Canada’s grocery supply chain and for consumers. We thank the Grocery Sector Code of Conduct Interim Board for their tireless work,” said a joint statement by federal, provincial, and territorial ministers of agriculture.
Loblaw to settle class action over bread price-fixing
Loblaw and its parent company George Weston will pay $500 million to settle multiple class-action lawsuits alleging their involvement in a bread price-fixing scheme. George Weston will pay $247.5 million in cash, while Loblaw will pay $252.5 million, which includes $156.5 million in cash and credit for $96 million previously paid to customers by Loblaw under the Loblaw Card program.
Lassonde acquires Summer Garden
Lassonde acquires the Zidian Group, owner of Summer Garden Food Manufacturing, for US$235 million. Based in Boardman, Ohio, Summer Garden employs about 200 people and produces more than 250 types of sauces and condiments under the Gia Russa, Little Italy in the Bronx, and G Hughes brands.
FedDev Ontario invests in food processing companies
The Federal Economic Development Agency for Southern Ontario invests $18.4 million to support eight food
manufacturers across southern Ontario. Andriani receives $4.2 million to build a gluten-free pasta facility in London, Ont. Aspire Bakeries gets $2 million to advance clean technologies and boost production in Brantford and Ancaster. Baxter’s Bakery is awarded $900,000 to integrate AI and robotics in Cobourg. Demetres Manufactory receives $900,000 to upgrade equipment for ice cream and desserts. O’Doughs secures $1.9 million to increase capacity with new equipment in its gluten-free and vegan facility. Ottawa Valley Grain Products gets $3 million to modernize and expand its grain mill operations in Carp and Almonte. Picard Peanuts is granted $2.5 million to expand production in Windham Centre. Schep’s Bakeries receives $3 million for expanding operations and acquiring advanced equipment in Tillsonburg and Norwich.
CFIN awards $294K to three foodtech projects
The Canadian Food Innovation Network awards $294.5k to three foodtech projects. Bliq Photonics receives $100,000 for developing a non-contact optical probe to monitor cheese production in real-time. Harvest Systems secures $99,000 to expand its water-heating platform that repurposes waste heat from fryers to heat ventilation air, thereby reducing costs and emissions. AgricUltra Advancements was granted $96,000 advance for its UV sterilization technology that sanitizes production lines without using chemicals.
Nature’s Path appoints new CMO
CPG marketing expert Raj Joshi becomes the new chief marketing officer at Nature’s Path Organic Foods. Joshi will focus on enhancing the company’s North American market presence including deepening consumer connections, expanding market reach in the U.S., leading the R&D organization and driving sustained growth for Nature’s Path.
Conagra Brands names new VP
Conagra Brands appoints Tim Lute as vice president of the customer and commercial leadership organization. Previously leading Conagra Brands Canada’s commercial strategy, insights and transformation team, Lute will now focus on expanding the company’s customer portfolio through strategic partnerships and execution.
Key Technology launches optical sorters
Key Technology introduces Compass and Veryx optical sorters for processed protein products, including frozen chicken nuggets, chicken tenders, fish sticks, and plantbased meat alternatives. The sorters detect the colour, size, shape and/or structural properties of every object to identify and remove a variety of product defects including clumps and foreign material. The sorters also include Key Discovery software for data analysis and reporting. https://www.key.net/en
Starrett launches skinner blades
L.S. Starrett introduces skinner blades and stainless steel reciprocating saw blades for meat and seafood processing industries. The USDA certified skinner blades feature a special alloy stainless steel construction and heat treatment. The blades are laser-engraved and available in three types: no chamfer, left or right chamfer. The reciprocating saw blades are designed for cutting fresh or frozen meat. They are made from AISI 420 stainless steel. These blades are available in specific dimensions and tooth configurations. https://www.starrett.co
AUsing AI in food safety management
Dr. Amy Proulx
rtificial intelligence (AI) is radically shifting food safety and quality management in food manufacturing. As companies come to understand and apply AI within their workplaces, there’s an inevitable curiosity about the technology’s possibilities. SAAS companies will launch new food safety applications within the near future, but for now, most users are using standard generative AI platforms for single queries.
A big part of successful results in generative AI is the design of prompts and questions. For example, asking AI, ‘What are the risks found in hot dogs?’ will result in a generic response, as opposed to a more specific query: ‘What microbial risks may be present in the industrial manufacturing of hot dogs prepared with ground chicken, water, spices, sodium phosphate and sodium nitrite?’ More details lead to better quality responses.
Along with my students, I tested if generative AI platforms, such as ChatGPT, Microsoft Copilot and Google Gemini, can be used for routine food safety tasks. This was a fun activity, and worth trying out with your own work teams. For reference, we imagined making pasteurized, shelf-stable apple juice in glass bottles.
Hazard identification
Query: What are the potential food safety risks related to the manufacturing of apple juice packaged in glass bottles?
The quality of responses varied widely across platforms. Using AI in this case helped with brainstorming and thinking about potential hazards. AI could be used to start a table top risk assessment process. It is still essential for personnel performing risk assessment to review incoming ingredients and perform
site-specific risk assessment related to the processing of the product.
Writing SOPs
Query: Prepare a standard operating procedure for measuring the Brix value in pasteurized apple juice using a prism refractometer.
Some of the Gen-AI tools did a remarkable job on this task. When preparing SOPs, writers block is a challenge. AI can speed up the initial writing process, and then allow manufacturing technologists or quality technicians to do equipment or site-specific editing to ensure compliance.
not allocated to elements within the code manual; responses were generic. Another Gen AI tool did not use the classic HACCP template, but the identification of operating prerequisite programs and process controls was detailed.
For simple products AI can speed up the process and help create generic models. None of the tools had the ability to map out a HACCP code manual for operational prerequisite programs within the hazard analysis decision-making process. The primary utility here is to kickstart HACCP program development. Human intervention is still needed for site-specific description of processes, and evaluation of feasible and appropriate process controls.
Identifying microbial criteria
AI may speed up some tasks, but human common sense plus site-specific knowledge is still essential for food safety.
Drafting HACCP plans
Query: Prepare a HACCP plan for pasteurized shelf-stable apple juice packaged in a glass bottle. The apple juice will be pressed from fresh apples. We are writing using the SQF code as our HACCP guidance document.
One large language model followed the core principles of HACCP in its structure including the development of a theoretical process flow, and use of Codex decision-making processes for identification of CCPs or process controls. However, within the risk assessment and decision-making tree process, hazards were
Query: What microbial criteria should we test for in pasteurized apple juice packaged in a glass bottle?
We were disappointed by all the responses. While it’s not exactly a microbial criterion, only one tool identified measuring patulin as part of the protocol. A range of pathogens that are not exactly relevant to pasteurized apple juice, such as Listeria monocytogenes, were suggested. It would be far more useful to work with a process authority and food testing laboratory possessing microbiology expertise than using AI.
While AI has a lot of advantages for speeding brainstorming and drafting basic documents, there is still a need for human expertise and intervention. While the technology matures, human insight is key for successful food safety management.
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.
QYou cannot trademark your way out of French
Gary Gnirss
uebec’s Bill 96, (an act respecting French, the official and common language of Quebec) has significantly amended Quebec’s Charter of The French Language. Amendments to the Regulation respecting the language of commerce and business were introduced on January 10, 2024. Final regulations were promulgated on June 26, 2024. The changes under Bill 96 impact the use of languages other than French in the Province of Quebec as it relates to government services, businesses and workplaces. It includes business signage and product labels.
Under federal language rules, the Food and Drug Regulations (FDR) and the Safe Food for Canadians Regulations (SFCR), only prescribed information is required to appear in both the official languages of English and French on prepackaged food products. The presentation of English and French does not necessarily need to be in equal prominence. Federal food labelling rules also provide some relief from official language requirements in specific cases, such as local foods, specialty food as defined in FDR, and certain terms associated with alcoholic beverages.
Prepackaged foods not sold at retail are, for the most part, only required to be labelled in one of the official languages under federal language rules. Non consumer prepackaged, low-acidic foods must include storage statements (e.g. ‘keep refrigerated’, ‘keep frozen’), as applicable, in both English and French. In the case of eggs and maple syrup, certain prescribed label statements need to be in English and French, despite not being sold to consumers.
Exceptions
For decades, language requirements have been unique for products sold in Quebec. French must appear as prominently as other languages on packaged foods. The rule extends to all the information accompanying a product, such as inner packages, inserts, and tags. It should be noted that the language rules for packaged products is unique and different from other commercial scenarios in Quebec. For example, French must be predominant in store signages. Nevertheless, there are exceptions to Quebec’s language rules. Section 3 of Quebec’s Regulation respecting the language of commerce and business permits certain products to be exclusively marked in a language other than French. Among other things, products from outside of Quebec that are intended for incorporation into a finished product or for use in manufacturing or processing and will not be sold in Quebec-based retail outlets would be excused from French labelling requirements. However, it is advisable for businesses to consult with their distribution partners and retailers in Quebec, as they may have specific language requirements or expectations. For decades, a staple exemption related to packaged products was that a trademark would be excused from Quebec’s French language requirements. Since trademarks are not prescribed under federal food labelling rules, they are not required to meet official language requirements. Trademarks could be in any language. However, under Section 51.1 of the amended (due to Bill 96) Charter of the French Language, registered trademarks aren’t exempt from the French
language requirement when including a ‘generic term’ or ‘description,’ which must be in French. The proposed amendments to the Regulation respecting the language of commerce and business limited the scope of exemption to registered trademarks. But, the final regulation of June 26, 2024, exempted trademarks recognized under the Trademarks Act (federal). However, ‘generic terms’ and ‘descriptions’ are not exempt.
Description refers to one or more words describing the product’s characteristics. Generic terms refer to one or more words describing the nature of a product. In both cases the name of the enterprise and product name as sold are excluded. The definitions leave plenty of room for interpretation. In the absence of precedence and clear guidance, who knows how the Office québécois de la langue française will interpret the rules. It is possible that a trademark could include words other than French. The core of a trademark is not the target here. Consider Wonder Bread. The term, ‘bread,’ describes the product’s nature but since it is the name of the product as sold, it need not be in French. If the trademark included ‘Since 1921,’ then that would likely need to be in French. The rules come into force June 1, 2025. Products manufactured before June 1, 2025, have until June 1, 2027, to comply. Products subject to the new federal front of package (FOP) nutrition labelling rules have until December 31, 2025, to comply.
Gary Gnirss is a partner and president of Legal Suites, specializing in regulatory software and services. Contact him at president@legalsuites.com.
WExploring B.C.’s food and beverage Ecosystem
Lavina Gully
ith its inspiring natural environment, multicultural culinary scene, and abundance of technical expertise, B.C.’s food and beverage landscape is robust and evolving. Home to industry trailblazers such as Nature’s Path, Yves Veggie Cuisine, SunRype and Happy Planet, the B.C. food industry has a long history of introducing products that address social and environmental issues, or which launch new niche markets and categories. Meanwhile, West Coast consumers have often been early adopters of food trends such as healthy eating, responsible sourcing, and animal welfare, as well as leaning towards alternatives like plantbased proteins. As a centre of innovation, the province is also home to foodtech companies applying creative solutions to a wide range of industry challenges, including sustainability, food waste reduction, alternative proteins, and personalized nutrition.
B.C. produces more than 200 primary agricultural products. Processing of these raw materials into value-added products is B.C.’s second largest manufacturing industry, according to a 2024 state of the industry report by BC Food & Beverage, with annual sales of $14.2 billion in 2022.
Strong partnerships
The B.C. food industry is supported by a strong and collaborative ecosystem backed by the government, industry associations and post-secondary institutions. That includes a Food Hub Network offering innovators access to resources such as commercial facilities, equipment, technical services, and new technology. Developed in collaboration
with industry, communities, and postsecondary institutions, the Network now includes 14 regional food processing and innovation hubs operating or in development. Additionally, the numerous resource centres and education institutions across the province, including the BC Beverage Technology Access Centre in the Okanagan region, and the University of British Columbia’s new Food and Beverage Innovation Centre, generate an abundance of food and beverage R&D. Early stage foodtech companies also benefit from mentorship, resources and funding through organizations such as entrepreneurship@UBC, Innovate BC, and the National Research Council’s Industrial Research Assistance Program. These essential programs help businesses accelerate, scale, commercialize, develop new technology, and continue to innovate.
This Fish
However, B.C. processors still face the same issues as food and beverage manufacturers across the country, from higher input and labour costs to transforming operations through automation, and reformulating products to meet changing consumer demand. One home-grown foodtech company helping producers overcome these challenges is Vancouver-based ThisFish. Its TallyVision AI software solution helps seafood processing plants automate inspection and enhance quality control.
Crush Dynamics
Crush Dynamics in Summerland, B.C., is tackling food waste and sustainability while creating an enhanced nutrition, high-performance food ingredient. The company upcycles wine derivatives and
agricultural waste using proprietary fermentation technology to develop a polyphenol-rich bioactive food ingredient that can reduce sugar and sodium use in product formulations, while improving texture and shelf life.
Maia Farms
Other foodtech companies, like Vancouver’s Maia Farms, are using new processing technology to create more sustainable sources of protein for plant-based food manufacturers. Using biomass fermentation, Maia Farms produces CanPro, a high-protein blended mushroom ingredient rich in potassium, calcium, and iron, which helps improve texture and remove bitterness from plantbased products.
Cronometer
Consumers who want assistance to eat healthier, while still getting as much digital information and transparency on products as possible, are turning to next-generation food apps such as Cronometer. The app, designed by Cronometer Software in Revelstoke, B.C., offers consumers and health professionals comprehensive nutrition tracking with data-based nutrition information on up to 84 different nutrients. The company is currently adding an AI-powered food suggestion feature to generate personalized, actionable nutrition advice tailored to the user’s unique health goals and dietary preferences.
“Our mission at Cronometer is to help millions of people improve their health by empowering them to track, measure and learn, delivering the best data and tools to accomplish this,” says Brendan Benson, senior project manager at Cronometer.
Lavina Gully is regional innovation director for B.C. and Yukon for the Canadian Food Innovation Network (CFIN), which funds transformative foodtech projects, stimulates collaboration, and fosters a growing community of food and beverage professionals.
Rising demand for better-for-you foods drives innovation
From probiotic-rich yogurts to low-FODMAP sauces, food processors are innovating to meet consumer demands — BY
KAREN BARR —
There’s a lucrative market for functional foods in Canada due to an increasing demand for foods that promote health and wellness. Today, food processors have significant opportunities to develop new products catering to gut-friendly, low-FODMAP (fermentable oligosaccharides, disaccharides, monosaccharides and polyols), spike-free or anti-spike, glucose-management-related, and GLP-1-compliant foods.
One of the trends everyone is talking about is gut-friendly foods that “positively impact the gut microbiota and help improve gut health,” as explained by Sylvie Leung-Yinko, MSc, RD, senior manager, Scientific Affairs – Nutrition and Health, Danone Canada.
Leung-Yinko highlights a variety of gut-friendly foods, including vegetables such as artichokes and asparagus, fruits like bananas and apples with the skin on, and fermented foods (e.g. kefir and kimchi). She particularly emphasizes the role of probiotic yogurts in supporting gut health, stating, “Probiotic yogurts are a reliable way to bolster gut health, as they contain live micro-organisms that offer proven health benefits.”
Each service of Activia, from Danone, provides more than 109 CFU Bifidobacte-
rium lactis, a probiotic that contributes to maintaining a healthy balance of gut flora.
According to a recent Activia report, Canadians have a gut score health of below 50 per cent. Fifty-six per cent experience gut upset symptoms such as bloating at least once a week. Moreover, 43 per cent want to improve gut health, and 93 per cent consider gut well-being when choosing foods to eat.
Low-FODMAP
Irritable bowel syndrome (IBS) is a functional gut disorder where those suffering experience abdominal pain, cramping, constipation, diarrhea, gas, or bloating.
“IBS can be complicated,” admits Kelsey Moore, RD, Canadian Digestive Health Foundation (CDHF) in Oakville, Ont. “IBS trigger foods are different for every individual.”
Moore explains that several common foods are known to potentially exacerbate symptoms.
“Typically, foods containing sugars that are easily fermented and not properly absorbed in the gut, known as high FODMAP foods, tend to be the most common trigger foods for those living with IBS.”
Oligosaccharides are found in foods like garlic, onion, wheat, and legumes. Disaccharides are in dairy products containing
The increasing demand for gut-friendly foods is driving the growth of dairy products with probiotics.
lactose, although Moore points out that not everyone who experiences lactose intolerance is suffering from IBS. Monosaccharides are found in things like honey and apples, and whole polyols are in some artificial sweeteners, fruits and vegetables. Aside from high FODMAP foods, other common triggers for IBS include caffeine, alcohol, and fried or spicy foods.
Fody Foods, Montreal, Que., offers a wide range of IBS-friendly products free from these common triggers.
“We are thrilled to announce our partnership with the Canadian Digestive Health Foundation, a leading authority on digestive health in Canada, and to receive their certification,” says Steven Singer, CEO and founder at Fody Foods. “This collaboration marks a significant milestone for us in our commitment to empowering individuals to make informed choices and enjoy their favourite foods without worry.”
Fody has also received CDHF certification for its bestselling Mild Salsa, Medium Salsa, Marinara Pasta Sauce, and Tomato Basil Pasta Sauce.
“Consumers can trust that Fody Foods’ products have undergone rigorous evaluation, offering reassurance for those managing IBS and digestive sensitivities,” assures Moore.
Glucose management
According to the Consumer Perceptions to Nutrition Labelling and the New Front-ofPack Symbol in the NOW Industry study by Canadian Health Food Association (CHFA), 89 per cent of women and 90 per cent of those aged 55 and over are especially attuned to the amount of sugar they choose to purchase.
“Canadians are indicating that sugar content is a crucial factor in their purchasing decisions, and it is clear the market is prime for innovation in this area,” says Lynsey Walker, VP of marketing and communications at CHFA, Toronto.
“As consumers become increasingly health-conscious, the focus on maintaining stable blood sugar levels is not just a trend but a movement toward better health and wellness,” she adds. “Spike-free or antispike foods, glucose-management-related foods, and GLP-1-compliant foods are all designed to prevent rapid spikes in blood sugar. These foods’ key characteristics are that they are high in fibre, healthy fats, and protein, resulting in a low glycemic index and helping individuals maintain stable blood sugar levels over time. These foods resonate strongly with consumers seeking options to meet their health goals, catering not only to individuals with diabetes or insulin resistance, but also to those pursuing overall wellness and weight management.”
Walker points out some key factors for food and beverage manufacturers to consider. “While Health Canada and the Canadian Food Inspection Agency (CFIA) do
Third-party certifications assure consumers the products have been rigorously evaluated and can be trusted to perform as claimed.
not permit claims around glycemic index, due to lack of recognized testing methodology for each food, or terms such as antispike, GLP-1-compliant, and spike-free, manufacturers can capitalize on this trend by developing and marketing products with minimal sugar content.”
Over at House of Tigernut in Toronto, the team creates products using tiger nuts, also known as earth almonds, yellow nutsedge, and chufa nuts. The name tiger nut is misleading because it is not a nut but a tuber from the Cyperus esculent plant. Tiger nuts are naturally high in insoluble fibre and low in sugar.
“Our range includes tigernut flour for baking, tigernut beverages, tigernut granola, cookies, and raw or roasted tigernuts,” says Michael Mosuwaifo, founder and owner of House of Tigernut. “Each product is crafted to retain the natural goodness and flavour of tigernuts, providing a wholesome and versatile addition to any diet. Our products can be considered anti-spike due to their low glycemic index. Tigernuts release energy slowly, preventing sharp spikes in blood sugar levels, which is beneficial for maintaining steady energy levels and overall metabolic health. This makes them an excellent choice for individuals looking to manage their blood sugar levels naturally.”
Manufacturers who find ways to make gut-friendly, low-FODMAP, spike-free, anti-spike, glucose-management-related, or GLP-1-compliant foods will be rewarded with new customers and a potential increase in sales. It’s worth investigating.
Health-conscious consumers want foods that promote their well-being.
Canada-made Indian foods gain popularity in the U.S.
BY MANIK MEHTA —
The presence of, at least, three ethnic Indian food exporters from Canada at the recent New York Fancy Food Show (NYFFS) would dispel the notion that ethnic Indian food products should have the ‘made-inIndia’ label. Indeed, India is no longer the only source of ethnic Indian food products that are integrating into the culinary landscape of many Western countries, particularly the United States.
Canada, which had a large pavilion with 22 companies at the NYFFS, also had three food manufacturers and suppliers of ethnic Indian food products. One such company was Ontario Impex of Canada (OIC Foods), Mississauga, Ont. Its products, sold under the Brar’s brand name, can be spotted on the shelves of various ethnic food stores and supermarkets in the United States. Punjab Milk Foods (PMF) of Surrey, B.C., showcased South Asian food products such as samosa, tawa aloo tikki, dahi ke kebab and veggie burgers. Demand Planners, also from Mississauga, Ont., exhibited paneer and vegetarian burgers, kulfi, paneer momos etc., under its Mother’s Magic brand.
Indian food goes mainstream
According to Ajay Dewan, OIC Foods’ senior sales manager, the company supplies South Asian vegetarian food products.
“As you can see from the number of visitors to our cooking demonstration here, people love our tikkis,” Dewan told Food in Canada, pointing to the line of visitors at his company’s booth wanting to sample the Indian version of spicy hash browns, which, Dewan said, was “Brar’s best-selling item” at the show.
Dewan maintained that “price is not an issue for buyers” though he acknowledged that inflation was still above average.
Kiran Mann, OIC Foods’ COO, emphasized that the show had highlighted the popularity of their products in the U.S., which has a large Indian-origin population
of around 4 million. The U.S. also has a growing Pakistani, Bangladeshi, Nepalese and Sri Lankan populations, which indicates an expanding market for South Asian food and beverage products.
PMF also received a steady stream of visitors at its booth. Gurpreet Singh, PMF’s sales manager, explained that his company’s Nanak food products were fast becoming a household name in many South Asian communities in the United States. They can be found at Apna Bazar, a well-known South Asian grocery store in Jersey City, N.J., as well as in grocery outlets in Little India, a large cluster of shops in Edison, N.J., selling South Asian products.
“We are pioneers of paneer and other Indian foods. We are the largest manufacturer of paneer, dahi, ras malai etc. Ras malai is our best-selling dessert followed by gulab jamun,” Singh said.
Besides the U.S. market, Nanak products are also exported to the Middle East, New Zealand, Singapore and other Southeast Asian countries.
“However, the U.S. and Canada are our biggest markets. We also have a manufacturing facility in Pallingham, Wash., region,” Singh said.
The show had provided a good platform for his company to meet both existing and new customers.
“We hope to get more business in the future. We are participating under the Canada banner … this also enables us to get partial incentives, but no direct funding, for
The Canada pavilion at the New York Fancy Food Show had several Indian food exhibitors —
Ajay Dewan and Kiran Mann of OIC Foods at the New York Fancy Food Show.
Though separate statistics of Canada-made Indian products sold in the U.S. market are unavailable, the products are increasingly visible on the shelves of mainstream supermarkets such as Trader Joe’s and Shoprite.
That the range of products marketed in U.S. ethnic and mainstream supermarkets continues to grow is seen as an indicator of their growing popularity among consumers.
Canada advantage
Sudhir Kumar, managing director of Demand Planner, made a strong pitch for the company’s Mother’s Magic brand of products, which included Himalayan salt, momos, and lotus seeds (a superfood in Ayurveda).
Kumar sounded upbeat about the popularity and growth potential of ethnic Indian foods in the U.S. market where, besides the large and growing South Asian and Middle Eastern diaspora, the food products are finding acceptance among mainstream American consumers.
“This is evident from the fact that Indian ethnic products are not only sold in South Asian grocery stores, but also in many mainstream American supermarkets,” he said.
As a supplier, Canada has an advantage, thanks to its proximity to the U.S. While Canadian suppliers face stiff competition from South Asian food manufacturers in the U.S., they are also conscious of the fact that quality, pricing and delivery efficacy of their supplies will be the key mantra for success in the U.S. market.
As a member of the USMCA trade pact, Canada does not face the tariff hurdles and other factors that place food manufacturers from India, the UAE, Singapore and other South Asian countries, for example, at a disadvantage. Canadian companies also do not have to worry about high freight costs. Many food producers in Canada have their own distribution network in the U.S., which is beneficial.
Food ingredients in the cosmetic space
The cosmetics industry is embracing nutrient-dense food ingredients to create clean products
— BY JANE DUMMER —
Currently, food ingredients are not mainstream practice in the cosmetics industry in North America, but it’s gaining momentum. The evolving interest in including nutrient-dense food ingredients in cosmetic formulations reflects consumers’ acceptance that what is healthy for the inside is beneficial for the outside. These ingredients are typically high in antioxidants, vitamins and minerals, which play a vital role in health and wellness.
Grant Smith, president and CEO, Pond Technologies, explains, “To maintain your beauty from within, it is essential that you nourish your body with nutrients that activate optimal health.”
Pond Technologies uses a patented technology to grow algae in large photobioreactors using light and water. They focus on two species—phycocyanin (from spirulina blue-green algae) and astaxanthin (bright red algae).
According to Smith, “Both have profound effects on human cellular health and positively impact the relatively new science of healthspan. Astaxanthin is a potent carotenoid responsible for the bright red colouring of salmon flesh, crustacean shells and flamingo feathers. Astaxanthin research demonstrates a wide variety of health benefits, including neuroprotection, immune response and eye health. When it comes to skin health benefits, there are several including improvement in acne, skin moisture and elasticity, wrinkle formation reduction, melanin synthesis and photoaging inhibition.”
Upcycled ingredients in cosmetics
While upcycling is not a common method in the cosmetics industry worldwide, it is increasing, especially in the U.K. and Europe as the industry moves towards sustainability.
The Upcycled Beauty Company uses fresh chickpea liquid to create its Faba Toniq, a hairstyling active.
Yanne Wellness uses food grade ingredients like inulin, blueberry extract and acerola to create skincare products.
Fruit d’Or, which is interested in the ‘beauty from within’ trend and the skin microbiome, is one of the world’s largest processors of organic cranberries and wild blueberries.
“We fully utilize every part of the fruits we grow, constantly seeking new benefits from each part of the berry. Cranberry seeds generated by the company’s dried fruit production are upcycled to extract the oil. This reduces residual materials at the company’s production facilities. Cranberry seed oil is a highly beneficial cosmetic ingredient due to its rich essential fatty acids, antioxidants, anti-inflammatory properties and ability to hydrate and protect the skin,” explains Annie Bouchard, senior brand manager, Fruit d’Or. “Also, our cranberry and wild blueberry fruit powders are excellent for the cosmetic industry due to their high antioxidant content, vitamins, and natural exfoliating properties, which help protect, nourish and rejuvenate the skin.”
Fruit d’Or’s upcycled Cranberry Seed Oil CranOra is one of the most popular customer requests due to its versatility. The oil is refined, deodorized, coldpressed and COSMOS certified (a certifying body with standards for organic and natural cosmetics to be commercialized worldwide). It is suitable for many cosmetic formulations, such as serums, hair care products and moisturizers.
The Upcycled Beauty Company is another company that’s on a mission to reduce food waste.
“We’re out to prove that the beauty industry can thrive solely using upcycled materials—from ingredients to packaging. To help create industry awareness we have initiatives such as our Upcycled Ingredient Directory and no MOQ policy, allowing customers to order just what they need to further reduce waste within the supply chain,” says Anna Crovetto, com-
munity lead, the Upcycled Beauty Company. Their ingredient portfolio is made entirely from upcycled plant-based leftovers that are too good to waste. Some of their ingredients from food origin include Faba Toniq, Barley Toniq and Gin Toniq. The idea for Faba Toniq was inspired by the water left in a can or jar of cooked chickpeas. The Upcycled Beauty Company captures and processes the fresh chickpea liquid and adds a COSMOS-approved preservative to the Toniq. This gives the upcycled Faba Toniq an all-natural and vegan hair styling active, which is shown to retain curls when used in both leave-in and rinse-off applications.
“Our zero-waste ingredients offer forward-thinking brands an opportunity to create innovative beauty products that make better use of the precious resources around us, without compromising quality or efficacy,” highlights Crovetto.
Uniting supplements with cosmetics
In the beauty from within trend, there is an overarching approach to combine a supporting ingestible (supplement and/or food) with the topical.
Bridgitte Dempsey Klein, founder, Yanne Wellness, explains, “The trend coming from France called ‘In and Out Beauty’ combines food supplements with cosmetics. This is exactly what Dempsey’s own nutricosmetics brand, Yanne Wellness, does. We created a brand that celebrates the importance of food ingredients for inner health and general well-being. Certain ingredients such as algae are used in both food supplements and cosmetics. Consumers appreciate a good quality ingredient that can span across both categories—you cannot look good if you do not first, feel good. The inner health is reflected on the outside.”
Fruit d’Or’s upcycled cranberry seed oil can be used to develop serums, hair care products and moisturizers.
Pond Technologies grows algae in large photobioreactors to create ingredients for nutraceuticals and cosmetic companies.
Unlock possibilities with Dairy-Lo ®, Lactalis Canada‘s unique fat replacer made from 100% Canadian dairy. Dairy-Lo ® has proven to be an excellent tool to reduce the overall fat content in classic recipes while delivering desired functionalities of fat such as mouthfeel, creaminess, opacity but also water binding and texture.
Founder Julie Bednarski-Malik shares her inspiring journey from overcoming an eating disorder to building a successful snack brand
— BY NITHYA CALEB —
Aserial entrepreneur, Julie Bednarski-Malik, RD, founder and CEO of Healthy Crunch, began experimenting with food long before she exploded on the market with her iconic kale chips. She founded Juices by Julie, a juicing company. Bednarski-Malik also ran a catering company called JB Catering. At one point, she had a nutritional consulting business too.
“I come from a family of entrepreneurs. My mom’s an entrepreneur, my grandmother was an entrepreneur, my great-grandmother was an entrepreneur, so I feel like entrepreneurship runs in my blood. As a child, I was always told to create my own destiny. So that was kind of instilled in me growing up,” recalled Bednarski-Malik.
Her passion for food and nutrition eventually led her to become a dietitian as well as attend culinary school. Her professional quest then became one of finding ways to merge her culinary skills and nutrition. Sadly, a health issue pumped the brakes on her plans and made her focus on healing herself.
“It took me two years to recover from an eating disorder. During that process, I reconnected with food and found my love
for food again,” said Bednarski-Malik.
In 2014, she decided to create foods that made her feel good. She began experimenting with kale.
“I love vegetables. I would eat these kale chips, and I felt okay. They’re healthy, low in sugar, nutri ent dense, and I could feel good about eating them,” she said.
Starbucks as partner
Bednarski-Malik wasn’t the only one who liked the kale chips; her friends and family members found it delicious too. Thus began Healthy Crunch in 2014. It was also fortuitous that her first customer was Starbucks.
Bednarski-Malik was making her kale chips at a collective kitchen where she was renting a table by the hour. During a networking event at the kitchen, Bednarski-Malik offered her chips to a woman who wanted to share them with her friend. She didn’t know then, but the friend was Rossann Williams, head of
Starbucks North America at that time. As the story goes, Williams loved the kale chips and contracted Healthy Crunch to manufacture them for Starbucks.
“We started off with one really great partner who believed in us. And Starbucks was such a great customer to launch with because they have a [huge] brand presence. When you’re in Starbucks, people believe you’re legitimate. One year after launching in Starbucks, we had tremendous growth,” she recalled.
The company ended up with listings at Costco, Shoppers Drug Mart, Loblaws, and Ikea.
“Our kale chips were everywhere; all over Canada, in airports and movie theatres. Cineplex was selling our kale chips. kale was on trend at the time,” she said.
Healthy Crunch produces more than 120 vegan, schoolapproved products including nut butter.
“It was the colour of the year. It was just about being at the right place at the right time. I think all the stars were aligned for it to happen.”
The success was immensely appreciated because kale chips is a challenging product to manufacture. It’s a three-day process, as explained by Bednarski-Malik. She also faced supply issues.
“There are not that many kale chips out there right now because it’s very fragile. It takes a long time to make. You’re using fresh ingredients. Sometimes kale is fluffy and sometimes it’s not. There are so many variables to it,” she explained.
Despite the challenges, Healthy Crunch continued making its flagship product. However, during the COVID-19 pandemic, they couldn’t source the required amount of kale, and the company had to discontinue its most popular product.
Beyond chips
This decision kick-started the next phase of Healthy Crunch, which celebrates its 10th anniversary this year (If you’re missing their kale chips, Healthy Crunch has
relaunched it as part of their anniversary celebrations). It currently has more than 120 vegan, school-approved products, such as seed butters and jams, granola bars, trail mixes, crispy squares, dark chocolates and instant lattes. Their most popular products are granola bars and dark chocolates.
“We have to be super unique, but we also don’t want to be too unique where we have to educate the customer,” she explained. “We launched into categories where consumers know the product.”
For instance, jams, but with a Healthy Crunch twist, meaning reduced sugar, increased fibre, a clean ingredient deck without additives, colourings and preservatives. Another example is their nutrient-dense crispy squares instead of the full-on sugar rush that comes with typical rice crispies.
Bednarski-Malik chose this middle ground because consumer awareness takes a long time and resources. For a lean company like Healthy Crunch with only 12 employees, it’s not profitable to be launching uber niche products and
spending thousands of dollars in raising awareness about new product categories. Healthy Crunch manufactures its products out of a SQF level two certified facility in Mississauga, Ont. The products are free of 11 major food allergens, which comes out of Bednarski-Malik’s desire to make healthy eating inclusive. They have more than 20,000 points of distribution. Healthy Crunch products are also sold in the U.S., the U.K. and the Middle East. After a decade of sustained growth, Bednarski-Malik is now ready to expand into other markets.
“There are a lot of major U.S. retailers that we want to launch into like Target and some other larger product categories too. I’m also thinking of launching into Europe, as there’s so much opportunity over there,” she said.
Bednarski-Malik strongly feels Healthy Crunch has the potential to take advantage of the whitespace in the global better-for-you category.
As an anniversary gift, Healthy Crunch relaunched its flagship kale chips earlier this year.
Julie Bednarski-Malik, RD
New campaign seeks to reduce food waste
To reduce food waste, Too Good To Go recently launched the Look-Smell-Taste initiative, which encourages consumers to trust their senses before discarding it based solely on the best before date.
Andrea Li, country director, Too Good To Go Canada, said that many products remain perfectly edible beyond their best before dates, provided they are unopened and stored correctly. A fact that’s seconded by Dr. Sylvain Charlebois, senior director at Dalhousie University’s Agri-food Analytics Lab. He said that the best before date does not imply the product is bad after that date.
“You look and see if there’s anything funky about it. You smell it and see if it smells normal. If it passes both those tests, then we’re encouraging people to just do a quick taste test. And if it still tastes fine then maybe it’s not as crunchy, or maybe it’s not as flavourful, but it’s definitely still good to eat,” Li said.
Preventing food waste
Research by Too Good To Go and Leger shows 92 per cent of Canadians check the date on food items before consuming them, and 40 per cent discard food past its best before date at least once a week. However, 61 per cent of Canadians expressed a willingness to switch brands if they knew another brand was more committed to reducing food waste.
To encourage a culture of food waste and loss prevention, Too Good to Go partnered with F&B manufacturers and retailers across Canada, including Lactalis (Cracker Barrel), Dr. Oetker (Ristorante, Shirriff), the Bel Group, Greenhouse, and Righteous Gelato. This collaboration aims to incorporate the Look-Smell-Taste label on products, suggesting to consumers the food may still be of high quality even after its best before date. It aims to encourage consumers to look at the food’s appearance, smell its aroma, and taste it instead of solely relying on best before dates to determine if the product is safe to eat.
“We place the Look-Smell-Taste label next to the best before date to remind people that a best before date is really about food quality and peak freshness versus anything else,” Li said.
Righteous Gelato, a B Corp-certified dairy manufacturer, has added the Look-Smell-Taste label to its website.
James Boettcher, company founder, said, “In theory, ice cream never goes bad because it’s frozen. I just love the ability for us to share this with others (through the logo). It also touches on our B Corp impact.”
Anthony Green, co-founder of beverage company Greenhouse, said their products often extend beyond the inherent shelf life so they loved the idea and integrated the initiative’s logo into their new products.
“As a B Corp, we’re constantly taking stock of all the different ways that we can reduce our impact on the environment. (This initiative) is a perfect alignment with our ambitions around reducing the overall impact that our company makes on the planet,” Green added.
According to research by the National Zero Waste Council, also an ambassador of the campaign, the amount of household food waste in Canada is concerning. Vegetables top the list at 30 per cent, followed by fruit at 15 per cent, leftovers at 13 per cent, bread and bakery items at nine per cent and dairy and eggs at seven per cent. This waste amounts to 130,000 heads of lettuce, 1.3 million tomatoes, 2.6 million potatoes, 650,000 loaves of bread, 1.3 million apples, 640,000 bananas, 1 million cups of milk and 470,000 eggs.
Too Good to Go started this initiative in 2019 in Denmark. Canada is the 14th country where this campaign has been introduced. Since 2019, over 500 brands in 13 European countries have agreed to print the label on more than six billion packs of products annually.
F&B manufacturers join forces with Too Good To Go — BY OJASVINI PARASHAR —
Brands participating in Too Good To Go initiative.
Key
Commodities
International
The ins and outs of seafood certification
Certified products enhance brand integrity, allowing companies to stay ahead in a competitive market
— BY CHRISTINE HARMON —
Seafood is commonly viewed as a healthier, more sustainable option than other protein sources such as red meat. According to Statista, the revenue of the ‘fish and seafood’ segment of the Canadian food market is forecast to rise continuously by more than 27 per cent from 2023 to 2028.
Seafood is now trendy
Post-pandemic, tinned seafood rose in popularity as a high-protein food with a low carbon footprint. From sardines to tuna and more exotic options such as octopus, tinned options are increasingly seen in both home kitchens and gourmet food stores.
As seafood gains popularity, consumers are actively seeking sustainably sourced products, including seafood caught or farmed with minimal impacts on the marine ecosystem. Consumers also
demand more social responsibility and transparency at all points of the supply chain. In an industry that prides itself on the quality and freshness of its products, seafood certifications help buyers and consumers clearly distinguish truly sustainable products.
Sustainable claims must be backed
Simply labelling seafood products as ‘sustainable’ is not enough. According to the Marine Stewardship Council (MSC), 71 per cent of seafood consumers believe retailers’ and brands’ claims about sustainability and the environment need to be clearly labelled by an independent organization. As certification marks become more recognized on market shelves, they help suppliers provide consumers with validated options. In fact, some food-related businesses ranging from grocery stores to quick-service restaurants now
mandate sustainable seafood certifications from suppliers.
Seafood certifications measure the practices of producers and their products against globally recognized industry standards. Certifications can help validate that the business passed hazard analyses, developed a seafood quality program, met good manufacturing practices, employed sanitation standard operating procedures and complied with government regulations and established industry best practices, ranging from legality, food safety, sustainability, environmental stewardship and employee health and safety.
Valid certifications confirm that stringent values and processes have been adopted to achieve the certification, which is usually renewed annually as confirmation of continued compliance. As a result, seafood certifications allow businesses to stay competitive, meet buyer expectations and increase brand awareness and loyalty.
Certifications helps businesses assure consumers the products have been responsibly sourced and meet high quality standards.
Credible seafood certification options
Certifications from the following organizations demonstrate that the product has been reviewed and vetted by an accredited certification body. These certifications require producers to meet guidelines in areas such as labelling accuracy, quality, traceability and responsible sourcing and management.
MSC: This organization has been evaluating fisheries since 2000, ensuring fisheries are sustainable and environmentally responsible. It also has addressed social responsibility (forced labor) since 2022 in the MSC Labour Eligibility Requirements. In Canada, 16 fisheries are currently MSC-certified.
Aquaculture Stewardship Council (ASC): ASC has been evaluating farms for best practices since 2012 and now includes a social responsibility component to their initial standard. Currently, there are two group certifications for salmon farming.
MarinTrust: The MarinTrust’s Factory Standard and Chain of Custody (CoC) certification program is based on best practices in the sourcing and producing of marine ingredients, fish and animal feeds, pet food and health supplements. To make fish food for aquaculture, companies participating in the production of feed can follow the standard in order to ensure the harvested fish follows sustainable practices, good manufacturing practices, and responsible sourcing.
Global Seafood Alliance (GSA): Since 2002, GSA’s backbone has been aquaculture operations via ASC’s Best Aquaculture Practices Certifications. The certifications are tailored to feed, hatchery, farm and processing. In 2021, GSA added wild fisheries to its Responsible Fishing Vessel Certification and the processing of wild-caught seafood products. These certifications include a pillar or principle of social accountability.
Providing sustainable, responsibly farmed and wildcaught seafood meets buyer and consumer demands while establishing greater food security.
Responsible Fisheries Management (RFM): RFM’s eco-sustainability considers conservation, biodiversity and ecosystem integrity, as well as due regard to social responsibility and the economic viability of the fishery. It is currently most popular in Alaska and the Gulf of Mexico.
Fisheries and Oceans Canada (DFO): Canada has its own pledge or Code of Conduct for Responsible Fisheries, managed through DFO.
Organic Aquaculture: Salmon and mussel farms can seek certification for organic aquaculture, which is part of the Safe Food for Canadians Regulations.
Achieving a sustainable seafood certification
First, research the different seafood certifications to determine which one is best for your business. Certifications offer different requirements and can also vary depending on the type of seafood, or whether the product is wild or farmed. Once the certification is selected, ensure proper policies and procedures are in place to meet the standard’s requirements. Develop, monitor and adjust policies accordingly. Evidence-based audits can help businesses to demonstrate that requirements are being met, in addition to clear documentation.
Review the latest standard version and work with a third-party certification body to achieve certification. This can involve completing a questionnaire, providing documentation, label reviews and an onsite facility audit. Certification
also requires correcting any non-conformances with the standard. After certification is achieved, maintain good standing with the standard and regulatory requirements throughout the year, and make any corrections needed prior to the recertification or surveillance audit.
Leveraging additional support
Consider leveraging additional resources to follow best practices in seafood sustainability, including overcoming capture/ harvest pressures, maintaining a balanced and healthy population and reviewing environmental and commercial inputs and outputs. Joining an association (there are over a dozen seafood-focused ones in Canada) can help companies keep up with industry trends and updates.
Businesses can work with service providers such as NSF to navigate the ever-changing regulatory landscape, conduct ongoing supply chain audits, improve training and employ cloudbased technology for supply chain management. Doing so can help a company stay competitive, increase efficiency and preserve brand integrity.
We all play a part in restoring the health of oceans around the world. Providing sustainable, responsibly farmed and wild-caught seafood meets buyer and consumer demands while establishing greater food security.
Christine Harmon is a senior technical reviewer, food supply chain, specializing in sustainable seafood at NSF.
The benefits of on-the-job training
A solution to the F&B processing industry’s recruitment challenges —
BY JENNEFER GRIFFITH
When Food Processing Skills Canada (FPSC) wrapped up Skills Training Across Canada for Supervisors recently, we talked with participating employers about their experiences with the program and its impact on their workforce. The insights provided a rich data source to shape future programs for the industry and confirmed what the research has been telling us—training employees has a measurable benefit to workplace culture, recruitment and retention, and business productivity.
We all know that the food and beverage manufacturing industry struggles with recruitment and retention. As part of FPSC’s Rapid Results initiative, we heard from 76 per cent of the businesses participating in the Canadian Employer Opinion Panel that their recruitment challenges have stayed the same or worsened. We also heard that recruitment challenges don’t end with finding people, there are a lot of challenges in finding the right people. We heard that businesses are encountering a lack of applicants with proper training, relevant experience, interest in the positions, and appropriate wage expectations.
Additionally, the current labour shortage doesn’t only affect recruitment. Other sectors and employers are also trying to recruit our employees. Employers told us that the two main reasons for employee departures are competition from manufacturers outside of food and beverage manufacturing and outside of manufacturing altogether.
Focus on solutions
Given we know from previous analysis that the industry requires 92,000 new people, in addition to current vacancies, by 2030, we must be solution-focused and that starts with a company’s commitment to onboarding and continuous professional development for all employees.
Once the commitment has been made, the categories of skills training are important. Yes, technical skills in QA and QC, food safety, workplace sanitation, industrial safety and GMPs and SOPs are important, but social-emotional learning, emotional intelligence, and respectful workplace training that provides people with the means to succeed in a high-pressure and often team-driven environment, is a must. Additionally, having a mentorship strategy with coaching
touchpoints further offers employees tools to learn and develop. It is also important to tailor training to the level of the employee and the career path. The new Skills Training Across Canada for Frontline Workers has been designed specifically to support people on the frontline. What differentiates this training from supervisor training is a focus on workplace essentials such as effective problem-solving, digital technology skills, and oral communication, in addition to Acahkos training in adaptability, empathy and resilience.
Regardless of the business’s size, workforce professional development is a big investment for a company. However, organizational-level outcomes such as improvements in an employee’s level of interest in the company’s performance contribute to a sense of belonging, directly impacting retention. There is also an energy in a facility where a commitment to workforce training has been made. We have all felt it. Employees work synergistically and when there are challenges, it is not personal or overwhelming; it is just a problem that needs to be solved. This energy is infectious and always signals positive leadership at the helm. It is the type of professional environment we all want to work in.
Jennefer Griffith is the executive director of Food Processing Skills Canada. Visit www.fpsc-ctac.com to register for programs, download labour market information, and access free HR resources.
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The mood is upbeat and positive in manufacturing companies that have committed to continuous professional development for employees.
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THE ROAD TO DECARBONIZATION
Carbon neutral sounds complicated, but F&B processors can take simple steps to reduce emissions —
BY JACK KAZMIERSKI —
Succeeding in today’s highly competitive food manufacturing industry is more complicated than ever. Besides producing quality goods at competitive prices, food plants must think about their carbon footprint, energy consumption, waste generation, and their environmental, social, and (corporate) governance (ESG) goals.
It’s easy to set and publish ESG goals, but much harder to achieve them. The good news is that whether your goal is to reduce carbon emissions, waste or energy use, several third parties can help you navigate the uncertainties and challenges that are part of our industry’s collective journey towards a greener future.
For example, Armstrong International specializes in thermal systems, and they’ve been helping food plants around the globe reduce the amount of energy they use to heat and cool food during the manufacturing process.
According to Patricia Provot, president of the Americas at Armstrong International, food plants can cut their CO2 emissions by 70 per cent and their energy by 50 per cent, on average, by implementing key waste-heat recovery strategies.
“You can significantly reduce your energy consumption by not using steam where you don’t need it, and by direct waste-heat recovery with the use of heat exchangers and heat pumps,” says Provot.
Most food facilities use steam, but since the temperatures these plants need are very low, hot water would be sufficient, believes Provot. “Plus, hot water systems are 99 per cent efficient, so that makes a big difference,” she adds.
Provot offers the example of an ice-cream manufacturing plant. First the ingredients must be heated, and then cooled. Both processes require energy.
However, if the excess energy from the heating process can be captured and reused to power the cooling process, then overall energy consumption can be reduced.
A complex process
While reusing energy sounds simple on paper, the implementation is complex and time-consuming, so Provot recommends companies start working on their ESG goals sooner, rather than later.
“The challenge that most companies have is that they don’t monitor where all their energy goes,” Provot adds. “They know what comes in, but they don’t know how much energy goes to the dryer, or how much hot water goes to the pasteurizer, for example.”
Armstrong’s first order of business is to collect all this data through a process called thermal mapping. Once that’s done, Armstrong’s team can figure out where energy is being wasted, and how it can be collected and reused.
A good starting point in energy waste reduction would be replacing older equipment with newer, more energy-efficient options, suggests Provot.
Food
Reuse, recycle, repurpose
Based in the Greater Toronto Area, U-Pak specializes in recycling and repurposing waste. Whatever can’t be recycled, reused or repurposed is turned into energy to power nearby factories.
Mark Thompson, sales and marketing director for U-Pak, explains how his company can help customers in the food industry with their ESG goals.
“We process bakery waste, including cakes, bagels, corn, you name it. We then dehydrate it at our plant, pulverize it, bag it and sell it as cattle or chicken feed. Anything with meat in it is used for compost, and paper products are shipped to mills to be turned back into cardboard or other paper products.”
U-Pak’s customers typically have a number of waste bins on site, some of which contain food waste, others paper products or single-use plastics that can’t be recycled. U-Pak picks up all the waste, and all non-recyclable materials are used to create fuel.
“Our waste energy plant, known as Emerald Energy From Waste, takes in these non-recyclable products, and we burn it to superheat water and create steam,” Thompson explains. “That steam goes to a paper mill across the street where it’s used in the production of paper.”
The steam is also used to power turbines, which generate electricity.
“We’re producing 9 MW of electricity on a continual basis, which is enough to power 9,000 homes in the area,” Thompson adds. Some of that energy is sold back to the grid.
The idea of burning waste to create energy is controversial. An analysis by the Canadian Zero Waste Coalition found:
• waste-to-energy (WTE) is one of the most climate-polluting waste management approaches (more harmful than landfills); and
• WTE companies have in the past failed to deliver as promised and increased pollution by releasing toxins like mercury into the air.
“Across Canada incinerators have proven to be costly failures that waste millions of dollars in taxpayer funding, exceed emission limits, never meet operational targets, and delay municipalities from taking actions that would actually reduce and divert organics and post-consumer goods,” said Liz Benneian, founder of the Ontario Zero Waste Coalition, in a media statement released earlier this year.
Despite the alarm being raised by environmental groups, there’s a rise in incinerator proposals across Canada. The rise can be attributed to a 2023 federal report on municipal solid waste management in Canada which recognized modern incineration as an effective method for eliminating a wide range of wastes. According to the report, incineration can reduce the volume of municipal solid waste by 90 per cent. It also noted that modern incinerators “use advanced air pollution controls and can include technologies that remove 99 per cent of the dioxins and furans emitted from incineration.”
Waste management
As far as ESG goals are concerned, Thompson says every metric ton of waste when converted into energy saves 1 m3 of landfill space and can generate 420 kW of electricity.
“That’s important,” Thompson adds, “because our customers want to show that there’s a repurposing of the materials, and that their waste is being put to good use.”
The final question has to do with carbon offsets. “Every metric ton of waste results in seven tons of carbon offset,” Thompson explains. “That comes from a combination of the fact that our customers are not putting the waste in a landfill where it’s going to generate methane, and they’re not shipping the waste to another city or state to put in their landfills.”
This approach allows food production facilities to achieve their zero-to-landfill goals, and according to Thompson, they can do so without breaking the bank.
“The cost is comparable to what they’re already doing,” Thompson adds. “Some of our clients find savings, some find a small cost increase. It really depends on how far from our plant they’re located. But they’ve made the commitment to spend the money to have a zero-tolandfill facility. It’s not the cost of doing business; it’s the necessity of doing business nowadays because consumers are demanding that companies do better and that they’re not wasteful.”
Armstrong International helps manufacturing facilities reduce energy use by implementing waste-heat recovery strategies.
CRipe for change: Sustainable packaging for produce
Carol Zweep
onsumption of fresh fruit and vegetables is an integral part of a healthy lifestyle. Whole fruits and vegetables are often sold loose in retail stores, but the use of packaging offers desirable advantages. Rigid plastic containers and pouches protect the product from damage in the distribution chain, thereby preventing food waste. Clear packaging allows the consumer to see the product without direct handling, thus keeping it free from contamination. The packaging can also be used to promote fresh produce. Prepared and packaged fresh produce satisfies the consumer’s desire for ready-to-eat or ready-to-cook products.
Extended producer responsibility
There has been a drive towards sustainable packaging options due to consumer demands and the expansion of extended producer responsibility (EPR) in Canada. EPR programs for packaging and printed paper are implemented by provinces/territories, which have their own specific regulation and program plans. EPR for packaging places responsibility on the producers (manufacturers, importers, and brand owners) to manage the end-of-life disposal or recycling of the packaging materials they introduce into the market. These programs aim to increase recycling rates, reduce waste, and promote sustainable packaging practices. Cost of recycling and waste management is moving away from taxpayers and municipalities towards producers. This is providing incentive for producers to consider packaging options that align with EPR programs.
Determining the best sustainable packaging solution across the entire food product value chain requires balancing material availability, cost, safety and performance.
Package design and material choices
Sustainable packaging is designed to have the least impact on the environment and considers the entire life cycle of the packaging, from creation to disposal. The circular economy for packaging aims to preserve natural resources and keep existing materials in use and out of the environment.
Elimination or minimizing packaging must ensure package reduction doesn’t jeopardize the protection and preservation properties required for the product. In some cases, reuse of durable bulk containers for produce will reduce packaging waste but logistics and operational considerations must be given due consideration.
Thoughtful material choice and package design will improve the package’s recyclability. The Golden Design Rules developed by the Consumer Goods Forum maximizes use and capture of recyclable materials while eliminating unnecessary and hard-to-recycle plastics. Improving the recyclability of plastics can be achieved by replacing hard-to-recycle materials with rigid PET, HDPE, or PP. Recycle-
compatible labels, sleeves, and closures should be used along with pigment-free rigid packaging. If possible, incorporation of post-consumer recycled (PCR) content meeting food contact requirements is encouraged. Bags and pouches should move away from multi-layer to single or mono-material construction.
Compostable plant-based packaging is made from replenishable sources and have smaller carbon footprint than traditional plastics. Alternative plant fibres to wood pulp, such as bagasse (sugar cane residue), bamboo, wheat straw, and switchgrass, are being used to make fibre-based packaging. These materials can be made into molded trays and clam shell packaging. Compostable coatings can be applied to enhance the moisture resistance properties of these materials. Bio-based packaging is suited for fresh fruits and vegetables since they have a relatively short shelf life with susceptibility to moisture loss, microbial action and inherent biochemical changes. Use of certified compostable packaging helps consumers identify genuinely compostable packaging.
Determining the best sustainable packaging solution across the entire food product value chain requires balancing material availability, cost, safety and performance. Package design and improved collection infrastructure is crucial to successful end-of-life disposition. New materials alternatives and technologies are being constantly developed with the goal of overcoming resource depletion and counteracting plastics pollution.
Carol Zweep is packaging researcher at Conestoga Food Research & Innovation Lab, Conestoga College.
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