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THE BIG PICTURE - A snapshot of the programs, events, and partnerships that brought BC’s processors together in 2025.
- The story of St. Jean's Cannery, where tradition, tenacity, and a whole lot of tuna fuel a BC success story.
HUBS OF FLAVOUR - The communities, connections, and creativity fueling BC’s food industry.
HUNGRY FOR THE WIN - Flavour, innovation, and a dash of friendly rivalry made this year’s Product of the Year one to remember.
Cultivate Magazine is published once per year by BC Food & Beverage. 135 - 4621 Canada Way, Burnaby BC, V5G 4X8. No part of these publications may be reproduced in any form without the written permission of the publisher. Every effort is made to avoid errors and omissions. If you notice an error, please accept our sincere apologies and notify us.
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DESIGN Kelly Gaull
COVER PHOTOGRAPHY Picnic Creative
PRINTING Glenmore Custom Print + Packaging STORY CONTRIBUTORS page 14 story by Rebecca Coleman
Amanda Goodman Lee of Honey Bee Zen brushes a frame of bees on her Creston farm. Meet Amanda, and other producers shaping flavours across BC, in Hubs of Flavour on page 23. Photo credit: Picnic Creative
a letter from the CEO
JAMES DONALDSON
When I think about the past year in BC’s food and beverage industry, one thing stands out above all else: the incredible sense of community that connects us. Every time I walk into a room full of processors, I’m reminded of how special this industry is. The creativity, the collaboration, and the passion for quality are truly inspiring.
That energy was on full display at this year’s Product of the Year event. The enthusiasm from the finalists was absolutely contagious, not just in celebrating their own achievements but in cheering each other on. The amazing mix of nerves, excitement, and genuine support is always something our team finds memorable. It’s a community that believes in lifting each other up. Moments like that remind me why we do what we do at BC Food & Beverage.
It’s been a year full of momentum: from our Thrive conference and our Peer Groups, to the incredible progress of so many of our members who have taken advantage of our learning and development ecosystem, Growth Hub by BC Food & Beverage, and to our Rise Awards. Across every corner of the province, members are building, innovating, and sharing ideas that strengthen BC’s food system. That’s exactly what Cultivate celebrates—the people, stories, and products that make this community so vibrant.
The strength of this industry has always come from you, our members. You’re the ones creating jobs, investing in your local economies, and feeding people with products made right here in BC. Our role at BCFB is to make sure you’re supported along the way, with programs, advocacy, and connections that help your business grow and thrive.
As we look ahead to 2026, there’s so much to be excited about, but we realize there’s uncertainty too. The opportunities for our sector to work together, with a spirit of collaboration that defines us, are critical. Together, we’re not just building businesses. We’re building a community that believes in local food, shared success, and a stronger future for everyone in BC.
Thank you for being part of this journey and for everything you do to make this industry what it is today. I hope you enjoy this issue of Cultivate. It’s a celebration of you, your stories, and the shared passion that brings us all together.
Lastly, a huge thank you to our incredible BCFB team for all your hard work in creating Cultivate and for everything you do to support our members and this community. We hope you enjoy this year’s issue!
Sincerely,
James Doanldson
The Big Picture
A snapshot of the programs, events, and partnerships that brought BC’s processors together in 2025.
2025 was one of those years where every gathering, big or small, seemed to spark something: a new idea, a fresh connection, a partnership that wouldn’t have existed otherwise. Call it momentum, call it community… we just call it the best part of what we do.
This is your snapshot of the year. The highlights that stood out, the gatherings that buzzed, and the collective momentum that keeps this community moving. Here’s to all the ways we came together in 2025, and to the even bigger things ahead.
Masterclass Momentum
In January, we proudly hosted an exclusive, member-only CPG Masterclass with industry veteran and bestselling author Mike Fata. With multiple 9-figure business exits under his belt, Mike now invests in, advises, and guides entrepreneurs, helping them build top-tier companies and live their best lives every day. During the all-day workshop, Mike shared his insights on building a powerful personal brand to attract customers, investors, and key vendors. This workshop was tailored to enterprise-level founders and executives looking to grow and learn from Mike. Attendees dove into key topics such as navigating funding options, exits, and going public, alongside branding strategies including storytelling, marketing, and personal branding. The day wrapped up with an engaging Q&A, providing participants with the opportunity to gain practical advice from one of the brightest minds in the industry.
Inspiration Served
The excitement was contagious at this year’s Thrive Conference, held in May. Hosted by BC Food & Beverage, this annual event brought together nearly 400 business leaders and industry supporters at the stunning JW Marriott Parq Hotel for a full day of inspiration. A strong lineup of speakers, including keynote David Allison, Suzie York, Dr. Sylvain Charlebois, Yasmin Kahkesh, and many others, shared their stories and advice, leaving everyone feeling more motivated than ever.
Attendees were treated to a tasty breakfast and a hearty Mexican lunch, featuring a mouthwatering braised beef quesabirria, which made for perfect moments to mingle and connect throughout the day. After the day's events finished, guests kicked back and enjoyed a cocktail reception.
What we loved most about the day? Connecting with fellow industry peers, laughing, sharing insights, and creating lasting relationships beyond just business!
Celebrating Together
The Rise Awards held in November brought our industry together for a packed night of celebration, connection, and big energy. Nearly 400 leaders gathered at the Rocky Mountaineer to cheer on the people and companies pushing BC’s food and beverage sector forward.
Scaling with Support
From inspiring moments on stage to plenty of mingling and great local flavours, it was a night that reminded us why this community is so special. Huge congrats to all finalists and winners, we’re already excited for next year.
AND THE WINNERS ARE …
– St. Jean’s Cannery
Doug Ramsay Award of Excellence – Karen Flavelle, Purdys Chocolatier
– Greater Vancouver Food Bank
Emerging Business of the Year – Atome Bakery
Indigenous Led Business of the Year – Sriracha Revolver – Mountain Munchies Inc./Enercheez
– Janik Livera, Maverick Estate Winery
Outstanding Workplace – Health & Safety – Olympic Dairy (Lactalis) – Purdys Chocolatier – GnuSanté Creations – Joosy, Fresh Direct Produce Woman Entrepreneur of the Year – Tami Nasu, withinUs Natural – SURGE™ by VEGAIN Nutrition
Product of the Year Silver – Bake-from-proof Traditional Sourdough Loaf by Atome Bakery
Product of the Year Bronze – Tocha Original by Tocha Foods
Read about the Product of the Year Competition day on page 34
This year marked the inaugural year of BC Food & Beverage’s Growth Hub Accelerator, a transformative three-year program built to help food and beverage brands scale manufacturing and grow revenue sustainably to $5M. Participants in this first cohort had private access to industry leaders, experts, and resources designed to drive their brand’s growth and long-term success. They also received a one-year BCFB membership, a one-year professional designation, lifetime access to on-demand courses, and much more.
selling smarter
In March, BC Food & Beverage hosted an informative Selling to Post-Secondary Institutions event at our office in Burnaby. It was a valuable morning that helped attendees learn how to get their local BC products into institutional markets. Participants heard firsthand from Christina Waters, Institutional Market Specialist at Feed BC, Dan Traviss, Director of Food at SFU, and David Speight, Executive Chef and Culinary Director at UBC.
This sold-out session ended with a panel discussion featuring three local entrepreneurs: Mayumi Bae from The Plant Based Workshop, Jenny Sior from Grandpa J’s Seasonings, and Miki Talebi from oomé. They shared their own personal experiences and tips on selling to Post-Secondary Institutions. The panel was expertly moderated by Stacie Irwin, Senior Manager at Feed BC.
Financial support for this event was provided under the Sustainable Canadian Agricultural Partnership, a federalprovincial-territorial initiative.
Food Safety & Quality Program Development
HACCP, VACCP & TACCP Plan Support
Audit & Certification Preparation (ex. CFIA, SQF, B RCGS)
Food Safety Systems & Regulatory Compliance
Ingredient & Supplier Verification
Product Development Support
Export & Market Expansion (Canada / U.S./ India)
Of course, that’s only a small part of the year we shared with this amazing indusrty. Across 39 events — including 24 peer groups, 10 webinars, plus a few fun moments like our Sponsor Appreciation Event, the common thread was connection.
Curious to join us or learn more? Explore what’s ahead at bcfb.ca
FINDING OUR VOICE
THE
EVOLVING
ADVOCACY EFFORTS OF BC FOOD & BEVERAGE
STORY BY: JAMES DONALDSON
FOR YEARS, BC’S FOOD AND BEVERAGE PROCESSORS QUIETLY POWERED THE PROVINCE’S ECONOMY — CREATING JOBS, DRIVING INNOVATION, AND FEEDING COMMUNITIES. BUT WHEN IT CAME TO POLICY AND PUBLIC AWARENESS, THE SECTOR TOO OFTEN FLEW UNDER THE RADAR. THAT’S CHANGED. TODAY, BC FOOD & BEVERAGE IS AMPLIFYING THE VOICE OF AN INDUSTRY THAT REFUSES TO BE OVERLOOKED.
ADVOCACY LOOKS DIFFERENT FOR EVERY INDUSTRY ASSOCIATION. SOME PUT NEARLY ALL THEIR ENERGY INTO GOVERNMENT RELATIONS AND POLICY WORK, WHILE OTHERS SIMPLY DON’T HAVE THE RESOURCES OR MANDATE TO MAKE IT A FOCUS.
AT BC FOOD & BEVERAGE (BCFB), ADVOCACY HAS ALWAYS BEEN PART OF WHO WE ARE — BUT OVER THE PAST FEW YEARS, IT’S BECOME ONE OF THE MOST IMPORTANT THINGS WE DO. AS THE VOICE OF BC’S FOOD AND BEVERAGE PROCESSING SECTOR, OUR JOB IS TO MAKE SURE DECISION-MAKERS AT EVERY LEVEL UNDERSTAND OUR INDUSTRY’S CHALLENGES, OPPORTUNITIES, AND IMPACT.
BC’S PROCESSORS PLAY A MASSIVE ROLE IN THE PROVINCE’S ECONOMY. WE’RE THE LARGEST MANUFACTURING SECTOR IN BC BY EMPLOYMENT, CONTRIBUTE BILLIONS TO GDP, AND SUPPORT THOUSANDS OF LOCAL JOBS. YET FOR TOO LONG, OUR INDUSTRY WAS OVERLOOKED WHEN IT CAME TO PUBLIC POLICY. BCFB SET OUT TO CHANGE THAT, AND THANKS TO MANY OF YOU, WE HAVE.
BUILDING A VOICE Beyond BC
In our early years, BCFB’s advocacy focused mostly within the province — tackling regulations, workforce issues, and the business climate for local processors. But it quickly became clear that many of the biggest decisions shaping our industry were being made in Ottawa.
That realization led us to help launch Food & Beverage Canada (FBC) — a national association built to give processors across the country a unified voice on issues like labour, innovation, food safety, sustainability, and trade. Having that national presence has been a game changer.
Through FBC, BC’s processors now have more visibility in national conversations and more influence in shaping policy that affects how we operate and compete. BCFB’s role in founding FBC was a major milestone, expanding our reach and helping ensure that BC’s voice is heard far beyond our borders.
OUR INDUSTRY IS NOW RECOGNIZED AS KEY TO BC’S FOOD SECURITY AND ECONOMIC STRENGTH
A TURNING POINT: Essential Service Designation
The early days of COVID-19 were a defining moment for our advocacy work. When the pandemic hit, many processors found themselves suddenly unable to get the PPE they needed to stay open, all because food and beverage processing hadn’t been designated an Essential Service in BC’s State of Emergency. Agriculture was on the list. We weren’t. And the consequences could have been devastating.
Small bakeries, beverage makers, and large manufacturers alike faced the possibility of shutting down production because they couldn’t protect their teams. That moment made it painfully clear just how invisible our sector had become.
BCFB acted fast by rallying members, engaging government, and partnering with other organizations to push for a fix. Within weeks, we secured Essential Service designation for food and beverage processing. It was a hard-fought win that helped stabilize our sector when it mattered most.
That experience changed everything. It showed us how powerful a united voice can be, and how vital it is to make sure our industry is never overlooked again. Since then, advocacy hasn’t been a oneoff effort for BCFB, it’s been a core part of our ongoing strategy.
Above: BCFB CEO James Donaldson joins industry leaders for a roundtable with Minister Heath MacDonald at Herbaland Naturals, digging into the big challenges, and the future of BC’s food and agriculture sectors.
Broadening THE AGENDA
Since the pandemic, BCFB’s advocacy has expanded well beyond its original scope, addressing everything from retail fairness and workforce development to land access and national policy reform.
We’ve championed small and mid-sized processors through Canada’s Retail Code of Conduct, ensuring fair pricing, payment terms, and supplier relationships. Our State of the Industry Report has become a key advocacy tool, giving government the data and insight needed to strengthen competitiveness across BC’s food and beverage sector.
With industrial land costs soaring, we continue to push for changes to the Agricultural Land Reserve that would allow processors to access lower-quality soil land. At the same time, we’re urging the province to respond to aggressive attraction strategies from Alberta and several U.S. states to help retain BC processors and investment here at home.
To keep advocacy member-driven, BCFB launched an Executive Roundtable, giving members a direct voice in shaping priorities and identifying emerging issues. Nationally, we’re collaborating with Food & Beverage Canada and provincial partners to amplify BC’s voice on major files such as single-use plastics, food affordability, and CFIA policy consistency.
RECOGNITION
AS the Voice of Industry
As our advocacy has grown, so has our credibility. Over the past year, BCFB’s CEO has been invited to join major government initiatives including the BC Trade & Economic Security Task Force, created to address potential US trade tariffs.
This invitation was significant. Not long ago, food and beverage processing wouldn’t have been considered central to BC’s economic resilience. Now, it’s clear that our sector is key to both food security and the province’s broader trade strategy.
BCFB’s CEO also now co-chairs the Premier’s Task Force on Agriculture & the Food Economy — a cross-sector group shaping policy recommendations that will influence the future of BC’s food system for years to come.
Collaboration and MEMBER-DRIVEN PRIORITIES
At its core, BCFB’s advocacy is about you, our members. Everything we do starts with your experiences and priorities, whether it’s pushing for fairer retail practices, improving access to labour, or ensuring regulations support growth and innovation.
Collaboration is what makes it work. We partner with government, academia, and industry groups to find practical, evidence-based solutions. From workforce planning to food hub development, our goal is always the same: to connect advocacy with real-world impact.
ADVOCACY HIGHLIGHTS
A quick look at the issues BCFB is tackling on behalf of food processors.
RETAIL FAIRNESS
Representation in Canada’s Retail Code of Conduct to support fair pricing and supplier relationships.
STATE OF THE INDUSTRY
An annual report that gives government clear data and recommendations to strengthen the sector.
LAND ACCESS
Advocacy for ALR adjustments that would open lower-quality soil land to processors.
RETENTION STRATEGY
Encouraging BC to respond to aggressive attraction efforts from Alberta and U.S. states.
EXECUTIVE ROUNDTABLE
A member-driven forum shaping advocacy priorities in real time.
NATIONAL COLLABORATION
Working with Food & Beverage Canada on major national issues affecting processors.
LOOKING Ahead
Advocacy will continue to be a cornerstone of BCFB’s work. We’ll keep strengthening our relationships in Victoria and Ottawa, sharing member stories, and building understanding of just how vital our industry is — not just to the economy, but to communities across BC.
Our sector feeds people, supports farmers, creates jobs, and drives innovation. Making sure it has a strong, informed, and respected voice at every level of government isn’t just part of our strategy, it’s part of our purpose.
By standing together and speaking as one, we can make sure BC’s food and beverage processors get the recognition, support, and opportunities they deserve — today and for generations to come.
THE H O USE THAT SM OKE D OY STE R S BUILT
the story of st. jean's cannery — where tradition, tenacity, and a whole lot of tuna fuel a BC success story.
STORY BY: REBECCA COLEMAN
PICTURES BY: PICNIC
CREATIVE
It’s a Friday morning in the staff room of St. Jean’s Cannery in Nanaimo, BC. Late summer sunlight streams in through the large windows, which look out over the railroad tracks and the forest beyond.
Staff members, some of whom have been here for more than three decades, greet each other with a cheerful “Good Morning!” and chat while stirring cream into their coffees. Big boxes of Tim Hortons donuts sit on the tables and staff carefully pore over the options, choosing their favorites and loading them onto paper napkins.
This is a typical Friday at St. Jean’s Cannery, donut day. After their morning coffees and treats, the staff disperses to various parts of the plant. One big job happening today is hand-packing freshly-caught Canadian Tuna.
Now more than 60 years old, St. Jeans is one of the oldest and most successful fish-packing plants in British Columbia. But it started from some very humble roots.
How it started…
As a wrestler known as “The Flash,” Armand St Jean knew that his superpower was resilience. Born in 1913 in St. Jovite, Quebec, one of a family of 16 brothers and sisters, he quickly figured out what made him stand out and moved to Montreal at the age of 16 to pursue his wrestling career.
While young Armand only spoke French, he taught himself English so “The Flash” could tour the country. While in Dawson City, in a tale as old as time, he met a girl, and, well, that, as they say, was that. He and Betty got married and had four boys. Before going to the Yukon, Armand did whatever he needed to do to feed his family, including picking fruit, bartending, and working in mining. For him, it wasn’t the current state he found himself in; family was the most important thing, and it was what drove him to pivot and be creative to find ways to support them.
In the 1950’s, the family of 6 relocated to Vancouver Island, and Armand would go out and pick oysters, shuck them, smoke them in a smokehouse he built in the backyard, and then, with the assistance of his sons, they’d go out and sell plastic bags of oysters to hungry fishermen or labourers at pubs. “St. Jean’s Smudgies Smoked Oysters” became more and more popular amongst the pub’s clientele, and Armand realized that he needed his product to be more sustainable. You see, the oysters had a short shelf life when packaged in plastic bags, so Armand invested in a canner, and began
packaging them in glass bottles, and then later, in tin cans and selling them in bigger quantities as shelf-stable products to local grocery stores.
This was the birth of St Jean’s Cannery. Continuing to evolve, Armand began canning his family’s chowder recipe, and offering his processing services to local fishermen.
How it started is how it’s going. It’s been sixty years since Armand started selling smoked oysters in pubs, but the values that he stood for all those year ago, still apply to the company today.
It’s been a rough go at times. As a business that depends primarily upon what’s available at sea—which includes a lot of government-impinged rules and regulations—it’s not always been easy for St. Jean’s. In fact, they remain the last salmon cannery on the west coast of Canada, when there used to be well over 200.
Above: Armand St. Jean and his wife Betty, circa 1940.
Opposite page: circa 1960 Armand with a hefty salmon inside the cannery (top) and Armand proudly showing off cans of Smudgies Smoked Oysters (bottom)
"IT'S ALL ABOUT TRADITION AND QUALITY"
– Steve Hughes
"WE TRY AND LOOK OUT FOR PEOPLE, AND IT’S VERY MUCH A FAMILY VIBE."
– Steve Hughes
SUSTAINABILITY
Any business that’s been around for more than 6 decades has had to figure out how to be sustainable; with St Jean’s, that’s both from an environmental perspective and a business standpoint. Raincoast was the first Ocean-Wise consumer brand, and in 2017, their tuna was ranked as the #1 most sustainable tuna brand in Canada by Greenpeace.
But people are what really make businesses run, and “we're super fortunate to have quite a few 30-year plus employees,” remarks Hughes. “We try and look out for people, and it’s very much a family vibe. It’s saying hello to everyone every morning, and every second Friday are donut days.”
In fact, Gerard, Armand’s son, retired from running the business about a decade ago, but still comes into the cannery most days.
“It's all about tradition and quality,” Hughes emphasizes. “Grocery, especially, is a race for how cheap you can make something, not how good you can make something. So we just focus on doing as little to the product as possible. We get good product-lots of it-from BC. It costs a bit more to produce products in BC, but we reach people that have aligned values with ours and they're happy to buy our products. Our smoked oysters are still one of our number one best sellers. People love them, even though they are several times more expensive than some of the other brands on the market.”
ADVICE FOR EMERGING BC FOOD AND BEVERAGE BUSINESSES
When I ask Hughes what advice he’d give to emerging BC food and beverage businesses on how to be successful, he responds with the same advice he’d have given to a young St. Jean’s Cannery, the same advice someone probably gave Armand:
“Stay nimble,” he says. “We have, let's say 5 different areas of our business and in any one year two of those aren't going to do so well and two of them will, and one of them will just putt along. You can't always predict at the start of the year which one's going to be right. From a business standpoint it's just about being able to throttle up and throttle down due to external pressures. A little over a year ago, we changed the top lid on our cans to have a big Maple Leaf on it, and at the time, we didn't know what Trump was going to do, but we're up pretty solid in grocery because of that. You’ve got to be able to meet and flex and jump at those opportunities.”
Opposite page: St. Jean’s Cannery team prepping fresh-caught fish for canning. Above: A retort basket loaded with cans, ready for the industrial pressure cooker.
This page: An employee weighing fresh salmon — the start of the good stuff. Opposite page: Freshly packed cans rolling through the seaming machine, getting their lids locked on tight.
THE SECRET OF THEIR LONGEVITY
You guessed it: just like Armand, their founder, being able to roll with the punches.
“It’s been an interesting ride because there has been so much change and upheaval in the seafood industry,” says Steve Hughes, CEO of St Jean. “We’ve ended up doing a lot of different things that allowed us to survive, so it’s a very creative and nimble company.”
What started out as a fish cannery, today has grown into a half-dozen businesses. In addition to their original business, they also are the biggest processor of sportfish in the Province. Chances are, if you took a fishing trip with a guide, or at a resort, anything you caught was processed by St Jean, and then shipped to your house. Last year, they shipped fish caught in this manner to 18 different countries.
Then there’s the private labeling and co-packing, helping to support private fishers and brand owners throughout the province.
They sell their own seafood through an e-commerce store online and 5 retail stores. They’ve expanded their product lines to include antipastos, mustards and marinades, along with a soon-to-be launched pet food brand. Their Raincoast and Gratitude brands are available in 3,000 stores across Canada.
In 2015, majority ownership of St Jean’s was purchased by 5 West Coast First Nations. “We’ve always worked with The First Nations, we’ve always had good relations, so it was a pretty natural match,” reflects Hughes.
TO THE NEXT 6 DECADES AND BEYOND
In a world that often seems to be spinning out of control, technology moving at alarming rates that make it hard to keep up, AI and a volatile political climate, running your own business can seem incredibly daunting.
But St. Jean’s has survived more than 6 decades because they keep going back to the basics: their company’s values, quality, and consistently maintaining an attitude of flexibility.
“No day’s the same, sometimes it drives me a bit crazy,” laughs Hughes. “We live in a world where there's so many external changes that your business plan can be obsolete by the time you get around to executing it! You’ve got to know your value proposition, but you've also got to be able to roll with things, to be flexible. Yes, the world is changing, but quality is always in style for the right people, and so we’re pretty hesitant to ever do stuff that’s going to draw our brands down, whether it's on the sustainability front or the quality. We try always to take the high road. Maybe that's not the fastest way to hockey stick your sales, but it is a way to make sure your business lasts for generations and generations.”
HUBS OF FLAVOUR
THIS YEAR, WE REIMAGINED OUR BC FOOD & BEVERAGE PEER GROUPS, EXPANDING THEM ACROSS VARIOUS REGIONS OF THE PROVINCE, TO BETTER CONNECT AND SUPPORT LOCAL FOOD AND BEVERAGE PROCESSORS. EACH REGION OFFERS ITS OWN SPECIAL QUALITIES, FROM KEY RESOURCES AND MARKET OPPORTUNITIES TO A VIBRANT LOCAL BUSINESS COMMUNITY. AS THE INDUSTRY GROWS, THE CLUSTERING OF COMPANIES IN DIFFERENT AREAS SHOWCASES THE UNIQUE STRENGTHS THAT MAKE EACH REGION STAND OUT. IN THIS ARTICLE, WE’LL TAKE A CLOSER LOOK AT SOME OF THE COMPANIES IN THESE REGIONAL HUBS, EXPLORING WHAT MAKES THEM DIFFERENT AND HOW THEY CONTRIBUTE TO THE EVOLVING FOOD PROCESSING INDUSTRY ACROSS BRITISH COLUMBIA.
AND CREATIVITY FUELING BC’S
FOOD INDUSTRY
ABOVE: CARMEN WAKELING, CO-OWNER OF EATMORE SPROUTS & GREENS
VANCOUVER ISLAND
Located on BC’s west coast, Vancouver Island is North America’s largest island on the West Coast. With its serene and natural landscape, the region is famous for its stunning mountains, rugged coastline, and lush forests. Here you will find everything from diverse and eclectic communities, bustling cities, fishing villages and surfing towns.
Vancouver Island is home to a vibrant food and beverage industry, supported by numerous food hubs, processors, and specialty producers. Its mild climate and fertile land allow for a long growing season, fueling a diversity of agricultural products and innovative food ventures. With rising demand for locally grown and processed foods, Island farmers and processors are expanding their reach.
This feature spotlights three Island-based companies that embody the region’s spirit of innovation and community— each adding its own flavour to BC’s thriving food scene and reflecting the craftsmanship and collaboration that define Vancouver Island’s makers.
That same spirit of connection is at the heart of the BCFB Vancouver Island Peer Groups. These gatherings give local food and beverage businesses a chance to share insights, exchange ideas, and navigate challenges together. Held several times a year, it has been great to see so many people come out and participate.
EATMORE SPROUTS & GREENS
SPROUTING FRESHNESS SINCE ’74
Eatmore Sprouts & Greens Ltd. has been nourishing communities for more than half a century. “Eatmore Sprouts & Greens Ltd. is a Certified Organic Farm producing a variety of sprouts and greens on 3.75 acres near Courtenay, BC,” explains co-owner Carmen Wakeling. Their products—alfalfa, deli, clover, broccoli sprouts, plus sunflower greens, pea shoots, and microgreens—are grown in an indoor facility and greenhouses, producing between 6,000 and 8,000 pounds weekly, year-round. These nutrient-dense greens make their way to restaurants, grocery stores, and distributors throughout Western Canada.
The company’s history stretches back to 1974, when family friends of Carmen’s began production. “I started working for Eatmore when I was 16,” Carmen shares. “Then Glenn and I became owners in 1990, and we moved with partners to our current location in 1992.” Now, more than 50 years later, Eatmore continues to thrive under the leadership of Carmen and her husband Glenn, staying true to its legacy while looking toward the future.
They are located in the Comox Valley which is a hub of agricultural activity with many food producers in the area. The region is home to Tree Island Yogurt, Natural Pastures Cheese Co., McLintock’s Water Buffalo Yogurt, Harmonic Arts, and many others, creating a vibrant community of innovation. “This is a beautiful part of BC to live and work. The team at Eatmore Sprouts works hard every day to get high quality nutrition to our community and beyond,” says Carmen.
Looking ahead, Carmen and Glenn see an opportunity to elevate sprouts in the minds of consumers. “We look forward to making ‘Sprouts’ their own category for consumers… bringing the nutrition, fun, and availability of sprouts as a food group of their own to eaters everywhere year-round.”
With more than 50 years of history and a passionate team behind them, Eatmore Sprouts & Greens is proving that small seeds can spark a big impact.
“THESE GATHERINGS HELP US FEEL LESS ALONE IN OUR MISSION TO MAKE FOOD MORE ACCESSIBLE, WHILE ALSO PROVIDING OPPORTUNITIES TO SUPPORT ONE ANOTHER AND DEVELOP CREATIVE SOLUTIONS WE MIGHT NOT HAVE CONSIDERED OTHERWISE.”
— CÉLIA AUCLAIR OF FOREST FOR DINNER, ON ATTENDING THE VANCOUVER ISLAND PEER GROUPS
TOP:AN EMPLOYEE FROM EATMORE SPROUTS & GREENS STANDS WITH RACKS OF SPROUTS. BOTTOM: FOREST FOR DINNER JELLIES. NEXT PAGE: CHELSEA ENNS AND FAMILY FROM LITTLE QUALICUM CHEESEWORKS
LITTLE QUALICUM CHEESEWORKS
CHEESEMAKING THE ISLAND WAY
Tucked between the mountains and the sea on Vancouver Island, Little Qualicum Cheeseworks has been handcrafting farmstead cheeses since 2001. The company began when an adventurous couple, inspired by their time living in Switzerland, returned to Canada with a new dream: to make artisan cheeses at home. It started off on a rented farm, with a handful of cows, making cheese in a renovated school-portable. Just a few years later, the business found its permanent home on 88-acre Morningstar Farm in French Creek, between Parksville and Qualicum Beach.
From the start, the vision was to welcome the public onto the farm for ‘excellent agricultural tastes, products, and experiences'. With passionate leadership, family involvement, and a dedicated crew, Little Qualicum Cheeseworks grew its range of grass-fed artisan cheeses and earned recognition across the province. The company changed hands in 2021, and throughout ownership changes, the vision remained the same. Today, with a herd of 50 cows, they offer farm-fresh milk from an on-site dispenser and 16 types of cheese, which are products that only keep gaining in popularity.
The company operates within Vancouver Island’s vibrant food scene. “Vancouver Island is home to a buzzing food culture,” says one of their team members. "From farmers’ markets to breweries, Islanders are keen to support other locals and this culture of shopping small has led to the dynamic food landscape we enjoy today.”
Looking ahead, the team is focusing on efficiency and celebration. “This next year we are focusing on streamlining and improving our systems,” Chelsea shares.
“Next year we are celebrating our 25th anniversary! We are excited to celebrate with our customers throughout the year with different events, contests and activities.”
Through special products and community celebrations, Little Qualicum Cheeseworks will honour its past while looking to the next 25 years of growth, quality, and connection.
FOREST FOR DINNER FLAVOURS OF THE WILD
In Port Alberni, BC, the forests provide more than just scenery—they provide the heart of a business. “Forest For Dinner is a wild food company based in Port Alberni, specializing in unique products made from wildharvested mushrooms, berries, and botanicals from Vancouver Island,” says co-founder Célia. Launched in 2015 by Célia and her husband Benjamin, the company grew from a shared love of foraging. “What started as a passion for sharing the flavours of the forest has grown into a business that now supplies more than 70 retailers, high-end restaurants, breweries, and chefs
across BC, while also welcoming people into the forest through our foraging tours and educational programs.”
The Island itself is the foundation of the business.
“Vancouver Island is a forager’s paradise,” they explain. “The coastal rainforest offers an incredible variety of wild foods throughout the seasons—from chanterelles and hedgehog mushrooms to salal berries, huckleberries, spruce tips, elderflowers and so much more.” That bounty is matched by a strong food community. “Farmers’ markets, specialty grocers, and independent shops are deeply invested in celebrating what comes from the Island. There is a true spirit of collaboration among producers, and buyers are eager to showcase local ingredients, which allows small businesses like ours to thrive.”
Looking ahead, Forest For Dinner is ready to branch out. “Our aspiration is to continue growing Forest For Dinner beyond Vancouver Island and British Columbia,” Célia shares. Near-term plans include specialty shops in Vancouver and northern BC, with longer-term goals of reaching Alberta and Ontario. They are also looking at opening their own storefront to offer fresh wild foods directly to local consumers, all while staying true to their values of quality and sustainability.
Through every step, their mission remains the same: to bring the wild flavours of Vancouver Island to more tables while protecting the land that makes it all possible.
KOOTENAYS
Nestled in southeastern B.C., the Kootenays' rugged landscape features high, snowcapped mountains, wide, fertile valleys, pristine rivers, lakes, waterfalls, beaches, hot springs and alpine meadows. Rich in natural beauty and heritage, the Kootenays is home to a tight-knit community of food and beverage businesses.
The region's small but diverse food and beverage processing sector is dedicated to supporting local producers and fostering a thriving industry. It features processing facilities for dairy, meat, breweries, wineries, commercial bakeries, coffee and tea producers and a wide variety of other food businesses.
In this feature, we shine a light on three local companies whose stories reflect the region’s resilience, resourcefulness, and heart. Each represents a unique piece of the Kootenays’ growing food landscape, driven by a shared commitment to quality and community.
This sense of community is echoed in the Kootenay Peer Groups, hosted by BC Food & Beverage and facilitated by Mandi Lunan. These small, friendly, and relaxed gatherings have been a great way to build real connections and have open, meaningful discussions about the unique challenges facing local Kootenay businesses. Inspired by the passion and engagement at these events, we’re excited to host many more peer groups here in the future.
VIVA CACAO
CHOCOLATE YOU CAN FEEL GOOD ABOUT
Based in Slocan, BC, Viva Cacao is a small-batch chocolate company creating treats that are as nourishing as they are delicious. Since 2019, they’ve been offering a full line of plant-based chocolate bars made with superfoods and organic coconut sugar, alongside sugar-free options, bulk ingredients, drinking chocolate, syrups, barks, and couverture. They also sell wholesale and craft private-label products for companies to showcase their own brands.
“Viva Cacao was started out of a passion for creating integral, high-quality products with a focus on accountability to the next 7 generations and communities everywhere,” says founder Beth Campbell. “Our chocolate is accessible, alluring, handcrafted, and affordable. Healthy ingredients, conscious business practices, and social justice are at the core of our values.”
The company is rooted in the Kootenays, a region with a thriving local food culture. “The Kootenays is a food hub for many farmers, chefs, and producers and we have one of the best food co-ops in Canada in my opinion,” Beth explains, pointing to the Kootenay Co-op’s “True Local” program. Nelson itself has become “a bit of a mecca for foodies,” and events like the Basin Food Summit & Expo serve as “a catalyst for connection, collaboration, and regional food resilience.”
Looking ahead, Viva Cacao is preparing for a major brand refresh, highlighting their ingredients like maca, medicinal mushrooms, and ashwagandha. “We are excited to fully embrace our new tag line: Chocolate that loves you back!” The company is also starting to promote its private label and co-branding services, having recently started partnerships with local businesses like Oso Negro and Meadow Vista Honey. Additionally, they are preparing to join forces with a distributor to expand their reach to more retailers.
For Viva Cacao, chocolate is more than a treat. It’s nourishment, community, and purpose in every bite.
KASLO SOURDOUGH BAKERY RISING WITH TRADITION SINCE '93
Kaslo Sourdough Bakery has been part of the BC food landscape for more than three decades, beginning in 1993 when Silvio and Gabi Lettrari founded a small family-run bakery devoted to crafting wholesome sourdough bread. What started in Kaslo as a neighbourhood bakery soon became something much bigger. In 2013, the Lettraris took a bold leap, bringing
TOP: BETH CAMPBELL OWNER OF VIVA CACAO PREPARES SOME CHOCOLATE. BOTTOM: KASLO SOURDOUGH'S BUCKWHEAT PASTA FERMENTATA.
“MORE THAN ANYTHING ELSE WE ENJOY THE OPPORTUNITY TO NETWORK WITH OTHER PRODUCERS. IT SEEMS WE OFTEN HAVE SIMILAR CHALLENGES AND OPPORTUNITIES, SUCH AS DEALING WITH LOGISTICS AND FREIGHT, AND WHO ARE THE NEW MARKETS LOOKING FOR OUR PRODUCTS.”
— JEFF LEE OF HONEY BEE ZEN, REFLECTING ON THE KOOTENAY PEER GROUP
their signature sourdough culture into a whole new category: pasta. The launch of “Kaslo Sourdough Pasta Fermentata” marked the beginning of a new chapter.
From those roots, Kaslo Sourdough has grown into a company that now supports two generations of Lettraris and their families, along with a team of eight staff. Their pastas, unique for their sourdough fermentation, are now enjoyed by food lovers, health enthusiasts, and families around the world.
The business remains deeply tied to its region. “Located in British Columbia’s interior between the Selkirk Mountains and Kootenay Lake, Kaslo Sourdough is deeply rooted in its stunning surroundings and vibrant local food scene,” says General Manager Heidi Lettrari. Downtown Kaslo itself is a lively hub, where grocers like Front Street Market and Cornucopia, and eateries such as The Corked Fork and the Kaslo Hotel, proudly carry their breads and pastas. The bakery is deeply woven into local traditions. “We’ve joined May Days festivals, hosted treasure hunts, and supported our local food hub,” Heidi notes. “It’s about more than food. It’s about community.”
Looking ahead, innovation is still front and centre. “We’re constantly striving to enhance every aspect of our business, from improving the online shopping experience for our customers, to partnering with the University of Alberta to advance sourdough research, to exploring exciting new pasta shapes.”
As for what’s next? They are keeping those details under wraps for now, stay connected with them on social for exciting announcements and updates!
HONEY BEE ZEN CRAFTING HONEY WITH PURPOSE
Honey Bee Zen Apiaries Ltd. has been sweetening shelves since 2010, when Amanda Goodman Lee and Jeff Lee traded their media and marketing backgrounds in Vancouver for a life in beekeeping.
“We began as hobbyist beekeepers with two hives but were ‘stung’ by the opportunities presented and now maintain on average of 500 colonies,” they share.
Based in Creston, BC, the company operates a Canadian Food Inspection Agency-licensed facility that bottles honey for about 45 stores across BC and Alberta. Today, they manage two brands: Swan Valley Honey, a legacy liquid honey producer, and Honey Bee Zen, which specializes in creamed, infused, and artisanal honeys, along with body care products and other apiary-inspired goods. “Unlike many larger honey producers in Canada, we are a producer-retailwholesale operation that doesn’t sell to packers and instead labels and markets under our own brands.”
The business thrives in the fertile Creston Valley.
“The Creston Valley is a phenomenal centre of food
production. From orchards of cherries and apples to dairies, egg producers and wineries, the valley is perhaps one of the great agricultural secrets of B.C.,” they explain. With residents in the Kootenays showing strong demand for high-quality, local food, it’s no surprise that the Kootenay Co-op in Nelson has become one of their biggest customers. “They’re a modern food store that sources as much locallyproduced food as they can. They have a huge clientele, and as a result they’re one of our biggest customers.”
Innovation remains a hallmark. “Every year we come out with new flavours, themes or packaging. This next year we are working on expanding our Kootenay pollen, a high-value protein. We’re also continuing to capitalize on the huge North American awards we received in 2024 for our creamed and infused honeys.”
From two backyard hives to a thriving regional brand, Honey Bee Zen has built its reputation on authenticity, craftsmanship, and a deep respect for the land and the bees that make it all possible. Their story is proof that sometimes, the sweetest opportunities come from following your instincts and letting them take flight.
ABOVE: JEFF LEE AND AMANDA GOODMAN LEE OF HONEY BEE ZEN.PREVIOUS PAGE: JEFF LEE, CO-OWNER AND CHIEF BEEKEEPER AT HONEY BEE ZEN, EXAMINES A FRAME OF BEES AND HONEY. PHOTO CREDIT: PICNIC CREATIVE
OKANAGAN
The laid-back and stunning Okanagan region is an outdoor paradise, with majestic mountains, lush valleys and scenic freshwater lakes. Known as one of the best places for fresh produce and fruit, the food and beverage products made here truly represent the people who grow, make, and serve it.
It’s no secret that the Okanagan’s collaborative and creative spirit fuels entrepreneurship, with food processors in the region creating innovative, valueadded products. From small-batch artisan jams to flavourful dressings, fresh fruit beverages, and everything in between, Okanagan food processors craft products that blend creativity with quality and freshness. With increasing consumer demand for organic products and beverages such as wine, cider, and beer, the region’s food and beverage processing industry is continually adapting and evolving.
In this feature, we profile three Okanaganbased companies that illustrate the region’s inventive, entrepreneurial spirit, with each showcasing how passion and place come together to create something truly distinct.
That same sense of passion for enterpreneurship is fostered through the Okanagan Peer Groups. Whether you're preparing for expansion, exploring new market trends, or innovating within your operations, this is a unique opportunity to receive feedback from other industry peers in the region.
RAD RELISH GRANDMA'S RECIPE, CANADA WIDE
Rad Relish Co. may have only started in 2021, but its roots reach back to the 1940s. That’s when Garrett Millsap’s grandmother, Peggy, first began making her signature zucchini relish in Oliver, BC. Today, she’s proud to see that same recipe shared with families from coast to coast.
The spark came when Garrett noticed something missing on grocery shelves. “I couldn’t find any Canadian Indigenous made food products,” he recalls. Knowing Kyla King from Rad Jamz, he pitched her the idea of bringing Grandma Peggy’s relish to market. The first test batch, under the name Peg’s Old Fashioned Relish, sold out 1,000 jars at Kelowna’s farmers’ market faster than expected. From there, Rad Relish Co. was born.
Now their products can be found in grocery and specialty stores across Canada, and even on Amazon Prime. In 2024, Rad Relish Co. was recognized with a BC Achievement Award for Best Indigenous Business in the 1–2 employee category, “solidifying our efforts in promoting and supporting and creating awareness of Indigenous entrepreneurship in British Columbia.”
The company is grounded in the Okanagan Valley’s community spirit. “Some of the best growing conditions on this planet exist here and what even makes it more special is the people who support some local business like ours,” Garrett explains. From farmers like Jennay Oliver at Paynters Fruit Market to local radio stations and grocers, “everyone is all in and supports us in our efforts.” Restaurants are now using Rad Relish in foodservice sizes, spreading the “Rad Relish Revolution” even further.
Innovation continues, too. “This year we launched a new SKU Red Rad Relish (a hamburger relish),” Garrett shares. The team also rescued 55,000 lbs of zucchini from waste, turning it into food for shelves and donations for food banks. Looking ahead, they hope to expand nationally, “because this truly is the best way to show that Indigenous entrepreneurship is alive and well in Canada!”
PEAK BEVERAGE CO.
FRUIT SODA WITH BC ROOTS
Launched in 2020 when founder Andrew Warburton was just 18, Peak Beverage Co. is a rising star in BC’s craft beverage scene. Based in Summerland, the company creates all-natural, clean-ingredient fruit sodas that highlight BC’s unique premium fruit options.
The idea was simple but ambitious: “an all-natural, clean ingredient fruit soda that highlights BC’s unique premium fruit options,” explains Andrew.
“THE
BEST PART OF THIS GROUP IS EVERYONE HAS EVERYONE'S BACK AND EGOS ARE CHECKED AT THE DOOR, TRULY EVERYONE WANTS EACH OTHER TO SUCCEED. THE BEST WAY IN WORDS TO DESCRIBE THIS IS — BETTER TOGETHER”
— GARRETT MILLSAP OF RAD RELISH, ON ATTENDING THE OKANGAN PEER GROUP
With little experience in the food and beverage world, the venture began modestly. But in just a short time, Peak has grown into “a small but mighty company supplying cafés, restaurants, retailers, and farmers’ markets across BC, Alberta and Saskatchewan.”
Much of Peak’s story is tied to the Okanagan Valley, a region known for its strong food culture. “The Okanagan Valley has such a vibrant local food and beverage scene,” Andrew says. “There are so many great local farmers’ markets… while specialty shops and restaurants proudly showcase local products as well. People here genuinely care about where their food and drinks come from, which makes it a very supportive and inspiring place to build a business at such a young age.”
That connection extends to sourcing. “Almost all our fruit comes from BC growers. This includes haskap berries, apples, rhubarb, and more. Those relationships with farmers are core to our brand. The only exception is our lemon juice (which obviously doesn’t grow in BC), but everything else we can source locally, we do.”
Looking forward, Peak is evolving with its customers. “We’re working on expanding our lineup with more flavours, new lines, and exploring new packaging formats like 4-packs to make our drinks more accessible for everyday use. At the same time, we’re putting more energy into building a fun, communitydriven brand.” Their big vision? To make Peak an everyday, go-to beverage that feels both premium, local and lifestyle-driven.”
For a company that started with one young founder, a handful of fruit, and a lot of drive, the climb is only just beginning.
STOKE THE FIRE HOT SAUCE HEAT FROM THE VALLEY
Stoke the Fire Hot Sauce is turning up the heat on Canadian condiments, starting right from the soil. As the country’s largest seed-to-bottle hot sauce farm, the company is based in BC’s fertile Similkameen Valley, where sun, soil, and farming heritage create the perfect conditions for bold peppers. What began in Revelstoke “with a small patch of peppers and a big idea — that great hot sauce should start in the soil — has grown into a full farm-to-bottle operation,” says Owner Sarah Harper.
Today, the farm cultivates specialty peppers, crafts sauces, syrups, and seasonings, and manufactures directly on-site. Sarah explains, “By keeping everything
close to the land, we’re building a circular economy: ingredients grown steps from our kitchen, by-products turned back into the soil, and a dramatically reduced carbon footprint.”
The Similkameen Valley itself plays a starring role. Farmers’ markets brim with fresh produce and artisanal goods, while retailers and restaurants prioritize carrying what’s grown nearby. “This Valley is one of the most fertile agricultural regions in Canada. It's rich soil, hot sun, and a deep farming heritage make it a paradise for organic growers,” Sarah notes.
That sense of place comes through in every recipe. “Our star ingredients are the peppers that we grow ourselves, nurtured in Similkameen soil. But what makes our products shine is the way we integrate other regional bounty… These ingredients give our sauces and syrups a true sense of place. You can literally taste the valley in every bottle.”
Looking ahead, the company is scaling up while staying true to its roots. Plans include expanding farm capacity, growing distribution across Canada, and building deeper connections between farms and consumers through agritourism and regional collaborations. Their vision is clear: to grow Stoke the Fire into a national brand that still feels authentically, unmistakably local. With every bottle, they’re proving that great hot sauce doesn’t just bring heat, it tells the story of the land where it was grown.
OPPOSITE PAGE: RAD JAMZ (TOP) AND PEAK BEVERAGE (BOTTOM). THIS PAGE: SARAH HARPER AND STU SMITH OWNERS OF STOKE THE FIRE HOT SAUCE.
HUNGRY FOR THE WIN
Flavour, innovation, and a dash of friendly rivalry made this year’s Product of the Year one to remember.
AND
PHOTO CREDIT: PICNIC CREATIVE.
OOMÉS MIKI TALEBI (FOUNDER & CEO)
SANA TALEBI (COO) PRESENT THEIR HABANERO HUNNIE SMOKED TOFU AT THE PRODUCT OF THE YEAR COMPETITION.
It was a day bursting with creativity, flavour, and high energy. This year’s Product of the Year finalists stepped up to the plate, literally, to showcase their innovative food and beverage creations in a fast-paced, Dragons’ Den-style challenge. With just 30 minutes to prepare and 10 minutes to pitch, each competitor brought their best to the table.
From start to finish, the room buzzed with excitement as judges sampled, scored, and deliberated over an impressive lineup of BC-made products. In the end, three standout entries rose to the top, taking home the coveted Gold, Silver, and Bronze awards.
Learn more about the incredible products featured in this year’s competition.
TOP the winners are...
GOLD WINNER TABLE. OF THE
PLANT POWER SURGE.
SURGE™ by VEGAIN Nutrition
SURGE™ by VEGAIN is North America’s first clear vegan protein drink in a convenient readyto-drink format, offering 25g of plant-based protein in a juice-like, refreshing beverage. It contains no sugar, artificial additives, or chalky texture, and is naturally coloured with ingredients like beta-carotene while being anti-foaming. Designed for hydration and performance, it’s gentle on digestion and available in light, tropical flavours. Perfect for any occasion, SURGE™ redefines functional beverages in a new, mainstream category.
PROOF. BAKE. ENJOY.
Bake-from-Proof Traditional Sourdough by Atome Bakery
Made with just three ingredients and frozen at peak proofing, Atome’s sourdough loaf finishes baking at home to produce a bakery-quality crust and crumb, with a rich, tangy flavour and satisfying texture.
HEAT WITH HARMONY.
Tocha Original by Tocha Foods
Tocha sauces bring bold flavour without overwhelming heat or sharp vinegar bite. The Original blends Roma tomatoes, caramelized onions, spices, and Fresno chilies for a balanced taste with a rich umami finish.
SILVER WINNER
BRONZE WINNER
ABOVE: OWNERS OF VEGAIN, MELISSA L'HEURUEX-HACHE AND EDAN WOLK. PHOTO CREDIT: PICNIC CREATIVE.
TEN PRODUCTS. FIVE JUDGES. ONE AMAZING LINEUP.
CRUNCH WITH PURPOSE
Hippie Snacks Crunchers by Left Coast Naturals
Hippie Snacks Crunchers are gluten-free, plant-based crackers made with certified regenerative oats, low in additives and fats. Baked (not fried) to crunchy perfection, they deliver great flavour without compromise.
the finalists
GATHER 'ROUND GOODNESS
Plant-Based Roast by Big Mountain Foods
Big Mountain Food’s plant-based roast was developed using soy-free tofu, Canadian cranberries, celery, and harvest herbs, with a mushroom gravy and cranberry-herb stuffing that tastes like the Sunday dinners we all grew up with.
SCOOP.
STIR. SIP.
Smart Sip Cream by Smart Sip Cream Co.
Smart Sip is a low-calorie, sugarfree coconut oil-based powdered creamer with fiber, perfect for coffee, yogurt, oatmeal, and more.
SWEET HEAT
Habanero Hunnie Smoked Tofu by oomé
oomé’s ready-to-eat Habanero Hunnie Smoked Tofu is infused with natural apple-based vegan honey and spicy habanero powder, made with clean, non-GMO ingredients and Canadian soybeans.
AHMED AL-MASRI, OWNER OF NUTJAR PRESENTS HIS PISTACHIO BUTTER.
PHOTO CREDIT: PICNIC CREATIVE.
CHERRY ON TOP
Cherriyaki Sauce & Marinade by Slow Sunday Foods
Slow Sunday’s Cherriyaki is a versatile, clean-label twist on teriyaki, made from rescued BC cherries and peaches, with a bright, bold, and naturally sweet, tangy, and savoury flavour.
SIP. SHINE. REPEAT.
Superfood Hydration by Moonshine Mama’s
These drinks offer a refreshing and innovative blend, combining a serving of Moonshine Mama’s potent turmeric elixirs with isotonic water, in a convenient can. It offers hydration and health benefits with no refined sugar or artificial ingredients.
ELEVATE YOUR BRAND
your brand packaging. Packaging need an update? cy, taking brands to the next level. pendo.ca
We study the moment before the moment — the split-second decision at the shelf. The feeling of "this one’s right." That’s brand and packaging – that’s what we do. Let’s connect. pendo.ca
GO. NUTS. NATURALLY.
Pistachio Butter by NutJar
NutJar’s Pistachio Butter is a vegan, preservative-free spread made from pure pistachios and salt, offering a rich, luxurious flavour for use on desserts, fruit, or sauces.
meet the judges
Bringing together years of culinary expertise, retail insight, and product innovation, this year’s judging panel proved they know great food when they taste it. On October 15, they sampled and scored the top ten finalists, evaluating everything from creativity and market fit to overall flavour and presentation. Their decisions ultimately determined the Gold, Silver, and Bronze winners revealed at the Awards Night on November 20th.
Johanna Israel-Duprey Co-Founder, Brand Natural
Celeste Trujillo Co-Founder, The Better Butchers
Chef Daryle Nagata Corporate Chef, Premium Brands Holdings Corporation
Kenny Vannucci Co-Host & Co-Founder, This Commerce Life
printed retail packaging, we specialize in manufacturing high-quality paperboard boxes and labels for food and beverage brands of all sizes. With a 60,000 square foot facility and a dedicated team of 100 professionals, we handle every step of production in-house.
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