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Volume 73, Number 1 • January/February 2013

One network.

A world of solutions.™ Exceptional product access to a comprehensive portfolio of food ingredients.

PUBLISHER | Ingrid Eilbracht (416) 510-6775 IEilbracht@foodincanada.com EDITOR | Carolyn Cooper (416) 442-5600 x3232 CCooper@foodincanada.com

Powerful market insights into trends such as sodium and sugar reduction and natural formulations.

Innovative products and solutions that meet the demands of the market today and tomorrow.

MANAGING EDITOR | Deanna Rosolen (416) 442-5600 x3234 DRosolen@foodincanada.com ART DIRECTOR | Melissa Crook (416) 442-5600 x3260 MCrook@bizinfogroup.ca ACCOUNT MANAGER | Daniela Piccone (416) 510-6773 DPiccone@foodincanada.com

ients@ foodingredients@univarcanada.com www.univar.com +1 855 888 8648

PRODUCTION MANAGER | Steve Hofmann (416) 510-6757 SHofmann@bizinfogroup.ca CIRCULATION MANAGER | Cindi Holder (416) 442-5600 x3544 CHolder@bizinfogroup.ca Editorial Advisory Board: Tim Brown, president & CEO, Nestlé Waters North America; Carol Culhane, president, International Food Focus Ltd.; Gary Fread, president, Fread & Associates Ltd.; Linda Haynes, co-founder, ACE Bakery; Dennis Hicks, president, Pembertons; Larry Martin, Dr. Larry Martin and Associates; Brad McKay, CEO, HFS Food Service; Susan Niczowski, president, Summer Fresh Salads; The Hon. Lyle Vanclief, former Minister of Agriculture; John Placko, culinary consultant.

Published by BIG Magazines LP, a division of Glacier BIG Holdings Company Ltd. 80 Valleybrook Drive, Toronto, ON M3B 2S9

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President of Business Information Group | Bruce Creighton Vice-President of Canadian Publishing | Alex Papanou Executive Publisher | Tim Dimopoulos Editorial director | Lisa Wichmann Food In Canada is published 9 times per year by BIG Magazines LP, a division of Glacier BIG Holdings Company Ltd. To subscribe, renew or change your address or information, please send a fax to (416) 510-6875 or call (416) 442-5600, ext. 3552 or 1-800-387-0273.

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ISSN 1188-9187 (Print) ISSN 1929-6444 (Online)

FOOD IN CANADA

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Volume 73, Number 1 January/February 2013 Making the connection Baking solutions and opportunities emerging from the plant-breeding pipeline are better meeting the needs of bake food producers.

41

departments 6

Editorial

8

News File 10 Global Food Innovation

21

Ask the Expert Shifting government policy provides a process for food aid collaborations.

22

Market Trends Market outlook and highlights from Larry Martin.

24

Food Law Lessons from L’affaire Seralini.

26

Focus on Food Safety Ron Wasik looks at where we’ve been and where we’re heading in food safety solutions.

28

Regulatory Affairs It all adds up – food additives, that is.

30

Packaging Highlights from the 6th annual Pentawards.

53

Operations Food in Canada spoke with Dana McCauley, director of Product Development and Innovation for Janes Family Foods Ltd., about innovation in the Canadian food and beverage industry.

62

Industry Insider Wise Bites, Richmond, B.C.

49

SUPPLEMENT:

Ancient grains, modern needs Consumers and food manufacturers are discovering a world of grain alternatives.

47

features 33

The Canadian Food Industry Leadership Awards 34 A golden innovation Island Abbey Foods’s Honibe Honey Drop has solidified the company’s place in the industry, expanding across Canada and into foreign markets.

36 Okanagan goodness Sun-Rype continues to bring the fresh flavour of B.C’s Okanagan Valley to Canadians, one delicious sip at a time.

38 A passion for flavour McCormick Canada continues its long heritage of leading innovation in the competitive flavour solutions sector.

57

The 2013 Resource Guide Book Our annual listing of industry-related associations, government resources and educational institutions.

Research Chefs in Canada 49

News

50

A Culinary Odyssey

Sign up for our enewsletters at

www.foodincanada.com

4

JANUARY/FEBRUARY 2013

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EDITORIAL

We’re all consumers, too

Institute of Food Processing Technology Continuous learning for the Food and Beverage Processing Industry!

The IFPT offers various online and in class food safety courses for all food processing employees. Courses cover all aspects of GMP and an introduction to HACCP. Programs for Food Processing Supervisors and on Advanced Sanitation practices, and the Process Operator Food Manufacturing Apprenticeship are also available to enhance the knowledge of your current workforce through this comprehensive and interactive education.

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The very real problem of food waste has been in the spotlight recently thanks to several different studies revealing the extent of North Americans’ bad behaviour when it comes to unwanted food.

But it’s not just a North American problem. The United Nation’s Food and Agriculture Organization (FAO) reports that worldwide 1.3 billion tonnes of food, roughly US$1 trillion, is lost annually during production and consumption.

That’s why last year the FAO launched its Save Food initiative focused on reducing loss and waste throughout the food supply chain. Now, the FAO and its partners have introduced the Think. Eat. Save. Reduce your Foodprint campaign specifically directed at retailers, the hospitality industry and consumers.

While unintentional loss during production accounts for about 95 per cent of food loss in the developing world, the FAO says waste at the opposite end of the supply chain — at the retail and consumer level — is much more significant in developed countries. “Almost half of the total food squandered, around 300 million tonnes annually, occurs because producers, retailers and consumers discard food that is still fit for consumption,” explained José Graziano da Silva, director-general of the FAO in launching the new initiative.

On the consumer side, the issues can be complex. We like to buy produce that looks “right” in terms of colour, shape or size.

We buy too much food and then pitch what we don’t use rather than eating, composting or donating it to recovery programs or food banks. And confusion or misinformation about best before or expiry dates also leads to products being tossed while they’re still edible due to legitimate concerns over food safety.

So as food processors why should you care about this initiative? We’re all consumers, and adopting more conscious food decisions in our daily lives is just as important as it is in our business practices. But on a larger scale consider how you can better educate consumers about this issue. What could you change in your operation, on your website or on packaging to get the conversation started?

Consider too the words of Achim Steiner, UN under-secretary general and executive director of the UN Environmental Programme, speaking at the launch of this latest initiative: “In a world of seven billion people, set to grow to nine billion by 2050, wasting food makes no sense — economically, environmentally and ethically.”

CCooper@foodincanada.com

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© Grain Processing Corporation

When consumers wanted the satisfaction of a chocolate chip cookie, GPC found a tasty solution.

gluten-free

Consumers are increasingly searching for gluten-free foods. That’s why GPC is increasingly supplying glutenfree ingredient solutions. Our technical experts have created proven trial formulas for a wide range of gluten-free applications, from quick breads and yeast breads, to cookies and cakes, even doughnuts. Using corn-based functional starch ingredients, we’ve developed innovative, customizable solutions to many traditional problems, including those of texture, shelf life and product volume. If you have a gluten-free challenge, it’s likely we’ve already found a solution. All you have to do is ask.

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Make mine aqua For the first time in its 70-year history, M&M’s has launched a range of new colours chosen by consumers.

Fans of the candy-coated chocolates voted through Facebook on which colours would make it into the eight-ounce, limited-edition bags of Milk Chocolate and Peanut M&M’s, made by Mars Chocolate North America. As a result, purple, aqua and dark pink M&Ms will join perennial favourites blue, red and green in the new packs.

News>file Canadian market opens for stevia On Nov. 30, 2012, Health Canada approved stevia for use as an ingredient in food and beverage products. The move opens up the market in Canada, giving food and beverage manufacturers an alternative ingredient for use in reduced-sugar and sugar-free products.

Manufacturers of the ingredient have been eagerly waiting for the announcement for some time. Benjamin Fleischer, founder and CEO of Pyure Brands of Naples, Fla., says “it definitely opens up a lot of doors. We’ve been working with Canadian companies now for close to three or four years.

A lot of those companies were waiting for the official approval.”

Pyure Brands grows and extracts stevia and supplies the ingredient to food and beverage manufacturers around the world. After the news in Canada, says Fleischer, “we’re going to see a lot of Canadian companies either

8

start working on formulations or you’ll start to see more sugar-reduced natural products on the market.” Some of those products could include baked goods, yogurt, ready-to-drink teas, beverages, protein powders and protein drinks.

“You’ve just got to take a step back and realize that this is the best alternative

for sugar and artificial sweeteners,” says Fleischer. “Any product that essentially uses sugar is an opportunity.”

The approval also means more opportunities in the market for the nine million diabetics and pre-diabetics in Canada, reports SeekingAlpha.com.

Stevia contains zero calories and has a zero glycemic index.

Other manufacturers such as Truvia, and PureCircle (whose products are distributed in Canada through Unipex Solutions Canada) also welcomed the news, saying the move offers opportunities for both manufacturers and suppliers.

Before Health Canada approved stevia for use as an ingredient, it was available only as a natural health product. Currently, it’s approved for use as an ingredient in most major markets around the world. In Canada, it’s now approved for use in beverages, breakfast cereals, bakery products, desserts, fruit and nut spreads, confectionery and tabletop sweeteners.

JANUARY/FEBRUARY 2013

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News File > global food innovation

Rush hour in the yogurt category The dairy case will be seeing a lot of traffic this year. The chain reaction ignited by the acquisition of Liberté by Yoplait and of Yoplait by General Mills last year left Ultima Foods (former owner of the Yoplait brand license in Canada) with production capacity but no brand with which to market any product. In an effort to take control of their destiny, Ultima Foods launched Iögo, a new national brand, in this already very busy category.

Now, with Danone, Yoplait (newly owed by General Mills), Parmalat and Iögo, we have four full-portfolio contenders on the shelves, that is, without even taking into consideration “all the others,” including Liberté, who are notably active. A good look at the trends in this category leads us to zero in on the aspect of “pleasure” to entice consumers to try and, ultimately, to adopt a product. On this front, these manufacturers can do a lot to differentiate their products.

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Source: XTC World Innovation Trend Tracker The latest XTC World Innovation Trend Tracker in the yogurt category reveals that 60 per cent of the most innovative products to hit the shelves in the yogurt category in 2012 featured key selling attributes related to pleasure, under which the senses — taste, texture and visual aspects — constituted the most significant trend. Health, as a key selling attribute, is declining.

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On the Market Müller selected a stracciatella for the Italian market and Yo Crunch, an American company, launched new Apple, Cherry and Triple Berry Pie Parfait better-for-you dessert alternatives or tasty snack options for adults and kids. Let’s not forget that these products are made Company: Danone Country: Canada Bakery classics, adapted to national

with fat-free vanilla yogurt and real fruit!

Company: Ultima Foods

Company: Yo Crunch

Country: Canada

Country: U.S. Never underestimate the smaller play-

market tastes, have made their entry into

ers. Liberté has come up with a string of

the yogurt category. Danone introduced

differentiated yogurt products over the

a Caramel Apple Pie yogurt in Canada,

years. This blood orange flavour is, again, a sure-fire bet to tease the taste buds.

Company: Müller Country: Italy

Company: Ultima Foods now offers Strawberry

Liberté

Parfait, Raspberry and Chocolate, Crème

Country:

Caramel, even Caffelatte yogurt, all with

Canada

zero-per-cent fat. Despite this, pleasure is undoubtedly the key selling attribute.

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fOOD In CanaDa

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news file Safe Food Canada 2013!

Conference includes key food safety topics and the first Food Safety Recognition Awards For the fourth consecutive year, the Guelph Food Technology Centre (GFTC) presents Safe Food Canada at the Pearson Convention Centre in Brampton, Ont. The full-day event takes place on Feb. 26, and is sponsored by MNP LLP, with Food in Canada as the exclusive media partner. The popular symposium brings together a selection of food safety experts to tackle the critical issues facing the industry today.

This year’s theme is “Managing risk in an increasingly competitive marketplace,” and features seminars on a wide range of food safety topics. On the

The event will also host the inaugural GFTC Food Safety Recognition Awards. Finalists for the awards were announced earlier in January and include Skilcor Foods Inc. and Weston Bakeries — Amherst, N.S. plant for the Excellence Award; and Sani Marc Group and Axiom Millwrighting & Fabrication Inc. for the Allied Trades Award. The winner of the Leadership Award will be announced at the awards ceremony.

agenda is an update from the Canadian Food Inspection Agency on the regulatory landscape and recent activities.

Frank Schreurs of the GFTC will look at what’s next after Global Food Safety Initiative (GFSI) certification and what more needs to be done in the areas of management commitment, validation, ingredient risk assessment and customer-specific requirements.

Karen Leacock-Bingham of the GFTC will offer food-packaging professionals an update on the new package auditing standards that apply to all facilities manufacturing food and beverage packaging. And MNP LLP will cover the complexities of instituting a risk-based food safety program.

This year’s keynote presentation will be from Ross Roxburgh of the Niagara Institute, a division of the Conference Board of Canada. His presentation, “Leading from the Middle: Today and Tomorrow’s Reality,” will examine middle management professionals and the role they play in a company’s food safety culture. food in canada

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NEWS FILE

INBRIEF

B.C. last month. Forty Creek Port Wood Reserve won the gold

• Manitoba Harvest

award, and was named Connoisseur Whisky of the Year in

Hemp Foods’ Winnipeg

multiple markets.

facility has achieved

• Richmond, B.C.-based Nature’s Path Foods Inc. has acquired

British Retail Consortium

Richmond-based Que Pasa Mexican Foods, Canada’s number-1

Global Standards Certifi-

selling brand of organic corn tortilla chips and salsa.

cation. The designation

• Unilever has come out on top in the Climate Counts scorecard

makes Manitoba Harvest

for the second year in a row. This year the non-profit organization

the only globally “certifi-

Climate Counts examined the climate change policies of 150 of the

able” player in the hemp

world’s largest companies in 16 industrial sectors, including the food

foods sector.

industry. Other industry players demonstrating their commitment to

• Vancouver’s BETA5 has been named one of North America’s

combating climate change included Stonyfield Farm, Group Danone,

Top 10 chocolatiers by Dessert Professional magazine. BETA5 is the

Coca-Cola Company, Ben & Jerry’s, and Nestlé.

only Canadian company

• Montreal-based Saputo Inc. has won the Supplier of the Year

to make the list.

award in Kostuch Media Ltd.’s annual Pinnacle Awards.

• Whisky maker John

• This winter Oakville, Ont.’s Reunion Island Coffee was named

K. Hall of Forty Creek

as a finalist in Roast Magazine’s annual Roaster of the Year

Whisky accepted the

competition. Reunion Island is the first Canadian coffee

award for Canadian Whisky

company to be recognized in the international competition.

of the Year during the third

• Curtis Fielding of Fielding Estate Winery in Beamsville, Ont,

annual Canadian Whisky

is the province’s newest Grape King. Since 1956 the Grape Growers

Awards held in Victoria,

of Ontario have named a grower to the position based on the

We’ll help you get your business cooking.

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excellence of their vineyard. Curtis will act as an ambassador for Ontario’s viniculture industry, and will represent the province at

Rabobank. The financial link in the global food chain.™

events across the country.

• Cher Mereweather, managing director of the Ontario Food Industry Environmental

Loan Syndication

Asset Securitization

Coalition, an initiative administered by the Alliance of Ontario Food Processors, has won the Generation Next Award in the 2012 Golden Pencil Awards, presented by the Food Industry Association of Canada.

Financial Expertise

• Best Cooking Pulses has received an “A” grade at its Portage la Prairie, Man. pulse flour and fibre mill, following a food

Contact the Rabobank Canada team today: 647.258.2020 www.rabobank.com/canada

safety standards audit by the British Retail Consortium (BRC). The BRC is certified by the Global Food Safety Initiative.

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Fo an W d W o Pr su ve

W w

Risk Management

Leasing

N w

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Nourishing an Industry with Quality and Innovation For over 50 years L.V. Lomas has supplied ingredients and logistics services to the healthy food industry.

We’ve learned to think the way our customers do to help keep their supply chains well fed.

We’ve continuously expanded our offering of products from the world’s highest quality Principals. And we’ve folded into our mix such organizations as ISO and HACCP to verify our own quality standards.

When you make L.V. Lomas your partner, we make our success contingent upon yours.

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Montreal

Vancouver

Seattle

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Carmi_FoodsCanada_marble cake_O.pdf

9/6/12

1:28:24 PM

NEWS FILE PEOPLE ON THE MOVE • William Van Solkema has been named president of JBS Canada.

• Pat Hanson is now general manager for Sensient Colors Canada Ltd. • Packaging solutions provider Arpac L.P. has

C

made a number of new appointments: Randy

M

Spahr is now director of Business Develop-

Y

ment; John Moran joins as Western Regional

CM

Hanson

Sales director; while James Barbone has been promoted to Eastern Regional Sales director.

MY

• Vitiva has appointed Connie Sandusky

CY

as vice-president of Sales and Marketing for

CMY

North America. Sandusky will work out of the

K

company’s new Kentucky office.

• The Fluid Sealing Association has made two

Sandusky

new appointments to its Board of Directors:

Greg Raty, vice-president of Slade, Inc., is now president; and Henri Azibert, chief technology officer for the A. W. Chesterton Company, is vice-president.

• Mark Finnimore has joined Marel Stork Poultry Processing as vice-president of Poultry Sales — Canada.

• Mike McCarthy is now sales account manager for materials handling solutions provider Intelligrated.

• The Oppenheimer Group has appointed Finnimore

Audrey Desnoyers as national Business Development manager.

• Keith Benoit is now vice-president, Global Partners, Development Markets, for Ocean Spray Cranberries, Inc. • Robert Bunting, Jr. has been named business strategist, Metal Detection, for

McCarthy

Bunting Magnetics Co. • Bunge North America has

appointed Karl Gerrand as managing director for Canada, effective March 31. Gerrand replaces Richard Watson, who is retiring.

• Dr. Roger Beachy has been named

Bunting

founding executive director and CEO of the new Global Institute for Food Security, based at the University of Saskatchewan in Saskatoon, Sask.

• Jamie Usrey is now president of Ross Industries, Inc., a supplier of processing, packaging and tenderizing solutions for the food industry.

• Food & Consumer Products of Canada (FCPC) has made several personnel changes: Derek Nighbor has been promoted to senior vice-president, Public & Regulatory Affairs and Industry Affairs; Paul Duxbury joins as acting Usrey

vice-president, Industry Affairs; Glenda Costa, vice-president of Finance & Corporate Services,

will now also oversee Membership Services; and Adam Grachnik has been promoted to senior director, Communications & Events.

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Chocolate power A new study published in the New England Journal of Medicine shows a correlation between a nation’s per capita consumption of chocolate, and the frequency with which it produces Nobel prize winners. The assertion is that the flavanols in chocolate may enhance cognitive performance. Perhaps not surprisingly, Switzerland came out on top for both chocolate consumption and number of Nobel laureates.

SUPPLIER NEWS > Schenck Accurate, Inc. has appointed Western Process Equipment as its exclusive representative for B.C., Alberta, Saskatchewan and Manitoba. Western Process Equipment has offices in Calgary, Alta. and Saskatoon, Sask. > Sensient Colors LLC has announced that Sensient Food Colors Italy, the largest producer of grape skin extracts and anthocyanins in Europe, has received International Food Standard Accreditation, version 5, for production of food-grade natural colours and vegetable concentrates. In other Sensient news, the company has announced that it has expanded its portfolio of sustainable and environmentally friendly natural colours to include

Providing the Full Spectrum in Separation Technology No matter the task, our full line of equipment is up to the job. Besides offering stand-alone separators, clarifiers and decanters in multiple sizes and capacities, GEA Westfalia Separator can work with you to solve complex food processing challenges. In many cases, we can even recommend a complete processing solution that will efficiently meet your needs.

To learn more about the spectrum of separation technology we can provide, contact Paul Scott at 289-288-5511 or email him at Paul.Scott@gea.com.

palm-free natural colours. > CP Kelco has achieved Food Safety System Certification (FSSC 22000)

GEA Mechanical Equipment Canada, Inc.

for all nine of its worldwide facili-

GEA Westfalia Separator Canada Division

Global Food Safety Initiative. > ROHA Food Colors, USA, has achieved Safe Quality Food Certification with a “good” rating for its

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expanded St. Louis, Mo. facility.

engineering for a better world

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ties, meeting the requirements of the

13-02-04 4:32 PM

NEWS FILE

INSTITUTE FOCUSES ON FOOD PROCESSING The Craig Richardson Institute of Food Processing Technology

Wines’ top spot Magnotta Winery took top honours at Vinitaly’s 20th International Wine Competition, held this winter in Verona, Italy.

The Vaughan, Ont.-based winery won the special Gran Vinitaly prize, awarded to the wine producer with the highest scores for two gold-winning wines in different categories. Magnotta was recognized for its 2008 Vidal Sparkling Ice Icewine Limited Edition VQA, and its 2010 Vidal Icewine Lake Erie North Shore Limited Edition VQA. This year’s competition, the largest wine fair in the world, featured 2,269 wine submissions from 23 countries. Wines were evaluated by a 105-member international jury.

(IFPT) celebrated its official grand opening this winter at the Conestoga College Institute of Technology and Advanced Learning in Cambridge, Ont. A partnership between Conestoga College and the Alliance of Ontario Food Processors (AOFP), the state-of-theart facility is the first technology centre focused on developing a skilled workforce for the food and beverage processing industry.

On hand to celebrate the opening of the new institute were: (left to right) the Honourable John Milloy, minister of Training, Colleges and Universities; The Honourable Ted McMeekin, minister of Agriculture, Food and Rural Affairs; Craig Richardson, AOFP president; The Honourable Gary Goodyear, minister of State for the Federal Economic Development Agency for Southern Ontario; and Dr.John Tibbits, president of Conestoga College.

Tired of Cookie CuTTer AdviCe? Whether you are a manufacturer, distributor, retailer or investor in the food and beverage sector, today’s complex marketplace demands sophisticated solutions. To achieve more, you need integrated and personalized consulting and tax strategies that go beyond traditional accounting. That’s where MNP can help.

From the consumer’s plate to the farm gate, MNP has been helping Agri-food businesses succeed since 1945.

Today, we serve more than 15,000 Ag and Agri-food clients and have invested more time and resources into understanding the Agri-food industry than any other chartered accountancy firm in Canada. With professionals from Nanaimo to Montreal, we go beyond cookie cutter advice to help you keep more of your dough.

Contact Andrew raphael, director, food & Ag Manufacturing at 1.877.688.8408 or andrew.raphael@mnp.ca.

0185A-13 CORP Food in Canada October.indd 1

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JanUaRY/fEBRUaRY 2013

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14/09/2012 12:45:03 PM

13-02-04 4:32 PM

Ask the expert

Recipe for change

t

By Andrew Raphael

he new year is a chance to take a fresh perspective on the possibilities for a better world. With millions of children dying every year of starvation or malnutrition, it is evident that what we are currently doing as far as Canadian food aid is not enough.

But shifting government aid policy is providing a chance to pursue new opportunities in 2013 — both for those living in poverty and for Canada’s food and beverage sector.

Canada’s foreign aid is shifting from focusing on poverty reduction to playing an active role in sustainable development through collaborations with the private sector. While the Canadian International Development Agency (CIDA) plans to continue its work with NGOs and multilateral institutions, it will now also increase collaborations with Canadian corporations, a philosophical shift from its past policies.

An expression of the government’s new approach is the new Canadian International Institute for Extractive Industries and Development. Its mandate is to build on Canadian leadership in natural resource management and deliver knowledge on regulation and oversight to help resource-rich

developing countries create jobs and economic growth. Having managed CIDA’s Industrial Cooperation Programs in Thailand and Malaysia, which focused on Canadian food and ag manufacturer technology transfer collaborations with businesses in those countries, I believe that the same sustainable aid model should also be used in the food and agriculture manufacturing sector.

Building on our skills and international development commitments, CIDA could develop the Canadian International Institute for Food Manufacturing and Development. Canada’s considerable expertise in food and beverage processing could be used to help developing countries while strengthening our food manufacturing capabilities.

Such an approach would help leverage corporate investments to bolster development goals, fulfilling an essential

developing countries’ food and beverage manufacturing needs, as specified by CIDA, could receive accelerated tax incentives. This could include developing innovative, fortified and therapeutic products to address malnutrition, which would provide the moral and commercial payback to meet both the goals of Canada’s aid policy and those of the food and beverage sector.

I agree with CIDA that aid and trade are not mutually exclusive. A CIDA initiative focusing on harnessing the capabilities of Canadian food manufacturers would broaden the understanding and support of CIDA’s new collaborative approach with the private sector. By working to harness the power of Canadian food companies and foster collaboration between business, government and NGOs, we can deliver sustainable opportunities in

“Canada’s considerable expertise in food and beverage processing could be used to help developing countries while strengthening our food manufacturing capabilities.” need. Canada is in a strong position to do this; as a recent MNP report undertaken for the Alliance of Ontario Food Processors clearly confirmed, the food and beverage processing sector is one of the largest and most vibrant manufacturing sectors in Canada.

Adapting the Scientific Research and Experimental Development (SR&ED) program towards aid goals could mobilize food manufacturers to share CIDA’s interest in collaborating. SR&ED is a federal tax incentive program to encourage businesses to conduct R&D that will lead to new, improved or technologically advanced products or processes. By adapting it, Canadian companies undertaking qualified R&D to develop innovative agri-food products that can address

developing countries and build Canadian innovation, supply chains, exports and foreign joint venture capabilities.

Together, we can make 2013 the year that Canada’s collaborative aid program mobilizes national food and beverage manufacturers to serve up sustainable development for the needy, while building capabilities in an increasingly complex global marketplace. It is a timely recipe that’s not only good for Canadians but will help those in need — certainly a new year’s resolution worth keeping.

Andrew Raphael is director of Food and Ag Manufacturing for MNP LLP. Contact him at Andrew.Raphael@mnp.ca or at (877) 688-8408.

food in canada

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13-02-05 11:58 AM

Market trends

Market Highlights

Market Outlook The USDA’s January inventory data was a little surprising, but did not provide a major shock. For once! With stocks/use ratios around five per cent (less than three weeks’ supply), the market is extremely skittish. This was evidenced by a small rally during the middle of January because of drought fears in Argentina — about a month after fears that heavy rains were delaying planting progress. This is what we refer to as “killing the crop.” Twice.

The bottom line is that three fundamentals will drive the market in the next few months: • South American corn and soybean crops — Despite the issues about rain in Argentina, most forecasters are calling for record crops.

• Export demand — Some reports suggest the recent drop in prices stimulated demand. But there are also cancellations of orders. And import demand will be a function of production in the importing countries.

• Continuing drought conditions in the U.S. Midwest — Drought is still declared in parts of more than 30 states, and especially in wheat country.

The inversions in corn and soybean are instructive about current expectations and price prospects. December corn is $5.90, while March is $7.30. November beans are $12.90 versus $14.25 in March. In contrast, new crop wheat is trading at a premium to old crop. This means the market is expecting large enough crops to start to rebuild stocks next fall for corn and beans. The new crop wheat premium suggests the market believes stocks will be drawn down next year because of drought and reduced acres.

It’s not hard to imagine what actual events will do to these spreads. A bumper crop in South America will drive down old crop relative to new crop. A short crop will do the opposite, as will strong export demand. Another short U.S. crop will put greater upward pressure on the new crop contracts.

My expectation was that we would see a period of flat or down trending prices after harvest, followed by a rally during the Brazilian growing season. Other than that the downtrend was greater for soy than anticipated, here we are! Watch the weather and export inspections to tell you what’s next. The oil market has cycled between $78 and $110 since 2010, so the latest setback and rally is totally consistent. Until the world economy gets direction, neither will oil. At least in the short run the loonie is the same story — it’s parroting oil prices which affect demand for the Canadian dollar. The factors that may change that are the latest U.S. fiscal crisis or a sudden change in interest rates.

A little up and down movement, but market prices aren’t far from where they were in our December column. Grain markets are watching weather in the U.S. corn belt and South America, and watching export activity. Energy markets continue to watch the general economy.

»» Grains – Grain prices sagged until the USDA’s January report dropped expected inventories of corn and wheat, but raised them for soybeans.

»» Corn – March futures dipped to $6.80, but rallied to the $7.25 area. The dip resulted from several weeks of disappointing export movement and projected large crops in South America. The rally was fuelled by a little drought in Argentina and a slight recovery in exports: so more than a five-per-cent rise because of small changes in expectations. The possible volatility is also illustrated by the fact that new crop December is trading in the $5.80s.

Potential resistance on the March is at the current area and $7.75. Either could be good points to enter.

»» Soy oil – The soy complex weakened briefly after the USDA’s inventory report, but then rallied on exports and slight weather fears in Argentina. March soy oil is near the top of a trading range between $0.435 and $0.52.

Buyers should be covered against the top of that range.

»» Wheat – The USDA dropped forecasted wheat inventories, and reversed the downtrend in prices from $7.35 to $7.90. That’s still well below the $8.60 area in midNovember. Wheat stocks/use remain much higher than corn and soybeans, and exports have been disappointing.

The market is watching the pace of exports and the continuing drought in the U.S. Midwest. Buyers should cover wheat now or at the $8.20 area.

»» Sugar – March futures found more new lows around $0.183, and is testing support. Sugar supplies remain quite adequate. There is major support in the $0.15 area, and minor resistance at $0.20. Buyers should let prices fall as much as possible, but be at least partially covered above $0.20.

»» Crude oil – The oil market rallied back over $96 after dropping to $85.80. Resistance is in the $99 to $102 area.

Those who bought just above $85 should take profits in that range. Buyers should be covered above $102.

»» Natural gas – Natural gas may have actually bottomed.

March bottomed at $0.0305 last March and tried several times, including January, to get through, but could not.

Currently at $0.036 cents, there is four-cent resistance just above. We continue to suggest buyers protect above that level and take advantage of lower prices if they transpire.

»» Canadian dollar – The loonie traded in a range between $0.99 and $1.02 since July 2012. Support and

By Larry Martin

resistance are significant at those levels. Energy prices or exports will need to rise substantially to get above it and most likely a general economic malaise and a drop

Market Trends is prepared by Dr. Larry Martin, who offers a course on managing risk with futures and options, Canadian Food and Agri-business Management Excellence (CFAME), a management training course for food industry personnel.

Contact him at larry@agrifoodtraining.com or at (519) 841-1698.

22

in energy prices to drop below the range. Canadian commodity buyers should protect against the bottom of the range and sellers against the top.

January/february 2013

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Food Law

Junk science

By Ronald Doering

Lessons from L’affaire Seralini

i

was vacationing in France in September when the main newsmagazine there “broke” the story that a Prof. Seralini at Caen University had proven that GMOs (genetically modified organisms) are “poison.” Posters of the magazine cover with its screaming headline were everywhere on billboards and on subway walls. I was reading the magazine on the train to Caen (en route to visiting Juno Beach where the Canadians landed on D-Day) when the young woman sitting beside me noted proudly that it was a professor from her university that had finally proven what Europeans had long believed: that big bad American biotech companies were producing food products that were unsafe. “This science confirms my conviction,” she said.

This is the story of GM food in Europe. “Science” that supports a belief more deeply entrenches the public conviction. Confirmation bias is always a problem, especially when the science is junk.

Seralini’s study concluded that rats fed corn genetically modified for herbicide resistance with or without Monsanto’s Roundup herbicide developed tumours, contradicting the conclusions of

24

hundreds of studies that have consistently found no safety issues. Leading scientists from around the world quickly identified more than a dozen serious problems with the study, including the use of tumourprone rodents, the small sample size, and the selective presentation of data.

The European Food Safety Authority, traditionally no friend to the biotech industry, severely criticized the study, concluding that it was “of insufficient scientific quality to be considered as valid for risk assessment.” In a rare joint statement, even the six leading French academies issued an unequivocal condemnation describing the study as a “scientific non-event…that does not enable any reliable conclusion to be drawn.” Then the French food safety authority ANSES concluded that the study was fundamentally flawed, as did the German, Brazilian, American, New Zealand and Australian authorities.

Health Canada and the Canadian Food Inspection Agency reviewed Seralini’s research and concluded that it had “significant shortcomings in the study design, implementation and reporting.”

I’m just an old lawyer with my own biases and not able to fully judge the science, but such unanimity of science criticism is rare. Moreover, Seralini’s tightly orchestrated media offensive that included the simultaneous release of a book and film about his work, combined with his failure to release his basic data for peer review, clearly suggests that he had an ulterior agenda beyond the search for the truth.

Predictably, Canadian media were quick to uncritically report the Seralini results. Dr. Oz featured the rat study on his popular television show. Organic true believers and other anti-GM activists gleefully piled on. The facts did not get in the way of their convictions.

Biotech crops have undergone more safety and environmental testing than

any crop varieties in history. They have been proven as safe as the scientific method permits, by every valid method known to science and medicine. There is not a single solitary confirmed case of human or animal disease. After more than a trillion meals containing biotech-derived ingredients, there hasn’t been a single tummy ache, sore throat or rash. This is why Canadian farmers, recognizing their many environmental and economic benefits, confidently choose GM for 95 per cent of the canola they plant, 90 per cent of the corn, and 80 per cent of soybeans.

As long as Europeans are willing to pay the environmental and economic costs of their ideological aversion to GM crops, they will continue to maintain their moratorium on importing GM food (though, hypocritically, accepting our GM animal feed). The saddest part of this sorry tale was to read that because of Seralini, the Kenyan government, against the advice of its own scientists, announced a ban on GM imports, further exacerbating its shortage of corn. Millions of Africans will still go to bed hungry.

L’affaire Seralini is yet another example of what Nietzsche has taught us: “Convictions are more dangerous enemies to truth than lies.”

Ronald L. Doering, BA, LL.B., MA, LL.D., is a past president of the Canadian Food Inspection Agency. He practices food law in the Ottawa offices of Gowling Lafleur Henderson, LLP. Contact him at Ronald. doering@gowlings.com

January/february 2013

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Focus on Food Safety

Looking back, looking forward

By Ron Wasik

b

efore looking forward into what lies ahead in 2013, let’s briefly look back at some of the things that happened in 2012.

There were 544 recalls reported by the Canadian Food Inspection Agency (CFIA) in 2012 versus 621 in 2011, a small decline despite the XL Foods incident. Microbial issues topped the list of causes in 2012 at 42 per cent, followed by allergens at 38 per cent; extraneous matter at 10 per cent; chemical contamination at six per cent; and a host of other causes for the balance of four per cent.

Salmonella, E. coli 0157:H7 and Listeria were the three top pathogens contributing 35 per cent, 27 per cent and 21 per cent of recalls respectively, or 190 out of a total of the 228 microbial recalls. The number of microbialrelated recalls was 39 per cent higher in 2012 compared to last year’s 164.

When comparing recall data from 2010, 2011 and 2012, I see no trends to suggest that progress is being made on any major recall category.

Why isn’t the number of recalls going down? What is the root cause of the recalls? I couldn’t find any data

26

on the CFIA website that would answer these questions. At the risk of generalizing, given the advances and investments in HACCP, food science and technology, food safety and sanitation, one would expect fewer recalls. I would hate to think that the industry is becoming complacent and is now accepting recalls as something that will inevitably happen and therefore accepted as a cost of doing business. I invite readers to share their insights with me on this topic.

Last year should be remembered as the end of the old paradigm for our industry. Regulations that have guided the food industry for decades north and south of the 49th parallel are being rewritten. The sense of dominance and

what the CFIA means by “outcomebased programs.” Rather than letting the food processor demonstrate that their practices produce safe products, the CFIA has decided that it will tell processors what they need to do to achieve a CFIA-defined outcome.

Guess who is on the hook if the defined outcome is still a problem? » Food Safety Modernization Act in the U.S. — This legislation has been in place for two years but is not fully implemented due to budgetary constraints. Nevertheless, exporters should comply with every aspect of the legislation. The cost of non-compliance can be severe and long lasting. » Global Food Safety Initiatives (GFSI) — There are currently nine

“Last year should be remembered as the end of the old paradigm for our industry. ” control Canadian food processors once enjoyed or thought they had in Canada has ended.

So what’s in store for our industry in 2013? Here’s a short list of items that will impact our industry to some degree this year. These aren’t in any order of priority because their impact on your company will vary depending on your business activities. » Bill S-11: Safe Foods Modernization Act — The details of this legislation have been discussed at some length in this column and elsewhere. Executives should be aware that the burden of cost in administering this legislation will fall on the food processor. Inspectors will also be exempt of any liability. » CFIA Inspection Modernization Initiative — Revised details of this initiative have recently been published and provide some clarification as to

programs benchmarked against the GFSI international standards. Details of the individual programs are available at www.mygfsi.com. GFSI-benchmarked programs, according to many reports, will likely become the minimum national and international standard for the industry given the fiscal constraints faced by businesses and governments these days.

Last year started out tough and got tougher as the year progressed. This year will be filled with change and the challenges change invariably brings.

Let us hope that the new paradigm taking shape will bring fair and favourable resolution to the many issues we face.

Ron Wasik PhD, MBA, is president of RJW Consulting Canada Ltd. Contact him at www.rjwconsultingcanada.com

JANUARY/FEBRUARY 2013

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Regulatory Affairs

It all adds up — food additives that is

By Gary Gnirss

b

ill C-38, or the Jobs, Growth and Long-term Prosperity Act, became law on June 29, 2012. Among its many amendments are those related to the Food and Drugs Act and Regulations (FDR), and in particular to new provisions that permit Health Canada to issue marketing authorizations (MA) and a greater capacity for incorporation by reference (IbR).

Health Canada spared no time and got straight to business, issuing a number of MAs for food additives by the end of October 2012. There were 15 MAs issued for food additives, essentially mirroring the food additive tables as they still exist in Part B, Division 16 of the FDR. MAs are regulations, annexed to the FDA. The actual food additive tables under these MAs are incorporated by reference (IbR) by Health Canada.

MAs can be found on Canada’s Justice Laws Website, whereas the actual food additive tables are maintained by Health Canada on its website.

The current food additive tables in the FDR still exist, at least for now.

28

However, Health Canada has suggested that industry should be looking at the new IbR food additive tables as they are no longer updating the formal list in the FDR. Eventually Health Canada will be making governor in council regulations (GiCR) to repeal the food additive tables from within the FDR. The new IbR food additive tables are already different from their ancestors, as new food additives such as steviol glycosides and certain other food additives previously subject to interim marketing authorizations (IMAs) have already been incorporated into these new tables. The wording in some parts is also different.

The former manner of governing food additives was getting bogged down. Even with expediting instruments such as IMAs, the process of amending the FDR was painfully slow

“The former manner of governing food additives was getting bogged down.” and resource demanding. The new process does not alter Health Canada’s prudent review of the safety and efficacy of food additives. It simply allows amendments to be made without the need of multiple layers of bureaucracy typically associated with making GiCRs. GiCRs serve their purpose, but not in the case of food additive amendments, which are amended relatively frequently.

Compliance with food additive regulations and food standards will now require a change in thinking. It used to be possible to look at food standards prescribed in the FDR and have a glimpse as to what food additives may or may not be permitted in that food. This will no longer be the case, as changes to

the IbR food additives can be made without consequential amendments to food standards. Certain food standards do provide limits and conditions on the use of food additives, and these will remain in effect.

However, a food additive that is not mentioned as part of the standard could still be added to that food where it is permitted in the food additive tables. This means juggling back and forth between the FDR and the IbR food additive tables maintained on Health Canada’s website. Also, under the former GiCRs approach to food additive amendments, we have relied on the predictability of Canada Gazette I to introduce IMAs and new proposed food additive regulations, and Canada Gazette II for final regulations. While the IbR food additive amendments will be subject to public disclosure and comment, it will take a bit more effort to keep up to speed with changes.

The MAs will allow Health Canada to efficiently make IbR food additives amendments. They will also reduce the time it takes to make food additive amendments, which have sometimes spanned years, and which some refer to as “carrier projects.” The current framework of food additive MAs does have limits. Should a new food additive be introduced for which a purpose is not set out in a MA, this would require an amendment to or an additional MA being set up. While this would be more complex than simply making an IbR amendment, it is still relatively simple in view of conventional GiCRs. The changes need a bit of getting used to, but they had to be made.

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

January/february 2013

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Packaging 2

Innovative packaging

1

1. Best of the Category, Luxury: Luxury Ice Cream Bars 2. Gold winner: Saint Galmier Badoit water 3. Best of Show award: Diet Coke

By Deanna Rosolen

4. Best of the Category,

The 6th annual Pentawards celebrates what’s new and innovative in packaging design from around the globe

5. Student entry and winner

t

he City of Light shone a little brighter in 2012, as the host city for the 6th annual Pentawards.

The worldwide competition, held in Paris last fall, is devoted to recognizing the best in packaging design.

In 2012, entries came from 27 countries to compete for awards in six categories. Last year marked the first year for the Concept Pentawards, sponsored by BIC USA. This category is open to packaging design professionals and students. At last year’s ceremony, a student won the Gold Pentaward 2012 and received a Gold trophy, a BIC trophy and a cheque for $2,000.

Winners The Diamond Pentaward 2012, also the Best of Show award, went to the Anglo-American agency Turner & Duckworth, which won for its work on the brand and packaging of Diet Coke.

The design of the can was first introduced as a limited edition in late 2011.

But the design, the overpacks, and the various forms of advertising and brand presence have been so popular with consumers that since last September Coca-Cola decided to use this design permanently.

The Platinum Pentaward 2012 and the Best of the Category, Beverage, went to Nescafé — My Cup and agency

30

Beverage: Nescafé – My Cup of the Concept Pentawards Gold Pentaward

Phoenixcom from South Korea.

Nescafé is relatively new to South Korea and had to quickly appeal to consumers. Its target audience is young and so the design company used the 3 coffee cup and lid as a symbol of Nescafé brand recognition.

U.K.-based Springetts Brand Design Consultants won the Platinum Pentaward 2012 in the Best of the Category, Food, for its Eggs for Soldiers brand.

The Platinum Pentaward 2012 in the Best of the Category, Luxury, went to Landor Associates San Francisco for Bardot — Luxury Ice Cream Bars.

Based in Mexico, ice cream processor Advanced Ice Cream Technologies wanted to position its products as the most luxurious ice creams available.

The ice cream bars have names such as Forbidden Fruit, Acapulco Love, Heart of Darkness and French Kiss.

In the Beverages category, Gold winners included: »» BETC Design (France) for Saint Galmier Badoit water. »» Infinito (Peru) for 338 coffee. »» Trigger Brands (U.K.) for Nectar Fuel – the Ultimate Sports Fuel. »» Soulsight (U.S.) for Miller64. »» Beetroot Design Group (Greece) for Plagios wine — Ktima Biblia Chora Wines.

In the Gourmet Food category, Gold winners included: »» Designers United (Greece) for Five Olive Oil.

4

5

»» Design Bridge (U.K.) for Love 2 Bake mixes. »» Springetts Brand Design Consultants (U.K.) for Posh Birds free-range eggs. »» Mousegraphics (Greece) for Kefalonia Fisheries’ organic sea bream. »» Brandnew (Netherlands) for Qizini — Premium Pizza.

The competition for Pentawards Concept 2013 runs from Feb. 4 until March 1. For the Pentawards Classic 2013, the competition will run from April 15 to May 24. Any packaging concept created since Jan. 1, 2012 can enter, from anywhere in the world. The 7th annual ceremony will be held in Barcelona, Spain.

January/february 2013

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sponsoReD By

nnovation distinguishes between a leader and a follower.” So said Apple Computer co-founder Steve Jobs, a man who clearly understood the power of invention to transform the world.

Yet bringing something truly innovative to market can be an elusive endeavour.

Innovation is like an answer to a not-yet-asked question.

It’s the ability to present a new way of thinking about how we live, and offering products and services that build rather than merely meet consumer demand. It’s inspired creation, and it’s a long, costly, continual process with no guarantee of success.

Yet it is at the heart of what makes a business succeed and thrive. That’s why innovation also requires vision and leadership to see it through. It’s true for all sectors of the economy, including the food and beverage industry, where ever-changing consumer tastes mean new product development must be rapid and ongoing.

In our second annual Canadian Food Industry Leadership Awards (CFILA) Food in Canada salutes three outstanding companies we believe embody this spirit of leadership, innovation and business success. All three have flourished by bringing original new ideas to their category, while demonstrating a commitment to socially and environmentally responsible business practices. And each is as different from each other as the cities they’re based in.

Sponsored by Grant Thornton LLP, a Canadian accounting and business advisory firm with offices across Canada, the award program is the successor of Food in Canada’s annual Processor of the Year Award. In 2012 we launched the CFILA program to better reflect the enormous wealth and diversity of the Canadian food and beverage industry. This year’s winners, in no particular order, are Kelowna, B.C.-based fruit processor Sun-Rype Products Ltd.; spice and seasonings producer McCormick Canada Inc. of London, Ont.; and Charlottetown, P.E.I.-based Island Abbey Foods Ltd., a manufacturer of solid honey products.

Please join us in congratulating them. pg. 34

food in canada

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Island abbey Foods, Charlottetown, P.E.I.

The Honibe Honey drop solidifies its place in the industry, expanding across canada and into foreign markets

John Rowe, co-founder and Ceo of Island abbey Foods, and the product

Photography: John Sylvester/KlixPix

that started it all.

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A golden innovation

By Deanna Rosolen nspiration can come from anywhere. A chance meeting, a dream, a conversation. For John Rowe it was a fall while hiking on a mountain. That’s how the idea for his product, a solid honey, first took shape.

Now, the startup company he eventually established is creating a huge buzz in Canada and around the world.

Rowe is the co-founder and CEO of Island Abbey Foods, a company he started with his wife, Susan. Today his brother, Justin, is vice-president of Sales, and over the years both sets of parents have come out of retirement to help. The company’s first product was the Honey Drop, which they launched in 2008.

But it was in 1996 that Rowe had his auspicious fall while hiking in B.C. When he got to the campsite the glass jar of honey he had in his backpack had shattered and spilled over everything inside. “I thought there has to be a better way to carry honey around,” he recalls. When he got home to Vancouver, Rowe started looking at what was available. There were various kinds of plastic packaging, but the honey was still liquid. There were honey candies, but they were sugar-based products with honey flavouring. There were no solid pure honey products. Rowe realized an opportunity and began an odyssey that would last more than 10 years.

During that time, Rowe, an engineer, still worked at his full-time job while “researching potential methods for

manufacturing a solid honey,” he says.

In 2004 Rowe returned to his home province of P.E.I., where two things happened: he was introduced to the P.E.I. food technology centre, and he met his wife.

Working with the technology centre until the Honey Drop was launched in 2008 was still a long process. Not only was the method of turning honey into a solid unique, but all the equipment had to be completely custom made. They

“

We’re putting honey into a solid that is stable, it does not change the raw honey in any way. It doesn’t degrade it and it maintains the flavour, colour and aroma.

”

designed the equipment, made the prototypes, tested them and refined them, and continue to do so as the company scales up production.

Despite the long haul, Rowe says he always knew they were onto something.

“We’re putting honey into a solid that is stable, it does not change the raw honey in any way,” he explains. “It doesn’t degrade it and it maintains the flavour, colour and aroma.”

With such a unique product, interest in the company grew. In 2010, Island Abbey won the Gold Medal at SIAL Paris, which, says Rowe, “changed the game for us. It opened up doors internationally. Consumers started to notice.

We went from a few hundred retailers in 2010 to almost 1,500 by the end of 2011.” In January 2011, the company also appeared on CBC’s “Dragons’ Den,” a launching pad for many entrepreneurs in recent years.

In the meantime, Island Abbey expanded its product line. The company launched Honey Candies in 2009, Honey Sprinkles in 2010, followed by Honey Lozenges in 2011. Island Abbey also left the technology centre for its own plant in 2009. Today, the company is in its second plant in three years, with its products retailing in approximately 4,000 outlets across Canada.

The company also expanded overseas, partnering with a Japanese pharmaceutical company in 2012 to launch a honey lozenge in Japan, with both company logos appearing on the package. Island Abbey also partnered with a Finnish pharmaceutical company for the same arrangement. In fact, says Rowe, there are dozens of new products planned for the next couple of years, including vitamins, supplements, and cough and cold products under the Honibe brand. In addition to its honey-based products, the company has created solid maple and solid agave products, both to be launched this year.

The company continues to expand, leaving Rowe excited about its future.

“Not only have we been doubling our retail locations across the country, but by the end of this year we’ll be exporting to 25 markets around the world,” he says. “We’ve also grown our staff — we’ve gone from 10 people four years ago to almost 40 and we expect that will continue. So there’s lots of excitement around the honey plant.

We’re buzzing like bees.”

food in canada

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sunRype

Kelowna, B.C.

Dave Mcanerney, president and Ceo of sun-Rype products ltd.

Photography: Glen Durrell/KlixPix

Sun-Rype continues to bring the fresh flavour of B.c’s okanagan Valley to canadians, one delicious sip at a time

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Okanagan goodness

By Carolyn Cooper ave McAnerney is very clear about the reason Sun-Rype Products Ltd. has been one of Canada’s top producers of premium juice and fruit snacks for almost 70 years. “The core of our innovation strategy is about crafting great products from fruit,” says McAnerney, president and CEO of the Kelowna, B.C.-based fruit processor. “And having access to an abundant supply of fruit is really important — it’s a key enabler to our growth strategy.”

Located in the rich fruit-growing region of the Okanagan Valley, SunRype was established in 1946 by the B.C. Fruit Growers Association to turn process-grade apples into pure, 100-per-cent fruit juice. With a strong base throughout Western Canada, the now-public company has grown to more than 400 employees, with annual sales of roughly $147 million and a portfolio that extends far beyond the apple juice that started it all.

Although Sun-Rype entered the U.S. market in 2008, it is now poised for growth south of the border with its recent purchase of two fruit processors in the prime apple-growing region of Washington State. The company is also nurturing its presence in Eastern Canada and spreading the word about pure Okanagan goodness, Sun-Rype’s marketing message and, as it turns out, the secret of its success. “The Okanagan is Western Canada’s premier fruitgrowing region,” says McAnerney. “We

don’t think we could be in a better location, and we’re taking strides to make sure people understand our Okanagan heritage.”

Part of that message is an emphasis on what hasn’t changed in all those years — the consistent ability to bring original, sector-leading 100-per-cent fruit products to the market, well before the current surge of interest in high-quality food and beverages that are free from artificial colours, flavours or preservatives.

Sun-Rype’s portfolio has branched out to include a variety of exotic fruit flavours and new twists on apple juice, as well as apple sauce, fruit bars and fruit strips. Regardless, the company’s number-1 product on the beverage side is still its not-from-concentrate apple juice — McAnerney notes that this is the single-largest shelf stable SKU in Canada — while Sun-Rype’s Fruit to Go 100-per-cent fruit strips and Fruit Source bars are top sellers from its snack lineup.

Most recently the company added vegetables to launch Fruit Plus Veggies juices and FruitSource + Veggie bars.

“Again, innovation that matters is what we’re all about,” says McAnerney. “By adding vegetables — something a lot of consumers are telling us they’re not getting enough of — we think we’ve got a delicious way of getting more vegetables into people’s diet.”

Other Sun-Rype products that meet current consumer demand include calorie-reduced juices; smoothies with fruit fibre; coconut and juice blends; and Just Fruit and Grains, an all-natural

bar made with 70 per cent fruit or fruit and veggies and 30 per cent grains. This month Sun-Rype will also launch Slim, a 10-calorie fruit beverage.

With a commitment to offering allnatural products, it’s no surprise that the company has also been a pioneer in many of its business practices relating to the environment. Sun-Rype was the first to introduce environmentally friendly Tetra Pack containers to Western Canada in the late 1970s, and its fully recyclable PET bottles contain no BPA. “Probably the area we’ve made the greatest stride in is waste to landfill. We’ve focused on what we bring into the plant, and on recycling.

We’ve changed a lot of practices,” says McAnerney. “As a result we’ve seen a 33-per-cent reduction to landfill, and people are feeling pretty good about it — our employees don’t mind taking the extra steps to do the right thing.”

Going forward, McAnerney isn’t ruling out further acquisitions where it makes economic sense, as well as additional strategic partnerships with copackers. The company’s recent purchases in Washington State, for example, have allowed Sun-Rype to supply other food and beverage producers bulk, not-fromconcentrate juices, a move McAnerney considers “a huge opportunity.”

In Canada, the focus will remain on growing Sun-Rype through the retail channel, particularly in Eastern Canada, where McAnerney says the key will be to build on the company’s history and reputation as a better-foryou brand. “It’s a very competitive industry but we have an exciting vision and we’re energized by what lies ahead,” he says. “We have a group of pretty positive, passionate employees and it’s a privilege to be part of it.”

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McCormick Canada London, Ont.

Keith Gibbons, president and Ceo of McCormick Canada Inc.

Photography: Jackie Noble/KlixPix

Mccormick canada continues its long heritage of leading innovation in the competitive flavour solutions sector

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A passion for flavour

By Carolyn Cooper or a company that is now celebrating 130 years in business, McCormick Canada is remarkably fresh and connected to its customers.

It’s also the reason the London, Ont.based company is a leader in the spice, seasonings and recipe mix market, consistently offering the creative new flavour combinations and premium quality that Canadians expect year after year.

“Innovation is what drives our business,” says Keith Gibbons, president and CEO of McCormick Canada Inc. “If you’re not growing through distribution gains or acquisitions, innovation — being seen as a thought leader in your category — is how you’re going to grow. And the only way you’re going to do that is by having a good understanding of consumer insights, something we invest a great deal in.”

McCormick Canada began in London, Ont. in 1883 as Gorman, Dyson & Company. As well as spices and extracts, over its long history and many incarnations the company has marketed coffee, salad dressing, mustard, peanut butter, vanilla, cherries and olives, and at one time was the largest olive packer in the British Empire.

In 1959 the company was purchased

by Baltimore, Md.’s McCormick & Co., and today is the largest spice, seasonings and specialty food products manufacturer in Canada. Combined sales from its consumer retail division and its custom manufacturing division — representing approximately two-thirds and one-third

of its business, respectively — were approximately $350 million in 2011.

The company has a track record of not only growing, but driving market categories. McCormick Canada’s signature Club House brand of spices, seasonings and recipe mixes are still the company’s largest sellers. The lineup, all of which is made without artificial colours or flavours, now includes a wide variety of both traditional and exotic spice blends, as well as low or no-salt added products. The business also continues to introduce convenient new packaging options, such as its innovative blister packs of pre-measured spices.

According to Gibbons, the last decade has seen significant structural changes for McCormick. Several of its manufacturing facilities were consolidated into one operation in London, with a distribution and technical innovation centre in Mississauga, Ont. In 2008 the company acquired Billy Bee Honey, and just this year updated the 55-yearold iconic brand with new packaging and marketing, as well as an interactive website. “The vision we have is to be the leading supplier of new value-added flavour solutions in Canada,” explains Gibbons, “so because you flavour food with honey we saw a natural fit there.”

Gibbons says the strength of the McCormick brand globally is another advantage when it comes to bringing new products to market. “We’re able to leverage a lot of learning, skills and expertise around the world,” he says. “And really that’s about both

understanding consumer insights and developing products to meet that, but also about understanding where trends are elsewhere in the world and how they may or may not work within the Canadian marketplace.”

Gibbons points to the company’s annual flavour forecasts, which all units worldwide contribute to, as an example of McCormick’s leadership. “It’s a pretty exciting tool, and something we’re quite proud of,” he says, noting that the forecast gives the company added credibility when working with its manufacturing partners to develop new products.

One current consumer trend Gibbons sees as significant is the explosion of interest in ethnic flavours. Looking to fulfil the needs of both new Canadians and mainstream consumers, the company now offers authentic ethnic spices imported from McCormick divisions in China and the Philippines, marketed both in conventional and ethnic-oriented retailers. “If it goes as well as we expect our next focused strategy will be on the Indian consumer,” says Gibbons.

This ability to consistently bring something new to the market is what Gibbons says sets McCormick apart from the competition. “The differentiation really comes back to innovation,” he says. “Consumers look to Club House every year to bring out new ideas, whether it’s that new flavour trend, something that’s bold, that’s different, or something more convenient — just bringing some excitement to the spices and seasonings or recipe mix category. For a lot of consumers cooking is drudgery, so we want to offer something that can add a little bit of excitement, or at least some difference, to their menu.”

food in canada

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repOrt > Bake & snack

Making the

connection

b

By BernarD tOBin

aking white whole-wheat bread is about to get easier thanks to Gavin Humphreys. He’s a Winnipeg, Man.-based wheat breeder and the developer of Whitehawk, a new hard white spring wheat that promises to deliver what bread makers need to meet growing demand for the white whole-wheat category — stronger dough and better baking performance.

It’s just one example of potential baking solutions and opportunities emerging from the plant-breeding pipeline that are taking root in farmers’ fields across the country. It also illustrates what happens when the entire value chain — from farmer to food manufacturer — works together to find answers to ingredient and product development needs.

Whitehawk improves on two existing hard white wheat varieties used to supply baking companies with the majority of white whole-wheat flour. “It has high protein content, but the real advantage is dough strength needed to carry the extra elements such as bran in a whole-wheat product,” says Humphreys, who works for Agriculture and Agri-Food Canada.

“We think it’s a game changer. It really puts it all together in terms of gluten strength, protein and white kernel type,” says Todd Hyra, Western Canada business manager for the SeCan seed company, which is partnering with Richardson International to bring certified seed of the new variety to farmers’ fields this spring and end-use markets in the fall.

It’s through Canada’s seed certification system and the use of certified seed that those plant breeder achievements can be delivered to an end-user. Humphreys says Whitehawk is a good example of wheat breeders understanding what bakers and millers need in a wheat variety and then working to incorporate those traits. In this case, it took 10 years to develop the variety from first genetic cross to commercialization.

Baking solutions and opportunities emerging from the plant-breeding pipeline are better meeting the needs of bake and snack food producers

end-user requirements drive breeding opportunities Establishing the Canada Western Hard White Spring wheat class, which includes Whitehawk, is an example of a large-scale industry response to meet the growing appetite for white whole-wheat products. Researchers and seed companies are also responding to niche market opportunities such as the demand for locally produced food.

Durum wheat is used to make pasta and is predominantly grown in Western Canada where less disease pressure makes it easier for farmers to grow. But C&M Seeds of

fOOD In CanaDa

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Report > Bake & Snack

Certified seed makes cereal innovation possible “Through Canada’s certified seed program, a portion of the seed sales is reinvested in plant breeding and innovation to make the next Whitehawk or Hallmark possible,” explains Dale Adolphe, executive director of the Canadian Seed Growers’ Association. “Certified seed provides a production process that helps assure identity and purity is maintained through the commercialization of a new variety. It encourages and supports the research we need to help the food industry achieve the nutrition, appearance and processing attributes that end users and customers are seeking.”

For Wilson, good communication throughout the value chain is key to ensuring the right varieties are emerging from the research pipeline and being brought to market. He says a new C&M variety, CM249, is a good example of this collaboration. “We offered farmers a premium to grow that variety because it delivers something to a specific end-user. It’s a soft red wheat with a stronger gluten profile that provides improved functionality in the cracker industry.”

Delivering specific varieties that meet baking needs The Ontario grain handling system has the ability to segregate and protect the identity of specific varieties and the unique qualities they can provide for end-users. That’s very important for niche markets, explains Crosby Devitt, Research and Market Development manager for the Grain Farmers of Ontario (GFO).

It’s also critical for ensuring millers and bakers have access to specific wheat varieties. “One of our goals is to give bakers, who make products with more defined characteristics, access to specific varieties that meet their needs,” explains Devitt. With certified seed and the industry’s identity preserved system, specific varieties can be sourced and delivered to a miller who produces the flour for the baker. He adds that the GFO is currently working with Kraft to identify specific varieties that could be used in this manner.

42

Photo courtesy of the Canadian Seed Growers’ Association

Palmerston, Ont., has developed a durum wheat variety that could be the foundation of made-in-Ontario pasta.

C&M general manager Archie Wilson explains that the new variety — called Hallmark — grows well in Ontario, delivers the same functionality as western durum, and also has several unique characteristics. “It’s a nuttier flavour and stays al dente and firmer longer, which people like,” explains Wilson, who is currently working on a business model for Hallmark. It could be grown in Ontario this summer.

“To put it in a nutshell, we are trying to find genetics that would fit certain market opportunities and not just develop varieties for the broad stream,” says Wilson. “It is important for companies like C&M to know what millers and bakers need and want in their wheat,” he adds, noting that the company plants 7,000 variety test plots annually.

Opportunity knocks with end of Canadian Wheat Board Will the end of the Canadian Wheat Board (CWB) be a boon or bust for developing new and innovative wheat varieties?

Todd Hyra, sales manager for Kanata, Ont.based SeCan, the seed company marketing the new Whitehawk wheat variety, believes the end of the CWB has its pros and cons.

“The wheat board developed markets for the industry’s overall benefit — those won’t be there any more,” says Hyra. But the good news is stakeholders — breeders, seed companies, grain companies, millers and baking companies — can now build direct relationships with no filters. “The response will be quicker and you can make or break a program more quickly,” he adds.

Palmerston, Ont.-based C&M Seeds’ general manager Archie Wilson says the end of single desk selling for wheat in Ontario more than 10 years ago has been very positive for the provincial industry. He sees the same thing happening in the West. “Once we went away from single desk selling, we had much better communication with people in the value chain, and because of that we can look at more unique solutions.”

January/february 2013

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Understanding quality key to future development Dr. Koushik Seetharaman feels plant breeders, millers and bakers are now more connected than ever. Seetharaman is the University of Guelph’s industry research chair in cereal technology, a position partly funded by the Ontario Cereal Industry Research Council. It’s made up of a consortium of industry groups ranging from plant breeders to bakers.

44

Seetharaman meets with the group every six months to highlight ongoing research, and believes the process has elevated value chain communications to an unprecedented level. However, aligning the breeding programs and baking needs can be challenging. “It’s hard for a processor to predict what they are going to need in the next 10 years and ask for it now, but those discussions are starting to happen,” says Seetharaman. “From the manufacturers’ side, at the end of the day, they just want the flour to be of consistent quality.”

Unfortunately, as Seetharaman points out, “most of the tests we have to measure quality don’t seem to be able to predict actual baking performance.”

But, he says, new technology will help bakers and millers greatly improve quality assessment. He also feels it will help breeders deliver specific variety attributes much faster.

Seetharaman explains that the quality and functionality of wheat flour is determined primarily by its amount and type of gluten proteins. Now, a new technique developed by Brabender GmBh in Germany — GlutoPeak or GPT — allows millers and bakers to determine protein quality using a small sample size of flour. He feels it could help companies set new, measurable standards for their products that could play a pivotal role in ensuring consistent quality.

The GPT will also benefit wheat breeders as a screening tool to classify protein quality early in a breeding program.

“Because you can do this using such a small sample size, it will allow breeders in the early stages of development to test the protein quality of a genetic line,” explains Seetharaman. “They don’t do that now until they get to the fifth or sixth year of breeding.”

Quite simply, the GPT will help breeders deliver improved protein and quality profiles much faster. “Breeders, millers and processors are excited,” adds Seetharaman.

January/february 2013

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Report > Bake & Snack

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FOOD TRENDS > Grains

t n e , i s c in ds n A ra nee g ern

d o m

r le a V By

i

d ar W e

Consumers and food manufacturers are discovering a world of grain alternatives

a

ncient grains may be a niche market but it’s a niche that’s thriving. Driven by consumer health issues, greater acceptance of whole grains, and the continuing gluten-free trend, ancient grains and products that contain them appear poised for further growth.

Technically, most of the grains we eat — wheat too — are ancient in that they originated thousands of years ago. Nowadays, the term refers to lesser-known grains and seeds that include spelt, kamut, amaranth, millet, quinoa and teff. Not only do these varieties boast high levels of protein, vitamins, minerals, fibre, phytochemicals and antioxidants, some advocates argue that they are more nutritious than modern grains, which have been bred to increase yields and simplify processing. In addition, ancient grains such as millet, quinoa and teff are gluten-free, a key advantage for the millions of North Americans diagnosed with celiac disease or who suffer from some other wheat sensitivity.

Industry observers link the ancient grains’ revival to increased awareness of the health benefits of whole grains in general. Eating diverse grains whole — that is, with their bran, germ and endosperm — has been shown to reduce the risks of heart disease, stroke, cancer, diabetes and obesity. “The medical evidence is clear: few foods can offer such benefits,” says Cynthia Harriman, director of Food and Nutrition Strategies at the U.S.-based Whole

Grains Council. Governments in Canada and south of the border urge consumers to eat at least half of their daily grain servings from whole grain sources, and the Whole Grains Council has developed a special stamp to help consumers around the world find authentic whole grain products.

The whole grains surge Consumers seem to be getting the message. According to NPD Group research conducted for the Whole Grains Council, whole grain consumption in the U.S. climbed 20 per cent from 2005 to 2008. The same research showed that 18- to 34-year-olds consumed the most whole grains, while a paper from Agriculture and Agri-Food Canada (Whole Grain Claims, 2012) identifies health-conscious baby boomers as driving future demand. At the same time, consumer palates are adapting to the richer tastes Cereal kamut

pg. 7

Spelt FOOD IN CANADA

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Food Trends Millet

and denser textures of whole grains.

In a 2009 Kellogg Co. survey, for instance, 36 per cent of respondents said that they bought whole grains because of the taste, up from just 13 per cent in 2006.

In view of these figures, it’s not surprising that nearly 20 times as many new whole grain products were launched worldwide in 2010 as in 2000, according to market researcher Mintel. Of these, bakery, breakfast cereals and snacks accounted for the largest group, with side dishes and meals making rapid gains. At the same time, the industry is researching and finding solutions to the formulation challenges of working with whole grains. For example, Kraft Foods has just filed a patent for a new method of producing whole grain flour that would reduce starch damage and extend shelf life.

A full spectrum of players Per capita consumption of ancient grains isn’t monitored, but Harriman estimates that it’s probably less than one per cent, based on figures for non-mainstream grains like barley and rye.

Not a mass market certainly, but one with enough potential to have persuaded many players to participate, from small-scale growers and value-added artisan suppliers, to nutraceutical companies and big processors.

At the smaller end of the scale is Alberta’s Gold Forest Grains, a 400-acre organic farm that has grown and milled ancient and

New enerjive Quinoa Skinny Crackers are natural and gluten-free.

heirloom grains since 2006, selling directly to local consumers and small retailers in the Edmonton, Alta. area. Farm owner John Schneider says he’s seen the popularity of these grains explode, boosting sales of his own crops by as much as 700 per cent over last year. He attributes the growth spike to the local food movement and the gluten-free trend, but mostly to a rise in health consciousness. “We’re really beginning to appreciate the benefits of insoluble fibre and entire-grain flours,” says Schneider.

David Zivot, founder of Toronto’s Grainstorm, agrees.

An artisan operation launched in 2009, Grainstorm sources organic ancient and heritage whole grains, grinds them fresh

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Quinoa salad

to maximize nutrition, and creates vacuum-sealed mixes for muffins, cookies, quick breads and pancakes. The mixes retail in 158 Canadian stores, mostly in Ontario, but with distribution in Western Canada slated for early this year. Zivot believes Grainstorm has reached a tipping point in its growth and is now in a position to consider entering the U.S. market. “We’ve seen real growth in consumer understanding and engagement, especially in the last six months,” he notes. “Three years ago, we had a product, an idea. Now we’re a company with a vision.

In 25 years, we’d like to be to fresh-ground whole grains what Starbucks is to fresh-ground coffee.”

Functional food applications Ancient grains are also well positioned to meet rising demand for functional foods that are healthy and plant-based, says Christine Infilise of Quadra Ingredients. “Consumers want to derive their daily vitamin and mineral needs directly from their food. They also want to eat less meat, increase their protein levels, and consume foods that are gluten-free, allergen-free and natural.” To provide food solutions, Quadra partners with BI Nutraceuticals to supply quinoa, chia and flax, either as whole seeds or milled to specific particle sizes, for use in muffins, cereals and protein bars. “As people become more aware of the beneficial effects, we’ll see more new products formulated with ancient grains,” Infilise says.

When it comes to bigger industry players, Nature’s Path Organic, Dempster’s, Country Harvest, PC Organics and others offer several products containing ancient grains. Most recently, processing giant ConAgra Mills launched a line of ancient grains gluten-free flours. “When ConAgra gets into the market, with the volumes they do, more will be likely to follow,” says Harriman.

Over the longer term, Harriman adds, climate change may also drive the market for ancient grains. “The geographic areas where wheat is traditionally grown are becoming drier and less fertile. What can we grow instead? Ancient grains such as sorghum, quinoa and teff are not only nutritious, they’re adaptable to a variety of growing conditions.”

JANUARY/FEBRUARY 2013

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RESEARCH CHEFS IN CANADA

News>file RCA set for southern hospitality This year’s Research Chefs Association (RCA) Annual Conference & Culinology Expo takes place in Charlotte, N.C., March 6 to 9.

As always, the popular convention will feature an informative lineup of seminars, speakers and presentations on a wide range of topics. Sessions focusing on food production include a look at future food trends, specific ingredients such as sprouted grains, beef, oils and natural functional ingredients, as well as regional cuisines, savoury flavours and pungent ingredients. Other research-focused seminars will look at marketing strategies, prototyping and R&D issues, social networks and career development.

Each year the RCA promises a lively keynote speaker, and this year is no exception. With an international reputation as a culinary pioneer Chef Homaro Cantu, owner of Chicago’s Moto and iNG restaurants and Cantu Designs, is noted for his successful blending of food, science, technology and art. In his keynote presentation Cantu will speak on “Trailblazing a New Culinary Frontier.”

Rounding out the conference is the 2013 Culinology Expo, which will be held at the Charlotte Convention Center. Other events include the ever-popular Student Culinology Competition, and the Professional Culinology Competition, now in its second year.

For more information on this year’s RCA conference or to register, visit www.culinology.com

Pork rind and carrot kimchi

Restaurant Inspirations Some of the hottest trends to hit foodservice include, literally, everything. Consultants Baum + Whiteman say a big dining trend is piling flavours from all over the globe onto a single dish — think chipotle pork chop with sugar glaze, carrot kimchee and tarragon mayo. Technomic points to Asian fare, artisan

INBRIEF • Brenan Madill was the winner

preparation, chicken with a gourmet update, long-aged meat, pork rind, pig tails, and barrel-aged hot sauce as growing trends. And let’s not forget the nose-to-tail movement that continues to explore a wider range of new cured meats.

Culture Division and Enterprise Toronto, gave five entrepreneurs the chance to pitch their commercial food or non-alcoMadill

of the gold medal and the Fulgence Charpentier Trophy at the 2012 Jeunes Chefs Rôtisseurs Competition, held in Halifax, N.S. in October. Madill, who works at the Atlantica Hotel Halifax, Seasons by Atlantica restaurant, will go on to represent Canada at the 2013 Concurs International des Jeunes

holic beverage to industry professionals at the annual Small Business Forum. Alvim, who won for his innovative artisanal cheese rolls, impressed the judges with the taste and uniqueness of his product, as well as his strong business plan and presentation skills. He will receive mentoring and consulting services from City of Toronto Economic Development staff to help prepare his product for launch.

His products will also be on display at the Canadian Restaurant and Foodservices Association Trade Show next month.

Chefs Rôtisseurs, to be held in Istanbul, Turkey in September.

• The Canadian Apprenticeship Forum and Skills/Compétences Canada have partnered to revamp the Careers in Trades website (www.careersintrades. ca). The site provides updated information on apprenticeships, as well as other resource material.

• Henrique Alvim is the winner of Toronto’s Next Great Food Product Contest. The contest, run by the City of Toronto’s Economic Development and

(Left) Henrique Alvim, winner of Toronto’s Next Great Food Product Contest, with judges (left to right) John Mastroianni, manager of Pusateri Fine Foods; Dufflet Rosenberg, CEO of Dufflet Pastries; and chef Christine Cushing.

FOOD IN CANADA

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A Culinary Odyssey

Avant-garde dining from Copenhagen to Sydney

By John Placko

f

rom my travels over the past 12 months, here’s a list of my top 10 favourite dishes: 1. Bras, France — This is one of the most stunning restaurants in the world, with views overlooking the valleys of Aubrac. Owner Michel Bras is well known for the creation of his “Gargouilou” vegetable dish in 1983. It consists of 40 to 60 different seasonal vegetables, leaves, seeds and flowers that are either fresh, pan seared 1 or puréed. The only non-vegetable components of the dish is the small piece of ham, adding a meaty note, and some butter. Bras has now passed this jewel on to his son, Sebastien, to carry on the family tradition.

2. Ralae, Denmark — Chef Christian Puglish (ex-Noma), has made this quiet street-corner restaurant a mustdine location when in Copenhagen.

The best seats in the house are the limited seating overlooking the chefs at work and play. The chefs come from many countries and seem to enjoy interacting with diners. The cooks also double as waiters, describing each dish in detail. My favourite of the six-course tasting menu was the potato vermicelli with grated hazelnut and bergamotte; so simple, yet so memorable.

3. Sepia, Australia — Highly awarded over the past few years, this downtown location is a stone’s throw from Darling Harbour. Here the talented Martin Benn puts on a show of 15 acts with precision and creativity that has earned him welldeserved accolades. His Japanese stones post-dessert dish has made a mark on the Sydney foodie scene. Black cocoa butter coated stones of various soft jellies — including cherry, coconut and chocolate — made with the help of liquid nitrogen,

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sit on top of yuzu jelly and are sprinkled with mint, green tea moss and black sesame.

4. Momofuku Seiobo, Australia — Crowned “Best New Restaurant” in 2012 by Gourmet Traveller Magazine, chef Ben Greeno (ex-Noma) is very deserving of this award. His food does remind me of Noma, but with the clever use of the local produce and flavours of Australia. The 15-course tasting menu includes the mandatory steamed bun with pork belly and ends with slow cooked pork shoulder. For dessert, pistachio ice cream, surrounded by compressed white peach, raspberry mousse and crisp rose meringue, makes for a composition of complimentary flavours. The textural adventure of this dish is stunning. pg.52

January/february 2013

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A Culinary Odyssey from pg. 50

5. Ormeggio, Australia — “Chef Ales5 sandro Pavoni is doing some of the most creative food in Sydney right now,” proclaims my friend Franz Scheurer, and this guy knows his food (he is editor/owner of Australian Gourmet Pages). He wasn’t kidding — amazing dishes executed with the help of head chef Frederico Zanellato. The standout dish was one that didn’t sound like it would go together, especially as a dessert: Aerated carrot cake, fennel seed gelato, farro cream and vinegar caramel. An interesting combination of flavours that worked well with precise, decorative plating.

6. The Bentley, Australia — Sydney Morning Herald calls it “one of the most dynamic eating and drinking experiences in the country” and I’d agree. The Bentley cookbook is simply stunning with its distinctive black pages with its masterful plating of multiple preparation techniques on 9 each dish. The chef behind this Surrey Hills restaurant is Brent Savage, whose thoughtful detail to texture is evident with his dessert comprised of sorrel sorbet, geranium, peach and freeze-dried raspberry.

7. Dinner by Heston, U.K. — This restaurant managed to rank in the top 10 restaurants in the world in its first year of operation, a testament to the brilliance of owner Heston Blumenthal and chef Ashley Palmer-Watts (ex-chef at Fat Duck).

The menu is inspired by century old recipes, then recreated and transformed into contemporary dishes. All but one of the main courses were cooked sous-vide, ensuring perfectly cooked meats, poultry and fish. Watching the rotisserie pineapple with caramel glaze through the large windows between the kitchen and dining room was mouthwatering. My favourite dish was the taffy tart with apple, rose, fennel and blackcurrant sorbet.

8. Sons and Daughters, U.S. — This one-star Michelin restaurant in San Francisco, with just 22-seats, serves beautifully executed dishes. I’m highlighting the foie gras with blood orange, oats and geranium as the “one,” from my nine-course tasting menu.

9. Frantzen and Lindeberg, Sweden — Last summer chefs Björn Frantzén and Daniel Lindeberg closed the restaurant for a short time and did what most restaurants would consider unthinkable — they reduced the number of seats to just 17, and increased their kitchen staff so that they now have a one-to-one ratio of guest to staff. These guys are serious about

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10 getting their third Michelin star. Outstanding and polished food and service. The addition of earpieces and lapel microphones enable the co-ordination of dishes from the two-part kitchen set-up. The standout dish was the red gooseberry sorbet, goat cheese pudding, elderflower and pickled endives.

The use of vegetables in desserts is becoming quite popular in many high-end restaurants.

10. Geranium, Denmark — Chef Rasmus Kofoed has done what no chef has done before at the Bocuse d’Or competition in Lyon, France, winning the bronze, silver and gold trophy on the three occasions that he represented Denmark. Whilst dining on his 20-course tasting menu, it becomes obvious that this is the guy to watch. At number 49 on the list of the World’s 50 Best Restaurants, I have no doubt we’ll see his star rise rapidly. The highlight of the dinner was the blow-torched venison tartare with a veil of cherry vinegar gelée, berry sauce, beets and dried mushroom — a dish to remember.

John Placko is owner of the Modern Culinary Academy in Toronto.

Contact him at johneplacko@gmail.com or visit www.ModernCA.ca

January/february 2013

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Q&A Operations

t

his winter Food in Canada spoke with Dana McCauley, culinary consultant and director of Product Development and Innovation for Janes Family Foods Ltd., about innovation in the Canadian food and beverage industry. As one of three judges on the second season of the Food Network Canada show “Recipe to Riches,” McCauley knows what it takes to develop products that succeed in the marketplace. Here’s an excerpt from our discussion.

Creative intent

BY CAROLYN COOPER

Food in Canada: What are the biggest mistakes entrepreneurs make when trying to launch a food or beverage product?

McCauley: “Entrepreneurs are unfettered by the rules and lessons that people in a more corporate environment have learned over the years, so they can come up with these great free thinking ideas.

But often they don’t stick to their ideas. Often they’ll talk to somebody who’ll say ‘I’ll distribute that except…’ and they’ll compromise their vision.

The other problem is that they’re often so undercapitalized.” pg.54

FOOD IN CANADA

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Q&A Operations from pg.53

FC: Are many entrepreneurs unaware of all the other skills and challenges that are involved in running a food business?

“

You need to keep it fresh, but you have to be smart — you can’t jump on every single trend. And you need to understand the difference between a trend and a fad.

McCauley: “Absolutely. It’s not enough to have a great idea and be a really good cook — you need to understand business. That’s why I love incubator kitchens and all the grass-roots facilities that are popping up in big cities — there someone with a great idea and with the ambition to get into the food business can get the support they need.”

FC: Why are some companies continually successful in bringing new products to market while others are not?

McCauley: “Well I think that they are efficient. One of the things that I spend much of my time on here at Janes is looking at that fuzzy front end of innovation. And there’s never a lack of ideas. What there’s a lack of is a way of getting all of that creativity in one place and evaluating it, synthesizing it into strong concepts. Unfortunately that’s where a lot of people who are super creative fall down, because they aren’t always the people with the great organizational skills. With unlimited resources we would all be super innovative — it’s just that we have to be selective, and that takes some time and some focus.”

FC: Do you find Canadian companies are actually focused on being creative?

McCauley: “No, I don’t. I think most Canadian companies right now, even though the Canadian economy is in pretty good shape, are focused on being safe and finding ways to save money and tweak operations so that they’re doing the same thing but with fewer people or fewer resources. I think part of that is the fear of not knowing what’s going to happen on a global scale. But I also think it has to do with the fact that our retail landscape is in such flux with all these new players coming in. It’s a volume business right now and that’s tough.”

FC: What about developing your own version of products already on the market? Is this a good competitive path?

McCauley: “It’s a really slippery slope. When you come out with me-too products you’re automatically accelerating the cycle of innovation. If you see something that you like that’s doing well in Germany or South Africa, yes, be inspired by

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it, but instead of just bringing it to Canada and knocking it off — because you know your competition has seen that as well — take that idea and put a twist on it, do what you can to make it your own.”

FC: What do you tell businesses struggling to keep up with consumer trends?

McCauley: “You need to keep it fresh, but you have to be smart — you can’t jump on every single trend. And you need to understand the difference between a trend and a fad. Atkins is a perfect example. I now don’t see the Atkins low-carb high-protein diet anywhere except maybe in health food stores where they may sell Atkins products, but the fact is there’s been this echo from that fad that has become a trend — and that’s protein first. And so the companies that understood why Atkins was appealing to people, they’ve spun that off into really successful businesses that focus on satiety and protein. As a big company you don’t have to be first, but you need to be a smart follower.”

FC: How much do creativity and the ability to think creatively contribute to successful R&D? How can this be fostered within a company?

McCauley: “It really takes time — not a lot of time but you really have to keep the cadence of those activities happening. Just having a year of innovation is not the way to go — it can’t just be a theme, it literally has to be part of the business atmosphere. It’s a misnomer that creativity only comes from a couple of big developed brains that have these visions. The fact is most creativity starts out as a little idea that persists and builds through other people. It’s like a slow hunch that you keep coming back to and you keep tweaking, and that’s why that whole idea of slow and steady winning the race works with innovation. It’s hardly ever that you hear of someone having a real genuine eureka moment.”

JANUARY/FEBRUARY 2013

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Photo Credit: FBA

CORRUGATED SELLS Don’t sell yourself short with the wrong container Today’s consumers expect more. They want the whole picture. They need answers for their important questions:

“Who is the producer?”

“Where was it packaged?”

“What are the contents?”

“Why should I buy this?”

Colourful, fully-interactive corrugated packaging delivers “the selling edge” anadian C Contact your preferred corrugated container supplier to get the full story on how Corrugated Sells!

www.cccabox.org

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guidebook 2011 2013 RESOURCE Resource

guidebook

Food in Canada’s annual guidebook directs you to Canadian food and beverage industry associations and councils, research centres and educational institutions, plus U.S. national associations. To be listed in the 2013 guidebook, please contact Deanna Rosolen at drosolen@foodincanada.com

ASSOCIATIONS Agriculture and Agri-Food Canada TF: (855) 773-0241 T: (613) 773-1000 www.agr.gc.ca

Agri-Food Trade Service TF: (855) 773-0241 T: (613) 773-1000 www.ats-sea.agr.gc.ca/intro/ index-eng.htm

Groupe Export Agroalimentaire/ Agri-Food Export Group Québec-Canada TF: (800) 563-9767 T: (450) 461-6266 www.groupexport.ca

Ag-West Bio Inc. T: (306) 975-1939 www.agwest.sk.ca

Alberta Barley Commission

Allergy/Asthma Information Association TF: (800) 611-7011 T: (416) 621-4571 www.aaia.ca

Alliance of Ontario Food Processors T: (519) 650-3741 www.aofp.ca

L’Association des brasseurs du Québec/Quebec Brewers Association

T: (613) 238-8444 www.acd.ca

Association des embouteilleurs d’eau du Québec/Quebec Water Bottlers’ Association T: (450) 349-1521 www.conseiltac.com/aeeq.html

T: (780) 474-8288 Producer Direct Line: (877) 247-7675 www.albertapork.com

T: (519) 836-8383

Brewers Association of Canada T: (613) 232-9601 www.brewers.ca

Canada Beef Inc.

T: (604) 504-4409 www.bcfpa.ca

T: (403) 275-5890 (Western Office) T: (905) 821-4900 (Eastern Office) www.canadabeef.ca www.beefinfo.org

B.C. Grapegrowers Association

Canada Pork International

B.C. Food Processors Association

T: (604) 287-4647 www.bcpork.ca

Association of Seafood Producers

Alberta Pork

T: (604) 556-3348 www.bcegg.com

Association of Canadian Distillers

Alberta Chicken Producers

T: (403) 201-3657 www.afpa.com

B.C. Egg Marketing Board

TF: (877) 762-4652 www.grapegrowers.bc.ca

Association of Ontario Chicken Processors

Alberta Food Processors Association

T: (604) 859-2868 www.bcchicken.ca

TF: (800) 854-9199 T: (514) 284-9199 www.brasseurs.qc.ca

TF: (800) 265-9111 T: (403) 291-9111 www.albertabarley.com

TF: (877) 822-4425 T: (780) 488-2125 www.chicken.ab.ca

B.C. Chicken Marketing Board

B.C. Pork

B.C. Milk Marketing Board T: (604) 854-4481 www.milk-bc.com

B.C. Ministry of Agriculture T: Victoria: (250) 387-6121/ Vancouver: (604) 660-2421/ Elsewhere in B.C.: (800) 663-7867/ Outside B.C.: (604) 660-2421 www.gov.bc.ca/agri/

T: (613) 236-9886 www.canadapork.com

Canada Safety Council/Conseil canadien de la sécurité T: (613) 739-1535 www.safety-council.org

Canadian Aquaculture Industry Alliance/Alliance de l’industrie canadienne de l’aquaculture T: (613) 239-0612 www.aquaculture.ca

Canadian Association of Importers and Exporters/ Association canadienne des importateurs et exportateurs

B.C. Salmon Farmers Association

T: (416) 595-5333 www.iecanada.com

Atlantic Food & Beverage Processors Association Inc.

TF: (800) 661-7256 T: (250) 286-1636 www.salmonfarmers.org

Canadian Association of Regulated Importers

T: (506) 389-7892 www.atlanticfood.ca

B.C. Salmon Marketing Council

T: (709) 726-3730 www.seafoodproducers.org

Baking Association of Canada/ Association canadienne de la boulangerie TF: (888) 674-2253 T: (905) 405-0288 www.baking.ca

T: (855) 642-3551 www.bcsalmon.ca

B.C. Wine Institute TF: (800) 661-2294 T: (250) 762-9744 www.winebc.com

T: (613) 738-1729 www.cariimport.org

Canadian Bottled Water Association/l’Association canadienne des eaux embouteillées T: (905) 886-6928 www.cbwa.ca

food in canada

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2013 RESOURCE

guidebook Canadian Centre for Occupational Health and Safety/Centre canadien d’hygiène et de sécurité au travail T: (905) 572-2981 www.ccohs.ca

Canadian Dairy Commission/ Commission canadienne du lait T: (613) 792-2041 Special Milk Class Permits: (613) 792-2057 Dairy Imports/Exports: (613) 792-2010 www.cdc-ccl.gc.ca

Canadian Federation of Agriculture/Fédération canadienne de l’agriculture T: (613) 236-3633 www.cfa-fca.ca

Canadian Federation of Independent Grocers/ Fédération canadienne des épiciers indépendants TF: (800) 661-2344 T: (416) 492-2311 www.cfig.ca

Canadian Food Exporters Association TF: (888) 227-8848 T: (416) 445-3747 www.cfea.com

Canadian Food Inspection Agency/Agence canadienne d’inspection des aliments TF: (800) 442-2342 T: (613) 225-2342 www.inspection.gc.ca

Canadian Foundation for Dietetic Research T: (519) 267-0755 www.cfdr.ca

CFIA Regulating Agricultural Biotechnology TF: (800) 442-2342 T: (613) 225-2342 www.inspection.gc.ca/english/sci/ biotech/bioteche.shtml

(709) 772-4424 P.E.I.: (902) 566-7290 Nova Scotia: (902) 426-2110 New Brunswick: (506) 452-4963 Quebec: (514) 283-8888 Ontario: (226) 217-8555 Manitoba: (204) 983-2200 Saskatchewan: (306) 780-5180 Alberta North (includes NWT and Nunavut): (780) 495-3333 Alberta South: (403) 299-7680 B.C. Coastal, Mainland/Interior (includes Yukon): (604) 666-6513

Canadian Hatching Egg Producers/Les Producteurs d’oeufs d’incubation du Canada T: (613) 232-3023 www.chep-poic.ca

Canadian Health Food Association TF: (800) 661-4510 T: (416) 497-6939 www.chfa.ca

Canadian Institute of Food Science and Technology/ Institut canadien de science et technologie alimentaires T: (905) 271-8338 www.cifst.ca

Canadian Manufacturers & Exporters/Manufacturiers et exportateurs du Canada T: (613) 238-8888 www.cme-mec.ca

Canadian Meat Council T: (613) 729-3911 www.cmc-cvc.com

Canadian National Millers Association T: (613) 238-2293 www.canadianmillers.ca

Canadian Organic Growers/ Cultivons Biologique Canada

Canadian Pork Council/Conseil canadien du porc

Certified Organic Associations of British Columbia

T: (613) 236-9239 www.cpc-ccp.com

T: (250) 260-4429 www.certifiedorganic.bc.ca

Canadian Poultry and Egg Processors Council/Conseil canadien des transformateurs d’oeufs et de volailles

Chicken Farmers of Canada

T: (613) 724-6605 www.cpepc.ca

Chicken Farmers of New Brunswick

Canadian Produce Marketing Association/Association canadienne de la distribution de fruits et légumes T: (613) 226-4187 www.cpma.ca

Canadian Restaurant and Foodservices Association TF: (800) 387-5649 T: (416) 923-8416 www.crfa.ca

Canadian Sanitation Supply Association TF: (866) 684-8273 T: (905) 665-8001 www.cssa.com

Canadian Seed Growers’ Association/Association canadienne des producteurs de semences T: (613) 236-0497 www.seedgrowers.ca

Canadian Soybean Exporters’ Association T: (519) 822-3386 www.canadiansoybeans.com

Canadian Spice Association info@canadianspiceassociation.com www.canadianspiceassociation.com

Canadian Standards Association TF: (800) 463-6727 T: (416) 747-4000 www.csa.ca

Canadian Sugar Institute T: (416) 368-8091 www.sugar.ca

TF: (888) 375-7383 T: (613) 216-0741 www.cog.ca

Canadian Vintners Association

Canadian Pallet Council/Conseil des palettes du Canada

Canola Council of Canada

T: (613) 782-2283 www.canadianvintners.com

T: (613) 241-2800 www.chicken.ca

T: (506) 452-8085

Chicken Farmers of Newfoundland and Labrador T: (709) 747-1493 www.nlchicken.com

Chicken Farmers of Nova Scotia T: (902) 681-7400 www.nschicken.com

Chicken Farmers of Ontario T: (905) 637-0025 www.cfo.on.ca

Chicken Farmers of P.E.I. T: (902) 838-4108

Chicken Farmers of Saskatchewan T: (306) 242-3611 www.saskatchewanchicken.ca

Coffee Association of Canada/ Café association du Canada T: (416) 510-8032 www.coffeeassoc.com

Confectionery Manufacturers Association of Canada/ L’Association canadienne des fabricants confiseries T: (416) 510-8034 www.confectioncanada.com

Council of Food Processing & Consumer Products/Le conseil de la transformation agroalimentaire et des produits de consommation T: (450) 349-1521 www.conseiltac.com

Dairy Farmers of Canada/Les producteurs laitiers du Canada T: (613) 236-9997 www.dairyfarmers.ca

CFIA Food Labelling and Advertising

T: (905) 372-1871 www.cpcpallet.com

Dairy Farmers of Manitoba

TF: (800) 442-2342 T: (613) 225-2342 www.inspection.gc.ca/english/fssa/ labeti/labetie.shtml

TF: (866) 834-4378 T: (204) 982-2100 www.canolacouncil.org

Canadian Pasta Manufacturers Association

Central Ontario Cheesemaker Association

Dairy Farmers of Ontario

T: (613) 235-4010 www.pastacanada.com

CFIA Area and Regional Offices www.inspection.gc.ca/english/ directory/offbure.shtml Atlantic: (506) 851-7400 Newfoundland and Labrador:

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Canadian Plastics Industry Association T: (905) 678-7748 www.plastics.ca

T: (519) 287-3933 www.cocma.ca

Centre de recherche industrielle du Québec TF: (800) 667-2386 T: (418) 659-1550 www.criq.qc.ca

T: (204) 488-6455 www.milk.mb.ca

T: (905) 821-8970 www.milk.org

Dietitians of Canada/Les diététistes du Canada T: (416) 596-0857 www.dietitians.ca

JanUaRY/fEBRUaRY 2013

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Egg Farmers of Canada

Grain Farmers of Ontario

T: (613) 238-2514 www.eggs.ca

TF: (800) 265-0550 T: (519) 767-6537 www.gfo.ca

Egg Farmers of Ontario TF: (800) 387-8360 T: (905) 858-9790 www.getcracking.ca

Grain Growers of Canada

Export Development Canada/ Exportation et développement Canada

Industrial Accident Prevention Association

TF: (800) 267-8510 T: (613) 598-2500 www.edc.ca

Fédération des producteurs de cultures commerciales du Québec T: (450) 679-0540 www.fpccq.qc.ca

Fédération des producteurs d’oeufs de consommation du Québec T: (450) 679-0530 www.oeuf.ca

Fisheries Council of Canada/ Conseil canadien des pêches T: (613) 727-7450 www.fisheriescouncil.ca

Fisheries and Oceans Canada/ Pêches et océans Canada T: (613) 993-0999 www.dfo-mpo.gc.ca

Food & Consumer Products of Canada T: (416) 510-8024 www.fcpc.ca

Food Banks Canada/Banques alimentaires Canada TF: (877) 535-0958 T: (416) 203-9241 www.foodbankscanada.ca

Food Industry Association of Canada (Golden Pencil Awards)

T: (613) 233-9954 www.ggc-pgc.ca

TF: (877) 494-9777 T: (905) 614-1400 www.iapa.ca

Innovation P.E.I. TF: (800) 563-3734 T: (902) 368-6300 www.innovationpei.com

International Cheese Council of Canada c/o Donald Kubesh T: (613) 563-0662

Les Éleveurs de volailles du Québec T: (450) 679-0530 www.volaillesduquebec.qc.ca

L’Union des producteurs agricoles T: (450) 679-0530 www.upa.qc.ca

Manitoba Agriculture, Food and Rural Initiatives TF: (866) 626-4862 www.gov.mb.ca/agriculture

Manitoba Canola Growers Association T: (204) 982-2122 www.mcgacanola.org

Manitoba Chicken Producers

T: (613) 738-1175 www.fppac.ca

National Farm Animal Care Council/Conseil national pour les soins aux animaux d’elevage www.nfacc.ca

TF: (888) 480-0659 T: (905) 945-9773 www.theontariogreenhouse alliance.com

National Research Council Canada

Ontario Independent Meat Processors

TF: (877) 672-2672 T: (613) 993-9101 www.nrc-cnrc.gc.ca

Natural Health Products Directorate TF: (866) 225-0709 T: (613) 957-2991 www.healthcanada.gc.ca/nhpd

New Brunswick Egg Producers/ Les producteurs d’oeufs du N-B T: (506) 458-8885 www.nbegg.ca

Newfoundland & Labrador Federation of Agriculture T: (709) 747-4874 www.nlfa.ca

Newfoundland Aquaculture Industry Association T: (709) 754-2854 www.naia.ca

Nova Scotia Department of Agriculture, and Fisheries and Aquaculture

Nova Scotia Egg Producers

T: (204) 982-6372 www.mfpa.mb.ca

Further Poultry Processors Association of Canada

T: (519) 763-6160 www.ofvga.org

Manitoba Egg Farmers

Food Processors of Canada

T: (866) 503-7638 (Canada only) T: (519) 824-4120, ext. 52087 www.uoguelph.ca/foodsafetynetwork/

Western Canada: www.mbaa. com/districts/WesternCanada/ Pages/default.aspx Eastern Canada: www.mbaa.com/ districts/EasternCanada/Pages/ default.aspx Ontario: www.mbaa.com/districts/ Ontario/Pages/default.aspx

T: (902) 424-4560 www.gov.ns.ca/agri www.gov.ns.ca/fish

T: (204) 488-4888 www.mbegg.mb.ca

Food Safety Network

Ontario Fruit and Vegetable Growers’ Association

T: (204) 489-4603 www.chicken.mb.ca

c/o Bill Sheine T: (416) 229-0210 E: sheine@rogers.com www.goldenpencilaward.com

T: (613) 722-1000 www.foodprocessors.ca

Master Brewers’ Association of Canada

Manitoba Food Processors Association

Manitoba Pork Council TF: (888) 893-7447 T: (204) 237-7447 www.manitobapork.com

Manitoba Pulse Growers Association TF: (866) 226-9442 T: (204) 745-6488 www.manitobapulse.ca

T: (902) 895-6341 www.nsegg.ca

Nova Scotia Federation of Agriculture T: (902) 893-2293 www.nsfa-fane.ca

Nova Scotia Fish Packers Association

Ontario Fruit and Vegetable Processors Association T: (519) 650-3741

The Ontario Greenhouse Alliance

T: (519) 763-4558 www.oimp.ca

Ontario Ministry of Agriculture, Food and Rural Affairs TF: (888) 466-2372 T: (519) 826-3100

Agri Info Contact Centre: (877) 424-1300 www.omafra.gov.on.ca

Ontario Pork TF: (877) 668-7675 T: (519) 767-4600 www.ontariopork.on.ca

Ontario Processing Vegetable Growers T: (519) 681-1875 www.opvg.org

Ontario Restaurant Hotel & Motel Association TF: (800) 668-8906 T: (905) 361-0268 www.orhma.com

Organic Council of Ontario T: (519) 827-1221 www.organiccouncil.ca

P.E.I. Hog Commodity Marketing Board T: (902) 892-4201 www.peipork.pe.ca

Porc New Brunswick Pork T: (506) 458-8051 www.porcnbpork.nb.ca

Pork Nova Scotia

T: (902) 742-6168 www.fishpackers.com

T: (902) 895-0581 www.porknovascotia.ca

Ontario Dairy Council

Poultry Industry Council

TF: (866) 542-3620 T: (905) 542-3620 www.ontariodairies.ca

George Morris Centre

Manitoba Turkey Producers

Ontario Food Protection Association

T: (519) 822-3929 www.georgemorris.org

T: (204) 489-4635 www.turkey.mb.ca

T: (519) 265-4119 www.ofpa.on.ca

T: (519) 837-0284 www.poultryindustrycouncil.ca

Quebec Dairy Council/Conseil des industriels laitiers du Québec Inc. T: (514) 381-5331 www.cilq.ca

food in canada

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2013 RESOURCE

guidebook Quebec Pork Producers Federation/Fédération des producteurs de porcs du Québec

Turkey Farmers of Ontario T: (519) 748-9636 www.turkeyfarmers.on.ca

T: (450) 679-0540 www.leporcduquebec.com

Vintners Quality Alliance of Ontario

Refreshments Canada

T: (416) 367-2002 www.vqaontario.com

T: (416) 362-2424 www.refreshments.ca

Wine Country Ontario

Retail Council of Canada

T: (905) 562-8070, ext. 221 www.winecountryontario.ca

TF: (888) 373-8245 T: (416) 922-6678 www.retailcouncil.org

Women in Food Industry Management

Salmon of the Americas E: info@salmonoftheamericas.com www.salmonoftheamericas.com

Saskatchewan Egg Producers T: (306) 924-1505 www.saskegg.ca

Saskatchewan Food Processors Association

E: admin@wfim.ca www.wfim.ca

World Potato Congress T: (902) 368-8885 www.potatocongress.org

RESEARCH CENTRES Agriculture and Agri-Food Canada’s 19 Research Centres

TF: (866) 374-7372 T: (306) 683-2410 www.sfpa.sk.ca

www.bit.ly/XrAVze

Saskatchewan Pork Development Board

www.nsac.ca/apri/

T: (306) 244-7752 www.saskpork.com

Standards Council of Canada/ Conseil canadien des normes T: (613) 238-3222 www.scc.ca

Supply Chain & Logistics Association Canada/Association Chaîne d’approvisionnement et logistique Canada TF: (866) 456-1231 T: (905) 513-7300 www.sclcanada.org

Taste of Nova Scotia TF: (800) 281-5507 T: (902) 492-9291 www.tasteofnovascotia.com

Tea Association of Canada T: (416) 510-8647, ext. 2 www.tea.ca

The Packaging Association/ Association de l’emballage T: (416) 490-7860 Que. office: (514) 990-0134 www.pac.ca

Turkey Farmers of Canada/Les éleveurs de dindon du Canada T: (905) 812-3140 www.canadianturkey.ca

60

Atlantic Poultry Research Institute Canadian International Grains Institute T: (204) 983-5344 www.cigi.ca

Cintech Agroalimentaire T: (450) 771-4393 www.cintech-aa.qc.ca

Department of Food and Bioproduct Sciences University of Saskatchewan T: (306) 966-4343 www.agbio.usask.ca/pros-bsa-food

Food Development Centre Manitoba Agriculture, Food and Rural Initiatives TF: (800) 870-1044 T: (204) 239-3150 www.manitoba.ca/agriculture/fdc

Guelph Food Technology Centre T: (519) 821-1246 www.gftc.ca

The Human Nutraceutical Research Unit Department of Human Health & Nutritional Sciences University of Guelph T: (519) 824-4120, ext. 53749 www.uoguelph.ca/hnru

Merinov – Quebec Fisheries and Aquaculture Innovation Centre/Centre d'innovation de l'aquaculture et des pêches du Québec Morden Research Station Industry Canada

Dalhousie University Faculty of Agriculture

T: (204) 822-4471

Organic Agriculture Centre of Canada/Centre d’agriculture biologique du Canada Nova Scotia Agricultural College T: (902) 893-7256 www.organicagcentre.ca

POS Bio-Sciences TF: (800) 230-2751 T: (306) 978-2800 www.pos.ca

Prince Edward Island Food Technology Centre – Bio|Food|Tech TF: (877) 368-5548 T: (902) 368-5548 www.gov.pe.ca/ftc

Saskatchewan Food Industry Development Centre Inc. T: (306) 933-7555 www.foodcentre.sk.ca

Western Canadian Functional Food & Natural Health Product Network T: (604) 504-4409 www.wcfn.ca

EDUCATIONAL CONTACTS Acadia University

TF: (888) 202-2914 T: (604) 846-3664 www.foodinnovationcentre.ca

British Columbia Institute of Technology

FoodTech Canada T: (902) 370-3390 www.foodtechcanada.ca

Dalhousie University Canadian Institute of Fisheries Technology

T: (418) 368-6371 www.merinov.ca

Food Innovation Centre of BC

Government of Alberta Agriculture and Rural Development T: (780) 986-4793 www.agric.gov.ab.ca/fpdc

c/o Gisèle LaPointe, director Food Science & Nutrition Department Faculty of Agriculture & Food Sciences Université Laval T: (418) 656-2131, ext. 4200 E: Gisele.Lapointe@fsaa.ulaval.ca

Faculty of Engineering T: (902) 494-6030 www.cift.engineering.dal.ca

School of Nutrition and Dietetics T: (902) 585-1366 www.nutrition.acadiau.ca/

Food Processing Development Centre

Council of Canadian University Food Science Administrators

School of Health Sciences Food Technology Department TF: (866) 434-1610 T: (604) 434-5734 www.bcit.ca/health/food

Canadian Nutrition Society/ Société canadienne de nutrition TF: (888) 414-7188 T: (416) 491-7188 www.cns-scn.ca

T: (902) 893-6600 www.dal.ca/faculty/agriculture.html

Durham College Pharmaceutical and Food Science Technology T: (905) 721-2000 www.bit.ly/10Pai8c

George Brown College – Chef School TF: (800) 265-2002 T: (416) 415-2000 www.georgebrown.ca/chefschool/ programs.aspx

Kemptville Campus (University of Guelph) Food, Nutrition and Wellness Program T: (613) 258-8336, ext. 61317 www.kemptvillec.uoguelph.ca/ fooddiploma.html

Langara College Nutrition & Food Service Management Program T: (604) 323-5268 www.langara.bc.ca/nutrition

McGill University – Macdonald Campus Faculty of Agricultural and Environmental Sciences and the School of Dietetics and Human Nutrition T: (514) 398-7707 www.mcgill.ca/macdonald

Memorial University of Newfoundland Fisheries and Marine Institute TF: (800) 563-5799 T: (709) 778-0200 www.mi.mun.ca

SAIT Polytechnic – Southern Alberta Institute of Technology TF: (877) 284-7248 T: (403) 284-7248 www.sait.ca

JanUaRY/fEBRUaRY 2013

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University of Alberta

American Meat Institute

Faculty of Agricultural, Life & Environmental Sciences Department of Agricultural, Food and Nutritional Science T: (780) 492-3239 www.afns.ualberta.ca

T: (202) 587-4200 www.meatami.com

Flavor and Extract Manufacturers Association

University of Guelph

T: (202) 293-5800 www.femaflavor.org

Centre for Open Learning and Educational Support T: (519) 767-5000 or (519) 8244120, ext. 55000 www.open.uoguelph.ca

University of Guelph Department of Food Science T: (519) 824-4120 www.uoguelph.ca/foodscience

Université Laval Faculty of Agriculture and Food Sciences T: (418) 656-3145 www.bit.ly/W2Gq0e

University of Manitoba Department of Food Science Faculty of Agricultural & Food Sciences T: (204) 474-9621 www.umanitoba.ca/faculties/afs/ food_science

University of Manitoba Human Nutritional Sciences Programs T: (204) 474-9901 www.umanitoba.ca/faculties/human_ ecology/departments/hns/programs/

University of Prince Edward Island Applied Human Sciences TF: (800) 606-8734 T: (902) 628-4353 www.upei.ca/~famnut

University of Saskatchewan College of Agriculture and Bioresources T: (306) 966-4343 www.agbio.usask.ca

University of Toronto Department of Chemical Engineering and Applied Chemistry Faculty of Applied Science & Engineering T: (416) 978-3063 www.chem-eng.utoronto.ca

U.S. NATIONAL ASSOCIATIONS American Frozen Food Institute T: (703) 821-0770 www.affi.com

The Food Institute T: (201) 791-5570 www.foodinstitute.com

The No. 1 for the meat industry Frankfurt am Main, 4 – 9. 5. 2013

Food Marketing Institute T: (202) 452-8444 www.fmi.org

Food Processing Suppliers Association T: (703) 761-2600 www.fpsa.org

Grocery Manufacturers Association T: (202) 639-5900 www.gmaonline.org

Institute of Food Technologists T: (312) 782-8424 www.ift.org

International Warehouse Logistics Association T: (847) 813-4699 www.iwla.com

Taste the Trends.

IFFA is the No. 1 forum for the latest trends in the industrial and hand-crafted processing and marketing of meat and sausage products. Make sure you’re here for the global premieres of a host of innovative technologies and products. www.iffa.com info@canada.messefrankfurt.com Tel. 905-824-5017

National Dairy Council www.nationaldairycouncil.org

North American Meat Processors Association U.S. office: (703) 758-1900 Canadian office: (613) 739-8500 www.namp.com

Scan the QR code to find out more!

Organic Trade Association T: (802) 275-3800 www.ota.com

Paperboard Packaging Council T: (413) 686-9191 www.ppcnet.org

Soyfoods Association of North America

New: Hall 11

T: (202) 659-3520 www.soyfoods.org

U.S. Food and Drug Administration TF: (888) 463-6332 www.fda.gov

food in canada

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Faculty of Land and Food Systems T: (604) 822-1219 www.landfood.ubc.ca

Kanada

T: (913) 338-1300 www.bema.org

56474-025_IFFA_NahrungGenuss_FoodinCanada_86x254 • CD-Rom • ISO 39 • CMYK • cp: 23.11.2012

University of British Columbia

Bakery Equipment Manufacturers and Allieds

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INDUSTRY INSIDER

of m es, fou n d er C at h li n e Ja

Wis e Bit es.

Wise Bites, Richmond, B.C.

By Deanna Rosolen

i

magine having a skill your whole life — something you learned as a child and honed and perfected over many years. Now imagine throwing out everything you know about that skill and starting over.

Sound tricky? Just ask Cathline James.

James is the founder of Wise Bites in Richmond, B.C. She’s also a consummate baker, having learned everything she knew from her mom. She made her first cake mix from scratch at age five, and from then on helped to make the family’s treats, pies, cakes and breads.

James went on to have her own family and continued baking for them.

“But I never really stopped to think until more recently that even my healthy homemade cookies were still not really healthy,” she says. After wandering through a grocery store, it became clear that there were too many unhealthy

62

options. It was also clear that there was an opportunity to do something about it, she says. It was a turning point in James’ life and the beginning of Wise Bites, a company producing healthy baked goods.

But when James decided she would bake without any of the top allergens, she realized she had to set aside everything she knew about baking. This was one of the biggest challenges. “It was an incredible amount of work. I was doing it eight hours a day, figuring out recipes

Q&A

did you know there Q: How was a need for allergen-free baked goods?

A: “I like to research trends and I

and at the end of some days I’d have nothing,” she says. “But I did have a lot of research, all well documented, and I’d try again the next day.”

After more than a year of experimenting James had recipes that worked.

The result was a line of products all free of gluten, dairy, peanuts, eggs, soy and tree nuts. She also uses quinoa flour, and reduced the sugar in her products by 65 per cent.

When the recipes were ready, James took her operation from a rental space in a bakery to a production facility, and last fall launched with three baked cookie bars, four muffin varieties and three cookie varieties. She has four employees working with her and two more staff will be joining. Wise Bites products are currently sold in several independent stores in Vancouver, and James hopes one day to see them in foodservice and concession stands, “so we can offer our children something healthy to eat.”

did your baking Q: How have to change?

A: “If you have a lifetime of baking, of never having flops and then you start on this sojourn to make a glutenfree, allergen-free product — it means

could see this coming. Few companies

completely throwing out everything

when we launched were allergen-free.

you know. Baking chocolate chip

Once we reduced the sugar, increased

cookies means creaming butter and

the protein, added fibre and had

sugar together. But these products

ingredients that were pure, non-GMO

don’t have butter and they don’t have

and gluten-free, I was suddenly stand-

eggs. In many ways, my ignorance

ing right on the doorstep of a product

helped. My research was telling me

that was missing the top eight allergens.

that you have to have exactly 300 g of

That was exciting and I thought we

this and 700 g of that, when in fact you

really need to get this into the

don’t. If you play with it, you can have

marketplace.”

something different.”

JANUARY/FEBRUARY 2013

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“We worked with FCC

to find the right financing

for our business expansion.”

Dion Wiebe, President, Rossdown Natural Foods, Abbotsford, B.C.

When you talk financing with FCC, we’ll listen.

Ready to expand your business? We’re ready to help. We get to know you and your business.

Once we learn how you want to grow, we’ll create a financing package that helps you do it.

Work with the leading lender to agriculture, agribusiness and agri-food in Canada.

Let’s talk business.

12/12-19829-02

www.fccfinancing.ca

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