Packaging Manufacturers

FOOD LABELLING CHIA PACKS A WHO GETS TO DRIVE 30 MODERNIZATION 39 NUTRITIONAL PUNCH 44 THE BLUE BOX TRUCK?

Inside RESEARCH Elevated CHEFS IN CANADA grains PG.47 FRESH INNOVATIONS IN PASTA & RICE PG.40

THE 2014 RESOURCE GUIDE BOOK PG.53

WHEAT UNDER THE MICROSCOPE PG.33

January/February 2014 | $15.00 | FoodInCanada.com PM #40069240

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001-2_Cover.indd 2 14-01-22 5:28 PM Volume 74, Number 1 • January/February 2014

PUBLISHER | Jack Meli (647) 823-2300 [email protected]

EDITOR | Carolyn Cooper (416) 442-5600 x3232 [email protected]

MANAGING EDITOR | Deanna Rosolen (416) 442-5600 x3234 [email protected]

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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.

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contents departments 6 Editorial After 53 8 News File 18 Industry Partners: years, we’re The Baking Association of Canada just getting 24 Market Trends Market outlook and warmed up. highlights from Larry Martin. 28 Focus on Food Safety Ron Wasik looks at the CFIA’s proposed outcome-based approach for regulatory compliance.

30 Food Law 33 Food labelling modernization — what consumers want. After 53 years of supplying quality 32 Regulatory Affairs ingredients from the world’s finest features Gary Gnirss looks at the principals to clients in the food sector, year ahead in food we are delighted to launch the Lomas 33 Wheat under the regulations and labelling. Technical Center. The concept is simple: microscope 38 Sensory Trends To add value for our clients by inviting Canada’s baked goods Contract Testing looks them on a journey of discovery and manufacturers are feeling at what it takes to be invention. Part kitchen, part lab and part the effect of claims that king of the chocolate wheat contributes to education nexus, the Technical Center is chip cookie aisle. many of today’s health where our people work with yours, where concerns. 39 Ingredient Spotlight imagination and possibility can create Chia, an ancient seed ingenious new products and opportunities. 40 Elevated grains 39 used by the Aztecs, is Pasta and rice have being rediscovered for moved from boring to its nutritional benefits. bold, thanks to fresh innovations from in this issue 44 Packaging manufacturers. John Mullinder asks RESEARCH CHEFS IN CANADA who gets to drive the 47 News Blue Box truck? 45 Business Operations 49 A Culinary Odyssey: The puck has dropped Modern cooking, rooted in tradition. on EU free trade — are you ready to play a very different game, both at Which coffee would you 53 The 2014 Resource home and away? choose? see pg.10 for more. Guide Book Discover the wonderful world of possibilities at lvlomas.com or contact us at 1 800 575 3382 Our annual listing of industry-related 58 Industry Insider Toronto Montreal Vancouver Portland associations, government resources Toronto-based Rivi’s 57 AD INDEX and educational institutions. Guilt Free Cookies.

4 JANUARY/FEBRUARY 2014

4-5_Contents.indd 4 14-01-22 1:21 PM After 53 years, we’re just getting warmed up.

After 53 years of supplying quality ingredients from the world’s finest principals to clients in the food sector, we are delighted to launch the Lomas Technical Center. The concept is simple: To add value for our clients by inviting them on a journey of discovery and invention. Part kitchen, part lab and part education nexus, the Technical Center is where our people work with yours, where imagination and possibility can create ingenious new products and opportunities.

Discover the wonderful world of possibilities at lvlomas.com or contact us at 1 800 575 3382

Toronto Montreal Vancouver Portland

4-5_Contents.indd 5 14-01-22 1:21 PM EDITORIAL © Grain Processing Corporation Carolyn Cooper

Turn up the heat This year Canadians will be on the hunt for heat, and that’s not just because we’re University in Korea and the University in the middle of a bitterly cold winter. of California, Davis, finishes sequencing Hot, sweet and flavourful chili peppers the genome of the hot pepper, one are appearing in a variety of menu items, of the largest genomes yet assembled spice blends and food products — from (the genome for the chili pepper was baked goods and confectionery to sauces completed by New Mexico State and even beverages. Meanwhile, chefs University’s Chile Pepper Institute last continue to experiment with techniques year). Now a $14.4-billion industry like pickling or smoking the spicy and globally, hot peppers are the most versatile vegetable. widely grown spice crop in the world. According to McCormick Canada, This new research offers scientists more consumers are currently enjoying an understanding of the pepper’s pungency, obsession with chili peppers, for the heat its disease-resistance qualities and its they offer but also for the range of tastes medicinal merits. The research will also they bring to authentic cultural dishes provide more insight into capsaicinoids and sauces. The company identifies the — naturally occurring chemicals in hot mild and flavourful Mexican Guajillo peppers that produce their heat — and chili, the Chinese Tien Tsin hot Sichuan their use in pain relief for arthritis, chili and the fruity Peruvian yellow tumour growth for certain cancers, chili Aji Amarillo as top choices for appetite suppression and weight loss. adding flavour in 2014. Chili peppers have also been known to Check out our new Last year’s sweet and salty combinations fight inflammation, offer cardiovascular website at are also giving way to sweet and spicy. benefits and boost immunity. www.foodincanada.com In its flavour forecast for 2014, Comax So if the cold outside is getting you The site features exclusive Flavors suggests “heat and fire” will down, think about adding some spice online content, the digital join with “brisk sweet notes” in flavour to your life, and your products, in GPC is committed to finding the right solution for any problem. So when a frozen cake manufacturer had trouble edition of this issue, combinations like sriracha chocolate, 2014. and much more. black pepper caramel, honey wasabi and with cracking and shrinking, we did extensive research and found a starch-based solution that prevents shrinkage, Visit us often, and let us habanero maple. reduces moisture loss and helps cakes retain softness during freezer storage better than their previous formulation. This trend toward spice comes just know what you think! The result? Their frozen cakes stay moist and delicious longer. We think that’s an improvement worth celebrating. as an international team of researchers, including scientists at Seoul National [email protected] Tired of the standard answers? Let GPC provide effective solutions tailored to your specific needs. Our Canadian Representative: CCC Ingredients • www.ccc-group.com

grainprocessing.com/starch

6 JANUARY/FEBRUARY 2014 E-mail: [email protected] Phone: 563.264.4265 Fax: 563.264.4289

6-7_Editorial.indd 6 14-01-23 3:26 PM © Grain Processing Corporation

GPC is committed to finding the right solution for any problem. So when a frozen cake manufacturer had trouble with cracking and shrinking, we did extensive research and found a starch-based solution that prevents shrinkage, reduces moisture loss and helps cakes retain softness during freezer storage better than their previous formulation. The result? Their frozen cakes stay moist and delicious longer. We think that’s an improvement worth celebrating. Tired of the standard answers? Let GPC provide effective solutions tailored to your specific needs.

Our Canadian Representative: CCC Ingredients • www.ccc-group.com

grainprocessing.com/starch

E-mail: [email protected] Phone: 563.264.4265 Fax: 563.264.4289 FOOD IN CANADA 7

6-7_Editorial.indd 7 14-01-23 3:26 PM Relax, it’s ice cream North Carolina-based Bebida Beverage Company announced that it is entering a new industry through a wholly owned subsidiary called BeBevCo. The industry? An ice cream that promotes relaxation and enhanced sleep. Bebida Beverage already develops, manufactures and markets relaxation drinks and energy products. BeBevCo CEO Brian Weber says the idea to extend the concept came to him while eating ice cream and “not being able to relax.” The company has partnered with an 80-year-old ice cream manufacturer and has produced chocolate and vanilla test products. The results were “profoundly positive.” Weber adds that with consumers looking for the next big thing, the product is sure to hit its mark.

News> file Feds approve production of the company, is that fish lawmakers in the GM salmon eggs are raised in land-based U.S., including in Souris, P.E.I.-based AquaBounty facilities, which reduces Alaska, oppose the technology, Technologies, which produces geneti- the environmental impact on saying they fear the fish could escape cally modified salmon eggs, has received coastal areas and eliminates the threat of their onshore farms and affect wild approval to make them available on a disease transfer from farms to wild fish. populations. commercial scale. More fish are also grown with less feed, CBAN says AAS will be the first genet- Environment Canada concluded last and facilities located near major consumer ically modified food animal in the world. November that AquaBounty’s salmon markets reduce the environmental impact The organization adds that it’s “disap- eggs are not harmful to the environment associated with air and ocean freight. pointed and alarmed” that the feds have or human health when produced in But some environmental groups and approved the production of GMO eggs. contained facilities, reports TheStar.com. The Canadian Biotechnology Action

Network (CBAN) says AquaBounty covers more than 175 specific menu items, OUR plans to produce the GM fish eggs in M 200 breakfast and beverage suggestions, 300 FRO P.E.I. and ship them to Panama for ARY questions to ask and how to say them BR grow-out and processing. The CBC.ca LI in the specific language, 130 snack and reports that the company’s hatchery in light meal ideas, 50 global airlines, and eastern P.E.I. was a research-only produc- With one in three people hundreds of tips. tion site, but AquaBounty’s facility in Bay in North America suffering from at least one food A new book called Couture Chocolate Fortune will now produce the fish eggs. sensitivity or allergy, eating by William Curley promises to leave its AquaBounty says its AquAdvantage out and sampling foods readers craving chocolate and itching Salmon (AAS) includes a gene from the can be problematic — and painful. A new to try their hand at some of the decadent and Chinook salmon, which provides the fish guidebook called Let’s Eat Out Around the unique creations inside. The book is billed as with the potential to grow to market size World Gluten & Allergy Free by Kim Koeller a “master class” in chocolate, and includes FRESH ADVICE SERVED DAILY in half the time of conventional salmon. and Robert La France offers consumers tips truffles and couture chocolates infused with In all respects AAS is identical to other on how to dine out anywhere in the world classic and original ingredients such as Japa- Whether you are a manufacturer, distributor, retailer or investor in the food and beverage Atlantic salmon. The company adds that while avoiding issues such as allergic reac- nese black vinegar, lemon-grass and ginger, sector, today’s complex marketplace demands sophisticated solutions. From the consumer’s AAS is an environmentally sustainable tions. The book delves into seven popular apricot and wasabi, and sea salt caramel. The plate to the farm gate, MNP delivers the personalized consulting and tax strategies you need to cuisines (American, Chinese, French, Indian, book also examines the origins of chocolate, alternative to current farmed salmon create a recipe for success. Italian, Mexican and Thai) and provides a full how quality is determined, and the differenc- and will be grown as sterile, all-female range of information about them, including in- es between plain, milk and white chocolates. For fresh advice contact Glenn Fraser, Vice President of Food & Ag Processing populations in land-based facilities with gredients, preparations, questions The author shares techniques, at 1.877.251.2922 or [email protected] biological and physical containment. to ask and how to ask them, and such as tempering and making AquaBounty adds that there is no offers help in communicating food bar chocolate, advice on how to danger of the AquAdvantage Salmon requirements, ordering allergy- add exotic flavours like rosemary escaping or reproducing in the wild and free menu items and enjoying or raspberry, and how to intro- posing a threat to wild salmon popula- allergy-free meals. The book duce different textures. tions. Other advantages to AAS, says

8 JANUARY/FEBRUARY 2014

8-23_News.indd 8 14-01-23 10:48 AM FRESH ADVICE SERVED DAILY Whether you are a manufacturer, distributor, retailer or investor in the food and beverage sector, today’s complex marketplace demands sophisticated solutions. From the consumer’s plate to the farm gate, MNP delivers the personalized consulting and tax strategies you need to create a recipe for success.

For fresh advice contact Glenn Fraser, Vice President of Food & Ag Processing at 1.877.251.2922 or [email protected]

8-23_News.indd 9 14-01-23 10:48 AM NEWSFILE

French fry heaven Craving french fries but prefer not to go out of the office to get them? If your building has one of these new vending machines, you won’t have to. The French Fries Vending Machine from China-based Beyondte Technology took five years and millions of dollars to develop, says the company. In 2013, a unit was pilot tested in Brussels, Belgium, serving a 135-g container of fries for 2.5 Euros. The machine has done so well that customers in Croatia, Iran and Chile have purchased units. The machine offers consumers a choice of fries cooked in vegetable oil or beef fat, with a choice of three sauces. And if you’re in a hurry, no problem — from the time you insert your coins or bills, it only takes 95 seconds.

risks. Brown will review the results Recognition Awards Ceremony, which from a recently conducted survey of will take place during the lunch break. 600 executives at manufacturing and The awards include an Excellence retail companies to understand their Award, Allied Trades Award and the perceptions of the impacts and causes Leadership Award. of these risks, the actions they are taking to address them and the continuing challenges they face. But how does it taste? During the keynote presentation, You can have portraits done in several Heath Slawner, a strategic communica- mediums. Why not cheese, too? That’s tion and leadership expert, will cover what two scientists have done. Taking the broader topic of how to use influence bacteria found on some delicious parts and persuasion to achieve outstanding of people’s bodies — such as noses, belly (Left) Stephen Brown and (right) Heath Slawner results — skills food manufacturers can buttons, feet and armpits — they created will speak at Safe Food Canada. apply toward food safety and food safety individual portraits in cheese. compliance in their own companies. The two scientists are U.S. biologist Safe Food Canada 2014 on Two other components returning Christina Agapakis and Norwegian scent Feb. 13 this year include the table top exhibits, expert Sissel Tolaas and the project is The Safe Food Canada symposium host- showcasing products and services from called Selfmade. It was part of a larger ed by the NSF-Guelph Food Technology Canada’s food and beverage industry, and exhibition held last year at the Science Centre (NSF-GFTC) is celebrating its the second annual GFTC Food Safety Gallery in Dublin, Ireland called Grow fifth consecutive year this month. The one-day forum takes place on Feb. 13, 2014 in Brampton, Ont. UNDER THE LABELLING INFLUENCE The focused event provides the food Researchers at the University of Gävle in Sweden recently conducted an experiment in which industry with much needed food safety 44 study participants were given two cups of coffee each, one labelled eco-friendly coffee. information. Attendees can expect What they discovered was that the participants — who scored high on a questionnaire on to hear updates on the regulatory attitudes toward sustainability before the experiment — were willing to pay more for the eco landscape in Canada and learn how label coffee and generally had a more favourable perception of it. When asked to choose, 74 per cent of the high sustainability consumers chose the eco-labelled coffee, while 26 per human resources has a role in helping cent chose the other. food companies achieve a food safety On the other hand, 48 per cent of the low sustainability consumers chose the eco-labelled culture. coffee, while 52 per cent chose the not eco-friendly alternative. The authors of the study Other topics include global supply concluded that overall eco labels can promote a willingness to pay chain risk, a topic presented by Stephen more for a product, and also lead to a more favourable perceptual Brown, a partner at Deloitte Consulting. experience of it. By understanding these consumers and labels Brown will delve into how supply chains, better, the industry could potentially promote sustainable con- with their interlinked, global nature, sumer behaviour. The study was published on PLOSone.com. are increasingly vulnerable to a range of

10 JANUARY/FEBRUARY 2014

8-23_News.indd 10 14-01-23 10:48 AM NEWSFILE

Quebecers look to food that food companies need to improve companies for healthier their products and let consumers know habits when they do. According to a recent survey, 95 per There could be rewards for food com- cent of Quebecers recognize that it’s panies that comply: nearly three-quarters important to eat well, but many still or 74 per cent of respondents say they face obstacles when trying to do so, will reward those food companies with such as lack of willpower, diligence and greater brand loyalty. the time needed to cook meals. To make eating healthier work, Quebecers want agri-food companies to step up and help. That’s just one of the findings from RECYCLING SUCCESS the CROP survey from Melior, a Quebec The Alberta Beverage Container Recycling Corporation, the Canadian initiative designed to stimulate advances Beverage Association and Nestlé Waters in nutrition and improve food product Canada have announced that a pilot quality on the Quebec market. public spaces recycling program signifi- The CROP survey found that 86 per Cheese made from human bacteria. cantly reduced the amount of recyclable cent of respondents believe the industry material found in the waste stream. Your Own. Some of the cheeses sported is responsible for providing them with The pilot program, which took names like Michael Farmhouse Cheese, healthy choices that help improve their place in Alberta at Crossroads Market, Christina Whey Cream Cheese, Ben health. At the same time, 53 per cent of Inglewood Business Revitalization Zone Natural Rind Cheese and Seana Washed respondents find it difficult to reduce and Spruce Meadows, saw an increase in the diversion of recyclables, including Rind Cheese. Some of the volunteers in- food portions — one of the issues in beverage containers — most notably by cluded author Michael Pollan and artist eating more healthfully. This explains 89 per cent at Inglewood. Olafur Eliasson. Public spaces recycling captures The scientists say they were fascinated the “last mile” of recyclables — items by the similarities between cheese and typically captured through Alberta’s human microbiodiversity and curious deposit-refund and curbside recycling about the historic origin of cheese programs that are abandoned by microflora. They also speculated on the consumers in park spaces, recreational human origins of many of the unique facilities like arenas, street scapes, cheese flavours. transit stops, bars and restaurants, elementary and secondary schools, So they took swabs from various body convenience stores and gas stations. parts of volunteers and inoculated them The pilot programs at Crossroads Market, into fresh, pasteurized, organic whole milk Inglewood BRZ and Spruce Meadows and incubated it overnight at 37˚C. The targeted beverage containers, typically milk curds were then strained and pressed, why nearly six out of 10 Quebecers want constructed from two of the most producing unique smelling fresh cheeses. their favourite chocolate bar available in valuable materials found in the waste Eight cheeses were produced in total for a smaller size. And of these, 55 per cent stream — aluminum and PET plastic. further study — not to be eaten. And each are even willing to pay proportionally apparently smells and tastes like the body more for a smaller size. odour of the person who donated the bac- The survey also found that three-quar- teria, reports the NYDailyNews.com. ters of Quebecers read ingredient lists Agapakis and Tolaas say the cheeses and nutritional labels of the foods they are scientific as well as artistic objects, purchase and consume. And six out of “challenging us to rethink our relation- 10 consumers say they’re making efforts ship with our bacteria and with our to limit their intake of ingredients such biotechnology.” as fat, sugar and salt. But they also feel

FOOD IN CANADA 11

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Tasty winners and fruit processor that receives and Taste of Nova Scotia has named Terra markets more than five million pounds Beata Cranberries the Producer of the of Canadian cranberries annually, Year for 2013, and named Haskap Juice as well as other fruits. The company from LeHave Forests Inc. the Innova- also supplies industrial customers in tive Product of the Year. Europe, while its branded juices, sauces Terra Beata is a cranberry grower and dried fruit are sold through grocery David and Evelyn Ernst from Terra Beata Cranberries (centre) with Taste of Nova Scotia quality team members Lindsay May (left) and Nancy Anderson (right) at the Taste of Nova Scotia award luncheon.

chains in Atlantic Canada and Ontario. In 2013, the company also achieved BRC certification, placed 49th on the Profit 500 list of Canada’s Fastest Growing Companies, and received a Nova Scotia Export Achieve- ment Award. LeHave Forests launched the haskapa brand of haskap products to encourage a Canada-based haskap industry. Although the berry has been used in Japan for generations, it is new to the North Ameri- can market. In addition to the juice, the company manufactures dried haskap berries, honey, jam, cereal bars and ice cream.

CANADIANS LIKE THEIR TEA Canadians are embracing tea culture, says the Tea Association of Canada. A recent Nielsen survey conducted on behalf of the association shows that consumption For your temperature-sensitive goods, trust the is on the rise, with the average Canadian tea drinker consuming 8.3 cups of tea Mobile Flex-Cool, your cold chain solution. It offers precise per week. And it doesn’t show signs of controls to guarantee the right temperatures for your cargo slowing, with tea consumption expected at all times, no matter where you are. to rise by 40 per cent over the next seven To learn more, visit www.espar.com years. The association adds that over the or call 1-800-387-4800. past few years grocery stores, restaurants and tea shops have been offering a E

IL broader selection of teas, and more tea MOB IL E MOB fle ool lovers are expanding their tea-tasting palates by choosing different varieties. And there are more reasons than ever to enjoy tea. Scientific research has found that tea helps promote weight loss, contributes to cardiovascular health, improves attention, and promotes feelings of alertness and arousal. So drink up!

14 JANUARY/FEBRUARY 2014

8-23_News.indd 14 14-01-23 10:48 AM NEWSFILE

INBRIEF Opportunity to expand business Agropur’s new office byOpportunity addingSaskatchewan-based production to expand Three business Farmers by addingCamelina production Oil offered 100-mL trio and 250-mL duo gift sets of its three flavours for a limited time: Original, Roasted Garlic & Chili, and Roasted Onion & Basil.

> Corin Mullins, CEO Mullins of B.C.-based Holy “ “Praxair’s cryogenic freezing Crap Cereal, is the cryogenic freezing Praxair’ssystem enabled our customer to Opportunity> Egg Farmers to of expandCanada has business partnered Opportunityfirst Canadian to expand winner business Opportunity to expand business system enabled our customer to bywith adding Bullfrog productionPower to reduce its emissions by addingin the 2013 production class of bring production in-house while by adding production bring production in-house while footprint at its Ottawa office. EY (Ernst & Young) lowering their cost and Agropur cooperative is building a new > Island Abbey Foods Ltd.’s brand Honibe Entrepreneurial lowering their cost and > Opportunity to expand business improving quality control.” head office that will be connected to its Fine — Pure Honey Joy and Citadelle, a Quebec Winning Women. improving quality control.” by adding production Cheese Business Unit’s existing building honey producers’ co-operative, have formed EY announced the — Norman Leung in Longueuil, Que. Construction will begin a partnership. The Quebec co-operative will 12 winners of the competition and executive“ “ — cryogenic Norman freezingLeung in March 2014 and the building will house “ use the P.E.I.-based company’s Honibe HoneyPraxair’s leadership cryogenic program late freezing last year. ThePraxair’s program Praxair sales engineer Praxair’s cryogenic freezing Praxair sales engineer more than 600 employees when it opens in Lozenges in a co-branded effort to offer Quesystem- identifiesenabled a ourselect customer group of high-potential to system enabled our customer to early 2016. The building will serve both as systembec consumersenabled aour natural customer health alternative to in women entrepreneurs whose bring production in-house while bring production in-house while Agropur’s head office and as an administra- bringthe production cough and cold in-house market. while“ businesses show real potential to scale Praxair’s cryogenic freezing lowering their cost and tive centre. > To celebrate it’s third anniversary, loweringup, and then their helps cost them do and it. lowering their cost and improving quality control.” system enabledimproving our quality customer control. to ” improving quality control.” bring production in-house while — Norman Leung lowering their — costNorman and Leung — Norman Leung Praxair sales engineer improvingResults quality control.Praxair sales” engineer Customer Opportunity: Opportunity to expand business Praxair sales engineer Results BringCustomer outsourced Opportunity: production in-house by adding production byBring increasing outsourced production production to 1,000 in-house kg/hr. On time delivery by increasing production to 1,000 kg/hr. On — time Norman delivery Leung Customer Challenges: ImprovedPraxair in-house sales product engineer quality LimitedCustomer space Challenges for expansion.: Improved in-house product quality Limited space for expansion. control (temperature, yield, appearance) Praxair Approach: control (temperature, yield, appearance) ColdFrontPraxair Approach:™ reconditioned straight tunnel Higher production capacity (1,000 kg freezerColdFront using™ reconditioned cryogenic liquid straight nitrogen tunnel ofHigher chicken production breast/hr) capacity (1,000 kg freezer using cryogenic liquid nitrogen “ or carbon dioxide built to fit within of chicken breast/hr) existingor carbon space. dioxide built to fit within Praxair’s cryogenic freezing Customer Opportunity: Results existing space. Customer Opportunity: Bring outsourced production in-house systemResultsCustomer enabled Opportunity: our customer to Results Bring outsourced production in-house by increasing production to 1,000 kg/hr. Bring outsourced production in-house On time delivery bring production in-house while Stayby increasing cool by optimizing production your to process 1,000 kg/hr. with Praxair. Onby increasingtime delivery production to 1,000 kg/hr. Customer Challenges: Stay cool by optimizing your process with Praxair. On time delivery BeCustomer certain that Challenges you’re getting: the best product quality,Limited space for expansion. loweringCustomer Challenges their :cost and ImprovedBe certain thatin-house you’re gettingproduct the quality best product quality, Improved in-house product quality CustomershelfLimited Opportunity: life spaceand profit for expansion.margins possible. Contact us for ResultsLimited space for expansion. control (temperature, yield, appearance) Praxair Approach: Improved in-house product quality improving quality control.” Bring outsourcedashelf free life process and production profit audit atmargins (905)in-house 803-1719possible. orContact visit usus for control (temperature, yield, appearance) Praxair Approach: ™ control (temperature, yield, appearance) a free process audit at (905) 803-1719 or visit us ColdFront reconditioned straight tunnel ™ Praxair Approach: by increasingat www.praxair.ca production™ to 1,000 kg/hr. On time delivery HigherColdFront production reconditioned capacity straight (1,000 tunnel kg freezer using cryogenic liquid nitrogen ™ ™ at www.praxair.ca HigherColdFront production reconditioned capacity straight (1,000 tunnel kg Customeroffreezer chicken Challenges using breast/hr) cryogenic: liquid nitrogen Higher production capacity (1,000 kg — Norman Leung or carbon dioxide built to fit within offreezer chicken using breast/hr) cryogenic liquid nitrogen Limited orspace carbon for dioxideexpansion. built to fit within existing space. of chicken breast/hr) Improvedor in-housecarbon dioxide product built quality to fit within © Copyright 2012, Praxair Technology, Inc. All Rights Reserved. Praxair, the Flowing Airstream design, Making our planet more productive and Praxair sales engineer ColdFrontexisting are space. trademarks or registered trademarks of Praxair Technology, Inc. in the United States and/or other countries. control (temperature, yield, appearance) Praxair© Approach: Copyright 2012, Praxair Technology, Inc. All Rights Reserved. Praxair, the Flowing Airstream design, Making our planet more productive and existing space. P-10416-4bColdFront are trademarks or registered trademarks of Praxair Technology, Inc. in the United States and/or other countries. ™ ColdFrontP-10416-4b reconditioned straight tunnel Higher production capacity (1,000 kg freezer usingStay cool cryogenic by optimizing liquid yournitrogen process with Praxair. of chickenStay breast/hr) cool by optimizing your process with Praxair.or carbon Be dioxidecertain that built you’re to fit getting within the best product quality, Stay cool by optimizing your process with Praxair. Be certain that you’re getting the best productexisting quality, shelfspace. life and profit margins possible. Contact us for Be certain that you’re getting the best product quality, shelf life and profit margins possible. Contact us fora free process audit at (905) 803-1719 or visit us shelf life and profit margins possible. Contact us for a free process audit at (905) 803-1719 or visit us at www.praxair.ca ™ a free process audit at (905) 803-1719 or visit us ™ Stay coolat by www.praxair.ca optimizing your process with Praxair. at www.praxair.ca ™ Be certain that you’re getting the best product quality, © Copyright 2012, Praxair Technology, Inc. All Rights Reserved. Praxair, the Flowing Airstream design, Making our planet more productive and shelf life and profit margins possible. Contact us for ColdFront are trademarks or registered trademarks of Praxair Technology, Inc. in the United States and/or other countries. © Copyright 2012, Praxair Technology, Inc. All Rights Reserved. Praxair, the Flowing Airstream design, Making our planet more productive and © Copyright 2012, Praxair Technology, Inc. All Rights Reserved.a Praxairfree ,process theColdFront FlowingCustomer audit areAirstream trademarks at design, Opportunity:(905) or Makingregistered 803-1719 our trademarks planet or more visit of productive Praxairus Technology, and Inc.P-10416-4b in the United States and/or other countries. ColdFrontResults are trademarks or registered trademarks of Praxair Technology, Inc. in the United States and/or other countries. at www.praxair.caP-10416-4bBring outsourced production in-house ™ P-10416-4b by increasing production to 1,000 kg/hr. On time delivery Customer Challenges: © Copyright 2012, Praxair Technology, Inc. All Rights Reserved. Praxair, the Flowing Airstream design, Making our planet more productive and Improved in-house product quality ColdFront are trademarksLimited or space registered for trademarks expansion. of Praxair Technology, Inc. in the United States and/or other countries. P-10416-4b control (temperature, yield, appearance) Praxair Approach: FOOD IN CANADA 15 ColdFront™ reconditioned straight tunnel Higher production capacity (1,000 kg freezer using cryogenic liquid nitrogen of chicken breast/hr) or carbon dioxide built to fit within existing space.

8-23_News.indd 15 14-01-23 10:48 AM Stay cool by optimizing your process with Praxair. Be certain that you’re getting the best product quality, shelf life and profit margins possible. Contact us for a free process audit at (905) 803-1719 or visit us at www.praxair.ca ™

© Copyright 2012, Praxair Technology, Inc. All Rights Reserved. Praxair, the Flowing Airstream design, Making our planet more productive and ColdFront are trademarks or registered trademarks of Praxair Technology, Inc. in the United States and/or other countries. P-10416-4b NEWSFILE

> The Canadian Business Hall of Fame, grand prize winner of the Farm Credit FCC Drive Away Hunger program. which recognizes the lifetime accomplish- Canada (FCC) Management Software Plan- > Lacombe, Alta.-based Canadian Range- ments of Canadian business leaders, has ning Pays contest, and receives a $5,000 farm land Bison & Elk Inc. has donated more than announced three inductees for 2014, includ- improvement gift card for renewing his FCC $2,000 worth of bison meat products to the ing Emanuele Lino Saputo, chairman of the AgExpert Analyst farm accounting software Edmonton Food Bank. board at Saputo Inc. An induction ceremony service plan. In other news, late last year FCC > Single-malt Scotch brand Glenfiddich has will take place in May. donated $127,477 to the Ontario Association donated $131,616 to Wounded Warriors > Richard Learn of Norwich, Ont. is the of Food Banks as part of its 10th anniversary Canada. The donation was a result of an ongoing Glenfiddich fundraiser where two dollars for every bottle sold across Canada goes to support the country’s wounded or injured soldiers and reservists. > For the third consecutive year, Cheemo perogies from Alberta-based Heritage Frozen Foods are the number-1 choice for

consumers when it comes to frozen food entrées. Cheemo perogies came in first place in the 2013 Canadian Family Food Awards sponsored by Canadian Family magazine. > Ontario-based Global Food Safety Resource (GFSR) Inc.’s website is now available in 60 languages. GFSR is an online information hub that delivers food safety solutions from farm to fork to food businesses involved in global supply chains. > Quebec-based Lufa Farms has unveiled its second rooftop greenhouse, this one atop a newly constructed office building in the Montreal metropolitan area. The greenhouse will provide fresh produce to more than 6,000 people year round. The company’s greenhouse system is scalable and can be replicated on new rooftops in any city. > Tofino, B.C.-based Creative Salmon is the first farm-raised salmon producer in North America to achieve organic certification. The company has fulfilled all the criteria set out in the Canadian Organic Aquaculture

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Standard, and Global Trust, an accredited of the magazine’s 2013 Canada’s Safest Mohamed Awad has been appointed certifying body, audited the company to Employers Awards program. general manager of the new winery. verify compliance with the standard. > B.C.-based Skaha Hills — a planned com- > Richardson Pioneer, a division of Rich- > Noel Brigido, vice-president of Toronto- munity developed by Greyback Developments ardson International Limited, is contributing based Freshline Foods, is the winner of the — has partnered with Stage West Hospitality $300,000 to support a community project in 2013 Ontario Produce Marketing Associa- to build a $5.2-million winery and vineyard Alberta, Saskatchewan and Manitoba. The tion’s Cory Clack-Streef Produce Person of on its southwest site. The winery will provide donation celebrates the company’s 100th the Year Award. Freshline Foods offers local benefits to the Penticton Indian Band. anniversary in 2013. growing operations, packing facilities, import- ing and wholesaling, as well as a fresh-cut fruit and vegetable processing operation. > Rabbi Avraham Feigelstock of Vancou- ver has launched Kosher Check, a new kosher food certification program. The new standard will incorporate enhanced food safety protocols as a principal requirement. Feigelstock says Kosher Check approval will be predicated on food manufacturers giving clear assurances that they are operating to additional, elevated standards for food safety — over and above those food regulations mandated by government authorities. > Delta, B.C.-based dessert manufacturer The Original Cakerie celebrated its 35th anniversary by donating 3,500 family-size gourmet cakes to charitable organizations across Canada. The company, which has more

than 600 employees and two manufacturing plants, has already donated 2,500 cakes. > Suzanne Blanchet, president and CEO of Candiac, Que.-based Cas- cades Tissue Group, has won a Gold Stevie Award for the Female Executive of the Year in Canada category in the 10th annual Stevie Awards for Women in Business. Blanchet Under her leadership, Cascades Tissue Group has become a billion- dollar leader in the tissue industry, pioneering environmentally sound and innovative paper products. The awards were given out late last year in New York City. > Canadian Occupational Safety magazine has recognized Nestlé Waters Canada with a silver award in the Manufacturing category

FOOD IN CANADA 17

8-23_News.indd 17 14-01-23 10:48 AM NEWSFILE > Industry Partners: The Baking Association of Canada

Canada’s $5-billion baking industry responds to today’s consumers

Historical beginnings — progressive offerings

By Paul Hetherington Whether started by ancient Egyptians or Babylonians, it is without doubt that baked foods are a traditional staple to today’s diet. Beginning as a wild grain mash placed on a hot rock, today’s bakers have evolved to offer a wide range of both nutritious breads and delectable sweet goods. Canada’s baking industry has also been ously supported by Canada’s baking, flour Yet the evolution of baking has not been innovative in its use of whole grain flour in milling and pasta industries, the mandatory immune to the demands by consumers for non-traditional means with its inclusion in fortification of folic acid in 1998 has reduced more nutritious foods. A demand made all white flour-based products. And vitamin by almost 50 per cent the number of such that more difficult when dealing with the D-fortified and numerous other nutrient- birth defects, saving thousands of children scientific limitations of the baking process. enhanced products are now available. and their families the anguish of NTDs. It is However, bakers have over the years taken Bakers have also responded to the worth noting that all of this success has been note and quietly innovated products to meet growing demand for gluten-free products. achieved without government recognition or these changing demands. support through a viable health claim. For decades, partially hydrogenated While bakers have traditionally undertaken Since 2009 the sodium vegetable shortening (containing trans fats) the above quietly, it is also fair to say that this was a mainstay in the baking industry due to levels of pantry breads have is changing. Recent authors and others have pressure from health groups to reduce the dropped by 11 per cent in made unsubstantiated claims that breads and use of animal-based saturated fats. However, even wheat are not only unhealthy, but are evolving science led a Federal Trans Fat Task the white category and 13 responsible for all that ails our society. In re- Force to issue recommendations for massive per cent for whole wheat, sponse, bakers, flour millers and farm groups reductions in the level of trans fats in the and further reduction work have come together to form the new Healthy food supply, due to concerns over coronary Grains Institute to provide a science-based heart disease. Bakers responded and the end continues. response to these allegations. I would encourage result is that within a few short years, the everyone to visit www.healthygrains.ca to learn vast majority of baked foods now meet the Gone are yesterday’s “bricks” posing as more about the Institute and its efforts. Task Force’s recommendations. breads. In addition to the use of new and Bakers take great pride in their role as On the issue of sodium reduction, innovative ingredients, bakers are exploring historical providers of a nutritious staple to bakers have been leaders in demonstrating the viability of traditional sour dough-based the Canadian diet, a role that will continue aggressive action in reformulating sodium, breads for gluten-free customers. for years to come. a fundamental ingredient to the baking I would also be remiss not to mention process. Since 2009 the sodium levels of that the fortification of enriched flour with Paul Hetherington is president pantry breads have dropped by 11 per cent in folic acid to reduce neural tube birth defects and CEO of the Baking Association the white category and 13 per cent for whole (NTDs) has been one of Canada’s most of Canada. Contact him at wheat, and further reduction work continues. successful health policy initiatives. Vigor- [email protected]

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Level 3 Edition 7.1, achieving a ratings score of formed clamshells, trays and blister packs. SUPPLIER NEWS Excellent. Lentia manufactures bread bases CKF offers moulded pulp and foam packaging > Toronto-based CK Ingredients has been and bread improvers for the bakery industry. for retail consumers, foodservice operators appointed Canadian distributor of QuinoaSure. > The Global Food Safety Initiative has and the packaging industry. QuinoaSure is the industry’s first instant approved the application of IFS PACsecure > Flexpipe is opening a new office and plant nutritional quinoa powder made from non- safety standard for food and non-food in Toronto. The new 4,000-sq.-ft. assembly GMO whole quinoa seeds, using a fair-trade primary and secondary packaging materials. plant and distribution centre will also offer model. QuinoaSure provides the exceptional The Packaging Association of Canada (PAC) designing and 3D CAD services. nutritional benefits of quinoa, as well as developed the HACCP-based IFS PACsecure > The U.S. Department of Agriculture has improved digestibility and solubility. It is with the International Featured Standards officially approved two testing methods used all-natural, cholesterol-free, gluten-free and (IFS) and more than 100 North American by B.C.-based Silliker JR Laboratories, a hypoallergenic. Available in both conventional packaging firms, food processors, suppliers Mérieux NutriSciences Company, to analyze and organic forms, QuinoaSure is odourless, and government, specifically for the packaging the Beta-adrenergic agonist-Ractopamine in virtually tasteless and has improved mouth industry. In other PAC news, the organization animal tissue and meat. Ractopamine, a feel relative to the quinoa grain. It is also has begun discussions on a new initiative compound used to promote leanness and kosher-certified. Users can add QuinoaSure centred on reducing food waste. More growth in food animals, has been found in to soups, sauces, gravies, smoothies, meal information on the project will be released minute traces in meat worldwide. Citing replacement powders, dairy products, later this year. concerns about its effect on human health, nutrition/snack bars and other food products > CKF Inc. of Nova Scotia has acquired a number of key export countries have without the typical formulation challenges Vancouver-based Vancore Plastic Packag- banned use of the chemical stimulant in food related to the quinoa grain. ing Ltd. Vancore is a full-line plastic packag- animals. > Toronto-based Lentia Enterprises Ltd. has ing manufacturer serving produce, grocery > Unisource Worldwide Inc. of Georgia received the highest level of SQF certification, and consumer products with its thermo- recently honoured its Diamond Status

Fresh Ideas Start Here

Univar Canada to distribute complete product portfolio of lecithin, soy flours and textured vegetable proteins.

Univar Canada is pleased to announce a new exclusive national distribution agreement, effective as of January 2014, to supply lecithin and soy proteins manufactured by Cargill. In addition to the existing hydrocolloid and functional system lines (xanthan gum, carrageenans, locust bean gum, pectins and alginates), the agreement will also cover sales and distribution of Cargill lecithin, soy flour and textured soy/vegetable protein.

Our partnership with Cargill, a leader in the hydrocolloids, functional system, lecithin and soy protein market, will allow us to continue offering our customers extensive food ingredient expertise and value-added services and solutions. For more information, please contact your local Univar food ingredients account manager.

[email protected] www.univarcanda.com www.cargill.com +1 (855) 888-8648

FOOD IN CANADA 19

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Vendors for the Canadian Market. Unisource > LycoRed Israel has expanded production research program to develop a range of Diamond Status Vendors are the top-ranked of its natural beta-carotene colouring line in preservation systems that include both anti- suppliers based on metrics and ratings in response to growing demand from the U.S., microbial and antioxidant protection. the company’s 2013 Supplier Evaluation West Europe and Asia-Pacific. > Israel-based Frutarom Industries Ltd., process. Honorees included 3M, Avmor, > Arla Foods Ingredients has launched a a maker of flavours and fragrances, has Berry Plastics, De Luxe Paper Products, new brand platform called “Quality starts acquired Aroma, a Guatemala-based flavour Georgia-Pacific Professional, Kimberly- here.” The new platform builds on the compa- company. Clark Professional, Polyethics Industries, ny’s product quality and traceability, innova- > Roquette’s new Microalgae High Lipid RONCO, and Solo Cup. tion and customized solutions, commitment Algal Flour took the Most Innovative Food > D.D. Williamson & Co. has purchased the to protecting the environment, and security Ingredient award at the 2013 Fi Europe. It food-colouring product line and equipment of of supply, which is based on adequate capac- also took home the Bakery Innovation of Kansas-based Danisco USA Inc. ity, logistics and documentation. the Year award. > DSM has launched Fortitech Premixes, > New Jersey-based P.L. Thomas & Co. has the company’s Human Nutrition and Health been renamed PLT Health Solutions. custom nutrient premix service. > David Michael & Co. celebrated the 30th > Frutarom USA Inc.’s New Jersey facility anniversary of its Raisin-Mate dry, natural has earned an Environmental Stewardship flavour. The ingredient was designed to elimi- Award from the New Jersey Department of nate the mess and inconvenience associated Environmental Protection. with using raisin juice concentrate. > WILD Flavors Inc. has acquired Ohio-based > Naturex, a provider of specialty plant- Alfrebro LLC, a manufacturer of natural ex- based natural ingredients, and Galactic, a tracts and aroma chemicals. WILD is based in provider of lactic acid and lactates-based Kentucky and supplies natural ingredients. natural ingredients, have launched a joint

www.pwc.com/ca/retail Maximizing growth potential

The right opportunities and a clear strategy are Alain Michaud Mauro Fratarcangeli essential to compete in today’s marketplace. Our National leader, Retail and Consumer National Food and Beverage leader professionals can help — we have the significant food & beverage experience and services to help 514-205-5327 416-218-1433 grow your business. [email protected] [email protected]

20 JANUARY/FEBRUARY 2014

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> Martin Rolland has joined Brampton, Ont.-based L.V. Lomas as technical Sales representative — Food for the Quebec and Maritimes territory. Dianne Worrell has also joined the company’s Food Marketing team as Marketing manager — Oils.

> Kevin Yost, president and COO of Montreal-based Saputo Inc.’s Dairy Foods Division, is resigning. Dino Dello Sbarba is acting as interim president and COO.

> Doug Cornell is the new general manager of the Alberta Wheat Commission.

> The Canadian Sheep Federation has elected Phil Kolodychuk as the board’s new chairman.

> The P.E.I. Potato Board re-elected Gary Linkletter as chairman. Other executive appointments include Alex Docherty, vice-chairman; Owen Ching, secretary/treasurer; and David Francis and Rodney Dingwall, directors.

> Mary Ellen Walling has stepped down as executive director of the B.C. Salmon Farmers Association.

> The Institute of Packaging Professionals recognized Paul Zepf with the Pi Alpha Kappa Award at the Packaging Industry Awards Tribute last November. Walter Soroka of Walter Soroka & Associates was awarded with the IoPP Providing the Full Spectrum Honourary Life Member Award. in Separation Technology > Andreas Sokollek is the new senior vice-president of Supply Chain and Operations at Greek-yogurt maker Nomatterthetask,ourfulllineofequipmentisup Chobani. Dr. Alejandro Mazzotto was recently hired tothejob.Besidesofferingstand-aloneseparators, as the company’s vice-president of Global Quality, Food clarifiersanddecantersinmultiplesizesandcapacities, Safety and Regulatory Affairs. And Dipak Golechha has GEAWestfaliaSeparatorcanworkwithyoutosolve joined the company as CFO. complexfoodprocessingchallenges.Inmanycases, > Coca-Cola has appointed Jonathan Mildenhall as senior wecanevenrecommendacompleteprocessing vice-president of Integrated Marketing Communication and solutionthatwillefficientlymeetyourneeds. Design Excellence for North America. Tolearnmoreaboutthespectrumofseparation > Eriez of Pennsylvania has promoted Bill Dudenhoefer technologywecanprovide,contactPaulScottat to market manager — Heavy Industry, and promoted Eric 289-288-5511orat[email protected]orvisitus Confer to product manager — Separation. onlineatwww.gea-westfalia.ca. > Bunting Magnetics Co. of Kansas has appointed Rod Henricks director of Sales, and Robert Bunting Jr. product manager — Metal Detection. GEA Mechanical Equipment Canada, Inc. GEA Westfalia Separator Canada Division > Dave Biegger has been promoted to senior vice- president of global supply chain for the Campbell Soup Co., Toll-Free:800-722-6622 24-HourTechnicalHelp:800-509-9299 effective April 1. He replaces David White, who is retiring. www.gea.com > Barry Rinaldi is now director of Business Development for Schneider Packaging.

engineering for a better world 1717Tc

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Growers work to protect The Grain Growers year to Health Canada’s Pest Management crops and bees of Canada and the Man- Regulatory Agency’s (PMRA) “Consultation Grain and corn growers have itoba Corn Growers on Action to Protect Bees from Exposure to released an action plan on Association sub- Neonicotinoid Pesticides.” Neonicotinoid how they’re going to protect mitted position pesticides have been blamed for bee deaths. their crops — and bees. papers late last When traces of the pesticide were found in dead bees last fall, Health Canada linked the decline in bee populations to the insec- ticide, reported TheStar.com. In 2012, the PMRA found neonicotinoids in 70 per cent of 127 samples, prompting the government to release a mitigation strategy to reduce bee exposure to these insecticides, reported TheStar.com. In 2013, the presence of neonicotinoids was found in 75 per cent of 102 dead bee samples. Neonicotinoids belong to a class of insecticides that act on the nervous system. The chemicals are used to coat seeds. Beekeepers and environmentalists want the substances banned in Canada and say they’re behind the declining bee population. In Europe, the E.U. announced a two-year moratorium on the chemicals last April. But many other experts in Canada say there isn’t enough evidence to support a ban. The Grain Growers of Canada explained, as part of its response to Health Canada’s call for feedback on the issue, that the problems facing honey bees are complex. Bee health is a complicated issue with numerous factors needing to be considered, including Varroa mites, disease and weather. “As farmers,” the Grain Growers added, “we have a vested interest in bee health. For this reason, we request that the PMRA continue to look into this matter with a science-based lens. In investigating these recent incidents of pollinator phenomena, the PMRA needs to take into account that farmers have been successfully using these particular products since the early 1990s and they continue to be used in other parts of the world, including Western Canada, without the types of incidents being reported in some regions of Ontario and Quebec.” In an effort to protect the bees and crops, the Grain Growers and Manitoba Corn

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Growers are working with the PMRA, in the province, helped mussel produc- sels recently became the first in North Health Canada and CropLife Canada to tion reach unprecedented volumes and America to be certified to the Canadian develop best management practices for created approximately 1,000 jobs for Organic Aquaculture Standard, which farmers using treated seed. residents in rural communities. assures consumers that their seafood is The growers said in a statement that In addition to achieving record organic and farmed in an environmentally industry is also launching a new seed production levels, provincial mus- sound manner. lubricant powder for use this year for corn and soybean. This new fluency agent reduces dust and significantly reduces the amount of active ingredient that may be harmful to pollinators. The Grain Growers of Canada represents more than 50,000 active Quadra Ingredients. grain, oilseed and pulse producers. It’s an umbrella organization with 14 An excellent source of fibre. provincial and regional grower groups from across the country involved in the grain, pulse and oilseed sectors. Quadra offers a wide range of fibres Aquaculture industry to approved by Health Canada, as well reach record-breaking as many other ingredient solutions: production value Allergen-free Options Newfoundland and Labrador’s aquaculture industry is expected to generate Botanicals more than $180 million in 2013, a Clean Label Ingredients record-breaking production value two Immune Health years in a row. Low Sodium Solutions In 2012, the total production value of provincial finfish and shellfish Mineral Enrichment aquaculture exceeded $120 million. Sugar Reduction The province says it held aquaculture consultations last November and December to update its strategic plan for the industry. Through the consultations, the province says it received 40 written submission from interested parties and feedback from industry participants, academics, government representatives and non-governmental organizations.

All feedback will be presented in a 2013 Best Small and Medium Employers public document to be published in Canada

By Aon Hewitt & Queen's School of Business this year. 800.665.6553 Since 2006 the province has provided quadraingredients.com more than $25 million to support the Quebec | Ontario | Alberta | British Columbia | Shanghai industry. The investment has helped to double the number of finfish sites 12718 - Quadra Ingredients - FIC - Fibre - 4.625 x 7.5

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FOOD IN CANADA 23

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MARKETTRENDS Larry Martin “FCC is key to our company ” MARKET OUTLOOK A USDA report again just resulted in key reversal growing. The situation today is similar to two months ago, despite lower bottoms for the grains, with at least a modest rally. We doubt Meb Gilani, President, Gilani Group, Calgary, Alta. prices for the food commodities addressed here. Grain markets markets will rally more than the 23.6 per cent basic Fibonacci face rebuilding stocks, but for corn, not as much as expected. retracement, barring a crop disaster. These rallies often occur U.S. crops are large and are expected to remain large next year, after a turnaround like the one on Jan. 10. But closes below the with some switch of acres to soybeans. And there is a large old contract lows mean markets will likely slip further. I’m on South American crop in the fields. the side of sideways to down unless demand strengthens When you talk financing with FCC, Western Canada had a banner production year. To date, or there is a problem with southern hemisphere crops. we’ll listen basis for wheat, canola and oats are much lower than normal. Sugar is in the same position as grains with no potential Comments about bringing the Wheat Board back have already bottom yet. It’s going on down based on what we know now. Ready to expand? We learn how you want to grow, then create a financing package that started. The pressure on handling facilities should abate soon, Oil traded in the $102 to $113 range since July. While politics helps you do it. Work with the leading lender bringing a stronger basis. or economic conditions can change things, $115 seems to be a cap. We see nothing to take the market out of its range. to agriculture, agribusiness and agri-food in As always, demand is the question. China has rejected several Canada. Let’s talk business. shiploads of U.S. corn with unapproved GMO varieties. Many The Canadian dollar has been even weaker than anticipated. note this new-found zest for “purity” is correlated with a large Like the commodities it’s in a downward trend and won’t stop fccfinancing.ca Chinese corn crop. until something fundamental changes it. Domestic demand won’t change much: food and industrial is quite stable, ethanol continues relatively strong because of Market Trends is prepared by Dr. Larry Martin, who offers a course on managing risk with futures and options, Canadian Food and favourable margins, and livestock demand can’t be changed Agri-business Management Excellence (CFAME), a management quickly except in poultry because of the longer gestation training course for food industry personnel. Contact him at periods of cattle and hogs. [email protected] or at (519) 841-1698.

MARKET HIGHLIGHTS On Jan. 10 the USDA finally put at least a positive happening on the demand side there is is little indication of a bottom. We would temporary stop to the downtrend in the grain little potential for prices to rise from the current stay open until the market shows convincing markets, while energy continues to move $4.33 to more than resistance around $4.70. bottoming action. sideways and the Canadian dollar drops. Grains > Soy oil – The USDA was relatively neutral for > Natural gas – Natural gas finally bottomed drifted down the last two months of 2013: soybeans, but it positively affected the meal out and is currently trading at $0.043 on the nothing fundamental put any support under market. Soy oil prices just slowed their skid as March contract. For buyers who got in on the them until the January USDA report. Even with the large vat of edible oils presses on soy oil last dip, we would take profits here, but be it, don’t expect a raging bull market over the prices. There’s no indication that prices have covered if the market moves through $0.045. next couple of months! bottomed out, simply moved from the low $0.50 > Crude Oil – Brisk demand led to a little rally > Corn – The USDA lowered last fall’s yield area a few months ago to the current $0.37 on to test resistance again just above $112.50 on estimate, keeping the crop to a bit under the the March. Like everything else in the grain and the March contract before falling to the current 14 billion bushels expected by the market. It oilseed complex, the Jan. 10 report is the first $105 area. While there is little risk of breaking also increased demand in a couple of catego- positive in some time. It could point to a bottom, through the $115 level, we continue to think the ries, thereby driving estimated stocks down but soy oil is least likely to be affected. best risk management strategy is to buy Calls under market guesses. Futures did a major key > Wheat – The USDA was more neutral for around $115. A move down to the strong support reversal bottom on Jan. 10. The November one wheat than for corn. The immediate reaction levels around $97 and $98, or even $102, could didn’t hold, so it’s still not clear whether this is after the 10th was to move down to the middle trigger futures or contract positions. the bottom. There is a very large crop of corn of the key reversal day. We would only use > Canadian dollar – The already weak loonie and soybeans coming in Brazil and Argentina, futures for pricing here unless there is a great broke through support at $0.93 and got pounded and they can drive markets lower. Expect the basis, and with tight stops just below the key in early January following disappointing export next USDA report to increase those crops yet reversal bottom at $5.60-½. and job reports. The March is currently testing again. While our disciplined buying strategy > Sugar – Sugar futures joined the grains in a $0.91. Some forecasters see $0.88. If you risk a called for long positions on Friday’s market, it prolonged slump, reflecting rebuilding inventories. falling loonie and are short, we would hold your is done with a very tight stop loss below the By mid-January March traded below $0.155 for position until there is a clear bottom. Likewise, March contract low of $4.10. Without something the first time. Even more than the grains there for a rising loonie wait for a bottom.

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“FCC is key to our company ” growing.

Meb Gilani, President, Gilani Group, Calgary, Alta.

When you talk financing with FCC, we’ll listen Ready to expand? We learn how you want to grow, then 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.

fccfinancing.ca

24-27_MarketTrends.indd 25 14-01-22 3:28 PM HIGHER LEVEL FLAVOUR. 2 ( )

INCREASING YOUR POTENTIAL WHY WE ARE POURING OVER $2 MILLION WHY WE ARE POURING OVER $2 MILLION TO CONVINCE WITH FLAVOUR—EXPONENTIALLY INTO NATURAL COLOUR TECHNOLOGY IN CANADA INTO NATURAL COLOUR TECHNOLOGY IN CANADA At Sensient, superlative flavour starts at the atomic level and extends to a world of possibilities. Our craftsmanship approach We are completing $2,000,000 in improvements at our manufacturing and research facility in Canada—including envelopes both the art and science of food flavour development. Whether you are looking for the perfect sweet, savoury, beverage or dairy majorWe are upgrades completing to our $2,000,000 liquid processing in improvements plant. The investments at our manufacturing we are putting and research into Canada facility will in Canada—includinghelp you get more partner, let Sensient show you the way to satisfy customers from the tip of their tongues to the top of your category. We think globally, yet benefitsmajor upgrades out. Sensient to our is liquid working processing hard every plant. day The to createinvestments easy, compatible, we are putting turn-key into Canadacolour solutions will help to you advance get more the we produce and support our customers locally. Contact us now and let us prove to you how our craftsman approach—and unique naturalbenefits colours out. Sensient market isfor working our customers. hard every As aday result, to create we are easy, quickly compatible, closing the turn-key gap between colour natural solutions colour to advance science andthe natural colours market for our customers. As a result, we are quickly closing the gap between natural colour science and market insights—can mean happier customers for you. certified colour technology. Sensient is the global leader in colours for the food and beverage industry. Our innovations helpcertified you colourdifferentiate technology. your brandSensient in theis the marketplace. global leader We in docolours the work.for the You food receive and beverage the benefits. industry. Our innovations help you differentiate your brand in the marketplace. We do the work. You receive the benefits.

BASED IN CANADA BASED IN CANADA BASEDEstablished IN 1923 CANADA Established 1923 SENSIENT® FLAVORS CANADA INC. SENSIENT® COLORS CANADA LTD. SENSIENT® COLORS CANADA LTD. 905-826-0801 | 7200 West Credit Avenue, Mississauga, ON L5N 5N1 We bring life to productsTM 800-267-7884 | 30 River Street, Kingston, ON K7L 4X6 Define and protect your brand Define and protect your brand [email protected] SENSIENTFLAVORS.COM [email protected] | 30 River Street, Kingston, ON K7L 4X6 SENSIENTCOLORSCANADA.COM ©2013 Sensient Flavors Canada INC, all rights reserved. Sensient Flavors Canada is a business unit of Sensient Technologies Corporation. ©[email protected] Sensient Colors LLC, all rights reserved. Sensient Colors Canada is a business unit of Sensient Technologies Corporation. SENSIENTCOLORSCANADA.COM The SENSIENT trademark and the Sensient Technologies Corporation logo are owned and registered by Sensient Technologies Corporation. The SENSIENT trademark and the Sensient Technologies Corporation logo are owned and registered by Sensient Technologies Corporation. All rights in trademarks are reserved. All©2014 rights Sensient in trademarks Colors LLC,are reserved. all rights reserved. Sensient Colors Canada is a business unit of Sensient Technologies Corporation. The SENSIENT trademark and the Sensient Technologies Corporation logo are owned and registered by Sensient Technologies Corporation. All rights in trademarks are reserved.

24-27_MarketTrends.indd 26 14-01-22 3:28 PM HIGHER LEVEL FLAVOUR. 2 ( )

BASED IN CANADA BASED IN CANADA BASEDEstablished IN 1923 CANADA Established 1923 SENSIENT® FLAVORS CANADA INC. SENSIENT® COLORS CANADA LTD. SENSIENT® COLORS CANADA LTD. 905-826-0801 | 7200 West Credit Avenue, Mississauga, ON L5N 5N1 We bring life to productsTM 800-267-7884 | 30 River Street, Kingston, ON K7L 4X6 Define and protect your brand Define and protect your brand [email protected] SENSIENTFLAVORS.COM [email protected] | 30 River Street, Kingston, ON K7L 4X6 SENSIENTCOLORSCANADA.COM ©2013 Sensient Flavors Canada INC, all rights reserved. Sensient Flavors Canada is a business unit of Sensient Technologies Corporation. [email protected]©2014 Sensient Colors LLC, all rights reserved. Sensient Colors Canada is a business unit of Sensient Technologies Corporation. SENSIENTCOLORSCANADA.COM The SENSIENT trademark and the Sensient Technologies Corporation logo are owned and registered by Sensient Technologies Corporation. The SENSIENT trademark and the Sensient Technologies Corporation logo are owned and registered by Sensient Technologies Corporation. All rights in trademarks are reserved. All©2014 rights Sensient in trademarks Colors LLC,are reserved. all rights reserved. Sensient Colors Canada is a business unit of Sensient Technologies Corporation. The SENSIENT trademark and the Sensient Technologies Corporation logo are owned and registered by Sensient Technologies Corporation. All rights in trademarks are reserved.

24-27_MarketTrends.indd 27 14-01-22 3:28 PM FOCUSonFOODSAFETY Ron Wasik

the dramatic shift from the agency’s • Pathogen modelling program (PMP). “OB” and current regulations as many fear it will This 20-year-old program, which is be. Instead, much of the information in available free of charge at http://portal. double “V” the prescriptive regulations will appear arserrc.gov/, is believed to be the most any in the agri-food as guidelines and as model systems for widely used predictive microbiological industry are concerned achieving a regulatory outcome. Thus software. It is regularly updated and is about the “outcome- those currently in compliance with a pre- a tool more suitable for the seasoned based”m approach the Canadian Food scribed process will not have to perform microbiologist. Inspection Agency (CFIA) is promoting revalidation tests. In other words, the • ComBase (Combined database on as a better and more enlightened way process is grandfathered. predictive microbiology information) is of achieving regulatory compliance. Any modifications to grandfathered a user-friendly database (www.combase. One of the main concerns is about processes, as well as new processes and cc) that includes more than 40,000 data what needs to be done to “validate” interventions, must be validated in a man- curves on growth, survival or inactiva- and subsequently “verify” that a process ner judged to be acceptable to the CFIA. tion of microorganisms in foods. is achieving the intended outcome, to Validating that a modification to • Other helpful sites include: produce a safe product. a grandfathered process is compliant Sym’previus (www.symprevius.org), The CFIA employs three regulatory should be a relatively inexpensive and an extensive French system.; Foodrisk. APRIL 22 - 24, 2014 schemes: prescriptive, system-based and uncomplicated process. There should be org (www.foodrisk.org); Forecast outcome-based. Most of the agency’s enough data around from verification Bureau Service (www.campden.co.uk); WISCONSIN CENTER regulations today are based on a prescrip- tests on the original system to bench- Refrigerated Index Calculator (www. MILWAUKEE, WISCONSIN USA tive approach in that technical require- foodsafetycentre.com); AMI’s freeware ments for compliance are defined in The outcome-based approach (www.amif.org), which calculates heat regulatory text that outlines processes basically allows the processor inactivation for time-temperature or actions that must be taken by the profiles; and the University of Wis- to do what can be proven to be processor. This approach lacks flexibility consin’s THERM (temperature history to adopt developments that could be effective in achieving a desired evaluation for raw meat) at http:// more effective and less costly. outcome defined by the CFIA. meathaccp.wisc.edu/ The system-based approach mandates Moving to an outcome-based scheme that some processors must have a preven- mark against. This still needs to be done will provide food processors with more tative control plan such as HACCP for with diligence. It is also prudent to keep flexibility in the long run. There will be meat or QMP for fish. These programs are the CFIA abreast of what you are doing. some growing pains in the transition well entrenched and highly refined within Validating that new technology such process so a little patience from all will the vast majority of agri-food companies as equipment and interventions achieve go a long way. Critical to the program’s JOIN NORTH AMERICA’S SCHEDULE HIGHLIGHTS in the developed world. the prescribed CFIA outcomes can be success will be for the CFIA to ensure LARGEST CHEESE & WHEY The outcome-based approach basically very expensive and time consuming. It that the outcomes it sets are reasonable KEYNOTE: Lino Saputo Jr., Saputo Inc. allows the processor to do what can be helps if the process has been validated and risk-based. Processors need to be PROCESSING EXPO SEMINAR: A Renewed Emphasis on Food More than 500 supplier booths in the proven to be effective in achieving a desired elsewhere for similar products. Emerging cautioned that compliance in no way Safety for Cheese outcome defined by the CFIA. To add technology will require careful collabora- ensures zero risk, so extra due diligence 200,000 sq. ft. exhibit hall SEMINAR: Advances in Wastewater clarity, the agency specifies what it looks tion with the CFIA to ensure that the in validating new processes is advised. Dairy processors register FREE Processing for Dairy Processors for to see if the desired outcome is reached. right things are done. Fortunately, there for the exhibit hall The agency’s Food Inspection Moderniza- have been advances in computer modelling Dr. R.J. (Ron) Wasik, PhD, MBA, CFS, is Awarding winners in the SEMINAR: New Learnings in Cheese Production 2014 World Championship tion plans call for making this the preferred of a number of food safety interventions, president of RJW Consulting Canada Ltd. SEMINAR: Growth in Whey & Dairy Ingredients DAIR Cheese Contest R Y R in Delta, B.C. Contact him at O E regulatory scheme in the future. and some of these could be useful to F S R E E A

T R

N C

H E C Outcome-based regulations won’t be explore as part of a validation plan: [email protected] Event Hosts: CDR SCHEDULE AND INFORMATION AVAILABLE ONLINE AT CHEESEEXPO.ORG 28 JANUARY/FEBRUARY 2014

28-29_FoodSafety.indd 28 14-01-22 12:27 PM APRIL 22 - 24, 2014 WISCONSIN CENTER MILWAUKEE, WISCONSIN USA

JOIN NORTH AMERICA’S SCHEDULE HIGHLIGHTS LARGEST CHEESE & WHEY KEYNOTE: Lino Saputo Jr., Saputo Inc. PROCESSING EXPO SEMINAR: A Renewed Emphasis on Food More than 500 supplier booths in the Safety for Cheese 200,000 sq. ft. exhibit hall SEMINAR: Advances in Wastewater Dairy processors register FREE Processing for Dairy Processors for the exhibit hall Awarding winners in the SEMINAR: New Learnings in Cheese Production 2014 World Championship SEMINAR: Growth in Whey & Dairy Ingredients DAIR Cheese Contest R Y R O E F S R E E A

T R

N C

H E

C Event Hosts: CDR SCHEDULE AND INFORMATION AVAILABLE ONLINE AT CHEESEEXPO.ORG

28-29_FoodSafety.indd 29 14-01-22 12:27 PM FOODLAW Laura Gomez

85 per cent of Canadians take issue Food labelling with advertising text that is too small modernization – to read. labelled “May contain GMOs” where it is what consumers quantities of highlighted ingredients. The just too costly or logistically difficult for report also outlines that consumers want manufacturers to confirm that all ingredi- want food labels to help them make informed ents are not GMO? Even truthful informa- choices, but that the cost of labelling tion has limited utility without context. anada’s food laws are undergo- and advertising must not impose undue It is also important to remember the ing a major overhaul. Through financial burden on consumers. economic impact of introducing labelling the CFIA’s “Food Labelling Seems straightforward, but the requirements, as the increased costs of Modernizationc Initiative,” and Health challenge lies in the fact that collectively compliance will be passed on to the con- Canada’s “Regulatory Roadmap for what consumers want can be contradictory. sumer. While some consumers are willing Health Products and Food,” the govern- For example, based on the ASC survey, and able to pay a premium to more easily ment is tackling an ambitious portfolio of 85 per cent of Canadians take issue compare products or know that the foods legislative changes, which include mod- with advertising text that is too small to they consume are non-GMO, mandatory ernizing our food labelling regime. One of read — but who determines what is too labelling schemes force all Canadians to the biggest challenges with this initiative small? Studies indicate, for example, that absorb the additional costs. will be balancing the wants and needs of more than half of seniors have difficulty Looking at the success of the organic a diverse Canadian population with the reading labels properly, even when wear- certification regime, perhaps what practical realities of what government, ing corrective lenses. How can industry consumers really need are more voluntary industry and science can deliver. add mandatory statements and more labelling standards, especially where the Two recently published reports on health information while also increasing information is not crucial in the evalua- consumer perspectives highlight some of the legibility of text? tion process for a majority of Canadians the complex issues involved. Advertising More information can also be confus- and does not aid in assessing the safe Standards Canada’s (ASC) 2013 Consumer ing. Since the introduction of mandatory consumption of the food. Canadians Perspectives on Advertising provides the labelling for allergens, it is common to could also benefit from education to help results of a survey of over 1,500 Canadians, see “may contain” statements indicating inform their decision making and build and the Consumers Council of Canada’s that an allergen may be present in a food. confidence in our food regulatory system. (CCC) Food Information, Labelling and Some consumers find this confusing, but Given that the government has made a Advertising reports the findings of a with modern scientific testing techniques clear commitment to modernizing Cana- panel of six Canadian consumer groups. that can find allergens at increasingly da’s food labelling laws, it is important for ASC’s report indicates that consumers minute amounts, industry is put in a dif- industry to work closely with regulators want to be informed about products, but ficult position, as a failure to indicate the to ensure that focus is put on areas and don’t want to be misled by claims that potential presence of an allergen can lead initiatives that will bring meaningful aren’t accurate or truthful. CCC’s report to a costly recall if one is found. Label- change for consumers as a whole. outlines eight key recommendations ling for allergens is mandatory due to the to help better serve consumers. These premise that undeclared allergens pose a Laura Gomez is an associate at Gowlings recommendations include mandatory health risk. However, where a safety or where she practices primarily in the area of labelling for foods that have been public health concern has not been iden- regulatory law, specializing in food, NHPs, irradiated, produced using nanotech- tified, the need for mandatory labelling drugs and cosmetics. Contact her at Laura. nology or contain genetically modified should be given careful consideration. Is it [email protected]. Ron Doering returns organisms (GMOs), and disclosure of really helpful to consumers to see products next month.

30 JANUARY/FEBRUARY 2014

30-31_Law.indd 30 14-01-22 1:26 PM 30-31_Law.indd 31 14-01-22 1:26 PM REGULATORYAFFAIRS Gary Gnirss

regulated as such under the FDA. The The year ahead in CFIA’s food labelling strategy will likely make good use of this provision in areas food regulation that are perpetually evolving, like food standards. and labelling Much of the food labelling comments from stakeholders in 2013 touched on ast year was a year of breaking bad areas that are governed by the FDR, as that included much discussion and these regulations cover a large part of anticipation over the future of food food labelling. Labelling matters such lregulation in Canada. It also threw in a as the dealer name, address, country of few surprises, such as transitioning the origin and net contents are the usual authority of the Canadian Food Inspection suspects in this discussion, and matters Agency (CFIA) from Agriculture and related to highlighting ingredients and Agri-Food Canada to Health Canada. flavours also need to be addressed. Another Many questions concerning the future components. In the first half of 2014 complex labelling feature to tackle is of how food will be regulated still need it’s expected that the CFIA will publish ingredient labelling, which is largely to be addressed. its recommendations and options; later governed by the FDR. This year will further the discussions this year the CFIA is expected to further Health Canada does not have much of 2013, including on food labelling engage industry on those proposed appetite to make significant changes to modernization, which still has quite a recommendations. A final report on food nutrition labelling at this time. It may, bit of work ahead of it. It’s anticipated labelling modernization will likely not be however, be reasonable to expect that that early this year proposed Import Food ready until the first half of 2015, and we some housekeeping changes will be Sector Regulations will be published in could see proposed food labelling regula- made. In 2005 the ministry had proposed Canada Gazette. These regulations will be tions next year. These would be food- but never finalized making certain promulgated under the Canada Agricul- labelling matters under the authority of changes, including the provision for ture Products Act (CAPA), which will be the federal government. more nutrition facts tables, more refer- repealed when the Safe Foods for Cana- Food labelling is currently governed ence amounts and more prescription on dians Act (SFCA) comes into full force. by a multitude of regulations, many making and presenting certain claims. It They will, however, serve as an evolution- of which will be repealed with the may be tempting for Health Canada to ary step and a tangible insight of how the implementation of the SFCA. That now make at least some of these changes. CFIA could further evolve regulations means that some food labelling regulations Could reference amounts be incorpo- eventually applicable to all foods in under the SFCA will need to be created. rated by reference? Canada. While these regulations are Food labelling is also governed by the The new relationship between Health not aimed directly at labelling, they will Food and Drug Regulations (FDR), which Canada and the CFIA provides opportu- provide a glimpse of how food labelling are under the Food and Drugs Act (FDA), nity. The degree to which this will affect may fit into the CFIA’s ideas on compli- so changes here also need to be made. food-labelling modernization will start to ance assurance under a new licencing Since Health Canada was given authority unfold in 2014. Should be a fun year! regime to be developed. over both the FDA and SFCA in 2013, The scope of food regulatory reform this creates an intriguing dynamic in now underway is enormous. There are how this new food labelling moderniza- Gary Gnirss is a partner and president of various components to this that are tion house of cards can be played. Both Legal Suites Inc., specializing in regulatory not all at the same stage in develop- Acts provide for the incorporation by software and services. Contact him at ment. Food labelling is one of those reference, and food additives are already [email protected]

32 JANUARY/FEBRUARY 2014

32_Regulatory.indd 32 14-01-22 3:09 PM Report BAKE&SNACK

Wheat under the microscope

BY TREENA HEIN CANADA’S t’s no secret that wheat has had a rough ride re- BAKED GOODS cently. Concern about gluten intolerance, real MANUFACTURERS or perceived, appeared a few years ago iand is still a factor in reduced ARE FEELING THE consumption of wheat products in Canada and beyond. Attention-grabbing EFFECT OF CLAIMS books like Wheat Belly by Dr. Bill Davis and Grain Brain by Dr. David Perlmutter THAT WHEAT have also caused wheat product sales to take a hit. CONTRIBUTES TO It’s the second bout in the ring for wheat over the last decade. With the introduction MANY OF TODAY’S of the Atkins diet around 2002, all carbohydrates were portrayed as at least somewhat HEALTH CONCERNS unhealthful. “It was more a relatively

FOOD IN CANADA 33

33-38_Bake&Snack.indd 33 14-01-21 5:25 PM BAKE&SNACK Report

short-lived fad than a trend, but there’s been an anti-carb sentiment since then among some health professionals and among some of our population,” notes Paul Hetherington, president of the Baking Association of Canada. “There is now a trend toward a gluten-free diet beyond therapeutic needs.” Hetherington confirms that the publication of Wheat Belly a couple years ago has had a negative impact on the baking industry. “We are two to three per cent down in bread sales. It’s a low margin and a volume business, and the decreases are significant from an industry perspective.” Let’s take a closer look at the claims in Wheat Belly. First it’s worth noting that Davis has backtracked on (HGI), a not-for-profit industry-led initiative “that directs Canadians to the his claim that wheat in North America is genetically latest research on the benefits of whole grains.” Chibbar says 2011 research modified. Indeed, the same breeding techniques are shows that Canada Western Red Spring wheat, which gives the preferred used for wheat as are used for fruit and vegetables flour for bread baking, has shown a steady mean protein content of about — selection and crossing of generation after generation 13.6 per cent during the last 85 years. Protein content can vary a percentage of plants. Davis claims, however, that our digestive or two depending on the variety, amount of fertilizer and spring moisture, systems and other aspects of our health are being as well as temperature during grain filling. negatively affected by newer strains of wheat. He Gluten makes up 80 per cent of total grain protein. When asked how says wheat protein (gluten) is associated with the the protein profile has changed over time, Chibbar first explains that the four-fold increase in celiac disease incidence over the proteins that make the gluten complex determine the end use of the flour, last 50 years, as well as for the upswing in gluten such as flat bread or noodles. “The wheat breeders constantly try to change intolerance. the gluten proteins to meet the requirements of the end-user to give them Food in Canada asked Dr. Ravindra Chibbar how a variety that best suits their needs,” he says. “However, there are several much gluten content has changed in Canadian wheat very similar genes that code for the proteins that make the gluten protein over the last 80 to 100 years. Chibbar is a profes- complex. In any given wheat variety only a sub-set of these genes are active. sor and Canada Research Chair of Crop Quality, Wheat breeders through the years have selected for lines that produce grain Molecular Biology and Genetics, in the Department that gives flour with good baking quality, such as loaf volume and/or crumb of Plant Sciences at the University of Saskatchewan structure. This selection has caused a few genes to be turned on, while the in Saskatoon. He is also a member of the Scientific others have been turned off.” Advisory Council of the Healthy Grains Institute Chibbar agrees that there are bound to be differences in the gluten pro- WHAT LETS YOU BRING tein profiles in wheat varieties grown in various regions of the world such as Canada and the U.S. “The main point to remember is that in flour, the same COUNTLESS FLAVOURS TO LIFE? wheat proteins make up gluten complex, but in different combinations of the constituent proteins,” he says, adding, “To date there are no studies that link the better bread-quality gluten proteins to several ailments that Dr. Bill Davis attributes to wheat.” [ ALMONDS, OF COURSE. ] Pierre Hucl, professor in the department of Plant Sciences at the Univer- sity of Saskatchewan, says there is no clear trend in gluten composition or DOCTORS AND RESEARCHERS These days as snack-happy consumers reach for almonds in record amount over the past decades, and that the claims in Wheat Belly aren’t justi- DO NOT KNOW WHY THERE numbers, they’re craving more flavourful ways to enjoy them, too. By adding your fied. There is not much evidence of new types of gluten, he notes, and says spicy touch to their tasty, crunchy nutrition, almonds can be indispensable HAS BEEN AN UPSWING IN the gluten in ancient primitive wheat and modern wheat is similar. “A change CELIAC DISEASE AND GLUTEN in protein profile has occurred, but not in the last 80 years in Canada,” Hucl to your next snack-aisle success*. Learn more about the essential INTOLERANCE. asserts. “The wheat in the 1800s was bred to be better for milling. There was almond at AlmondBoard.com/snacking. a shift then, but not since then.” reserved. rights All California. of Board Almond 2014 ©

*A healthy diet low in saturated and trans fats may reduce the risk of heart disease. Almonds are low in saturated and trans fats. 34 JANUARY/FEBRUARY 2014 (Each 30g serving of almonds contains 0g of trans fat and only 1g of saturated fat.)

ALMF1351143B_Flavors_FIC_JanFeb14.indd 1 12/5/13 11:44 AM 33-38_Bake&Snack.indd 34 14-01-21 5:25 PM DATE: 11.22.13 CLIENT: ABC TRIM SIZE: 7.875” x 10.75” APPROVAL INITIAL/DATE/TIME APPROVAL INITIAL/DATE/TIME FILE NAME: ALMF1351143B Canada Flavors ad PREPARED BY: Layna LIVE SIZE: 7 x 10 1 ART DIRECTOR 4 PROD. MGR PUB/ISSUE: Food In Canada - Jan/Feb INTERNAL ROUND: R1 BLEED SIZE: 0 2 COPYWRITER 5 PROJ. MGR FILE TYPE: INDD CC CLIENT ROUND: Approved LASER SCALE: 100% 3 COPYEDITOR 6 ACCOUNT MGR NOTES: WHAT LETS YOU BRING COUNTLESS FLAVOURS TO LIFE? [ ALMONDS, OF COURSE. ]

These days as snack-happy consumers reach for almonds in record numbers, they’re craving more flavourful ways to enjoy them, too. By adding your spicy touch to their tasty, crunchy nutrition, almonds can be indispensable to your next snack-aisle success*. Learn more about the essential almond at AlmondBoard.com/snacking. © 2014 Almond Board of California. All rights reserved. rights All California. of Board Almond 2014 ©

*A healthy diet low in saturated and trans fats may reduce the risk of heart disease. Almonds are low in saturated and trans fats. (Each 30g serving of almonds contains 0g of trans fat and only 1g of saturated fat.)

ALMF1351143B_Flavors_FIC_JanFeb14.indd 1 12/5/13 11:44 AM 33-38_Bake&Snack.indd 35 14-01-21 5:25 PM DATE: 11.22.13 CLIENT: ABC TRIM SIZE: 7.875” x 10.75” APPROVAL INITIAL/DATE/TIME APPROVAL INITIAL/DATE/TIME FILE NAME: ALMF1351143B Canada Flavors ad PREPARED BY: Layna LIVE SIZE: 7 x 10 1 ART DIRECTOR 4 PROD. MGR PUB/ISSUE: Food In Canada - Jan/Feb INTERNAL ROUND: R1 BLEED SIZE: 0 2 COPYWRITER 5 PROJ. MGR FILE TYPE: INDD CC CLIENT ROUND: Approved LASER SCALE: 100% 3 COPYEDITOR 6 ACCOUNT MGR NOTES: BAKE&SNACK Report

Coconut bread

It’s a bread divider. It’s a roll & muffin divider. It’s a cookie depositor.

It’s the one and only versatileVemag.

One machine. Many attachments. Unlimited versatility. Almond The Vemag is an incredibly versatile machine that allows you to easily flour produce a wide variety of products. The Vemag incorporates a number of innovative attachments that provide Hucl also points out that Wheat Belly is about U.S. you with the flexibility to not only expand your wheat and winter wheat. The authors of a 2013 study product line, but to react quickly to your in the Journal of Agricultural and Food Chemistry Miller Jones confirms that the GI values above are correct, but notes customer’s ever-changing requirements. state that “In response to the suggestion that an in- that Davis “fails to mention that GI is a useful comparison only when Attachments can be swapped out in minutes. crease in the incidence of celiac disease might be foods within a category are compared…GI is based on equal amounts of attributable to an increase in the gluten content of available carbohydrate…this means that about three tablespoons of sug- Y ou’ll find that the Vemag offers the highest levels of wheat…a survey of data from the 20th and 21st ar is compared to three-and-a-half slices of whole-grain bread.” Another portioning accuracy, speed and product quality. Visit our centuries for the U.S. was carried out. The results do HGI Advisory Council member, Dr. G. Harvey Anderson (professor of Reiser Customer Center and test the Vemag and our range not support the likelihood that wheat breeding has Nutritional Sciences and Physiology at the University of Toronto), points of attachments for yourself. Contact Reiser today and let us increased the protein content, proportional to gluten out that GI values assume that carbohydrates are the only food in a diet. help you expand your product line and grow your content.” However, he says “We don’t consume three slices of bread in isolation — business…with the one and only Vemag. Dr. Julie Miller Jones, a HGI Scientific Advisory we’d eat it with some type of meat, cheese or spread that contains protein Council member and professor emerita of Food and and fat, which slows stomach emptying, changes the GI values of the Nutrition at St. Catherine University in St. Paul, meal and impacts other hormones affecting glucose disposal.” It’s a batter depositor. It’s an extruder. It’s a sheeter. Minn., says doctors and researchers do not know why Two foods made with wheat can contain amylopectin A, says Jones, but there has been an upswing in celiac disease and gluten can have different GI levels and be digested differently depending on their intolerance. “There are some hypotheses as to why texture. “For example, standard white bread (made with flour, water, yeast incidence of gluten intolerance has increased,” she and salt) has a GI in the 70s, but pasta (made with flour, water and salt) has says. “One that has the most credence is the hygiene a GI in the 30s,” she notes. “Bread’s highly porous texture makes it easy for hypothesis — that we are too clean and that the body digestive enzymes to attack the starch and quickly release glucose into the starts attacking proteins that are normal.” bloodstream. The compact texture of al dente pasta slows the process. Thus, Besides gluten, Wheat Belly also pans bread’s high- it’s inaccurate to pinpoint amylopectin as the cause of bread [carbohydrates] ly-digestible carbohydrate amylopectin A. Sugar being more highly digestible.” has a glycemic index (GI) of 59 and Davis says that From the recent discussions he’s had within industry, Hetherington due to amylopectin A, a slice of whole-grain bread believes the reduced wheat product sales trend may not yet have peaked in has a GI of 72. He points to studies showing that Canada. “It may take another 12 to 18 months,” he notes. “With any trend high-GI foods cause blood sugar spikes, which in like this, the reality is that it will fulfil its course. Our role is to educate turn are linked to cataracts, dementia, heart disease, people about the science, and that’s why we’re big supporters of the Healthy cancer, arthritis and more. Grains Institute.” Reiser Canada 1549 Yorkton Court #4, Burlington, ON L7P 5B7 • (905) 631- 6611 Reiser 725 Dedham Street, Canton, MA 02021 • (781) 821-1290 36 JANUARY/FEBRUARY 2014 www.reiser.com E q u i p m e nt and Technolo gy f o r the B a kery I n d u stry 2013

33-38_Bake&Snack.indd 36 14-01-21 5:25 PM It’s a bread divider. It’s a roll & muffin divider. It’s a cookie depositor.

It’s the one and only versatileVemag.

One machine. Many attachments. Unlimited versatility. The Vemag is an incredibly versatile machine that allows you to easily produce a wide variety of products. The Vemag incorporates a number of innovative attachments that provide you with the flexibility to not only expand your product line, but to react quickly to your customer’s ever-changing requirements. Attachments can be swapped out in minutes. Y ou’ll find that the Vemag offers the highest levels of portioning accuracy, speed and product quality. Visit our Reiser Customer Center and test the Vemag and our range of attachments for yourself. Contact Reiser today and let us help you expand your product line and grow your business…with the one and only Vemag.

It’s a batter depositor. It’s an extruder. It’s a sheeter.

Reiser Canada 1549 Yorkton Court #4, Burlington, ON L7P 5B7 • (905) 631- 6611 Reiser 725 Dedham Street, Canton, MA 02021 • (781) 821-1290 www.reiser.com E q u i p m e nt and Technolo gy f o r the B a kery I n d u stry 2013

33-38_Bake&Snack.indd 37 14-01-21 5:25 PM SENSORY TRENDS Which way does the cookie crumble?

By Daniel Scholes The methodology: bring in the and narrowed the field Whether chewy, crunchy, extra-chocolaty or cookie monsters to include only chocolate simply decadent, chocolate chip cookies We recruited 75 females (all moms) who are chip varieties (for example, no chunks or rain- continue to be the king of the cookie aisle. the primary grocery shopper in the household bow chips). Our samples ranged from $1.99 to But with so many interpretations on the shelf, and who purchase and consume chocolate $4.49 per package and included both national we wondered what aspects of the cookie chip cookies on a regular basis. We tested 12 and private-label brands. The samples were were most important to consumers? samples of packaged chocolate chip cookies evaluated blind, followed by a short evaluation of the packaging, and a branded tasting. The results: Not cookie cutter There was significant variation in appeal and may 4-6 Trade Shows Hours: PRODUCED BY 12:00 noon - 5:00 pm daily sensory profiles of the 12 samples — reveal- INTERNATIONAL CENTRE, HALL-5 Conference/Seminars ing that not all chocolate chip cookies are TORONTO (MISSISSAUGA), will be prior to 12 noon the same. Overall liking ratings (blind) ranged ON CANADA from a whopping high of 7.83 to a dismal low of 4.55. Similarly, box purchase intent ranged 2014 from an 82-per-cent high to a 17-per-cent low. Flavour-related attributes were the top Canada’s National drivers of overall liking. Specifically, it was Baking Industry all about the chocolate: the cookies with the Trade Show & lowest overall appeal had the smallest and Conference fewest chocolate chips, with the weakest • Join over 4,250 chocolate flavour. Richness of flavour and industry professionals including bakers sweetness were also found to have high (retail, wholesale, impact on overall liking. And when asked commercial), grocery and foodservice outlets the most important factors in choosing a • Visit the trade show – chocolate cookie brand, great taste was Almost 400 booths the top choice for most. in 100,000 sq.ft. space showcasing The cookie that scored lowest for liking of ingredients,equipment, the overall texture was also the crunchiest, services, technology and baked goods least chewy, driest and hardest, while the (fresh, proof & bake, cookie with the most appealing texture was par-baked, freezer-to- oven, thaw & serve) the most moist, the softest and the chewiest. • Learn at the informative However, there were many top performing seminars and crunchy cookies — and not all soft cookies workshops were tops in appeal. Texture is a contributing • Located in the Toronto area, the facility is factor, but does not act alone. easily accessible by The takeaway: Let the chips fall public transportation (Mississauga Transit where they may…or not & GO Trains), major Chocolate chip cookies may be a treat, but highways, 5 minutes from the Toronto they are a staple purchase for many parents, International Airport and continue to be one of the most kid- and provides plenty of free parking endorsed comfort foods on the grocery shelf. • NEW Show Features A yummy category like cookies provides no Held every other year, exception to the lessons we’ve learned it is the only baking through decades of sensory testing: consum- specific event produced in Canada ers’ taste buds can be an effective input into your business decision and make smart cookies out of us all. To exhibit, sponsor and attend the trade show & conference please contact: Baking Association of Canada Contract Testing Inc. is an industry leader in 7895 Tranmere Dr., Ste 202, Mississauga, ON, L5S 1V9 Canada Tel: 905-405-0288 or Toll free in North America 1-888-674-BAKE (2253) sensory evaluation and consumer product E-Mail: [email protected] Web-Site: www.baking.ca testing. Contact Dan Scholes at info@con- tracttesting.com or at (905) 456-0783.

38 JANUARY/FEBRUARY 2014

33-38_Bake&Snack.indd 38 14-01-21 5:25 PM INGREDIENTSPOTLIGHT Deanna Rosolen

Power seed Chia also offers iron, magnesium, zinc Chia, an ancient seed used and B vitamins. by the Aztecs, is being rediscovered by consumers Who’s eating chia? and food processors who Consumers traditionally sprinkle chia on recognize the value in its yogurt and cereal. But now food processors are adding it whole or milled to their nutritional benefits products, including beverages, dairy, pasta, sauces and dressings. A defatted hat were we thinking? form, where the seed is pressed for the chia juice & (below) chia plants We spent decades using oil leaving a meal byproduct, is being chia seed to turn terracotta used in bakery products and meat and wfigurines into green furry curiosities. poultry processing because it holds water If you grew up in the 1970s and ’80s, and “eliminates the need for certain you likely remember the Chia Pet and allergen-based proteins like soy isolate,” the jingle. But there’s so much more to says Chernyak. The defatted chia meal chia seed — something the Aztecs knew is like flour and still contains protein, thousands of years ago. Chia is actually fibre and omega-3 — just not the same a nutritional powerhouse, and savvy amount of omega-3. Chernyak adds that consumers and food processors have South America. In North America, it was the meal provides those food processors caught on, completely reinventing how closer to six or seven years ago. with a lower-cost way of adding chia to we view the tiny seed. their labels. Why is it so popular? What is it? For such a tiny seed, chia packs a Formulating with chia Chia, or Salvia hispanica, is part of the significant nutritional punch. It contains Cherynak says with some small tweaks, mint family and grows mainly in South 20 to 25 per cent protein; it has five to chia is “quite easy to incorporate into America and Mexico, with some production 10 per cent soluble dietary fibre and 90 a food product.” Food scientists would in Australia. The plant produces purple to 95 per cent insoluble dietary fibre; need to account for its water binding and or white blooms, which eventually go to and it’s high in antioxidants, containing gelling capacity. But chia doesn’t have to seed — the chia seeds. more than blueberries. Chia is also rich replace another ingredient and can be Various sources pinpoint 3,500 BC as in omega-3, containing the “highest a straight add-on for nutritional value, the date humans first began using chia. plant-based source of omega-3 alpha- health claims and marketing. Aztecs and Mayans consumed it regularly Linolenic acid (ALA),” says Chernyak. One characteristic to bear in mind is (chia is the Mayan word for “strength”). The omega-3 in chia is also completely that the seed does get stuck in consumers’ With the Spanish conquest, however, bioavailable, which means the body can teeth. Many consumers prefer the milled chia all but disappeared as the Spanish absorb and use the nutrient. ALA can form, and others don’t want to see the banned chia because of its association help lower high blood pressure, lower seeds. “If you’re putting this into a with the Aztec religion. In recent times cholesterol and help reverse the harden- smoothie, sauce or dressing, you don’t only a small group of growers were still ing of blood vessels. It’s also known as want to have seeds suspended in it. To producing chia. Michael Chernyak, an energy food, containing twice the some it might look like insects,” says president and CEO of Toronto-based potassium as bananas, and is high in Chernyak. “In the milled form there’s CK Ingredients, says the seed started to calcium, with one tablespoon providing an extra cost, but all the benefits, and make a comeback about 15 years ago in as much calcium as two cups of milk. it’s a little more stealth.”

FOOD IN CANADA 39

39_IngredientsSpot.indd 39 14-01-23 4:52 PM FOODTRENDS Pasta & Rice grains Elevated BY REBECCA HARRIS Pasta and rice have moved from boring to bold, thanks to fresh innovations from manufacturers

asta and rice have long been staples in Canadian households, but until a few years ago these foods were mainly of the white variety. Today, manufacturers arep livening up the category with products ranging from high-fibre pasta to colourful rice from around the world. While fad diets have eaten into sales in the past, rice and pasta are enjoying healthy growth. In 2013, sales of dried pasta in Canada increased by four per cent to $672 million, while chilled and fresh pasta increased by six per cent to $146 million, according to research firm Euromonitor International. Meanwhile, sales of rice rose by five per cent to $288 million. Growth in the rice category is due to increased demand for wholesome, nour- ishing side dishes, as well as the rising interest in Asian cuisine, reports Eu- romonitor International. “There have been a lot of developments, including flavoured rice, wild rice and organic rice, so there’s

40 JANUARY/FEBRUARY 2014

40-43_FoodTrends-Pasta.indd 40 14-01-22 12:32 PM definitely demand from mainstream consumers,” says Svetlana Uduslivaia, senior research analyst at Euromonitor International in Chicago. “And with the Asian population growing in Canada, that provides additional demand for rice at the retail level.” Lundberg Family Farms, a rice grower in Richvale, Calif., has seen rising consumer interest in unique varieties of rice, including red and black. “We’ve had black rice for quite a few years, but consumers are rec- ognizing it more and more and it’s beginning to go into the mainstream,” says Todd Kluger, vice-president of Marketing at Lundberg Family Farms. Last year, the company launched a new type of black rice it calls Black Pearl and a red rice called Burgundy Red. The company also expanded into the boxed entrée category with a line of organic whole-grain rice entrées and seasoning mixes. The 11 entrées, which come in flavours such as Mild Curry Lentils & Rice and Spanish Rice, have simple, high-quality ingredients. “People are looking for real ingredients,” says Kluger. “So instead of flipping over the package and seeing ingredients they can’t pronounce or a bunch of flavour enhancers, if it’s Spanish rice, for instance, they want to see tomatoes and peppers.” Kluger adds that the company is also removing IN 2013, SALES OF flavour enhancers such as yeast extract from its products and developing DRIED PASTA IN products without them. CANADA INCREASED While consumers enjoy experimenting with new flavours and types of BY FOUR PER CENT rice, they still want convenience, notes Uduslivaia. To that end, Lundberg TO $672 MILLION, launched a line of precooked Heat & Eat rice bowls for consumers who WHILE CHILLED are looking for high-quality rice that cooks in minutes. Minute Rice’s new AND FRESH PASTA Ready to Serve Cups, which come in varieties such as Vegetable Medley INCREASED BY SIX and Whole Grain Brown Rice, cook in the microwave in just one minute. And Knorr has re-launched Rice Sides, which cook in half the time at just PER CENT TO $146 seven minutes. MILLION

Pass the pasta On the pasta front, the Italian staple enjoys high household penetration in Canada. “Pasta is still considered to be a comfortable, relatively cheap food that you can easily make at home,” says Uduslivaia. While white

FOOD IN CANADA 41

40-43_FoodTrends-Pasta.indd 41 14-01-22 12:32 PM FOODTRENDS Pasta & Rice

ingredients might include inulin or oat hull bran for the fibre, chickpeas and lentils for the protein, and flax seeds for the omegas. “We can deliver a much more powerful product by having all these ingredients with it,” says DeMichino, adding that consumers, schools and health institutions are all seeking these types of products. There’s also one thing many consumers are avoiding: gluten. Even if they New Website, don’t have gluten intolerance, many Canadians are opting for gluten-free diets for perceived health benefits. While it may just be the current health craze, pasta manufacturers have nonetheless responded to the demand. Same Trusted Italpasta has a line of gluten-free pasta made with corn and rice, and it’s currently experimenting with adding quinoa and buckwheat as well. “A lot of people think gluten-free is just a fad, but I’m not so sure,” says DeMichino. Information Source “I think there is some long-term sustainability only because there is a real challenge with people who have celiac disease. So that definitely is not going pasta still makes up the bulk of sales, there’s a shift to go away.” towards varieties like whole wheat, high-fibre pasta, Griss Pasta also has a line of gluten-free pasta, but the company is seeing a she adds. “White pasta is still the biggest seller because bit of pullback on sales, says Enzo D’Adamo, sales director at Griss Pasta in [whole-wheat] pasta does have a slightly different tex- Longueil, Que. “I think [the gluten-free trend] is on the downside,” he says. ture and taste, so it’s not to everybody’s liking.” “I don’t think it’s something that’s going to stick around for a long time.” To address that issue, some manufacturers are en- Vegetables like spinach continue to work their way into dried pasta. “This riching white pasta with fibre. In 2012, for example, is a little bit of a marketing gimmick, but nonetheless there was some growth Toronto-based Italpasta launched a line of high-fibre in demand for vegetable pasta,” says Euromonitor’s Uduslivaia. “There is an The new site features increased functionality, a brand new white pasta called Total Pasta. The products are made attempt to position this as a way to increase your vegetable intake. Frankly, I design and offers signiﬁ cantly more original content and with 100-per-cent Canadian durum wheat and fibre don’t think a lot of people will buy it in the long term.” improved visitor experience. from inulin. The line comes in four shapes: spaghetti, On the fresh pasta side, Ebro Foods-owned Olivieri has the most extensive spaghettini, penne rigate and elbows. line of fresh pasta and enjoys the widest distribution in Canada, according to Aditional features on the new site include: When it comes to product innovation, Italpasta has Euromonitor. However, local manufacturers such as Toronto-based Queen’s

a sharp focus on health and wellness in all categories. Pasta and Boisbriand, Que.-based O Solo Mio continue to enter the » feature articles “We really feel that consumers are looking for pasta category, positioning their products as preservative-free and all natural. » foodPRESS for product news to deliver some nutritional value and [functional] ben- “The demand for fresh pasta was always quite healthy because it’s easy to » interactive polls efit,” says Frank DeMichino, COO of Italpasta. The prepare, but it’s also seen as fresher [than dried pasta],” says Uduslivaia. “Just

company is now developing what it calls a “super like with many other products, there is the perception that fresher means » foodTV pasta” that’s high in fibre, protein and omega. The tastier or better quality, so there is always going to be demand.” » editorials and opinions » Twitter feed » an easier-to-use industry calendar WHAT’S THE FORECAST? » expanded online buyers’ guide Canadians will continue to have a steady appetite for rice and pasta.

Here’s a look at Euromonitor International’s forecast for the 2013-to-2018 » archived digital editions of Food in Canada. period: » inhanced search capabilities > Pasta is forecast to increase by a two-per-cent compound annual growth rate (CAGR). Visit the new site, and let us know what you think! > Chilled/fresh pasta is projected to increase by a four-per-cent CAGR. > Dried pasta is projected to increase by a CAGR of two per cent. > Rice is expected to increase by a CAGR of three per cent between 2013 and 2018, rising to $338 million in sales by the end of 2018. For website advertising opportunities please contact Jack Meli at 647-823-2300, [email protected] Daniela Piccone at 416-510-6773, [email protected]

42 JANUARY/FEBRUARY 2014

40-43_FoodTrends-Pasta.indd 42 14-01-22 12:33 PM New Website, Same Trusted Information Source

The new site features increased functionality, a brand new design and offers significantly more original content and improved visitor experience.

Aditional features on the new site include:

» feature articles » foodPRESS for product news » interactive polls » foodTV » editorials and opinions » Twitter feed » an easier-to-use industry calendar » expanded online buyers’ guide » archived digital editions of Food in Canada. » enhanced search capabilities

Visit the new site, and let us know what you think!

For website advertising opportunities please contact Jack Meli at 647-823-2300, [email protected] Daniela Piccone at 416-510-6773, [email protected]

March-HouseAd-Final_5.indd 1 14-01-23 4:51 PM PACKAGING John Mullinder

enabled EPR to for local government Who gets to happen, allowing to adjust to its new the producers to be and lesser role. drive the Blue drivers of the Blue A second key element Box truck, as long as they also needs to be considered Box truck? follow the “rules of the road.” in this debate: How best to achieve Ontario, on the other hand, in Bill 91, economies of scale? Material recycling ndividual provinces will determine The Waste Reduction Act, has deliberately is primarily an industrial activity, not the “rules of the road” for future handed the keys to municipalities. Ontario a municipal one. Toronto’s Blue Box Blue Box programs across the producers do not control what or how program, the largest in the province, countryi by establishing “Extended materials are collected and processed. supplies only eight per cent of the total Producer Responsibility” or EPR They do get to pay though (under Bill 91 tonnage of paper recycled in Ontario. If frameworks, setting policy and monitor- up to 100 per cent of the costs)! In we limit ourselves to packaging alone, ing performance. But who will actually effect, Bill 91 is a thinly disguised almost 60 per cent of it — mainly old drive or control the Blue Box truck? scheme of “taxation without representa- corrugated boxes — is estimated to be We would argue that the “driver” tion” that panders to municipal interests. sent for recycling by Ontario industry, should be the “producers” of residential It is a perversion of EPR principles not by local governments. To achieve printed paper and packaging since they because it enforces a financial responsi- this, the private sector has a long history have the most impact on designing what bility on producers while giving them of building transfer stations and MRFs. materials end up in Canadian homes. little or no control over their costs. There are economies of scale in modifying They are also the ones to whom respon- Many municipalities have done a these already existing industrial MRFs sibility (financial and/or operational) has good job, but their future role should to accept Blue Box materials. Many have been or is being extended. The rest of us be a diminished one if EPR is to be an already done this. — municipalities, recyclers, processors, effective public policy tool. They should So a key question that government material suppliers and consumers — are be passengers along with the rest of us, policy makers and producers regulated really “passengers” of one kind or another, not driving the truck. While many of under EPR schemes need to consider is sometimes scrambling over each other to them may end up collecting Blue Box whether municipalities should actually be get closer to the wheel while suggesting recyclables, in open competition with the involved in Blue Box material processing different ways of getting “there.” private sector, we don’t believe that local at all. Given that most printed paper What we are witnessing in Canada at governments generally should be process- and packaging is already being processed the moment is the changing dynamic ing and selling commodities into global in private sector MRFs, why do we need and tension between these various spot markets with taxpayers’ money, brand spanking new municipal ones, players as the country transitions to full especially when producers are being funded by taxpayers’ dollars that are then or partial producer funding of Blue Box regulated to pay more and more of Blue later reimbursed by producers under some programs. Producers are quite rightly Box financial and operational costs. The EPR scheme? It doesn’t make a lot of resisting signing blank cheques for argument that taxpayers’ money already sense, environmentally or economically. something over which they have little invested in collection and processing We face some interesting battles or no control. British Columbia, to its equipment will go to waste if municipali- ahead. Stay tuned! credit, has allowed producers to design ties are denied a lead role, is misguided a program that looks to be far more at best. Material recycling facility (MRF) comprehensive, effective and efficient equipment has a life span of maybe 10 John Mullinder is executive director of the (same materials right across the province) years, collection vehicles perhaps seven, Paper & Paperboard Packaging Environ- than the current one. B.C. has determined after which they have to be replaced. mental Council (PPEC). Contact him at the framework and has stood back and There clearly has to be a transition period [email protected]

44 JANUARY/FEBRUARY 2014

44_Packaging.indd 44 14-01-23 10:58 AM BUSINESSOPERATIONS

THE PUCK HAS DROPPED ON EU FREE TRADE Are you ready to play a very different BY EZIO DI EMANUELE AND ANDREW RAPHAEL ayne Gretzky once said “A good game, both at home and away? hockey player plays where the puck is. A great hockey player plays where the puck is going to be.” With the free trade agreement between Canada andw the EU, the federal government has opened the door to a wealth of opportunities for our country’s agri-food businesses, as well as a number of challenges. That’s where the puck is. But if agri-food businesses are going to succeed, they need to prepare for what’s coming. At this point, we don’t yet know the details of how the game will change. The potential impact of the CETA on various sectors is still being examined and there is no doubt that the agreement will present different challenges and opportunities for different parts of the industry. But one thing is glaringly clear — agri-food businesses need to prepare whether they are looking at the EU as a market or not. As a result of the CETA, there will be many export and investment opportunities in the agriculture and agri-food, agri-technology, fish and seafood, and food processing sectors. Are exporters and investors ready to capitalize on these opportunities? As they say, the best defense is a good offense! EU member nations are very good at export trade; it’s how they built their markets. Canada can fully expect new agri-food products to hit our marketplace, bringing increased competition. Are agri-food businesses prepared to compete?

FOOD IN CANADA 45

45-46_MNP.indd 45 14-01-23 10:50 AM BUSINESSOPERATIONS

Everyone has to up their game. Innovation and collaboration are now more important a holistic approach that incorporates an than ever and cannot be put off. Agri-food businesses will need to make informed understanding of your goals and business decisions that are accounting-, tax- and market-driven. And it’s not just about the as well as of the market-driven opportu- supply chain. It’s about the demand chain too. nities and the challenges associated with Whether you need a successful export strategy or need to strengthen your position embracing those opportunities will help in the domestic market so you can remain competitive, planning is critical. Taking companies make informed decisions. This is an exciting time for Canada’s agri-food industry. MNP has hands-on knowledge of the European agri-food

At this point, we don’t yet know the details of how the game will change. industry, and has seen the successes and disappointments that can result. The key to being one of the successes is taking a strategic approach as soon as the puck hits the ice. The government of Canada has worked hard to provide the tools for industry by initiating and signing this historic agreement and offering, for example, the Canada Shatterproof Lamps Brand and AgriMarketing programs for Waterproof LEDs exporters. Now it’s up to industry to iden- Vapor Tight Fixtures tify how they can best take advantage of the new reality and prepare to be on the winning team.

Ezio Di Emanuele is a Senior Business Advisor at MNP and a former Senior Trade Commissioner in London, England who FDA, OSHA & CFIA Compliant was involved in resolving EU market access issues on behalf of Canadian agri-food interests. Andrew Raphael is the Director of MNP's Food & Ag Processing group. For more on MNP contact Ezio Di Emanuele at (519) 772-2978 or [email protected]

www.shatrshield.com • (800) 223-0853 Andrew Raphael Ezio Di Emanuele

46 JANUARY/FEBRUARY 2014

45-46_MNP.indd 46 14-01-23 10:50 AM RESEARCH CHEFS IN CANADA News> file

Beyond flavour sweet and savoury, like cola cappuccino As always at this time of the year, Food nut; marshmallow macadamia crunch; in Canada’s inboxes are flooded with ginger sesame caramel; and forecasts promising the tastiest foods and maple bourbon banana. culinary trends that will be making as balsamic fig, burnt calamansi, (Comax Flavors) headlines in the coming year and fernet, ginger plum, green coconut, • Pork will appear more often eventually finding their way into new juniper berries, rhubarb, tayberry, this year, in regional barbecue, product R&D. As well as continuing Willamette hop, and Moroccan spice ethnic cuisine, charcuterie, trends such as local foods and authentic blend ras el Hanout. (Sensient) and pulled-pork sandwiches. regional ingredients, here’s just a few of the • Spicy culinary traditions from Peru, (Technomic) flavours we think will stand out in 2014; Korea, Thailand, Vietnam and Malaysia • Gochujang, a savoury Korean • “Fresh Focused” flavours that add a will heat up menu items across all fermented sauce made with red chilies, health halo to snack foods and which types of cooking. (IFT) rice, fermented soybeans and salt, is make consumers feel good about • Chilies, from mild to ultra being hailed as the next Sriracha their choices, including coconut hot, will be increasingly sauce. (Sensient) lime; lemon garlic pepper; carrot popular, as will tea, • Regional dishes and ingredients watermelon; and pineapple cucumber. noodles and Indian spice like Kimchi, Huacatay, ginger, (Comax Flavors) blend masala. (McCormick) almond caramel popcorn, pepita and • Starch is back, with rice bowls, • Comfort foods continue to score big Szechuan pepper. (Bell Flavors & flatbreads, wraps, artisan breads and with consumers. Watch for more cheese Fragrances) waffles appearing on menus. melts, creamy pastas, fried appe- • Brazilian ingredients such as gluten- (Technomic) tizers and sides. (Technomic) free cassava flour, guava, black-eyed • Exotic flavour • “Sultry Sweets” that offer peas and Bahian seasoning blend combinations such rich provocative blends combining tempero Baiano. (McCormick) Photo of courtesy Portland Oregon Visitors Association RCA HEADS WEST TO PORTLAND This year the Research Chefs Association heads to Portland, Ore. for its Annual Conference and Culinary Expo. With its outdoor markets, wineries, craft breweries and vibrant food truck scene, Portland offers something new for every food and beverage professional. The RCA has organized three special attendee outings highlighting the city’s culinary heritage, including a food truck walking tour, microbrewery tour and tasting, and urban wine tour. The popular opening reception, this year at the Portland Art Museum, will also food formulating; clean labelling; cheese; and flax meal. include tastings from local restaurants and food companies. As well as the annual Student Culinology Competition and the This year’s keynote speaker is Jon Luther, retired chairman of Dunkin third-annual Professional Culinology Competition, both streamed via live Brands, who in a speech entitled “Culinary Warriors,” discusses how video feed, the convention offers numerous networking opportunities the quality of culinary innovation and R&D has been instrumental in and sessions on career advancement. Visitors will also find R&D inspiration the success of the brands he has led. Other educational sessions look at at the Culinary Expo, which features demonstrations by suppliers to the Generation Y eating habits; new menu opportunities for beef; commercial- food and beverage industry. izing food products; global flavours and menu evolution; resistant starch in The conference takes place in Portland from March 11 to 14, 2014.

FOOD IN CANADA 47

47-48_RCNEWS.indd 47 14-01-22 4:20 PM NEWSFILE

INBRIEF Photo of courtesy HMSHost Corporation open what it says will be cal ingredients, comfort food, ethnic • The Chefs’ Forum, a non-profit organiza- a “foodie hotspot” at the cuisine and halal and kosher option of producers and chefs in Ontario’s Grey Toronto Pearson Interna- tions, the new restaurants include County, has launched www.greycountychefs- tional Airport’s Terminals The Hearth, in partnership with chef forum.ca. The site links organic and all-natural 1 and 3. More than a Lynn Crawford; Asian Kitchen by farmers with buyers — including chefs, restau- dozen new eateries will Susur Lee; Twist, with chef Roger rants and food companies — across Ontario. open in three phases, Mooking; Paramount, in partnership • HMSHost Corporation is partnering beginning this summer and scheduled for with Paramount Fine Foods and CEO Mohamad with a number of top Canadian chefs to completion in 2015. With an emphasis on lo- Fakih; Caplansky’s Deli and Caplansky’s Snack Bar, with Zane Caplansky; and Bar 120: Cuisine Trans- formed, with a menu developed by chef and Food in Canada contributor John Placko. • Visitors to New York this month may want to pop into The Drawing Center for “Ferran Adrià: Notes on Creativity,” an exhibit showcasing the role of drawing in chef Adrià’s creative process. The material comes from hundreds of notebooks by the chef Product Quality Natural Solutions! and his team, which sketch out ingredients, cooking methods, plating diagrams, shapes, colours and Performance Dealers Ingredients offers you textures for the dishes served at the now-closed the knowledge, expertise and Nutritional Value elBulli restaurant. The exhibit also features 1846, experience to deliver product a 90-minute film and photo montage of all 1,846 performance solutions – naturally. dishes served at the famed restaurant. Since 1976, Dealers Ingredients • Ocean Wise, a sustainable seafood initiative of has supplied quality ingredients the Vancouver Aquarium, to leading food manufacturers held three Chowder Chow- and processors across Canada. downs across the country We specialize in supplying natural last November. In three source ingredients that improve the markets — Toronto, Calgary quality and value of your products. and Vancouver — chefs com- We have a world of technical peted with original, ocean- knowledge that can help you solve friendly seafood chowders. complex problems with answers Winners were: Vancouver to questions about your specific Vancouver champ Chris Whittaker — chef Chris Whittaker of products. hard at work. Forage Restaurant for his “Creamy B.C. Spot Prawn Chowder,” made with bacon, white wine, thyme, smoky chicharon and poached egg; Calgary, Alta. — chef Darren MacLean

www.dealersingredients.com of downtownfood, with “dtf Modern Chowder,” 905.458.7766

Toronto champ Doug Neigel

Product of talks to the judges. the USA Calgary chowder champion Darren MacLean with Ocean Suprasel OneGrain is a simple 1 to Flavourful, heart healthy, Citri-fi from Fiberstar is an featuring galangal, red 1 replacement for regular salt. The dairy concentrates – Butter Buds. innovative Ingredient tailored Wise representative Teddie great-tasting OneGrain products Made from real butter, creams, to deliver dramatic product chilies, lime, coconut milk Geach. are handled and stored like regular milks, cocoa butter and cheeses. performance benefits. It has the and humpback prawn; salt. They are used at the same Providing natural dairy richness, ability to both maintain or improve dosage levels without lumping, fatty flavour notes and improved taste, texture, mouthfeel and and Toronto — chef Doug Neigel of Trattoria creating dust or demixing. mouth feel. volume while lowering finished product costs. Mercatto, for “Zuppa di Vongole chowder,” with Ontario parsnip brood, Ontario chili squash butter, and crispy polenta-crusted littleneck clams.

48 JANUARY/FEBRUARY 2014

47-48_RCNEWS.indd 48 14-01-22 4:20 PM A CULINARY ODYSSEY John Placko

Modern

The menu at EMP is playful, precise, steeped in local tradition and above all, superior in taste, with cooking both familiar and unique flavour combinations. ROOTED IN TRADITION

hen we think of research recipe featured sour cherries steeped in chefs we often think about Luxardo maraschino liquor, Crème de Violette people working in a lab in syrup, gin spun with liquid nitrogen to create research and development. a gin sorbet, and capped with a lemon foam But with the strong trend in North Amer- which is deep frozen in nitrogen and dusted icaw to locally sourced meats, seafood and with a powder of candied and dehydrated produce, you could call a number of res- violets. taurant chefs research chefs. One such chef What you notice when you walk into the and restaurateur is Daniel Humm of Eleven kitchen is the sound of one of the best restau-

Madison Park (EMP) in New York City. rants in the world: silence. Yes, no screaming The Deconstructed Humm and general manager Will Guida- chefs and servers battling for the right to be Aviation ra are the brains behind the transformation right. It’s completely organized, with servers of EMP, turning a French brasserie into a waiting patiently in line in the kitchen as Carrots ground fine-dining restaurant and earning it the chefs toil with heads down, preparing plates at the table from number-5 spot on the “World’s 50 Best Res- with accuracy and pride. a portable meat taurants” list. The restaurant also has three EMP has released two cookbooks, the grinder like the good old days. Michelin stars to its credit. most recent being I Love New York, which This restaurant has been on my bucket list showcases the city’s rich cultural melting pot for a few years. I finally had the opportunity of culinary history, recipes and ingredients. to dine there this fall and check it off my list. Humm and Guidara also researched the re- The 15-course tasting menu, created using gion’s centuries-old farming traditions, and local and seasonal offerings, was stunning. highlight local ingredients like apples, celery Our group was lucky enough to have root, foie gras, pork, scallops and venison. a tour of the kitchen, with a special bever- The menu at EMP is playful, precise, age made just for us — a deconstructed steeped in local tradition and above all, Aviation. This pre-Prohibition New York superior in taste, with both familiar and

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unique flavour combinations. Just a few of the creative IN CONVERSATION presentations at the table included a picnic setting, I was curious about what Humm’s thoughts were on inspiration, complete with picnic basket, sturgeon smoked under modern cuisine, local ingredients and more. Here’s a little of our a glass dome, and carrots ground at the table from a conversation: portable meat grinder like the good old days. Placko: Over the past decade or so, what chefs have you looked to for One of my favourite dishes was the Sassafras sorbet inspiration? Whose style do you really admire? with banana cake, caramel and vanilla. The liquid Humm: Over the past decade it’s been more a place than a person nitrogen poached vanilla cloud added a crisp cold that has really inspired me. New York has been an inspiration since I texture to the various smooth, creamy and crunchy moved here in 2005 — the seasons, the local bounty of ingredients, textures of the dessert. and centuries-old culinary traditions that are rooted in New York. As for a chef, my mentor Gerard Rabaey taught me to never compromise, to The sign on the wall in the kitchen at EMP shows always be precise and to strive for excellence. the restaurant’s mantra on 10 lines: cool, endless Placko: You do some dishes that people would categorize as reinvention, forward moving, fresh, collaborative, modernist cuisine, with the use of spherification, gels and films. What spontaneous, vibrant, adventurous, light, innovative. unique ingredients and equipment do you use in your kitchen that many Actions speak louder than words, and in this case kitchens wouldn’t use? they nailed it. Humm: We do apply some modern methods to our cooking, but I would say we don’t have anything too out of the ordinary for a John Placko is owner of the Modern Culinary Academy professional kitchen. There are some items like xantham gum, agar, in Toronto. Contact him at [email protected], or carrageenan and liquid nitrogen that wouldn’t be found in the average visit www.ModernCA.ca kitchen. We use these more modern techniques to make things better, whether it’s the shape of an ingredient, the taste of a dish, or the guest’s overall experience. Placko: How important is sous vide cooking to your cuisine? Humm: We use our sous vide for further precision and to create a better finished product. The sous vide allows us to do things like the zucchini scales on our sea bass meticulously, and it allows us to cook vegetables more consistently. But we’re not dependent on it as we rely most heavily on our traditional methods of cooking. Placko: I’ve read and seen your commitment to support local ingredients. Have you discovered any really great products lately? Humm: We’ve always felt it was important to use the best possible products available to us, but at the same time we want to support the community of local farmers and artisans. Our roots are here in New York and we’ve found some of the best possible ingredients just hours from our door, things like corn, carrots, plums, duck and sea salt. Right now the plums from Red Jacket Orchard are really delicious. Placko: Where was the last place you dined that was absolutely incredible and why? Humm: I visited Magnus Nilsson’s restaurant Fäviken in Sweden last month and had an incredible meal. The whole experience, from staying on the property of the restaurant to foraging with chef Magnus and then getting to dine later that night, was all very inspiring. It’s one of the best dining experiences I’ve had in recent memory. Placko: What do you have in your fridge at home that isn’t common for most people? Humm: A purple condiment. It’s a French violet mustard that’s a TOP: Seabass with zucchini scales. great substitute for any other mustard. Anytime I’m in France I make BOTTOM: Sassafras sorbet with banana cake, caramel and vanilla. The liquid nitrogen poached vanilla cloud added a sure to bring back a few jars. I also love the unique colour. crisp cold texture to the various smooth, creamy and crunchy textures of the dessert.

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Special coverage: International Baking Industry Exposition 2013

High The International Baking Industry Exposition (IBIE) 2013 took place in Las Vegas last October, drawing more than 20,000 baking performance professionals and approximately 800 international exhibitors. Mettler Toledo showcased The expo is the largest North American tradeshow focusing on its Safeline X33 Series technologies, equipment and ingredients for the baking industry. X-ray inspection systems. The next show takes place Oct. 8 to 11, 2016 at the Las Vegas The high performance line Convention Center. offers a high level of detection capability for packaged foods. Using Here are just a few of the products on display at last year’s show. a low energy X-ray generator the series detects and automatically rejects contaminants like metal, stone, glass and bone as small as 0.8 mm. The series works at production line speeds of 50 to 250 ft. per minute, Clean label improvers with inspection areas from 300 to 400-mm wide. Natrilac Natural Improvers from www.mt.com/pi Arla Foods Ingredients is a line of multifunctional Sweet treats ingredients that allows Ingredion showcased a reduced sugar chocolate bakers to achieve greater cupcake with reduced sugar frosting, made with productivity and efficiency, Ingredion ingredients Maltisweet CM40, Maltisweet more consistent quality CM100 crystalline maltitol, Maltisweet 3145 maltitol and cleaner labels. Made syrup and Dulcent sucralose. The cupcakes offered 50 from functional proteins per cent less sugar, sweetness without calories, and a derived from milk, the similar sweetness and functionality as sugar. natural improvers offer www.ingredion.com excellent stability and easier handling of dough, Hygiene innovations batters and fillers, making JBT highlighted key freezer hygiene innovations, them ideal for a wide including upgrades for Frigoscandia GYRoCOMPACT range of bakery products. M10 Tight Curve Spiral Freezers (GC M10 TC). The unit www.arlafoodsingredients.com offers a Hygiene-by-Design freezing solution with high capacity, small footprint, long run times and short Rich in fibre turnaround time. It also features an optional Steam- Horizon Milling displayed its new deffated wheat In-Freezer Defrost and Sanitation System, a hygienic germ ingredient designed to help manufacturers coil design and stronger FRIGoBELT Conveyor. meet consumer demand for full-flavour, grain- www.jbtfoodtech.com based foods that are rich in protein and fibre. The ingredient offers more than 26-per-cent protein, Less sodium, same taste 15-per-cent fibre and various vitamins and minerals. Tate & Lyle showcased its award-winning SODA-LO The deffated wheat germ is shelf stable and available Salt Microspheres, an ingredient that allows food in a range of colours, from light tan to dark brown. manufacturers to offer lower-sodium products www.horizonmilling.com without sacrificing taste or functionality. According

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to the company, “the SODA-LO Salt Microspheres line significantly lower in fat and cholesterol than dried is created using patented technology to transform whole eggs. OptiSol 3000 is perfect for use in dry standard salt crystals into free-flowing hollow bakery mixes, pancake and waffle mixes, baked crystalline microspheres that efficiently deliver salty bars, refrigerated cookie dough and more. taste by maximizing surface area relative to volume.” www.glanbianutritionals.com www.tateandlyle.com Natural powders Better nutrition Milne Fruit Products offers a wide range Roquette displayed its High Lipid Algal Flour derived of all-natural fruit and vegetable powders from microalgae. This sustainable whole food that can add real colour, intense natural ingredient is a good source of lipids, allowing flavours and enhanced nutrition to many bakery producers to enhance the nutrition and food and beverage products. Made texture of their baked goods while reducing fat, with whole fruits and vegetables, the cholesterol and calories, and offering a clean powders are packed with concen- label. It is also suitable in a range of baked goods, trated phytonutrients, and are low including cakes, cookies, biscuits and pastry. moisture, fat and sodium. They’re The flour is GMO- and gluten-free, and is kosher suitable in a variety of applications, and halal certified. www.roquette-food.com including confectionery, cereal, desserts, baked goods and Shortening solutions beverages. www.milnefruit.com Flex Palm from Stratas Foods is a process that allows trans-fat free palm oil to function more like partially Presoak treatment hydrogenated shortenings. Compared to typical Zep showed its Pan Rejuvenator, an aluminum-safe palm shortenings Flex Palm shortenings are smoother bakery pan presoak treatment for baking pans and and creamier, more workable, more consistent, trays with carbonized soils and baked-on food. The able to work over a wider temperature range, product is able to dissolve carbon and baked-on and functional throughout their shelf life. food that cannot be removed through regular www.stratasfoods.com washing, while its presoak application reduces the need for manual scrubbing. It can be diluted for Better packaging more cost-effective use. www.zep.com Multivac exhibited Mylar Bake, thermoformable films specially developed for packaging bakery Versatile portioner and preparing food at temperatures of up to 425ºF. Reiser’s Vemag HP-E Series is a line of versatile Products using the Mylar Bake technology can be equipment that offers bakers the highest levels stored in the refrigerator or freezer, then cooked in of portioning accuracy, speed and product the oven or microwave while still in the sealed pack. quality. The equipment incorporates a As a result the product retains all its aromas, number of innovative attachments for vitamins and moisture, while allowing for an producing different bakery products, and up to 20-per-cent reduction in salt and spices. delivers a superior product over a range of www.ca.multivac.com absorption levels, as well as high efficiency and Egg options hygiene. The OptiSol 3000 from Glanbia Nutritionals is an easy-to- line is an ideal use, cost-stable dry egg replacement ingredient for solution as a use in any baked goods typically prepared with eggs. dough divider, cookie The innovative blend is made of flaxseed meal and dough depositor, portioner, whey protein concentrate, and offers as much protein pie shell filler, and more. as an egg. It contains fibre and ALA omega-3, and is www.reiser.com

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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 2015 guidebook, please contact Deanna Rosolen at [email protected]

Allergy/Asthma Baking Association of Canada/ Canada Pork International/ Information Association Association canadienne de la Canada Porc International ASSOCIATIONS TF: (800) 611-7011 boulangerie T: (613) 236-9886 T: (416) 621-4571 TF: (888) 674-2253 www.canadapork.com www.aaia.ca T: (905) 405-0288 Agriculture and Agri-Food www.baking.ca Canada Canada Safety Council/Conseil TF: (855) 773-0241 Alliance of Ontario Food canadien de la sécurité T: (613) 773-1000 Processors B.C. Food Processors T: (613) 739-1535 www.agr.gc.ca T: (519) 650-3741 Association www.canadasafetycouncil.org www.aofp.ca T: (604) 504-4409 www.bcfpa.ca Agri-Food Trade Service Canada’s Smartest Kitchen TF: (855) 773-0241 Anaphylaxis Canada T: (902) 816-7081 T: (613) 773-1000 TF: (866) 785-5660 B.C. Grapegrowers Association www.canadassmartestkitchen.ca http://bit.ly/9FFAic T: (416) 785-5666 TF: (877) 762-4652 The Canadian Trade www.anaphylaxis.ca www.grapegrowers.bc.ca Canadian Aquaculture Industry Commissioner Service Alliance/Alliance de l’industrie www.tradecommissioner.gc.ca/ L’Association des B.C. Salmon Farmers canadienne de l’aquaculture eng/home.jsp brasseurs du Québec/ Association T: (613) 239-0612 Find a Trade Commissioner Quebec Brewers TF: (800) 661-7256 www.aquaculture.ca www.tradecommissioner.gc.ca/ Association T: (250) 286-1636 eng/find-trade-contacts.jsp TF: (800) 854-9199 www.salmonfarmers.org Canadian Association of T: (514) 284-9199 Importers and Exporters/ www.brasseurs.qc.ca Groupe Export B.C. Salmon Marketing Council Association canadienne des Agroalimentaire/ T: (855) 642-3551 importateurs et exportateurs Agri-Food Export Group Association of Canadian www.bcsalmon.ca T: (416) 595-5333 Québec-Canada Distillers/Spirits Canada www.iecanada.com TF: (800) 563-9767 T: (613) 238-8444 B.C. Wine Grape Council T: (450) 461-6266 www.acd.ca T: (250) 767-2534 www.groupexport.ca Canadian Association of www.bcwgc.org Regulated Importers Association des embouteilleurs T: (613) 738-1729 Ag-West Bio Inc. d’eau du Québec/Quebec B.C. Wine Institute www.cariimport.org T: (306) 975-1939 Water Bottlers’ Association TF: (800) 661-2294 www.agwest.sk.ca T: (450) 349-1521 T: (250) 762-9744 Canadian Beverage Association www.conseiltac.com/aeeq.html www.winebc.com (previously Refreshments Alberta Barley Canada) TF: (800) 265-9111 (in Alberta) Association of Seafood Producers Beer Canada T: (416) 362-2424 T: (403) 291-9111 T: (709) 726-3730 T: (613) 232-9601 www.canadianbeverage.ca www.albertabarley.com www.seafoodproducers.org www.beercanada.com Canadian Bottled Water Alberta Food Atlantic Food & Canada Beef Inc. Association/l’Association Processors Beverage Processors T: (403) 275-5890 (Western Office) canadienne des eaux Association Association T: (905) 821-4900 (Eastern Office) embouteillées T: (403) 201-3657 T: (506) 389-7892 www.canadabeef.ca T: (905) 415-5015 www.afpa.com www.atlanticfood.ca www.beefinfo.org www.cbwa.ca

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Canadian Centre for CFIA Area and Regional Offices Canadian Plastics Industry Canadian Vintners Association/ Occupational Health and http://bit.ly/qx6I3l Association Association des vignerons Safety/Centre canadien Atlantic: (506) 777-3939 T: (905) 678-7748 du Canada d’hygiène et de sécurité Quebec: (514) 283-8888 www.plastics.ca T: (613) 782-2283 au travail Ontario: (226) 217-8555 www.canadianvintners.com T: (905) 572-2981 Western Canada: (587) 230-2200 Canadian Pork Council/ www.ccohs.ca National Headquarters: Conseil canadien du porc Canola Council of Canada (800) 442-2342 or (613) 773-2342 T: (613) 236-9239 TF: (866) 834-4378 Canadian Dairy Commission/ www.cpc-ccp.com T: (204) 982-2100 Commission canadienne du lait Canadian Hatching Egg www.canolacouncil.org T: (613) 792-2041 Producers/Les Producteurs Canadian Poultry and Class 3(d) and Special Milk Class d’oeufs d’incubation du Canada Egg Processors Council/ Central Ontario Cheesemaker Permits: (613) 792-2057 T: (613) 232-3023 Conseil canadien des Association Dairy Imports/Exports: www.chep-poic.ca transformateurs d’oeufs T: (519) 287-3933 (613) 792-2010 et de volailles www.cocma.ca www.cdc-ccl.gc.ca Canadian Health Food T: (613) 724-6605 Association www.cpepc.ca Centre de recherche Canadian Federation of TF: (800) 661-4510 industrielle du Québec (CRIQ) TF: (800) 667-2386 Agriculture/Fédération T: (416) 497-6939 Canadian Produce www.chfa.ca T: (418) 659-1550 canadienne de l’agriculture Marketing Association/ www.criq.qc.ca T: (613) 236-3633 Association canadienne www.cfa-fca.ca Canadian Institute of Food de la distribution Science & Technology/Institut de fruits et légumes Certified Organic Associations Canadian Federation of canadien de science et T: (613) 226-4187 of British Columbia Independent Grocers/Fédération technologie alimentaires www.cpma.ca T: (250) 260-4429 www.certifiedorganic.bc.ca Canadienne des Épiciers T: (905) 271-8338 www.cifst.ca Indépendants Canadian Restaurant Chicken Farmers of Canada TF: (800) 661-2344 and Foodservices T: (613) 241-2800 T: (416) 492-2311 Canadian Lamb Producers Association www.chicken.ca www.cfig.ca Cooperative TF: (800) 387-5649 T: (306) 933-7166 T: (416) 923-8416 Coffee Association of Canada/ Canadian Food Exporters www.cdnlamb.com www.crfa.ca Café association du Canada Association T: (416) 510-8032 TF: (888) 227-8848 Canadian Manufacturers & Canadian Sanitation www.coffeeassoc.com T: (416) 445-3747 Exporters/Manufacturiers et Supply Association www.cfea.com exportateurs du Canada TF: (866) 684-8273 Confectionery Manufacturers T: (613) 238-8888 T: (905) 665-8001 Association of Canada/ www.cme-mec.ca www.cssa.com Canadian Food Inspection L’Association Canadienne des Agency/Agence canadienne fabricants confiseries Canadian Meat Council/Conseil d’inspection des aliments Canadian Seed Growers’ T: (416) 510-8034 TF: (800) 442-2342 des viandes du Canada Association/Association www.confectioncanada.com T: (613) 773-2342 T: (613) 729-3911 canadienne des producteurs www.inspection.gc.ca www.cmc-cvc.com de semences Council of Food Processing & T: (613) 236-0497 Consumer Products/Conseil www.seedgrowers.ca Canadian Foundation for Canadian National Millers de la transformation Dietetic Research Association agroalimentaire et des T: (519) 267-0755 T: (613) 238-2293 Canadian Soybean Exporters’ produits de consommation www.cfdr.ca www.canadianmillers.ca Association T: (450) 349-1521 T: (519) 822-3386 www.conseiltac.com CFIA Regulating Agricultural Canadian Organic Growers/ www.canadiansoybeans.com Biotechnology Cultivons Biologique Canada CSA Group (Canadian Standards TF: (800) 442-2342 TF: (888) 375-7383 Canadian Spice Association/ Association) T: (613) 773-2342 T: (613) 216-0741 Association Canadienne TF: (800) 463-6727 http://bit.ly/J38mSD www.cog.ca des Épices T: (416) 747-4044 [email protected] www.csagroup.org CFIA Food Labelling and Canadian Pallet Council/ www.canadianspiceassociation.com Advertising Conseil des palettes Dairy Farmers of Canada/Les TF: (800) 442-2342 du Canada Canadian Sugar Institute producteurs laitiers du Canada T: (613) 773-2342 T: (905) 372-1871 T: (416) 368-8091 T: (613) 236-9997 http://bit.ly/cxAKya www.cpcpallet.com www.sugar.ca www.dairyfarmers.ca

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53-57_Guidebook.indd 54 14-01-23 10:33 AM Dietitians of Canada/Les Further Poultry Processors National Farm Animal Care Pasta Canada (formerly diététistes du Canada Association of Canada Council/Conseil national Canadian Pasta Manufacturers T: (416) 596-0857 T: (613) 738-1175 pour les soins aux animaux Association) www.dietitians.ca www.fppac.ca d’elevage T: (613) 235-4010 Egg Farmers of Canada/Les George Morris Centre www.nfacc.ca www.pastacanada.com Producteurs d’oeufs du Canada T: (519) 822-3929 Poultry Industry Council T: (613) 238-2514 www.georgemorris.org National Research Council T: (519) 837-0284 www.eggs.ca Canada/Conseil national www.poultryindustrycouncil.ca Grain Growers of de recherches Canada TF: (877) 672-2672 Export Development Canada/ Canada/Les producteurs Retail Council of Canada/ T: (613) 993-9101 Exportation et développement de grains du Canada Conseil canadien du www.nrc-cnrc.gc.ca Canada T: (613) 233-9954 commerce de détail TF: (800) 267-8510 www.ggc-pgc.ca TF: (888) 373-8245 T: (613) 598-2500 Natural Health Products T: (416) 922-6678 www.edc.ca Directorate www.retailcouncil.org Industrial Accident TF: (866) 225-0709 Prevention Association Fédération des producteurs de T: (613) 957-2991 Saskatchewan Food TF: (877) 494-9777 www.healthcanada.gc.ca/nhpd cultures commerciales T: (905) 614-1400 Processors Association du Québec www.iapa.ca TF: (866) 374-7372 T: (450) 679-0540 Newfoundland Aquaculture T: (306) 683-2410 www.fpccq.qc.ca Industry Association www.sfpa.sk.ca Innovation P.E.I. T: (709) 754-2854 TF: (800) 563-3734 Fisheries Council of Canada/ www.naia.ca Standards Council of Canada/ T: (902) 368-6300 Conseil Canadien des Pêches Conseil canadien des normes www.innovationpei.com T: (613) 727-7450 Nova Scotia Fish Packers T: (613) 238-3222 www.fisheriescouncil.ca Association www.scc.ca International Cheese T: (902) 742-6168 Fisheries and Oceans Canada/ Council of Canada www.fishpackers.com Supply Chain & Logistics Pêches et Océans Canada c/o Donald Kubesh Association Canada/Association T: (613) 993-0999 T: (613) 563-0662 Ontario Food Protection Chaîne d’approvisionnement www.dfo-mpo.gc.ca Association et logistique Canada L’Union des producteurs T: (519) 265-4119 TF: (888) 799-0877 Food & Consumer Products agricoles www.ofpa.on.ca T: (416) 977-7111 of Canada T: (450) 679-0530 www.sclcanada.org T: (416) 510-8024 www.upa.qc.ca Ontario Fruit and Vegetable www.fcpc.ca Growers’ Association Taste of Nova Scotia T: (519) 763-6160 TF: (800) 281-5507 Manitoba Canola www.ofvga.org T: (902) 492-9291 Food Banks Canada/Banques Growers Association www.tasteofnovascotia.com alimentaires Canada T: (204) 982-2122 TF: (877) 535-0958 www.mcgacanola.org The Ontario Greenhouse T: (905) 602-5234 Alliance Tea Association of Canada/ www.foodbankscanada.ca TF: (888) 480-0659 Association du Thé du Canada Manitoba Food T: (905) 945-9773 T: (416) 510-8647, ext. 2 Processors Association www.theontariogreenhous www.tea.ca Food Industry Association of T: (204) 982-6372 ealliance.com Canada (Golden Pencil Awards) www.mfpa.mb.ca c/o Bill Sheine, secretary/ Turkey Farmers of Canada/ treasurer Ontario Independent Meat Les éleveurs de dindon T: (416) 229-0210 Manitoba Pulse Processors du Canada E: [email protected] Growers Association T: (519) 763-4558 www.oimp.ca T: (905) 812-3140 www.goldenpencilaward.com TF: (866) 226-9442 www.canadianturkey.ca T: (204) 745-6488 Ontario Processing Vegetable www.manitobapulse.ca Food Processors of Canada Growers Value Chain Management T: (613) 722-1000 T: (519) 681-1875 Centre www.foodprocessors.ca Master Brewers’ www.opvg.org T: (289) 291-3991 Association of Canada www.vcm-international.com Food Safety Network Western Canada: The Packaging Association/ T: (866) 503-7638 (Canada only) http://bit.ly/10Se9CH Association de l’emballage Vintners Quality Alliance T: (519) 824-4120, ext. 52087 Eastern Canada: T: (416) 490-7860 of Ontario www.uoguelph.ca/foodsafety http://bit.ly/YnX95D Que. office: (514) 990-0134 T: (416) 367-2002 network/ Ontario: http://bit.ly/V7zFvc www.pac.ca www.vqaontario.com

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Wine Country Ontario (c/o T: (780) 986-4793 TF: (866) 434-1610 Langara College Wine Council of Ontario) www.agric.gov.ab.ca/fpdc T: (604) 434-5734 Nutrition & Food Service T: (905) 562-8070, 221 www.bcit.ca/health/food Management Program www.winecountryontario.ca Guelph Food Technology Centre T: (604) 323-5511 T: (519) 821-1246 Canadian Nutrition Society/ www.langara.bc.ca/nutrition Women in Food Industry www.gftc.ca Société canadienne de nutrition Management TF: (888) 414-7188 McGill University – E: [email protected] Human Nutraceutical T: (416) 491-7188 Macdonald Campus www.wfim.ca Research Unit www.cns-scn.ca Faculty of Agricultural and Department of Human Environmental Sciences, and the World Potato Congress Health & Nutritional Sciences Council of Canadian School of Dietetics and Human T: (902) 368-8885 University of Guelph University Food Science Nutrition www.potatocongress.org T: (519) 824-4120, Administrators T: (514) 398-7841 ext. 53749 c/o Gisèle LaPointe, director www.mcgill.ca/macdonald www.uoguelph.ca/hnru Food Science & Nutrition RESEARCH Department Memorial University of Merinov – Quebec Fisheries Faculty of Agriculture & Food Newfoundland CENTRES and Aquaculture, Innovation Sciences Fisheries and Marine Institute TF: (800) 563-5799 Centre/Centre d’innovation Université Laval Agriculture and Agri-Food T: (709) 778-0200 de l’aquaculture et des T: (418) 656-2131, ext. 4200 Canada’s Research Centres www.mi.mun.ca pêches du Québec E: [email protected] http://bit.ly/XrAVze T: (418) 368-6371 www.merinov.ca Dalhousie University Olds College School of Atlantic Poultry Research Institute Faculty of Agriculture Agriculture http://nsac.ca/apri/ T: (902) 893-6600 TF: (800) 661-6537 Morden Research Station www.oldscollege.ca Industry Canada http://www.dal.ca/faculty/ Bio|Food|Tech – Prince Edward T: (204) 822-7555 agriculture.html Island Food Technology Centre SAIT Polytechnic – Southern TF: (877) 368-5548 Durham College Alberta Institute of Technology T: (902) 368-5548 Organic Agriculture Centre TF: (877) 284-7248 of Canada/Centre d’agriculture Pharmaceutical and Food www.gov.pe.ca/ftc Science Technology T: (403) 284-7248 biologique du Canada T: (905) 721-2000 www.sait.ca Dalhousie University Canadian International Grains http://bit.ly/10Pai8c T: (902) 893-7256 Institute University of Alberta www.organicagcentre.ca T: (204) 983-5344 George Brown College Faculty of Agricultural, Life & Environmental Sciences www.cigi.ca Hospitality and Culinary POS Bio-Sciences Department of Agricultural, Food Arts and Chef School John and Charlotte Cross and Nutritional Science Cintech Agroalimentaire TF: (800) 265-2002 Bio-Sciences Centre T: (780) 492-3239 T: (450) 771-4393 T: (416) 415-2000 TF: (800) 230-2751 www.afns.ualberta.ca www.cintech.ca http://bit.ly/WVkjtl T: (306) 978-2800 www.pos.ca University of British Columbia Department of Food and Holland College Faculty of Land and Food Systems Bioproduct Sciences Saskatchewan Food Industry Applied Research T: (604) 822-1219 University of Saskatchewan Development Centre Inc. TF: (800) 446-5265 www.landfood.ubc.ca T: (306) 966-4056 T: (902) 566-9565 T: (306) 933-7555 http://bit.ly/KvY9PQ www.hollandcollege.com/ www.foodcentre.sk.ca University of Guelph applied-research-at-holland-college/ Centre for Open Learning and Food Development Centre Educational Support Manitoba Agriculture, Food and Holland College T: (519) 767-5000 or Rural Initiatives EDUCATIONAL The Culinary Institute of Canada (519) 824-4120, ext. 55000 TF: (800) 870-1044 CONTACTS TF: (877) 475-2844 www.open.uoguelph.ca T: (204) 239-3150 T: (902) 894-6805 www.manitoba.ca/agriculture/fdc Acadia University http://www.hollandcollege.com/ University of Guelph School of Nutrition and Dietetics culinary-institute-of-canada/ Department of Food Science Food Innovation Centre of B.C. T: (902) 585-1366 T: (519) 824-4120 www.foodinnovationcentre.ca http://nutrition.acadiau.ca/ Kemptville Campus (University http://www.uoguelph.ca/ of Guelph) foodscience Food Processing British Columbia Institute Food Science Development Centre of Technology T: (613) 258-8336 Université Laval Government of Alberta Agriculture School of Health Sciences http://www.kemptvillec.uoguelph. Microprogramme en and Rural Development Food Technology Department ca/programs/food Alimentation et Nutrition

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ALMOND BOARD OF CALIFORNIA...... PG. 35

T: (418) 656-2131 The Food Institute BAKING ASSOCIATION OF CANADA...... PG. 38 www2.ulaval.ca/en/home.html T: (201) 791-5570 www.foodinstitute.com BELL FLAVORS...... PG. 3 University of Manitoba Department of Food Science Food Marketing Institute BUNGE CANADA...... PG. 31 Faculty of Agricultural and Food T: (202) 452-8444 Sciences www.fmi.org CHISHOLM MACHINERY SALES...... PG. 16 T: (204) 474-9621 http://bit.ly/VkbQWw Food Processing CLAYTON SALES & SERVICE...... PG. 22 Suppliers Association University of Manitoba T: (703) 761-2600 Human Nutritional Sciences www.fpsa.org DAIRYCHEM...... PG. 17 Programs T: (204) 474-8508 DEALERS INGREDIENTS...... PG. 48 http://bit.ly/Yo2mud Grocery Manufacturers Association T: (202) 639-5900 ECKERT MACHINES INC...... PG. 3 University of Prince www.gmaonline.org Edward Island ESPAR HEATING SYSTEMS...... PG. 14 Applied Human Sciences T: (902) 566-0475 Institute of Food http://www.upei.ca/science/ Technologists FARM CREDIT CANADA...... PG. 25 applied-human-sciences T: (312) 782-8424 www.ift.org FORTITECH...... P. 12, 13 University of Saskatchewan College of Agriculture and International Warehouse GEA WESTFALIA SEPARATOR...... PG. 21 Bioresources Logistics Association T: (306) 966-4056 T: (847) 813-4699 GRAIN PROCESSING CORP...... PG. 7 www.agbio.usask.ca www.iwla.com

HANDTMANN CANADA LTD...... PG. 60 University of Toronto National Dairy Council Department of Chemical www.nationaldairycouncil.org Engineering and Applied Chemistry LUBRIPLATE LUBRICANTS COMPANY...... PG. 59 Faculty of Applied Science & North American Meat Engineering Association LV LOMAS LTD...... PG. 5 T: (416) 978-2011 U.S.: (510) 763-1533 www.chem-eng.utoronto.ca Canada: (905) 356-5963/ MNP LLP...... PG. 9 (613) 739-8500 www.meatassociation.com PWC MANAGEMENT SERVICES LP...... PG. 20 U.S. NATIONAL ASSOCIATIONS Organic Trade QUADRA INGREDIENTS...... PG. 23 Association American Frozen Food U.S.: (802) 275-3800 PRAXAIR CANADA INC...... PG. 15 Institute Canada: (613) 482-1717/ T: (703) 821-0770 (250) 335-3423 www.affi.com www.ota.com ROBERT REISER & CO...... PG. 37

American Meat Institute Paperboard Packaging ROYAL BANK OF CANADA...... PG. 2 T: (202) 587-4200 Council www.meatami.com T: (413) 686-9191 SENSIENT COLORS CANADA...... PG. 27 www.ppcnet.org Bakery Equipment SENSIENT FLAVORS CANADA INC...... PG. 26 Manufacturers and Soyfoods Association Allieds of North America SHAT-R-SHIELD...... PG. 46 T: (913) 338-1300 T: (202) 659-3520 www.bema.org www.soyfoods.org UNIVAR CANADA LTD...... PG. 19 Flavor and Extract U.S. Food and Drug Manufacturers Association Administration WISCONSIN CHEESE MAKERS ASSOC...... PG. 29 T: (202) 293-5800 T: (888) 463-6332 www.femaflavor.org www.fda.gov

FOOD IN CANADA 57

53-57_Guidebook.indd 57 14-01-24 10:29 AM INDUSTRYINSIDER Lubriplate® USP-Based Lubricants Deanna Rosolen

and fat-free, and contained no artificial colours or flavours. “I had a lab test it to ensure it was fat-free Q&A Pure USP White Rivi Horwitz, founder and owner of and then I took it to the local Second Cup,” she recalls. “They Q What other challenges do you Rivi’s Guilt Free Cookies. face? Mineral Oil Based Lubricants loved it.” That’s how Rivi’s Guilt Free Cookies A Rivi Horwitz: “Unless consumers For the Ultimate in Purity, Performance and Food Safety. was born in 1996. But there were already know the product and our Rivi’s Guilt Free challenges at the start. Second Cup’s logo they may not understand that head office preferred that suppliers our cookie is different from everything Many of our customers prefer to use our custom blended, USP mineral oil-based WITH lubricants for their NSF H-1 food machinery lubricant applications. Why? Because else on the shelf. For us it’s important E PU Cookies, supply the company’s whole chain with D R Lubriplate’s HSF H-1 registered, mineral oil-based lubricants are manufactured product. But that wasn’t possible, since to have this co-operation with the A E from pure USP white mineral oil, the purest, safest and best lubricating base oil M Toronto, Ont. Horwitz worked from her home kitchen. stores that carry our products. When available for mineral oil based, food grade lubricants. we started working with the Second That’s when she began to sell to local USP Products manufactured with USP mineral oils include: Lubriplate’s FMO and FMO-AW

Cup, we had them put up signs with Oils and Lubriplate’s FGL, ClearPlex, Pure Tac and FML Series Greases. dramatic event can often be kosher stores, growing her business and M WHITE L our product. Without signs consumers I I a tipping point that leads enabling her to rent kitchen space from N O For the best protection for your machinery, your products and your customers, ERAL you can trust Lubriplate to put safety, purity and performance first. someone in a specific direction. a kosher caterer. wouldn’t know the store had a fat-free, aFor Rivi Horwitz, who was an indus- Business kept on growing, with several healthy option.” trial engineer living in Israel with three new healthy product launches following. Q What issues is your sector young children, it was the heart attack In fact, Rivi’s products were ahead of facing? Pure USP White Mineral Oil-Based of an acquaintance. their time, filling a void for consumers A Omri Horwitz: “As consumers This was in 1988 and her husband’s with nut allergies, as well as for become more health conscious and For Clean, Safe, Non-Toxic NSF H-1 Registered Food Machinery Lubrication. team was playing soccer. One of the consumers looking for a tasty yet as ingredient prices go up, I feel there’s players, a fit young man, collapsed and low-calorie treat. always the threat of a large company FDA COMPLIANCE - With Regulation 21 CFR 178.3570. died, shocking everyone. So much so Five years ago the company moved moving in on the category and finding FMO Series Oils also meet 21 CFR 178.3620 and 21 CFR 172-878. that Horwitz insisted her family all have into its own facility, and today produces a cheaper way into the market. As check ups. To her complete surprise, her a biscotti, five different kinds of cookies, consumers trust our label more and Backed By: Plant Surveys cholesterol was high. She was 32 and and five different kinds of granola. more, it’s not as much of an issue.” Lubriplate® Tech Support already a long-time baker, but with the Horwitz’ son Omri also now works in Lubrication Software Q What’s next for the company? Machinery Tags news she immediately switched to a the business overseeing distribution and ESP Training fat-free diet, tweaking all her recipes. accounting. Products are found through- A Omri Horwitz: “Our first vegan Extra Services Package Follow-Up Oil Analysis A year later the family immigrated to out Ontario and in a few stores in Eastern cookie, the Chunky Monkey, was Canada. Horwitz was still working on Canada. The latest launches include a pretty successful. So another launch her recipes and had an oatmeal raisin vegan cookie called Chunky Monkey, will definitely be vegan because of cookie that everyone loved and insisted and Granola Shakers, a convenient way the incredible demand we’ve seen Lubriplate® Lubricants she try to sell. The cookie was low in to add one of the company’s five granola for it. Outside of products, we’d also Newark, NJ 07105 / Toledo, OH 43605 1-800-733-4755 / E-Mail: [email protected] sodium, kosher, nut-free, dairy-free varieties to any meal. like to reach across Canada and go fully national.” ISO ISO To visit us on Facebook, Twitter or 21469 9001 LinkedIn, go to www.lubriplate.com Compliant Registered and click on the desired icon. 58 JANUARY/FEBRUARY 2014

58-60_insider.indd 58 14-01-23 10:55 AM Lubriplate® USP-Based Lubricants

Pure USP White Mineral Oil Based Lubricants For the Ultimate in Purity, Performance and Food Safety.

Many of our customers prefer to use our custom blended, USP mineral oil-based WITH lubricants for their NSF H-1 food machinery lubricant applications. Why? Because E PU D R Lubriplate’s HSF H-1 registered, mineral oil-based lubricants are manufactured A E from pure USP white mineral oil, the purest, safest and best lubricating base oil M available for mineral oil based, food grade lubricants.

USP Products manufactured with USP mineral oils include: Lubriplate’s FMO and FMO-AW

Oils and Lubriplate’s FGL, ClearPlex, Pure Tac and FML Series Greases. M WHITE L I I N O For the best protection for your machinery, your products and your customers, ERAL you can trust Lubriplate to put safety, purity and performance first.

Pure USP White Mineral Oil-Based

For Clean, Safe, Non-Toxic NSF H-1 Registered Food Machinery Lubrication.

FDA COMPLIANCE - With Regulation 21 CFR 178.3570. FMO Series Oils also meet 21 CFR 178.3620 and 21 CFR 172-878.

Backed By: Plant Surveys Lubriplate® Tech Support Lubrication Software Machinery Tags ESP Training Extra Services Package Follow-Up Oil Analysis

Lubriplate® Lubricants Newark, NJ 07105 / Toledo, OH 43605 1-800-733-4755 / E-Mail: [email protected] ISO ISO To visit us on Facebook, Twitter or 21469 9001 LinkedIn, go to www.lubriplate.com Compliant Registered and click on the desired icon.

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