Happy, Healthy Gut

Ready or not, vitamin D’s day Packaging’s role 22 recalls come 29 in the sun 49 in clean labelling

Feeding a happy, The healthy Dairy report gut Pg. 25 Probiotics & RESEARCH prebiotics Pg.42 CHEFS IN CANADA Pg. 52

SPECIAL REPORT Filling the growing labour gap Pg. 46

g.31 April 2017 | $15.00 | FoodInCanada.com PM #40069240 2017 Leadershiard winners p aw

001-2_Cover-6.indd 1 17-04-03 6:41 PM www.pwc.com/ca/food

Farm to fork, coast to coast and around the world We’ll keep you ahead of the curve so you can grow, transform and prosper.

In Canada, PwC has partners and staff located across the country, from St. John’s, Newfoundland to Victoria, British Columbia. As part of a larger network in 158 countries, we work to provide clients with the best of our collective thinking, experience and solutions to build public trust and enhance value for our clients and their stakeholders.

4895-18 Food in Canada Ad.indd 1 2016-07-12 9:37 AM

001-2_Cover-6.indd 2 17-04-03 1:18 PM Volume 77, Number 3 • april 2017

Editor | Carolyn Cooper (416) 510-6868 x43232 [email protected]

managing Editor | Deanna Rosolen (416) 510-6868 x43234 [email protected] The only national

Art Director | Melissa Crook supplement in Canada (416) 510-6868 x43260 [email protected] dedicated to pet

Publisher | Jack Meli (647) 823-2300 food producers. [email protected] Focused on delivering a unique editorial Associate PUBLISHER | Daniela Piccone (416) 510-6773 package to this highly defined audience, [email protected] PETfood in Canada reaches Canadian pet food manufacturing industry professionals: circulation manager | Heather Anderson (204) 954-1456 [email protected] > Owners, Partners and Senior Executives Production manager | Shawna Gibson (204) 944-5763 [email protected] > Production Managers, Engineers, Quality Control Advertising Services Coordinator | Arlene Bomback (204) 944-5765 [email protected] > Purchasing, Sales & Marketing > Food Scientists, Technologists, Nutritionists, Food Developers > Food Safety, Regulatory Editorial Advisory Board: Carol Culhane, president, International Food Focus Ltd.; Gary Fread, president, Fread & Associates Ltd.; Linda Haynes, > Distributors/Brokers/Wholesalers co-founder, ACE Bakery; Dennis Hicks, president, Pembertons; Larry Martin, Dr. Larry Martin and Associates; Shelley Martin, president and CEO, Nestlé Canada; Brad McKay, CEO, HFS Food Service; Susan Niczowski, president, Summer Fresh Salads; The Hon. Lyle Vanclief, former Minister of Agriculture; John Placko, culinary consultant.

Published by Glacier Media Inc. 38 Lesmill Rd, Unit 2, Toronto, Ontario, M3B 2T5

Food In Canada is published 9 times per year by Glacier Media Inc. To subscribe, renew or change your address or information, please send a fax to (204) 954-1422 or call 1-800-665-1362

Subscription price: Canadian price is $84.95 per year; $124.95 for two years; most single issues $15. Outside Canada 1 year: $159.95; Single: $32.65.

Publications Mail Agreement No. 40069240

PRINTED IN CANADA We acknowledge the financial support of the Government of Canada through the Canada Periodical Fund of the Department of Canadian Heritage.

Content copyright ©2017 by Glacier Media Inc., may not be reprinted without permission. ISSN 1188-9187 (Print) ISSN 1929-6444 (Online) For more information about advertising, visit our website www.foodincanada.com or contact Daniela Piccone, Associate Publisher 416.510.6773 • [email protected]

foodincanada.com 3

3_Masthead.indd 3 17-04-03 1:19 PM 8.125”

6 Editorial

8 News File

18 Market Trends Market outlook and highlights. 25 20 Focus on Food Safety SFCR and food safety – Part II. More cheese, please 22 Food Law Flavourful artisanal With Fibersol you can Ready or not, recalls come. cheese production increase fibre content continues to improve 24 Regulatory Affairs in Canada. The flavour in food labelling and so much more! Fibersol modernization. is a 90% (dsb) pure fibre 29 Ingredient Spotlight product that’s great for features The importance of vitamin D. virtually any dairy application. 31 The 2017 Leadership Awards 30 Sensory Trends Fibersol goes far beyond Each year Food in Canada and Grant Processed cheese slices. 10.75” Thornton LLP recognize five outstanding simple fibre fortification Canadian companies for their achievements 45 Ask the Expert in the food and beverage industry. Trends in consumer packaged to provide solutions for your goods. toughest dairy formulation 42 The gut microbiome revolution New probiotic and prebiotic products feed 49 Packaging challenges. It’s the fibre you a happy, healthy gut. 46 Clean labelling: Can want for the function packaging play a role? 46 Filling the growing labour gap you need! The food processing industry is calling for 50 Rethinking Innovation a more permanent solution to its ongoing Successful entrepreneurship. labour shortage. 20 56 Product Showcase 51 Leader-to-Leader Keeping up with GreenSpace Brands and 58 Industry Insider the ever-changing natural foods industry. Vaughan, Ont.-based Krinos Foods Canada Ltd.

in this issue 57 AD INDEX

Research Chefs in Canada 52 News 53 A Culinary Odyssey: The evolution of Culinology. 5 5 Recipe to Retail: Partnering with co-packers. 10

Cover photo: OlgaMiltsova/Thinkstock

4 APRIL 2017

4-5_Contents.indd 4 17-04-03 4:53 PM 8.125”

6 Editorial

8 News File

18 Market Trends Market outlook and highlights.

20 Focus on Food Safety SFCR and food safety – Part II.

22 Food Law With Fibersol you can Ready or not, recalls come. increase fibre content 24 Regulatory Affairs The flavour in food labelling and so much more! Fibersol modernization. is a 90% (dsb) pure fibre 29 Ingredient Spotlight product that’s great for The importance of vitamin D. virtually any dairy application. 30 Sensory Trends Fibersol goes far beyond Processed cheese slices. 10.75” simple fibre fortification 45 Ask the Expert Trends in consumer packaged to provide solutions for your goods. toughest dairy formulation

49 Packaging challenges. It’s the fibre you Clean labelling: Can want for the function packaging play a role? you need! 50 Rethinking Innovation Successful entrepreneurship.

56 Product Showcase

58 Industry Insider Vaughan, Ont.-based Krinos Foods Canada Ltd.

57 AD INDEX

4-5_Contents.indd 5 17-04-03 4:53 PM Editorial Carolyn Cooper SWITCH TO NON-GMO SUNFLOWER OIL

PREMIUM, TRANS FAT FREE MID & Forged in fire HIGH OLEIC SUNFLOWER OILS OFFER:

Some people are described as “born Leadership is a lot about using your ü superior stability and extended shelf life leaders.” But truly meaningful leadership superpowers for good, whatever they are.” 1 often comes through having the strength That’s one reason Mrs. Dunster’s was ü a longer fry life than other oils and initiative to face difficult situations chosen to receive the Community & ü a light, neutral taste, offering a clean as they occur, and then learn from the Industry Leadership Award, part of experience. our 2017 Leadership Awards series. fl avour profi le In business, it’s during tough times It’s also a key ingredient in the recipe ü heart health benefi ts that industry-leading companies rise to that has made Mrs. Dunster’s a widely the top, usually because their owners admired and successful commercial ü a PHO alternative and management realize that victory bakery in Atlantic Canada. depends on being prepared with the Although their path wasn’t an easy one, R&D, staff and investments needed the Hyslops never strayed from their to face ongoing challenges. As a result vision for the company. It’s something they’re less afraid to take risks, to col- that is true of all our 2017 Leadership laborate with competitors, and to invest Award winners, which also include in new processes and products. They Vaughan, Ont.-based Riverside Natural plan for the future rather than lurching Foods (Growth Award); Bracebridge, from crisis to crisis, and are consequently Ont.’s Muskoka Brewery (Innovation ready to seize opportunities when Award); Chilliwack, B.C.-based they appear. Petcurean (Stewardship Award); and When I asked Blair Hyslop, co-owner Portage la Prairie, Man.-based Canadian with his wife Rosalyn of Sussex, N.B.- Prairie Garden Purees (Health & based Mrs. Dunster’s bakery, what drove Wellness Award). them to take on a leadership role in their The stories of these inspiring companies community and the baking sector in begin on page 31. As you read them, their region, his answer was a reminder consider the ways in which you and your of what true altruistic leadership looked business can become leaders in your like. “We waited our whole lives to community and your sector of the food Buy USA Sunfl ower Oil | Sunfl owerNSA.com 1. Fry study conducted by Cargill, spring 2009. get into business for ourselves and we and beverage industry. You never know wanted to create the kind of company where it will take you. that we would want to work for, and help create the kind of community we Call today to determine which sunfl ower oil is right for your application!

Sign up for our enewsletters at want to live in,” he explained. “Rosalyn ADM C.P. Vegetable Oil Inc.* Northern Alliance Commodities* Tradin Organics USA, LLC* www.foodincanada.com has an expression that she tells people 800-637-5843 800-431-3731 519-979-3800 320-759-5416 to use their superpowers for good. [email protected] Bunge Oils Fazio Foods International Ltd. Sager Food Products Inc.* 800-361-3043 604-253-2668 514-643-4887 * Also sells Organic or Conventional Expeller-Pressed Caldic Canada Inc.* Hubbert’s Industries Ltd. Saporito Foods Inc. sunﬂ ower oil 800-263-1939 905-791-0101 905-944-0505 Cargill LV Lomas Ltd.* TAKTIK Marketing 6 APRIL 2017 800-263-5573 800-575-3382 514-389-2553

6-7_Editorial.indd 6 17-04-03 4:55 PM SWITCH TO NON-GMO SUNFLOWER OIL

PREMIUM, TRANS FAT FREE MID & HIGH OLEIC SUNFLOWER OILS OFFER:

ü superior stability and extended shelf life ü a longer fry life1 than other oils ü a light, neutral taste, offering a clean fl avour profi le ü heart health benefi ts ü a PHO alternative

Buy USA Sunﬂ ower Oil | Sunﬂ owerNSA.com 1. Fry study conducted by Cargill, spring 2009.

Call today to determine which sunﬂ ower oil is right for your application!

ADM C.P. Vegetable Oil Inc.* Northern Alliance Commodities* Tradin Organics USA, LLC* 800-637-5843 800-431-3731 519-979-3800 320-759-5416 Bunge Oils Fazio Foods International Ltd. Sager Food Products Inc.* 800-361-3043 604-253-2668 514-643-4887 * Also sells Organic or Conventional Expeller-Pressed Caldic Canada Inc.* Hubbert’s Industries Ltd. Saporito Foods Inc. sunﬂ ower oil 800-263-1939 905-791-0101 905-944-0505 Cargill LV Lomas Ltd.* TAKTIK Marketing 800-263-5573 800-575-3382 514-389-2553

6-7_Editorial.indd 7 17-04-03 4:55 PM From farm to rubber As Ohio State University reports, tomorrow’s tires could come from the farm as much as the factory. That’s because researchers at the university have discovered that food waste can partially replace petroleum-based filler that is used to manufacture tires. In fact, they found that rubber made with food waste fillers exceeds industrial standards for performance. The researchers looked at two popular items processed in the U.S.: eggs and tomatoes. By using combinations of ground eggshells and tomato peels, provided by local food producers, the researchers found strong rubber retained flexibility. Katrina Cornish, an Ohio research scholar and endowed chair in Biomaterials at Ohio State, says the technology will make the manufacture of rubber more sustainable and reduce waste that goes into landfills.

News> file Association, says “Our 671 wineries, largely small, family-owned businesses, Sponr so s pull create jobs, pay significant taxes and support boost regional, provincial and national Two major sponsors of the annual economies alike.” Canadian winemakers Canadian Brewing Awards & support a broad network of related Conference (CBAC) have withdrawn industries in rural and regional centres their support for this year’s edition across Canada through significant due to new eligibility rules, reports investments, long-term jobs and market MomandHops.ca. opportunities in rural communities. CanadianBeerNews.com reported Key findings of the report include: earlier this year that entry into the »» For an average bottle of wine sold in 2017 CBAs is limited to beers and Canada there is $36.54 of domestic ciders produced by “Canadian-owned economic impact generated in the commercial brewers and cider makers,” Cin cin, Canada! country. a change from previous years where »» The Ontario wine and grape industry any beer or cider produced in An independent research study has found generates $4.4 billion in economic Canada could be entered regardless that the economic impact of Canada’s impact, B.C. $2.8 billion, Quebec of company ownership. As a result of wine and grape industry is up 33 per $1.1 billion, and $218 million in this change, national brewery trade cent from $6.8 billion to $9 billion, Nova Scotia. group Beer Canada and Ontario- over the period 2011 to 2015. »» The wine and grape industry is based retail chain The Beer Store The study, called Canada’s Wine responsible for more than 37,000 have stepped down as sponsors of Economy — Ripe Robust Remarkable, jobs in Canada in the manufacturing, the CBAC. Several foreign-owned and confirms that the wine industry has agriculture, tourism, transportation, re- foreign-partnered breweries are key become a large and significant contribu- search, restaurants and retail industries. members of Beer Canada, including Labatt Breweries, Molson Coors, tor to the overall economy, especially in »» Wine-related tourism welcomes more and Sleeman Breweries. Labatt and Ontario, B.C., Quebec and Nova Scotia. than 3.7 million visitors each year, Molson Coors are the majority owners The Canadian Vintners Association, the generating more than $1.5 billion of The Beer Store. Winery & Grower Alliance of Ontario, annually in tourism revenue and the British Columbia Wine Institute and employment. the Winery Association of Nova Scotia »» The wine industry generates $1.7 commissioned the report, which was billion in federal and provincial tax conducted by Frank, Rimerman + Co., revenue and liquor board mark up. a leading international accounting and »» For every $1 spent on Canadian research firm in the wine industry. wine sold in Canada, $3.42 in Gross Dan Paszkowski, the president Domestic Product (GDP) is generated and CEO of the Canadian Vintners across the country. photos: Thinkstock photos:

8 APRIL 2017

8-17_News.indd 8 17-04-03 5:02 PM news file

Q&A with SIAL’s cheese cheese. There are so many wonderful from cows, goats, sheep and water ambassador artisanal cheese makers across the buffalo. And they’re made in the style country, it’s a pleasure to discover them of European, Latin American or South and see what kind of cheese they’re American cheese but made here.” going to make. Going from one province Q: What are the biggest trends to another, the appreciation of cheese in cheese in Canada? is different. In Ontario Cheddar is still A: “Making cheese with multiple king, while in Quebec it’s more brie and kinds of milk such as with cow’s milk Gurth Pretty Camembert or Oka. Each province has and goat’s milk in it. Each type of milk its niche, depending on its cultures and brings different properties and charac- SIAL Canada takes place in Toronto backgrounds. And the cheesemakers teristics to a cheese. The other trend I from May 2 to 4. This year the show is make according to the market and see is more ethnic-style cheeses, rather enlisting the help of industry experts to their business plans. More artisanal than French or Italian. We’re seeing more act as ambassadors for various markets. cheesemakers are becoming federally Mediterranean-style cheeses that our Here we speak with Gurth Pretty, the licensed so their cheeses are available Syrian refugees will recognize and know. cheese ambassador who is also senior right across the country. It’s really Or cheese in the style of those made in specialist, Deli Cheese, for the Market showing how much the Canadian South America. And paneer. We must division at Loblaw Co. Ltd. industry has grown. For many decades expand production into other styles of Q: What’s hot in cheese right now? we were known as the land of Cheddar. cheese outside the traditional European A: “Definitely Canadian artisanal Now we have cheese made from milk cheeses. You also hear that a lot of

THE FLAVOUR EXPERTS AT McCORMICK CANADA ARE HERE TO HELP. Visit McCormickFlavourSolutions.ca to discover the top trends and ingredients shaping the future of ﬂavour.

®Reg. TM McCormick & Co. Inc. Used under licence. photos: Thinkstock photos:

foodc in anada.com 9

8-17_News.indd 9 17-04-03 5:02 PM FOOD1045_FIC_ConferenceAd2017_FINAL_Outlines.pdf 1 2017-02-08 1:21 PM

news file Spring clean foods This spring Clover Leaf Seafoods launched a reformula- tion of its lineup of products. Beginning last month all Clover Leaf tuna in water products will contain only three people are lactose-intolerant. Can you ingredients: tuna, water and sea salt. The reformulated products are gluten-free, make a cheese that has less lactose or is have no preservatives or additives, and will bear Clover Leaf All Natural branding theoretically lactose free? Or is vegetarian and the non-GMO project verified seal on cans. And every can, which are BPA-free, friendly, halal or kosher?” is fully traceable through the Clover Leaf’s Trace My Catch initiative. The All Natural tuna in water line is available in three varieties: skipjack, yellowfin and albacore.

CETA is what cheese will be brought According to the Food and Agriculture in. Will it be more Parmesan, Grana Organization of the United Nations, Padano, Stilton, French brie? Or will roughly one third, or approximately 1.3 importers bring in new products we’ve billion tonnes, of the food produced in never seen, such as cheese from Croatia the world for human consumption every Q: How will CETA affect Canadian or Malta or from an obscure cheesemaker year gets lost or wasted. In the U.S., cheese producers? in France? Canadian cheesemakers can’t 30 to 40 per cent of the food supply is A: “It depends on who you talk to. stand idly by. They need to create a strate- wasted, and organic waste is the second- Some Canadian cheese makers say they gic plan and marketing for distribution.” highest component of landfills. have nothing to worry about. Others The numbers in Canada are similar, realize that more European cheese will with approximately 40 per cent of the be entering into Canada, so they’re Tackling food loss and waste: food we produce being wasted. In fact, looking to prepare themselves. How A Canadian approach Canadians waste $31 billion worth of can we differentiate our products? Or Food loss and waste is a challenge we can food annually, suggesting there is do we establish another company and all relate to, whether it is happening at opportunity for the supply chain to obtain quota for European cheese and retail, in the processing facility or in our optimize operations, reduce costs, and start selling that cheese to subsidize our own refrigerators. We also know it is a reduce overall environmental impact, losses? The Canadian cheese industry has complex global issue with serious eco- including the reduction of greenhouse to prepare itself and promote its cheese nomic, environmental and food security gas emissions from organics in landfill. in Canada. They could become feder- implications that need to be addressed, Not surprisingly, the brunt of the ally licensed and sell their cheese across and require collaboration across the issue occurs at the household level the country. The big question regarding entire supply chain. with around 47 per cent of waste due to the consumer. The processing and packaging sector is responsible for about 20 per cent of loss or waste, and this is Canada Bread ventures into where Provision Coalition is focused on craft breads finding solutions. Canada Bread Company has acquired Stonemill Provision Coalition — Canada’s premier Bakehouse Limited in Toronto. Canada Bread, a subsidiary organization on sustainability issues for the of Grupo Bimbo S.A.B. de C.V., completed the acquisition food and beverage manufacturing sector in March. The financial details were not disclosed. — partnered with Campbell Company Stonemill Bakehouse is a producer of slow fermented craft of Canada, Marsan Foods Ltd., Ippolito breads baked in stone ovens using 100-per-cent natural, non-GMO certified and Fruit & Produce, EarthFresh Foods, organic ingredients. The company is partnered with several farmers in Prince Byblos Bakery and Calgary Italian Bakery E dward County, Ont. for locally grown rye and spelt. Stonemill’s approach is to ferment Ltd. to pilot a new online tool custom the dough for as long as 24 hours, which means no chemical additives, sugar or fats built for Canada’s 6,500 manufacturers. are needed. Breads are also baked in small, 200-kg batches. Some of Stonemill’s The Food Loss + Waste Reduction Toolkit, breads include Authentic Sourdough Rye, Organic Live Sprouts (sprouted grains), which is part of Provision’s online Sus- Honest Wellness (breads are fermented for four hours), and Truly Original. tainability Management System, is the

only online resource accessible Thinkstock photos:

10 APRIL 2017

8-17_News.indd 10 17-04-03 5:02 PM FOOD1045_FIC_ConferenceAd2017_FINAL_Outlines.pdf 1 2017-02-08 1:21 PM photos: Thinkstock photos:

8-17_News.indd 11 17-04-03 5:02 PM news file

talking social Media

As a food producer and/or manufacturer, why should I bother with social media when it doesn’t by all food and beverage manufacturers to assist directly impact my sales? in quantifying in-plant food waste, calculating Real talk time: social media is its dollar value, identifying root causes and not a fad. It’s here to stay. While developing cost-effective reduction strategies. you don’t need to go all-in with a This tool, which is available to manufacturers budget-busting social media team, at no cost, will assist plant managers and you should be participating in the photos: Thinkstock photos: operations staff to understand how much and online conversations about you, where food waste is generated within a facility. your product, and your industry. scare you away. With a plan in With that information in hand, reduction Here are three reasons why you place, even a bad comment can be a positive engagement strategies and solutions can then be developed. need to get engaged, and tips on opportunity. “The Food Loss + Waste Reduction Toolkit, wading into the world of social 3. Build goodwill by listening, with Provision Coalition’s guidance, provides a media. starting conversations and creating valuable resource to food and beverage manufac- 1. Even if you don’t sell to or a loyal following. It’s called social turers, enabling them to ask the right questions deal directly with the public, your clients (and future ones) certainly media for a reason, so be social. when attempting to identify and quantify their do. Being engaged on social media Let the public be your champions. waste streams. Manufacturers can then use the could be the difference between Comment on their meals, provide data internally or tap into Provision Coalition’s a choice for you over your competi- recipe suggestions, share your vast network of sustainability professionals to tor. When you spend dollars on the product news/updates and ask uncover potential solutions to mitigate loss, promotion of your industry, you’re for their input. It may not directly allowing for cost avoidance and real savings for demonstrating your commitment to impact your bottom line, but it will the business,” says John Lillard, Research & the success of your customers too. pay off! Development, Campbell Company of Canada. Tip — To be active and Tip — If you’re not ready to Recognizing that food waste is a supply chain successful on every social media engage in social media, secure your issue, Provision Coalition, with Canada’s platform involves a lot of effort and usernames or “@” handles so you National Zero Waste Council and PAC Packag- resources. Dip your toe into the have them when you’re ready to ing Consortium, is hosting the first Canadian water with one to start. Give that get going on Instagram, Twitter, Food Loss + Waste Forum | Finding Solutions one all your attention, and start Facebook, Pinterest or Snapchat. on April 12. This event, sponsored by Walmart, building an active engaged fan Finally, there isn’t one way to Loblaw, and other supporters, will be of interest base before expanding to others. “be social” or “do social.” You’ll to professionals in the food and beverage indus- 2. Directly or indirectly, your have to find your own voice, but being authentic to your brand is try. The day promises keynote presentations, products are finding their way into the best way to get started. food loss and waste solutions, best practices and home kitchens. Today’s consumer new technologies to support reduction strategies. is going to social media to It will also be an opportunity for industry peers comment, praise and complain. E than Adeland is to network and learn from each other. Being accessible on social media the co-founder and helps them speak directly to you, This initiative is funded in part through managing director and gives you the chance to listen, Growing Forward 2, a federal-provincial- of Partnerships for respond (to the good and bad), Food Bloggers territorial initiative. and to educate, if necessary. of Canada. Contact him at Tip — If you’re serious about [email protected] Meena Hassanali is director of Industry social media, be ready to take the or @EthanAdeland, or visit Programs, Provision Coalition. Contact good with the bad. That shouldn’t foodbloggersofcanada.com her at [email protected]

12 APRIL 2017

8-17_News.indd 12 17-04-03 5:02 PM photos: Thinkstock 8-17_News.indd 13 17-04-03 5:02 PM news file

INBRIEF > Honey Nut Cheerios is calling on Canadians to plant another 100 million > DuBreton, a Riviere-du-Loup, Que.-based wildflowers across the country to help restore natural habitat for bees. producer of Certified Humane Raised and General Mills and Honey Nut Cheerios gave away more than three times Handled (Certified Humane) and organic their original seed goal target last year, and so is bringing the program back. pork, has been recognized with a DUX This time there will also be a temporary pop-up location in Toronto where consumers can Improved Product — Food Production of meet a bee expert and a bee activist. For more information visit bringbackthebees.ca Processing Company Award, part of the DUX Eat Better, Live Better program, for its nitrate-free sliced hams. DuBreton’s unique > The federal government has recognized branding for the product, which includes method for producing sliced ham protects JBS Food Canada for going above and new, more vibrant product labels. The the product from harmful bacteria, while beyond in hiring immigrants and refugees and beverage comes in a 240-mL and 750-mL preserving the desired colour and flavour. facilitating their integration into the work- size, and now feature a new one-and-a-half There are no added preservatives, natural or place and Canadian society by connecting round screw cap. In other news, the company artificial nitrites, or ingredients that contain them with community resources. The Brooks, recently met with Eric Walsh, the Canadian naturally occurring nitrites, resulting in ham Alta.-based business was congratulated ambassador to South Korea, to discuss the that contains no detectable trace of nitrites. by Immigration, Refugees and Citizenship advantages of Ontario-produced maple sap > Deloitte has announced Minister Ahmed Hussen as one of the winners beverages and the importance of increasing the winners of the 2017 of the 2017 Employer Awards for Newcomer trade with South Korea. Canada’s Best Managed Employment for its exemplary work to help Companies awards newcomers to Canada find and retain jobs program. The awards and enhance their employment skills. recognize privately owned > Richmond, B.C.-based Premium Brands and managed companies Holdings Corporation has acquired Inter- that demonstrate exceptional business provincial Meat Sales Ltd. of Dartmouth, performance. This year’s winners included N.S. The financial details were not disclosed. food industry companies such as Giraffe Interprovincial is a meat trader and distributor Foods Inc., Ont. (supplier); Vince’s Market, of beef, poultry and pork products serving Ont. (retail); Agrocorp Exports Ltd., Ont. Eastern Canada. Premium Brands owns a > Mars Canada has officially opened (supply chain management); , range of specialty food manufacturing and Tap & Barrel its expanded Newmarket, Ont.-based B.C. (foodservice); , differentiated food distribution businesses. Quail’s Gate Winery facility. The expansion was done to B.C.; and , Ont. > Troll Bridge Creek Inc., the makers of Backerhaus Veit Ltd. accommodate the manufacturing of (artisan bakery). KiKi Maple Sweet Water, has unveiled new the Maltesers brand for the first time in North America. The $70-million, 60,000-sq.-ft. expansion will create > NSF International has up to 30 full-time jobs. The company announced the winners of its already manufactures Mars, Milky Way 2017 Food Safety Recognition and Musketeers at the same facility, Awards, celebrating Canadian which is peanut-free. food and beverage companies and individuals that have made The Original Cakerie team great contributions to food > The Ontario Farm Fresh Marketing Association (OFFMA) gave its 2017 Food Angela Bernoski safety. This year’s winners are: Innovation Award to ’ brand Angela Bernoski, director of Katan Kitchens Quality Assurance and Food Safety at Piller’s Fine Foods Quinta Quinoa. OFFMA presented the award in Waterloo, Ont. (Food Safety Leadership Award); at the 2017 Awards of Excellence Banquet in Niagara Falls, Ont. on Feb. 21, 2017. Quinta The Original Cakerie in London, Ont. (Food Safety Quinoa joined OFFMA in early 2016 after Excellence Award); and Toronto-based TrainCan (Allied Trades Food Safety Award). NSF will honour launching its Ontario-grown quinoa product the winners at a ceremony on Nov. 9, 2017. in February 2016. Quinta Quinoa is the first TrainCan team high-nutrient quinoa to be grown and processed in Ontario. photos (star & bee): Thinkstock & bee): (star photos

14 APRIL 2017

8-17_News.indd 14 17-04-03 5:02 PM > If you purchased > Lay’s Canada wants to spread some smiles. Polar Ice Vodka The company is launching a campaign that turns recently, you might the Lay’s pack into a smile mask, superimposing have noticed something an animated smile when held up to your face. The missing. As a tribute Lay’s Smiles are featured on Lay’s core flavours, to International Polar including Classic, BBQ, Salt and Vinegar, Dill Bear Day, Feb. 27, the Pickle, Sour Cream and Onion, and Ketchup. company removed its iconic polar bear from the label. The limited-edition bottles asked the question: Where’s the bear? The company is hoping to help increase awareness about the declining polar bear population in arctic Canada. The Limited Edition “Bearless” DICE GRANULATE SHRED MILL/GRIND SLICE STRIP PUREE Bottles for Polar Ice Vodka and Polar Ice 90° North Vodka are currently available across ® Canada, excluding Quebec and Saskatchewan. > CanadaGAP (Good Agricultural Practices) SPRINT 2 DICERS has received full government recognition. TWO MODELS: WITH & WITHOUT BUILT-IN DISCHARGE CONVEYOR The timing is ideal since new food safety regulations are on the way, meaning Introducing the next generation of high CanadaGAP is now positioned to be a “model system” for participants. In other performance dicers news, CanadaGAP has updated its Audit Checklist and the Self-Declaration and Self-Assessment checklist for 2017.

> Between March 1, 2017 and the end of February 2018, passengers travelling business class on Air France and departing from Montreal, Toronto and Vancouver will be treated to meals created by Michelin-starred chef Daniel Boulud. The meals include salmon with fennel, chickpea and sumac; braised ® chicken Basquaise with chorizo, www.urschel.com peppers and saffron rice; and braised

lamb with spring root vegetables. For sales and service in Canada contact: Chisholm Machinery Solutions [email protected] +905.356.1119

delivering targeted Daniel Boulud cutting solutions

® Sprint 2, Urschel, & The Global Leader in Food Cutting Technology are registered trademarks of Urschel Laboratories, Inc. U.S.A. photos (star & bee): Thinkstock & bee): (star photos

1615ChisholmSprint2IslandFdInCanada.indd 1 3/14/16 1:31 PM foodc in anada.com 15

8-17_News.indd 15 17-04-03 5:02 PM news file New brew in PEI The PEI Brewing Company has announced a new limited-edition Coffee Belgian Blonde Ale, available now at the PEIBC > Tillsonburg, Ont.-based Otter Valley Foods Taproom and select PEILCC locations. , part of , received Inc. Inovata Food Group With every beer sold, the company is a $975,000 investment from the federal (L – R) Councillor Jason Coady, donating 50 cents to the Charlottetown government to help the company add a chairperson of Charlottetown’s Fire Department. Brewers worked with new production line and install a second Protective and Emergency Services the city’s Receiver Coffee Company to freezer system. Otter Valley provides Committee; Jeff Squires, president select a bean variety and roast that private-label frozen entrées to grocery and CEO, PEI Brewing Company; accentuates the fruity and spicy aromas chains across Canada. fire chief RandyM acDonald; and > A&W Food Services of Canada Inc., Chris O’Keefe, PEI sales manager, of the brew, while adding citrusy and whose animal welfare standards exceed PEI Brewing Company. chocolatey flavours to the finish. industry guidelines, is committing to even

supplier news to the European Union as of January 2017. The facilities are located across Canada. > SGS has acquired Toronto-based ILC > Edlong Dairy Technologies has Micro-Chem Inc., an independent introduced a new tagline: The Scientific laboratory that specializes in microbiology Art of Authentic Taste. The aim is to and food chemistry testing services. This define the company’s broad capabilities includes analyzing raw food materials, at blending flavour science and culinary finished food products, pet food and artistry to create authentic taste in food environmental swabs for the food and beverages. higher standards for farm-raised broiler manufacturing industry. The company > JBT Corporation has acquired Avure chickens. Some guidelines include larger generated more than $1.3 million in Technologies Inc. for US$57 million. barns, six hours of darkness for better rest, revenue in 2016. Avure provides food-processing proper barn density levels, humane euthanasia, technologies and also creates HPP and raising birds to a healthy weight. systems for food manufacturers around > IOI Loders Croklaan, a the world. manufacturer of specialty fats > PMMI, the Association for Packaging and and oils for bakery, confectionery, people on the move Processing Technologies, has announced dairy and foodservice, has expanded the formation of an industry council its production facility in Rexdale, > Jeff Mains is focused on the advancement of High Ont. The expansion, which includes now CEO of Pressure Processing (HPP) as a critical new deodorization capacity to Ottawa-based technology in the food and beverage in- complement recent additions in HoneyBar Products dustry. The council will address questions bleaching and oil processing, will International. about the technology while developing Mains allow the company to meet the and formalizing industry best practices. growing needs of customers in > Ippolito Fruit & Produce has hired > Cargill Inc. has launched an identity Canada and the northeast U.S. Sean McCauley in the newly created preservation process — called Known role of director of Sales. McCauley Origins — and several additional non- will be responsible for maintaining GMO Project Verified food ingredients. and growing the company’s sales The objective is to help manufacturers within the Canadian and Eastern easily source ingredients needed to create U.S. markets. non-GMO products. > Hygiena, a Warburg Pincus portfolio > Zachary Freed has joined the AAK company based in California that specializes USA Confectionery Innovation Team. in rapid food safety and environmental sanitation testing, has acquired DuPont > The Canadian Meat Council has > Toronto-based VersaCold Logistics Diagnostics, the global food safety diag- named Christopher White as its Services announced that 11 of its refrigerated nostics business of DuPont. Hygiena will new CEO. warehousing facilities have received now sell the former DuPont Diagnostics approval to export fish to China and six products under the Hygiena brand through

more have been approved to export fish its entity Qualicon Diagnostics LLC. Thinkstock & chickens): (oil photos

16 APRIL 2017

8-17_News.indd 16 17-04-03 5:02 PM W orking with new suppliers Keeping your inventory new and interesting is a good way of ensuring a consistent draw of customers. In the food industry, things change at a rapid pace, and it can be important to honour the requests of existing clients by maintaining a number of staple items. Food and beverage manufacturers can accommodate retail customers and add extra value by guiding them toward upcoming product trends and categories. One way to achieve maximum success in your role in the supply chain is by adding a new ingredient supplier. The quality of your supplied ingredients must remain consistent. Should your supplier suddenly change the way an ingredient is processed, you may want to consider bringing in an additional supplier whose products and processing methods are more consistent with your clients’ individual needs, or whose product quality is superior. New suppliers may open up locally sourced opportunities, including organic products. Costs of ingredients change a great deal depending upon world food supplies, economic conditions in originating countries, and trade tariffs and regulations, a near-endless list of factors which contribute to the type of mandatory price changes food and beverage businesses undergo as part of daily operations. Having a variety of suppliers may help retain a level of pricing consistency that would otherwise be unavailable. Incentives and value-added extras may come to you as part of acquiring a new supplier. For example, you may find better Functional dairy ingredients. discounts for bulk purchases, or loyalty Organic options. Natural. programs that can earn your company Farm-to-table ingredients. rewards, deals and free items. Upon signing Clean label. Unmatched R&D. up, some suppliers may even give you first- time purchase deals. After you have been a When it comes to dairy expertise, we have assembled a world-class regular customer, you may find a new level of team known for its unparalleled work ethic and ability to deliver discount is available to you. Some potential breakthrough products. If it’s dairy, make us your First Choice. perks may include reduced or free shipping or access to private purchasing lists.

—Yvonne Dick photos (oil & chickens): Thinkstock & chickens): (oil photos fcingredients.com • 262.251.4322

foodc in anada.com 17 FCI23446_Scientist_FoodCanada_4625x10.indd 1 3/9/17 11:36 AM

8-17_News.indd 17 17-04-03 5:02 PM M arket trends Larry Martin

Commentary: The Engine of Growth “green energy” plan and the highest minimum wages on The recent trend toward more local food has been welcome the continent, and which has also seen another increase of for many in Canadian agriculture and has been promoted 20 per cent in natural gas prices because of the new cap by various government programs. But the same governments and trade tax grab. Other jurisdictions have given a rebate that promote it seem to be driving production out of the to greenhouses because they understand basic grade school country, none more effectively than Ontario. chemistry: greenhouses produce carbon dioxide to feed Most recently the Wynne government fired the producer- plants that, in turn, produce oxygen. New greenhouses are elected negotiating board for processing vegetables and put growing rapidly in Ohio and Michigan. a negotiating process in place ending in processing tomato A recent report strongly (and correctly) recommends to prices lower than in the Central Valley of California. This the federal government that agriculture and food should not only invites retaliation, it also sends the message to be an engine of growth for the Canadian economy. Ontario growers to produce something else. One grower’s Not as long as stupidity determines policy. calculation is that, with his several million dollars of investment

in land and equipment, he’ll make almost as much this year Market Trends is prepared by Dr. Larry Martin, who offers a course as the guy who fixes things at the processing plant. on managing risk with futures and options in Guelph, Ont. through Then there’s the greenhouse industry, which like the agrifoodtraining.com. Contact him at [email protected] or vegetable processing industry has been whacked by Wynne’s (519) 841-1698. processing market highlights good export numbers and record U.S. ethanol protecting at the $3.05 resistance last production. The recent decline is fuelled by month. The market is currently at $3.17. With few exceptions, markets took a hit in South American production and fund selling. Pricing more on another pullback to $2.80 is March, as underlying supply and demand There is potential support in the $3.55 and advisable, and we would take profits on paper conditions came clear. Also, Managed $3.40 areas. We would use bottoming action above $3.50. Money’s optimistically long positions became there to signal timing of protection, and/or > Crude oil: June crude broke out of its $58 to unprofitable, with the ensuing sell-off adding protect against a breakout above $3.95. $60 channel with increased OPEC production Prosperous Progressive Proven downward pressure, as anticipated in our > Wheat: July Chicago wheat rallied to $4.90 and increasing U.S. inventory, currently at last column. before dropping to the current $4.40 area. $50.95. There is potential support at $47.30 Innovations. Ideas. Results. > Grains: With harvest more than half finished Some in the market tried to “kill” the wheat and $45.20. We suggested protecting against in Brazil and Argentina, forecasts of the crop (again), because of lack of rain in the $55+ oil and continue to support that notion. PROCESS EXPO is the nation’s largest Network with 15,000 colleagues Held in the convenient location of soybean and corn crops increase almost daily. plains. Then it rained and broke through a small Hold your positions if you bought Calls. Be food and beverage processing show. to discover new ways to maximize Chicago, and during the fall when Most recent estimates are for a combined support plane. Support at $4.25 is a good place prepared to lock prices on a break down Professionals from a cross section of profits and expand your lines. budgets are being prepared for 34-per-cent increase in corn over last year, to purchase, and $4.90 is upside protection. toward one of the support areas. vertical markets, including bakery, cereal, Attend education sessions on the capital expenses, PROCESS EXPO is grain, beverage, dairy, meat, poultry, latest trends and regulations in food a proven show where you can touch and a whopping 163.5 mt soybean crop. Also, > Soy oil: July soy oil continues downward > Canadian dollar: The loonie chopped seafood, prepared foods, fruits and safety and hygienic design led by equipment and see demonstrations both countries’ improvements in transportation on rising supplies of both soy and palm. Price between US$0.74 and $0.77 since October, vegetables, confectionery, and pet foods the Food Safety Summit experts. right on the show floor from hundreds and infrastructure are becoming obvious. declined from the recent high of $0.385 to recently near the top at $0.763. The increase explore new technology in equipment and of knowledgeable suppliers. While those variables become clearer, traders’ the current $0.335. Potential support is in in U.S. interest rates was already factored food processing and packaging products. eyes focus on U.S. exports and the 2017 U.S. the current area and major support at $0.31. into the market and the U.S. Fed’s talk about crop. Export numbers compared to USDA We would consider pricing at the latter and going slow with further rate increases actually forecasts will be key, though concerns are protect against $0.355 or $0.38. resulted in a small increase in the loonie. Then Visit myprocessexpo.com/foodincanada for more information. already being expressed about negative > Sugar: July sugar is breaking through oil prices tanked and the loonie dove. More Use this code when registering: FIC17 soybean crush margins in China. Conversely, support at $0.177 as supplies in Brazil and recently, Trump’s continued erratic behaviour markets tend to “kill the crop” several times elsewhere continue to swell. The next area of has caused a lack of confidence in the U.S. before or just after it’s planted. The risk support is $0.15 to $0.155. We would consider and a lower U.S. dollar. The loonie is at $0.75. management challenge for commodity buyers pricing there and/or move our protection Watch for more erratic behaviour and more September 19–22 is to protect against a real crop shortfall, while down to $0.175 if the breakout holds. volatility. We have said for some time benefiting from lower prices with a large > Natural gas: Natural gas’ lower domestic that commodity buyers should protect Chicago, IL USA crop. That’s why we like Call options. sales from a mild winter are somewhat offset the downside with Calls. Hold the $0.755 > Corn: July futures tested $3.95 before falling by brisk export demand. Support remains in or $0.75 June Puts recommended back to $3.70 currently. Strength comes from the $2.80 area on the June. We suggested some time ago and/or buy $0.74s. 2017

18 APRIL 2017

18-19_MarketTrends.indd 18 17-04-03 1:35 PM processing

Prosperous Progressive Proven Innovations. Ideas. Results. PROCESS EXPO is the nation’s largest Network with 15,000 colleagues Held in the convenient location of food and beverage processing show. to discover new ways to maximize Chicago, and during the fall when Professionals from a cross section of profits and expand your lines. budgets are being prepared for vertical markets, including bakery, cereal, Attend education sessions on the capital expenses, PROCESS EXPO is grain, beverage, dairy, meat, poultry, latest trends and regulations in food a proven show where you can touch seafood, prepared foods, fruits and safety and hygienic design led by equipment and see demonstrations vegetables, confectionery, and pet foods the Food Safety Summit experts. right on the show floor from hundreds explore new technology in equipment and of knowledgeable suppliers. food processing and packaging products.

Visit myprocessexpo.com/foodincanada for more information. Use this code when registering: FIC17

September 19–22 Chicago, IL USA 2017

18-19_MarketTrends.indd 19 17-04-03 1:35 PM Food safety

SFCR and food safety – Part II

Ron Wasik

his month I’ll continue to look at 4. Improved CFIA knowledge base some of the benefits and costs to – The SFCR should put the Canadian be expected from the introduction Food Inspection Agency (CFIA) in a photo: Thinkstock photo: oft the Safe Foods for Canadians better position to monitor the entire Regulations (SFCR). Canadian agri-food sector. However, a PCP. As a result, the real cost to it is a well-known fact that the CFIA industry to develop, implement and Benefits is currently suffering from a lack of manage PCPs is seriously underestimated 1. Reduced food safety risk – The experienced personnel in many sectors. in CG1. Canada Gazette Part I (CG1) states It will be interesting to see what the 2. CFIA costs – I was surprised to that it is “reasonable to assume” that agency will do with this data. read that the agency “would not require the SFCR will reduce the yearly 11,600 5. Outcome-based vs prescriptive- any additional food safety program or hospitalizations, 238 deaths and the based approaches – An outcomes-based inspection funding or resources from $2.8 billion in cost due to bad food. But approach provides industry with the current levels” except for “promotion CG1 stops short of quantifying opportunity to come up with unique and industry engagement.” Where any improvement. Unless mandated, solutions provided that the outcome is will the money come from to hire and a business would never undertake such equal to or compliant with established train inspection staff? If there will be a paradigm shift in operations like this standards. This approach will benefit a no additional funding for the CFIA, without setting quantifiable goals. This business that can afford the cost of what implications will this have on needs to be addressed. developing a novel solution. My view the implementation of the SFCR? 2. Increased trade opportunities – is that this is a huge step in the right 3. CFIA cost recovery – The fact CG1 predicts that more trade direction and opens the door to that the CFIA, which has thousands of opportunities will open up for our innovation. agents in the field monitoring PCPs, agri-food industry after SFCR is imple- 6. Reduced recall costs – All licensed got the costs of PCPs so terribly wrong mented. I hope so, but I believe foreign firms will be required to have robust shakes your confidence in the agency’s buyers will first want to see quantifiable traceability programs in place when ability to do financial analysis. This also improvements on an array of food safety the SFCR comes into effect. The CG1 doesn’t fill you with confidence about and good-manufacturing measurables. estimates that this will reduce the cost the agency’s ability to develop a fair The SFCR should make the move to of a recall by 25 per cent for firms that cost recovery program. GFSI certification a little easier, and did not have a traceability program, and Despite my concerns, I strongly those that get there will reap the benefits. 12.5 per cent for companies currently believe that there is far more upside 3. Level playing field – Replacing 13 required to have a traceability program. to the SFCR than downside. However, different regulatory programs across I fail to see how businesses with an the CFIA needs to proceed slowly many agri-food sectors with one existing traceability program will reap and carefully to ensure that Canada’s regulation for all, requiring importers to any cost savings. agri-food industry, as well as consumers, ensure that imported products meet the benefit from these regulations. same level of compliance that domestic Costs producers and processors are required 1. Industry’s costs – According to to meet, and licensing most of the food the CG1, the estimated annual costs Dr. R.J. (Ron) Wasik PhD, MBA, CFS, producers and processors in the country are: $260 to develop and document a is president of RJW Consulting will, in time, prove to be one of the most PCP; between $3,826 and $6,370 to Canada Ltd. Contact him at significant benefits of the SFCR. implement a PCP; and $464 to maintain [email protected]

20 APRIL 2017

20-21_Safety.indd 20 17-04-03 5:07 PM

CYAN MAGENTA YELLOW BLACK

ICE RIVER SPRINGS Trim: 8.125” width x 10.75” height Bleed: 8.625” width x 11.25” height 18153_FoodInCanadaMagazine_ad.ai Live Area: 7” width x 10” height

March 07, 2017

Adobe Illustrator CS5 IMPORTANT: Beakbane makes every effort to ensure that our artwork has been completed accurately, however it is the Colour swatches are for reference only. Please refer to Pantone Matching System as client’s responsibility to proofread and approve final art before production. We cannot be held responsible for costs well as current production samples for accurate colour match. Artwork has not been associated with print materials. We recommend that colour proofs be submitted to us for approval before production. adjusted or trapped to accommodate the printing process. Dielines do not print. photo: Thinkstock photo:

20-21_Safety.indd 21 17-04-03 5:07 PM

CYAN MAGENTA YELLOW BLACK

ICE RIVER SPRINGS Trim: 8.125” width x 10.75” height Bleed: 8.625” width x 11.25” height 18153_FoodInCanadaMagazine_ad.ai Live Area: 7” width x 10” height

March 07, 2017

Produced by: re we ready for a recall? In the create a disincentive to industry to take

unfortunate circumstance that proactive non-safety corrective actions. 2017 a recall is required, a well-executed With the aim of continuous modern-

arecall plan can minimize regulatory and ization, the CFIA recently proposed Thinkstock photo: business risks, and play a vital role in a new type of action called a market maintaining goodwill with key partners. withdrawal. This category has been added the minister must be immediately notified The Canadian Food Inspection Agency to enable the classification of proactive and recall procedures implemented. (CFIA) currently expects businesses to actions from companies that do not meet Recall details, including information to report food recalls and has published CFIA’s criteria for requesting a recall. A substantiate its effectiveness, must be guidance for industry on recall plans. market withdrawal, like a product with- kept for two years. The proposed Safe Food for Canadians drawal, is not considered a recall and will Keep in mind that recalls can occur at Regulations (SFCR), published for not be posted on the CFIA’s website. any time, so your business may have to consultation in January, impose new The CFIA’s proposed definition of a manage a recall when the main contact legal obligations with respect to preparing “market withdrawal” is: a company initi- is inaccessible due to health, personal for, reporting and managing recalls. For ated removal or correction of product that issues, or travel. It is essential to ensure many in the industry, these changes is in violation of legislation administered that the business has trained staff who necessitate a fresh look at whether your or enforced by the CFIA, but does not can step in. business is adequately prepared. represent a level of health risk and/or As consumers now have access to It is important to understand what kind conditions that meet CFIA’s criteria for instantaneous information through of action is considered a recall. While the requesting a recall. As this new concept technology and social media (CFIA’s term “recall” is not defined in the proposed has yet to be finalized in guidance, Twitter page has a #CFIArecall), effectively SFCR, the CFIA provides some relevant consultation with the CFIA is recom- managing market withdrawals and recalls definitions in its guidance documents: mended in order to confirm that an is not only essential to protect consumer • “Product Withdrawal” means a action meets the criteria to be considered health and safety, but to ensure that part- firm’s removal from further sale or market withdrawal and not a recall. ners and consumers are properly informed rd th use of a marketed product that does With respect to preparing for and about the steps your business is taking to April 23 & 24 not violate legislation administered managing recalls, the proposed SFCR address an issue. When the SFCR are in or enforced by the CFIA. It is not requires businesses to document traceabil- force, ensuring that processes are in place Vancouver Convention Centre considered to be a recall. ity information, and make such information to effectively manage a recall in co- Vancouver, British Columbia, Canada • “Recall” means for a firm to remove accessible in Canada and available upon operation with the CFIA will become an from further sale or use, or to correct, the minister’s request within 24 hours, even more crucial risk reduction measure The ONLY baking industry trade show in Canada for 2017! a marketed product that poses a risk or less if it is considered necessary to from a legal perspective. Join approximately 2,500 baking & food industry professionals and/or contravenes a legislation identify or respond to a risk of injury from retail, in-store & commercial bakeries, grocery stores administered or enforced by the CFIA. to human health. Licence holders are Laura Gomez and Katrina Coughlin are & foodservice outlets. Based on these definitions, any removal required to prepare and maintain a written associates in the Ottawa offices of from the marketplace relating to a recall procedure (including the name of Gowling WLG, specializing in food and For exhibit space, sponsorship & attendee information: contravention of legislation is a recall — the contact(s) who are responsible for drug regulatory law. Contact them at Baking Association of Canada even non-safety related label violations. the procedure and for conducting recalls) [email protected] and Tel: 905-405-0288 / 888-674-2253 / [email protected] These classifications potentially increase and to conduct a recall simulation at [email protected]. the number of Class III recalls, and can least once a year. In the event of a recall, Ron Doering returns next month. www.baking.ca

22-23_Foodlaw.indd 22 17-04-03 1:28 PM Bakery Ready or not, recalls come Congress Laura Gomez & Katrina Coughlin Trade Show & Conference

Produced by: 2017 photo: Thinkstock photo:

April 23rd & 24th Vancouver Convention Centre Vancouver, British Columbia, Canada

The ONLY baking industry trade show in Canada for 2017! Join approximately 2,500 baking & food industry professionals from retail, in-store & commercial bakeries, grocery stores & foodservice outlets.

For exhibit space, sponsorship & attendee information: Baking Association of Canada Tel: 905-405-0288 / 888-674-2253 / [email protected] www.baking.ca

22-23_Foodlaw.indd 23 17-04-03 1:29 PM Regulatory Affairs

The flavour in food labelling modernization

Gary Gnirss photo: Thinkstock photo:

he flavour of food must be sufficient as an indication that the food is words that connote the flavour of the appealing in order to sell a flavoured. For products that consumers food, but to which natural or artificial product. But it’s not too often would expect to find real cherries in, the flavours have been added, would trigger wet get to sample food before we buy. phrase “cherry flavour” is sufficient to the appropriate flavour qualification. Instead, the principal means of identify natural and/or artificial flavours. This could then require the name of the communicating flavours on a packaged The latter is not actually prescribed by food to be identified as being flavoured consumer food is via its label. regulations, but is done to avoid the with either natural or artificial flavours Current federal labelling rules, potential for otherwise mispresenting with every occurrence of the flavour Food and Drug Regulations (FDR) and the nature of the food. In addition, term. Products which contain actual Consumer Packaging and Labelling the Canadian Food Inspection Agency ingredients, like cherries in a cherry pie, Regulations (CPLR), are fairly soft on the (CFIA) has over the years provided wouldn’t likely be required to be identified matter. The CPLR requires prepackaged specific and general guidance on such as being flavoured. U.S. requirements consumer food that includes a pictorial matters, such as in its guidelines on for foods with added natural flavour and representation on its label of meat, fish, Highlighted Ingredients and Flavour. other natural flavours that simulate or poultry, fruits, vegetables, edible yeast, In January 2017, proposed Safe Food reinforce the primary recognizable herbs, spices, bark, buds, roots, leaves for Canadians Regulations (SFCR) were flavour are to be labelled as being with or other plants that does not contain published in Canada Gazette I. We might “a natural flavour and other natural fla- such natural substances or flavours, but see final regulations by May 2018. The vour.” Foods that contain natural flavour which contains the addition of simulated SFCR would trigger provisions within the that does not relate to the primary flavours, to identify the added presence of Safe Food for Canadians Act that would recognizable flavour would be labelled as artificial, simulated or imitation flavours. withdraw foods from the Consumer “artificially flavoured,” or by identifying When these images are included on the Packaging and Labelling Act, and thus the the names of the added natural flavours. main panel, the required information CPLR as well. The CPLR would then The scope of change the CFIA will related to the added artificial, simulated no longer apply to foods. The proposed end up proposing is still uncertain. The or imitation flavours must appear on SFCR, however, has carried forward agency is also looking at requiring the or adjacent to them. If the image is on in Section 209 the basic requirements percentage declaration of ingredients another panel, the name of the food on related to images as they have generally when ingredients are identified by words the main panel must be accompanied by read in the CPLR, as an interim measure. or pictures outside a list of ingredients that same information. The CFIA is already engaged in further and which are not identified as being The trigger under the CPLR hinges on food labelling modernization initiatives, for flavour. And it is looking at regula- the pictorial representation, and words including enhancements related to tions to enhance the prominence of label alone do not trigger the identification flavour representations, and seems to be statements. It appears that the next big of artificial, simulated or imitation following the same direction as the U.S. tsunami of label changes is heading to flavours. A product that includes the term FDA in identifying the characterizing the shores of Canadian food labelling “cherry” without an image of a cherry, flavour in a food when a label or advertis- modernization. for example, isn’t required to identify the ing identifies the primary recognizable presence of artificial, simulated or imita- flavour by words or images. Gary Gnirss is a partner and president tion flavours adjacent to such words. If This would be a shift from using of Legal Suites Inc., specializing in consumers wouldn’t expect real cherries the image as a key anchor and trig- regulatory software and services. in a product, the term “cherry” alone is gering point, to one where pictures or Contact him at [email protected]

24 APRIL 2017

24_Regulatory.indd 24 17-04-03 3:36 PM DAIRY report

More cheese, please

Flavourful artisanal cheese production continues to improve in Canada, but with import quantities about to rise, how will the industry handle the challenges of CETA? By Treena Hein

heese love is on the rise in Canada. While we drank a little less milk in 2015 compared to 1996, each Canadian on average consumed a whopping 1.8 kg more cheese, according to the Government of Canada’s Canadian Dairy Information Centre. And in 2016, cheese sales were higher by more than five per cent compared to 2015, notes Dairy Farmers of Canada (DFC) director of Policy and Trade, Yves Leduc. ThisC is due to a variety of factors, says Leduc, including changes in consumption habits that reflect an aging and more diverse population.

photo: AlexPro9500/Thinkstock photo: foodincanada.com 25

25-28_DairyReport.indd 25 17-04-03 4:45 PM DAIRY report photo: Alexandra Grablewski/Thinkstock Alexandra photo: goir/Thinkstock photo:

This growth in demand has obviously been positive Dairy Processors Association of Canada (DPAC-ATLC) spokesperson for Canadian cheese producers, but going forward, Andrea Genereau agrees there is concern that Canadian consumers will switch SUPERIOR PACKAGING Leduc is hopeful sustained growth might alleviate from purchasing European-style Canadian cheeses to similar ones imported some of the impact of CETA (the Comprehensive under CETA. “European cheeses have a cost advantage over Canadian-made STARTS WITH REISER Economic and Trade Agreement between the Euro- cheeses,” she says, “and cost is a key driver for many consumers.” pean Union and Canada) as it becomes ratified this According to the DPAC-ATLC, CETA will more than double tariff-free Reiser packaging expertise and Repak technology year and fully implemented over the next six years. cheese imports from the EU, taking the amount of cheese imported into are the powerful combination you need to produce This is the same positive view that DFC held in 2015 Canada from four per cent to eight to 10 per cent of domestic cheese con- when contacted for the Food in Canada dairy report sumption. “Under the agreement, an additional 16,000 tonnes of natural a superior form/fi ll/seal package. that year. “CETA will have a direct impact on our cheese and 1,700 tonnes of cheese destined for industrial use (17,700 in ■ The Repak form/fi ll/seal packaging machine is a rugged, cheese market,” Leduc explains. “We were opposed total) will enter the Canadian market,” explains Genereau. “Once CETA is high-speed racehorse capable of the industry’s highest speeds. to the cheese concessions since the start of nego- fully implemented, tariff-free cheese imports from Europe are expected to ■ Produces the highest quality packages with reliable seals that tiations, but the Government of Canada found the account for over 72 per cent of the 44,495 tonnes of imported cheese coming virtually eliminate leakers and returns. concessions necessary to conclude an agreement. We into Canada annually.” Leduc points to the gradual nature of the changes ■ Features rapid air forming to allow the use of thinner, less expensive fi lms while maintaining package integrity. believe smaller cheesemakers will be impacted more over the six years of CETA implementation: in year one, 2,950 additional ■ Uses two 4-point lifting systems in both the forming and sealing stations to generate up to fi ve metric tons of from CETA than larger ones. Unfortunately, European tonnes of European cheese will be imported, with an additional 2,950 tonnes closing pressure for uniform forming and higher quality seals. cheeses will benefit from a comparative advantage being added each year over six years to reach 17,700 tonnes annually. ■ Hygienic design and stainless steel construction for superior sanitation. with the same types of Canadian cheeses because the In terms of types of cheese involved, it’s expected that under CETA Test the Repak for yourself – contact us to arrange a demonstration at our Reiser Customer Center. dairy industry in European countries is supported by European imported cheeses will displace both Canadian-made specialty and a large amount of government funding and the size of traditional cheeses — Cheddar and mozzarella, for example, as well as Swiss their cheese businesses is typically larger.” types and Havarti. “[It’s expected] that Canadian cheese production will be reduced by approximately four per cent,” says Genereau. “This will affect both Canadian dairy processors and producers.” The expected decline in cheese production will translate into a reduction of approximately two per in year one, 2,950 additional cent in Canadian farm milk shipments nationwide. tonnes of European cheese will There are, however, two factors that may entice Canadians to keep buying be imported, with an additional Canadian cheese instead of European imports: significant improvements in 2,950 tonnes being added each year over quality as well as a desire to support Canadian cheesemakers — “buying www.reiser.com

six years to reach 17,700 tonnes annually. local” if you will, on a national scale. Thinkstock photo: Reiser Canada Burlington, ON • (905) 631-6611 Reiser Canton, MA • (781) 821-1290 26 A PRIL 2017 2016

Repak_SuperiorPackagingAd_Cheese_2016April_FIC.indd 1 2/28/17 2:11 PM 25-28_DairyReport.indd 26 17-04-03 4:45 PM photo: Thinkstock photo: goir/Thinkstock 25-28_DairyReport.indd 27 Repak_SuperiorPackagingAd_Cheese_2016April_FIC.indd 1 2016 ■ ■ ■ ■ ■ a superiorform/fill/seal package. combinationyouneedtoproduce are thepowerful Reiser packaging expertiseandRepaktechnology Test ustoarrangeademonstrationatourReiserCustomerCenter. theRepakforyourself–contact Hygienic design and stainless steelconstructionforsuperiorsanitation. Hygienicdesignandstainless togenerateupfiUses two4-pointliftingsystemsinboththeformingandsealingstations ve metrictonsof Features rapidairformingto allow theuseofthinner, lessexpensivefi integrity. package lms whilemaintaining withreliablesealsthat Produces thehighestqualitypackages The Repakform/fi machinell/seal packaging isarugged, SUPERIOR PACKAGING closing pressureforuniformformingandhigherquality seals. virtually eliminateleakersandreturns. high-speed racehorsecapableoftheindustry’shighestspeeds. STARTS WITH REISER Canton, MA • (781) 821-1290 •(781) MA Canton, Reiser 631-6611 •(905) ON Burlington, Canada Reiser www.reiser.com 17-04-03 4:45 PM 2/28/17 2:11PM DAIRY report

its neutral flavour, availability and ease of handling. Goat’s milk is more challenging to work with due to shorter protein strands that result in more delicate cheese that requires gentler handling. Sheep’s milk, while rich in fat and protein, is expensive and also requires more cheese-making skill.

tival Variety and quality aside, Kolesnikovs believes es F the other way market-savvy Canadian cheesemakers can battle the increasing amount of European im- heese C ports coming under CETA is to stress the “Made in Canada” aspect of their wares. However, he says anadian

C “the farther one gets from Quebec, the epicentre of artisan cheese in Canada, the less concern is expressed by cheese producers [over CETA imports]. In Brit- ish Columbia, for example, it’s very much an attitude of let’s wait and see. In Quebec, on the other hand, photos: The Great Great The photos: producers have demanded compensation from the Top left: Highland Blue, a blue cheese made with raw sheep’s milk cheese by Back Quebec government and it looks like they will get it.” Forty Artisan Cheese of Mississippi Station, Ont., is always a crowd favourite at The Great Canadian Cheese Festival. Top right: Cheesemaker Armand Bernard of Cows Creamery in Charlottetown with The other way market-savvy his Avonlea Clothbound Cheddar, named Cheese of the Year in the 2016 Canadian Cheese Awards organized by The Great Canadian Cheese Festival. Canadian cheesemakers can battle the increasing amount “Canadian cheesemakers today are producing much better — read tastier of European imports coming — cheese,” says Georgs Kolesnikovs, founder of the Great Canadian Cheese under CETA is to stress the Festival, to be held this year on June 3 and 4 in Prince Edward County, Ont. “This has been obvious in judging for the Canadian Cheese Awards. The ‘Made in Canada’ aspect difference between the first competition in 2014 and the most recent one of their wares. last year has been amazing. Every one of the 10 judges, experts from across Canada, remarked on the improvement in quality.” Besides overall general texture and taste improvements, Kolesnikovs adds Nationally, financial assistance from the federal that there is now a much wider variety of flavoured cheeses being produced government is on the way. In November 2016, the by makers large and small, and that the use of water buffalo milk is growing. feds announced the Dairy Processing Investment Five Brothers Artisan Cheese near St. John’s, Nfld., for example, makes Fund: $100 million to help the sector adapt to the Smokey Avalon Cheddar lightly smoked over applewood. Sylvan Star Cheese challenges that lie ahead. However, Genereau be- near Red Deer, Alta. makes a wide assortment of Gouda such as Nettle & lieves more is needed to help smaller dairy processors Celery and Cayenne & Green Peppercorn. Lindsay, Ont.’s Mariposa Dairy adapt. “Both DPAC-ATLC and its colleagues at the offers many goat cheeses, from Fig to Cranberry & Cinnamon. And a “hot Dairy Farmers of Canada have been advocating for seller” at Natural Pastures in Courtenay, B.C. is their Pacific Pepper Verdelait, the allocation of the CETA cheese tariff rate quotas containing locally grown Paper Lantern habañero peppers. (TRQ) — the licenses to bring in the 17,700 tonnes Natural Pastures also makes a few water buffalo cheeses, as do at least of tariff-free European cheese under CETA — to the four other cheesemakers in Quebec and Ontario. Water-buffalo cheese is in dairy processing sector, with a portion of the TRQs demand, says Kolesnikovs, because it’s a novelty, and it’s both generally richer to be allocated to these smaller cheese processors.” than cow’s milk cheeses and noticeably whiter. Those in the industry add Genereau says this will help offset the impact of the that it is nutritionally superior to cow’s milk, and can be eaten by many indi- imports on the industry, but will also encourage viduals who are lactose intolerant. Nevertheless, cow’s milk remains the top Canadian importers to bring in new products which milk for the overwhelming majority of cheese Canadians consume, due to complement those already available in Canada.

28 A PRIL 2017

25-28_DairyReport.indd 28 17-04-03 4:45 PM ingredient spotlight

Vitamin D’s day in the sun Deanna Rosolen

or as long as people have been out in the sun, we’ve been getting vitamin D. And as long as we’ve beenf consuming fish oil, we’ve been getting some there too. But there have been periods when our bodies weren’t getting enough at all. In the 1900s, for instance, many children in Canada and the U.S. developed rickets, the softening of bones due to a prolonged vitamin D deficiency. The medical community made a definite connection between vitamin D and sunlight hits the skin].” tuberculosis. He says it’s been found to bone health, and soon certain products Of course, with what we know today reduce the risk for autoimmune diseases were fortified with the vitamin. about sun exposure and skin cancer, most including Type 1 diabetes, multiple Over the following decades vitamin people are applying sunscreen with high sclerosis and rheumatoid arthritis. It D fortification went on a bit of a roller- SPF. As a result our bodies aren’t making as helps to reduce the risk for cardiovascular coaster ride. “It was really a long history much vitamin D anymore. And with the disease, stroke and heart attacks, and of fortification, doing too much and doing limited number of natural food sources, it has been associated with decreasing too little,” says Dr. Susan Whiting, a more people are vitamin D deficient. the risk of developing neuro-cognitive professor of nutrition at the University of dysfunction and Alzheimer’s disease. Saskatchewan in Saskatoon. Finally, says Why is it popular? And finally, says Holick, there is some the Canadian Public Health Association, Over the last 10 years vitamin D has evidence that it also helps to reduce the in 1965 regulations were amended for received a lot of attention. Studies before risk of many deadly cancers. the mandatory addition of vitamin D to and since have shown that vitamin D’s fluid milk. Today in Canada, vitamin D benefits extend much further than bone How to formulate with vitamin D is added to milk, yogurt, orange juice, health. Whiting believes its popularity Holick says vitamin D is easy to formulate plant-based “milk” beverages, margarine started to rise with a study that made with. “What’s really amazing,” he adds, and ready-to-eat cereals. But Whiting front-page news in Canada in 2007 called “if you have salmon and you cook it, are doesn’t believe the levels are high enough Vitamin D and calcium supplementation you going to worry about the [vitamin for our current requirements. reduces cancer risk: results of a randomized D]? No. Vitamin D is stable to heat up trial. According to Dr. Michael Holick, to 200ºC.” Whiting also says it’s technically What is it? professor of medicine, sociology very simple to add to foods, but that it Vitamin D is a fat-soluble vitamin. The and biophysics at Boston University shouldn’t be added indiscriminately. “You Dietitians of Canada’s website says it’s Medical Center, since 2007 there have might inadvertently, as has happened important that we get enough vitamin been more than 40,000 publications in the past, add too much or not D from our diets because it helps our about vitamin D and its health benefits. enough. You need to predict how [fortifi- bodies absorb and use calcium and “It’s basically become the nutrient at least cation] will affect the whole population,” phosphorous for strong bones and teeth. of the decade if not the century,” he says. she says. In other words, it has to be a The Hormone Health Network’s website Holick explains that every cell in our thoughtful process. And both Holick and explains that “unlike other vitamins, body has a vitamin D receptor. The data Whiting note that it should be added to only about 10 per cent of the vitamin D available show that vitamin D helps to foods that have a wide-reaching appeal. the body needs comes from food, and fight infectious diseases, including In Jordan, for instance, the country is

photos: Thinkstock photos: the rest the body makes for itself [when upper respiratory tract infections and adding vitamin D to breads.

foodincanada.com 29

29_IngredientSpot.indd 29 17-04-03 1:33 PM Sen sory trends

S cheeseay Daniel Scholes photo: Thinkstock photo:

hile they may not appeal evaluation of the solid uncooked cheese. sweetness of a lemon or the spiciness to everyone, processed While nearly all of our participants of a chocolate cookie. But despite the cheese slices are a claim to commonly use cheese slices for “unnatural” character of this category, wconvenient staple that many of us melting, many also claim to use them as naturalness of taste was an attribute keep in the fridge as a go-to snack a go-to snack right out of the wrapper which strongly correlated with overall or crowd-pleasing topper. The iconic — with over 80 per cent eating them liking, and was a key weakness of the plastic-wrapped orange squares are part on crackers, and close to 60 per cent underdog brand. The majority of partici- of our childhood memory reels, and regularly eating slices on their own. pants described this sample as “artificial” continue to be a common fixture in and not natural tasting. The colour of Canadian food culture. No big cheese this slice was also significantly darker Efforts to “process” cheese for a longer There were no outstanding performances than the others, which may have been a shelf life began in 19th-century Germany, in this category in the cheese slices’ “un- visual cue to a more artificial flavour. So and the first industrially manufactured melted” state. None of the four brands as unlikely as it may seem, naturalness of products came from Switzerland in achieved big scores on the key measures flavour was a hidden driver of performance 1911. In 1928, Kraft introduced its first of overall liking, purchase intent, or fla- in this sensory space. processed cheese product to the American vour. Instead they were all rated as quite and Canadian markets. Over the years, mediocre. Three brands were grouped Any way you slice it numerous innovations were introduced very close on all performance measures, Evaluated just out of the wrapper and to improve production, including while one stood apart (directionally) as into the mouth, the outcome for all the invention of the individually the consistent underdog. samples in our test was underwhelming. plastic-wrapped slices in 1956. Although Despite this parity of liking, there It is likely that a test of the same array the sale of processed cheese products were some substantial differences in the of brands presented in a grilled cheese is on the decline in Canada, we still sensory profiles. The flavours were all sandwich would have revealed a much manage to consume more than five surprisingly different, although none of different story, with higher overall ap- pounds of processed cheese per person them seemed to get it quite right. One peal. And certainly branding plays a huge each year. We recently took a closer look brand was extremely strong, salty and role in this category where legacy carries at the category to see how these slices tangy; two brands had very little presence a big advantage. Most consumers may stack up before the melt. of Cheddar flavour but just the right not expect a processed cheese slice to amount of salt; and another was oddly be particularly natural or delicious. But Cheese please polarized on most aspects of the flavour. even in this context, the best results were We recruited 50 females between the Three of the four brands seemed to get awarded to the most natural…or perhaps ages of 25 and 54 from the Greater it right on thickness, while one brand the “least unnatural” products, suggesting Toronto Area who are the primary gro- stood apart as much too thin and floppy. that increased attention to this hidden cery shoppers in their households, and And the brand with the lowest overall driver would help elevate the sensory are regular consumers of processed cheese appeal was perceived to be much less performance. slices. They tasted and evaluated four creamy than the rest. brands, and were asked a series of detailed Perhaps not surprisingly, none of our For questions about this research, or hedonic and “just about right” questions samples had particularly high scores for how you can leverage consumer taste regarding the appearance, flavour, and their naturalness of colour or taste; after buds in your business, contact Dan textural profiles of the cheese slices. all, the idea of a “natural” processed Scholes at [email protected] This test focused on the sensory cheese slice is kind of like evaluating the or (905) 456-0783.

30 APRIL 2017

30_Sensory.indd 30 17-04-03 5:08 PM FOOD IN CANADA’S 2017 LEADERSHIP AWARDS

The 2017 Leadership Awards

e are very pleased to once again partner with Food in Canada in presenting the 2017 Leadership Awards. These awards recognize Canadian food and beverage companies for their achievements W in Growth, Innovation, Stewardship, Community & Industry Leadership, and Health & Wellness. It is clear that the companies being recognized this year once again demonstrate qualities that truly exemplify leadership in the industry, an industry we are very proud to be associated with. Here in Canada and around the world, food and beverage companies continue to invest in new offerings and new markets. Many also focus on how they can provide healthy new products in an environmentally friendly way to positively impact their local economies and communities. Canadian consumers continue to look for improved quality and value in their food and beverage choices, while retailers continue to promote goods that bring consumers into their stores and move product off of their shelves. The industry leaders recognized this year are exemplary examples of successful Canadian food and beverage producers. Muskoka Brewery’s Moonlight Kettle Project exemplifies an innovative program that develops products uniquely and quickly. Canadian Prairie Garden Purees’ approach to creating puréed products with “more goodness” has greatly enhanced their customers’ health and wellness choices. From a stewardship perspective, Petcurean’s partner evaluation and scorecard process serves them very effectively, while Mrs. Dunster’s leadership role in bringing independent bakeries together has strengthened that sector in Atlantic Canada. Finally, the growth demonstrated by Riverside Natural Foods in recent times is a great example of how Canadian producers can expand and diversify very successfully here in Canada and internationally. Canadian producers have clearly shown that they are up to the challenges of a dynamic Canadian and global economy. At Grant Thornton LLP, we’re dedicated to serving the food and beverage industry, and are very privileged to recognize these 2017 industry leaders.

James Menzies, national manufacturing leader Grant Thornton LLP www.GrantThornton.ca

foodincanada.com 31

31-41_LeadershipAwards.indd 31 17-04-03 4:49 PM Fruit&Vegetable

(L - R) Riverside Natural Foods owners Salma Fotovat, director, Supply Chain; Nima Fotovat, president; and Sahba Fotovat, director, Operations. (Front) Moe Fotovat, managing director. Photo: Stephen Ferrie Photo: 32 April 2017

31-41_LeadershipAwards.indd 32 17-04-03 4:49 PM Riverside Natural Foods —Growth award—

By carolyn cooper

he start of the company was more of chocolate banana, chocolate chip, mixed an inspiration around the product,” berry and strawberry. Riverside’s newest “ says Nima Fotovat, recalling the products include Crispy Squares in vanilla origins of Riverside Natural Foods, and chocolate chip, and a cereal, a new the Vaughan, Ont.-based company that he and category for the company. sisterst Salma and Sahba launched in June 2013. Since the brand launched in 2014, Riverside “I had two kids starting daycare, so I went into has experienced significant growth annually, the supermarket to get organic, school-approved, and in fiscal 2016 alone sales grew 200 per allergen-friendly, peanut- and nut-free snacks cent over the previous year. The company that I could pack for my kids’ lunch box. I found now has almost 70,000 sq.-ft. of production that there was nothing.” Having all worked in space across two adjacent facilities, and has the family food business, Fotovat says the siblings national distribution at most major retailers, “saw an opportunity for healthier, more nutrient- as well as on airlines Air Canada, WestJet dense organic snacks that are also allergen free.” and Delta, and in 20 countries worldwide. That quest led to the creation of the Made- This summer the company will also begin Good brand, a line of organic Granola Bars and providing product to Toronto-based school Granola Minis that pack a powerful nutritional and daycare caterer Real Food for Real Kids. punch. Kosher, vegan, organic and non-GMO Innovation remains a key driver of growth, verified, the brand is free of the eight leading and Fotovat says the company is focused on allergens in North America (peanuts, tree nuts, “making a healthier, better version” of snacks wheat, dairy, eggs, soy, sesame and fish), and that families enjoy. Because of the brand’s features ethically sourced ingredients like dried allergen-free designation, food safety and fruits, whole grains and pure, cold pressed high quality is a priority. “That’s really a critical thing oleic sunflower oil. Each product also contains for parents with children who have allergies. So the nutritional equivalent to a full serving there is no room for error,” explains Fotovat. Founded: 2013 of vegetables, and at least 20 per cent of the “It is a very tough, strict process that involves required daily intake of vitamins A, B1, B6, our supply chain all the way to the consumer.” C, D and E, from the addition of spinach, As a result, the company stresses strong, broccoli, carrots, tomatoes, beets and shiitake on-going relationships with its suppliers, mushrooms. customers and its employees, many of whom Best of all, the bars and minis are delicious, have been there since day one. making them a “win-win snack,” says Fotovat. The strength of those relationships is also Headquarters: “As a parent I would love my kids to eat broccoli the reason Fotovat says real success for the Vaughan, Ont. and carrots, but it’s difficult. So we thought if we company means much more than just financial could find a way to sneak that into the product growth. “Success, as a subjective thing, is it would deliver something beyond just a sweet when you come to work and people are enjoying snack. Kids think they’ve got a treat, and parents working here. It’s not that it’s going to be feel good.” Adds Fotovat, “MadeGood also easy — it’s going to be challenging, it’s going allows kids with allergies to feel normal, so to be a learning experience, but it’s going to Products: they can share their snack with everybody else.” be fun as well,” he says. “So if we can create MadeGood brand While Fotovat says “anything with chocolate” that it means the business is growing and bars, minis and is a top-seller, flavours include apple cinnamon, things are good.” CRISPY squares. Photo: Stephen Ferrie Photo: foodincanada.com 33

31-41_LeadershipAwards.indd 33 17-04-03 6:16 PM The Muskoka Brewery Team

Muskoka Brewery —Innovation award— Photos: Muskoka Brewery Photos:

By Deanna Rosolen

ow many companies can programs that is connecting with our it. Then each team is booked a month boast of having a program employees and our team in terms of in which to brew. Heartier and darker that employees voluntarily being part of our culture and what we styles of beer are produced in the winter Hwork together on in their do. It’s also a great innovation pipeline for months, while in spring and summer the own time? This program simultaneously us. And it’s landing really well with con- program produces beers that are light, taps into new trends in the market, sumers who get to try the brands on tap.” floral and fruity. appeals to consumers, and at the end of The project partners a brewer with The program was relatively easy for the year produces several new innovative two or three other employees from any the brewery to launch. The original idea product ideas. It’s what makes one of department. In the past, teams have for the Moonlight Kettle Project came Muskoka Brewery’s approaches to devel- worked closely with Gary McMullen, one from the sales and marketing team, oping new products such a standout. of the founders of Muskoka Brewery which wanted to pilot some test beers. Launched in 2015, the success of the (McMullen left the company last After many conversations, says Lewin, Moonlight Kettle Project was a surprise month), to develop a recipe and a style the project began by collaborating with to everyone, says Todd Lewin, president of beer. The team is also responsible for employees from across the company. It of Muskoka Brewery. “It’s taken on a naming the beer and coming up with has all been employee-driven rather than life of its own. It’s one of those unique a list of foods that will pair well with mandated by management, so employees

34 April 2017

31-41_LeadershipAwards.indd 34 17-04-03 4:49 PM Founded: 1996

Headquarters: (Left to right) Bracebridge, Ont. Frank Chung, Margaret LaRocque, Shelby Parkinson, Lib Trombetta, Sally Yip, and Yucheng Fu.

Products: Cream Ale, Craft Todd Lewin, president, Photos: Muskoka Brewery Photos: Muskoka Brewery. Lager, Harvest Ale, IPA, Stout, Specialty beer.

maintain a real sense of ownership. Moonlight Kettle Series. In 2017, the (it hired 60 new employees last year), Although original plans were to do a brewery ended up launching two of the projects like this help maintain a culture couple brews this way, Lewin says the new beers that came out of the series of openness. At a company-wide retreat concept quickly became hugely popular lineup in 2016: Kirby’s Kolsch and in February, Lewin noticed employees with employees. Teams have remained Shinnicked Stout. Beyond creating new from different departments who met on small so that each person can make a products, the program has enhanced a Moonlight Kettle Project team mingling more meaningful contribution. The an already strong company culture at and sitting together. “Moonlight Kettle project now runs 12 times per year, and Muskoka Brewery. Through the brings people together and allows for there is a team in place for every month Moonlight Kettle Project participating collaboration,” says Lewin. “It has kept until mid-2018. employees become better brand conversations going and is breaking Once the team is ready, they launch ambassadors as they learn about the down barriers. I would say it’s been a key their beer at the company’s Hopped Up brewing process — long days in which pillar to what we believe from a culture Hump Day gatherings. Depending on the teams are lugging around hops and point of view. And when you have rapid the response to the new brew, Muskoka malt and getting their hands dirty, says growth we think anything you can do to Brewery then offers it to consumers on Lewin — and the company’s core product. foster communication and collaboration tap as a Limited Edition through the As the company continues to grow is a good thing.”

foodincanada.com 35

31-41_LeadershipAwards.indd 35 17-04-03 4:49 PM Walter Cosman, general manager of Petcurean. aphy oung Photogr Petcurean Y —Stewardship award— Photo: Don R. Don R. Photo:

By Deanna Rosolen

hen you ask about only care about the planet, but who are and have allowed us to look at innovative stewardship and the also committed to putting pets first. The new products.” sustainability program at fact that the company is still privately One of those new and innovative W Petcurean, Walter Cosman owned by founders Ron Mayert and products is called GATHER. The says all you need to do is look out the Dan Vanleeuwen is another contributing product for dogs includes Wild Ocean office windows. The company’s general factor to the company’s success, which in Line-Caught Cod, Free Acres Organic manager explains that when you see the the last five years began exporting to more Free-Run Chicken and Endless Valley surrounding mountains and lakes in than 10 countries, bringing the total num- Vegan. The ingredients are certified, Chilliwack, B.C., “you see firsthand what ber of countries they are sold in to 29. non-GMO and organic. They include you’re working on to protect and what’s at “We are privately owned and indepen- whole chicken, peas, flaxseed, oatmeal risk if we don’t do a good job of it.” dent,” says Cosman, “and that allows us and barley, with line-caught cod and That’s why Cosman says that imple- to be focused on pet nutrition. We don’t krill certified by the Marine Stewardship menting the company’s sustainability have to worry about our stock value Council. For cats there’s Free Acres recipe program wasn’t a challenge — staff can or quarterly profits or quarterly results with organic free-run chicken. The chal- see every day what’s at stake. In fact, and reporting to shareholders. We have lenge in getting GATHER to market was Cosman attributes the company’s success private ownership and [our owners] have finding suppliers that were sustainable foremost to those 70 employees who not a vision for where our category is going and certified. The company’s products

36 April 2017

31-41_LeadershipAwards.indd 36 17-04-03 4:49 PM Founded: 1999

Headquarters: Chilliwack, B.C. oung Photography

Y Products: premium pet food brands including Go!, Summit,

Photo: Don R. Don R. Photo: Now Fresh, Spike and GATHER.

supply team had to literally “scour the of natural resources; and preservation expending 15 to 25 per cent less energy. Earth” to “gather” (hence the brand of biodiversity. While sustainability wasn’t a challenge name) “those right suppliers and do their To reduce the use of traditional in implementing, keeping that entrepre- due diligence to make sure they were truly polyethylene in its GATHER packaging, neurial spirit alive as the company grows sustainable,” says Cosman. “It’s one thing while keeping the bag strong and has sometimes proved trickier. Cosman to say it on paper and offer it as a sales durable, the company developed a 30 says he’s taken the added step of hiring pitch. But we had our people go out and per cent bio-based plastic produced from an innovation manager to work closely kick the dirt in their fields, inspect their sugarcane with a reduced environmental with their pet nutritionist to identify farms and stand on their boats to be sure.” impact. Now, Petcurean saves a four- trends and market opportunities. “Pet Like all new suppliers to Petcurean, pound bag’s worth of petroleum-based owners are passionate about the footprint each partner which provided ingredients material for every 16-lb bag made. Its they make on the environment — or as for GATHER’s recipes had to meet strict other dry pet food bags are sourced from we like to say ‘paw print,’” says Cosman. criteria for sustainability based on five North America instead of overseas to “They want the same things they can get pillars: humane animal welfare practices; lower the carbon footprint. Meanwhile, for their own shopping needs — sustain- protection of water supplies and the limit the company has invested in a new pet ability, organic, transparency — and they of water use; protection of farmer, ranch- food oven which uses less energy and want that reflected in the food they’re er and producer livelihoods; preservation produces less waste, and its dryers are now feeding their pets as well.”

foodincanada.com 37

31-41_LeadershipAwards.indd 37 17-04-03 4:49 PM Mrs. Dunster’s

—Community & Industry Leadership Award— Stears Photography Walsh/Rod James Photo:

By Carolyn cooper

hen Blair and Rosalyn throughout New Brunswick and Maine, help alleviate the impact of the mine Hyslop purchased while at the same time expanding in- closure.” As a result, he says, “we had a Mrs. Dunster’s from house production of doughnuts, cookies plan to grow three per cent a year, and W Dairytown Products in and sweet goods. Sales grew steadily, and we’ve grown an average of 35 per cent June 2014, the couple knew there would in fall 2015 the entrepreneurs acquired a year for the last two and a half years. be a few challenges, like getting a man- Borden, PEI-based Snair’s Golden Grain We’ve more than doubled the number agement team in place. But within 24 bakery, which produced complementary of employees. So we evolved pretty hours of owning the Sussex, N.B.-based products like artisan bread and rolls, and dramatically over the last two and a commercial bakery the Hyslops received which expanded the company’s distribu- half years, and it’s turning out to be an unexpected setback. “We lost the tion throughout PEI and Nova Scotia. something a lot more awesome than distribution rights to a product line that Then in January 2016 the small com- we had intended.” represented about 15 per cent of our munity of Sussex was devastated to learn Working with the local Chamber of business,” says Blair Hyslop. “So that that PotashCorp, the major employer, Commerce, the Hyslops led a process was kind of a rude awakening day one.” was closing the Picadilly mine operations, that brought together 150 local business Hyslop decided to reach out to putting 430 people out of work. leaders to produce a strategic plan for regional bakeries to see if they were “That kind of set us in a new direction,” economic development and business interested in the company’s distribution recalls Hyslop. “We really started focusing attraction for Sussex. They also rallied capabilities. The couple worked hard to more on growth, and on getting more local bakeries to encourage the sector to build strong relationships with customers involved in the community to try and share strengths and knowledge to help

38 April 2017

31-41_LeadershipAwards.indd 38 17-04-03 6:19 PM boards of a number of local charitable organizations, and mentor other small business owners in the region. “There was a need first and foremost, for people to get involved and get re-engaged in the community,” explains Hyslop. “So we decided to contribute what we could in terms of leadership and manpower and time. For us it was something that seemed like the right thing to do.” That involvement has been overwhelmingly positive for the company, which has tremendous loyalty in the community. Sales have grown 93 per cent since the Hyslops opened shop, and today Mrs. Dunster’s 26 trucks deliver 40 different freshly baked products two to three times a week to retailers and restaurants throughout the Atlantic region. That’s just five per cent of the roughly 200 in-stock baked goods Mrs. Dunster’s sells through its small shop, which receives an astonishing 400,000 visitors each year. Top-selling items are its famous dough- Blair and Rosalyn Hyslop, owners of nuts, followed by gingersnap cookies, English

Photo: James Walsh/Rod Stears Photography Walsh/Rod James Photo: Mrs. Dunster’s. muffins, cheese garlic buns, and a wide variety of bread and rolls. “We probably have the widest range of products of any bakery in the Founded: 2014 region, and the ability to get them to market (the original to just about any store in the region,” says Mrs. Dunster’s opened in 1968) them face common challenges. “We never Hyslop. “So it’s a nice place to be. We have looked at it as a real competitive threat, lots of options in front of us.” we looked at it as an opportunity to work But, he stresses, any growth must comply together,” says Hyslop. “This is a small with the couple’s vision for the business, market in Atlantic Canada, and we really need based on three elements. “We want to have to work together as an industry to make sure a healthy growing company, so we focus a that we have the tools we need to succeed.” lot on our culture — we like to say this is Headquarters: For instance, says Hyslop, there’s an absence a place where awesome people get to work Sussex, N.B. of new bakers across Canada, particularly in in an awesome work environment,” says smaller communities where there are no Hyslop. “We want to continue to make and part-time courses for professional develop- distribute exceptional food. And we want ment. Hyslop is the Atlantic Canada to continue to be actively engaged in the representative on the board of directors of the communities in which we do business and Baking Association of Canada, which is now in which we work and live. Those are the working on a plan to enhance professional de- guiding principles that drive our vision. Products: Doughnuts, velopment training opportunities for bakers. We just want to achieve our potential, cookies, English In addition, the company helped bring the whatever that is. So far it seems to be greater muffins, artisan Junior Achievement Company program to than we’re able to imagine, so we’re just bread, rolls, Sussex, and both Blair and Rosalyn sit on the going to sit back and see where it goes.” sweet goods.

foodincanada.com 39

31-41_LeadershipAwards.indd 39 17-04-03 6:19 PM Kelly Beaulieu, COO of Canadian Prairie Garden Purees.

Canadian Prairie Garden Purees —a He lth & Wellness award— Photo: Steve Salnikowski/Chronic Creative Salnikowski/Chronic Steve Photo: 40 April 2017

31-41_LeadershipAwards.indd 40 17-04-03 4:49 PM By Deanna Rosolen

elly Beaulieu is a pioneer. Where others In 2013, she finally raised enough money to might have dismissed the bruised and purchase the equipment. Her aseptic processing misshapen vegetables culled from technology uses steam to cook the vegetable K farmers’ harvests in Manitoba as purées to fully sterile in less than nine seconds. unprofitable, she saw opportunity. But she also While it’s effective, it’s also the only one of its saw a troubling fact: a huge amount of waste. kind in the world, meaning the entrepreneur and Between 30 and 60 per cent of farmers’ her team had to determine how to run the tech- vegetable harvests are culled, says Beaulieu nology once it was up and operating in the plant. “because they don’t meet the strict visual quality Beaulieu also spent many months working standards of supermarkets.” That’s bad news for with the Food Development Centre in Manitoba, the farmer who doesn’t have a market opportunity which helped the company with food safety for those vegetables and it’s bad news for the testing, obtaining HACCP certification and planet. As Beaulieu explains, we’re going to have certification by the Canadian Food Inspection 9.7 billion people on the Earth by 2050 so “we Agency. There were also many months of working have to do a better job of looking after the food with the U.S. Food and Drug Administration in that we do have so people aren’t starving.” order to be certified to export to the U.S. That’s what sparked the idea for Canadian By the end of 2014 CPG was finally fully Prairie Garden Purees (CPG), which takes those commercial, and today there are 20 staff, 10 in fresh and raw vegetables, fruit and pulses and production and four in management. But with turns them into nutrient-dense purées. The such a unique concept, Beaulieu says customers products pack in so much nutrition that 100 g in foodservice and manufacturing often need of the company’s purées is equal to 1.4 vegetable convincing and time to test samples in their recipes, servings. The purées are vibrant in colour, are especially as her purées are such high quality. But, low acid and do not contain any additional she says, “The best way I sell my products is I let ingredients or preservatives. They are kosher people taste them. That’s the secret. We open a and halal certified, and include beets, carrots, pouch and let them taste it. That’s a slam dunk chickpeas, navy beans, parsnips, Saskatoon berries, every time.” Beaulieu’s proprietary technology uses

sweet potatoes, broccoli, cauliflower, corn, onions, high temperature to cook the vegetables, fruit and Founded: 2014 pumpkin and squash. pulses in seconds, followed by a rapid cool down For Beaulieu, who is COO of CPG and an to lock in the nutrients. Purées are packed in agronomist by training, the road to success pouches that are shelf stable for two years. Other included a steep learning curve and several technologies take longer to cook the product, challenges. She started work on the idea for the which are then often sold frozen. The technology company in 2008, beginning with research on can also create thick and creamy pulse purées, the various available processing technologies. compared to units currently on the market, which Headquarters: While Beaulieu chose aseptic processing, it produce more watery pulse purées. The technology Portage la had to be adapted to meet her vision. “I was removes any beany taste, so the purées can be Prairie, Man. looking for an environmentally sustainable pro- used in foods like burgers and cheesecakes. cessing method,” she says. “I looked at a whole As a result of these factors, CPG has seen a bunch of different methods before I chose the 100-fold increase in sales growth each year. technology that I did. And that technology had “As far as our technology goes, I feel we’re just never been used for this type of a product, so I had at the start of a huge opportunity,” says Beaulieu. to adapt it entirely to do what I wanted it to do.” “The things we can learn and do with this Products: Over the following years Beaulieu worked technology — the sky’s the limit. The more I Pure vegetable, with a manufacturer and engineers to get the learn, the more excited I become. We just have fruit and pulse technology — which is patent pending — right. to figure out more ways to use it.” purées.

foodincanada.com 41

31-41_LeadershipAwards.indd 41 17-04-03 6:18 PM food trends ~ Prebiotics & Probiotics

New probiotic The Gut and prebiotic products feed mi crobiome a happy, revolution healthy gut

By Natalie Cajic

decade ago, digestive health was labelled a “mega-trend” by author Julian Mellentin of New Nutrition Business in his annual forecast of key industry trends. Moving “beyond the tipping point” is how he describedA the gut health market back then. Today, in 10 Key Trends in Food, Nutrition, and Health 2017, Mellentin writes that digestive health is “entering a new era thanks to new technologies and new understanding of the effects that gut health has on overall health.” Indeed, with advances in probiotic and prebiotic technology, the market is seeing a new wave in product development.

Microbiome in the media Attraction to foods supporting digestive health is growing, according to global public relations firm Ketchum. For its 2017 Global Food & Nutrition Pre- dictions, Ketchum interviewed 176 nutrition professionals across North America, South America, Eu- rope, Africa, Asia and Australia. Sixty-one per cent of these professionals predicted more interest in food rich in probiotics such as fermented foods and beverages, while 56 per cent saw better understanding and regard for prebiotics, the “food” for probiotics. An emerging trend, they said, was to combine probiotics and prebiotics in unique products that would work “synergistically to promote gut health.” Why all the interest in a healthy gut? Emerging photo: sveta_zarzamora/Thinkstock photo: research about the “microbiome” is making media headlines, and consumers are eager to learn how to harness the benefits. Microbiome, also referenced as “microbiota” or the “microflora,” is the collection of

42 APRIL 2017

42-44_FoodTrendsPROBIOTICS.indd 42 17-04-03 5:10 PM photo: OksanaKiian/Thinkstock photo:

bacteria (along with fungi and viruses) present in and on different regions of the body. Researchers are discovering that a disruption in the gut microbiome has implications for disease. For example, low microbial diversity is associated with inflammation, metabolic diseases, and autoimmune diseases. They are also pointing fingers at the low-fibre, industrialized Western diet as a reason for a loss of microbial biodiversity. However, scientific study shows probiotics and prebiotics can restore the gut microbiome, and that has consumers and manufacturers excited.

Technology advances Advances in technology have enabled manufacturers to expand food and beverage categories containing probiotics and prebiotics. For example, Ganeden’s probiotic bacteria, specifically its core strain GanedenBC30 (Bacillus coagulans GBI-30, 6086), is very effective in surviving most manufacturing processes. New product launches show manufacturers What expanding their beverage, snack/bar, protein powder, and meal replace- does it ment categories with GanedenBC30. In January, the company announced mean? that GanedenBC30 had received FDA GRAS certification for infant – Probiotics – formulas, opening the door to products aimed at infants and children. Live microorganisms Prebiotics do not yet have the same awareness as probiotics, but as which when consumers learn more about the gut microbiome, manufacturers will administered in want to become acquainted. Prebiotics are the non-digestible food in- adequate amounts gredients that help beneficial bacteria grow, in other words, fibre is their confer a health food source. However, there is a difference between fibre and prebiotics. benefit on the host. “All established prebiotics are fibres, but not all dietary fibres are prebiotics,” – Prebiotics – says Anke Sentko, vice-president of Regulatory Affairs and Nutrition N on-viable food Communication, in a BENEO news release. “There’s a lot of misuse in component that the market currently.” BENEO’s Orafti Inulin and Oligofructose, derived confers a health from chicory root fibres, have a scientific track record, which allows man- benefit on the host ufacturers to make claims on digestive health. associated with photo: sveta_zarzamora/Thinkstock photo: Canadian food and beverage manufacturers looking to expand their modulation of the categories are wise to consider incorporating probiotics and prebiotics microbiota. into their products given the high interest in digestive health. However, Source: CFIA William Rowe, president and CEO of regulatory consulting firm

foodc in anada.com 43

42-44_FoodTrendsPROBIOTICS.indd 43 17-04-03 5:10 PM food trends ~ Prebiotics & Probiotics photo: NoirChocolate/Thinkstock photo:

Nutrasource Diagnostics Inc., says manufacturers between 2006 and 2015, according to databased company Statista. PepsiCo need to be aware of federal regulations. Common also acquired KeVita, a California maker of fermented probiotic and probiotic bacteria like Lactobacilli and Bifidobacteria kombucha beverages, last November. do not require premarket safety review by Health Other companies are jumping in the sector too. “More effective than a Canada because of their history of safe use in food yogurt drink” is how U.K.-based Goodnesse Ltd. markets its Ohso Good products, he says. “However, if the probiotic bacte- chocolate. Each bar, made of Belgian chocolate, provides over one billion live ria is considered to be a novel food, then the manu- Lactobacillus and Bifidobacterium bacteria, microencapsulated in a patented facturer is required to prepare and submit to Health process and designed to maintain the life of the bacteria for 18-months. Canada a premarket notification demonstrating safety Traditional fermented foods such as kefir, kimchi, miso, sauerkraut and of the novel food for human consumption. Suc- tempeh also contain probiotics, and Farmhouse Culture has turned fermented cessfully launching a new probiotic product in any food into a thriving business. Last fall, the California-based company intro- jurisdiction combines research efforts with marketing duced a first-of-its kind snack line, New Farmhouse Culture Kraut Krisps, and regulatory competence to meet requirements of a fresh twist on tortilla chips. Made of sauerkraut and masa (corn flour), the host country.” the snacks are seasoned with herbs and a plant-based probiotic strain. In addition, the company launched Farmhouse Culture Organic Fermented Beyond yogurt Vegetables, diced and shredded vegetables fermented using lactic-acid One of the most commonly known probiotic foods fermentation. is live-cultured yogurt. Now, as technology advances, But Farmhouse Culture may be best known for its probiotic drinks, Gut the marketplace is seeing a new wave of innovative Shots, the brine from making sauerkraut. “In the early days of our business, probiotic products, including juices, chocolate and we had more leftover brine than we knew what do with from the sauerkraut vegetable-based snacks. making process,” says John Tucker, Farmhouse Culture CEO. “We started PepsiCo Beverages Canada launched the first giving shots away at our local farmers’ markets, and pretty quickly it became mainstream juice with probiotics in the marketplace a Bay Area cult drink. We couldn’t keep it in stock!” this year. Tropicana Essentials Probiotics is a dairy- Product innovation with prebiotics is also underway. While most manu- free, purée blend from concentrate with no added facturers use inulin and oligofructose (chicory root fibres) in their new prod- sugar, artificial colours or preservatives, which con- uct developments, according to Innova Market Insights 2016, new sources of tains one billion active cultures in every 250-mL prebiotic fibres are emerging. They include Jerusalem arti- serving. Found in the refrigerated juice aisle, the choke, baobab, dandelion and tiger nut, small dried ed- probiotic beverage is available in peach pas- ible tubers that are very high in fibre. Examples of new sion fruit, pineapple mango, and strawberry prebiotic products include a U.S. tea brand called Yoot, banana flavours. containing roasted dandelion and chicory root pow- In an interview last fall with business maga- der, and TigerNut Horchata, a milky beverage by Or- zine Fortune, Bjorn Bernemann, vice-president ganic Gemini. and general manager of Tropicana North With new understanding of the effects that gut health America, noted that, “We see ‘functional’ juices has on overall health, manufacturers are in a position growing at twice the rate of mainstream juic- to meet consumer demand for products containing es.” Indeed, U.S. sales of functional beverages probiotics and prebiotics. Clearly, the gut microbiome rose from US$12.4 billion to US$18.6 billion is a mega trend that is just getting started.

44 APRIL 2017

42-44_FoodTrendsPROBIOTICS.indd 44 17-04-03 5:10 PM Ask the expert

Taking costs off the chopping block 2017 consumer packaged goods trends

Lino Casalino

hifts in consumers’ budgets and be choosy and “select” products they shopping habits are fundamen- perceive as being of much higher quality. tally changing the market for CPG companies offering premium-price consumers packaged goods (CPG). Long items have made inroads with this group snacks, and ready meals. Consumers gone are the days when manufacturers through namesake stores, such as Godiva choose these brands because they offer a were concerned mainly with winning Chocolates. The result is that the discount connection to local growers, the promise grocery stores. For sustainable growth, and top-end companies are increasing their of healthy ingredients (Bob’s Red Mill), CPG executives need to rethink their market share, while retailers in the middle or a quirky story (Ben & Jerry’s). To take company’s approach. — and the CPG companies that service advantage of the benefits smaller brands Historically, population growth and them — are suffering. generate, large CPG companies can build gains in consumer spending provided Faced with these challenges, many or buy their way to faster growth. reliable fuel for CPG expansion. That has CPG companies have embarked on changed. The number of consumers in aggressive cost-cutting campaigns. While Think global, act local developed countries has either flatlined these can improve both profit margins A “one-size-fits-all” approach will or fallen. Birth rates in North America and stock price, the benefits of cost-cutting no longer work in the global market. and Western Europe are below the can be short-lived and ultimately leave Brands that want to do well in emerging replacement rate. Moreover, the majority companies unprepared to take advantage economies in Asia, Latin America, and of consumers in mature markets have, of marketplace opportunities, which are the Middle East, where demographic until 2016, endured more than a decade the real keys to growth. For sustainable trends offer more potential for growth, of stagnant wages, leading to slower growth, CPG executives need to rethink must tailor their products to local consumer spending. These trends are their company’s approach and focus on demands. consistent with the Canadian market. the following strategies: Clearly, plenty of hard work awaits At the same time, consumer needs and CPG companies as they re-evaluate habits are shifting, and CPG firms can Align your portfolio to growth their strategic biases and redesign their no longer make the same assumptions Instead of making cuts across all brands operating models for a far different about mass-market shopping activity. to reduce costs, analyze your portfolio business environment. But as a starting They could once rely on a large, relatively and ask whether the products you offer point, CPG companies have two homogeneous group of middle-class align logically with the market categories imperatives: take the profit margin consumers who would purchase staples and niches your company is focusing challenges seriously because they are and even a luxury or two at mid-priced on. By identifying the rationale behind not going away, and recognize that you stores. But this uncomplicated consumer your portfolio, you can avoid reacting cannot buy your way out of trouble market has fragmented into two camps: opportunistically to changing markets through cost-cutting alone. Companies survivalists and selectionists. Survivalists with hastily developed brand extensions, able to do this will likely learn that they are cutting back and looking for value. new products, or acquisitions. can outperform in the CPG market. Members of this group, which includes a vast and growing number of retirees, are Small brands, big profits stretching their budgets by limiting them- Small players are outperforming the Lino Casalino is PwC’s national CPG selves to value retailers, such as Costco, as competition in 18 of the top 25 CPG leader, based in Toronto. Contact him well as online outlets offering lower prices. categories, including the largest and at [email protected] or visit By contrast, selectionists can afford to most consolidated, such as dairy, bakery, www.pwc.com/ca/food

foodincanada.com 45

45_Expert.indd 45 17-04-03 1:31 PM special report The labour market

Filling the growing labour gap More changes are on the way to foreign worker programs, but the food processing industry is calling for a more permanent solution to its ongoing labour shortage | By Rebecca Harris photo: JackF/Thinkstock photo:

ast October, Manitoba-based pork processor dogged the food processing industry and remains a critical prob- HyLife announced a $125-million expansion lem for the meat sector in particular. A recent survey by the plan with much fanfare. The company is Ottawa-based Canadian Meat Council (CMC) identified 1,475 investing in its main processing plant in vacancies at 15 rural abattoirs, from B.C. to Quebec. The vacancies Neepawa and building new finishing barns to represent 9.3 per cent of total employment at those facilities. supply it, due to growing demand for Cana- Overall, the big challenge is that there’s a shortage of people dian pork in Japan and China. It’s positive who are interested in doing the frontline work, says Janzen. A news for HyLife, but with growth comes a second hurdle for most meat processors in Canada is their ru- big challenge: how to fill the 165 new positions at both its pro- ral location. “Our unemployment is very low and the general Lduction and processing facilities. population is low,” says Janzen. “So, the availability of people in Finding qualified people is “absolutely” a concern, says Jeremy general is a challenge in rural areas of Canada.” Janzen, senior director of Human Resources at HyLife, which To fill the labour gap, the industry relies heavily on govern- currently employs 1,900 people. “Whether we’re in expansion ment programs such as the Temporary Foreign Worker Program, mode or we’re just maintaining but having to deal with attrition which allows employers to hire foreign nationals to fill positions and turnover rate, labour is number one,” he adds. “We want when they can’t find qualified Canadians. Some foreign workers good people, and we need to ensure we’re not short staffed.” may qualify for permanent residency through the Provincial HyLife, of course, is not alone. The labour shortage has long Nominee Program.

46 APRIL 2017

46-48_Labour.indd 46 17-04-03 3:52 PM photo: JackF/Thinkstock photo: boggy22/Thinkstock photo:

In 2014, the then-Conservative government made sweeping addition, the government will reallocate $27.5 million over five changes to the program, including a cumulative duration or “four years, and $5.5 million each year afterwards, to support a tar- in, four out” rule. Under the rule, temporary foreign workers geted strategy for newcomers. The strategy includes improved who had worked in Canada for four years became ineligible to pre-arrival supports, so that newcomers can begin the foreign work in the country for the next four years. credential recognition process before arriving in Canada; a loan The reforms posed significant challenges to the meat sector, program to help newcomers with the cost of having their for- but some relief is on the way. Last December, the current Liberal eign credentials recognized; and programs to help skilled new- government announced new reforms to improve the program, in- comers gain Canadian work experience in their profession. “In cluding scrapping the controversial “four in, four out” rule. That general, we’re very positive towards the general thrust of those change (among others that benefit sectors such as tech) is in line regulations,” says Ron Davidson, director of International with a House of Commons human resources committee report Trade, Government and Media Relations at the CMC. “The sus- that made 21 recommendations to improve the Temporary For- pension of the four in, four out rule is helpful because it reduces eign Worker Program. Last month when the federal government the stress on both the workers and the employers.” HyLife’s Janzen delivered its 2017 budget, it stated that it will invest $279.8 says he’d like to see the government and industry work together million over five years, and $49.8 million each year thereafter, to create a new hiring stream “not just on the temporary side, to support the continued delivery of the Temporary Foreign because we don’t see our people as temporary, but on creating Worker Program and the International Mobility Program. In that pathway to permanency.”

foodc in anada.com 47

46-48_Labour.indd 47 17-04-03 3:52 PM special report The labour market

According to the council, the standards have a wide range of HR applications, including training and education, and professional certification programs. “All these different things are important because the government needs pathways to be able to bring in foreign workers,” says Griffith. “So this could contribute to recognizing workers’ skills from other countries when they come to Canada.” Meanwhile, employers continue to find ways to recruit workers on the domestic front. In addition to the usual tactics such as job fairs and advertising, HyLife tries to find creative solutions and “think a little outside of that box,” says Janzen. For Jennefer Griffith, executive director of the Ottawa-based Food example, last year HyLife began work on a recruitment plan Processing Human Resources Council (FPHRC), echoes that with the Sandy Bay First Nation in Neepawa, and currently sentiment. She says the Temporary Foreign Worker Program is employs 26 indigenous people. HyLife has also consulted with the not a permanent solution to the industry’s labour woes. “Com- community on setting up a meat-cutting program on the reserve. panies do not want temporary workers. We want workers to stay,” says Griffith. “The ultimate solution is to have some sort of stream or pathway that’s not temporary.” Companies do not want temporary Griffith points to a new joint federal-provincial program, workers. We want workers to stay. the Atlantic Immigration Pilot, which gives foreign workers a The ultimate solution is to have some direct path to permanent resident status. Beginning in March, the three-year pilot is accepting 2,000 applicants and their fam- sort of stream or pathway that’s ilies. “They’re trying to build communities in these areas, and not temporary. then hoping that they’ll stay,” says Griffith. “So that’s one strategy we’re looking at to see if that could potentially be duplicated in other provinces.” In addition, the company is connecting with colleges and While that’s one positive step, the government announced universities, such as the Asper School of Business at the Univer- changes to another permanent residence program — Express sity of Manitoba. “As we look at our expansion, it’s not just the Entry — that will negatively impact the industry, according to frontline positions — we’re hiring for all different positions,” says the CMC. While only retail butchers qualify for Express Entry Janzen. “We’ve had to hire some engineers, so we’ve had meetings — not industrial butchers — some plants have used the program with the engineering department at the university. Getting our to access workers who specialize in high-level retail cuts. Under name out there through face-to-face [meetings] with students, the program, candidates are ranked against others in the pool student associations, universities and colleges is probably the using a point-based system. As part of the changes announced most important new strategy that we’re working on.” last November, the number of points awarded for a confirmed Janzen’s point highlights another underlying issue for the food job offer in the category that butchery falls under was reduced processing industry at large: lack of awareness. FPHRC’s Griffith from 600 to 50. The reduction in points “essentially means that says there are plenty of opportunities to rise up within the industry the meat industry has been excluded from that program,” says — lead hand or supervisor, for example — and there are many Davidson. “So that was one negative thing that happened late different areas within the industry that many people aren’t aware last year.” of, such as food safety, quality assurance and logistics. “People The FPHRC is hoping one of its programs could help foreign aren’t thinking of working in the food processing industry,” says workers gain recognition for their skills. As part of its “Raising Griffith “It’s not a sexy sector [in their minds], but there are good the Standards” initiative, last summer the council launched the careers and good career opportunities.” first and largest database of manufacturing skills in Canada. The project provides the food manufacturing industry with national Part II of Food in Canada’s series on the labour market will competency-based occupational standards to ensure safe practices appear in June 2017, and will focus on raising awareness about the food processing industry and engaging the next generation. and professionalism in the workplace. Thinkstock photos:

48 APRIL 2017

46-48_Labour.indd 48 17-04-03 3:52 PM PACKAGING

Clean labelling: Can packaging play a role?

Carol Zweep

lean labelling is a popular trend Rosemary essential oil they contain a high amount of phenolic in the food industry. Consumers compounds. These materials have been are seeking “natural” foods incorporated into packaging materials thatc are free of chemicals. Packaging or in coatings. Examples include grape- techniques can provide solutions to fruit seed extract, grape seed extract, maintain food quality as well as satisfy green tea extract and essential oils of the movement to reduce or eliminate rosemary, oregano, clove and cinnamon. preservatives and additives. Since essential oils are volatile, have low Modified atmosphere packaging is an solubility in water and are susceptible established method of extending shelf onto packaging surfaces or placed within to oxidation, research is now underway life. This technique substitutes air in sachets, pads or labels. Antimicrobial to improve the biological activities by the package with another gas mixture systems can work by direct contact encapsulating the essential oils. (usually carbon dioxide and nitrogen). with the food surface or they can emit Allyl isothiocyanate is an example of a Carbon dioxide functions as both a volatile compounds into the headspace plant extract incorporated into label film bacteriostatic and fungistatic that hinders surrounding the food. and it is commercially available in Japan growth of certain aerobic organisms. Natural antimicrobials have attracted a (for example, Wasaouro by Mitsubishi- Nitrogen is added to the gas mixture great deal of attention recently from the Kagaku Foods Corporation). Allyl as an inert filler. Modified atmosphere food industry. Extensive research is being isothiocyanate is a strong antimicrobial packaging can deter microbial growth for done on natural compounds such as compound extracted from mustard and commodities such as meat and poultry, bacteriocins, enzymes and plant extracts horseradish (wasabi) and is released into ready-to-eat chilled foods and baked incorporated into packaging. Bacteriocins the package headspace upon exposure to goods, without the use of preservatives. contain peptide-based antimicrobial high moisture from food such as cakes, Elimination of entrapped air along compounds synthesized by bacteria that breads and ready-to-eat meals. with use of a good barrier package and have bactericidal activity against other The popularity of antimicrobial adequate headspace is essential for related species. Nisin is a bacteriocin packaging systems is expected to grow effective application of this technique. found in raw milk and fermented foods due to the potential benefits of providing Changing the environment within a and has a broad range of antimicrobial safe quality foods without the addition of package can also deter microbial growth. activity. Nisin has been used as a natural chemical preservatives in the food. There Packets of oxygen scavenger material food preservative globally in products are concerns of migration and degradation (such as ascorbic acid, photo-sensitive from canned foods to dairy products. of compounds, effects on sensorial dyes and iron powder) can be inserted Enzymes are used in food processing, properties and development of antimi- into packages to maintain a low oxygen but a novel application is the immobili- crobial resistance. Cost and consumer level within the package and prevent the zation of enzymes in packaging materials acceptance are additional factors. More growth of aerobic bacteria and moulds. for antimicrobial purposes. Lysozyme is a studies and regulations are required to Antimicrobial packaging can be used naturally occurring enzyme produced by ensure the effectiveness and safety of to suppress the growth of microorganisms humans and many animals that can act antimicrobial packaging. by extending the lag period and to as an antimicrobial by damaging the cell decrease counts by reducing growth rate. wall of bacterial cells. Carol Zweep is manager of Packaging, Food Agents can be incorporated into the Plant extracts and essential oils have and Label Compliance for NSF International.

photo: Thinkstock photo: packaging material, or coated/adsorbed strong antimicrobial properties since Contact her at [email protected]

foodincanada.com 49

49_Packaging.indd 49 17-04-03 1:26 PM rethinking innovation

Humanizing checklist of successful entrepreneurs?

Peter Henderson

uilding collective humanizing marathon and spinning plates at the entrepreneurship into your same time. There are so many things, corporate culture can lead large and small, to take care of that tob greater success. Below is a valuable everything seems to demand a quick fix checklist of important humanizing traits just to keep the whole operation working of successful entrepreneurs. and it seems never ending. Receiving 1. Manners matter setbacks or bad news is an inevitable fact In human interactions, manners matter. of setting up a business or new category, Good manners make you unconsciously but responding too quickly can often appealing to others. Poor manners can make a bad situation worse. quickly and irreparably destroy any 10. Challenge your own biases goodwill. We all have our own preconceived ideas 2. Smile like you mean it about how things are or how things Customer-facing employees must be should be, often without any conscious approachable, receptive and welcoming. effort to do so. As people of similar A simple and sincere smile can make thinking naturally tend to gravitate conversations much easier. together, these personal biases can 3. Be your own public relations be reinforced in a group situation. It can be advantageous to have company a great example of someone who is Successful entrepreneurs challenge biases spokespeople. authentic. He doesn’t compete on and question old stereotypes — they 4. Stop the small lies outward symbols, sticking most days look deeper, push further and aim Have you or one of your colleagues with his college kid outfit of jeans and a higher, driving innovation. ever told someone you’re “on the way” hooded top. The above checklist is an adaptation when actually you’re just getting out of 7. Make change the only constant of “10 habits of successful entrepreneurs” the shower? Small lies like this are first Stretching beyond comfort zones is what written by Ike Lee, a successful business harmful to yourself and your entire successful entrepreneurs do in spades. person and visiting professor at the organization, no matter how small the Never be satisfied with the status quo National University of Singapore lie might seem. — the moment that happens you stop Business School, published last month 5. Talent and product quality innovating. at thinkbusiness.nus.edu/article/10- speaks for itself 8. Ask why, continuously habits-of-successful-entrepreneurs. Who you know can be a useful tool to Questioning convention and challenging get your foot in the door, but it has its the “norm” is critical to pushing the limits and is no substitute for ability, boundaries and making breakthroughs. your product and service. Talent, skills Not doing so is what leads to mistakes Peter Henderson is a director on the and a coherent track record that can be and failed new ventures. Don’t take board of the Agri-Food Management demonstrated and then amplified are anything for granted — asking questions Institute (AMI). He is also founder and crucial. is the art of uncovering the unknown managing director of Ideovation, a 6. Be authentic, be you and true to and ambiguous. Toronto-based growth strategy your corporate culture 9. Pause, regroup, then resume services company. Contact him at Facebook founder Mark Zuckerberg is Starting a business is like running a [email protected] photo: Thinkstock photo:

50 APRIL 2017

50_Innovation.indd 50 17-04-03 5:31 PM Leader-to-Leader Series

Keeping up with GreenSpace Brands & the ever-changing natural foods industry

Glenn Fraser

am very excited to introduce MNP’s Leader-to-Leader Series, where I talk with today’s top leadersi in the food and beverage sector to share valuable insight on the opportunities, challenges and trends within this dynamic industry. I was fortunate to sit down with Matthew von Teichman, president and CEO of GreenSpace Brands Inc., Matt von Teichman, to discuss the company’s success story president and CEO of GreenSpace Brands. and what he sees for the future of the Thinkstock photo: industry and his company. Since 2002, GreenSpace Brands has been creating Today’s consumers are making conscious Von Teichman also spoke about the decisions to spend more of their small entrepreneurs who have fabulous disposable income on natural foods — products but have hit a wall, with Food and beverage and that translates to great opportunity. challenges to do with financing and/or companies that continue to Recognizing that Canada was and having the in-depth knowledge to grow push the boundaries and still is lagging behind other countries in their businesses. As such, he sees more offering consumers options in natural acquisitions in the company’s near evolve are sure to create food products, GreenSpace Brands saw future. He’s also excited to look at a recipe for success. significant opportunity. The company set what is developing in other markets out to not only acquire new brands to and launch new products within the bring into Canada, but also to find GreenSpace Brands portfolio. Von products that inspire and improve lives distribution holes in the Canadian Teichman believes the opportunities through simple ingredients, traditional natural foods industry so it could are endless and that food and beverage farming practices and innovative branding. launch new products into them. companies that continue to push the During our discussion, von Teichman Von Teichman says one of the boundaries and evolve are sure to create talked about the natural food market biggest trends is grass-fed. Grass-fed a recipe for success. and how his company is adapting and dairy and meat are very important to To see the full video and to learn diversifying to meet consumer expecta- today’s health-conscious consumers. more, visit: http://www.mnp.ca/en/ tions. Consumers are more interested Consumers are also moving toward food-and-beverage-processing/leader- in natural food than ever, evidenced by clean snacking on nuts and seeds — the to-leader. 14-per-cent growth in the natural food way we used to snack hundreds of years market, compared to less than two-per- ago — and away from traditional snacks cent growth in the conventional food like chocolate bars and chips. Sweeteners market. Where it used to be just mothers are also a big trend, as consumers learn Glenn Fraser is vice-president and feeding their children (the early adopters about the potential dangerous effects of national leader, Food and Beverage of natural foods), millennials and baby sugar. GreenSpace Brands is watching Processing, MNP LLP. Contact him at boomers have now jumped on board. this trend very closely. [email protected] or at (416) 263-6914.

foodincanada.com 51

51_MNP.indd 51 17-04-03 1:24 PM r esea ch chefs i n canada

Global food cook off News> file Last month culinary students from George Brown College in Toronto competed in a live Mission IMPULSEible cook-off to create Global Street Food. As part The 2017 Alberta Mission: of their ongoing partnership, Nestlé Profes- ImPULSEible competition took place sional and George Brown challenged students last month in Edmonton. The aim to create innovative recipes that included at for students this year was to create a Winning team from University of Alberta. least one Nestlé Professional MINOR’s Base pulse-based food product targeted to or MINOR’s/MAGGI Flavour Concentrate. millennials that qualifies for the use The Nestlé Professional MINOR’s and of the Pulse Brand, the symbol that MAGGI products include a selection of bases helps consumers worldwide identify and flavour concentrates. The competition food products that contain pulse consisted of two categories, one for first-year ingredients. For a product to qualify, students and a separate league for second-year the pulse ingredients must be in the students. top five ingredients by weight and a pudding made with chickpea milk First-year winners were: First place and must make up at least five per cent and coconut milk with a red bean People’s Choice Award Southeast by Southwest of the total formulation by weight. paste. Third place went to a team ($1,500), Jennifer Chow, Bao. First place was awarded to a team from Portage College, Culinary Torched Scallop & Shrimp from the University of Alberta, Arts Program, and included Lacey Takoyaki; second place Nutrition & Food Science Program, Patenaude and Crandell Houle. ($750), Marcella Walton, including Andrea Dacko, Aleksandra The duo created a pulse-based cereal Shrimp Bicol Express Tymczak, Philip Easton and Jeffery with Chicharron Gremolata; and third place Duong. The team created a savoury ($500), Derek Reid-Wilkinson, Southeast by curry granola bar called Lentola Bars Southwest Bao. — Curry in a Hurry, which incor- Second-year winners were: First place porated roasted green lentils, roasted ($1,000), Eunhye red lentils and roasted chickpeas. (Grace) Ko, Tofu

In second place was another team Tofu Kimchi Ball; second from the University of Alberta, R-L: Second and third place winners. Kimchi Ball. place ($750), Ushmeet Nutrition & Food Science Program. called Cula Crunch that incorporated Bhutani, Tokri Chaat with Yogurt Explosion; Teammates Yun Yang, Xuejuan Ding roasted chickpeas and a lentil flour and third place ($500), Keanu Joshua and Beiyi Shen created PeaCoPudding, blend of red, green and black lentils. Francisco, Sizzling Osaka Oknomiyaki.

> Using thermal treatments to reduce any increase demand for pulses as ingredients. IN BRIEF off-flavours in pulses processed as ingredients > Toronto, the province of Ontario and food incubator Food Starter for commercial food products may soon become the way of the have launched the Food Venture Grant Program. The program future. A one-year project recently completed at Winnipeg’s will offer eligible businesses up to $5,000 to access food safe, Canadian International Grains Institute confirmed through quality small-scale production facilities, and gain insight and training. and sensory analysis that infra-red heating and roasting improved > The Research Chefs Association (RCA) in Chicago has published the flavour of pulses used as ingredients in baked foods, says Peter its first comprehensive textbook calledCulinology: the Intersection Frohlich, project manager, Pulses and Special Crops. Frohlich explains of Culinary Art and Food Science. The aim is to support professionals food manufacturers prefer little or no flavour in pulses when adding and students who want to take their careers to the next level. In them as ingredients to improve nutritional levels in their processed other RCA news, Chip Potter is the organization’s new executive food products. The ability to diminish pulse flavour in turn can director.

52 APRIL 2017

37_RC-news.indd 52 17-04-03 5:16 PM A Culinary Odyssey

The evolution of Culinology

John Placko

ast month the Research Chefs Association (RCA) communicated very exciting news about the make-over of the brand at the RCA 2017 Annual Conference & Culinology Expo held in San Juan, Puerto Rico. This announcement included the new mission statement, an enhanced vision, a refreshed tagline and a new logo. Vision: As a pioneer in the discipline of Culinology, the Research Chefs Association integrates food science andL culinary arts expertise to elevate product development. Mission: The Research Chefs Association cultivates collaborations between the chefs and food science professionals who develop food to increase innovation, quality and speed-to-market. Tagline: Blending culinary arts and food sciences. I’ve been part of the RCA for the past 20 years and I see this as a positive move to reinvigorate the organization. The new logo certainly represents the chefs and food scientists who make up the majority of the membership. The Certified Research Chef (CRC) and Certified Culinary Scientist (CCS) logos have also been updated and will be communicated soon. At a recent RCA regional Lunch & Learn Workshop hosted by Chef Martin Daniels at Maple Leaf Foods in Mississauga, Ont., two guest speakers presented after a wonderful lunch designed and served by Daniels and his Martin Daniels Austin Clement team. There was also a sponsor showcase at the workshop featuring Brenntag Canada, Dealers Ingredients, Culinary Institute of Canada (Holland College), Giraffe Foods and NSF International. Daniels gave a recap of his career with insights into the culinary world of creating home meal replacement (HMR) in the UK right before it became a massive trend there. Next up was Chef Austin Clement, program manager for the culinary programs at the Culinary Institute of Canada, who presented the new CCS preparatory course necessary to prepare to write the RCA certification. The Culinary Institute of Canada, Griffith Foods, and Canada’s Smartest Kitchen are offering this unique training opportunity for product development professionals. The course was designed to minimize the time away from work while being flexible and portable. The RCA requires 120 training hours, so this course is divided into two parts over

foodincanada.com 53

53-54_CulinaryOdd.indd 53 17-04-03 5:17 PM A Culinary Odyssey

an eight-month period. Online course work, which is over two 14-week blocks, is followed by two five- day turns at the college in beautiful PEI overlooking the waters of Charlottetown. Becoming a CCS is proven to create better culinary solutions, increase product success rates, decrease time to market as well as decrease development costs, and increase career development and advancement opportunities, just to name a few benefits. And one of the main benefits is increasing the success rate of passing the CCS examination. You can find more information about this course at www.hollandcol- lege.com/CCS I had the pleasure of touring the Culinary Institute of Canada last summer with two chefs I used to work Sponsor showcase at the Lunch & Learn Workshop. with at the Hilton Harbour Castle in the mid-1980s, Richard Braunauer and Christian Marchsteiner. They ited by the International Association for Continuing Education and Training are now both pastry instructors at the college, and (IACET). Training courses are offered in HACCP, GFSI Benchmarked Stan- my wife Judie and I had the opportunity to dine with dards, regulations, Food Safety Modernization Act, food safety and quality, ISO Standards, food microbiology and food science, production and packaging. Of particular interest to the group was the Institute of Food Technologists Becoming a Certified Culinary (IFT) Certified Food Scientist (CFS) Preparatory Course, available through Scientist is proven to create better NSF and found online at nsflearn.com, designed to prepare food science pro- culinary solutions. fessionals for the CFS certification, the first-of-its-kind certification for food professionals worldwide recognizing the applied scientific knowledge and skills of food scientists. The two-day CFS Preparatory Course is an optional course them at the school’s Lucy Maud Dining Room. I was for those interested in obtaining their IFT CFS credential, and has proven to very impressed with the service, food and the view be a valuable refresher. To qualify to take the exam, participants were advised of the water. Soon after being in PEI I met up with to apply through the IFT website to confirm they are eligible based on educa- Marchsteiner and the student team from the college tion and experience in the field. The exam and preparatory course cover the in Erfurt Germany at the Culinary Olympics. Al- concepts of food chemistry and food analysis, food engineering, food micro- though there isn’t a student section for the regional biology, food safety, product development, quality assurance/quality control, cold display section, the student team entered the regulatory and sensory evaluation/consumer testing. All areas of the CFS professional ranks and scored two gold medals for its exam are covered in the CFS Preparatory Course and sample questions are pastry arts and culinary arts. The team’s overall score reviewed to better prepare participants for the exam, which is offered during was less than two points from placing them third in designated testing cycles. For a list of upcoming testing dates and to search the world in the regional team section — an astonish- for testing centres near you, visit ift.org/certification. A basic understanding ing result for a student team in a professional category. of food science concepts is critical for anyone attending this program. The last speaker in the Lunch & Learn Workshop The CFS is designed to meet the International Standards Organization at Maple Leaf Foods was Leigh Parsons, manager, (ISO) 17024 standard for personnel certification programs. All registrants in Training Programs, Training and Education Services the CFS Preparatory Course will have their name and contact details shared at NSF International (formerly GFTC), who told the with IFT and CIFST upon completion of the course for the purpose of group about food science and related courses offered sharing exam dates and other information about the organization. by NSF to refresh food science knowledge and gain practical and technical information needed to develop, John Placko is culinary director, Modern Culinary Academy and Bar 120: manufacture and launch safe and high-quality prod- Cuisine Transformed, Pearson International Airport. Contact him at ucts. NSF Training and Education Services is accred- (416) 666-9544 or at [email protected]

54 APRIL 2017

53-54_CulinaryOdd.indd 54 17-04-05 11:26 AM Recipe to Retail

Partnering with co-packers

Birgit Blain

rand owners often partner with > Who is responsible for managing co-packers to produce their ingredient sourcing and procurement? product. It enables them to focus > Changes to ingredients, formulations btime and financial resources on building and processes should be approved by the > How are price increases managed the brand, rather than tying up money to brand owner. and what is the minimum notice period? build and operate a manufacturing facility. > Brand owners should have access to all Be aware that major retailers may not Strong partnerships between brand information that pertains to their product. accept price increases or may demand owners and co-packers depend on > How is packaging inventory and retroactive price decreases. transparency and negotiating for win- replenishment managed? win outcomes. Respect the co-packers’ > If packaging is damaged in the Service level need to make a profit. They are not in co-packer’s facility, who bears the > Submitting accurate forecasts to business to provide free services. cost of write-offs? co-packers helps them manage raw material inventory and production plans. Co-packing agreements Food safety & quality > What is the co-packer’s minimum Always have a written agreement > Detailed ingredient and product lead-time to produce your product? when using a co-packer. Co-packing specifications should be agreed on and > How does the co-packer manage agreements are legal contracts that define adhered to. order conflicts? financial arrangements, policies, processes > The co-packer should demonstrate and each party’s responsibilities. Retain a compliance with government food safety C ustomer requirements lawyer with experience in the packaged requirements and have preventive control > If you plan to sell to major retailers foods industry to draw up an agreement plans, a traceability system and recall like Loblaw, read their vendor or review the co-packer’s contract. Take plan. Consult a food safety specialist to agreements and understand the cost time to read the fine print to understand ensure the required food safety systems of doing business with them. what you are getting into. are in place. > Make the co-packer aware of customer Before disclosing product specifics, > Does the co-packer have third-party requirements and consider incorporating ask prospective co-packers to sign a certifications to back up label claims such them into the agreement. confidentiality or non-disclosure as gluten-free, nut-free, organic or halal? agreement (NDA). Conducting due > During food safety investigations, When partnering with co-packers, diligence is necessary to protect your co-packers should co-operate fully with take steps to protect your business and business and mitigate risks. A myriad government agencies and provide infor- brand. Doing your homework and of details need to be worked out. After mation expeditiously. putting plans and safeguards in place will initial discussions about products, > Who is responsible for costs associated mitigate risks, and allow you to focus on volumes and pricing, the following are with non-conforming products? growing your business. When the brand some important points to address: > Overstock or expired product should is successful everyone benefits. not be sold to a third party, closeout Product & packaging house or at retail without the brand As a packaged foods consultant, Birgit > Some co-packers have multiple facili- owner’s permission. Blain helps brands that struggle to maintain ties. In which location will products be listings. Her experience includes 17 years produced, packaged and stored prior to Pricing with Loblaw and President’s Choice. shipping? > How are commodity cost fluctuations Contact her at [email protected]

photo: Thinkstock photo: > Who owns the product formulas? managed? or learn more at www.BBandAssoc.com

foodincanada.com 55

55_RecipeToRetail.indd 55 17-04-03 3:49 PM product showcase

Snack & savoury applications Cheese culture excellence Sensient used certified organic raw materials DuPont Nutrition & Health has to create a collection of organic meat flavours introduced two cheese cultures for and organic vegetable flavours. Each one is use in soft-ripened cheese making. certified organic by Quality Assurance International. These new DuPont Danisco CHOOZIT brand cheese The company also offers clean label sodium reduction cultures, CHOOZIT ST 20 and CHOOZIT PC FAST, are technologies for savoury applications. The technologies designed to optimize production and consistently include Sensasalt yeast extract, Sensasalt 2G natural produce high-quality soft-ripened cheese. Controlling flavour, and Umami Natural vegetable powder. acidification and rind formation times are essential in Applications include breads, cheeses, dips, dressings, making consistent, high-quality, soft-ripened cheese. gravies, pizza, processed meats, sauces, snacks and CHOOZIT ST 20 and CHOOZIT PC FAST cheese cultures soups. The company also offers a line of savoury address these challenges. CHOOZIT PC FAST cultures seasonings for snack applications. Applications include offer more rapid development of stable white rind, potato chips, tortilla chips, pretzels, popcorn, nuts and enabling packaging to begin earlier. www.dupont.com extruded snacks. www.sensient.com Clean label flavour Pallet transfer cart Oxidation is a key culprit impacting food and beverage Verti-Lift has introduced quality and consumer acceptability. Plant extracts can a heavy-duty transfer significantly delay or prevent myoglobin oxidation, cart that can quickly and and as a result, lengthen shelf life. Vitamin C-rich ergonomically move pallets acerola cherry extract powder from Kemin contains and other heavy compo- active molecules that help to protect a variety of food nents within production environments. Verti-Lift’s and beverage products. Acerola extract acts as a custom-designed solution includes a gravity roller reducing agent, improving colour stability in raw, conveyor, a pallet retaining bar to secure the load uncured and cured meats, and sausage products. during transport, and a manual foot-actuated “locking/ It also acts as a cure accelerator in cured meat docking arm” for hands-free operation. The cart is fitted products (as an alternative to erythorbate and with heavy-duty swivel casters to easily manoeuvre it ascorbate). It can be used in combination with into proper position, and stand up to heavy loads. A other extracts to maximize flavour and colour hitch and pin arrangement for towing is included so that retention during long-term storage for enhanced multiple units can be used together. www.verti-lift.com protection. www.kemin.com

Quality control Helping “redo” sugar Meter Group Inc. USA has launched Fibersol soluble dietary fibre ingredients offer a solution Skala, an integrated quality control to help formulators “redo” sugar in their products by system ideal for food quality labs. reducing, rebalancing or replacing added sugar as Skala automatically collects data needed. Fibersol can help formulators take sugar and from existing instruments food calorie reduction to the next level by adding fibre in manufacturers already have in virtually any food or beverage application. Easy-to- place. Instruments, sensors and use Fibersol can be dropped into most applications devices connect directly to with minimal formulation adjustments. It is completely SKALA HUB. It’s collected digitially, creating permanent soluble, adds minimal viscosity and has no added flavour, records. SKALA allows quality managers to use real-time taste or colour. It is also heat, acid, shear and freeze/ data to avert potential problems and team members thaw stable. Fibersol maintains its fibre content under can see quality indicators, opening up opportunities these conditions and in processes that require culturing for reduced waste and continuous improvement. or fermentation. It also doesn’t absorb water or impart www.metergroup.com/food a gritty texture. www.fibersol.com photos: Thinkstock photos:

56 APRIL 2017

56-57_Products.indd 56 17-04-03 5:36 PM Full on power Bar packaging RPS America, Inc. has introduced the Bosch will unveil an advanced Master HP UL, a three-phase Uninterruptible version of its bar production Power Supply (UPS) for mission critical system. The seamlessly integrated 65-500 kVA applications. This UL listed system reaches a constant output of up UPS is manufactured entirely with IGBT to 1,500 bars per minute in primary packaging and digital signal processing and features with secondary packaging matching this high speed online double-conversion technology of the flow wrapper. The latest innovation is the for maximum power supply protection intelligent Sigpack FIT product infeed with linear and power quality with a clean sine wave output. These motor technology. It allows for push-button format 480 VAC, 60-Hz units ensure maximum protection and change, as well as a very fast, non-contact product meet VFI SS 111 classification (voltage and frequency feeding. The cross-sealing station of the Sigpack HRM independent) in accordance with IEC EN 62040-3. Master flow wrapper is based on high precision direct drive HP UL units can be operated in parallel- or single-module technology and reaches film speeds of up to 150 m per configuration for redundancy, making them ideal for a wide minute. www.boschpackaging.com range of mission-critical applications such as manufacturing facilities. www.rielloupsamerica.com Smart Sensor ABB’s new ABB Ability Smart Sensor for motors uses Sour candy compact sensors to pick up multiple data from low Providing instant sourness in soft-panned products voltage motors and provides information about motor is challenging. Applying an acid into the core of the health and performance via a smartphone or a dedicated panned candy delays the delivery of the sourness web portal. ABB’s remote condition monitoring solution is too much, while applying an acid (powder) into the the pioneering innovation for uptime optimization, predictive panning layers is challenging from a stability point maintenance regimens and efficiency improvements of view. PURAC Powder MA from Corbion is unique, for LV motors. It enables plant operators to do effective patented and specifically developed for use in maintenance planning for their motors, assess the efficien- sour confectionery. It consists of malic acid and a cy of their operations and prevent costly downtimes. By revolutionary coating. PURAC Powder MA provides high converting regular LV motors into intelligent, connected stability, low hygroscopicity machines, the solution enables advanced maintenance and an instant, clean, taste planning that will help businesses cut costs and boost profile.www.corbion.com productivity. www.abb.com

A dvertisers’ index

ADM Matsutani...... Pg. 5 Ice River Springs Water Co...... Pg. 21

Aliments ED Foods...... Pg. 60 McCormick Canada...... Pg. 9

Baking Association of Canada...... Pg. 23 National Sunflower Association...... Pg. 7

Chisholm Machinery...... Pg. 15 PWC Canada...... Pg. 2

First Choice Ingredients...... Pg. 17 Quadra Ingredients...... Pg. 13

Food and Beverage Ontario...... Pg. 11 Reiser...... Pg. 27

Food Processing Suppliers Association...... Pg. 19

foodc in anada.com 57

56-57_Products.indd 57 17-04-03 3:38 PM industry insider

CANADIAN FOOD INDUSTRY REPORT ALL NEW A comprehensive sector-by-sector snapshot of food and beverage processing and manufacturing DATA! industry performance and innovation Sponsored by

[the Vaughan plant] three times,” he are “willing to experiment with Alexander Georgiadis, says. “We have branches in Vancouver, anything new and good that they see. president, Krinos Foods Toronto and Montreal, and 100 We count on them to try it first. Of employees. So we’ve come a long way.” course, we can’t launch just anything. Read about important industry issues and trends, Where the company did face We make sure our products have a clean with emphasis on a well researched quantitative Krinos Foods challenges was breaking into mainstream deck and the nutritional values are and qualitative outlook. grocery chains. It was around 2000, correct, because nobody today wants Canada Ltd. says Georgiadis, that the company felt too much sugar, salt and fat,” he says. it was time to change its packaging and “But they want it to taste good.” LEARN ABOUT: Vaughan, Ont. make a bigger entrance. “Up until that > Key Growth Areas > Domestic Market time, the smallest pack size we had for Deanna Rosolen feta and olives was a three-kg pack,” he > Commodities & Pricing > Innovation explains. Products were going to stores > Mergers & Acquisitions > New Products hen Krinos Foods in bulk for deli displays or going into Q&A Canada Ltd. first began restaurants. “When we decided to make > Retail Landscape > Consumer operating in 1965 in the move to chain stores, they wanted Q: What challenges are you facing? Consumption Trends Ontario its customers were mainly smaller pack sizes and single-serve. So > International Trade w A: “We are an importing company Greek immigrants. As president we started developing 200-g, 400-g and and we’re also a manufacturer in > Industry Leaders’ Outlook > Sector by sector reports Alexander Georgiadis explains, many one-kg sizes of mainly feta. That helped Canada, and we buy a lot of cheese > Industry Health worked in foodservice and looked for us go places.” from plants that are in Canada under staples such as olive oil from home. In It also helped that around that time our label. With CETA, the challenge is fact, he says, “people coming from many many large grocery chains were starting going to be in frozen pies, for instance. Mediterranean countries were buying to see growing consumer interest in What if Bulgaria, which has a cheaper, our olive oil, olives and hard cheese.” ethnic products. And, notes Georgiadis, inferior product, is allowed to bring it EARLY BIRD PRICING Krinos began its life importing it was a time when many of the smaller in? It will open up new challenges for Order your copy today for $245! those staples. A turning point came in ethnic stores that Krinos was selling its us and we’re going to have to educate 1978, when the company brought in products to were beginning to close. the consumer on the value of buying (regular $395, $245 offer available until April 21, 2017) equipment from the U.S., set up shop Today the company imports a range local as opposed to an imported in a plant in Vaughan, Ont., and with of products, including olive oil, olives, inferior product.” five employees began manufacturing pasta, Attiki honey and a gourmet Q: What opportunities are there? filo pastry. Using flour from Ontario, tomato paste brand called Kyknos. It Georgiadis says they began producing also manufactures a wide range of filo A: “With CETA we’re going to be filo dough, and products such as pastries in Canada, including a newer able to bring in more cheese than The only comprehensive resource of its kind in Canada! baklava, spanakopita and cheese pies. line called Fillo Twisters, and 15 different before. We can bring in more gourmet go to www.foodincanada.com/industryreport to ORDER NOW It was a simpler time, says Georgiadis, varieties of feta. cheeses other than feta and expand and it was a small company with a Georgiadis adds that it’s an exciting the categories of Greek cheese in the limited product line, so startup wasn’t time to be launching ethnic and unique supermarkets.” a challenge. Since then “we’ve expanded products. Today’s foodies and millennials

58 APRIL 2017

58-60_Insider.indd 58 17-04-03 5:39 PM CANADIAN FOOD INDUSTRY REPORT ALL NEW A comprehensive sector-by-sector snapshot of food and beverage processing and manufacturing DATA! industry performance and innovation Sponsored by

Read about important industry issues and trends, with emphasis on a well researched quantitative and qualitative outlook.

LEARN ABOUT: > Key Growth Areas > Domestic Market

> Commodities & Pricing > Innovation

> Mergers & Acquisitions > New Products

> Retail Landscape > Consumer Consumption Trends > International Trade

> Industry Leaders’ Outlook > Sector by sector reports

> Industry Health

EARLY BIRD PRICING Order your copy today for $245! (regular $395, $245 offer available until April 21, 2017)

The only comprehensive resource of its kind in Canada! go to www.foodincanada.com/industryreport to ORDER NOW

58-60_Insider.indd 59 17-04-03 3:41 PM new

™ Clean bases for food processors’ success A full range of products to improve efficiency

HACCP • SQF 2000 • GFSI LUDA, a reliable family 60 APRIL 2017 since 1951 ®

58-60_Insider.indd 60 17-04-03 3:41 PM