Canada is home to a diverse and dynamic food and beverage industry, supported by educational programs that train the next generation of chefs, brewers, entrepreneurs, and innovators. This roundup highlights 50 standout programs across the country, from top culinary schools and hospitality management courses to cutting-edge research initiatives and sustainability-focused training. Whether you're an aspiring professional, educator, or industry enthusiast, these programs provide valuable insights into the evolving world of food and drink in Canada. BC & Yukon Vancouver Community College UBC BCIT LaSalle College (Vancouver) UBC: Food, Nutrition, and Health Okanagan College Vancouver Island University University of Fraser Valley Northern Lights College North Island College Yukon University Selkirk College Thompson Rivers University Kwantlen Polytechnic University Prairies Saskatchewan Polytechnic University of Alberta University of Saskatchewan University of Manitoba SAIT NAIT Manitoba Institute of Trades & Technology International College of Manitoba Ontario Niagara College Humber College Le Cordon Bleu Ottawa George Brown College Fanshawe College Brock University University of Guelph Toronto Metropolitan University Loyalist College Georgian College Conestoga College Durham College Centennial College Canadore College Algonquin College Trent University St. Lawrence College St. Clair College Sault College Lambton College Confederation College Quebec McGill University LaSalle College Bishop's University Atlantic Canada University of PEI Memorial University Cape Breton University
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50 Food & Beverage Programs - Vancouver Island University
Crafting a Career in BC ’ s Wine Industry: VIU ’ s Wine Business Program The Wine Business program at Vancouver Island University is a comprehensive one-year certificate course designed for those passionate about pursuing a career in the BC wine industry. The program combines practical experience with academic learning in viticulture, wine business practices, marketing, and tourism. Program Highlights: As a student, you ’ ll have the chance to immerse yourself in hands-on experiences at local vineyards and wineries, gaining insights into the entire winemaking process. This practical foundation is then complemented by academic courses in viticulture, wine business practices, marketing, and tourism. A standout feature of this program is its flexibility. Whether you ’ re looking to study full-time for a year or prefer a part-time option spread over two years, VIU has you covered. Located in picturesque Nanaimo, BC, VIU provides an ideal setting for your wine education journey. With a curriculum designed to integrate viticulture essentials with business acumen, VIU ’ s Wine Business program offers a holistic understanding of the wine industry. Students can also earn credits that can be applied toward a Bachelor of Business or a Hospitality and Tourism Management program, opening doors to a wide range of future career prospects. The program includes seven courses and focuses on the broader aspects of the wine industry. In addition to viticulture and winemaking, students delve into wine marketing, exporting, and the vital role of wine tourism. C ourses cover a wide spectrum, from wine marketing and appreciation to beverage theory and the management of wine tourism. The program also offers elective courses in consumer behavio u r, entrepreneurship, and festival management . What You’ll Leave With: Upon graduation, a world of opportunities awaits you in BC ’ s wine industry. Whether you dream of managing a vineyard, excelling in wine s ales and marketing, or even opening your own restaurant, VIU ’ s Wine Business program provides the knowledge and skills to make your wine-related ambitions come true. Career options span winery/vineyard management, retail sales, wine marketing representation, hotel management, culinary arts, a gri - tourism development, and s pecial events coordination. V ideo/Social / Media : VIU YouTube Video
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Cellular Food in Canada
The past few years have proven how susceptible Canada’s food industry is to world events, supply chain disruptions and climate changes. New food production technology, such as cellular agriculture, has the potential to alleviate some of these challenges, while creating commercial opportunities and building a more sustainable, resilient food system. What is it? Cellular food – also known as engineering biology, synthetic biology or cell-cultivated products – is the production of food and textile products without using animals or land. Cell cultures harvested from animals, plants or micro-organisms are grown in the lab through tissue engineering or precision fermentation to produce: Cultivated proteins such as chicken, beef and seafood Fermented products like dairy, eggs, honey and chocolate Ingredients to add to products to create hybrid foods including proteins, enzymes, flavour molecules, vitamins, pigments and fats Textiles such as leather, silk and wool Why you should care As global population continues to grow, so does demand for protein, while access to land and other resource inputs become more scarce. Alternative agriculture could be an answer to food scarcity, concerns about animal and environmental welfare, cost inflation and resource challenges due to climate change. Compared to conventional agriculture, cellular agriculture production, is much less energy intensive, produces less greenhouse gas emissions, and has a much lower overall carbon footprint. With our strong food infrastructure, reputation for food safety, biotechnical expertise, and federal support for alternative protein production, Canada is well positioned to become a leader in cellular agriculture. The 2021 report Cellular Agriculture: Canada’s $12.5 Billion Opportunity in Food Innovation from Ontario Genomics and the Food and Agriculture Institute at the University of the Fraser Valley found that the international cellular agriculture market will reach US$100 billion by 2032. Canada’s food industry has the potential to take $12.5 billion that market, while creating up to 142,000 high-paying jobs. Opportunities in Canada Engineered plant proteins are already in the Canadian market, and by all estimates, precision fermented products are expected to appear before cultured meat products. Current Canadian regulations consider food produced through cellular agriculture as a novel food, and products are approved on a case-by-case basis. Here are a few Canadian start-ups making headlines: Because Animals – This Toronto-based pet food company uses cultured ingredients such as probiotics and nutritional yeast to create nutrient-rich cat and dog food designed to help digestive issues. Future Fields – Edmonton, AB-based Future Fields is a R&D producing growth media products that can be used to create commercialized cultivated proteins in a safe and sustainable manner. Cell-Ag Tech – Toronto’s Cell-Ag Tech is doing R&D on cell-cultured fish and seafood. New Harvest International non-profit research institute New Harvest , which promotes the science behind cultured meat through research, funding and a conference , now has a Canadian branch.
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Other Articles
Staff Picks – Dana McCauley
Welcome to YODL! In addition to daily original content, YODL helps CFIN Members find new partners , resources , and funding opportunities to grow their food business. Learn more about this growing community and become a CFIN Member (for free!) today . A lot of material comes across our desks at CFIN, and we love to share new information with YODLers ! This one in a series of articles highlighting what CFIN staff are reading, listening to, watching, and posting. This time we’re checking in with CFIN’s CEO Dana McCauley . What are you reading? It’s usually easier to ask me what I’m not reading! I’m a massive consumer of content of all kinds. Everyday I read a roster of newsletters from around the world to keep up with trends in the food sector. I’m also a lifelong learner so I always have a few business-related books on the go. Right now I’m reading the Hidden Psych o logy of Social Networks to learn about how to enhance YODL and I have both Teams f o r Dummies and Sharepoint f o r Dummies on the go as well. As a virtual organization where we work collaboratively, it’s essential that we use technology to simplify communication and project management. My university degree is in English Literature so I’m also a big fiction reader. If you’re planning some down time and want to get lost in a good book , I highly recommend I Have Some Question s For You by Rebecca Makkai and Sea of Tr a nquility by Emily St. John Mandel. What are you listening to? I love to listen to podcasts while I’m gardening and doing housework. I usually try to recharge my creativity when choosing podcasts so favs of mine are The Lon g Now and Ide a s . I probably shouldn’t admit that I spent the spring getting in touch with my inner teenie bopper listening to my local dance music radio station; I woke up more than one day with “Can’t talk. Got a Be a t in My Headphones” running through my brain. Now, I’m in a country diva’s phase that is all Do l ly, all Pat s y , all the time… Who are you following? I tend to follow sources that I can trust to have good quality information. For those interested in the food business in Canada, I follow Food in Ca n ada , CIF S T , Foods e rvice & Hospitality and Canadian G rocer . For an international lens, I watch what Ma t thieu Vincent , Elaine Wa t son , Danielle Niere n berg have to say. What are you watching? I’m in mourning since the end of Succession . Thank goodness The Bear is back to partially fill that void. As someone with a fine - dining restaurant background, that show delivers such authenticity. What are you posting about? Food innovation, of course! And Succession. And novels. And Wordle . And recipes. And my dog (yes, I’m one of those people! Search #kobehere on Instagram if you want proof.)
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Company Spotlight – CarbonGraph Inc.
Welcome to YODL! In addition to daily original content, YODL helps CFIN Members find new partners , resources , and funding opportunities to grow their food business. Learn more about this growing community and become a CFIN Member (for free!) today . This is one in a series of interviews with CFIN member companies that have successfully applied for and received funding . Toronto, ON based CarbonGraph is a digital platform for tracing the carbon footprint and sustainability of food products from farm to table. It does t his with innovative, accessible, and automated life cycle assessment (LCA) software that lets businesses collaborate with their suppliers and their customers to build detailed and shared sustainability models and Scope 1-2-3 carbon footprints. This data helps find ways to become more sustainable and to showcase the sustainability achievements Canadian food companies are already making. CarbonGraph received $96,358 in funding to develop and pilot new core functionality of their platform to automatically capture supply chain data from grocers and food distributors across thousands of individual products. We talked to co-founder and CEO Sam Anderson to find out more about the project and the company’s plans. Q: What is your company’s mission? A: To make sustainability visible and profitable for every company in the world. Q: Why did you apply for this funding and how will you use it? A: We ’ ve been developing and piloting our tech for the last two years and we ’ re ready to take it to the next level with small and large food companies across Canada. We are using the funding to subsidize the cost of commercial pilots with Canadian food companies - if you want a better view into your products' sustainability, please reach out! Q: What excites you most about working in this area of the food industry? A: The food sector has a big environmental impact but it ’ s also innovating so much to reduce that impact, and CarbonGraph is a new way to highlight some of those innovations that have gone relatively unnoticed by customers and the public. Q: Why is collaboration so important for accelerating innovation in the food industry? Is it difficult to find good collaborating partners, and what would make the process easier? A: The food sector is hard to navigate if you ’ re bringing new technology or ideas in from the outside. Organizations like CFIN make it so much easier. More open calls for innovation and direct partnerships between food companies and funding agencies to pilot new tech would be a great next step. Q: Please comment on the importance of public funding to help companies clear innovation hurdles and access leveraged funds. A: Canada's public funding is critical to startups. We would absolutely not be where we are today without the support of CFIN, the National Research Council, Sustainable Development Technology Canada, Foresight, Accelerator Centre, The DMZ, Ontario Centre of Innovation, League of Innovators, the Centre for Social Innovation, ICTC, EcoCanada , Technation ...do you get the idea yet? Q: Looking ahead, what’s on the horizon for your company? A: As we start to pilot our platform across the Canadian food sector, we are going to see a positive feedback loop. As it becomes easier to measure product-level sustainability, more businesses and consumers will ask for the data, more sustainable products will receive higher demand, more funding will flow to sustainability innovations, and eventually being sustainable will just be smart business – and that ’ s good for people and the p lanet. Q: What are your passions or hobbies outside of work? A: I like to hike, camp, and race triathlons. Q: If you had to pick one person to make you a meal, who would you choose? A: I'll pick my Mom's Guyanese chicken curry over fine dining any day. Ready to access funding for your innovative initiative? Click here to find out more about CFIN’s funding programs.
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CFIN Funded Projects: One Year Updates - Index Biosystems
Welcome to YODL! In addition to daily original content, YODL helps CFIN Members find new partners , resources , and funding opportunities to grow their food business. Learn more about this growing community and become a CFIN Member (for free!) today . CFIN has provided funding for many projects over the past two years. Now we’re catching up with the Canadian companies leading CFIN-funded projects to chat about how their innovations have advanced in the year since funding. In this video Linda Fox, Regional Innovation Director for Ontario, speaks with David Singer, co-founder and vice president of Business Development at Burlington, ON-based Index Biosystems . The company produces BioTags that allow food and ingredients to be tracked as they move through the supply chain.
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50 Canadian FoodTech Resources – Prairie Research Kitchen
Welcome to YODL! In addition to daily original content, YODL helps CFIN Members find new partners , resources , and funding opportunities to grow their food business. Learn more about this growing community and become a CFIN Member (for free!) today . Canada has an extensive range of research centres, food incubators, accelerators and labs supporting food and beverage innovation through the research they do and/or the services they offer. Each week throughout 2023, we’ll be highlighting an organization that’s supporting food innovation in Canada. Name: Prairie Research Kitchen in the Paterson GlobalFoods Institute at Red River College Polytechnic . Location: Winnipeg, MN Mission: To serve Western Canada’s food production industries with food research, development and innovation. Focus: The Prairie R esearch kitchen supports food processors and foodservice businesses through R&D , technical services and training, with a unique approach that blends food science with culinary skills. Services: The Research Kitchen offers R&D , including prototyping, ingredient applications and customer research trials; technical and business services such as recipe development, food photography and funding resources; and customized training, including onsite and in-house, plus safety and processing training. The centre’s facilities include a demonstration kitchen, a food quality lab, a food styling studio, and a research and development kitchen featuring state-of-the-art technology. What You Need to Know: Clients also have access to Red River College Polytechnic’s facilities and technology. That includes experts such as chefs/ culinary instructors and culinary students, food scientists, and business and marketing professionals. Clients can also be connected to skilled partners in manufacturing, IT, and graphic design, as well as incubators, investors, business leaders and government. Notable News: The Research Kitchen has worked with approximately 70 companies in Western Canada to generate more than 120 food product ideas. Get Involved: Contact Conor Lloyd, Red River College Polytechnic public relations, at clloyd@rrc.ca or (204) 795-2864, or reach out to our Regional Innovation Director for the Prairies, Hubba Khatoon .
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Explained: ChatGPT
Welcome to YODL! In addition to daily original content, YODL helps CFIN Members find new partners , resources , and funding opportunities to grow their food business. Learn more about this growing community and become a CFIN Member (for free!) today . What is it? ChatGPT is a n open access chatbot ( a computer program designed to interact with customer s online to simulate conversation) developed by OpenAI and launched in November 2022. It uses data, artificial intelligence and natural language processing to enable users to ask questions and produce content. ChatGPT differs from other chatbots in that it remembers prompts and replies throughout the conversation that it uses as context . As a result, the system is more versatile than other chatbots . OpenAI says the system can answer follow - up questions, admit its mistakes, challenge incorrect premises, and reject inappropriate requests. OpenAI offers users free access to its GPT-3.5 version, but the more advanced version, GPT-4, is offered to subscribers under the name ChatGPT Plus. ChatGPT can write computer programs, music, written content, generate ideas, translate, play games and more. Why You Should Care ChatGPT is the fastest-growing consumer software application ever , with more than 100 million users . Although rival versions by Google ( PaLM -E) and Meta ( LLaMA ) also exist , a Pew Research Center poll shows that 58% of Americans are familiar with ChatGPT, and 14% ha ve used it for work, educational purposes or entertainment, with 74% of th em saying it was somewhat useful . Food and beverage b usinesses can fine-tune the system for a variety of uses. ChatGPT can be used by businesses t o : G enerate tailored content for marketing, consumer promotion and online blogs; I mprove a website’s SEO ranking with keywords; A utomate sales ; C reate menu or product descriptions and images ; P erform research; C r eate a brand persona; B rainstorm and generate ideas ; T rain employees; Tr anslat e copy into different languages; Process data and g enerate reports; Supply chain optimization; C ustomer service , and more. Challenges There are still challenges with the use of ChatGPT, and responses and content still need to be monitored . While ChatGP T is designed to reduce harmful or offensive responses , it can still produce misleading responses with the right (or wrong) prompts, including incorrect answers, biased content and even fabricated or plagiarized material . It has limited information events occurring after 2021, meaning material on some topics is limited. ChatGPT also presents a cybersecurity risk, as it can be used to generate sophisticated phishing emails and write malware that allow senders to hack into business systems. What’s Happening in Canada? ChatGPT Plus launched in Canada in February 202 3 . In April, the Office of the P rivacy C ommissioner of Canada announced it was investigating how OpenAI collected, used and disclosed users’ personal information , as well as the use of copyright materials. And b y May, the commissioner announced it was jointly investigating the system with the privacy authorities for Quebec, BC and Alberta. Last year the government also introduced the federal Digital Charter Implementation Act (Bill C-27), which if passed will introduce new legislation governing consumer privacy, data protection and all AI systems in Canada.
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IN 30: Canada Day Reading List
Welcome to YODL! In addition to daily original content, YODL helps CFIN Members find new partners , resources , and funding opportunities to grow their food business. Learn more about this growing community and become a CFIN Member (for free!) today . Sometimes, all it takes is 30 minutes to learn the ins and outs of new food technologies and trends that are transforming the food and beverage industry. In this series, we’ll dig into a food innovation topic and link you to content and resources so you can become a master on the topic in 30 minutes (or less!). C anada Day is the perfect time to catch up on reading about Canadian cuisine, home-grown food and beverage products, and our vibrant ecosystem. Following are a few articles, facts and books we think you might enjoy. The Overview YODL - Coast-To-Coast Cuisine Commemorating Canada Day with facts on iconic Canadian cuisine and products. Canadian Grocer – Most Canadians plan to shop local this Canada Day: Survey Caddle and the Retail Council of Canada surveyed Canadians to better understand consumers’ shopping intentions around Canada Day. Ricardo C uisine – Our Best Canada Day Recipes The website offers more than 60 recipes from across Canada to help celebrate the holiday. YODL - Happy Canada Day Recipe Dana McCauley offers her recipe for traditional Greek salad, a cool complement for any Canada Day barbecue. Food Network Canada - Best Indigenous Recipes, How-Tos And Tips A roundup of Indigenous recipes and food producers. Overtime If you have more than 30 minutes, these are for you. Goodreads - Goodreads - Speaking in Cod Tongues: A Canadian Culinary Journey by Lenore Newman Dr. Lenore Newman of the University of the Fraser Valley offers a cross-country tour of Canadian cuisine. YouTube – This video from the Old Cookbook Show , featur es a recipe for Cottage Potato Pudding from The Cook Not Mad, or Rational Cooking , one of the earliest cookbooks available in Canada.
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What YODLers are Saying and Reading – The Top YODL Content for June 2023
Welcome to YODL! In addition to daily original content, YODL helps CFIN Members find new partners , resources , and funding opportunities to grow their food business. Learn more about this growing community and become a CFIN Member (for free!) today . Summer is here, and YODL is the place to be for networking and information on industry issues, trends, events and more . In case you missed them, here are the top five discussions and most read articles on YODL in June 2023. Top YODL Discussions in June 2023 Number 5 Food Prep Job Postings Labour shortages are an ongoing challenge for many food businesses looking for employees. Number 4 UBC Food Science Program Seeking Industry Projects The UBC Food Science Department is recruit ing industry partners for a research project conducted by fourth year undergraduate students as part of a capstone course. Number 3 Co-packer chicken meals Looking for a co-packer? YODLers always have suggestions! Number 2 Our Favourite Food Newsletters We’re sharing our favourite food newsletters, starting with the enewsletter from Food in Canada magazine. Number 1 Newbie and starting a new line of food products. Any advice for a starter? YODL is the perfect place to network with other industry professionals , whether you’re starting a company, launching new products, scaling up, or growing your business . Most Read YODL Articles in April 2023 Number 5 IN 30: Food Apps Find out all you ever wanted to know about food apps, including apps for food ordering and delivery, grocery purchases, nutrition tracking , reducing food waste and more. Number 4 Explained: Personalized Nutrition As consumers increasingly embrace the concept of food as medicine, many are looking for customized solutions to treat or prevent illness and injury. Number 3 Parlons d'innovation: L’intelligence artificielle au service de l’industrie alimentaire In this French-language video Isabelle Marquis speaks with Michel Dubois, s enior d irector, AI Activation for the Mila Research Center, about artificial intelligence and its applications in the food industry. Number 2 IN 30 – Food as Medicine The concept of food as medicine is growing in popularity with consumers, leading innovators to develop software, ingredients, and products that aim to improve health and wellness. Number 1 Staff Picks – Lavina Gully Each week we profile a CFIN staff member to find out what they’re reading, listening to and posting about. In this article meet Lavina Gully, Regional Innovation Director for BC and Yukon.
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Company Spotlight – Cibotica Inc.
Welcome to YODL! In addition to daily original content, YODL helps CFIN Members find new partners , resources , and funding opportunities to grow their food business. Learn more about this growing community and become a CFIN Member (for free!) today . This is one in a series of interviews with CFIN member companies that have successfully applied for and rece i ved funding . Vancouver, BC-based Cibotica Inc. is a technology company automating the food-making process with robotic solutions. Cibotica’s first product is Remy , a high-tech line cook that makes food preparation more efficient, accurate, and less labour intensive. The company’s goal is to make a restaurant owner’s life easier with fewer issues, less wast e , and less uncertainty , while creating a better industry and environment for all food industry collaborators. Cibotica received $90,741 in funding to help develop a food-safe version of a universal dispensing mechanism and associated control algorithms for use in the company’s robotic salad and bowl makeline. We talked with Cibotica’s executive team, Ashkan Mirnabavi , Soroush Sefidkar and Daryoush Sahebjavaher , to find out more about the project and the company’s plans. Q: What is your company’s mission? A: Our mission is to make food more accessible and affordable by creating a thriving food system which works better for restaurant owners, workers, and consumers. Q: Why did you apply for this funding and how will you use it? A: Food dispensing is the most challenging aspect of food robotics due to the inconsistency of ingredients. Current solutions are inconsistent, space-inefficient, and constraining. We are working on developing our food-safe universal dispensing system, the key ingredient to our automated solution. This agnostic dispenser can accurately measure ingredients of various sizes , shapes, textures and preparation methods. We applied for the CFIN Innovation Booster to support the development of this universal dispensing system and solve the restaurant industry’s challenges. Q: What excites you most about working in this area of the food industry? A: As restaurant owners who have experienced firsthand the daily challenges restaurants face , we are motivated to solve these issues using automation and robotics. Our knowledge of how to solve them with technology has led us to create Cibotica. This area of the food industry is evolving at a rapid pace, and we are excited to become one of the leaders in the industry. We are also excited to see the Canadian restaurant industry evolve to serve Canadians better. Q: Why is collaboration so important for accelerating innovation in the food industry? Is it difficult to find good collaborating partners, and what would make the process easier? A: Collaboration is crucial for accelerating innovation in the food industry. It brings together the expertise, resources and perspectives of others in order to improve existing processes and products. Finding good partners can be challenging, but when there is a shared vision, trust and excellent communication, collaboration comes easy. At Cibotica we are open to collaborations with other technologies to create a better food system for all. Q: Please comment on the importance of public funding to help companies clear innovation hurdles and access leveraged funds. A: Public funding is vital in helping companies overcome innovation hurdles by mitigating risks and addressing market failures. It provides financial resources for research and development, prototype development, and market validation, reducing risks associated with innovation. Additionally, public funding motivates companies to tackle complex problems and allows businesses to expand their teams and accelerate product development. Q: Looking ahead, what’s on the horizon for your company? A: While we currently concentrate on automating salad and bowl preparation, our bigger aim is to go beyond specific cuisines and expand into other areas of cooking. We aim to become the foremost provider of automation solutions for the restaurant industry and set new standards within this sector. Our universal dispensing technology is poised to become the preferred standard across diverse areas of the food industry, extending its reach beyond restaurants. Q: What are your passions or hobbies outside of work. A: Cooking, s ocializing over a culinary experience, s ports, h iking, and t ravelling . Q: If you had to pick one person to make you a meal, who would you choose? A: Remy from Ratatouille.
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Let's talk innovation: RCIA innovates with new tools for its members
Welcome to YODL! In addition to daily original content, YODL helps CFIN Members find new partners , resources , and funding opportunities to grow their food business. Learn more about this growing community and become a CFIN Member (for free!) today . Welcome to Let’s talk innovation with Isabelle Marquis, a French-language video covering all areas of food innovation. Today, Isabelle speaks with Julie Daigle, Regional Director for Quebec, who presents four unique features of the YODL platform, including two new tools for finding funding or resources to support Canadian food innovators.
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50 Canadian FoodTech Resources – Emergence
Welcome to YODL! In addition to daily original content, YODL helps CFIN Members find new partners , resources , and funding opportunities to grow their food business. Learn more about this growing community and become a CFIN Member (for free!) today . Canada has an extensive range of research centres, food incubators, accelerators and labs supporting food and beverage innovation through the research they do and/or the services they offer. Each week throughout 2023, we’ll be highlighting an organization that’s supporting food innovation in Canada. Name: Emergence Location: Charlottetown, PE Mission: Emergence is a bioscience incubator that accelerates the growth of Atlantic Canadian startups and early-stage companies moving from ideation to commercialization. Focus: The centre supports companies in Atlantic Canada specializing in products derived from technologies such as natural product chemistry, fermentation and downstream processing with applications in human and animal health and nutrition, and diagnostics. Services: Emergence helps companies throughout all stages of development through two different pathway s : The Critical Path Program supports bioscience companies from ideation to commercialization us ing a customized, one-on-one and team mentoring approach to map out the critical path to success . It also connects participants to the Emergence Performance Network , a group of third-party consultants specializing in topics such as business and product review, business planning and strategy, marketing , manufacturing systems optimization and more. The Team Mentorship Program matches companies with expert mentors to provide advice on key issues and strategic support relevant to the company’s stage of development to advance their business goals. What you need to know: The centre offers client s on-going support with product ideation, early commercialization, sustainable growth, and continued evolution in terms of new launches, market expansion, automation and process optimization . Notable News: One of Emergence’s clients is Fredericton, NB’s Chinova Bioworks , a foodtech company that uses upcycled mushroom stems to create a natural clean label preservative. The company and its CEO and co-founder Natasha Dhayagude were recently named in Natural Products Canada’s list Game Changers: Leading Companies. Powered by Women . Dhayagude is also a member of CFIN’s Board of Directors. Get Involved: Contact Emergence at (902) 367-4400 or at info@emergencebioincubator.com, or reach out to our Regional Innovation Director for Atlantic Canada Tyson MacInnis .
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YODL Turns One!
Welcome to YODL! In addition to daily original content, YODL helps CFIN Members find new partners , resources , and funding opportunities to grow their food business. Learn more about this growing community and become a CFIN Member (for free!) today . It’s hard to believe that it’s been a full year since YODL launched on June 27 2022 , during CFIN’s first year of operations. The one-of-a-kind, interactive platform for Canadian food and beverage businesses , suppliers and other stakeholders is now home to hundreds of articles, discussions and videos on issues affecting the industry, from food waste and plastic removal, to cellular food and artificial intelligence. Check out the infographic below to see more on the ways YODL is changing how the food and beverage industry interacts. For more on how YODL and CFIN can help your business, contact your Regional Innovation Director.
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CFIN Funded Projects: One Year Updates - Ag-Tronic Control Systems Inc.
Welcome to YODL! In addition to daily original content, YODL helps CFIN Members find new partners , resources , and funding opportunities to grow their food business. Learn more about this growing community and become a CFIN Member (for free!) today . CFIN has provided funding for many projects over the past two years. Now we’re catching up with the Canadian companies leading CFIN-funded projects to chat about how their innovations have advanced in the year since funding. In part one of the series, Hubba Khatoon, CFIN Regional Innovation Director for the Prairies, sits down with Derek Sorrell, Operations Manager at Ag-Tronic Control Systems Inc. , to discuss the development of the company's compostable fruit and vegetable labels.
