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50 Food and Beverage Programs – Roundup

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

Community ManagerMar 13, 2025

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

Community ManagerAug 6, 2024

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.

Community ManagerJan 2, 2024

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50 Canadian FoodTech Resources – Ag-West Bio

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 : Ag-We s t Bio Location: S askatoon, SK Mission: To help companies commercialize their research , and grow ag bio tech nology i n Saskatchewan. Focus: Ag-West Bio is a not-for-profit, membership-based company that supports businesses bringing research to market. It focuses on areas such as biological applications in nutrition and agriculture. Services: The company works with early stage companies to become investment ready. It also offers a technology commercialization fund for start ups and established companies looking to expand. It also assists companies in relocating to Saskatchewan. Its programs include the AW B StartUP Program, a web-based tool to help entrepreneurs develop their business ideas; the Global Agri-Food Advancement Partnership, an accelerator and incubator supporting early-stage companies; and the ABIC Beyond Entrepreneurs training program developed and managed through the Agricultural BioScience Innovation Centre (ABIC) Foundation . In addition, Ag-West B io offers commercialization seminars, n etworking events, conferences , and access to a range of online resources. What you need to know: The company’s members include governments, public agencies, private companies, research institutions, commodity groups and more. Notable News: One past initiative was the Bioscience Scorecard. Ag-West Bio established the scorecard as a benchmark to measure the size and scope of Saskatchewan’s ag-bioscience research and development efforts. Get Involved: Contact Kyle Adams, director of investment and commercialization at kyle.adams@agwest.sk.ca or 306-975-1939 , or reach out to our Regional Innovation Directo r Hubba Khatoon .

Community ManagerMar 8, 2023

Funding for Cellular Food Research and Development

There are several sourcing of funding for companies working to develop new products, technology, and services for the emerging cellular agriculture industry in Canada. CFIN recently opened a new funding opportunity for food industry collaborators . CFIN’s fourth Food Innovation Challenge is Cultivating a resilient food future: Developing the end-to-end Cellular Food capacity for Canadian global leadership . Expression of Interest closes on March 27, 2023. Click here for more information. Other sources of funding for cellular food projects include: Genome Canada Genome Canada is a not-for-profit organization that works across sectors to invest and coordinate genomics research, innovation, data and skills and talent to help grow Canada’s genomics ecosystem and drive economic growth . The organization has a network of six Genome Centres across regions and provinces, and offers multiple funding opportunities for initiatives. Click here for more on funding from Genome Canada. N SERC NSERC offers funding to entrepreneurs and innovators researching and developing scientific and technical breakthroughs that will benefit Canada. The government agency works with universities and colleges, businesses , and not-for-profit organizations to remove barriers to innovation, and help develop new expertise in Canada’s research communit y. It also helps organizations access talent and technology at Canada’s universities and colleges, and forges international collaborat ion to help businesses connect with global opportunities and research. NSERC awards roughly 8,800 discovery grants, scholarships and fellowships each year for research initiatives. Click here for more on NSERC’s discovery grants. NRC IRAP The National Research Council of Canada Industrial Research Assistance Program (NRC IRAP) offers small- and medium-sized Canadian businesses advice, access to connections, and funding to help them innovate and bring products to market. NRC IRAP provides funding to eligible companies developing technology innovation projects, as well as for larger research and development initiatives by companies that have shown their ability to grow rapidly . Click here for more on financial support from NRC IRAP.

Community ManagerMar 7, 2023

The Tablesetter – March 6, 2023

Happy Monday CFIN members! Here’s your weekly heads up on what’s happening on YODL and around the food world this week. The YODL Menu Monday: The Tablesetter – March 6 , 2023 Tuesday: Funding for Cellular Food Research and Development Wednesday: 50 Canadian FoodTech Resources – Ag-West BIO Thursday: Company Spotlight – Liven Proteins Friday: News File Something to Celebrate March 6, 2023 is National Frozen Food Day! Statista reports that 7% of Canadians eat frozen food every day, 35% of Canadians eat frozen food “a few times a week,” and 19% eat it once a week. In fact, only 4% of respondents said they never eat frozen food. Categories of frozen food that are expected to grow substantially include frozen desserts, bakery products, pizza, fruit, vegetables , and potatoes . Food Facts A survey conducted this year by Strategic Objectives behalf of Loacker revealed that Canadians love peanut butter. The survey found that: 71% of respondents said they feel satisfied when eating peanut butter , 28% said peanut butter makes them feel happy , and 15% said peanut butter makes them feel nostalgic. 46% of consumers said they enjoy peanut butter anytime of the day, while 37% say they prefer to eat peanut butter in the morning. 86% of consumers prefer to eat peanut butter on toast, and 50% of consumers say they enjoy peanut butter sandwich es . 31% of respondents like to eat peanut butter on its own, 45% say they like it in a dessert such as cookies, cakes or wafers, 19% use it as an ingredient in smoothies, 11% use it in meat marinades, and 10% use peanut butter in salad dressings. Happy YODLing!

Community ManagerMar 6, 2023

News File – March 3, 2023

Each Friday we’ll bring you a roundup of news from CFIN, YODL and around the food world. As seen on YODL Check out this week’s most viewed discussions: Notre membre Laurent Dallaire du Québec, Leader émergeant de 2023 selon The Peak! Creating circular economy from food waste streams (Post farm produce and food scraps) Generation Next Thinking: Canada's food industry has an appetite for innovation! Around the Food World Dole recently announced that it experienced a cybersecurity incident that has been identified as ransomware. Product of the Year Canada has revealed its winning products for 2023. Second Harvest recently hosted its first Food Rescue Awards . Did you Kno w? The most rec ent Retail Report from RangeMe revealed the most searched food categories and products online from 2022 Q2. The survey of more than 15,000 retail buyers and 200,000 suppliers revealed: Mushrooms were among the top online food searches . Healthy food alternatives , including s alad dressings, pickles, okra and dried chickpeas , increased last year. Cat food, especially wet food, was a lso a top search, reflecting higher pet ownership and pet food shortages during the pandemic. CBD-related products have seen an increase in searches. Consumers are increasingly searching for diverse, minority and LGBTQ-certified businesses, as well as sustainable businesses, all of which RangeMe says are still going strong in 2023 Q1. More than 90% of Gen X consumers say they would be willing to pay more for sustainable products, up from 42% in 2019.

Community ManagerMar 3, 2023

Company Spotlight – Rapid Aid Corp.

This is one in a series of interviews with CFIN member companies that have successfully applied for and received funding. Mississauga, ON -based Rapid Ai d Corp. has been the leading global developer and manufacturer of temperature-related solutions for the healthcare, transportation, food, and retail sectors since 1975. Rapid Aid’s TempAid division specializes in design and manufacturing of highly engineer ed packaging solutions for shipping temperature - sensitive goods. For the food industry the company’s focus has been on low - cost sustainable solutions using environmentally friendly materials. Rapid Aid Corp. has an ISTA certified Thermal Testing Laboratory where it qualifies its designs to show that they will protect the safety of food items when the packages are used to in the field , allowing them to optimize for cost and effectiveness. The company received $99,471 in funding to conduct experimental research to develop sustainable and smart packaging for the Canadian meal kit market . We spoke to Anthony Alleva, d irector of P ackaging Engineering and Validation for Rapid Aid, to learn more about the company and its plans. Q: What is your company’s mission? A: Our mission is to protect the health and well being of our customers by ensuring that their temperature - sensitive goods arrive with the most freshness possible in an environmentally responsible way. Q: W h y did you apply for this funding and how will you use it? A: TempAid has developed our Earthwise gel packs and biodegradable coolers to have components available to the Canadian food market that can protect products sustainably. The next step is to do laboratory studies to show how our materials can be used together to maximize food freshness while minimizing cost and carbon footprint. We are hiring additional staff in our laboratory and will be implementing computer mode l ling software to allow us to speed up the introduction of these sustainable materials into the industry. Q: What excites you most about working in this area of the food industry? A: My life’s work has been in helping food and pharmaceutical companies protect their goods thermally , and developing more eco - friendly solutions is a passion of mine. 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 critical for identifying requirements and industry trends to allow us to meet the needs of the future. Temperature control in the food industry is so important . M ore stakeholders providing input makes it easier to develop packages that work for the most applications possible. Standardization is really key to having long - term solutions , so the more input we get , the better our engineered designs will be. Q: Please comment on the importance of public funding to help companies clear innovation hurdles and access leveraged funds. A: We wouldn’t be able to embark on such an innovative project without the help of public funding. We’re attempting to really take the development of temperature controlled packaging for the food industry to the next level , which will require a lot of time and equipment that would be difficult to justify otherwise. Q: Looking ahead, what’s on the horizon for your company? A: TempAid is planning to scale up our production to meet the needs of our customers , as the need for temperature - controlled shipping solutions is exploding right now. Our goal is to increase our sustainable product offering and add even more highly engineered technologies , including biodegradable phase change materials. Q: What are your passions or hobbies outside of work? A: I entertain myself with all sorts of geeky things like Star Trek and Dungeons and Dragons. Q: If you had to pick one person to make you a meal, who would you choose? A: Of course my Mom . No matter how old you get there is never a better a cook. I’ll take her fettuccini alfredo over any restaurant. Ready to access funding for your innovative initiative? Click here to find out more about CFIN’s funding programs.

Community ManagerMar 2, 2023

50 Canadian FoodTech Resources – Fanshawe College’s Centre for Research and Innovation (CRI)

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 : Fanshawe College’s Centre for Re s earch and Innovation (CRI) Location: London, ON. Mission: To solve industry research and development needs, remove barriers to innovation for small- and medium-sized businesses and help them gain a competitive edge, and to advance the food processing and agri-food industry. Focus: CRI is the only research facility amongst Ontario’s colleges specializing in nutritional and shelf-life testing for product development and validation. The facility also includes the Centre for Applied Research and Innovation in Biotechnology (CARIB) to help emerging agri-food businesses launch new food, beverage and cannabis products. Services: CRI ’s laboratory facilities offers p roof-of-concept product development , p roduct testing , n utritional labe l ling , s helf-life testing , b ioextraction of plant materials , b atch and continuous fermentations , a nalysis of proteins, fats and carbohydrates and a nalysis of minerals such as iron and calcium, emulsions, b ioextractions and purification , s pray drying , f lash chromatography , h eavy metals testing , and c annabinoid and t erpene testing . What you need to know: The CRI includes a research team with industry experience, partnerships with industry associations and member groups to access further support, as well as access to funding resources. Notable News: CRI has worked with many local and national companies to produce or M improve food and beverage products, including Aspire Food Group, Geissberger Farmhouse Cider, and Booch Organic Kombucha. Get Involved: Contact A ndrew Kaszowski, Industry Outreach & Communication Coordinator, at a_kaszowski@fanshawec.ca , or reach out to our Regional Innovation Directo r Linda Fox .

Community ManagerMar 1, 2023

What YODLers are Saying and Reading – The Top YODL Posts and Articles of February 2023

It might have been cold in most of Canada over the past month, but YODL was hot! In case you missed them, here are the top five discussions of February 2023, as well as the top five most read articles for the month. Top YODL Discussions in February Number 5 Potential Food Plant Real-Estate near Toronto More food companies are looking for resources to expand, including into the plant-based product market. Number 4 Centennial Supports small and mediu m sized business in developing Tech Solutions with grant support Centennial College in Ontario offers a funding stream t o support small - and medium - sized Canadian businesses in developing digital , analytics , and AI solutions . Number 3 Food and Beverage as a M edicine for Gut Health Consumers are becoming increasingly interested in personalized diets for better health. Number 2 Keto products - connec t ion question The Keto trend is still going strong, and YODLers are interested. Number 1 Opportunity for Canadian Frozen Food B rand YODLers are discussing Nestlé’s decision to stop selling Delissio pizza in Canada. Most Read YODL Articles in February Number 5 News File – February 10, 2 0 23 News File, which drops every Friday, features food news from around the world and highlights from recent research and surveys. This article featured information on food waste in Canada. Number 4 Company Spotlight – Earthware Reu s ables Inc. Earthware Reusables is a return-for-reuse takeout container service located in Calgary, AB. Since launching in November 2021 the company has stopped approximately 15,000 single-use takeout containers from going into landfills . Number 3 Explained: Precision Ferment a tion Fermentation is an ancient process of preserving and creating food and beverages. Over the past four decades, precision fermentation, or acellular cultivation, has emerged as a specific kind of fermentation process to create lab-grown ingredients for use in a wide variety of products, including food. Number 2 Explained: Cellular Fo o d in Canada New food production technology, such as cellular agriculture, has the potential to alleviate current food industry challenges , while creating commercial opportunities and building a more sustainable, resilient food system. Number 1 50 Canadian FoodTech Re s ources – Venturepark Labs Venturepark Labs is a non-profit organization supporting early-stage entrepreneurs in the food and wellness industries. It is part of Venturepark, a business growth ecosystem in Calgary, AB. What was your favourite discussion post or article of February? Happy YODLing!

Community ManagerFeb 28, 2023

A Recap of Cellular Food Articles

In the past month we’ve looked at the development of cellular agriculture and its potential to transform the food and beverage industry , while addressing issues such as food insecurity, land use, waste, animal welfare, food safety, and much more. Opportunities are available for collaborating on research and development across Canada, and food and beverage companies are in a unique position to capitalize on this emerging sector . Over the next month we’ll continue looking at real-world examples of research and development, and what Canadian food and beverage companies can expect to see in terms of regulating the cellular food sector . In case you missed them, here are some of the articles, infographics and interviews discussing cellular food in Canada. INFOGRAPHIC: A Timeline of Cellular Food Innovation INFOGRAPHIC: Introduction to Cellular Food Explained: Cellular Food in Canada Visualizing Cellular Food: A Conversation with Yadira Tejeda Saldana of New Harvest Explained: Precision Fermentation Regulating Cellular Food: A Discussion on the Regulations Governing Cultivated Food in Canada Parlons d'innovation: Agriculture cellulaire et aliments cultivés CFIN recently opened calls for its fourth Food Innovation Challenge: Cultivating a resilient food future: Developing the end-to-end Cellular Food capacity for Canadian global leadership. Click here to find out more about this new funding opportunity for food industry collaborators.

Community ManagerFeb 28, 2023

The Tablesetter – February 27, 2023

Happy Monday CFIN members! Here’s your weekly heads up on what’s happening on YODL and around the food world this week. The YODL Menu Monday: The Tablesetter – February 27, 2023 Tuesday: T op YODL discussions and articles for February ; and A Recap of Cellular Food Articles Wednesday: 50 Canadian FoodTech Resources – Fanshawe College Centre for Research & Innovatio n Thursday: Company Spotlight – Rapid Aid Corp. Friday: News File Something to Celebrate March 3 is Canadian Bacon Day! Peameal bacon, known as Canadian bacon throughout the rest of the world, is taken from the loin of the pig instead of the belly, and so contains less fat and more protein than regular bacon. Food Facts Bacon is so popular that everything from jams and candy to carbonated drinks and alcoholic beverages have been infused with bacon flavouring. There are even several bacon-scented fragrances , including Wright No. 100 , a cologne made by Wright Brand to celebrate its 100 th anniversary , featuring notes of smoky bacon, applewood, bergamot, white patchouli, sandalwood and maple syrup from. According to the company, the scent is “ decadent and addictive like bacon, yet subtle enough to wear daily. ” Happy YODLing!

Community ManagerFeb 27, 2023

News File – February 24, 2023

Each Friday we’ll bring you a roundup of news from CFIN, YODL and around the food world. As seen on YODL Check out this week’s most viewed discussions: Centennial Supports small and medium sized business e s in developing Tech Solutions with grant support How to Cool Bone Broth Quickly - Using Automation Co-packing ability to place sauces in stand up pouch. Around the Food World Canada and Mexico have reached a trade arrangement for organic products. A global consumer survey from Ingredion shows that 46% of consumers would pay 20 to 30% more for a product with a natural claim. Post Consumer Brands has launched Sweet Dreams in the U.S., the first cereal designed to help consumers sleep. Did you Kno w? Caddle has released its 2023 Market Outlook on Canadian grocery shopping habits. As well as discovering that 92% of Canadians feel groceries cost more than they did just three months ago, the report found that: More than 5 3 % of consumers say they’ve purchased more private-label brands in the past three months due to rising prices. 61% of respondents say they’ve reduced their meat purchases due to higher costs. 51% of consumers say they’re buying more produce than they did last year, as well as frozen foods and dairy to offset meat purchases. Price increases differ greater between grocery categories , and sometimes don’t match consumer perceptions, with meat prices increasing 6%, bakery increasing 14%, vegetables increasing 13.7% and dairy increasing 12%.

Community ManagerFeb 24, 2023

Company Spotlight – TheoryMesh

This is one in a series of interviews with CFIN member companies that have successfully applied for and received funding. Winnipeg, MN-based TheoryMesh is digitizing the food supply chain , applying blockchain and machine learning to optimize processes, improve traceability and improve transparency and sustainability. The company’s platform is built to capture data and inform decision makers of the best methods for optimizing their production and environmental footprint . Companies can use the platform to share information about food production and sustainability with consumers. The company received $1,287 , 025 in funding to create a more sustainable beef and dairy supply chain through controlled environment agriculture and digitization . We spoke to TheoryMesh CEO Chris Bunio to learn more about the company and its plans. Q: What is your company’s mission? A: Our mission is to help farmers and food companies improve food safety and sustainability through traceable and transparent, full y optimized supply chains. Q: W h y did you apply for this funding and how will you use it? A: Improving the food supply chain is an imperative to feed the world and reduce the impact of agriculture and food waste on the environment. This funding will allow us to implement a complete and traceable beef and dairy supply chain system which connects from feed to consumer, providing the first real opportunity to drive effective optimization and sustainability with data driven insights. The partners in the project will use the funding to integrate our systems, develop the needed data capture and tracking technology , and ultimately showcase information to consumers in a system which will scale across the industry. Q: What excites you most about working in this area of the food industry? A: Applying science and data driven observations/optimizations is a keen interest. In this project we will establish a factual picture of the dairy and beef supply chain and find real world mechanisms to improve the supply chain for all participants. Having consumers see the reduction in methane or other metrics is very exciting. 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: Food supply chains are inherently typically complex. In order to make an impact on the food consumers eat and the information available to them, all partners in the supply chain need to collaborate on a project. Creating synergy among a partner group is the fundamental key to success with complex projects , and creating joint value is one of the most important outcomes. Q: Please comment on the importance of public funding to help companies clear innovation hurdles and access leveraged funds. A: As a startup we are always looking at how we can create innovation products and solutions while scaling our business. Public funding allows us to pursue innovative ideas while de-risking the investment and making every investment dollar scale further. We use public funding to expand our workforce and create solutions which are solving hard problems , which we would likely not try to tackle without the multiplier effect of public funding. Q: Looking ahead, what’s on the horizon for your company? A: Our company has moved quickly in less than two years to create solutions which address critical needs in the market for traceability, transparency and sustainable impact. We will continue scaling the company and expand our customer reach to Europe, Africa and Asia. Q: What are your passions or hobbies outside of work? A: I enjoy trave l ling with my family, reading/researching various topics , finding and making gluten - free food , hiking, swimming and exploring new areas. Q: If you had to pick one person to make you a meal, who would you choose? A: With my gluten allergy this is an incredibly hard question to answer! I would probably go with Gordon Ramsey , for sheer entertainment! Ready to access funding for your innovative initiative? Click here to find out more about CFIN’s funding programs.

Community ManagerFeb 23, 2023

50 Canadian FoodTech Resources – Mycélium

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 : Myc é lium food incubator Location: Quebec City, QC Mission: The Myc é lium food incubator and accelerator is dedicated to the d evelopment and marketing of innovative and value-added products. Focus: Mycélium offers food and beverage startups support with innovating and commercializing their products . Services: The centre offers a 1,500-sq.-ft. kitchen, storage space, a commercial experimentation space, coaching with experts , and test market opportunities. What you need to know: The centre also offers two business coaching programs : the one-year Incubation Path helps entrepreneurs in the agri-food sector develop a business model ; and the Evolution Program, a personalized support program lasting six to 24 months that helps entrepreneurs grow their businesses. Notable News: Myc é lium and the Institute of Nutrition and Functional Foods (INAF) of Université Laval have partnered with IGA stores in Quebec to support local agri-food companies through IGA’s local accelerator program. Get Involved: Contact Myc é lium at info@myceliuminc.ca , or 418-692-2517, ext. 132, or reach out to our Regional Innovation Director Julie Daigle . Click here to view a 3D tour of the Myc é lium kitchen.

Community ManagerFeb 22, 2023

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