Explore every episode of the podcast Munching on Molecules

What happens when a lifelong connection to food turns into an annual gathering built around farmers, producers, and local buyers?

In this episode, we sit down with Shauna Fidler, to talk about the evolution of Basin Food Expo (FABx26) and this year’s theme: The Business of Food: Fermenting Ideas.

Shauna’s own food journey started early, from wrapping cookies in her aunt’s shop to eventually buying the business, building a production facility and learning firsthand about food manufacturing, distribution, sales, packaging and logistics. That experience eventually led her to the Slocan Valley, where she reconnected more deeply with local food, farming and community.

That same sense of connection helped shape the first Basin Food Expo in 2018.

What began as a one-day event has grown into a two-day gathering for people working across the food system, from farmers and processors to retailers, buyers and foodservice professionals.

This year, FABx26 takes place November 5 to 6 in Kimberley, BC, with a strong focus on business development, retail readiness, funding, farm-focused content and, fittingly, fermentation.

Shauna describes it as a little bit of a pickle festival too.

Food is not just something being talked about at FABx. It is part of the experience.

One of the highlights is the annual farm-to-table dinner, taking place this year inside a 300-year-old German barn that was dismantled, moved to Canada and rebuilt on the ski hill in Kimberley.

The evening will feature a local, family-style Bavarian feast, complete with house-made pickles and plenty of fermented flavours.

The dinner is currently sold out, but to join the waitlist, email info@basinfood.ca.

Throughout the conversation, we explore:

• Why food businesses need opportunities to step outside the day-to-day and look at the bigger picture

• Retail readiness and growing beyond your home region

• How local food events can create new buyer relationships and business opportunities

• The role food and shared meals play in building stronger communities

One of the biggest themes of FABx is connection.

Shauna talks about watching producers meet buyers, founders discover shared logistics opportunities, ingredients find new applications and conversations turn into new products or partnerships.

For her, that is where the real value of the event happens.

And if you feel like you are too busy working in your business to attend?

Shauna has a response for that too.

Sometimes the best thing you can do for your food business is step outside of it, meet new people, taste something different and come back with fresh eyes.

As she puts it, “this is the self-care for your food business.”

You can learn more about Basin Food Expo (FABx26) at basinfood.ca

In this episode, we sit down with Alice Couderc, co-founder of Atome Bakery, a Vancouver-based French-inspired bakery creating ready-to-bake frozen artisan breads and pastries.

Alice moved from France to Canada in 2018, while her co-founder, Lucas Navilloz, found himself seriously missing French bread.

So he started making his own.

What began as a personal solution evolved into Atome Bakery, built around a simple idea: make artisan-style bread more accessible to people who do not live near an artisan bakery.

Instead of opening a traditional storefront, Alice and Lucas built a direct-to-consumer frozen model and have since expanded across Canada. Along the way, they also became experts in something most bakeries never expect to tackle: frozen logistics.

After launching in the U.S. in early 2025, trade uncertainty pushed the team to pivot their growth strategy back toward Canada, expanding into Ontario and Quebec. That pivot also uncovered a new opportunity: helping other frozen food brands fulfill direct-to-consumer orders.

Throughout the conversation, we explore:

• Turning a personal pain point into a scalable food business

• The realities of frozen direct-to-consumer logistics

• How Atome adapted and pivoted its growth strategy across Canada

• Product innovation, including a higher-protein bread in development

• The partnership between entrepreneurship and engineering

A great conversation about bread, entrepreneurship, logistics, innovation and what happens when a frozen bakery starts thinking differently about how food reaches the customer.

You can learn more at atomebakery.com

We chat with Parry Aftab, agrifood community builder and founder of PEI Food Strong, Canadian Source to Supper, and PEI Good Eats, to explore how community, local food and practical action can help build a more resilient food system.

Parry spent decades as a lawyer specializing in cyberlaw, cybersecurity and online safety, working with organizations and governments around the world. Then COVID changed the trajectory. She and her husband moved to Prince Edward Island and Parry did what any self-described food lover does: she started a Facebook food group.

This community has since grown to more than 23,000 members and became the catalyst for something much bigger.

Through PEI Food Strong, Parry is now focused on helping the Island retain more of the value created by the food it grows, catches and produces.

That means looking at local processing, manufacturing, entrepreneurship and new uses for ingredients that might otherwise go to waste.

Seaweed can become skin care or pet supplements.

Lobster shells can become fertilizer.

Rescued food can be transformed into shelf-stable products.

Parry calls it “putting waste to work.”

Community remains central to everything she is building.

Today, Parry is building a network of initiatives designed to make PEI’s food system more resilient, connected and locally driven.

Throughout the conversation, we also explore:

• Why PEI needs more local processing and value-added manufacturing
• How rescued food and by-products can become new opportunities
• Why affordability must be part of the conversation around buying local
• The importance of supporting emerging food entrepreneurs
• How community knowledge can help drive food innovation
• Why collaboration needs to move beyond “elbows up” to “linking elbows”

Parry will bring this systems-thinking approach to the Food Forward Summit on October 8 in Mississauga, where she will moderate a discussion on interprovincial food trade barriers and the challenges producers and processors face when moving food across Canada.

For Parry, stronger food systems are not built by one organization, one company or one level of government.

They are built by bringing people together, listening to the expertise already in the room and turning conversation into action.

As she puts it, when the people in the audience are just as knowledgeable as the people on the stage, that is when things happen.

We also talk butter tarts, PEI’s future official cookie, Johnny Cakes and whether lobster belongs in dessert. 

This is a conversation about food and what happens when people stop waiting for someone else to fix the system, bring their own superpowers to the table and start building something together.

Not just elbows up; linking elbows.

Resourceshttps://www.peifoodstrong.com/program
https://www.sourcetosupper.comhttps://www.peicooks.com
https://www.foodforwardsummit.com/agenda

What if tackling one of the world’s biggest micronutrient challenges started with something as simple as what goes into the cooking pot?

In this episode, we sit down with Dr. Gavin Armstrong, founder and CEO of Lucky Iron Life, to explore the science, social impact and the journey behind Lucky Iron Fish.

Gavin entered university planning to pursue finance before an interdisciplinary course took him to Botswana and completely changed the direction of his career. That experience eventually led him into international development, refugee camps in Kenya, and a growing awareness of what is often called “hidden hunger”, where people may consume enough calories but still lack essential micronutrients.

What was supposed to be a two-week visit in Cambodia became three years and a PhD focused on iron deficiency and the concept that would become the Lucky Iron Fish.

The idea is deceptively simple.

Place the reusable iron cooking tool into boiling liquid with a little acidity for approximately 10 minutes, and it releases iron into the food. Gavin explains that the product uses electrolytic iron commonly used in food fortification and was developed to provide an accessible alternative for households dealing with iron deficiency.

The science was only one part of the challenge.

The original product was an iron disc. Technically, it worked. Culturally, it did not.

Women in Cambodia told the research team it looked like something picked up from the side of the road. Through community research, they learned that fish symbolize luck in Cambodian culture. The disc became a fish, and something people were reluctant to put in their cooking pot became something they actively wanted to use.

Later, when the company expanded into India, the fish shape created another adoption barrier within vegetarian communities. The team adapted again, developing a tulsi leaf version.

It is a great reminder that innovation is not only about whether something works.

It also has to work for the people expected to use it.

Throughout the conversation, we also explore:

• The importance of independent clinical validation when commercializing a health innovation

• Why product innovation sometimes starts by listening to how people are actually using your product

• The evolution from Lucky Iron Fish into the broader Lucky Iron Life portfolio

• The role social enterprises can play alongside governments and NGOs

• How businesses can pursue both profit and purpose

Since beginning the project in 2012, Gavin has watched Lucky Iron Life grow into a global social health company while continuing to wrestle with a much bigger question:

Can business be a meaningful force for solving global problems?

For Gavin, social enterprise is not about choosing between doing good and building a sustainable business.

It is about proving the two can coexist.

You can learn more about Lucky Iron Life, the Lucky Iron Fish, Lucky Iron Leaf and their new product, Lucky Iron Daily at luckyironlife.com. 

Gavin also shares that a portion of website sales supports the donation of products to families and communities in need around the world.

A fascinating conversation about food, fortification, behaviour change, evidence and what it really takes to turn research into impact.

In this episode, we sit down with Mehnaz Tabassum, CEO of NL Eats and Food Forward Summit, to talk about the journey from building an online food community to launching a nonprofit and creating a national platform bringing together people across Canada's food system.

Mehnaz shares how NL Eats evolved from a grassroots community into an organization focused on food access, connection and systems-level change, and how that work ultimately shaped the vision for the Food Forward Summit.

This vision is now growing into a three-stop 2026 circuit, beginning with Food Forward Atlantic in St. John's on September 23, followed by Food Forward on the Hill in Ottawa on October 6, and culminating in the Food Forward Summit at The International Centre in Mississauga on October 8.

We talk about what it takes to grow an idea from community conversation into a national event, the importance of creating spaces where different parts of the food system can actually meet, and why meaningful change requires bringing more voices to the same table.

Mehnaz also previews what attendees can expect on October 8, including three theatres focused on Leadership, Innovation and Community, alongside keynotes, workshops and exhibitors. The program brings together producers, innovators, investors, policymakers, CPG companies, buyers, distributors and international partners, with conversations spanning food systems innovation, AI, global trade, food policy, food security and Indigenous food sovereignty.

A particularly interesting part of the Summit is the Innovation Challenge. Participants can choose between two streams, Blue Food Systems or Sustainable Agrifood, with finalists receiving mentorship, scale-up support and the opportunity to pitch live at the Summit.

As Mehnaz explains, the bigger exercise goes beyond simply finding the winning solution.

It is about learning how to approach a complex food-system problem through the lens of innovation. How do you define the problem? Who needs to be part of the conversation? What assumptions need to be challenged? And how do you move from an interesting idea toward something that can actually create impact?

That mindset runs through the broader Food Forward vision: bringing different perspectives together, asking better questions and creating the conditions for ideas to move into action.

If you want to continue the conversation in person, the Food Forward Summit takes place October 8, 2026 at The International Centre in Mississauga.

Resources

https://www.foodforwardsummit.com/agenda

IG: @foodforwardsummit

We are on site in Coquitlam, BC with Shaun Ashworth, Co-Founder, Owner, and President of Associated Labels and Packaging. Shaun takes us behind the scenes of their packaging operations and shares why great packaging is about so much more than what we see on the shelf.

Associated Labels and Packaging began in 1980 when Shaun’s father took a chance on a printing company, starting with letterpress printing before moving into flexographic labels through a surprising connection to Mary Kay address labels. Since then, the company has grown from four employees to a team of 180, expanding across flexo labels, digital printing, flexible packaging, pouches, lidding films, stick packs, and more.

As Shaun explains, packaging may seem simple from the outside, but it plays a critical role in product success. The right package has to protect the product, support shelf life, run properly on equipment, communicate clearly to consumers, and hold up through distribution. For food and beverage brands, getting packaging right early can make all the difference.

In this episode, we chat about:

• The story behind Associated Labels and Packaging
  
• The difference between flexo, digital, and wide web printing
  
• Why packaging should be designed around the product first
  
• Moisture barriers, oxygen barriers, seal integrity, and shelf life
  
• How packaging impacts co-packing, equipment, and downstream operations
  
• Why the cheapest packaging option is not always the lowest total cost
  
• Designing for the consumer, the shelf, and the real-world supply chain
  
• Five practical tips for CPG brands thinking about packaging
  
• Sustainability, compostable films, plastic reduction, and packaging education
  
• The importance of culture, team, and long-term relationships in business

Tune in to hear Shaun Ashworth’s insights on packaging innovation, product protection, sustainability, and why the smallest details can have a big impact on how food products move from production to shelf to consumer.

Resources:
Associated Labels and Packaging: https://www.associated-labels.com

Learn more about IFS PACsecure: https://www.ifs-certification.com/en/food/ifs-pacsecure

One Step Closer: https://www.osc2.org

Grinta began on the sidelines. As parents of four active children competing across multiple sports, Sonia and Jaspaul saw firsthand how long games, tournaments, travel, heat, and physical exertion could affect young athletes. They recognized a gap in the market: parents were looking for hydration products they could feel confident giving their active children.

Named after the Italian word for “grit,” Grinta reflects the determination of young athletes, the families supporting them, and the founders building a new brand while balancing full-time careers and family life.

Sonia brings extensive experience in regulatory affairs and the natural health products industry, while Jaspaul has a background in government, IT, operations, and project management. Their combined expertise has shaped every part of the business, from formulation and compliance to logistics and community activation.

The product was also developed with direct input from young athletes. Soccer teams helped test five initial flavours, narrowing the lineup to Peach Mango, Strawberry Splash, and Blue Raspberry. The formulations include electrolytes, 10 grams of sugar, and a small amount of stevia to support taste and carbohydrate replenishment while avoiding front-of-package warnings for high sugar and sodium.

We also explore what it means to build a brand at the grassroots level. From sampling at soccer, volleyball, and ultimate frisbee tournaments to listening directly to parents and athletes, Sonia and Jaspaul are growing Grinta through education, trust, and community involvement.

In this episode, we chat about:
 -Developing a hydration product with young athletes
 -Balancing electrolytes, carbohydrates, sweetness, and taste
 -Regulatory considerations for products intended for youth
 -The realities of entrepreneurship, family life, and founder resilience
- Giving back to the volunteers, coaches, clubs, and families powering youth sports

Tune in to hear Sonia and Jaspaul’s insights on building Grinta, developing a sports drink for young athletes, navigating the founder journey, and why grit matters both on the field and behind the scenes.

Resources:
Grinta: https://grinta.ca
Instagram: https://www.instagram.com/grinta.ca

Dr. Jason Bush, Chief Scientific Officer and Jason Leibert, Chief Growth Officer, from Solnul®  join us to explore the science and commercialization behind an upcycled prebiotic fibre made from potatoes.

Solnul®  is a resistant starch ingredient produced in Carberry, Manitoba using a co-product from potato processing. Through a proprietary process, Solnul®  converts this potato co-product into a resistant starch ingredient designed to support the gut microbiome.

With Jason Bush bringing a background in genetics, microbiome research, and clinical science, and Jason Leibert bringing experience in life sciences, biotech, business building, and growth, this conversation combines the science and business strategy behind launching a new functional ingredient.

We discuss what makes resistant starch different from regular starch, why clinical trials are so important for ingredient credibility, and how Solnul® ’s low-dose research helped demonstrate changes in key microbiome markers, including beneficial bacteria such as Bifidobacterium and Akkermansia.

We also explore Solnul® ’s upcycled story, the importance of reframing “byproduct” as “co-product,” and what it takes to move an ingredient from research to real-world applications across powdered supplements, bars, and emerging formats.

In this episode, we chat about:

• What Solnul®  is 
• The microbiome as a modifiable system
• The role of clinical trials in ingredient credibility
• Resistant starch, prebiotics, and rethinking fibre
• Upcycling and elevating co-products
• Product development opportunities for functional ingredients
• Building adoption through efficacy, storytelling, and collaboration

Tune in to hear Jason Bush and Jason Leibert’s insights on Solnul® , resistant starch, upcycled ingredient innovation, and why our microbiome is one of the most exciting opportunities in food and health.

Resources:
Solnul® : https://www.solnul.com

Upcycled Food Association: https://www.upcycledfood.org

Chef Connor Flynn, also known as The Preserving Chef, shares with us the world of food preservation and why it’s about so much more than extending shelf life.

Connor’s journey started close to home, cooking alongside his grandmothers and building an early appreciation for food, family, and tradition. From there, his path took him through professional kitchens, Red Seal certification, teaching, sobriety, career pivots, and eventually the creation of a family-led business focused on making food preservation education more accessible. 

As one of only a few Master Food Preservers in Canada, Connor shares how this work is opening doors in schools, hospitals, conferences, and communities across the country. Through fermentation, canning, and other traditional preservation methods, he helps people reconnect with seasonal ingredients, practical food skills, community, and the land. 

In this episode, we chat about:

• The power of food preservation
  
• Fermentation (especially kimchi), microbiology, and consumer curiosity
  
• Food literacy as a life skill
  
• Preserving knowledge, culture, and connection
  
• Teaching preservation across communities
  
• A chef’s journey through purpose and reinvention
  

Tune in to hear Chef Connor Flynn’s insights on preserving seasonal ingredients, teaching practical food skills, and inspiring the next generation to value craftsmanship, community, and care.

Resources:

The Preserving Chef: https://www.thepreservingchef.com

Instagram: @thepreservingchef

Hear Connor speak at the Fermentation Summit, Sept 15 -17, 2026: https://www.makesauerkraut.com/fermentation-summit/

Growing Chefs, Ontario: https://growingchefsontario.ca

Canadian Fermented Foods Initiative: https://fermentedfoods.ca

Janet Helou is the CSO and Wine Scientist at Glimmer Wine, a BC-based, women-owned non-alcoholic sparkling wine brand. 

With a background spanning science, R&D, sales, food science, and wine, Janet helps lead Glimmer from both sides of the business: developing the product and supporting commercial sales. As a Certified Food Scientist and WSET Level 3, she brings a rare blend of technical expertise, sensory curiosity, and market insight to a category that continues to evolve quickly.

Glimmer's origin story started with a familiar but underserved moment: being at a wedding, dinner, conference, or celebration and wanting something special in your glass, without alcohol. Instead of settling for sparkling water with a garnish, three wine-loving women set out to create a non-alcoholic option that could feel just as celebratory and sophisticated as the occasion itself.

What makes Glimmer distinct is that it starts with real wine. The alcohol is removed through reverse osmosis, a membrane technology that selectively strips alcohol while helping preserve the aromas, structure, and character that give wine its personality. That distinction, between de-alcoholized wine and a wine-adjacent beverage, matters more than most consumers realize. Alcohol contributes to body, mouthfeel, aroma carry, and the perception of balance. When it is removed, the formulation has to account for all of it. 

We also chat about Glimmer’s newest release: a sparkling rosé designed for summer sipping, celebration, and inclusion. With expressive, lively notes and the same thoughtful positioning behind the brand’s Blanc de Blanc, the Rosé marks an exciting next step for Glimmer’s growing portfolio.

In this episode, we get into:

• The origin story behind Glimmer Wine
• What makes de-alcoholized wine different from wine alternatives, and how reverse osmosis fits in
• The sensory balancing act of formulating without alcohol
• Why the sparkling format is a smart entry point for this category
• The realities of scaling a glass-bottled beverage across Canadian distribution channels

For anyone working in beverage innovation, CPG, sales, or non-alcoholic product development, this conversation is a thoughtful look at what it takes to create a product that feels intentional, elegant, and celebratory.

Resources:
Glimmer Wine: https://www.drinkglimmerwine.com/
Instagram: @drinkglimmerwine
Taste Glimmer at the Rose Disco Vancouver, July 26, 2026: https://www.rosedisco.com/vancouver

We talk with Gord Sterritt, CEO of Authentic Indigenous Seafood and Executive Director of the Upper Fraser Fisheries Conservation Alliance, to explore the deep connection between fisheries, food security, sustainability, and Indigenous-led food systems.

As a member of the Gitxsan First Nation, Gord brings a rich perspective shaped by community, culture, conservation, and years of experience working in fisheries. In this episode, he shares how Authentic Indigenous Seafood is helping tell the stories behind Indigenous fisheries while creating value for harvesters, communities, and consumers across Canada.

We chat about:

• Gord’s lifelong connection to fishing and food
• The story behind Authentic Indigenous Seafood
• Why Traceability matters
• Supporting cooperative members and small-scale fisheries
• Storytelling through product and process
• Sustainability, seasonality, and fisheries planning
• Looking ahead to trade, policy, and collaboration

This episode offers a powerful look at how seafood products can carry culture, responsibility, and community impact.

Resources: 

Authentic Indigenous Seafood: https://authenticindigenousseafood.ca/

Upper Fraser Fisheries Conservation Alliance: https://upperfraser.ca/

What does it take to build a contract manufacturing operations capable of serving CPG brands on both sides of the border and scaling with them all the way to Costco?

We sit down with Preet Bhullar, COO and Co-Founder of Blue Ocean Group. The conversation was recorded on-site at their brand-new innovation hub in Blaine, Washington. What began in 2012 as a 2,000-square-foot tea operation in Surrey, BC has evolved into a GFSI-certified, multi-facility manufacturing partner for CPG and wellness brands across Canada and the United States. We also visited Blue Ocean's Surrey facility just weeks prior and between both locations, the impressive scope of what this team has built is hard to miss.

Preet leverages her background in quality assurance and microbiology to lead the business she co-founded. This technical foundation shapes Blue Ocean Group’s rigorous approach to ingredient sourcing, regulatory compliance, and operational standards. This clearly shows in the certifications they have earned, the high-caliber brands they have chosen to work with, and the operational standards they hold across both facilities. 

We chat through:

• The Evolution of Blue Ocean Group: The journey from a small leased facility focused on tea bags and loose-leaf tins to a 14-machine operation in Surrey and an expanding U.S. presence.
• Cross-Border Certification: Navigating the complexities of manufacturing standards in both Canada and the U.S..
• Direct Sourcing: Why sourcing ingredients directly from their origin is critical for protecting brand margins and enabling long-term growth.
• The Partnership Process: How Blue Ocean collaborates with brands from the initial brief through scale-up, and why they prioritize partners they genuinely believe in.
•  Market Trends: Insights into the Canadian and U.S. wellness markets, including innovation in electrolytes, protein, creatine, and the shift toward clean, minimally processed ingredients.
• Regulatory Landscapes: Understanding the differences in manufacturing dietary supplements between Canada and the U.S. to avoid compliance hurdles.

This episode is part manufacturing deep-dive and part cross-border business education. It serves as a reminder that the most successful contract manufacturing relationships are built on shared values and long-term strategy, rather than mere transactions.

Resources

Blue Ocean Group: https://blueoceantea.com/

Join us as Dr. William Yan shares his extensive experience in food safety, nutrition, and regulation in Canada. He brings a thoughtful perspective on the importance of science-based frameworks alongside industry collaboration to protect consumers while also creating space for innovation. 

In this episode, we dig into:

• Health Canada’s regulatory framework 
• Pre-market assessment vs post-market compliance
• The history and evolution of the Supplemented Foods Regulations
• How Supplemented Foods differ from Natural Health Products (NHPs)
• The role of collaboration in food regulation
• University of Ottawa Graduate Diploma Program, Food Policy and Regulatory Affairs

Tune in to hear Dr. William Yan’s insights on Canada’s regulatory landscape, and how science-driven collaboration plays a role in maintaining Canada’s reputation for high-quality, safe products on a global scale.

Resources: 

University of Ottawa's Graduate Diploma: https://www.uottawa.ca/faculty-health-sciences/nutrition/graduate-studies/graduate-diploma-food-policy-regulatory-affairs

Dr. William Yan on LinkedIn: https://www.linkedin.com/in/william-yan-7239332aa/

wyan@uottawa.ca

Angela Santiago is the CEO and Co-Founder of Little Potato Company, a business she started alongside her father 30 years ago. 

The Little Potato Company's origin story is one of those rare ones that feels almost too good to be true. Angela's father, drawing on nostalgia for the small potatoes he had grown up eating in the Netherlands, had a simple idea: what if Canadians could fall in love with them too? The duo took a chance, washing and testing their first small potatoes in a bathtub before bringing them to market. There was skepticism. The industry wasn't convinced. They found their niche by leaning into exactly what made the potatoes different.

Today, The Little Potato Company employs more than 500 employees, three state-of-the-art facilities, producing over 280 million pounds of potatoes annually. The company is one of the most recognizable names in Canadian produce, built on a foundation of natural potato breeding, vertical integration, and a genuine belief that innovation, passion, and commitment to quality separates enduring brands.

In this episode, we discuss:

• How The Little Potato Company created an entirely new value-added category in produce.

• The natural breeding process behind their small potato varieties, and why developing a new variety takes eight to nine years.

• The company's approach to sustainable crop utilization and the goal of reaching 100% crop use with zero waste.

• Leadership lessons from building a business over thirty years, and what has shaped Angela's approach to running a company.

• The role of communities like YPO and EO in supporting founders through the journey.

Angela's story is a reminder that the most durable brands often start with asking a simple question and had the patience, creativity and conviction to see it through. 

Resources: 

Little Potato Company: https://www.littlepotatoes.com 

Angela Santiago on LinkedIn: https://www.linkedin.com/in/angelasantiago 

What does it take to turn a homemade kombucha obsession into a growing beverage brand?

We sit down with Kristin Zerbin, founder of Hoochy 'Booch Kombucha, for a candid conversation about her journey from DIY kombucha brewing to building a vibrant, growing beverage company.

Kristin shares how her personal gut health challenges sparked her interest in kombucha, and how that passion and curiosity grew into a business. 

What began in her kitchen evolved into Hoochy 'Booch Kombucha, a brand rooted in flavour, and a colourful California-inspired aesthetic. What sets Kristin’s story apart is the honesty that comes across when discussing the realities behind growth. Scaling a beverage brand is not just about getting into more stores. It means navigating distributor relationships, managing inventory, understanding net terms, protecting cash flow, and making smart choices about which channels to pursue. When COVID disrupted tap-based sales, the team had to adapt quickly, shifting toward cans and building more resilient sales channels.

We also explore Kristin’s evolution as a Founder, from building behind the scenes to stepping into more visible leadership. As Hoochy 'Booch grows, Kristin reflects on what it means to build something with long-term value, whether that results in a legacy brand, a future sale, or something in between.

From navigating the realities of scaling operations to building a brand identity, managing distributor relationships, adapting during COVID, and considering legacy versus exit, this conversation offers candid insights for food and beverage founders.

Resources: 

Hoochy 'Booch Kombucha: https://hoochybooch.com/

What does it take for an international food brand to successfully launch in Canadian retail?

In this episode, we sit down with Scott Miller, Founder of MarketReady, a consulting business built to support global food manufacturers navigate and enter the Canadian retail market successfully. Scott's work focuses on closing the knowledge gaps that can quietly sink an otherwise promising launch.

Scott's journey into CPG started with an exchange program in Japan and wound through years of hands-on experience in the food industry across Asia. When he began working with overseas brands looking to break into Canada, he noticed something that kept coming up: there was no playbook. No clear system. No consolidated resource for international brands trying to understand what entering the Canadian market actually required. So he built one. Scott used his years of experience to reverse-engineer success and developed a framework that helps brands avoid costly mistakes.

In this episode, we discuss:

• The gap Scott identified, and the absence of a clear market entry playbook for Canada was the founding insight behind MarketReady.
• Why understanding Canadian market dynamics; cost structures, compliant packaging, distribution layers, and consumer behaviour, are non-negotiables before entering.
• The importance of market retail visits, and why they're most effective when tied to trade shows.
• What Canadian retailers are looking for and why arriving unprepared can cost a brand an entire year of momentum.
• What it takes to find the right distribution or retail partner, and why that relationship can make or break a launch

Scott's message is consistent: preparation matters, partnerships matter, and there are no shortcuts to doing it right. The path to the Canadian market has many steps, and most international brands navigate blindly for the first time. Working with MarketReady, brands can accelerate their growth, avoid the costly trial and error, and move through the journey with a guide who has already mapped the terrain. If you are an international brand setting your sights on Canada, this episode is required listening.

Resources: 

Market Ready: https://www.marketready.ca

Connect with Scott:

LinkedIn: https://www.linkedin.com/in/scottcameronmiller/

Instagram: @scomil

Scott is currently reading: Dan Martell, Buy Back Your Time

We sit down with Simran Kaur, Sales Manager for Western Canada at Jiva Organics, for an honest conversation about navigating the Canadian CPG and retail landscape. Simran shares her unconventional journey from managing national accounts at Zomato in Delhi to building retail relationships across Western Canada.

Simran brings a grounded, people-first perspective to an industry that can often feel transactional. Her approach centers on a core belief: helping stores serve their customers better. That mindset, combined with a willingness to own and learn from her mistakes, has become the foundation of how she works.

In this episode, we discuss:

• Jiva Organics as a family business, one of BC's pioneering organic stores since 1998.
• What makes Jiva unique as a manufacturer, bulk food operator, and distributor all in one.
• The story behind launching Bliss Balls and their nationwide launch with Loblaws.
• The new Origins Program and how QR codes connect consumers directly to farms and growers to improve supply chain transparency.
• Understanding the store's customer is the key to any successful sales conversation.

 Simran walks us through the CPG retail journey, especially from farm to retailer shelf, and what it takes to earn trust and build lasting partnerships in Canadian grocery.

Resources:

Connect with Simran Kaur on LinkedIn: https://www.linkedin.com/in/kaur-mansimran/

Jiva Organics: https://www.jivaorganics.ca/

In this episode, we sit down with Chef Steph Baryluk, a Red Seal Indigenous Chef, educator, and one of Canada's most compelling voices in food. A proud Teetl'it Gwich'in from Teetl'it Zheh (Fort McPherson) in Treaty 11 Territory. Chef Steph grew up in the Arctic, where hunting, fishing, and land stewardship shaped everything about how she understands food, community, and cooking with purpose.

With over a decade of culinary experience, Chef Steph has built a career at the intersection of classical training and deep cultural roots. She's an educator, an advocate, and a leader in advancing Indigenous food systems in Canada.  Recognized as one of Canada's Top 100 Most Powerful Women in 2024 and recipient of the WXN Food Industry Award.

In this episode, we discuss:

• Chef Steph's Arctic upbringing and land stewardship shaped her relationship with food.

• Her work through Nihkhah, a majority Indigenous and women-owned social enterprise dedicated to bringing Indigenous food, culture, and knowledge into public life.

• What advocating for Indigenous food systems means on a national and global stage.

From community kitchens to the global stage, Chef Steph brings a perspective on food that is rooted, generous, and necessary. This is a conversation about heritage, sustainability, and the power of knowing where your food comes from.

Learn and Connect:

Nihkhah: https://nihkhah.ca/

LinkedIn: https://www.linkedin.com/in/chef-steph-baryluk-7b9069270/

What if regulatory expertise was not just a compliance checkbox, but a core part of how you build a brand, make a business case, and grow in the Canadian natural health products industry?

In this episode, we sit down with Sharan Sidhu, CEO and Director of Regulatory Affairs at Salix Sciences, for a candid conversation about her journey through natural health products industry, regulatory affairs, and entrepreneurship.

Sharan walks us through her early career, the pivot that brought her into the NHP space, and what it looked like to build expertise as a regulatory consultant before ultimately building Salix Sciences. What sets her perspective apart is how she approaches regulation not as a hurdle, but as a strategic lens. For Sharan, understanding the regulatory landscape from the beginning allows brands to build smarter, move faster, and avoid the costly mistakes that come from treating compliance as an afterthought.

That mindset shapes how Salix works with its clients. Rather than arriving after the fact to fix problems, Salix partners with brands early, getting inside the business to understand the real pain points, the gaps between ambition and execution, and where regulatory strategy can actually strengthen the business model rather than slow it down. It is a different way of thinking about what a regulatory partner can and should be.

We get into:

• Sharan's early career and the accidental pathway that led her to natural health product consultation.

• How Salix Sciences partners with clients to understand pain points.Importance of integrating regulatory strategy into the brand-building process from day one.

• The gap in scale-up resources in the West for emerging CPG brands and Nutraceutical brands.

Resources:

Salix Sciences: https://salixsciences.com/

Connect on LinkedIn:

Sharan: https://www.linkedin.com/in/sharan-sidhu-559a7b11/

Salix Sciences: https://www.linkedin.com/company/salix-sciences

Time for another quarterly catch-up with your co-hosts, Christine Farkas, RSE, CRC and Lara Tiro.

In this "snackable" roundup, we share the key moments, industry gatherings, and forward-looking forums that shaped our winter and early spring in food innovation.

From San Francisco to Anaheim, we've been on the ground learning, connecting, and supporting growth across the food and beverage ecosystem. Here's a taste of what we've been up to:

• Trend spotting in full force: Winter Fancy Faire brought us face-to-face with what's next on shelf, including the rise of sensemaxxing and what it signals for product development and positioning.
• Community in action: The CFE Gathering and BCFT Suppliers Night reminded us why in-person connection in this industry is irreplaceable.
• The big shows: SCIFT and ExpoWest , CHFA Vancouver delivered its usual sensory overload of innovation, emerging brands, and category disruption, and we came back with plenty to unpack.
• Founder energy: Jake Karls of Midday Squares at Fasken for a candid conversation on the power of authenticity and storytelling and what it really takes to grow a food business from the ground up.

Looking ahead to Q2, we have a packed conference slate including the Dressings and Sauces Technical Meeting, ThaiFX and the CHFA Ottawa Regulatory Forum.

We have been sitting on some exciting news: Munching on Molecules is approaching its 100th episode! We are planning something special to mark the occasion mid-November. This show exists because of this community, and we want to celebrate that. 

Stay tuned, because this event is going to be worth the wait.

Hit play, grab a snack, and let's set the stage for a strong Q2!

We sit down with Alessio Monterosso, Founder of Ariana Naturals, for a conversation about personal healing, entrepreneurship, and building with purpose.

Founded in Ottawa, Ariana Naturals, started as Alessio’s personal search for solutions while navigating depression. The nationally expanding CPG brand of saffron-based tea products can now be found in 100+ retail stores across Canada.

A few highlights from the episode:

•  From personal struggle to purpose-led brand building

•  Why the right partners matter

•  Scaling with intention

•  A mission bigger than the product

Alessio shares what it really takes to turn personal adversity into entrepreneurial momentum and why building the right team, listening to customers, and staying relentlessly focused on innovation matters. 

Drink Saffron. Be Happy.

Links:

Discover Ariana Naturals at www.ariananaturals.com

Follow Ariana Naturals on Instagram and on LinkedIn.

In this special edition of Munching on Molecules, we’re joined by two members of the CHFA Government Relations & Regulatory Affairs team:

Sonia Parmar, VP, Regulatory Affairs & Government Relations

Jules Gorham, Sr. Director, Government Relations & Quebec Affairs

We get a sneak peek into the CHFA Ottawa Regulatory Forum, happening May 26–27, 2026. This immersive, standalone event brings CHFA members and industry face-to-face with policymakers, regulators, and key decision-makers.

The CHFA Ottawa Regulatory Forum is a chance for business leaders, Health Canada executives, and advocacy champions to share lessons learned, meet in the moment, and look to the future.

In this episode, we talk about:

- Why the Regulatory Forum creates space for meaningful dialogue, stronger industry alignment, and future-focused conversations. A can't miss opportunity for brands of all sizes.

- How CHFA supports members in navigating natural health product (NHP) regulations and compliance to foster growth in Canada.

- Important sessions, including the latest report from SafetyCall International, exploring how NHP safety outcomes compare internationally and what the data reveals about product risk, regulatory oversight, and enforcement approaches.

If you’re flying in early, don’t miss the wellness and networking activities on May 26, including:

🚴 Bike ride through Gatineau Park / 5KM Rideau Canal walk

🏛️ Supreme Court Tour

🛥️ Ottawa River boat cruise

Tune in for the insider’s guide to the CHFA Ottawa Regulatory Forum and why this moment matters now more than ever.

Online registration is open and closes on May 12: ⁠https://chfa.ca/event/2026-chfa-ottawa-regulatory-forum/

What if sustainability wasn’t just about packaging, sourcing, and supply chains, but also about creating healthier, happier, and more productive workplaces?

We sit down with Jennifer de Vera of Dawson College, whom we first met at CHFA Vancouver, for a fresh conversation on what it means to take a more human-centered approach to sustainability.

Jenn shares her journey from entrepreneur to sustainability leader. After 16 years founding and operating Ethan’s Playground, a successful pre-school in Montreal, she now helps drive Dawson​'s Office of Sustainability movement, supporting volunteers, nurturing campus gardens, and helping build community across all levels of education.

We also explore Jenn’s upcoming speaking engagement at the CHFA Regulatory Forum (May 26 & 27, 2026), where she’ll challenge attendees to think beyond the usual sustainability conversation.

Her session reframes sustainability through an institutional and systems lens, bringing sustainable practices into the workplace to support happiness, health, and productivity.

Jenn also explains what it means to be a Sustainable Happiness Facilitator, where she finds inspiration in this work, and how collaborating with students has helped shape stronger programs and deeper community connection.

It’s part sustainability rethink, part community-building story, and part invitation to imagine systems that help people thrive.

Links:

Dawson College, Office of Sustainability: https://www.dawsoncollege.qc.ca/sustainable/about-us/meet-our-team/

CHFA Regulatory Forum, May 26 & 27, 2026: https://chfa.ca/event/2026-chfa-ottawa-regulatory-forum/

What happens when a supplements skeptic ends up leading a Canadian natural health company with clinically backed, patented ingredients? In this episode of Munching on Molecules, we sit down with Michael Bentley, President of SierraSil® Health Inc., to talk about leadership, credibility, and the role of natural health products in Canada.

We interviewed Michael live on location at the Multivac Innovation Center after first meeting him at CHFA Vancouver, where his topical spray drew us into the SierraSil booth. With experience across personnel and safety, sales and marketing, and operations management, Michael brings a wide-ranging perspective to both business leadership and the natural health sector.

Michael shares how he went from being a "supplement skeptic"  to taking the reins at SierraSil, and what he has learned along the way. We also get into SierraSil’s three product lines, the importance of Canada’s natural health industry, and a few personal stories, including his first Sun Run (after quitting running due to sore knees).

In this episode, we discuss:

• Michael’s path from supplements skeptic to President of SierraSil®

• What sets SierraSil® apart and an overview of its three product lines

• Why Canada’s natural health industry plays such an important role

• Michael’s reflections on leadership, including taking the reins at SierraSil

This episode offers an insightful look at leadership, credibility, and innovation in Canada’s natural health sector.

Tune in for a thoughtful conversation on natural health innovation, industry leadership, and the unexpected paths that shape a career.

Learn more about:

SierraSil® Health Inc.: https://sierrasil.com

Canadian Health & Fitness Institute: https://chfi.fit

Canadian National Health and Fitness Day: June 6, 2026

Let's Move Canada Challenge: https://letsmovecanada.com

What does it look like to build a proudly Canadian snack brand from a farmers’ market table all the way to owning your own production facility?

In this episode, we sit down with Sheena Russell, Founder & CEO of Made with Local, for a behind-the-scenes conversation on building a CPG brand rooted in real food, local sourcing, and a whole lot of persistence.

Made with Local started at a farmers’ market in 2012, with Sheena selling bars made with simple ingredients that actually tasted good. People bought them, loved them, and kept coming back. In this episode, Sheena shares the journey from those early market days, to working with a contract manufacturer, to eventually building her own manufacturing facility just north of Halifax.

As an East Coast–based brand with deep roots in locally sourced Canadian ingredients, Made with Local stands out for more than just its products. Sheena opens up about the realities of launching and scaling a food business, the challenges of manufacturing, and what it means to stay committed to your values while growing a brand in today’s CPG landscape.

We get into:

• Starting at the farmers’ market and learning directly from early customers

• The transition from handmade production to working with a contract manufacturer.

• What it took to build and operate a manufacturing facility in Nova Scotia

It’s part founder story, part manufacturing journey, part CPG reality check, and fully grounded in what it takes to build a brand that’s made in Canada and made with purpose.

MADE WITH LOCAL

In this recap episode, Munching on Molecules looks back on Expo 2026 to capture the energy, standout conversations, and biggest trends & themes shaping the future of food.

From emerging brand innovations to sharp insights on product development, ingredient trends, and what it really takes to stand out in today’s CPG landscape, this episode highlights the ideas and momentum coming out of the show floor.

Listen in for our key takeaways, the trends, products, and conversations that left a lasting impression.

Brands we interviewed:

Aelo

Kessho

Dr. Bee

Little Latke

Living Tree Foods

O'kra

Anne's Toum

River Valle Specialty Farms

The Lucky Ox

Mamame

Purplesful Snacking

Smolbol

Whims Delight

A special thank you to the brands who graciously gifted swag (see the very end) and samples along the way. Your generosity added an extra layer of fun to the experience and gave us even more to explore beyond the booth conversations.

Sunshine Buns

Wildwonder

Maazah

Females in Food

Wedderspoon

Host Defense Mushrooms

Yumi

Jonny Pops

If you were at Expo 2026 too, tell us: what brand, booth, or innovation stood out most to you?

We welcome Matthew Skinner, CEO of Wide Open Agriculture (WOA), to explore the business and science behind lupin protein and regenerative food systems.

From a finance career to food entrepreneurship, Matthew’s path into the industry was anything but conventional. Driven by a passion for sustainability, he now leads Wide Open Agriculture, championing lupin as a high-protein, low-impact ingredient with remarkable potential.

In this episode, we discuss:

- What makes lupin protein a nutritional and functional powerhouse.

- The many valorization pathways of lupin that opens the door to novel formats.

- The importance of regenerative agriculture in building resilient supply chains

- Why consumer education is key to lupin’s future success

This episode offers a timely look at innovation rooted in sustainability and regenerative food systems. 

 Learn more about Wide Open Agriculture: https://wideopenagriculture.com.au

This week, we’re joined by the one and only, Christine Couvelier, executive chef, culinary trendologist, and founder of Culinary Concierge, for an inspiring look at a life fully immersed in food.

Christine’s passion is unmistakable. With over four decades of experience, she’s helped shape global food strategies, launch beloved consumer products, and guide brands in translating culinary trends into innovative offerings. From her early days in a famed Toronto Italian kitchen to leading product development at President’s Choice, guiding future tastes at Cara Operations, her global reach with Unilever, being part of the future of culinary education at George Brown College, leading a culinary cultural revolution at Maple Leaf Foods or her time with Trendi to tackle the food waste/food rescue hurdles and looking at what’s possible ~~ Christine’s journey is both remarkable and deeply rooted in curiosity.

In this episode, we explore:

• How a lifelong love of food became a global consulting career.

• The process of identifying, testing, and translating food trends into retail hits.

• Why she believes the future of food is food rescue .

And of course, no conversation with Christine would be complete without her signature call to action: Taste, Taste, Taste.  Knowing your customer’s taste profile is not just a nice-to-have, it is the foundation of successful food innovation.

If you work in food strategy, product innovation, or culinary branding, Christine’s insights will leave you both inspired and energized.

Learn more about Culinary Concierge: https://www.culinaryconcierge.ca

In this special on-the-ground episode, Munching on Molecules heads to CHFA NOW Vancouver to capture the energy of the show floor.

We ran our Fast 4 Interviews series with the brands and booths exhibiting at the event, spotlighting the innovations, origin stories, and go-to-market realities shaping Canada’s natural, organic, and better-for-you space.

 Listen in to hear the Fast 4 Interviews and meet the brands shaping what’s next.

If you were at CHFA NOW Vancouver too, tell us: what booth or product stopped you in your tracks?

Fast Four Interviews:
1. Ariana Naturals
2. Farm Credit Canada (FCC)
3. Canadian Pine Pollen
4. OSH!
5. Health is Wealth
6. The Good Chocolatier
7. Mindful Fud
8. Protea
9. Riverside Natural Foods- Made Good
10. SmartSip Cream Co.
11. Fromage Protein Pops
12. Cure Superfoods
13. Drink BEHY
14. PNP Pharmaceuticals
15. Not Bad Snacks
16. PommeMD
17. Rviita

What happens when a seasoned brand builder turns his focus to oral care and decides the category deserves a total reset?

In this episode, we sit down with Steve Thorp, CEO & Co-Founder of Before, for a behind-the-scenes conversation on rethinking one of the most overlooked daily rituals: brushing your teeth.

We caught Steve at CHFA Launchpad Toronto just before he walked on stage to pitch: high stakes, high energy, and zero fluff. In this episode, he shares the journey behind building Before, how his background shaped the company’s direction, and why oral care is finally getting the functional treatment and spotlight it deserves.

We get into:
• Why oral care is overdue for real innovation (spoiler alert- we are obsessed with oral care!)
• The angle (and pronunciation) of nHA , aka nano-hydroxyapatite
• What makes a toothpaste functional, not just “natural”
• Building a brand where performance, deep values, and aesthetic meet

It’s part founder story, part intentional product design, part branding deep dive, and fully practical, because what you’ll hear here is anything but ordinary.

BEFORE

This week, we’re joined by Michael Colangelo, founder of Nota Bene Flavors.

A deep interest in how chemistry connects with human perception led Michael into the world of flavor chemistry. After years in analytical chemistry and product innovation for startups, he launched Nota Bene Flavors, to bring a more thoughtful, chemistry-informed approach to flavor  creation.

In this episode, we unpack:

• What inspired the founding of Nota Bene Flavors
• Why understanding flavor chemistry is essential for meaningful product innovation
• Challenges of scaling from benchtop brilliance to commercial beverage success
• Why transparency, education, and community-building are vital in this space

Plus, a look ahead at what’s trending for 2026. Think fusion flavors, exotic botanicals, and clean-label beverages with a flavor-forward twist.

If you work in R&D, formulation, or brand strategy, this episode is a flavor-forward must-listen.

 Learn more about Nota Bene Flavors: https://notabeneflavors.com

This week on Munching on Molecules, Lara Tiro and Christine Farkas welcome a fellow food podcaster and dual-role powerhouse, Veronica Hislop.

As the host of That’s a Food Job! podcast, Veronica interviews professionals across the food and beverage manufacturing industry spotlighting the unexpected roles and career journeys. Her own career journey is just as compelling.

Veronica is a multimedia specialist at FoodGrads, working to bridge the knowledge gap between students and the food and beverage industry. She is currently a PhD candidate in Molecular Science at Toronto Metropolitan University, researching the effects of processing and compositional changes on the stability of fat-stabilized water-in-oil emulsions; zooming from the microstructural level to the macro implications in formulations and compositions.

In this episode, we dive into:

• Why so many students don’t know what food jobs actually exist
• What she’s learned from podcasting over two years (hint: it’s more than just tech skills)
• Her mission to make food science more visible and inclusive

Veronica’s voice is not only amplifying others, but also redefining how we talk about food careers.

Listen in and explore how storytelling, curiosity, and science can reshape the future of food.

Learn more about Veronica’s work at FoodGrads
Read her reflection on two years of podcasting here

We are kicking off Munching on Molecules, Season 3 with a dose of energy, intention, and JOY. 

In Episode 54, Lara Tiro and Christine Farkas reflect on:

• Why tackling hard things can bring the most joy

•  The power of setting “signature challenges” to anchor your year
• A teaser of the podcast’s upcoming content pillars ( stay tuned for more!)

Here's to a joy-filled and glowy 2026.

Upcoming events discussed:

• Team Canada Trade Mission to Mexico, Feb 15 -20, 2026 
• CHFA NOW Vancouver, Feb 20 - 22, 2026
• FECOV x CHFA Luncheon, Feb 20, 2026
• ExpoWest, March 2 - 6, 2026
• RCA Annual Conference & Culinology® Expo, March 10 - 12, 2026

We wrap up our action-packed PEI mini-series with Bill DeBlois, owner of Buns & Things Bakery.

Bill shares how his parents scaled a franchise into a thriving bakery operation, and what it’s taken to keep that momentum going. From near-bankruptcy beginnings to running a high-volume scratch bakery operation, this episode is full of lessons in leadership, resilience, and staying curious.

Highlights include:

• The franchise origins behind Buns and Things
• Challenges and Insights of Operating a high-volume scratch bakery
• Lessons in leadership, legacy, and local resilience from a second-generation entrepreneur

 Tune in to hear Bill’s grounded, generous insights and the hilarious behind-the-scenes 70 foot lobster-roll baking story! Trust us, you don’t want to miss this story.

Resources: https://www.bunsandthings.ca

Christine and Lara's additional eats and culinary stops from their PEI road trip:

· Frothy Coffee Bar

· PEI Handpie Company

· Cow's

In Part 2 of our PEI road trip series, Christine and Lara tour Canada’s Smartest Kitchen (CSK) and sit down with Chef Krista MacQuarrie, a culinary veteran turned product development expert helping food businesses bring bold ideas to market.

With 15+ years in restaurant kitchens and another 15 years at the intersection of food and innovation, Chef Krista shares what it takes to turn great recipes into scalable, shelf-ready products that resonate with consumers.

Highlights from the episode:

• Krista’s journey into culinary innovation, from restaurant chef to product development collaborator

• How Canada’s Smartest Kitchen helps brands accelerate development with real-world testing and sensory science

• Advice for food professionals and students looking to build their product development careers 

Whether you're in product development, culinary strategy, or curious about what it means to design food for market impact, this episode offers thoughtful insights.

Resources: https://smartestkitchen.ca

Chef Krista's recommendations:
- Richard's Fresh Seafood
- Cork & Cast
- Ada's Culinary Grab & Go 

Christine and Lara's PEI eats and culinary stops from their island road trip:
- Slaymakers 
- Leonhard's Cafe & Restaurant
- Founder's Food Hall

We’re kicking off our PEI tour in Charlottetown. In the first stop of our three-part series, Lara and Christine visit BioFoodTech, a hub for food innovation and commercialization in Atlantic Canada.

At BioFoodTech, companies receive essential support in product development, food safety, labelling, and scale-up, all under one roof.

Our guest is Joy Shinn, (now retired) food scientist, who supported various food and beverage companies and helped bridge the gap between benchtop and marketplace.

In this episode, we explore:

• The role of BioFoodTech in Canada’s food innovation ecosystem

• Why labelling and safety are foundational for product success

• What scale-up really looks like for startups and SMEs

• How regional infrastructure fuels national food innovation

Whether you're developing your first SKU or scaling your fiftieth, this behind-the-scenes episode offers valuable insight.

Learn more about BioFoodTech: biofoodtechpei.ca/about

What does it really take to protect consumer trust and brand integrity in today’s complex, global marketplace?

This week on Munching on Molecules, Lara and Christine visit the lab at Purity-IQ to speak with Deleo de Leonardis, co-founder and CEO, and a seasoned retail executive with over three decades in Canadian food and drug retail.

From her time as VP of Private Label at one of Canada’s largest supermarket chains leading the charge in innovation, Deleo brings a powerful perspective on what it means to maintain trust at the shelf level and beyond.

Episode highlights include:

• How Purity-IQ is revolutionizing brand protection with DNA and NMR technology

• Why authenticity matters more than ever in a globalized, clean-label world

• The real value of verified supply chains for consumers and companies alike

• What “standardized authenticity testing” looks like and why it’s the future

If you’re in quality assurance, private label, supply chain, or brand development, this is one to bookmark.
Link to Purity-IQ: Purity-IQ | ISO/IEC 17025 Accredited Authenticity Testing

Photo credits: Left to Right

Gerald Amantea, PhD (food safety consultant), Phil Chang (This Commerce Life), Deleo de Leonardis (Purity-IQ), Lara Tiro (Munching on Molecules), and Christine Farkas (Munching on Molecules)

This week on Munching on Molecules, we sit down with a guest whose roots in food run deep, both personally and professionally: Christopher Marinangeli, PhD, RD.

Christopher grew up immersed in the food world, dating back to his great-grandparents, and his grandfather who famously got his driver’s license in exchange for bananas in Toronto, to his own executive roles in CPG. Food isn’t just a career for Christopher, it’s in his DNA.

Christopher brings close to two decades of experience navigating the complex intersections of food regulations, nutrition science, and market strategy. From shaping policy in the Canadian agri-food sector to guiding innovation at major CPG brands, he’s a sought-after expert on how evidence-based nutrition can drive competitive advantage.

Now serving as Director of the Centre for Regulatory Research and Innovation at Protein Industries Canada (PIC), Christopher is on a mission to modernize food regulations and unlock the full potential of plant-based protein innovation.

In this episode:

- The power of nutrition science in strategic product development

- How PIC is helping and supporting Canada's SMEs, starting with plant protein

- What’s next for innovation for plant-based proteins and Canada’s Ag sector

This one’s for the changemakers at the crossroads of science, policy, and food product design.

Resources:

https://www.proteinindustriescanada.ca/crri

Lara Tiro and Christine Farkas are back from CHFA NOW Toronto (Sept 19–21, 2025) with stories, insights, and plenty of laughs from Canada’s biggest natural and organic trade show.

From co-hosting Launchpad to firing off rapid-fire questions with emerging founders, the duo dives into what it really takes to stand out:

💡 How do you share your business story?
👥 Who are your customers—really?
🌟 What makes your brand special?

It’s a behind-the-scenes recap of innovation, hustle, and heart from the CHFA floor—where Canada’s next food and wellness leaders take the stage.

🎧 Tune in for bite-sized reflections, founder wisdom, and a taste of what’s next for the natural products scene.

We chat with Nithya, editor of Food in Canada magazine, Canada’s longest-standing national publication serving the food and beverage industry. As Food in Canada proudly marks its 85th anniversary, we discuss how the magazine continues to adapt while maintaining its trusted voice in a rapidly evolving sector.

Nithya takes us through the magazine's more recent history: its acquisition by Annex Business Media in 2021, and a pivotal change in March 2024, when Annex transitioned into a 100% Employee-Management Partnership. Now, every employee shares in ownership and profit, and importantly, helps shape decision-making and priorities. 

We dive into:

• How to submit your story to Food in Canada: What editors look for, what kind of narratives resonate, and how to maximize your pitch’s chance of being featured.

• Current trends in Canada’s food landscape: We cover shifts in the supply chain, rising consumer demands for transparency and sustainability, and how brands are responding.

• The ongoing role of industry-focused trade publications like Food in Canada in giving a platform to both emerging and established voices in the food processing sector.

Whether you are leading a startup, building a heritage brand, or just tuned into the pulse of Canada’s food industry, this episode delivers both actionable advice and a rare glimpse behind the scenes of a publication that’s shaped nearly nine decades of Canada’s food story.

Resources:https://www.foodincanada.com

Submit your story pitch: NCaleb@annexbusinessmedia.com

Episode 46 is your behind-the-scenes pass to all things CHFA NOW Toronto, happening September 19–21, 2025.

Lara Tiro and Christine Farkas, run through what’s ahead, including:

💚 Not one but two Thursday mixers on Sept 18: BDC x B Local Ontario x CHFA gathering and the COTA Organic Month Mingler, because the real networking starts before the show even opens.

💚 Their very first time co-hosting CHFA Launchpad on Friday, Sept 19 at 5pm, where emerging brands and big ideas take center stage.

💚 What’s buzzing at this year’s conference workshops and panels.

It’s a bite-sized session filled with tips, laughs, and a little nervous excitement.

Tune in to hear what they’re most looking forward to this week.

Whether you’re attending or just curious what CHFA NOW is all about, this one’s worth a listen.

Full schedule: https://www.chfanow.ca/toronto/schedule

We’re talking bold export moves with Barron Lau and Paul Yip, the powerhouse duo behind Chowtime Foods, rewriting the playbook for Canadian food brands expanding into China.

With bilingual teams across Shanghai, Toronto, Vancouver, and Hong Kong, they’re bringing Canadian innovation to Asia’s most competitive food market with strategy, speed, and real traction.

In this episode, we dig into:

• What it really takes to scale in China’s food industry, from e-comm to retail.

• Why Canadian health and wellness brands are gaining ground across Asia.

• The value of end-to-end execution; from first shipment to sustainable scale.

• Cross-cultural strategy, regulatory readiness, and what most brands get wrong.

If you’re looking to export to China, Chowtime's online platform is built for Canadian innovators in the natural, organic, and wellness space.

Plus: hear what’s ahead as they prep to lead a Canadian trade delegation to the China International Import Expo (CIIE) trade show on November 5 -10, 2025

Resources:

Chowtime Foods: ⁠https://chowtimefoods.com/⁠

What happens when food meets purpose on a global scale? In this episode, we sit down with Mario A. Castillo, founder of Taste & Trade Mexico City, to explore how Canadian food businesses can grow beyond borders into a vibrant, circular, and deeply sustainable food system in Mexico City.

More than a trade mission, this is a cultural and culinary awakening. From October 7–10 2025, Canadian CPG leaders will join Mario on a journey through Latin America's premier food innovation event, and beyond.

Key Highlights:

• A vision for food as life energy, cultural connection, and community empowerment.

• Why circularity and sustainability in Mexico's food systems can ripple back to inspire change and innovation in Canada.

• What participants can expect: VIP access to the Food Tech Summit & Expo 2025, guided culinary immersion, B2B matchmaking, and more.

Whether you are in R&D, Innovation, a brand owner, or ingredient supplier, this is your invitation to connect, expand, and lead with purpose.

Tune in to hear Mario’s inspiring mission and why now is the time to rethink how we grow markets, honour Indigenous wisdom, and innovate for both people and planet.

Learn more about the Taste & Trade Mission: 

https://www.scitlalli.com/taste-trade-missions/event-one-xyy5r

We are kicking off Organic Month (September 1–30, 2025) with a special conversation featuring My-Lien Bosch, Government Relations & Regulatory Affairs Manager at the Canada Organic Trade Association (COTA).

My-Lien’s career path is a fascinating one, moving from the fork (developing finished food and pet food products) to the farm (shaping policies that impact organic agriculture and sustainability). Today, she serves as a key voice for Canada’s organic sector, ensuring that policies support farmers, businesses, and consumers alike.

Before joining COTA, My-Lien worked as Director of Technical Services at the Animal Nutrition Association of Canada, and earlier spent years in product development roles with multinational food companies. With a Master’s in Food Science from Wageningen University and a Bachelor’s from the University of Guelph, she brings a rare blend of technical expertise, policy insight, and culinary curiosity about how food connects people, cultures, and science.

 In this episode:

• Fork to farm: My-Lien’s unique journey through food manufacturing, animal nutrition, and now organic advocacy.
• Data as a tool for change: How COTA uses data and market insights to strengthen the case for organic with policymakers.
• Shaping the organic future: Why advocacy matters for trust, transparency, and long-term sector growth.
• Policy in practice: How regulations affect both the food on our shelves and the farmers behind it.
• Organic Month spotlight: How Canadians can celebrate and support organics all September long.

Tune in as we celebrate Organic Month with a conversation that blends career pathways, advocacy, and the future of food.

Learn more about Organic Month here: 

choosecanadaorganic.ca/organic-month

With over a decade in the biotech industry and co-inventor on 7 U.S. and Canadian patents, Mingyang Sun brings scientific rigor, team leadership, and a passion for sustainable innovation to his work at ApiSave™, a natural product redefining pollinator health.

In this episode, we explore how ApiSave™, a 100% natural extract, is helping bees thrive through both nutritional support when consumed and environmental benefits when applied in hives. Mingyang shares his path from R&D to biotech leadership, and what it takes to create IP-driven solutions for agriculture and food systems.

Key takeaways:

• From bench to leadership: Mingyang’s journey from research to biotech innovation and commercialization
• Why bees matter: Why supporting bees is critical for food systems and how ApiSave™ aims to help.
• Biotech & sustainability: How natural innovations can protect ecosystems.

Learn more about ApiSave™: apisave.com/apisave

A must-listen for R&D leaders, agri-tech innovators, and anyone passionate about our food ecosystems

In this episode, we explore the cutting-edge world of plant-based sports nutrition with Melissa L’Heureux‑Haché, Co-founder of VEGAIN Nutrition. Born from the need for better options, VEGAIN is reimagining what plant-based performance products can be from flavour to function.

We explore:

• Melissa’s journey as a three-time founder and entrepreneur, and her passion for building high-impact products that elevate the consumer experience.

• Why performance-focused consumers, including those in the UFC, many not vegan, are turning to VEGAIN for best-in-class products.

• How VEGAIN is proving that clean, plant-based products can deliver results and bring joy to the consumer experience.
  

Plus, a spotlight on their newest innovation: SURGE™️, a first-of-its-kind clear vegan protein. It drinks like juice, powers like protein, and is rewriting the playbook for how athletes fuel. Nearly two years in development, SURGE™️ solves for texture, taste, and bioavailability in ways the category hasn’t seen before.

Whether you're in R&D, sports nutrition, or simply care about high-performance food done right, this episode is packed with insight and momentum.

Resources:
VEGAIN Nutrition: https://vegain.ca/pages/about-us

In this inspiring conversation, we sit down with Mamadou Togola, Co-founder of We Vanilla Enterprises, to explore how a single ingredient, vanilla, can spark systemic change.

From the fields of Uganda to the global spice shelf, Mamadou shares his journey of resilience, purpose, and community-driven entrepreneurship.

We explore:

• How We Vanilla is transforming the vanilla supply chain through transparency and ethical trade.
• Why education, sustainability, and community empowerment are baked into their business model.
• How smallholder partnerships and direct sourcing elevate quality and impact.

Whether you're passionate about traceable ingredients, social enterprise, or redefining value in CPG, this episode is one to savour!

Resources:
Learn more about We Vanilla Enterprises: 

https://wevanilla.com/

This episode, we chat with Richard Lin, CEO of Dr. Bee, a Canadian brand transforming how we think about honey, health, and hive-powered innovation.

Richard is continuing the 30-year family legacy and pushing the category forward with a bold mission: bridge tradition with science to craft premium bee wellness products.

 In this episode, we talk about:

·   How scientific evidence guides product formulation at Dr. Bee

·  Do honey bees really need saving? Richard breaks it down.

·  What it’s like to wear a bee beard… yes, 10 bee beards!

·  The productivity tools Richard swears by to stay focused in a buzz-filled world

A thoughtful dive into family legacy, R&D mindset, and the future of functional honey.

Resources:

Dr Bee: https://drbee.ca

We’re joined by Jesse Veenstra, Executive Director of Farm to Cafeteria Canada, to explore how food can be a powerful entry point for education, connection, and community building in schools.

Farm to Cafeteria Canada is a pan-Canadian, partnership-based organization with a mission to transform how food is experienced, learned, and celebrated in schools across Canada.

Long before her career in public health, Jesse’s love for food and community was shaped by her childhood in rural Ontario, where she learned the value of growing, cooking, and gathering around food. That early connection continues to guide her commitment to sustainable food systems and local resilience.

In this episode, we unpack:

• The role of school food programs in helping students become engaged, informed citizens with a deeper understanding of community, culture, and equity
• A holistic approach to food literacy that teaches essential life skills through hands-on experiences
• Jesse’s reflections on why food is one of the most powerful tools we have to connect students to each other, to the environment, and to shape their futures

Tune in to discover how we can raise the next generation of eaters, thinkers, and changemakers, and why investing in school food is investing in a healthier, more resilient generation!

Save the date for the National School Food Conference - Spring 2026.

Resources:
Website: https://www.farmtocafeteriacanada.ca

Newsletter Sign Up: 

https://www.farmtocafeteriacanada.ca/news/newsletters-2/

Canada’s National School Food Policy:  https://www.canada.ca/en/employment-social-development/programs/school-food/reports/national-policy.html

Coalition for Healthy School Food:  https://www.healthyschoolfood.ca

Time for another quarterly catch-up with your co-hosts, Christine Farkas, RSE, CRC and Lara Tiro!

In this “snackable” roundup, we share the key moments, community gatherings, and future-forward forums that shaped our spring in food innovation.

From Vancouver to Ottawa, we’ve been learning, connecting, and facilitating growth across the food and beverage industry. Here’s a taste of what we’ve been up to:

•  Peer-to-peer power: BC Food & Bev Peer Group and Vancouver Island’s dynamic R&D meetups
•  Food tech futures: CFIN’s Fasten the Future of Food Tech and BCFB’s Thrive Conference inspired deep dives into innovation and scale-up strategy
•  Retail readiness: Farm Food Drink’s Getting into Grocery  Connect Series + Lara's Labelling workshop spotlighted what it really takes to land on shelf

•  Sugar reduction spotlight: Insights from IFT’s Sugar Reduction webinar with Crush Dynamics, and what’s next in sweet science

•  Regulatory radar: Highlights from the CHFA Regulatory Forum in Ottawa
•  Exporting smarter: Export Navigator's Technical Specialist Pilot Program offers practical advice for going global with purpose
•  Regional connections: We explored themes of collaboration and ecosystem building at the Southwest Food Innovation Summit

Whether you missed these events or want to relive the energy, this episode is your Q2 rewind.

 Hit play, grab a snack, and let’s reflect, recharge, and gear up for Q3!

BC Food & Beverage: https://bcfb.ca

CHFA NOW Toronto: https://www.chfanow.ca/toronto/

Export Navigator TSP Program: https://exportnavigator.ca/tsp/

IFT Sugar Reduction Webinar: https://www.ift.org/events/event-listing/2025/may/reducing-sugar-without-compromising-taste-2025-04-24

CFIN Future of FoodTech Report 2025:

 https://cfin-rcia.ca/yodl-content/cfin-reports/foodtech-in-canada-2025-ecosystem-report

Getting into Grocery - Label Regulations 

https://www.eventbrite.ca/e/label-regulations-new-front-of-package-rules-tickets-1307212430569?aff=odcleoeventsincollection