Maria Covarrubias is the founder of Cien Chiles, a delicious and authentic Mexican hot sauce brand based out of San Diego, California, and one of the 2024 Pitch Slam Finalists at Expo West.

Maria is a beam of light, a CIA classically trained chef, an incredible culinarian with an unparalleled passion for food and people. Lara and Christine catch up with Maria about her journey from Guadalajara, her career adventures, from studying medicine to becoming a chef in the USA to launching her own food CPG business that is making impact.

Episode Links:
Cien Chiles Website: https://www.cienchiles.com

Maria Covarrubias LinkedIn

Alexandra Broddy is the Co-founder of Crush Dynamics Inc., a British Columbia-based agritech company specializing in transforming agricultural side streams into high-performance food ingredients through a patented biomechanical fermentation process.

Listen in on how she scaled her Dad's big idea during his bike ride along the vineyards to a commercially viable ingredient company!

Website: https://crushdynamics.com

Link to Research Chefs Association (RCA) & Crush Dynamics Webinar: The Art & Science of Fermentation coming soon!

Lavina Gully works for the Canadian Food Innovation Network (otherwise known as CFIN). She is the Regional Innovation Director for BC and Yukon. Lavina is a food scientist and product developer with almost two decades of experience helping food and beverage companies innovate.

website: https://www.cfin-rcia.ca

Become a member of YODL network, home to multiple communities that spark new ideas, connections, and partnerships. It's free to join!

What's the scoop with Cultivated Meat? Cultivated meat, lab-grown, cell-based or cultured meat is grown from animal cells in a carefully controlled environment, think of a lab or a bio-reactor.

Are we still in the realm of science fiction or are we ready to experience on our dinner plates any time soon? Stick around as we discover the details with Celeste Trujillo, Co-Founder and CTO at the Vancouver-based company, the Better Butchers.

Episode recorded on November 2023. We both met Celeste in September 2023 at Rostock, Germany, part of a Canadian Trade Mission called “Food Innovation & Alternative Proteins”.

Website: https://www.thebetterbutchers.com

Charlotte Langley, Founder and President of Langley Foods Inc., is a visionary and passionate leader with a wealth of expertise from launching Scout Canning and serving as a lead advisor to other CPG brands entering grocery and retail. Her dedication to innovation drives her mission to transform the food and beverage industry, blending flavor, ethical practices, and environmental and social stewardship for a lasting impact.

Links:

Langley Foods Inc.

Nice Cans

Join us on this episode as we dive into the inspiring journey of Sid Mehta, Founder and CEO of Greenworks Inc. From chef entrepreneur to leader in global food system transformation, Sid has over 20 years of experience driving sustainability, food security, and waste reduction. He builds coalitions across sectors, turning long-term goals into actionable solutions. Sid also serves on advisory boards for the Climate Bonds Initiative, Reusables.com, and Food Tank, while teaching at UBC, inspiring future leaders in sustainable food systems.

Tune in to hear Sid’s vision for a sustainable, low-carbon future in food!

Greenworks Inc. HOME (greenworksinc.ca)
EIT Rome: The biggest EIT Food event of the year: Next Bite 2024 in Rome - EIT Food
Regenerative Organic Certification Alliance: Regenerative Organic Certified: Farm like the world depends on it (regenorganic.org)

Sue Grubac is the BCHGA's first Executive Director. She is also a hazelnut farmer with a 10-acre orchard in Nanaimo on Vancouver Island. She is excited to represent the island growers and to be a part of the rebuild and redevelopment of the hazelnut industry in BC. The BC Hazelnut Growers Association (BCHGA) exists to promote the improvement and expansion of BC’s hazelnut industry, and to support BC hazelnut growers. As well, the association works with industry partners to conduct research into a variety of trials, and promotes awareness of the crop through education and advertising.

Home - BC Hazelnut Growers Association

In this episode, we sit down with Laurent Dallaire, President of Innodal, to uncover how biopreservation is changing the landscape of food safety and sustainability.

Laurent explains how their discovery of natural antimicrobials produced by microflora can effectively extend shelf life while ensuring safety, particularly in combating foodborne pathogens like Listeria monocytogenes.

Laurent also shares the role of probiotic-derived antimicrobial agents—as a cutting-edge alternative to chemical preservatives, offering efficient and clean-label solutions to prevent contamination.

Discover how Innodal is leading the charge in utilizing these natural technologies to enhance food safety and protect public health in Canadian and Global food systems.
Website: www.innodal.com
LinkedIn: Laurent Dallaire | LinkedIn

On this episode of Munching on Molecules, we fire up an exciting conversation with BBQ legend and pitmaster Brian Misko, who, along with his wife Corinne, has built House of Q into a BBQ sensation. Based in British Columbia, House of Q has become a celebrated name in the North American BBQ scene, racking up top awards from Las Vegas to Lynchburg, including a first-place win for ribs at the World Food Championships, among many other tasty accolades! Brian shares his journey from a tech career to the BBQ pit, building House of Q into a powerhouse brand known for its award-winning sauces and rubs, like the fan-favourite Apple Butter BBQ and Five Star Competition BBQ Sauce. We explore his tips for BBQ success, the thrill of competition, and the artistry behind their unique flavour profiles that have captivated BBQ lovers across Canada and the USA. Join us as we dive into Brian’s passion for BBQ, what it takes to win, and the secrets behind House of Q's signature flavours!
Where to find House of Q:
www.houseofq.com
Facebook: /houseofq 
Instagram: @house_of_q

In this episode we have the pleasure of sitting down with Gregory Willis, the Founder and President of Senspire, the company behind Flavor Studio—a groundbreaking operating system that’s reimagining how food and ingredient companies innovate. For Gregory, building Flavor Studio wasn’t just about creating powerful software; it was about empowering teams, sparking creativity, and fostering innovation in an industry he’s passionate about. His leadership style? Unconventional, collaborative, and deeply curious, with a focus on creating tools that bring people together to solve big challenges. Gregory’s approach is a reminder that the best ideas often come from daring to be different.
To learn more about Gregory:
LinkedIn: Gregory Willis | LinkedIn
Website: Flavor Studio

In this special "on the road" episode, we couldn’t resist making an impromptu stop at one of our favourite spots—Orofino Winery in Cawston, British Columbia—on route to the interior. And, it just so happened to be the last day of the season for the tasting room!

We had the pleasure of connecting with Virginia Weber, who owns Orofino with her husband, John, to learn about their incredible journey into winemaking, and how the Similkameen Valley’s unique terroir shapes their award-winning wines. From the winery’s eco-friendly strawbale design to the story behind their amazing wines, we’ll explore what makes Orofino so special.

Sit back, relax and join us for a sip of inspiration as we dive into the world of Orofino Winery on this episode of Munching on Molecules. Cheers!

https://www.orofinovineyards.com

Planning to attend Natural Products Expo West 2025?

This is a massive trade show for the natural, organic, and healthy products industry, attracting over 65,000 attendees and 3,300+ exhibitors in Anaheim, California. From plant-based foods and functional beverages to sustainable packaging and wellness innovations, this show is unique and memorable on so many levels.

In this episode, Lara and Christine share expert tips on how first-time attendees can prepare, network effectively, and navigate Expo West 2025 (March 4–7) for the best experience. Whether you're launching a product, meeting retailers, or discovering the latest industry trends, this guide will help you embrace and make the most of the show!

 Listen now and get ready to make Expo West 2025 unforgettable!

 Expo West Website: expowest.com

 Suppliers Night (SCIFT) @ Hyatt Regency Orange County https://www.scifts.net/suppliers-night-expo/

In this episode, we dive into the world of fava beans with Hailey Jefferies, Co-founder of Prairie Fava—a company revolutionizing fava and fava-based ingredients from farm to formulation. Hailey shares her journey in building a vertically integrated business that partners with farmers, processes fava beans in Manitoba, and supplies innovative ingredients to food makers across North America and beyond.

We dive into:

• Hailey’s journey as an entrepreneur
• The challenges and opportunities of scaling an ingredient business
• The importance of industry collaboration

Whether you're a food innovator, entrepreneur, or just curious about the future of plant-based ingredients, this is an episode you won’t want to miss!

#MunchingOnMolecules#FoodScience #FoodTech #AlternativeProteins #FavaBeans #PlantBasedInnovation#PrairieFava

About Hailey:
Hailey Jefferies leads Prairie Fava, a vertically integrated company that contracts with fava farmers across Canada, processes fava beans at its plant in Glenboro, Manitoba, and sells fava ingredients to food processors and makers across North America, Japan, and South Korea. Under her leadership, the company has gained recognition as an up-and-coming agri-food processor, earning awards including "Start-up of the Year" in 2019. In building the company, Hailey has been instrumental in securing significant sales and funding, working with organizations such as Protein Industries Canada and Prairies Can. She is also actively involved in industry support committees, including the Canadian Pulse and Special Crops Trade Association.

Resources:

Website: Prairie Fava
LinkedIn: Hailey Jefferies | LinkedIn

Celebrating World Pulses Day – February 10th! 

Pulses (dry peas, beans, lentils, chickpeas) might be small, but they’re making a big impact - on our health, our planet, and the future of food. These humble ingredients are packed with protein, fibre, and endless possibilities, fueling some of the most exciting innovations in food product development.

To celebrate, we’re sitting down with Julianne Curran, PhD, VP of Market Innovation at Pulse Canada, to hear about her journey into the pulse industry and how these powerhouse ingredients are shaping the future of food.

We’re also diving into:

• The benefits of pulses in product development
• The many forms & functions pulses bring to the table
• The exciting work Pulse Canada and the Pulse Industry are doing to support research and innovation
  

Let’s celebrate pulses—because great food starts with great ingredients!

#WorldPulsesDay #Pulses #SustainableFood #FoodInnovation #PlantBased #PulseCanada #Nutrition #FoodScience #CulinaryExploration

About Julianne Curran:
Julianne has a PhD in Human Nutritional Sciences from the University of Manitoba and has worked at Pulse Canada since 2005.  Julianne’s roles at Pulse Canada have included Manager, Nutrition and Health Innovation, and Director, Nutrition, Scientific & Regulatory Affairs. She has been in her current role of Vice President, Market Innovation since 2015. Julianne leads a team of scientific and technical experts in the areas of pulse quality, processing, end-use applications, market insights, nutrition, and sustainability, who are working to support growth of Canadian pulse use. Julianne and her team work on behalf of the Canadian pulse industry value-chain, to develop and implement market diversification strategies with a significant emphasis on knowledge creation, open-access research and industry technical support. 

Resources:
www.pulsecanada.com

What do water activity, music, and mantras have in common? More than you’d think!

In this episode, we dive into the science of moisture measurement with Dr. Zachary Cartwright, Lead Food Scientist & Isotherm Application Consultant at AQUALAB by Addium.

Moisture is the unsung hero of food safety & shelf life. Dr. Cartwright explains how controlling water activity keeps food from becoming a microbial playground, ensuring stability, consistency, and safety. He also shares how AQUALAB's cutting-edge tools are helping food manufacturers master moisture management like never before.

But science isn’t the only thing on his radar - Dr. Cartwright, host of The Drip podcast, talks about blending precision, creativity, and even music & mantras into his approach to food science.

Whether you're a food scientist, product developer, or just a science-curious foodie, this episode will change the way you think about water and food.

Learn more about AQUALAB: https://aqualab.com

The Drip Podcast: https://aqualab.com/en/knowledge-base/podcast

Music on Repeat: Bad Bunny

How is Maia Farms redefining the future of protein? In our latest episode, we sit down with Gavin Schneider, co-founder & CEO, and Karen McCathy, Director of Food Innovation, to explore the cutting edge of sustainable food innovation.

What makes Maia Farms different?
Based in BC, Maia Farms was founded by a farmer, an engineer, and a neuroscientist—a powerhouse of expertise tackling the challenge of sustainable protein production. Their approach? Mushroom biomass fermentation. By upcycling agricultural side-streams, they create high-protein, climate-conscious ingredients that are not only nutritious but also versatile and great-tasting.

More than a plant protein, Maia Farms is pioneering a smarter way to feed the world—one that minimizes environmental impact while maximizing nutrition and functionality. Their work proves that mushrooms aren’t just for cooking—they’re the key to a more resilient food system.

Tune in for a deep dive into science, sustainability, and food innovation, and discover why mushrooms might just be the future of protein.

Learn more about Maia Farms: https://maiafarms.ca

If you think campus dining is just about feeding the masses, think again. 

Chef David Speight, Executive Chef and Culinary Director at the University of British Columbia (UBC), is proof that institutional kitchens can be powerful agents of change. With culinary training from Vancouver Community College and the Culinary Institute of America in New York, David blends fine dining precision with a deep sense of purpose. 

In this episode, we explore UBC Food Services and the evolving philosophy behind today’s campus dining programs. 

We chat about: 

• How campus dining can shape more sustainable futures by working closely with local food companies.

• UBC’s approach to building a sustainable, values-aligned food system.
• David’s journey from culinary student to executive leadership.
• What it takes to inspire teams and impact thousands of meals a day 
  

If you're passionate about sustainable food systems, institutional innovation, and the power of purpose-driven culinary leadership, this episode is for you. 

Resources: 

UBC Food Services: https://food.ubc.ca/about/ 

FeedBC: https://www2.gov.bc.ca/gov/content/industry/agriculture-seafood/growbc-feedbc-buybc/feed-bc-and-the-bc-food-hub-network 

Planning to attend CHFA NOW Vancouver from April 25–27, 2025? 

CHFA NOW is Canada’s largest natural, organic, and wellness trade show, bringing together retailers, brokers, manufacturers, and innovators from across the industry.

Whether you're exhibiting, scouting products and trends, this show is a must for anyone building or growing a better-for-you brand. 

In this episode, Lara and Christine break down how to get the most out of your time at CHFA NOW Vancouver — from pre-show planning and relationship-building strategies to tips on navigating the conference workshops, the show floor and spotting emerging trends in Canadian retail. 

💡 If you're serious about scaling in Canada or just curious about what makes this show a standout in the CPG world, tune in! 

🎧 Listen now to prep like a pro and make your CHFA NOW experience a meaningful one. 

https://www.chfanow.ca/vancouver/

Alisa Hutton is the dynamic COO of BC Food and Beverage (BCFB), whose leadership is as nourishing as the industry she champions.  

Her journey begins in the aisles of a family-run grocery store in East Vancouver, where she learned early that food isn’t just about commerce—it’s about connection. Raised among the rhythms of the neighborhood market and the wisdom of her grandparents, Alisa carries those roots into every decision she makes today.

With insight, optimism, and a contagious can-do energy, Alisa offers a fresh take on leadership, industry growth, and what it really means to nourish a thriving and supportive food community through every business growth stage.

Join us as we explore:

• From Aisles to Advocacy – How a childhood steeped in grocery culture shaped a lifelong devotion to food and community.
• Building an Ecosystem – The behind-the-scenes magic of BCFB’s support for food businesses across BC.
• Waves of What’s Next – The events, trends, and shifts, shaping the province’s food future.

Feel inspired by Alisa who leads with intention, innovation, and impact.

Resources: 

LinkedIn: ⁠Alisa Hutton | LinkedIn⁠ 

Website: https://bcfb.ca

Thrive Conference (May 21, 2025): https://bcfb.ca/thrive-conference/

BushBerry Tea, Womanly – A Tea for Strength & Empowerment: https://bushberry.ca

Jenny Siormanolakis, President of Grandpa J’s Seasoning, shares her story rich with grace, sheer grit, and generations of flavour. From the hum of a family restaurant kitchen to the bright lights of retail shelves, Jenny’s path winds through the heart of the food world. She speaks with the warmth of a family dinner and the clarity of a seasoned entrepreneur, sharing how she, alongside her sister, Nora, transformed a Food Service staple into a beloved brand during the pandemic's most uncertain days.

Jenny shares: 

The Art of Reinvention – How pressure became the fire that forged a bold new business model.
 Family, Food & Fearless Leadership – What it takes to thrive in a family-run business. 
 Community as Currency – The true wealth found in connection, mentorship, and bold questions.

With heart and hustle, Jenny’s story is a reminder that some of the most powerful ingredients in business are the ones you can’t bottle; resilience, creativity, and staying rooted while reaching forward.

If you savour tales of women-led brands, family-built dreams, and flavourful transformation, pull up a chair. This one’s for you.

Resources:LinkedIn: Jenny Sior | LinkedIn
Website: www.grandpajs.com
Facebook @GrandpaJsSeasoningInc
Instagram @grandpajsseasoning
TikTok @GrandpaJs 
Book: Man’s search for meaning , Viktor Frankl

In this episode, we discuss the world of seafood innovation with Debra Hellbach, industry veteran and passionate advocate for small-scale producers. With over 40 years of experience in the food and seafood sector, Debra has dedicated her career to helping people make and market good food—with an emphasis on resilience, sustainability, and community impact.

As the force behind the Seafood Business Accelerator (SBA), Debra leads a dynamic team of business coaches and industry mentors that provides tailored support to small seafood harvesters and processors. Her mission: equip these entrepreneurs with the tools, strategy, and confidence to thrive in a competitive market.

Debra shares:

• The power of regional seafood systems – and why small-scale operators are essential to their future.

• Innovation in action – how mentorship, marketing, and operations support can transform a business.

• Lessons from the dock to the boardroom – what four decades in food have taught her about leadership, collaboration and lasting impact.

Whether you're curious about the future of sustainable seafood or how to scale purpose-driven food businesses, Debra’s journey offers a rich blend of wisdom, practical insight, and inspiration.

Resources: 

LinkedIn: ⁠Debra Hellbach | LinkedIn⁠ 

Website: https://www.seafoodbusinessaccelerator.ca

VIU Center for Seafood Innovation: https://research.viu.ca/seafood-innovation/what-we-have-done

VIU Urchin Tank: https://research.viu.ca/seafood-innovation/csis-urchin-tank

100% Fish Project, Iceland: https://sjavarklasinn.is/en/iceland-ocean-cluster/100-fish/

Could the future of health be hidden in citrus peels? 

In this episode, we sit down with Dr. Andrew Tait, biochemist, entrepreneur, and founder of Tait Laboratories Inc., to explore how he and his team are transforming overlooked citrus peels into cutting-edge health and food innovation solutions.

Andrew’s journey began with a focus on multiple sclerosis (MS) research, where he first explored the potential of citrus compounds. His discoveries uncovered the remarkable benefits of polyphenols and bioflavonoids, leading him to develop a patented clean extraction technology that turns citrus waste into high-value functional ingredients for wellness and food applications.

Driven by scientific curiosity and an entrepreneurial mindset, Andrew shares:

•  Citrus peels & prebiotics – How their bioactive compounds support gut and metabolic health.
•  Ancient citrus wisdom – Why rare Mandarin varietals hold even more benefits and nutritional potency.
•  The entrepreneurial journey – Lessons in curiosity, collaboration, and turning science into a business.

From rethinking food waste to unlocking ancient citrus wisdom, Andrew’s work is a masterclass in science-driven innovation with real-world impact. If you’re fascinated by the intersection of sustainability, food science, and health, this episode is for you!
Resources:
LinkedIn: Andrew Tait | LinkedIn
Website: taitlabs.com
Project Citru: https://citru.com  

MS+ Mandarin Skin Plus – Ultimate Digestive Relief: https://mandarinskin.com

Cristina Dias, founder of Mogiana Coffee, is continuing a journey that began in 1890 when her great-grandfather first started farming coffee in Brazil's Mogiana valley region. Today, her company imports and roasts her family farms' specialty grade Coffee arabica variety beans (specifically Yellow Bourbon and Red Bourbon) in British Columbia, building a transparent, purpose-led business that supports both her family farm and the families who help cultivate it.

In this episode of Munching on Molecules, we explore: 

•  What it means to operate a vertically connected, sustainable coffee company
• Honouring heritage while creating opportunities for future generations
• Supporting farmworker families and prioritizing sustainable roasting techniques
• Bridging global roots with local impact - from Brazil to BC

Cristina’s story is one of legacy, leadership, and a deep love for the craft and community of coffee.

If you’re passionate about legacy brands, global food journeys, and savour that delicious cup of coffee, this episode is for you.

Resources:
Mogiana Coffee: https://mogianacoffee.com

https://www.mundonovoroasters.com⁠

Specialty Coffee Association: https://sca.coffee

Bone broth... but make it your favourite cozy drink that'sdelicious and convenient.   

Beckie Prime, a registered holistic nutritionist and CEO ofBeck’s Broth, joins us to share how she’s bringing the café experience home, one decadent, protein-infused sip at a time. Think coffee, hot chocolate, and matcha reimagined with bone broth and 15g of protein per serving. 

Beckie has always been passionate about the intersection ofgood health and good taste. When she discovered the powerful benefits of bone broth, supporting gut health, boosting protein intake, and nourishing the body,she knew she had to share it with the world. 
We dive into:  

- Taking a pain point and transforming healing foods into aconvenient format  - Building a brand that blends function and flavour - What’s next for Beck’s Broth 
A must-listen for anyone into food innovation, functional beverages, and building a CPG brand with purpose. 

#FunctionalFood #BoneBroth #FoodInnovation#HolisticNutrition #BecksBroth #PodcastEpisode #GutHealth #ProteinBoost#BetterForYou #FounderStory #ComfortInACup 
  

Resources: CHFA Regulatory Forum (May 27/28) Register Here: CHFA OttawaRegulatory Forum - CHFA
CHFA NOW Vancouver (Booth 741): https://www.chfanow.ca/vancouver/ 
Website: https://shop.becksbroth.com 
CFIN: https://www.cfin-rcia.ca/home 
FCC: https://www.fcc-fac.ca 
Beacon Commerce: https://beaconcommerce.co 
Book: Water and Sky, Alan S. Kesselheim 

In this special “quarterly snack”, Christine and Lara take a moment from incredible guest interviews to catch up and reflect on the exciting activities across Q1 - from industry workshops, to presentations, to tasting panels, trade shows, and everything in between.

Tune in for a whirlwind recap of where they’ve been, what they’ve learned, and what’s coming next. A few of the MANY highlights:

- Mentoring and teaching moments,  including the Seafood Business Accelerator and Farm Food Drink Foodpreneur cohort

- A “Pulse Party” to celebrate World Pulses Day  (think: fava bagels, chickpea shakshuka, strawberry shortcake pea protein bars, aquafaba mocktails, and more)

- BCFB Business Workshop with Kenny & Phil - Expo West adventures and how LinkedIn turned into our real-life tradeshow posse
- Pulse Canada’s Pulse Discovery Series: Addressing Flavour Challenges session with Crush Dynamics

What’s coming next: CHFA NOW (April 25-27 in Vancouver), the CHFA NOW Regulatory Forum (May 27-28 in Ottawa), Thrive Conference (May 21st in Vancouver).

It’s a lively, fast-paced, info-packed roundup that gives you a peek into our world, and maybe even a few ideas for your own calendar.

Grab your tea (or aquafaba mocktail!) and let’s get snacking!

Resources:

- CHFA Now: Natural.Organic. Wellness - CHFA NOW
- CHFA Regulatory Forum: CHFA OttawaRegulatory Forum - CHFA
- Seafood Business Accelerator: Program | Seafood BusinessAccelerator
- Farm Food Drink: BC Farm, Food, &Drink Marketing Strategies - Farm Food Drink
- World Pulses Day: WorldPulses Day | United Nations
- Thrive Conference: ThriveConference - BC Food & Beverage
- BCFB: Home - BC Food & Beverage
- IFT College Bowl: CollegeBowl - IFT.org

Our worlds are colliding! In this special crossover episode, Lara and Christine sit down with the dynamic duo behind This Commerce Life, Phil Chang and Kenny Vannucci, for a candid, hilarious, and insightful conversation that spans everything from their very first podcast, Canadian CPG, and the evolving world of content creation.

We get the inside scoop on:

•  How This Commerce Life started (spoiler: Phil and Kenny's coffee date)
•  Tips for staying authentic, showing up consistently, and keeping podcasting fun
•  Kenny’s newfound obsession with video creation, and why Phil is both amused and mildly concerned
•  Their favourite BC brands, best trade show moments, and what keeps them excited about the food industry

It’s part origin story, and part roast, with plenty of laughs, lessons, and love for the hustle behind the scenes.
Resources:
This Commerce Life: This Commerce Life: Retail Podcast, Education, Consulting
CHFA Regulatory Forum: CHFA Ottawa Regulatory Forum - CHFA
Prayer for Owen Meeney, John Irvine (Phil Chang’s go-to book)

Malcolm Gladwell books (Kenny’s go to author)

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

 Sonia Parmar, VP of Regulatory Affairs & Government Relations
 Jules Gorham, Director of Regulatory Affairs & Policy
 Ashley Cornell, Director of Regulatory Affairs & Policy

Together, they give us a sneak peek into the CHFA Regulatory Forum happening in Ottawa, May 27–28, 2025. An immersive, standalone event bringing CHFA members and industry face-to-face with policymakers, regulators, and key decision-makers.

We talk about:
Why this Forum is a can’t-miss opportunity for brands of all sizes, especially founders and small businesses without in-house regulatory teams

How CHFA is supporting navigating regulatory and compliance for growth within Canada, but global expansion too, for their natural, organic and wellness membership

And yes, we even settle the foodie debate: who’s got the best shawarma in Ottawa? (Because policy chats are better with garlic sauce.)

Plus: if you’re flying in early, don’t miss the May 27th bike ride and boat cruise.

Tune in to get the insider's guide to the CHFA Regulatory Forum and why it matters now more than ever. 

Resources:

Registration is open: ⁠CHFA Ottawa Regulatory Forum - CHFA⁠

Chowtime Foods:  https://chowtimefoods.com/

Food scientist. Serial entrepreneur. Podcaster. From 4am granola bar factory adventures, to co-founding Better Meat Co and Sobo Foods, Adam’s journey into food has been anything but bland.

We get the inside scoop on his early exploratory cooking days (yes, toast in omelettes), his pathway into food science, and starting in 2016, My Food Job Rocks!, the original food industry-centric podcast.

Adam has interviewed hundreds of food professionals across R&D, innovation, supply chain, and entrepreneurship, giving voice to the often-overlooked pathways in the food and beverage world. 

Today he runs a consulting firm, Umai Works, helping food & bev startups bring bold ideas to life with the perfect blend of product development, strategy, and storytelling.

If you're building the future of food, Adam’s been in your shoes, and probably has a podcast episode about it.

Adam's Podcasts:
My Food Job Rocks: https://myfoodjobrocks.com
Food Product FAQ: https://open.spotify.com/show/6K3cSgAcsCV1mtaHEwFi8r
Maybe Food, Maybe Tech: https://podcasts.apple.com/ca/podcast/maybe-food-maybe-tech/id1615486011
Adam’s Favourite Books:
A More Beautiful Question: The Power of Inquiry to Spark Breakthrough Ideas. Warren Berger
So Good They Can't Ignore You. Cal Newport

After a decade of helping build products for other brands, food scientist and product developer, Abigail Modell is stepping into the founder spotlight and she’s doing it with purpose.

In this episode, Abigail shares the behind-scenes in launching OVU Bars, a new line of snack bars designed to support women on hormonal balance and their fertility journey through targeted nutrition. We dig into the science and ingredients behind her formulation, the personal motivation that sparked the brand, and what it’s like to shift from product development to launching her own CPG brand and product line.

Oh, and bonus content? Listen to the very end for Abigail’s go-to album AND karaoke song.

Resources:

Ovu Bars: https://www.ovubar.com

Instagram: @ovubar

Discount code for our listeners 15% off: munchingonmolecules15

In this episode of Munching on Molecules, we sit down with Dr. Jon-Paul (JP) Powers, Partner and Scientific Advisor at Gowling WLG.

One quote that’s guided his career? A gem from mentor Dr. Bob Hancock: “The jobs we want don’t exist, you have to find a way to create them.” That’s exactly what JP did, purely by luck, carving a path that didn’t exist on paper, but makes perfect sense in hindsight.

Fresh from the CHFA Regulatory Forum in Ottawa, JP offers his view on the different regulatory pathways to bring a product to market in Canada, whether as a food, a supplemented food, or a natural health product.

His Gowlings Partner, Bill Bjornsson, makes a guest appearance at the end, dropping in a very special addition of “Funny vs Not Funny Regulatory Jokes”.

Whether you’re building a food brand, or decoding the Supplemented Foods Regulations, this episode is packed with insight (and a few laughs).

Gowling WLG - International law firm with offices across Canada.

Books:

The Sun Also Rises - Ernest Hemmingway

The Anxious Generation - Jonathan Haidt

Patriot – Alexy Navalny

Drug Use for Grown-Ups - Dr. Carl L. Hart

The Doors of Perception - Aldous Huxley

Songs:

Come on Eileen - Dexys Midnight Runners

Careless Whisper - George Michael

Movies:

Eddie the Eagle

Secretariat

The Kid stays in the Picture

Mentor:

Dr Bob Hancock

What do kimchi, wood-fired pizza, and pea protein have in common? 

Ian Heieie, of course.

In this episode, we chat with Ian Heieie, who brings big culinary energy and scientific savvy to the plant protein space. He takes us through his fine-dining roots at The Bachelor Farmer and Young Joni (yes, that James Beard Award-winning one) to studying plant proteins at University of Minnesota's Plant Protein Innovation Center then to pushing the boundaries of peas and soybeans at PURIS.

Ian’s stirred up a career that’s equal parts innovation and umami. We talk fermented funk (like natto-worthy soybeans), the innovation workflow for pea proteins, and why your next cravable dish might just start in a lab. 

Tune in to hear how Ian is helping shape a more sustainable, snackable future, one pulse at a time.

Books:

• J.R.R Tolkien - The Lord of the Rings
• Harold Mcgee - On food and cooking: The Science and Lore of the Kitchen
• Aarti Namdev Shahani - Here We are

Resources:

Puris: https://www.puris.com

Christine and Lara take you behind the scenes of their recent road trip to Vancouver Island, where they co-presented to BC Food & Beverage Peer Group on all things product development and innovation.

From the warm welcome in Nanaimo to the spirited conversations with local processors, the island energy was real and refreshingly candid. We tackled how small and large teams can scale smart, blend culinary creativity with food science, and keep their cool while navigating the product launches. Bonus? We toured the leafy, lively operations at Eat More Sprouts, where innovation and sustainability grow side-by-side. This is just the beginning…

Stay tuned as we gear up for more LIVE adventures spotlighting the incredible food manufacturing stories and the people behind them.

Got a hidden gem we should visit next? Slide into our DMs.

Food scientist. Fungal fanatic. Systems thinker. In this episode of Munching on Molecules, we meet Brian Chau, whose serendipitous start at UC Davis led to a career spent bridging food science with human systems, transforming how food ideas become reality.

Brian’s consulting firm Chau Time has supported everything from early-stage product R&D to complex contract manufacturing searches. With an eye on infrastructure and integrity, he shares how to build not just great products, but great processes.

Key themes we explored:

• The “three rounds” method: structured R&D that flexes for real-world constraints.
• Scaling with intention: insights from launching 500+ SKUs across 13+ categories.
• Biodiversity & specialty crops: why valorization is the future.
• Building bridges from Bay Area tech to Midwestern manufacturing hubs.

Plus: Brian’s top Chicago eats, and a powerful question for our next guest to chew on.

Heading to IFT FIRST in Chicago July 13–17? So is Brian. Connect with him there!

Resources: 
Chau Time: www.chau-time.com

In this episode of Munching on Molecules, we chat with Aaron Skelton, the dynamic President and CEO of the Canadian Health Food Association, to talk about his unconventional path to leading one of Canada's most influential voices in the natural, organic, and wellness industry.

Aaron shares:

• His career journey from the world of retail operations to building brands to CHFA

• CHFA’s advocacy role with the regulatory and policy landscape 

• A preview of CHFA webinars, Consumer Insights Reports and the upcoming CHFA NOW Toronto, and Industry Night Out events

Whether you're a seasoned founder, startup dreamer, or wellness enthusiast, this episode is a reminder of the power of collective voice and the importance of community building at CHFA.

Stay tuned ‘til the very end to find out which unexpected instrument Aaron played in his high school band!

CHFA: https://chfa.ca

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

Song: Stevie Wonder - Sir Duke

In this episode, we crack open the tasty and functional world of almonds with Harbinder Maan, Associate Director of Trade Marketing & Stewardship with the Almond Board of California.
With over 7,600 growers behind it, the Almond Board is a powerhouse of innovation,  research, and stewardship.

We explore:

• How the Almond Board is advancing sustainability across the value chain
• The latest nutrition and health research fueling almond innovation- think microbiome, skin health, performance nutrition, and more
• How the Almond Board collaborates with brands, CPG developers, and R&D teams to drive new product launches
• Why almonds are a powerful lens for understanding global flavour trends and consumer trust

Whether you're in R&D, brand strategy, or just love a purposeful snack, this episode is a must-listen!
Resources:
Food Professional Hub on Almonds.com: https://www.almonds.com/tools-and-resources/food-professional-hub

Nuts About Almond Inspiration: Nuts About Almond Inspiration: Posts | LinkedIn

In this episode of Munching on Molecules, we chat with Jill Houk, Corporate R&D Chef at Culinary Culture. 

A pivotal moment came early in her journey, when her mother asked: “If you could do anything you wanted, what would you do?” That question sparked a career transformation. We dive into her path, from launching a health-conscious catering company to becoming a cookbook author, podcaster, TV personality, and product development powerhouse. Her work has helped shape food products across the U.S., and she continues to raise the bar for culinary excellence in both manufacturing and food service.

Fresh from a culinary immersion trip to Mexico City, Jill shares stories and flavour insights from her recent travels (prepare yourself for tastiness). Tune in to hear her secret to staying curious (and hungry) and what keeps her top notch in a fast-moving industry. This episode is a flavourful blend of insight, passion, and real-world innovation.

Resources:

Culinary Culture: https://www.culinary-culture.com

Books Noted: 
Eat Better, Sleep Better by Kat Craddock & Marie-Pierre St-Onge

Why We Sleep by Matthew Walker

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

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

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

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

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

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

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

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 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

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.

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

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