The landscape of Canada's foodtech ecosystem is as varied and diverse as that of the country itself. Different regions, with different agricultural strengths, natural resources, research institutions, and business communities, are producing different foodtech clusters—or hubs.
When mapping Canada's foodtech ecosystem in our new Foodtech in Canada 2025 Ecosystem Report, we identified some noteworthy emerging clusters of foodtech activity. Let's take a closer look at what each region of Canada is doing particularly well, along with some of the innovators, researchers, and organizations making that happen.
Vancouver, BC - The Sustainable Food Innovation Hub
With a strong tech ecosystem, diverse local agriculture production, flourishing food culture, and world-class research institutions, it should be no surprise that Vancouver has become a hotspot for sustainable food innovation.
Companies like The Better Butchers, TMRW Foods, and No Meat Factory are scaling up production of cell-cultivated and plant-based meat products. Others are taking some of the city's most iconic foods in exciting new directions: Konscious Foods is developing one of the first frozen plant-based sushi lines, while Maia Farms is harnessing the wonders of another Pacific Northwest favourite—mushrooms—to develop high-protein, highly sustainable mycelial-based meat alternatives.
Vancouver innovators find support from a robust venture capital ecosystem, provincial resources like the BC Food Hub Network, and R&D facilities like the new Food and Beverage Innovation Centre at the University of British Columbia—one of the best food science universities in the country.
Saskatchewan - The Plant Protein Powerhouse
The vast majority of Canadian-grown pulses—protein-packed crops like lentils, peas, and chickpeas—come from Saskatchewan. The province's mighty agricultural engine has quietly propelled its plant protein industry to world leading heights.
The provincial capital of Regina is home to Protein Industries Canada (PIC), one of Canada's five Global Innovation Clusters. PIC funds industry-led projects to accelerate innovation in plant proteins and co-products, fostering collaboration among businesses, researchers, and government. In Saskatoon, the Saskatchewan Food Industry Development Centre provides support for innovators seeking to develop and commercialize new plant-based ingredients and products. Both cities also host the headquarters of many global plant-based protein processing and product development companies, including AGT Foods, Bioriginal, and Above Foods.
Initiatives like the Saskatchewan Commercial Innovation Incentive provides very competitive provincial corporate income tax for food processors and product developers bringing new innovations to market, ensuring the province will continue its evolution into a true plant protein powerhouse.
Greater Golden Horseshoe: The Digital Foodtech Corridor
Stretching from Toronto through Kitchener-Waterloo and down to Niagara, the Greater Golden Horseshoe (GGH) is Canada’s most densely populated and economically diverse region. It is a natural hub for food innovation—particularly in automation and digitalization. Companies like Gastronomous Technologies and Real Life Robotics are building autonomous food preparation systems and delivery robots, while software startups Jitto, Flashfood, and Local Line are building novel solutions to optimize perishable goods logistics, reduce food waste, localize supply chains, and much more.
Foodtech companies in the GGH benefit from abundant access to world class research institutes and incubators, like the MaRS Discovery District, a globally recognized innovation hub, and the University of Guelph—Canada's "food university". The Golden Horseshoe Food and Farming Alliance (GHFFA) is also committed to enhancing the sustainability, economic growth, and innovation capacity of the region's agri-food industry.
Montreal & Quebec - The Functional Food Frontier
Montreal and Quebec City have become Canada’s hub for functional food innovation, where nutrition and food science intersect to enhance health benefits in everyday products. Companies in this corridor like Phytimpact, Lallemand, Tait Laboratories, and Symrise-Diana Food are harnessing local agricultural strengths and biotech expertise to create value-added functional ingredients ranging from probiotic beverages to antioxidant-rich berry powders.
This region’s functional food leadership is driven by world-class research institutions. Université Laval’s Institute of Nutrition and Functional Foods (INAF) is at the forefront of food science research, developing bioactive ingredients that support gut health, immunity, and overall well-being.
Nova Scotia: The Blue Food Zone
Renowned as a leader in marine-based innovation, Nova Scotia is making waves in “blue” foodtech. Companies like Mara Renewables and Smallfood are producing Omega-3 oils and proteins from algae and marine microbes, while Copol International Ltd. Is creating compostable food packaging from seafood byproducts that previously went to waste.
The region is supported by top food research institutions like Dalhousie University and organizations like Perennia the Verschuren Centre play key roles in incubating biotech solutions for sustainable seafood and marine ingredient processing. Strong federal and provincial funding initiatives in marine biotechnology further bolster Nova Scotia’s role as a leader in the blue food economy.
Beyond the Hubs: Canada’s Expanding Foodtech Landscape
While these regional hubs are shaping the future of Canadian foodtech, they are only part of the picture. Across the country, innovators are advancing everything from cellular agriculture to alternative seafood, packaging innovation, and upcycling.
To get a full view of the evolving foodtech landscape—including emerging strengths, new opportunities, and the challenges ahead—download CFIN’s latest report and explore how Canada is positioning itself as a global leader in food innovation.