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Sometimes, all it takes is 30 minutes to learn the ins and outs of new food technologies and trends that are transforming the food and beverage industry. In this series, we’ll dig into a food innovation topic and link you to content and resources so you can become a master on the topic in 30 minutes (or less!).
This week, we’re looking at some of the food, foodtech and food-related work taking place at research centres and departments of post-secondary institutions in Canada. This is just a small sample of the fascinating projects underway across the country.
Canada’s Smartest Kitchen is a food product development centre specializing in moving projects from concept to commercialization. It is also the research division of the Culinary Institute of Canada and an NSERC Technology Access Centre.
A number of staff members from Canada’s Smartest Kitchen (CSK) participated in the regional Kelp Connector workshop this year in Halifax, NS organized by its collaborative partners at the Nova Scotia Community College (NSCC) Applied Research unit. CSK, NSCC and the College of the North Atlantic (CNA) have received two years of funding from NSERC to complete an Applied Research and Technology Partnership project in regards to observation, cultivation, and innovation of the kelp industry in the Atlantic Canada region.
The centre focuses on technical services in seafood processing, aquaculture, and marine bioprocessing, in the areas of applied research, product and process development, advisory services, and training.
Memorial University will hold its sixth annual Research Week from November 20 to 24, 2023. Researchers, staff, students, postdoctoral fellows and community partners are invited to organize and host sessions with the goal of celebrating and raising awareness of the university’s internationally renowned research expertise and encouraging more multidisciplinary collaboration among the research community. Last year during Research Week the Centre for Aquaculture and Seafood Development showcased a series to discuss new innovations in seafood for the blue economy. One of the centre’s goals is to be a global catalyst for accelerating marine bio-product innovation.
Innofibre helps companies develop innovative cellulosic and biomass-based products. It works with clients in its analytical laboratories and pilot facilities to carry out applied research on cellulosic products, such as functional and bioactive papers and thermoformed products, as well as bioproducts such as biomass.
Innofibre hosts the NSERC College Industrial Research Chair in Ecodesign for a Circular Economy of Thermoformed Cellulose Packaging Materials. Innofibre researcher Tarik Jabrane is the chair. The centre is currently working on raw materials development for thermoformed fiber packaging; functional adjuvants development for thermoformed fiber packaging; performance analysis of thermoformed fiber packaging; and thermoforming pilot trials of cellulosic fiber packaging.
Kemitek, Cégep de Thetford, Thetford Mines, QC
Kemitek focuses on green and sustainable chemistry, process scale up and oleochemistry. Kemitek’s vision is to be the premier centre for technology development and support for green chemistry commercialization in Canada by 2030. It offers services to a number of sectors, including food and nutraceuticals; materials, coatings and adhesives; and cleaning agents. In 2020 the centre changed its name from OLEOTEK to Kemitek to better represent its mission and its innovation and technological development features.
In November 2022 Kemitek, in partnership with Innofibre, the CRPTQ, Agrinova, CEPROCQ, UQTR and manufacturers Sani-Marc Group, Adalia Group, McCain Foods, Greenleaf Power, Quali-ferme companies, MRC du Domaine-du-Roy, Saint-Arneault, and Société de cogénération de St-Félicien, were nominated in two categories – Collaboration Prize with a CCTT and Partnership Prize for the project Active agents (anti-germinative and antimicrobial) used for potatoes – at the 32nd ADRIQ 2022 Innovation Awards Gala at the Palais des congrès de Montréal. The gala is the most prestigious event that highlights innovation in Quebec. The Kemitek team and its partners won the 2022 Partnership Prize. According to the centre, the project is a good example of a circular economy as forest residues were used in the project to manufacture two active ingredients (anti-germinative and anti-microbial) to preserve potatoes for longer after harvest.
The centre is committed to improving the food supply and creating a more sustainable food system, including accessible, safe, healthy, diverse, and environmentally-friendly food. It is dedicated to enhancing human nutrition and fostering the growth of a thriving bio-food sector, collaborating and sharing expertise.
In August 2023 nearly 80 teams from Laval University received $12.9 million from the Natural Sciences and Engineering Research Council (NSERC) and $6.4 million from the Social Sciences and Humanities Research Council (SSHRC) for innovative research. Projects related to food that received funding include: The study of interactions in complex food microbiota; mixed protein-polysaccharide systems – assembly in complex environments and functionalities; a gas chromatography system coupled to a mass spectrometer for the development of a volatilomics platform intended for the biofood sector; the project “Examining the experience of stigmatization linked to body weight within families and its long-term effects”; and the project “Beyond effectiveness, is the appeal to fear promising for reducing the consumption of sugary drinks?”
CRI is the only research facility amongst Ontario’s colleges specializing in nutritional and shelf-life testing for product development and validation. The facility also includes the Centre for Applied Research and Innovation in Biotechnology (CARIB) that helps emerging agri-food businesses launch new food, beverage and cannabis products.
CRI has worked with many local and national companies to produce or improve food and beverage products. The centre worked with Aspire Food Group, a global leader in advanced insect agriculture, to determine a more economical method to best preserve the nutritional benefits of their products. It also partnered with Geissberger Farmhouse Cider to improve the shelf stability of the company’s sweet apple cider. The end result was a product that was more stable after being opened. Working with Booch, one of the largest kombucha breweries in Ontario, the centre devised a method to control ethanol levels throughout the brewing, fermenting, and flavouring processes, in order to maintain a final ethanol level below regulatory requirements.
FIRSt is a Technology Access Centre that supports the food and beverage sector with research and development services. The lab works with clients to troubleshoot product development challenges and help bring new ideas to market.
The centre has worked with a wide range of Canadian food and beverage companies. It worked with Aware Beverages, producers of SoCIAL LITE vodka beverages, to introduce three new flavours to its lineup; with Sweetness Sugar Cookies to make changes to their product formulations, improve their shelf life, and develop new products; and Choose Life Foods to optimize the pastry used for the company’s vegan Jamaican patties, and the filling for their products.
The centre is comprised of a team with expertise in biophysics, bioprocesses, biotechnology, analytical chemistry and genetic engineering that collaborates with businesses and institutions to offer solutions to specific challenges.
TAC-B’s Dr. Nathalie Méthot is the 2022 winner of the Synergy Award for Innovation in the Colleges category for her work with RISEHop, a start-up company developing an innovative system for producing mycorrhizae fungi that form symbiotic associations with plants to contribute to their growth and health, while improving agricultural crop yields. The partnership resulted in the development of MyConnect, sustainable technology for producing mycorrhizae that are pure, resistant and effective. This expertise also led to the production of a line of mycorrhizae-based products for agriculture in Canada and around the world.
The FBIC works with businesses and the community to provide real-world solutions through innovation activities. It offers services to support industry innovation and commercialization of new products and processes for food, beverages and cannabis edibles.
This year Niagara College was named the number 1 top research college in Ontario and the number 2 top research college in Canada by Research Infosource Inc. in its annual Top 50 Research Colleges report. Niagara College has attracted more than $18.1 million in funding to conduct innovative projects with industry partners in the food and beverage, advanced manufacturing, horticulture and the environment, and business sectors. The school has completed 228 research projects, with 190 total research partnerships.
The Department of Animal Biosciences conducts research by faculty members, graduate and undergraduate students. The department is an integral part of Ontario's agriculture and food industry, supplying new ideas, research solutions and graduates to the sector. Its research and teaching programs include basic and applied sciences to do with the feeding, breeding, housing and care of animals used by humans. This includes the ethical and sustainable production of food and other animal products that can improve the health and well-being of people.
The department’s Food from Thought research program is working on how to realize the full potential of data from sensor technology that measures everything from global shifts in climate, to variations in food quality, to microscopic evolution of pests and pathogens. The program seeks to understand the complex interaction between farming practices, the genetic potential of livestock and crops, and the ecosystem. The $76.7-million, seven-year research program started in 2016, and is funded by the Canada First Research Excellence Fund. The research is designed to understand how to increase the capacity, sustainability and safety of food production systems.
The Prairie Research kitchen supports food processors and foodservice businesses through R&D, technical services and training, with a unique approach that blends food science with culinary skills.
The Research Kitchen has worked with approximately 70 companies in Western Canada to generate more than 120 food product ideas. An ongoing partnership between the Prairie Research Kitchen, Glenboro, MN food start-up Prairie Fava and Big Mountain Foods, a Vancouver-based innovator of plant-based consumer packaged goods, resulted in an award-winning product in the past year.
The centre advances food quality and human nutrition through traditional and innovative food processing techniques. It partners with the food and agri-food industries on collaborative research and pre-commercial development activities.
The centre was formerly known as the Richardson Centre for Functional Foods and Nutraceuticals. The name was changed in July 2022 to reflect its focus on collaborating with the food and agri-food industry to advance food quality and human nutrition through research and pre-commercial product development. Its researchers are currently working on numerous projects including: a project on the structure-function properties of food protein-derived antioxidant, antihypertensive, anti-diabetic, anti-obesity and anti-acetylcholinesterase peptides and polyphenols; a project on in-line structural, textural and nutritional quality monitoring and manipulation during processing of plant-based meats; and innovations in protein-lipid conjugation and novel technologies for developing protein-based nanodelivery systems to improve the delivery mechanism, efficacy, and bioavailability of bioactives.
BC BTAC works with companies and organizations to exchange ideas and resources to create real-world solutions for the development of beverages, including fermented, brewed, distilled and non-alcoholic products.
This summer BC BTAC and Cellar Dweller Mobile Filter Service hosted a smoke taint removal trial using two industry-leading technologies available for use by the sector. Cellar Dweller has a licencing agreement with Amaea to use its MIPs (molecular imprinted polymer) technology which tailors polymers to target and remove specific molecules, smoke taint being the first application that Amaea has introduced for wineries.
The University of the Fraser Valley’s Food and Agricultural Institute explores emerging agricultural technologies, techniques and methods, including cellular food and indoor farming, and their potential for contributing to sustainable food systems. FAI partners with diverse range of researchers, industry leaders, and governments to build knowledge and tools for moving toward sustainable, resilient food systems for communities and regions in BC, Canada, and worldwide. FAI conducts research under two major themes: agricultural technology and innovation, and food systems planning and policy.
On September 6, 2023 the federal government, through Genome Canada, announced an almost $27-million investment in nine Interdisciplinary Challenge Teams (ICTs) comprised of researchers from different disciplines whose genomics research and innovation into sustainable solutions will help create a more resilient national food system and supply chains. The ICTs include one based at the University of the Fraser Valley for a project titled “The social implications of genomic agri-food technologies: Ensuring equity, diversity and inclusion in the transition to climate-resilient Canadian agricultural and food systems,” led by Evan Bowness, Lenore Newman and Stefania Pizzirani.
CSI is an innovation hub that helps companies extract more value from sustainable seafood harvests. The centre supports entrepreneurs with business development, public education, and workforce attraction projects to foster ongoing innovation. It focuses on companies producing value-added seafood products, and products that complement seafood products such as sauces, dips or seasonings.
Each month CSI hosts a public lunch-and-learn series called Let’s Talk Seafood…and eat it too! designed to highlight the impacts of food-based public education on citizens’ perceptions of shellfish farming. Recent projects include the Oyster Challenge, which showcased the use of oysters processed with High Pressure Processing (HPP); a partnership with Omega Pacific Hatcheries to help capture maximum value for its farmed sturgeon harvest; and a project to assess Modified Atmosphere Packaging (MAP) as a treatment to keep Japanese scallops alive for transportation.