Editor's Note: This article was originally published on 10 -30-2023 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...
Welcome to YODL! In addition to daily original content, YODL helps CFIN Members find new partners , resources , and funding opportunities to grow their food business. Learn more about this growing community and become a CFIN...
The Liven Protein team, with (centre) Fei Luo, company co-founder and CEO. This is one in a series of interviews with CFIN member companies that have successfully applied for and received funding. Toronto, ON-based Liven Proteins Corp. ...
This is one in a series of interviews with CFIN member companies that have successfully applied for and received fu n ding. Dartmouth, NS-based Smallfood Inc. uses microalgae and a proprietary biomass fermentation process to produce food...
YODLers have had a lot to say when it comes to plant-based foods, and recent discussions on YODL have received record views and comments. We invited CFIN members to participate in a virtual roundtable to hear more on the issue. Participants Sophie Beauchemin , La...
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CFIN’s first Executive Roundtable looks at consumer demands and changing access to food, with input from Ken Keelor, CEO of Calgary Co-op , and Arjan Stephens, president of Que Pasa Mexican Foods and executive vice-president of Nature’s Path Foods . How has technology...