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 Member (for free!) today.
We posted videos on a wide range of topics this year, including CFIN member events, interviews, information sessions and French-language videos in the Parlons’ d’Innovation series. Below are five of the most viewed videos on YODL of 2023.
New packaging materials and technologies allow brands to tell their stories and build an ongoing dynamic relationship with their consumers. Stéphane Crevier, Vice-President, Brand Strategy and Growth at Pigeon, talks about the topic and some successful examples.
Linda Fox, CFIN Regional Innovation Director for Ontario, sits down with John Cappuccitti, Co-Founder and COO at Evolved Meats, as well as Laura Riley, Director of Sector Innovations and Programs and Elaine Corbett, Director of Strategic Partnership at Ontario Genomics, to discuss how Evolved Meats is using the funding they acquired in their revolutionary work in the field of cellular agriculture.
Alex Barlow, CFIN Vice President, Programs explains CFIN’s FoodTech Next 2024 Program.
Sylvie Turgeon, Professor of Food Science at Université Laval, researcher at INAF and co-director of the GastronomiQc Lab, discusses the work begun by her team in recent months: substituting fats or eggs in different foods in collaboration with the ITHQ.
CFIN’s virtual experience, Cultivating Success: Canada’s Big Biomanufacturing Opportunity, was hosted by cellular food experts Dr. Lenore Newman of the Food and Agriculture Institute at the University of the Fraser Valley in BC, and Dr. Evan Fraser of the Arrell Food Institute at the University of Guelph in Ontario. Many Canadian cellular food companies were featured in the experience and explained the potential of this emerging technology to change how we produce, purchase and consume food.