Munching on Molecules

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 FoodRegenerative Organic Certification Alliance: Regenerative Organic Certified: Farm like the world depends on it (regenorganic.org)

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

What happens when a seasoned brand builder turns his focus to oral care and decides the category deserves a total reset?In this episode, we sit down with Steve Thorp, CEO & Co-Founder of Before, for a behind-the-scenes conversation on rethinking one of the most overlooked daily rituals: brushing your teeth.We caught Steve at CHFA Launchpad Toronto just before he walked on stage to pitch: high stakes, high energy, and zero fluff. In this episode, he shares the journey behind building Before, how his background shaped the company’s direction, and why oral care is finally getting the functional treatment and spotlight it deserves.We get into:• Why oral care is overdue for real innovation (spoiler alert- we are obsessed with oral care!)• The angle (and pronunciation) of nHA , aka nano-hydroxyapatite• What makes a toothpaste functional, not just “natural”• Building a brand where performance, deep values, and aesthetic meetIt’s part founder story, part intentional product design, part branding deep dive, and fully practical, because what you’ll hear here is anything but ordinary.BEFORE

This week, we’re joined by Michael Colangelo, founder of Nota Bene Flavors.A deep interest in how chemistry connects with human perception led Michael into the world of flavor chemistry. After years in analytical chemistry and product innovation for startups, he launched Nota Bene Flavors, to bring a more thoughtful, chemistry-informed approach to flavor  creation.In this episode, we unpack:What inspired the founding of Nota Bene FlavorsWhy understanding flavor chemistry is essential for meaningful product innovationChallenges of scaling from benchtop brilliance to commercial beverage successWhy transparency, education, and community-building are vital in this spacePlus, a look ahead at what’s trending for 2026. Think fusion flavors, exotic botanicals, and clean-label beverages with a flavor-forward twist.If you work in R&D, formulation, or brand strategy, this episode is a flavor-forward must-listen. Learn more about Nota Bene Flavors: https://notabeneflavors.com

This week on Munching on Molecules, Lara Tiro and Christine Farkas welcome a fellow food podcaster and dual-role powerhouse, Veronica Hislop.As the host of That’s a Food Job! podcast, Veronica interviews professionals across the food and beverage manufacturing industry spotlighting the unexpected roles and career journeys. Her own career journey is just as compelling.Veronica is a multimedia specialist at FoodGrads, working to bridge the knowledge gap between students and the food and beverage industry. She is currently a PhD candidate in Molecular Science at Toronto Metropolitan University, researching the effects of processing and compositional changes on the stability of fat-stabilized water-in-oil emulsions; zooming from the microstructural level to the macro implications in formulations and compositions.In this episode, we dive into:Why so many students don’t know what food jobs actually existWhat she’s learned from podcasting over two years (hint: it’s more than just tech skills)Her mission to make food science more visible and inclusiveVeronica’s voice is not only amplifying others, but also redefining how we talk about food careers.Listen in and explore how storytelling, curiosity, and science can reshape the future of food.Learn more about Veronica’s work at FoodGradsRead her reflection on two years of podcasting here

We are kicking off Munching on Molecules, Season 3 with a dose of energy, intention, and JOY. In Episode 54, Lara Tiro and Christine Farkas reflect on:Why tackling hard things can bring the most joy The power of setting “signature challenges” to anchor your yearA teaser of the podcast’s upcoming content pillars ( stay tuned for more!)Here's to a joy-filled and glowy 2026. Upcoming events discussed:Team Canada Trade Mission to Mexico, Feb 15 -20, 2026 CHFA NOW Vancouver, Feb 20 - 22, 2026FECOV x CHFA Luncheon, Feb 20, 2026ExpoWest, March 2 - 6, 2026RCA Annual Conference & Culinology® Expo, March 10 - 12, 2026

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 ThingsChallenges and Insights of Operating a high-volume scratch bakeryLessons 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

In Part 2 of our PEI road trip series, Christine and Lara tour Canada’s Smartest Kitchen (CSK) and sit down with Chef Krista MacQuarrie, a culinary veteran turned product development expert helping food businesses bring bold ideas to market.With 15+ years in restaurant kitchens and another 15 years at the intersection of food and innovation, Chef Krista shares what it takes to turn great recipes into scalable, shelf-ready products that resonate with consumers.Highlights from the episode:Krista’s journey into culinary innovation, from restaurant chef to product development collaboratorHow Canada’s Smartest Kitchen helps brands accelerate development with real-world testing and sensory scienceAdvice for food professionals and students looking to build their product development careers Whether you're in product development, culinary strategy, or curious about what it means to design food for market impact, this episode offers thoughtful insights.Resources: https://smartestkitchen.ca Chef Krista's recommendations:- Richard's Fresh Seafood- Cork & Cast- Ada's Culinary Grab & Go Christine and Lara's PEI eats and culinary stops from their island road trip:- Slaymakers - Leonhard's Cafe & Restaurant- Founder's Food Hall 

We’re kicking off our PEI tour in Charlottetown. In the first stop of our three-part series, Lara and Christine visit BioFoodTech, a hub for food innovation and commercialization in Atlantic Canada.At BioFoodTech, companies receive essential support in product development, food safety, labelling, and scale-up, all under one roof. Our guest is Joy Shinn, (now retired) food scientist, who supported various food and beverage companies and helped bridge the gap between benchtop and marketplace.In this episode, we explore:The role of BioFoodTech in Canada’s food innovation ecosystemWhy labelling and safety are foundational for product successWhat scale-up really looks like for startups and SMEsHow regional infrastructure fuels national food innovationWhether you're developing your first SKU or scaling your fiftieth, this behind-the-scenes episode offers valuable insight.Learn more about BioFoodTech: biofoodtechpei.ca/about

What does it really take to protect consumer trust and brand integrity in today’s complex, global marketplace?This week on Munching on Molecules, Lara and Christine visit the lab at Purity-IQ to speak with Deleo de Leonardis, co-founder and CEO, and a seasoned retail executive with over three decades in Canadian food and drug retail.From her time as VP of Private Label at one of Canada’s largest supermarket chains leading the charge in innovation, Deleo brings a powerful perspective on what it means to maintain trust at the shelf level and beyond.Episode highlights include:• How Purity-IQ is revolutionizing brand protection with DNA and NMR technology• Why authenticity matters more than ever in a globalized, clean-label world• The real value of verified supply chains for consumers and companies alike• What “standardized authenticity testing” looks like and why it’s the futureIf you’re in quality assurance, private label, supply chain, or brand development, this is one to bookmark.Link to Purity-IQ: Purity-IQ | ISO/IEC 17025 Accredited Authenticity TestingPhoto credits: Left to RightGerald Amantea, PhD (food safety consultant), Phil Chang (This Commerce Life), Deleo de Leonardis (Purity-IQ), Lara Tiro (Munching on Molecules), and Christine Farkas (Munching on Molecules)

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 sectorThis one’s for the changemakers at the crossroads of science, policy, and food product design.Resources:https://www.proteinindustriescanada.ca/crri

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.

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.comSubmit your story pitch: NCaleb@annexbusinessmedia.com

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’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, 2025Resources: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

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

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/

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 equityA holistic approach to food literacy that teaches essential life skills through hands-on experiencesJesse’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.caNewsletter 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.htmlCoalition for Healthy School Food:  https://www.healthyschoolfood.ca

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 SummitWhether 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