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

In this special edition of Munching on Molecules, we’re joined by two members of the CHFA Government Relations & Regulatory Affairs team:Sonia Parmar, VP, Regulatory Affairs & Government RelationsJules Gorham, Sr. Director, Government Relations & Quebec AffairsWe get a sneak peek into the CHFA Ottawa Regulatory Forum, happening May 26–27, 2026. This immersive, standalone event brings CHFA members and industry face-to-face with policymakers, regulators, and key decision-makers.The CHFA Ottawa Regulatory Forum is a chance for business leaders, Health Canada executives, and advocacy champions to share lessons learned, meet in the moment, and look to the future.In this episode, we talk about:- Why the Regulatory Forum creates space for meaningful dialogue, stronger industry alignment, and future-focused conversations. A can't miss opportunity for brands of all sizes.- How CHFA supports members in navigating natural health product (NHP) regulations and compliance to foster growth in Canada.- Important sessions, including the latest report from SafetyCall International, exploring how NHP safety outcomes compare internationally and what the data reveals about product risk, regulatory oversight, and enforcement approaches.If you’re flying in early, don’t miss the wellness and networking activities on May 26, including:🚴 Bike ride through Gatineau Park / 5KM Rideau Canal walk🏛️ Supreme Court Tour🛥️ Ottawa River boat cruiseTune in for the insider’s guide to the CHFA Ottawa Regulatory Forum and why this moment matters now more than ever.Online registration is open and closes on May 12: ⁠https://chfa.ca/event/2026-chfa-ottawa-regulatory-forum/

What if sustainability wasn’t just about packaging, sourcing, and supply chains, but also about creating healthier, happier, and more productive workplaces?We sit down with Jennifer de Vera of Dawson College, whom we first met at CHFA Vancouver, for a fresh conversation on what it means to take a more human-centered approach to sustainability.Jenn shares her journey from entrepreneur to sustainability leader. After 16 years founding and operating Ethan’s Playground, a successful pre-school in Montreal, she now helps drive Dawson​'s Office of Sustainability movement, supporting volunteers, nurturing campus gardens, and helping build community across all levels of education.We also explore Jenn’s upcoming speaking engagement at the CHFA Regulatory Forum (May 26 & 27, 2026), where she’ll challenge attendees to think beyond the usual sustainability conversation.Her session reframes sustainability through an institutional and systems lens, bringing sustainable practices into the workplace to support happiness, health, and productivity.Jenn also explains what it means to be a Sustainable Happiness Facilitator, where she finds inspiration in this work, and how collaborating with students has helped shape stronger programs and deeper community connection.It’s part sustainability rethink, part community-building story, and part invitation to imagine systems that help people thrive.Links:Dawson College, Office of Sustainability: https://www.dawsoncollege.qc.ca/sustainable/about-us/meet-our-team/CHFA Regulatory Forum, May 26 & 27, 2026: https://chfa.ca/event/2026-chfa-ottawa-regulatory-forum/

What happens when a supplements skeptic ends up leading a Canadian natural health company with clinically backed, patented ingredients? In this episode of Munching on Molecules, we sit down with Michael Bentley, President of SierraSil® Health Inc., to talk about leadership, credibility, and the role of natural health products in Canada.We interviewed Michael live on location at the Multivac Innovation Center after first meeting him at CHFA Vancouver, where his topical spray drew us into the SierraSil booth. With experience across personnel and safety, sales and marketing, and operations management, Michael brings a wide-ranging perspective to both business leadership and the natural health sector.Michael shares how he went from being a "supplement skeptic"  to taking the reins at SierraSil, and what he has learned along the way. We also get into SierraSil’s three product lines, the importance of Canada’s natural health industry, and a few personal stories, including his first Sun Run (after quitting running due to sore knees).In this episode, we discuss:Michael’s path from supplements skeptic to President of SierraSil®What sets SierraSil® apart and an overview of its three product linesWhy Canada’s natural health industry plays such an important roleMichael’s reflections on leadership, including taking the reins at SierraSilThis episode offers an insightful look at leadership, credibility, and innovation in Canada’s natural health sector.Tune in for a thoughtful conversation on natural health innovation, industry leadership, and the unexpected paths that shape a career.Learn more about:SierraSil® Health Inc.: https://sierrasil.comCanadian Health & Fitness Institute: https://chfi.fitCanadian National Health and Fitness Day: June 6, 2026Let's Move Canada Challenge: https://letsmovecanada.com

What does it look like to build a proudly Canadian snack brand from a farmers’ market table all the way to owning your own production facility?In this episode, we sit down with Sheena Russell, Founder & CEO of Made with Local, for a behind-the-scenes conversation on building a CPG brand rooted in real food, local sourcing, and a whole lot of persistence.Made with Local started at a farmers’ market in 2012, with Sheena selling bars made with simple ingredients that actually tasted good. People bought them, loved them, and kept coming back. In this episode, Sheena shares the journey from those early market days, to working with a contract manufacturer, to eventually building her own manufacturing facility just north of Halifax.As an East Coast–based brand with deep roots in locally sourced Canadian ingredients, Made with Local stands out for more than just its products. Sheena opens up about the realities of launching and scaling a food business, the challenges of manufacturing, and what it means to stay committed to your values while growing a brand in today’s CPG landscape.We get into:• Starting at the farmers’ market and learning directly from early customers• The transition from handmade production to working with a contract manufacturer.• What it took to build and operate a manufacturing facility in Nova ScotiaIt’s part founder story, part manufacturing journey, part CPG reality check, and fully grounded in what it takes to build a brand that’s made in Canada and made with purpose.MADE WITH LOCAL

In this recap episode, Munching on Molecules looks back on Expo 2026 to capture the energy, standout conversations, and biggest trends & themes shaping the future of food.From emerging brand innovations to sharp insights on product development, ingredient trends, and what it really takes to stand out in today’s CPG landscape, this episode highlights the ideas and momentum coming out of the show floor.Listen in for our key takeaways, the trends, products, and conversations that left a lasting impression.Brands we interviewed:AeloKesshoDr. BeeLittle LatkeLiving Tree FoodsO'kraAnne's ToumRiver Valle Specialty FarmsThe Lucky OxMamamePurplesful SnackingSmolbolWhims DelightA special thank you to the brands who graciously gifted swag (see the very end) and samples along the way. Your generosity added an extra layer of fun to the experience and gave us even more to explore beyond the booth conversations.Sunshine BunsWildwonderMaazahFemales in FoodWedderspoonHost Defense MushroomsYumiJonny PopsIf you were at Expo 2026 too, tell us: what brand, booth, or innovation stood out most to you?

We welcome Matthew Skinner, CEO of Wide Open Agriculture (WOA), to explore the business and science behind lupin protein and regenerative food systems.From a finance career to food entrepreneurship, Matthew’s path into the industry was anything but conventional. Driven by a passion for sustainability, he now leads Wide Open Agriculture, championing lupin as a high-protein, low-impact ingredient with remarkable potential.In this episode, we discuss:- What makes lupin protein a nutritional and functional powerhouse.- The many valorization pathways of lupin that opens the door to novel formats.- The importance of regenerative agriculture in building resilient supply chains- Why consumer education is key to lupin’s future successThis episode offers a timely look at innovation rooted in sustainability and regenerative food systems.  Learn more about Wide Open Agriculture: https://wideopenagriculture.com.au

This week, we’re joined by the one and only, Christine Couvelier, executive chef, culinary trendologist, and founder of Culinary Concierge, for an inspiring look at a life fully immersed in food.Christine’s passion is unmistakable. With over four decades of experience, she’s helped shape global food strategies, launch beloved consumer products, and guide brands in translating culinary trends into innovative offerings. From her early days in a famed Toronto Italian kitchen to leading product development at President’s Choice, guiding future tastes at Cara Operations, her global reach with Unilever, being part of the future of culinary education at George Brown College, leading a culinary cultural revolution at Maple Leaf Foods or her time with Trendi to tackle the food waste/food rescue hurdles and looking at what’s possible ~~ Christine’s journey is both remarkable and deeply rooted in curiosity.In this episode, we explore:How a lifelong love of food became a global consulting career.The process of identifying, testing, and translating food trends into retail hits.Why she believes the future of food is food rescue .And of course, no conversation with Christine would be complete without her signature call to action: Taste, Taste, Taste.  Knowing your customer’s taste profile is not just a nice-to-have, it is the foundation of successful food innovation.If you work in food strategy, product innovation, or culinary branding, Christine’s insights will leave you both inspired and energized.Learn more about Culinary Concierge: https://www.culinaryconcierge.ca

In this special on-the-ground episode, Munching on Molecules heads to CHFA NOW Vancouver to capture the energy of the show floor.We ran our Fast 4 Interviews series with the brands and booths exhibiting at the event, spotlighting the innovations, origin stories, and go-to-market realities shaping Canada’s natural, organic, and better-for-you space. Listen in to hear the Fast 4 Interviews and meet the brands shaping what’s next.If you were at CHFA NOW Vancouver too, tell us: what booth or product stopped you in your tracks?Fast Four Interviews:1. Ariana Naturals2. Farm Credit Canada (FCC)3. Canadian Pine Pollen4. OSH!5. Health is Wealth6. The Good Chocolatier7. Mindful Fud8. Protea9. Riverside Natural Foods- Made Good10. SmartSip Cream Co.11. Fromage Protein Pops12. Cure Superfoods13. Drink BEHY14. PNP Pharmaceuticals15. Not Bad Snacks16. PommeMD17. Rviita

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.