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

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

Food scientist. Fungal fanatic. Systems thinker. In this episode of Munching on Molecules, we meet Brian Chau, whose serendipitous start at UC Davis led to a career spent bridging food science with human systems, transforming how food ideas become reality.Brian’s consulting firm Chau Time has supported everything from early-stage product R&D to complex contract manufacturing searches. With an eye on infrastructure and integrity, he shares how to build not just great products, but great processes.Key themes we explored:The “three rounds” method: structured R&D that flexes for real-world constraints.Scaling with intention: insights from launching 500+ SKUs across 13+ categories.Biodiversity & specialty crops: why valorization is the future.Building bridges from Bay Area tech to Midwestern manufacturing hubs.Plus: Brian’s top Chicago eats, and a powerful question for our next guest to chew on.Heading to IFT FIRST in Chicago July 13–17? So is Brian. Connect with him there!Resources: Chau Time: www.chau-time.com

In this episode of Munching on Molecules, we chat with Aaron Skelton, the dynamic President and CEO of the Canadian Health Food Association, to talk about his unconventional path to leading one of Canada's most influential voices in the natural, organic, and wellness industry.Aaron shares:His career journey from the world of retail operations to building brands to CHFACHFA’s advocacy role with the regulatory and policy landscape A preview of CHFA webinars, Consumer Insights Reports and the upcoming CHFA NOW Toronto, and Industry Night Out eventsWhether you're a seasoned founder, startup dreamer, or wellness enthusiast, this episode is a reminder of the power of collective voice and the importance of community building at CHFA.Stay tuned ‘til the very end to find out which unexpected instrument Aaron played in his high school band!CHFA: https://chfa.caCHFA NOW Toronto: https://www.chfanow.ca/toronto/Song: Stevie Wonder - Sir Duke

In this episode, we crack open the tasty and functional world of almonds with Harbinder Maan, Associate Director of Trade Marketing & Stewardship with the Almond Board of California.With over 7,600 growers behind it, the Almond Board is a powerhouse of innovation,  research, and stewardship. We explore:How the Almond Board is advancing sustainability across the value chainThe latest nutrition and health research fueling almond innovation- think microbiome, skin health, performance nutrition, and moreHow the Almond Board collaborates with brands, CPG developers, and R&D teams to drive new product launchesWhy almonds are a powerful lens for understanding global flavour trends and consumer trust Whether you're in R&D, brand strategy, or just love a purposeful snack, this episode is a must-listen!Resources:Food Professional Hub on Almonds.com: https://www.almonds.com/tools-and-resources/food-professional-hubNuts About Almond Inspiration: Nuts About Almond Inspiration: Posts | LinkedIn

In this episode of Munching on Molecules, we chat with Jill Houk, Corporate R&D Chef at Culinary Culture. A pivotal moment came early in her journey, when her mother asked: “If you could do anything you wanted, what would you do?” That question sparked a career transformation. We dive into her path, from launching a health-conscious catering company to becoming a cookbook author, podcaster, TV personality, and product development powerhouse. Her work has helped shape food products across the U.S., and she continues to raise the bar for culinary excellence in both manufacturing and food service.Fresh from a culinary immersion trip to Mexico City, Jill shares stories and flavour insights from her recent travels (prepare yourself for tastiness). Tune in to hear her secret to staying curious (and hungry) and what keeps her top notch in a fast-moving industry. This episode is a flavourful blend of insight, passion, and real-world innovation.Resources:Culinary Culture: https://www.culinary-culture.comBooks Noted: Eat Better, Sleep Better by Kat Craddock & Marie-Pierre St-OngeWhy We Sleep by Matthew Walker

After a decade of helping build products for other brands, food scientist and product developer, Abigail Modell is stepping into the founder spotlight and she’s doing it with purpose.In this episode, Abigail shares the behind-scenes in launching OVU Bars, a new line of snack bars designed to support women on hormonal balance and their fertility journey through targeted nutrition. We dig into the science and ingredients behind her formulation, the personal motivation that sparked the brand, and what it’s like to shift from product development to launching her own CPG brand and product line.Oh, and bonus content? Listen to the very end for Abigail’s go-to album AND karaoke song. Resources:Ovu Bars: https://www.ovubar.comInstagram: @ovubarDiscount code for our listeners 15% off: munchingonmolecules15

In this episode of Munching on Molecules, we sit down with Dr. Jon-Paul (JP) Powers, Partner and Scientific Advisor at Gowling WLG.One quote that’s guided his career? A gem from mentor Dr. Bob Hancock: “The jobs we want don’t exist, you have to find a way to create them.” That’s exactly what JP did, purely by luck, carving a path that didn’t exist on paper, but makes perfect sense in hindsight.Fresh from the CHFA Regulatory Forum in Ottawa, JP offers his view on the different regulatory pathways to bring a product to market in Canada, whether as a food, a supplemented food, or a natural health product.His Gowlings Partner, Bill Bjornsson, makes a guest appearance at the end, dropping in a very special addition of “Funny vs Not Funny Regulatory Jokes”.Whether you’re building a food brand, or decoding the Supplemented Foods Regulations, this episode is packed with insight (and a few laughs).Gowling WLG - International law firm with offices across Canada.Books:The Sun Also Rises - Ernest HemmingwayThe Anxious Generation - Jonathan HaidtPatriot – Alexy NavalnyDrug Use for Grown-Ups - Dr. Carl L. HartThe Doors of Perception - Aldous Huxley Songs:Come on Eileen - Dexys Midnight RunnersCareless Whisper - George Michael Movies:Eddie the EagleSecretariatThe Kid stays in the Picture Mentor:Dr Bob Hancock

What do kimchi, wood-fired pizza, and pea protein have in common? Ian Heieie, of course.In this episode, we chat with Ian Heieie, who brings big culinary energy and scientific savvy to the plant protein space. He takes us through his fine-dining roots at The Bachelor Farmer and Young Joni (yes, that James Beard Award-winning one) to studying plant proteins at University of Minnesota's Plant Protein Innovation Center then to pushing the boundaries of peas and soybeans at PURIS.Ian’s stirred up a career that’s equal parts innovation and umami. We talk fermented funk (like natto-worthy soybeans), the innovation workflow for pea proteins, and why your next cravable dish might just start in a lab. Tune in to hear how Ian is helping shape a more sustainable, snackable future, one pulse at a time.Books:J.R.R Tolkien - The Lord of the RingsHarold Mcgee - On food and cooking: The Science and Lore of the KitchenAarti Namdev Shahani - Here We areResources:Puris: https://www.puris.com

If you think campus dining is just about feeding the masses, think again. Chef David Speight, Executive Chef and Culinary Director at the University of British Columbia (UBC), is proof that institutional kitchens can be powerful agents of change. With culinary training from Vancouver Community College and the Culinary Institute of America in New York, David blends fine dining precision with a deep sense of purpose. In this episode, we explore UBC Food Services and the evolving philosophy behind today’s campus dining programs. We chat about: How campus dining can shape more sustainable futures by working closely with local food companies.UBC’s approach to building a sustainable, values-aligned food system.David’s journey from culinary student to executive leadership.What it takes to inspire teams and impact thousands of meals a day If you're passionate about sustainable food systems, institutional innovation, and the power of purpose-driven culinary leadership, this episode is for you. Resources: UBC Food Services: https://food.ubc.ca/about/ FeedBC: https://www2.gov.bc.ca/gov/content/industry/agriculture-seafood/growbc-feedbc-buybc/feed-bc-and-the-bc-food-hub-network 

Planning to attend CHFA NOW Vancouver from April 25–27, 2025? CHFA NOW is Canada’s largest natural, organic, and wellness trade show, bringing together retailers, brokers, manufacturers, and innovators from across the industry. Whether you're exhibiting, scouting products and trends, this show is a must for anyone building or growing a better-for-you brand. In this episode, Lara and Christine break down how to get the most out of your time at CHFA NOW Vancouver — from pre-show planning and relationship-building strategies to tips on navigating the conference workshops, the show floor and spotting emerging trends in Canadian retail. 💡 If you're serious about scaling in Canada or just curious about what makes this show a standout in the CPG world, tune in! 🎧 Listen now to prep like a pro and make your CHFA NOW experience a meaningful one. https://www.chfanow.ca/vancouver/

Alisa Hutton is the dynamic COO of BC Food and Beverage (BCFB), whose leadership is as nourishing as the industry she champions.  Her journey begins in the aisles of a family-run grocery store in East Vancouver, where she learned early that food isn’t just about commerce—it’s about connection. Raised among the rhythms of the neighborhood market and the wisdom of her grandparents, Alisa carries those roots into every decision she makes today.With insight, optimism, and a contagious can-do energy, Alisa offers a fresh take on leadership, industry growth, and what it really means to nourish a thriving and supportive food community through every business growth stage.Join us as we explore:From Aisles to Advocacy – How a childhood steeped in grocery culture shaped a lifelong devotion to food and community.Building an Ecosystem – The behind-the-scenes magic of BCFB’s support for food businesses across BC.Waves of What’s Next – The events, trends, and shifts, shaping the province’s food future.Feel inspired by Alisa who leads with intention, innovation, and impact.Resources: LinkedIn: ⁠Alisa Hutton | LinkedIn⁠ Website: https://bcfb.caThrive Conference (May 21, 2025): https://bcfb.ca/thrive-conference/BushBerry Tea, Womanly – A Tea for Strength & Empowerment: https://bushberry.ca