2025 - SIAL Canada Daily - DAY 2 Edition

#2
WEDNESDAY 30
APRIL 2025
Stand 948
SIAL CANADA 2025
FORGING
THE FUTURE
OF FOOD
INNOVATION AND
GLOBAL TRADE POWERING
TOMORROW’S INDUSTRY
NEWS
#05
Celebrating
innovation at SIAL
Canada 2025
NEWS
The exclusive
Canadian stop on
TAIWAN SELECT’s
global tour
#07
EXCLUSIVE INTERVIEW
Canada has
a real opportunity to
lead in plant-based
innovation
#08
Michi Furuya
Chang
Executive Vice President,
Public Policy, Regulatory
Affairs & Head of Divisional
Strategy at FHCP

with
REST AREA
2,500 trees planted
Stand 2331
Stand 1631 Stand 2431
Stand 213
REGISTRATION
AREA
PITCH
COMPETITION
OPENING AWARDS
CEREMONY CEREMONY
VIP STAGE
SALON 103
SIAL
REBOOKING
EXPERT HUB
LET’S TALK
VIP LOUNGE
STUDIO EX
SALON 105
SHOW OFFICE
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BEVERAGE
VILLAGE
HALL PLAN
Morning Briefing
By Tony Melis, CEO, SIAL Canada
“SIAL Canada offers it
all under one roof”
Good morning and welcome
to the second day of SIAL
Canada 2025!
Yesterday started off strong and set
the tone for the rest of the event
with the show positively buzzing
with energy. The opening ceremony
alongside industry leaders and
government representatives from
around the world, including Hon. Greg
Morrow, Nova Scotia's Minister of
Agriculture, Hon. Pat Finnigan, New
Brunswick's Minister of Agriculture,
Aquaculture and Fisheries, and
Isabelle Allard, Quebec's Director
of Strategic Development for Food
Transformation, was a powerful
moment that reinforced the important
role SIAL Canada plays in bringing the
agri-food community together.
This year's SIAL Innovation Awards
revealed some truly forward-thinking
products preparing the future of
the industry. If you missed the
announcements, be sure to check out
the recap of the winners on page 5.
We also crowned the winners of the
International Cheese Competition
yesterday, celebrating craftsmanship
and creativity from around the world.
From the discussions put forward on
the conference stages to the friendly
atmosphere at yesterday’s happy hour,
it was a day filled with connection,
discovery, and the unmistakable
spirit of innovation that defines SIAL
Canada.
And it was just the beginning! Today
promises to keep the momentum
going strong. One of the key events not
to miss is the SIAL Pitch Competition
taking place in the Startup Village. A
hand-picked selection of start-ups will
take the stage, each with just three
minutes to convince a panel of expert
judges. Divided into two categories—
Startup CPG (next-generation
consumer packaged goods) and
FoodTech Startup (groundbreaking
technologies transforming the
industry)—this competition will
showcase the future of food
innovation. Come show your support,
get inspired by fresh ideas, and find
out who will take home the title!
Our conference program continues
with another strong lineup of
speakers today. We kick off this
morning with Brian Choi at 10:30 AM
on the Navigating North American
Trade track, offering perspectives
on the Canadian food and beverage
industry. At 11:00 AM, Michi Furuya
Chang will explore how plant-based
foods are feeding the future through
innovation, collaboration, and
consumer connection as part of the
Redefining Health track. Don’t miss
their insights—
and if you want a
deeper dive, both
shared more in their
interviews on pages
8 and 10 of today’s
magazine.
Adding some extra
excitement to today’s
agenda, we are honoured
to welcome the Hon.
Trevor Jones, Ontario's
Minister of Agriculture,
Food and Agribusiness,
touring the show. His presence
underscores the significance of
SIAL Canada in supporting and
promoting the agri-food sector at
every level.
With so much happening across the
show today, I encourage you all to
explore, connect, and see as much
as you can. Whether it’s innovative
products, new partnerships, or fresh
ideas you’re after, SIAL Canada offers
it all under one roof.
Let’s make the most of this second
day!
© Josée Lecompte
© Josée Lecompte
2,500kg of plastic
waste collected
sialcanada.com
ENTRANCE•EXIT
RESTROOMS
REGISTRATION AREA
SHOW INFO DESK
SIAL GROCERANT
DAIRY
SIAL PACKAGING
BEVERAGES
FRESH MARKET
GROCERY
INTERNATIONAL PAVILIONS
CANADIAN PAVILIONS
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SIAL CANADA DAILY • WEDNESDAY APRIL 30 TH , 2025 3

with
Today's Highlights
SIAL Canada has a packed program full of conferences presented by FCC,
competitions, awards, and more exploring the latest trends, innovations
and opportunities in the industry. We've outlined some of today's top events
for you, but don't hesitate to scan the QR code for the full program.
Wednesday,
April
30 th
NEWS
Celebrating innovation at SIAL
Canada 2025
Yesterday morning SIAL Canada shone the spotlight on a selection of
cutting-edge products at the SIAL Innovation Awards Ceremony
2,500 trees planted
2,500kg of plastic
waste collected
10:30 AM to 1:00 PM
SIAL Expert Hub #2023
Startup Pitch
Competition:
Who Will Impress?
Supported by Niagara College
10:30 AM - 12:00 PM
Pitches
12:30-1:00 PM
Awards Ceremony
A selection of startups from
the Startup Village will take the
stage today, each with just 3
minutes to impress a panel of
experts and pitch their vision. For
the sixth edition of the Startup
Pitch Competition, Canadian and
international start-ups in the food
and beverage industry will compete
in two exciting categories:
Startup CPG – Showcasing the
next generation of consumer
packaged goods.
FoodTech Startup – Pioneering
new technologies that are
transforming the industry.
Come and support the next big
innovators in the food industry,
get inspired by cutting-edge ideas,
and see firsthand who will emerge
as the winner of this thrilling
competition.
FULL
PROGRAM
10:30 AM - 12:00 PM
StudioEx
Redefining Health
Track
Various industry leaders
Find out how health is
reshaping the future of food!
This track explores the trends
driving consumer demand for
wellness-focused products, the
transformational role of plantbased
foods, and the rise of
novel food technologies. Learn
how innovation, regulation, and
sustainability are converging to
define what’s next — and what
opportunities are emerging for
industry players. Curious about
how new ingredients get approved
in Canada and the U.S.? We've got
you covered.
10:30 AM - 12:10 PM
Salon 105
Navigating North
American Trade Track
Various industry leaders
In a turbulent trade environment,
how can food companies stay
ahead? This track delves into
the major economic and political
forces shaping the Canadian
food and beverage industry in
2025 — from inflation and shifting
consumer habits to tariffs and
trade barriers. Learn how patriotic
buying trends are reshaping the
CPG sector, and hear from a panel
of industry leaders on strategies
to overcome cross-border
challenges. If you're looking for
insights on where the risks —
and opportunities — lie in North
American trade, this is the place
to be!
10:30 AM - 3:00 PM
SIAL Dairy #2233
SIAL Dairy Discovery
Supported by DFC
Various experts
Learn from experts about different
aspects of the dairy industry
ranging from crafting impactful
experiences with award-winning
Canadian cheeses to the growing
popularity of yoghurt. These
presentations will offer deep-dives
into various topics and explore the
impact of curent trends. Always
wanted to learn more about
lactose-free cheese? Now's your
chance!
1:30 PM - 2:30 PM
Salon 105
AI & Technology Track
Various industry leaders
Ready for a glimpse into the future
of food? This track dives into how
AI and foodtech are revolutionizing
the industry — from transforming
everyday operations to tackling
climate change head-on. Discover
how artificial intelligence is evolving
from a behind-the-scenes tool to
a strategic business partner, and
learn about the groundbreaking
food technologies redefining
production, sustainability, and
innovation. Curious how your
business can stay competitive in a
world of exponential change? You
won't want to miss these
sessions.
1:30 PM - 3:00 PM
StudioEx
Sustainable Supply
Chain Track
Supported by Generix
Various industry leaders
From farm to table,
sustainability is reshaping the
future of food supply chains.
This track explores how
industry leaders are tackling
the logistics of perishable
goods, balancing food safety
with speed and complexity,
and driving the transition
to regenerative agriculture.
Learn how companies
are embedding
sustainability into
sourcing strategies,
supporting farmers,
and building resilient
supply chains.
Master of Ceremonies Cristina
Carpio warmly welcomed visitors,
media and finalists before asking
Jo-Ann McArthur, President
and Founder of Nourish Food
Marketing and Co-Chair of the
SIAL Innovation Awards, to take
the stage.
Before announcing the winners of the
Gold, Silver, Bronze Awards and the
special CPG Packaging prize, Jo-Ann
McArthur took a moment to thank her
fellow judges and underline the selection
criteria for the competition: products
had to be launched after January 2024
and be new or different to the Canadian
market with expansion potential. They
also had to add value for the intended
audience, be that the consumer,
distributor, or food service, and be
an innovation in recipe formulation,
packaging, process, or positioning.
She highlighted that this year's SIAL
Innovation finalists "showed us that
indulgence and wellness are no longer
opposite. They co-exist. We saw a new
wave of products that are better for you
without sacrificing taste."
The winners each came up to take their
prize and speak a little bit about their
product. The CGP Packaging prize was
given to Floating Leaf Fine Foods' The
Rice Stuff Box, selected for its unique
single-serve in a flat cardboard box
instead of the usual cup, taking up less
space while remaining structurally
sound. Matthew Ratuski, Director of
Possibilities, said he was proud to have a
product with all clean ingredients: "you
can eat right out of the box and then
recycle it."
sweet, dairy-free, nutrient-rich and
vegan, it was selected as an indulgent but
better-for-you spread.
Last but definitely not least, Tony Melis,
CEO of SIAL Canada, presented the Gold
Award to Buttery-Flavoured Camelina Oil
from Oliméga- Signé Caméline. Selected
for its clean-label and functionality with
omega 3 and vitamin E, the oil is vegan
while having a natural butter smell
and flavour. CEO Chantal Van Winden
emphasised that camelina is thousands
of years old and she and her team are
helping to "bring back this fantastic
plant."
The other SIAL Innovation finalists
include épurée's Purée of potatoes with
duck fat and steak spices; Fontaine
Santé Foods' Labneh Yogurt Dip with
Mediterranean Flavours; Fromagerie
L'Ancêtre's Organic Grass-Fed Cheddar;
Inka Corn's Crushed Giant Corn Sea
Salt; Tea For Guys; and Zuustento -
Bondia Gourmet's Beer Seasoning. For
more details on each of these incredible
products, visitors can stop by the SIAL
Innovation stand today or tomorrow•
Stand 517
Scan to watch the finalist
selection video
© Josée Lecompte
© Josée Lecompte
PARTNERS OF CANADA
AS COUNTRY OF HONOUR
THANK YOU TO OUR PARTNERS
The Bronze Award was given to Sapori
Antichi - Casa Muraca's Farina di
Pomodoro (tomato flour). Made with
tomato skins upcycled during the
production of the brand's tomato sauce,
the product is 100% natural and vegetal
with no additives or colours and naturally
gluten-free.
The Silver Award went to Amazake
Cocoa Spread from La Brasserie San-O
Sake, a no sugar-added spread made
with cocoa and amazake, a traditional
Japanese fermented rice. Naturally
© Josée Lecompte
4 SIAL CANADA DAILY • WEDNESDAY APRIL 30 TH , 2025 daily.sialcanada.com
SIAL CANADA DAILY • WEDNESDAY APRIL 30 TH , 2025 5

with
NEWS NEWS
Shaping the future of dairy at SIAL
Canada 2025
ADVERTORIAL
SIAL Canada 2025: The exclusive Canadian
stop on TAIWAN SELECT’s global tour
2,500 trees planted
2,500kg of plastic
waste collected
Gilles Froment, Senior Vice-President, Lactalis Canada and recently
elected President of the International Dairy Federation (IDF), is
participating in SIAL Dairy Talks at SIAL Canada this year.
Visitors can attend two in-depth
sessions tomorrow focusing on
the economic outlook for the
dairy industry and innovating for
multicultural and emerging markets.
In the first session, Gilles Froment
will share the stage with Mathieu
Frigon, President & CEO Dairy
Processors Association of Canada
(DPAC), and Annie AcMoody, Chief
Policy & Economics OfficerDairy
Farmers of Canada (DFC).
The second session will include
experts Nichola Forsyth, Marketing
Director Yogourt & Cultured Lactalis
Canada, Mahdi Hachana, Director -
Marketing And Consumer Insights
- North America Fontaine Santé, and
Sarab Hans, President Hans Dairy.
When asked who should attend
these sessions, Mr Froment
underlined that they are "designed
for a diverse audience, including
dairy producers, processors,
retailers, policymakers, and industry
experts." He added that "anyone
interested in the latest trends,
challenges, and opportunities in
the dairy sector will benefit from
attending" as the sessions will
provide valuable insights and foster
discussions that can help shape the
future of dairy.
Mr Froment's aim is that attendees
walk away from the sessions feeling
more informed: "I hope attendees
leave with a deeper understanding
of the current economic landscape
of the dairy sector, the importance
of sustainability, and the need for
innovation. Additionally, I aim to
inspire collaboration and encourage
stakeholders to adopt best
practices that will drive the sector
forward"•
Tomorrow
10:30 AM - 11:15 AM
SIAL Dairy #2233
SIAL Dairy Talks
Economic Outlook:
What’s Next for
the Dairy?
11:45 AM - 12:30 PM
SIAL Dairy #2233
Innovating for
Multicultural &
Emerging Markets
Gilles Froment
Senior Vice-President,
Lactalis Canada
President, International Dairy
Federation (IDF)
Taiwan is making its debut at SIAL Canada this year with the unveiling
of the TAIWAN SELECT pavilion, organized by the Taiwan External Trade
Development Council (TAITRA).
Featuring 179 certified and awardwinning
products from 79 top
Taiwanese food companies, the
pavilion is spotlighting Taiwan’s
vibrant innovation in processed
foods. The product lineup spans
a broad range of categories—
including Beverages, Ready
Meals, Noodles, Rice, Sauces &
Condiments, Snacks, Tea Leaf, and
Herbal Tea—all reflecting Taiwan’s
strengths in both traditional
flavours and modern
innovations. Highlights
include organic vanilla
pods, herbal wellness teas,
honey beer, plant-based
meals, and the debut
of the Alishan-style “Q
Pastry”—a bold fusion of
plant-based floss, mochi,
cheese, red bean and
black sesame.
Taiwan’s iconic E.G. Sain Inc.
is launching its signature Castella
Honey Cake on the international
stage, while leading seafood
exporter Yen & Brothers Enterprise
Co., Ltd. are unveiling new products
tailored for Eastern Canada.
VIP buyers and media attended the
Opening Ceremony of the pavilion
yesterday morning, followed by a
live demonstration from a celebrity
chef of a creative Taiwanese-style
Salt & Pepper Chicken Hand Roll.
Attendees were invited to sample
the dish and given a guided tour
of the pavilion highlighting the
distinctive features of TAIWAN
SELECT products. Additional
cooking shows and happy hours will
be held at the show today.
According to Taiwan’s Ministry
of Agriculture, Canada ranked as
Taiwan’s tenth largest food export
market in 2024, with trade reaching
roughly 175.82 million Canadian
dollars. Toronto, known as a global
food capital with its diverse culinary
culture, is the exclusive Canadian
stop for the 2025 TAIWAN SELECT
global campaign. Visitors to SIAL
Canada can learn more at the
TAIWAN SELECT pavilion•
Stand 213
Today
11:30 AM & 2:30 PM
Stand 213
Cooking Shows
followed by Happy
Hour*
*Limited to 50 servings per session,
first come first served
Newcomer Stirjoy
launches sustainable
meal line at SIAL
Canada 2025
New Canadian brand Stirjoy is making it's debut at SIAL
Canada 2025 with a mission: making nutrition less
costly for humans and the planet. Born in Montreal,
Stirjoy creates shelf-stable meals packed with upcycled
vegetables, whole food ingredients, and plant-based
protein. Their original product lineup includes: creamy
risotto with lion's mane and porcini mushrooms; a lentil
curry with sweet potato and kale; and a burrito bowl
with quinoa and sun-dried tomatoes.
The Stirjoy project began with a simple idea —
to fight food waste by transforming
Canadian farm surplus into
delicious, nutrient-dense
meals that are easy to
enjoy anywhere. Visitors
to the show can learn
more about this
project on the Stirjoy
stand in the Start-up
Village•
Stand 2217.33
A record turnout for Brazil
at SIAL Canada 2025
The Brazil-Canada Chamber of
Commerce (CCBC) has brought
Brazil’s largest-ever participation
to SIAL Canada this year with 22
exhibiting companies. The Brazil
Pavilion is showcasing a wide
range of high-quality products
including juices (orange, grape,
apple with peach), coffee, açaí,
pork, beans, rice, limes, corn-based
products, healthy snacks, baby
food, ready-to-eat meals, functional
supplements, farofa, cocoa powder,
coconut derivatives, and more.
Organized by CCBC in partnership
with Brazil’s Ministry of Agriculture
and Livestock (MAPA), Invest Paraná,
OCB and other institutions, the
mission is expected to generate over
BRL 22 million (roughly 5.4 million
Canadian dollars) in business deals,
based on past results. In the current
trade context,
© Josée Lecompte
Brazil is presenting itself as a strategic
alternative: a trustworthy market
with sustainable production, a strong
portfolio of processed and fresh
foods, and high compliance with
international regulatory and quality
standards. CCBC plays a key role in
facilitating this connection, organizing
B2B matchmaking, offering bilingual
support, tasting areas, and dedicated
business meeting spaces at its booth
at the show•
Stand 615
6 SIAL CANADA DAILY • WEDNESDAY APRIL 30 TH , 2025 daily.sialcanada.com
SIAL CANADA DAILY • WEDNESDAY APRIL 30 TH , 2025 7

EXCLUSIVE INTERVIEW
with
2,500 trees planted
2,500kg of plastic
waste collected
“Canada has a real opportunity to lead
in plant-based innovation”
Ahead of her conference session today, SIAL Canada Daily spoke with Michi Furuya Chang
about how innovation, collaboration, and consumer expectations are transforming the
plant-based sector
Michi Furuya Chang
Executive Vice President, Public Policy,
Regulatory Affairs & Head of Divisional
Strategy at FHCP
Executive Vice President, Public Policy, Regulatory Affairs & Head of
Divisional Strategy at Food, Health & Consumer Products of Canada
(FHCP), Michi Furuya Chang brings a cross-sector perspective to the
future of food innovation. She shared insights into the key forces driving
plant-based growth, the importance of integrated ecosystems, and why
platforms like SIAL Canada are critical for accelerating change across the
industry.
You bring a unique perspective
to public policy and regulatory
affairs, having worked across
public health, retail, and
manufacturing. How has this
cross-sector experience
shaped your approach to
driving innovation and
collaboration within the food
industry?
My cross-sector experience
has enabled me to
bring a unique and truly
360-perspective to
shaping public policy and
regulations that fosters
an enabling business
operating environment
that supports
innovation, growth,
and competitiveness
of our sector on the
global stage. In public
health, the focus was
on population health
outcomes; in retail,
it was about meeting
consumer demands
and expectations; in
manufacturing, it's
about feasibility, scale
and being able to communicate
to consumers to help them
make informed choices about
the products they consume.
Understanding the pressures and
opportunities at each point in the
value chain allows me to connect
stakeholders in ways that drive real
change—not just ideas that look
good on paper, but initiatives that
work in the market and improve
lives. Collaboration succeeds when
we frame innovation through the
lens of shared goals: better health,
stronger businesses, and a more
sustainable food system.
Your session at SIAL Canada is set
to focus on the growing role of plantbased
foods. What would you say are
the biggest forces currently driving
this shift — and why now?
Three forces are driving the shift:
stronger consumer demand for
health and wellness; growing
urgency around sustainability;
and rapid improvement in product
quality. Plant-based foods today
taste better, perform better, and
align with values like environmental
stewardship and personal wellbeing.
It’s a pivotal moment where
innovation, ethics, and consumer
expectations are all moving in the
same direction.
Plant-based foods are often
positioned at the intersection
of sustainability, nutrition, and
consumer demand. How is the
industry evolving to balance these
three pillars in a meaningful way?
The industry is moving past the idea
that you have to choose between
taste, nutrition, and sustainability.
Companies are focusing on simpler
ingredients, better nutrition, and
TOOLS LIKE
QR CODES FOR
TRACEABILITY,
APPS THAT TRACK
SUSTAINABILITY
IMPACT, AND
DIGITAL LOYALTY
PROGRAMS
TIED TO ETHICAL
BEHAVIOUR ARE
HELPING BRANDS
BUILD DEEPER,
MORE AUTHENTIC
RELATIONSHIPS.
Planting
the seeds for
tomorrow’s
food industry
at SIAL
Canada
greater transparency from farm
to shelf. Certification programs
like "Certified Plant Based"
are building trust. At the same
time, companies are investing
in regenerative agriculture and
responsible sourcing practices to
reduce environmental footprints.
Successful brands are those that
understand the modern consumer
doesn't want a compromise—they
want products that align with both
personal and planetary health.
Where do you see the biggest
opportunities — or roadblocks —
when it comes to advancing plantbased
innovation in Canada?
Canada has a real opportunity to
lead in plant-based innovation,
especially by leveraging its
agricultural strengths in
ingredients like pulses, oats, and
canola. There’s huge potential
in categories like seafood
alternatives, functional plantbased
snacks, and hybrid products
that blend plant and precision
fermentation technologies.
However, regulatory frameworks
around labeling and standards
need to evolve faster to keep pace
with and support innovation. Also,
investment in local ingredient
processing infrastructure is
critical—right now, reliance on
imported ingredients can slow
growth and add complexity.
You’ve often emphasized the
importance of keeping the
consumer at the center. What
are some of the most promising
strategies you've seen for
truly connecting with today’s
increasingly conscious and diverse
consumers?
Personalization and storytelling
are essential. Brands that offer
flexible solutions—whether it’s
high-protein options, allergenfree
choices, or culturally relevant
Michi Furuya Chang highlighted the
importance of SIAL Canada for the industry
and specifically plant-based innovation: "It
is one of the few platforms where the entire
food ecosystem comes together— farmers,
manufacturers, foodservice operators,
retailers, investors, innovators, and
policymakers. For the plant-based sector,
this level of integration is critical because
innovation doesn’t happen in silos." She
added that the event's different aspects
help spark conversation on the global stage,
helping prepare the industry of tomorrow:
"from the SIAL Innovation competition to
the Expert Hub panels and workshops, it’s
a space where new ideas are challenged,
partnerships are forged, and trends are
translated into action. It’s not just about
flavours—are earning loyalty.
Transparency is another nonnegotiable.
Consumers want to
know where ingredients come
from, how products are made, and
what values a brand stands for.
Tools like QR codes for traceability,
apps that track sustainability
impact, and digital loyalty
programs tied to ethical behaviour
are helping brands build deeper,
more authentic relationships•
Today
11:00 AM - 11:30 AM
StudioEx
Plant-Based Foods:
Feeding the Future
Through Innovation,
Collaboration, and
Consumer Connection
Redefining Health Track
what's happening today—it’s about what’s
happening next."
When asked who should attend her
conference sessions today, she didn't hold
back: "Anyone involved in food innovation,
retail strategy, brand building, or public
policy should attend—whether they’re
working directly with plant-based products
or exploring how plant-forward strategies
fit into their future plans." She stated that
she hoped attendees would come away
"with a clearer sense of where consumer
expectations are not only at, but where they
are heading, what the most exciting areas
of innovation are, and how they can position
themselves for success in an evolving, highly
dynamic market"•
8 SIAL CANADA DAILY • WEDNESDAY APRIL 30 TH , 2025 daily.sialcanada.com
SIAL CANADA DAILY • WEDNESDAY APRIL 30 TH , 2025 9

EXCLUSIVE INTERVIEW PRODUCTS
Brian Choi
From financial strategies to
customer acquisition and the
growing importance of consumer
nationalism, Brian Choi outlines
the critical shifts companies must
embrace to stay competitive in a
rapidly evolving market.
Your keynote at SIAL Canada
today focuses on perspectives
in the Canadian food & beverage
Industry. Why is now the right time
for this conversation?
The Canadian economy is in a
pivotal moment in its history. Not
only is Canada facing an economic
slowdown, but it is also concurrently
dealing with a trade war with its
southern neighbour that threatens
the viability of many food and
beverage companies and livelihoods
of many Canadians. Canada is in a
new era of economic, geopolitical,
and capital markets volatility.
“Canadian food and beverage
companies need practical guidance”
SIAL Canada Daily sat down with Brian Choi, Managing Partner and
CEO of The Food Institute, ahead of his keynote at the show today
Canadian food and beverage
companies need practical guidance
and a new framework on how to
navigate the complex waters of
today’s stark economic reality.
Can you give us a sneak
peek of a central strategy
you’ll be sharing in your
keynote?
There are three strategies
Canadian companies need to
implement in 2025. The first is to
have the right framework for the
current operating environment,
the second is to build in financial
and operational flexibility. Lastly,
they have to be hyper-focused
on customer acquisition and new
product development.
Ultimately, this comes down to
strong leadership. Companies need
the right type of strategic leader who
can make calculated decisions and
execute quickly.
How can Canadian food and
beverage players build more
financial and operational flexibility
right now?
There are three ways companies can
achieve financial and operational
flexibility. The first is by raising
prices on products and services.
The second is by lowering fixed and
variable costs. The third is by raising
capital via debt and equity in the
capital markets.
Not every company has the luxury
to implement all three in the near
term, so picking the right option(s)
will depend on the specific
circumstances of each company.
Managing Partner and CEO
of The Food Institute DATA IS THE
ONLY WAY TO
HELP COMPANIES
MAKE THE RIGHT
DECISIONS FOR
GROWTH.
Buy Canada
movement
boosts local
food and
beverages
in 2025
In 2025, Canadian consumers are embracing a
strong “Buy Canada” ethos in the food and beverage
sector. According to the Angus Reid Institute, four
out of five Canadians report actively purchasing
more domestic products, and 98% of them check
for “Made in Canada” labels when shopping. This
surge in demand reflects a growing consumer
nationalism — a pride-driven preference for
homegrown brands. Major retailers are supporting
the trend by introducing shelf labels and campaigns
to promote Canadian-made items.
Several sectors are benefiting directly. Dairy
producers, supported by the 100% Canadian Milk
logo, are seeing robust loyalty. Meat producers
highlight local origins with certifications like “Raised
Why is a data-driven approach
essential for customer acquisition
growth strategy today?
Data is critical for customer
acquisition growth. Without the
right data and the right teams and
tools to analyze the data, companies
are potentially misallocating their
resources, thus yielding lower
ROI. There is very little margin for
safety for companies in the current
environment, and data is the only
way to help companies make the
right decisions for growth.
What makes SIAL Canada a
valuable platform for these
conversations?
SIAL Canada is a great event for
companies to learn from industry
thought leaders and peers. Being at
an event like SIAL Canada can help
foster collaboration, partnership, and
meaningful dialogue.
What’s one trend you think the
industry can’t afford to ignore this
year?
Nationalism is the one trend that
Canadian food and beverage
industry cannot afford to ignore
this year. Canadians are more
united than ever and purchasing
behaviour will be influenced by the
“Buy Canada” movement. Whether
this trend continues in 2026 and
beyond remains to be seen, but for
2025, food and beverage companies
should not ignore the pro-Canada
mindset of the consumer•
Today
10:30 AM - 11:00 AM
Salon 105
2025 Economic
Outlook - Perspectives
on the Canadian Food &
Beverage Industry
by a Canadian Farmer.” In produce
aisles, in-season Canadian fruits,
vegetables, and greenhousegrown
staples are gaining
visibility. Specialty foods and
beverages — including artisanal
maple syrups, craft beers,
and regional wines — are also
experiencing strong growth. Locally
sourced products now show one of the
fastest growth rates among food labels in
Canada. Overall, the “Buy Canada” movement
is opening valuable opportunities for domestic
brands to strengthen their market presence
and connect with consumers eager to support
homegrown quality.
Mezete brings
Middle Eastern
tradition to modern
tables
At a time when consumers are
seeking both authenticity and
convenience, Mezete’s ready-to-eat
dips offer the best of both worlds.
At SIAL Canada 2025, Mezete is
showcasing its Classic Hummus
crafted with 100% natural ingredients,
slow-cooked to achieve a rich, creamy
texture and genuine Middle Eastern
flavour. With no preservatives or
additives and an impressive shelf life
of up to 18 months, it answers the
growing demand for premium foods
that fit today’s fast-paced lifestyles.
Mezete’s hummus is ideal for cafés,
retailers and consumers looking
to elevate their snacking or meal
offerings with authentic, plant-based
options•
Stand 2345
• 100% natural ingredients
• Up to 18-month shelf life
• Authentic Middle Eastern flavours
Maison de Savoie Rosette
Nature 600g: Authentic
French charcuterie
El Rebozo's Mexican
punch in the spotlight
at SIAL Canada
El Rebozo’s Dried Fruit Mix for Punch offers
visitors at SIAL Canada 2025 a genuine
taste of Mexican tradition. Made with
carefully selected natural ingredients and
free from preservatives, this mix captures
the authentic flavours that are at the heart
of Mexican celebrations. Easy and quick to
prepare, it’s ready in just 30 minutes without
compromising on richness or taste. Perfect
for festive gatherings, retail shelves, or
cafés looking to offer something unique, El
Cafe Amsterdam: Dutch classics
with shelf appeal
Visitors to SIAL Canada 2025 can experience the comforting flavours
of the Netherlands with Cafe Amsterdam’s authentic range of baked
goods. Made in the Netherlands using time-honoured recipes and
premium ingredients, their collection showcases beloved classics such
as Speculaas windmill cookies, buttery stroopwafels, and rich almond
pastries. With over 200 years of baking tradition behind them, these
treats deliver a true taste of Dutch heritage. Packaged for Canadian
retailers, specialty stores, and gift markets, Cafe Amsterdam’s products
offer a unique combination of authenticity, quality, and shelf appeal. As
demand grows for international and nostalgic flavours, these baked goods
stand out as premium additions for those seeking products with both a
story and great taste•
Stand 2345
• Traditional recipe
• Premium ingredients & craftsmanship
• A delicate blend of spices
Rebozo’s punch brings vibrant, fruity notes that
consumers love. As demand for natural and
culturally authentic products
continues to grow
across North America,
El Rebozo stands out by
combining convenience
with heritage•
Stand 1211
with
with
2,500 trees planted
2,500
2,500kg trees planted of plastic
waste collected
2,500kg of plastic
waste collected
Made from premium cuts of pork and a delicate
blend of spices — notably pepper and nutmeg
— Rosette Nature 600g from Bell Group reflects
time-honoured French charcuterie methods.
In a market where consumers are increasingly
looking for transparency, minimal processing, and
artisanal quality, Bell’s Rosette Nature stands out
with its clean label and handcrafted excellence.
Slow-cured to develop a deep, balanced flavour, it
offers a rich and versatile experience, whether enjoyed
on a charcuterie board, in a gourmet sandwich, or simply
on its own•
Stand 1145
• Authentic Mexican flavour
• Easy to prepare
• Free from preservatives
• Authentic Dutch recipes
• Premium ingredients, traditional
flavours
• Ready for Canadian Retail
10 SIAL CANADA DAILY • WEDNESDAY APRIL 30 TH , 2025 daily.sialcanada.com
SIAL CANADA DAILY • WEDNESDAY APRIL 30 TH , 2025 11