2019 05 01

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17

BLOCKCHAIN REVISITED

WHAT IS “HEALTHY”?

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PROPOSITION 65 AND PACKAGING

SUSTAINABLE SHRIMP FARMING IT’S POSSIBLE IN CANADA

PG. 18

sweet KEEPING IT

CURRENT TRENDS IN CONFECTIONARY PG.

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French inspiration Vegan yogurt a success for Maison Riviera

PG. 22

I n s ide:

ACCENT ALIMENTAIRE S UR LE QUÉBE C PG. 27

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contents

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14 14 Keeping it sweet With the constant change in Canadians’ desires, how does the industry keep up?

18 Planet Shrimp Home-grown shrimp offers sustainable seafood solution 22 French inspiration Vegan yogurt a hit for Maison Riviera

in this issue Accent Alimentaire sur le Québec 27 Nouvelles 30 Innovation laitière: Le yogourt à la noix de coco, une victoire pour Maison Riviera Cover photo: wmaster890 / iStock / Getty Images Plus

4

MAY 2019

5

Editorial

6

News File

11 Letter to the editor No concrete evidence to link mTG to celiac disease 12 Market Trends Trade disputes, how will Western Canada be affected?

13 Focus on Food Safety Blockchain revisited 17 Regulatory Affairs The question of “healthy” 24 Rethink Innovation Time for a ministry of food and drink?

25 Food Law Best before and packaging dates

features

photo: vaaseenaa / iStock / Getty Images Plus

departments

24

26

Packaging Proposition 65: effect on food packaging

34

New Products The latest new products

EDITORIAL Kristy Nudds

Under threat Despite recent government funding announcements, Canada’s food and beverage processing and manufacturing industry still has serious concerns over the future of the industry’s competitiveness.

In last month’s column, I highlighted how the federal government is sending mixed messages in terms of food production — it wants to meet the nutritional needs of Canadians, but is struggling to shed its legacy as a producer and exporter of agricultural commodities.

Investment needs to be strategic, allowing the Canadian food processing industry to grow, be profitable, and increase food security.

A recently released report by the Food and Consumer Products of Canada (FCPC) shows that the food processing and manufacturing sector in Canada has been underperforming relative to other manufacturing sectors, and highlights unique challenges — many of which cannot be addressed simply by providing funds to upgrade equipment.

Using data from a customized survey of FCPC member companies, Statistics Canada and additional third-party public sources, the FCPC Industry Competitiveness and Sustainability Study assesses the financial performance, investments in innovation and infrastructure, as well as growth, employment and perception of industry challenges provided by survey respondents. The results point to a bleak future unless identified challenges are addressed.

According to the report, farm products and the price to transport them have

been increasing faster than what food manufacturers can charge for their own products, and despite the low Canadian dollar value, Canada is a net importer of FPC goods from the U.S. As a result the sector is growing an average of 1.45 per cent, far below the 2.12 per cent annual growth in Canada’s GDP. The net profit margins for food manufacturers were also found to be among the lowest in the manufacturing sectors, which doesn’t bode well for future investments. The FCPC cites decisions

by Heinz and Campbells to abandon manufacturing in Canada in favour of expansion in the U.S. as examples.

Any financial growth achieved is company-specific, the result of company mergers rather than real “organic” growth, the report says.

The report says “Canada is not a favourable environment for innovation in food, beverage, and consumer products manufacturing.” Respondents overwhelming agreed that Canada is too expensive due the “high everyday cost of doing business with retailers, high listing fees, high relative costs to manufacture new products, and a burdensome regulatory environment, which reduces the ability and incentives for companies to launch new products and increases the uncertainty surrounding investing in Canada.” Even when innovations are brought to market, they are not made in Canada; in 2017, 83 per cent of new SKUs were neither developed nor manufactured here.

Further confounding the industry’s

willingness to invest in innovation are the many uncertainties around trade and exporting. The Canada U.S. Mexico Agreement (CUSMA), which many had expected would be finalized by now is not expected to be signed until later this year or early next year, and China keeps growing the list of Canadian agricultural products it will not accept.

As FCPC points out, food and beverage manufacturing accounts for 16.7 per cent of Canada’s total manufacturing jobs and purchases 40 per cent of Canada’s agricultural production.

It’s an election year, and every political stripe in the race needs to understand what’s at stake. It’s critical that the industry be proactive getting the challenges outlined in this report on the policy agenda.

Kristy Nudds knudds@foodincanada.com

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Beyond Meat’s plant-based burger hits grocery shelves Beyond Meat’s plant-based Beyond Burger will be available in the meat case at Canadian retail outlets nationwide at Co-op Food Stores, Fresh Street Market, IGA, Loblaw, Longos, Metro, Save On Foods, Sobeys, and Whole Foods Market.

The Beyond Burger is the first plant-based burger that’s designed to look, cook and satisfy like beef but is made entirely from plants without soy, gluten or GMOs. The plant-based patty boasts 20g of protein with less total and saturated fat than a traditional beef burger.

News> file Maple Leaf Foods to build plant-based protein processing facility in Indiana Maple Leaf Foods Inc. and its wholly owned subsidiary, Greenleaf Foods, SPC, announced plans to construct a US$310 million plant-based protein food processing facility in Shelbyville, Ind. At approximately 230,000 square feet, it will be the largest facility and investment of its kind in North America. The company will also invest approximately US$26 million to keep pace with ongoing growth in demand at its existing facilities.

This strategic initiative will support Maple Leaf ’s continued growth and leadership in the rapidly expanding market for plant-based protein.

The new Shelbyville facility will be supported by approximately US$50 million in government and utility grants and incentives, including US$9.6 million toward capital and one-time start-up costs, and approximately US$40 million in 10-year operational support. Maple Leaf expects to incur one-time start-up costs of US$34 million and will fund this strategic initiative through a combination of cash flow from operations and debt.

This expanded network will support the company’s growth expectations through 2024, with future expansion expected.

6 MAY 2019

New FCPC report questions sustainability of Canada’s food manufacturing sector A new report by Food & Consumer Products of Canada (FCPC) is drawing attention to the growing competitiveness challenges of Canada’s largest manufacturing industry. Findings reveal the food, beverage and consumer products (FCP) industry has been underperforming due to a number of key challenges, which could lead to job losses and higher food, beverage and consumer good prices for Canadians.

The FCP industry is an important contributor to Canadian jobs,

supporting farmers and fueling the economy, but in recent years growth has lagged behind the overall rate of Canadian economic growth. Between 2013 to 2017, FCPC members’ gross sales grew at an average annual rate of 1.45 per cent, compared to 2.12 per cent in Canada’s real GDP. The report indicates that Canada continues to be a challenging environment for innovation and growth in the FCP industry.

Key takeaways include: »» High growth in costs has outpaced growth in sales, which is dampening the likelihood of investment. The cost

Development of Cheese Expertise Centre in Quebec The federal government has announced an investment of $376,668 to develop a Cheese Expertise Centre and for two projects to support the ability of Quebec cheese processors to continue to innovate and compete in the market. The announcement was made during the Conseil des industriels laitiers du Québec’s annual general meeting.

“With the assistance provided by Agriculture and Agri-food Canada (AAFC), the Cheese Expertise Centre will strengthen its expertise in the dairy sector for Canada as a whole by reducing reliance on foreign expertise,” said Pascal-André Brisson, chairman of the board of directors of the Cheese Expertise Centre. “Our organization will continue its efforts of a highly competitive calibre in support of the Canadian dairy sector. In addition, this is a golden opportunity for the Canadian cheese industry to move toward promising technologies and thus ensure that we are competitive.”

With the investment made under the Dairy Processing Investment Fund, the Cheese Expertise Centre will create a database of standardized production processes for artisanal cheese makers across Canada, and develop a series of technical cheese making training seminars.

of placing a product on store shelves in Canada rose 22 per cent from 2013 to 2017, while remaining flat in the U.S. »» FCP companies expect this trend to continue due to the high level of consolidation among retailers, which is having a negative impact on the cost of placing and maintaining products on store shelves. »» Most product innovation does not take place in Canada.

Eighty-three per cent of branded products sold on Canadian shelves were neither developed nor manufactured domestically. »» Compared to other manufacturing sectors in Canada, food manufacturers rank amongst the lowest in terms of a competitive operating environment. »» Not surprisingly, manufacturing capabilities have remained constant in Canada, with little to no change in the total number of plants.

“These ongoing challenges are having a negative impact on the future sustainability of our sector,” said Michael Graydon, CEO, FCPC. “Coupled with the unpredictability with our most important trading partner, retaliatory tariffs on our industry, and labour shortages, I’m concerned that manufacturers may look to more attractive markets to invest — putting Canadian jobs, rural communities and the economy at risk.”

Additional challenges include unprecedented levels of government intervention in how the industry makes, markets, packages and labels products in Canada. “No other manufacturing sector in Canada is being asked to make all of these changes all at once. The cumulative and costly regulatory burden appears to be limiting innovation, deterring companies from expanding or entering the market,” said Graydon.

Despite these challenges, FCPC is optimistic about the tremendous opportunities that exist for the sector and looks forward to continuing to work with federal and provincial governments to overcome roadblocks to innovation and investment.

“We are pleased that the federal government has recognized the strategic importance and potential of our sector, and is committed to working toward making our industry more competitive,” said Graydon. “Steps are being taken in the right direction such as incentives to accelerate business investment, commitment to regulatory reform, targeted investments for our industry and support for skills development.

We strongly support the government’s Economic Strategy Tables that support competitiveness, and urge the implementation of all of the reports’ recommendations,” he said.

The FCPC Industry Sustainability & Competitiveness Study is based on a five-year trend from FCPC members that account for approximately 40 per cent of total grocery sales in Canada.

McCain Foods celebrates anniversary with expansion McCain Foods facility in Portage la Prairie, Man. celebrated the 40th anniversary and officially opened its new potato receiving area at the potato processing facility.

The potato receiving area expansion was part of a multiyear $45 million capital investment commitment made

by McCain to the facility. The expansion now allows the Portage la Prairie facility to receive additional potatoes from local growers in a more time-efficient manner, as well as an allowance for additional holding capacity, a new cleaning line and a new refreshment break area.

FOODINCANADA.COM

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NEWS FILE Pork industry investment The federal government has announced an investment of over $6 million to help the Canadian Pork industry harness innovation to boost production, strengthen public trust, and expand markets for Canadian pork at home and abroad.

The investment was made under the Canadian Agricultural Partnership. Over $3.8 million through AgriAssurance will help launch on-farm programs for food safety, traceability and animal care and ensure compliance for the PigTrace program. Under AgriMarketing, $1.2 million will help promote and expand markets for Canadian pork and $1.1 million under AgriScience will help producers increase their production with efficient feeding strategies.

IN BRIEF

Simplifying halal certification in Canada The Halal Monitoring Authority (HMA) is simplifying halal certification by integrating directly into existing supply chains and work with businesses looking to enter into the market.

This HMA ensures that all certified products pass key Islamic standards, both religiously as well as ethically. The HMA formed after the discovery of malpractices within the community and stepped in to be a trusted source and voice of authority when it comes to validating and educating on what is acceptable for halal consumers within Canada.

The HMA team consists of in-house food scientists, ingredient specialists and over 20 on-site inspectors that work with internal research and development departments to help source and validate each ingredient in

a product in order to prepare it for certification and entry into the halal consumer market.

The HMA is the only certifying body in Canada that monitors at every step. Various HMA clients have seen an increase in sales due to the trust factor that comes with this label on their packaging.

The HMA works closely to recommend adjustments and simplify operations in order to allow companies to be confident in the product they are distributing to the Muslim community.

As the demand for halal increases, this is becoming a key market for suppliers, brands and CPGs in Canada.

Stats Canada has projected the Muslim population to exceed the size of the Chinese Canadian market by 2021. Preparation and early planning will give brands the foundation to scale up in the coming years.

presence and to enter the U.K. market

under the Natural and Non-prescription

by acquiring and investing in a well-

Health Products Directorate (NNHPD) for

> A University of Guelph research team

established and successful industry player

its PollenBerry® Flower Pollen Extract™.

has won an inaugural international research

with a solid asset base and an experienced

PollenBerry is a proprietary formulation

award worth $330,000 over two years

management team.

containing Graminex® G60® Flower Pollen

from the Good Food Institute to develop

> Relco and Bioscan are partnering

Extract™ and Cranberry Powder.

plant-based meat. The research team,

together to promote non-dye inspections

> Diana Food North America has received

comprised of engineers and food scientists,

and repairs for the food and beverage

organic certification from both the Georgia

will use the award to develop prototypes

industry. The focus for non-dye

Crop Improvement Association’s Organic

that have the texture and taste of meat.

inspections is largely on spray dryers,

Certification Program, as well as from the

The researchers will experiment with plant

but the services offered will also cover:

USDA for its new chicken processing plant

proteins and carbohydrates to simulate

cyclones, bag filters, fluid beds, silos,

in Georgia, where it produces chicken

fibrous meat texture and “mouth feel.”

process tanks, cheese vats, finishing tables

broth, powder and fat products for the

> The Maple Syrup Producers of Quebec

and ducting.

food and pet food markets.

has received $2.2 million from the

> Mizkan America Food Ingredients

> MGP Ingredients, Inc. has received

AgriMarketing Program of the Canadian

Division announced that Powell May

formal approval of its citizen petition

Agricultural Partnership to expand and

International (PMI) will now serve as its

requesting dietary fiber status under the

diversify exports, and seize opportunities

industrial ingredient sales representative

new nutrition facts labeling regulations

for Canadian maple syrup in existing and

for all of Canada. Mizkan ingredients

for its Fibersym® RW and FiberRite®

emerging markets in the United Kingdom,

available through PMI for Canadian food

RW brands. The U.S. Food and Drug

Germany, Japan and China.

manufacturers will include Mizkan’s

Administration (FDA) has informed the

> Saputo has completed its acquisition

full line of specialty vinegars, peppers,

company that the FDA is proposing

of U.K.-based Dairy Crest, which

denatured spirits and reductions.

to amend the list of non-digestible

manufactures and markets cheese,

> Graminex® LLC, producer of Graminex

carbohydrates that meet the definition

butters, spreads and oils. This acquisition

Non-Solvent Flower Pollen Extracts™,

of dietary fiber to include the company’s

enables Saputo to expand its international

has received Health Canada Approval

Fibersym RW and FiberRite RW.

8 MAY 2019

photo: Richard Villalonundefined undefined / iStock / Getty Images Plus

Lanthier Bakery to increase productivity Lanthier Bakery will receive a repayable contribution of $2 million from Canada Economic Development for Quebec Regions. With this financial assistance, the business will be able to expand and renovate its plant, as well as modernize a new digital production line.

The government’s support will allow Lanthier Bakery to increase its

productivity through the purchase of equipment, including wrapping and packaging systems, an unmoulding island, a slicer, mixers, automatic mixing systems, an oven and cooling towers.

Founded in 1932, Lanthier Bakery is a family-owned business located in Alexandria, Ont. In 1985, it set up a second production plant in Baie-D’Urfé, on the Island of Montréal, where it makes bread using traditional recipes. In 2016, in cooperation with its principal shareholder, Francebased La Fournée Dorée, Lanthier Bakery developed a new range of brioche breads and aims to specialize in this niche market, where demand continues to grow.

PEOPLE ON THE MOVE > JB Cocoa has appointed Karen Twerd as sales manager, Canada. In her new role, Twerd

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market. Twerd has extensive sales and

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product management experience in the

TWO MODELS: WITH & WITHOUT BUILT-IN DISCHARGE CONVEYOR

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will be responsible for

managing and growing the Canadian

®

food ingredient business in Canada. >Bühler Aeroglide has appointed Andreas Kratzer PhD, as new president

Introducing the next generation of high performance dicers

and CEO, effective April 1, 2019. Most recently, Kratzer served as managing director for the Bühler AG, Pasta and Noodles Business Unit in Uzwil, Switzerland. Kratzer succeeds Andy Sharpe, who was appointed president and CEO of North America last year.

Andreas Kratzer has a long history with Bühler, having worked across many functions of the organization that include sales, research, business

®

development and executive leadership. > Automated

www.urschel.com

Packaging Systems has announced the

For sales and service in Canada contact: Chisholm Machinery Solutions info@chisholmmachinery.com +905.356.1119

promotion of Jay Patras to vicePatras

president of sales,

North America. In his new position, Patras will have responsibility for

delivering targeted cutting solutions

managing the day-to-day operations of the company’s North American sales channel and its full line of Autobag®, SidePouch® and AirPouch® machines and materials. Most recently, Jay Patras held the position of national field sales director for Automated Packaging

® Sprint 2, Urschel, & The Global Leader in Food Cutting Technology are registered trademarks of Urschel Laboratories, Inc. U.S.A.

Systems.

FOODINCANADA.COM 1615ChisholmSprint2IslandFdInCanada.indd 1

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3/14/16 1:31 PM

NEWS FILE Yourbarfactory receives funding to expand production Yourbarfactory, a Quebec-based manufacturer and co-packer of allergen-free snack bars has received $850,000 in funding assistance from Canada Economic Development (CED) for Quebec Regions.

With these funds, Yourbarfactory plans to improve their production productivity.

Yourbarfactory will be using the funding to purchase specialized equipment as part of its facility modernization efforts to increase its production capacity and respond to their clients needs. The equipment will provide them the opportunity to enter the healthy snacks for children market. With the updates to their equipment, it will allow Yourbarfactory to raise their profile on international markets.

Yourbarfactory produces customized health bars for private labels, manufacturing 100 million bars per year. With this funding, Yourbarfactory plans to enhance its offerings and triple its production capacity by 2020.

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10 MAY 2019

Canada acts to eliminate barriers to interprovincial trade in alcohol As promised in Budget 2019, the Government of Canada has introduced legislation which will remove the federal requirement that alcohol moving from one province to another go through a provincial liquor authority. Once that measure passes, provinces and territories will need to make their own changes in order for direct-to-consumer shipping to be allowed across Canada.

The minister called on provinces and territories to take up the challenge to give Can­adians freedom of choice and allow wine, beer and spirits to be sold directly to consumers across provincial and territorial borders. The Government of Canada has lifted all federal impediments to alcohol moving across borders within Canada. The only remaining barriers fall under provincial and territorial jurisdiction and can only be removed by the provinces and territories.

Unilever to launch CBD infused products Unilever is expanding their product line into the cannabis market with one of their subsidiaries launching a CBDinfused product. According to BNN Bloomberg, Schmidt’s Naturals plans to release deodorant products that will be infused with either hemp or cannabidiol as a key ingredient later this year.

U.S drugstore chains CVS Health Corp. and Walgreens Co. said they would sell cannabis-related products in eight U.S. states, while a variety of U.S. and Canadian cannabis producers are striking deals to launch hemp or CBD products this year. Although marijuana is legal in Canada, under Canadian law CBD topical products won’t be legal until October.

photo: boule13 / Collection:iStock / Getty Images Plus

DuPont invests in probiotics capacity DuPont announced it has completed construction on its new, state-ofthe-art probiotics fermentation unit in Rochester, N.Y. The unit, now largest in the world, is part of a $100 million investment to expand probiotics capacity and enhance delivery of the dietary supplement to food and beverage manufacturers.

The fermentation unit is fully operational and will serve as a resource in propagating bacteria and probiotics.

The fermentation unit will optimize quality and production capability, enabling DuPont to increase the pace of delivery to customers and the market.

DuPont completed a probiotics capacity expansion at its Madison, Wis., facility in late 2018. The investment was used to upgrade equipment and increase the pace of new product development and significantly improved delivery times on pilot material for clinical trials and customer evaluations.

LETTER TO THE EDITOR

No concrete evidence to link transglutaminase to celiac disease

W

e appreciate the informative article, “Could this widely used food additive cause celiac disease?” published in the January/February 2019 issue of Food in Canada (page 9). Indeed, the coverage of celiac disease in your article is a relevant topic, one that could affect friends and loved ones with debilitating long-term digestive conditions. As your article clearly indicated, celiac disease is a digestive disorder that damages the small intestine. Individuals with the disease cannot eat gluten, a protein found in wheat, barley, rye. It causes long-term digestive problems and prevents subjects from getting nutrients they need. Clinical diagnosis of celiac disease entails using a medical and family history, physical exams, blood tests, an intestinal biopsy, a skin biopsy, and genetic tests.

The only viable treatment option for celiac disease is to adhere to gluten-free diets, which helps with improvement of symptoms.

A review paper published in Frontiers in Pediatrics referenced in your article suggests genetic and environmental factors as possible hypothesis that may play a role for the autoimmune reaction to gluten. One of the genetic factors proposed, mentions, specific mutations in an important immunity-related gene called HLA-DQ, necessary for developing celiac disease, with one of two HLA-DQ variants present in virtually every sufferer.

Environmental factors proposed included infections, food and toxin, vaccination, drugs, surgery and even microbial transglutaminase (mTG), an enzyme used in industrial processing of meat, dairy, baked and other food products. The food industry utilizes microbial transglutaminase to cross-link protein leading to an improved texture of foods while decreasing food waste.

The assumption of transglutaminase enzyme (mTG) used in processed food as a possible causative agent for celiac disease is based on a review paper published in Frontiers in Pediatrics without concrete scientific evidence. The current scientific knowledge and a key process in the pathological mechanism of celiac disease is due to deamidation of peptides derived from gluten by an enzyme naturally present in our body, namely, tissue transglutaminase (tTG). In the course of food digestion, dietary gluten is incompletely degraded by tTG enzymes in the small intestine to peptides and amino acids, which are later absorbed and cause inflammation and atrophy of the inner layers of the small intestine that lead to the onset of celiac disease. In contrast, mTG is a microbiologically produced enzymatic isomer, which is substantially different from tTG in both structure and

function. Furthermore, the scientific evidence suggests mTG does not lead to deamidation of proteins when used normally in food processing.

The current treatment recommendation for celiac disease patients is to avoid only glutens (the allergenic proteins that trigger celiac disease in susceptible subjects), but not foods that contain natural tTG (e.g., Steak tartare , seafood), or for that matter microbial transglutaminase (mTG). Despite the exposures to food with naturally rich tTG, no celiac disease-related side effects have ever been reported with these foods. As for mTG, for the last 20 plus years of use by the food industry, not even a single case of celiac disease occurrence was linked to mTG. Furthermore, a number of rigorous scientific studies documented that treatment of wheat proteins (pasta, bread) with mTG does not increase deamidation of gluten when properly used, and, therefore, does not increase the potency of gluten to trigger celiac disease in susceptible people.1-3 Additionally, the review paper referenced earlier did not consider previous data which illustrated that the use of mTG may actually block celiac disease in some patients by hindering the activity of (tTG).4 Finally, your article mentioned that Switzerland has a requirement that products that use mTG are to be labelled as unsuitable for persons with celiac disease. This information is no longer accurate as the government of Switzerland has assessed the safety of mTG in meat and meat preparation and would no longer require the information “not suitable for persons with celiac disease.” In fact, the applicable ordinance will be amended accordingly and come into force starting January 1, 2020.

In summation, we would like to conclude that published experimental evidence disproves the hypothesis about mTG use being linked to, (A) celiac disease as such, or (B) an increased capacity of gluten to trigger the disease.

Sincerely,

Eyassu G. Abegaz, Ph.D.

Sr. Director, Scientific and Regulatory Affairs Ajinomoto Health and Nutrition North America, Inc. References: 1.

Ruh et al. 2014. Microbial transglutaminase treatment in pasta-production does not affect the immunoreactivity of Gliadin with Celiac Disease Patients’ Sera. J. Agricultural & Food Chemistry; 62:7604-7611.

2.

Heil et al. 2016. Microbial transglutaminase has a lower deamidation preference than human tissue transglutaminase on a celiac disease relevant wheat gliadin T-cell epitope. J. Cereal Science;70:47-56.

3.

Heil et al. 2017. Microbial transglutaminase used in bread preparation at standard bakery concentrations does not increase immunodetectable amounts of deamidated gliadin. J Agricultural & Food Chemistry; 65:6982-6990.

4.

Elli et al. 2012. Immunological effects of transglutaminase-treated gluten in coeliac disease. Human Immunology; 73:992-997.

FOODINCANADA.COM

11

MARKET TRENDS Larry Martin

China expands trade action — what will the impact be to Western Canada?

It is tempting to suggest that Canada’s government has sided with China in a war against its own farmers and Western Canada. But at least compensation is offered to the canola industry, so maybe that’s a little strong.

But what’s important is that the government refuses to deal with the problem.

Sending people to China to argue that the inspection system is good has nothing to do with the fact that the real concern is Canada holding the Huawei executive.

China’s trade action has now expanded to

MARKET HIGHLIGHTS Grain and oilseed markets are in freefall, while

include wheat, soybeans, peas and pork.

The Minister of Agriculture argues that the pork issue is just a matter of incorrect labelling — by a Quebec company that has been exporting to China for 20 years and never had a problem before. More issue avoidance. Trudeau argues that the SNC-Lavalin episode was just a disagreement among Liberals and was about preserving 5,000 jobs. But what will the impact be on Western Canada now that it’s expanded to the other commodities (the second pork plant is Olymel in

Red Deer)? And how should a western Canadian feel about being told that jobs in Quebec are worth intervening about, but not those in the West?

Now that there is a Quebec company affected, maybe the government will decide to deal with the real problem.

production by Russia, Ukraine and Western

> Natural gas: U.S. inventories of natural gas rose

Europe as well as high projected winter wheat

for the fifth month, fed by increased production.

yields in the U.S. weigh heavily.

NG broke down from its sideways channel with

Market Trends is prepared by Dr. Larry Martin, dlm@xplornet.com or (519) 841-1698, who offers a course on managing risk with futures and options.

For more information visit agrifoodtraining.com.

July futures rallied from March 11 at $4.35,

July at $2.608. Resistance is at the old support

being hammered by a Chinese assault that is

but then fell back and made a new low at $4.26

level of $2.66 and strong resistance is at $2.95.

being met by indifference, at best, by Canada’s

on April 30. Concerns about late planting in the

Like grains, these low prices suggest buying

government.

spring wheat area and short covering brought it

hand to mouth below either $2.608 or $2.95 and

> Grains: Continuing build-up in grain and oil-

back to the current $4.45½. The chart continues

protecting above it.

seed inventories with limited growth in demand

to support our approach to purchasing, which is

> Crude Oil: OPEC supply restrictions and U.S.

is putting fundamental downward pressure on

to take advantage of the downtrend, but protect

sanctions against buyers of Iranian oil drove

prices. These factors are aided and abetted by

against a reversal. Therefore, we would continue

July Brent crude to $74.75, but then dropped

speculative funds who hold record short posi-

to buy hand to mouth, but protect above resis-

to $70.76 as the U.S. built surprisingly large

tions and continue to add to them.

tance on July at $4.82 ½.

inventories and funds began to cover their large

> Corn: Ever increasing crop estimates in Argen-

> Soy oil: Edible oils are trending down under

long positions.

tina, Brazil, the Black Sea area and Western

large stocks of both palm and soy, with strong

Europe raise potential world carry over, while

production forecast ahead. Brazil’s soy and

above $68.38 should maintain it if they didn’t

African Swine Fever’s minimum 20 per cent

Malaysia’s palm crops appear to be large, while

take profits near the top. If you are uncovered,

reduction in China’s hog herd will cut demand.

U.S. acres may rise as late planted corn gets

then the only clear alternative is to protect

U.S. forward sales of corn trail last year. The one

switched to soy.

against $74.75. Interestingly, that high was made

energy rallies. Canadian grains and oilseeds are

positive is corn belt weather slowing seeding, but

July soy oil futures are making new lows at

Oil buyers who protected against a break

on April 25 and its daily chart actually qualifies

it’s also providing lots of soil moisture. Funds’ net

$0.2717 and short-term resistance is around

as a bearish key reversal.

short position went over 300,000 contracts and

$0.30. We would keep buying on the spot market

> Canadian dollar: The loon is drifting lower in a

continues to increase, suggesting “oversold” is

and protect above either $0.30 or $0.31.

seven-month range between $0.77 and $0.735,

an academic term!

> Sugar: Sugar continues to be burdened with

currently at $0.743 on the June, drifting like the

excess supply and weak demand. Crude oil’s

Canadian government. With China attacking

$3.70 since June 2018, broke to $3.55 in mid-

recent price drop may divert more Brazilian

Canadian exports, a government doing nothing

April but are now back to $3.70 because of late

sugar out of ethanol, adding to the pressure

to help, declining oil prices and uncertainty

planting. It and potential short covering could

from Europe’s expected seven per cent increase

about the new NAFTA, it would appear that com-

cause a rally. There is strong resistance at $4.03.

in production. July futures slipped from $0.13 to

modity buyers risk a declining dollar.

We would protect above it and continue to buy

$0.1229 along with crude prices. There remains

hand to mouth below it.

support at $0.12 and very strong support at $0.11.

ers hold Canadian dollar. We suggested

> Wheat: Wheat fundamentals are at least as

Resistance is at $0.13 and just under $0.14. We

$0.75’s last month, which are now

negative as corn. The International Grain Com-

suggest buying hand to mouth and protecting

in the money. September $0.735’s

mission forecast world stocks at 37 per cent of

above $0.14. If July drops below $0.12, then drop

remain in order now, or just sell

use, or about 135 days. Forecasts of increased

protection to $0.13.

futures with a stop above $0.755.

July futures, after trading between $4.10 and

12 MAY 2019

We continue to suggest that commodity buy-

FOCUS ON FOOD SAFETY

Blockchain revisited

T

Ron Wasik

his article is a follow up to an article I wrote on blockchain technology for this magazine in January-February 2018 (page 14). If you have the time, please check out that article for more information on this technology. A few reviews on blockchain came my way in the past couple of months and motivated me to look into how much progress blockchain has made toward finding applications in our industry.

By now, every medium and large business has been approached by a software company hyping blockchain to solve a multiplicity of problems ranging from accelerating payment for goods and services to streamlining the supply chain, reducing waste and improving food traceability. Let’s take a peek at what progress blockchain technology has made on some of these claims in the past year or so.

Cryptocurrency payments Cryptocurrencies are encrypted electronic currencies. Blockchain technology is the technology that underlies cryptocurrencies like Bitcoin. Unlike traditional, nationissued currencies which have a “legislated” value base, cryptocurrencies have no such foundation and can fluctuate wildly. From a high of $10,000 in early 2018, Bitcoin now trades at around $5,000 per token.

Despite the often-claimed “immutablity” of blockchain technology, cryptocurrency websites have been hacked, resulting in lost millions. Management of cryptocurrency companies is also unregulated and can result in catastrophic losses to those holding a cryptocurrency, as was in the case of Quadriga. The lack of a solid value base, uncertain and wildly fluctuating valuation and a vulnerability to hacking all being managed in totally unregulated

environment make the use of cryptocurrencies in our industry untenable. So what about the other potential uses touted by the proponents of blockchain technology?

Traceability To understand how blockchain can improve traceability, one needs to understand what makes up a blockchain. It can be either an unstructured or structured network of computers linked together in either an open network for anyone on the internet to see or linked together in a private network accessible to only invited or approved users. Users can be identified either anonymously or openly and each has a “key” or password to access their account. In an open arrangement, communications or transactions can occur between two individuals and/or firms

Precisely what qualifies as true blockchain technology in our industry still needs to be worked out in the network without going through a central server in format that is called “an open ledger” or “distributed ledger.”

Every ledger entry is time stamped and encrypted, making it somewhat secure.

In a supply chain scenario, the producer, the manufacturer, shipper, customer and customs authorities could all use the same ledger to track a product being shipped. This is the kind of platform IBM developed for Maersk, the well-known shipping company. This rather unobtrusive application of blockchain to improve traceability will be well received by most companies.

Blockchain has the potential to make

the entire history of a product traceable by anyone with a computer in just seconds compared to the hours, days and, sometimes, weeks it takes the CFIA to do the same today. However, when and if it comes to having to disclose every detail of the entire life-cycle of a product, I believe food processors will be far less open and unwilling to use blockchain technology, given the risk of losing their hard-earned and jealously guarded proprietary information.

The future Hundreds of startups around the world are applying blockchain technology to their products and services and these innovations will slowly make their way into our industry. Tech giants such as IBM, Oracle and Microsoft are working with large food companies such as Dole, Kroeger, McCormick and Company, Nestle, Tyson Foods and Unilever towards applying blockchain for product tracking.

In June 2018, Walmart announced that it plans to be fully blockchain compliant by 2022. In September 2018, the company mandated that its leafy green suppliers would have to adopt blockchain for traceability within a year.

Lose ends remain Precisely what qualifies as true blockchain technology in our industry still needs to be worked out. The International Standard Organization (ISO) has created an ISO Standards Group for blockchain technology to come up with answers.

Blockchain technology is still evolving, so proceed cautiously.

Dr. R.J. (Ron) Wasik, PhD, MBA, CFS, is president of RJW Consulting Canada Ltd. Contact him at rwasik@rjwconsultingcanada.com

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13

CONFECTIONARY REPORT

Keeping it

sweet

T

elling the difference between a food “fad” and “trend” can be tricky business for food manufacturers, particularly for those that create confectionary products. The line between a fad and trend can be blurred because confections aren’t something consumers need to eat to maintain or improve health, but rather foods consumers want to eat.

The food industry has to keep up the desires that consumers have, which can reflect the political culture within society or even trendy diets. Low sugar, plant-based, and non-GMO are just some of the trends that consumers are following. The ability to predict which trends will have staying power and which are just a fad can determine a company’s success or failure over time.

In recent years, many long-lasting trends in consumer preferences have come from restaurants. Take the Beyond Meat plant-based burger for example, which launched in select fast-food chains throughout North America two years ago and was so popular that it’s now available in grocery stores. The Beyond Meat burger’s promise of being a “healthier” alternative to a regular meat burger resonated with consumers, and most importantly, consumers liked the taste and mouthfeel — they felt like they were still eating a traditional burger, while checking off many of the requirements they feel make a food healthy, such as being plant-based, gluten-free and low in fat.

14 MAY 2019

With the constant shift in Canadians’ desires, how does the industry keep up?

— By Christina Manocchio —

In North America, most adults grew up on peanut butter and jam sandwiches. Peanuts in chocolate bars give consumers a piece of their childhood through nostalgia.

Sense of nostalgia Even with processers being innovative with existing products, consumers still enjoy the flavours of their childhood.

In North America peanuts have been a prominent dietary fixture since the creation of peanut butter in 1884 — despite the fact that peanuts are technically not even a nut.

But peanuts taste nutty, they are cheap and they are a high source of protein, so many of us grew up with peanut butter.

Although most adults no longer eat peanut butter and jelly sandwiches, entrepreneurs have capitalized on that sense of nostalgia with adult-friendly products containing similar ingredients.

“We launched a peanut and jelly chocolate two years ago and it was our single biggest launch ever. It is our single best-selling pieces,” said Rachel McKinley, head chocolatier at Purdy’s Chocolatier. “People say ‘it tastes like my childhood.’”

Although nostalgia is an important factor when buying sweets, what is in the product is also important. As millennials gain buying power, they are positioning themselves as a healthier generation. McKinley said that during a period of political and climate instability people look for a form of control. One thing they can control is their diet.

“The threat of climate change scares millennials a lot, and so they control the things that they can control in their life; health is one of them,” said McKinley.

With the rise of the internet, consumers can now access a world filled with information, including what is in their food. Consumers are more aware of the source of their food, nutritional value and the ingredients. One of the ingredients on the decline in Canada is sugar. photot: baibaz / iStock / Getty Images Plus

photo: Magone / iStock / Getty Images Plus

This pattern is also being seen in confectionaries. “There was a certain time where trends came from TV shows, when the Food Network was up and coming. That’s gone back to directly from the kitchen,” Mehrad Khan, vice-president of Kehan Food Imports, told Food in Canada.

Restaurants are where product innovation starts, he said. When consumers demand that retail stores provide the products they consumed at restaurants, retail stores try to source similar products. If there are no similar products available, suppliers then create related products.

Retail stores with pre-made meals or grab-and-go products also have confections, which can be a spinoff of the ingredients that are in those products.

Khan uses the example of key lime pie. In a grocery store, there’s keylime pie on the shelf, but right above it is keylime chocolate by the same manufacter.

Manufacturers may make rebuild products with existing products ingredients.

Sweetness on the decline According to a study from Statistics Canada, total daily sugar intake has decreased between 2004 and 2015.

Sugar consumption in adults decreased from 30 per cent of total sugars in 2004 to 24 per cent in 2015. For children aged nine to 18, total sugar intake decreased from 39 per cent in 2004 to 30 per cent in 2015. They also found that children’s consumption of baked goods and products, as a percentage of total sugars, increased by up to 50 per cent from 2004 to 2015.

“There is an awful lot of attention to sugar that isn’t science-based,” said Sandra Marsden, president of the Canadian Sugar Institute.

A survey conducted by Neilsen found that 49 per cent of consumers are looking for products that contain less sugar.

“The prevailing view is that consumption [of sugar] is growing. Well it’s not going up in Canada, it’s going down,” said Marsden. However, she noted, obesity levels have not subsided.

Sugar’s role in confections isn’t just for sweetness, it has functional purposes such as preserving foods, helping bread rise and browning. Alternative sweeteners may not always function the same as sugar, since there is no universal sugar replacement and every recipe has different requirements.

Due to concerns around sugar and artificial sweeteners, nutritive sweeteners are another source of sweetness for confectionery. Nutritive sweeteners are appealing to consumers as they can be a source of vitamins, examples being honey, maple syrup, or pureed fruit.

“Organic maple syrup is so much better than white refined sugar, but still it’s sugar,” said Joanne Pryeur of Distribution Horizon Nature. “Date paste is a good alternative to sugar, it’s sweet, but healthy.

It has fibre and so much more than plain sugar.

Good taste doesn’t mean very sweet.”

Frozen fruit purees can be vibrant in colour and are versatile in confectionery.

“I’m seeing people trying to infuse fruit into their product as much as possible. If you look at macaroons, now they have two-tier macaroons,” said Khan. “The outer macaroon might be a raspberry, and the inside would be a mango flavour. You might have black currant on the inside with a green pea macaroon on the outside.”

FOODINCANADA.COM

15

Consumers no longer want one flavour in their confections, according to Khan. He has seen an increase in demand for multiple flavours within one product.

As the demand for sweetness decreases, not all ingredients added into confections have to be sweet.

According to McKinley, there has been a demand for less sweet, more savoury flavours in confectionery.

“As soon as you add a savoury note, the perception of the piece is less sweet for the consumer.”

Chocolate began as a savoury treat in Central America, but McKinley thinks that it is not explored enough in contemporary times in North America.

There is some exploration into savoury ingredients being paired with chocolate, which include bacon, cheese, salt and sesame.

Vegan offerings With consumers desiring control over their diet, another trend that is on the rise is vegan and plantbased diets. As can be seen with the Beyond Meat burger, consumers still crave the animal products they once enjoyed and are willing to accept plant-based alternatives. Many companies, such as Nestle, Ben and Jerry’s, and Purdy’s, are creating vegan alternatives to their traditional confectionary products.

Although consumers may want to reduce or eliminate foods made from meat or animal products, they still demand products that mimic the taste and texture of foods made from them. An example of this is caviar, which was once is considered a delicacy and was popular throughout the 1990s. It faced a period of decline as many caviar fish are on the endangered species list, including sturgeon caviar.

“There was a decline in the interest of caviar, but there was an increase in molecular gastronomy,” said Khan.

Due to concerns around eating endangered species and the high price of caviar, consumers didn’t want to indulge in this luxury. Molecular gastronomy creates the same shape and texture of caviar, without the use of an animal product. Through this, the flavour profiles are endless. Now any flavour imaginable for caviar is possible, whether it be mango, strawberry, or even chocolate.

As plant-based diets rise, Purdy’s hopped on the vegan bandwagon and introduced their first vegan

16 MAY 2019

photo: © 2019 Purdys Chocolatier.

CONFECTIONARY REPORT

When creating new products with specific requirements, there can be challenges when it comes to production chocolate bar. When creating new products with specific requirements, there can be challenges when it comes to production.

“We recently launched our first vegan product, and we had to go to great lengths to segregate a production line to make sure there was no cross contamination of dairy into that line,” said McKinley.” It’s quite costly, and it’s also a space challenge. If you‘re an established business, usually real estate is expensive and you’re using all that you can. Finding space and equipment for it usually requires brand new infrastructure.”

McKinley said that a co-packer could be an option, but that comes with challenges as well. With healthy confections there is often overlap with ingredient and product, creating a competitive market.

“I could go to a company like Lärabar and say ‘I want to make something with dates and coconuts,’ but that’s exactly what they’re already doing,” said McKinley.

Not all flavours are just fads, but become permanent fixtures in the confectionery industry. Both Khan and McKinley stated that the caramel flavour arrived, and never left.

“It speaks to the savoury side too. When you eat salt with your chocolate it makes it taste less sweet, but it enhances all of the interesting flavours in the chocolate. It’s a perfect pairing,” said McKinley. “It’s not going away, it’s definitely not dead. It’s not even a trend anymore, it’s just a thing.”

Food trends come and go, but there are elements of them that stay behind and become regular characters in our everyday food lives. Certain trends will disappear, while some, like sweet and salty, will stick around. What you make and bake comes down to your personal tastes, and probably what you remember growing up, “like mom used to make.”

REGULATORY AFFAIRS

Healthy on my mind Gary Gnirrs

I

f given a choice, most people choose to eat healthy foods. But the question of what is “healthy” is challenging, and should it be a term we use to describe foods or a diet?

“Healthy” means many things and differs from person to person. Although research shows that 95 per cent of U.S. consumers look for healthy food options, less than 30 per cent say they find this task easy. Other research shows that 40 per cent think that they should eat more foods that “claim” to be healthy. Fifteen per cent believe such claims mean they can eat all the healthy foods they desire. Contemporary concerns that consumers attribute to “healthy” include sugar, use of hormones, antibiotics, pesticide residues and preservatives. The lines of thinking on “healthy” are clearly burred between food safety and nutritional adequacy.

Canada has not specifically defined “healthy.” The general use of the term “healthy” or similar on food labelling or advertising is seen by the Canadian Food Inspection Agency (CFIA) as messaging related to dietary recommendations, such as those that are consistent with Canada’s Food Guide. The CFIA provides guidance on how to properly present such claims. Health Canada introduced a new food guide earlier in 2019, and has also proposed to introduce mandatory front-of-package nutrition symbols (FOP) that focus on alerting consumers to foods high in saturated fat, sodium and sugars. A high level is proposed to mean 15 per cent or more of the daily values (DV) of these nutrients per serving and applicable reference amount, except in the case of prepackaged meal or main dish products which is based on 30 per cent of the DV. The proposed FOP regulations will also prohibit the placement of nutri-

ent content and health claims on the 35 per cent area of the main panel where the FOP symbols would be located. However, foods may still be labelled or advertised with eligible health claims, even where FOP symbols are triggered.

Our U.S. neighbors are also struggling with “healthy.” Both the FDA and USDA govern this claim on the foods under their jurisdiction. In the U.S., the general claim “healthy” is as an implied nutrient content claim. It is not considered a nutrient content claim in Canada. While the philosophies of both countries are unique, the outcome is similar. In some respects, the U.S. is more advanced. For example, FDA’s rules have disqualifying levels of nutrients such as cholesterol, fat, saturated fat and sodium, that when exceeded would disqualify a “healthy” claim. The U.S. rule also requires the food to be a source of a nutrient. This is the infamous “jellybean” rule. A jellybean is free of fat, saturated fat, cholesterol and low in sodium, but is not healthy as it does not offer nutritional benefits. There is a new nutrition facts panel in the U.S. that no longer includes vitamin C and A as core nutrients, instead focusing on potassium, vitamin D, calories and added sugars. The U.S. “healthy” claim has not kept pace. As an interim measure, the FDA will exercise discretion, permitting “healthy” claims when a food is not low in fat, but where its fats are mostly mono or polyunsaturated fat, as these are perceived to be healthier options.

Icons that promote healthy foods, such as the one used by the Whole Grain Council, are enormously influential. There is a movement in the U.S. to perhaps develop a healthy icon that would go along with FDA’s updates to “healthy” claims. There

is also a counter movement that wishes to do away with healthy claims altogether, on the basis that they confuse consumers. The recent update to Canada’s Food Guide, the proposed FOP rules, and even Canada’s new nutrition facts tables with a new %DV for sugars and list of ingredients that identify sugar-based ingredient are meant to provide consumers with information to support the choice of “healthy.” Connecting all the dots is a challenge. The use of powerful icons has not been overlooked by Health Canada. Research has shown that FOP symbols which include a stop sign, the colour red and the words “high in” appear to garner more attention. Take a look at Health Canada’s proposed FOP symbols. A stop sign was not included, but all the other high attention elements are considered.

A stop sign might be too powerful. The message is to be aware of the high amounts of saturated fat, sodium and/or sugar, but not necessarily to put the food back on the shelf. Will this make it easier or more confusing for consumers? The fear is that the yin of FOP will cause sway over the yang of viewing “healthy” as part of an overall diet.

There is no quick or easy answer that will address all concerns. In the spirit of keeping it simple, it would seem practical not to wrap the definition around food safety subjects like pesticide residues or consumer value claims like natural or non-GMO. A more practical approach would be to limit the concept to nutritional considerations in a diet, and not to a particular food. In this regard, the Canadian approach seems to be in alignment. The yin must be balanced with yang. This happen when consumers are able make sense of all this information.

Selling “healthy” will not be a success unless consumers are educated.

Gary Gnirss is a partner and president of Legal Suites Inc., specializing in regulatory software and services. Contact him at president@legalsuites.com

FOODINCANADA.COM

17

SEAFOOD PROCESSOR

SUSTAINABLE SHRIMP ON A COMMERCIAL SCALE Planet Shrimp offers home-grown, sustainable solution to meeting market demand for shrimp

18 MAY 2019

Planet Shrimp recirculates 10 million gallons of water per day and its clear water recirculating system is end-to-end, ensuring all shrimp are grown in tanks with the cleanest water practically possible.

chemicals is weak or largely ignored. Harvesting shrimp from the ocean is often done using dragging nets, which not only harms natural habitats but results in the death of other species, including endangered sea turtles.

Although Canada is home to several sustainable shrimp fisheries in Nova Scotia and British Columbia, they are seasonal and consequently can’t meet consumer demand year-round.

However, one company in Ontario says they have found a solution to the challenge of importing shrimp.

Nestled within a former tobacco warehouse in Aylmer, located in Southwestern Ontario, is Planet Shrimp, an inland shrimp aquaculture company that prides itself on producing clean, healthy shrimp with no impact on the environment.

Growing shrimp indoors in closed-containment (inland) systems allow control of the environment in which shrimp are raised, removing the issues that plague outdoor farmed shrimp operations. Although still a relatively new concept in Canada, closed-containment shrimp aquaculture has been practiced in the United States for nearly 50 years. Planet Shrimp co-founder Marvyn Budd saw potential in growing shrimp inland in Canada, and was introduced to experts from Texas A&M University. The idea really got off

photos: Courtesy of Planet Shrimp

C

anadians have a big appetite for shrimp, but satisfying this appetite can have a significant environmental cost.

The most recent data from Statistics Canada states that Canada imported just shy of 56 million kilograms of shrimp in 2017. According to Ocean Wise — a Vancouverbased seafood program that provides science-based recommendations on sustainable, ocean-friendly buying decisions to restaurants, markets, foodservice and suppliers — the majority of this imported shrimp is farmed or harvested in Asian countries where there is little respect for environmental protection or consumer health. According to Ocean Wise, since 2012, farmed shrimp production has nearly doubled in Asia, and has resulted in the degradation of one-fifth of the area’s mangrove forests, and regulations on the use of antibiotics, pesticides and other

— By Kristy Nudds —

 Shrimp are sorted based on weight, flashfrozen and placed in one-pound bags.

the ground with the help of investors and Planet Shrimp chief technology officer Doug Ernst PhD, who is an engineer with an extensive background in shrimp aquaculture in the U.S. In addition to being only one of three operational shrimp aquaculture facilities in Canada, what makes Planet Shrimp unique is its efficiency.

Planet Shrimp chief executive officer and chief financial officer, Sheldon Garfinkle, told Food in Canada that the company is as much a technology company as it is a shrimp production company.

“We’ve brought the concept of production flow to shrimp farming,” he said.

Under the company’s model, they are able to harvest shrimp every 28 days, or roughly 13 times per year, which is more frequent than that what is achieved per year by other shrimp aquaculture operations in North America.

This “model” is the result of skillful planning by a team of aquaculture specialists, engineers, IT and business professionals as well as a proprietary farm management software program that collects over a million data points each day on things such as shrimp weight, water composition, feed dispersion, and oxygen delivery.

Such robust data collection “has helped us to optimize production,” said Garfinkle.

He said Planet Shrimp built its first prototype in 2015 and produced its first harvest of shrimp in February of 2018. Garfinkle said the company expects to produce 300,000 pounds of shrimp this year, with plans to expand in the coming years.

What sets Planet Shrimp apart from other inland shrimp operations is the clear water recirculating system, said Garfinkle.

“We recirculate ten million gallons of water each and every day,” he said,

FOODINCANADA.COM

19

SEAFOOD PROCESSOR

noting that the facility has 120 tanks with a capacity of 740,000 gallons. Water quality is carefully monitored and such a high level of circulation means that no chemical inputs are necessary, said Garfinkle.

Waste is extracted from the water and pressed into a cake-like product that is a high-value byproduct sold to local farmers who “love it’s high nitrate content,” he said.

Garfinkle said that in taste testing chefs commented on the “sweet” taste of their product, which he attributes to the low salt content of the water.

He said chefs have noted that the shrimp don’t smell strongly as other shrimp and the smell doesn’t get on your hands. “The only thing we add to the water is salt, which is low, resulting in one-third the level of salt found naturally in ocean water.”

Because the water is constantly re-circulated, Garfinkle said the company doesn’t need to discharge water to the township, and takes only a negligible amount, the result of any evaporation.

In addition to clean water, the area housing the tanks is also very biosecure, a “building within a building.” The company’s location, an old tobacco storage warehouse built by Imperial Tobacco and abandoned when that company moved production to the U.S. over 10 years ago “is ideal,” said Garfinkle, because of its 25-foot ceilings which allows for the vertical tank set-up as well as containing the tanks within washable, vinyl walls to help prevent pathogens entering the tank area. Like many farming operations, employees are required to follow strict biosecurity protocols, including the use of footbaths and dedicated footwear.

Currently shrimp stock (Pacific white shrimp fry) and feed is purchased from the U.S. and specified as pathogen-free. Garfinkle said that Planet Shrimp has formed a strategic alliance with the hatchery and feed company and is using its software program to help those companies better understand how its genetics and feed perform under certain conditions, and Planet Shrimp’s long-term vision is to build its own hatchery for breeding stock as a result of this alliance. “This is another level of opportunity for us,” said Garfinkle.

Processing the shrimp is done on-site in a CFIAapproved facility. The shrimp, once removed from the tanks, gently enter a conveyor belt where they are quickly chilled by spraying ice cold water on them,

20 MAY 2019

At approximately a weight of 30 grams, the shrimp are removed from the tanks and rendered docile by high-pressure cold water spray.

We are as much of a technology company as we are a shrimp company which kills them. The shrimp are then sorted by size (based on weight), flash frozen, inspected by X-ray and packed into one-pound bags. The total time a shrimp spends on the belt from the time it leaves the tank until it’s packed is less than five minutes, said Garfinkle. This freshness, in addition to being a clean, sustainable product is “what makes our product so popular with chefs,” he said.

Planet Shrimp has been awarded for its innovative rearing methods and sustainability by several organizations, such as Restaurants Canada and Community Futures Elgin, and has certifications from Ocean Wise and Foodland Ontario. Their product has end-to-end traceability, from the fry to the finished package, which is barcoded.

Currently, Planet Shrimp products are distributed by Gordon FoodService and Export Packers in Ontario and Quebec, but they are looking at expanding into Western Canada. They are also available in select retailers, and in midApril Planet Shrimp made their product available at their facility for purchase for consumers living in the Aylmer, Ont. area. Garfinkle said that chefs in New York City have inquired about the product, and companies from Japan and the Middle East are interested in their shrimp-rearing technology.

The long-term vision, said Garfinkle, is to expand their own production and help other countries and companies achieve the same type of production using their farm management software. “We get calls all the time from other countries looking to replicate what we’ve done in their own country,” said Garfinkle. “We envision that we will be able to operate our systems for ourselves here in Aylmer, as well as monitor the system of a group in London, England, for example.”

“From our perspective, we see this [indoor shrimp farming] as the future.

That’s why for us, the technology aspect is important because it enables us to work closely with other players and to scale the business and grow it. We have that ability,” he said.

Mike McCann.

Application Specialist. Packaging Expert.

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1/4/19 5:03 PM

DAIRY INNOVATION

French inspiration Success of Maison Riviera’s Vegan Delight yogurt “aligned in the stars”

M

— BY MARK CARDWELL —

22 MAY 2019

welfare, environmental concerns over the impact that flatulating cows are having on global warming, increased consumer demand from vegans, vegetarians, flexitarians and people with lactose or gluten intolerances — even Health Canada’s new food guide, which recommends cutting milk and cheese almost entirely from diets and replacing them with legumes, among other things.

Valiquette also credits his travel partner David and his R&D team for developing the new product, which contains an exotic blend of coconut, cocoa, pea and fava beans (for protein) plus vitamins A, B12, D and calcium.

“The hard part was finding the right balance,” he says. “With milk we know the parameters. But this was a whole new ball game, developing a plant-based protein item that tasted great and had a yogurt-like texture.”

He adds that by successfully developing a product that offers vegans a nutritionally complete dairy alternative, Maison Riviera finds itself in the forefront of a fast-growing North American market.

A 2018 study by Dalhousie University, for example, suggested that more than seven per cent of Cana- Maison Riviera CEO Martin Valiquette holds the company’s first French-inspired yogurt, dians are vegetarians and more than Petit Pot, launched in 2015, which won several awards from the Retail Council of Canada. two per cent are vegans. photo: NathB photographe

ost travellers to France indulge in the country’s fabled array of wines.

But for Martin Valiquette and Nicolas David — respectively chief executive officer and director of quality, research and development at Quebec dairy manufacturer Maison Riviera — a trip to the Hexagon is a chance to sample the latest French dairy products.

A year ago, during one of their occasional visits to the headquarters of Alsace Lait, a regional milk coop near Strasbourg and a minority owner in Maison Riviera, Valiquette and David bought several new yogurt products at a local supermarket.

One of them — a yogurt made from fermented coconut milk — immediately caught their attention.

“When we tried it we both said, ‘Wow, this is really good,’” recalls Valiquette. “It inspired us to do a product like that here.”

Just eight months later — voilà! — Maison Riviera launched Vegan Delight, a vegan alternative to classic yogurt made from coconut milk.

Since February, three flavours of the dairy-free items — pineapple and coconut, mango and passion fruit and raspberry and blackcurrant — have been available in 500-gram tubs in specialty grocery stores throughout Ontario, British Columbia and Alberta.

According to Valiquette, the new products flew off store shelves from the get go. “We were shocked by consumer reaction,” he says from Maison Riviera’s administration and production facility in Sorel, Que., where 110 employees work. “The response was spectacular from the minute the product went out the door. The volume of sales were three times more than we estimated.”

Valiquette credited that commercial success to what he calls “an alignment of the stars.” They include the rise of popular movements like protection of animal

Vegan Delight is an alternative to classic yogurt made with coconut milk. It contains an exotic blend of coconut, cocoa, pea and fava beans, plus vitamins A, B12, D and calcium and is available in three flavours. Maison Riviera plans to launch a plain, unsweetened yogurt as well.

photos: Maison Riviera

The addition of the new Vegan Delight line, which necessitated a $500,000 investment at the Sorel plant to ensure the segregation of coconut milk from dairy milk, which is considered an allergen, is consistent with Maison Riviera’s innovative mindset and culture, says Valiquette.

The study also estimated that vegan alternatives to dairy products would account for 40 per cent of segment market share in North America in 2019, up from 25 per cent in 2016.

Valiquette says his company is hoping to follow up on the success of Vegan Delight with a second phase: the launch in May of a 650-gram tub of plain, unsweetened coconut-milk yogurt. “It’s a top-SKU product for true vegans,” he adds. “The demand is there.”

In order to differentiate the new items from Maison Riviera’s many awardwinning lines of dairy products, including desserts, cheeses, creams, butters and yogurts, which come in tiffany blue packaging, the new product line tubs feature tropical motifs with green leaves and pink flowers.

Vegan yogurt is just the latest in a series of trend-setting innovations and products that the family-owned Quebec food company has developed over many decades.

The company’s roots date back to 1920 — a date inculcated in its corporate website address — when Sorel-Tracy dairy producer Napoleon Chalifoux started selling milk locally. It wasn’t until 1959, however, that company, Laiterie Chalifoux (or Chalifoux Dairy) began making its own cheese brand, Riviera Cheddar.

By the 1970s, Laiterie Chalifoux was buying and processing some four million litres of milk a year from dairy farmers across Central Quebec.

In the 1990s and 2000s, the company modernized its production facilities and introduced European ultrafiltration technology that, among other things, helped to widen its product lines to include lactose-free cheeses under the Maison Riviera brand name.

Inspired by refined French dairy products and with an eye to consumer demand for more healthy foods made with quality ingredients, the company

had a big commercial hit in 2015 with its Petit Pot line of high-end, set-style and organic yogurts.

Developed as a joint venture with minority partner Alsace Lait, the small glass pots the yogurt came in became the object of an overnight collectibles craze that generated both news headlines and store sales nationwide.

“With the new import quotas coming in for cheese and dairy, we wanted to launch some new products that would be hard to import or duplicate,” Valiquette, who joined the company as marketing manager a year earlier after working nearly two decades for yogurt maker Liberté, said at the time. “We never imagined any of this. We invested very little in marketing for the launch. We just sent out samples, got some press, and things went crazy.”

Demand for the bottles’ colourful lids in particular even led to the creation of a small retail side business.

The Petit Pot line also garnered several major awards for Maison Riviera, including ‘Best Innovative Packaging,’ ‘Best All Canadian Product’ and ‘Best Dairy Product’ from the Retail Council of Canada.

Since then, several of the company’s food products — including its plain French-style fresh cheese, nonGMO set-style yogurts, chocolate and caramel parfait, and lactose-free, sugar-reduced Greek yogurts — have won top Canadian and Quebec awards for innovation and processing. In addition to topquality milk, the products use high-end fruits that reduce the need for added sugar, adding to both their health-conscious appeal and the company’s sophisticated marketing and expertise.

The company has also won awards for its stylish website (riviera1920.com), which features slowmotion video footage of a young woman in outdoor settings under the theme, “When dreams meet know-how.”

For Valiquette, the addition of the new Vegan Delight line, which necessitated a $500,000 investment at the Sorel plant to ensure the segregation of coconut milk from dairy milk, which is considered an allergen, is consistent with Maison Riviera’s innovative mindset and culture.

“We are always on the lookout for new products and ideas, especially from France,” he says. “After all, our motto is ‘Bringing Europe to our tables.’”

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RETHINKING INNOVATION

Would Canada benefit from a ministry of food and drink?

G

overning Canada’s “food and drink” ecosystem has become infinitely more complex, which is why all federal political parties, industry stakeholders and other visionary meta-leaders should pause to embrace the concept of a new governance model for food and drink (F&D) within Canada.

Properly constructed, a new governance model can make it easier and more attractive for R&D, innovation, capacitybuilding and other value-added F&D related investments within Canada, and serve as an incredible marketing tool for Canada’s entire F&D ecosystem. Furthermore, it can lower costs to consumers for nutritious and carbon-friendly products; increase value-added exports; provide

Historically, the Government of Canada has looked to the food industry for input on matters relating to food and beverage manufacturing, yet the processing industry remains extremely fragmented

24 MAY 2019

a platform for greater sustainability (environmental, social and economic) including food security; lower/prevent food waste and improve access to affordable nutritious food for all.

The game changers that necessitate the need to innovate Canada’s governance include: global climate change and other environmental concerns; geo-politics; an unabated imbalance of power between Canadian manufacturers and the majority of Canadian retailers (and to lesser extent, foodservice).

Historically, the Government of Canada has looked to the food industry for input on matters relating to food and beverage manufacturing, yet the processing industry remains extremely fragmented. A partial list of organizations include: Food and Beverage Canada, Food Processors of Canada, Food and Consumer Products of Canada (FCPC), Dairy Processors Association of Canada, Beverage Canada, Beer Canada, Canadian Vintners Association.

In addition, here are other reasons to consider a new governance model: 1. A startling November 2018 study from FCPC stated on one hand Canadian food and consumer product (FCP) manufacturers purchase approximately 40 per cent of their ingredients from Canadian farmers, yet some 83 per cent of all new products (in 2017) are coming from outside Canada.

2. The same study advises FCP manufacturers represent 300,000 jobs, making it the largest manufacturing sector in Canada, yet many of these jobs are at risk due to increased pressure of

extremely costly (and unwarranted) pending regulations (i.e. front of pack labelling); higher cost of ingredients and inputs; uncompetitive labour rates and taxation; and as mentioned, an imbalance of power between Canadian food and drink processors and the majority of Canadian retailers. Margins are extremely slim.

3. If a business were to consider expanding or building a large new plant, why invest in Canada? If an existing manufacturer needs to make a decision about either expanding or selling their business, often it’s far easier to sell out to a foreign-based multinational.

In the interest of ending with a few inspirational thoughts: In 2014 Scotland adopted a food and drink policy, which they refer to as a “Good Food Nation policy.” The policy set a new vision: by 2025 Scotland will be “a Good Food Nation, where people from every walk of life take pride and pleasure in, and benefit from, the food they produce, buy, cook, serve, and eat each day.”

Sound appealing?

Canada doesn’t have a truly independent “food and drink” think tank. Should it have one, to assist with developing a national food strategy (not just a food policy)?

Is it time for a ministry of food and drink?

Peter Henderson is president of Ideovation Inc., a breakthrough innovation and strategy design consultancy. Contact him at phenderson@ideovation.com, or follow him on Twitter @ideovation.com or Linkedin.

photo: industryview / iStock / Getty Images Plus

Peter Henderson

FOOD LAW

Don’t be confused by “best before” and “packaging” dates

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Ron Doering

hile much of the data on food labels is notoriously incomprehensible to the average consumer, at least “best before dates” and “packaging dates” are easy to understand and provide valuable information on food safety. Right? Wrong.

According to B.01.007 of the Food and Drug Regulations, when a pre-packaged product having a durable life of 90 days or less is packaged at a place other than the retail premises from which it is sold, the food’s label must show the durable life date and provide instructions for proper storage conditions if it requires storage conditions that differ from normal room temperature. The durable life date is to be expressed on food labels as “best before date” using standardized bilingual symbols. So, for example, this June 15 would appear as 19 JN 15.

But now it gets a little confusing.

Durable life is defined as “the period commencing on the day on which a pre-packaged product is packaged for retail sale during which the product, when stored under conditions appropriate to that product, will retain, without any appreciable deterioration, its normal wholesomeness, palatability, nutritional value and any other qualities claimed for it by the manufacturer.” While it is true that “wholesomeness” is related to food safety, the durable life is more to do with food quality. There are no rules on how to establish durable life for products so this is a matter at the sole discretion of the manufacturer and the date is only valid for unopened products. Many foods could be unsafe within the best before

date depending on how it has been stored and others perfectly safe for years after the best before date.

Even more confusing, if in the opinion of the manufacturer the shelf life exceeds 90 days, there is no requirement for any best before date. However, manufacturers now use them anyway for their own traceability purposes, so we have so-called best before dates on canned and other packaged products that can be safely on a shelf for years. Is it any wonder that a consumer is confused by a best before date on the bottom of a can that is five years away? This “information” says very little about quality and nothing about food safety.

“There appears to be no standard or scientific basis for the determination of what is a durable date or shelf life for products.”

There appears to be no standard or scientific basis for the determination of what is a durable date or shelf life for products.

Foods prepared by a commissary and sold in automatic vending machines or mobile canteens and prepackaged salads and fresh fruit trays are exempt from the regulations, even though they have all been a recent source of foodborne illness.

Retail-packed products require a “packaging date” and there are definitional problems here as well. “Packaging

date” means “the date on which food is packed for the first time in a package in which it will be offered for sale to a consumer.” A roast, for example, can be packaged by a butcher with a packaging date and there is no labelling law that prevents the retailer from cutting up the roast later with a new date as stewing beef and then again later with a new date as ground beef. Your chicken shish kabob packaged yesterday may have been chicken breasts packaged last week, and no labelling law has been broken.

The issue has taken on new complexity with the growing concern about food waste. A recent report by the National Zero Waste Council says that confusing best before dates are a “major source of food waste in Canada” with the result that “Canadians are among the biggest food-wasters in the world.” The Council is against removing products from shelves after the best before date. There is even now a thriving store chain in the U.K. called Affordable Foods that sells supercheap food on or near its best before date.

Whether consumers will be less confused by this or this movement has implications for food safety remains to be seen.

Follow storage and cooking instructions carefully and remember that best before and packaging dates do not provide reliable information on food safety.

Ronald L. Doering, BA, LL.B. MA, LL.D., is a past president of the Canadian Food Inspection Agency. He is counsel in the Ottawa offices of Gowling WLG, and adjunct professor, Food Science, Carleton University. Contact him at Ronald.doering@gowlings.com

FOODINCANADA.COM

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PACKAGING

Proposition 65: How does this regulation affect food packaging? f you sell products into California, you need to be aware of Proposition 65, commonly known as Prop 65. Prop 65 was enacted as the Safe Drinking Water and Enforcement Act in 1986 to address concerns about consumer exposure to toxic chemicals. Prop 65 requires that the state of California publish a list of chemicals (now over 900) that may cause cancer, birth defects or reproductive harm. The list includes additives, ingredients, or impurities that may be found in common household products, food, drugs, dyes, or solvents. They can also be chemicals used in manufacturing, or byproducts of chemical processing.

For businesses selling into California, the Prop 65 regulation requires warnings to be provided to citizens prior to exposure to any chemical found on the list.

The list contains information on the chemical, the type of toxicity, the CAS (Chemical Abstracts Service) Number, and the date it was listed. Further information regarding the chemical use, listing mechanism, and supporting documents associated with the listing may be found on the California OEHHA website for Prop 65. An independent list provides the safe harbor level, if available. A safe harbor level is a daily exposure limit that is expressed as µg/day. It is completely different from the chemical total content of a product (mg/ kg). Where it may be demonstrated that typical use of a product results in exposure that falls below the safe harbor levels, the regulation provides a warning exemption.

If exposure falls above these levels and the business has 10 or more employees, a warning label is required. In an effort to make warnings more meaningful and useful for

26 MAY 2019

the public, new warning requirements came into effect in August 2018. They require identification of listed chemicals on the warning label and contain updates to notification requirements to retailers.

Enforcement begins 12 months after listing any chemical under Prop 65. Companies failing to comply with this rule are liable to civil penalties, especially as active litigation for Prop 65 is increasing.

Estimating exposure to a listed chemical for Prop 65 requires consideration of the handling (skin contact), ingestion, and potential inhalation (volatile compounds) of the product components. For food products, exposure to consumers occurs through consumption of the product where listed chemicals may migrate from the packaging material into the food. In addition, handling of food packaging may expose skin to compounds occurring on product labels, such as in inks, plastics, or paperboard coatings. Compounds such bisphenol A, benzophenone, phthalates, vinyl chloride, vinylidene chloride, styrene and other listed chemicals may be present in packaging materials.

Bisphenol A is on the Prop 65 list because it can harm the female reproductive system, including effects on ovaries and eggs. The source could include some linings in metal food and drink cans, jar lids and bottle caps. Bisphenol A can also be present in polycarbonate plastic items such as some water bottles and water cooler bottles.

Benzophenone is on the list because it can cause cancer. Benzophenone is present in inks used on some food packaging materials that can migrate from food packaging materials into food or result in exposure through handling.

Six phthalates are on the list because they can cause birth defects or other reproductive harm and/or cancer. Some plastic food packaging materials can contain phthalates.

Questions to ask to determine if your package is affected by Prop 65 are: »» Are any listed chemicals used in the production of the packaging material present as byproducts of the manufacturing process or impurities or residuals of unreacted starting materials? »» If any of the listed chemicals are in the finished package, will exposure under typical use conditions exceed the safe harbor levels? This analysis considers the residual levels of the listed chemical in the package, the average use of the package (single or repeated use), and the manner in which the package is used. An appropriate consumption factor can be used to estimate ingestion exposure. The “consumption factor” is the fraction of an individual’s diet that is likely to contact a specific material.

It is the responsibility of the manufacturer of the finished consumer product to determine whether its products can reasonably be expected to result in a significant exposure. One should consider the impact of packaging for chemical migration. It is important for companies to understand their Proposition 65 liability, how to assess that liability, and how to interpret the regulations.

Carol Zweep is Senior Manager of Packaging, Product Innovation and Compliance for NSF International. Contact her at czweep@nsf.org

photo: bortonia / Getty images / DigitalVision Vectors

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Carol Zweep

MAI 2019

ACCENT ALIMENTAIRE yourbarfactory.com

NOUVELLES Yourbarfactory investit pour accroître sa production Yourbarfactory, un fabricant et coemballeur québécois de barres nutritives sans allergène, a reçu une contribution remboursable de 850 000 $ de Développement économique Canada (DEC) pour les régions du Québec.

Grâce à cette aide financière, l’entreprise entend améliorer sa productivité en faisant l’acquisition d’équipement spécialisé aligné avec la démarche de modernisation

de ses installations et les besoins de ses clients. Grâce à la mise à niveau de son équipement, Yourbarfactory entend percer le marché des grignotines santé pour enfants et intensifier sa présence sur les marchés internationaux.

L’entreprise de Montérégie se spécialise dans la confection de barres santé sur mesure pour des marques privées, à raison de 100 millions de barres par année. Une fois son nouveau matériel en activité, Yourbarfactory anticipe une réelle bonification de son offre et une capacité de production qui devrait tripler d’ici 2020.

Une bourse de 1,8 M$ de Walmart propulse Second Harvest à un second niveau Second Harvest, le plus important organisme de récupération alimentaire au Canada, entreprendra la première étude nationale portant sur les programmes alimentaires offerts par le secteur public et les organismes de services communautaires grâce à une bourse de 1,8 M$ de la Fondation Walmart.

Second Harvest s’associera à Value Chain Management International, un chef de file en matière de recherche dans l’industrie alimentaire, pour examiner les programmes alimentaires offerts partout au Canada. Selon leur récente collaboration de recherche, The Avoidable Crisis of Food Waste, 11 millions de tonnes métriques d’aliments potentiellement récupérables sont perdus ou gaspillés chaque année dans la chaîne alimentaire. Cette nouvelle étude permettra de déterminer l’emplacement géographique et la capacité des programmes alimentaires actuels, et de déterminer les lacunes dans les réseaux de récupération alimentaire existants.

Tenant compte de la géographie et des densités de population uniques à notre pays, le financement de la Fondation Walmart sera également utilisé pour accélérer la récupération alimentaire dans les communautés de diverses tailles par l’utilisation de FoodRescue.ca, la plateforme de don alimentaire en ligne de Second Harvest. FoodRescue.ca est un outil qui permet de mettre en contact une grande variété d’organismes de bienfaisance, d’organismes à but non lucratif et d’écoles avec tous les genres de donateurs d’aliments, dont les fabricants et les commerçants multinationaux, les restaurants indépendants et les chaînes de restaurants, les transformateurs alimentaires et les fermes.

Second Harvest utilisera aussi une partie de ce nouveau financement pour améliorer FoodRescue.ca en y ajoutant un module de transport qui permettra aux bénévoles et aux groupes de soutien communautaire de ramasser les dons d’aliments et de les livrer aux personnes dans le besoin. Cette fonction est conçue pour aider à livrer des aliments nutritifs aux gens qui en ont besoin, tout en réduisant l’impact environnemental des déchets alimentaires.

Nouvelle usine à base de protéines végétales dans l’Indiana pour Maple Leaf Les Aliments Maple Leaf inc. et sa filiale Greenleaf Foods, SPC ont annoncé leur intention de construire une installation de transformation alimentaire de protéines d’origine végétale d’une valeur de 310 millions USD à Shelbyville dans l’État de l’Indiana aux États-Unis. D’une superficie d’environ 230 000 pieds carrés, il s’agira de la plus grande installation et du plus grand investissement du genre de l’entreprise en Amérique du Nord. La compagnie investira également environ 26 millions USD pour suivre le rythme de la demande en croissance continue de ses installations existantes.

Le nouvel établissement bénéficiera d’environ 50 millions USD en subventions et mesures incitatives versées par le gouvernement et les services publics, dont 9,6 millions USD en coûts d’investissement et de démarrage non récurrents, ainsi qu’environ 40 millions USD en coûts d’assistance opérationnelle sur 10 ans. Maple Leaf prévoit débourser des coûts initiaux de 34 millions USD, et elle financera cette initiative stratégique en partie par un flux de trésorerie lié aux activités d’exploitation et en partie sous forme de dette.

La construction de la propriété de 57 acres devrait commencer à la fin du printemps, et la production devrait démarrer au quatrième trimestre de 2020. Le site a été pensé en fonction des agrandissements prévus dans la prochaine décennie, échelonnés en plusieurs phases d’investissements visant à répondre aux prévisions de croissance du marché. La compagnie prévoit embaucher environ 460 personnes à la nouvelle usine, une fois que la production aura débuté.

FOODINCANADA.COM

27

ACCENT ALIMENTAIRE

Objectifs de nutrition mitigés chez les entreprises alimentaires du Canada Selon un nouveau rapport rédigé par des chercheurs de l’Université de Toronto, les plus grands fabricants canadiens d’aliments et de boissons pourraient viser plus haut pour améliorer la nutrition, réduire l’obésité et prévenir les maladies chroniques.

L’étude à la base du rapport s’avère la première du genre à évaluer les plus grandes entreprises d’aliments et de boissons du Canada quant à leurs politiques et leur engagement à vendre des produits plus sains.

Le rapport fait état que, même si de nombreuses compagnies s’engagent sérieusement à améliorer le milieu alimentaire canadien — en se fixant notamment des objectifs de réduction du sodium, du sucre et des gras saturés dans les produits et en limitant la publicité des produits moins santé destinés aux enfants, par exemple — on observe de grandes variations d’une compagnie à l’autre.

Les chercheurs ont évalué 22 compagnies, dont la moitié ont fourni des données ou des éclaircissements sur leurs politiques. Les critères de l’étude n’étaient pas dirigés vers l’aspect santé de produits donnés, mais se concentraient sur la vision d’entreprise, les meilleures pratiques et les domaines d’amélioration potentiels.

Dans l’ensemble, les entreprises ont obtenu les meilleurs résultats en incluant des engagements et des efforts en matière d’obésité et de nutrition dans leurs stratégies, leurs missions et leurs visions. Presque aucune compagnie n’avait instauré une politique visant à rendre les produits plus sains plus facilement disponibles et à un meilleur prix. L’étiquette principale sur l’emballage laissait également à désirer en la matière chez plusieurs compagnies.

L’étude s’est également penchée sur la transparence des compagnies. « Nous avons constaté que la plupart des entreprises font valoir les causes philanthropiques et les fondations qu’elles soutiennent, mais beaucoup moins s’affichent publiquement relativement aux politiques gouvernementales, à leurs dons politiques et à leurs fonds de recherche », a déclaré Lana Vanderlee, chercheuse responsable de l’étude. « Compte tenu de l’historique de participation de l’industrie au processus politique et des actuels projets de recherche en partenariats public-privé, la transparence se révèle encore plus critique dans ces domaines. » Dans l’ensemble, fait remarquer Mme Vanderlee, le rapport souligne le rôle important que l’industrie des aliments et des boissons peut jouer dans la lutte contre l’obésité et la réduction des maladies chroniques liées à l’alimentation, ainsi que la nécessité de structurer des recherches pour suivre les efforts de l’industrie, en particulier lorsqu’elle est animée de bonnes intentions.

28 MAI 2019

Financement octroyé au Centre d’expertise fromagère du Québec Le gouvernement fédéral a annoncé un investissement de 376 668 $ pour deux projets du Centre d’expertise fromagère du Québec qui permettront aux transformateurs de fromage de continuer à innover et demeurer concurrentiels sur le marché.

Grâce à cet investissement effectué dans le cadre du Fonds d’investissement dans la transformation des produits laitiers, le Centre d’expertise fromagère du Québec créera une base de données sur les processus de production normalisés pour les fromagers artisanaux du Canada, en plus d’élaborer un ensemble de séminaires de formation technique sur la fabrication du fromage. À ce jour, 26 transformateurs laitiers au Québec ont été jugés admissibles à un financement d’une valeur totale de plus de 17,4 M$ dans le cadre du Fonds d’investissement dans la transformation des produits laitiers d’une valeur de 100 M$. L’industrie laitière du Canada reçoit aussi l’aide du Programme d’investissement pour fermes laitières, lequel a jusqu’à maintenant approuvé le financement de plus de 1900 projets évalués à plus de 128 M$ — dont quelque 870 en sol québécois représentant plus de 49 M$ — pour une vaste gamme de projets : de petits investissements dans l’équipement de confort des vaches jusqu’aux gros investissements dans des systèmes de traite automatisée.

De nouveaux marchés en vue pour le sirop d’érable canadien Par le biais du programme Agrimarketing — du Partenariat canadien pour l’agriculture — un investissement de plus de 2,2 M$ a récemment été consenti pour aider les producteurs acéricoles du Québec.

Cet investissement permettra à l’industrie du sirop d’érable d’accroître et de diversifier ses exportations et de tirer parti des débouchés pour le sirop d’érable canadien sur les marchés existants et émergents du Royaume-Uni, de l’Allemagne, du Japon et de la Chine.

Au Royaume-Uni, des activités de publicité et de promotion seront développées, dont l’élaboration de nouvelles recettes pour faire connaître les produits de l’érable. Le partenariat conclu avec la Royal Academy of Culinary Arts permettra de créer un lien entre les produits de l’érable et la gastronomie. Des activités promotionnelles similaires seront développées en Allemagne.

Une étude de faisabilité du commerce électronique au Japon sera effectuée afin de mettre en place un plan d’action. Du côté de la Chine, une étude de marché sera réalisée pour identifier des tactiques et des stratégies marketing en ligne pour promouvoir la consommation régulière des produits de l’érable.

photo: AYDINOZON / iStock / Getty Images Plus

Recherche sur l’opinion publique concernant le sujet brûlant de la nourriture Une nouvelle étude du Centre canadien pour l’intégrité des aliments (CCIA) — Conversations canadiennes : une étude des opinions concernant l’alimentation et l’agriculture — dévoile comment les aliments, l’agriculture et une poignée de sujets brûlants captent l’intérêt national dans des millions de débats et de dialogues en ligne. Les enjeux les plus importants à l’égard desquels les Canadiens sont les plus mobilisés sont les changements climatiques et leurs liens avec la production alimentaire, les aliments biologiques ainsi que les discussions sur les organismes génétiquement modifiés (OGM). Voici les principaux sujets de discussion en ligne des Canadiens

en matière de nourriture au cours des deux années de l’étude : »» 8 millions de personnes ont discuté du cannabis; »» 2,5 millions ont discuté des changements climatiques et de leurs liens avec la production alimentaire; »» 2,1 millions ont discuté des aliments génétiquement modifiés (OGM); »» 2 millions ont discuté de l’alimentation bio et de l’agriculture. À la lumière de leurs conversations en ligne, les visions des jeunes de la génération Y et celles des babyboomers concernant les enjeux alimentaires s’alignent de manière similaire.

L’étude a aussi permis d’identifier les occasions manquées par les acteurs du système agroalimentaire

canadien de se joindre aux millions de conversations en ligne qui tournent autour du coût de la nourriture et des changements climatiques.

Par exemple, près de la moitié des deux millions de conversations sur les OGM au cours de la période de deux ans ont eu lieu en novembre 2018.

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FOODINCANADA.COM 29 11/15/18 2:20 PM

INNOVATION LAITIÈRE

Le yogourt à la noix de coco,

une victoire pour Maison Riviera Les Délices végétaux de la compagnie s’avèrent d’inspiration française — PAR MARK CARDWELL —

L

a plupart des voyageurs en France s’adonnent à la gamme de vins légendaires du pays. Néanmoins, pour Martin Valiquette et Nicolas David — respectivement directeur général et directeur de la qualité, de la recherche et du développement chez le fabricant de produits laitiers québécois Maison Riviera — un voyage dans l’Hexagone constitue une occasion de goûter les plus récents produits laitiers français.

30 MAI 2019

Il y a un an, lors de l’une de leurs visites occasionnelles au siège d’Alsace Lait, une coopérative laitière près de Strasbourg, et propriétaire minoritaire de la Maison Riviera, MM. Valiquette et David ont acheté plusieurs nouveaux yogourts dans un supermarché local. L’un d’entre eux — un yogourt à base de lait de coco fermenté — a immédiatement attiré leur attention. « Quand nous l’avons essayé, nous nous sommes tous les deux exclamés : “Wow! c’est vraiment bon!”, se rappelle M. Valiquette. Cela nous a inspirés à concocter un produit similaire. » Huit mois plus tard — voilà! — Maison Riviera lançait Délice végétal : une collection végétalienne au lait de coco offrant une merveilleuse solution de rechange au yogourt classique.

Depuis février 2019, trois parfums de ces yogourts sans produits laitiers — ananas et coco, mangue et fruit de la passion, framboise et cassis — sont offerts en contenants de 500 grammes dans des épiceries spécialisées en Ontario, en Colombie-Britannique et en Alberta. Au Québec, les produits de Maison Riviera sont offert dans les épiceries suivantes : IGA, Metro, Sobeys, Rachelle-Béry, Safeway et Avril.

Aux dires de M. Valiquette, les nouveaux produits se sont envolés dès le départ. « Nous avons été étonnés par la réaction des consommateurs », a-t-il déclaré au bureau administratif et usine de production de Maison Riviera à Sorel-Tracy, où travaillent 110 employés. « La réponse a été spectaculaire dès que le produit a franchi la porte. Le volume des ventes s’est révélé trois fois plus élevé que prévu. » M. Valiquette attribue ce succès commercial à ce qu’il appelle « l’alignement des planètes », regroupant plusieurs facteurs favorables comme la montée

que les options végétaliennes de rechange aux produits laitiers représentaient 40 % de la part de marché de ce segment en Amérique du Nord en 2019, comparativement à 25 % en 2016.

M. Valiquette a indiqué que sa compagnie espérait suivre l’exemple de succès des Délices végétaux pour lancer un produit complémentaire au mois de mai : un sachet de 650 g de yogourt nature au lait de coco non sucré. « Il s’agit d’un produit de premier choix pour les vrais végétaliens, et la demande est là. » Afin de différencier les nouveaux produits des nombreuses gammes primées de produits laitiers de la Maison Riviera — notamment les desserts, les fromages, les crèmes, les beurres et les yogourts — élégamment présentées dans un emballage bleu tiffany, les nouveaux sachets arboreront des motifs tropicaux ornés de feuilles vertes et de fleurs roses.

Le yogourt végétalien n’est que le dernier-né d’une série d’articles novateurs et tendance mis au point par l’entreprise familiale québécoise de produits alimentaires au cours de nombreuses décennies. Les origines de la compagnie remontent à 1920 — une date figurant sur son site Internet — lorsque le producteur laitier de Sorel-Tracy, Napoléon Chalifoux, a

de mouvements populaires prônant le bien-être animal, les préoccupations environnementales liées aux flatulences des vaches sur le réchauffement climatique, la croissance de consommateurs végétaliens, végétariens, flexitariens et de personnes souffrant d’intolérance au lactose ou au gluten. Même le nouveau Guide alimentaire canadien recommande de restreindre la consommation de lait et de fromage pour inclure, entre autres, davantage de légumineuses dans son régime alimentaire.

M. Valiquette concède également à son partenaire de voyage, M. David, et à son équipe de recherche et développement la création de ce nouveau produit, qui contient un mélange exotique de noix de coco, de cacao, de pois et de fèves (pour les protéines), ainsi que des vitamines A, B12, D et du calcium. « La partie difficile a été de trouver le bon équilibre, dit-il. Avec le lait, nous connaissons les paramètres. Mais il s’agissait d’une tout autre histoire de développer un produit végétal protéiné savoureux, dont la texture s’apparenterait à celle du yogourt. » Il ajoute qu’en trouvant la bonne recette d’un produit offrant aux végétaliens une solution complète en remplacement des produits laitiers sur le plan nutritionnel, Maison Riviera s’est positionnée à la tête d’un marché nord-américain en forte croissance.

Une étude réalisée en 2018 par l’Université Dalhousie, par exemple, suggère que plus de 7 % des Canadiens seraient végétariens et 2 % seraient végétaliens. L’étude a également estimé

www.mitchellincoln.ca

Pour tout vos besoins de carton ondullé alimentaire

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commencé à vendre du lait dans la région. Ce n’est cependant qu’en 1959 que la compagnie Laiterie Chalifoux Dairy inc. a commencé à fabriquer sa propre marque de fromage : le cheddar Riviera. Dans les années 1970, la laiterie Chalifoux transformait environ quatre millions de litres de lait par an, achetés aux producteurs laitiers du Centre-duQuébec. Dans les années 1990 et 2000, l’entreprise a modernisé ses installations de production et a incorporé la technologie européenne d’ultrafiltration, ce qui lui a notamment permis d’élargir sa gamme de produits, incluant les fromages sans lactose de marque Maison Riviera.

Inspirée des produits laitiers français raffinés et attentive à la demande des consommateurs pour des aliments plus sains composés d’ingrédients de qualité, la compagnie a connu un grand succès commercial en 2015 avec sa collection Petit Pot : une famille de yogourts biologiques haut de gamme et stylisés. Développé en coentreprise avec le partenaire minoritaire Alsace Lait, les petits pots en verre du yogourt ont immédiatement suscité un engouement de « collection », lequel a généré de la couverture médiatique et des ventes dans tout le pays. « Avec la venue de nouveaux quotas d’importation pour le fromage et les produits laitiers, nous voulions

32 MAI 2019

lancer de nouveaux produits difficiles à importer ou à reproduire », a expliqué M. Valiquette, qui s’était rallié à la compagnie en tant que directeur du marketing un an plus tôt, après avoir travaillé près de deux décennies pour le fabricant de yogourt Liberté, avait-il confié à l’époque. « Nous n’avons jamais prémédité cela. Nous avons très peu investi dans le marketing lors du lancement. Nous nous sommes limités à envoyer des échantillons, lesquels ont occasionné de la couverture médiatique, et les choses ont déboulé. » La demande de couvercles colorés pour les contenants de verre a même conduit à la création d’une petite entreprise complémentaire.

La collection Petit Pot a remporté plusieurs prix importants pour la Maison Riviera, notamment celui du « Meilleur emballage innovateur », du « Meilleur produit tout-canadien » et du « Meilleur produit laitier » du Conseil canadien du commerce de détail.

Depuis, plusieurs produits alimentaires de la compagnie — y compris son fromage non affiné à la française, ses yogourts sans OMG, son parfait au chocolat et au caramel et ses yogourts grecs sans lactose réduits en sucre — ont remporté les plus grandes distinctions québécoises et canadiennes en matière d’innovation et de transformation. En plus d’un lait de qualité supérieure, les produits contiennent des fruits de qualité permettant de réduire l’ajout de sucre, renforçant ainsi leur attrait pour la santé et contribuant au créneau de commercialisation et à l’expertise de l’entreprise.

La société a également remporté des prix pour son élégant site Internet (https://riviera1920.com/fr) qui présente une séquence vidéo au ralenti d’une jeune femme en plein air sur le thème « Quand le rêve rencontre le savoir-faire ».

Pour M. Valiquette, l’ajout de la nouvelle gamme de Délices végétaux — qui a nécessité un investissement de 500 000 $ à l’usine de Sorel pour assurer la séparation du lait de coco de celui de vache, considéré comme un allergène — s’inscrit dans la démarche d’innovation et la culture de Maison Riviera. « Nous sommes toujours à la recherche de nouveaux produits et idées, notamment en provenance de France, a-t-il conclu. Après tout, notre devise est “Amener l’Europe à nos tables”. »

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34 MAY 2019

Food-safe conveyor belt innovation A major technical innovation for food-safe conveyor belting has recently been introduced by Ammeraal Beltech, a global supplier of belting solutions for the food industry. The company has launched the uni UltraClean Two-Part Sprocket®, which offers unique features help to prevent food ingress, reduce bio-film build-up, and promote the free flow of water through the sprocket, making belt and sprocket cleaning easier and reducing consumption levels of both cleaning agents and water.

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PROCESS[it] [ ] PACK it [PROFit] Processors from across all major industry sectors — bakery, beverage, dairy, meat, pet food, and prepared foods — attend PROCESS EXPO to gain a competitive advantage. Update your plants with the latest technology to help meet demand and maintain compliance.

Our exhibitors have a long history of working with clients to train and support those who use their equipment. At the show, you will see firsthand multiple production lines in action — starting at receiving of ingredients and running all the way through to packaging of the finished product!

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October 8–11, 2019 • McCormick Place • Chicago, IL USA Register today at www.myprocessexpo.com/foodincanada. Use code FIC19.

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