2021 Spring BlockTalk by Meat & Poultry Ontario

Keeping Ontario’s Meat and Poultry Industry Informed

Spring 2021 • Vol. 27, Issue 1

E mbracing change 22 at Di Liso’s ALSO INSIDE:

8 Where’s the Beef?

18 Ontario Sheep

24 AgSights

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Index BlockTalk - Spring 2021

Vol. 27, Issue 1

Embracing Change at Di Liso’s

5 Steps to Keep up With Evolving COVID-19 Requirements

Presidents Message............................................................ 4 Welcome to the Association.............................................. 5 Member Achievements...................................................... 6 Where’s the Beef?............................................................... 8 The Generational Divide in Canadian Food................... 12 Ontario Sheep Production Helps Climate Change........ 18 Embracing Change at Di Liso’s........................................ 22 AgSights: Together we are Better................................... 24 Controlling Risks of Direct-to-Consumer Deliveries..... 26 2021 Meat Processing Outlook....................................... 28 Food Trends....................................................................... 30 Spice and Seasoning Trends for 2021............................ 32 5 Steps to Keep up With Evolving

2021 Food Trends

COVID Requirements........................................................ 34 Advertiser Index................................................................ 38 BlockTalk - Spring 2021

cross the province, we have all had to adapt to exponential change in 2020. Despite all of this, the good can’t be overlooked. During the lockdowns and stay-at-home orders, cooking at home has become the norm. Consumers were looking to improve their culinary skills as they venture out to try something different. All this has shone favourably on the meat industry. Creating meals that were tasty, unique and instagramable became a great past time. That trend continues into 2021. The emergence of a strong online ordering presence has offered consumers more opportunities to source out unique cuts or experiment with different cooking techniques. All this leads back to good news for our industry. Adapting and balancing new ways of doing business can always be a challenge but one thing is for sure, the demand for meat is strong. As an essential service, we have had many challenges. Reach out to the great staff at MPO; they are there to help. Keep safe, Carol Goriup, President

Carol

or our first edition of the new calendar year, its time to take a new direction for our magazine. I think everyone wants to put 2020 behind them for any number of reasons. Whether you flourished in business, or were left in waiting like so many others, it was not a year for normalcy and chances are whatever normal was, we will not find that again. That is all hindsight. With BLOCKtalk we want to focus on the road ahead and provide you with inspiration of what is to come.

Welcome to the future. This edition of BLOCKtalk features a focus on consumer trends and strategies. Going forward, every edition will have a theme. We welcome your feedback on the new format and content to ensure is it the most relevant to your operation. The remaining themes for this year include sustainability, labour and innovation. Keeping you focused on the future will also keep us all moving #ForwardTogether. Innovation is something we will be talking a lot about this year. We are currently working with a group of businesses to look at how technology and automation can help businesses improve processes and reduce impacts of COVID. Look for a report later this year that will highlight case studies that provide some best practices and highlight some technologies that can improve your reliance on labour. Innovation will also be a theme of Industry Day (save the date for April 20th). Our first virtual symposium is starting to take shape, and we look forward to providing an action packed informative agenda to highlight different areas to focus implementing innovation in your business. Finally innovation is also a central theme in our Meat & Poultry Growth Strategy. A strategy we launched last February in response to challenges the industry was facing, and since then, COVID has only proven that the strategy is needed more than ever. If we want to be bold and ambitious to be global leaders in meat processing, we need to be adopters of innovation, be comfortable with change, and be ready to listen to our customers. Are you ready to listen? Franco Naccarato, Executive Director 4

BlockTalk - Spring 2021

VISION A sustainable, respectful and diverse food system that celebrates the nutritional and economic value of meat and poultry. MISSION We strengthen the meat and poultry industry in Ontario by connecting people, influencing change and empowering our members. MPO LIFETIME MEMBERS • Doris Valade (2019) • Laurie Nicol (2018) • Joe Abate (2017) • Brian Quinn (2016) • Graham Dalziel (2015) • Tony Facciolo (2011) • Pat Johnson (2005)

• Gerry Houtzager (2003) • Leo Rocheleau (2001) • Jim Vidoczy (2000) • Nancy Ackert (1997) • Dr. Ron Usborne (1996) • Ron Deeth (1995)

MPO LONG TIME MEMBERS Thank you to our long time members who have been helping move the industry forward for over 25 years. • Ontario Pork, Guelph (1980) • Gord’s Abattoir, Leamington (1982) • L’Orignal Packing, L’Orignal (1986) • MMIS/MONDO, Aurora (1986) • Nitta Casings, Markham (1986) • Walnut Hill Farms, Gads Hill (1986) • VG Meats, Simcoe (1987) • Rothsay, Dundas (1988) • Stemmler Meat & Cheese, Heidelberg (1988) • Chicken Farmers of Ontario, Burlington (1989) • Jetnet Norstar, Toronto (1989) • Schinkels’ Gourmet Meats, Chatham (1989) • Springer’s Meats, Hamilton (1989) • Barron Poultry, Amherstburg (1991)

• Brenner Packers, Windsor (1991) • Norwich Packers, Norwich (1991) • Weston Abattoir, Maidstone (1991) • Handtmann Canada, Waterloo (1992) • Hay’s Custom Cutting, Campbellford (1992) • Hoffman Meats & European Deli, Stayner (1992) • Newmarket Meat Packers, Newmarket (1992) • WIBERG Corporation, Oakville (1992) • Schinkel’s Legacy, Chatam (1993) • Windcrest Meat Packers, Port Perry (1994) • Malabar Super Spice, Burlington (1994) • R. Denninger Ltd., Hamilton (1995)

MEAT INDUSTRY ACHIEVEMENT (MIA) AWARD RECIPIENTS • Hayter’s Farm, Dashwood (2016) • Schinkel’s Legacy, Chatham (2014) • Conestoga Meat Packers, Breslau (2013) • In Memory of Dave Tiller (2012) • Halenda’s Fine Foods, Oshawa (2011)

• Springer’s Meats, Hamilton (2010) • VG Meats, Simcoe (2009) • Stemmler’s Meat & Cheese, Heidelberg (2008) • Leo Rocheleau, Maidstone (2007)

ASSOCIATE MEMBER RECOGNITION AWARD (AMRA) RECIPIENTS Reiser Canada, Burlington (2019) VC999, Saint-Germain-deGrantham (2018)

Handtmann Canada, Waterloo (2017) Malabar Super Spice, Burlington (2016) www.meatpoultryon.ca

MPO

Welcome to the Association

ADMINISTRATION EXECUTIVE DIRECTOR Franco Naccarato franco@MeatPoultryON.ca

Building an informed and engaged membership representing a diverse Ontario meat and poultry industry. Canadian Meat Council Marie-France MacKinnon (613) 729-3911 marie.france@cmc-cvc.com 220 Laurier Avenue West Unit 930 Ottawa, ON K1P 5Z9 Leone Fine Foods Paul Leone (905) 850-2100 paul@leonefinefoods.com 8655 Weston Road Unit 4 Woodbridge, ON L4L 9R6

DMS Foods Inc. Victoria Agulto (905) 855-0758 dmsfoodsinc@gmail.com 2155 Leanne Boulevard Unit 8A Mississauga, ON L5K 2K8 Mr. Beef Mohamed Hamad (613) 624-5222 mqasqas80@gmail.com 223 McWatty Road PO Box 51 Pakenham, ON K0A 2X0

BLOCKtalk is the official publication of the MPO, distributed to over 250 MPO members, commodity groups, and others throughout the industry, providing excellent advertising opportunities for suppliers of the meat and poultry industry to promote their newest, most innovative, supplies, equipment, and technology.

BOARD LISTING

PRESIDENT | Carol Goriup Florence Meats, Oakville PAST PRESIDENT Cory Van Groningen VG Meats, Simcoe

TECHNICAL DIRECTOR Daphne Nuys-Hall technical@MeatPoultryON.ca EVENTS, MARKETING & COMMUNICATIONS MANAGER April Jackman april@MeatPoultryON.ca INDUSTRY DEVELOPMENT SPECIALIST Derek Boudreau derek@MeatPoultryON.ca

VICE PRESIDENT Christine Hobson Halenda’s Fine Foods, Oshawa SECRETARY/TREASURER Kevin Schinkel Schinkel’s Legacy, Chatham DIRECTOR | Peter Baarda J&G Quality Meats, Burlington

MEMBERSHIP COORDINATOR Melissa McDougall member@MeatPoultryON.ca

Brand Culture Marketing Alicia Bruyea (905) 361-0305 abruyea@brandculture.ca 5250 Satellite Road Unit 14 Mississauga, ON L4W 5G5

Director | Graham Dalziel Handtmann Canada, Waterloo DIRECTOR | Adam Hayward Nesbitt’s Meat Market, Lindsay DIRECTOR | Gerhard Metzger Metzger Meats, Hensall DIRECTOR | Kevin Stemmler Stemmler Meats & Cheese, Heidelberg DIRECTOR | Dale Schefter Schefter Poultry Processing Ltd., Gorrie DIRECTOR | Doris Valade The Malabar Group Inc., Campbellville DIRECTOR | Jeff Miedema Townsend Butchers Inc., Simcoe

BLOCKtalk encourages Associate Members and supporters of the industry to submit articles which would be beneficial to our members. ADVERTISING DEADLINES 2021 Spring January 22 Summer April 30 Fall July 30 Winter October 29

Spice & Seasoning Blends Rubs & Decor Seasonings Brine Injection Units Curing Salt

The information published in BLOCKtalk is compiled from a variety of sources, which we believe to be reliable; however, MPO does not guarantee, and assumes no responsibility for the correctness of the information.

Sausage Seasonings Sausage Binder Units Functional Food Ingredients Custom Blending

BlockTalk - Spring 2021

MEMBER ACHIEVEMENTS

Share the Love Campaign Wrap Up The MPO team has been busy this delivering over 450lbs of Ontario meat & poultry products to the 5 Share the Love donation recipients: Thank you to our generous members, Lococo’s, Norpac and Schinkel’s Legacy for doubling and tripling our donation efforts.

Helping Hands Food Bank -Tillsonburg

West Lincoln Food Bank, Smithville

Norpac

Inn of the Good Shepard - Sarnia

Salvation Army - Woodstock

St. Thomas Elgin Food Bank - St. Thomas

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Where’s the Beef?

Pull through mechanisms needed to satisfy consumer craving for local meat. By Dana McCauley

ith 79.5% of Canadians saying that they would pay a premium for local food, it’s not surprising that promotional flyers, food packages and other marketing communications directed at grocery shoppers often feature the word ‘local’ prominently. The trend is not new, but it is maturing. Programs such as Foodland Ontario have long promoted the quality and benefits of purchasing local food since 1977. The first local foods to gain widespread support from Ontario consumers were fruits, vegetables and products such as jam and pickles made from those commodities. In 1996 when Chef Martin Kouprie opened Pangaea Restaurant, he was among the first cohort of Canadian fine dining chefs who cultivated relationships with farmers and foragers. “Our diners were used to seeing imported ingredients on fine dining menus -- especially meats such as New Zealand lamb,” notes Kouprie. “While local carrots were not novel to our diners, many were surprised that we could offer local heritage pork, Pekin duck, and fresh lamb.” Awareness has grown over the last quarter century and now the pandemic is accelerating the conversion of consumer interest in local into action. According to Foodland’s online communications, the typical local food shopper is very broad; they define them as

men and women between the ages of 25 and 64! Likewise, they cite that 9 out of 10 consumers recognize the Foodland Ontario logo. Dr. John Cranfield is associate dean at the University of Guelph’s Ontario Agricultural College as well as an expert on food economics. He notes that meat consumers consider multiple factors when making purchase decisions: “While local has emerged as an important segment – it is just that, a segment in the broader animal protein market. We’ve seen a marked increase in SKUs, including branded and premium products reflecting a range of attributes – including locally sourced.” With the pandemic putting many Ontarian’s out of work, there is also a trend toward value shopping at the grocery store. Dr. Cranfield notes that “price still tops the list of what matters when making a choice at the meat counter.” According to Canada’s Food Price Report, for the year to December 2020, meat prices increased overall by 2.5% with price spikes of 10% or more during the summer months yet meat continued to sell at normal or close to normal rates. Experts attribute the spikes to COVID shutdowns at processing plants in Guelph Continued on page 10

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Continued from page 8 – W HERE’S

THE BEEF?

and Alberta as well as to the increased demand for meat during grilling season. Co-author of the report, Dr. Simon Somogyi, the Arrell Chair in the Business of Food at the University of Guelph, says “grocers know there isn’t a lot of substitutability for meat so increases in meat prices typically don’t impact overall demand.” While consumers will continue to buy meat regularly, many in the value focused demographic will trade down to less expensive options when local or other specialty features (such as grass fed, organic and other ‘nice to have’ attributes) are premium priced. But what about the premium consumer? That demographic is thriving; since lockdown and travel bans were imposed in March 2020, there is a tier of Canadians who have successfully transitioned to working from home at full salary. According to a Toronto Star story published in January, “Canadians accumulated a pool of disposable income last year that is about four times larger than exists in normal times.” Unlike the value consumer, this shopper is very interested in the story behind the meat products they purchase because they are not making an economic choice but an emotional one. Shoppers in this category want to avoid imported foods with opaque supply chains or that originate in countries they distrust. Many are also affected by news stories about local foods going unused or are motivated by an urge to support businesses struggling to stay in business amid COVID restrictions. Farmers, butchers and online companies report that affluent consumers are actively seeking out local meat and meat products and are willing to pay for delivery in order to obtain it, proving that access to products may be a key to ensuring demand.

Lifelong food business insider Andy Strub says that “Canadians enjoy supporting local food manufacturers and producers. Farmer’s markets were a great way to find local and artisanal products and some grocers have done a nice job at creating small niche sections within their stores, but it only scratches the surface of what is truly available.” Strub’s opinion is backed by OMAFRA., Ontario’s agriculture and food department. He recently received funding from that agency to create an online local food marketplace that will make local meat and other foods more accessible. The platform, to be called Shop Your Ontario should launch by June 2021. This isn’t Ontario’s only project designed to promote local businesses. In July the province launched Ontario Made, a program that allows producers of all kinds to post their locally made products in an online directory. All registrants receive free labels to affix to their packaging. Those studying the market agree that now is the time to make it easier to purchase local meat and meat products in-store and on-line. Leah Blechschmidt, a recent masters graduate from the University of Guelph aspires to disrupt the agri-tourism business with a start-up she is creating with the support of Accelerator Guelph. “Food will be a cornerstone of my business,” she says. “People want to know the face and the story behind their food. However, connecting consumers to farmers remains a challenge. We need ways for them to continue to be customers of artisan, locally sourced and produced products.”

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The Generational Divide in Opinions in Canadian Food By: John Jamieson, Canadian Centre for Food Integrity

hat would you say is the most important ingredient for growth in the Canadian food system? I have posed this question several times during presentations and received a variety of answers. In many cases the response is, reliable labour. Others indicate innovation and technology. Still, some say increased access to trade and international markets. While all items listed above are imperative for growth in the sector, I think the number one ingredient we need in Canada’s food system is, trust. We can all agree that the Canadian food system is a world leader and can drive economic recovery as we slowly emerge from this global pandemic. However, to fully realize our potential, we need a Canadian public that trusts the food they eat and the processes and practices the food industry follows to produce it. To earn consumer trust in this sector, it’s important to know how they think and what motivates their food choices. The Canadian Centre for Food Integrity (CCFI) surveys the public every year to measure what consumers think, who is setting trends and shaping attitudes about food and how to engage with them to earn trust.

In 2020, we conducted our largest survey ever with a sample size of 2900 Canadians from all provinces and demographics. This large base size offers a very low margin of error with results accurate to within +/- 2.1 percentage points. The overall results from the survey were encouraging, as the general confidence in the Canadian food system is at an all-time high. I expect the increase in confidence is due to two factors. One, the improved openness and transparency exhibited by the food system and two, consumers recognize and appreciate the exceptional efforts of the food system to continue to provide Canadians with healthy, safe food during the pandemic. Our food system is no longer taken for granted. Despite this enhanced support and many other economic issues gaining prominence over the past year, the cost of food remains the issue Canadians are most concerned about with just under six in ten saying they are very concerned (that is provided an 8-10 rating out of 10) about the cost of food.

Continued on page 14

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Continued from page 12 – T HE

GENERATIONAL DIVIDE IN OPINIONS IN CANADIAN FOOD

A deeper dive into the survey reveals much about Canadian attitudes on the food system and the generational divide in attitudes between older and younger Canadians. For example, Gen Z (18-23) and Millennials (24-39) are much more likely to have concerns about the environment, animal welfare, the notion that organic food is healthier, and, what they consider to be sustainable food choices. This divide is most evident when reviewing meat and poultry consumption trends. In our survey, 6% of Canadians selfidentified as vegan or vegetarian with Gen Z and Millennials much more likely to self-identify in these categories. When asked about meat consumption, 8% of Gen Z respondents and 5% of Millennials indicated that they do not eat meat compared to 2% of Gen X (39-55) and 2% of Boomers (56-75). In 2020, the majority of Canadians (56%) indicated that their meat consumption trends are unchanged year over year; however, almost one in three (32%) indicated that they have been decreasing their meat consumption trends. This is significantly higher than in 2019 when 27% showed a reduction in meat consumption. Once again, Gen Z and Millennials are more likely to indicate a reduction in meat consumption. Another 9% of Canadians indicated that they had increased their meat consumption trends, which is consistent with the 2019 rate and taste (71%). This reason continues to rank as the top one for increasing meat consumption, whereas concerns over

price/cost are commonly cited reasons for decreasing meat consumption. Over the past year, we have seen a sizable increase (59% +15 points) in the proportion who mention convenience as a motivation for increasing meat consumption. On the other hand, there have also been significant increases in the proportion of people citing animal welfare (31% +7 points), ethics (17%. +4 points), food safety (29%, +5 points) and environmental concerns (31%, +9points) as reasons for reducing their meat consumption. Once again there are generational differences in the rationales that drive meat consumption. Gen Z and Millennials are more likely to cite environment and animal welfare as the reason for reducing meat consumption while Gen X and Boomers cite cost as the motivating factor. While much of this meat consumption data may be concerning to those in the sector, one of the takeaways from the survey, is that Canadians of all ages are interested and invested in the food system and this creates an opportunity to connect with the consumer in ways that are relevant to them. Our research reveals that Canadians in general, have a low level of knowledge of the food system and many of the opinions that influence purchases may be based on outdated or factually incorrect information. By using data from CCFI and other sources, the Canadian food system can build on transparency, develop strategic communications, and connect with the consumer to earn the trust that is necessary for the success of the sector.

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Ontario Sheep Production Helps Alleviate the Impacts of Climate Change Tom Lewis, Ontario Sheep Farmers

id you know that grasslands can store up to 200 tonnes of carbon per hectare in the roots, grasses, and shrubs? That is equal to offsetting the carbon emissions of 3.62 million cars per year! If managed grazing could be implemented worldwide, it could sequester over 16 gigatons of carbon by 2050. Ontario Sheep Farmers (OSF) know that our livestock contribute to the environment in ways that contribute to biodiversity and sustainability, which is often overlooked. Sheep farmers play a vital role in the management of grasslands and other low plants, suitable for grazing animals such as sheep. When sheep graze in these pastures, they play a crucial role in improving soil health, biodiversity, and soil organic matter, along with increasing biological activity. Grazing sheep are moved from pasture to pasture giving grasses a rest period to regrow and develop more roots. The sheep’s hooves help combine manure with the soil and fertilize it. This process further opens the soil, seeds it, and allows plant roots to go deeper. This is all done without the need for ploughing or tilling or modern machinery.

Sequestering carbon is another way that the sector helps the environment. When properly managed under the right conditions, sheep can help mitigate degraded soils and restore healthy ecosystems. This further helps lock carbon deep in the ground.

Photo Credit: Chris Moore Ontario Producer

Many sheep farmers are using advanced grazing techniques, such as silvopasture, orchard grazing and grazing at solar farms. These approaches not only provide habitat for pollinators and birds, but it also decrease fossil fuel use through a reduction in the need for methods such as tilling. Grazing Sheep in pasture also contribute further to biodiversity by providing habitat for grassland birds. Grasslands are richly biodiverse and are home to over 1,000 species of animals, pollinators, and other insects. OSF works with Bird Ecology and Conservation Ontario to implement nesting habitats for endangered and threatened species, such as the bobolink and the eastern meadowlark. This is done to further increase awareness of the value of agricultural grasslands for wildlife. OSF is committed to healthy soils and clean water. We take our shared responsibility seriously by providing leadership on the Lake Erie Phosphorus Ag Sector Working Group. This group continues to bring industry and government together, to exchange information, provide advice on potential actions by agriculture and government to reduce phosphorus entering Lake Erie. We have a shared responsibility to be part of a solution, and that involves sharing the story of how grazing livestock like

Photo Credit: Carrie Woolley Ontario Producer

BlockTalk - Spring 2021

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sheep can positively impact the environment. We also want to remind everyone that it is possible to include lamb in your diet, and still care for the environment. To learn more about the positive impacts of livestock farming, visit www.ontariosheep.org/resources Who is Ontario Sheep Farmers? For more than 30 years Ontario Sheep Farmers has been an advocate and unified voice for the Ontario’s 3,000 sheep farmers, representing the sheep, lamb and wool industries. The organization (and its predecessors) was established to promote and represent the industry’s interests and began with the formation of the Ontario Sheep Association in the 1970s.

Ontario Sheep Farmers 130 Malcolm Road Guelph, Ontario N1K 1B1 Tel: 519-836-0043 Email: admin@ontariosheep.org @OntarioSheep @OntarioLamb @OntarioSheep

Ontario Fresh Premium Lamb Chops in Coffee and Honey Sauce Preparation time: 20 minutes Cooking time: 15 minutes Makes: 4-6 servings Directions You might hesitate to use those $10 a pound loin chops with so many flavorful ingredients but the less expensive shoulder chops will be pleased to wallow around in them. Season lamb chops with salt and pepper. Heat a heavy, deep skillet over medium-high heat. Add olive oil and sear the lamb on both sides, turning only once. Remove to a platter. Reduce heat to medium-low and to the same skillet, add butter, stirring until melted. Whisk in the rest of the ingredients, scraping up any browned bits into the sauce. Bring to a boil and simmer for 3 to 5 minutes, until thickened. Put the chops back into the skillet along with any accumulated juices. Turn to coat with sauce and simmer for 2 minutes to reheat before serving.

Ingredients • 6 Ontario lamb shoulder chops • Kosher salt and freshly ground black pepper • 1 tsp (about) olive oil • 4 Tbsp (1/2 stick) butter • 1/3 cup strong coffee • 1/3 cup Ontario honey • 2 Tbsp Worcestershire sauce • 1/4 tsp each mace, curry powder & cardamom • 1/2 tsp cinnamon • 3/4 tsp lemon juice How to Find Ontario Lamb • Visit the Ontario Lamb locator tool at www.lambrecipes.ca • Visit your local farmer’s market • Visit your local butcher

BlockTalk - Spring 2021

Indian Lamb and Vegetable Patties You can substitute lean ground beef for the lamb, or ground chickpeas for a vegetarian alternative. For a spicier patty, substitute seeded minced Serrano chilies for jalapeño pepper. Serve with sliced Ontario greenhouse cucumbers, yogurt and pita pockets.

Preparation Time: 15 minutes Cooking Time: 50 minutes Servings: 12

Ingredients • 1 lb (500 g) Ontario Red Potatoes, peeled and cubed (about 5 potatoes) • 8 oz (250 g) lean ground Ontario Lamb • 1/2 tsp (2 mL) each ground turmeric and ground cumin • 1 Ontario Egg, beaten • 1 cup (250 mL) Ontario Corn Kernels • 1 Ontario Carrot, grated • 2 cups (500 mL) thinly sliced Ontario Spinach Leaves • 2 Ontario Green Onions, thinly sliced • 1 Ontario Jalapeño Pepper, seeded and minced • 3 cloves Ontario Garlic, minced • 1 tbsp (15 mL) minced fresh gingerroot • 1/2 cup (125 mL) minced fresh Ontario Coriander • 1/4 cup (50 mL) dry bread crumbs • 1 tbsp (15 mL) vegetable oil • Salt and pepper Instructions In saucepan, add enough salted water to cover potatoes by 1-inch (2.5 cm); cover and bring to boil. Reduce heat and simmer until tender, about 12 minutes. Drain and return to pot. Cook over low heat for 30 seconds to evaporate moisture. Place in large bowl; mash to make about 2 cups (500 mL). Meanwhile, in non-stick skillet, cook lamb over medium-high heat, stirring, until browned, about 10 minutes. Drain off fat. Stir in turmeric and cumin; cook for 1 minute. Add to potatoes. Add egg, corn, carrot, spinach, green onions, jalapeño, garlic, ginger, coriander, bread crumbs, and salt and pepper to taste; lightly mix together. Divide into 12 portions, using 1/4 cup (50 mL) for each. Using wet hands, shape each into 3/4-inch (2 cm) thick patty. Heat oil in large non-stick skillet over medium heat. Cook patties, in batches, until golden-brown and digital rapid-read thermometer inserted into centre reads 160°F (71°C), about 6 minutes per side. Nutritional information 1 patty: • Protein: 6 grams • Fat: 6 grams • Carbohydrate: 10 grams • Calories: 118 • Fibre: 1 gram • Sodium: 88 mg

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Embracing change at

Di Liso’s By Lois Harris

ohn Di Benedetto has taken lessons from the smart people and tough events in his life and built a successful retail meat business that has not only survived, but thrived through the pandemic.

“We had a great year financially, thanks to our loyal and really hard-working staff,” he says, adding that he’s been thinking a lot about his business, how much it has changed, and why embracing the change will be key to success going forward. Di Liso’s Fine Meats was founded in 1979 by Frank Di Liso – a close friend of John’s father and a person John considers to be an uncle. Besides its physical location in the historic St. Lawrence Market in Toronto, Di Liso’s has a website for online shopping with in-store pick up and free home delivery. “Uncle Frank was very strict – a lot of fun to work with because he sang while he cut meat – but he did not tolerate cutting corners or being sloppy,” he says, and notes that he picked up a lot of his ethics around not wasting or mismanaging food from his uncle. Di Benedetto studied under Frank’s watchful eye for 15 years until he, himself, became a master butcher.

Di Benedetto took over Di Liso’s in 2003 – just as SARS hit, Mad Cow disease was devastating supply chains and West Nile virus was on the rise. “I had committed to buying the business, and getting meat into the store was nearly impossible,” he says. He was a newlywed and was very scared about the future – but Uncle Frank reassured him that he would help through the trying times and the transition. He says the most valuable lesson from that time was the importance of buying local. Prior to then, they had been buying a lot of U.S. beef and when the borders shut down, so did their supply. Canadian suppliers were filling local orders with their regulars first, saying they had to take care of those customers as they had been loyal to the Canadian beef farms all along. While he understood their point of view, it made life very difficult for the new business owner. “We have to support local Ontario farmers and the local economy as a whole first,” he says, and backs that up by having a personal relationship with all his local farming partners and does regular visits to ensure all his ethics standards are being met. As a result of him having extremely high standards for his dryaged beef – only AAA or prime grade – he pays a little more, and needs to source from a wider network of farmers. “Only about one in every 100 cattle are graded prime and one in 30 or 40 are AAA,” he says. “So I get the premium pieces from several different farms that have what I’m looking for – it keeps everyone busy and employed.” He says that, through the pandemic, he hasn’t had a single issue with getting product, and appreciates the care with which farmers feed and raise their animals. In the dry-aged beef program, he also specifies the breed of the beef – whether it’s Charolais, Limousin or one of the other six breeds he commonly offers. “It’s like getting into the wine business ,” he says. “Some want their beef aged 20 days or 60 days or 100 days – we do whatever works for the customers.” He’s most proud of the program, which actually came about by happenstance when he had sold a dry-age cooler and the buyer couldn’t pick it up right away. He cleaned it up, stocked it with some short loins labelled according to the breeds, and made a showcase out of it at the store. Tourists – at the time in groups of 50 or 60 – and regular

BlockTalk - Spring 2021

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customers thought it was wonderful. The City of Toronto used it in promotions. People asked him a lot of questions and bought a lot of beef. So the cooler – and the program – stayed.

products. Di Liso’s is also included on web-based platforms like inabuggy.com

Di Liso’s has 140 different items in-store and 93 items online – everything from prime rib, roasts and steaks to lamb, turkey and chicken. Some of the meat is marinated and there is a wide range of oven-ready and box deals.

Di Benedetto appreciates being a member of Meat & Poultry Ontario and says that as a result, he’s been able to meet all kinds of farmers, made many connections and is grateful for the work the organization does on behalf of processors with the government.

Eight people work at Di Liso’s – all of whom were retained through the pandemic – mainly due to the online market. The 30 to 40 per cent of tourists that constituted the business’s customer base before the pandemic – and were lost due to it – has basically been made up on the website.

As to the future, Di Benedetto thinks that some shopping habits learned through the pandemic will stay around. While buying products in person will never go away – especially at a place like St. Lawrence Market – busy people are much more comfortable ordering from websites now, and that will continue.

“We’ve also widened our sales area outside Toronto to places like Newmarket and Mount Albert,” Di Benedetto says, adding that the meal kits for families has been a real hit.

“You have to embrace change,” he says adding that he’s looking to have about half his business online in the next two years.

Social media plays a big role in marketing and John’s wife and Director of Marketing Patricia Di Benedetto, Manager James Lawson, and Brand Designer Monica Litonjua are always coming up with more innovative ways to promote the store and its

John Di Benedetto 91 Front Street East Toronto, ON M5E 1C4 St Lawrence Market (Main Floor) 416-601-9780 BlockTalk - Spring 2021

ASSOCIATE MEMBER PROFILE

Together we are better:

Associate member AgSights By Lois Harris

etty-Jo Almond’s family developed a new saying over the holidays that neatly sums up her approach to business, as well: together we are better.

Almond is the General Manager for AgSights, a non-profit cooperative that helps its members – including farmers and meat processors – gather, analyse and interpret data more easily so they can be more productive and successful. “I think collaborating is where you get the best benefit,” she says, adding that she’s a big fan of listening to others and sharing ideas. She’s convinced that, by working together, whether personally or professionally, everyone can better mitigate their frustrations and have more positive experiences. AgSights has been around since 1993, so it has a deep well of knowledge and experience in the agri-food industry. There are six full-time employees and one person on contract. The company operates across North America, and is pursuing opportunities internationally.

Among AgSights members are VG Meats, Italia Salami Company, Bella Roma Foods and Celtic Ridge Farms.

During the pandemic, most of the demand for AgSight’s information management systems from meat processors focused on employee safety and inventory management. A new version of the bioLinks system is being developed that has an enhanced e-commerce aspect to it.

While the co-operative has always collaborated with different organizations, businesses and universities across the country, in 2013, it got more deeply into meat processing. At the time, Alberta Agriculture had a pilot project in which a technology was developed called Food Inventory Tracking & Sales (FITS). The project was coming to an end, and the people involved wanted to see it sustained into the future.

“With people more and more focused on local, there needs to be an on-line platform so people can get access to products,” she says. The new version will include an integration that will help with branding a business’s online presence, and connect directly with existing bioLinks systems to better manage inventory and ensure stocks are sufficient for orders.

AgSights, along with VG Meats, was very impressed with the product, which was an inventory and sales tracking tool. By adding on existing production tracking technology, meat cuts could be traced right back to the animal on the farm. “The goal was to provide small to medium businesses with a portable solution so they could use them at farmers markets and deliveries and so on,” Almond says. AgSights re-branded it as bioLinks. It’s customizable, easy to use, and provides end-to-end tracking with which owners and managers can maintain inventory, increase efficiency, get rid of some of the headaches that come with administrative errors, and free up their time to grow their businesses. It’s also less expensive than some of the other products that are on the market. AgSights is continually innovating – looking for pain points in businesses, and coming up with solutions to relieve them.

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“We’re always looking for member feedback on what’s working and what’s not,” she says, adding that, as a non-profit, AgSights can apply for government funding to research and bring innovative ideas to fruition. Almond says that, most of the time, meat businesses are looking for a way to establish an online commercial presence. “Once you have that, you can move on to having an inventory tracking solution that connects with the online presence,” she says. Demand for AgSights products has not waned over the course of the pandemic and, in fact, has gone up. “People are looking for tools to make their lives better,” she says. Businesses currently using bioLinks vary in size and their own business practices. Almond is looking forward to supporting many more, once a new, more robust bioLinks system is launched in the spring of 2021. Many AgSights members are also members of Meat & Poultry Ontario. “Being an associate member of MPO is a great way to support our members and really helps in terms of collaborating to come up with solutions,” she says. There are hundreds of members in AgSights because it offers many other services. For example, the co-operative does all the genetic evaluations on beef cattle for the province of Quebec.

“We also have Go360bioTrack, which is our on-farm system,” she says, explaining that the RFID (radio frequency identification) numbers embedded in cattle’s ear tags are the link between the records for animals on the farm and the processing facility. Almond thinks that, going forward, competition in local markets will heat up and that an online presence will be a must for meat processors. “Our role is to think through the challenges that meat processors face, and work on ways to make their lives easier, so they can focus on improving meat quality for consumers,” she says. “Whatever solutions we provide have to enhance the integrity of what businesses are already doing, build trust with customers and add value to the industry.” Betty-Jo Almond 294 Mill St EastSuite 209 Elora, ON N0B 1S0 (519) 767-2665

BlockTalk - Spring 2021

TECH TALK

Controlling Risks of Direct-toConsumer Food Deliveries By Daphne Nuys-Hall, Meat & Poultry Ontario

s COVID-19 spread across the country governments at all levels were forced to take immediate action to prevent widespread transmission and death. The impact of these measures was felt across the economy, in all industries, but especially the food industry. COVID-19 resulted in the movement restrictions of workers, changes in demand of consumers, closure of food production facilities, and financial pressures in food supply chain. However, the meat industry is resilient and responsive. Many operations quickly pivoted their manufacturing focus from food service to retail. Many others responded to store closures, restricted store access and consumer demand and implemented online ordering systems, curb-side pick-up and home delivery services. Home delivery services have become increasingly more popular in the last several months with manufacturers and retailers using services such as InstaCart, UberEats, Skip the Dishes, and Door Dash to name a few. Other operators are using their own vehicles for direct-to-consumer deliveries. Although there is currently no evidence that COVID-19 is transmitted through food, the risks posed by other pathogens can be exacerbated if things go wrong during delivery. Therefore, whether you are

shipping direct to the consumer using your own delivery vehicles or a third-party delivery service you must take into consideration several key regulatory requirements and food safety elements to ensure that the products you ship are safe and remain safe from your plant or retail store to the consumer’s door. First and foremost, it is important to ensure that the products to be shipped are produced under safe and sanitary conditions and address the food safety risks relevant to the product and your operation and in accordance with applicable regulations. Packaging Packaging protects and separates products from contamination, the external environment, and physical damage. Packaging design and using multiple layers of packaging, including primary, secondary, and tertiary, minimize the risks associated with contaminants and food safety hazards during delivery. A challenge for the industry when delivering products is that various meat products and non-perishable food products may be delivered together. Are you packing raw and ready-to-eat meat products in one shipping container? Are you including other

WHAT’S ON YOUR GRILL THIS SUMMER?

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items such as dairy, fruit and vegetables or bakery items? Are they protected from contamination if placed in the same box for shipping? Processors and retailers can minimize contamination risks by determining which items will be segregated and how items should be packaged for delivery. Products should be packaged in leak proof, tamper evident packaging. Best practice is to separate ready-to-eat meat products from raw and separate allergen containing from non-allergen food products into their own shipping container. Separation options may also include separate bags or the use of another barrier. Temperature Control in Packaging Processors will need to determine the type and quantity of coolant that will need to be used to ensure that the temperature of the product is maintained throughout packaging, staging and shipping. This will depend on a variety of factors, including the outer packaging material, the presence of insulation, the food’s initial temperature at time of packing, transit time to consumer, and the temperature during transit. Coolant options include, but are not limited to, simple ice contained in plastic, frozen gel packs, plastic packs containing a freezable solution, or dry ice. Whichever coolant option is used, operators should verify that the coolant they choose will maintain their integrity and avoid compromising food safety. For example, if ice packs melt and leak, this may cause food to be submerged in water, potentially leading to cross-contamination or cross-contact. Temperature Control During Transportation and Delivery Proper temperature control throughout production and delivery to the consumer should be an integral part of any delivery operation, whether operators are delivering the product using

High-tech meets high demand Price and goods labeling system GLM-Ievo

their own vehicles or a third-party delivery company. It is essential to identify the temperature requirements throughout transport and delivery based on regulatory requirements (as per Ontario Meat Reg. 31/05 the transport vehicle must be capable of maintaining the product at an internal temperature of 4 degrees Celsius or less). Other delivery parameters may include delivery time, travel distance, number of orders per delivery, and take into consideration unplanned events such as gas, flat tires, and authorized breaks – all of which can have negative impacts on the temperature of the products being transported. Maintaining food at proper temperatures is critical to limiting the growth of pathogenic bacteria or the formation of microbial toxins in food. A wide variety of transportation vehicles are used to provide third-party delivery services. A refrigerated or freezer vehicle is ideal in maintaining temperature control. If the transport vehicle does not have a refrigeration capabilities the third-party deliverers should address all relevant food safety concerns and hazards when transporting the product. Procedures may include the use of insulated delivery bags, containers, or coolers. Additionally, services that deliver food to customers involve entities that have not traditionally been focused on or trained in food safety therefore it is important when setting up a relationship with these businesses that this is communicated. The trend of delivering directly to the consumer is not one that will disappear and may even grow exponentially in the coming months and years. It is the responsibility of all persons involved to understand the risks and the strategies needed to control them from door to door in order to ensure the delivery of safe food.

Flexibility labeling system The GLM-Ievo intelligent labeling line, is designed for automatic weighing and labeling of prepackaged goods. Available in a variety of configurations, this modular design can be optimally constructed for products and performance requirements in the food area. With an output of up to 200 packages/minute, there are no limits in the industrial food area for today’s regulations or any other regulations in the future. www.bizerba.com

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2021 Meat Processing Outlook: Navigating Price Volatility By Kyle Burak, Farm Credit Canada

he meat processing sector has experienced its fair share of ups-and-downs over the past couple of years. Global supply reductions have expanded export opportunities while rising incomes supported domestic demand in 2019. COVID-19 shifted consumption away from foodservices, created new opportunities in retail sales and increased processor’s costs. Plant-based proteins have increased competition – however, they still represent a small proportion of overall protein demand.

Sales increasing on strong export demand, but domestic headwinds exist Over half of Canadian beef and 70% of pork is shipped internationally, making exports key for growth. Exports have grown at an average rate of 5.8% between 2015-19, with sales growth averaging 2.7%. Plant shutdowns in 2020 resulted in sales falling 11.8% in April YoY, introducing a significant backlog in livestock. Our October Red Meat Outlook projected livestock prices to remain below the 5-year average into 2021. Export opportunities to China, the U.S. and Vietnam have driven the recovery. Add this up, and exports are up 9.2% YTD, with sales up 2.6% thru September.

Sales are forecast to decrease by 0.4% YoY during the fourth quarter as the second wave of COVID impacts the global foodservice industry, bringing the annual growth rate to 1.8% (Figure 1). The impact of COVID will continue to be felt into 2021 as well. We project sales to decrease by 0.6% for the year, largely due to the abnormally strong Q1 in 2020 and continuing struggles in foodservice. The remainder of 2021 should see more stable growth as the impacts of COVID wane. Figure 1: Meat product manufacturing shipments projected to rebound in 2021

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Sources: Statistics Canada and FCC calculations

These forecasts embed lots of uncertainty given the risks to the economy, global trade, and livestock prices related to COVID-19. According to the USDA FAS, Canadian beef and veal exports are predicted to increase by 4.0%, and imports decline by 8.3% in 2021. This could tighten the domestic beef supply and lead to increases in beef consumer prices. This should benefit the demand for chicken and pork. Pork exports are expected to decline by 2.0%, and imports remain flat due to an increasingly competitive global export market.

www.meatpoultryon.ca

Trends to watch in 2021 Domestic meat demand sensitive to price Lower incomes, foodservice closures, processing plant shutdowns and inflation in beef and pork (peaking at 21.6% and 8.4% in June YoY) caused a decline in consumption this year. This inflation is now behind us, but many Canadian households are still dealing with tighter budgets that could have longer-term impacts on the industry. Beef and pork prices have increased by 68.2% and 40.1%, compared to 26.8% in chicken over the past 10 years. This price discrepancy has had significant impacts on consumption trends. Beef demand is strong, but higher prices can lead to a slower beef consumption trend (Figure 2). Chicken, on the other hand, benefits from subdued retail price pressures. Domestic red meat consumption growth will continue to be hindered by higher prices unless incomes grow proportionally higher. Figure 2: Beef and pork demand continue to be strong despite lower consumption

Recent pork export growth to China is not sustainable Pork exports to China are over 187% higher than 2019 thru September as China’s production continues to be hit by ASF. China could continue to provide short-term opportunities, but as China rebuilds its herd, Canadian businesses must also look elsewhere for growth. Preferred partners Mexico, Japan and the U.S. are all expected to increase pork imports, and large importing EU nations under CETA could provide opportunities for diversification. Although non-tariff trade barriers hinder EU trade, Germany’s struggle with ASF could provide openings. For more information on prepared/processed beef and pork trade, see our report: Trade Rankings 2020: Opportunities and challenges to diversify Canada’s food exports. The case for automation grows as labour costs increase COVID-related wage bumps and safety protocols increase costs, and so the case for automation grows. But 2020 was no abnormality in terms of labour costs growth either. The industry added 13,435 jobs since 2015, while keeping compensation per hour relatively stable (Table 1). Employment growth did not lead to productivity gains as productivity dropped 15.8% between 2015 and 2019. Table 1: Labour productivity in meat processing was dropping prior to COVID Year

Sources: Statistics Canada and FCC calculations

Plant-based protein market share is growing Growth in plant-based protein to-date has been in alternative beef, but as the cost of production lowers, companies have begun to expand their offering and become more of a presence. FCC estimates the Canadian grocery market share of alternative protein vs traditional sits at roughly 2.9%, up from 2.0% prepandemic in January. Kearney projects the global market share could reach 10% by 2025 and 25% by 2040. With demand for meat accelerating more rapidly overseas, exporting to Asia and Europe could become more important as alternatives gain steam domestically. Figure 3: Plant-based protein sales are outgrowing meat

Sources: Nielsen data and FCC calculations

2015

2016

2017

2018

2019

Total number of jobs

56,255

58,650

63,080

66,800

69,690

Total compensation per hour worked

$35.3

$35.2

$35.8

$34.9

$35.4

Labour productivity per hour worked

$49.4

$46.7

$45.2

$41.6

Total labour compensation vs output

71.4%

75.3%

79.4%

77.2%

85.2%

Source: Statistics Canada.

Full economic recovery continues to be slow The second wave of COVID has proved larger than the first, and with economic momentum dwindling, a full economic recovery is not likely until 2022. The Bank of Canada predicts that the Canadian GDP will shrink by 5.7% in 2020 and increase by 4.2% in 2021. Expect the recovery in foodservice, particularly full-service restaurants serving higher grade meats, to follow a similar trajectory. The meat processing industry has proved resilient and adaptable during the pandemic on the back of strong demand despite spikes in consumer prices. The pandemic also highlighted the need for investments and innovation to sustain profitability in response to labour challenges, rising meat alternatives and global competition.

BlockTalk - Spring 2021

Food Trends

We didn’t see 2020 coming, so what do we predict for 2021? By Doris Valade, Business and Leadership Coach

f all the predictions for 2020, not one hinted at a pandemic that would suddenly and radically change what, where and how we eat. Who knew that lockdowns, stateof-emergency orders and work-from- home directives would have grocery stores running out of staples like flour and yeast as we started cooking and baking as though our lives depended on it (perhaps they did!)? Throughout 2020, we leaned into comfort foods (sourdough ruled, along with homemade banana bread, soup and Tik Tok’s pancake cereal). We ate at home more often, had our groceries delivered and apps, ads and flyers from restaurants scrambling to make ends meet encouraged us to order takeout.

Almost a year later, as we continue adapting to the changes brought about by COVID-19, food trends are also changing and adapting to accommodate the “new normal.” Innova Market Insights Released their Top Ten Trends for 2021 They include: #1. Transparency Triumphs. Consumers want to know where their food comes from and how it is made and they want this information to be clear, concise and easy to understand. Innova’s 2020 Consumer Survey revealed that globally, six in ten customers want to know where their food comes from. #2. Plant-Forward. Plant-based foods are now a regular part of most consumer diets and have made their way onto restaurant menus. Look for plant-based snack foods and beverages and fish alternatives. #3. Tailored to Fit. This trend is all about food and nutrition specific to the needs of the consumer’s lifestyle. Higher protein drinks and snack bars focus on requests from both athletes and seniors. Keto snack products support the popularity of the Keto diet. Even tea-time has taken on new meaning. Arla Food Ingredients provides a whey protein isolate solution so you can make a high-protein iced tea right after that workout. #4. New Omnichannel Eating – the pandemic was definitely the driver of this trend. We’re seeing a significant increase in home delivery services (grocery stores and restaurants) and expanded on-line ordering. A Fall 2020 Vividata Survey of Canadian consumers showed that one in five of us use a food delivery service in a given month. SkipTheDishes is the most popular ordering app, followed by UberEats. Learn more here. Since we are not eating out as often during the pandemic, restaurants have hustled to find ways to maintain sales and brand loyalty. Take Time Hortons as an example. Did you know you can now buy Tim Hortons’ chili and soups in cans at many supermarkets? #5. In Tune with Immune – this translates into an increased demand for foods that support and strengthen our immune health. 30

BlockTalk - Spring 2021

With more time at home, we’ve been reading and learning more about diet and health. imagine.GO from Jacksonville, Florida, collaborated with DSM, an international Pharma company specializing in vitamin and lipid manufacturing. They’ve developed a Personal Nutrition App that encourages people to make small dietary and behavior changes for improved health. http://imaginego.com/portfolio/dsm- personalized-nutrition/ Innova’s other five food trend predictions for 2021 are equally interesting, read about them here: https://www. foodingredientsfirst.com/news/transparency-triumphs-ininnova-market-insights-top- trends-for-2021.html What Does the European Food Industry Predict for 2021? Some trends are similar to what’s happening here in North America, others, not so much: Euro Poultry, located in the ancient city of Aalborg, Denmark, provides poultry to the European market. Here’s a quick summary of their top five food trend predictions for 2021. #1. Climate Friendliness & Healthy Food. Consumers are looking for their food suppliers to take the lead in climate campaigns and policy. They want environmentally friendly products, minimal food waste and recyclable packaging. #2. Take-Away (or as we say in Canada, ”takeout”) – definitely a global trend as restaurants struggle to hang on to their customers. Restaurants are reimagining how to engage with customers. Online orders and efficient delivery are what’s keeping many of them in business. #3. Chili – spicy foods continue in popularity. A range of hot sauces on store shelves have chilies as their main ingredient. Did you know that there is an international “Hot and Spicy Food Day,” on the 16th of January every year? What’s behind our universal love of spicy food? Science Meets Food gives some interesting background on this. #4. Unique Food Concepts – Instagram is big on sharing personal food concepts, making it an effective ‘word-of-mouth’ marketing tool. Instagrammers are often foodies. It’s a very visual platform, so they can have you drooling over colourful food plates and they’re not shy about sharing recipes or their favourite places to eat. If you’re in the food business, coming up with ideas (e.g., social posts) to get your customers recommending your food to others is time well spent. If you’re not already using social media for your business, 2021 is the year to start. #5. Snacking. Eating traditionally – three meals a day – is no longer part of the routine for many families. Frequent snacks throughout the day is easier to fit into busy lives and there are a variety of food choices that include meat proteins, plant proteins and healthy ingredients. www.meatpoultryon.ca

Curious about what else Euro Poultry has to say about European food trends for 2021? Read the entire article here: https://www.euro-poultry.com/blog/foodtrends-2021 Fortune 500 Company Hormel Foods revealed its 2021 food trends: In a nutshell … • New routines and rituals with increased family dining experiences at home. • Intentional leftovers. As consumers continue to cook at home, extra portions will be made to be incorporated into tomorrow’s meal. • Hot Honey! Playing a role in both sweet and spicy food combinations. Read more Hormel trend predictions for 2021 here: https://www. hormelfoods.com/newsroom/press-releases/hormel-foods-andacclaimed-chefs-reveal- top-food-trends-for-2021/ We’ve said good-bye (with a thankful sigh!) to 2020. In 2021, it’s hello air-fryers, instant pots, expanded home cooking, connecting with family and sharing meals at home or through zoom dinner parties. Food has played a vital role during the pandemic. It has helped us feel better and feel closer, despite being physically distanced. I thought it appropriate to close with a fun link to the Virtual Family Dinner Party Guide. Stay safe, stay healthy and bon appetit!

Suggested Additional Reading: 1. D id you know? According to Canada’s 2021 Food Price Report, annual food expenditures could rise by as much as $695.00. The highest increases will be for meat, bakery and vegetables. Read the full report: https://www.dal.ca/sites/agri-food/ research/canada-s-food-price-report-2021.html 2. Huffington Post’s Chronological List of 2020’s Most Unforgettable Food Trends. 3. E at Beyond, an investment issuer focused on the global plantbased and alternative food sector predicts there is a high probability that the first cell-based meat and dairy products will be approved in Singapore. They are investing in Singapore food techs SIngCell and TurtleTree Labs. https://www.newswire.ca/news-releases/eat-beyondannounces-strategic-focus-on-singapore-a-global- leader-infood-tech-and-marketing-agreement-833621458.html About Doris Valade Doris has been involved in the meat and poultry industry for over 35 years. She has sat on the boards of Food & Beverage Ontario, the Canadian Meat Council and the Canadian Spice Association. Doris has been included on the list of Profit magazine’s Top 100 Female Entrepreneurs from 1999 – 2005 and again in 2016. Meat and Poultry Ontario recently awarded her its Lifetime Member Award for her outstanding contributions to the industry. Doris is a business and leadership coach supporting business owners and entrepreneurs to challenge, define and lead. You can request a free (no obligation) 15-minute phone call and conversation with Doris by sending her an email request: doris@malabargroup.ca

BlockTalk - Spring 2021

Spice and Seasoning Trends 2021 By Brenda Mizzan, Malabar

s a result of the COVID 19 pandemic consumers are staying safe at home and at-home dining is more popular than ever. This is as opportunity for the food industry to increase the culinary knowledge of the consumer and to help them try new things. The need for convenience, especially in families with young children, is boosting the demand for valueadded proteins. Easy to prepare meats that have been marinated, seasoned or rubbed with spices eliminates some of the monotony and challenge of home cooking. The flavours consumers sought in 2020 were both familiar and comforting as well as new and adventurous. The demand for global cuisines will continue into 2021, along with the ever popular spicy, garlic, citrus, earthy and health-infused cuisines. Global Inspiration In 2021, more consumers will be pursuing global seasonings containing cardamom, ginger, turmeric, garam masala, and curry of all heat levels. The consumption of these emerging cuisines is led by members of Gen. Z. Young adults are the most active flavor seekers. Eastern Mediterranean, North African, East/Southeast Asian, and Indian cuisines are among the top influencers for the adventurous consumers who have been leaning toward the complex layering of flavour from countries that border the Mediterranean.

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Seasonings such as harissa, ras el hanout, tagine (Morroco), berbere (Ethiopia) and za’atar (Lebanon, Jordan) contain warm earthy spices most often used to flavour beef, chicken and lamb skewers, sausages, kebabs, meatballs and stews. The cuisines of South Korea, Vietnam, Japan, and Thailand, also continue to gain popularity. These cuisines feature sour, fermented, and spicy flavors and are typically perceived as healthy by consumers. Green curry, gochujang, yuzu and tamarind are showing up in seasoning blends for marinades and ground meat products. Many consumers are more likely to try adventurous seasonings when they are combined with familiar flavours, such as adding Asian soy and ginger seasoning to a traditional American barbecue flavor. This little twist on a classic provides consumers with a familiar product with just enough difference to make it exciting and unique. Comfort and Familiar According to Mintel, when adults were polled last year about the types of food they purchased for personal consumption, Mexican, Italian, and Chinese foods were most popular across all age groups. Familiar regional and international cuisine is seeing innovation by incorporating ingredients from specialized locations. For inspiration look beyond the typical Italian fare into the regions of Tuscany (olives, fennel, bruschetta), Sicily (juicy blood orange, warm Arabic spices) and Calabria (spicy Nduja and Soppressata, bergamot). Szechuan pepper adds a unique heat and flavour sensation to Chinese cuisine. Qaxaca Mexico is famous for its moles which are both sweet and savory with hints of cinnamon, cloves and cacao. With the growing popularity of competition barbecue, a Mintel survey showed 87% of consumers displaying interest in BBQ flavors, such as Kansas City Style BBQ, Sweet Southern Heat, and Nashville Hot. Consumer and category research also found that “seasoned” flavors appeal to a broad audience, with Montreal steak seasoning being the most popular flavor in grilling blends and rubs. Hot & Spicy Heat and tingly flavours will continue to rise in 2021 with the interest in spicy global flavours and pepper types. Jalapeno is the most popular chili type but there is a growing interest in varietals that add heat and depth of flavor, including aji amarillo, guajillo, habanero, Hatch, ancho, serrano and poblano. There is also interest in spicy-and-sweet blends, with combinations that provide multidimensional heat as the sweet heat builds. This includes profiles like honey siracha, mango habanero and peach hatch. For further inspiration in flavour trends, check out the annually published Kerry Global Taste Charts, which categorize taste trends as mainstream, key, up and coming and emerging. https://kerry.com/insights/resources/2021-global-taste-charts www.meatpoultryon.ca

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SAFETY FIRST

5 Steps to Keep up With Evolving COVID-19 Requirements Reprinted with permission from Workplace Safety & Prevention Services

s the pandemic evolves, so does the province’s response. Lockdowns, public health orders, and inspection blitzes are just some of the initiatives in play against the pandemic. They all share the same goal: keeping Ontarians healthy and safe. But how is a workplace to keep up? “It’s a process like anything else,” says Trevor Beauchamp, Workplace Safety & Prevention Services’ (WSPS) Director, Field Logistics. “You just have to know the rules and implement a strategy.” Which Rules Apply “COVID-19 doesn’t distinguish between the workplace and the general public,” explains Trevor, “so rules affecting workplaces have been issued through several legislative instruments.” Here is a quick overview: • Occupational Health and Safety Act – requires employers to take all precautions reasonable to protect their workers. This includes pandemic precautions. Treat COVID-19 as a workplace hazard just like any other.

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• Keeping Ontario Safe and Open Framework – essential reading for workplaces. The framework contains pandemic-related public health and workplace safety measures, including a requirement for many workplaces to have a pandemic safety plan. The framework features five levels, which may be assigned on a regional, community or province-wide basis. The entire province is currently at the highest level, lockdown. • Health Protection and Promotion Act – in the event of a communicable disease outbreak, the Act allows medical officers of health across the province powers to issue local orders aimed at reducing the risk of transmission, such as closing workplaces or parts of workplaces. • Emergency Management and Civil Protection Act (EMCPA) – gives the province power to take actions and implement measures the provincial Cabinet considers necessary for responding to an emergency. The province declared a pandemic emergency in March 2020, and again this month. • Reopening Ontario (A Flexible Response to COVID-19) Act – gives the province greater flexibility to extend, amend and revoke orders made under the Emergency Management and Civil Protection Act. The Keeping Ontario Safe and Open Framework was issued under this Act. Why are there rules from multiple sources rather than just one? Trevor explains it this way: “A grocery store has an obligation to protect its employees under the Occupational Health and Safety Act, and an obligation to protect the general public under the Health Protection and Promotion Act. The Keeping Ontario Safe and Open Framework helps these two acts work harmoniously with each other. 5 Steps to Keep up with New Rules “The best way to protect employees, customers and your business is to be aware of legal requirements and aim higher,” says Trevor. “Compliance doesn’t guarantee a safe workplace. It’s a starting point, not an end point.” Here’s what Trevor suggests.

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1. Develop a COVID-19 safety plan if you haven’t already done so, and follow it. “The process is straightforward: just follow a safety plan guide and template developed by the Ministry of Labour, Training and Skills Development.” WSPS offers sample sector-specific safety plans to help you populate your plan. 2. Assign an employee to serve as a pandemic compliance officer responsible for determining what’s required now, actively tracking changes, and ensuring your workplace exceeds its obligations. Monitor provincial and local news sources, and bookmark the website of your local public health unit so that your compliance officer can check regularly for new orders. Continued on page 36

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Continued from page 34 – 5

STEPS TO KEEP UP WITH EVOLVING COVID-19 REQUIREMENTS

3. Communicate changes in legal requirements and workplace controls to employees, and reinforce everyone’s responsibilities under the Internal Responsibility System. 4. Look for gaps in your planning, especially as rules evolve, with this operational planning tool. 5. Follow the enforcement activities of provincial and local police, bylaw officers and workplace inspectors. The focus of these activities may indicate possible opportunities for improvement in your workplace. Expect the focus to shift as priorities change. How WSPS can Help Explore WSPS’ COVID-19 Hub. It offers essential information and tools to help workplaces and their employees thrive. Resources include: • Post-Pandemic Business Playbook provides information and tools to help businesses adapt to this new operating environment.

About Workplace Safety & Prevention Services (WSPS) Workplace Safety & Prevention Services (WSPS) is a not-forprofit organization committed to protecting Ontario workers and businesses. A proud partner in Ontario’s occupational health and safety system and a trusted safety advisor since 1917, WSPS has a rich history of making Ontario workplaces safer. WSPS serves the manufacturing, agricultural and service sectors. WSPS offers unparalleled health and safety expertise, consulting, training and resources for businesses of any size. For more information visit WSPS.ca. Workplace Safety & Prevention Services 5110 Creekbank Road Mississauga, ON L4W 0A1 (877) 494-9777 customercare@wsps.ca wsps.ca

• New COVID-19 Response Framework: How to create your safety plan • 8 ways for employers to “take every reasonable precaution” during a pandemic • Bookmark the WSPS Legislative Tracker to stay up-to-date and informed on Federal and Ontario OHS legislative changes.

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Advertiser Index Abate Packers abatepackers.com

pg. 26

Klever Equipped Inc. goklever.com

pg. 11

AgSights agsights.com

pg. 31

Lumar Ideal Lumar.ca

pg. 7

AKR Consulting akrconsulting.com

pg. 32

Malabar Super Spice Malabarsuperspice.com

pg. 5

Bizerba www.bizerba.com

pg. 27

Mrakovic www.mrakovic.com

pg. 8

Canada Compound canadacompound.com

pg. 35

Multivac ca.multivac.com

Darling Ingredients www.darlingii.ca

pg. 28

Pembertons pemcom.com

Donnel Insurance donnellins.com

pg. 14

Poly-clip polyclip.com

DPEC Food Solutions Inc. www.dpecfoodsolutions.ca

pg. 12

Reiser reiser.com

pg. 15

Duropac Duropac.com

pg. 36

The Meat Depot themeatdepot.ca

pg. 10

Erb Transport Erbgroup.com

pg. 34

VC999 Vc999.com

Farm Credit Canada fcc.ca

pg. 13

Viscofan Viscofan.com

Handtmann handtmann.ca

pg. 39

pg. 17 pg. 6 pg. 9, 33

pg. 2, 40 pg. 21

Are you receiving MPO electronic communications? Word on the BLOCK, our bi-weekly email delivered Monday morning, highlights the latest events and opportunities within the industry. Technical eBulletins are distributed as needed with information such as regulatory challenges and animal rights activist events. This important industry information is often time sensitive. Please make sure your spam list includes news@meatpoultryon.ca, technical@meatpoultryon.ca and member@meatpoultryon.ca. If there are other people within your company that should be receiving information contact Melissa at www.meatpoultryon.ca 38 BlockTalk - Spring 2021 (519) 763-4558 or member@meatpoultryon.ca to have them added to our lists.

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2021 Spring BlockTalk

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Presidents Message

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AgSights: Together we are Better

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Welcome to the Association