2024 BlockTALK - Summer Innovation Issue

Innovation and technology are the cornerstones of progress in the meat and poultry industry, and at Meat and Poultry Ontario (MPO), we’re committed to leading the charge.

From enhancing animal welfare practices to optimizing production processes, technology offers endless opportunities for refinement and progress. By embracing automation, data analytics, and other transformative tools, we can streamline operations, minimize waste, and deliver higher quality products to consumers. However, innovation isn’t just about technology; it’s about fostering a culture of openness, collaboration, and adaptability. At MPO, we encourage experimentation and learning, where industry stakeholders come together to exchange ideas and explore new possibilities.

Looking ahead, I’m confident that our industry will continue to thrive, driven by our relentless pursuit of innovation and excellence. Together, let’s embrace the opportunities that lie ahead and chart a course toward a brighter, more sustainable future.

Thank you for your support and dedication to advancing our industry.

Kevin Schinkel President

Welcome to this special edition of BLOCKTalk, where we are talking about the power of technology and innovation in the meat sector.

In 2019, MPO began a study to explore how technology could address labour bottlenecks in meat processing. The findings were revealing, showing that many in the industry still rely on outdated technologies, with some operations using pen and paper for essential tasks. This highlights the immense potential for improvement through the adoption of technology.

Implementing automation and digitalization can lead to a 10-30 per cent increase in efficiency, according to a report by McKinsey. Moreover, businesses can achieve cost savings of up to 20 per cent through the implementation of advanced technologies. Automation and technology also improve product quality, reducing defects and waste. A study by Deloitte found that companies investing in digital quality management see a 20-30 per cent reduction in defects.

Embracing technology gives businesses a competitive advantage. A study by PwC found that 72 per cent of companies believe digital business transformation is essential for competitiveness. Additionally, companies investing in digital technologies experience up to nine per cent more revenue growth than their competitors, according to Accenture.

The 2019 MPO study led to the creation of the “Technology Roadmap,” a phased plan on how our industry can increase adoption and use of technology. It also informed the planning and creation of the Centre for Meat Innovation and Technology (CMIT).

This spring, MPO and CMIT partnered with the Ontario Centre of Innovation to attract cutting-edge technologies and demonstrate their potential impact on our industry.

Thank you for your continued support and dedication to advancing our industry in Ontario.

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

• Carlos Domingos (2023)

• Richard Halenda (2021)

• 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 - 1980

Gord’s Abattoir Inc. - 1982

L’Orignal Packing Ltd. - 1986

Walnut Hill Farm - 1986

MMIS / Mondo Inc. - 1986

VG Meats - 1987

Stemmler Meats - 1988

Darling International Canada Inc. - 1988

Schinkels’ Gourmet

Meats - 1989

Springer’s Meats Inc. - 1989

Chicken Farmers of Ontario - 1989

Jetnet Norstar Corp. - 1989

Brenner Packers Ltd. - 1991

Norwich Packers Ltd. - 1991

Weston Abattoir Ltd. - 1991

Hay’s Custom Cutting - 1992

Hoffman’s Meats & European Deli - 1992

Newmarket Meat Packers Ltd. - 1992 Handtmann Canada Ltd. - 1992

Metzger Meat Products - 1993 Schinkel’s Legacy - 1993 Yes Group Inc. - 1993 Malabar Ingredients - 1994 R Denninger’s Ltd. - 1995

Abate Packers Ltd. - 1996

Domingos Meat Packers Ltd. - 1996

Sargent Farms Ltd. - 1996

Townsend Butchers Inc. - 1996

Conestoga Meat Packers Ltd. - 1997

Pemberton & Associates Inc. - 1998

MEAT INDUSTRY ACHIEVEMENT (MIA) AWARD RECIPIENTS

• King Cole Duck (2021)

• Hayter’s Farm, Dashwood (2016)

• Schinkel’s Legacy, Chatham (2014)

• Conestoga Meat Packers, Breslau (2013)

• In Memory of Dave Tiller (2012)

Franco Naccarato, Executive Director

• 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

• Pemberton & Associates Inc. (2023)

• Farm Credit Canada (2022)

• Viscofan (2021)

• Multivac Canada Inc., Brampton (2020)

• Reiser Canada, Burlington (2019)

PAT JOHNSON AWARD

• Natasha Barlett, OMAFRA (2022)

• VC999, Saint-Germainde-Grantham (2018)

• Handtmann Canada, Waterloo (2017)

• Malabar Super Spice, Burlington (2016)

• Kelly McAslan, OMAFRA (2022)

Welcome to the Association MPO

Building an informed and engaged membership representing a diverse Ontario meat and poultry industry.

Canadian Butcher Supply

Linda Loncar canadianbutcher@outlook.com (519) 296-4545

79 Main Street

Thedford, ON N0M 2N0

Workplace Safety & Prevention Services

David Smith customercare@wsps.ca (877) 494-977

5110 Creekbank Road Mississauga, ON L4W 0A1 www.wsps.ca

Markenello Equipment Inc/Les Équipements

Markenello Inc

Sebastiano Carrera scarrera@markenello.com (514) 913-7877

950 Du Roussillon

Saint-Jean-Sur-Richelieu, QC J3B 8N8 www.markenello.com

Harpak-ULMA Packaging, LLC

Joshua Allen joshuaallen@harpak-ulma.com (508) 884-2500

85 Independence Drive Taunton, MA 02780 www.harpak-ulma.com

Hastings Meat Market

Elmer Wideman elmer@hastingsmeat.ca (613) 395-0505

570 Moira Road

Stirling, ON K0K 3E0 www.hastingsmeat.ca

Weber Inc.

Sarah Schaefer solutions@weberweb.com (816) 891-0072

10701 N. Ambassador Dr. Suite 34 Mississauga, ON L4W 4M2 weberweb.com

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.

ADMINISTRATION BOARD LISTING

EXECUTIVE DIRECTOR

Franco Naccarato franco@MeatPoultryON.ca

TECHNICAL DIRECTOR Daphne Nuys-Hall technical@MeatPoultryON.ca

OFFICE MANAGER

Meghan Schmuck meghan@MeatPoultryON.ca

MEMBERSHIP COORDINATOR Kaitlyn DeWeerd member@MeatPoultryON.ca

MARKET DEVELOPMENT SPECIALIST

Derek Boudreau derek@MeatPoultryON.ca

DIRECTOR, CENTRE FOR MEAT INNOVATION & TECHNOLOGY

Luis Garcia luis@MeatPoultryON.ca

EDITOR, BLOCKTALK MAGAZINE

Stacey Newman editor@MeatPoultryON.ca

PRESIDENT | Kevin Schinkel

Schinkel’s Legacy, Chatham

PAST PRESIDENT | Carol Goriup

Florence Meats

SECRETARY/TREASURER

Adam Hayward

Nesbitt’s Meat Market, Lindsay

VICE PRESIDENT | Gerhard Metzger Metzger Meats, Hensall

DIRECTOR | Peter Baarda

J&G Quality Meats, Burlington

DIRECTOR | Doris Valade

The Malabar Group Inc., Campbellville

DIRECTOR | Jeff Miedema

Townsend Butchers Inc., Simcoe

DIRECTOR | Dale Schefter Schefter Poultry Processing Ltd., Gorrie

DIRECTOR | Doug Alexander Leadbetter Foods Inc., Orillia

DIRECTOR | Yaser Alqayem Parkhill Meats, Parkhill

DIRECTOR | Christine BonneauO’Neill

L’Orignal Packing, L’Orignal

DIRECTOR | Shannon Desborough Finest Sausage & Meats, Kitchener

DIRECTOR | Rafal Rusiniak Handtmann Canada Limited, Waterloo

BLOCKtalk encourages Associate Members and supporters of the industry to submit articles which would be beneficial to our members.

ADVERTISING DEADLINES 2024

Spring January 30

Summer April 26

Fall July 26

Winter October 25

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

The New Evolution of Vision & Prototyping Advanced Technology Takes Systems from Science Fiction to Packaging Reality

By Michael Terry, Content Developer, Harpak-ULMA Packaging, LLC

Vision systems—to packaging tech developers—were like dreams, fantasies, far-off realities that would rely on futuristic tools to give customers full control over products and processes at faster speeds. Yet packaging technology has continued to evolve and so-called impossibilities became possible as optics hardware, software, and even complex coding language—driven by artificial intelligence—began to simplify and streamline application conception into reality.

Producers began rapidly analyzing products with forensic precision for optimal quality control. Implementation—once limited to pick/place automation—became widely available to cutting-edge corporations AND entry-level operators looking to make a name.

Seeing the Need to Build Brand & Business

This grand metamorphosis forever changed vision systems and the packaging landscape, creating unprecedented levels of consistency, productivity, and repeatability across every cycle. Now, with vision systems, product presence and orientation within packaging are perfected. Function and aesthetics are preserved across products. Producers can now determine quality defects and their sources faster than ever, preventing harmful repetition, errors, and costly unplanned production downtime.

These improvements aren’t simple perks but breakthrough benefits with real-world implications for brand image and costs. For example, in 2021, $28 million in fines were levied against medical packagers for non-compliance in one year. Modern product recalls can cost up to $1.3 billion in direct and indirect expenses, and brand image can suffer irrevocably.

Vision systems act as reliable safeguards for products, brands, and businesses, with an almost incalculable return on investment (ROI) and minimal total cost of ownership (TCO).

How do they work? The mechanics behind vision systems

Vision systems work as a collaboration of optics hardware, software, complex computer coding, and robotics to inspect products and uniformly control operational chaos. Equal parts photography and visual analytics, they employ high-tech 4K cameras, telemetric lenses, sensors, enclosed illumination, and computer-based pixelation to analyze packages for defects at rates of up to 1,400 products per minute (ppm) without errors.

The system attunes line scan camera processing frequencies with individual production parameters to complete all inspections— packaging seals, edges, barcodes, labels, and print—with more precision and consistency than the human eye can achieve. This gives users a custom-engineered solution that reduces costs and time for analysis and offers near-perfect inspection to match their custom needs.

Top Technology In 3D Packaged Prototyping

However, vision systems aren’t the only applications offering producers faster, customized solutions with integrated technological evolution. Breakthrough 3D printing and package prototyping have also emerged as one of the industry’s most efficient and profitable packaging marvels.

Manufacturers and their original equipment manufacturers (OEMs) are beginning to understand the value of evolving 3D printing technology and its various applications. They realize that through a more streamlined, cost-effective prototyping process, new possibilities can and will emerge for production, packaging development, and an optimal OEM experience with low risk and high reward.

Tech Over Time

In the past, 3D-printed prototyping was costly and laborious. Tooling and one-off prototypes were outsourced outside the OEM to external machinists, costing packagers thousands and demanding a month of time (on average) to complete. Additionally, the stereolithography (SLA) prototyping printers couldn’t produce the rapid rates or dimensions customers desired.

With new technological evolutions, coding and calibration driven by artificial intelligence (AI), things have changed. SLA printers now manufacture 3D prototypes as large as 300mm x 320mm x 200mm with the highest resolution available (50 microns) and finish work to defer the expensive post-processing work normally found in Fused Deposition Model (FDM) 3D printing.

Reduced Cost

The result? Packagers utilizing advanced 3D-printed prototyping with their OEMs are seeing reductions in time, expenditure, and optimized quality. Processes that cost thousands and months of time now deliver a more impressive prototype product and rapid fabrication in two days (on average) and require 1-4 per cent of the total cost compared to traditional methods, including a 50 per cent reduction in tooling and machining costs.

In-House Efficiency

Utilizing advanced SLA printers, like those from Form Labs, OEMs can rapidly prototype all tooling from aluminum at reduced cost, enhancing customization. Modern 3D printing streamlines processes, eliminating manual labour costs and reducing time-tomarket for professional, high-resolution package prototypes, revolutionizing packaging development.

Adapting Tech for a More Advanced Tomorrow

The evolution of vision systems and 3D-printed prototyping

shows what is possible in packaging, now and in the future. Technological innovation and machine learning systems continue to get smarter, faster, and more sophisticated—able to complete complex tasks in half the time at half the costs. It is up to modern producers to see the benefits of what they are and make the investment in innovation, stay ahead, and stand out. harpak-ulma.com

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The Rise of AI in Meat Processing: Revolutionizing Efficiency and Quality

By Daphne Nuys-Hall, Technical Director, Meat & Poultry Ontario

In the fast-paced world of meat processing, where precision and efficiency are vital, the integration of artificial intelligence (AI) has emerged as a game-changer. From improving production lines to ensuring food safety and quality, AI technologies are revolutionizing the meat processing industry in ways never imagined before.

Traditionally, meat processing relied heavily on manual labour and human oversight, leaving room for errors and inefficiencies. With the advent of AI, these challenges are being addressed with solutions that enhance productivity and quality across the entire production chain.

One of the key areas where AI is making a significant impact is quality control. Ensuring the consistency and safety of meat products is critical for both consumer satisfaction and regulatory compliance. AI-powered systems equipped with advanced imaging technologies can detect defects, such as contamination or irregularities in size and shape, with unmatched accuracy and speed. By automating the inspection process, AI minimizes the risk of human error and enables real-time monitoring, thereby enhancing overall product quality and reducing waste.

Moreover, AI-driven predictive maintenance systems are transforming the way meat processing plants manage equipment upkeep. By analyzing vast amounts of data collected from sensors and machinery, AI algorithms can anticipate potential breakdowns and schedule maintenance activities proactively. This proactive approach not only minimizes costly downtime but also extends the lifespan of equipment, ultimately optimizing operational efficiency and reducing maintenance costs.

In addition to improving efficiency and quality, AI is also revolutionizing the way meat processing plants manage inventory and supply chain logistics. By using machine learning algorithms, companies can accurately forecast demand, optimize inventory levels, and streamline distribution processes. This allows them to minimize stockouts, reduce excess inventory, and ensure timely delivery to customers, thus enhancing overall supply chain efficiency and responsiveness.

AI-powered robotics are changing meat processing operations by automating repetitive and labour-intensive tasks. From slicing and dicing to packaging and palletizing, robotic systems equipped with AI capabilities can perform these tasks with precision and consistency. By replacing manual labour with automation, companies can not only improve productivity but also enhance workplace safety by reducing the risk of injuries associated with repetitive motions.

Beyond operational efficiencies, AI is also driving innovation in product development and customization within the meat processing industry. By analyzing consumer preferences and market trends, AI algorithms can identify emerging demands and opportunities for new product offerings. This enables companies to tailor their products to meet specific dietary preferences, cultural preferences, or health requirements, thereby enhancing customer satisfaction and market competitiveness.

The widespread adoption of AI in meat processing is not without its challenges. One of the primary concerns is data privacy and security, particularly when it comes to sensitive information such as production data and customer preferences. Companies must invest in robust cybersecurity measures and ensure compliance with data protection regulations to mitigate the risks associated with AI-driven systems.

The integration of AI technologies requires significant upfront investment in infrastructure, training, and talent acquisition. Small and medium-sized enterprises (SMEs) may face barriers to adoption due to limited resources and expertise, highlighting the need for government support and industry collaboration to facilitate technology transfer and knowledge sharing.

Despite these challenges, the benefits of AI in meat processing are undeniable. From improving product quality and safety to enhancing operational efficiency and innovation, AI is reshaping the future of the meat processing industry. As technology continues to evolve, we can expect AI-driven solutions to play an increasingly central role in meeting the growing demands of consumers and driving sustainable growth within the global meat processing sector.

Defining Innovation in the Meat Industry

By Brad McLeod, Olds College · Department of Animal Science

Innovation is the process of developing new products and new techniques guided by new research, new technology and regulations. Inspiration can be found in an obscure article, research paper or even on YouTube or Facebook.

Innovation and the development of new products started for me in 1993 when my instructor at Olds College in the meat processing program I was enrolled in told me that only 5% of the meat products in the world had been invented yet. This

YOUR GROWTH, OUR PROMISE

statement shocked me and inspired me to start my journey of developing innovative processes and new products.

What is innovation and what are the parameters that you must follow to design and create new processes and new products?

• There must be a need

• Compliance with food safety regulations

• New technologies

• New ingredients

• Removal of allergens

There must be a need. An example of this is a question posed by a student asking how one could make boneless hams without a Tumbler. This was solved by placing a pumped netted ham in a vacuum bag and equalizing it into a cooler for one week. Upon cooking the ham was glued together and of the same quality as a tumble ham.

Compliance with Food Safety Regulations

Innovation can be spurred by regulation, trying to make a traditional salami within Canadian regulations as an example. There is a narrow band of processes that make the fermented sausage without testing possible for a small processor. An example of this upon reading the Art of Making Fermented Sausage by Stanley Marinski there was a picture that simply stated in the old days sausages were fermented in a water bath because water was easy to control for precise temperatures. Upon investigation I determined the modern starter cultures are facultative anaerobes and can grow with or without air, I incorporated sous vide or under vacuum sausage as a fermenting process. This process allows the starter culture bacteria to function better than traditional fermentation methods and can be done on a very small scale allowing more processors into the market.

Canada’s regulations state that you must cook if you have beef in your plant or beef as an ingredient. But the same regulation

allows us to cook at 54.4°C for 121 minutes, this is very rare meat and it will mimic the traditional Raw fermented sausage.

Currently, I have begun work on using uncooked rice to dry the fermented sausage and get the water activity down to legal limits. This study is still in process but initial results are showing that it will be possible to dry small batch fermenting sausage without a drying room and is done under refrigeration.

New Technologies

New technology can inspire product development, examples of this are sous vide, modern smoke houses tumblers with undulating vacuum bowl cutters with cooking and nitrogen cooling.

Sous vide technology has been a great tool in developing and industrializing many of my recipes. We use it to make all our liverwurst, head cheeses, meat pie filling and many other products. This technology fits into a meat facility better than a kitchen.

We have used sous vide to cook our meat pies under a vacuum to ensure the meat achieved 72°C, turns out that the dough gelatinized at 70°C. This product is then ready to bake at the consumer’s convenience.

Another example of new technology is our Scottpec smokehouse has the ability to change the Smokehouse cycle

when a certain humidity has been achieved. 13% humidity when drying product has allowed us to get a more consistent smoke on various batch sizes regardless of the atmospheric humidity conditions.

New Ingredients

Currently, we are using baking soda which is a replacement of phosphates in water-enhanced products, with a simple brine soak we are water-enhancing beef steak and pork chops, creating juicier and more tender products. Baking soda has also been used to pump hot-boned muscles to stop rigour mortis.

Removal of Allergens

An example of removing allergens is the creation of beef garum first published in the book Noma by Rene Redzepi by taking ground meat salt and water and adding koji rice. To make a soy-free soya sauce from meat, we use it in most of our marinades. This is a 10-week ferment that has the potential to be sold as an ingredient on its own or to enhance your retail products.

With these examples of innovations that we have brought into our meat processing course here at Olds College. I would like to inspire you the reader, to help create more meat products. Look at what other people are doing in the rest of the world. Travel, go to IFFA, read scientific journals, and look for inspiration wherever you can find it.

CMIT Collaborates with Spectacular Labs to Validate and Introduce Rapid Pathogen Testing System to Meat Producers

By Luis Garcia, Director, Centre for Meat Innovation & Technology

The Centre for Meat Innovation & Technology (CMIT) will collaborate with Spectacular Labs Inc., a pioneering innovator of next-generation rapid pathogen testing to deploy the Spectacular OneTouch platform for pathogen testing within the meat industry.

Founded in 2020 by scientists from the University of California, Berkeley, Spectacular Labs stands as an ISO 17025 accredited laboratory, leveraging its expertise to develop groundbreaking solutions. At the core of Spectacular Labs’ innovation is a fully automated, end-to-end testing platform, requiring just one minute of operator hands-on time. This push-button system revolutionizes pathogen detection, offering unparalleled efficiency and reliability.

Foodborne pathogens pose a significant threat to public health and the food industry’s reputation. Current testing methods take longer than processors would like, and are labour-intensive and costly, leading to delays in identifying contamination and taking corrective action. This project addresses these challenges by offering a more efficient and cost-effective solution. The joint project aims to revolutionize foodborne pathogen testing by evaluating the efficacy of Spectacular Labs’ latest innovation, the OneTouch system, against established pathogen testing technologies. This initiative is crucial as it addresses the critical need for more effective and efficient solutions in detecting foodborne pathogens, a major concern in the food industry.

Through the project, CMIT staff will validate the technology in a real-life meat processing environment. CMIT will confirm the accuracy of testing and time efficiency of the technology, assess the operating costs, and also obtain feedback from industry on its usability and practicality.

Dedicated to advancing and strengthening the Canadian meat processing sector, CMIT stands at the forefront of showcasing cutting-edge technologies to empower Canadian processors and enhance their competitiveness. By leveraging Spectacular Labs’ innovative platform, meat producers will be able to access rapid on-site pathogen test results, empowering them to make informed decisions swiftly and uphold the highest standards of product quality for consumers.

As the collaboration between Spectacular Labs and CMIT takes flight, both entities foresee a landscape ripe with opportunities for further collaboration and expansion. By pooling their expertise and resources, they aim to advance pathogen testing technologies with an overarching goal of enhancing food safety protocols across the industry, reducing waste, securing supply chains, fortifying traceability, and reducing the cost of food for consumers.

For more information, please contact: Luis Garcia, Director – CMIT luis@meatpoultryon.ca

Advancing Industry Standards: Cutting-Edge Technology in Processing Equipment

From MULTIVAC Canada

In the competitive world of meat production, efficiency is the key to success. Producers constantly seek ways to streamline operations and reduce costs while maintaining a high-quality product for end consumers. While packaging solutions are constantly evolving with the demands of customers, we are seeing some exciting innovations in processing and preparation equipment. From injection to mixing to slicing, manufacturers are utilizing advanced technology in several new ways to save both time and money.

Precision Slicing

New-tech precision slicers offer many benefits, allowing meat producers to slice and package a wide range of products with exceptional accuracy and

product presentation. The one constant is the technological advancements in this area, making industrial slicers more efficient. The latest high-tech slicers use a track-centred cutting system that allows for product alignment down the line. This system and many other tool-free hygienic components enable product changeovers to be completed in a few minutes.

Precision Injection with Innovative Injectors

New injectors are at the forefront of precision injection technology, allowing meat producers to enhance their products with unbeatable flavour, texture, and juiciness.

Going against traditional injection methods, equipment company Metalquimia has developed a system with a higher brine pressure to achieve exceptional results and retention rates. Using 12-20 small diameter holes per needle, instead of the traditional 1-2, the brine in the system is atomized, creating a spray effect that provides many previously unachievable benefits.

Injection accuracy is improved as the brine distribution is much more consistent, and producers benefit from less fluctuation in percentages from product to product. Drip loss rates are drastically reduced, and brine distribution increases to reach all product parts. Lastly, this technology’s injection range allows high injection levels to be achieved more efficiently. With a high-pressure spray system, we’re seeing the possibility of injection rates up to 70 per cent in a single pass, depending on the product. This allows for previously unreachable injection rates and the possibility of doing this without multiple passes through the injector.

What does this mean to the processor? Yield is the name of the game—this technology delivers high cost and time savings by precisely controlling injection levels and distribution through your products while ensuring maximum retention rates.

Versatility and Efficiency with Mixers

In the world of mixing, there are two main methods for achieving the perfect blend. Larger non-intermeshing paddle units offer fast unloading with longer mixing times, whereas intermeshing paddle units offer shorter mixing times but longer unloading times. Producers have always had to decide which method is best for their production, until now.

New-generation mixers solve this problem by combining the design of both methods. These new units have intermeshing paddles, which allow for a more efficient mix; however, with independent, low-maintenance, energy-efficient drive technology, the mixing shafts can now be synchronized. With this innovation, the methods of intermeshing design and non-intermeshing design have been combined to provide both shortened mixing times and dual product discharges, which were not previously possible.

Time is money—the shorter these batch times can become, the more efficient a plant will be while freeing up critical machinery for other products.

Saving Time and Money: The Bottom Line

These innovations are a glimpse of what can be offered to meat producers looking for a comprehensive solution to streamline their operations or to improve profit margins. By harnessing the power of these technologies, you can save time and money, improve efficiency, reduce waste, and enhance product quality.

SILVER

Canada’s Beef Sector Reduces Carbon Footprint

CRSB Releases National Beef Sustainability Assessment

By BFO Staff with content from the Canadian Roundtable for Sustainable Beef

In January, the Canadian Roundtable for Sustainable Beef (CRSB) released its second and highly anticipated National Beef Sustainability Assessment (NBSA) and Strategy report. The assessment reflects three years of in-depth scientific analysis and highlights the Canadian beef sector’s progress between 2014 and 2021 on sustainability indicators like greenhouse gas emissions, biodiversity, carbon storage, people’s health and safety, animal care, economic contributions and more. The report also includes accompanying sustainability strategies that identify areas for continuous improvement.

The first NBSA was published in 2016 utilizing data from 2014, which provided a baseline for evaluating progress and improvements over time. This second study is the first to measure changes against that baseline, utilizing data from 2021, and serves as a benchmark and a halfway point as the industry works toward its 2030 goals.

From 2014 to 2021, there have been improvements in the majority of environmental indicators (carbon footprint, fossil fuel depletion, water consumption, agriculture land occupation and freshwater eutrophication). These improvements are driven by increased efficiency in beef production signalled by higher cattle end-weights and shorter production periods. This ultimately means that

more beef is now being produced from the same number of animals, while requiring fewer resources. Greenhouse gas (GHG) emissions intensity reduced by 15 per cent (per kg boneless beef, consumed) since 2014, and with the 2030 beef industry goal of a 33 per cent reduction in GHG emissions intensity, we are on track towards achieving that goal.

The total soil organic carbon (SOC) is estimated at 1.9 billion tonnes in land used for beef production in Canada, with a large proportion (84 per cent) attributed to pastureland, showcasing the importance of preserving that land as it has the highest capacity to store carbon and promote biodiversity in agricultural areas. While the overall habitat capacity on cropland and pastureland has decreased due to land use change, the contribution of habitat capacity attributed to land used for beef production increased since 2016. Maintaining agriculture land occupied by beef cattle on native grasslands and pasture is vital to supporting biodiversity and storing SOC.

“It’s exciting to see the 15 per cent reduction in GHG emissions intensity, which puts us on track to achieve the 33 per cent reduction 2030 goal that the industry has set,” says Ryan Beierbach, Chair of the CRSB and Saskatchewan beef producer.

Cattle photo credit: Katie Songer

Within each region, eastern and western beef production both decreased their [blue] water consumption since 2014. The proportion of national beef production has grown in western Canada. When accounting for this shift, the national [blue] water consumption value has increased slightly (0.4 per cent), as more irrigation is used in this region.

The social assessment made key observations in the life cycle of Canadian beef production, identifying strengths and how to manage the risks and challenges regarding labour management, people’s health and safety, animal care and antimicrobial use (AMU). The assessment indicated that labour availability, recruitment and retention are increasing workload levels with potential negative repercussions on people working in the industry. However, it is recognized that there is broad awareness and efforts being made across sectors to address workload levels and integrate innovative approaches to reduce risk. Health and safety are also identified as an area that can be overlooked and where more dedicated efforts are needed. Producers are experiencing high levels of physical and mental stress; on a positive note, awareness and the stigma around mental health are improving.

Animal care is a success story in Canada, and many federal regulations and industry standards (e.g. Code of Practice for the Care and Handling of Beef Cattle) play a role; increased coordination and communication across areas within the beef supply chain are areas for improvement to fully secure animal care throughout the cattle life cycle. Antimicrobial use is important to the industry and its stakeholders. There are good practices currently being utilized by producers to ensure responsible use. Further training would be beneficial to drive continuous improvement. Room for improvement also exists with respect to the adoption of management practices associated with AMU, including further reduction of stressors and increased access to veterinarians in some regions.

The economic sustainability of the Canadian beef industry has undergone many supply and demand shocks including the COVID-19 pandemic and widespread severe drought in 2021. The resilience and ability to shift according to market conditions resulted in increased off-farm income and a growing feedlot sector despite high feed prices. Inflationary pressures have increased the cost of inputs faster than cost of outputs, but consumer demand here in Canada and globally for protein remains strong with a preference for high-quality beef.

“I am proud of the Canadian beef industry’s commitment to continuous improvement, and the progress already made on our sustainability journey. This assessment demonstrates the important role Canadian beef producers and our members play in advancing sustainability, and what we can accomplish when we work together towards common goals,” Beierbach adds.

A peer-reviewed scientific paper highlighting the Environmental Life Cycle Assessment results has been published in the Canadian Journal of Animal Science.

Key Findings

• Producing 1 kg of beef (boneless and consumed), now creates 15 per cent less greenhouse gases than in 2014 (Aboagye et al., 2024), on track towards the 2030 Canadian beef industry goal of a 33 per cent emissions intensity reduction.

• Land used for beef production is estimated to hold 1.9 billion tonnes of soil organic carbon, storing nearly 40 per cent of the total soil carbon across Canada’s agricultural landscape. This is equivalent to annual CO2 emissions from over two billion cars (~58 cars for every Canadian).

• Land used for beef production contributes the majority of critical habitat that wildlife needs for both reproduction (74 per cent) and feeding (55 per cent) when all of Canada’s crop and pastureland is considered. Despite an overall loss of wildlife habitat on Canada’s pasture and cropland, beef’s share within what remains has increased, demonstrating the importance of beef production in keeping these areas intact.

• The conversations around farmer stress and mental health have grown louder, increasing awareness. Work continues to reduce the stigma of mental health challenges across the beef supply chain.

• Animal care continues to be a top priority for the Canadian beef industry. Surveillance data shows no risk of resistance from Category I antimicrobials (very high importance to human medicine) indicating that tools to treat sickness in beef cattle is not a risk to human health.

• Demand for Canadian beef remains strong with Canadian consumers (up five per cent) and around the world (16 per cent increase).

• For every worker employed by farm-level production of cattle in Canada, 2.5 workers are employed either directly or indirectly in the Canadian economy. And for every worker employed in the Canadian meat packing industry, another 3.4 workers are employed, including direct and indirect employment.

• The Canadian cattle industry contributes $51.5 billion in the production of goods and services, $21.8 billion to the Canadian GDP and $11.7 billion in labour income.

Measuring sustainability performance is only the first step; having clear goals and actions for achieving continuous improvement is critical. Therefore, a National Beef Sustainability Strategy supports the Assessment, outlining tangible, ambitious and achievable actions and opportunities for collaboration in high-priority areas for the CRSB and its members over the next several years.

“The Canadian beef sector is committed to transparency and continuous improvement in sustainability,” adds Beierbach. “We look forward to further collaborations and innovations to make a positive impact and meet our goals for the Canadian beef industry’s social, economic and environmental performance.”

Spicy Beef and Bok Choy

Stir-Fry

You can substitute beef with chicken or pork for this tasty dish.

Spicy Beef and Bok Choy Stir-Fry

Preparation Time: 10 minutes • Cooking Time: 11 minutes

INSTRUCTIONS

Sauce: In a medium bowl, whisk together broth, oyster and soy sauces, cornstarch, chili garlic sauce and sesame oil; set aside.

In a wok or large deep skillet, heat 1 tbsp (15 mL) of the oil over high heat. Stir-fry beef in 2 batches for 2 minutes or until browned but still pink inside; transfer to a bowl. Stir in remaining oil; add bok choy and garlic for 2 minutes. Add sugar snap peas and 1/3 cup (75 mL) water; cover with lid and stir occasionally for 3 minutes or until vegetables are tender-crisp.

Pour sauce into wok, and stir-fry for 1 minute or until sauce thickens. Stir in beef and juices and stir-fry for 1 minute. Add carrot and serve.

Nutritional Information

1 Serving

• PROTEIN: 22 grams

• FAT: 15 grams

• CARBOHYDRATE: 9 grams

• CALORIES: 258

• FIBRE: 2 grams

Makes 4 servings.

INGREDIENTS

• 2 tbsp (25 mL) canola oil

• 12 oz (375 g) Ontario Boneless Beef Grilling Steak, cut across grain into thin strips

• 12 oz (375 g) Ontario Baby Bok Choy, sliced in half lengthwise

• 2 cloves Ontario Garlic, minced

• 4 oz (125 g) Ontario Sugar Snap Peas or Snow Peas

• 1 Ontario Carrot, shredded

Sauce

• 3 tbsp (45 mL) oyster sauce

• 1 tbsp (15 mL) reduced-sodium soy sauce

• 1 tbsp (15 mL) cornstarch

• 2 tsp (10 mL) chili garlic sauce (or to taste)

• 1 tsp (5 mL) sesame oil

• 1/3 cup (75 mL) reduced-sodium chicken broth

Driving Change in Food Packaging with Pack3000 Canada

By Stacey Newman

Pack3000 specializes in advanced packaging machinery and materials for the food industry. The company offers a range of equipment including thermoforming machines, chamber machines, tray sealers, and form fill seal equipment; as well as a variety of packaging materials such as rollstock films, vacuum pouches, and shrink bags.

In the competitive realm of food packaging, Pack3000 Canada distinguishes itself by focusing on innovative and sustainable solutions, under the leadership of Remi Boudot, the company’s president and owner. With over 30 years in the industry, Boudot’s experience is pivotal in steering Pack3000’s strategy in the North American market.

Boudot founded Pack3000 Canada four years ago. The company operates under a collaborative business model with partners in the United States and Mexico. “We are a few owners, and we all share ownership of each company in each country,” he notes. This structure is designed to allow the sharing of ideas and experiences across the three locations, strengthening their overall market approach.

Pack3000 Canada’s operations are dedicated to the food industry, separating itself from those companies that might manage portfolios including medical or industrial packaging. “We are really specialized in food packaging applications,” Boudot states. This focus allows Pack3000 to develop technologies and innovations aimed directly at improving food packaging for the meat, poultry, seafood, and prepared meals sectors.

Remi Boudot

Its client base is remarkably diverse, reflecting the flexibility and adaptability of its packaging solutions. Boudot notes, “We serve probably 50 per cent directly what we call the meat industry, the meat and poultry people, fresh and cooked applications.” The company’s reach extends from coast to coast to coast in Canada and working with Meat & Poultry Ontario is one of the key ways that Pack3000 connects with its customers and partners, according to Boudot. “We do quite a lot on Eastern Canada with fish and seafood, salmon and lobsters and all those applications,” he explains.

Pack3000 caters to a range of business sizes, from small independent operators to large multinational corporations. “We serve a little butcher shop, corner street from us and we serve [large processors],” says Boudot. This ability to scale their offerings to meet the needs of both small and large enterprises speaks volumes about their operational flexibility and customer service orientation.

Sustainability is what drives Pack3000’s innovation in recent years, says Boudot. He highlights a significant advancement in their packaging technology: “We came up with the design and the supply of equipment that can handle paper packaging,” he explains. Transitioning from traditional plastic to paper-based materials has led to an 85 per cent reduction in packaging footprint. This development not only supports environmental sustainability but also caters to the changing regulatory and consumer demands across North America.

The company is set to expand its use of automation and artificial intelligence within its packaging lines. These technologies are expected to improve the efficiency and accuracy of packaging processes, reducing the reliance on human quality control.

Boudot says his business model goes beyond just selling equipment; it’s about providing comprehensive packaging solutions that include full support and maintenance. “We sell a packaging solution... We take full responsibility for the whole line,” Boudot says, emphasizing the company’s commitment to customer satisfaction and long-term support.

As Pack3000 continues to grow, Boudot reiterates the company is dedicated to being at the forefront of industry advancements while ensuring they offer reliable service. “Service is very important... We support people also sometimes with their existing equipment,” he says.

Pack3000 Canada, under Boudot’s guidance, is not just participating in the food packaging industry; it is actively shaping its future by introducing more sustainable practices and leading technological advancements in food packaging equipment and solutions. The trajectory of Pack3000 Canada is marked by strategic growth and a commitment to improving how food is packaged across the continent.

Pack3000 Canada Ltd Remi Boudot, President Cell/WhatsApp: 819-471-3573 pack3000.com

Pack3000 Canada is headquartered near Montreal, with a small team that supports operations nationwide. “We cover the whole country of Canada,” Boudot says, noting that they have service locations in major cities like Montreal, Toronto, and Vancouver. Despite the small size of their team, Pack3000’s operational capabilities are extensive.

Weston Abattoir

Preserving Tradition in a Modern Era

By Stacey Newman

Tucked away near the bustling city of Windsor, Weston Abattoir stands as a testament to the resilience and enduring values of a family-owned business in the Canadian meat industry.

Weston Abattoir, located in Maidstone, Ont. operates as a pork abattoir and offers retail services on-site. The facility is known for its high standards and has a reputation for providing quality service and products to its clients. It serves a variety of customers, focusing primarily on wholesale distribution to retail stores, sausage processors, ham processors, and bacon processors.

At the helm is Neil Weston, the company’s president and the third generation to run the business, which was founded by his grandfather Samuel in 1910. Under Weston’s leadership, Weston Abattoir has maintained its dedication to quality and personalized service, a philosophy that has been passed down through the generations.

Weston Abattoir began as a small operation where Weston’s grandfather provided slaughtering services to local cattle owners, utilizing simple refrigeration methods that were innovative at the time. The business expanded under Weston’s father James in the 1950s, focusing on custom work for local farmers. Weston joined the company straight out of high school in 1973, and since then, he has been a cornerstone of its growth and adaptation to changing market demands.

In 1976, Weston and his father opened a new facility, just across the field from the original site, marking a new chapter for Weston Abattoir. It was constructed as a replacement for an older

moved the business to that location. This modern facility spans approximately 10,000 square feet. The decision to construct this new plant was driven by the need for updated infrastructure to accommodate evolving business needs and regulatory standards. The facility’s design focused on enhancing operational efficiency and compliance with health and safety regulations.

The business initially continued to process multiple species but eventually specialized in pork, responding to shifts in local agricultural practices and consumer habits. Today, Weston Abattoir processes approximately 500 hogs a week.

Weston’s approach to business is a blend of old-school ethics and modern efficiency. Weston Abattoir prides itself on delivering high-quality, meticulously trimmed pork cuts that save clients time and effort in further processing. “We trim any excess fat off and cut the product so that when the store gets it, it just basically has to put it on the saw and cut the chops,” Weston explains. This attention to detail and quality is what sets Weston apart in a competitive industry.

Despite the challenges posed by market fluctuations and the recent pandemic, which surprisingly boosted business due to increased demand for local meat products, Weston Abattoir has remained steadfast. Weston attributes part of this resilience to the company’s strategic decision to avoid mass-market retail chains, focusing instead on smaller, specialized buyers who appreciate the superior quality and service Weston provides.

Looking ahead, Weston sees himself continuing in the business for the joy it brings rather than out of necessity, a luxury afforded by years of hard work and smart planning. Weston’s younger brother Jim has also been working with the company for 15 years.

Weston Abattoir is more than just a business; it is a legacy of the Weston family’s commitment to quality and service. As Weston reflects on over five decades in the industry, his pride in his work is evident. “We have fun. We got some great customers,” he says. In a world where the pace of change can be overwhelming, Weston Abattoir serves as a case study in business stability, preserving the art of butchery while adapting to the evolving landscape of the meat industry.

Changing with the Times

Since its beginning in 1910, Weston Abattoir has navigated through a century marked by significant societal and technological changes, adapting its operations to meet changing demands and conditions. Here are some of the key changes and adaptations Weston has witnessed and responded to over the years:

• Technological advancements in refrigeration: Initially, Weston’s grandfather dealt with the challenge of meat preservation by utilizing ice houses, as mechanical refrigeration was not yet commonplace. This method involved slaughtering at night and transporting the meat to ice-cooled facilities early in the morning. As refrigeration technology evolved, it dramatically changed how meat was stored and sold, allowing for more extended storage and reducing waste.

• Changes in meat consumption patterns: Over the decades, the business witnessed significant shifts in how consumers purchase and consume meat. Originally, the abattoir did a lot of custom work for local farmers, processing animals raised directly on their farms. This practice has significantly declined as consumer habits have shifted towards buying pre-packaged meat from supermarkets and smaller portions due to smaller family sizes and changing dietary preferences.

• Regulatory changes: Weston Abattoir has also seen the introduction and evolution of meat inspection regulations. Over the years, regulatory changes have required the business to adapt its processes to meet new health and safety standards, ensuring compliance to continue operating legally.

• Economic shifts: Economic fluctuations over the century, including the Great Depression, various economic booms and recessions, and most recently, the economic implications of the COVID-19 pandemic, have all impacted consumer spending habits and the operational costs of running an abattoir. During the pandemic, for instance, there was a significant increase in demand for local meat products, which presented both opportunities and challenges in supply chain management.

• Shifts in agricultural practices: The decline in local cattle and pig farming has influenced the types of services the abattoir offers. Weston notes a reduction in custom cattle slaughter as fewer people engage in raising large livestock, leading the abattoir to focus more on pork and adapt its services to the changing agricultural landscape around Windsor.

• Technological improvements in operations: The modernization of facilities and the adoption of new technologies in meat processing have allowed Weston Abattoir to maintain efficiency and quality in its services. This includes transitioning from multi-species processing to specializing in pork and adapting cutting and packaging techniques to meet the needs of modern retailers.

Throughout these changes, Weston Abattoir has remained committed to quality and craftsmanship, reflecting a deep respect for tradition while embracing the necessary changes to thrive in a dynamic industry landscape.

Weston Abattoir

Pork abattoir

Address: 5409 North Talbot Rd, Maidstone, Ontario

Telephone: (519) 737-1209

Blockchain Could Play an Important Role in Future Agriculture and Food Security

Authors:

Abdul-Rahim Abdulai, PhD Student, Geography, Environment and Geomatics/Arrell Food Institute, University of Guelph

Carling Bieg, PhD Candidate, Department of Integrative Biology, University of Guelph

Evan Fraser, Director of the Arrell Food Institute and Professor in the Dept. of Geography, Environment and Geomatics, University of Guelph

Sarah Marquis, PhD Student, Environmental Sustainability, L’Université d’Ottawa/University of Ottawa

Global food supply chains proved brittle during the COVID-19 pandemic, leading TO calls to boost the resilience of global food supply chains through improved efficiency in production, distribution and consumption of nutritious food. How could technologies like blockchain that provide data to producers, distributors and consumers be part of the solution?

Big data applications may present opportunities to address inefficiencies from farm to table and improve global food security.

Blockchain, a linked decentralized database that stores auditable data throughout entire supply chains, may change the game for food producers across the globe.

With global-scale food systems such as seafood, nearly 40 per cent of which is traded globally, data transparency and traceability through technologies like blockchain are important

for socially and environmentally conscious decision making and to facilitate trust among stakeholders.

Gathering Information

Blockchain technologies can be used to consolidate information on the quality of the seed, track how crops grow and record the journey once it leaves the farm. In Canada, for example, Grain Discovery - an online blockchain marketplace - is an example of data being leveraged by those involved in the food system to grow and market globally competitive crops.

The data could enhance transparency in supply chains by providing immutable records from production to consumption. Such data have the potential to facilitate information transfer throughout every step of the supply chain. If blockchains are implemented with proper validation, they can prevent illegal and unethical production and distribution that undermines sustainability and community food security.

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For example, Wal-Mart, Tsinghua University and IBM’s chainbased food traceability platforms have aided in tracing pork and mango in China and the U.S. respectively, with positive results in creating trust and transparency in the supply chains.

This transparency also means consumers could make informed decisions to protect vulnerable producers and the environment. Access to product data may allow consumers to reward producers who employ good practices, such as rural smallholder farmers and fishermen who are among the most food-insecure groups.

Tracking Pathways

Currently, there is little evidence supporting the claim that blockchain and big data technologies are contributing to global food security. Even though the average farm is projected to generate 4.1 million data points by 2050, up from 190,000 data points in 2014, increases in global food security have not been impressive.

Part of the challenge is how blockchains have been implemented until now. The corporate control of blockchains and big data platforms could even undermine food security.

For example, IBM and Walmart have teamed up to track produce from farm to fork. Producers and processors along the supply chain are required to input information into IBM’s blockchain for the process to be entirely transparent to consumers.

However, there is skepticism around IBM’s definition of blockchain, as privately owned blockchains can be tampered with more easily and are less secure. This is because the security of private blockchains is still highly dependent on permissions and controls set by private organizations.

Corporate-owned, centralized databases of information do not meet the traditional definition of a blockchain, which is based on democracy and trust.

Traditional blockchains are decentralized and democratized in order to ensure trust between users. Corporate control of supply chain information could also leave out small-scale farmers who lack the required size, scale and technological know-how to participate. This division between large and small food producers can contribute to global food insecurity, and many researchers believe that small, as well as large farms, are required to feed the world’s growing population.

Data and Food Futures

Before blockchain and other data technologies can help address food security, a number of challenges need to be addressed. The implementation of blockchains must be decentralized to include small farmers and rural people. This will enable sustainable and equitable food systems and allow consumers to make informed decisions.

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However, as blockchains place additional responsibility on the end users, challenges such as limited digital literacy among the world’s poor and infrastructure constraints may undermine true decentralization.

Also, they must be integrated into broader food security promotion strategies to make them sensitive to social and environmental values critical to tackling food insecurity among diverse groups.

The untapped potential of harnessing big data through a transparent and decentralized food distribution system may support sustainable food production and provide accountability for food production.

This is crucial for efficient food systems and food security in the future. But it is important that these innovations are deployed equitably so that all stakeholders along the value chain may benefit.

This article was previously published in The Conversation.

Are

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6 things you need to know about Pre-Start Health and Safety Review (PSRs)

By Workplace Safety & Prevention Services

Many employers remain confused by the legal requirements for a Pre-Start Health and Safety Review (PSR) for new or modified equipment, says Michael Wilson, a machine safety specialist and senior consultant at Workplace Safety & Prevention Services. “They may not know the requirements exist, even though it’s been around for over 15 years. Or they confuse it with their own company’s pre-start equipment check before each shift.” In the meat processing industry, equipment such as shrink sleeve applicators, grinding equipment, labelling equipment, and thermoforming and vacuum sealing equipment could trigger a PSR.

Nevertheless, says Wilson, it’s up to employers to wade through the complex, legal language around “triggers” and “exemptions” to determine if a PSR is required.

A Brief Definition

According to the Ministry of Labour, Immigration, Training and Skills Development (MLITSD), a PSR is an in-depth examination of new or modified equipment or processes for specific hazards by a professional engineer. Its goal is to ensure the safety of workers before the equipment or process goes into use.

The PSR includes a written report that outlines areas of noncompliance and the measures necessary to achieve compliance (steps, actions or engineering controls).

Section 7 of Regulation 851 under the Occupational Health and Safety Act lists the circumstances under which an employer needs to do a PSR. Wilson explains it this way: “Typically we tell people, ‘If you’ve got a brand new piece of equipment or you’re

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looking to modify something, and one of the eight triggers identified in Section 7 apply, you should probably be taking a closer look at the PSR process.’”

Even when a PSR is triggered, it may be possible to get an exemption, depending on certain criteria also found in Section 7. Some of the exemption criteria pertain to the standards and codes used in the creation or modification of the equipment or process.

6 Tips for Employers

Since the onus is on you to determine if you need a PSR or whether you are exempt, it’s important to do your homework and follow up, says Wilson.

1. Have a good understanding of the requirements around PSRs: Wilson points employers to the recently revised MLITSD document “Guidelines for Pre-Start Health and Safety Reviews: How to Apply Section 7 of the Industrial Establishments Regulation.” Written in plain language, the comprehensive guidelines clarify when a PSR is needed and when exemptions apply, and answer frequently asked questions. The guidelines can be accessed online at wsps.news/PSR-MLITSD.

2. If a supplier presents a solution as already compliant, don’t be afraid to ask why: “They should be able to tell you which standards were used to design the equipment or process. It’s really important to ask questions upfront because it’s a lot harder and expensive to fix when the project is complete.”

3. Choose a qualified engineer to do your PSR: “You must hire a professional engineer licensed in the province of Ontario.” Not sure where to find one? “Start with Professional Engineers of Ontario, tell them what you are looking for and ask for recommendations. Or check out the standards that apply to your trigger. They will list committee members and some of them may be engineers with expertise in the subject area.”

4. Document everything: “If you are exempt from a PSR because the manufacturer and installer say the equipment meets applicable codes, make sure you have the right paperwork.” An MLITSD inspector can order an engineering review if they are not satisfied that the exemption has been met.

5. Don’t forget your other health and safety obligations: “Even if you don’t think a pre-start is triggered, you still need to comply with the applicable codes, acts and regulations for whatever process, equipment or structure you are looking to install.”

6. Follow the engineer’s recommendations: The PSR report from the engineer is not the last step. “You must address the issues in the engineer’s report and document steps taken to comply before you use the equipment or process.”

This article was prepared by Workplace Safety and Prevention Services (WSPS). For more information visit Food Manufacturing & Root Cause Analysis | WSPS

Navigating Financial Uncertainty: Restructuring Solutions for Food and Beverage Processors

By Matt MacDonald, National Leader, Food & Beverage Processing, MNP

Canada’s food and beverage processors are far more than what we put on our plates — they are a vital part of our nation’s economy.

The agri-food industry accounts for one in nine jobs and nearly eight percent of our country’s GDP. But behind the refreshing drinks and nourishing foods is a complex web of logistical and financial challenges that need strategic foresight and courageous leadership.

Whether you’re a food processor, a restaurant owner, or a national food wholesaler, your business has likely felt the ripples of economic fluctuations. You may be fighting a complex battle between the evolving retail dynamics, labour shortages, pricing inflation, and supply chain challenges. Despite your best efforts, sometimes you’re fighting a losing the battle. And to successfully navigate those difficult times, you need support.

With limited options, business leaders face difficult decisions. However, by engaging a restructuring professional, new opportunities can be discovered. By embracing restructuring solutions, your business stands a chance of weathering this storm.

Understanding the Challenges Ahead

The statistics speak for themselves. The food and beverage industry saw a significant increase in insolvencies in 2023, with 100 filings for bankruptcy or proposal in the food, beverage and tobacco product manufacturing sector. The numbers for 2024 saw even more increases, with 112 percent more restaurant bankruptcies than in January 2023.

The sector is one of the most at risk when it comes to external impacts — like market fluctuations, trade disputes, climate change, consumer activations, and pandemics.

The actual numbers are just the beginning of the story, as many businesses are still in dire need of assistance. When you look beneath the surface, there are a variety of financial, operational, and strategic factors driving this downturn:

Financial causes:

• High fixed costs, low margins

• Lack of access to capital

• Overexpansion

Operational causes

• Poor management

• Lack of innovation

• Supply chain issues

• Regulatory and compliance issues

Strategic causes

• Lack of differentiation

• Lack of diversification

• Lack of adaption

• Lack of collaboration

Looking ahead to the remainder of 2024, the forecast remains uncertain. Steady inflation and interest rates continue to drive price increases and borrowing costs for business owners and retailers. This, in turn, impacts capital investment, inventory levels, and net profitability for businesses like yours.

Partners in Progress

In moments of financial turmoil, it is critical to engage with a trusted advisor like a restructuring professional.

These experts aim to help you steer your business through financial challenges and regain the stability needed for operational health. By facilitating tough discussions, challenging assumptions, and helping your enterprise press on through adversity, the right advisor can often be the difference in whether your business can overcome challenging situations.

Moreover, when financial challenges are laid bare, these professionals ensure you are equipped to navigate the restructuring process with confidence.

A Pathway to Revitalization

During financial crises, restructuring isn’t just a safety net — it becomes a strategic imperative. It enables you to sift through setbacks and preserve the core viability of your business.

Restructuring empowers you to take greater control over your financial destiny, rather than be left powerless to creditors or market conditions. However, it’s not a one-size-fits-all solution, but a tailored approach to address the unique challenges and opportunities your business faces.

Consider these six restructuring avenues if your business finds itself in financial jeopardy:

• Debt restructuring: By renegotiating existing debt terms, you can alleviate financial burdens and enhance cash flow. This may involve extending repayment timelines, reducing interest rates, or even partial debt forgiveness.

• Asset sales: Divesting non-core or underperforming assets can inject liquidity and streamline operations. This could entail selling surplus inventory, unused equipment, or underperforming business units.

• Mergers and acquisitions: Joining forces with or acquiring another company can facilitate strategic objectives such as market share expansion or product diversification.

• Strategic partnerships and collaborations: By forging alliances with complementary enterprises, your business can leverage

strengths, pool resources, and pursue mutual growth. This might entail joint ventures, co-branding initiatives, or supply chain partnerships.

• Operational restructuring: Optimizing internal processes and workflows can enhance efficiencies, trim costs, and bolster competitiveness. This could involve staffing realignments, production workflow redesign, or technology integration.

• Equity financing: Raising capital through the issuance of new shares or seeking external investment can provide a financial boost to support growth initiatives or debt repayment.

Time is of the Essence

Engaging a restructuring professional at the outset of financial distress is paramount. It’s also easier said than done.

In today’s financial landscape, it’s understandable that business owners may feel hesitant or overwhelmed at the idea of seeking help. Many of them are facing mounting debts, increasing uncertainty, and countless potential outcomes. However, delaying help until the eleventh hour limits their options and decreases the upside potential of assistance.

Timely intervention is not just about averting bankruptcy, it enhances opportunity and unlocks potential benefits in an otherwise challenging situation. By confronting financial challenges head-on, business owners can capitalize on emerging trends, and position their business for sustainable growth.

How to Build an Innovation Framework That Gets Results

By Trevor Bacque for Farm Credit Canada (FCC)

Innovation is an exciting word—but what does it mean when we speak about it for food and beverage processing?

Perhaps it’s a new product, process or idea. Or maybe it’s finetuning something you already do. One thing is clear—you need a way to move the innovation forward, or it’s impossible to accomplish anything meaningful.

FCC Experience Designer Chelsea Rink is often tasked with taking an idea and turning it into a successful application. She always considers these two questions: “What is this idea solving and for whom?”

“The coolest, niftiest idea still has to have value for a particular end-user,” Rink says. “We forget to focus on who that consumer is.”

No matter your innovation goals, being clear about your consumer’s needs during the planning phase is essential for success. But creating a diverse group for feedback—whether they’re trusted advisers for thoughts on the idea, staff to model the innovation on the production line or taste-testers for the new product—you’ll gain insights more rapidly compared to doing any exercise in a silo.

“Getting clear on who your consumer is, is going to be important in your assessment of whether it will be successful or not,” advises Rink. “You have to connect to the right people to get feedback and decide if it’s worth pursuing.”

Building the Innovation Framework

One of the first steps in innovation is building a framework—or a strategic approach—which will evaluate all your business problems and decisions.

One way to build an innovation framework is through humancentred design. This is where an idea or several ideas are presented to an internal team or consumer for feedback. Many more ideas and clarity can come out during this session, but inevitably a group will settle for a few top performers, and those ideas can develop further.

“We encourage you to test your ideas with the consumer,” Rink says. It’s human nature to assume we think like a consumer, but that might not always be true. “When you collect feedback, they may say, ‘cool idea, but I’d never use that in this way.’ You want to learn fast to pivot or keep going.”

Next steps

Whether you’re focused on one great idea or have dozens of ideas waiting to be brought to life, here are a couple of tools that can help develop the next steps of your framework.

How-Wow-Now Matrix

The How-Wow-Now model is useful when you have several ideas and aren’t sure where to start. This method uses a matrix with one axis labelled “effort” and the other “creativity.” You can also use other matrixes depending on prioritizing concepts or tactics— perhaps “effort versus value” or “urgency versus importance” work better for you. Place your ideas in the quadrant that makes the most sense.

Business Model Canvas

By considering how your idea works with other elements of your business, you can get a sense of whether implementing the idea may be the next best step for your food processing business. A business model canvas looks at consumer relationships, revenue streams and key partners. Define these, then see where your idea fits and refine the idea, if needed, to fit with your alreadyestablished business.

A business model canvas can vary depending on which topics you want to examine closely. Consider using some of these to help determine how your innovative idea will fit into your current food or beverage processing business.

• Key partners: Note who would have critical roles in getting your product to market

• Key activities: List how it provides value to your customers

• Value proposition: Make a list of what it solves for customers

• Key resources: List what needs to happen in your business to meet your value proposition

• Channels: List ways you would get it to customers

• Consumer segments: Note consumer groups

• Cost structure: What major costs will it bring?

• Revenue streams: Make a list of the ways it will bring in cash from your value proposition

It’s a thought-provoking exercise that pays off for any business owner.

“It is a fast, simple and handy way to visually illustrate the most important information and elements to your business,” she says. When you are ready to pull your team together, consider reading about FCC’s “one-week approach to kickstart the innovation” at fcc-fac.ca.

More Innovation Resources

To learn more about bringing innovation to your business, or moving ideas to reality, check out these resources:

• Innovation Canada: ised-isde.canada.ca

• Canadian Innovation Centre Learning Centre: innovationcentre.ca

• Use a business model canvas template:

Customer Feedback Ideas

• Free samples at farmers markets

• Mailing list for loyal customers

• Sample programs, such as “ChickAdvisor”

• Kickstarter programs

• Research companies like ACCE, Contract Testing, Nielsen Homescan

Technology Adoption by Food & Beverage Companies can Flatten the Food Inflation Curve

A report from the Canadian Food Innovation Network (CFIN)

Innovation within Canada’s food and beverage sector— strategically supported by governments and industry groups—will be essential to controlling food prices and reducing food insecurity in the long term, this is according to a recently published report by CFIN.

According to industry leaders: The solution to flattening the food inflation curve is strategic in-sector innovation in the areas of labour, input costs, shelf life, food waste, and commercial dynamics that make it harder for smaller innovative businesses to compete.

How do Canadians feel?

Canadians are increasingly concerned about soaring food prices, which surged by 21.6 per cent from February 2021 to February 2024. This inflation is driven by high costs for inputs and ingredients, labour shortages, reduced consumer spending, and elevated interest rates that challenge food

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producers and distributors. Food price inflation peaked in 2022 at an annual average of 10 per cent, with further increases of 5-7 per cent in 2023. Other contributing factors include the weak Canadian dollar, limited grocery sector competition, geopolitical risks, and severe weather conditions.

Due to the complex mix of factors driving food price inflation, no single actor in the food and beverage sector can resolve inflation on their own. However, the public’s concern is pushing governments to act and while the government’s recent actions on this issue show urgency and some successes; the tools at governments’ disposal will not be able to address all the trends that will persist in driving up grocery prices.

The Solution: In-Sector Innovation

Seventy per cent of the food consumed in Canada is grown and processed here, so there is a clear opportunity for innovation to impact the entire supply chain. Specifically, the creation and adoption of innovations in product development, food processing technology, supply chain management, and waste reduction must be accelerated in order to improve the conditions that set food prices in Canada.

Since 2021, CFIN has focused on creating a network that is now accelerating technology adoption and innovation spanning novel ingredients, waste recovery solutions, AI, digital and robotic technologies, and more. While many of our projects are still midstream, early success stories illustrate that continued investment will have positive impacts for consumers, producers and retailers.

Innovation Opportunity #1: Labour Challenges and Rising Input Costs

Consumer food prices are driven in large part by the cost and availability of the required labour and ingredients required to produce and distribute food.

Canadian food and beverage business leaders agree there is a lack of access to the necessary workforce and skills required to meet their production goals. For example, the Canadian Agricultural Human Resource Council (CAHRC) recently found that Canada’s food and beverage sector is short 50,000 employees and that 66,800 retirements are expected in the sector by 2030. Those job vacancies have substantial, negative economic impacts.

Similarly, the Canadian Federation of Agriculture and Food and Beverage Canada found that food and beverage manufacturers are, on average, short 25 per cent of their workforce.

“Labour access is the most acute issue impacting the food and beverage manufacturing sector. While older, traditional policy tools, like federal-provincial labour tables and welcoming temporary foreign workers, can help the industry address immediate labour shortfalls, they cannot fully account for shifting demographics and the aging workforce. The systemic and chronic labour shortfalls in our sector require an innovation-based approach—such as the businesses and stakeholder ecosystem that CFIN is fostering—to drive technological innovation in a way that complements and builds workers’ skills, and empowers them to be more productive,” says Kristina Farrell, chief executive officer, Food and Beverage Canada.

Labour challenges impact productivity for Canada’s food processors and cost consumers in Canada, but innovations such as automation, robotics and digitization can be used to provide relief.

Recently, many food ingredient staples used in Canadian food processing have been subject to rampant inflation. For example, the global price of cocoa doubled to $7,060 per metric ton between March 2023 and March 2024, surpassing the previous price highwater mark of $5,110 set. Ingredient and packaging costs are invariably passed along the food and beverage supply chain, and ultimately impact consumers. Fortunately, innovation in areas like novel ingredients can offer real costsaving solutions to Canada’s food manufacturers.

Innovation Opportunity #2: Shelf Life and Food Waste

The World Food Program found that, globally, one-third of food produced for humans is wasted each year. That waste occurs to varying degrees at every point on the food supply chain—from harvester to consumer. About 58 per cent of the food produced in Canada is lost to the landfill, so our share of that problem is substantial and has serious consequences. Meanwhile, food releases large amounts of methane, and estimates suggest that 8 to 10 per cent of global greenhouse gas emissions (GHGs) are associated with wasted food. In Canada alone, over 56 million tons of GHGs are generated annually by food waste. Thankfully, new innovations are eliminating food waste that was long thought unavoidable.

“Food waste is a big problem—for consumers, the planet, and industry. The Canadian food and beverage sector is working to reduce waste from farm to fork, including by finding innovative ways of addressing waste in manufacturing and production processes. But, due to the huge scale of the issue, Canada needs to leverage innovation to create new manufacturing processes, recycling and re-use options, and food preservation techniques to truly change the waste dynamic. The innovation ecosystem that CFIN is creating is already supporting companies that are fulfilling that need and will help scale them across the Canadians,” says Michael Graydon, chief executive officer, Food, Health & Consumer Products of Canada (FHCP).

Continued from page 44 – TECHNOLOGY ADOPTION BY FOOD & BEVERAGE COMPANIES CAN FLATTEN THE FOOD INFLATION CURVE

Beyond wasted food itself, it’s undeniable that modern food distribution requires significant amounts of—often plastic— packaging. While optimal packaging decisions are difficult, that amount of waste has undeniably negative outcomes. For example, every year, an estimated 227 million kilograms of plastic food packaging is sent to Canadian landfills. In a context where some provinces are running out of landfill capacity, that practice is unsustainable.

Innovation Opportunity #3: Commercial Dynamics in the Food and Beverage Sector

With over 7,600 food and beverage processors operating in Canada, we have a diverse and enviable source of locally produced food. However, because the vast majority of those companies are small or medium-sized businesses (roughly 91 per cent of them employing fewer than 100 employees). They often lack the resources of larger brands that have entire teams devoted to innovation adoption and competitive price analysis. These smaller companies often struggle to keep up with the latest technologies and to price products dynamically, which, in an industry with very tight profit margins, can be the difference between surviving and thriving.

Increasingly, new vision and AI technologies are being developed to collect data to improve the accuracy of the information available to smaller food processors, so they can optimize production methods and achieve efficiencies which reduce throughput costs and price products correctly. Each dollar saved within these supply chain processes can prevent future food price increases.

PROCESSORLINKS FOR ABATTOIRS

We have been learning from abattoirs how we can better support the processing of your animals.

The Role of CFIN – Creating an Innovation Culture and Support System

In 2018, a Report of Canada’s Economic Strategy Tables: Agri-food, determined that Canada should invest in innovation and boost competitiveness within the food and beverage sector, particularly through increased automation and digitization. Over five years later, innovation investment and activity levels in Canada’s agri-food sector are improving but still not high enough—CFIN is working hard to change that.

CFIN has been successful in building and serving a rapidly growing network, with over 4,500 members across the country as of April 1, 2024, representing all of the critical aspects of the supply chain required to drive successful innovation. However, CFIN is just getting started and is working towards further unlocking the sector’s potential by scaling membership to over 20,000 by 2030.

CFIN has also taken a leading role in providing critical project support to stimulate innovative Canadian companies developing new technology in the sector. The numbers demonstrate the immense role CFIN has taken within the Canadian food innovation landscape, as the organization empowers leading Canadian food innovation companies.

To read more about CFIN projects and for the full report, visit cfin-rcia.ca.

To get started, just use your phone to visit this QR code and fill in the form. We will reach out from there.

Or visit the ProcessorLinks homepage directly with the url below. processorlinks.ca

We heard from you that:

• You wanted to support your current processes but not replace them (“if it ain’t broke, don’t fix it”).

• There’s a lot of communication and coordination problems with farmers.

• Farmers often show up on processing day with:

• Different size or amount of animals than expected.

• A lack of paperwork.

• A lack of preparation.

• Mismatched expectations between cut styles offered.

• Trust is key to conducting business.

For abattoirs we will be updating ProcessorLinks with the following improvements:

• Access industry news and information pertaining to abattoirs.

• Customizable profile to promote your services.

• Allowing you to dictate your availability for processing on particular days.

• Promote & share last minute availability on your profile.

• Receive booking requests from Farmers online.

• Ability to accept, modify or reject any booking requests received.

• Automatically remind farmers of upcoming dates, schedules and expectations.

• Ability to share images of cut sheets and packaging style to avoid missed expectations with farmers.

Shaftless Design and Precision Control Reduce Tumbling Times

By Stefan Seher, Manager Application Technology, Handtmann Canada Limited

Meat tumbling infuses injected pickle and brine products or marinaded products evenly and extracts proteins to promote flavour and increase yields while improving quality, taste and appearance for consumers. While traditional tumbling methods are effective, they are also timeconsuming in ways that can slow plant operations and affect throughput that’s needed to optimize plant profitability.

Innovative equipment manufacturers are designing their food processing solutions to provide processors with as much flexibility as possible. One such innovation-in-practice is found with forward-thinking processors who have been creating jawdropping tumbling results with a long-proven patented mixing technology designed with shaftless interweaving spirals and no centre shaft. These tumbling results are changing preconceived notions of what’s possible with batch times that are routinely reduced by 50 per cent or more with the same or better quality.

HEAD-TO-HEAD COMPARISONS

SHAFTLESS RIBBON MASSAGING

Meat does not drop but mainly rubs against itself.

Interleaving spirals massage the meat across the entire width of the trough and spirals.

The massaging process is more active due to more surface availability.

Variable speed spirals operate independently in the same or opposite directions.

Very small, even ground pieces are handled with aggressive setting.

More rapid protein extraction means reduced process times (regularly in the 50 range compared to the traditional method for the same product)

Vessel loads up to 90% of its usable volume.

Shorter massaging times also mean cooling is generally not necessary.

TRADITIONAL TUMBLING

Meat is repeatedly taken from the bottom and falls back down. Protein is broken down by the upward movement and landing.

Tumblers have one motion for processing

One speed setting

Certain piece sizes are required, not useful for smaller pieces.

Long process times: up to 24 hours depending on the product

Space is needed so the meat can fall in the vessel, so the maximum filling volume is often just 50-60%

In the tumbling process with this technology, the meat is continuously massaged as it slowly rolls through the moving spirals, rubbing against itself instead of the lifting and dropping action of traditional tumblers. With or without vacuum, this change lets the muscles be massaged in a consistent, constant, and very controllable motion that increases the speed and volume of protein extraction.

The shaftless design is also infinitely adjustable because of completely separate motors and controls for each independently moving ribbon.

This massaging method has proven especially advantageous for ham production because of its “flexible tuning” that provides gentle movement for large whole muscles (top side and silver side) and very aggressive action for smaller pieces and minced material for the production of formed ham products.

Constant-contact massaging with precise temperature and vacuum control also means tender, flavourful, and very efficient marinated products with exceptional absorption levels that lets products receive the full flavour of the marinade with less cooking loss and the highest return on marinade and protein investments. Because the meat is not subject to long drops in this massaging process, the shaftless ribbon vessel can be filled

Stefan Seher

to 90 per cent capacity compared to the 50-60 per cent with traditional tumbling.

The precision of shaftless ribbon adjustability, the sizes of its units and its design for complete, easy discharge via a frontal flap that extends over the entire body is now making the tumbling whole muscles a viable option for commercial processors who may not have considered tumbling before.

Shaftless ribbon tumbling creates extra batches each shift and its dramatically shortened tumbling times are making it an efficient solution for some larger industrial operations that normally operate with larger units. Processors are also seeing lower electrical usage than with their traditional tumbling methods. As an added benefit, this technology also serves as additional mixing capacity for sausage meat and other blends produced in your facility …. all in one machine.

Learn more about shaftless ribbon massaging by contacting Stefan Seher, a Handtmann Territory Manager, or calling (519) 725-3666.

SUPERIOR EQUIPMENT FOR THE MEAT INDUSTRY

SERVICES: We service, provide parts and sell equipment for the food processing industry.

SERVICES INCLUDE: Troubleshooting & training Preventative maintenance

Repairs for electrical, hydraulic and mechanical issues

LNavigating Livestock Traceability Requirements in Canada: Ensuring Safety and Sustainability

By Daphne Nuys-Hall, Technical Director, Meat & Poultry Ontario

ivestock traceability is a critical component of Canada’s agricultural landscape, ensuring the safety, quality, and sustainability of its food supply chain. With a growing emphasis on transparency and accountability, the Canadian government has implemented stringent traceability requirements to track the movement of livestock from farm to fork. These regulations play a vital role in safeguarding public health, supporting market access, and mitigating the spread of animal diseases.

At its core, livestock traceability involves the ability to identify and trace the movement of individual animals throughout their lifespan. This process encompasses various stages, including animal identification, premises registration, and record-keeping. In Canada, the Canadian Food Inspection Agency (CFIA) oversees the national livestock traceability program, which encompasses multiple species such as cattle, pigs, sheep, goats, and poultry.

As an abattoir operator, you must

• Be able to identify the carcasses of livestock in the abattoir (which carcass came from which animal) until a carcass is either approved for human consumption or condemned,

• Keep a record of the identification number(s) of the approved and revoked tag(s) on any animals that are slaughtered or die for any reason on your site

• Keep a record of enough information to enable the origin to be traced of any bison, cattle or sheep carcasses not bearing an approved tag being received and disposed of at your site, and

• Ensure that bison, bovine and sheep carcasses transported off your site are identified with an approved tag, and identify those carcasses with an approved tag if they do not already bear one if transported off-site. Continued

INNOVATIONS. CONNECTIONS. SOLUTIONS.

WHY ATTEND?

The 2024 Meat Industry Expo will return to Niagara Falls Convention Centre, Niagara Falls, this October. The only show of its kind in Canada, this is your opportunity to network with colleagues, learn from industry experts, and keep up to date on trends and issues in the industry; all while visiting exhibitors showcasing the latest innovations, new technologies, and equipment and service solutions.

Friday, October 25, 10:00am to 5:00pm Saturday, October 26, 10:00am to 3:00pm Niagara Falls Convention Centre

OCTOBER

25 -26 2024

WHY EXHIBIT?

This two-day event will bring together all sectors of the meat processing industry in one location. Your participation in the exposition is an excellent opportunity to demonstrate your products and services to a captive audience of Ontario’s 1400+ meat processors, abattoirs, grocers, and independent butcher shops and delis (retailers). The Expo offers 25,000 sq. ft. for you to:

▪ Showcase products, services, and equipment

▪ Launch new products

▪ Introduce solutions to industry challenges

▪ Meet potential, bond with existing, and reconnect with past customers

▪ Take orders, make sales

▪ Promotion to new buyers

Reporting Requirements for Operators of Abattoirs

Cattle and bison: You must report the identification number of the approved and revoked tag(s) borne by the animal that was slaughtered or died for any reason on your site to the Canadian Cattle Identification Agency within 30 days of the animal’s death or slaughter.

Pigs: You must collect and report the following information to the Canadian Pork Council within seven days of receiving pigs:

• the number of pigs and pig carcasses that arrived at your abattoir;

• the date and time that the conveyance arrived at your abattoir;

• the location of both the departure site and your abattoir;

• the identification numbers on the approved tags OR the approved slap tattoos; and

• the licence plate of the conveyance that transported the pigs.

Sheep: You are not required to report the identification number(s) of approved tags to the Canadian Cattle Identification Agency.

All information related to cattle, bison and sheep required to be kept in records by operators of abattoirs, rendering plants, dead stock collection centres and post-mortem laboratories shall be kept for two years.

Health of Animals Regulations Section 153 Transfer of Care

The Transfer of Care (TOC) document helps ensure the humane transport of animals within Canada. Federal regulations require that transporters give the TOC document to the recipient of the animals before leaving the slaughter establishment or assembly centre. This ensures that there is no interruption in responsibility for animal care.

The TOC document requires the following information:

a. Condition of the animals upon arrival

b. Date, time and place when the animals were last fed, watered and rested

c. Date and time the animals arrived at the slaughter establishment or assembly centre

Once the TOC document has been acknowledged by the recipient, responsibility for the care of the animals shifts from the transporter to the establishment.

In conclusion, livestock traceability requirements play a pivotal role in ensuring the safety, quality, and sustainability of Canada’s agricultural sector. By adhering to regulatory mandates, embracing technological innovations, and fostering collaboration among industry stakeholders, Canada can continue to strengthen its traceability systems and maintain its reputation as a global leader in food safety and quality assurance.

For additional information on the Health of Animals Regulations, visit inspection.canada.ca/humane

Advertiser Index

Abate pg. 18 abatepackers.com

Agsights pg. 15, 47 agsights.com

AKR pg. 20 akrconsulting.com

BrokerLink Insurance pg. 50 brokerlink.ca

Canada Compound pg. 31 canadacompound.com

CSB Systems pg. 44 csb.com

Darling (Rothsay) pg. 49 darlingii.ca

David Food Processing Equipment Inc. pg. 49 davidfoodprocessing.com

DPEC Food Solutions pg. 17, 41 dpecfoodsolutions.ca

Duropac pg. 34 Duropac.com

Erb Transport pg. 14 Erbgroup.com

Grasselli SSI Canada pg. 36 grasselli.com

Handtmann pg. 55 handtmann.ca

Klever Equipped pg. 19 goklever.com

KungFu Butchers pg. 9 kungfubutchers.ca

Malabar Super Spice pg. 5 Malabarsuperspice.com

Multivac pg. 6-7 ca.multivac.com

Norstar Corporation 39 norstarcorp.ca

Ontario Beef 45 ontariobeef.com

Pack 3000 pg. 24 pack3000.com

Pemberton pg. 38 pemcom.com

Poly-clip pg. 10-11 polyclip.com

Polytarp pg. 13 polytarp.com

Reiser pg. 35 reiser.com

Sani Marc pg. 32 sanimarc.com

Viscofan pg. 43 viscofan.com

VC999 pg. 2, 56 Vc999.com

YES Group Inc. pg. 16 yesgroup.ca

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