Lara Tiro and Christine Farkas are back from CHFA NOW Toronto (Sept 19–21, 2025) with stories, insights, and plenty of laughs from Canada’s biggest natural and organic trade show.
From co-hosting Launchpad to firing off rapid-fire questions with emerging founders, the duo dives into what it really takes to stand out:
💡 How do you share your business story?
👥 Who are your customers—really?
🌟 What makes your brand special?
It’s a behind-the-scenes recap of innovation, hustle, and heart from the CHFA floor—where Canada’s next food and wellness leaders take the stage.
🎧 Tune in for bite-sized reflections, founder wisdom, and a taste of what’s next for the natural products scene.
We chat with Nithya, editor of Food in Canada magazine, Canada’s longest-standing national publication serving the food and beverage industry. As Food in Canada proudly marks its 85th anniversary, we discuss how the magazine continues to adapt while maintaining its trusted voice in a rapidly evolving sector.
Nithya takes us through the magazine's more recent history: its acquisition by Annex Business Media in 2021, and a pivotal change in March 2024, when Annex transitioned into a 100% Employee-Management Partnership. Now, every employee shares in ownership and profit, and importantly, helps shape decision-making and priorities.
We dive into:
How to submit your story to Food in Canada: What editors look for, what kind of narratives resonate, and how to maximize your pitch’s chance of being featured.
Current trends in Canada’s food landscape: We cover shifts in the supply chain, rising consumer demands for transparency and sustainability, and how brands are responding.
The ongoing role of industry-focused trade publications like Food in Canada in giving a platform to both emerging and established voices in the food processing sector.
Whether you are leading a startup, building a heritage brand, or just tuned into the pulse of Canada’s food industry, this episode delivers both actionable advice and a rare glimpse behind the scenes of a publication that’s shaped nearly nine decades of Canada’s food story.
Resources:https://www.foodincanada.com
Submit your story pitch: NCaleb@annexbusinessmedia.com
Episode 46 is your behind-the-scenes pass to all things CHFA NOW Toronto, happening September 19–21, 2025.
Lara Tiro and Christine Farkas, run through what’s ahead, including:
💚 Not one but two Thursday mixers on Sept 18: BDC x B Local Ontario x CHFA gathering and the COTA Organic Month Mingler, because the real networking starts before the show even opens.
💚 Their very first time co-hosting CHFA Launchpad on Friday, Sept 19 at 5pm, where emerging brands and big ideas take center stage.
💚 What’s buzzing at this year’s conference workshops and panels.
It’s a bite-sized session filled with tips, laughs, and a little nervous excitement.
Tune in to hear what they’re most looking forward to this week.
Whether you’re attending or just curious what CHFA NOW is all about, this one’s worth a listen.
Full schedule: https://www.chfanow.ca/toronto/schedule
We’re talking bold export moves with Barron Lau and Paul Yip, the powerhouse duo behind Chowtime Foods, rewriting the playbook for Canadian food brands expanding into China.
With bilingual teams across Shanghai, Toronto, Vancouver, and Hong Kong, they’re bringing Canadian innovation to Asia’s most competitive food market with strategy, speed, and real traction.
In this episode, we dig into:
What it really takes to scale in China’s food industry, from e-comm to retail.
Why Canadian health and wellness brands are gaining ground across Asia.
The value of end-to-end execution; from first shipment to sustainable scale.
Cross-cultural strategy, regulatory readiness, and what most brands get wrong.
If you’re looking to export to China, Chowtime's online platform is built for Canadian innovators in the natural, organic, and wellness space.
Plus: hear what’s ahead as they prep to lead a Canadian trade delegation to the China International Import Expo (CIIE) trade show on November 5 -10, 2025
Resources:
Chowtime Foods: https://chowtimefoods.com/
What happens when food meets purpose on a global scale? In this episode, we sit down with Mario A. Castillo, founder of Taste & Trade Mexico City, to explore how Canadian food businesses can grow beyond borders into a vibrant, circular, and deeply sustainable food system in Mexico City.
More than a trade mission, this is a cultural and culinary awakening. From October 7–10 2025, Canadian CPG leaders will join Mario on a journey through Latin America's premier food innovation event, and beyond.
Key Highlights:
A vision for food as life energy, cultural connection, and community empowerment.
Why circularity and sustainability in Mexico's food systems can ripple back to inspire change and innovation in Canada.
What participants can expect: VIP access to the Food Tech Summit & Expo 2025, guided culinary immersion, B2B matchmaking, and more.
Whether you are in R&D, Innovation, a brand owner, or ingredient supplier, this is your invitation to connect, expand, and lead with purpose.
Tune in to hear Mario’s inspiring mission and why now is the time to rethink how we grow markets, honour Indigenous wisdom, and innovate for both people and planet.
Learn more about the Taste & Trade Mission:
https://www.scitlalli.com/taste-trade-missions/event-one-xyy5r
We are kicking off Organic Month (September 1–30, 2025) with a special conversation featuring My-Lien Bosch, Government Relations & Regulatory Affairs Manager at the Canada Organic Trade Association (COTA).
My-Lien’s career path is a fascinating one, moving from the fork (developing finished food and pet food products) to the farm (shaping policies that impact organic agriculture and sustainability). Today, she serves as a key voice for Canada’s organic sector, ensuring that policies support farmers, businesses, and consumers alike.
Before joining COTA, My-Lien worked as Director of Technical Services at the Animal Nutrition Association of Canada, and earlier spent years in product development roles with multinational food companies. With a Master’s in Food Science from Wageningen University and a Bachelor’s from the University of Guelph, she brings a rare blend of technical expertise, policy insight, and culinary curiosity about how food connects people, cultures, and science.
In this episode:
Tune in as we celebrate Organic Month with a conversation that blends career pathways, advocacy, and the future of food.
Learn more about Organic Month here:
With over a decade in the biotech industry and co-inventor on 7 U.S. and Canadian patents, Mingyang Sun brings scientific rigor, team leadership, and a passion for sustainable innovation to his work at ApiSave™, a natural product redefining pollinator health.
In this episode, we explore how ApiSave™, a 100% natural extract, is helping bees thrive through both nutritional support when consumed and environmental benefits when applied in hives. Mingyang shares his path from R&D to biotech leadership, and what it takes to create IP-driven solutions for agriculture and food systems.
Key takeaways:
Learn more about ApiSave™: apisave.com/apisave
A must-listen for R&D leaders, agri-tech innovators, and anyone passionate about our food ecosystems
In this episode, we explore the cutting-edge world of plant-based sports nutrition with Melissa L’Heureux‑Haché, Co-founder of VEGAIN Nutrition. Born from the need for better options, VEGAIN is reimagining what plant-based performance products can be from flavour to function.
We explore:
Plus, a spotlight on their newest innovation: SURGE™️, a first-of-its-kind clear vegan protein. It drinks like juice, powers like protein, and is rewriting the playbook for how athletes fuel. Nearly two years in development, SURGE™️ solves for texture, taste, and bioavailability in ways the category hasn’t seen before.
Whether you're in R&D, sports nutrition, or simply care about high-performance food done right, this episode is packed with insight and momentum.
Resources:
VEGAIN Nutrition: https://vegain.ca/pages/about-us
In this inspiring conversation, we sit down with Mamadou Togola, Co-founder of We Vanilla Enterprises, to explore how a single ingredient, vanilla, can spark systemic change.
From the fields of Uganda to the global spice shelf, Mamadou shares his journey of resilience, purpose, and community-driven entrepreneurship.
We explore:
Whether you're passionate about traceable ingredients, social enterprise, or redefining value in CPG, this episode is one to savour!
Resources:
Learn more about We Vanilla Enterprises:
This episode, we chat with Richard Lin, CEO of Dr. Bee, a Canadian brand transforming how we think about honey, health, and hive-powered innovation.
Richard is continuing the 30-year family legacy and pushing the category forward with a bold mission: bridge tradition with science to craft premium bee wellness products.
In this episode, we talk about:
· How scientific evidence guides product formulation at Dr. Bee
· Do honey bees really need saving? Richard breaks it down.
· What it’s like to wear a bee beard… yes, 10 bee beards!
· The productivity tools Richard swears by to stay focused in a buzz-filled world
A thoughtful dive into family legacy, R&D mindset, and the future of functional honey.
Resources:
Dr Bee: https://drbee.ca
We’re joined by Jesse Veenstra, Executive Director of Farm to Cafeteria Canada, to explore how food can be a powerful entry point for education, connection, and community building in schools.
Farm to Cafeteria Canada is a pan-Canadian, partnership-based organization with a mission to transform how food is experienced, learned, and celebrated in schools across Canada.
Long before her career in public health, Jesse’s love for food and community was shaped by her childhood in rural Ontario, where she learned the value of growing, cooking, and gathering around food. That early connection continues to guide her commitment to sustainable food systems and local resilience.
In this episode, we unpack:
Tune in to discover how we can raise the next generation of eaters, thinkers, and changemakers, and why investing in school food is investing in a healthier, more resilient generation!
Save the date for the National School Food Conference - Spring 2026.
Resources:
Website: https://www.farmtocafeteriacanada.ca
Newsletter Sign Up:
https://www.farmtocafeteriacanada.ca/news/newsletters-2/
Canada’s National School Food Policy: https://www.canada.ca/en/employment-social-development/programs/school-food/reports/national-policy.html
Coalition for Healthy School Food: https://www.healthyschoolfood.ca
Time for another quarterly catch-up with your co-hosts, Christine Farkas, RSE, CRC and Lara Tiro!
In this “snackable” roundup, we share the key moments, community gatherings, and future-forward forums that shaped our spring in food innovation.
From Vancouver to Ottawa, we’ve been learning, connecting, and facilitating growth across the food and beverage industry. Here’s a taste of what we’ve been up to:
Whether you missed these events or want to relive the energy, this episode is your Q2 rewind.
Hit play, grab a snack, and let’s reflect, recharge, and gear up for Q3!
BC Food & Beverage: https://bcfb.ca
CHFA NOW Toronto: https://www.chfanow.ca/toronto/
Export Navigator TSP Program: https://exportnavigator.ca/tsp/
IFT Sugar Reduction Webinar: https://www.ift.org/events/event-listing/2025/may/reducing-sugar-without-compromising-taste-2025-04-24
CFIN Future of FoodTech Report 2025:
https://cfin-rcia.ca/yodl-content/cfin-reports/foodtech-in-canada-2025-ecosystem-report
Getting into Grocery - Label Regulations
Food scientist. Fungal fanatic. Systems thinker. In this episode of Munching on Molecules, we meet Brian Chau, whose serendipitous start at UC Davis led to a career spent bridging food science with human systems, transforming how food ideas become reality.
Brian’s consulting firm Chau Time has supported everything from early-stage product R&D to complex contract manufacturing searches. With an eye on infrastructure and integrity, he shares how to build not just great products, but great processes.
Key themes we explored:
Plus: Brian’s top Chicago eats, and a powerful question for our next guest to chew on.
Heading to IFT FIRST in Chicago July 13–17? So is Brian. Connect with him there!
Resources:
Chau Time: www.chau-time.com
In this episode of Munching on Molecules, we chat with Aaron Skelton, the dynamic President and CEO of the Canadian Health Food Association, to talk about his unconventional path to leading one of Canada's most influential voices in the natural, organic, and wellness industry.
Aaron shares:
His career journey from the world of retail operations to building brands to CHFA
CHFA’s advocacy role with the regulatory and policy landscape
A preview of CHFA webinars, Consumer Insights Reports and the upcoming CHFA NOW Toronto, and Industry Night Out events
Whether you're a seasoned founder, startup dreamer, or wellness enthusiast, this episode is a reminder of the power of collective voice and the importance of community building at CHFA.
Stay tuned ‘til the very end to find out which unexpected instrument Aaron played in his high school band!
CHFA: https://chfa.ca
CHFA NOW Toronto: https://www.chfanow.ca/toronto/
Song: Stevie Wonder - Sir Duke
In this episode, we crack open the tasty and functional world of almonds with Harbinder Maan, Associate Director of Trade Marketing & Stewardship with the Almond Board of California.
With over 7,600 growers behind it, the Almond Board is a powerhouse of innovation, research, and stewardship.
We explore:
Whether you're in R&D, brand strategy, or just love a purposeful snack, this episode is a must-listen!
Resources:
Food Professions Hub on Almonds.com: https://www.almonds.com/tools-and-resources/food-professional-hub
Nuts About Almond Inspiration: Nuts About Almond Inspiration: Posts | LinkedIn
In this episode of Munching on Molecules, we chat with Jill Houk, Corporate R&D Chef at Culinary Culture.
A pivotal moment came early in her journey, when her mother asked: “If you could do anything you wanted, what would you do?” That question sparked a career transformation. We dive into her path, from launching a health-conscious catering company to becoming a cookbook author, podcaster, TV personality, and product development powerhouse. Her work has helped shape food products across the U.S., and she continues to raise the bar for culinary excellence in both manufacturing and food service.
Fresh from a culinary immersion trip to Mexico City, Jill shares stories and flavour insights from her recent travels (prepare yourself for tastiness). Tune in to hear her secret to staying curious (and hungry) and what keeps her top notch in a fast-moving industry. This episode is a flavourful blend of insight, passion, and real-world innovation.
Resources:
Culinary Culture: https://www.culinary-culture.com
Books Noted:
Eat Better, Sleep Better by Kat Craddock & Marie-Pierre St-Onge
Why We Sleep by Matthew Walker
After a decade of helping build products for other brands, food scientist and product developer, Abigail Modell is stepping into the founder spotlight and she’s doing it with purpose.
In this episode, Abigail shares the behind-scenes in launching OVU Bars, a new line of snack bars designed to support women on hormonal balance and their fertility journey through targeted nutrition. We dig into the science and ingredients behind her formulation, the personal motivation that sparked the brand, and what it’s like to shift from product development to launching her own CPG brand and product line.
Oh, and bonus content? Listen to the very end for Abigail’s go-to album AND karaoke song.
Resources:
Ovu Bars: https://www.ovubar.com
Instagram: @ovubar
Discount code for our listeners 15% off: munchingonmolecules15
In this episode of Munching on Molecules, we sit down with Dr. Jon-Paul (JP) Powers, Partner and Scientific Advisor at Gowling WLG.
One quote that’s guided his career? A gem from mentor Dr. Bob Hancock: “The jobs we want don’t exist, you have to find a way to create them.” That’s exactly what JP did, purely by luck, carving a path that didn’t exist on paper, but makes perfect sense in hindsight.
Fresh from the CHFA Regulatory Forum in Ottawa, JP offers his view on the different regulatory pathways to bring a product to market in Canada, whether as a food, a supplemented food, or a natural health product.
His Gowlings Partner, Bill Bjornsson, makes a guest appearance at the end, dropping in a very special addition of “Funny vs Not Funny Regulatory Jokes”.
Whether you’re building a food brand, or decoding the Supplemented Foods Regulations, this episode is packed with insight (and a few laughs).
Gowling WLG - International law firm with offices across Canada.
Books:
The Sun Also Rises - Ernest Hemmingway
The Anxious Generation - Jonathan Haidt
Patriot – Alexy Navalny
Drug Use for Grown-Ups - Dr. Carl L. Hart
The Doors of Perception - Aldous Huxley
Songs:
Come on Eileen - Dexys Midnight Runners
Careless Whisper - George Michael
Movies:
Eddie the Eagle
Secretariat
The Kid stays in the Picture
Mentor:
Dr Bob Hancock
What do kimchi, wood-fired pizza, and pea protein have in common?
Ian Heieie, of course.
In this episode, we chat with Ian Heieie, who brings big culinary energy and scientific savvy to the plant protein space. He takes us through his fine-dining roots at The Bachelor Farmer and Young Joni (yes, that James Beard Award-winning one) to studying plant proteins at University of Minnesota's Plant Protein Innovation Center then to pushing the boundaries of peas and soybeans at PURIS.
Ian’s stirred up a career that’s equal parts innovation and umami. We talk fermented funk (like natto-worthy soybeans), the innovation workflow for pea proteins, and why your next cravable dish might just start in a lab.
Tune in to hear how Ian is helping shape a more sustainable, snackable future, one pulse at a time.
Books:
Resources:
Puris: https://www.puris.com
Christine and Lara take you behind the scenes of their recent road trip to Vancouver Island, where they co-presented to BC Food & Beverage Peer Group on all things product development and innovation.
From the warm welcome in Nanaimo to the spirited conversations with local processors, the island energy was real and refreshingly candid. We tackled how small and large teams can scale smart, blend culinary creativity with food science, and keep their cool while navigating the product launches. Bonus? We toured the leafy, lively operations at Eat More Sprouts, where innovation and sustainability grow side-by-side. This is just the beginning…
Stay tuned as we gear up for more LIVE adventures spotlighting the incredible food manufacturing stories and the people behind them.
Got a hidden gem we should visit next? Slide into our DMs.
