THE ONLY CIFST AUTHORIZED SHOWCASE THIS FALL
 

As the pandemic continues to impact live events across Canada, including CIFST Section table top events, CIFST has endeavoured to once again create a virtual event that will help to fill the void for industry suppliers seeking opportunities to promote their brand and engage with prospective customers.

CIFST ALT*: A Virtual Showcase

CIFST ALT is a brand-new virtual event that will focus on alternative food products, alternative technologies and innovative alternatives to how the food industry produces and distributes products to end users.

Participants will be encouraged to explore the emerging technologies, practices and approaches in the Alt space. CIFST ALT is going to be cutting edge, eye-opening and mind-blowing.

REGISTER TO BE AN EXCLUSIVE SUPPLIER SHOWCASE SPEAKER – LIMITED TO 15

The CIFST ALT Virtual Showcase will provide food sector suppliers the opportunity to promote their unique brand via our Supplier Showcase Sessions. Each session will be fifteen minutes in length (think TED Talks style) and will be delivered twice during the event. The theme of all presentations will be “alternative.”

The fee to participate as a Supplier Showcase Speaker is $1,250 for CIFST members and $2,000 for non-members. Your fee includes 2 x 15 minute presentations, company logo placement on the event platform landing page (virtual lobby), the suppliers showcase sessions page (presentation portal), on the CIFST website and in all event communications. Your fee also includes 6 complimentary registrations for your guests.

Event Details:

CIFST ALT*: A Virtual Showcase
Wednesday, October 27, 2021
12:00 p.m. – 5:30 p.m. EST

Questions? Please contact Constance Wrigley-Thomas, CIFST Executive Director at constance@cifst.ca

 

 

 

 

 

 

 

 

 

 

 

 

 

CIFST ALT – Landing Page/Lobby

This is where attendees will land after they have logged on to the virtual event site. Logos for all of the companies for the Supplier Speaker Showcase will be on the walls to the left and right and will link to company websites.

Navigation tabs will be at the top of the page including links to the mainstage and the interactive networking.  Links to the Supplier Speaker Showcase will be on the centre wall where the map is located.

Site wide chat will be available in the lobby.

CIFST ALT – Mainstage

This is the location for opening and closing, the panel presentation and the keynote speaker.

Site wide chat will be available in this area.

CIFST ALT – Supplier Speaker Showcase

This is the location to select a showcase session – there will be three sets of five sessions, each running 15 minutes. The first showcase will start at 1:15 p.m. EST and will be repeated later in the afternoon.

Supplier Speaker Showcase companies will have their logos featured here.

Chat will be available in each meeting room.

 

For networking, CIFST ALT will be using a proximity chatting platform that will enable participants to meet and talk via video using their microphone and web cam.

The platform we will be using is like a physical space, only virtual. The space is called a Room, and groups of two people or more are called Circles. You cannot hear or see conversations unless you create or join a Circle. Circles can also be locked for privacy.

Every person in a Room is represented by a small avatar (i.e. your photo); by clicking, holding, and letting go, you can move around the Room.

You can open a Circle with someone else, or join an existing Circle, by moving close to them and letting go; this will open a video chat. Up to 15 participants can meet and talk in a Circle.

How do I move around the room?

Click anywhere in the Room with your mouse and hold the click down. Watch your avatar glide over to where you want to be.

How do I start video chatting with other guests?

Hold your cursor down over the person or Circle you want to join, let go and the video chat opens. Easy-peasy.

How many guests fit into one Room?

Rooms can accommodate up to 1,500 participants.

How many guests can speak in one conversation group (Circle)?

One Circle can hold 15 participants. Why 15? Research has found that 15 is an optimal number where everyone could be included in a conversation.

Can I turn off video and audio?

Don’t feel comfortable sharing your pajamas with the world? Turn off your camera by clicking the camera icon at the bottom centre of your screen. You’ll appear to other members with a black screen containing your avatar picture. Want to hide the cat screaming for dinner? Mute yourself by hitting the microphone icon (also at the bottom centre of your screen).

CIFST ALT Schedule for Download – as of October 22, 2021

12:00 – 1:00 p.m. Networking Rounds

1:00 p.m.               Opening Remarks

1:15 – 2:15 p.m.    Supplier Speaker Showcase
3 – 15-minute concurrent session with a series of supplier partners

  • Session Set #1 – (1:15 to 1:30 p.m.) Choose one Supplier Speaker Showcase Session
  • Session Set #2 – (1:35 to 1:50 p.m.) Choose one Supplier Speaker Showcase Session
  • Session Set #3 – (1:55 to 2:10 p.m.) Choose one Supplier Speaker Showcase Session

2:15 – 2:45 p.m.    Networking Rounds

2:45 – 3:45 p.m.    Panel Presentation – Can Innovation and Food Policy Influence Food Sustainability & Minimize Climate Change?

PANELISTS

  • Janet Horner, Executive Director – Golden Horseshoe Food & Farming Alliance
  • Lori Nikkel, CEO – Second Harvest
  • Tek Sapkota, Climate Change & Agriculture System Scientist – International Maize and Wheat Improvement Center (CIMMYT)

MODERATOR

Jennifer Ward, Sales Manager – Barry Callebaut Canada

3:45 – 4:45 p.m.    Supplier Speaker Showcase (Repeat)
3 – 15-minute concurrent sessions with a series of supplier partners

  • Session Set #1 – (3:45 to 4:00 p.m.) Choose one Supplier Speaker Showcase Session
  • Session Set #2 – (4:05 to 4:20 p.m.) Choose one Supplier Speaker Showcase Session
  • Session Set #3 – (4:25 to 4:40 p.m.) Choose one Supplier Speaker Showcase Session

4:45 – 5:30 p.m.    Closing Session – Learn about the preservation properties of mushrooms and how they play a vital role in the future of food. – A conversation

SPEAKERS:

Natasha Dhayagude, CEO & Co-founder – Chinova Bioworks
Joseph Lake, CEO – Canadian Food Innovation Network (CFIN)

CLOSING REMARKS WILL FOLLOW

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

DOWNLOAD THE FULL SCHEDULE HERE

ATTENDEE REGISTRATION NOW OPEN

Registration fees are as follows:

  • Member – $25.00
  • Non-member – $50.00
  • Member Student – Complimentary

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Speaker: Matthew Schueller, Director of Marketing Insights & Analytics, Ardent Mills

Presentation Title: Growing Grain Innovation: Insights for Product Developers that Resonate with Consumers

Product development needs to align not only with health trends and personal dietary choices, but ingredients must now provide a holistic story along with appealing claims and nutritional benefits. Rising to meet these challenges, Ardent Mills has developed methods to simplify the ingredient selection process. Join Matthew Schueller, Director of Marketing Insights & Analytics as he shares Ardent Mills’ drivers of innovation. Product developers will be better equipped after attending this session to meet current consumer interests with thoughtful ingredient selection.

   

Speaker: Jocelyn Kwan, R&D Specialist, Chloe Van Acker and Patrick Van Horne, Caldic,

Presentation Title: Trends and Technology in Low and No Alcohol Beverages

This presentation will cover:

  • Trends
  • How are non-alcoholic beers, spirits, and wines made
  • Ingredient solutions to improve the taste of these products
   

Speaker: Lesley Srivastava, Senior Account Manager, Cargill

Presentation Title: Food with a story – how sustainability connects with consumers

Cargill, one of the largest food and agriculture suppliers in the world, is a leader in sustainability. Hear how we nourish the world in a sustainable way, by following one ingredient through its life cycle into finished product. Consumers want to know the story behind their food, and Cargill’s ingredients can help you achieve this.

   

Speakers: Laurent Dallaire, Ing, M.Sc. – Innodal & Belinda Elysée-Collen, M.Sc., CFS -Dempsey Food

Presentation Title: The Future of Food Safety Is Natural : Controlling Listeria with Inneo

Innodal was launched in 2017 in Quebec City, with the goal of producing bacteriocins and other natural antimicrobials for the food industry. In 2020, Innodal’s flagship product, Inneo, was the first bacteriocin recognized by Health Canada as a processing aid. Inneo is an antimicrobial composed of pediocin that mitigates Listeria risks. Inneo demonstrates strong activity against the pathogenic strains Listeria monocytogenes and Clostridium perfringens with minimum inhibitory concentrations (MIC) of 6.8 nM and 37.8 nM, respectively. Inneo is clean label and a thousand times more effective than traditional methods. This processing aid does not require labeling, thus there is no need to modify packaging. Inneo is the most efficient solution to protect consumers against Listeria and your company against recalls.

   

Speakers: Taylor McNerney, Senior Marketing Manager, Griffith Foods

Presentation Title: Who is Eating Plant-Based Meat Alternatives and What Do They Want?

Whether motivated by health, ethical concerns or simple curiosity, consumers around the world are incorporating more plant-based options into their diets. With the success and popularity of plant-based burgers on menus everywhere, other types of plant-based items mimicking the taste and texture of meat are also on the rise.

Griffith Foods is helping pioneer the next wave of plant-based innovation. We are on the front lines of this industry, calling on 100+ years of expertise to develop new flavours and technologies designed specifically for plant-based meat alternatives and the ever-changing consumer. Please join us for this session as we share relevant and current plant-based industry and market insights. You will learn how companies, like Griffith Foods, are helping our customers balance consumers’ desire for great taste, texture and clean label solutions to succeed in the marketplace.

   

Speaker: Jenna Kouri, Business Development Manager for Plant-Based Proteins, Ingredion Canada

Presentation Title: Insights to Innovation in Dairy Alternative Beverages: Highlighting Plant-based Protein and Specialty Sweetness Solutions

Driven by the health & wellness megatrend, consumers are shifting away from high-sugar, high-calorie offerings towards beverages with better-for-you benefits.  The rise of plant-based and alternative dairy beverage offerings provides an optimal format for incorporating added nutrition.  51% of new product launches (dairy alternative drinks, meal replacement drinks and sports protein based RTD beverages) in Canada (2017-2020) claim a high/source of protein, 23% make a sugar claim (source: Innova).  In this presentation we will uncover insights into the types of protein and sugar reduction components trending in this space and will highlight a dairy alternative nutritional beverage concept.

   

Speakers: Margaret Coons, Founder and CEO of Nuts for Cheese, Dror Balshine, Founder and President of Sol Cuisine Inc., Kailey Gilchrist, CEO and “Sauce Boss” of NONA Vegan

Presentation Title:  Creating Alternative Food Product’s for Today’s Consumers

With Canadians demanding healthier foods and interest in alternative food products soaring, now is the time to consider which ingredients are resonating with consumers and which ones work best in alternative food formulations?

In this session, you will hear from three experts whose award-winning alternative products have captured the hearts of Canadians.  Learn more about what motivated them to create their innovative products and what challenges and successes they are currently seeing.

All of these food manufacturers are using non-GMO sunflower oil, due to its superior stability and long shelf life.  Sunflower oil is one of the most versatile oils for creating alternative food and beverages and 71% of Canadians are interested in purchasing products made with sunflower oil.

   

Speaker: Daniele Cristant, Sales Manager at Quadra Ingredients

Presentation Title: Ingredient Solutions for LegenDAIRY Plant-based Alternatives – from Vegan Dips to Plant-based Beverages & Beyond!

Looking for alternatives to dairy in your application? We can help!

Consumer demand for plant-based food and beverages is driving explosive growth and proliferation in the dairy alternative space – from vegan dips to dairy-free desserts to plant-based beverages.

Formulating these products with plant-based ingredients can present challenges, especially in meeting consumers’ expectations for taste, texture, function and visual appeal. Find out how Quadra Ingredients can help you to create best-in-class dairy alternative products with true dairy-like texture, taste and functionality.

In this session, we’ll share insights around our ingredient solutions and technical expertise that can support your innovation pipeline. Participants will also learn how our ingredient solutions can help solve key formulation challenges across a range of dairy alternative and broader plant-based applications, including plant-based cheeses, yogurt, soups and sauces, beverages, and desserts.

If you’re formulating plant-based dairy alternatives, you can’t afford to miss this session!

   

Speaker: Charles Purcell, Senior Manager, Application Development – FI Food

Presentation Title: Innovation of cereal plant-based milk alternatives using enzyme technology

Plant, cereal and nut-based milks now make up 10 percent of the overall milk market as consumers look to improve their health & wellness, explore novel flavours and prioritize sustainability and animal welfare. When it comes to formulating new plant-based milk alternatives, process optimization is key to delivering a product that has the organoleptic properties consumers crave while supporting improved nutrition and sustainable manufacturing. This speaker session will introduce the process of manufacturing cereal-based milk alternatives and will highlight how enzymes can be used to optimize the production process in order to create unique and crave-worthy flavour and texture profiles in the dairy alternative space.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

  SPEAKERS
 
   

Natasha Dhayagude, CEO and Co-Founder, Chinova Bioworks

Natasha Dhayagude is the CEO and co-founder of Chinova Bioworks. The company was founded in 2016 and it is a food technology company, developing natural, clean-label preservatives extracted from mushrooms for the food and beverage industry. Natasha was named and awarded Startup Canada’s Young Entrepreneur of the Year in 2017 and Startup Canada’s Woman Entrepreneur of the Year in 2019 for her work in founding Chinova. Since then she has raised $5M in investment from major food-tech venture capitalists and has formed strategic partnerships with major multinational producers in the food-tech industry. The company is headquartered in Atlantic Canada with a team that consists of 90% women in STEM fields.

LINKEDIN PROFILE

   

Janet Horner, Executive Director, Golden Horseshoe Food and Farming Alliance

Janet is the Executive Director for the Golden Horseshoe Food and Farming Alliance . The Alliance seeks to ensure that the Golden Horseshoe grows and enhances its’ role as a leading North American Agrifood Cluster.

Her extensive network and lived experience as partner of a field crop farm in Dufferin County make Janet an excellent advocate for agriculture and food production. Janet was elected as Mayor for Mulmur Township in 2018 and as a Dufferin County Councilor chairs the Community Development, Planning and Tourism Committee of Council. She also sits as a Commissioner on the Niagara Escarpment Commission.

LINKEDIN PROFILE

   

Dr. Joseph Lake, Chief Executive Officer, Canadian Food Innovation Network

Joseph Lake is a big picture thinker with deep food innovation, research and collaboration experience across the global food industry.

Joe’s career in diverse and progressive positions with the global powerhouse McCain Foods sparked his entrepreneurial spirit, confirmed his passion for transformative innovation, and honed his analytic and collaborative negotiating skills. While at McCain, he successfully created and launched a global food innovation platform, as well as gained knowledge of innovation network models, incubators and accelerators in other countries, including the U.S., U.K. and Europe.

Joe studied at Dalhousie University where his meticulous and thorough work in food science and technology enabled him to skip a master’s degree on route to completing his PhD. Joe is fluent in English and French.

LINKEDIN PROFILE

   

Lori Nikkel, CEO, Second Harvest

Lori Nikkel is a visionary leader and champion of social and environmental justice issues related to food.
She is an international thought leader on Perishable Food Recovery with a strategic focus on increasing awareness of the negative impacts food loss has on climate.

Lori’s guidance has changed the way Canada manages food loss and waste. She is a co-author of the The Avoidable Crisis of Food Waste, a world first evidence-based research project. The report identifies where, why, and how much food is lost and wasted across the supply chain, and offers actionable solutions.

A favored media contributor, Lori is sought after for her commentary and recommendations. She was globally recognized by the United Nations as Canada’s Food Hero in 2020. Lori is also a Clean 50 recipient and one of Canada’s 2021 Women of Influence.

As CEO of Second Harvest Lori has developed a national food recovery network that redistributes healthy surplus food to thousands of communities in need.

LINKEDIN PROFILE

   

Dr. Tek Sapkota, Climate Change and Agricultural System Scientist, International Maize and Wheat Improvement Center (CIMMYT)

Tek Sapkota is Climate change and agricultural system scientist working in International Maize and Wheat Improvement Center (CIMMYT) where he coordinates center’s climate change research. He has over 15 years of research experience in food and climate change nexus. His research area include impact of climate change on food systems and management consequences of the different components of food systems on food security, climate change adaptation and mitigation. He served as a lead author of IPCC’s special Report on Climate Change and Land and is the review editor of its Sixth Assessment Report (AR6). He authored more than 40 journal articles, book chapters and popular articles and many conference and industry articles in the area of sustainable agriculture, climate change and food security.

LINKEDIN PROFILE

   

Jennifer Ward, Sales Manager Canada, Barry Callebaut Group

Jennifer has spent her entire career in the sweets segment of the food industry. Most recently, as the cocoa manager for Canada at Barry Callebaut, she’s played a vital role in supporting Barry Callebaut’s commitment to sustainable food with Barry Callebaut’s Forever Chocolate and Cocoa Horizon’s initiatives. As the newly appointed Chair for the Ontario division of CIFST, Jennifer is eager to connect all supporting functions of the food industry including food science, procurement, marketing and sustainability. She passionately believes that in the present day with the food industry faced with many logistical issues in this post pandemic situation, it is critical we keep our focus on sustainability!

LINKEDIN PROFILE