Ontario farm uses crop selection, branding to gain big markets
By Lisa McLean
Leamington – How does a first-generation family-run greenhouse land its branded products in grocery stores across Canada and much of the U.S.? By perfecting its growing process, and adding a little Zing!.
Jordan Kniaziew, vice-president of sales and marketing at Leamington-based Orangeline Farms says since his family entered farming in 2000, they’ve focused on finding the best varieties and seed selections for peppers and other crops.
Since 2013, the family has been growing, packing and shipping its own products — including award-winning peppers and greenhouse strawberries – under the Zing! Healthy Foods brand.
“We’re always looking at growing products that fit the taste profiles we’re after,” says Kniaziew. “In peppers, our core product, we’ve seen there’s room for growth in the category overall by growing peppers for every meal – in fajitas or stir-fry, scrambled eggs and as snacks.” Continue reading
By Lilian Schaer
Guelph – Vast amounts of data are being collected on Canada’s farms through the advent of precision agriculture technology and the Internet of Things (IOT).
Many types of tools, equipment and devices gather data on everything from crop yields to how many steps an animal takes in a day. However, much of that data is underutilized because it’s collected by systems that don’t or can’t communicate with each other.
The need for better decision-making on farms through better data use resulted in Ontario Precision Agri-Food (OPAF), a partnership of agricultural organizations led by Ontario Agri-Food Technologies (OAFT) that’s developing an open agri-food innovation platform to connect and share data. Continue reading
Blendtek Fine Ingredients President Steve Zinger (left)and Vice President Rob Bianchin in the Blendtek warehouse that houses hundreds of ingredients like organic high oleic sunflower oil (pictured)
By Matt McIntosh
Cambridge, Ontario – Blendtek, an innovative local food ingredient company, is expanding the public palate by making novel and otherwise unique ingredients more accessible– and traceable – for food processors.
With hundreds of ingredients now in their warehouse, Rob Bianchin, vice president of Blendtek, says the goal is to help food manufacturers develop better products using non-traditional ingredients. More specifically, that means using alternative products to adapt to changes in taste, as well as shifting perspectives on nutrition, traceability and environmental sustainability.
“This is really about food innovation and using cutting edge ingredients, technologies and processes to develop more nutritionally dense options and alternatives for consumers,” says Bianchin. Continue reading
From left – Michael Floros, Suresh Narine and Michael Tessier of Trent University
By Lisa McLean
Peterborough – When the World Health Organization (WHO) issued a warning in 2016 about the connection between drinking very hot beverages (above 65 C) and esophageal cancer, researchers at Trent University had an unlikely solution: soybeans.
Within months, they developed a travel mug that uses a unique soy-based material inside its walls to cool beverages to safe temperatures within minutes, and maintain the temperature in a perfect range for several hours.
Dr. Suresh Narine, professor in Physics, Astronomy and Chemistry who also heads up the Trent Centre for Biomaterials Research (TCBR), has been experimenting with energy storage properties in lipids. He says the research team developed the material in response to a challenge: how to use biomaterials to store energy, and control how that stored energy gets released.
“We figured out how to design materials that melts or crystallizes at specific temperatures,” says Narine. “It stores the heat when it melts, and when the material crystallizes, it gives that heat back.” Continue reading
By Jane Robinson
Guelph – Now that scientists can barcode and catalogue the unique DNA sequence of any living being, they’re putting the technology to the test to authenticate food products.
University of Guelph professor Steven Newmaster is helping food manufacturers verify the products they use don’t contain any adulterated ingredients.
University of Guelph scientists invented DNA barcoding in 2003, starting with animals and plants and identifying more than 60,000 plant species to date. Newmaster, the director of the Natural Health Products (NHP) Research Alliance at Guelph, wondered how the catalogued information could be used by the food and NHP industry.
He began by using the previous barcoding work to create new libraries of DNA information for commercial plant species used in agriculture and food. Now, he’s successfully created a new tool to deal with food fraud – the practice of using lower cost substitute ingredients in the food industry – that will soon be installed by food manufacturers for on-site testing.
“With a shrinking food supply and a population headed to nine billion, there is tremendous pressure on the supply chain, and contamination or substitution of ingredients may become more tempting for some companies,” says Newmaster. Continue reading