By Jane Robinson
Guelph – When Josh Whitehead and Caroline Pilon started selling homemade kimchi at the Guelph Farmers’ Market about 12 years ago, they were simply doing something they loved.
Word spread about their Korean-style fermented sauerkraut and their business quickly grew.
“We stumbled into making food for the retail market,” said Whitehead, co-founder of Green Table Foods together with his wife Caroline. “We didn’t set out to try and change trends. I’d been making kimchi since I was about 15 years old, and we just wanted to make something we loved.”
Their first big customer was the Ontario Natural Food Co-op, looking for a private label to manufacture organic sauerkraut. They formulated three recipes that fit the organization’s requirement for 100 per cent organic and 100 per cent Ontario, and started manufacturing in 2009.
Kimchi and the other fermented vegetables may be newer foods for North Americans, but according to Whitehead, it is one of the oldest food categories in existence. No cooking is used to produce their products, retaining more of the vitamins, nutrients and antioxidants of the raw ingredients and Green Table Foods work with a wild fermentation process.
“We use a slower fermentation method that uses the ambient bacteria that are naturally found on vegetables to create our products,” Whitehead said. “The flavours in the finished product reflect where the vegetables came from. It’s like wine that way.” Continue reading
By Jane Robinson
Ottawa – Candace Tierney came up with the idea for her frozen dessert over a bowl of oatmeal.
She eats it every day, and one morning she started to pay more attention to how creamy and thick the oats were. And she wondered about the possibility of creating an ice cream alternative from oats.
“I’m a lactose-intolerant ice cream lover, and that’s not a good combination,” said Tierney, founder and owner of Ottawa-based Oat & Mill food company. “I started out playing with the idea of using oats as an alternate ingredient in ice cream. I was tired of eating products made from coconut, almond or soy, and wondered why there weren’t other options on the market.” Continue reading
By Lisa McLean for AgInnovation Ontario
Beamsville – Health-conscious Canadians know a low glycemic index (GI) diet with fewer processed foods is an effective way to manage weight. Now, a Canadian pet food company is applying those same priorities to pets.
Dan Stevenson, president of Ontario-based Boréal Pet Food, says the idea for a new line of cat and dog food came from a desire to go back-to-basics for Canadian pets.
He and his brother Hugh Stevenson, a veterinarian, have built a line of canned and dried food products for cats and dogs that use low-carb Canadian ingredients.
Stevenson spent more than 15 years in the pet food industry before starting his own line. He says he didn’t see enough pet foods taking a low GI approach for the average pet – and it was taking a toll on animal health.
“Too many pets are consuming high-carb diets because they’re eating food with high amounts of corn, wheat, rice and potato, and it contributes to skin allergies, obesity, diabetes and poor pet health,” says Stevenson. “Low GI foods slow digestion, keeping pets fuller for longer.” Continue reading
By Lilian Schaer for AgInnovation Ontario
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Cambridge – A chance meeting through a marketing project at Conestoga College has led to the development of a wearable monitoring device for horses – similar to the popular Fitbits used by people – that is now in use around the world.
SeeHorse is both an activity monitor and a health tracking device that can track all of a horse’s vital signs, including temperature, heart rate and respiratory rate. And if something is not quite right, the system sends an email alert to anyone who needs to know about a change in the horse’s condition.
Once attached to a horse’s halter, bridle or on a belly strap, the device can be synced to a smartphone or tablet and the information it gathers around the clock can be seen in the accompanying app in real-time, or viewed later as historical data.
“Everything is automatically collected and stored according to date and time so data can be extracted in report format and emailed to as many people as you like from veterinarians, trainers and riders to owners and barn managers,” explains SeeHorse co-founder and competitive equestrian Jessica Roberts. Continue reading
Solving one of the most harmful diseases in beef cattle
By Jeanine Moyer for AgInnovation Ontario
Guelph – Natural selection has enabled all kinds of life forms to adapt to changing environments. Most recently, a University of Guelph professor has harnessed natural variation within the immune system to identify and breed immunity traits to find the healthiest animals.
Years of research has led Dr. Bonnie Mallard, professor and inventor of the High Immune Response (HIR) Technology and the Immunity+ Technology, to develop a testing method to identify animals with natural immunity and enhanced disease resistance. Continue reading