By Jeanine Moyer for AgInnovation Ontario
Toronto – With nearly 20,000 new food products introduced to the market each year, consumers have a lot of choice.
Each new product represents countless hours of hard work perfecting the product, conducting market research, meeting regulatory requirements and making critical business decisions.
Food Starter is a new venture that provides a launch pad for the discovery, creation and success of new food products and companies in Toronto, ON.
Launched in 2015, Food Starter is a hands-on incubator program for entrepreneurs who want make a breakthrough in the food market. The 20,000 square foot facility provides access to shared production and packaging facilities, business advisory services and a structured training program to help entrepreneurs build and grow their food processing business. Continue reading
By AgInnovation Ontario
Toronto – When you go to a restaurant for an expensive dinner, you expect that you’re going to get exactly what you ordered.
But what if the restaurant or its supplier substituted your sword fish for a cheaper product like tilapia and didn’t tell you? The products might be similar in taste and appearance, leaving you misled about what you really paid for.
The same problem can exist in poultry. Consumers and importers expecting to purchase fresh chicken raised by Canadian farmers could potentially be deceived into buying meat from older laying hens (called spent fowl) that are a by-product of egg production.
While birds called broiler chickens are raised for meat consumption and are the product most frequently found in meat counters, spent hens will also be processed once their egg laying productivity declines. Their meat, which can be tougher and stronger tasting, is used for processed products like soups, patties, nuggets, or deli meats. Continue reading
This article is from Soy 20/20, one of the AgInnovation Ontario partner organizations.
Expert panel gets real about the challenges of developing the next big thing
By Lisa McLean for Soy 20/20
An innovative food product with health benefits is a good start for success in the Canadian marketplace.
But to be truly successful, entrepreneurs and product developers need to allow plenty of time for regulation, red tape and consumer acceptance of technologies.
That was the message to industry representatives and academics gathered at the 25th Canadian Conference on Fats and Oilseeds held in Quebec City October 5-6. Continue reading