Category Archives: processing

Waterloo company prototypes light-based food inspection technology at Burlington-area food processor

Shine a light on me

By Matt McIntosh

Waterloo – Good lighting can do more than illuminate your salad. It can actually tell you the quality of those soon-to-be ingested leafy greens.

With the right technology, light can be used to measure the quality of food in real-time. When it comes to food processing, that can help make for more efficient and less wasteful production systems.

With funding through Growing Forward 2 (GF2), Waterloo’s P & P Optica has patented a system allowing them to incorporate hyperspectral imaging technology into a fast-paced, food processing environment.

“We developed what we call PPO Smart Imaging, which is a process that uses light to analyze the chemical makeup of a specific food product,” said Kevin Turnbull, Vice President of Sales for P & P Optica. Continue reading

Food and customer trends shape Harriston Packing growth

By Jeanine Moyer

Harriston ON – Harriston Packing Company Ltd. is a testament to the old adage that the customer is always right.

As the small town family business celebrates 50 years this year, second generation co-owner Mark Oelschlagel says listening to his customers has been the key to growth, especially in recent years. Over the past decade, local food trends and changing customer buying habits have shaped a new direction for the meat processing and retail company.

Today, the family business located in Harriston, ON is stronger than ever. Oelschlagel continues adjusting the company business model to keep up with his customers, and his results are paying off.

“Direct-to-customer wholesale and retail sales have grown six times in the past ten years,” says Oelschlagel, who is also seeing the trend extend to custom processing for farmers as farm gate sales increase. Continue reading

Fermented foods preserve old-world process to create new, local markets


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

Artisanal meats make waves in local market

By Jeanine Moyer

Sharbot Lake, ON – Five years ago, Mike Mckenzie set out to make delicious food.

His distinguished taste for salami and smoked meats, combined with his drive to acquire meat-making skills led to the creation of Seed to Sausage, a meat processing, retail and distribution company in Sharbot Lake, a small Frontenac County village north of Kingston.

Mckenzie follows his own suite of guidelines – to make the most delicious food he can, prioritize quality and consistency, source certified humanely raised meat and local products, and use as few additives as possible. These business and product requirements have quickly become the recipe to success for Seed to Sausage.

Building the business took time. Before settling in Eastern Ontario, Mckenzie’s travels and love of meat saw him sampling salami wherever he went, refining his taste and preferences. Continue reading

Seed fund investment helps local gourmet food processor double sales in only one year

This week’s story comes to us from Bioenterprise.

By Lilian Schaer

Guelph, Ontario-based Rootham Gourmet Preserves has a long history of sourcing locally grown fruits and vegetables and partnering with local farms and businesses.

As the local food movement took hold, owner Will Rootham-Roberts started seeing increased interest in locally made and sourced small-batch gourmet condiments. He recognized an opportunity for the family-owned company to expand and offer Ontario farmers the possibility of creating and selling shelf-stable jams, jellies and sauces from their own locally grown produce.

But he needed help turning that vision into reality – help he received from Bioenterprise in the form of a grant from the Bioenterprise Seed Fund.

“Thanks to Bioenterprise, we were able to expand our processing capabilities and undertake a direct marketing campaign to promote our services to potential customers,” said Rootham-Roberts. Continue reading