St Catharines – Joanne Van Liefland never pegged herself an entrepreneur. But that was before she brought some of her homemade, vegetable-based wraps to a meeting that caught the taste buds of a store owner.
That was 2012. Van Liefland had a full-time job in education, and was making the dehydrated, raw wraps for herself, family and friends to satisfy her craving for bread-like products after switching to a raw food diet.
The chance tasting led to her first order. Six months later, she launched Wrap It Up Raw.
Her food business manufactures organic, vegan wraps with no gluten, wheat or dairy in St. Catharines, Ontario, and sells them in 150 independent food stores in Ontario, Quebec, Saskatchewan, Alberta and BC.
“It’s been quite a surprise at how easily the business has grown,” says Van Liefland, a registered holistic nutritionist. “Customers have come to me, I didn’t even go looking.” Continue reading →
Guelph – There’s a new reason to cry when you peel back the layers on a local Ontario onion in your kitchen…tears of joy, that is.
New research at the University of Guelph has found a way to safely extract the free-radical fighting properties of Ontario-grown onions, creating new opportunities for Ontario farmers and the nutraceutical and food production industries.
In the not-so-distant future, you could be enjoying the healthy properties of onions through supplements, additives and creams.
Scientist have long known that onions carry the highest content of quercetin (an antioxidant flavonoid) of nearly 40 different fruits and vegetables. Flavonoids like quercetin attract and neutralize free radicals – the naturally-occurring molecules in human tissue that can lead to cancerous cells.
Suresh Neethirajan, a bioengineering researcher in the School of Engineering at the University of Guelph, is in the final phase of an Ontario Ministry of Agriculture, Food and Rural Affairs (OMAFRA) funded project examining the varying levels of quercetin in Ontario-grown onions. Continue reading →
Vineland developing flavourful new tomato based on consumer insights
By Lilian Schaer
Vineland – There’s a plant inside the greenhouse at Vineland Research and Innovation Centre (Vineland) that could change the tomato eating experience forever.
It is part of ongoing research by a Vineland team of plant breeders, biochemists and consumer specialists to discover a more flavourful greenhouse tomato.
It turns out that only about 60 per cent of consumers are satisfied with the flavour of one of the standard tomatoes grown by most commercial greenhouse growers – five tomatoes on a cluster attached to a section of vine.
Greenhouse tomatoes are big business in Canada – worth $544 million in 2016 according to Statistics Canada figures – with the majority of production in Ontario. So, the Ontario Greenhouse Vegetable Growers turned to Vineland, the only greenhouse vegetable breeding program in Canada, for help.
“Flavour is a complex trait – tomatoes are amazing chemical factories and that’s what determines their flavour,” explains Vineland biochemistry research scientist David Liscombe. “There is great range in their flavour and although a lot of that is determined by genetics, the environment impacts the chemistry as well.” Continue reading →
Industry and consumer focused innovation drives Vineland success
Vineland Research and Innovation Centre building
By Lilian Schaer
Vineland – It’s been 10 years since a new horticultural research facility in Niagara Region was launched as the Vineland Research and Innovation Centre (Vineland).
Since then, Vineland has been turning heads across Canada and internationally with its needs-based innovations. The organization reflects the entire horticulture value chain from farmers to consumers, and they’re not afraid to take big steps to help the industry solve problems.
“We started by understanding what needed to be done and how we needed to work to make a difference, which is real results with real impact from acres in the field to shelf space in the store,” says Vineland’s CEO, Dr. Jim Brandle.
Asian eggplants at Vineland
Addressing the labour intensive nature of horticultural production was a need identified early on. Today, machines designed in Vineland’s robotics program and built in Ontario are coming into use in fruit and vegetable greenhouses, which Brandle says will go a long way in helping to keep growers competitive, as well as boost the local manufacturing and automation sector. Continue reading →
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 →