Des conférences sur les tendances & innovations

Une sélection d’experts de divers horizons viennent au SIAL Canada chaque année afin de vous transmettre les informations les plus pertinentes au sujet de l’alimentation : enjeux de l’industrie, innovation, tendances et opportunités de marché, évolution des comportements d’achats. Tout ce que vous devez savoir pour développer vos affaires en Amérique du Nord.
Une des meilleures façons pour vous de vous tenir informé des derniers enjeux de l'industrie alimentaire !

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Retrouvez les conférences 2017

Choisir une date

Mai 2017

  • 2
  • 3
  • 4
  • English
  • 10.30am - 11.15am
  • Presentation Room

The Canadian Grocery Industry – What Does the Future Hold?

10$ online - 15$ on site
David Wilkes

David Wilkes will review trends in the Canadian grocery industry and future consumer expectations.

  • English
  • 10.30am - 11.15am
  • La cuisine booth 1243

Buy-Local: Opportunities and Challenges of Going Local


Modérateur: Rosanna Caira
Martin Kouprie, CCC Executive Chef & General Manager The Globe Restaurant Rosement, ONFranco Naccarato, Directeur des programmes pour le Greenbelt FundJoshna Maharaj

Foodservice and Hospitality’s editor and publisher Rosanna Caira moderates a panel of Ontario local food champions (including chefs and a representative from Ontario Greenbelt) who have made local a mainstay of their operating philosophy. Find out how they make local work for them. What Ontario products are they highlighting on the menu; how do they work with the supply chain, including farmers, and what are the benefits and challenges of using local on the menu?

  • English
  • 11.30am - 12.15pm
  • Room 108

The Canadian Organic Consumer: Consumer Demographic and Market Insights

10$ online - 15$ on site
Tia Loftsgard, Directrice générale de l’Association pour le commerce des produits biologiques

With all the hype about non-GMO, competing claims and meeting a growing number of retailer and consumer demands, have consumers forgotten about the importance of organic and the holistic coverage of the organic standards? In this presentation, the Canada Organic Trade Association will present the most up to date consumer insights and market data while gaining your feedback in a participatory session that will help your business navigate ever-evolving consumer demands.

  • English
  • 11.30am - 12.15pm
  • Presentation Room

The Future of Canadian Food Retailing

10$ online - 15$ on site
Modérateur: Solange Ackrill
Dr. Sylvain Charlebois, Dean, Faculté de Management, Dalhousie UniversityPaul Uys, Directeur principal, Arrell Food Institute - Université de Guelph

The Canadian food retailing landscape is continuously changing to remain competitive. Disruptions in how Canadian consumers shop and buy food are a constant in today’s fast changing world. Canadian grocery shoppers today do not appear to enter the experience looking for a radical new way to shop, but they seem to be influenced by several aspects of their daily lives. Some aspects are obviously more predictable than others, but how will these influence managerial practices in the future? How will a grocery store look like in 25 years from now? As the line between food service and retailing blurs, will the typical grocery store look more like a restaurant? And what is the future of online shopping? By examining food cultures and trends more closely, along with technology-driven solutions emerging, both Drs. Paul Uys and Sylvain Charlebois will engage in an open dialogue about the future of food shopping in Canada.

  • English
  • 12.00pm - 12.30pm
  • The Central Experts Hub

Panel: Fantastic Failures

Free
Modérateur: Dana McCauley
Jane Dummer, Directrice et fondatrice, Jane Dummer ConsultingB.K. Sethi, Président B.K. Sethi Marketing Ltd

Each year hundreds of new products are launched at retail yet only a few rise to the top and become successful long term items. Why do some good products fail to launch? What tips can each panelist share for retailers and marketers to help them recoup their investment on innovation.

  • English
  • 12.30pm - 1.15pm
  • Presentation Room

Panel: Feast On – delivering an authentic taste of Ontario to consumers

10$ online - 15$ on site
Danielle KatzRicky CasipeBrad LongPaul Pennock

Certified restaurants are audited based on their procurement of Ontario foods and beverages. Chefs share their challenges and successes to working with local producers and putting more Ontario on the plates and in the glasses.

  • English
  • 12.30pm - 1.15pm
  • Room 108

CETA: Create new opportunities for your agribusiness!

10$ online - 15$ on site

The Comprehensive Economic and Trade Agreement, or CETA, is a trade agreement between the EU and Canada. Many customs duties on farm produce, processed foods and drinks will disappear creating new export opportunities for EU farmers and producers. The session will provide an overview about the main achievements and useful business information in regards to the main sector of products: wines and spirits, fruit and vegetables, meat, processed products, cheese and Europe's traditional specialities (known as 'geographical indications')

  • Anglais
  • 13:30 - 16:30
  • Beanfield Centre, Toronto

SIAL Food Hub édition 2017


Gary BermanVikram VijSalima JivrajRavi Maharaj, Category manager, Ethnic Fresh, SobeysB.K. Sethi, Président B.K. Sethi Marketing LtdChris Yu, Category manager, Galleria Supermarket

SIAL Food Hub et Canadian Grocer présentent : MULTICULTURALISME : À la recherche d'authenticité

Le marché de l'alimentation multiculturelle est en plein essor au Canada. Les recherches indiquent une croissance d’environ 14 % par année, et 16 % des consommateurs canadiens achètent de la nourriture ethnique chaque semaine. Ce chiffre grimpe à 35 % lorsqu'on compte seulement les consommateurs ontariens. Environ 70 % de la croissance des dépenses de consommation canadiennes proviendra des minorités visibles.

  • English
  • 10.30am - 11.15am
  • La cuisine booth 1243

Food Waste by Trashed & Wasted

Free
Modérateur: Brock Shepherd
Justin CournoyerKristin DonovanPeter Sanagan

  • English
  • 1.30pm - 2.15pm
  • Presentation Room

Panel: Where Does Innovation Come From in the Food Business?

10$ online - 15$ on site
Modérateur: Dana McCauley
Winnie ChiuMichael WolfsonTed Mckechnie

This panel discussion will examine where great ideas come from and why more great ideas don’t succeed? Do multi-million dollar innovation centres and specialized teams hired by large national and multi-national companies create as much value as SME’s? Where are the truly innovative products and retail food concepts coming from and how can the Canadian food sector become a leader that propels Canadian global innovation scores from 15th place to number one?

  • English
  • 2.30pm - 3.15pm
  • Presentation Room

Celebrate the Brand: Thoughtful Strategies for Design in Packaging

10$ online - 15$ on site
Brian Hircock, Président de Raining Communications

During this presentation, practical guidelines will be offered for the creation of effective design in packaging. Establishing a hierarchy of visual equities, creating meaning through visual cues and disrupting the competitive set are among the valuable and usable insight offered. Come along for a dynamic and informative journey into design thinking that will transform your approach to packaging.

  • English
  • 2.30pm - 3.00pm
  • The Central Experts Hub

Panel: Suprises in The Innovation Awards

Free
Modérateur: Dana McCauley
Tia Loftsgard, Directrice générale de l’Association pour le commerce des produits biologiques B.K. Sethi, Président B.K. Sethi Marketing LtdFranco Naccarato, Directeur des programmes pour le Greenbelt Fund

While everyone in the food business has a general sense of what features, flavours and cuisines are on trend and in demand by consumers, it's sometimes suprirising to see what items food companies choose to invest in. This panel will discuss what packaging formats, flavours, concepts that won this year's awards.

  • English
  • 2.30pm - 3.15pm
  • Room 108

Current North American Environment, Consumer Expectations and Playing to Win by Technomic

10$ online - 15$ on site
Martin LemoyneErik Thoresen

In this 45-minute, fast-paced presentation will cover the most important industry, consumer and menu happenings for 2017 and beyond that is affecting the Retail and Foodservice environment. Share example of the current landscape and the outlook for Canadian retail and foodservice changing consumer engagement; learn how to anticipate consumers’ growing expectations; walk away with key strategies for setting your or your customer’s menu up for success.

  • English
  • 10.00am - 12.00am
  • Room 106A

French Charcuterie: a unique savoir-faire in terms of quality and food safety

Free
Robert Volut, President, FICT, The French Federation of Industrial Deli Meat Producers, Delicatessens and French charcuterieCatherine Rogy, Deputy Agriculture Counselor, French Embassy in Washington

Attend this seminar to learn and discuss about how French charcuterie defends strong values of quality, traceability and a unique savoir-faire. The French Federation of Industrial Deli meat Producers and French charcuterie & the French Embassy are partnering to offer you a comprehensive view of the French meat offer : industry, products, regulations, processes, etc. There will be Q&A after the presentation. This conference will be followed by a cocktail at the FICT booth (2129 & 2228)

  • English
  • 10.30am - 11.15am
  • Presentation Room

Panel: Growing your organic opportunity: Navigating growth and export opportunities in the food sector

10$ online - 15$ on site
Modérateur: Tia Loftsgard
Peter HallRita Felder

More than half of Canada’s agri-food exports are destined for the U.S., but growing middle-class wealth around the world, as well as changing consumer preferences for everything from convenience foods to ethically sourced ingredients, are providing new markets for Canada’s agri-food companies. With the growing global population expected to increase food production by 70 percent by 2050, this is a prime time for all Canadian food companies to look at new opportunities. This panel presentation, hosted by the Canadian Organic Trade Association (COTA) will help you explore these opportunities. In addition to covering pertinent sector topics, the panel will include a feature on organic foods, a rapidly growing industry that is valued at $4.7 billion annually and is outpacing other agri-market sectors with a threefold rate of growth between 2006 and 2015.

  • English
  • 10.30am - 11.15am
  • La cuisine booth 1243

Food-to-go

Free
Modérateur: Rosanna Caira
Gary WildmanJohn Mastroianni, Directeur général à PusaterisDaniel HendersonAndrea Watson

With consumers more time strapped than ever, the market for freshly prepared foods continues to grow. But the food highlighted as “Food to Go” is no longer the same old, same old. How are today’s groceries, food stores and restaurant companies delivering what today’s increasingly sophisticated consumers want? How big is the Food to Go market? What does the future look like in terms of growth, and what are the dishes that resonate best with consumers.

  • English
  • 11.00pm - 11.30pm
  • The Central Experts Hub

Food integrity

Free
Modérateur: Franco Naccarato
Jane Dummer, Directrice et fondatrice, Jane Dummer ConsultingBob Bauer, Président de Association of Food IndustriesCarol Zweep, Responsable Packaging, Food & Label Compliance

  • English
  • 11.30am - 12.15pm
  • Room 108

Panel: Key Issues and Challenges Facing Food Manufacturers and Processors: 2017 Updates

10$ online - 15$ on site
Dana McCauley, PDG de Blue Unicorn InnovationPaul MedeirosDr. Sylvain Charlebois, Dean, Faculté de Management, Dalhousie UniversityRenata McGuire, Superviseure, Exploitation, Services de consultation et services techniques, NSF International

NSF International and SIAL have partnered to undertake a survey that will provide valuable information to the Canadian food industry. The survey will address the key issues and challenges facing food manufacturers and processors with the questions focusing on six key categories. Senior managers, industry leaders, food safety and quality professionals, and regulators will benefit from the insights garnered through the analysis of the survey responses. Results and analysis of this survey will be initially presented at the SIAL Toronto conference on May 3, 2017 at 11:30 am.

  • English
  • 11.30am - 12.15pm
  • Presentation Room

Panel: Risks in a perishable supply chain

10$ online - 15$ on site
Modérateur: Dorina Vendramin
Ruth SnowdenDavid ClarkKeith Mussar

Presented by SCMA

  • English
  • 12.00am - 12.30am
  • The Central Experts Hub

Panel: Squeaky Clean

Free
Modérateur: Jane Dummer
Bob Bauer, Président de Association of Food IndustriesCarol Zweep, Responsable Packaging, Food & Label ComplianceFranco Naccarato, Directeur des programmes pour le Greenbelt FundTia Loftsgard, Directrice générale de l’Association pour le commerce des produits biologiques

Many consumers see value in foods that do not contain long lists of chemicals in the ingredient declaration. Consumers welcome ingredients they can see and pronounce. Preservatives, additives and artificial colours and flavours may be perceived as unnatural and unhealthy. The industry has listened to consumer demands and has made significant efforts to create “clean label” products. What are popular examples of clean label ingredients for preservatives, artificial colours and flavours in the industry? Understand from the panelists the important considerations when removing and replacing ingredients to produce a clean label with minimal impact to the sensory attributes, quality, shelf life and costs of the product.

  • English
  • 12.30pm - 1.15pm
  • Presentation Room

How to Navigate the Canadian Foodservice Sector

10$ online - 15$ on site
Pat Crilly

The Canadian foodservice sector presents significant opportunities to food and beverage manufacturers. GS1 Canada’s experts can help set you up for success when you begin your journey in the Canadian marketplace or make new in-roads into foodservice. This presentation will include information about how to engage with Canadian trading partners and maximize your brand exposure. GS1 Canada will also discuss the importance of foodservice product imaging to your business, online ordering and nutritional information.

  • English
  • 1.00pm - 1.30pm
  • The Central Experts Hub

Opportunities and Challenges in the growing Ethnic Market

Free
Modérateur: B.K. Sethi
Jane Dummer, Directrice et fondatrice, Jane Dummer ConsultingCarol Zweep, Responsable Packaging, Food & Label ComplianceGurth Pretty, Spécialiste des fromages fins et artisanaux, Division du marché, Provigo, Les compagnies Loblaw limitéesBob Bauer, Président de Association of Food Industries

The fast growing ethnic market in Canada presents great opportunities as well as challenges for food marketers. Opportunities in developing new products, adding new consumers and adjusting the product mix offered by the retailers. Challenges include suppliers sourcing, packaging and communication. Indeed new immigrants are more educated, professionals and flexible in adapting to North American tastes compared with first generation of immigrants of eighties.

  • English
  • 12.30pm - 1.15pm
  • Room 108

The Canadian Halal Market; insights and opportunities

10$ online - 15$ on site
Salima JivrajJo Ann McArthur

The Canadian halal food market is estimated to be worth over $1 billion and it’s growing 13% annually. It is also an underserved market by both retailers and manufacturers. Learn more about the Canadian halal food market and halal conscious consumers; what drives their purchases, what they think and how they feel about the current retail and food service landscape as well as how you can leverage this information.

  • English
  • 1.30pm - 2.15pm
  • Presentation Room

Private Label is back! by Nielsen

10$ online - 15$ on site
Jean-Baptiste Delabre

Economic and environmental concerns, war on price, unemployment rising… The overall context is challenging for the food industry and, more than ever, consumers are trying to get the best bang for their buck. In this tough environment, Control Label is growing strongly, providing a quality saving strategy to consumers. What is the implication for National Brands? What categories are most affected? What are the main trends and new developments we can expect in the future?

  • English
  • 1.30pm - 2.15pm
  • Room 108

Developing a Supply Chain Program for USFDA Foreign Supplier Verification Program Compliance

10$ online - 15$ on site

New food safety regulations and changes to international Food Safety Management schemes are placing more of the responsibility for supplier control directly on the customer. The supply chain program must provide assurance that hazards requiring a control (in the supply chain) are significantly reduced or eliminated. Does your supplier control/assurance program meet these new requirements? How can you align your current supplier program with the new preventive controls? This session will help you to identify steps you can take to bring your supply-chain control program into compliance. The session will identify some tips and tools for identifying any gaps or opportunities within your current Food Safety Management System to ensure that you are in compliance with the FSVP requirements.

  • English
  • 2.00pm - 2.30pm
  • The Central Experts Hub

Panel: Barriers to Success

Free
Modérateur: Dana McCauley
Bob Bauer, Président de Association of Food IndustriesB.K. Sethi, Président B.K. Sethi Marketing Ltd

Food companies and retailers from around the world look to the Canadian market for inspiration. Yet, many food manufacturers report feeling frustrated and unable to fulfill their innovation goals. Based on your experience, what barriers limit innovation in the Canadian food sector. And more importantly, how can we break those barriers down?

  • English
  • 2.30pm - 3.15pm
  • Room 108

Food Waste and Sustainable Packaging

10$ online - 15$ on site
Carol Zweep, Responsable Packaging, Food & Label Compliance

Food is lost or wasted throughout the supply chain, from initial agricultural production down to household consumption. There are opportunities to reduce food waste through improvements and innovation in packaging. This presentation will provide information on the issue of food waste, reducing food waste through extension of shelf life and use of sustainable packaging solutions.

  • English
  • 2.30pm - 3.15pm
  • Presentation Room

Canadian Food Loss / Waste: Focused on Solutions

10$ online - 15$ on site
Cher Mereweather

The United Nation’s Food and Agriculture Organization tells us that one third of all food produced globally is wasted. Within Canada, Provision Coalition’s food waste report cites similar losses valued at $31 billion dollars annually. Despite these daunting numbers and concerning environmental and social implications, made in Canada solutions are becoming the food industry’s latest success story. Cher Mereweather with Provision Coalition, talks about the global challenge to reduce food loss + waste, Canada’s role, and the food processing businesses that are making a difference.

  • English
  • 10.30am - 11.15am
  • Presentation Room

Panel: How to Open Millennial Mom’s Wallet

10$ online - 15$ on site
Modérateur: Dana McCauley
Linda FoxJo Ann McArthur

Today’s key food shopper has unique needs and a distinct desire to collaborate. Unlike her mother who looked to food companies and grocers to solve her problems and prescribe solutions, Millennial Mom wants to be part of the problem solving process. To convert her to a loyal customer retailers and food companies will need to throw away their old systems and give her new ways to experience shopping and cooking.

  • English
  • 11.30am - 12.15pm
  • Room 108

Canadian Recent industrial agri-food forecasts

10$ online - 15$ on site

Food is a bigger employer in Canada than you may realize. In fact, food manufacturing is the largest manufacturing employer in Canada, responsible for 250,000 direct jobs. But that number pales in comparison to the food services industry, where an additional 1 million Canadians make their living. And with so many people dependent on Canadians eating well and eating out, changes in spending can mean big issues for jobs, hours, and the industries themselves. So what should Canadian Food Businesses expect in the coming year?

  • English
  • 11.30am - 12.15pm
  • Presentation Room

Regulatory Reality vs. Commercial Reality

10$ online - 15$ on site
Bob Bauer, Président de Association of Food Industries

Regulations relating to food safety are changing in countries all over the world. Focusing on the United States’ Food Safety Modernization Act, Association of Food Industries President Bob Bauer will provide background on the types of requirements being imposed and how they will change relationships among all parties in the food supply chain. These lengthy regulations are open to interpretation, which leads to another set of issues for manufacturers – how to adjust to differing requests from suppliers. Get advice on managing the conflicts between the regulatory and commercial realities.

  • English
  • 12.00pm - 12.30pm
  • The Central Experts Hub

Panel: What’s on the Horizon for Healthy Products?

Free
Modérateur: Jane Dummer
Dana McCauley, PDG de Blue Unicorn InnovationBob Bauer, Président de Association of Food IndustriesCarol Zweep, Responsable Packaging, Food & Label Compliance

Consumers are becoming more aware of how diet influences short- and long-term health and wellness. In response, many are seeking nutrient-dense foods to attain benefits beyond basic nutrition. Industry is responding by creating and reformulating products targeted at health. What ingredients and products are growing and exploding in this marketplace? Based on demographics, health trends and consumer’s purchasing behaviours, what advice and solutions can the panelists share for manufacturers and retailers to provide consumers who are increasingly personalizing their own nutrition intake, with options that taste good and are convenient.

  • English
  • 12.30pm - 1.15pm
  • Room 108

Food for Thought: How the Latest Census is Redrawing the Map

10$ online - 15$ on site
Joshua Levi

Making Sense of the 2016 Census Canada’s national Census happens once every five years, and on February 8th, Statistics Canada will release the first results from the 2016 tally, covering population and household counts and growth patterns for all geographic areas.  What will the new numbers portend for food marketers? Will market share estimates, grocery trade areas and sales targets need to be significantly recalibrated? And how will the changing portrait of culturally diverse groups affect the retail food landscape? In this session, Joshua Levi will discuss how organizations can use the census statistics to better understand their changing markets, adjust their marketing and improve their bottom lines with a special emphasis on ethnicity tied to the food and grocery sectors.

  • English
  • 12.30pm - 1.15pm
  • Presentation Room

Navigating the Canadian Grocery Sector Landscape

10$ online - 15$ on site
David Clark

Whether you’re starting on your journey in the Canadian marketplace as a new business or are looking to make in-roads with new retailers, GS1 Canada will help you navigate your way. GS1 Canada will teach you how to set yourself up for success as a manufacturer, broker or distributor in the Grocery sector. You will learn how to prepare for business in Canada, what Canadian retailers are looking for from you and how to maximize exposure of your brand. GS1 Canada will also discuss the importance of eCommerce and nutritional information to your business.

  • English
  • 1.30pm - 2.15pm
  • Room 108

Health & Wellness: how does it feel? by Nielsen

10$ online - 15$ on site
Isabel Morales

For 65% of consumers eating healthy is a vital part of their lives, however, majority agrees that eating right still poses a challenge. But that isn't holding consumers back from making healthy choices. Health is a priority for many Canadian households and consumers are taking charge of their wellness and taking note of the products that enable a healthier lifestyle. Manufacturers and retailers who provide better-for-you solutions and help consumers crack the code to healthy living will position themselves as partners in the pursuit of healthful consumption.

  • English
  • 1.30pm - 2.15pm
  • Presentation Room

How to Create Unique Food Products that Sell

10$ online - 15$ on site
Dana McCauley, PDG de Blue Unicorn Innovation

Designed to invigorate innovators working in retail, foodservice and food processing, this work shop delivers tips and tricks for creating new ideas that fill market gaps and help grocers to attract new customers and sell more to their existing customers.

  • English
  • 2.30pm - 3.00pm
  • The Central Experts Hub

Panel: Clean Labelling

Free
Modérateur: Carol Zweep
Jane Dummer, Directrice et fondatrice, Jane Dummer ConsultingDana McCauley, PDG de Blue Unicorn Innovation

Consumers are seeking “natural” foods that are free of artificial ingredients and chemicals. The “transparent label” may also extend to factors such as organic, sustainability, fair trade. How is clean labelling affecting the development of products? What kind of claims are allowed on the label? What is the implication on the shelf life of the product?

Les conférenciers de l'édition 2017

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Dr. Sylvain Charlebois

Dean, Faculté de Management, Dalhousie University

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B.K. Sethi

Président B.K. Sethi Marketing Ltd

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John Mastroianni

Directeur général à Pusateris

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Dana McCauley

PDG de Blue Unicorn Innovation

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Adam Cull

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Brian Hircock

Président de Raining Communications

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Solange Ackrill

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Rosanna Caira

Rédacteur et éditeur

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Winnie Chiu

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Gary Berman

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Ricky Casipe

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Chris Chop

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David Clark

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John Clarke

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Justin Cournoyer

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Jean-Baptiste Delabre

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Rita Felder

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Vito Clemente

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Pat Crilly

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Kristin Donovan

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Linda Fox

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Alan Grant

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Peter Hall

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Day Helesic

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Cheryl Grishkewich

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Cher Mereweather

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Sara Harrel

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Daniel Henderson

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Mubashir Jamal

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Salima Jivraj

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Martin Kouprie

CCC Executive Chef & General Manager The Globe Restaurant Rosement, ON

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Tia Loftsgard

Directrice générale de l’Association pour le commerce des produits biologiques

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Danielle Katz

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Martin Lemoyne

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Joshua Levi

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Brad Long

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Joshna Maharaj

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Ted Mckechnie

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Ravi Maharaj

Category manager, Ethnic Fresh

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Jo Ann McArthur

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Renata McGuire

Superviseure, Exploitation, Services de consultation et services techniques, NSF International

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Paul Medeiros

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Keith Mussar

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Kim Onett

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Peter Sanagan

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Isabel Morales

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Franco Naccarato

Directeur des programmes pour le Greenbelt Fund

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Paul Pennock

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Erik Thoresen

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Dorina Vendramin

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Robert Volut

President, FICT, The French Federation of Industrial Deli Meat Producers, Delicatessens and French charcuterie

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Ruth Snowden

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Paul Uys

Directeur principal, Arrell Food Institute - Université de Guelph

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Vikram Vij

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Andrea Watson

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Gary Wildman

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Michael Wolfson

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Carol Zweep

Responsable Packaging, Food & Label Compliance

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David Wilkes

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Chris Yu

Category manager

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Brock Shepherd

Nous joindre

Magalie Moreau

Directrice marketing et évènements spéciaux
SIAL Canada

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