Conferences Covering Trends & Innovation

A network of experts with varied backgrounds joins SIAL Canada each year to provide you with the most essential food-related information: issues in the industry, innovation, trends and market opportunities, changes in purchasing behaviours. Everything you need to know to grow your business in North America.
One of the best ways to keep abreast of the latest developments in the food industry!

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2018 Conferences and Workshops

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May 2018

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  • EN
  • 08.30am - 12.00pm
  • Room 512A

Food Fraud Vulnerability Assessment Workshop

299$
Renata McGuire, Operations Supervisor, Consulting and Technical Services, NSF International

Have you assessed the key risks and opportunities for food fraud in your supply chain? Are you monitoring changes in real time to ingredients, processes or supply chains that may constitute a risk? Does your existing supplier assurance system limit opportunities for food fraud and mitigate risk of authenticity issues?

  • EN/FR
  • 08.30am - 09.15am
  • Room 513A

Local and international food product innovation: Bounty for society and the senses

$30
Isabelle Marquis, Food & Health Marketing Advisor

Pleasure remains the dominant thrust in food product innovation in 2017, especially in North America. The novelty, however, lies in the ever increasing multidimensional nature of the concept. Beyond the senses, the focus has shifted to pleasure in its broadest expression: Healthy, simple, reassuring, useful and accessible, but always pleasure that is good for self, society and the planet. The once alternate healthy, practical and ethical paths to innovation have evolved into allies of pleasure, as we shall see in numbers and images in this conference presentation.

  • EN/FR
  • 09.30am - 10.15am
  • Room 513A

Cannabis in Food

$30
Karen Proper, Technical Manager, Product & Process Development, NSF International

The government’s plan to legalize cannabis presents a culinary mystery: how will cannabis food products, commonly called "edibles," fit into the legal regime? In this presentation you will gain clarity surrounding the regulatory landscape, and uncover the possibilities of what the future may hold for cannabis in food applications. Karen will review the products, serving size, potency, formulation, packaging, and labelling considerations.

  • EN/FR
  • 10.30am - 11.15am
  • Room 513A

Battle of the Proteins: Animal vs. Plant

$30
Gabriel Moreau, Client Manager at Nielsen

It seems there are many conversations on the topic of protein and diet preferences these days. In fact, 51% of consumers state they have a form of protein with every meal and one-in- five say they monitor their daily intake. Close to one-third agree the source of the protein does matter, and Canadians are actively trying to incorporate more plant-based foods, as many state they are planning to consume more legumes, nuts and seeds. The sale numbers tell the story: even though animal protein reigns in dollar volume, plant- based proteins are driving growth.

  • English
  • 10.30am - 11.15am
  • Room 513C

How Failure Fuels Innovation

$30
Dana McCauley, CEO, Blue Unicorn Innovation

Who doesn’t want to succeed?  There’s nothing like the warm glow of appreciation lavished on those who have success stories to tell. The business media laps them up and marketers waste no opportunity to share information about the awards, record breaking sales and ingenious creativity behind their brands.  Likewise, our school system trains us to avoid taking the types of risks that are often necessary if we are to achieve breakthrough innovation. Our schools award students who attain the highest marks and our scientists are under pressure to publish papers on their new discoveries to ensure they get future funding and tenure. But what if our emphasis on success is killing innovation?  In this presentation Dana McCauley, CEO of Blue Unicorn Innovation and Associate Director of New Venture Creation at the University of Guelph, will discuss why failure needs to be on your organization’s innovation dashboard. Chockful of real world examples where failure laid the ground work for disruptive change, this presentation is for anyone who wants to be a true change agent. Notre système scolaire nous apprend pourtant à éviter de prendre des risques souvent nécessaires pour parvenir à révolutionner le monde. Nos écoles récompensent les meilleurs étudiants et nos scientifiques subissent une certaine forme de pression pour publier des articles sur leurs dernières découvertes afin de s’assurer d’obtenir un financement et une titularisation. Mais si toute cette importance que l’on accorde au succès tuait en fait l’innovation? Dans cette présentation, Dana McCauley, PDG de Blue Unicorn Innovation et directrice adjointe du Département de création de nouvelles entreprises de l’Université de Guelph, discutera des raisons pour lesquelles l’échec doit faire partie intégrante du plan d’innovation de votre organisation. Parsemée de nombreux exemples inspirés du monde réel où l’échec a été à la base d’un important bouleversement, cette présentation s’adresse à tous ceux qui veulent devenir de véritables acteurs du changement.

  • French
  • 11.30am - 12.15pm
  • Room 513C

Food innovation: Reduce waste to reduce costs

$30
Stéphane Carrier, President, NATUR+L XTD inc./Naturel HPPCharles Lavigne, Scientific director, CDBQ

Our team of researchers has demonstrated that the shelf life of almost any food, including fresh meat, can be extended by applying High Pressure Processing (HPP). During the HPP treatment, the pressure reaches an unbearable level for microorganisms that eventually perish, extending the shelf life of food. No preservatives are added. Thanks to this technology, products that have a very short shelf life such as ground beef that could only be stored for two days in the refrigerator can now be stored for more than a month before being consumed. The application of this technology to other foods will also be explored with actual industrial examples. This technology is approved by Health Canada, and it only needs to be adapted to each food processor in order to reduce the loss of food and help the planet by reducing GHG emissions! Visit our page www.projet9.info

  • French
  • 11.30am - 12.15pm
  • Room 513A

Diversifying the Revenue Stream of Catering Establishments

$30
Moderator: Gildas Meneu
Jérôme Ferrer, Président du Groupe EuropeaFrancois Pageau, Professeur à l'ITHQ

Diversification of revenue sources is a rapid growth strategy. By tapping into your spare capacities, by being attentive to clients’ requests, and by seizing business opportunities, you can significantly increase your revenue and profits. Jérôme Ferrer, who is at the head of Europea with his brand image, numerous catering establishments, and the Chez Jerry and La Boite du Chef restaurant chains, will come share his successful experience with diversification. He will be accompanied by Francois Pageau, professor at the ITHQ, who has done much research on the topic. Francois will present the implications of such a strategy.

  • EN/FR
  • 12.30pm - 1.15pm
  • Room 513A

The Role of Private Brands in Canada: Retailers and Manufacturers’ Perspectives

$30
Marie-France Gibson, Vice-présidente à MétroClément Bourbon, Client Business Partner, Nielsen Benoît Lampron, Trade Marketing and Business Insights Manager chez Bonduelle

Private label accounts for 21% of grocery store's sales in Canada, up almost 1 percentage point vs last year. This increased importance undoubtedly has a strong impact on the dynamics of the Canadian marketplace: it limits the available space on shelf for the national brands forcing them to differentiate and renew themselves, and generates new partnerships between retailers and manufacturers. Who are the big winners of this new deal? What strategies are manufacturers adopting to adapt? How can manufacturers work with retailers in a collaborative approach? An expert panel will answer these and many other questions to clarify our understanding of this (r)evolution.

  • English
  • 02.30pm - 03.15pm
  • Salle 513A

What Is the Role of Biotechnology/GMOs in the Future of Food?

$30
Dave Conley, Directeur des communications corporatives, AquaBounty Technologies Ron Davidson, Executive Director, Soy Canada

The demographic growth and increasing affluence in developing nations mean that global food production must increase by approximately 70% by 2050. Agriculture already accounts for 70% of worldwide freshwater use, much of the planet’s arable land has already been developed, and 30-40% of food that is produced goes on to be wasted. The expansion of the middle class to include 3 billion more consumers around the world will result in further consumption of animal proteins. The annual worldwide tonnage of seafood has been stagnant since the 1980s due to overfishing, which means that aquaculture is needed to fill the gap. In any case, the world needs food systems that are more efficient and sustainable, and less wasteful. What is the role of biotechnology and GMOs in all this? For some, this topic has become an emotional or ethnical one, whereas for others the focus is on science-based evidence. Come join the conversation as we try to draw the line between reality and fiction, and reflect on the question of whether there is a cautious approach that can be taken with regard to biotechnology and GMOs for the future of food.

  • French
  • 01.30pm - 02.15pm
  • Room 513C

Food packaging and e-commerce

$30
Bruno Ponsard, General Manager at ITEGA

E-commerce is an exciting business opportunity for food companies, but there are many packaging challenges. The packaging must be specifically designed to ensure efficient transportation and food protection under various conditions, to support a customer experience from the reception of the product and also to continue to support your brand. Do not hesitate to review your packaging to increase your business development through e-commerce.

  • French
  • 02.30pm - 03.15pm
  • Room 513C

The basic ingredient for effective crisis management in the agrifood industry: being prepared

$30
Frédéric Verreault, Partner, TACT Intelligence-conseil

News, good or bad, spread faster than ever in this age of the web and social media. The citizens are better informed and more and more demanding. Businesses are under the microscope, especially in an area as key as the agrifood business, which directly impacts life and public health. Manon Genest is a founding partner of the TACT Intelligence-conseil public relations agency. She advises and supports numerous agrifood clients. In this workshop, she will share the main principles to follow in crisis management. The theory part will be followed by two cases studies that will illustrate the importance of being well prepared to face an issue.

  • EN/FR
  • 03.30pm - 04.15pm
  • Room 513A

Killer Business Models

$30
Moderator: Stéphane Ricoul
Judith Fetzer, Co-founder and general president, Cook itMathieu Halle, VP Digital Business, Nok Nok CAFE

When technologies can optimize costs, production and logistics, then new business models disrupt established markets. This panel will address the changes of food industry is facing of a collaborative, social and sharing economy, but more importantly, how to change consumption patterns faster and faster.

  • FR
  • 04.30pm - 05.15pm
  • Salle 513C

Beers from microbreweries : The journey from discovery to point of sale.

10$
Sarah Ladouceur, Training coordinator, CSMOCAMartin Thibault, Expert advisor

The CSMOCA is happy to present the first E-learning on beers from microbreweries in Quebec. In response to several requests coming from retailers in the food industry, the CSMOCA developed an E-learning, of approximately one hour in length, in order to assist supermarkets and convenience stores in how to respond to client enquiries. The training session is very interactive. The knowhow and various concepts are given through quizzes, examples and role playing.

  • EN/FR
  • 04.30pm - 05.15pm
  • Room 513A

The future of food-to-go: what we can learn from global innovators

$30
Gavin Rothwell, Head of Food-to-go, IGD

Gavin will share what he sees as the key factors driving success globally within food-to-go. He'll draw on some of the best innovators globally that are setting the pace in food-to-go, and draw on how others, including food retailers, are seeking to share in this success. He'll also talk about what IGD sees as a key trend for 2018 and 2019 - the growth of partnerships, as food retailers and food-to-go specialists look to benefit one another's strengths. He'll also talk about the wider evolution of food-to-go, and what examples from across Europe, North America and Asia can tell us about the shape of future growth opportunities.

  • French
  • 08.30am - 09.15am
  • Room 513C

Local and international food product innovation: Bounty for society and the senses

$30
Isabelle Marquis, Food & Health Marketing Advisor

Pleasure remains the dominant thrust in food product innovation in 2017, especially in North America. The novelty, however, lies in the ever increasing multidimensional nature of the concept. Beyond the senses, the focus has shifted to pleasure in its broadest expression: Healthy, simple, reassuring, useful and accessible, but always pleasure that is good for self, society and the planet. The once alternate healthy, practical and ethical paths to innovation have evolved into allies of pleasure, as we shall see in numbers and images in this conference presentation.

  • EN/FR
  • 8.30am - 9.15am
  • Room 513A

Think Big – How to Connect with Canadian Trading Partners

$30
Melanie Barlow, Senior Manager, Industry Engagement GS1 CanadaMichel Boucher, Vice President, Industry Engagement, GS1 Canada

No matter the size of your business or where you’re based, the Canadian market creates unique opportunities as a manufacturer in the Grocery and Foodservice sector but also some challenges. If you’ve ever wondered what Canadian trading partners are looking for, or how to grow your business while increasing efficiency, you are not alone.

  • EN/FR
  • 09.30am - 10.15am
  • Room 513A

The Quebec agri-food policy: uniting forces for the Industry and Consumers

$30
Moderator: Marc Fortin
Marie-Claude Bacon, Senior Director, Corporate Affairs, Metro Inc.Anne-Hélène Lavoie, Senior Public Affairs Advisor, SobeysJoAnne Labrecque, Associate Professor, HECSylvain Dufour, VP sales & marketing, Fruit d’OrNatalie Gauthier, Marketing Director, St-Hubert – Retail Division

Grocers are important actors in the agri-food sector. They contribute to its prosperity by being proactive and listening to consumers. They are key players in helping producers and manufacturers enter markets in Quebec and outside Quebec. A panel of experts will present 2 real life examples (manufacturer and producer) of grocers accessing Quebec and outside Quebec markets.

  • English
  • 09.30am - 10.15am
  • Room 513C

The state of the industry: A closer look at how the grocery landscape will look like in a few years

$30
Dr. Sylvain Charlebois, Dean, Faculty of Management, Dalhousie UniversityPaul Uys, Senior Director, Arrell Food Institute at the University of Guelph

The food distribution landscape is changing at an incredible pace. As a result, many opportunities are arising. During this session, Paul and Sylvain will go through most of the major events which affected the industry this past year. They will also look at the challenges the industry and will also provide a sens of what the industry may look like in a few years’ time.

  • EN/FR
  • 10.30am - 11.15am
  • Room 513A

An Overview of Global Consumer Trends and the Details of Canadian Results

Full
Bernard Boutboul, CEO Gira Conseil

Thanks to a global study conducted by Gira Conseil and the SIAL network, you will find out how “eaters” behave at home and in restaurants. This data will provide insight on the impact of Millenials, and also of technology, of the various types of diets, as well as the significant impact of health and related issues, not to mention that of sustainable development. Come discover where Canadian eaters situate themselves compared to people from the rest of the world!

  • English
  • 10.30am - 11.15am
  • Room 513C

Combating Food Fraud with Packaging Technology

$30
Carol Zweep, Manager of Packaging, Food & Label Compliance

Preventing the counterfeiting of sensitive and vulnerable products is a big business and one in which packaging plays a crucial role on the front lines in preventing crime. In this presentation, Carol Zweep, Manager, Packaging & Labelling Services with NSF International will describe the various brand protection techniques used to curtail the use of counterfeit products in the food and beverage industry.

  • English
  • 11.30am - 12.15pm
  • Room 513C

The Circular Economy & the Impacts on Packaging for Food

$30
Rachel Morier, Directrice du développement durable, PAC Packaging Consortium

The circular economy is gaining traction, especially with new waste legislation and new corporate sustainability goals that aim to significantly increase recovery rates of packaging materials. Often, packaging that helps to protect food and extend its shelf life can be difficult to recycle. How do you balance potential trade-offs to reduce both food waste and packaging waste? This presentation will further explore how the demand for packaging 'circularity' can impact how food is packaged and present sustainable packaging opportunities to prevent food waste throughout the value chain.

  • EN/FR
  • 12.30pm - 01.15pm
  • Room 513A

Building Trust and Transparency in the Age of Changing Consumer Demands

$30
Daniel Clark, Senior Manager, Standards, GS1 Canada

In the age of the information explosion, consumers are demanding to know more and more about what is in the food they are purchasing and where it comes from. Health Canada initiatives such as reducing sodium in the Canadian food supply and the Healthy Eating Strategy are also looking to have up to date data to support actions. In this joint presentation, GS1 Canada and Health Canada will provide insights on building consumer trust through traceability, transparency and recall. You will learn how to adapt and implement traceability, transparency and recall into your business. This presentation will also include information on the current Food Labelling Modernization initiative, the Safe Food for Canadians Act and how initiatives on reformulation, food waste, safety and recall can benefit your business and consumers.

  • EN/FR
  • 11.30am - 12.15pm
  • Room 513A

Beverage trends

$30
Karen Proper, Technical Manager, Product & Process Development, NSF International

It’s no secret that the beverage industry has evolved during the past decade or so. This presentation will provide an overview of the hottest trends including how consumers are looking to beverages as medicine. Learn about the continued importance of clean label formulation and the drive behind shelf stability. Say good-bye to the tried and true flavours of the past and hello to new and innovative concepts.

  • English
  • 12.30pm - 1.15pm
  • Room 513C

Getting to know your Canadian organic market

$30
Tia Loftsgard, Executive Director of the Canada Organic Trade Association

Don’t get caught with out-dated data! The Canada Organic Trade Association will present the latest statistics and trends on Canada’s organic market – who are the leading organic consumers, what are they looking for, what claims do they trust, where are they shopping, and much, much more. We will share consumer, sales and international trade data and highlight the trends and opportunities within our country’s expanding organic market. Get to know the Canadian organic market and how best to position yourself in it for success. Participants will also get the chance to ask questions to SIAL’s resident Organic Expert, Tia Loftsgard.

  • EN/FR
  • 01.30pm - 04.30pm
  • Room 513A

SIAL FOOD HUB: The merging of the grocery and food service industries by 2030

$250 (including access to SIAL Canada 2018)
Moderator: Robert Dion
Gavin Rothwell, Head of Food-to-go, IGDDavid Salerno, Founder and President, SolpakJohn Pekka Woods, Canadian Culinary Director, HMSHostChristian Genest, President Buddha-Station groupDenis Hancock, Director of Consumer Insights at BrandSpark International

While society detects an increase in the supply and demand of ready-to-eat and with the emergence of service places everywhere, today’s customer is at the crossroads of a new area where grocery market and foodservice industry is being fused. Forget the three daily opportunities to eat. It is now possible to count up to five occasions per day where consumers have the opportunity to choose where and when they want to eat. And traders are obliged to adapt. On May 3rd, be the first witnesses of current discussions of today’s and tomorrow’s grocerant which will bring together several panelists and international experts of the food and retail industries.

  • French
  • 01.30pm - 02.15pm
  • Room 513C

Innovating Simplicity: Bar Designs and Mixology

$10
Sam Dalcourt, Director of Education - l'École du Bar de MontréalAlexis Taoufiq, 2015 Best Craftsman in France - Bartender

The bar industry is an ever-changing business. Not only do customers hone their knowledge, but bar workers also innovate the way they serve their drinks. It is thus important to know how to effectively design your business, from the menu to the work stations. Come discuss your business needs with our experts and benefit from tips to innovate simply.

  • English
  • 02.30pm - 03.15pm
  • Room 513C

Tea Beverage Trends and Profitability

$30
Gail Gastelu, Owner/publisher of The Tea House Times and producer of Tea Course

This session focuses on tea trends, opportunities for expanding beverage offerings, purchasing guidelines, profitability factors, and success indicators. Why are so many cafes, restaurants and hotels lagging behind in offering quality tea? Learn the trending opportunities, proper purchasing decisions, and best business practices to ensure success and profitability in tea, the beverage, or afternoon tea as a quiet respite. Whether it is served iced, or hot, or as an ingredient in baked goods or unique culinary creations, or as an ingredient in beauty products and other foods, tea is on a constant upward slope. Thanks to positive media about the health benefits of tea, young and old are embracing it as their go-to beverage of choice. Tea is not just for grandma anymore. Join us during this session to learn more and how to profit from tea!

  • French
  • 03.30pm - 04.15pm
  • Room 513C

Hubert and Bastien’s journey

Free
Moderator: Sophie V. Beauchemin
Bastien Poulain, Creator of 1642 SodasHubert Cormier, Nutritionist and member of the Professional Order of Dietitians of Quebec

The Comité Relève of the Food Processing Council of Quebec (CTAQ) presents two of its 2017 Succession Awards winners: Hubert Cormier and Bastien Poulain. During this conference, you will learn a bit more on the journey of two young entrepreneurs in today’s food world. Who will be the next industry leaders? Come meet two of them and find out how they made their mark on the food industry before the age of 40! Conference animated by a Committee member.

  • EN/FR
  • 08.30am - 09.15am
  • Room 513A

Blockchain: A Key Food Technology

$30
Jonathan Hamel, CEO and founder of Académie Bitcoin

During this session, blockchain specialist Jonathan Hamel will break down this often-abstract concept by talking about the technology’s potential food-industry applications. Just think about traceability for a moment, and you’ll immediately understand that blockchain can open up a world of possibilities.

  • English
  • 09.30am - 10.15am
  • Room 513A

Top Questions About Shipping to/Importing into the U.S. (Plus Your Questions!)

$30
Bob Bauer, President Association of Food Industries

  • English
  • 10.30am - 11.15am
  • Room 513A

Grocery Independence – Packaging Strategies for a Self-Driven Shopping Experience

$30
Brian Hircock, President at Raining Communications

As the world becomes more Self-Driven, Self-Shopped, Self-Taught and Self-Aware, CPG and food manufacturers need to rethink strategies for success in their ever-evolving retail environments. With less and less human influencers, distractions and interactions, the shopper’s behavior, the package and the shopping journey itself need all be reexamined through thoughtful consideration and solid criteria. Brian will share developmental techniques to ensure your product remains atop the consideration set and most importantly, tells a great story.

  • French
  • 08.30am - 09.15am
  • Room 513C

Food Market Outlook to 2025, How to Prepare?

$30
Jean Charles Le Vallée

How will Canada meet its $75B agri-food export target? Which commodities will see the most growth? Attend this session to hear and explore how industry can prepare for new and changing markets, technology, regulations and innovation.

  • English
  • 09.30am - 10.15am
  • Room 513C

Selling Organic Abroad

$30
Tia Loftsgard, Executive Director of the Canada Organic Trade AssociationStephen Tapp, Deputy Chief Economist, Export Development Canada Jamie Lockman, Regional Director of North America for Kamut International.Janet Galarneau, Organic Liason Officer for Prairie Heritage Seeds

The organic market is one of the fastest growing food and beverage markets worldwide. As consumer demand outpaces supply in many leading global markets, imports are in increasingly high demand. Learn where these opportunities lie and how to best position your company for successful organic sales abroad. Hear from experts on the trade supports and requirements applicable to your products, growth opportunities on the horizon, and success stories from other Canadian organic exporters who’ve paved the way. This session will also provide the opportunity to ask questions of expert panellists including SIAL’s resident Organic Expert, Tia Loftsgard.

  • French
  • 10.30am - 11.15am
  • Room 513C

Taking advantage of technology to maximize your digital transformation: what’s in it for you? Bridor’s case study

$30
Valéry Mayer, CIO – Bridor/Groupe Le DuffSylvie Dumas, VP Sales & Partner, Projexia

In 2018, digital transformation is no luxury anymore: it’s a necessity. To ensure its success, it is essential to choose technological tools that meet your objectives, along with the right methodology. During this session, Sylvie Dumas, VP Sales at Projexia, and Valéry Mayer, CIO at Bridor, will talk about the benefits of digital transformation and innovation for food manufacturing companies, using Bridor’s digital journey as a case study. Come and be part of the discussion!

  • EN/FR
  • 11.30am - 12.15pm
  • Room 513A

Local and international food product innovation: Bounty for society and the senses

$30
Isabelle Marquis, Food & Health Marketing Advisor

Pleasure remains the dominant thrust in food product innovation in 2017, especially in North America. The novelty, however, lies in the ever increasing multidimensional nature of the concept. Beyond the senses, the focus has shifted to pleasure in its broadest expression: Healthy, simple, reassuring, useful and accessible, but always pleasure that is good for self, society and the planet. The once alternate healthy, practical and ethical paths to innovation have evolved into allies of pleasure, as we shall see in numbers and images in this conference presentation.

  • English
  • 11.30am - 12.15pm
  • Room 513C

Panel to discuss about Open Innovation, Food Start-ups in the CPG world

$30
Moderator: Caroline Miron
Simon Olivier, Senior Vice President – Strategy & Innovation and PMO Agropur Dairy CooperativeBeena Goldenberg, Chief Executive Officer of Cultivate Ventures and Hain-Celestial CanadaNicholas Fereday, Executive Director - Food & Consumer Trends - Food & Agribusiness Research, Rabobank

Open innovation is starting to explode in the food industry. Come to listen to our panel on May 4th at 11:30 AM at SIAL, to learn more about it. Simon Olivier, Senior-Vice President, Strategy, Innovation & PMO at Agropur Dairy Cooperative, Beena Goldenberg, CEO of Cultivate Ventures & Hain-Celestial Canada, and Nicholas Fereday, Executive Director, Food and Consumer Trends at Rabobank will share their view on the topic.

  • EN/FR
  • 12.30pm - 1.15pm
  • Room 513A

Design in food packaging

$30
Bruno Ponsard, General Manager at ITEGA

Packaging design is not only an element of marketing but it needs to be thought globally. The development of new food packaging concepts must take into account the protection and the preservation of the food product, the ease of use for the consumer, the communication and the marketing associated with the product, the transport according the different ways of distribution and finally the end of life of this packaging materials. There are so many challenges for food packaging, but it is possible to have a successful packaging design by integrating the thinking of packaging in the development and innovation process of your food product.

2018 Speakers

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Tia Loftsgard

Executive Director of the Canada Organic Trade Association

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Karen Proper

Technical Manager, Product & Process Development, NSF International

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Carol Zweep

Manager of Packaging, Food & Label Compliance

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Michel Boucher

Vice President, Industry Engagement, GS1 Canada

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Melanie Barlow

Senior Manager, Industry Engagement GS1 Canada

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Daniel Clark

Senior Manager, Standards, GS1 Canada

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Vanessa Langlois

Client Manager, Nielsen

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Isabelle Marquis

Food & Health Marketing Advisor

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Bruno Ponsard

General Manager at ITEGA

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Paul Uys

Senior Director, Arrell Food Institute at the University of Guelph

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Jean-Charles Le Vallée

Associate Director, The Conference Board of Canada

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Frédéric Verreault

Partner, TACT Intelligence-conseil

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Bernard Boutboul

CEO Gira Conseil

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Gail Gastelu

Owner/publisher of The Tea House Times and producer of Tea Course

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Alexis Taoufiq

2015 Best Craftsman in France - Bartender

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Sam Dalcourt

Director of Education - l'École du Bar de Montréal

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Marie-France Gibson

Metro's Vice-President

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Marc Fortin

President, RCC-Quebec of the Retail Council of Canada

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John Pekka Woods

Canadian Culinary Director, HMSHost

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Christian Genest

President Buddha-Station group

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Judith Fetzer

Co-founder and general president, Cook it

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Renata McGuire

Operations Supervisor, Consulting and Technical Services, NSF International

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Sarah Ladouceur

Training coordinator, CSMOCA

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Martin Thibault

Expert advisor

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Denis Hancock

Director of Consumer Insights at BrandSpark International

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Sam Unger

co-founder of Ms.Betters Bitters

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Jérôme Ferrer

CEO of Groupe Europea

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Francois Pageau

Professeur à l'ITHQ

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Dana McCauley

CEO, Blue Unicorn Innovation

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Bastien Poulain

Creator of 1642 Sodas

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Hubert Cormier

Nutritionist and member of the Professional Order of Dietitians of Quebec

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Bernard Lavallée

Nutritionniste, conférencier et auteur

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Mathieu Halle

VP Digital Business, Nok Nok CAFE

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Caroline Miron

Innovation Director, Architecture & Strategy, Agropur Coopérative

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Nicholas Fereday

Executive Director - Food & Consumer Trends - Food & Agribusiness Research, Rabobank

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Beena Goldenberg

Chief Executive Officer of Cultivate Ventures and Hain-Celestial Canada

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Simon Olivier

Senior Vice President – Strategy & Innovation and PMO Agropur Dairy Cooperative

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Natalie Gauthier

Marketing Director, St-Hubert – Retail Division

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Valéry Mayer

CIO – Bridor/Groupe Le Duff

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Sylvie Dumas

VP Sales & Partner, Projexia

Contact us

Magalie Moreau

Directrice marketing et évènements spéciaux
SIAL Canada