Conferences

A sharp look at the industry

Hosted by expert trend hunters in the agri-food industry, our conferences will give you a sharp look at the industry. Discover the latest trends in the agri-food industry! 

A selection of experts from various backgrounds speak at SIAL Canada each year to share with you the most up-to-date information on the food industry: industry issues, innovation, market trends and opportunities, and changes in purchasing behaviour. Everything you need to know to develop your business in North America.

Discover the 2022 program!
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Conferences 2022

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April 2022

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  • French
  • 8:30 - 9:15
  • 513A

Between a redefined demand management and supply challenges: Inspiration, innovation and resilience

35$
Sylvain Charlebois, Professor in Food Distribution and Policy at Dalhousie University

The agri-food 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. As the line between food service and retailing is being redefined yet again, how will this impact markets in general in a post-COVID world?

By examining food cultures and trends more closely, along with massive economic implications, Dr. Sylvain Charlebois will engage in an open dialogue about food systems opportunities for the industry.

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  • English
  • 8:30 - 9:15
  • #513A

Opportunities and challenges in growing etnic market in Canada

35$
B.K. Sethi, President B.K. Sethi Marketing Ltd

Discover the consumer & buying behaviors around 3 points: 1. Key Steps to Consider to bring in Ethnic Foods in your store 2. Consumption and Buying behaviour of Ethnic Consumers 3. What can of products you should consider in your store

  • French
  • 8:30 - 9:15
  • #513C

Labour shortage: towards a new paradigm

35$
Michel Rochette, President of the Retail Council of Canada - QuebecMia Homsey, CEO - Institut du Québec

Labour shortages are hitting all sectors of the economy hard, especially the many links in the supply chains. Transformations and adjustments are underway, and solutions are also to be expected. How can we envisage this new paradigm that is taking shape?

  • French
  • 8:30 - 9:15
  • #513C

The city of Montréal, a partner in a sustainable and circular revival of the biofood sector


Géraldine Martin, Directrice de l'Entrepreneuriat - Ville de Montréal

This workshop will allow businesses to discover many current and upcoming initiatives that are being put forward by the City of Montreal and its partners to support the development of a sustainable and circular biofood sector in Montreal.

  • English, bilingual Q&A
  • 9:45 - 10:30
  • 513A

Prescription for Success

35$
Joseph Lake, General Manager, Canadian Food Innovation Network

A growing number of food product innovators are shifting their R&D efforts to create products that will fall under a new category: food as medicine. Beyond thinking differently about formulation, these innovators plan to leverage existing insurance reimbursement programs to incentivize the adoption of their products by positioning the functional benefits of food as a viable health management tool.

They hope employers and governments will recognize and support dietary regimes that improve health, control existing diet related conditions and prevent the development of chronic illnesses such as type 2 diabetes and heart disease.

Canadian Food Innovation Network CEO Joe Lake has been watching this movement evolve from idea to marketplace. Join him for a discussion about how this trend may evolve globally, what benefits if offers for business, consumers and society and what traps we all need to be aware of as we enter this new phase of the food business

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  • English
  • 9:45 - 10:30
  • 513C

Supply Chain Headaches: Is an End in Sight?

35$
Bob Bauer, AFI President , Association of Food Industries

The reasons for the supply chain/logistics mess are numerous and fluid. The landscape – and seascape – change every day!

Join an interactive discussion covering topics such as:
• How did we get here?
• What’s being done to mitigate the situation?
• What more can be done?
• How long will it last?

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  • French
  • 9:45 - 10:30
  • #513A

Brand content = Value creation

35$
Stéphane Crevier, Vice President, Brand Strategy and Growth at Pigeon Marketing

Branded content is a different kind of lever in the communication ecosystem that allows you to connect with consumers. It creates value and fosters the development of the brand. In this age of digital communication and social media, it is no longer enough to talk about products or promotion. Nor is it enough to just be agile. Content creation must be thoughtful, organized, and designed to bring the brand into the consciousness of consumers and thus establish itself in its markets. It is no longer possible to attract the attention of a target audience with functional attributes alone: it is necessary to create emotions and interaction.

The values and philosophy linked to a brand nowadays generate connections. More than 2/3 of consumers say that shared values are the basis of a trusting relationship with a brand. How to implement such a strategy? How to create relevant and engaging content?

Using examples and market realities, this conference will present the main differences between branded content and marketing content, and will allow us to reflect on the parameters and elements to consider when generating strategic content in order to create value and ideas that make a difference!

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  • English
  • 9:45 - 10:30
  • #513C

New Pathways to the Pantry (Part Two*) Bricks and Mortar Adaptors

35$
Moderator: Dana McCauley
JP Karwacki, Food writer

Just five years ago it would have been a risky prediction to say that in 2022 Canadian shoppers would find it normal to eat a linen napkin lunch at a restaurant table nestled between grocery aisles. Similarly, today’s fine dining restaurateurs are asking their designers to incorporate pantry shelves into their décor plans to encourage their patrons to leave not with a packet of left overs but with a bag of chef curated ingredients to add to their home pantries.

Beyond this blending of grocery and restaurant, technology is making the experiences of shopping and eating more sanitary, efficient and exciting.
In this information packed session, CFIN’s Dana McCauley will talk to experts who know what’s happening now and what to expect next as the consumer food procurement experience continues to evolve.

*Note: everyone who preregisters for this session will be sent a link to Part One and encouraged to watch it in advance

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  • English
  • 9:45 - 10:30
  • #513A

Moving Forward with Plant-Based Foods and Beverages

35$
Jane Dummer, Directrice et fondatrice, Jane Dummer Consulting

When asked what reasons consumers have for considering plant-based alternatives, they consider it healthier for them and the planet. Is this accurate for all plant-based products? In fact, there is an accelerated demand for new plant-based formats, plant proteins and more sophisticated alternatives.

Learn from Industry Thought Leader and Health Professional Jane Dummer how consumers may be fragmented when it comes to understanding the shared planet aspects of plant-based eating and the way forward.

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  • English
  • 9:45 - 10:30
  • #513C

Snapshot of U.S. Import Requirements

35$
Bob Bauer, AFI President , Association of Food Industries

Want to export to the U.S.? Are you a U.S.-based importer and need an overview the requirements? Hear the questions exporters and importers should be asking one another and the documents needed for every production cycle.

Included: a rundown of the top reasons U.S. importers are cited by FDA during inspections. FDA issued 50+ warning letters to U.S. importers in 2021. Get tips to ensure your product/company isn’t next!

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  • French
  • 11:00 - 11:45
  • 513A

Traceability, a vector for growth and transparency

35$
Stéphane Crevier, Vice President, Brand Strategy and Growth at Pigeon Marketing

The best brands reach consumers through shared values. Anchored in Saguenay-Lac-Saint-Jean, Nutrinor is one of the largest cooperatives in Quebec. Because it advocates a unique type of sustainable agriculture and is a pioneer in the field in Canada, defining its essence and uniqueness is not an easy task. But when you succeed, results follow.

Stéphane Crevier, brand strategist at PIGEON, will explain the strategic thinking behind the new brand positioning and the creative campaigns that break the conventions of milk by relying on what sets Nutrinor apart: its unique territory, the traceability of its milk and its sustainable agriculture model. A model of transparency and authentic values that resonate strongly with consumers, as they are rooted in the truth of the brand.

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  • French
  • 11:00 - 11:45
  • 513C

The Post-Covid Cocktail: How does the bar innovate in light of new challenges?

35$
Jean-Sébastien Michel, Propriétaire Alambika et Distribution Jesemi

Covid has led to an exodus of non-hospitality labor, increased raw material costs, and extended lead times. What innovations have allowed the industry to adapt? Suppliers and tenants discuss the cuts in options that will secure their future.

  • French
  • 11:00 - 11:45
  • 513C

Aid for trade: How to help international exporters to enter the Canadian Market?

35$
Steve Tipman, Executive Director - TFO Canada, Trade Facilitation Office

With a diverse population of just over 38 million, Canada is among largest importers of food in the world. How can exporters take a practical approach to entering the market while differentiating themselves in such a crowded space?

  • French
  • 11:00 - 11:45
  • #513C

Success in the microbrewery beer department

35$
Marie-Ève Myrand, Executive Director at l’Association des microbrasseries du QuébecPhilippe Wouters, Beer Expert, consultant and speakerLaurence Zert, Executive Director at Comité Sectoriel de Main-d’œuvre du Commerce de l’Alimentation

Quebec's microbreweries are experiencing a growing craze that is not letting up. Consumers are both interested and eager for locally produced microbrews. As a retailer, this category can sometimes be a headache. With so many choices and so many flavors to choose from, how do you make sure you are getting the most out of the category?

What are the strategies to put in place to increase the value of the shopping cart? What tools are available to support your employees in selling microbrewery beers? The conference will provide an overview of good practices to implement in your business to be successful in the microbrewery beer department.

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  • French
  • 11:00 - 11:45
  • #513A

Acerum, the new maple spirit that makes its mark!

35$
Jean-Sébastien Michel, Propriétaire Alambika et Distribution Jesemi

A group of Quebec distillers has developed an alcohol that could become the next gastronomic calling card on international tables and counters; acerum, a brandy distilled from maple products. What are the future prospects of this newcomer and how to use it.

  • French
  • 11:00 - 11:45
  • #513C

Innovation to counter the labour shortage

35$
Anaïs Détolle, PhD, Food Anthropologist, Director, Business Development - MitacsMarilou Cyr, Director Zone Agtech

The labour shortage is glaring in Quebec, particularly in the food production sector. How can you think or rethink your business to deal with it? Whether it is through the integration of technologies or the redesign of management processes (financial or human resources), several solutions exist. The Agtech Zone and Mitacs will discuss possible solutions and the financial means available.

  • English
  • 12:15 - 13:00
  • 513A

Leading on the Digital Edge

35$
Nestor Gomez, Chief Technology Officer - Canadian Food Innovation NetworkJoseph Lake, General Manager, Canadian Food Innovation Network

To be an agile and effective food business leader who wants to grow their company, it’s essential to keep up with the cutting-edge digital tools and technologies.

They are emerging and evolving to better manage supply chains, improve food safety and transparency and prevent food security breaches. This presentation with showcase the Canadian innovations leaders of food businesses need to make decisions that will help them to gain a competitive edge and future proof their businesses.

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  • French
  • 12:15 - 13:00
  • #513C

A look at LGBT+ Household in Canada

35$
Francis Parisien, SMB Leader - NielsenIQ Canada

Canadian LGBTQ+ households have their own unique characteristics and realities, but at the core, they are quite similar to the rest of Canadian households. NielsenIQ's "A closer look at LGBTQ+ households in Canada" will give you a deeper understanding of these similarities and differences. LGBTQ+ households are more urban, smaller in size (with a bigger proportion of singles) and only 11% of them have kids – but they shop the same stores and buy the same categories, with some small differences. By attending this session, you will learn more about:

• The importance of LGBTQ+ households in the Canadian market
• LGBTQ+ store choice drivers, with an overview of preferred channels
• Their opinion on online commerce
• Over and under indexed categories
• Opportunities surround plant-based products with LGBTQ+ households
• Healthy measures taken by LGBTQ+ consumers

Come and learn why LGBTQ+ are flamboyant but very similar!

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  • French
  • 12:15 - 13:00
  • #513A

Strong trend: the lightness of alcohol-free

35$
Jean-Sébastien Michel, Propriétaire Alambika et Distribution Jesemi

A trend that has been growing for years, it is in 2022 that non-alcohol will really take center stage. New non-alcoholic spirits, sparkling wines, cocktail ingredients, increasing popular acceptance, more frequent menus; what will a future look like where the same attention is given to the non-alcoholic menu as to the wine and cocktail list?

  • French
  • 12:15 - 13:00
  • #513C

What will our food look like in 10 years?

35$
Isabelle Marquis, Senior Food Strategist

An overview of three important trends that are gradually transforming the content of our plate. It is now well known: we will not be able to continue eating what we eat today without major changes to save our planet, protect our health and feed our exponentially growing population.

From regenerative agriculture to upcycling to cellular agriculture, the expertise and creativity of thousands of people around the world are being harnessed to develop these three promising solutions that directly influence what we will eat. Find out what they are and how these trends can be an innovation opportunity for your company.

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  • Anglais
  • 12:15 - 13:00
  • #513C

Challenges to import in Canada

35$
Moderator: Steve Tipman
Amira Boulos, Vicepresident, Amira Entreprises Canada Claudio Guerrera, Vice President Procurement, Fennec Foods Inc. Jerry O’Regan, Vice President of Sales and Strategic Sourcing at CEDAROME CANADA INC.

COVID-19 has presented many challenges on how buyers source products. From changes in consumer preferences, product shortages, supply chain disruptions as well as transportation issues when importing into Canada, buyers have been able to overcome many difficulties. How do successful importers do it?

  • French
  • 12:15 - 13:00
  • 513A

Think big

35$
Mélanie Barlow, Director Community Engagement, GS1 Canada

THINK BIG! How to stay true to your brand while standing out with your physical and virtual business partners. *From the beginning it is important to have all the tools in place to get the most out of your business. How to maximize the return on your investment from the start!

  • English
  • 13:30 - 14:15
  • 513A

The Future of Food

35$
Jo-Ann McArthur, President and Chief Strategist - Nourish Food Marketing

Now that we’re partway through 2022 and COVID continues to evolve, how has consumer behaviour shifted, and how have those trends evolved?

You may be aware of Nourish’s annual trend report that comes out every December. Join Nourish President Jo-Ann McArthur as she talks about what’s next on the horizon and how you can both profit and future-proof your business from the changes ahead.

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  • French
  • 13:30 - 14:15
  • 513C

Innovation challenges and opportunities for sustainable food systems

35$
Nadia Fentiman, Program Coordinator, Accompaniment - RecolteMaggie Cassin, Project Officer - RecoltePedro Perez, Company Owner at Tout cru! Atelier de fermentation

What is a sustainable food system? Global shocks in recent years have highlighted the vulnerability of our food systems, while demonstrating the ability of businesses to create innovative solutions to meet the challenges.

We will look at current opportunities for sustainability innovation, potential systemic impacts, and real barriers to adoption.

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  • French
  • 13:30 - 14:15
  • #513A

Food Unity!

35$
Robert Dion, Creator and publisher of HRI magazine

All for one and one for all seems to be the new way in food supply today. Restaurants offer take-out and grocery stores offer eat-in. Food is now available everywhere. How will businesses and customers adapt to these ever-expanding offerings?

  • English
  • 13:30 - 14:15
  • #513C

Globalization vs. Deglobalization: What is possible and realistic in the North American Food Industry?

35$
Moderator: Jane Dummer
Dr. Sylvain Charlebois, Professor in Food Distribution and Policy at Dalhousie University

Business Leaders, researchers and policymakers are questioning many aspects of the global supply chains, including have they been stretched too far. In an environment where international supply may be uncertain and challenged, there are questions about if and how reducing economic interdependence is realistic. Plus - what are the pros and cons of such an approach?

  • French
  • 13:30 - 14:15
  • #513A

Promoting Quebec cheese dairies: CILQ initiatives

35$
Guyane Perron, Communications Director - CILQ, Conseil des Industriels Laitiers du Québec

One of the components of the mission of the Conseil des industriels laitiers du Québec (CILQ) is to contribute to the sustained, dynamic and structured development of the Quebec dairy industry. To this end, the CILQ is involved in the development of marketing projects for the products manufactured by its nearly 100 members in order to increase their influence. Guyane Perron, the CILQ's Director of Communications, would like to share with you two recent initiatives undertaken by the organization to promote Quebec cheese dairies:

The Cheese Route:
In June 2020, the Conseil des industriels laitiers du Québec launched a brand new tool to promote Quebec cheeses: the Cheese Route application. Come and discover how this application not only promotes more than 120 Quebec cheese dairies, but also the happiness of the 20,000 users who have been discovering cheeses from all regions of Quebec for the past two years.

Farmhouse Cheese enhancement term:
Fromage fermier is the first promotional term in Quebec. Come and discover what a Farmhouse Cheese is, how it promotes our Quebec cheeses and what value it brings to the consumer.

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  • French
  • 13:30 - 14:30
  • #513C

Carbone riverain™ : carbon offset program tailored to the food industry

35$
Moderator: Emmanuel Bilodeau
Simon Côté, General Coordinator of Arbre-Évolution CoopSandra Drouin, Directrice générale chez FarinexJean Nolet, CEO of Coop Carbone

The food industry obviously needs several types of resources to develop, but two resources definitely stand out: 1) Agricultural producers and 2) Drinking water. The food industry is also made up of environmentally conscious companies that are aware of the ecological impacts of the various production operations.

Is there a way to act as an eco-responsible corporate citizen while supporting the resilience of farmers and the quality of waterways? The answer is yes, and it's called Carbone riverain™. This program expands riparian buffers in agricultural areas, provides financial support to those who grow our food, and enhances nature's ecosystem services like never before.

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  • French
  • 14:45 - 15:30
  • 513A

Futurecast – Healthy Future: Product Opportunities

35$
Julie Daigle, Regional Innovation Director (Quebec) - Canadian Food Innovation NetworkIsabelle Marquis, Senior Food Strategist

With inflation expected to continue over the next few years, food businesses are looking for validated gaps in the market where they can launch profitable new products. The Canadian Food Innovation Network has identified several health focused opportunities that we predict will evolve into strong categories in the next 5 to 10 years.

With established track records of supporting the launch of new, high value concepts into the marketplace, our presenters will share inspiring insights and examples. Attendees will learn about product and business opportunities that leverage emerging science in personalized nutrition, the gut microbiome, DNA driven diet plans and more. Expect to leave this session with new ideas about how to create food products that will entice health-conscious consumers to open their wallets.

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  • English
  • 14:45 - 15:30
  • #513C

Circular Economy for Plastics: Meeting the Challenge with Innovation

35$
Carol Zweep, Manager, Consulting & Technical Services at NSF

Plastics are ending up in landfills, being burned and leaking into the environment. The circular economy approach for plastics endeavours to keep plastic items within a system in order to benefit the economy, society and the environment.

This presentation will outline the challenges involved and how companies are approaching this effort by innovations in materials, packaging design and technologies.

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  • English
  • 14:45 - 15:30
  • #513C

Consumer Claims You Can Take to the Bank

35$
Moderator: Linda Fox
Peter Chapman, Partner SKU FoodsFrancis Parisien, SMB Leader - NielsenIQ Canada Shawn Carver, CEO - Fiddlehead Technology

From packaging to marketing and listing fees, launching a food product into the marketplace requires significant investment, putting a lot of pressure on brand managers and marketers to choose label claims that will motivate consumers to try new products. What are the best ways to choose claims and communicate benefits first to the retailer and then to consumers?

What claims are hot right now and how are researchers and digital companies collaborating to take the guess work out of choosing the right claims for the right product and the right consumer?

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  • French
  • 14:45 - 15:30
  • 513A

The relevance and benefits of podcasts in branded content

35$
Catherine Lefebvre, Catherine Lefebvre, Founder of La Petite Histoire, producer, designer and presenter

The popularity of podcasts on both sides of the Atlantic is strong. Both traditional media and brands have embraced the creation of podcasts to deliver their messages to a targeted and attentive audience. How do you know if a podcast is a good communication channel for your brand? What approach should you take to build listener loyalty? What is the return on investment? These are the topics we will discuss during this conference.

  • English
  • 16:00 - 16:45
  • #513A

Canadian Organic Market Report 2021

35$
Kim De Lallo, Member Relations & Business Development Manager, Canada Organic Trade Association (COTA)Nikolas Lopez, Research Director - Leger

Did you know that Canada is the sixth largest organic market in the world and valued over $8 Billion. With more than two thirds of Canadians buying organic weekly, this is a sustainable food choice that has significant market impact and is growing. Join the Canada Organic Trade Association and Leger as we dive into the Canadian Organic Market Report 2021 with a special focus on consumer demand and public trust in organic.

  • French
  • 16:00 - 16:45
  • #513C

Geographical indications: an opportunity for development

35$
Morgan Larhant, Head of the Economic Service for Canada - French Embassy in Canada

This conference between French and Canadian experts will aim to inform the public on the economic, tourism and environmental benefits of geographical indications as well as feedback from both sides of the Atlantic on the protection framework provided by the various jurisdictions, the limits and challenges of the regulations in place as well as the development opportunities that GIs bring to the territories.

  • Bilingual (english moderation & french speakers)*
  • 16:00 - 16:45
  • #513C

Current State of Organics in Canada

35$
Kim De Lallo, Member Relations & Business Development Manager, Canada Organic Trade Association (COTA)Vincent Breton, President, DuBretonIsabelle Gallant, Insights and Corporate Social Responsibility Manager at Fruit d’OrPascal Désilets, President General Manager at Fromagerie l’Ancêtre

Why choose organic? Organic business leaders share their industry insights into the organic market space. Moderated by the Canada Organic Trade Association in a lively panel discussion, industry experts share insights on their involvement in organic, the rewards and challenges, and their predictions for the future.

Bilingual conversation (english moderation & french speakers). Follow both languages in your preferred language with Wordly, an AI-powered real-time interpretation and translation for conferences.

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  • French
  • 16:00 - 16:45
  • #513C

What if we reduced our food waste together?

35$
Florence-Léa Siry, Anti-Food-Wastage Expert, J'aime les fruits et légumes Movement

During her conference, Florence-Lea will be giving concrete tips to reduce our daily food waste. Whether it's for purchasing our food, storing it better or giving it a second life with delicious recipes, she will show you that small and simple changes can make a big difference in our environmental footprint. This conference is presented by the QPMA and I Love Fruits and Veggies Movement.

2022 Speakers

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Anaïs Détolle

PhD, Food Anthropologist, Director, Business Development - Mitacs

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B.K. Sethi

President B.K. Sethi Marketing Ltd

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Bob Bauer

AFI President

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Catherine Lefebvre

Catherine Lefebvre, Founder of La Petite Histoire, producer, designer and presenter

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Carol Zweep

Manager, Consulting & Technical Services at NSF

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Claudio Guerrera

Vice President Procurement, Fennec Foods Inc.

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Clément Villemont

Business Development Director - Mitacs

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Dana McCauley

Chief Experience Officer, Canadian Food Innovation Network

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Dave Bender

Global VP R&D Griffiths Foods

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Dominic Champagne

Supporting member of Arbre-Évolution

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Dr. Sylvain Charlebois

Professor in Food Distribution and Policy at Dalhousie University

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Emmanuel Bilodeau

Comedian and supporting member of Arbre-Évolution Coop

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Florence-Léa Siry

Anti-Food-Wastage Expert

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Francis Parisien

SMB Leader - NielsenIQ Canada

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Geneviève Dionne

Director, ecodesign and circular economy, Éco Entreprises Québec

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Géraldine Martin

Director of Entrepreneurship - City of Montreal

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Gurth Pretty

Master of the Cheese

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Guyane Perron

Communications Director - CILQ

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Isabelle Gallant

Insights and Corporate Social Responsibility Manager at Fruit d’Or

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Isabelle Marquis

Senior Food Strategist

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Jamil Karim

Director, Communications | Canadian Food Innovation Network

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Jane Dummer

Principal and Founder, Jane Dummer Consulting

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Jay Robinson

CEO - Global Agri-Food Advancement Partnership

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Jean Nolet

CEO of Coop Carbone

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Jean-Sébastien Michel

Owner of Alambika and Distribution Jesemi

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Jerry O’Regan

Vice President of Sales and Strategic Sourcing at CEDAROME CANADA INC.

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Jo-Ann McArthur

President and Chief Strategist - Nourish Food Marketing

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Joseph Lake

General Manager, Canadian Food Innovation Network

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JP Karwacki

Food writer

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Julie Daigle

Regional Innovation Director (Quebec) - Canadian Food Innovation Network

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Kim De Lallo

Member Relations & Business Development Manager, Canada Organic Trade Association (COTA)

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Laurence Zert

Executive Director at Comité Sectoriel de Main-d’œuvre du Commerce de l’Alimentation

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Linda Fox

Regional Innovation Director (Ontario) - Canadian Food Innovation Network

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Maggie Cassin

Project Officer - Recolte

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Marie-Ève Myrand

Executive Director at l’Association des microbrasseries du Québec

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Mélanie Barlow

Director Community Engagement, GS1 Canada

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Mia Homsey

CEO - Institut du Québec

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Michel Rochette

President of the Retail Council of Canada - Quebec

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Morgan Larhant

Head of the Economic Service for Canada - French Embassy in Canada

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Nadia Fentiman

Program Coordinator, Accompaniment - Recolte

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Nestor Gomez

Chief Technology Officer - Canadian Food Innovation Network

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Nikolas Lopez

Research Director - Leger

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Pascal Désilets

President General Manager at Fromagerie l’Ancêtre

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Pedro Perez

Company Owner at Tout cru! Atelier de fermentation

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Peter Chapman

Partner SKU Foods

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Philippe Wouters

Beer Expert, consultant and speaker

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Salwa Karboune

Associate Professor and Associate Dean (Research), McGill University

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Shawn Carver

CEO - Fiddlehead Technology

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Sandra Drouin

Directrice générale chez Farinex

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Shenuka Wickramasinghe

Regjonal Innovation Director - Canadian Food Innovation Network

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Simon Côté

General Coordinator of Arbre-Évolution Coop

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Stéphane Crevier

Vice President, Brand Strategy and Growth at Pigeon Marketing

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Steve Tipman

Executive Director - TFO Canada

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Sylvia Meo R.D.

Nutritionnist-Dietetician

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Vincent Breton

President, DuBreton

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