Conferences and Activities

Conferences Covering Trends & Innovation

A network of experts with varied backgrounds joins SIAL Canada to provide you the most essential food-related informations thanks to key activities about new challenges, innovation, trends and market opportunities.

Everything you need to know to grow your business in North America.

 

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2020 Conferences - In Creation

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April 2020

  • 15
  • 16
  • 17

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  • English
  • 4:00 p.m - 5:00 p.m
  • 516 A-B

Technological innovations to advance impact-oriented food system initiatives

$35
Laura Howard, Co-founder, Director of Partnerships and Business Development at RÉCOLTE, RÉCOLTE

When creating structures, processes and local development plans for our regional food systems, we tend to focus on a variety of elements of a food system in silos: Where is the food produced? How is the food moving from point A to Point B? To whom is food sold? How and where are the ingredients transformed and consumed? What are the growing trends? What are the intended results?  

What is often overlooked is the complex system that allows food to move from field to plate, and what opportunities might exist for a more circular process vs. a traditionally linear process. Processes in place, and the required infrastructure, regulations, paths to market and appropriate financing are critical components of the modern food system; notably, one that seeks to be more transparent, ethical, sustainable and viable. Sophisticated technological infrastructure is frequently used to plan, harvest, process, package, transport, track, transform and monitor food, from the field, to the consumer, to a waste management facility, and, in some cases, back to the farm. Leaders in the future of food, with an emphasis on impact-oriented systems, and circular economy drivers, are reassessing these systems, processes, the human, natural and physical capital, as well as regional capacities for change.

Montreal is a recent winner of Infrastructure Canada’s "Smart Cities Challenge" and is actively exploring existing tech solutions which seek to solve complex food systems problems. Simultaneously, they are exploring how further support integration and local technological capacity building to make Montreal, Quebec, and Canada a world leader in Food Tech for Good. 

Through this panel we will explore: 

How can efficiency be increased across the sector, and for a diversity of end users? How can waste be reduced and circular processes increase resilience, while maintaining food safety, affordability, and availability? How can these processes shift to reinforce the collective objectives of a sustainable food system for all?

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#foodtech

  • English
  • 3:00 p.m - 4:00 p.m
  • 516 A-B

Social innovation on the menu: Rethinking the Future of Food

$35
Laura Howard, Co-founder, Director of Partnerships and Business Development at RÉCOLTE, RÉCOLTE

The scientific community is sounding the alarm on the detrimental effects our society’s choices are having on the climate, biodiversity and ecosystems.

Considering this, the food sector must rethink its practices not just in terms of consumption but also in production methods, transformation and distribution. This is needed in order to participate in, and even accelerate, the necessary transition to a sustainable food system. By giving a voice to diverse changemakers who are proposing circular, regenerative and equitable models for local food system development and transition, this panel offers participants a window into a social impact oriented future of food. To better understand the definition of “social food innovation”, how it may be used as a powerful tool of transformation, and what role you and your company may play in facilitating change, join us for this inspired and inspiring conversation with a group of leading social food innovators creating change today through their innovative business models. 

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#socialinnovation

  • English
  • 5:00 p.m - 6:00 p.m
  • 516 A-B

From Farm to Fork: Strategies to support the use of local ingredients on restaurant menus

$35
Laura Howard, Co-founder, Director of Partnerships and Business Development at RÉCOLTE, RÉCOLTE

Local food supply is, first and foremost, a matter of passion and values.

What if it were also a local economic driver? With pioneers of the movement, this discussion aims to answer the following question: 

What supply models, marketing approaches and local infrastructure development are recommended in order to tackle the constraints and challenges that hinder the development of a viable and thriving ‘Farm to Fork’ movement? 

Récolte will present a collective portrait of the practices and actors involved in this movement in Montreal, followed by a panel discussion where we will explore different innovative models, successes stories and lessons learned from the Farm to Fork movement at home, and abroad.

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#farmtofork

  • French
  • 3:00 p.m - 4:00 p.m
  • 516 D-E

Packaging : how to make them more environmentally responsible and creative?

$35
Fabien Durif, Professor as well as the Vice-Dean of Research at ESG UQAM

How can they be improved? How can efficiency be increased, waste be reduced, and resilience improved all while maintaining food safety, affordability, and availability? How can these processes shift to reinforce the shared collective objectives of a sustainable food system for all?

#packaging

  • English
  • 11:30 a.m - 12:30 p.m
  • 516 A-B

Organic Demand in the face of Global Trade Challenges

$35
Tia Loftsgard, Executive Director of the Canada Organic Trade AssociationStephen Tapp, Deputy Chief Economist, Export Development Canada

Details to come shortly

#bio

  • French
  • 11:30 a.m - 12:30 p.m
  • 516 D-E

HR Challenges: How to find the expertise?

$35
Anaïs Détolle, Business Development Specialist at Mitacs and at the University of Montreal, MitacsMarie-Laure de Boutray

Launching a new project often means an immediate search for expertise and the development of a hiring strategy. Before posting a position, there are several ways to meet your future employees. Using qualified interns can help reduce the financial risks associated with hiring. By integrating this approach into your overall innovation strategy, in addition to having the advantage of the intern's knowledge, you reduce your risk by knowing that when you post a position, you will be targeting the right audiences and requiring the right expertise.Mitacs is an NPO that fosters partnerships with academic expertise to address R&D innovation challenges. During this round table, come and meet 4 companies that have hired interns after conducting a Mitacs partnership project.

#humanressources

  • English
  • 12:30 p.m - 1:30 p.m
  • 516 D-E

Navigating the Canadian Foodservice Landscape

$35
Pat Crilly, Senior Director, Industry Relations , GS1 Canada

The Canadian foodservice market presents unique opportunities to suppliers who want to grow their business or those who are exploring new opportunities in Canada. If you are seeking to understand what your Canadian foodservice trading partners are focused on to drive their business, you are at the right place.

#foodservice

  • French
  • 1:30 p.m - 2:30 p.m
  • 516 D-E

How to Promote Eating Pleasure at the End of Life in Palliative Care Settings

$35
Alain Girard, Professor-researcher at GastronomiQc Lab, ITHQ

Gastronomy is intimately linked to the pleasure of eating well and should be accessible to all, with special attention to those who are at the end of their lives. People with serious and terminal illnesses often experience difficulties with food and drink as a result of the progression and negative impacts of their illness.

When life slips away, all means are good to offer a little moment of happiness. The pleasure can then be hidden in a glass of whisky or a chocolate cake! But how do you prepare and serve them, given the condition of people with the disease?
This conference will present the context of eating in palliative care settings and will present inspiring initiatives to develop visions and conditions for the pleasure of eating until the very end.

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#pleasureofeating

  • FRENCH ENGLISH
  • 10:30 AM - 11:30 AM
  • 516 A-B

Producers, Consumers: Quality Matters! The value added of Geographical Indications for European and Quebec food production

35$

What are geographical indications? Why are they important for business expansion? How are they applied in Quebec and in the European Union? Why do consumers care?

You are a food producer, and importer or exporter. Come and find answers to these questions and more, and share your experience in a panel dedicated to geographical indications.
Consumer culture is changing. Sustainability, traceability and quality of food products are of increased importance as consumers become more educated and demand higher quality products. Origin labeling schemes are developed around the world to embrace consumers' appetite for genuine products associated with a certain place and/or special means of production. In turn, such schemes offer new economic opportunities for high-quality foods.
Quebec has been the leader in developing the GI regime in Canada. Its GI regime has been recognised as a best practice in Canada by the European Union in the context of the CETA trade agreement. The European Union and the Province of Quebec have been engaged in mutual learning for several years now. Today, they invite you to share lessons learnt and best practices on the development of GI labels on both sides of the Atlantic and the future of food production.

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#local

  • French
  • 9:30 a.m - 10:30 a.m
  • 516 D-E

The Modern Artisanal Factory: Developing an adaptable, high-performing factory

$35
Marie-Ève St-Amour, General Director at Boulangerie St-Donat, Boulangerie St-DonatMathieu Loranger, P. Engineer, Project Director at Groupe Progima inc., Groupe Progima Inc.

Due to the growth of the food processing sector, companies must take major measures to support their increases in production and sales. In an economic context where labour is in short supply, competition is fierce, and products are increasingly sophisticated, organizations are looking for solutions to this manufacturing-specific dilemma.

How can an SME boost productivity in the 4.0 era while growing their range of products and maintaining artisanal quality?
This presentation provides an overview of the basic concepts of “4.0” projects in the food processing industry and then shows the initial steps of a real project for a Quebec SME.

It is possible to make an ordered transition towards 4.0 over the course of a few months with low risk and tangible results. Automation is one of the solutions discussed, but many other aspects can and should be addressed before making major investments in equipment, systems, and operational changes.

A Quebec SME shares their success story, explaining the straightforward approach they used to transition to 4.0. This includes a manager’s perspective on the various issues they encountered and the keys to success.

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#innovation

  • French
  • 12:30 p.m - 1:30 p.m
  • 516 A-B

Has the green gold gone up in smoke?

$35
Manon Genest, Founding Partner General Manager, Montréal Office

A new panacea for the agri-food sector, edible cannabis? Nothing is less certain. Unprecedented innovation and development was what companies expected to see in this new industry, but it is now clear that Canadian and Quebec regulations have forced the industry to let go of some of its wildest dreams. Communications tactics to promote these new products are also impacted. Indeed, gaining the interest of a clientele that is looking for a supply of edible cannabis is a huge challenge when jujubes, brownies and cookies are not on the menu!

With a strict legislative framework and reputations to build, the branding challenges are not easy for companies embarking on a cannabis venture. Who stands out? How do companies get ahead and lead? Success in this space calls for a different approach when it comes to public relations.

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#innovation

  • English
  • 9:30 a.m - 10:30 a.m
  • 516 D-E

Foodservice and the Environmental impacts 

$35
Jay Ashton

As we see everything from general businesses to political stand points using this platform to gain from, the foodservice industry isn’t oblivious to this movement either. Jay will review the impact restaurants have on the environment and what operators can do to leverage these notions.

He’ll review the gains from marketing your environmental agendas to what you can do to drive awareness in your local markets on what you are doing to help the environment.

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#foodservice

  • English
  • 1:30 p.m - 2:30 p.m
  • 516 A-B

Food Incubators (What you should know before utilizing these facilities?)

$35
Michael Wolfson, Food & Beverage Sector Specialist at City of Toronto

Having assisted the successful launch of the Toronto Food Business Incubator pilot project and expanding that program to a larger production facility re-named Food Starter in 2015, Michael has studied food incubators across North America.

He has recruited dozens of clients over the years to join these spaces in Toronto. He will discuss what you need to know to make a decision whether using a food incubator to launch your company is the right decision.

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#startup

  • English
  • 12:30 p.m - 1:30 p.m
  • 516 D-E

Food and technology: Overview of a revolution

$35
Guillaume Mathieu

Food has always been at the heart of our lives. The challenges that this industry faces have multiplied and become more complex in recent years. Technology has also become increasingly essential, bringing new and often life-saving solutions.

Could this be the beginning of a revolution for the North-American agri-food sector? An overview of the impact of new technologies introduced in recent years (SXSW, CES, Refresh Food x Tech, etc.) that affect modern production, distribution, and food consumption alike.

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#foodtech

  • English
  • 11:30 a.m - 12:30 p.m
  • 516 A-B

Dietary trends and their impact on the Canadian food industry

$35
Pierre-Marc Denault

From vegans to ketogenic enthusiasts, today’s consumers are adopting a number of different diets that shape the very foundation of the food industry.

How are these trends impacting the CPG landscape? Which categories are seeing growth, and which ones are losing? Are these diets just a fad, or are they here to stay? Come and learn everything about the rapidly evolving dietary trends and see where the next big opportunities might be!

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#diets

  • English
  • 9:30 a.m - 10:30 a.m
  • 516 A-B

Co-packing: Is this the right time and road for your business?

$35
Vivian Villa

How do you know when the appropriate time is to approach a co-packer? What should you look for? What do you require to have a productive experience? What are the pitfalls and benefits of moving production to a co-packer.

#startups

  • English
  • 3:30 p.m - 4:30 p.m
  • 516 A-B

2020 Food Industry Report

$35
Kristy Nudds

Each year, Food in Canada takes a comprehensive sector-by-sector look at Canada’s food and beverage processing and manufacturing industry. Discover how each sector is performing and what are the driving forces behind trends and innovations.

#foodindustry

  • English
  • 11:30 a.m - 12:30 p.m
  • 516 D-E

Disposable packaging: what are the real eco-friendly options?

$35
Bruno Ponsard, General Manager at ITEGAAurore Courtieux-Boinot, Residual Materials Management Consultant and Representative of the organization La vague - Cafés et restaurants pour l'environnementGeneviève Dionne, Director Ecodesign and Circular Economy, EEQMartin Boily, Vice-president - Sales & Marketing, Les Emballages Carrousel William St-Hilaire, Account Manager, Tilton

In a context where single-use packaging is increasingly decried in the media, what options are available to retailers, producers and other users of packaging?

What are the choices that are part of a true circular economy: recyclability, integration of recycled, bio-sourced, compostability, bulk sales? How can ecodesign and economic imperatives be reconciled? How can the end user be properly informed? This panel discussion brings together manufacturers and packaging specialists to take stock of this sensitive subject and the eco-responsible alternatives.

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#packaging

  • English
  • 11:30 a.m - 12:30 p.m
  • 516 D-E

Four Gen 2030 Food Strategy

$35
Dana McCauley, CEO, Blue Unicorn Innovation

Never before have marketing teams been more challenged. Today we have four distinct demographic groups in the labour market and in the marketplace each is making food buying choices that suit their specific needs! How can food pros innovate to provide Baby Boomers, GenX, Millennials and GenZ the food products, recipes and restaurants they want?

This presentation brings attendees up to date on the differences and commonalities between these consumer groups and shares insights that will help innovators of all stripes and career stages to create winning business concepts. Starting with an overview of the current needs and attitudes in each of these demographicsegments, the presentation provides concrete examples of how to reposition the same product for different audiences and teasesout common needs that will help to identify the highest value market positionings for innovators looking toward building an innovation pipeline that will take them to 2030. Starting with an overview of the current needs and attitudes in each of these demographicsegments, the presentation provides concrete examples of how to reposition the same product for different audiences and teasesout common needs that will help to identify the highest value market positionings for innovators looking toward building an innovation pipeline that will take them to 2030.

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#foodstrategy

  • English
  • 5:00 p.m - 6:00 p.m
  • 516 D-E

Communicate with your Customers in the Right Ways

$35
Sabrina Falone, Principal & Chief Culinary Officer

With the overwhelming slew of communication channels and the constantly changing algorithms, it can be tempting to broadcast your marketing messaging anywhere and everywhere, as loudly as you can, to anyone who will listen. Unfortunately, volume is not what will get your brand noticed and it’s not what will engage your customers to stay loyal to your brand. Like all things in your business, the customer experience and their needs are the most important factors when creating a marketing strategy.

Each marketing distribution channel is unique, and consumers have very distinct preferences for what type of information they like to receive from each of those different distribution channels.

Join Sabrina Falone, Content Marketing Expert, as she breaks down the types of content that works best for each demographic and the best places to share that information. Social Media is important, but it is just a piece of the puzzle.

Sabrina will explore different ways to combine traditional and digital marketing beyond social media, in ways that are targeted to each demographic. Learn what your customers want to know and how they want you to reach them so you can get close enough to whisper your messaging directly in their ears, rather than shouting through a megaphone.  

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  • English
  • 3:30 p.m - 4:30 p.m
  • 516 D-E

The Unintended Impact of Technology on Food Safety Culture

$35
Paul Medeiros

Discussions abound with how technology like Siri is eroding our brain power and memory capacity or how increased automobile automation will turn us all into lazy, bad drivers. Like many other aspects of our lives and industry, Food Safety is undergoing a digital and technological revolution.

Technology promises many food safety rewards but could the same technology that automates processes, aggregates data or collects boundless sources of operational input actually hurt a company’s efforts to strengthen it’s food safety culture? This presentation will explore the potential impact of technology on food safety culture and even touch on the question of whether technology will actually make food safety culture irrelevant. You be the judge.

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#foodtech

  • English
  • 10:30 a.m - 11:30 a.m
  • 516 D-E

The Shifting Industry of Foodservice

$35
Jay Ashton

As we see dramatic challenges in the foodservice industry becoming more evident, Jay will review these fluctuations and where they originated from. He’ll also reflect back to the 80’s where the brick and mortar restaurants thrived and where this is shifting towards today’s cloud kitchen concepts. This is a major disruptor in the industry that’s changing the landscape. This presentation will also look towards the future of the Foodservice industry and what operators will need to do to drive growth and to become sustainable businesses.

#foodservice

  • English
  • 2:30 p.m - 3:30 p.m
  • 516 A-B

The next frontier of innovation

$35
Frank Noto

Retail and consumer products organizations are entering a new phase of technological innovation – with intelligent automation at its core. The ramifications are profound, offering a host of previously unimaginable capabilities – from automatically rerouting shipments to bypass bad weather, to personalizing in-store services based on analysis of a customer’s facial expressions.

Our newest research shows that two in five retailers and brands are already using intelligent automation, and that number is on track to double within the next three years. Future AI-driven applications look to be far more extensive than many consumer products and retail companies currently realize.

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#innovation

  • English
  • 2:30 p.m - 3:30 p.m
  • 516 D-E

The aging population – an undeniable trend full of significant opportunities

$35
Gabriel Moreau, Client Business Partner at Nielsen

For the first time in Canadian history, seniors outnumber children. This dynamic will only accelerate in the next few years, with the first wave of baby boomers already turning 65+.

 Yet, FMCG products are rarely targeting older age groups, with most marketing efforts generally geared towards younger consumers. Discover how differently these older consumers behave, what products they are purchasing, where they are shopping, and why it’s worth thinking about them twice, from your product design to your go-to-market strategy.

See more

#aging

  • English
  • 12:30 p.m - 11:30 p.m
  • 516 A-B

Safe Foods for Canadians Act (How are these new regulations going to effect SME producers?)

$35
Daniel Burgoyne

The Safe Food for Canadians Regulations (SFCR) came into force on January 15, 2019. The regulations introduce modern food safety requirements for food businesses that import food, or prepare food in Canada for export or interprovincial trade.

Join the Canadian Food Inspection Agency for an overview of the regulations, including information on licensing, preventive controls and traceability requirements. Find out how they apply to your small business and what steps you need to take to comply with the regulations.
This session will help you to know:
• if you need a Safe food for Canadians licence and where to apply for one
• when the new requirements apply to your business – some small businesses may have more time to meet certain requirements
• what information, tools and resources are available to help your small business prepare for the SFCR.

See more

#startup

  • English
  • 10:30 a.m - 11:30 a.m
  • 516 D-E

Restaurant Marketing 101

$35
Emily FergusonMarie-Hélène Cote

Details to come shortly

  • English
  • 10:30 a.m - 11:30 a.m
  • 516 A-B

Relationships between start-ups and large businesses: Interviews

$35
Valérie Forget

This panel welcomes successful start-ups ready to reveal how they built solid relationships with both small and large agri-food businesses. Take part in the discussion and be inspired to become a key member of the Montreal entrepreneurial ecosystem.

#startup

  • English
  • 11:30 a.m - 12:30 p.m
  • 516 A-B

Regenerative Organic Agriculture: what’s it all about?

$35
Tia Loftsgard, Executive Director of the Canada Organic Trade AssociationSébastien Houle

Details to come shortly

#bio

  • English
  • 9:30 a.m - 10:30 a.m
  • 516 D-E

Plant-based foods take over Foodservice

$35
Jay Ashton

With this topic, Jay will review the facts that’s making it not only a trend but a movement that’s here to stay. We’ll talk about how this movement is connecting to Generational, Health and Environmental aspects.

Its extremely important that we discuss and review how this movement which also addresses economic factors, as the population of the earth grows we look at new methods of feeding individuals. This is a movement we’ve never seen this strong before in the history of our industry. It’s a huge gamechanger that will shift our diets and businesses forever.

See more

#foodservice

  • English
  • 10:30 a.m - 11:30 a.m
  • 516 A-B

Packaging for the New Consumer – How to Win in a 5 second shopper attention span

$35
Jo-Ann McArthur, President , Nourish Food Marketing

How do you grab the shopper’s attention as well as their dollars and hearts in any increasingly cluttered store and online environment? What are some future trends in packaging that you need to be on top of now - design, substrates, technology integration? How can you ensure your packaging is working as hard as it could be?

#packaging

  • English
  • 9:30 a.m - 10:30 a.m
  • 516 A-B

Innovation at the heart of entrepreneurship

$35
Naouel Hanani

Be inspired by innovative entrepreneurs during an unfiltered discussion on their career paths. Several start-ups will answer key questions about their growth and innovation in the food industry. Hear interesting anecdotes about how their ideas turned into reality.

#startup

  • English
  • 10:30 a.m - 11:30 a.m
  • 516 D-E

Gain Employee Engagement – Improve Your Training Game

$35
Jennifer McCreary

Training does more than improve productivity and compliance. Companies with strong training programs report an increase of customer satisfaction by over 18% and employee performance by 40%. Therefore, investing in training and learning will help ensure your employees are efficient, engaged, and proactive.

This presentation will look at:
• Is training the answer to the problem
• Keys to motivation
• Using technology to engage new learners
• How to get the most out of your training dollars

See more

#productivity

  • English
  • 4:00 p.m - 5:00 p.m
  • 516 D-E

Funding R&D

$35
Anaïs Détolle, Business Development Specialist at Mitacs and at the University of Montreal, MitacsMarie-Laure de BoutrayCRSNGMAPAQInvestissement Québec

#funding

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