SIAL Podcast

In this jam-packed episode of The Food Professor Podcast, Michael LeBlanc and Dr. Sylvain Charlebois report live from the SIAL Food Innovation Show in Toronto, offering insights into global food trends, trade disruptions, the political fallout from Canada’s post-election landscape and Canada’s evolving agri-food export landscape. They’re joined by Martin Lavoie, President & CEO of Groupe Export Agroalimentaire Québec-Canada, for a candid discussion about export strategies, interprovincial trade barriers, and shifting global markets. Plus, reflections on Michael Medline’s upcoming Sobeys departure and rising opportunities for Canadian grocers.

In this episode of The Food Professor podcast, Sylvain Charlebois interviews Gilles Froment, Senior VP of Government Relations at Lactalis and President of the International Dairy Federation live at SIAL Canada. They discuss global dairy trends, sustainability challenges, and the future of the industry. The episode also features Sylvain’s announcement about joining Texas A&M University, insights from the Canadian Food Sentiment Index, and food inflation concerns affecting Canadian consumers and Tim Horton’s has breakfast with Ryan Reynolds.

In this episode, with an interview recorded live at the SIAL Food Innovation Show, Michael and Sylvain unpack major retail and food trends, including tariff turmoil, supply management politics, and pepper shortages. Then, Vince Sgabellone, Food Service Industry Analyst at Circana Canada, joins to explore the future of dining. From the explosion of global cuisine to shifting consumer habits and Gen Z’s love for delivery, Vince shares the data-backed trends transforming the food service landscape. Insightful, flavorful, and future-focused!

Recorded live at the SIAL Canada Food Innovation show in Toronto, this episode features a powerful interview with Tonia Jahshan, Founder & CEO of Sipology, who shares her inspiring journey from personal tragedy to tea & matcha empire. Co-host Sylvain Charlebois checks in from Texas A&M, where he’s leading a top agribusiness program—and makes his first visit to iconic roadside mega-store Buc-ee’s! The hosts also dig into tea tariffs, Texas Monthly’s new Top 50 BBQ list, wrapping up bread price-fixing case, and Prime Minister Carney’s mandate letter & AG. A steeped episode you won’t forget!

In this sizzling summer bonus episode of The Food Professor Podcast, Michael interviews Chef Jonathan Maters, co-founder of Smokin Jon’s BBQ & Company. Live from the SIAL show floor, they dive into how Jonathan turned a backyard COVID project into a growing Atlantic Canadian food brand. From smoky maple sauces to Cuban-inspired rubs, Jonathan shares his journey, insights on scaling in a tight retail market, and the blood, sweat, and sauce behind his entrepreneurial success.

In this summer bonus episode, The Food Professor Podcast spotlights Chantal Van Winden, CEO of Olimega and winner of the 2025 SIAL Innovation Gold Medal, for her buttery, omega-3-rich camelina oil. Co-hosts Michael LeBlanc and Dr. Sylvain Charlebois are also joined by Joanne McArthur, President of Nourish, who offers an insider’s view on the innovation awards and the judging process. Discover why this 100% Canadian product is turning heads in retail, food service, and health-conscious kitchens across the globe.

In this special summer bonus episode recorded live at SIAL Toronto, co-hosts Michael LeBlanc and Dr. Sylvain Charlebois welcome Keith Currie, President at the Canadian Federation of Agriculture. Representing over 190,000 farmers, Keith shares insights on agriculture’s overlooked economic power, trade challenges, climate policy, and the importance of succession planning. From carbon pricing to Canada’s ag-tech leadership, this candid conversation offers a powerful reminder: agriculture is not just our past—it’s our competitive future.

In this episode, we’re joined by National Post food reporter Laura Brehaut for a deep dive into the evolving world of food journalism. Laura shares her unique path into culinary storytelling, her passion for reporting on Canadian food innovation, and the trends she’s watching—like the rise of GSP-1s, protein alternatives, and AI in journalism. It’s a thoughtful and inspiring conversation about the intersection of culture, food, and storytelling.

In this fiery episode of The Food Professor Podcast, we’re joined at the SIAL Canada food innovation show in Toronto by Pierre-Olivier Drouin, Co-Founder of Firebarns, the Quebec-based hot sauce and condiment sensation. From banker to barbecue boss, Pierre-Olivier shares his entrepreneurial journey, the story behind their beloved bulldog CEO, and the secret to sauces that deliver flavour first, heat second. We explore Firebarns’ explosive U.S. growth, product innovation, and how influencer marketing fuels their spicy success.

In this feel-good (and tastes great!) episode of The Food Professor Podcast, we welcome Tamara Al Dip and Yazeed Yasin, Co-Founders of NanaShake, winners of the SIAL Canada pitch competition in Toronto. They share their incredible journey from health-conscious parents to successful CPG entrepreneurs disrupting the frozen dessert aisle with “smoothie on a stick” pops made from upcycled bananas.

In this flavorful episode of The Food Professor Podcast, Michael sits down with Shruti Priya Agarwal and Akshay Kalekar, the entrepreneurial duo behind Whipdd, a bold new brand of clean-label flavoured butters. From a garlic butter experiment in India to listings in Whole Foods across Canada, Shruti and Akshay share their journey of innovation, grit, and taste. Discover how this innovative startup is spicing up the Canadian dairy aisle and aiming for foodservice and global expansion.

Live from the SIAL Canada food innovation show, Michael talks with Dieter Heidegger of Moosbrugger, about Austria’s gold medal-winning, pine-covered cheese and the company’s journey from small-scale beginnings to global recognition. Dieter shares how tradition, innovation, and sustainable farming set Moosbrugger apart, and offers candid insights on how current global trading shifts are reshaping the global food industry.

In this summer bonus episode, Michael LeBlanc speaks with Brian Choi, Managing Partner and CEO of The Food Institute,at the SIAL Food Innovation show in Toronto about transforming a legacy brand into a digital-first food media and data powerhouse. From tariffs and geopolitical trade risks to the future of food innovation, Brian shares candid insights on resilience, leadership, and opportunities in health-focused ingredients and nutraceuticals. A must-listen for anyone tracking the future of food, global trade, and consumer behaviour.

In this episode: A recap of the first day at SIAL Montreal and our conversations with industry professionals,
An update on the state of Canada’s supply chain and the risks of strikes in Vancouver and at CN,
Major food market trends: “recession-proof” products and adapting to millennial expectations,
Kraft Heinz’s strategies and evolving consumer shopping habits.

Guest: Marc Vaucher, Senior Investment Director at Scale AI, explains how AI is boosting productivity in Canadian businesses, with concrete examples in agriculture and retail.

In this episode: A look back at the buzz of SIAL Montreal, standout innovations, and inspiring encounters,
An update on inflation and its impact on the agri-food industry,
Debates around H5N1 avian flu at the House of Commons,
Loblaw’s new public relations strategy, and the slow decline of Red Lobster—humorously renamed “Dead Lobster.”

Guests: Jennifer Zimmermann and Amy Bronstetter, founders of Epic Tofu, share their entrepreneurial journey and their win at SIAL Canada’s Start-Up Pitch Competition with their marinated frozen tofu, which extends shelf life, reduces waste, and has already replaced over 250,000 meat-based meals.

In this episode:
A recap of the ERA Awards celebrating retail excellence: Metro (eCommerce experience), Farm Boy (in-store design), LCBO (loss prevention and talent development), Tim Hortons (philanthropic leadership), and Pattison Food Group (marketing). We also discuss global food trends following Sylvain’s trip to Berlin, and the expansion of Eataly in Toronto—now the city with the most Eataly locations worldwide.

Other topics include: rising grocery theft statistics, the renewal of the Heinz-Kraft contract in Leamington, the standing vs. sitting cashier debate, and speculation on the Bank of Canada’s upcoming interest rate decision. We close with an analysis of supply management’s impact on food prices.

Guest:
Adekambi (Kambi) Laleye, co-founder and CEO of UpTaste, presents their award-winning automated in-store sampling solution, which earned the Technology and Packaging Award at SIAL Montreal.

In this episode:
We break down the long-awaited interest rate cut by the Bank of Canada and its implications for the agri-food sector. We also look at ongoing labour shortages in Canada’s beef processing industry just ahead of BBQ season, and explore California’s surprising strawberry surplus.

Guests:
Isabelle Marquis, President of the SIAL competition jury, returns for her third appearance on the podcast. Joining her is Eugenia Sanchez, founder of El Gusto Gourmet Drip Coffee (Tertulia Brugge) and winner of the SIAL Grand Prix Gold award. Her brand receives a $10,000 Nielsen services grant and a 100 sq. ft. bare booth at SIAL Toronto 2025.

In this episode: We sit down with Souriya Otmani, Ambassador of the Kingdom of Morocco to Canada, SIAL 2024’s Country of Honour. Discover the cultural and culinary richness of Morocco, its unique position at the crossroads of traditions, and an introduction to the subtle art of food diplomacy.

In this special summer bonus episode:
We meet Michi Furuya Chang, Executive Vice President of Public and Regulatory Affairs at FHCP (Food, Health & Consumer Products of Canada).
Live from SIAL Montreal 2024, Sylvain and Michael continue their series of exclusive interviews with key players and thought leaders in the food industry.

In this episode:
One of our favorite guests, Chef Chuck Hughes, returns live from the SIAL Montreal podcast studio. He talks about his new line of food products, including one that was a finalist in the SIAL Innovation Awards.

On the menu:
Behind the scenes of his journey from kitchen to grocery shelf, the challenges of turning a recipe into a marketable product, and reflections on the delicate balance between innovation and commercial success.

In this episode:
We meet Gurth M. Pretty, a leading cheese expert and frequent podcast guest. Together, we explore innovations in the world of cheese and the challenges Canadian retailers face in bringing these new products to a national audience.

📍 Discover his artisanal shop, Lakeview Cheese Galore in Mississauga—a true paradise for cheese lovers.

In this episode:
Carl Boutet, a global retail technology expert, joins us live from SIAL Montreal, where he serves as the in-house innovation and retail expert.

Topics include: the central role of food in the growth models of retail giants like Walmart and Costco; the challenges of innovation, from overhyped gadgets to real solutions (smart carts, AI, etc.); the work of McGill’s Retail Innovation Lab focused on frictionless commerce, responsible consumption, and interdisciplinary research; and the importance of evolving retail formats to better meet consumer expectations.

In this episode, recorded live from SIAL Montreal:
A conversation with Zeeshan Fazal (EDC) about how Canada supports agrifood businesses expanding internationally.
Michael shares his takeaways from Chicago and highlights the upcoming Canadian Coffee Association conference.
On the menu: 6 billion litres of dairy waste, Canada–India trade tensions, the launch of Canada Packers (Maple Leaf), and rising CPI concerns.