Munching on Molecules

In this episode, we sit down with Chef Steph Baryluk, a Red Seal Indigenous Chef, educator, and one of Canada's most compelling voices in food. A proud Teetl'it Gwich'in from Teetl'it Zheh (Fort McPherson) in Treaty 11 Territory. Chef Steph grew up in the Arctic, where hunting, fishing, and land stewardship shaped everything about how she understands food, community, and cooking with purpose.With over a decade of culinary experience, Chef Steph has built a career at the intersection of classical training and deep cultural roots. She's an educator, an advocate, and a leader in advancing Indigenous food systems in Canada. Recognized as one of Canada's Top 100 Most Powerful Women in 2024 and recipient of the WXN Food Industry Award.In this episode, we discuss:Chef Steph's Arctic upbringing and land stewardship shaped her relationship with food.Her work through Nihkhah, a majority Indigenous and women-owned social enterprise dedicated to bringing Indigenous food, culture, and knowledge into public life.What advocating for Indigenous food systems means on a national and global stage.From community kitchens to the global stage, Chef Steph brings a perspective on food that is rooted, generous, and necessary. This is a conversation about heritage, sustainability, and the power of knowing where your food comes from.Learn and Connect:Nihkhah: https://nihkhah.ca/LinkedIn: https://www.linkedin.com/in/chef-steph-baryluk-7b9069270/

Time for another quarterly catch-up with your co-hosts, Christine Farkas, RSE, CRC and Lara Tiro.In this "snackable" roundup, we share the key moments, industry gatherings, and forward-looking forums that shaped our winter and early spring in food innovation.From San Francisco to Anaheim, we've been on the ground learning, connecting, and supporting growth across the food and beverage ecosystem. Here's a taste of what we've been up to:Trend spotting in full force: Winter Fancy Faire brought us face-to-face with what's next on shelf, including the rise of sensemaxxing and what it signals for product development and positioning.Community in action: The CFE Gathering and BCFT Suppliers Night reminded us why in-person connection in this industry is irreplaceable.The big shows: SCIFT and ExpoWest , CHFA Vancouver delivered its usual sensory overload of innovation, emerging brands, and category disruption, and we came back with plenty to unpack.Founder energy: Jake Karls of Midday Squares at Fasken for a candid conversation on the power of authenticity and storytelling and what it really takes to grow a food business from the ground up.Looking ahead to Q2, we have a packed conference slate including the Dressings and Sauces Technical Meeting, ThaiFX and the CHFA Ottawa Regulatory Forum.We have been sitting on some exciting news: Munching on Molecules is approaching its 100th episode! We are planning something special to mark the occasion mid-November. This show exists because of this community, and we want to celebrate that. Stay tuned, because this event is going to be worth the wait.Hit play, grab a snack, and let's set the stage for a strong Q2!

In this special edition of Munching on Molecules, we’re joined by two members of the CHFA Government Relations & Regulatory Affairs team:Sonia Parmar, VP, Regulatory Affairs & Government RelationsJules Gorham, Sr. Director, Government Relations & Quebec AffairsWe get a sneak peek into the CHFA Ottawa Regulatory Forum, happening May 26–27, 2026. This immersive, standalone event brings CHFA members and industry face-to-face with policymakers, regulators, and key decision-makers.The CHFA Ottawa Regulatory Forum is a chance for business leaders, Health Canada executives, and advocacy champions to share lessons learned, meet in the moment, and look to the future.In this episode, we talk about:- Why the Regulatory Forum creates space for meaningful dialogue, stronger industry alignment, and future-focused conversations. A can't miss opportunity for brands of all sizes.- How CHFA supports members in navigating natural health product (NHP) regulations and compliance to foster growth in Canada.- Important sessions, including the latest report from SafetyCall International, exploring how NHP safety outcomes compare internationally and what the data reveals about product risk, regulatory oversight, and enforcement approaches.If you’re flying in early, don’t miss the wellness and networking activities on May 26, including:🚴 Bike ride through Gatineau Park / 5KM Rideau Canal walk🏛️ Supreme Court Tour🛥️ Ottawa River boat cruiseTune in for the insider’s guide to the CHFA Ottawa Regulatory Forum and why this moment matters now more than ever.Online registration is open and closes on May 12: ⁠https://chfa.ca/event/2026-chfa-ottawa-regulatory-forum/

What happens when a supplements skeptic ends up leading a Canadian natural health company with clinically backed, patented ingredients? In this episode of Munching on Molecules, we sit down with Michael Bentley, President of SierraSil® Health Inc., to talk about leadership, credibility, and the role of natural health products in Canada.We interviewed Michael live on location at the Multivac Innovation Center after first meeting him at CHFA Vancouver, where his topical spray drew us into the SierraSil booth. With experience across personnel and safety, sales and marketing, and operations management, Michael brings a wide-ranging perspective to both business leadership and the natural health sector.Michael shares how he went from being a "supplement skeptic" to taking the reins at SierraSil, and what he has learned along the way. We also get into SierraSil’s three product lines, the importance of Canada’s natural health industry, and a few personal stories, including his first Sun Run (after quitting running due to sore knees).In this episode, we discuss:Michael’s path from supplements skeptic to President of SierraSil®What sets SierraSil® apart and an overview of its three product linesWhy Canada’s natural health industry plays such an important roleMichael’s reflections on leadership, including taking the reins at SierraSilThis episode offers an insightful look at leadership, credibility, and innovation in Canada’s natural health sector.Tune in for a thoughtful conversation on natural health innovation, industry leadership, and the unexpected paths that shape a career.Learn more about:SierraSil® Health Inc.: https://sierrasil.comCanadian Health & Fitness Institute: https://chfi.fitCanadian National Health and Fitness Day: June 6, 2026Let's Move Canada Challenge: https://letsmovecanada.com

In this recap episode, Munching on Molecules looks back on Expo 2026 to capture the energy, standout conversations, and biggest trends & themes shaping the future of food.From emerging brand innovations to sharp insights on product development, ingredient trends, and what it really takes to stand out in today’s CPG landscape, this episode highlights the ideas and momentum coming out of the show floor.Listen in for our key takeaways, the trends, products, and conversations that left a lasting impression.Brands we interviewed:AeloKesshoDr. BeeLittle LatkeLiving Tree FoodsO'kraAnne's ToumRiver Valle Specialty FarmsThe Lucky OxMamamePurplesful SnackingSmolbolWhims DelightA special thank you to the brands who graciously gifted swag (see the very end) and samples along the way. Your generosity added an extra layer of fun to the experience and gave us even more to explore beyond the booth conversations.Sunshine BunsWildwonderMaazahFemales in FoodWedderspoonHost Defense MushroomsYumiJonny PopsIf you were at Expo 2026 too, tell us: what brand, booth, or innovation stood out most to you?

This week, we’re joined by the one and only, Christine Couvelier, executive chef, culinary trendologist, and founder of Culinary Concierge, for an inspiring look at a life fully immersed in food.Christine’s passion is unmistakable. With over four decades of experience, she’s helped shape global food strategies, launch beloved consumer products, and guide brands in translating culinary trends into innovative offerings. From her early days in a famed Toronto Italian kitchen to leading product development at President’s Choice, guiding future tastes at Cara Operations, her global reach with Unilever, being part of the future of culinary education at George Brown College, leading a culinary cultural revolution at Maple Leaf Foods or her time with Trendi to tackle the food waste/food rescue hurdles and looking at what’s possible ~~ Christine’s journey is both remarkable and deeply rooted in curiosity.In this episode, we explore:How a lifelong love of food became a global consulting career.The process of identifying, testing, and translating food trends into retail hits.Why she believes the future of food is food rescue .And of course, no conversation with Christine would be complete without her signature call to action: Taste, Taste, Taste. Knowing your customer’s taste profile is not just a nice-to-have, it is the foundation of successful food innovation.If you work in food strategy, product innovation, or culinary branding, Christine’s insights will leave you both inspired and energized.Learn more about Culinary Concierge: https://www.culinaryconcierge.ca

What happens when a seasoned brand builder turns his focus to oral care and decides the category deserves a total reset?In this episode, we sit down with Steve Thorp, CEO & Co-Founder of Before, for a behind-the-scenes conversation on rethinking one of the most overlooked daily rituals: brushing your teeth.We caught Steve at CHFA Launchpad Toronto just before he walked on stage to pitch: high stakes, high energy, and zero fluff. In this episode, he shares the journey behind building Before, how his background shaped the company’s direction, and why oral care is finally getting the functional treatment and spotlight it deserves.We get into:• Why oral care is overdue for real innovation (spoiler alert- we are obsessed with oral care!)• The angle (and pronunciation) of nHA , aka nano-hydroxyapatite• What makes a toothpaste functional, not just “natural”• Building a brand where performance, deep values, and aesthetic meetIt’s part founder story, part intentional product design, part branding deep dive, and fully practical, because what you’ll hear here is anything but ordinary.BEFORE

This week on Munching on Molecules, Lara Tiro and Christine Farkas welcome a fellow food podcaster and dual-role powerhouse, Veronica Hislop.As the host of That’s a Food Job! podcast, Veronica interviews professionals across the food and beverage manufacturing industry spotlighting the unexpected roles and career journeys. Her own career journey is just as compelling.Veronica is a multimedia specialist at FoodGrads, working to bridge the knowledge gap between students and the food and beverage industry. She is currently a PhD candidate in Molecular Science at Toronto Metropolitan University, researching the effects of processing and compositional changes on the stability of fat-stabilized water-in-oil emulsions; zooming from the microstructural level to the macro implications in formulations and compositions.In this episode, we dive into:Why so many students don’t know what food jobs actually existWhat she’s learned from podcasting over two years (hint: it’s more than just tech skills)Her mission to make food science more visible and inclusiveVeronica’s voice is not only amplifying others, but also redefining how we talk about food careers.Listen in and explore how storytelling, curiosity, and science can reshape the future of food.Learn more about Veronica’s work at FoodGradsRead her reflection on two years of podcasting here

We wrap up our action-packed PEI mini-series with Bill DeBlois, owner of Buns & Things Bakery.Bill shares how his parents scaled a franchise into a thriving bakery operation, and what it’s taken to keep that momentum going. From near-bankruptcy beginnings to running a high-volume scratch bakery operation, this episode is full of lessons in leadership, resilience, and staying curious.Highlights include:The franchise origins behind Buns and ThingsChallenges and Insights of Operating a high-volume scratch bakeryLessons in leadership, legacy, and local resilience from a second-generation entrepreneur Tune in to hear Bill’s grounded, generous insights and the hilarious behind-the-scenes 70 foot lobster-roll baking story! Trust us, you don’t want to miss this story. Resources: https://www.bunsandthings.ca Christine and Lara's additional eats and culinary stops from their PEI road trip:· Frothy Coffee Bar· PEI Handpie Company· Cow's

We’re kicking off our PEI tour in Charlottetown. In the first stop of our three-part series, Lara and Christine visit BioFoodTech, a hub for food innovation and commercialization in Atlantic Canada.At BioFoodTech, companies receive essential support in product development, food safety, labelling, and scale-up, all under one roof. Our guest is Joy Shinn, (now retired) food scientist, who supported various food and beverage companies and helped bridge the gap between benchtop and marketplace.In this episode, we explore:The role of BioFoodTech in Canada’s food innovation ecosystemWhy labelling and safety are foundational for product successWhat scale-up really looks like for startups and SMEsHow regional infrastructure fuels national food innovationWhether you're developing your first SKU or scaling your fiftieth, this behind-the-scenes episode offers valuable insight.Learn more about BioFoodTech: biofoodtechpei.ca/about

This week on Munching on Molecules, we sit down with a guest whose roots in food run deep, both personally and professionally: Christopher Marinangeli, PhD, RD.Christopher grew up immersed in the food world, dating back to his great-grandparents, and his grandfather who famously got his driver’s license in exchange for bananas in Toronto, to his own executive roles in CPG. Food isn’t just a career for Christopher, it’s in his DNA.Christopher brings close to two decades of experience navigating the complex intersections of food regulations, nutrition science, and market strategy. From shaping policy in the Canadian agri-food sector to guiding innovation at major CPG brands, he’s a sought-after expert on how evidence-based nutrition can drive competitive advantage.Now serving as Director of the Centre for Regulatory Research and Innovation at Protein Industries Canada (PIC), Christopher is on a mission to modernize food regulations and unlock the full potential of plant-based protein innovation.In this episode:- The power of nutrition science in strategic product development- How PIC is helping and supporting Canada's SMEs, starting with plant protein- What’s next for innovation for plant-based proteins and Canada’s Ag sectorThis one’s for the changemakers at the crossroads of science, policy, and food product design.Resources:https://www.proteinindustriescanada.ca/crri

We chat with Nithya, editor of Food in Canada magazine, Canada’s longest-standing national publication serving the food and beverage industry. As Food in Canada proudly marks its 85th anniversary, we discuss how the magazine continues to adapt while maintaining its trusted voice in a rapidly evolving sector.Nithya takes us through the magazine's more recent history: its acquisition by Annex Business Media in 2021, and a pivotal change in March 2024, when Annex transitioned into a 100% Employee-Management Partnership. Now, every employee shares in ownership and profit, and importantly, helps shape decision-making and priorities. We dive into:How to submit your story to Food in Canada: What editors look for, what kind of narratives resonate, and how to maximize your pitch’s chance of being featured.Current trends in Canada’s food landscape: We cover shifts in the supply chain, rising consumer demands for transparency and sustainability, and how brands are responding.The ongoing role of industry-focused trade publications like Food in Canada in giving a platform to both emerging and established voices in the food processing sector.Whether you are leading a startup, building a heritage brand, or just tuned into the pulse of Canada’s food industry, this episode delivers both actionable advice and a rare glimpse behind the scenes of a publication that’s shaped nearly nine decades of Canada’s food story.Resources:https://www.foodincanada.comSubmit your story pitch: NCaleb@annexbusinessmedia.com

We’re talking bold export moves with Barron Lau and Paul Yip, the powerhouse duo behind Chowtime Foods, rewriting the playbook for Canadian food brands expanding into China.With bilingual teams across Shanghai, Toronto, Vancouver, and Hong Kong, they’re bringing Canadian innovation to Asia’s most competitive food market with strategy, speed, and real traction.In this episode, we dig into:What it really takes to scale in China’s food industry, from e-comm to retail.Why Canadian health and wellness brands are gaining ground across Asia.The value of end-to-end execution; from first shipment to sustainable scale.Cross-cultural strategy, regulatory readiness, and what most brands get wrong.If you’re looking to export to China, Chowtime's online platform is built for Canadian innovators in the natural, organic, and wellness space.Plus: hear what’s ahead as they prep to lead a Canadian trade delegation to the China International Import Expo (CIIE) trade show on November 5 -10, 2025Resources:Chowtime Foods: ⁠https://chowtimefoods.com/⁠