<![CDATA[Food in Canada Podcast]]>f4a038ea-207a-587c-8396-b988d8466ab9Wed, 01 Apr 2026 17:18:46 +0000Captivate.fmAlex Rewutzskyhttps://artwork.captivate.fm/20dcae52-2b2a-4243-b435-e0ebd9f33c44/FIC-PODCAST-IMAGE-SEPT25-BAS-3000-copy-1.jpgFood in Canada PodcastAlex RewutzskyAlex RewutzskyStay ahead of the curve with Food in Canada’s official podcast, your go‑to source for insights, trends, and expert conversations shaping the Canadian food and beverage processing industry.https://food-in-canada-podcast.captivate.fmfalseepisodicnopodcastInside Tonica’s 20-Year Kombucha JourneyInside Tonica’s 20-Year Kombucha JourneyWhen Zoey Shamai discovered kombucha in the early 2000s on one of her yoga trips to Asia, it inspired her to embark on an entrepreneurial journey that’s celebrating its 20th anniversary this year.

In this episode, Shamai reflects on building one of Canada’s first kombucha-based beverage brands. We explore the realities of manufacturing a fermented product, the costly mistakes that nearly wiped out Tonica’s cultures, and how those setbacks led to the development of a proprietary blend. Shamai also discusses automation, private label partnerships, and what it takes to be resilient in a competitive beverage market.

Never miss an episode of our podcast by subscribing to it on Apple Podcasts, Spotify, or wherever you listen to podcasts.

]]>When Zoey Shamai discovered kombucha in the early 2000s on one of her yoga trips to Asia, it inspired her to embark on an entrepreneurial journey that’s celebrating its 20th anniversary this year.

In this episode, Shamai reflects on building one of Canada’s first kombucha-based beverage brands. We explore the realities of manufacturing a fermented product, the costly mistakes that nearly wiped out Tonica’s cultures, and how those setbacks led to the development of a proprietary blend. Shamai also discusses automation, private label partnerships, and what it takes to be resilient in a competitive beverage market.

Never miss an episode of our podcast by subscribing to it on Apple Podcasts, Spotify, or wherever you listen to podcasts.

]]>729bfda2-f6b9-4aa8-b17d-f1fabab1b85bWed, 01 Apr 2026 09:30:00 -040044:25falsefull33Wins & woes for Canadian F&B processorsWins & woes for Canadian F&B processorsIn this episode, Amanda Norris, senior economist at Farm Credit Canada (FCC), discusses how this year has been for Canada’s food and beverage processing industry as well as shares an outlook for 2026.

Norris joined FCC in 2024 as an economist. She has expertise in the food and beverage industries, but also does research on supply management and consumer trends. Norris comes from Agriculture and Agri-Food Canada where she amassed a wealth of economic, technical and industry knowledge through various positions including policy advisor, project lead, and economist.

Never miss an episode of our podcast by subscribing to it on Apple Podcasts, Spotify, or wherever you listen to podcasts.

]]>In this episode, Amanda Norris, senior economist at Farm Credit Canada (FCC), discusses how this year has been for Canada’s food and beverage processing industry as well as shares an outlook for 2026.

Norris joined FCC in 2024 as an economist. She has expertise in the food and beverage industries, but also does research on supply management and consumer trends. Norris comes from Agriculture and Agri-Food Canada where she amassed a wealth of economic, technical and industry knowledge through various positions including policy advisor, project lead, and economist.

Never miss an episode of our podcast by subscribing to it on Apple Podcasts, Spotify, or wherever you listen to podcasts.

]]>fe8e388e-134e-4325-a113-76ce77613c9cTue, 16 Dec 2025 15:12:00 -040035:01falsefull22Safe foraging of traditional plants for commercial useSafe foraging of traditional plants for commercial useThere are several Canadian food products that use foraged ingredients like maple syrup, wild rice, wild blueberries, and wild mushrooms. Distilleries, foodservice establishments, and restaurants are always looking for unique flavours and increasingly working with traditional foragers to source plants for botanical extracts. However, there are food safety concerns with foraged products. 

In this episode, our food safety columnist and program co-ordinator for the Culinary Innovation and Food Technology programs at Niagara College, Ont., Dr. Amy Proulx, discusses the food safety risks associated with foraging. She also shares some best practices for handling, storing, and distributing foraged ingredients.  

Never miss an episode of our podcast by subscribing to it on Apple Podcasts, Spotify, or wherever you listen to podcasts.

]]>There are several Canadian food products that use foraged ingredients like maple syrup, wild rice, wild blueberries, and wild mushrooms. Distilleries, foodservice establishments, and restaurants are always looking for unique flavours and increasingly working with traditional foragers to source plants for botanical extracts. However, there are food safety concerns with foraged products. 

In this episode, our food safety columnist and program co-ordinator for the Culinary Innovation and Food Technology programs at Niagara College, Ont., Dr. Amy Proulx, discusses the food safety risks associated with foraging. She also shares some best practices for handling, storing, and distributing foraged ingredients.  

Never miss an episode of our podcast by subscribing to it on Apple Podcasts, Spotify, or wherever you listen to podcasts.

]]>f8acdde8-1fff-45bc-a09a-2dc35bb34cd8Fri, 10 Oct 2025 09:34:00 -040043:45falsefull11