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Munching on Molecules

Lara Tiro and Christine Farkas

Welcome to Munching on Molecules, your portal to the world of culinary delights, food science, and global gastronomy. Lara Tiro and Christine Farkas explore and share the latest in food discoveries and trends from our Canadian backyard and around the world, fostering a delicious food community for enthusiasts and experts alike. Approachable, inspiring, fun introduction to the world of food technology, science and culinary research.

- **What can listeners expect to hear?**
- Cutting-edge food technologies
- Food scientists and culinary mavens perspectives

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  • 23 episodes
  • Avg 32 min
  • English

Episodes 23

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  • S3 · E83
    Yesterday · 29 min

    Episode 83: From Hidden Hunger to Global Impact with Dr. Gavin Armstrong of Lucky Iron Life

    What if tackling one of the world’s biggest micronutrient challenges started with something as simple as what goes into the cooking pot? In this episode, we sit down with Dr. Gavin Armstrong, founder and CEO of Lucky Iron Life, to explore the science, social impact and the journey behind Lucky Iron Fish. Gavin entered university planning to pursue finance before an interdisciplinary course took him to Botswana and completely changed the direction of his career. That experience eventually led him into international development, refugee camps in Kenya, and a growing awareness of what is often called “hidden hunger”, where people may consume enough calories but still lack essential micronutrients. What was supposed to be a two-week visit in Cambodia became three years and a PhD focused on iron deficiency and the concept that would become the Lucky Iron Fish. The idea is deceptively simple. Place the reusable iron cooking tool into boiling liquid with a little acidity for approximately 10 minutes, and it releases iron into the food. Gavin explains that the product uses electrolytic iron commonly used in food fortification and was developed to provide an accessible alternative for households dealing with iron deficiency. The science was only one part of the challenge. The original product was an iron disc. Technically, it worked. Culturally, it did not. Women in Cambodia told the research team it looked like something picked up from the side of the road. Through community research, they learned that fish symbolize luck in Cambodian culture. The disc became a fish, and something people were reluctant to put in their cooking pot became something they actively wanted to use. Later, when the company expanded into India, the fish shape created another adoption barrier within vegetarian communities. The team adapted again, developing a tulsi leaf version. It is a great reminder that innovation is not only about whether something works. It also has to work for the people expected to use it. Throughout the conversation, we also explore: The importance of independent clinical validation when commercializing a health innovation Why product innovation sometimes starts by listening to how people are actually using your product The evolution from Lucky Iron Fish into the broader Lucky Iron Life portfolio The role social enterprises can play alongside governments and NGOs How businesses can pursue both profit and purpose Since beginning the project in 2012, Gavin has watched Lucky Iron Life grow into a global social health company while continuing to wrestle with a much bigger question: Can business be a meaningful force for solving global problems? For Gavin, social enterprise is not about choosing between doing good and building a sustainable business. It is about proving the two can coexist. You can learn more about Lucky Iron Life, the Lucky Iron Fish, Lucky Iron Leaf and their new product, Lucky Iron Daily at luckyironlife.com. Gavin also shares that a portion of website sales supports the donation of products to families and communities in need around the world. A fascinating conversation about food, fortification, behaviour change, evidence and what it really takes to turn research into impact.

  • S3 · E82
    September 17 · 30 min

    Episode 82: Building a Food Movement: From Facebook Group to Food Forward Summit, with Mehnaz Tabassum

    In this episode, we sit down with Mehnaz Tabassum, CEO of NL Eats and Food Forward Summit, to talk about the journey from building an online food community to launching a nonprofit and creating a national platform bringing together people across Canada's food system. Mehnaz shares how NL Eats evolved from a grassroots community into an organization focused on food access, connection and systems-level change, and how that work ultimately shaped the vision for the Food Forward Summit. This vision is now growing into a three-stop 2026 circuit, beginning with Food Forward Atlantic in St. John's on September 23, followed by Food Forward on the Hill in Ottawa on October 6, and culminating in the Food Forward Summit at The International Centre in Mississauga on October 8. We talk about what it takes to grow an idea from community conversation into a national event, the importance of creating spaces where different parts of the food system can actually meet, and why meaningful change requires bringing more voices to the same table. Mehnaz also previews what attendees can expect on October 8, including three theatres focused on Leadership, Innovation and Community, alongside keynotes, workshops and exhibitors. The program brings together producers, innovators, investors, policymakers, CPG companies, buyers, distributors and international partners, with conversations spanning food systems innovation, AI, global trade, food policy, food security and Indigenous food sovereignty. A particularly interesting part of the Summit is the Innovation Challenge. Participants can choose between two streams, Blue Food Systems or Sustainable Agrifood, with finalists receiving mentorship, scale-up support and the opportunity to pitch live at the Summit. As Mehnaz explains, the bigger exercise goes beyond simply finding the winning solution. It is about learning how to approach a complex food-system problem through the lens of innovation. How do you define the problem? Who needs to be part of the conversation? What assumptions need to be challenged? And how do you move from an interesting idea toward something that can actually create impact? That mindset runs through the broader Food Forward vision: bringing different perspectives together, asking better questions and creating the conditions for ideas to move into action. If you want to continue the conversation in person, the Food Forward Summit takes place October 8, 2026 at The International Centre in Mississauga. Resources https://www.foodforwardsummit.com/agenda IG: @foodforwardsummit

  • S3 · E81
    September 4 · 30 min

    Episode 81: Packaging, Shelf Life, and the Details That Make Products Successful, with Shaun Ashworth, Owner & President, Associated Labels and Packaging

    We are on site in Coquitlam, BC with Shaun Ashworth, Co-Founder, Owner, and President of Associated Labels and Packaging. Shaun takes us behind the scenes of their packaging operations and shares why great packaging is about so much more than what we see on the shelf. Associated Labels and Packaging began in 1980 when Shaun’s father took a chance on a printing company, starting with letterpress printing before moving into flexographic labels through a surprising connection to Mary Kay address labels. Since then, the company has grown from four employees to a team of 180, expanding across flexo labels, digital printing, flexible packaging, pouches, lidding films, stick packs, and more. As Shaun explains, packaging may seem simple from the outside, but it plays a critical role in product success. The right package has to protect the product, support shelf life, run properly on equipment, communicate clearly to consumers, and hold up through distribution. For food and beverage brands, getting packaging right early can make all the difference. In this episode, we chat about: The story behind Associated Labels and Packaging The difference between flexo, digital, and wide web printing Why packaging should be designed around the product first Moisture barriers, oxygen barriers, seal integrity, and shelf life How packaging impacts co-packing, equipment, and downstream operations Why the cheapest packaging option is not always the lowest total cost Designing for the consumer, the shelf, and the real-world supply chain Five practical tips for CPG brands thinking about packaging Sustainability, compostable films, plastic reduction, and packaging education The importance of culture, team, and long-term relationships in business Tune in to hear Shaun Ashworth’s insights on packaging innovation, product protection, sustainability, and why the smallest details can have a big impact on how food products move from production to shelf to consumer. Resources: Associated Labels and Packaging: https://www.associated-labels.com Learn more about IFS PACsecure: https://www.ifs-certification.com/en/food/ifs-pacsecure One Step Closer: https://www.osc2.org

  • S3 · E80
    August 10 · 31 min

    Episode 80: Grit, Hydration & Youth Sport with Sonia and Jaspaul, GRINTA

    Grinta began on the sidelines. As parents of four active children competing across multiple sports, Sonia and Jaspaul saw firsthand how long games, tournaments, travel, heat, and physical exertion could affect young athletes. They recognized a gap in the market: parents were looking for hydration products they could feel confident giving their active children. Named after the Italian word for “grit,” Grinta reflects the determination of young athletes, the families supporting them, and the founders building a new brand while balancing full-time careers and family life. Sonia brings extensive experience in regulatory affairs and the natural health products industry, while Jaspaul has a background in government, IT, operations, and project management. Their combined expertise has shaped every part of the business, from formulation and compliance to logistics and community activation. The product was also developed with direct input from young athletes. Soccer teams helped test five initial flavours, narrowing the lineup to Peach Mango, Strawberry Splash, and Blue Raspberry. The formulations include electrolytes, 10 grams of sugar, and a small amount of stevia to support taste and carbohydrate replenishment while avoiding front-of-package warnings for high sugar and sodium. We also explore what it means to build a brand at the grassroots level. From sampling at soccer, volleyball, and ultimate frisbee tournaments to listening directly to parents and athletes, Sonia and Jaspaul are growing Grinta through education, trust, and community involvement. In this episode, we chat about: -Developing a hydration product with young athletes -Balancing electrolytes, carbohydrates, sweetness, and taste -Regulatory considerations for products intended for youth -The realities of entrepreneurship, family life, and founder resilience - Giving back to the volunteers, coaches, clubs, and families powering youth sports Tune in to hear Sonia and Jaspaul’s insights on building Grinta, developing a sports drink for young athletes, navigating the founder journey, and why grit matters both on the field and behind the scenes. Resources: Grinta: https://grinta.ca Instagram: https://www.instagram.com/grinta.ca

  • S3 · E79
    July 27 · 36 min

    Episode 79: Your Microbiome’s Favourite Food, with Dr. Jason Bush and Jason Leibert from Solnul®

    Dr. Jason Bush, Chief Scientific Officer and Jason Leibert, Chief Growth Officer, from Solnul® join us to explore the science and commercialization behind an upcycled prebiotic fibre made from potatoes. Solnul® is a resistant starch ingredient produced in Carberry, Manitoba using a co-product from potato processing. Through a proprietary process, Solnul® converts this potato co-product into a resistant starch ingredient designed to support the gut microbiome. With Jason Bush bringing a background in genetics, microbiome research, and clinical science, and Jason Leibert bringing experience in life sciences, biotech, business building, and growth, this conversation combines the science and business strategy behind launching a new functional ingredient. We discuss what makes resistant starch different from regular starch, why clinical trials are so important for ingredient credibility, and how Solnul® ’s low-dose research helped demonstrate changes in key microbiome markers, including beneficial bacteria such as Bifidobacterium and Akkermansia. We also explore Solnul® ’s upcycled story, the importance of reframing “byproduct” as “co-product,” and what it takes to move an ingredient from research to real-world applications across powdered supplements, bars, and emerging formats. In this episode, we chat about: What Solnul® is The microbiome as a modifiable system The role of clinical trials in ingredient credibility Resistant starch, prebiotics, and rethinking fibre Upcycling and elevating co-products Product development opportunities for functional ingredients Building adoption through efficacy, storytelling, and collaboration Tune in to hear Jason Bush and Jason Leibert’s insights on Solnul® , resistant starch, upcycled ingredient innovation, and why our microbiome is one of the most exciting opportunities in food and health. Resources: Solnul® : https://www.solnul.com Upcycled Food Association: https://www.upcycledfood.org

  • S3 · E78
    July 20 · 34 min

    Episode 78: Preserving the Season: Food Skills and Connection, with Chef Connor Flynn

    Chef Connor Flynn, also known as The Preserving Chef, shares with us the world of food preservation and why it’s about so much more than extending shelf life. Connor’s journey started close to home, cooking alongside his grandmothers and building an early appreciation for food, family, and tradition. From there, his path took him through professional kitchens, Red Seal certification, teaching, sobriety, career pivots, and eventually the creation of a family-led business focused on making food preservation education more accessible. As one of only a few Master Food Preservers in Canada, Connor shares how this work is opening doors in schools, hospitals, conferences, and communities across the country. Through fermentation, canning, and other traditional preservation methods, he helps people reconnect with seasonal ingredients, practical food skills, community, and the land. In this episode, we chat about: The power of food preservation Fermentation (especially kimchi), microbiology, and consumer curiosity Food literacy as a life skill Preserving knowledge, culture, and connection Teaching preservation across communities A chef’s journey through purpose and reinvention Tune in to hear Chef Connor Flynn’s insights on preserving seasonal ingredients, teaching practical food skills, and inspiring the next generation to value craftsmanship, community, and care. Resources: The Preserving Chef: https://www.thepreservingchef.com Instagram: @thepreservingchef Hear Connor speak at the Fermentation Summit, Sept 15 -17, 2026: https://www.makesauerkraut.com/fermentation-summit/ Growing Chefs, Ontario: https://growingchefsontario.ca Canadian Fermented Foods Initiative: https://fermentedfoods.ca

  • S3 · E77
    July 6 · 33 min

    Episode 77: The science, sensory, and sparkle behind Glimmer Wine with Janet Helou

    Janet Helou is the CSO and Wine Scientist at Glimmer Wine, a BC-based, women-owned non-alcoholic sparkling wine brand. With a background spanning science, R&D, sales, food science, and wine, Janet helps lead Glimmer from both sides of the business: developing the product and supporting commercial sales. As a Certified Food Scientist and WSET Level 3, she brings a rare blend of technical expertise, sensory curiosity, and market insight to a category that continues to evolve quickly. Glimmer's origin story started with a familiar but underserved moment: being at a wedding, dinner, conference, or celebration and wanting something special in your glass, without alcohol. Instead of settling for sparkling water with a garnish, three wine-loving women set out to create a non-alcoholic option that could feel just as celebratory and sophisticated as the occasion itself. What makes Glimmer distinct is that it starts with real wine. The alcohol is removed through reverse osmosis, a membrane technology that selectively strips alcohol while helping preserve the aromas, structure, and character that give wine its personality. That distinction, between de-alcoholized wine and a wine-adjacent beverage, matters more than most consumers realize. Alcohol contributes to body, mouthfeel, aroma carry, and the perception of balance. When it is removed, the formulation has to account for all of it. We also chat about Glimmer’s newest release: a sparkling rosé designed for summer sipping, celebration, and inclusion. With expressive, lively notes and the same thoughtful positioning behind the brand’s Blanc de Blanc, the Rosé marks an exciting next step for Glimmer’s growing portfolio. In this episode, we get into: The origin story behind Glimmer Wine What makes de-alcoholized wine different from wine alternatives, and how reverse osmosis fits in The sensory balancing act of formulating without alcohol Why the sparkling format is a smart entry point for this category The realities of scaling a glass-bottled beverage across Canadian distribution channels For anyone working in beverage innovation, CPG, sales, or non-alcoholic product development, this conversation is a thoughtful look at what it takes to create a product that feels intentional, elegant, and celebratory. Resources: Glimmer Wine: https://www.drinkglimmerwine.com/ Instagram: @drinkglimmerwine Taste Glimmer at the Rose Disco Vancouver, July 26, 2026: https://www.rosedisco.com/vancouver

  • S3 · E76
    June 29 · 27 min

    Episode 76: Authentic Indigenous Seafood, Small-scale fisheries, and the Power of food storytelling

    We talk with Gord Sterritt, CEO of Authentic Indigenous Seafood and Executive Director of the Upper Fraser Fisheries Conservation Alliance, to explore the deep connection between fisheries, food security, sustainability, and Indigenous-led food systems. As a member of the Gitxsan First Nation, Gord brings a rich perspective shaped by community, culture, conservation, and years of experience working in fisheries. In this episode, he shares how Authentic Indigenous Seafood is helping tell the stories behind Indigenous fisheries while creating value for harvesters, communities, and consumers across Canada. We chat about: Gord’s lifelong connection to fishing and food The story behind Authentic Indigenous Seafood Why Traceability matters Supporting cooperative members and small-scale fisheries Storytelling through product and process Sustainability, seasonality, and fisheries planning Looking ahead to trade, policy, and collaboration This episode offers a powerful look at how seafood products can carry culture, responsibility, and community impact. Resources: Authentic Indigenous Seafood: https://authenticindigenousseafood.ca/ Upper Fraser Fisheries Conservation Alliance: https://upperfraser.ca/

  • S3 · E75
    June 23 · 21 min

    Episode 75: Contract Manufacturing with Preet Bhullar, COO and Co-Founder of Blue Ocean Group

    What does it take to build a contract manufacturing operations capable of serving CPG brands on both sides of the border and scaling with them all the way to Costco? We sit down with Preet Bhullar, COO and Co-Founder of Blue Ocean Group. The conversation was recorded on-site at their brand-new innovation hub in Blaine, Washington. What began in 2012 as a 2,000-square-foot tea operation in Surrey, BC has evolved into a GFSI-certified, multi-facility manufacturing partner for CPG and wellness brands across Canada and the United States. We also visited Blue Ocean's Surrey facility just weeks prior and between both locations, the impressive scope of what this team has built is hard to miss. Preet leverages her background in quality assurance and microbiology to lead the business she co-founded. This technical foundation shapes Blue Ocean Group’s rigorous approach to ingredient sourcing, regulatory compliance, and operational standards. This clearly shows in the certifications they have earned, the high-caliber brands they have chosen to work with, and the operational standards they hold across both facilities. We chat through: The Evolution of Blue Ocean Group: The journey from a small leased facility focused on tea bags and loose-leaf tins to a 14-machine operation in Surrey and an expanding U.S. presence. Cross-Border Certification: Navigating the complexities of manufacturing standards in both Canada and the U.S.. Direct Sourcing: Why sourcing ingredients directly from their origin is critical for protecting brand margins and enabling long-term growth. The Partnership Process: How Blue Ocean collaborates with brands from the initial brief through scale-up, and why they prioritize partners they genuinely believe in. Market Trends: Insights into the Canadian and U.S. wellness markets, including innovation in electrolytes, protein, creatine, and the shift toward clean, minimally processed ingredients. Regulatory Landscapes: Understanding the differences in manufacturing dietary supplements between Canada and the U.S. to avoid compliance hurdles. This episode is part manufacturing deep-dive and part cross-border business education. It serves as a reminder that the most successful contract manufacturing relationships are built on shared values and long-term strategy, rather than mere transactions. Resources Blue Ocean Group: https://blueoceantea.com/

  • S3 · E74
    June 10 · 50 min

    Episode 74: Food safety, Regulation and Supplemented foods with Dr. William Yan

    Join us as Dr. William Yan shares his extensive experience in food safety, nutrition, and regulation in Canada. He brings a thoughtful perspective on the importance of science-based frameworks alongside industry collaboration to protect consumers while also creating space for innovation. In this episode, we dig into: Health Canada’s regulatory framework Pre-market assessment vs post-market compliance The history and evolution of the Supplemented Foods Regulations How Supplemented Foods differ from Natural Health Products (NHPs) The role of collaboration in food regulation University of Ottawa Graduate Diploma Program, Food Policy and Regulatory Affairs Tune in to hear Dr. William Yan’s insights on Canada’s regulatory landscape, and how science-driven collaboration plays a role in maintaining Canada’s reputation for high-quality, safe products on a global scale. Resources: University of Ottawa's Graduate Diploma: https://www.uottawa.ca/faculty-health-sciences/nutrition/graduate-studies/graduate-diploma-food-policy-regulatory-affairs Dr. William Yan on LinkedIn: https://www.linkedin.com/in/william-yan-7239332aa/ wyan@uottawa.ca

  • S3 · E73
    June 1 · 28 min

    Episode 73: Angela Santiago on 30 Years of Building the Little Potato Company

    Angela Santiago is the CEO and Co-Founder of Little Potato Company, a business she started alongside her father 30 years ago. The Little Potato Company's origin story is one of those rare ones that feels almost too good to be true. Angela's father, drawing on nostalgia for the small potatoes he had grown up eating in the Netherlands, had a simple idea: what if Canadians could fall in love with them too? The duo took a chance, washing and testing their first small potatoes in a bathtub before bringing them to market. There was skepticism. The industry wasn't convinced. They found their niche by leaning into exactly what made the potatoes different. Today, The Little Potato Company employs more than 500 employees, three state-of-the-art facilities, producing over 280 million pounds of potatoes annually. The company is one of the most recognizable names in Canadian produce, built on a foundation of natural potato breeding, vertical integration, and a genuine belief that innovation, passion, and commitment to quality separates enduring brands. In this episode, we discuss: How The Little Potato Company created an entirely new value-added category in produce. The natural breeding process behind their small potato varieties, and why developing a new variety takes eight to nine years. The company's approach to sustainable crop utilization and the goal of reaching 100% crop use with zero waste. Leadership lessons from building a business over thirty years, and what has shaped Angela's approach to running a company. The role of communities like YPO and EO in supporting founders through the journey. Angela's story is a reminder that the most durable brands often start with asking a simple question and had the patience, creativity and conviction to see it through. Resources: Little Potato Company: https://www.littlepotatoes.com Angela Santiago on LinkedIn: https://www.linkedin.com/in/angelasantiago

  • S3 · E72
    May 24 · 35 min

    Episode 72: Hoochy 'Booch: From DIY Passion to Scale. Kristin Zerbin’s Kombucha Journey

    What does it take to turn a homemade kombucha obsession into a growing beverage brand? We sit down with Kristin Zerbin, founder of Hoochy 'Booch Kombucha, for a candid conversation about her journey from DIY kombucha brewing to building a vibrant, growing beverage company. Kristin shares how her personal gut health challenges sparked her interest in kombucha, and how that passion and curiosity grew into a business. What began in her kitchen evolved into Hoochy 'Booch Kombucha, a brand rooted in flavour, and a colourful California-inspired aesthetic. What sets Kristin’s story apart is the honesty that comes across when discussing the realities behind growth. Scaling a beverage brand is not just about getting into more stores. It means navigating distributor relationships, managing inventory, understanding net terms, protecting cash flow, and making smart choices about which channels to pursue. When COVID disrupted tap-based sales, the team had to adapt quickly, shifting toward cans and building more resilient sales channels. We also explore Kristin’s evolution as a Founder, from building behind the scenes to stepping into more visible leadership. As Hoochy 'Booch grows, Kristin reflects on what it means to build something with long-term value, whether that results in a legacy brand, a future sale, or something in between. From navigating the realities of scaling operations to building a brand identity, managing distributor relationships, adapting during COVID, and considering legacy versus exit, this conversation offers candid insights for food and beverage founders. Resources: Hoochy 'Booch Kombucha: https://hoochybooch.com/

  • S3 · E71
    May 17 · 39 min

    Episode 71: There was no playbook, so he built one. Scott Miller on getting MarketReady for Canada.

    What does it take for an international food brand to successfully launch in Canadian retail? In this episode, we sit down with Scott Miller, Founder of MarketReady, a consulting business built to support global food manufacturers navigate and enter the Canadian retail market successfully. Scott's work focuses on closing the knowledge gaps that can quietly sink an otherwise promising launch. Scott's journey into CPG started with an exchange program in Japan and wound through years of hands-on experience in the food industry across Asia. When he began working with overseas brands looking to break into Canada, he noticed something that kept coming up: there was no playbook. No clear system. No consolidated resource for international brands trying to understand what entering the Canadian market actually required. So he built one. Scott used his years of experience to reverse-engineer success and developed a framework that helps brands avoid costly mistakes. In this episode, we discuss: The gap Scott identified, and the absence of a clear market entry playbook for Canada was the founding insight behind MarketReady. Why understanding Canadian market dynamics; cost structures, compliant packaging, distribution layers, and consumer behaviour, are non-negotiables before entering. The importance of market retail visits, and why they're most effective when tied to trade shows. What Canadian retailers are looking for and why arriving unprepared can cost a brand an entire year of momentum. What it takes to find the right distribution or retail partner, and why that relationship can make or break a launch Scott's message is consistent: preparation matters, partnerships matter, and there are no shortcuts to doing it right. The path to the Canadian market has many steps, and most international brands navigate blindly for the first time. Working with MarketReady, brands can accelerate their growth, avoid the costly trial and error, and move through the journey with a guide who has already mapped the terrain. If you are an international brand setting your sights on Canada, this episode is required listening. Resources: Market Ready: https://www.marketready.ca Connect with Scott: LinkedIn: https://www.linkedin.com/in/scottcameronmiller/ Instagram: @scomil Scott is currently reading: Dan Martell, Buy Back Your Time

  • S3 · E70
    May 12 · 42 min

    Episode 70: Simran Kaur, Jiva Organics, on Relationships, Retail, and the Reality of Canadian CPG.

    We sit down with Simran Kaur, Sales Manager for Western Canada at Jiva Organics, for an honest conversation about navigating the Canadian CPG and retail landscape. Simran shares her unconventional journey from managing national accounts at Zomato in Delhi to building retail relationships across Western Canada. Simran brings a grounded, people-first perspective to an industry that can often feel transactional. Her approach centers on a core belief: helping stores serve their customers better. That mindset, combined with a willingness to own and learn from her mistakes, has become the foundation of how she works. In this episode, we discuss: Jiva Organics as a family business, one of BC's pioneering organic stores since 1998. What makes Jiva unique as a manufacturer, bulk food operator, and distributor all in one. The story behind launching Bliss Balls and their nationwide launch with Loblaws. The new Origins Program and how QR codes connect consumers directly to farms and growers to improve supply chain transparency. Understanding the store's customer is the key to any successful sales conversation. Simran walks us through the CPG retail journey, especially from farm to retailer shelf, and what it takes to earn trust and build lasting partnerships in Canadian grocery. Resources: Connect with Simran Kaur on LinkedIn: https://www.linkedin.com/in/kaur-mansimran/ Jiva Organics: https://www.jivaorganics.ca/

  • S3 · E69
    May 4 · 28 min

    Episode 69: Chef Steph Baryluk on Indigenous Food Systems, Cultural Heritage, and the Power of the Kitchen

    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/

  • S3 · E68
    April 21 · 32 min

    Episode 68: Sharan Sidhu on Regulatory Strategy and Building Salix Sciences

    What if regulatory expertise was not just a compliance checkbox, but a core part of how you build a brand, make a business case, and grow in the Canadian natural health products industry? In this episode, we sit down with Sharan Sidhu, CEO and Director of Regulatory Affairs at Salix Sciences, for a candid conversation about her journey through natural health products industry, regulatory affairs, and entrepreneurship. Sharan walks us through her early career, the pivot that brought her into the NHP space, and what it looked like to build expertise as a regulatory consultant before ultimately building Salix Sciences. What sets her perspective apart is how she approaches regulation not as a hurdle, but as a strategic lens. For Sharan, understanding the regulatory landscape from the beginning allows brands to build smarter, move faster, and avoid the costly mistakes that come from treating compliance as an afterthought. That mindset shapes how Salix works with its clients. Rather than arriving after the fact to fix problems, Salix partners with brands early, getting inside the business to understand the real pain points, the gaps between ambition and execution, and where regulatory strategy can actually strengthen the business model rather than slow it down. It is a different way of thinking about what a regulatory partner can and should be. We get into: Sharan's early career and the accidental pathway that led her to natural health product consultation. How Salix Sciences partners with clients to understand pain points.Importance of integrating regulatory strategy into the brand-building process from day one. The gap in scale-up resources in the West for emerging CPG brands and Nutraceutical brands. Resources: Salix Sciences: https://salixsciences.com/ Connect on LinkedIn: Sharan: https://www.linkedin.com/in/sharan-sidhu-559a7b11/ Salix Sciences: https://www.linkedin.com/company/salix-sciences

  • S3 · E67
    April 17 · 26 min

    Episode 67: Q1 2026 Snack Bites with Christine & Lara

    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!

  • S3 · E66
    April 15 · 36 min

    Episode 66: Saffron, Startups, and a Mission for Mental Wellness, Alessio Monterosso, Ariana Naturals

    We sit down with Alessio Monterosso, Founder of Ariana Naturals, for a conversation about personal healing, entrepreneurship, and building with purpose. Founded in Ottawa, Ariana Naturals, started as Alessio’s personal search for solutions while navigating depression. The nationally expanding CPG brand of saffron-based tea products can now be found in 100+ retail stores across Canada. A few highlights from the episode: From personal struggle to purpose-led brand building Why the right partners matter Scaling with intention A mission bigger than the product Alessio shares what it really takes to turn personal adversity into entrepreneurial momentum and why building the right team, listening to customers, and staying relentlessly focused on innovation matters. Drink Saffron. Be Happy. Links: Discover Ariana Naturals at www.ariananaturals.com Follow Ariana Naturals on Instagram and on LinkedIn.

  • S3 · E65
    April 8 · 38 min

    Episode 65: CHFA Ottawa Regulatory Forum, May 26 - 27, 2026

    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 Relations Jules Gorham, Sr. Director, Government Relations & Quebec Affairs We 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 cruise Tune 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/

  • S3 · E64
    April 1 · 28 min

    Episode 64. Sustainability, Community, and Sustainable Happiness with Jennifer de Vera-King, Dawson College

    What if sustainability wasn’t just about packaging, sourcing, and supply chains, but also about creating healthier, happier, and more productive workplaces? We sit down with Jennifer de Vera of Dawson College, whom we first met at CHFA Vancouver, for a fresh conversation on what it means to take a more human-centered approach to sustainability. Jenn shares her journey from entrepreneur to sustainability leader. After 16 years founding and operating Ethan’s Playground, a successful pre-school in Montreal, she now helps drive Dawson​'s Office of Sustainability movement, supporting volunteers, nurturing campus gardens, and helping build community across all levels of education. We also explore Jenn’s upcoming speaking engagement at the CHFA Regulatory Forum (May 26 & 27, 2026), where she’ll challenge attendees to think beyond the usual sustainability conversation. Her session reframes sustainability through an institutional and systems lens, bringing sustainable practices into the workplace to support happiness, health, and productivity. Jenn also explains what it means to be a Sustainable Happiness Facilitator, where she finds inspiration in this work, and how collaborating with students has helped shape stronger programs and deeper community connection. It’s part sustainability rethink, part community-building story, and part invitation to imagine systems that help people thrive. Links: Dawson College, Office of Sustainability: https://www.dawsoncollege.qc.ca/sustainable/about-us/meet-our-team/ CHFA Regulatory Forum, May 26 & 27, 2026: https://chfa.ca/event/2026-chfa-ottawa-regulatory-forum/

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