food industry image issues then and now 600w 20200615

Butcher May Farrell at work, 1960 (Canadian Encyclopedia) and Cargill plant workers, 2020 (Western Producer)


The food manufacturing industry has an image problem. COVID-19 presents an opportunity to reframe the food sector as worthy of investment and career aspirations. Now is a great time for a makeover.

A mere generation ago working in a food plant was something to be proud of. In the image above, butcher May Farrell poses proudly at a packing plant in Manitoba. Similarly, in a history of BC Packers, one of the largest fish processors in British Columbia (closed in 1997), plant workers regaled their skills and were proud of their jobs. These days, according to the Canadian Centre for Food Integrity and the BC Alliance for Manufacturing, negative perceptions of the food industry contribute to ongoing labour shortages. People don’t want to work in an industry with a bad reputation.

Prior to the pandemic, the Canadian food supply chain was invisible. As long as store shelves were full, there was no need to think about where food came from. Those that did think about the food supply drew on deep rooted belief systems that provided comforting images of food coming from pastoral farms. These belief systems are leveraged by marketing with beautiful farms and happy animals on packaging and advertisements. Meanwhile, the rest of the food chain was forgotten; with the exception of processors framed negatively by the media. For example, images of huge packing plants or negative narratives by popular influencers. Marion Nestle, author of Food Politics, claimed that food companies do not care about people’s health, just profit; and Raj Patel, author of Stuffed & Starved, described “[Food processors] concerns as the rot at the core of the modern food system.” Indeed, it is difficult for processors to garner public support when, in contrast to farming, processing evokes negative images. Fortunately, Covid-19 brought the spotlight to our food system with the realization that every link in the supply chain is important.

Read more: The Food Manufacturing Industry Has an Image Problem Now is a great time for a makeover

June 4, 2020


Plant-Based Foods of Canada is pleased to announce the appointment of Sandi Hester, Senior Director of Marketing, Natural | Organic and Market Insights, Tree of Life ULC to the role of Board Chair. 

Sandi brings over two decades experience in the grocery industry, primarily in the manufacturing space with companies like Wrigley, Best Foods and Revlon. She joined Tree of Life in 2014 to drive the growth of their natural and organic business. Since then she has been launching products to address the needs of today's health conscious consumer.

Sandi has been a strong advocate for Plant-Based Foods of Canada through speaking events and encouraging others to join. We look forward to the experience and passion for plant-based foods that will bring as our next Chair.

Sandi replaces Beena Goldenberg  (formerly CEO of Hain Celestial) who has taken on a new leadership role as President and CEO of Supreme Cannibis. As one of the founding members of PBFC, Beena was instrumental in shaping the vision and priorities that we are executing on today. We thank her for her contribution and wish her all the best in her new role.

Plant-Based Foods of Canada, a division of Food & Consumer Products of Canada, works to educate consumers, government and industry partners about the benefits of plant-based foods, in order to modernize industry regulations and make plant-based eating accessible to all. To find out more visit


Wilmington, Del.,  June 4, 2020 – DuPont Nutrition & Biosciences (DuPont NYSE:DD) today announced the global launch of DuPont™ Danisco® Chymostar™, a new milk coagulating preparation for the dairy industry that offers optimal coagulation and ripening kinetics.

Chymostar™ can be used for producing any type of cheese: hard, semi hard, soft, mold-ripened, low-fat and ingredient cheeses and is the latest addition to DuPont’s robust dairy ingredient portfolio—which includes proven products like Carlina™ Animal Rennet and Marzyme® Liquid Microbial Coagulants to help solve any challenge that dairy producers may face.

“Chymostar™ rounds out our portfolio in coagulants so we can serve our cheese customers with all critical ingredients: cultures, coagulants and lipases based on their specific needs,” said Clementina Dellomonaco, global product line manager, Dairy Enzymes, DuPont Nutrition & Biosciences. “This latest solution builds on our vast expertise in cheese cultures technology and applications know-how.  And, this coupling of product innovation and years of experience in industrial and specialty cheese manufacturing elevates any single new product; our customers receive holistic support.”

Chymostar™ features a number of unique benefits, including ideal curd formation and firming speed. It enables fast flavor development due to its balanced proteolytic profile, thus helping mitigate the time and cost of maturation. Developed for a wide array of global consumers, it was important to DuPont that it be preservative-free, Kosher, halal-certified and suitable for use in vegetarian products.

“In testing, we have found that Chymostar™’s improved texture development and meltability set it apart,” said Dellomonaco. “We’re excited about the reliability and versatility of this coagulant for customers around the world looking to make a wide array of dairy products.”

Chymostar™ also meets purity and thermolability requirements for whey quality. It is inactivated in  whey by standard pasteurization techniques and is a purified product –  clear of lipase and amylase side activities.

To learn more about Chymostar™ and DuPont’s full coagulant portfolio, visit


June 3, 2020


Vintner Jamie Macfarlane began his wine-making career in 1982, working in several of France’s famous wine regions before returning home to Canada to create and market the first Ice Wine from Niagara, Ontario.

A successful career in the industry followed, including twenty years at two of Canada’s largest wineries, but Jamie’s passion for producing only the highest quality ice wine never left. In pursuit of that passion, Jamie established The Ice House Winery in Niagara-on-the-Lake in 2005. High quality wine making demands that every step of the process is performed without compromise. To that end, Jamie set out to source a high-quality filtration system.


Because ice wine has higher viscosity than conventional wines, Jamie knew he needed a filtration system powerful enough to handle the difference. Consistent and profitable production of ice wine is challenging; a reliable filtration system would help minimize liquid transfer loss, but equally important was finding a partner who was flexible and could adapt to any circumstance.

“Clive’s knowledge of the filtration system and remarkable support for implementation, are reasons we trust our business to Wajax. His technical expertise and perpetual willingness to understand our business operations have been critical in identifying solutions to optimize our process.” – Jamie Macfarlane, Vintner and Owner of The Ice House Winery


The combination of the right filtration system and ongoing service support gave Jamie the confidence to focus on his craft of making award-winning ice wine.

The 3M filtration system helped minimize liquid loss and optimized the production process, resulting in a cost-effective and dependable operational system to help The Ice House Winery grow and thrive.

Since 1985, Jamie has known that he could count on Wajax on good times and in bad.


Clive King, Wajax Manager – Process Filtration, introduced Jamie to the 3M filtration system, a product that he successfully implemented it at several of the wineries where he worked previously.

When Jamie opened The Ice House Winery, the ease-of-use, compact design and high-flow capabilities of the 3M filtration system made it an easy choice for his business.

Wajax delivered many 3M filtration systems to The Ice House Winery over the years, ensuring that each one was quickly and properly installed. 3M’s Zeta Plus technology is an important asset for environmental control, which helps to mitigate potential costly loss of product.

Beyond providing the right filtration for Jamie’s operations, Wajax’s expert technicians were available around the clock to address and resolve common issues like protein instability and microbial interferences. Given the sensitivity of filtration systems, Jamie felt reassured that his team of Wajax experts would be quick to address any issues should they arise.


F1000N 360wBIRO Logo 400wThe Biro Manufacturing Company has introduced a new economical Food Former, Model F1000N.

The new Food Former includes the following features as standard equipment:

                Auto paper feeder, take away conveyor, paper starter kit and one round hole (variable thickness) mold drum. 

The machine has a small foot print and is NSF approved.  

See the new Model F1000N Food Former technical Specifications at


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