QUEBEC CITY, Feb. 22, 2021 /CNW Telbec/ - A group of investors led by Champlain Financial Corporation ("Champlain") announces the creation of Humanity Bakeries Inc. ("Humanity Bakery"), a Quebec-based investment platform centered on the Quebec specialized bakery and pastry industry.

By the same token, Champlain announces the acquisition of Maison Isabelle Inc. ("Maison Isabelle"), a Trois-Rivières company founded in 1990 and specializing in the manufacture of four-quarter-style cakes that are sold across Canada. Under Humanity, Maison Isabelle will combine its strengths with those of Boulangerie-Pâtisserie Dumas Inc. ("Dumas"), a Canadian leader in the production, distribution and marketing of puff pastry, croissants and vol-au-vent acquired in June 2020 by Champlain.

Champlain also announces that the companies forming part of Bakery Humanity will be led by Dominique Bohec, currently the president and shareholder of Maison Isabelle, master baker and pastry chef and son of the founders of La Petite Bretonne.

Mr. Bohec has held the position of Vice President of Sales and Marketing for the family business for over 20 years and has extensive experience in international market development and business management. "In 2015, when I acquired Maison Isabelle, my vision was to bring our industry together by creating a platform under the name Bakery Humanity to build a dominant player in the industry. When Champlain approached me, I really saw the opportunity to join forces to achieve this goal. Each business owned by Bakery Humanity will be operated independently and must have a sustainable development plan based on the environment, respect and social contribution."

Mr. Marc Poulin, the Executive Chairman of the Board, adds "We are pleased to welcome Maison Isabelle and Dominique to the platform. His dynamism and expertise will be a great asset that will allow us to achieve our expansion plans with optimism ".

André La Forge, partner at Champlain concludes "we are excited by the opportunity to build a portfolio of products to efficiently meet our various customer needs."

The financial terms of the transaction have not been disclosed.


VANCOUVER, British Columbia, Feb. 18, 2021 (GLOBE NEWSWIRE) -- Optimi Health Corp. (“Optimi” or the “Company”), developers of a vertically integrated functional mushroom brand focused on the health and wellness sector, is pleased to announce that it has filed and obtained a receipt for its final long form prospectus dated February 12, 2021 (the “Prospectus”) in respect of its initial public offering (the “Offering”) from the securities regulatory authorities in British Columbia, Ontario and by way of Multilateral Instrument 11-102 Passport System in Alberta, Saskatchewan, Manitoba, New Brunswick, Nova Scotia, Prince Edward Island and Newfoundland and Labrador.

The Offering consists of a minimum of 20,000,000 units of the Company (the “Units”) and a maximum of 24,000,000 Units at a price of $0.75 per Unit (the “Offering Price”), for aggregate gross proceeds of a minimum of $15,000,000 and maximum of $18,000,000 (up to $20,700,000 if the over-allotment option is exercised in full). Each Unit will consist of one (1) common share in the Company (a “Common Share”) and one half (1/2) common share purchase warrant (each whole warrant, a “Warrant”). Each Warrant will be exercisable at a price of $1.25 for a period of 24 months from the listing of the Common Shares on the Canadian Securities Exchange (the “CSE”), subject to early expiry if the closing price of the Common Shares on the CSE (or any equivalent exchange) is equal to or greater than $2.50 per Common Share for a period of ten (10) consecutive trading days. The Units are being offered on a “best efforts” basis pursuant to an agency agreement between the Company and a syndicate of agents led by Mackie Research Capital Corporation, as lead agent and sole bookrunner, and including Canaccord Genuity Corp. and Stifel Nicolaus Canada Inc. which has been entered into in connection with the Offering.

In connection with the Offering, Optimi has received conditional approval from the CSE for listing of the Common Shares and the Warrants subject to the finalization of the CSE’s standard listing requirements. Once final approval is received, the Common Shares will commence trading under the symbol “OPTI” and the Warrants will begin trading under the symbol OPTI.WT. There can be no guarantee that the CSE will accept the listing of the Common Shares or Warrants.

The Company anticipates closing of the Offering to occur on or about February 24, 2021, subject to satisfaction of certain closing conditions, including, but not limited to satisfaction of the approval conditions of the CSE for the listing of the Common Shares and Warrants, among other things.

A copy of the Prospectus is available on SEDAR at


Richmond, B.C., Dec. 17, 2020 (GLOBE NEWSWIRE) -- Nature’s Path, North America’s largest certified organic breakfast and snack food company, today announced that it has become the first food manufacturer to install Far-UVC 222nm light technology in its North American production facilities. 

This state-of-the art sanitization technology was developed by Healthe, Inc., based in Melbourne, FL.  By complementing the aggressive safety and sanitization procedures already utilized by Nature’s Path, Healthe’s products will increase the protections for team members in its three facilities against the spread of harmful airborne pathogens. Nature’s Path has installed Far-UVC downlights (Healthe SPACE) and (Healthe AIR) sanitizing troffers in its Delta, British Columbia plant as well as its two U.S. facilities: one located in Blaine, Washington and the other in Sussex, Wisconsin. 

“Keeping our team members safe and our food supply chains uninterrupted is our number one priority, especially during a pandemic that has already resulted in food shortages impacting millions around the world,” said Arjan Stephens, General Manager, Nature’s Path. “While we have already implemented a number of health safety measures at our three production facilities, we must continue to stay ahead of the virus. Healthe’s sanitization solutions will help us do just that.” 

Nature’s Path has installed both Healthe SPACE downlights and Healthe AIR sanitizing troffers to sanitize the air present in facility break and lunch rooms where physical distancing is harder to achieve. SPACE is a ceiling-mounted light that produces a combination of general illumination and Far-UVC 222nm sanitizing light to clean air circulating indoors. SPACE replaces traditional downlight cans and can be easily retrofitted into existing standard 6” housings. 

Healthe AIR combines the germicidal properties of ultraviolet light and carbon activated filtration to improve air quality in indoor spaces. A quiet, high performance fan draws air through a HEPA/carbon filter and into a sanitization chamber where UVC LEDs target and inactivate remaining pathogens. Together, these techniques remove 99.97% of the pathogens in the processed air returned to the room. 

These solutions are part of Healthe’s comprehensive suite of products that utilize UVC and Far-UVC 222nm light to sanitize indoor environments in real time, by inactivating air contaminants. Significantly, these solutions can be operated in occupied spaces and work alongside existing health safety protocols such as wearing masks and proper social distancing. 

“We are pleased to be working with Nature’s Path to help them set a new standard for virus mitigation and indoor sanitization in manufacturing facilities,” said Healthe Chief Marketing Officer David Meckstroth. “Our Healthe SPACE and Healthe AIR solutions will augment existing health safety measures at their plants and also help ensure that Nature’s Path customers will be able to continue to enjoy the quality food products the company has been providing for more than 35 years.” 

A growing library of evidence, including independent research backed by many peer-reviewed scientific and medical journals, demonstrates a clear role for Far-UVC light in promoting human health and wellness. This includes being effective at inactivating viral particles in the air and on surfaces as well as being safe for use in indoor environments. One recent study, led by one of the world’s leading Far-UVC researchers, Dr. David Brenner, director of the Center for Radiological Research at Columbia University, demonstrated the technology’s safety and efficacy against airborne viruses, including coronaviruses.

  • Omega-3 lysine complex AvailOm® shows five times higher bioavailability than a commercially available standard oil-based ethyl-ester formulation
  • AvailOm® clinically proven to achieve rapid absorption of omega-3 fatty acids EPA and DHA
  • First in-human study conducted jointly with renowned Wageningen University, The Netherlands

Essen, Germany. Evonik announces scientific proof for the superior bioavailability of its omega-3 product AvailOm® versus a commercially available oil-based ethyl-ester formulation. Evonik’s novel technology of combining omega-3 fatty acids with the amino acid L-lysine significantly enhances the rapid absorption of omega-3 in the body, increasing bioavailability by five times compared to traditional omega-3 soft gel products.

This is the outcome of the first in-human study on the omega-3 lysine complex, published online in December 2020 in the journal Prostaglandins, Leukotrienes and Essential Fatty Acids. The study was conducted in collaboration with leading academics at the University of Wageningen, The Netherlands, which is recognized as one of the authorities in nutritional research and life sciences. Evonik took no part in the study design and data collection.

“The results of this first in-human study provide compelling evidence that can improve the efficacy of omega-3 supplementation. Not only does the administration of EPA and DHA in the form of its lysine salt provide a novel and effective way to increase plasma levels of these important fatty acids, the stability and technical properties of the omega-3 lysine complex provide additional advantages that will allow the development of novel product formulations that may require lower doses. This study represents exciting opportunities for the optimization of omega-3 supplementation using the lysine complex”, says Renger Witkamp, Professor of Nutritional Biology at Wageningen University & Research.

The release and absorption characteristics of AvailOm® offer supplement manufacturers new opportunities for formulation technology and dosing. Dr Christopher Studte, Director New Health Ingredients at Evonik Health Care, explains, “Evonik’s omega-3 lysine complex solves many challenges in the development of highly concentrated and yet convenient food supplements, addressing the needs of various consumer groups, such as pregnant women, mothers, and healthy agers.”

Dr Studte adds, “We look forward to leveraging our AvailOm® platform, as well as our complementary formulation and scale-up services to help nutraceutical companies differentiate and accelerate speed to market.” Studte is one of Evonik’s leading experts in the field of omega-3 fatty acids.

Evonik offers AvailOm® in three different grades: AvailOm®50 High DHA Algae, AvailOm®50 High DHA, AvailOm®50 High EPA. All grades are produced from certified sustainable sources to protect marine ecosystems.


February 17, 2021 - The Department of Food Science of the University of Guelph has launched a new Cheese Maker Certificate for professional cheesemakers.
The online certificate includes six online courses on topics such as fermentation, quality assurance, ripening, grading, and stretched cheeses.
“The courses are technical in their nature, so they are a great way for cheesemakers to upgrade their knowledge and learn about new technologies,” explains Dr. Art Hill, an international cheese-making expert, professor and faculty advisor for the program.
“The certificate includes the perfect set of courses for those who want to start their own cheese business or advance their career in food science or inspection.”
The first course in the certificate, “Introduction to Cheese Technology”, is being offered this April and registration is now open. The course will take place over three weeks and include 28 hours of instruction.
Instruction for all courses in the certificate will include live and recorded lectures, videos, home labs, reading materials and assignments. Students will also be required to complete a six-month placement in a cheese making facility to complete the certificate.
“The certificate is a digital evolution of our popular Cheese Making Technology Short Course that has been offered by the department since 1893,” says Hill. “All of the courses are currently planned for distance learning, making the certificate a great option for Canadian and international learners.”
With COVID-19 restrictions continuing to limit in-person instruction, this new format opens access to more learners. Some courses may also be offered onsite in the Department of Food Science pilot plants pending the lifting of COVID-19 restrictions.
For more information, or to register, visit


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