MoistTech Corp., the global leader in moisture measurement and control, will participate in SNX 2026, taking place March 29–31, 2026, in Dallas, Texas. As a premier Education and Collaboration Forum for the snack industry, SNX provides an ideal venue for MoistTech to connect with snack manufacturers seeking to improve quality, efficiency, and consistency across their production lines.

​During SNX 2026, MoistTech will highlight its IR-3000 series of online sensors and at-line instruments designed for instant, non-contact moisture measurement of snack foods and related ingredients throughout the manufacturing process. Moisture plays a critical role in determining product texture, taste, color, density, and shelf life, making accurate, real-time moisture control a key factor in meeting stringent quality and consistency standards for snack producers. MoistTech’s NIR technology also offers the capability to monitor additional parameters such as coating weight, oil, and fat/protein content, providing snack manufacturers with deeper insight into product performance and process optimization.

MoistTech’s sensors are engineered for easy integration over conveyors, in chutes, bins, and other conveying systems used in snack production and packaging. By providing continuous, real-time moisture data, the IR-3000 enables operators to adjust dryer temperatures, product flow rates, and other critical process variables to maintain ideal moisture levels and minimize waste. The system’s non-drift optical design, one-time calibration, and zero-routine-maintenance requirements help reduce downtime and lower the total cost of ownership for busy snack manufacturing facilities.

At SNX 2026, MoistTech will be available for focused one-on-one meetings with snack brands and co-manufacturers through the event’s Supplier Suites and Experience Zone, supporting strategic discussions around process improvement, energy savings, and yield optimization. By incorporating NIR moisture measurement into a closed-loop control strategy, snack manufacturers can achieve tighter process control, reduce reliance on time-consuming manual sampling, and significantly improve overall equipment effectiveness. MoistTech’s team will share real-world application insights for snack foods, ingredients, and packaging lines, illustrating how continuous moisture monitoring can drive both product quality gains and measurable profitability improvements.

For more information, visit www.moisttech.com. 

At CFIA 2026, Sidel will highlight how its comprehensive portfolio of primary, secondary and tertiary packaging solutions enable food manufacturers to unlock new levels of industrial performance. Visitors will discover how Sidel’s technology, engineering expertise and integrated approach support producers in delivering high-quality, sustainable and efficient food packaging.

With over 2,000 exhibitors and 23,000 visitors, CFIA remains France’s leading exhibition for the food processing and manufacturing sectors, a key event for discovering the technologies and trends shaping the future of food packaging. Sidel’s presence at CFIA will demonstrate its engineering and integration expertise, highlighting how manufacturers can enhance productivity, improve sustainability and strengthen product quality across every stage of the packaging journey.

Driving performance and sustainability across the line

Sidel will showcase its optimised line performance technology, which facilitates increased profitability and improved sustainability. Engineered for both agility and reliability, Sidel’s comprehensive line solutions are developed to elevate product quality, ensure food safety and maximise operational flexibility. These solutions enable manufacturers to maintain consistent performance while minimising energy and resource usage, allowing rapid adaptation to changing market and consumer requirements.

Advanced blowing capabilities for PET containers

Sidel is a leader in PET container blowing technology, offering state-of-the-art solutions that enable manufacturers to produce high-quality, lightweight containers. The blowing machines are designed for maximum productivity, reducing energy consumption while maintaining high output rates.

At CFIA, Sidel will present its latest PET blowing innovations for cylindrical and flat containers, available in both standalone and Combi configurations. With preferential heating and precise process control, these solutions deliver consistently high-quality containers. The integrated blow‑fill‑cap Combi solution offers maximum efficiency, hygiene and sustainability, enabling manufacturers to optimise line performance while reducing environmental impact.

Flexible, efficient and customised packing solutions

Visitors will be able to explore Sidel’s broad range of packing technologies tailored for the food and personal care industries. From traditional or robotic, bottom, side or top loading, pick‑and‑place or wraparound systems, Sidel provides flexible packing solutions that can be customised to meet varied production requirements. These systems support safe handling, greater optimisation and improved protection of packaged goods.

Sidel will also showcase its diverse palletising portfolio, which includes traditional, robotic and cobotic systems capable of handling empty or full pallets as well as interlayers. Built for flexibility, these solutions adapt seamlessly to any product type, output speed or production flow, helping manufacturers enhance end‑of‑line efficiency, optimise floor space and increase overall operational agility.

Partnering for growth through innovation

Across its portfolio, Sidel remains committed to supporting food manufacturers with advanced technologies, integrated systems and expert engineering designed to meet the fast‑evolving needs of the market. With a strong focus on quality, flexibility and sustainability, the company continues to empower its customers to grow and compete successfully.

Thierry Grassart, Sidel’s Sales Director for Food, Home and Personal Care (FHPC), comments: “Sidel’s FHPC‑focused innovations empower manufacturers to boost performance, enhance sustainability and adapt with confidence, delivering precise, reliable packaging solutions that meet future market demands across food, home and personal care.”

Meet Sidel in Rennes and discover how together we can shape the future of packaging.

Find out more, and how you can access this kind of support for your business on the

Regina, Saskatchewan, February 24, 2026 –  (FCC) is pleased to announce that  2025 partners have donated 635 million meals, helping families put nutritious meals on the table, easing pressure on household budgets, and reducing food waste across Canada. 

“Food insecurity affects our families, neighbours and communities. These donations are not just statistics,” said Justine Hendricks, FCC president and CEO. “They can represent the difference between going to bed hungry and having food on the table, and they leave money for other essentials like rent, heat, or a child’s winter coat. The goal is to make sure food that would otherwise go to waste reaches family tables where it is needed.”  

Food insecurity in Canada remains a critical issue. More than 10 million people live in households that do not always have enough food, including nearly one in three children. The HungerCount 2025 report from Food Banks Canada showed that food bank usage rose by 5.2 per cent, with many people relying on food banks being working Canadians managing tight budgets. 

Every year, partners across the agri-food industry, including producers, processors, distributors, retailers and food companies voluntarily redirect surplus food from across the supply chain to curb food waste and support families. The 635 million meals donated were valued at over $2.25 billion, equivalent to about 63 meals per person in a year.

These donations are made possible through food rescue services such as Second Harvest and FoodMesh, which help coordinate the safe and timely redistribution of surplus food by matching donors with local charities and community groups, and managing pickups and transportation. 

“This achievement reflects the sustained commitment to supporting communities by Drive Away Hunger partners across Canada’s agriculture and food sector,” said Hendricks, “By working together year after year, partners are delivering food to communities at a scale made possible through industry collaboration.”  

For more than 20 years, Drive Away Hunger has been a year-round initiative that continues to welcome new partners to join the fight against food insecurity in Canada. FCC is one of over 100 Drive Away Hunger partners. In the past year, FCC donated over six million meals through corporate donations, food loss and waste partnerships, and employee giving.

For a full list of 2025 partners and information on how to get involved, visit 

Brampton, ON – February 24, 2026 — Cardinal Meats proudly marks its 60th anniversary this year, celebrating six decades of growth, innovation and high-quality products.

Founded in 1966, Cardinal Meats has grown from a regional processor into a nationally respected supplier, best known for its signature beef burgers, and fully cooked products that have become staples in Canadian restaurants and households. The company, still family owned and operated, has built its reputation on delivering consistent quality at scale—earning long-standing partnerships with major national retailers and foodservice operators.

“This anniversary is about much more than a number,” said Brent Cator, President and Owner, Cardinal Meats. “It represents 60 years of building Cardinal Meats as a brand Canadians recognize for quality burgers and trusted protein products—and more than 100 years of family experience in the meat industry that continues to shape how we operate today.”

Cardinal Meat’s industry milestones include:

1966 – Cardinal Meats company founded by Ralph Cator in Mississauga

1986 – Developed the now, industry standard Tenderform Burgers

1988 – Launched Canada’s #1 Premium Branded Burger: Roadhouse

1990 – North America’s 1st Sous Vide processor: Kettle Cooked

1998 – Cardinal becomes Canada’s first HACCP-recognized, diverse protein solutions processor, setting a national food safety benchmark

2003 – Introduces 1st DNA lab technology for advanced meat microbiology testing

2008 – First to introduce N60 testing, setting North America’s new standards for CFIA and USDA ground beef safety policies

2010 – Developed 1st in World Natural Texture Forming (NTF) burger capabilities

2011 – Opening of current Cardinal head office at Hedgedale Rd. in Brampton

2012 – Invention & commercialization of the first stuffed burger

2018 – Cardinal purchased The Elite Meat Company

2019 – Cardinal launches world-leading new innovations with inline Safe Sous Vide capabilities

2023 – Cardinal Meat’s Stanfield Rd. location in Mississauga merges with the Hedgedale Rd. location in Brampton

2025 – Cardinal celebrates Cator-family centennial legacy in Canadian meat industry

2026 – The Cardinal Meats brand celebrates 60 years of innovation, leadership, and industry impact     

As the company looks to the future, Cardinal Meats recognizes its 60th anniversary as a moment to honour its past while investing in what comes next—advancing product innovation, strengthening retail and foodservice partnerships and continuing to evolve alongside Canadian food culture.

“Our history gives us a strong foundation and perspective,” added Brent Cator. “Our future is about being trusted and proudly Canadian—while our team of wonderful talented people, continue to deliver the burgers and innovative meat product solutions, Canadians have relied on for generations.”

In celebration of its 60th anniversary, Cardinal Meats is reflecting on its legacy through employee recognition, storytelling initiatives, and a forward-looking focus on protein manufacturing. To commemorate the milestone, Cardinal Meats is launching Ralph’s Diner Burger, the original product that marked the company’s entry into foodservice.

“The same values that guided Cardinal in 1966 still guide us today,” said Cator. “Integrity, respect for people, relentless improvement, and pride in what we make.”