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

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

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

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/

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/

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/

[email protected]

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 

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/

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

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/