In this special edition of Munching on Molecules, we’re joined by three inspiring members of the CHFA Government Relations & Regulatory Affairs team:

 Sonia Parmar, VP of Regulatory Affairs & Government Relations
 Jules Gorham, Director of Regulatory Affairs & Policy
 Ashley Cornell, Director of Regulatory Affairs & Policy

Together, they give us a sneak peek into the CHFA Regulatory Forum happening in Ottawa, May 27–28, 2025. An immersive, standalone event bringing CHFA members and industry face-to-face with policymakers, regulators, and key decision-makers.

We talk about:
Why this Forum is a can’t-miss opportunity for brands of all sizes, especially founders and small businesses without in-house regulatory teams

How CHFA is supporting navigating regulatory and compliance for growth within Canada, but global expansion too, for their natural, organic and wellness membership

And yes, we even settle the foodie debate: who’s got the best shawarma in Ottawa? (Because policy chats are better with garlic sauce.)

Plus: if you’re flying in early, don’t miss the May 27th bike ride and boat cruise.

Tune in to get the insider's guide to the CHFA Regulatory Forum and why it matters now more than ever. 

Resources:

Registration is open: ⁠CHFA Ottawa Regulatory Forum - CHFA⁠

Chowtime Foods:  https://chowtimefoods.com/

Cristina Dias, founder of Mogiana Coffee, is continuing a journey that began in 1890 when her great-grandfather first started farming coffee in Brazil's Mogiana valley region. Today, her company imports and roasts her family farms' specialty grade Coffee arabica variety beans (specifically Yellow Bourbon and Red Bourbon) in British Columbia, building a transparent, purpose-led business that supports both her family farm and the families who help cultivate it.

In this episode of Munching on Molecules, we explore: 

•  What it means to operate a vertically connected, sustainable coffee company
• Honouring heritage while creating opportunities for future generations
• Supporting farmworker families and prioritizing sustainable roasting techniques
• Bridging global roots with local impact - from Brazil to BC

Cristina’s story is one of legacy, leadership, and a deep love for the craft and community of coffee.

If you’re passionate about legacy brands, global food journeys, and savour that delicious cup of coffee, this episode is for you.

Resources:
Mogiana Coffee: https://mogianacoffee.com

https://www.mundonovoroasters.com⁠

Specialty Coffee Association: https://sca.coffee

Bone broth... but make it your favourite cozy drink that'sdelicious and convenient.   

Beckie Prime, a registered holistic nutritionist and CEO ofBeck’s Broth, joins us to share how she’s bringing the café experience home, one decadent, protein-infused sip at a time. Think coffee, hot chocolate, and matcha reimagined with bone broth and 15g of protein per serving. 

Beckie has always been passionate about the intersection ofgood health and good taste. When she discovered the powerful benefits of bone broth, supporting gut health, boosting protein intake, and nourishing the body,she knew she had to share it with the world. 
We dive into:  

- Taking a pain point and transforming healing foods into aconvenient format  - Building a brand that blends function and flavour - What’s next for Beck’s Broth 
A must-listen for anyone into food innovation, functional beverages, and building a CPG brand with purpose. 

#FunctionalFood #BoneBroth #FoodInnovation#HolisticNutrition #BecksBroth #PodcastEpisode #GutHealth #ProteinBoost#BetterForYou #FounderStory #ComfortInACup 
  

Resources: CHFA Regulatory Forum (May 27/28) Register Here: CHFA OttawaRegulatory Forum - CHFA
CHFA NOW Vancouver (Booth 741): https://www.chfanow.ca/vancouver/ 
Website: https://shop.becksbroth.com 
CFIN: https://www.cfin-rcia.ca/home 
FCC: https://www.fcc-fac.ca 
Beacon Commerce: https://beaconcommerce.co 
Book: Water and Sky, Alan S. Kesselheim 

In this special “quarterly snack”, Christine and Lara take a moment from incredible guest interviews to catch up and reflect on the exciting activities across Q1 - from industry workshops, to presentations, to tasting panels, trade shows, and everything in between.

Tune in for a whirlwind recap of where they’ve been, what they’ve learned, and what’s coming next. A few of the MANY highlights:

- Mentoring and teaching moments,  including the Seafood Business Accelerator and Farm Food Drink Foodpreneur cohort

- A “Pulse Party” to celebrate World Pulses Day  (think: fava bagels, chickpea shakshuka, strawberry shortcake pea protein bars, aquafaba mocktails, and more)

- BCFB Business Workshop with Kenny & Phil - Expo West adventures and how LinkedIn turned into our real-life tradeshow posse
- Pulse Canada’s Pulse Discovery Series: Addressing Flavour Challenges session with Crush Dynamics

What’s coming next: CHFA NOW (April 25-27 in Vancouver), the CHFA NOW Regulatory Forum (May 27-28 in Ottawa), Thrive Conference (May 21st in Vancouver).

It’s a lively, fast-paced, info-packed roundup that gives you a peek into our world, and maybe even a few ideas for your own calendar.

Grab your tea (or aquafaba mocktail!) and let’s get snacking!

Resources:

- CHFA Now: Natural.Organic. Wellness - CHFA NOW
- CHFA Regulatory Forum: CHFA OttawaRegulatory Forum - CHFA
- Seafood Business Accelerator: Program | Seafood BusinessAccelerator
- Farm Food Drink: BC Farm, Food, &Drink Marketing Strategies - Farm Food Drink
- World Pulses Day: WorldPulses Day | United Nations
- Thrive Conference: ThriveConference - BC Food & Beverage
- BCFB: Home - BC Food & Beverage
- IFT College Bowl: CollegeBowl - IFT.org

If you think campus dining is just about feeding the masses, think again. 

Chef David Speight, Executive Chef and Culinary Director at the University of British Columbia (UBC), is proof that institutional kitchens can be powerful agents of change. With culinary training from Vancouver Community College and the Culinary Institute of America in New York, David blends fine dining precision with a deep sense of purpose. 

In this episode, we explore UBC Food Services and the evolving philosophy behind today’s campus dining programs. 

We chat about: 

• How campus dining can shape more sustainable futures by working closely with local food companies.

• UBC’s approach to building a sustainable, values-aligned food system.
• David’s journey from culinary student to executive leadership.
• What it takes to inspire teams and impact thousands of meals a day 
  

If you're passionate about sustainable food systems, institutional innovation, and the power of purpose-driven culinary leadership, this episode is for you. 

Resources: 

UBC Food Services: https://food.ubc.ca/about/ 

FeedBC: https://www2.gov.bc.ca/gov/content/industry/agriculture-seafood/growbc-feedbc-buybc/feed-bc-and-the-bc-food-hub-network 

Planning to attend CHFA NOW Vancouver from April 25–27, 2025? 

CHFA NOW is Canada’s largest natural, organic, and wellness trade show, bringing together retailers, brokers, manufacturers, and innovators from across the industry.

Whether you're exhibiting, scouting products and trends, this show is a must for anyone building or growing a better-for-you brand. 

In this episode, Lara and Christine break down how to get the most out of your time at CHFA NOW Vancouver — from pre-show planning and relationship-building strategies to tips on navigating the conference workshops, the show floor and spotting emerging trends in Canadian retail. 

💡 If you're serious about scaling in Canada or just curious about what makes this show a standout in the CPG world, tune in! 

🎧 Listen now to prep like a pro and make your CHFA NOW experience a meaningful one. 

https://www.chfanow.ca/vancouver/

Alisa Hutton is the dynamic COO of BC Food and Beverage (BCFB), whose leadership is as nourishing as the industry she champions.  

Her journey begins in the aisles of a family-run grocery store in East Vancouver, where she learned early that food isn’t just about commerce—it’s about connection. Raised among the rhythms of the neighborhood market and the wisdom of her grandparents, Alisa carries those roots into every decision she makes today.

With insight, optimism, and a contagious can-do energy, Alisa offers a fresh take on leadership, industry growth, and what it really means to nourish a thriving and supportive food community through every business growth stage.

Join us as we explore:

• From Aisles to Advocacy – How a childhood steeped in grocery culture shaped a lifelong devotion to food and community.
• Building an Ecosystem – The behind-the-scenes magic of BCFB’s support for food businesses across BC.
• Waves of What’s Next – The events, trends, and shifts, shaping the province’s food future.

Feel inspired by Alisa who leads with intention, innovation, and impact.

Resources: 

LinkedIn: ⁠Alisa Hutton | LinkedIn⁠ 

Website: https://bcfb.ca

Thrive Conference (May 21, 2025): https://bcfb.ca/thrive-conference/

BushBerry Tea, Womanly – A Tea for Strength & Empowerment: https://bushberry.ca

Jenny Siormanolakis, President of Grandpa J’s Seasoning, shares her story rich with grace, sheer grit, and generations of flavour. From the hum of a family restaurant kitchen to the bright lights of retail shelves, Jenny’s path winds through the heart of the food world. She speaks with the warmth of a family dinner and the clarity of a seasoned entrepreneur, sharing how she, alongside her sister, Nora, transformed a Food Service staple into a beloved brand during the pandemic's most uncertain days.

Jenny shares: 

The Art of Reinvention – How pressure became the fire that forged a bold new business model.
 Family, Food & Fearless Leadership – What it takes to thrive in a family-run business. 
 Community as Currency – The true wealth found in connection, mentorship, and bold questions.

With heart and hustle, Jenny’s story is a reminder that some of the most powerful ingredients in business are the ones you can’t bottle; resilience, creativity, and staying rooted while reaching forward.

If you savour tales of women-led brands, family-built dreams, and flavourful transformation, pull up a chair. This one’s for you.

Resources:LinkedIn: Jenny Sior | LinkedIn
Website: www.grandpajs.com
Facebook @GrandpaJsSeasoningInc
Instagram @grandpajsseasoning
TikTok @GrandpaJs 
Book: Man’s search for meaning , Viktor Frankl

In this episode, we discuss the world of seafood innovation with Debra Hellbach, industry veteran and passionate advocate for small-scale producers. With over 40 years of experience in the food and seafood sector, Debra has dedicated her career to helping people make and market good food—with an emphasis on resilience, sustainability, and community impact.

As the force behind the Seafood Business Accelerator (SBA), Debra leads a dynamic team of business coaches and industry mentors that provides tailored support to small seafood harvesters and processors. Her mission: equip these entrepreneurs with the tools, strategy, and confidence to thrive in a competitive market.

Debra shares:

• The power of regional seafood systems – and why small-scale operators are essential to their future.

• Innovation in action – how mentorship, marketing, and operations support can transform a business.

• Lessons from the dock to the boardroom – what four decades in food have taught her about leadership, collaboration and lasting impact.

Whether you're curious about the future of sustainable seafood or how to scale purpose-driven food businesses, Debra’s journey offers a rich blend of wisdom, practical insight, and inspiration.

Resources: 

LinkedIn: ⁠Debra Hellbach | LinkedIn⁠ 

Website: https://www.seafoodbusinessaccelerator.ca

VIU Center for Seafood Innovation: https://research.viu.ca/seafood-innovation/what-we-have-done

VIU Urchin Tank: https://research.viu.ca/seafood-innovation/csis-urchin-tank

100% Fish Project, Iceland: https://sjavarklasinn.is/en/iceland-ocean-cluster/100-fish/

Could the future of health be hidden in citrus peels? 

In this episode, we sit down with Dr. Andrew Tait, biochemist, entrepreneur, and founder of Tait Laboratories Inc., to explore how he and his team are transforming overlooked citrus peels into cutting-edge health and food innovation solutions.

Andrew’s journey began with a focus on multiple sclerosis (MS) research, where he first explored the potential of citrus compounds. His discoveries uncovered the remarkable benefits of polyphenols and bioflavonoids, leading him to develop a patented clean extraction technology that turns citrus waste into high-value functional ingredients for wellness and food applications.

Driven by scientific curiosity and an entrepreneurial mindset, Andrew shares:

•  Citrus peels & prebiotics – How their bioactive compounds support gut and metabolic health.
•  Ancient citrus wisdom – Why rare Mandarin varietals hold even more benefits and nutritional potency.
•  The entrepreneurial journey – Lessons in curiosity, collaboration, and turning science into a business.

From rethinking food waste to unlocking ancient citrus wisdom, Andrew’s work is a masterclass in science-driven innovation with real-world impact. If you’re fascinated by the intersection of sustainability, food science, and health, this episode is for you!
Resources:
LinkedIn: Andrew Tait | LinkedIn
Website: taitlabs.com
Project Citru: https://citru.com  

MS+ Mandarin Skin Plus – Ultimate Digestive Relief: https://mandarinskin.com