Munching on Molecules

Time for another quarterly catch-up with your co-hosts, Christine Farkas, RSE, CRC and Lara Tiro!

In this “snackable” roundup, we share the key moments, community gatherings, and future-forward forums that shaped our spring in food innovation.

From Vancouver to Ottawa, we’ve been learning, connecting, and facilitating growth across the food and beverage industry. Here’s a taste of what we’ve been up to:

•  Peer-to-peer power: BC Food & Bev Peer Group and Vancouver Island’s dynamic R&D meetups
•  Food tech futures: CFIN’s Fasten the Future of Food Tech and BCFB’s Thrive Conference inspired deep dives into innovation and scale-up strategy
•  Retail readiness: Farm Food Drink’s Getting into Grocery  Connect Series + Lara's Labelling workshop spotlighted what it really takes to land on shelf

•  Sugar reduction spotlight: Insights from IFT’s Sugar Reduction webinar with Crush Dynamics, and what’s next in sweet science

•  Regulatory radar: Highlights from the CHFA Regulatory Forum in Ottawa
•  Exporting smarter: Export Navigator's Technical Specialist Pilot Program offers practical advice for going global with purpose
•  Regional connections: We explored themes of collaboration and ecosystem building at the Southwest Food Innovation Summit

Whether you missed these events or want to relive the energy, this episode is your Q2 rewind.

 Hit play, grab a snack, and let’s reflect, recharge, and gear up for Q3!

BC Food & Beverage: https://bcfb.ca

CHFA NOW Toronto: https://www.chfanow.ca/toronto/

Export Navigator TSP Program: https://exportnavigator.ca/tsp/

IFT Sugar Reduction Webinar: https://www.ift.org/events/event-listing/2025/may/reducing-sugar-without-compromising-taste-2025-04-24

CFIN Future of FoodTech Report 2025:

 https://cfin-rcia.ca/yodl-content/cfin-reports/foodtech-in-canada-2025-ecosystem-report

Getting into Grocery - Label Regulations 

https://www.eventbrite.ca/e/label-regulations-new-front-of-package-rules-tickets-1307212430569?aff=odcleoeventsincollection

Food scientist. Fungal fanatic. Systems thinker. In this episode of Munching on Molecules, we meet Brian Chau, whose serendipitous start at UC Davis led to a career spent bridging food science with human systems, transforming how food ideas become reality.

Brian’s consulting firm Chau Time has supported everything from early-stage product R&D to complex contract manufacturing searches. With an eye on infrastructure and integrity, he shares how to build not just great products, but great processes.

Key themes we explored:

• The “three rounds” method: structured R&D that flexes for real-world constraints.
• Scaling with intention: insights from launching 500+ SKUs across 13+ categories.
• Biodiversity & specialty crops: why valorization is the future.
• Building bridges from Bay Area tech to Midwestern manufacturing hubs.

Plus: Brian’s top Chicago eats, and a powerful question for our next guest to chew on.

Heading to IFT FIRST in Chicago July 13–17? So is Brian. Connect with him there!

Resources: 
Chau Time: www.chau-time.com

In this episode of Munching on Molecules, we chat with Aaron Skelton, the dynamic President and CEO of the Canadian Health Food Association, to talk about his unconventional path to leading one of Canada's most influential voices in the natural, organic, and wellness industry.

Aaron shares:

• His career journey from the world of retail operations to building brands to CHFA

• CHFA’s advocacy role with the regulatory and policy landscape 

• A preview of CHFA webinars, Consumer Insights Reports and the upcoming CHFA NOW Toronto, and Industry Night Out events

Whether you're a seasoned founder, startup dreamer, or wellness enthusiast, this episode is a reminder of the power of collective voice and the importance of community building at CHFA.

Stay tuned ‘til the very end to find out which unexpected instrument Aaron played in his high school band!

CHFA: https://chfa.ca

CHFA NOW Toronto: https://www.chfanow.ca/toronto/

Song: Stevie Wonder - Sir Duke

In this episode, we crack open the tasty and functional world of almonds with Harbinder Maan, Associate Director of Trade Marketing & Stewardship with the Almond Board of California.
With over 7,600 growers behind it, the Almond Board is a powerhouse of innovation,  research, and stewardship.

We explore:

• How the Almond Board is advancing sustainability across the value chain
• The latest nutrition and health research fueling almond innovation- think microbiome, skin health, performance nutrition, and more
• How the Almond Board collaborates with brands, CPG developers, and R&D teams to drive new product launches
• Why almonds are a powerful lens for understanding global flavour trends and consumer trust

Whether you're in R&D, brand strategy, or just love a purposeful snack, this episode is a must-listen!
Resources:
Food Professional Hub on Almonds.com: https://www.almonds.com/tools-and-resources/food-professional-hub

Nuts About Almond Inspiration: Nuts About Almond Inspiration: Posts | LinkedIn

In this episode of Munching on Molecules, we chat with Jill Houk, Corporate R&D Chef at Culinary Culture. 

A pivotal moment came early in her journey, when her mother asked: “If you could do anything you wanted, what would you do?” That question sparked a career transformation. We dive into her path, from launching a health-conscious catering company to becoming a cookbook author, podcaster, TV personality, and product development powerhouse. Her work has helped shape food products across the U.S., and she continues to raise the bar for culinary excellence in both manufacturing and food service.

Fresh from a culinary immersion trip to Mexico City, Jill shares stories and flavour insights from her recent travels (prepare yourself for tastiness). Tune in to hear her secret to staying curious (and hungry) and what keeps her top notch in a fast-moving industry. This episode is a flavourful blend of insight, passion, and real-world innovation.

Resources:

Culinary Culture: https://www.culinary-culture.com

Books Noted: 
Eat Better, Sleep Better by Kat Craddock & Marie-Pierre St-Onge

Why We Sleep by Matthew Walker

After a decade of helping build products for other brands, food scientist and product developer, Abigail Modell is stepping into the founder spotlight and she’s doing it with purpose.

In this episode, Abigail shares the behind-scenes in launching OVU Bars, a new line of snack bars designed to support women on hormonal balance and their fertility journey through targeted nutrition. We dig into the science and ingredients behind her formulation, the personal motivation that sparked the brand, and what it’s like to shift from product development to launching her own CPG brand and product line.

Oh, and bonus content? Listen to the very end for Abigail’s go-to album AND karaoke song.

Resources:

Ovu Bars: https://www.ovubar.com

Instagram: @ovubar

Discount code for our listeners 15% off: munchingonmolecules15

In this episode of Munching on Molecules, we sit down with Dr. Jon-Paul (JP) Powers, Partner and Scientific Advisor at Gowling WLG.

One quote that’s guided his career? A gem from mentor Dr. Bob Hancock: “The jobs we want don’t exist, you have to find a way to create them.” That’s exactly what JP did, purely by luck, carving a path that didn’t exist on paper, but makes perfect sense in hindsight.

Fresh from the CHFA Regulatory Forum in Ottawa, JP offers his view on the different regulatory pathways to bring a product to market in Canada, whether as a food, a supplemented food, or a natural health product.

His Gowlings Partner, Bill Bjornsson, makes a guest appearance at the end, dropping in a very special addition of “Funny vs Not Funny Regulatory Jokes”.

Whether you’re building a food brand, or decoding the Supplemented Foods Regulations, this episode is packed with insight (and a few laughs).

Gowling WLG - International law firm with offices across Canada.

Books:

The Sun Also Rises - Ernest Hemmingway

The Anxious Generation - Jonathan Haidt

Patriot – Alexy Navalny

Drug Use for Grown-Ups - Dr. Carl L. Hart

The Doors of Perception - Aldous Huxley

Songs:

Come on Eileen - Dexys Midnight Runners

Careless Whisper - George Michael

Movies:

Eddie the Eagle

Secretariat

The Kid stays in the Picture

Mentor:

Dr Bob Hancock

What do kimchi, wood-fired pizza, and pea protein have in common? 

Ian Heieie, of course.

In this episode, we chat with Ian Heieie, who brings big culinary energy and scientific savvy to the plant protein space. He takes us through his fine-dining roots at The Bachelor Farmer and Young Joni (yes, that James Beard Award-winning one) to studying plant proteins at University of Minnesota's Plant Protein Innovation Center then to pushing the boundaries of peas and soybeans at PURIS.

Ian’s stirred up a career that’s equal parts innovation and umami. We talk fermented funk (like natto-worthy soybeans), the innovation workflow for pea proteins, and why your next cravable dish might just start in a lab. 

Tune in to hear how Ian is helping shape a more sustainable, snackable future, one pulse at a time.

Books:

• J.R.R Tolkien - The Lord of the Rings
• Harold Mcgee - On food and cooking: The Science and Lore of the Kitchen
• Aarti Namdev Shahani - Here We are

Resources:

Puris: https://www.puris.com

Christine and Lara take you behind the scenes of their recent road trip to Vancouver Island, where they co-presented to BC Food & Beverage Peer Group on all things product development and innovation.

From the warm welcome in Nanaimo to the spirited conversations with local processors, the island energy was real and refreshingly candid. We tackled how small and large teams can scale smart, blend culinary creativity with food science, and keep their cool while navigating the product launches. Bonus? We toured the leafy, lively operations at Eat More Sprouts, where innovation and sustainability grow side-by-side. This is just the beginning…

Stay tuned as we gear up for more LIVE adventures spotlighting the incredible food manufacturing stories and the people behind them.

Got a hidden gem we should visit next? Slide into our DMs.

Food scientist. Serial entrepreneur. Podcaster. From 4am granola bar factory adventures, to co-founding Better Meat Co and Sobo Foods, Adam’s journey into food has been anything but bland.

We get the inside scoop on his early exploratory cooking days (yes, toast in omelettes), his pathway into food science, and starting in 2016, My Food Job Rocks!, the original food industry-centric podcast.

Adam has interviewed hundreds of food professionals across R&D, innovation, supply chain, and entrepreneurship, giving voice to the often-overlooked pathways in the food and beverage world. 

Today he runs a consulting firm, Umai Works, helping food & bev startups bring bold ideas to life with the perfect blend of product development, strategy, and storytelling.

If you're building the future of food, Adam’s been in your shoes, and probably has a podcast episode about it.

Adam's Podcasts:
My Food Job Rocks: https://myfoodjobrocks.com
Food Product FAQ: https://open.spotify.com/show/6K3cSgAcsCV1mtaHEwFi8r
Maybe Food, Maybe Tech: https://podcasts.apple.com/ca/podcast/maybe-food-maybe-tech/id1615486011
Adam’s Favourite Books:
A More Beautiful Question: The Power of Inquiry to Spark Breakthrough Ideas. Warren Berger
So Good They Can't Ignore You. Cal Newport