Munching on Molecules

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

What do water activity, music, and mantras have in common? More than you’d think!

In this episode, we dive into the science of moisture measurement with Dr. Zachary Cartwright, Lead Food Scientist & Isotherm Application Consultant at AQUALAB by Addium.

Moisture is the unsung hero of food safety & shelf life. Dr. Cartwright explains how controlling water activity keeps food from becoming a microbial playground, ensuring stability, consistency, and safety. He also shares how AQUALAB's cutting-edge tools are helping food manufacturers master moisture management like never before.

But science isn’t the only thing on his radar - Dr. Cartwright, host of The Drip podcast, talks about blending precision, creativity, and even music & mantras into his approach to food science.

Whether you're a food scientist, product developer, or just a science-curious foodie, this episode will change the way you think about water and food.

Learn more about AQUALAB: https://aqualab.com

The Drip Podcast: https://aqualab.com/en/knowledge-base/podcast

Music on Repeat: Bad Bunny

How is Maia Farms redefining the future of protein? In our latest episode, we sit down with Gavin Schneider, co-founder & CEO, and Karen McCathy, Director of Food Innovation, to explore the cutting edge of sustainable food innovation.

What makes Maia Farms different?
Based in BC, Maia Farms was founded by a farmer, an engineer, and a neuroscientist—a powerhouse of expertise tackling the challenge of sustainable protein production. Their approach? Mushroom biomass fermentation. By upcycling agricultural side-streams, they create high-protein, climate-conscious ingredients that are not only nutritious but also versatile and great-tasting.

More than a plant protein, Maia Farms is pioneering a smarter way to feed the world—one that minimizes environmental impact while maximizing nutrition and functionality. Their work proves that mushrooms aren’t just for cooking—they’re the key to a more resilient food system.

Tune in for a deep dive into science, sustainability, and food innovation, and discover why mushrooms might just be the future of protein.

Learn more about Maia Farms: https://maiafarms.ca

In this episode, we dive into the world of fava beans with Hailey Jefferies, Co-founder of Prairie Fava—a company revolutionizing fava and fava-based ingredients from farm to formulation. Hailey shares her journey in building a vertically integrated business that partners with farmers, processes fava beans in Manitoba, and supplies innovative ingredients to food makers across North America and beyond.

We dive into:

• Hailey’s journey as an entrepreneur
• The challenges and opportunities of scaling an ingredient business
• The importance of industry collaboration

Whether you're a food innovator, entrepreneur, or just curious about the future of plant-based ingredients, this is an episode you won’t want to miss!

#MunchingOnMolecules#FoodScience #FoodTech #AlternativeProteins #FavaBeans #PlantBasedInnovation#PrairieFava

About Hailey:
Hailey Jefferies leads Prairie Fava, a vertically integrated company that contracts with fava farmers across Canada, processes fava beans at its plant in Glenboro, Manitoba, and sells fava ingredients to food processors and makers across North America, Japan, and South Korea. Under her leadership, the company has gained recognition as an up-and-coming agri-food processor, earning awards including "Start-up of the Year" in 2019. In building the company, Hailey has been instrumental in securing significant sales and funding, working with organizations such as Protein Industries Canada and Prairies Can. She is also actively involved in industry support committees, including the Canadian Pulse and Special Crops Trade Association.

Resources:

Website: Prairie Fava
LinkedIn: Hailey Jefferies | LinkedIn

Celebrating World Pulses Day – February 10th! 

Pulses (dry peas, beans, lentils, chickpeas) might be small, but they’re making a big impact - on our health, our planet, and the future of food. These humble ingredients are packed with protein, fibre, and endless possibilities, fueling some of the most exciting innovations in food product development.

To celebrate, we’re sitting down with Julianne Curran, PhD, VP of Market Innovation at Pulse Canada, to hear about her journey into the pulse industry and how these powerhouse ingredients are shaping the future of food.

We’re also diving into:

• The benefits of pulses in product development
• The many forms & functions pulses bring to the table
• The exciting work Pulse Canada and the Pulse Industry are doing to support research and innovation
  

Let’s celebrate pulses—because great food starts with great ingredients!

#WorldPulsesDay #Pulses #SustainableFood #FoodInnovation #PlantBased #PulseCanada #Nutrition #FoodScience #CulinaryExploration

About Julianne Curran:
Julianne has a PhD in Human Nutritional Sciences from the University of Manitoba and has worked at Pulse Canada since 2005.  Julianne’s roles at Pulse Canada have included Manager, Nutrition and Health Innovation, and Director, Nutrition, Scientific & Regulatory Affairs. She has been in her current role of Vice President, Market Innovation since 2015. Julianne leads a team of scientific and technical experts in the areas of pulse quality, processing, end-use applications, market insights, nutrition, and sustainability, who are working to support growth of Canadian pulse use. Julianne and her team work on behalf of the Canadian pulse industry value-chain, to develop and implement market diversification strategies with a significant emphasis on knowledge creation, open-access research and industry technical support. 

Resources:
www.pulsecanada.com

Planning to attend Natural Products Expo West 2025?

This is a massive trade show for the natural, organic, and healthy products industry, attracting over 65,000 attendees and 3,300+ exhibitors in Anaheim, California. From plant-based foods and functional beverages to sustainable packaging and wellness innovations, this show is unique and memorable on so many levels.

In this episode, Lara and Christine share expert tips on how first-time attendees can prepare, network effectively, and navigate Expo West 2025 (March 4–7) for the best experience. Whether you're launching a product, meeting retailers, or discovering the latest industry trends, this guide will help you embrace and make the most of the show!

 Listen now and get ready to make Expo West 2025 unforgettable!

 Expo West Website: expowest.com

 Suppliers Night (SCIFT) @ Hyatt Regency Orange County https://www.scifts.net/suppliers-night-expo/

In this special "on the road" episode, we couldn’t resist making an impromptu stop at one of our favourite spots—Orofino Winery in Cawston, British Columbia—on route to the interior. And, it just so happened to be the last day of the season for the tasting room!

We had the pleasure of connecting with Virginia Weber, who owns Orofino with her husband, John, to learn about their incredible journey into winemaking, and how the Similkameen Valley’s unique terroir shapes their award-winning wines. From the winery’s eco-friendly strawbale design to the story behind their amazing wines, we’ll explore what makes Orofino so special.

Sit back, relax and join us for a sip of inspiration as we dive into the world of Orofino Winery on this episode of Munching on Molecules. Cheers!

https://www.orofinovineyards.com

In this episode, we sit down with Laurent Dallaire, President of Innodal, to uncover how biopreservation is changing the landscape of food safety and sustainability.

Laurent explains how their discovery of natural antimicrobials produced by microflora can effectively extend shelf life while ensuring safety, particularly in combating foodborne pathogens like Listeria monocytogenes.

Laurent also shares the role of probiotic-derived antimicrobial agents—as a cutting-edge alternative to chemical preservatives, offering efficient and clean-label solutions to prevent contamination.

Discover how Innodal is leading the charge in utilizing these natural technologies to enhance food safety and protect public health in Canadian and Global food systems.
Website: www.innodal.com
LinkedIn: Laurent Dallaire | LinkedIn

On this episode of Munching on Molecules, we fire up an exciting conversation with BBQ legend and pitmaster Brian Misko, who, along with his wife Corinne, has built House of Q into a BBQ sensation. Based in British Columbia, House of Q has become a celebrated name in the North American BBQ scene, racking up top awards from Las Vegas to Lynchburg, including a first-place win for ribs at the World Food Championships, among many other tasty accolades! Brian shares his journey from a tech career to the BBQ pit, building House of Q into a powerhouse brand known for its award-winning sauces and rubs, like the fan-favourite Apple Butter BBQ and Five Star Competition BBQ Sauce. We explore his tips for BBQ success, the thrill of competition, and the artistry behind their unique flavour profiles that have captivated BBQ lovers across Canada and the USA. Join us as we dive into Brian’s passion for BBQ, what it takes to win, and the secrets behind House of Q's signature flavours!
Where to find House of Q:
www.houseofq.com
Facebook: /houseofq 
Instagram: @house_of_q

In this episode we have the pleasure of sitting down with Gregory Willis, the Founder and President of Senspire, the company behind Flavor Studio—a groundbreaking operating system that’s reimagining how food and ingredient companies innovate. For Gregory, building Flavor Studio wasn’t just about creating powerful software; it was about empowering teams, sparking creativity, and fostering innovation in an industry he’s passionate about. His leadership style? Unconventional, collaborative, and deeply curious, with a focus on creating tools that bring people together to solve big challenges. Gregory’s approach is a reminder that the best ideas often come from daring to be different.
To learn more about Gregory:
LinkedIn: Gregory Willis | LinkedIn
Website: Flavor Studio