SHERBROOKE, QC, Dec. 17, 2025 /CNW/ - Built in 2023 in Sherbrooke's industrial park, our factory embodies an ambitious vision: increase production while reducing our energy and ecological footprint. That ambition has now been recognized with LEED Silver certification, an international standard that evaluates a building's energy efficiency, water management, use of sustainable materials, quality of interior environments, and overall environmental impact of a building.

As Nancy Picard, sustainable building consultant and founder of Éco-Transition, notes: "Every choice made in the design of this facility reflects a concrete commitment to people and the planet. It is a project that shows that even in a competitive industrial world, it is not only possible to combine innovation, sustainability, and efficiency, but that doing so also allows for a meaningful and inspiring way to stand out."

What Makes Our Facility a LEED-Certified Building 

At Café William, our LEED certification stems from a unified approach: reducing our footprint from the moment construction begins, optimizing energy at the source, and rethinking how coffee is produced and transported.

As Rémi Tremblay, CEO and owner of Café William, notes, "Achieving LEED certification in an industry as energy-intensive as coffee didn't happen by chance. Every decision, from architectural choices to equipment to how work is organized, was designed to bring together efficiency, sustainability, and innovation."

Our plant was designed to limit consumption and impact at every turn: heat recovery systems, responsible materials, reduced light pollution and drinking water consumption, charging stations, and rigorous waste management. These foundational choices guided each step of the project.

At the heart of this performance is our 100 percent electric roaster, a world first. By eliminating fossil gas combustion, it prevents more than 730 tonnes of CO₂ each year and makes it possible to roast at scale while reducing the energy impact of the entire process.

People are also central to this approach: workspaces designed for comfort and collaboration, support for active transport, access to services and development programs. LEED recognizes these human factors as essential to a building built to improve the life of its occupants.

Finally, our commitment extends all the way to sourcing. Our three crossings of organic, Fairtrade green coffee beans aboard the TOWT sailing cargo ship demonstrate that truly decarbonized maritime transport can be operational.

In summary

In summary, LEED Silver certification highlights the full scope of our efforts: an innovative electric roaster, sustainable and eco-responsible construction, employee-focused initiatives, and zero-carbon transport. Our factory is not just a production site; it is the expression of our vision for a more responsible and inspiring industrial model.

Moving forward differently requires courage. But it's also what today's consumers expect, and what inspires us to continue.

FARGO, ND (December 2025) — Americans are stepping into 2026 with bold health resolutions, yet a stark wake-up call tempers the optimism: 194 million (76.4%) of adults in the U.S. reported one or more chronic conditions, such as heart disease, diabetes, and cancer.¹ In response, consumers are embracing natural, nutrient-dense, antioxidant-rich foods to better support long-term wellness. In fact, a recent Deloitte survey found that 73% of Americans with a chronic condition prefer using food over medication to manage health.² This growing interest in using nutrition as a primary health tool is driving attention toward functional superfruits with clinically meaningful benefits, and the aronia berry has emerged as a standout. Long valued for its potency, it is now being championed nationally by as a powerful ally for everyday health.

Aronia’s growing appeal is grounded in its exceptional nutritional composition. A3’s aronia berries rank among those with the highest Oxygen Radical Absorbance Capacity (ORAC) values, a measure of a food’s ability to neutralize harmful free radicals. They also deliver substantial levels of polyphenols linked to improved arterial function and cardiovascular support. Emerging research further shows aronia’s potential to modulate gut microbiomes, a key factor in digestion, immune strength, and metabolic health. As more Americans learn about these science-backed advantages, aronia is steadily emerging as the next big berry health booster.

A3 is fueling this momentum by ensuring the nutritional power of aronia remains fully intact from farm to formulation. The company maintains a reduced, tightly controlled supply chain located entirely between the Dakotas and the Appalachian Mountains. This U.S.-based footprint allows A3 to oversee growing conditions, harvesting, and processing with precision, protecting the berry’s potency at every step. With strict quality control and minimal transit time, A3 preserves the full strength of aronia’s antioxidants, polyphenols, and beneficial compounds before they reach manufacturers or consumers.

To meet rising demand across food, beverage, and wellness markets, A3 produces aronia in several versatile formats, including whole berries, powders, juices, and extracts. These ingredients can be incorporated into a wide range of products such as energy shots, gummies, sports bars, ready-to-drink beverages, functional snacks, and daily supplement routines. This versatility is expanding aronia’s presence both in consumer households and in the portfolios of brands seeking clean, functional, plant-based ingredients with measurable health benefits.

This growing attention and interest on aronia reflect a broader national shift toward longevity-focused nutrition, where whole fruits rich in polyphenols and natural antioxidants play a central role. Research consistently shows that plant-forward dietary patterns can reduce key risk factors for chronic disease and support healthier aging. Aronia’s uniquely concentrated blend of antioxidant compounds makes it especially relevant for Americans who want a proactive, food-based approach to long-term vitality.

“Consumers are rethinking health from the ground up and choosing solutions rooted in real nutrition rather than quick fixes,” said Blake Johnson, A3 CEO. “Aronia is one of the most powerful berries on the planet, yet it remained overlooked in the United States for far too long. We are changing that by making pure, whole berry aronia accessible to households and wellness innovators alike. When people feel the difference it makes in energy, balance, and resilience, it quickly becomes part of their everyday routine.”

A3’s offerings adapt easily to a wide range of food, beverage, and wellness formulations, making the berry’s natural strength accessible to consumers and product developers across multiple categories. The company’s commitment to whole-fruit wellness provides a daily boost that aligns with Americans’ 2026 health goals at a time when natural tools for staying strong and active are in high demand.

A3’s current lineup, including whole-berry powders, juices, and extracts, is available nationwide through A3aronia.com. Expanded retail partnerships and additional wellness-focused products are planned throughout 2026. Bulk and ingredient options are also available for manufacturers and formulators seeking to incorporate aronia into new product development.

As the new year unfolds, A3 is redefining the national conversation around health commitments by showing how small, consistent choices rooted in nature can build a foundation for lasting wellness. In a country where chronic disease continues to rise, the power of one nutrient-rich berry offers a promising catalyst for a healthier and more resilient year ahead.

Canada’s canola industry generates $43.7 billion in economic activity each year, according to the Canola Council of Canada. Canola oil is currently the primary output, but researchers from the University of Saskatchewan (USask) are exploring new ways to get even more value from this hybrid plant developed in the 1970s.

Runrong Yin is a graduate student in USask’s College of Engineering; Edgar Martinez Soberanes conducted this research as part of his PhD (engineering) and now works in USask’s College of Agriculture and Bioresources. They used the Canadian Light Source (CLS) at USask to analyze a new processing technique that could enable companies to make better use of all parts of canola seeds.

A canola seed consists of an outer hull that tightly encases an inner kernel. During standard canola processing, the entire seed is crushed to produce oil and a mixture (called meal) that contains the hull and the protein. The meal is either used as low-quality feed for cattle or is disposed of as waste. However, if the hull and kernel can be separated first, it creates opportunities for more primary products from canola besides just oil.

As much as 30 per cent of the canola kernel is protein, which could be used as a source of plant-based protein for humans, according to Martinez Soberanes. “My colleague has used canola meal  to make high-protein crackers, but it could be used in many other foods too,” he says. “I can picture it in a variety of products on grocery store shelves.”

Canola protein could also be used as a high-quality feed for more animals, such as fish and poultry. The canola hull also has valuable omega-7 oils. “About $5 could buy you a kilogram of canola oil, but for canola hull oil you’d need to pay $7,000,” says Yin. The hull must be separated from the kernel to generate this valuable oil, a challenge given how tightly the hull is wrapped around the kernel.

The new process the USask team has developed for separating the hull from the kernel involves heating, cooling, and adding moisture to the canola seeds. They used the non-destructive synchrotron X-rays at the CLS to analyze their method’s effect on the seeds.

“We're talking about a seed the size of two millimeters. That’s very small and the changes inside are even smaller. That's why we needed to use the CLS’s intense X-rays. Otherwise, we would not be able to see the changes,” says Martinez Soberanes.  

They found their method created a small gap between the seed’s hull and kernel. Once this gap is created, you can break the hull without damaging the kernel, he explains. “It’s like breaking open a peanut shell. The gap inside helps to separate the nut and it protects the nut when the shell is crushed.”

Martinez Soberanes says the fact that their method uses equipment already common in the industry suggests that integrating the proposed dehulling process could be feasible. However, additional work is needed to address challenges related to implementation and scalability.

“We want to be able to utilize everything from canola: the oil, kernel, and hull,” says Yin. “Being able to separate these components of the seeds makes this possible. With our process, you can easily and economically get canola oil, omega-7 oil, and canola protein products from canola seeds.”

While more research is needed to scale up the method for industry, the team is excited about the potential in their new process.

“We feel confident that we can provide an increase to the value that canola already has that will benefit Saskatchewan and Canada,” says Martinez Soberanes.

“Through the years we all will be together, if the fates allow.”

It was another fantastic holiday gathering with our friends, colleagues and amazing people in the Manitoba Made food and beverage industry! We spent the evening celebrating, feasting, and enjoying each other’s company in a beautiful setting, all while being served delicious food from the famous Bailey’s kitchen.

Thank you to our amazing sponsors for the event, TD and FCC!

Photos by Verity Creative Winnipeg https://www.veritycreative.com/

“To see more photos click here” https://www.veritycreative.com/site/the-fabmb-holiday-mixer/gallery3