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Toronto, August 10, 2020 - Even if you haven’t actually ordered an oat milk latte yourself, odds are you’ve walked by a cafe with a sandwich board out front announcing “now serving oat milk,” at least once in the last year. The oat milk trend (in 2019 mentions of oat milk on Canadian social media channels grew by a whopping 100% week over week), makes it evident that more and more Canadians are turning to plant-based milks on a quest to find healthier, more sustainable alternatives to cow’s milk. And while subs like oat, almond, and cashew milk are filling the void left in coffee cups and smoothies by the absence of dairy, they don’t necessarily have anything going for them, nutritionally speaking, other than the fact that they’re not milk. Enter Elmhurst 1925, the plant-based milk innovators wholly responsible for levelling-up non-dairy beverages since 2017. Made with a patented HydroRelease™ method that keeps the nutritional integrity of the nuts and grains intact, Elmhurst 1925 products contain no fillers or thickeners, resulting in the cleanest, most nutritious plant-based milks on the market.

Elmhurst 1925 has developed a cult following in the U.S. and is poised to win over Canadians with its product diversity (they hold the distinction of having the widest variety of plant-based beverages on the market), and the unprecedented nutritional value of its products. All of their plant-derived beverages — including almond, oat, cashew, walnut, hazelnut and hemp — are made with six or fewer ingredients while their unsweetened milks contain only two — the base nut or grain, plus water. At the heart of their no-nonsense ingredient list is a special HydroRelease technology developed by food scientist and plant-based milk pioneer, Dr. Cheryl Mitchell.

“Back then, plant-based milks were just trying to be dairy,” Mitchell, now Senior Vice President of Ingredient Manufacturing at Elmhurst 1925, explains. “As plant-based milks grew in popularity, I wanted to find a way to maximize their nutritional value.” And so she did. Dr. Mitchell’s patented method effectively splits the whole nut, grain or seed into its component fats, vitamins, and minerals, and allows them to re-bond as a creamy “milk” that retains the full nutritional value and flavour of the base ingredient without the gums, stabilizers or emulsifiers widely used by the rest of the industry. (Need proof? Go to the fridge and take a look at the ingredient list of your favourite nut milk!)

As such, the hallmark line of plant milks are called “Milked Oats,” “Milked Cashews,” and so on, because that’s essentially all they are. Elmhurst Milked products taste and smell nuttier than their competitors, and most importantly, the actual nut, grain or seed content per glass is much higher. Elmhurst Milked Cashews for instance, contains 11 cashews per glass while other brands contain only two. Likewise, an 12 oz. serving of Elmhurst Milked Oats serves up more than half of your whole grain requirement for the day! Because of the high nut and grain content, each glass of Elmhurst Milked products also contains up to 5 grams of protein and is higher in brain-friendly nutrients like Omega-3s. Best of all, the oats and hemp for their corresponding milks and creamers are grown right here in Canada!

The backstory of Elmhurst 1925 is just as good as their products. What is now Elmhurst 1925 started out as a New York-based dairy that operated for 90 years until 3rd generation dairyman, Henry Schwartz, decided to shutter the operation in 2016 after a steady decline in sales. In an unusual twist, however, Schwartz responded to the changing American diet by pivoting his family dairy into a plant-based milk production facility after meeting Dr. Mitchell in 2016. One year later Elmhurst Dairy was rebranded into Elmhurst 1925 as an homage to his family business and the original line of Elmhurst Milked products was born. Today, Elmhurst 1925 is the fastest growing plant-based milk brand on the market.

Canadians can find Elmhurst Milked products including their anchor range of unsweetened plant-based milks, along with chocolate milks, the barista collection, creamers, and ready-to-drink beverages, on shelves at Whole Foods, Farm Boy, Pusateri’s Fine Foods, Healthy Planet and Eataly, as well as online at well.ca. For a complete list of their Canadian product offering and retail prices please visit www.elmhurst1925.com

 
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August 5, 2020

THE CHALLENGE

One of Canada’s leading manufacturers of primary and further processed protein products, reached out to Wajax for maintenance on their existing Roto-Jet pumps. A Roto-Jet pump is a high-pressure, single-stage centrifugal pump with advanced pitot tube technology, often touted as a “backward pump” due to its unique rotating case design. It is extremely efficient for tough applications across a range of industries, making it a top choice for numerous high-pressure liquid applications.

The Edmonton based facility was experiencing a catastrophic failure of one of two pumps they had been using for the past several years. These Roto-Jet pumps are imperative for sanitization of the processing plant. With the high-pressure pump out of service, they were at a risk by not having a back-up unit. If the other pump, which was also due for maintenance, were to fail, the entire facility would be required to shut down.

THE NEED

Wajax representatives were quickly on-site to further investigate and gather essential information prior to making any recommendations. Technicians suggested process piping improvements to their facility, to prevent unnecessary damage to the pumps. A redesigned system to modern recommended standards was required for enhanced equipment reliability and to ensure safe operations. With this knowledge, the Maintenance Manager opted to correct the piping issue by replacing and rerouting the entire system. While this was a larger endeavor, it ensured that the newly installed pump would have the correct mechanism for optimal performance.

THE WAJAX SOLUTION

The old Roto-Jet pump was assessed and deemed beyond economical repair, therefore Wajax recommended that it was in the customer’s best interest to invest in a new pump. The Wajax team began to assemble the engineered Roto-Jet pump package with the goal of delivering it when the piping system was reinstalled.

“Being the exclusive distributor for Roto-Jet and having our facility certified, not only means we are well trained technically, but that we also have the manufacturer support for this product line. We are very confident in our knowledge and ability to provide our customers the correct solution to maintaining best practices when it comes to industrial pumps” said Jared Schmidt, Service Supervisor at Wajax.

The Wajax team remained available for questions and advice during the planning and installation of the pump, piping changes and tank installation. An afterhours call helped to get the pump running before the end of a shift, ensuring the sanitation team could use the pump for cleaning, minimizing downtime.

THE IMPACT

“Wajax ensured that we were selecting the appropriate equipment and installing it correctly. They were patient and took the time to explain our options and recommended solution, and they treated us like friends which had led to a great working relationship. I was pleased with the level of service and knowledge and the pricing equally impressive.” Nevin Lavellee, Maintenance Supervisor

Personal communication and site visits were an integral part of building a positive customer experience. Ensuring the customer had the right equipment and installation at the right time contributed to the successful execution of the project.

 
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July 30, 2020 

Steep Hill Equipment partners with non profit, Adult Teen Challenge, and sees a huge win/win. 

Steep Hill Equipment enters growth phase as one of Canada’s largest used food equipment dealers.

In less than 8 years, Steep Hill has grown from one employee to 12 employees. 

Steep Hill buys sells and refurbishes used food processing and packaging equipment. 

“Part of our success is thanks to our partnership with BC Adult and Teen Challenge” the guys and gals who enter into a one year faith based addiction program come in weekly to help out at Steep Hill.” They are awesome people, work hard and the results of Adult Teen Challenge are amazing for the program attendees” 

As a company we are all about giving people second chances. Just like the equipment we refurbish - it gets a second chance. Just like our refurbs it is often better than new - a new creation! 

Steel Hill offers over 3,000 items for sale from their 20,000 sq ft facility in Abbotsford BC. 

Call 604-425-2002 

Www.steephillequipment.com 

For info on BC Adult and Teen Challenge visit 

http://www.teenchallengebc.com/abbotsford

 
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SIAL CANADA header logo en fr 1200w

Dear partners,

Following the latest development in the global pandemic, especially in North America, and the uncertainties about the evolution of regulations regarding the organisation of events, SIAL Canada has decided to organise a 100% virtual trade show in 2020. Having already begun the shift towards a virtual exhibition to meet the international demand, our platform will be able to welcome all our partners, exhibitors and visitors in September. It has many innovative features such as customizable 3D booths, an optimized chat system, access to an international buyers' program, virtual meetings with our experts, high level online webinars, etc.

We also seize this transition towards virtuality to launch the very first Food Inspiration week in North America, which will take place from September 28th to October 2nd!

We count on you to join us to keep supporting the agri-food industry and develop your activities. Our entire team reaffirms its commitment to support you and be a source of inspiration through our #SIALmobilizing campaign.

We hope you are all in good health and thank you for your support and trust. We look forward to seeing you in September! 

SIAL Xavier sig 600w

 
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Guelph ON, 23 July 2020 – Barbara Miller, an experienced food industry professional with public and private sector experience has joined Canadian Food Innovators-Innovateurs canadiens en alimentation (CFI-ICA) as Interim CEO.

For more than 15 years, Barbara has been the owner of a management consulting firm focused on strategy, business development and public-private sector collaboration. She has held leadership roles in the start-up of the Ontario Brain Institute and the Mental Health Commission of Canada, as well as providing strategic advice to organizations such as the Centre for Addiction and Mental Health, Let’s Talk Science and Queen’s University in Kingston.

“We are thrilled to have someone with Barbara’s skills and experience join Canadian Food Innovators. Barbara joins at a critical time for delivering the organization’s mandate and role in strengthening innovation in Canada’s food and beverage processing industry,” says CFI-ICA Chair Joe Lake, Director of Innovation & Research at McCain Foods Limited. “Her unique experience bridging public, private and not-for-profit sector expertise is an invaluable addition to our board and staff team.”

Miller is a former Deputy Minister with the Ontario Ministry of Economic Development and Trade, and served in the Ontario Ministry of Agriculture, Food and Rural Affairs as Assistant Deputy Minister/Chief Administrative Officer and Director of the Food Industry Competitiveness Branch.

She has held positions as Division President of Ault Foods (Parmalat) and Category Director, Marketing with the Campbell Soup Company. Miller has an MBA from Queen’s University and an undergraduate degree in Food Science from the University of Guelph.

“The opportunities for food system innovation have never been greater and I look forward to working with the Canadian food industry to respond to national and global demand for innovative food products and technologies,” says Miller. “The agri-food sector is one of the biggest drivers of growth in the Canadian economy and we have a real opportunity to enhance the competitiveness of Canada’s food industries.”

Canadian Food Innovators - Innovateurs canadiens en alimentation was established in 2013 to enable Canada’s food and beverage manufacturing companies to jointly access federal innovation programs. The organization is currently delivering the second national food processing research cluster.

Together with the federal government, Miller and her team will be working on establishing a national network to support and ramp up innovation and technology adoption in Canada’s food industry. Visit www.canadianfoodinnovators.ca.

 

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