GRAND AWARD INNOVATION WINNERS SIAL Canada: Smoked Atlantic Salmon Pâté from A Acadien. Canada This frozen product made with more than 65% real smoked salmon using a measured blend of Atlantic’s hot smoked and cold smoked salmon, creamed horseradish and Balkan style yogurt. Once thawed it is ready to use as a dip, pâté, a spread or garnish.
SIAL Middle East: Fishless Canned Tuna from Pexim Inc, USA. A 100% natural tuna substitute product made from vegetables. Ideal for vegetarians or for people who prefer plant products only.
SIAL Brazil: Açaí Boll from Alca Foods. Brazil. A breakfast cereal in the shape of round puff balls, made from corn and rice with acai flavour.
SIAL Shanghai: Blue Elephant Royal Thai Cuisine. Thailand. Made from freshly ground spices and pastes, these meal flavour enhancers are perfect for creating your favourite dishes. Just add the meat and vegetables.
TORONTO'S NEXT GREAT FOOD AWARD 2012 GOES TO HENRIQUE ALVIM
Five finalists out of 35 contestants were chosen to present their food creations at the Entreprise Toronto Small business Forum on October 17th. Kudos to all finalists and congratulations to Henrique. The winning oven-ready cheese buns made from an old family recipe originating in Peru were extremely well received by three judges: John Mastroianni, GM Pusateri's Fine Foods, Dufflet Rosenberg, Dufflet Pastries and Celebrity Chef, Christine Cushing.
Because these buns are made from casava starch, they can be considered gluten-free. And last- minute onsite baking guarantees a fresh product every time.
ABOKICHI - rice balls also caught my attention. Inspired from Japanese cuisine and made with sticky rice flavoured with kelp & chili or ume & cuke or vegan, these individually wrapped balls are actually triangles. I was able to taste test the kelp & chili option and found it to be quite savoury and satisfying. These rice balls can be enjoyed as snacks by people on the go or added to any meal as a side kick.
Sure hope Jess Mantell, creator of the Abokichi rice balls will stay the course so that we can enjoy this interesting culinary innovation on an ongoing basis..
ONTARIO'S PREMIER AWARD 2012
ONTARIO'S PREMIER AWARD 2011 - WILLOWGROVE HILL
Paul and Rosie Hill were recognized by the Premeir for the efforts in creating a new premium pork product nutritionnally enriched in DHA|EPA omega-3 fatty acids and organic selenium. These nutritional benefits were achieve naturally through feed. Omega-3 fatty acids have gained in popularity over the past decades for their role in the prevention of heart disease, normal brain development in infants, inhibition of certain types of cancers, etc
QUÉBEC
SIAL CANADA TRENDS & INNOVATIONS AWARD 2012
SIAL CANADA TRENDS & INNOVATIONS AWARD 2011
Les Érablières Escuminac lainched their organic birch syrupat SIAL Canada, Toronto venue in 2011. This new product received the SIAL TRends & Innovations Award based on a variety of innovative features including: foo composition, manufacturing process, packaging and new market position. Our verdict: Birch syrup is slightly lighter than molasses,conseals a reddish tint and is not as sweet as honey or maple syrup, In fact we described its sweetness as "full and untamed". Birch syrup could definitely be used to develop NEW flavours. Its raw sweet may require getting used to -but the punch it provides can accent many everyday meals.
EVENTS 2014
TRADE SHOWS March 2-4, 2014 CRFA, Toronto ON, Canada March 6-9, 2014 Natural Products Expo West (Trade Show 7-9) - Anaheim, CA, USA March 13-16, 2014 Nutra Summit, Mumbai, India March 29-30, 2014 Gluten Free Expo, Calgary, AB, Canada April 2-4, 2014 SIAL Canada, Montreal QC, Canada April 3-6, 2014 Good Food and Drink Festival, Toronto, ON, Canada April 7-9, 2014 International Health & Nutrition Exposition, Beijing, China April 10-13, 2014 Food & Hotel Indonesia, Jakarta, Indonesia April 24-26, 2014 Food & Hotel Vietnam, Ho Chi Minh City, Vietnam May 4, 2014 Gluten Free Expo, Toronto, ON, Canada May 6-8, 2014 Vitafoods Europe, Geneva, Switzerland May 13-15, 2014 SIAL China, Shanghai, China May 7-10, 2014 HOFEX, Hong Kong May 13-16, 2014 Seoul Food & Hotel, Seoul, South Korea September 16-20, 2014 drinktec, Munich, Germany September 17-20, 2014 FHM 2013 (Food & Hotel Malaysia), Kuala Lumpur, Malaysia October 6-9, 2014 IBIE (International Baking Industry Exposition), Las Vegas, NV November 24-26, 2014 SIAL Middle East
SEMINARS & CONFERENCES March 18-19, 2014 -- 3rd Canadian Food Summit 2014: From Strategy to Action, Toronto, ON Canada June 2014, Dietitians of Canada, Ottawa, ON, Canada June 21-24, 2014 -- IFT Conference, New Orleans, USA August 17-21, 2014 -- CIFST- International Congress, Montreal, QC, Canada
EVENTS 2013
TRADE SHOWS 2013: March CRFA, Toronto ON, Canada April Good Food Festival, Toronto, ON, Canada Gluten-Free March 6-7, 2013 Nutracon - Anaheim, CA, USA March 13-16, 2013, Nutra Summit, Mumbai, India April 7-9, 2013 International Health & Nutrition Exposition, Beijing, China April 10-13, 2013 Food & Hotel Indonesia, Jakarta, Indonesia April 24-26, 2013 Food & Hotel Vietnam, Ho Chi Minh City, Vietnam April 30-May 2, 2013 SIAL Canada, Toronto, Canada May 7-9, 2013 SIAL China, Shanghai, China May 7-10, 2013 HOFEX, Hong Kong May 14-16, 2013 Vitafoods Europe, Geneva, Switzerland May 14-17, 2013 Seoul Food & Hotel, Seoul, South Korea May 19-22, 2013 TUTTOFOOD, Milan, Italy September 16-20, 2013 drinktec, Munich, Germany September 17-20, 2013 FHM 2013 (Food & Hotel Malaysia), Kuala Lumpur, Malaysia October 6-9, 2013 IBIE (International Baking Industry Exposition), Las Vegas, NV November 24-26, 2013 SIAL Middle East, Abu Dhabi, UAE SEMINARS & CONFERENCES - 2013 June 17-18, 2013 Probiotics and Prebiotics Understanding the Science and Opportunities, Winnipeg, MB (hosted by RCCN)
We are currently creating content for this section. In order to be able to keep up with our high standards of service, we need a little more time. Please stop by again. Thank you for your interest!
Five finalists out of 35 contestants were chosen to present their food creations at the Entreprise Toronto Small business Forum on October 17th. Kudos to all finalists and congratulations to Henrique. The winning oven-ready cheese buns made from an old family recipe originating in Peru were extremely well received by three judges: John Mastroianni, GM Pusateri's Fine Foods, Dufflet Rosenberg, Dufflet Pastries and Celebrity Chef, Christine Cushing.
ABOKICHI - rice balls also caught my attention. Inspired from Japanese cuisine and made with sticky rice flavoured with kelp & chili or ume & cuke or vegan, these individually wrapped balls are actually triangles. I was able to taste test the kelp & chili option and found it to be quite savoury and satisfying. These rice balls can be enjoyed as snacks by people on the go or added to any meal as a side kick. 
Paul and Rosie Hill were recognized by the Premeir for the efforts in creating a new premium pork product nutritionnally enriched in DHA|EPA omega-3 fatty acids and organic selenium. These nutritional benefits were achieve naturally through feed. Omega-3 fatty acids have gained in popularity over the past decades for their role in the prevention of heart disease, normal brain development in infants, inhibition of certain types of cancers, etc
Les Érablières Escuminac lainched their organic birch syrupat SIAL Canada, Toronto venue in 2011. This new product received the SIAL TRends & Innovations Award based on a variety of innovative features including: foo composition, manufacturing process, packaging and new market position. Our verdict: Birch syrup is slightly lighter than molasses,conseals a reddish tint and is not as sweet as honey or maple syrup, In fact we described its sweetness as "full and untamed". Birch syrup could definitely be used to develop NEW flavours. Its raw sweet may require getting used to -but the punch it provides can accent many everyday meals. 
