OUR 2025
SEMINAR PRESENTERS
SEMINAR A1
1:30 - 2:30pm
"2025 Food and Beverage Taste Trends"
by Kerry
The food & beverage industry is in a constant state of evolution. A landscape where creativity flourishes, traditions undergo transformation, and every little indulgence comes with a touch of sophistication is fast emerging. Kerry Taste Charts 2025 are full of upcoming future taste trends, long-standing flavor favorites and soon-to-be-discovered taste experience. Learn more on how flavor trends are shaping 2025.
Speakers: Cassandra Rouleau, Activation Marketing Manager Canada
Every day, Cassandra leverages her R&D expertise and deep understanding of the Canadian market and consumer to shape impactful strategies.
For over 17 years, Kerry has been her hub for innovation. As Activation Marketing Manager for the Canadian market, she collaborates with experts worldwide to develop solutions that meet evolving consumer needs. Passionate about nutrition and education, she is committed to creating experiences that combine well-being, great taste, and accessibility.
SEMINAR A2
1:30 - 2:30pm
"How to Perform Sugar Reduction with Natural Sweeteners"
by Howtian
Consumers prefer to use natural sweeteners when performing a sugar reduction. Stevia has nearly a 90% share of the high potency sweetener space globally, followed by monkfruit. This seminar will review the different options of stevia and how to best formulate with them for optimal taste and value. While monkfruit extract isn’t currently approved for Canada outside of tabletop and supplements, monkfruit
concentrate is allowed and tastes great. Erythritol often complements these high potency sweeteners as it provides bulking and an upfront taste profile. Allulose is currently not available for use in Canada but watch for potential approval in the next couple of years. The seminar will conclude with a long-term outlook for these natural sweeteners.
Speakers:
Hank Wang – Technical Director
Hank has led the technical development and customer support for Howtian for 8 years. His expertise in the sweetener world helps accelerate development timing, and ensures both product quality and value are integrated early in the formulation process. He has traveled around the globe to train developers how to best formulate with stevia and make the products taste great. Previously, Hank spent over 15 years with Kraft Heinz as a product developer/engineer on multiple applications including powdered, liquid concentrate, ready-to-drink and coffee beverages, as well as cereal/nutrition bars, spray-dried flavors, nuts, powdered and ready-to-eat desserts.
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SEMINAR B1
2:45 - 3:45pm
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"2026 Front of Pack Nutrition Labelling: Regulatory & Reformulation Considerations", by Caldic North America
Presenting a detailed overview of the upcoming front-of-pack (FOP) labeling regulations in Canada and the proposed U.S. regulations, focusing on thresholds for sodium, sugar, and saturated fat that trigger FOP warning labels. Key topics include identifying which food products are subject to these regulations, exemptions, and the nutrient levels necessary to avoid labeling. A practical example using a current market waffle product demonstrates how to analyze nutritional labels to assess compliance with these thresholds.
We'll also explores product development strategies to avoid FOP labeling, such as ingredient substitutions and reformulations to reduce sugar, sodium, and saturated fat in various applications, including beverages, dairy, soups, sauces, and bakery items, using cookies as a reformulation example. By addressing both regulatory compliance and innovative reformulation approaches, the presentation provides stakeholders with actionable insights to navigate the new FOP requirements effectively.
Speakers:
Rebecca Steen, Regulatory Manager, Caldic North America
​Rebecca is a regulatory professional who has worked in the food industry for over 20 years primarily in the bakery industry prior to joining Caldic. Over the years, she has worked with leading food manufacturers, gaining extensive knowledge of Canadian and US Food Regulations. Working at Caldic North America for the past 10 years, Rebecca holds the position of Regulatory Manager, where she leads a team of 10 regulatory professionals who assist customers with regulatory inquires and aim to ensure the highest standards are met in documentation. She is passionate about staying at the forefront of industry trends and food regulations and she enjoys sharing her knowledge with others.
Reena Mistry, M.Sc., CFS, Customer Development Manager & Sales Strategist, Caldic North America
Reena is a Certified Food Scientist (CFS), who has worked in the BC Food Industry for over 14 years. Her CV includes experiences in analytical laboratories (SGS), food product development at Flying Wedge Pizza and Daiya Foods, and more recently technical ingredient sales at Caldic North America. Reena’s passion for food science shines through when working with clients to discover the right ingredient for their sourcing challenges.
SEMINAR B2
2:45 - 3:45pm
"Fermentation: Bridging Tradition and Modern Science"
by Crush Dynamics Inc
Key Takeaways:
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·â€¯â€¯â€¯â€¯â€¯â€¯â€¯ Food fermentation: History, Processes, and Impacts.
·â€¯â€¯â€¯â€¯â€¯â€¯â€¯ Traditional fermentation and its impact in food innovation. 
·â€¯â€¯â€¯â€¯â€¯â€¯â€¯ Precision fermentation applied to food innovation.
·â€¯â€¯â€¯â€¯â€¯â€¯â€¯ The Benefits of Controlled Natural Fermentation.
Speaker:
Dr. Michelle Cordeiro, Director of R&D
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A globally recognized expert in the scale up of innovative fermentation processes and circular solutions. Michelle joins the Crush Dynamics Inc. team from in Brazil.  Her focus with the company is scaling our fermentation process while evolving the product line through expansion of the company’s core intellectual property.​
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