Canadian Grocer March/April 2026

PRODUCE PLAYBOOK—TOP TIPS FROM FOUR PROS LEADERSHIP LESSONS RIDING THE NOSTALGIA WAVE INNOVATION IN THE FREEZER AISLE

LOCAL by DESIGN

How Federated Co-op is rebuilding its grocery business to turn deep community roots into measurable results

Departments

The Buzz

Family matters Khadija Jiwani is prepping her family's business for the next phase of growth

The appeal of the deal Liquidation grocery stores are moving into the mainstream

Oh, Canada! Check out the photos from this year’s Night to Nurture gala!

Sungiven

retailer is turning traditional Asian grocery on its head

36 The label effect Caddle research shows even with limited awareness, front-ofpackage labels are shaping shopper behaviour

73 Prime placement Sharper marketing can help keep meat sales moving

77 Deep freeze What’s hot in frozen meals, premium desserts and snacks

81 Curd’s the word Yogurt’s popularity continues to climb

83 Nostalgia: Four things to know It’s more than a feeling; it’s a sales opportunity

86 Slow burn Mike Shekhtman of Robert Half on how to spot and prevent employee burnout

•

2300

BRAND MANAGEMENT

GROUP PUBLISHER/SVP, GROCERY & CONVENIENCE, CANADA Sandra Parente (416) 271-4706 - sparente@ensembleiq.com

EDITORIAL

EDITOR-IN-CHIEF Shellee Fitzgerald sfitzgerald@ensembleiq.com

MANAGING EDITOR Kristin Laird klaird@ensembleiq.com

ADVERTISING SALES & BUSINESS

NATIONAL ACCOUNT MANAGER Karishma Rajani (437) 225-1385 - krajani@ensembleiq.com

NATIONAL ACCOUNT MANAGER Julia Sokolova (647) 407-8236 - jsokolova@ensembleiq.com

NATIONAL ACCOUNT MANAGER Roberta Thomson (416) 843-5534 - rthomson@ensembleiq.com

NATIONAL ACCOUNT MANAGER Angela Jones ajones@ensembleiq.com

DESIGN/PRODUCTION/MARKETING

CREATIVE DIRECTOR Nancy Peterman npeterman@ensembleiq.com

ART DIRECTOR Jackie Shipley jshipley@ensembleiq.com

SENIOR PRODUCTION DIRECTOR Michael Kimpton mkimpton@ensembleiq.com

MARKETING MANAGER Alexandra Voulu avoulu@ensembleiq.com

EDITORIAL ADVISORY BOARD

RAY HEPWORTH , METRO

BRENDA KIRK , PATTISON FOOD GROUP

CHRISTY MCMULLEN , SUMMERHILL MARKET

GIANCARLO TRIMARCHI VINCE’S MARKET

SUBSCRIPTION SERVICES

Subscriptions: $102.00 per year, 2 year $163.20, Outside Canada $163.20 per year, 2 year $259.20 Single Copy $14.40, Groups $73.20, Outside Canada Single Copy $19.20.

Digital Subscriptions: $60.00 per year, 2 year $95.00

Category Captain: Single Copy $20.00, Outside Canada Single Copy $30.00

Fresh Report: Single Copy $20.00, Outside Canada Single Copy $30.00

Subscription Questions: contactus@canadiangrocer.com Phone: 1-877-687-7321 between 9 a.m. to 5 p.m. EST weekdays Fax: 1-888-520-3608 Online: canadiangrocer.com/subscription-centre

CORPORATE OFFICERS

CHIEF EXECUTIVE OFFICER Jennifer Litterick

CHIEF FINANCIAL OFFICER Jane Volland

CHIEF OPERATING OFFICER Derek Estey

CHIEF PEOPLE OFFICER Ann Jadown

MAIL PREFERENCES: From time to time other organizations may ask Canadian Grocer if they may send information about a product or service to some Canadian Grocer subscribers, by mail or email. If you do not wish to receive these messages, contact us in any of the ways listed above.

Contents Copyright © 2026 by EnsembleIQ, may not be reprinted without permission. Canadian Grocer receives unsolicited materials (including letters to the editor, press releases, promotional items and images) from time to time. Canadian Grocer, its affiliates and assignees may use, reproduce, publish, republish, distribute, store and archive such submissions in whole or in part in any form or medium whatsoever, without compensation of any sort. ISSN# 0008-3704

PM 42940023 Canadian Grocer is Published by Stagnito Partners

Canada Inc., 2300 Yonge Street, Suite 2900, Toronto, ON M4P 1E4. Printed in Canada

TESTING RESILIENCE

At the time of this writing One Battle After Another, has just nabbed the Best Picture Oscar at the Academy Awards. While the film follows the lengths a former revolutionary will go to protect his teenage daughter, its title feels just as fitting for grocery operators navigating the choppy waters of the 2020s.

In recent years, the industry has faced a steady barrage of disruption: a global pandemic, supply chain breakdowns, labour shortages and high inflation. And persistent tariff tensions with the United States have added an extra layer of uncertainty to it all.

The latest shock is the escalating war between Iran, the United States and Israel, which has sent global oil prices soaring. With oil touching almost every part of the food system, economists warn the knock-on effects of the conflict could soon reach grocery aisles in Canada. This comes at a time when consumers are already grappling with the high cost of living and affordability.

While the months ahead might test the industry again, grocery retailers have proven to be adept at navigating volatility by staying close to customers, focusing on operational discipline and continuing to innovate amid uncertainty.

In this issue, we bring you a feature on a business that is doing just that, Saskatoon-based Federated Co-operatives Limited (FCL). In “Local by design” writer Rosalind Stefanac talks to the FCL food team about how it is reorganizing the business to better connect strategy with store execution, all the while doublingdown on efficiency, relationships and

market relevance. As associate vice-president of food Nena Pidskaly puts it, the goal is “owning what makes us different.” (Read the story on page 56.)

We also turn to the produce department in “Produce playbook,” which features insights from experts at Walmart Canada, Metro, Calgary Co-op and Longo’s. Turn to page 63 for practical advice on how to keep this critical department both profitable and compelling.

Finally, for the latest instalment in The Leaders series we speak with Costa Tsimiklis and Michael Vafiadis from CTS Foods. Being in business nearly four decades, Tsimiklis and Vafiadis share what they’ve learned along the way about, among other things, dealing with business pressures and keeping teams motivated during periods of uncertainty.

See you next time! CG

Shellee Fitzgerald Editor-in-Chief sfitzgerald@ensembleiq.com

The Buzz

Co-op reopened its North Hill store after nearly three years of redevelopment. It's part of a retail, commercial and residential community

LOBLAW COMPANIES LIMITED plans to spend $2.4 billion to expand its store network and supply chain capabilities across Canada in 2026, including 34 new Shoppers Drug Mart/Pharmaprix pharmacies and care clinics, and 31 No Frills and Maxi stores. The investment also includes 191 store renovations.

Construction is underway on COSTCO WHOLESALE CANADA’s warehouse near the Oakville-Burlington, Ont. border, roughly 40 kilometres west of Toronto. Slated to open in 2027, the store will span more than 168,000 square feet and the site will include a gas bar and both surface and underground parking.

After nearly three years of redevelopment, CALGARY CO-OP has reopened its North Hill location as part of a mixed-use community that includes retail and commercial space as well as more than 189 residential units above. At 40,000 square feet, the store features a pharmacy walk-in clinic, floral department, oyster bar, ready-to-eat and ready-to-cook options, as well as a full-service grocery department.

FOOD BASICS opened a 32,000-sq.-ft. store in LaSalle, Ont. According to a press release from the Metro-owned discount banner, the new location—Food Basics’ 153rd store and its fifth in the Greater Windsor Area—offers fresh meat, produce and fresh BBQ chicken, along with a product selection tailored to the diversity of the community.

MAXI and PHARMAPRIX have opened new stores in Mont-Laurier, Que., marking a multimillion-dollar investment by Loblaw that brings approximately 95 jobs to the area. The new Maxi offers local products, including Quebec cheeses, organic and natural items and everyday grocery essentials.

Montreal is home to a new METRO PLUS. Built with a total investment of $16 million, the 21,300-sq.-ft. store boasts a wide range of fresh and specialty products, as well as Quebec-made items such as Les Givrés ice creams, Carrément Tarte pies and coffees from local roasters.

The Buzz

PEOPLE

As part of an executive shuffle at Empire Company Limited, Luc L’Archevêque has been appointed chief customer officer, a new role that brings marketing and merchandising together ahead of Sandra Sanderson’s retirement in July as chief marketing officer. Julia Knox has been named chief retail officer, overseeing retail operations, supply chain and central kitchens, but will oversee the completion of the company’s technology modernization initiatives before moving into her new role. During this transition, Farm Boy co-founder Jean-Louis Bellemare will serve as interim executive advisor, reporting to president and chief executive officer Pierre StLaurent. Doug Nathanson has expanded his role to general counsel and chief pharmacy and development officer, Costa Pefanis remains chief financial officer with strategic sourcing now reporting to him, and Sandra Pasquini continues as chief human resources officer.

After spending the last year and a half transforming The Crump Group's supply chain and operations, the Ontario-based pet treat company has named James Crump as its new president. He is now tasked with spearheading and leading The Crump Group's next chapter of growth.

HelloFresh Canada has appointed Lynne Strickler as its new vice-president and chief product officer to oversee the entire customer experience. Strickler spent the last eight years with Conagra Brands Canada, most recently as senior director of brand management and commerce marketing.

Jamie Griffiths, one of Canadian Grocer’s 2014 Generation Next winners, has been promoted from senior vice-president of sales to chief business officer at Matt & Steve’s. In this new role, Griffiths will oversee sales, operations, procurement, supply chain and overall commercial execution.

THE GROCERY FOUNDATION ENTERS A NEW ERA

The Grocery Foundation is renaming its annual fundraising gala the Make Happy Tummies Gala.

The move reflects an evolution of the event, which has been presented under different names over the years including the previous Night to Nurture and prior to that, the GIFT Gala.

While names and formats may have evolved, The Foundation’s leaders are quick to emphasize that the goal of the event remains unchanged: uniting the grocery industry to support children.

“By deepening and expanding student nutrition initiatives across Canada by focusing the gala on Make Happy Tummies and student nutrition, we are not only honouring the powerful legacy, but we’re advancing student nutrition and we’re investing in what comes next with

RETIREMENT

Sandra Sanderson, chief marketing officer at Empire Company Limited and Sobeys Inc., is retiring in July. Sanderson joined Empire in 2018 and was involved in the company’s internal transformation projects. She played a pivotal role in the launch of the Scene+ loyalty program and the company’s retail media business, Empire Media+. In 2015, Sanderson was named one of Canadian Grocer’s Star Women in Grocery.

that shared goal of building one of Canada’s most impactful and respected cause-based initiatives,” said The Foundation’s executive director Simon Small.

Since 1979, The Foundation, through its gala and in-store and online fundraising events, has raised more than $125 million to help kids and families across Canada. With the need in communities greater than ever, collaboration is critical to tackle the problem of child hunger.

“We’ve got the chance to nurture something truly special. We think it’s a causebased initiative that Canadians recognize, trust and care deeply about … and one that our industry can increasingly feel proud to have built and to continue to grow,” said Joe Fusco, senior vice-president at Metro Ontario and chair of The Foundation.

People

FAMILY MATTERS

How Khadija Jiwani is leading the next phase of growth at her family’s food business

By Andrea Yu

Trent

KHADIJA JIWANI WAS 13 years old when her parents, Noorudin and Anis, moved the family (including younger sister Aliya, who was 11 at the time) from Toronto to Edmonton in 1999 with the ambition of starting a food company. (Anis was a registered dietitian with a background in recipe development and had worked in food manufacturing.) Her parents saw the lack of South Asian food on the market and hoped to fill a gap.

They started Aliya’s Fine Foods—which quickly became a successful frozen foods company—merging Indian classics such as samosas and biryani with East African influences. (Khadija’s grandparents are from the Gujarat state of India and her parents were born in Kenya and Uganda.) Khadija remembers working in the family operation as a teenager. “Growing up, every summer job was at the plant, whether it was gluing boxes before we had automation, cutting onions or packing samosas in the chilled rooms at the end of the line,” she says.

Khadija wasn’t always set on joining the family business, however. “I lived it for so much,” she says. “I felt like I needed to blaze my own trail.” She studied civil engineering at the University of Alberta and later earned an MBA with the hope of working in international development, where she could make a difference. But, after a few roles in construction and as a consultant and advisor for NGOs in South Africa and Zambia, she found herself pulled back to Aliya’s. “I realized I could have just as much impact working with my parents,” Khadija explains.

Noorudin and Anis prided themselves on giving jobs to newcomers who otherwise struggled to find employment without Canadian work experience, reflecting their own journey to Canada as immigrants. “My dad would say, ‘I will be your Canadian experience,’” Khadija says of the newcomers they hired. “We have people who started working with us 25 years ago and you get to see people grow.”

In 2015, Khadija joined the company full time, coinciding with her parents stepping back as they approached retirement. Her first order of business was redeveloping the company’s in-house brand, Chef Bombay. The company found early success producing private-label products for major grocers and prioritized that business, resulting in Chef Bombay being limited to shelves in just 100 stores. “The quality was there,” Khadija says. “It was just about communicating that to people. We had the brand, Chef Bombay.

So, I told my dad, ‘Let’s do something with it.’” Noorudin was skeptical but gave Khadija a modest $5,000 budget, which she used to design Scandinavian-inspired packaging—images on white boxes—to make their core lineup of products (butter chicken, chicken tikka masala, beef vindaloo, veggie pakoras, chicken tikka samosas and mini veggie samosas) stand out in the freezer aisle. “Nothing looked like this on the shelves,” she explains.

Chef Bombay soon began getting stocked in small, independent grocery stores in British Columbia. This caught the interest of the main frozen foods buyer at Loblaws, who brought the products into stores in 2016. Then, in 2018, Chef Bombay products debuted in the Sobeys Local Program.

Two years later, Chef Bombay’s products had landed on about 2,200 shelves. Another rebrand followed in 2020, resulting in the bright, colourful boxes that Chef Bombay is known for today. That led to more major grocers coming on board. Chef Bombay increased its presence in Sobeys with national distribution in 2024 and began selling at Save-On-Foods at the end of last year. Chef Bombay products are now available on nearly 7,000 grocery store shelves across Canada and the United States.

Khadija doesn’t have an official job title at the company, but says her role exists somewhere between marketing, strategy and operations. And she isn’t the only member of her generation to join the business. Her cousin, Hafiz, is vice-president of sales and her sister Aliya manages employee training and development.

Anis and Noorudin are still a big part of the company, despite taking a step back. “No recipe gets made or released without my mom’s input,” Khadija explains. Since its most recent rebrand, Chef Bombay has released a few fusion products, including butter chicken naanpanadas and butter chicken mac and cheese, which launched last fall. Butter chicken burritos and biryani wraps are launching this year.

Khadija is also overseeing the expansion of their production space, adding 150,000 square feet to the 90,000-sq.-ft. facility to accommodate a Mexican-American frozen food company they purchased in 2023. “Mexican cuisine is very similar to Indian in the way the sauces are cooked,” she says. “We had the expertise in frozen food, so it was a really good opportunity to expand our culinary side and our capacities.” They plan to launch their Mexican brand later this year. CG

30 seconds with …

KHADIJA JIWANI

CHEF BOMBAY

What keeps you passionate about what you do?

The people. I enjoy the team we have and working with everyone around me. There’s always something to celebrate, whether it’s someone who bought a new car and we’re having coffee to celebrate, or it’s Diwali or Eid or Christmas. There are so many different cultures and celebrations.

Your best day in the business so far?

Moving into the new plant. Designing it was very cool. I enjoyed seeing the drawings that I had stared at for so long be completed. I think there are a lot of good days!

What’s the best career advice you’ve ever received?

You don’t need to have everything figured out. Most people don’t. Take things as they come.

If you weren’t in the food business, what would you be doing?

I’d probably be working for an NGO and in international development somewhere living somewhere warmer, possibly.

What is your favourite product from your lineup?

I like the Cholé Naanpanadas, which are chickpea and cheese naanpanadas. They’re by far not the most popular, but I love them.

What do you like to do when you’re not working?

I have a four-year-old son, so I have to chase him around. We go on a lot of hikes and do some rock climbing. We like to hike in the mountains and Edmonton has a lot of good trails in the River Valley.

NEW LOOK SAME GREAT TASTE

THE APPEAL OF THE DEAL

Once viewed As a niche option for cash-strapped shoppers, liquidation grocery stores are increasingly attracting a broader cross-section of Canadians—and raising questions about what the trend means for traditional retailers.

The growth of stores—such as Liquidation Marie in Quebec, Grocery Outlet in Ontario and Bianca Amor’s Liquidation Supercentre in British Columbia—reflects a mix of economic pressure, changing consumer values and evolving retailer strategies, says Ramesh Venkat, director of the David Sobey Retailing Centre at Saint Mary’s University in Halifax.

“Even though overall inflation has slowed to about 2.4%, grocery prices continue to climb faster at about 5%,” he says. “People are actively looking for ways to reduce their grocery bills.”

A COMPLEMENTARY MODEL

At Quebec-based Liquidation Marie, owner Marieve Breton says her customer base has shifted dramatically in recent years from budget-conscious shoppers to everybody, even those who can afford to shop at traditional or premium grocery stores. “They come because they see it’s the same thing,” she says.

Breton sees her business as complementary to grocers rather than in direct competition with them. “In grocery stores, you find fresh [products], not ones on or nearing their expiration dates,” she says. “That’s why it’s not the same business.”

Liquidation Marie sources inventory through a variety of

channels: cancelled retail orders, export overruns, near-date products and items with labelling or weight irregularities.

CHANGING INVENTORY

Inventory changes daily, creating a treasure-hunt experience that Breton likens to shopping at Winners. “When you go to Winners, you don’t know what you’re going to find. It’s the same thing, but in grocery,” she says.

Produce performs particularly well, Breton says, pointing to “number two” fruits and vegetables that may not meet cosmetic standards but are edible.

MARGIN PRESSURES

A potential downside for the broader grocery market is margin erosion. For example, if shoppers find olive oil for $10 at a liquidator, they may expect that price elsewhere, explains McGill University professor of marketing Yu Ma. “This can lead to a wait-for-sale mentality, which erodes the margins of traditional retailers and makes it harder for high-quality producers to survive.”

Still, the presence of liquidators doesn’t necessarily force traditional grocers to slash prices across the board. “Because liquidation inventory is inconsistent—here today, gone tomorrow—traditional grocers still hold the advantage of reliability,” notes Ma. —Louise Leger

Night to nurture

THIS YEAR’S NIGHT TO NURTURE FUNDRAISING

gala in Toronto was a spirited celebration of Canadiana. From stilt-walking hockey players and mounted police to bottles of maple syrup at every place setting and Timbit travel packs for the ride home, every detail tipped its hat to the True North.

The evening’s entertainment showcased homegrown stars. Hosted by television personality and author Rick Mercer, the gala also featured highenergy performances by indie rock bands The Arkells and The Beaches that kept more than 3,000 attendees on their feet.

Presented by The Grocery Foundation, the annual black-tie event helps raise funds for school breakfast programs, as well as weekend and summer nutrition programs serving children and youth across Canada.

The evening—which also included a silent auction featuring a host of items including premium sports tickets, concert tickets, electronics, food baskets, vacation packages and a raffle for the chance to win a Lexus— raised more than $2.5 million.

“On behalf of The Grocery Foundation, our dedicated service providers and, most importantly, the children and youth we nurture, we extend our heartfelt gratitude to our sponsors, partners and guests. Your generosity is creating brighter mornings, stronger futures and meaningful change,” says executive director Simon Small.

OH, CANADA! Ideas

A

SPECIAL THANKS TO OUR SPONSORS

THE SUNGIVEN STANDARD

With high-quality private-label products and a “community fresh” vibe, Sungiven Foods is turning traditional Asian grocery on its head

By Chris Daniels

THE GREATER VANCOUVER Area knows Asian grocery retail well, but Sungiven Foods isn’t aiming to be a specialty chain.

“We see ourselves as a community fresh grocer with Asian DNA,” says Paul Zhang, president, Sungiven Foods North America. “Some customers call us the Asian Trader Joe’s, while others see us as an affordable Asian Whole Foods.”

It’s easy to understand why. The stores have modern layouts with wide aisles, warm wood produce tables and murals celebrating community and agriculture. Oversized speech-bubble placards display messages such as “No pesticide and fertilizer” and “Organic certified in (the) United States and Canada,” for a transparent shopping experience.

The concept has proven both popular and scalable. It began with a 13,000-sq.-ft. store in November 2019 at City Square Shopping Centre in Vancouver. Sungiven Foods has since grown to 10 locations: another in Vancouver on West Broadway, three in Burnaby, two in Surrey, two in Richmond and one in North Vancouver.

“In the first couple of years, 80% to 90% of our customers were Asian,” Zhang says. “Now, more than 40% are non-Asian or don’t speak an Asian language.”

He attributes the shift to the sense of discovery the stores offer, where shoppers can browse globally sourced fruits and distinctive snacks and drinks that reflect the grocer’s tagline: “More Natural, Less Processed. Fewer Additives.”

“We’re changing the old perception that Asian food products aren’t high quality and healthy—because there’s a lot of goodness from Asia,” Zhang says.

Much of that “goodness” comes from Sungiven Foods’ six private-label

brands—including Sungiven (oils, grains, eggs and dairy), Onetang (dim sum, sauces and Asian snacks) and Ontrue (health-focused foods sourced globally)— now totalling roughly 3,000 SKUs.

“Our private label is really the heart of who we are. Over half of what you see in our stores carries our own brand and our goal is to reach above 70%,” says Zhang. “We’re not just selling, we’re creating. These products let us offer better quality, consistent standards and everyday value that bigger chains can’t replicate.”

About 10% of Sungiven Foods’ privatelabel products are sourced locally. “Local supply chains let us create region-specific SKUs, because different communities have different needs in their daily lives,” Zhang explains. “Once you build trust with your private brands, customers start to like the store more and more.”

Meanwhile, Sungiven’s prepared and ready-to-cook meals, including sushi, dumplings and Peking duck, are prepared fresh daily by award-winning chefs. Before opening grocery retail stores, the

company operated as Xiamen Sungiven Import & Export Co. Ltd., founded in 2001 by Richard Lian and Kathy Su in Xiamen, China. By 2011, its network included more than 700 partner factories and more than 1,000 product sources, supplying retailers across North America, Australia, Europe and Southeast Asia. That same year, the founders opened a community supermarket in Xiamen, eventually growing to more than 100 stores in China.

Vancouver marks Sungiven Foods’ first—and so far, only—international expansion, inspired by the founders’ visit to the city.

Looking ahead, Zhang says the company plans to consolidate its six private-label brands under one label and will continue to expand its Vancouver-area footprint before considering expansion into other Canadian cities.

“With the size of our locations, we think of ourselves more as a food service hub than just a grocery store,” Zhang explains. “Over the coming years, we plan to open more stores and serve more communities."

As Canadian Grocer marks 140 years of covering the evolution of grocery in Canada, we’re shining a spotlight on some of the standout companies that have helped build—and continue to shape—the industry. Here, we look at Danone Canada.

BRINGING HEALTH THROUGH FOOD

THEN

Danone’s Canadian roots stretch back more than a century. The story begins with Jude Delisle, who founded the eponymous yogurt business in Montreal shortly after the turn of the 20th century. Initially, Delisle supplied yogurt to doctors who prescribed it as a treatment for digestive and other issues.

Over the decades, the business flourished and became Canada’s top yogurt producer by 1967.

The following year, the company modernized operations with a new facility in Boucherville, Que., scaling to meet growing demand. The next major milestone came in 1993, when Delisle joined the Danone Group, officially becoming Danone Canada in 1997.

The company quickly earned consumer trust and strong market share in dairy yogurt. With the Boucherville plant’s modernization and now Danone’s global expertise and science supporting it, Danone Canada cemented an early reputation with consumers for product quality, category innovation and leadership.

NOW

Today, Danone Canada is one of the largest and fastest-growing food and beverage companies in the country, and one that is actively shaping the future of food and nutrition in Canada.

Health, sustainability and innovation are at the core of the company’s mission to bring health through food to as many Canadians as possible.

Today, Danone’s market leadership expands beyond the yogurt category, pioneering plantpowered beverages, leading the way with innovation and a science-based approach. Some examples:

Danone Canada produces some of consumers’ most-loved and trusted brands: Oikos, Activia, Danone, Silk, Evian, International Delight, Stōk, Two Good and So Delicious. For its efforts, the company has become No. 1 in yogurt and in plant-based foods and beverages in Canada.

NEXT

Looking ahead, Danone Canada’s priorities reflect the intersection of health, nutrition and continued local impact:

1. Continuing leadership in health-focused categories The company is committed to deepening innovation in high-growth segments, aligned with consumer trends such as high-protein yogurt, plant-powered, digestive and gut health.

2. Scaling sustainable, local production To support Canadian families and continue focus on health and wellness, the multimillion-dollar Boucherville expansion (coming this year) will modernize operations, increase capacity and enhance energy efficiency through investments in energy-recovery technology. The company intends to build on its foundation as the largest consumer-facing Certified B Corp in Canada by continuing to integrate environmental responsibility across its supply chain, packaging, operations and community partnerships.

Danone Canada also has a national production network anchored by the flagship Boucherville plant, which recently announced historic investments to increase its production capacity and the sustainability of its operations. The plant produces more than one in three dairy yogurts sold in Canada, making it a central pillar of the country’s yogurt supply chain.

With headquarters in Toronto and Boucherville, Danone Canada today employs more than 500 people and is recognized among Canada’s Top 100 Employers.

3. Strengthening community impact and partnerships Through ongoing initiatives—such as its longstanding collaboration with Breakfast Club of Canada and programs supporting farmers and food system resilience—Danone Canada will maintain its focus on social impact and providing Canadians access to nutritious food, especially for breakfast. CG

NEW WHAT’S

WONDERFUL P ISTACHIOS DILL PICKLE NO SHELLS

Wonderful Pistachios Dill Pickle No Shells are now available for purchase in Canada in 155g bags.

In a snacking pickle? Look no further! Dill Pickle Wonderful Pistachios No Shells are a delicious tangy mix of dill, vinegar, salt, and roasted pistachios. They’re simply dill-ici ous.

CREMA SUPERIORE –SMOOTH & BALANCED | INTENSITY 7/10

Crema Superiore is a signature whole-bean coffee blend crafted in Naples by Caff+ Borbone’s master roasters. A carefully selected mix of premium Arabica and Robusta beans, medium roasted to deliver a smooth, balanced cup with rich aroma and velvety crema. Awarded by the International Taste Institute of Brussels, it is now available in Canada in more than 700 leading retail stores.

PREMIUM TASTING OLIVES IN CONVENIENT FORMATS

California Ripe Olives are expanding into Canada, bringing a premium & natural olive taste to the retail category. Cured using traditional, slow-processing methods, these olives offer a unique firm texture and less salty experience than other olives on the market. With versatile formats including canned, organic, and awardwinning “to go” snack cups, they meet growing consumer demand for clean-label, portable, and artisanal snacks, providing Canadian retailers a high-value opportunity to diversify their olive range.

CALIFORNIA RAISINS

Because it’s always the perfect time to remind your customers of all the reasons to choose California Raisins.

100% fruit

Most recognized raisin origin

Sustainable and reliable

Grown with the highest quality and safety

No sugar added

Crop Consistency

Our farmers harvest and process grapes carefully and with the most advanced equipment. That translates into consistent colour, texture, flavour and goodness.

Top Quality

California Raisins are inspected under the most rigid standard, assuring that California Raisins are the cleanest, highest quality in the world.

Beloved by consumers for their taste, nutrition, versatility and affordability Naturally sun-dried

Flavour S tability

California Raisins’ sweet, fruit flavour develops in the sun and stays stable for up to a year when stored properly.

Welcome to Toronto for CPMA 2026

Welcome to Toronto for Canadian Produce Marketing Association’s Annual Convention and Trade Show (CPMA 2026).

CPMA’s Annual Convention and Trade Show is Canada’s largest fresh fruit and vegetable event which brings together industry leaders, innovators, and professionals from the entire produce supply chain from farm gate to dinner plate.

The event offers a massive platform for produce professionals to connect, exchange ideas, and showcase their latest products and services, and build lasting business relationships.

This year’s event stands out as particularly remarkable. In addition to being the inaugural show of the Association’s second century, the event has already set a new record in booth sales. With over 700 exhibit spaces representing more than 300 companies from around the world, CPMA 2026 promises to achieve unprecedented

The New Product Showcase which supports CPMA member companies in introducing their new products to the Canadian produce market has also surpassed the number of products showcased in previous years. Sponsored by Canadian Grocer, the New Product Showcase program will, this year, help 51 companies launch 66 new products. A preview of these innovative products can be found in the next section of this issue of Canadian Grocer.

CPMA 2026 will also introduce new initiatives to enhance networking experience for both returning and first-time participants. These include, a match making feature in the show’s app, extended show hours and food stations on the trade show on April 29th. I encourage you to make the most of these opportunities to connect and build strong business relationships.

Lastly, I would like to thank Canadian Grocer for once again sponsoring CPMA’s New Product Showcase program. Their support has driven innovation across the produce industry for over 15 years.

I look forward to seeing you soon!

Discover the better varieties, butter y flavour, and brilliant ways these varieties will make your recipes and meals shine!

New Product Showcase

Program at a Glance

From staple to standout grapes

Table grapes continue to deliver for shoppers and grocers alike

Sweet enough to satisfy cravings, crisp enough to refresh, and versatile enough to work from breakfast to dessert, table grapes have mastered the art of ongoing appeal. What’s changing isn’t how Canadians enjoy them—but how much more flavour and variety they can now expect.

Alan Aguirre Camou, Chief Marketing Officer at Divine Flavor, provides some further insight on this ever-evolving grocery favorite.

What’s popular in table grapes and what new flavours can we expect?

Green seedless grapes continue to be the strongestperforming segment overall in the market—and flavour consistency and crunch are really driving demand. AUTUMCRISP ® remains our most successful and most requested variety at Divine Flavor. Other specialty green grapes gaining attention include Cotton Candy™, Honey Pearl and Honey Pop. These varieties offer distinct flavour profiles that appeal to consumers looking for something a little different, while still delivering consistency retailers need. In reds, one of our newest varieties called RUBY RUSH ®, is available early in the season with a sweet, neutral flavour and crisp texture, along with our premium Gummyberries® bursting with juicy, candy-like strawberry tones.

How does Divine Flavor maintain quality and consistency across a wide range of varieties/growing regions?

Quality control happens at multiple stages. We start at the farm level, then apply strict standards at our central packing facilities, followed by additional quality checks

before shipping and again upon arrival at the warehouse.

Each of our grape ranches have state of the art packing facilities which gives us the opportunity to pack 100% fruit inside. We are proud to say we were the first company in Mexico to do this.

How important is the Canadian market to Divine Flavor?

Canada is a very important market for us and we know Canadian consumers value flavour consistency and are increasingly open to specialty varieties. Some of our programs have grown specifically because of Canadian demand, especially for premium green seedless grapes, but also for specialty black and red varieties where flavour and firmness really matter.

What are effective ways retailers can merchandise grapes to drive sales?

Placement matters. Displaying grapes prominently— especially near store entrances—helps signal seasonality and quality. Cross-merchandising with complementary items like cheese can also be very effective

Retailers who treat grapes as a featured, in-season product rather than a background staple tend to see stronger engagement from their customers.

What’s a simple tip grocers can tell consumers to maintain grape freshness at home?

Always store grapes in the refrigerator, ideally at 2°C Heat exposure—even briefly—can affect quality. If grapes are left out, it should be because they’re going to be eaten right away. Consistent refrigeration preserves texture, flavour and shelf life.

Known for the big size, big crunch, these seedless grapes offer a sweet, subtle muscat flavor with delicate hints of citrus, rose and peach.

Remarkably sweet with distinct notes of vanilla reminiscent of a carnival treat. Plus, low acidity allows the natural sweetness to shine.

Early-season availability with a crisp texture; their large-size are perfect for a party platter.

New Product Showcase

Amcor (Berry Global)

Omni® Xtra is a “non-PVC” film product, now available and made in North America (Canada). Its PE construction makes it recycle-ready at facilities that accept PE films and delivers superior, consistent performance — helping meet today’s sustainability goals.

packagingsolutions.amcor.com

Booth #243

BCfresh

Drive fresh-cut category growth with BCfresh Cauliflower Florets. Grown by our familyowned farms, these bright white florets offer consistent quality and convenient sizing. The extended shelf-life packaging ensures lasting freshness, making them an ideal grab-and-go item for your value-added vegetable display.

bcfresh.ca | Booth #901

BloomIQ Technologies

BloomIQ is an agentic AI-powered market intelligence platform built for the global fresh produce industry. It delivers real-time data, predictive insights, and personalized analysis across 110 commodities and 30,000 growing regions, helping growers, shippers, retailers, and distributors make faster, more confident, and more profitable decisions. bloomIQ.io | Booth #157

Bolthouse Fresh Foods

Bolthouse Fresh® Carrot Fries deliver crispy, craveable satisfaction cut from real carrots, with fewer carbs and more natural nutrition. Ready in minutes by air fryer or oven in three bold flavors, they bring a smarter twist to a classic favorite in the produce aisle. bolthousefresh.com | Booth #405

California Endive

Experience the pinnacle of specialty produce with our California Endive. Grown in darkness for signature crispness, its sophisticated profile outshines standard greens. This yearround, nutrient-dense essential functions as a natural “scoop” or gourmet braised vegetable, offering the premium quality CPMA buyers demand. endive.com | Booth #240

Canadawide Fruits

Canadawide Fruits, in partnership with Pitre, proudly launches the Bleu & Bon sparkling fruit juice line. Available in four flavours: strawberry, raspberry, blueberry, and apple. Made with real fruit in every can, they’re refreshing, fruity, and ideal for everyday moments, evenings, or cocktails. canadawidefruits.com | Booth #1311

Church Brothers Farms

Little Gems Kits from Church Brothers Farms bring a fresh take to the salad kit section. Each flavor features whole Little Gem lettuce leaves with avocado oil dressings and minimally processed toppings, designed for health-conscious shoppers who value quality, transparency, and fresh, modern packaging. churchbrothers.com | Booth #1705

CKF Inc.

Pack-Adapt™ by Packright® features an expansion in our line of rPET mushroom tills. Available in a variety of sizes, volumes, and colours, we can pack any kind of mushroom - whole, sliced or specialty. ckfinc.com | Booth #329

Crawford Packaging

SmartPeak is a series of sustainable produce trays featuring linerless label technology that eliminates label liner waste, uses less adhesive, and includes clear viewing window for product visibility. It protects produce during handling and transport while offering strong branding, traceability, and a clean, retail-ready presentation.

crawfordpackaging.com/markets/ produce-packaging | Booth #116

Del Fresco Pure Organic English Seedless Cucumbers are crisp, refreshing, and naturally sweet, grown in certified organic greenhouses for year-round quality. This convenient three-pack delivers smooth, thin-skinned cucumbers perfect for snacking, salads, and entertaining—clean, flavourful, and ready to enjoy straight from the package every time.

delfrescopure.com | Booth #1631

Del Fresco Pure® The Original Cherry Tomatoes on the Vine are greenhouse-grown, naturally sweet, and bursting with flavor. The new sustainable top seal keeps them fresh, protects the vine-ripened tomatoes, and reduces packaging impact—perfect for snacking, salads, or cooking while caring for the planet.

www.delfrescopure.com

Booth #1631

EarthFresh

Organic consumers are looking for quick and easy offerings that feed their family while aligning with their choice to buy organic. With their quick cooking time and creamy flavor, organic potatoes don’t require peeling and can be cooked whole, which saves time in the kitchen. earthfreshfoods.com | Booth #509

EarthFresh

The Butter Program has been reimagined to elevate flavour, cooking performance, and visual appeal. Backed by EarthFresh’s exclusive breeding program, these chef-endorsed varieties are selected for superior taste and texture. Expanded growing regions, upgraded packaging, and retail support deliver a stronger product and program.

earthfreshfoods.com/butter Booth #509

EarthFresh

Our Potato Air Fry Kit is the perfect solution for busy families looking for a fresh, healthy, and convenient meal. Each kit includes premium potatoes and a flavorful sauce, making it easier than ever to whip up crispy, golden potatoes in minutes. earthfreshfoods.com/fast-freshgourmet | Booth #509

First Genesis Inc, Genesis HDR2, aligned with the Golden Design Rules and APR Design® Guide standards, enhances the value of recycled flexible plastic and promotes a Circular Economy by improving the quality of collection and increasing the probability it will be recycled into new everyday products. sunflowerpkg.com | Booth #1530

FMS Fresh Produce

Carroté is redefining the baby-cut carrot category in Canada. Every bite delivers natural crunch, vibrant color, and fresh sweetness. Designed to energize everyday snacking, Carroté offers retailers a differentiated, homegrown option that resonates with families increasingly choosing Canadian products. carrote.ca | Booth #1807

New Product Showcase

Freeman Herbs Inc.

Fresh. Living. Local. Live Greens brings hydroponic basil to retail in a premium clamshell, roots intact for longer shelf life and stronger flavour. Grown in Ontario greenhouses, this ready-to-merchandise format delivers consistency, reduced shrink, and vibrant freshness your customers will notice from first snip. freemanherbs.com | Booth #141

Gen V

Gen V organic mini cucumbers are now available in a convenient 454 g bag. They are locally grown, fresh, crunchy and seedless, offering the same trusted Gen V quality! gen-v.com/en | Booth #1607

GoodLeaf Farms

Effortlessly add a colourful and nutritious touch to any meal! GoodLeaf Rainbow Mix offers a vibrant medley of microgreens delivering fresh, earthy flavours with a mildly spicy finish. Ideal for enhancing sandwiches, eggs, salads, and more!

goodleaffarms.com | Booth #357

Greenhouse

Everyone’s favourite go-to for innovative functional beverages, Greenhouse is shaking up the category with Real Fruit Smoothies and 100% Carrot Juice. Delicious, organic, sustainably packaged, and proudly made in Canada, they’re higher in fibre and made with real fruit for a boost of better-for-you goodness (with no sugary nonsense). greenhouse.ca | Booth #538

Gwillimdale Farms

Introducing Arterra™ Rainbow Carrots, vibrant purple, red, yellow, and orange varieties that bring colour, flavour, and natural nutrition to every meal. Each carrot offers its own unique taste and benefits, celebrating the art of growing from the earth in every crunchy bite.

gwillimdalefarms.com

Booth #1120

Haven Greens

Haven Greens Salad Kits starts with crisp, pesticide-free baby greens, brought together with perfectly matched ingredients and dressings to create a flavour-packed salad. Our Caesar, Fiesta and Sesame Crunch are protein-rich, ready to mix, dig in, and enjoy. havengreens.ca | Booth #439

Little Leaf Farms

Our Romaine Leaf lettuce delivers unbeatable crunch and fresh flavor that elevates any Caesar salad, sandwich, or wrap. Grown year round using advanced greenhouse technology and sustainable hydroponic practices, it’s freshness you can feel good about with every bite. littleleaffarms.com | Booth #211

live

Eating for Beauty starts in the produce aisle. Organic, ready-to-eat Glow Crunch salads bring bold flavour, vibrant colour, and functional nutrition to carrots and beets — with extended refrigerated shelf life and the performance retailers expect. liveorganicfood.ca | Booth #157

Lucid Corp

The Infinity ½ Steam Food Service tray is patented, pad-less, and leak-resistant. Its 2-piece design:

• Is 100% recyclable, made from 100% clear PET

• Performs with no desiccant beads, no fabrics

• Makes your produce look premium

• Can be customized for any merchandising plan lucidcorp.com | Booth #839

Maison de la Pomme de Frelighsburg inc.

Orléans Apple: A cross between Honeycrisp and Empire, this exclusive variety from Île d’Orléans offers very crisp flesh with a slightly tart and sweet flavor. Ideal as a snack or freshly sliced, it impresses with its refined taste and premium appearance. Bite into it! maisondelapomme.com

Booth #1607

Martin’s Family Fruit Farm

Apple Sticks are the versatile apple sauce snack made for busy families. Easy to carry, easy to open, and easy to love. Made with clean ingredients, no added sugar, and nothing artificial. Enjoy as is or freeze for a fun treat.

martinsapples.com | Booth #1131

Masterpack North America Worldwide-patented, thin and flexible PPbased valve, pre-applied on the roll. Airtight and fully compatible with modified atmosphere packaging. An optional laser perforation, specifically designed for shelf-life optimization, helps preserve product freshness at its best.

masterpackna.com | Booth #267

Mastronardi Produce / SUNSET

Sweet, crunchy, and refreshing, all in one delicious bite! Pop Its™ bite-sized cucumbers are stackable, snackable, and ready for adventures on-the-go. Shaped to fit in a cupholder, the oval carrier with top seal makes healthy snacking as easy as Pop It, Dip It, Love It™.

sunsetgrown.com | Booth #521

Mastronardi Produce / SUNSET

Since 1954, the Mastronardi family has delivered North America’s finest tomatoes by pairing an obsession for flavor with greenhouse innovation and a commitment to quality. This tomato showcases that legacy - delicately packaged on-the-vine and bursting with irresistible sweetness. From our family branch to yours.

sunsetgrown.com | Booth #521

Farms

Say hello to Cherto™, now with a new look, flavour, and expanded varieties. This vibrant blend of red, brown, orange, and yellow tomatoes prove that the best things come in every colour! With vibrant colour and elevated flavour, Cherto™ is now more irresistible than ever.

muccifarms.com | Booth #921

Mucci Farms

Featuring an assortment of award-winning snacking varieties, say hello to our redesigned snacking line! With consumer demand rising for quick and easy prep options, we are meeting those needs with premium, greenhouse grown produce. Our latest rebrand offers striking graphics that ‘pop’ on store shelves.

muccifarms.com | Booth #921

New Product Showcase

Mucci Farms

Mucci Farms’ award-winning Sun Drops™ Grape Tomatoes are now available as an organic offering! These naturally grown, bitesized tomatoes are packed full of sweet flavour, making them great for salads, grilling, and kabobs.

muccifarms.com | Booth #921

Mucci Farms

CuteCumber™ Poppers are a convenient one-bite snack that are crunchy and refreshing. These “mini” cucumbers are great for dipping and snacking. Geared towards any age, this versatile product is ideal for lunchboxes or desk snacks! Stay tuned for a new way to snack, coming soon! muccifarms.com | Booth #921

Nature Fresh Farms

DEVOURS™ is an irresistibly sweet premium grape tomato that truly lives up to its name, with a balanced sweetness, vibrant red color, and a juicy bite that transforms snacking and elevates everyday meals.

naturefreshfarms.com | Booth #1521

Nature Fresh Farms

Sauci™ isn’t just a premium roma, it’s the ingredient that makes Sunday sauce worth gathering around. This is the tomato that turns a recipe into a tradition. The answer is Sauci.

naturefreshfarms.com | Booth #1521

Naturipe Farms

Naturipe’s Sweet Selections line showcases its innovative, proprietary berry varieties that have been selected for their especially sweet flavor and will only be available for limited times during the year. naturipefarms.com | Booth #321

NNZ Inc.

Q-Bic, a patented pyramid shaped shipping clamshell that allows 36 units to be shipped in the same carton that held 12 units before. With corner opening design it’s perfect for snack blueberries and grape tomatoes. And now it comes in a Club Store Snack Cube.

nnzuza.com/products/q-bic-tray-2

Booth #626

North Bay Produce Inc.

North Bay’s new packaging features innovative Augmented Reality labels, which are arguably the most dynamic element of our rebrand. The NB berry farmer comes to life with these labels, guiding viewers through a 3D farm diorama and telling the stories of our farms.

northbayproduce.com | Booth #1426

North House Foods

A Taste of Canada in Every Jar. Northern Canuck is a proudly Canadian food brand that celebrates Bold flavours, Clean ingredients, playful personality and a spirit of culinary adventure in every bite!

northerncanuck.ca | Booth #209

Oppy

Bold flavors, vivid colors and unbeatable freshness — introducing our new line of pre-washed microgreens. From garnish to hero ingredient, these tiny greens bring chef-level flair and a punch of nutrition to every dish.

upverticalfarms.com | Booth #601

Prinest Ltd.

Sustainable, recyclable paper tray liners are a great alternative to plastic for fresh produce packaging. They extend shelf life, reduce waste, and enhance presentation. Available in single or double layers, custom sizes, nests, colors, and prints. Globally compliant. Certified BRC, ISO, and FSC. prinest.com | Booth #158

Pure Flavor

One exception medley. Cherry Picked™ sweet cherry Azuca, tropical Tiki Tomatoes®, and citrusy OMG Tomatoes® in one vibrant mix that brings bold taste, color, and unique variety to every bite.

pure-flavor.com | Booth #1111

Pure Flavor

Pure Flavor® introduces a refreshed brand and bold new packaging!

Streamlined designs and simplified messaging enhance shelf impact while reinforcing the consistent flavor, quality, and convenience retailers rely on. pure-flavor.com | Booth #1111

Red Crown Ventures Ltd

POJU 100% Pure Organic Pomegranate

Juice is cold-pressed to preserve the vibrant balance of tartness, sweetness, and natural acidity of premium pomegranates. Never from concentrate and rich in antioxidants, POJU is available with pulp or without pulp, delivering a clean, refreshing, authentic pomegranate experience.

POJU.CA | Booth #1830

Red Sun Farms

Innovation you can Taste! Come discover tomato innovations that deliver exceptional flavour, crave-worthy texture, and consistent quality at Red Sun Farms Booth 1721. redsunfarms.com | Booth #1721

Rouge River Farms

Rouge River Farms provides premium bagged French and Green beans with consistent 12-month supply across Canada and the USA. Grown across multiple regions, our beans offer reliable availability, excellent shelf life, and retail-ready packaging to support national programs and year-round customer demand.

rougeriverfarms.com | Booth #100

RPE Canada Limited

At Tasteful Selections®, we’re pioneers in growing bite-size potatoes. As the world’s largest grower of Gourmet Nibbles, our tiny potatoes offer great taste, nutrition & convenience with quick cooking options. Available in Honey Gold®, Ruby Sensation® & Sunburst Blend™. tastefulselections.ca | Booth #831

Taylor Farms

Add bold color and nutrient-rich greens to your plate with our Beet Greens Blend. Tender beet greens meet classic spring mix for fresh, earthy flavor and a boost of fiber to support digestion. Perfect for salads, sandwiches, wraps, or stirred into warm dishes. earthboundfarm.com | Booth #731

Taylor Farms

The Taylor Farms Curry Crunch Chopped Salad Kit blends broccoli, green leaf lettuce, red and savoy cabbage, and carrots, topped with tikka masala pita chips and cinnamon-glazed pepitas. Finished with creamy curry ranch dressing, it delivers savoury, slightly sweet curry flavour in every bite. taylorfarmsca.com/en | Booth #731

The Little Potato Company

Introducing our newest addition to our lineup of Microwave-Ready Kits - A Little Homestyle Ranch! Ranch is a top dressing in North America leading in both retail and foodservice usage and a top dip for vegetables and potatoes. Taste our new product at booth #301. littlepotatoes.com | Booth #301

The Produce Counter

You can’t buy time, but you can buy arte*. Three fresh salads with bold flavour in every bite: Caribbean Coconut Crunch, Sweet Italian Pickle and Cajun Honey Ranch. makearte.ca | Booth #221

Thomas Fresh

Bursting with bright, sun-ripened flavour, our Soft Dried Mango is crafted from ripe mangoes and gently dried to preserve natural sweetness and vibrant colour. Soft, chewy, and irresistibly fruity, it delivers a bold, fruit-forward taste in every bite. thomasfresh.com | Booth #1925

Topline Farms® - Westmoreland SanZano™ is a San Marzano–style Roma tomato with a longer, slimmer shape and pointed tip. Compared to a traditional Roma, it offers a sweeter, low-acid flavor, firm pulp, and deep red color, perfect for sauces, stews, and recipes that deserve a tomato that stands out.

toplinefarms.com | Booth #1221

Topline Farms® - Westmoreland

Tiny Bites. Huge Crunch. Huge Crunchers™ may be bite-sized, but their crunch lands like a mic drop. Sharp, loud, and impossible to ignore. Grown with greenhouse precision, these two-bite cukes steal the spotlight on any snack board with their refreshing flavour and texture.

toplinefarms.com | Booth #1221

Vergers Paul Jodoin Inc.

Tradition plus Energy This refreshing and light juice blends lemon, cucumber, spinach puree, and spirulina to provide a natural vivality boost

vpj.ca/en/products/tradition-plus/ Booth #1607

VegPro Serres FOLIA Greenhouses

Freshness in every bite. Folia unveils its refined new selections: three chef inspired Kits — Balsamic Strawberry, Creamy Apple and Sesame Ginger — alongside our elegant Romaine Blend and Boston Delight. Grown in our state of the art Canadian greenhouse, each leaf delivers exceptional quality across retail and food service. foliagreens.com | Booth #1607

Vineland Growers

Co-operative Ltd.

Vineland Growers’ new Paper Carry Packs are constructed with sturdy paperboard and redesigned with a flat top for easy in-store displays. They’re a fresh addition to our lineup of Canadian-grown tender fruit products. Available in 1L and 1.5L. vinelandgrowers.com | Booth #803

Windmill Farms Ltd.

Have you ever wondered about the ones that are “left behind” in the mushroom growing and processing journey? The unique shapes, the oversized caps, the mushrooms that don’t quite fit the traditional package? Well, wonder no more.

windmillmushrooms.com Booth #1339

Windset Farms®

ARIA™ Tomatoes bring elevated flavor, with an inviting glow and a showstopping taste. Their radiant sheen and luminous red finish hint at a refined sweetness. Each crisp bite is bursting with indulgent, refreshing flavor, offering pure Sweet Brilliance™ in a performance nature perfected. greenhousegrown.com | Booth #410

Windset Farms®

Join the flavor festivities with FESTIVA™ Cherry Tomato Medley. This exclusive cherry tomato medley features six captivating and classic cherry colors that will light up your taste buds with each juicy, sweet bite! Make every day worth celebrating with FESTIVA™ Cherry Tomato Medley! greenhousegrown.com | Booth #410

Windset Farms®

Greenhouse grown SNAP™ Stir Fry Cucumbers are crisp and tender. For a quick and flavorful dish just Snap, Stir, Serve. Lightly sauté until just tender, then finish with garlic, sesame oil, soy sauce, or a splash of rice vinegar for a fresh, savory twist. greenhousegrown.com | Booth #410

Wonderful Pistachios

Hold the salt, not the flavor. Roasted Wonderful Pistachios No Shells Unsalted are perfect for healthy snacking, and they’re also a delicious, crunchy, sodium-free addition to fresh salads, pasta dishes, yogurt, charcuterie boards, and more.

wonderfulpistachios.com

Booth #1411

Wonderful Pistachios

In a snacking pickle? Look no further! Wonderful Pistachios No Shells Dill Pickle are a delicious tangy mix of dill, vinegar, salt, and roasted pistachios. They’re simply dill-icious! wonderfulpistachios.com Booth #1411

Canada’s first premium technology event for grocery retail executives.

Get ready for GroceryTech Canada—a brand-new event from Canadian Grocer tailored for grocery executives and technology leaders who are driving enterprise-wide modernization.

› Gain actionable frameworks from industry leaders to modernize operations

› Network with grocery executives and senior technology leaders

› Stay ahead of retail trends and customer expectations

Six forces redefining Canadian grocery

What retailers and manufacturers must do now to capture growth

cA n A d i A n sh O ppers A r e rewriting the rules of value, health and discovery—and the pace is accelerating. From tariff aftershocks to artificial intelligence (AI) assistants influencing what people buy, 2026 will reward businesses that move and adapt quickly. Below are six trends to watch this year and why each is a growth driver that demands action.

through tiered product ladders (good/better/best) without eroding brand equity.

3) REDEFINING WHAT “HEALTHY EATING” MEANS Consumers are trading into lower-cost protein sources—think eggs, tofu, beans and high-protein dairy—favouring formats that stretch across meals, reduce waste and avoid diet stigma. In 2026, fibre is likely to become the “next big thing,” driven by gut-health and clean-label trends. Expect an increase in “more fibre” and “added protein” innovations, and in unexpected categories. Retailers can build mealsolution adjacencies around budget-friendly protein and fibre; manufacturers should reformulate toward multi-benefit claims, with clear front-panel language that maps to consumers’ health needs.

4)NEW FRONT-OF-PACKAGE LABELS BECOME THE PRICE TAG FOR HEALTH TRANSPARENCY Many Canadians have already seen the front-of-package (FOP) nutrition symbol in stores, and nearly half say it has influenced product choice. This is especially true in sugar- and sodium-sensitive categories such as soft drinks, snacks, certain cereals and juices. Retailers should reorganize shelves to help shoppers trade within a category. Manufacturers must audit labels, streamline ingredient lists and build renovation roadmaps that align with FOP attributes.

Most Canadians increased deal hunting and cut non-essentials in 2025, and brand loyalty continues to soften as shoppers chase promotions

1)TARIFFS TRIGGER A “BUY CANADIAN” SHIFT Most Canadians say tariffs negatively affect daily life, and many report shifting toward domestic products or local retailers. While the most extreme boycotts have eased, “buy Canadian when possible” behaviour has grown, and products identified as U.S.-made have seen pressure in several centre-store categories.

At the same time, export risk is in focus: more than three-quarters of Canadian food and beverage exports still go south, yet there’s a diversification opportunity into markets with favourable trade access (e.g., United Kingdom, Japan, Mexico, European Union, South Korea). Retailers should lean into “made here” messaging and resilient assortments; manufacturers should model different sourcing combinations to de-risk growth.

2) DEAL SEEKERS PUSH CANADA INTO A NEW VALUE RETAIL ERA Value-seeking is now a common practice. Most Canadians increased deal hunting and cut nonessentials in 2025, and brand loyalty continues to soften as shoppers chase promotions. Canada remains among the world’s most promotionally intense CPG markets, and discount channels gained unit share across all departments as store networks expanded, while many conventional banners contracted. To protect brand equity, retailers should align pricing with consumer shopping missions, while manufacturers must balance promotions

5) GLP-1 USERS RESHAPE FOOD DEMAND Roughly one in six Canadian households reports GLP-1 use, with sustained declines in food units among long-term users. Spend will shift toward simple, higher-protein, lower-calorie, fresh and frozen options—while some higher-calorie categories will contract. Expect more products positioned as GLP-1 supportive, plus rising interest in muscle maintenance and metabolic health claims. Retailers can curate GLP-1-friendly options (meal kits, portion-controlled ready-to-eat/ ready-to-heat meals). Manufacturers should adapt pack sizes, elevate satiety and stress clean labels.

6) AI BECOMES GROCERY’S MOST INFLUENTIAL GATEKEEPER Canadians widely agree that AI will personalize online shopping. AI can only deliver strategic value when it’s fuelled by high-quality, comprehensive data. NIQ’s longitudinal point-of-sale and omnishopper consumer data provides the trusted foundation AI needs to generate accurate insights, predict demand and guide smarter business decisions. With the right data powering it, AI becomes a catalyst for sharper strategies and stronger performance across the fastmoving consumer goods landscape. CG

Call for nominations!

Canada’s grocery industry is filled with examples of companies making a positive impact whether it is improving the planet, supporting employees or helping local communities.

Canadian Grocer is now accepting nominations for the 2026 Impact Awards to recognize the initiatives introduced by retailers, suppliers and solution providers that are making a meaningful difference in five categories:

SUSTAINABILITY

(food waste, ethical sourcing, energy efficiency initiatives etc.)

IMPACT CHAMPION

Recognizing an individual making a big, positive impact!

The label effect

Even with limited awareness, front-of-package labels are already shaping shopper behaviour

FOP warnings are entering a market where shoppers are actively recalibrating value, health and trade-offs, not passively repeating prior choices

cAnAdA’s new frOnt-Of-pAckAge (FOP) nutrition warning labels are often discussed as a regulatory deadline. That framing misses the real story. The impact of FOP labels, mandated by Health Canada, will not be felt all at once; rather, their impact is emerging—measurably and unevenly—and is likely to compound as consumer familiarity grows.

Early shopper data shows FOP labels are operating as a behavioural accelerant layered onto existing decision dynamics rather than a replacement for them. Price and promotions continue to dominate choice in a value-constrained environment, with 61% of Canadian shoppers selecting price-related factors as one of their top three drivers when choosing packaged food or beverages, according to Caddle research. Nutrition, however, remains firmly embedded in the decision set, cited by 32% of shoppers as one of the most important on-pack considerations. This distinction matters. FOP labels do not need to displace price as the primary decision driver. By attaching a highly visible nutrition signal to products that are otherwise price-competitive, FOP labels act as a cognitive filter, increasing scrutiny at the moment of comparison.

Awareness of FOP warning labels is still developing. Fifty-six per cent of Canadian shoppers say they are aware of the FOP labels, while 44% are unaware. Actual exposure is lower still: fewer shoppers report noticing a FOP label during their most recent grocery trip. This gap between awareness and recall is often misread as lack of relevance. In reality, most consumers are still forming mental models of what these symbols mean and how much weight to give them. That makes context (shelf placement, adjacent claims, pricing and digital presentation) especially influential at this stage.

Despite this partial awareness, FOP labels are already influencing stated behaviour. When shoppers

are asked how a FOP nutrition warning would affect their purchasing, 57% say it would influence their decision, including buying the product less often, switching to a different option or avoiding it altogether. Importantly, this level of stated impact appears before FOP labels have reached full saturation and while price sensitivity remains elevated. The implication is clear: FOP labels do not require universal understanding to alter behaviour. Even early exposure is sufficient to drive change for most shoppers.

Broader shopping behaviour data reinforces this point. In the past three months, nearly three out of four Canadian shoppers report changing how they shop for groceries, signalling a consumer environment already open to reassessment rather than locked into habit. FOP warnings are entering a market where shoppers are actively recalibrating value, health and trade-offs, not passively repeating prior choices.

The influence of FOP labels is expected to intensify as familiarity grows. When asked to look ahead, shoppers indicate that FOP warnings will play a larger role in how they compare products and make final purchase decisions once the labels become more common. This effect is particularly pronounced among millennial shoppers, who are more likely than older cohorts to say FOP warnings would change their purchasing behaviour. While millennials do not represent the entirety of grocery spend, their responses provide a clear signal of where expectations and norms are heading.

One of the most consequential implications of FOP labelling is its uneven impact within categories. Products that once competed primarily on flavour, familiarity or promotion will now be separated by a binary nutritional signal. As a result, some SKUs will remain relatively insulated, while others (often high-velocity, high-margin items) may face disproportionate pressure as shoppers substitute alternatives with fewer or no warnings.

Retailers are likely to see these shifts first through substitution behaviour: changes between branded and private-label products, changing responses to promotions and evolving basket composition. In digital grocery, the effect may be amplified further. Online shelves compress choice and place products side by side, making FOP warnings more salient and harder to overlook when compared directly against price, ratings and claims.

FOP warning labels are not a one-time disruption. They represent a change in how shoppers process information at the shelf. The evidence already shows influence before full awareness. As familiarity turns into habit, that influence is set to reshape category performance across Canadian grocery. CG

TUESDAY, APRIL 21, 2026

Conference: 8:15am–11:00am Trade Show: 11:00am–4:30pm

WEDNESDAY, APRIL 22, 2026

Conference: 7:30am–11:00am Trade Show: 11:00am–4:00pm

TACO BELL SEASONED SHELLS BRING BOLD FLAVOUR TO TACO NIGHT AT HOME VISIT US AT Booth #715

WELCOME FROM THE CHAIR

Welcome to the 37th Edition of Grocery & Specialty Food West–Grocery Redefined! Held over two days, April 21–22, 2026, at the Vancouver Convention Centre, this event promises even more innovation, insights, and connections for the grocery sector.

Tuesday morning’s conference sessions will forecast the grocery industry’s largest opportunities and challenges. First, Carman Allison of NielsenIQ will provide insights into navigating wellness goals in a wallet-first world. Next, Stewart Samuel of IGD will look at the next chapter of prepared foods and how retailers can drive growth in smarter prepared foods.

In the afternoon, the exhibition features hundreds of innovations from across Canada and around the world, covering everything from equipment and technology to sustainable offerings, specialty foods, and more. There will also be interactive educational workshops during trade show hours at the Federated Insurance Insights & Innovations Stage, covering topics such as AI, staffing, and consumer behaviour.

Morning workshops will feature topics of importance for grocers, including a panel discussion with myself and Giancarlo Trimarchi of Vince’s Market about how the Grocery Code of Conduct has already helped independents.

GSF is the only show that offers face-to-face meetings with grocers through the Category Connect program. Along with this structured meeting program, attendees can also network at free events, including the Monday Opening Reception and the lively Tuesday Mix ‘N Mingle on the trade show floor after the first day concludes.

If you’re not a member, be sure to come talk to us about the benefits of joining the Canadian Federation of Independent Grocers at our booth at the entrance to the trade show.

We look forward to welcoming you to two incredible days of learning, networking, and discovery.

See you in Vancouver!

Brian Bradley, President

CHAIR, Canadian Federation of Independent Grocers | Fédération Canadienne des Epiciers Indépendants WWW.CFIG.CA

GROCERY REDEFINED

GENERAL INFORMATION

CONFERENCE & TRADE SHOW ATTIRE–BUSINESS CASUAL

BADGE COLOURS

BLUE ................................ EXHIBITORS

GREEN MANUFACTURERS/SUPPLIERS

RESTAURANT/FOODSERVICE

GREY MEDIA

RED .................................. RETAILERS/WHOLESALERS

YELLOW

DISTRIBUTOR/IMPORTER/EXPORTER

EXHIBITOR REGISTRATION

REGISTRATION DESK AND SELF CHECK-IN KIOSK

VANCOUVER CONVENTION CENTRE, EAST BUILDING, 999 CANADA PLACE

Sunday, April 19

8:00am to 5:00pm

Monday, April 20 .......................................... 8:00am to 5:30pm

Tuesday, April 21 7:00am to 6:30pm

Wednesday, April 22 ................................... 6:30am to 3:30pm

ATTENDEE REGISTRATION

REGISTRATION DESK AND SELF CHECK-IN KIOSK

VANCOUVER CONVENTION CENTRE, EAST BUILDING, 999 CANADA PLACE

Monday, April 20 8:00am to 5:30pm

Tuesday, April 21 7:00am to 6:30pm

Wednesday, April 22 6:30am to 3:30pm

SAVE THE DATE

GROCERY INNOVATIONS CANADA 2026

Tuesday, October 27 & Wednesday, October 28, 2026

Toronto Congress Centre, North Building www.groceryinnovations.com

CFIG TEAM

RON WELKE President & CEO

GROCERY & SPECIALTY FOOD WEST 2027

Tuesday, April 20 & Wednesday, April 21, 2027

Vancouver Convention Centre East www.gsfshow.com

ANDREA ALMARZA Executive Assistant, President & CEO

LAURA COLLATON Senior Vice President & COO

GARY SANDS

Senior Vice President, Public Policy & Advocacy

NANCY KWON Vice President, Marketing & Communications

JARED ROSENBERG Vice President, Finance & Administration

ROLSTER TAYLOR Vice President, Sales

CLAUDIA SOLORZANO Director, Membership & Programs Member Services

DIANA STEVENSON Director, Conference & Events

SUZANNE REGIMBAL Account Manager, Member Services

MATTHEW BROWN Manager, Sponsorship & Advertising

TYSON SMITH Representative, Accounts

CINDY SUH Operations Coordinator, Trade Show

JASON CHONG Design Director

To learn more about the benefits and types of membership (Retail/Associate/Affiliate) contact Canadian Federation of Independent Grocers:

WWW.CFIG.CA

Visit us at CFIG Members' booth on the trade show floor.

GROCERY REDEFINED

2026 CFIG BOARD OF DIRECTORS

ASSOCIATE MEMBERS’ COUNCIL

*Executive Committee

Why Should You Attend GSF?

Here’s Why Grocers Should Attend

GROCERY REDEFINED

WIFI NETWORK: GSF 2026 | PASSWORD: gsfshow26

GROCERY & SPECIALTY FOOD WEST 2026

APRIL 21-22, 2026 | VANCOUVER CONVENTION CENTRE, EAST BUILDING (VCC) – 999 CANADA PLACE

MONDAY, APRIL 20

8:00am–12:00pm

INDUSTRY TOUR CFIG RETAILERS ONLY

*Pre-registration required

Must have GSF ticket. Check in at lobby of Fairmont Waterfront 7:45am. Contact: cfig@microspec.com Stores to be Toured: Sungiven Foods Richmond, Save-On-Foods Cambie Fresh St. Market, Choices Market Kitsilano

Sponsored by:

12:15pm–3:15pm

CATEGORY CONNECT MEETINGS

*Pre-registration required Spots Limited! Retailers and Suppliers Register: Marketing@cfig.ca

BALLROOMS A, B | VCC | EAST BLDG.

Sponsored by:

5:00pm–7:00pm

OPENING RECEPTION – All Welcome BALLROOMS A, B | VCC | EAST BLDG.

Sponsored by:

TUESDAY, APRIL 21

*CONFERENCE SESSIONS

*Pre-registration required

BALLROOMS A, B | VCC | MAIN STAGE | EAST BLDG. 8:15am–8:45am

BREAKFAST

Sponsored by:

8:45am–9:15am

WELCOME & REMARKS

CFIG President & CEO Ron Welke

Highlights of Openings, Store Tour

Sponsored by:

9:15am–9:55am

THE HEALTH BALANCING ACT: Navigating Wellness Goals in a WalletFirst World. As economic uncertainty grows, shoppers are making tradeoffs that challenge traditional assumptions about health, sustainability, and premium positioning. This session reveals why “doing what’s right” must also fit within

today’s tighter spending power and what retailers and brands must do to stay relevant. If you want to understand the new balance between aspiration and affordability, this is the session to attend. Presented by Carman Allison, NielsenIQ

Sponsored by:

10:00am–10:45am

THE NEXT CHAPTER IN PREPARED FOODS: Winning the Battle for Shopper Attention. This session explores how retailers can drive growth through smarter prepared foods and food-to-go propositions, and why success increasingly depends on winning shopper attention. Using practical examples from around the world, the session will highlight what is already working today, alongside more forward-looking ideas that are reshaping how retailers compete in this space. The focus stays firmly on what’s achievable, spanning take-home meals, heat and eat, ready-to-eat and simple in-store eating solutions, with a clear emphasis on how propositions can evolve and capabilities be built over time. Presented by Stewart Samuel, IGD

Sponsored by:

10:55am–11:00am

RIBBON CUTTING

TRADE SHOW ENTRANCE | HALLS A, B, C

11:00am-4:30pm

TRADE SHOW EXHIBITION

HALLS A, B, C | VCC | EAST BLDG.

TUESDAY INSIGHTS & INNOVATIONS SESSIONS

12:00pm–12:30pm

Customer Experience vs Agentic AI: How to Keep Customers Coming to Your Store in the New Age of Agentic AI. Presented by Patrick Rodmell, Rodmell & Company

4:15pm–5:00pm

INSIGHTS & INNOVATIONS STAGE

All Welcome-Networking Reception 4:15pm Presentations: Top 10 Winners and Best Booth Winners

Presented by:

SCAN for more info on speakers, sessions!

6:00pm-9:00pm

TUESDAY EVENING EVENT

*Pre-registration required

BALLROOMS A, B, C | VCC | EAST BLDG.

6:00pm–6:30pm

RECEPTION

BALLROOM C | VCC | EAST BLDG.

Sponsored by:

6:30pm–9:00pm

DINNER & AWARDS

BALLROOMS B, C | VCC | EAST BLDG.

Life Member Awards: Independent Grocer: Doug Lovsin (Freson Bros); Industry Partner: Jamie Nelson (Pattison Food Group); Life Partners: Brooke & Linda Kynoch (Scotch Creek Market & Safety Mart Foods)

Sponsored by: 8:30pm–9:30pm

POST-DINNER NETWORKING COCKTAIL

All dinner delegates welcomed

Sponsored by:

WEDNESDAY, APRIL 22

*CONFERENCE & WORKSHOP SESSIONS

*Pre-registration required

BALLROOMS A, B, C | VCC | EAST BLDG.

7:30am–8:00am

BREAKFAST

Sponsored by:

8:00am–8:05am

WELCOME & REMARKS

CFIG Chair, Brian Bradley

8:05am–8:50am

GROCERS AT YOUR SERVICE:

The Customer Experience Imperative. Grocers will share how they differentiate through service, local relevance and technology to create shopping experiences. Panel: Lauren Redman, Rudy’s Markets; Ron Avery, Calgary Co-op; Brad Fletcher, The Village Grocer. Moderator Emily Crowe, Progressive Grocer.

Sponsored by:

GROCERY REDEFINED

APRIL 21 & 22, 2026 VANCOUVER

CONVENTION CENTRE

FREE WIFI NETWORK: GSF 2026 | PASSWORD: gsfshow26

WIFI SPONSORED BY:

8:55am–9:35am

AI AND THE FUTURE OF RETAIL INNOVATION

Dan Chuparkoff–Technology executive, AI expert, former technology leader at Google, McKinsey and more breaks down the mystery shrouding AI. Dan shows teams how to make sense of AI, how to harness the power of rechnology, and how to combine that with the power of human expertise to thrive in the exponential future ahead.

Sponsored by:

9:35am–9:45am

NETWORKING COFFEE BREAK

CONCURRENT WORKSHOPS

BALLROOMS A, B, C | VCC | EAST BLDG.

9:45am–10:15am CHOOSE ONE

MAIN STAGE | BALLROOMS A, B

HOW DOES YOUR BUSINESS STACK UP?

Joe Sawaged, FMS Canada presents a session on financial planning and budgeting useful ways to use KPIs.

BALLROOM C

2026 GROCERYIQ STUDY: THE SHOPPER POV. Delve into where and how shoppers in Canada are procuring groceries. Presented by Andie Wright, Sr. Research Manager for EnsembleIQ, parent company of Canadian Grocer.

10:20am–10:50am CHOOSE ONE

MAIN STAGE | BALLROOMS A, B

CRACKING THE CODE! Hear how the Code has already helped independent grocers–from dealing with unilateral payment changes to ensuring fair supply. The Code is now the benchmark for industry behaviour. This session is a must-attend to learn about how the Code–particularly if you have not yet signed up–will assist your business operations. Join Brian Bradley, Stong’s Markets, and Giancarlo Trimarchi, Vince’s Market, along with moderator Gary Sands, CFIG.

BALLROOM C

HOW TO ATTRACT TOP TALENT

Eric Termuende shares how to create an impactful employee value proposition and leave with key strategies to leverage your existing team of best recruiters to attract the right talent.

Sponsored by:

• Access to no name® - one of Canada's Top Selling Brands!

• Dedicated team of District Managers, Merchants and Store Support

• Large assortment of Grocery, Fresh and Multicultural products

• Over 300 retailers from coast to coast

• Leverage Loblaw costing on supplies, equipment and more!

11:00am–4:00pm

TRADE SHOW EXHIBITION HALLS A, B, C | VCC | EAST BLDG.

WEDNESDAY INSIGHTS & INNOVATIONS STAGE SESSIONS

12:00pm–12:30pm

STRATEGIES FOR STAFF RETENTION. Eric Termuende shares practical ways to improve staff retention and how to keep your diverse staff engaged.

1:00pm–1:30pm

INNOVATIVE INDIES! Emily Crowe, Progressive Grocer, looks at innovative independents in merchandising, marketing, and customer service and more!

PLAN YOUR SCHEDULE–SCAN THE QR CODE FOR THE DIGITAL SHOW GUIDE, FULL EXHIBITORS LIST AND CONFERENCE SCHEDULE!

Royal Classical Agriculture

GROCERY REDEFINED

SPEAKING AT GSF 2026

Carman Allison, VP Industry Insights, NielsenIQ

Carman Allison constantly has his finger on the pulse of the CPG marketplace, and manufacturers and retailers rely on him to provide insights and solutions they need to make strategic business decisions. He has over 35 years of experience consulting on consumer and retail trends.

Ron Avery, Managing Director, Food Operations, Merchandising, Ecommerce & Petroleum, Calgary Co-op. Known for leading high-performing teams and delivering strong financial and operational results, Ron excels at aligning strategy with growth to drive ROI. An engaging speaker and skilled negotiator, Ron brings deep expertise in budgeting, sales growth, and operational planning to every conversation.

Brian Bradley, President, Stong’s Markets Ltd. Throughout his career, Brian Bradley has shown a passion for delivering exceptional results, while building the strength of his team around him. He joined Stong’s in 2017 after a 30-year career with Safeway. Brian currently sits on the Executive of the CFIG Board of Directors.

Dan Chuparkoff, AI Educator, Innovation Expert, Google, McKinsey & Atlassian

Dan Chuparkoff is one of the world’s leading experts on AI, innovation, & the future of work. As a technology leader at Google, McKinsey and more; Dan led transformations for teams in every industry as the world navigated three decades of technological change.

Emily Crowe, Editor-in-Chief, Progressive Grocer

Emily Crowe has nearly 15 years of writing and editing experience in the food industry and previously served as a food and beverage editor at SmartBrief.

Brad Fletcher, President, The Village Grocer Brad oversees corporate strategy, operations, and leadership of 120+ employees for this grocer located northeast of Toronto in MarkhamUnionville known for its high-quality prepared meals, meat and house-made ice cream.

Lauren G.D. Redman, CEO & President, Rudy’s Markets Inc.

Lauren G.D. Redman was born and raised in Bend as a fifth generation Oregonian. She spent her teen years employed at her family’s business, Newport Avenue Market. In 2015, Lauren led the company into being the first locally founded, 100% employeeowned grocery store in Central Oregon that now has grown to four stores with even more opportunities ahead.

Patrick Rodmell, President & Founder, Rodmell & Company

Patrick Rodmell is President and Founder of Rodmell & Company, an integrated consulting and creative agency specializing in brand and customer experience optimization for grocery clients throughout North America.

Gary Sands, Sr. VP, Policy & Advocacy, CFIG Gary as been with the association for 25 years. Prior to CFIG, Gary’s extensive experience included being Chief of Staff at the political level in government. During his tenure at CFIG, Gary was elected the Chair of the Small Business Matters Coalition. He was part of the Interim Board of Directors that brought to fruition the Grocery Code of Conduct. Gary is a recipient of CFIG's Spirit of the Independent Award. Gary was also inducted into the Grocery Business Hall of Fame in 2025.

Eric Termuende, Co-Founder of NoW of Work

Eric Termuende is the Co-Founder of NoW of Work, author of Rethink Work, trusted advisor, and award-winning speaker on leadership, culture and the future of work.

Giancarlo Trimarchi, President, Vince’s Market Giancarlo was Chair of the Canadian Federation of Independent Grocers (2021), and recently was elected as a Grocery Code Board member. In 2024, he received the CFIG Life Member award.

Stewart Samuel, Director of Retail Futures, IGD Stewart is a recognised thought leader in the retail industry, with a deep understanding of retailer strategies, format evolution, and emerging technologies.

Joe Sawaged, Key Account Executive, FMS Canada Joe, and FMS, continue to empower the industry through initiatives like the Canadian Independent Grocer Financial Survey, helping grocers leverage data to strengthen their financial health and navigate an evolving market.

Ron Welke, President & CEO, CFIG

Ron Welke has been president & CEO of CFIG since 2024, and has been a proven organizational leader. He has held progressively responsible positions during his 32-year career at Federated Co-operatives Limited (FCL).

Andie Wright, Sr Research Manager, EnsembleIQ Andie Wright is a Senior Research Manager at EnsembleIQ, the parent company of Canadian Grocer. Andie brings more than 10 years of market and customer research experience to EnsembleIQ.

GROCERY REDEFINED

2026 EXHIBITORS BY CATEGORIES

Advertising/Media/Marketing Programs

Associated Grocers

Buy BC (B.C. Ministry of Agriculture and Food)

Hussmann Canada Inc.

Instacart

ReThinkRadio

Spire Systems Inc.

Automation Systems

Bob Bakery World Ltd.

Robotools Canada

Smart Label Solutions Inc.

Bags

Nestle Purina Petcare

Spire Systems Inc.

Baked Goods: Fresh/Frozen/Refrigerated

Azoré Food Solutions

Baxter’s Bakery Canada

Bimbo Canada

Chocolats Favoris

Diva Delights

Elite Sweets

La Fournée Dorée

Moyers Apples Products Inc.

Nata Pura Canada

Ontario Ministry of Agriculture, Food and Agribusiness

Sugarplum Desserts Ltd.

Van Dyck Fine Foods Ltd.

Wildly Delicious-Martelli FoodsVictory’s Kitchen-Papille

Bar Coding Equipment/Systems

Weber Marking Systems Canada

Western Refrigeration

Beauty & Personal Care

Advantage Solutions

Unilever Canada

Beverages

Acosta Group

Advantage Solutions

Azoré Food Solutions

Buy BC (B.C. Ministry of Agriculture and Food)

Focus Factor

Geo Cider

Gulf Islands Coffee

In-Store Water Systems

Italpasta Ltd.

Kettle and Hive

Kraft Heinz Canada

Level Ground Coffee Roasters

Mabel Brewing Company Ltd.

Medallion Milk Co.

Murray Market National

Nam Viet Foods and Beverage JSC

Nestlé Canada Inc.

Thabico Foods North America Inc.

Tree of Life Canada

Vegain Nutrition Inc.

Carts

Instacart

Cereal

General Mills

Coffee & Tea

Arad Food Importers Ltd.

Caffè Borbone

Gulf Islands Coffee

Kettle and Hive

Level Ground Coffee Roasters

Medallion Milk Co.

Nestlé Canada Inc.

Ontario Ministry of Agriculture, Food and Agribusiness

Pellini

The Metropolitan Tea Company

Condiments & Relishes

Acetaia Terra del Tuono

CasaFolino

Elman's Food Products Ltd.

Isnardi-Ardoino Olive Oil

Jordan Ridge Sauces

Kraft Heinz Canada

Moon’s Gourmet Foods

Spice Bae

Stoke the Fire

Unilever Canada

Wildly Delicious-Martelli FoodsVictory’s Kitchen-Papille

Confectionery

CasaFolino

Chocolats Favoris

Fiore di Puglia

Golden Bonbon

Kerr Bros. Limited

Moyers Apples Products Inc.

Nestlé Canada Inc.

Premium Chocolates

Consulting Services

FMS Solutions Canada

HUB International Ltd.

TeksMed Services

Dairy & Eggs

Burnbrae Farms

Chaeban Artisan

Lactalis Canada

Mancuso Gelati dal 1920

Medallion Milk Co.

Ontario Ministry of Agriculture, Food and Agribusiness

P&H Foods

Saputo Dairy Products Canada

St-Albert Cheese Co-op Inc.

True Refrigeration Canada ULC

Yoplait Liberte Canada Co.

Display Cases

Arneg

Kysor Warren & ADN Refrigeration

Distributor/Wholesale

Arneg

Associated Grocers

Bob Bakery World Ltd.

Darvin Packaging Ltd.

Direct Source Produce Co. Ltd.

Distribution Canada Inc.

Don Chendo Mexican Products

Elite Sweets

Hussmann Canada Inc.

Klondike Cold Storage

Motorola Value Added Distributor

Murray Market National

Sobeys Wholesale

Tree of Life Canada

Wild Republic

Financial Services

HUB International Ltd.

FMS Solutions Canada

TeksMed Services

Fixtures: Store

Dana Industries

Kostklip

Food Preparation Equipment

Bob Bakery World Ltd.

Permul Ltd.

Food Safety & Sanitation

Blueforce Tech Inc.

Food Service

Antojos y Sabores Mexican Cuisine Inc.

Arad Food Importers Ltd.

Boschi 1961

Burnbrae Farms

Chaeban Artisan

Dyna-Pro Environmental

F.lli D'Acunzi Srl

Jordan Ridge Sauces

Luen Sing foods

Mangia Italia S.R.L.

Olio Di Carlo

P&H Foods

Pellini

Polselli S.p.A.

St-Albert Cheese Co-op Inc.

GROCERY REDEFINED

Food Service Equipment

Dyna-Pro Environmental

In-Store Water Systems

Ishida Canada Inc.

Permul Ltd

Western Refrigeration

Foods: Canned

Bosa Foods

F.lli D'Acunzi Srl

Italpasta Ltd.

Mangia Italia S.R.L.

Foods: Deli

Acetaia Terra del Tuono

Acetificio Marcello De Nigris S.R.L

Atwood Heritage Processing Inc.

Avafina Organics

Bosa Foods

Burnbrae Farms

CasaFolino

Chaeban Artisan

CTS Foods/La Grotta Del Formaggio

D'Angelo Pasta Ltd.

Diva Delights

Elman’s Food Products Ltd.

Great Canadian Meat Company

Juewei Food (Canada) Ltd.

Pastificio Artigianale “Fratelli Carosone”

Salumificio Rosa F.lli Borelli SNC

Saputo Dairy Products Canada

Solenzi

St-Albert Cheese Co-op Inc.

Sun Distribution

Tree of Life Canada

Wildly Delicious-Martelli FoodsVictory’s Kitchen-Papille

Foods: Dry

Acosta Group

Advantage Solutions

Adventure Bites Chicken Snacks

CTS Foods/La Grotta Del Formaggio

General Mills

Hela Spice Canada

Italpasta Ltd.

Mikuni Wild Harvest

Pastificio Artigianale “Fratelli Carosone”

Polselli S.p.A.

Solenzi

Tiberino

Foods: Ethnic

Acetificio Marcello De Nigris S.R.L

Antojos y Sabores Mexican Cuisine Inc.

Arad Food Importers Ltd.

KJ Foods Inc.

Luen Sing Foods

Me’s Marketplace by Anh and Chi

Moon’s Gourmet Foods

Nata Pura Canada

Pastificio Artigianale “Fratelli Carosone”

Sun Distribution

Tree of Life Canada

Watson Enterprises Inc.

Foods: Frozen

Antojos y Sabores Mexican Cuisine Inc.

Baxter’s Bakery Canada

Big Feast

Cavendish Farms

Crafted Pizza

CTS Foods/La Grotta Del Formaggio

D'Angelo Pasta Ltd.

Direct Source Produce Co. Ltd.

Don Chendo Mexican Products

KJ Foods Inc.

Luen Sing Foods

Mancuso Gelati dal 1920

Maple Leaf Foods Inc.

McCain Foods

Spolumbo’ Fine Foods

True North Seafood

Van Dyck Fine Foods Ltd.

Viva Deli Inc.

Watson Enterprises Inc.

Foods: Health

Ægir Organics

K.B. Honey Family (Queen Bee Honey)

LFL Solutions Ltd.

Not Bad Snacks

Royal Classical Agriculture Ltd.

Vegain Nutrition Inc.

Foods: Kosher

CasaFolino

Diva Delights

Elite Sweets

Elman’s Food Products Ltd.

Regal Kitchen Food Limited

Foods: Natural/Organic

Ægir Organics

Atwood Heritage Processing Inc.

Avafina Organics

Dr. Bee

Greens And Beans Inc.

Gulf Islands Coffee

K.B. Honey Family (Queen Bee Honey)

Level Ground Coffee Roasters

Mikuni Wild Harvest

Regal Kitchen Food Limited

Royal Classical Agriculture Ltd.

Saskatchewan Trade and Export Partnership

Stoke the Fire

Thabico Foods North America Inc.

The Metropolitan Tea Company

Windset Farms®

Foods: Prepared

Big Feast

Buy BC (B.C. Ministry of Agriculture and Food)

Greens And Beans Inc.

Juewei Food (Canada) Ltd.

LFL Solutions Ltd.

Maple Leaf Foods Inc.

Regal Kitchen Food Limited

Top Grass Cattle Co.

Foods: Snack

Adventure Bites Chicken Snacks

Atwood Heritage

Big Feast

Bimbo Canada

Fiore di Puglia

Great Canadian Meat Company

Hela Spice Canada

Maple Leaf Foods Inc.

Murray Market National

Not Bad Snacks

Old Dutch Foods Ltd.

Saskatchewan Trade and Export Partnership

Foods: Specialty

Acetificio Marcello De Nigris S.R.L

Acosta Group

Ægir Organics

Atwood Heritage

Azoré Food Solutions

Bosa Foods

Boschi 1961

CasaFolino

Crafted Pizza

DIGI Canada Inc.

East Van Jam

Golden Bonbon

Houwelings Home Harvest

Isnardi-Ardoino Olive Oil

Jordan Ridge Sauces

Juewei Food (Canada) Ltd.

Kettle and Hive

Me’s Marketplace by Anh and Chi

Mikuni Wild Harvest

Moon’s Gourmet Foods

Nata Pura Canada

Not Bad Snacks

Premium Chocolates

Salumificio Rosa F.lli Borelli SNC

Saputo Dairy Products Canada

Saskatchewan Trade and Export Partnership

Solenzi

Tiberino

Top Grass Cattle Co.

Tree of Life Canada

Van Dyck Fine Foods Ltd.

Viva Deli Inc.

Foods: Spreads

Avafina Organics

CasaFolino

East Van Jam

K.B. Honey Family (Queen Bee Honey)

Kraft Heinz Canada

LFL Solutions Ltd.

Me’s Marketplace by Anh and Chi

Garden/Floral/Seasonal

Houwelings Home Harvest

Wild Republic

General Merchandise

Wild Republic

GROCERY REDEFINED

Products

Allorganic

Avenco Ltd.

Bio Mart Inc.

Import/Export

Altobello Carni

Boschi 1961

Central Okanagan

Fiore di Puglia

Isnardi-Ardoino Olive Oil

Italian Trade Agency

Mancuso Gelati dal 1920

Pellini

Polselli S.p.A.

Royal Classical Agriculture Ltd.

Impulse

Focus Factor

ReThinkRadio

Juices

Thabico Foods North America Inc.

Labeling & Pricing Equipment

DIGI Canada Inc.

Ishida Canada Inc.

Smart Label Solutions Inc.

Weber Marking Systems Canada

Lighting

Amerlux

Material Handling & Backroom Equipment

Blueforce Tech Inc.

DIGI Canada Inc.

Meal Solutions

Crafted Pizza

General Mills

Intercity Packers Meat & Seafood

Meat Processing

Sun Distribution

Meat: Beef

Intercity Packers Meat & Seafood

Top Grass Cattle Co.

Meat: Pork

Altobello Carni

Salumificio Rosa F.lli Borelli SNC

Spolumbo’s Fine Foods

Meat: Poultry

Adventure Bites Chicken Snacks

Spolumbo’s Fine Foods

Meats: Other

Altobello Carni

Atwood Heritage

Great Canadian Meat Company

Natural Products

Allorganic

Stoke the Fire

Packaging

Altro Labels/Norlands Box

Bulldog Bag Ltd.

Conglom Inc.

Darvin Packaging Ltd.

Enjay Converters Ltd.

Glenmore custom print and packaging

Ishida Canada Inc

Nestle Purina Petcare

P&H Foods

Weber Marking Systems Canada

Paper Products

Avenco Ltd.

Bio Mart Inc.

Bulldog Bag Ltd.

Conglom Inc.

Glenmore custom print and packaging

Kruger Products Inc.

Pet Food & Supplies

Nestle Purina Petcare

Point of Sale Systems & Equipment

Arneg

True Refrigeration Canada ULC

Westmount Store Fixtures

Private Label

Acetaia Terra del Tuono

Avenco Ltd.

Baxter's Bakery Canada

Conglom Inc.

D'Angelo Pasta Ltd.

Direct Source Produce Co. Ltd

F.lli D'Acunzi Srl

Mangia Italia S.R.L.

Olio Di Carlo

Sugarplum Desserts Ltd.

The Metropolitan Tea Company

Tiberino

Viva Deli Inc.

Refrigeration

Klondike Cold Storage

Kysor Warren & ADN Refrigeration

Permul Ltd.

True Refrigeration Canada ULC

Seafood

Intercity Packers Meat & Seafood

SeaChange Seafoods

Security Systems & Equipment

Motorola Value Added Distributor

Signage & Graphics

Dana Industries

Smart Label Solutions Inc.

Westmount Store Fixtures

Spices & Flavourings

Don Chendo Mexican Products

Hela Spice Canada

Houwelings Home Harvest

Store Furnishings & Design

Westmount Store Fixtures

Sustainable Bags/Packaging

Altro Labels/Norlands Box

Bio Mart Inc.

BOXMaster

Glenmore custom print and packaging

Olio Di Carlo

Tuffy

Tech/IT

Blueforce Tech Inc.

FMS Solutions Canada

Instacart

ReThinkRadio

Robotools Canada

Trade Association

Central Okanagan

Italian Trade Agency

Trade Publications

Canadian Grocer

Grocery Business Media Inc.

Italian Trade Agency

Western Grocer Magazine

Training/Education

Central Okanagan

Transportation

Pacific Coast Distribution Ltd.

Vitamins & Supplements

Kerr Bros.Limited

Unilever Canada

Vegain Nutrition Inc.

Warehousing

Associated Grocers

Darvin Packaging Ltd.

Hussmann Canada Inc.

Klondike Cold Storage

Pacific Coast Distribution Ltd.

Water

Dyna-Pro Environmental

In-Store Water Systems

GROCERY REDEFINED

2026 EXHIBITORS BY ALPHABETICAL ORDER

1899 Beef Co.

A Lassonde Inc.

Acetaia Terra del Tuono

Acetificio Marcello De Nigris S.R.L

Acosta Group

Adlite Plastics & Lighting Ltd.

Advantage Solutions

Adventure Bites Chicken Snacks

Ægir Organics

Aeras Water Company

Allorganic

Alta Agri-Foods Ltd.

Altobello Carni

Altro Labels/Norlands Box

Amerlux

Amoda Tea & Wellness

Antojos y Sabores Mexican Cuisine Inc.

Arad Food Importers Ltd.

Arneg

Asian Legend To Go Inc.

Associated Grocers

Atwood Heritage Processing Inc.

Avafina Organics

Avenco Ltd

Azoré Food Solutions

Baxter’s Bakery Canada

BESTii Beverage Ltd.

Big Chief Meat Snacks Inc.

Big Feast

Bimbo Canada

Bio Mart Inc.

Bliss Gourmet Baked Goods Inc.

Blueforce Tech Inc.

Bob Bakery World Ltd.

Bosa Foods

Boschi 1961

Boulart

BOXMaster

Brightside Foods

Bulldog Bag Ltd.

Bunzl Canada Inc.

Burnbrae Farms Ltd

Butter Confections & Tea Ltd./ We Vanilla Enterprises Inc.

Buy BC (B.C. Ministry of Agriculture and Food)

Buy BC Pavilion Meeting Area

Caffè Borbone

Calavo Growers Inc.

Canadian Grocer

Care Bakery Inc.

CasaFolino

Cavendish Farms

Chaeban Artisan

Chai Spice Inc.

Chocolats Favoris

Chronic Pain Relief

Coca-Cola Canada Bottling Limited

Conagra Brands Canada

Concord National LLP

Conglom

Costco Wholesale

Country Golden Yolks

Crafted Pizza

Crave Cookies & Cakes Inc.

CTS Foods/La Grotta del Formaggio

Dana Industries

D’Angelo Pasta Ltd.

Danone Inc.

Dare Foods

Darvin Packaging Ltd.

Dennis’ Horseradish

Diamond Packaging Supplies Ltd.

DIGI Canada Inc.

Direct Source Produce Co. Ltd.

Distribution Canada Inc.

Diva Delights

Don Chendo Products

Dr. Bee

Dufflet Pastries

Dyna-Pro Environmental

East Van Jam

Edelweiss Imports Ltd.

Elite Sweets Brands Inc.

Elman’s Food Products Ltd.

EM Bakery Equipment B.C. Ltd.

Enjay Converters Ltd.

Escatto

Esslinger Foods Ltd.

Euro Mediterranean

Eurogrocer

Everland Natural Foods

Federated Insurance

F.lli D’Acunzi Srl

Fiore di Puglia

FMS Solutions Canada

Focus Factor

Freelance Marketing

Fun Tyme Foods

G&D Growers Ltd.

Gatekeeper Systems Canada

General Mills

Geo Cider

Ghalley Holdings Ltd.

Glenmore custom print and packaging

Golden Bonbon

Goodbake

Great Canadian Meat Company Ltd.

Greens and Beans Inc.

Grocery Business Media Inc.

Gulf Islands Coffee

Hela Spice Canada

Hobbs Pickles Inc.

Horizonte Imports Inc.

Houwelings Home Harvest

Howell Data Systems

HUB International Ltd.

Hussmann Canada Inc.

Ideal™️

Instacart

In-Store Water Systems

Intercity Packers Meat & Seafood

Ishida Canada Inc.

Isnardi-Ardoino Olive Oil

Italian Trade Agency

Italian Trade Commission

Italpasta Ltd.

Jakeman’s Maple Products

Jimmy Zee’s Distribution Inc.

Jiva Organics Mfg & Dist Inc.

JNE Retail Equipment Inc.

Jones Soda

Jordan Ridge Sauces

Juewei Food (Canada) LTD.

Kawartha Dairy

K.B. Honey Family (Queen Bee Honey)

Kerr Bros. Limited

Kettle and Hive

GROCERY REDEFINED

King Retail Solutions

KJ Foods Inc.

Klondike Cold Storage

Kostklip

Kraft Heinz Canada

Kruger Products Inc.

Kysor Warren & ADN Refrigeration

La Baguette & L’ Echalote

La Fournée Dorée

Lactalis Canada

Laluna Sweets

LeafFilter Gutter Protection

Level Ground Coffee Roasters

LFL Solutions Ltd.

Libra National Inc.

Loblaw Inc. - Affiliated Independent

Luen Sing Foods

Mabel Brewing Company Ltd.

Mancuso Gelati dal

Mangia Italia S.R.L.

Maple Leaf Foods Inc.

Mastronardi Produce

McCain Foods

Measurement Canada

Medallion Milk

Medicine Hat Meat Traders

Me’s Marketplace by Anh and Chi

Mickey-Jays Inc.

Mikuni Wild Harvest

Mini Melts

Mitsoh

Moon’s Gourmet Foods

Motorola Value Added Distributor

Moyers Apples Products Inc.

Murray Market National

MYCAO Corp.

Nam Viet Foods & Beverage JSC

Nata Pura Canada

Natural Pastures Cheese Company

Nature’s Choice Foods

Nestle Canada Inc.

Nestle Purina Petcare

Nina’s Pierogi

Nossack Food Group

Not Bad Snacks

Old Dutch Foods Ltd.

Olio Di Carlo

Only Fresh Food Inc.

Ontario Ministry of Agriculture,

Food and Agribusiness

Pacific Coast Distribution Ltd.

Papco Foods Inc.

Pastaggio Ltd.

Pastificio Artigianale “Fratelli Carosone”

Peak Beverage Co.

Pellini

PepsiCo Canada

Permul Ltd.

P&H Foods

Pizzamoreh

Plant Ahead

Polselli S.p.A.

Premium Chocolates

Procter & Gamble Inc.

Raimac Industries Ltd.

RBC Royal Bank of Canada

Regal Kitchen Food Limited

ReThinkRadio

RM-Essentials

RoboTools Canada

Royal Classical Agriculture Ltd.

Salumificio Rosa F.lli Borelli SNC

Samrok Canada Inc.

Saputo Dairy Products Canada

Saskatchewan Trade and Export Partnership

Scholtens Candy Inc.

SeaChange Seafoods

Second Harvest

Select Future Technology Ltd.

Sennco Solutions Inc.

ShuPops Frozen Treats

Smart Label Solutions Inc.

Sobeys Wholesale

Sobrii Non-Alcoholic Beverages

Solenzi

Spice Bae

Spire Systems Inc.

Spolumbo’s Fine Foods Ltd.

Stack Merchandising

St-Albert Cheese Co-op Inc.

Stoke the Fire

Sugarplum Desserts Ltd.

Sun Distribution Inc.

Sweetcup

Taam Spice Gallery Inc.

Tabi Tabi Trading and Wholesale Ltd.

TD Insurance

TDK Doors Inc.

TeksMed Services

TGP The Grocery People

Thabico Foods North America Inc.

The Grizzly Paw Soda Company

The Ice Cream Depot Ltd.

The Metropolitan Tea Company Ltd.

Tiberino

Toast-a-Pie

Tokyo Express

Toon’s Sauces

Top Grass Cattle Co. Ltd.

Tree of Life Canada

True North Seafood

True Refrigeration Canada ULC

Tuffy

UKI Prebiotic Smooth Soda

Unilever Canada

Unitex Sales Ltd.

Van Dyck Fine Foods Ltd.

Vegain Nutrition Inc.

Vic Store Fixtures

Villa Ravioli

Viva Deli Inc.

Vresh Foods (OG Ghee)

Watson Enterprises Inc.

Weber Marking Systems Canada

Western Grocer Magazine

Western Refrigeration

Westmount Store Fixtures

Whistler Food and Beverage Inc.

Wild Republic

Wildly Delicious-Martelli FoodsVictory’s Kitchen-Papille

Windset Farms®

Wonderbrands

WorkSafeBC

Yoplait Liberte Canada Company

2026 EXHIBITORS BY BOOTH AND MEMBERS

Inc. 800..............................Procter & Gamble Inc. 801 ..............................Tree of Life Canada 804 ..............................Intercity Packers Meat & Seafood 807 ..............................Sobeys Wholesale 808..............................Danone Inc. 815...............................Kruger Products Inc.

819...............................Motorola Value Added Distributor 821...............................Unitex Sales Ltd. 823 ..............................Ishida Canada Inc.

900 Kostklip 901 Coca-Cola Canada Bottling Limited 904 Stack Merchandising 905 Unilever Canada 906 Jones Soda 908 FMS Solutions Canada 909 Loblaw Inc. - Affiliated Independent 910 Digi Canada Inc. 914 Conagra Brands Canada 915 Advantage Solutions 918 Mini Melts 920 Pacific Coast Distribution Ltd. 923 Kysor Warren & ADN Refrigeration 1001 King Retail Solutions 1003

Old Dutch Foods

1004 Conglom

1007

Diamond Packaging Supplies Ltd. 1009 Bosa Foods 1015 Lactalis Canada 1021

McCain Foods 1100 Concord National LLP 1101+1201 Italian Trade Commission 1101 Acetaia Terra del Tuono 1101 Boschi 1961 1101 CasaFolino 1101 F.lli D’Acunzi Srl 1101 Fiore di Puglia 1101 Mangia Italia S.R.L. 1101 Salumificio Rosa F.lli Borelli SNC 1101 Tiberino 1106 Escatto 1108 Houwelings Home Harvest 1109 Associated Grocers 1115 Maple Leaf Foods Inc. 1119 Yoplait Liberte Canada Company 1121 Dana Industries 1201.............................Mancuso Gelati dal 1920 1201.............................Isnardi-Ardoino Olive Oil 1201.............................Olio Di Carlo

1201.............................Pastificio Artigianale “Fratelli Carosone” 1209 ............................PepsiCo Canada 1215 .............................KB Honey Family (Queen Bee Honey) 1217 .............................Villa Ravioli

1219 .............................Thabico Foods North America Inc. 1221 .............................Wildly Delicious-Martelli FoodsVictory’s Kitchen, Papille 1300 ............................Select Future Technology Ltd. 1301.............................Horizonte Imports Inc.

1302 ............................Big Chief Meat Snacks Inc.

1305 ............................Bulldog Bag Ltd.

1306 ............................Country Golden Yolks

1307.............................La Fournée Dorée

1308 ............................P&H Foods

1309 ............................Smart Label Solutions Inc.

GROCERY REDEFINED

1314 + 1315 ...............Acosta Group

1400 + 1401 ..............Italian Trade Commission

1400 ............................Altobello Carni

1400 ............................Polselli S.p.A.

1401.............................Pellini 1401 Italian Trade Agency 1401 Acetificio Marcello De Nigris S.R.L 1404 Vic Store Fixtures

1409 Samrok Canada Inc. 1411 EM Bakery Equipment B.C. LTD. 1414 Westmount Store Fixtures 1415 General Mills 1416 Level Ground Coffee Roasters 1418 Asian Legend To Go Inc.

1419 Spolumbo’s Fine Foods Ltd. 1421 Dyna-Pro Environmental 1422 RM-Essentials

1423 Permul Ltd.

1500A Toast-a-Pie 1500B Everland Natural Foods 1501A Windset Farms® 1501B Spice Bae

1502B Nina's Pierogi

1503A Mabel Brewing Company Ltd.

1503B Laluna Sweets

1504A Brightside Foods

1504B Antojos y Sabores Mexican Cuisine Inc.

1505A D'Angelo Pasta Ltd.

1505B BESTii Beverage Ltd.

1506A Pizzamoreh

1506B Not Bad Snacks

1507A Toon's Sauces

1507B Avafina Organics

1508A Greens and Beans Inc.

1508B Dr. Bee

1509 Buy BC Pavilion Meeting Area

1510A G&D Growers Ltd.

1510B Whistler Food and Beverage Inc.

1511 Buy BC (B.C. Ministry of Agriculture and Food) 1514A East Van Jam

1514B Ægir Organics

1515A ..........................Golden Bonbon 1515B ..........................Amoda Tea & Wellness

1516A ..........................Moon's Gourmet Foods Ltd. 1516B ..........................Taam Spice Gallery Inc.

1517A ..........................La Baguette & L’ Echalote 1517B ..........................Crafted Pizza

1518A ..........................Me's Marketplace by Anh and Chi 1518B ..........................Geo Cider

1519A ..........................Pastaggio Ltd.

1519B ..........................Vegain Nutrition Inc.

1520A .........................Natural Pastures Cheese Company 1520B .........................LFL Solutions Ltd.

1521A ..........................Kettle and Hive 1521B ..........................Peak Beverage Co. 1522B ..........................SeaChange Seafoods

1523B..........................ShuPops Frozen Treats 1600 ............................Western Refrigeration 1601.............................Hussmann Canada Inc.

1602 ............................Altro Labels/Norlands Box 1604 Sennco Solutions Inc.

1605 Klondike Cold

1704 ............................Care Bakery Inc. 1706 ............................Butter Confections & Tea Ltd./ We Vanilla Enterprises Inc. 1708 ............................True Refrigeration Canada ULC 1714 .............................Costco Wholesale 1718

Raimac Industries Ltd. 1722

Gatekeeper

Systems of

Jimmy Zee's Distribution Inc. 1766

Jiva Organics Mfg & Dist Inc. 1768

Direct Source Produce Co. Ltd. 1770 RoboTools Canada 1772 Stoke the Fire 1774 Instacart 1776 RBC Royal Bank of Canada 1784

Allorganic 1786 Nam Viet Foods & Beverage JSC 1800 Saskatchewan Trade and Export Partnership 1801 The Ice Cream Depot Ltd. 1802 KJ Foods Inc. 1803 Enjay Converters Ltd. 1804 Eurogrocer 1806 Juewei Food (Canada) Ltd. 1807 Chronic Pain Relief 1811 Viva Deli Inc.

1815

1817

Tuffy

Sugarplum Desserts Ltd. 1819

Mikuni Wild Harvest 1821 Adventure Bites Chicken Snacks 1823

Aeras Water Company

1900 Luen Sing Foods

1901 Spire Systems Inc.

1902 Premium Chocolates

1903 ............................Royal Classical Agriculture Ltd.

1904 ............................Nossack Food Group

1905 ............................Bio Mart Inc.

1906 ............................Hobbs Pickles Inc.

1907.............................Euro Mediterranean

1908 ............................Big Feast

1909 ............................HUB International Ltd.

1910.............................TDK Doors Inc.

1911 .............................Jordan Ridge Sauces

1914 .............................Azoré Food Solutions

1915 .............................Tabi Tabi Trading and Wholesale Ltd.

1916 .............................Sweetcup

1918.............................Calavo Growers Inc.

1919 .............................Plant Ahead

1920 ............................Wild Republic

1921 .............................Watson Enterprises Inc.

1925 ............................Chocolats Favoris

2003............................UKI Prebiotic Smooth Soda

2005............................Holca Commercials LTD

2007 ............................Lufeng Food Global LLC

2009B MYCAO Corp.

2009A Mickey-Jays

2011B Crave Cookies & Cakes Inc.

2011A Mitsoh

2013B Chai Spice Inc.

2013A Vresh Foods (OG Ghee)

2015B Goodbake

2015A Alta Agri-Foods Ltd.

2017B 1899 Beef Co.

2107A Medicine Hat Meat Traders Ltd.

GROCERY REDEFINED

THANK YOU SPONSORS

Grocery & Specialty Food West 2026 thanks the following companies for their support

of April 7, 2026

THE LEADERS

LESSONS FROM THE TOP

COSTA TSIMIKLIS, PRESIDENT, AND MICHAEL VAFIADIS, VICE-PRESIDENT, CTS FOODS

Give us a brief overview of your company.

COSTA: Our head office is in Montreal and we’re a food importer, wholesaler and distributor servicing independent and chain grocers across the country.

What is your leadership story?

COSTA: I got my start in the deli business in the late ‘80s through my uncle. Not long after, we opened our first “office”— which was literally my father’s garage. From the beginning, it was hands-on; we did everything ourselves. We built CTS step by step through relationships and reputation—and those early years shaped the leader I became, one with high expectations, lots of respect [for employees] and always staying close to the market.

MICHAEL: I grew up working in my father’s restaurant, so I learned early what real work looks like—long days, late nights and doing whatever needs to be done. I’ve known Costa since the sixth grade, so when he asked me to join him, it was a no-brainer. I started in sales, learned fast, and by my second year I bought into the company. As we grew, my role became making sure what we were building was solid: strong people, steady execution and a business that could handle the next level without losing its identity.

“IF YOUR TEAM FEELS INFORMED, APPRECIATED AND PART OF THE MISSION, THEY'LL STAY MOTIVATED EVEN DURING TOUGH STRETCHES” -COSTA TSIMIKLIS

By Shellee Fitzgerald • Photography by Chantale Lecours

As leaders, how do you balance long-term vision with short-term business pressures?

COSTA: You have to protect the long-term vision, but you can’t ignore reality. Short-term pressures are always there, but the vision keeps everyone moving in the same direction. The key is staying flexible without losing your identity. The market changes constantly but your values and your service standards can’t change.

MICHAEL: Short-term pressure is constant in this industry. The balance comes from discipline; you can’t make panic

decisions. You need to keep the longterm vision in front of you, but operate with clarity in the short-term—protecting service, protecting reputation and protecting profitability.

What piece of wisdom have you carried with you throughout your career? And is there advice you’re glad you ignored?

COSTA: Someone once told me, if you’re not changing, you’re dying. That has stayed with me for years. And when I look at CTS over the years, we’ve been constantly taking chances and innovating within our business. You have to stay hungry, stay curious and never assume you’ve ‘made it.’

Advice I’m glad I ignored? People will tell you not to take risks, not to grow too fast, not to invest, but you can’t build something big by thinking small.

MICHAEL: Reputation is everything; protect it! In this business, people remember who delivers and who doesn’t. Advice I’m glad I ignored? Early on we were told to stay small, stay comfortable. We completely ignored that advice and I’m glad we did.

How do you keep teams motivated during periods of uncertainty and change?

COSTA: That one’s easy. We’re a company that’s fully transparent in terms of profits, sales margins, what’s coming next, what’s working, what’s not. People can handle bad news; they can’t handle surprises. If your team feels informed, appreciated and part of the mission, they’ll stay motivated even during tough stretches. Culture is built in the small moments— the everyday appreciation, the ‘we’re in this together’ mindset. And that’s why we have so many [long-standing] people; some have been with us for 30 years.

MICHAEL: By offering clarity. When things are uncertain, people get anxious and anxiety creates mistakes. My job is to keep everyone grounded with clear priorities, clear expectations and calm leadership.

Can you recall a difficult decision that ultimately strengthened the business?

COSTA: One was shifting CTS from a liquidation re-seller, which was what we were in the early ‘90s, to a real distributor. It meant raising pricing, building a broader product line and changing how we operated; that’s scary when you’re worried about losing customers. But we trusted our customers to evolve with us. That decision built the company we are today.

MICHAEL: Investing early, before it felt comfortable. As we started scaling up the

company, we needed more people, more inventory, better infrastructure. Those decisions weren’t easy but they created stability and allowed us to grow without breaking the business.

What is a mistake you’ve made that ended up being a valuable learning experience?

COSTA: We were a small player in the distribution business and when we started going after big players like Costco and Steinberg’s [the now-defunct supermarket chain], we weren’t ready. We lost some money and had to regroup. The experience taught us that ambition without structure causes problems. That was a turning point.

MICHAEL: Trying to scale too quickly without enough support. We were trying to do everything ourselves. At a certain point, we took a step back and said, ‘OK, we can’t do this because everything’s going to collapse.’ We went back to our roots—which was servicing independent grocers—built a foundation and then went back to get [the business] of the Costcos, Metros and Sobeys of the world. From that experience, we learned that a business can grow faster than its foundation, and that’s dangerous.

Leaders often tell us that an important part of their job is to help develop future leaders. How do you approach this?

COSTA: By giving people opportunities before they feel fully ready, and then supporting them while they learn. It’s about giving them the freedom to explore and make mistakes, and to learn from those mistakes.

MICHAEL: I believe in ownership and accountability, not micromanagement. People grow when you give them responsibility and show them that you’re behind them. Leadership is not a title, it’s how you show up every day.

Your most difficult day as a leader?

COSTA: It was Dec. 31, 1998. We received our numbers and learned we had lost money again, for the second year in a row. I remember thinking, if we don’t turn this around next year, I’m going to need to walk away. That was really tough, but it also became fuel.

Best day as a leader?

MICHAEL: When we see the company can operate at a high level, and we’ve put in place a lot of good leaders who can run the company and take it to heart as if it’s their own. That’s a good day for a leader.

What is an initiative you’ve led that you’re particularly proud of ?

COSTA: There are two that stick out. One was in 2016 after so many years in business, finally having the funding and being stable enough to purchase our own facility, which is where our head office is today. That was a milestone where we, myself and the team, could see how far we had come—starting the business in a garage and now having a 50,000-sq.-ft. facility. Another big moment was when we launched our Ilios brand [a lineup of foods ranging from frozen pizza to cheese, snacks, oils and more] and first presented it at a trade show at Montreal’s Palais des congrès. It was huge for us.

MICHAEL: I’m really proud of how we’ve continued to keep our service strong while scaling the company. We’ve expanded without losing the quality and reliability our customers count on. CG

This interview has been edited for length and clarity.

FAST FOUR

1 YOUR FIRST JOB WAS?

COSTA: I was a dishwasher at my uncle’s restaurant. It taught me early on that I wanted to be my own boss.

2

IF YOU WEREN’T WORKING IN THE FOOD BUSINESS YOU’D BE WORKING IN?

MICHAEL: I went to school to be a computer technician, so maybe something in that field.

3

YOUR FAVOURITE WAY TO SPEND A DAY OFF?

COSTA: Going to supermarkets to check out the competition!

4 PEOPLE WOULD BE SURPRISED TO KNOW THAT YOU …

MICHAEL: I like to watch documentaries on wars over the centuries. I learn a lot from them.

How Federated Co-op is rebuilding its grocery business to turn deep community roots into measurable results

By Rosalind Stefanac

Bold Flavor. Authentic Heritage. Modern Twist.

We’ve taken our deep expertise in corn-based products and authentic Mexican ingredients to create a distinctive strip-shaped tortilla chip, a versatile, modern take on a classic. Designed to pair effortlessly with any cuisine, Mi Tierra brings the vibrant spirit of Mexico to tables everywhere.

de Gallo –Inspired by the vibrant notes of fresh salsa Bimbo Canada, part of Grupo Bimbo’s snack division, is proud to announce our bold expansion into the food carrier category with Mi Tierra Tortilla Strips.

“The food carrier category is growing, and we see a unique opportunity to lead with a product that stands out in both format and flavor,” says Cristina Slovacek, Brand Lead for Mi Tierra.

Our portfolio delivers what today’s consumers crave: versatility, convenience, and global taste experiences, all while staying true to our Mexican heritage.

Available in Three Bold Varieties:

Salt –

Classic taste that lets your toppings shine

Hint of Lime –A zesty twist for a refreshing lift

More than a snack, it’s a bold, modern twist on traditional corn-based goodness. Rooted in authentic heritage and crafted for every occasion, Mi Tierra brings everyone to the table. Mi Tierra is now available across Canada at retailers offered in sharing sizes.

THE GROCERY SECTOR, scale can unlock buying power, infrastructure and reach, but it doesn’t guarantee customer loyalty. Instead, that is earned through consistent execution, one store visit at a time.

For Federated Co-operatives Limited (FCL), the Saskatoonbased organization that supports independent local Co-ops across Western Canada, the challenge has been how to help its members stay competitive without losing what makes them unique in their communities.

At the centre of that balancing act is the structure of the business itself. FCL is part of the Co-operative Retailing System, a highly complex retail network spanning food, fuel, home-building, convenience and liquor. The system serves communities that range from major urban centres to remote northern towns, all connected by a co-operative model rooted in local ownership and community relevance. Through this system, FCL supports roughly 150 independent retail Co-ops in Western Canada, serving nearly two million members through more than 1,500 locations in more than 650 communities; it provides wholesale distribution, marketing, manufacturing, logistics, technology, category management and operational support.

For FCL’s food group, in particular, staying relevant in today’s highly competitive grocery sector has required a significant reorganization aimed at one clear goal: turning strategy into consistent, store-level execution. Over the past year and a half, FCL has reorganized its food business into three core functions—category management, operations and shared services—reshaping how decisions are made and, more crucially, how they reach the sales floor.

Nena Pidskalny, associate vice-president of food at FCL, describes the shift as part of a longer evolution in how the organization views its role. “Years and years ago, we used to [have a] wholesale mindset,” she says. “Somebody wanted a product listed, we would list it—and that was sort of it.”

Over time, that mindset gave way to a more retailer-led approach that was grounded in category management and customer needs. But as the business grew and diversified, the expertise became siloed, explains Pidskalny, making it harder to deliver consistent results system-wide.

That gap between strategy and execution was a key driver of the reorganization. Bryce Kuemper, director of consumer products, shared services, explains the challenge as not a lack of strategy, but how work flowed throughout the system and whether teams

were structured to deliver consistently at retail.

Braedon Worobetz, director of category management at FCL, says the organization had become highly proficient in category management, but struggled to consistently translate that work into stores.

The solution was a clearer division of labour and accountability. Category teams lead strategy and tactics across the four Ps of marketing (product, price, placement and promotion). Shared services bring together pricing, promotions, food safety and other enabling functions. And operations is the connective tissue responsible for execution at store level.

THE RECIPE FOR CONSISTENT EXECUTION ACROSS STORES

Creating clearer lines between strategy and execution has helped ensure initiatives don’t stall between head office and retail. You can have great strategies, Kuemper says, but if they’re not implemented and driven down, you don’t see the results.

Leading this segment as director, operations is Erik Jansen, whose career mirrors the system he now helps oversee. Raised on a farm near Leroy, Sask., Jansen grew up with Co-op as the only grocery store, gas bar and agriculture centre in town. “Unknowingly, I’ve been a part of the fabric of the Co-op community my entire life,” he says.

After joining FCL, Jansen spent years in field-based roles supporting local Co-ops across Alberta and British Columbia— from Medicine Hat to Vancouver Island to Haida Gwaii—helping stores with day-to-day execution, new builds and renovations. That experience shaped his view of the system’s biggest challenge and opportunity.

“We have roughly 149 independent local Co-op associations, and they’re all a little bit different,” he says. “It’s not a one-sizefits-all model. It’s not corporate. You can’t just drive things down.”

Execution is what local Co-ops do well, says Jansen. But what they don’t always have is the time or resources to build new programs from scratch while also running their stores. One of his first priorities, therefore, was fixing what he calls “halfbaked” rollouts—initiatives that made sense strategically but arrived in stores without clear, step-by-step guidance.

Under the new structure, Jansen’s team is split into two parts. A commodity operations group focuses on building fully developed programs (complete with standard operating procedures, merchandising guidance and training materials) before they ever reach stores. A second group, organized into regional “pods,” works directly with local Co-ops to implement those programs on the ground.

What makes execution particularly complex inside the Co-op system is not just the size of the network, but the degree of variation within it. Local Co-ops operate in vastly different competitive environments—urban neighbourhoods with multiple discount banners, mid-sized regional centres and remote communities where the Co-op may be the only fullservice food retailer.

Jansen describes that variability as both the system’s greatest strength and its most persistent operational challenge. “Some

Co-ops have all the operational expertise they need in-house,” he says. “Others need very tactical help—everything from how to set up a new program to how to cut a piece of meat.”

That reality shaped how FCL built its operations function. Rather than pushing a uniform template across all locations, the goal is to meet Co-ops “where they’re at” and tailor support accordingly, says Jansen. For some, that means acting as a strategic sounding board; for others, it involves hands-on guidance to ensure programs are executed consistently, effectively and profitably.

This approach also reflects a broader understanding inside FCL that execution, not strategy, is often the limiting factor in retail performance. “We can talk about strategy forever,” Jansen says. “But if it can’t actually live on the shelves or live in the store, then we’re not really hitting the mark.”

Worobetz says without question, the reorganization has sharpened how strategy moves through the organization. “It’s about taking strategy and driving it down effectively—and simply executing on that in a good fashion,” he says. “That’s when you actually start to see performance improve.”

The reorganization has also changed how new initiatives are rolled out across the system. Previously, new programs could arrive at store level without enough operational detail, leaving local teams to fill in the gaps. Today, initiatives are expected to be fully built before launch, with clear documentation, training

A dedicated independent grocery partner

Feeding families and supporting communities

In communities across Canada, independent grocers play a vital role – not only feeding families but supporting their local economies. At TGP - The Grocery People, we understand the pressures independent operators face and we are committed to helping them remain competitive, resilient, and firmly rooted in their community.

As a business unit of Federated Co-operatives Limited (FCL), TGP delivers more than groceries. We provide adaptable, end-to-end solutions designed to meet the unique needs of independents. Backed by the strength of FCL, our extensive supply network serves over six hundred communities across Western Canada—offering bulk products, flexible programs, and expert support to help independent businesses grow without compromising their independence. Marketing programs, operational guidance, accounting services, technology support, or a combination of services – clients choose the level of support that fits their need and TGP is there to help.

We believe independent grocery retailers are essential to the health of the communities they serve. By combining the strength of a robust supply network and personalized, collaborative support, TGP helps ensure these businesses remain viable, competitive and in control of their future.

TGP is more than a wholesaler. We are a dedicated partner committed to the long-term success of independents and the communities they nourish.

materials and merchandising guidance developed centrally.

That discipline is particularly important in a system where stores are independently owned, notes the FCL team. Unlike corporate chains, FCL cannot simply mandate compliance. Alignment depends on trust, credibility and the perceived value of what’s being offered.

“This is not a one-size-fits-all model,” Jansen says. “It takes more time. It takes more conversation. But more often than not, we get better solutions because local Co-ops bring such strong market knowledge to the table.”

Pidskalny agrees, noting that change management has become a central leadership focus as the organization evolves. “Change is really hard,” she says, particularly in an industry where some team members have been doing things the same way for decades. Creating space for feedback—and ensuring people feel safe questioning how things have always been done—is essential to keeping the organization moving forward.

To support that, FCL has invested heavily in communication and alignment. This includes quarterly meetings with local Co-op CEOs and general managers, quarterly employee town halls, monthly leadership meetings and regular internal updates. Just as importantly, the organization has worked to simplify how strategy is communicated.

Within consumer products, Pidskalny says every team is aligned around the same three priorities: efficiency, relationships and market relevance. “If you came to any one of our town halls, you’d hear me say those, over and over,” she says.

The emphasis on relationships extends beyond internal teams as well. Suppliers are increasingly viewed as partners in understanding customer behaviour, market trends and emerging pressures, particularly in an environment shaped by inflation, trade tensions and shifting consumer expectations.

For Kuemper, that external collaboration is part of what allows the Co-op system to stay nimble despite its scale. “We’re big enough to scale what works, but flexible enough to bring in unique or regionally relevant products that larger competitors just can’t support,” he says.

That balance of scale without rigidity is also what underpins FCL’s confidence heading into the next phase of its food strategy. This includes continuing to build strong same-store sales, disciplined execution and continued investment in the store experience.

As Pidskalny puts it, the goal is not to chase every new idea, but to “own what makes us different” and ensure the organization is built to deliver on that promise consistently, across hundreds of stores and dozens of distinct communities.

WHY BEING UNAPOLOGETICALLY CO-OPERATIVE WORKS

This emphasis on execution has also influenced how FCL defines its competitive position. Rather than chasing every emerging trend, Pidskalny says the organization has become more deliberate about leaning into what already differentiates the Co-op system.

Internally, she describes it as being “unapologetically co-operative.” That means accepting that Co-op is not a discount banner, and focusing instead on value as customers actually

experience it. “We’re not a discounter,” she says. “That’s not our model, that’s not our strength.” Instead, the Co-op offers a food experience rooted in service and craftsmanship, including meat cut in-store, bread baked fresh daily and deli items prepared on site.

Jansen is direct about the trade-offs. “We’ll never be the lowest price,” he says. But he points to strong competitiveness on promotional items—particularly front- and back-page flyer features—noting that price alone doesn’t define value for many Co-op shoppers. “Value shows up in service,” he says. “It shows up in fresh departments. It shows up in the experience.”

Private label has also emerged as one of the Co-op system’s quiet success stories. Over the past several years, FCL has steadily invested in building its own brands—not just as lowerpriced alternatives, but as products that reflect regional tastes, craftsmanship and customer expectations. That approach has earned industry recognition, while also strengthening loyalty at store level.

A recent example is the launch of a Co-op-branded produce line, introduced last fall, with a focus on sourcing from Western Canadian growers. For Pidskalny, the significance is not just the product itself, but the story it tells on the shelf. “When you buy this Co-op product, you’re supporting Western Canadian farmers,” she explains, adding that this is a message that resonates with customers navigating both economic pressure and trade uncertainty.

The FCL team says staying relevant also requires constant listening. Sales data and customer analytics play a role, but so does input from supplier partners, market research and, most importantly, from local Co-ops themselves. “A [B.C.] store owner in Fort St. John is going to know what his customers like, which might be different [in] Victoria,” says Pidskalny.

Even social media has become part of the mix. Pidskalny says she regularly sends colleagues TikTok videos highlighting emerging food and shopping trends, which is another signal of how quickly consumer expectations are shifting.

Looking ahead, there are new store formats on the horizon, although Pidskalny describes them as an evolution of the Co-op model rather than a reinvention, with early elements likely to be tested in existing stores before new builds appear. She says teams are already developing and piloting changes to store layouts, wayfinding and overall shopability—to make stores easier to navigate and less overwhelming for customers—before those concepts are rolled into future builds.

“Federated cannot be successful without successful local Co-ops,” Jansen says. “That’s why operations needed a stronger voice—so local Co-ops have a voice at the table.”

That FCL’s reorganization has created clearer feedback loops between stores and head office helps ensure that insights from the sales floor inform future decisions rather than arriving after the fact. That two-way flow has become central to how FCL measures progress: not by plans made, but by results delivered.

While some grocers are looking to centralize for improved efficiencies, FCL is building scale around local expertise. The challenge going forward is to make its strategy real in every store, every day. Fortunately for FCL, execution isn’t an afterthought, but a key part of its architecture. CG

From sourcing strategies and food waste management to merchandising and marketing tactics, the produce department is one of the most dynamic departments in grocery retail.

In this Q&A series, Canadian Grocer chats with produce directors and operations leaders about running their departments for profitability, relevance and growth. Whether navigating supply chain disruptions, capitalizing on seasonal peaks or responding to economic pressures and consumer expectations, these leaders share how they keep things fresh.

By Rebecca Harris

Canada’s #1 Most Trusted Salad Kit Brand

Second year in a row

GARY CABRAL Senior director, produce WALMART CANADA

What is your approach to showcasing fresh produce?

We want to make it exciting and easy for customers to shop, and it’s all about the product. Especially in produce, the product needs to speak for itself, and the customer needs to see the quality and value as they walk into our stores. You tend to see fixtures and signage sometimes overwhelmed with products, but we’re focused on: How does a product speak for itself? How do you make it inviting for customers to want to shop in our stores? They want to touch and feel the product. So, how do you make that easier for customers? The way we display [the product] should encourage that.

How do you balance visual merchandising with communicating value?

Especially in these times, customers pay close attention to price and they always want value for their money. But they’re also time-crunched, so it’s about making it easier and providing solutions for the customer. When we display products, we look at how we can build complementary displays. Going into fall, it’s about soups, so we’ll put cauliflower with broccoli. Going into summer, it’s about seasonal displays. We look at how to build the basket and build meal solutions for customers, both in-store and online. We want to make it easier for customers to decide what they’re making for dinner and provide that value, while trying to save them time.

What consumer trends are having the biggest influence on your merchandising decisions?

Consumers are cost- and health-conscious. People are eating more at home, so meal planning is key, especially for busy families. We’re also seeing huge growth with organic, driven by the younger demographic. Convenience is another trend. We’re seeing upticks on cut fruit, cut vegetables and salad kits—anything we can offer to make it easier for customers to put together a meal. At Walmart, one of our key strengths is global foods. With changing demographics in Canada, it’s extremely important that we continue to lead the market and bring different types of meals and cuisines to customers. Then, there are trends that pop up on social media or online, like a particular health benefit. Right now, there’s one on eating two kiwis a day for added fibre.

How do you balance reducing spoilage while keeping displays fully stocked?

We’re focused on reducing waste every day. It’s a key principle within our operations team. When it comes to produce, there’s a fine balance to keeping our displays looking full versus being full. So, we’re looking at different display mechanisms and units where the perception is that it is full, but there’s not necessarily depth behind it; for example, shallow builds, hollow bottoms and smaller bins for slower SKUs. And it comes down to replenishment [and] making sure you’re shipping the right level of inventory to each store. The key ways we reduce waste are: not overbuilding—it’s first in, first out and making sure store associates are rotating the product; keeping temperature consistent and not breaking the cold chain; and then forecasting as best we can, which is critical.

Are there any new or interesting produce items that you’ve recently introduced?

For me, it’s all about bringing new flavours and tastes to customers. Some cool items right now are jumbo blueberries—I know my kids absolutely love them. Cotton candy grapes were a trend last year, but now people are finding new ways to eat them, like freezing them and eating them like candy the next day. We’ve seen tremendous success in the kiwi category with green and yellow golden kiwis, and now there’s an innovation with red kiwis hitting the market later this spring. Even apples—there are always different flavours and Cosmic Crisp is one that’s trending right now.

How do you envision the produce department evolving in the coming years?

We’re going to see the omnichannel experience come to life. We’re seeing a heavy shift to online, especially for busy families and the younger demographic. My focus is on how we present these items online, make it easy for customers to shop and bring in new innovations in convenience. Customers are getting more comfortable ordering online and we’re going to continue enhancing the experience.

PATRICE ALAIN

Director, central negotiation, produce METRO

Please share a bit about your career and how long you’ve been at Metro.

I have always worked in the fruits and vegetables industry. During my studies, working in the fields or in retail stores, I was already involved in this sector. I then had the opportunity to move to the supplier side, working for a family-owned company for nearly five years. In that role, I had to develop a wide range of skills, from management to various types of purchasing. I have been with Metro for the past 26 years. I began my journey in the procurement department in different roles and, since November 2013, I have held the position of director, central negotiation, produce.

What are the biggest changes you’ve seen in the sector—and what has stayed the same?

It’s incredible how small the world has become. We no longer need to limit ourselves to the product availability of our neighbours or even our own continent—access to overseas products and increasingly efficient logistics are part of this improvement. From a consumer’s point of view, all the varieties now available to us make it hard not to satisfy our culinary curiosity. What has stayed the same is that despite several IT changes and system implementations over time, success in our industry still and always depends on communication between partners.

What major shifts in consumer behaviour and market demand have you seen in recent years?

In recent years, we’ve seen a strong trend toward discount banners. [Consumers’] growing curiosity, combined with cultural factors, requires constant adjustments to the

in-store product assortment. Thanks to the diversity of our store network, we’ve been able to successfully adapt our strategies to meet the different needs of our customers.

Can you share some examples?

Across our different banners, we have the opportunity to deploy various strategies by offering multiple sizes and formats, as well as an ever-growing variety of products, without ever compromising on quality. Greenhouse products, citrus and grapes are good examples. Customers’ tastes continue to evolve—they are increasingly curious, more open to global food cultures and looking for new flavours and formats. At the same time, demographic changes influence purchasing habits and expectations. This means our assortments must stay dynamic and aligned with what our customers want at any moment.

How does Metro work with suppliers to maintain consistent supply?

To maximize product availability, it is essential to diversify our sourcing across multiple regions and countries. For more than a decade, we have been travelling internationally on a regular basis to build and maintain strong partnerships with suppliers around the world. Our strategy of travelling the world started with Bernadette Hamel. She was a VP back then and decided to put the focus on sourcing our own deals directly. Even when a season appears to be running smoothly, we continue to rely on at least two different sourcing regions to ensure consistency and reliability.

What are the keys to successful supplier partnerships in produce?

First and foremost, both parties need to clearly understand each other’s challenges. Produce remains a people-driven business, and strong communication is essential. Working with vendors who can support your volumes when markets are shifting is extremely valuable. This also means collaborating with them to find solutions that ensure consistent volume and competitive pricing when they face their own market or quality issues. Partnering closely to explore opportunities—whether through new packaging, new varieties or strategic pricing initiatives—is also key to building a successful and sustainable vendor relationship. Both parties need a stable partnership. We need to stick together, whether it’s easy or not.

What developments do you expect will shape the produce category in the years ahead?

We need to embrace AI as quickly as possible, as greater efficiency and faster decision-making will be essential to winning in the produce industry. At the same time, consumers will continue to prioritize local products, strong value and new items sourced responsibly and sustainably. Staying focused on these priorities, and more, will keep Metro successful and positioned as an industry leader.

MIKE LONGO Chief operating officer LONGO’S

What trends are having the biggest impact on the fresh produce category?

At Longo’s, guests are always looking for solutions to help accommodate their busy lifestyles and busy schedules. Prepared produce has been a trend that’s been growing for some time and continues to grow, whether it’s sliced, diced or chopped produce. Customers are also always looking for new and unique produce. We focus on bringing different products to market, searching the Ontario Food Terminal, North America and the world for unique and different products to bring to our guests. Some recent examples are Cosmic Crisp and Wild Twist apples, local Honeycrisp apple cider, purple brussels sprouts and artichokes, and air-flown papaya from Brazil. We also recently launched some old favourites on Longos.com, including our Roma tomato bushels during sugo season and locally roasted red shepherd peppers.

Sustainability is a big focus for Longo’s overall. How have your sustainability initiatives changed the way you source or manage your produce inventory?

We’re always looking at ways to bring products to our stores as efficiently as possible and reduce our environmental footprint. That means being efficient in our supply chain and reducing waste at every opportunity. We have several programs that help our stores eliminate waste, starting with proper forecasting and proper tools to manage their

inventory. We have a good relationship with Too Good To Go, which helps redirect surplus product to better alternatives.

What is your approach to maintaining high quality and consistency from store to store?

It starts with our team members at the store really understanding the importance and the value they bring to our guests, doing the right job and recognizing they’re integral to bringing the best-quality produce to our customers every single day. And that starts with buying the right product— the freshest product and the right quality product—to bring into stores, as well as our store leaders training our store teams to handle the product appropriately. To keep those standards up, there’s a ton of work that goes into it, starting with the buying in the supply chain—making sure it gets from field to our stores as quickly as possible and there’s lots of training that goes into it. We do things like bring our team to our suppliers’ farms, whether it be California or local farms in our area, to learn about how products are grown, learn about the different varieties and talk directly with the farmers. This way, they’re educated and can bring that knowledge back to their teams at the store as well as our guests.

Local food is in the spotlight more than ever. How has Longo’s focus on local growers and suppliers evolved or grown in recent years?

Local is trendy right now, but it’s been foundational for us since 1956. We’ve had good relationships with our local vendor partners, farmers and growers from the beginning, and many of them are on their third or fourth generation of partnership with Longo’s. We’re very proud of that. We’re about 75% local in season when it comes to produce, and a local-first mindset has always been our philosophy when we’re sourcing. That hasn’t changed. What has changed in more recent years is we’re doing a much better job at communicating what we’ve been doing for 70 years.

What are the keys to cultivating strong relationships with farmers and growers?

It’s obviously a mutual partnership and it starts with trust and doing what you say you’re going to do. Produce is a very fast-paced business, so if you give a vendor partner your word, your word is your contract in produce. And that goes a long way in developing those relationships.

Looking ahead, where do you see the biggest opportunities for innovation or growth in the category?

To bring the freshest and best-quality produce to our stores every day, as well as good value. Innovation is always going to be part of the business as we advance, but the core basics are going to be the most important thing.

LAWRENCE WRIGHT

Produce operations director CALGARY CO-OP

Tell us a bit about your career.

I’ve been in the produce business for more than 40 years. I started my career on Vancouver Island. I was with Thrifty Foods for quite a few years before moving on to a partnership with a group in Victoria and then into the interior B.C. as an owner-operator with SuperValu. I came out to Calgary Co-op about 20 years ago.

What are your best practices for keeping produce fresh and consistent from store to store?

Stores keep orders to a day-and-a-half of potential sales and that ensures consumers receive the freshest product possible. We have a trimming and crisping program; as product comes in—all leafy greens and fresh herbs— they get trimmed, soaked and rehydrated to make sure the products are at their freshest state. In recent years, we’ve been testing a fog-misting system in the stores. It provides greater hydration to the vegetables on the wet wall, and we have seen good improvements there. Another best practice is in-depth daily culling of all products. Products with best before dates are typically pulled prior to the actual date shown on the package. As products move toward their best before dates, we also use price reductions, which helps keep products out of landfills.

How do you plan for seasonal and local produce throughout the year?

Typically, we work anywhere from three to nine months out, depending on the item. We run store contests throughout the year, where stores are challenged to create great displays that drive creativity and consumer interest. We do events like Citrus Blast, Taste of the Tropics and Melon Mania, as well as massive events in floral for Valentine’s and Mother’s Day. We work with suppliers weeks and months in advance to book and secure product unique to those seasonal time periods. We partner with our marketing team to collaborate on signage and create promotional material and help support all those events. We also include other departments in the store—getting together with grocery, deli, meat and bakery to determine if there are opportunities for cross-merchandising to add a little more interest and flair and push the business needs forward.

Which tool or technology has most improved your produce department?

Vertical farming technology is really growing. That’s a big one for us. We’re starting to do more with the vertical farmers and really love that it’s bringing Canadian and local produce to Calgary Co-op. Beyond that, when we include produce or floral items in our Calgary Co-op app as prizes, we see greater product awareness, repeat purchases and members purchasing items they might not have previously considered.

What trends will shape produce departments in the next few years?

Over the next year, I think local procurement is going to be big. More than ever, consumers are demanding more locally sourced products. I believe vertical farming will continue to see significant growth and it’s going to allow for several new local products to be brought to market. We’ve always prided ourselves on our ability to work closely with local and Canadian growers to bring [our customers] products that are closer to home. We have a program called Best from the West and it includes all products we source between British Columbia through to Manitoba. Currently, we have more than 2,400 Best from the West products available in our stores.

Sustainability will continue to be important, including sourcing environmentally responsible products and using eco-friendly packaging. AI analytics are going to obviously move into our world quickly. We see [AI] assisting in ordering practices, planograms and assistance in determining trends to improve overall results. Finally, value-added convenience products: providing products that assist our customers in reducing meal preparation time at home CG

VOTED BY 4,000 CANADIANS*

VOTED BY 4,000 CANADIANS*

Fresh

MERCHANDISING/MARKETING

PRIME PLACEMENT

TRENDS || TECH || MERCHANDISING || PRODUCTS

As budget-driven consumers tighten spending, retailers can lean on sharper marketing and merchandising

By Rebecca Harris

WITH INFLATION PUTTING the squeeze on grocery budgets, fresh meat risks going from a staple to a splurge for many households. In 2025, meat prices rose 7.2%—the highest increase of any grocery category, according to Canada’s Food Price Report 2026 . Much of that surge was driven by beef, with retail prices up 19% in the first quarter of 2025 alone. This year, meat is expected to see the steepest increase of any category, rising 5% to 7%.

Still, in this nation of meat lovers, demand remains steady. “Most people are still eating meat, but from a consumer perspective, your eyes kind of pop when you see the prices,” says Joel Gregoire, associate director, food and drink at Mintel. “But like everything, it comes down to value.”

One way to communicate value is packaging. For example, while ground beef typically comes on a tray wrapped in cellophane, some brands sell it in tightly sealed square packages. “It gives the impression it will last longer and won’t brown as quickly,” says Gregoire. “So, I’m feeling better about what I’m buying.”

Retailers can also guide consumers on how to use meat through clearly marked labels, he says. President’s Choice has a product called Boneless Stewing Beef featuring a picture of a hearty bowl of beef stew. “When I see the label, I know exactly what I’m going to use it for,” says Gregoire. There are also opportunities for grocers

to highlight lesser-known cuts of beef, says Shelby VanSickle, senior director, channel marketing at Canada Beef, who notes success with products such as tri-tip. “The most important messaging, in our view, relates to providing consumers with information on how to prepare beef products they are less familiar with,” she adds.

In addition, VanSickle observes rising interest in buying larger quantities for freezing. “These bulk purchases do need to be supported with consumer

education, which can include thawing and freezing techniques, as well as guidance on how to cut larger pieces into portion-sized servings,” she says.

Pork remains an affordable protein choice that packs a nutritional punch. For example, a 100-gram serving of lean ground pork provides around 26 grams of protein along with key nutrients such as vitamin B12, iron and zinc.

Denninger’s, a specialty grocer based in Hamilton, Ont., is starting to put more focus on pork, says merchandising and marketing senior manager Nathalie Coutayar. “We have a really good quality pork program in our fresh meat, so we’re going to do sampling, demos and cooking, with a lot more activation in the next few months,” she says.

In the fresh chicken category, Coutayar notes prices have been impacted by factors such as inflation and avian flu. “We’re running more frequent promotions, which indirectly has an impact on your margin, but we’re trying to move volume that way,” she says.

Chicken is a very versatile protein, says Tanya Travers, retail marketing and purchasing manager at Sargent Farms. “You can do anything with chicken.”

That versatility presents an opportunity for grocers to cross-merchandise. “You can promote chicken alongside spices, sauces, stir-fry vegetables and roast dinner ingredients,” she says. CG

NEW WHAT’S

STEM™ FLYING INSECT LIGHT TRAP – STARTER KIT

STEM Flying Insect* Light Trap is a mess-free option for attracting and trapping a variety of flying insects like fruit flies, drain flies, fungus gnats, mosquitoes, and small moths. Use this discreetlydesigned light trap in any indoor room where insects are present, especially around the kitchen, in garages and entryways. STEM’s continuous light technology attracts and traps flying insects* with no chemical insecticides. No need to touch any bugs or get your hands sticky!

SNUGGLES CRYSTAL IN-WASH SCENT BOOSTER

Snuggle® Crystals provide long lasting fragrance: up to 12 weeks of freshness out of storage. They dissolve in all water temperatures, and are great to use on all types of clothing – including activewear and sleepwear. They contain 95% naturally derived ingredients, plus fragrance and other ingre dients. Bask in the familiar comfort of home with Snuggle® Crystals.

DAIRYLAND/NEILSON

Winner of 2026 Product of the Year and Best New Product Award, Dairyland / Neilson 2% Chocolate Protein 18 g Beverage provides 18 g of protein (2X more protein than regular milk) and is a source of essential nutrients. It contains 50% less sugar than Dairyland / Neilson regular chocolate milk and is lactose free. Made with Canadian milk for a fresh taste.

THE CHEESE YOU CRAVE, TH E PROTEIN YOU WANT

Winner of the 2026 Product of the Year Award, NEW Armstrong High in Protein Marble Cheddar Cheese is a deliciously convenient way to boost protein in your favourite meals or snacks. High in protein, lower in fat and proudly made in Canada, it is available in Cheese Stick, Shreds and Block formats.

DOVE DEEP MOISTURE BODY WASH

Dove Deep Moisture Body Wash is a new type of body care that does what it says. It delivers such deep moisture that your skin will feel lotion-soft long after you leave the shower. Think of it as a shortcut to lotion-soft skin that takes no shortcuts on skin-loving, hydrating ingredients.

Let’s get deep to explain. Millions of 24hr Renewing MicroMoisture™️droplets with skin-natural nourishers and plant-based moisturizers absorb deeply.

GO PURE ENERGY BALL IN A BAR

Winner in the Energy Snacks category. Survey of 4,000 Canadians by Kantar.

Go Pure Energy Ball in a Bar are made with Dark chocolate, 100% Canadian oats, dates and quinoa for a natural taste and soft texture. Each bar contains 6g of whole grains and no artificial flavours or colors. There are no products comparable to Go Pure Energy Ball in a bar in the Better for you category!

A NEW WAY TO CHIP AND DIP

Canadians are snacking in record numbers, seeking new ways to satisfy old cravings. Enter the all-new Quick Crisp Crinkle Chips: a fun twist on a classic snack. Coated in a proprietary batter and made to cook in just five minutes, the warm Crinkle Chips join Cavendish Farms’s game-changing Quick Crisp product lineup. Designed for the air fryer, Quick Crisp Crinkle Chips are helping a new generation of Canadians fall in love with their freezers.

GOODLEAF MICRO ARUGULA

With a nutty, peppery flavour, Intensely Arugula’s bright green, heart-shaped leaves elevate the look of any meal, delivering 4× the Vitamin C of mature arugula per gram. Perfect sprinkled on pizza, pasta, or used in sandwiches like a classic BLT!

REAL EGG S. REAL EA SY.®

We’re proud to be voted Canada’s Most Trusted Eggs Brand by Canadian Shoppers for 7 years running!*

Our delicious, protein-packed EGG Bites!® and EGG Bakes!® are made in Canada with real eggs.

Aisles

FROZEN FOOD TRENDS

DEEP FREEZE

From globally inspired meals to premium desserts and snacks, innovation is reshaping the frozen aisle

By Matt Semansky

FROZEN FOODS HAVE historically had a reputation as cold as the products themselves. As Joel Gregoire, associate director, food and drink at Mintel puts it, frozen items are often viewed as “emergency food.”

That profile, Gregoire says, leaves makers of frozen foods with two potential paths to follow. “You either lean into what you’re good at—you’re good for a snack, you’re good for convenience— or you try to build on that and improve the quality perception by focusing on quality, health and freshness.”

Frozen food manufacturers and retailers appear motivated

to build on the appeal of the category’s convenience. In recent years, frozen meals, snacks and desserts have looked to shed their reputation for being highly processed—another association Gregoire says consumers tend to attach to frozen items—and position themselves as healthy gourmet indulgences and avenues for global culinary adventure. They are doing so against a backdrop of price pressures and a population that is increasingly agnostic about the line between meals and snacks.

These trends are pointing towards significant growth. The research firm Grand View Horizon forecasts the frozen food market in Canada will soar past US$14 billion by 2030, nearly doubling its 2023 revenue (approximately $8.5 billion). And the category is evolving as it expands; Innova Market Insights reports that globally, more brands are positioning their products as “smart premium”—cost-effective sources of indulgence, nutrition and convenience.

“We are seeing the continued trend of premiumization in the frozen aisle,” says Kayvan Mahbod, president of Ontariobased frozen dessert producer and restaurant chain Demetres. “Consumers are no longer feeling that they are compromising or settling when they shop in the frozen section.”

Here are a few of the key trends heating up the frozen section of Canadian grocery stores:

KEEPING IT SWEET

Desserts, particularly ice cream and frozen yogurt, continue to be the dominant drivers of innovation in the frozen space. According to research from Innova Market Insights, the dessert category accounted for 30% of global frozen food product launches in 2025. Zooming down to the sub-category level, dairy-based ice cream and frozen yogurt comprised 47% of launches.

Companies such as Demetres, which serves its products in its restaurants and distributes them at retail, have seized on the opportunity presented by consumers who no longer see the frozen section as a compromise. “Our grocery product is authentically the same as our restaurant offering,” Mahbod says. “There’s no baitand-switch.”

Mahbod notes different varieties of Demetres ice cream—made in its Vaughan, Ont. facility—include ingredients such as brownies, fruit compotes and chocolate flakes, adding layers of flavour and texture to a recipe that already features a creamy 19% butterfat.

“We have also seen incredible success with our grab-and-go offering,” Mahbod says of his company’s single-serve snack packs with built-in spoons, which were introduced at Costco last summer.

Mike Longo, chief merchandising officer at Longo’s, says Canadian pride has factored into the retailer’s approach to frozen desserts. The company’s private-label ice cream line, which includes maple-flavoured Algonquin Park, touts its partnership with local Canadian suppliers. In honour of its 70th anniversary and in collaboration with local producers, Longo’s will soon debut a limited-edition ice cream with a taste profile modelled after its Epic Cookie treat.

Longo also points to frozen fruit and pre-made smoothie blends as strong performers. “They become especially popular during our cold winter months when local produce options are more limited.”

FREEZING THE WORLD

While Longo’s is concentrating on Canadiana for its dessert portfolio, more broadly, the frozen category is an important channel for consumers’ international culinary exploration.

Hafiz Jiwani, vice-president of sales at Chef Bombay, has seen this play out for its frozen line, which ranges from appetizers

such as mini samosas to naan wraps and entrees such as chicken biryani.

“Ethnic and international offerings have seen strong growth over the years as Canadians have become more adventurous in their eating habits,” he says. “Indian cuisine has become part of many Canadians’ regular dining rotation, and as restaurant prices continue to rise, consumers are looking for flavourful, convenient options they can trust at home.”

Daniel Lundberg, head of marketing and strategy at Kraft Heinz Canada, says younger generations are particularly keen on diverse culinary experiences. “The intersection of convenience with culinary sophistication has created substantial market opportunity for manufacturers willing to invest in recipe development, ingredient sourcing and product innovation.”

The company’s Crave brand represents one of its key attempts to leverage this trend. The product line features internationally inspired flavours, including Mexican and Asian, in a bowl format.

In his stores, Longo has witnessed the success of products such as dumplings and wontons, including its own privatelabel line. “These reflect demand for bold, adventurous flavours that bring variety to everyday meals and snacks.”

Mahbod says even the dessert space is becoming more international. “Our Matcha White Chocolate, Über Ube and Whispers of Saffron flavours have transitioned from specialty to mainstream as the Canadian palate becomes more globalized,” he says.

SNACKING FROM FROZEN

As ever, the frozen aisle is playing its part in helping consumers find options for convenient meals on the fly. But its role is expanding as the barriers between meals and snacks break down.

“One thing we know is that younger consumers are less habit driven,” says Mintel’s Gregoire. “Frozen snacks can play well in that space.”

This is especially true when the notion of frozen foods as a purely budget option seems to have faded. “Appetizers and shareable snacks have definitely seen an increased demand, particularly for entertaining occasions,” says Longo.

Frozen products are also great for quick after-school meals and snacks, he says, noting that families, including

new Canadians, look to the category for its combination of convenience, affordability and diversity.

Lundberg agrees that reliability and cost are driving frozen snack choices. “Value conscious shoppers, with food inflation top of mind, turn to frozen for consistent quality and flavour at accessible price points,” he says.

Frozen snacks are also benefitting from the recent popularization of certain countertop cooking devices. “The rise of the air fryer has been a game-changer in this space,” says Longo.

Gregoire cites french fries as a snack that was either labour intensive if made from scratch or rated lower on taste when baked from frozen. “French fries are an easier snack because of air fryers.”

MARKETING, MERCHANDISING AND MORE

To keep consumers informed and engaged with frozen foods, retailers and producers are relying on both traditional and newera tactics. “In-store displays and signage remain the most effective trial drivers across all demographics,” says Daniel Lundberg of Kraft Heinz. “In store, we participate in feature programs and secondary placements—such as bunker displays and endcap freezers where available—to drive impulse and trial.”

Signage can also communicate brand values, such as Demetres’ Canadian-made status. “When we launched, our retail partners put up mini postage stamps showing exactly how many kilometres our ice creams were made from their store,” says Kayvan Mahbod.

On the digital front, Demetres has also used social media to inspire consumer “treasure hunts.” In 2025, the company partnered with Costco for special roadshow events, where exclusive, limited-edition products were made available at each location. Mahbod says customers would learn about these launches and travel the city to find ice cream flavours such as Dubai Chocolate.

For Mike Longo of Longo’s, these promotional strategies are about continuing to break down the old, unappealing reputation of the frozen category. “Our team maintains a consistent flow of limited-time offers and uses freezer bunkers placed throughout the store to create inspiration points, encouraging discovery among guests who may not typically shop the frozen aisle.”

Mini Popping Bubbles creamy yogurt

ACTIONABLE INSIGHTS & CONNECTIONS POWERING BUSINESS GROWTH

EnsembleIQ is the premier resource of actionable insights and connections powering business growth throughout the path to purchase. We help retail, technology, consumer goods, healthcare and hospitality professionals make informed decisions and gain a competitive advantage.

EnsembleIQ delivers the most trusted business intelligence from leading industry experts, creative marketing solutions and impactful event experiences that connect best-in-class suppliers and service providers with our vibrant business-building communities.

CURD’S THE WORD

More than 80% of Canadians are eating yogurt, and the category is showing no signs of slowing down

By Jessica Huras

YOGURT IS ONE of the more dynamic categories in the dairy aisle. In fact, refrigerated yogurt sales grew 4.2% in the 12-month period ending December 2024, according to Dairy Farmers of Canada, outpacing most other dairy categories, while Mintel puts yogurt’s household penetration in Canada at more than 80%.

Here are four trends driving the category’s next wave of growth.

HIGH PROTEIN, HIGH RETURNS

“Protein is really central to the story of yogurt,” says Joel Gregoire, associate director, food and drink at Mintel. Protein tops the list of health considerations Canadians weigh when choosing yogurt, according to Mintel research.

Greek and high-protein formats have led category growth for several years, with no indication this trajectory is shifting. And independent grocers are seeing the same pattern at shelf.

“High-protein yogurt continues to accelerate and shows strong momentum,” says Luka Cuvalo, grocery category manager and store manager at Summerhill Market. “Most of the growth comes from existing yogurt buyers choosing a higherprotein or premium option.” He says the segment is transitioning from a trenddriven spike to a structurally important part of the category.

Frédérique Delagrave, vice-president of growth and sustainability at Yoplait Liberté, agrees protein yogurt is one of the fastest-growing segments. It’s also the most expensive. But shoppers see the value, says Delagrave, because they’re comparing it to higher-priced sources of protein such as fish and meat.

GUT FEELING

Protein may lead, but digestive health is closing the gap. Digestive health ranks second among the health considerations driving yogurt purchases, according to Mintel. And consumers are increasingly seeking both benefits at once.

“We’re seeing the trend evolve into more of a full health benefit,” says Jennifer Beauchamp, director of marketing at Quebec-based Maison Riviera. “There’s been increased interest in the idea that, yes, protein is important, but so are gutfriendly, probiotics and lactose-free [yogurt] options.”

Summerhill’s Cuvalo says probiotic claims serve more as reassurance than as a primary purchase motivator, but a wellpositioned product can break through. “Standout probiotic yogurts, such as Coconut Cult, a viral, high-potency fermented coconut yogurt, demonstrate that a unique, well-marketed product with a clear health story can generate strong demand,” he says.

THE BETTER-FOR-YOU INDULGENCE

Yogurt is no longer just a breakfast item. Research reflects a category moving into other meal occasions.

“One of the more interesting shifts is yogurt’s move beyond breakfast,” says Lynsey Walker, vice-president of marketing and communications at the Canadian Health Food Association. “It’s increasingly positioned as an afternoon snack or even a better-for-you dessert, which is expanding its relevance across dayparts and demographics.”

This shift is reflected in Ipsos Five Syndicated Consumption Tracker data

ending December 2025, which shows younger consumers are more likely to eat yogurt as a snack.

In terms of flavours, Mintel research indicates tropical fruit leads the yogurt category by a significant margin, followed by plain, then coffee. But, dessert profiles are gaining ground as consumers look to yogurt to satisfy a sweet craving without fully indulging.

Indeed, 80% of yogurt consumers say it’s a healthy substitute for indulgent treats, according to Mintel, and brands are leaning in. Last September, Maison Riviera launched dessert flavours in its coconut yogurt lineup, including cappuccino and salted caramel, while Yoplait Liberté’s raspberry cheesecake is among its best sellers. “People are craving something tasty but they don’t want to indulge in that full cake, so they can go for a yogurt instead, but it still has that sweetness and richness,” says Delagrave.

PLANT-BASED: SMALL BUT STABLE

Plant-based yogurt accounts for 20% of total yogurt consumption, according to Mintel, making it a modest but measurable piece of the category.

Cuvalo says plant-based yogurt continues to grow at Summerhill, but is slightly losing share to traditional dairy options. Coconut-based yogurts are leading the segment, while oat and soy are plateauing. “Growth is primarily driven by loyal, existing shoppers rather than new entrants to the category,” he says.

With most Canadians already eating yogurt, the category’s next chapter is giving those existing customers even more reasons to reach for it.

1 THE NOSTALGIA ECONOMY

Nostalgia isn’t just a feeling; it’s a multibillion-dollar opportunity. According to HTF Market Intelligence, the “global nostalgia-driven eats market”—foods and beverages that evoke fond memories—was worth US$18 billion in 2024 and will surpass $30 billion by 2033.

2

YOUNG AND WISTFUL

Globally, 85% of consumers say flavours that are familiar or comforting most influence their food and beverage choices, according to Innova Market Insights. In Canada, Mintel research from March 2025 finds millennials are particularly receptive to nostalgia, with 67% of those aged 35 to 44 agreeing with the statement: “I enjoy products that remind me of the past.”

Joel Gregoire, associate director of food and drink at Mintel, says the trend reflects how millennials straddle two eras. “They’re the last nondigitally native generation,” he says. “They remember a time before the internet, when online information—and the stress it can create—didn’t exist.”

Even younger generations feel strongly connected to nostalgia: 70% of Canadians aged 25 to 34 say they enjoy products that remind them of the past. Gregoire says the appeal goes beyond memory to “meaning—a belief, however romanticized, that products and times were better in the past.”

Nostalgia Four things to know

By Chris Daniels

3 RETRO RESURGENCE

A slew of food and beverage brands are riding the nostalgia wave. Munchies potato chips, Bagel Bites and Lunchables portable lunch kits have all recently re-entered the market.

Another example? Clearly Canadian, a fruit-flavoured sparkling water brand popular in the ‘80s and ‘90s that crowdfunded its return to market in 2017. Recent brand innovations include new flavours such as Mountain Blackberry & Wild Cherry and the launch of six-pack cans.

Over the past 12 months, the company has expanded its in-store presence, driving a 44% increase in sales. The growth has been “mainly from new distribution and increased velocities at retail,” including Loblaw, Sobeys and Metro in Ontario, says Casey Howe, vice-president of marketing, Clearly Food & Beverage Company.

Last year, Bimbo Canada’s Vachon brand revived its 1990s-era Rosettes snack cakes—fluffy golden sponge topped with a sweet chocolatey floret—in Quebec, Ontario and Atlantic Canada.

The decision was informed by qualitative insights tied to nostalgia, as well as learnings drawn from earlier brand reintroductions, including the return of Croquettes vanilla cakes in Quebec in 2024, says Vachon brand manager Marie-Pier Faucher.

Modernizing the way the brand story is communicated, Faucher says nostalgia is a bridge to reassure long-time fans while sparking curiosity and encouraging new generations to discover Vachon.

Meanwhile, Pepsi’s Bubly sparkling water brand is partnering with The Super Mario Galaxy Movie , set to open April 1, with special-edition 12 packs and new mini cans. “Super Mario is one of the most timeless and beloved franchises in entertainment,” notes Michael Smith, vice-president of marketing for Bubly.

4 RETRO-ING RETAIL

Nostalgia has become a proven playbook for Pattison Food Group (formerly Overwaitea Food Group), operator of the Buy-Low Foods, Choices Market, Quality Foods and SaveOn-Foods banners. After strong results from a retro-themed celebration of its 100th anniversary, the company returned to the strategy last summer for its 110th anniversary, launching another round of limited-time, nostalgiainspired products.

The assortment included Overwaiteabranded kettle corn, birthday cake-flavoured ice cream and ripple potato chips in vintagestyle packaging with muted colours and ornamental framing.

“The anniversary items performed very well, with strong sellthrough compared to their regular-packaged counterparts,” says Carl Ryan, Pattison Food Group’s general manager of private brands.

New on shelf!

1 WELLIBITES

From Sweden, these fruit-forward, vegan gummies are infused with vitamins and minerals. They’re also free from added sugar and gluten for a cleaner, more modern sweet treat. Wellibites is launching in Canada with four flavours: Pear & Melon, Pineapple Passion & Blackcurrant, Strawberry Cola, Elderflower & Raspberry.

2 SPERRI CONTROL

This high-protein, high-fibre, low-sugar drink is designed for individuals seeking a nutrient-dense meal replacement in a ready-to-drink format. Sperri Control—available in Chocolate Shake and Vanilla Maple Shake varieties—delivers 20 grams of plant-based protein, four grams of soluble fibre and only four grams of natural sugar.

3 FLEISCHMANN’S QUICK-RISE PLUS

With Fleischmann ‘s Quick-Rise Plus, your customers’ home baking confidence will rise like freshly proofed dough. This newest addition to the brand’s lineup allows dough to rise faster and more than 10% higher than its traditional yeast.

4 HUBBA BUBBA X SKITTLES MINIS

It’s a full-on flavour mashup! This brand collaboration fuses the soft, nostalgic chew of Hubba Bubba bubble gum with the fruity punch of Skittles hard-shelled candies. Sold in 40-piece containers, this gum is sugar free and made with natural and artificial flavours.

5 GOT2B CURLED

Meet the curl squad! Got2b, a brand of hair styling and colouration products from Henkel Consumer Brands Canada, has launched a line of products specifically designed for curly hair. Styling Cream delivers 72 hours of frizz control and deep moisture, the Flexible Curl Foam tames frizz while offering lightweight hold and heat protection, and the Defining Jelly locks in moisture and curl definition for up to 72 hours. CG

The latest products hitting

1 3 2 4 5

Express Lane

A SLOW BURN

Mike Shekhtman of Robert Half on what’s driving employee burnout and how to help prevent it

By Kristin Laird

EMPLOYEE BURNOUT IS rising, driven by heavier workloads from understaffing, blurred work-home boundaries and ongoing economic stress. According to a 2025 survey of 1,500 Canadian professionals by talent consulting firm Robert Half, 47% report feeling burned out, with 31% saying their burnout has worsened year over year. The effects can be significant, including physical and emotional exhaustion, reduced job performance, absenteeism, anxiety and more. Mike Shekhtman, senior regional director at Robert Half, discusses how employers can address burnout and also the leadership traits that can contribute to it. This interview has been edited for clarity and length.

What are the most common causes of employee burnout?

In our most recent survey [March 2025], about 39% of respondents said heavy workloads and long hours was the top contributing factor to their burning out. Emotional and mental fatigue from highstress tasks was a close second—so, continued focus around hitting deadlines or complexity of the task itself. And then there is the insufficient work-life balance. When deadlines are tight, work can infringe on their personal time.

What are some effective ways for employers to deal with this?

You hit the mark. This isn’t just an employee challenge; it truly is a challenge for both parties. And it’s not just a wellness issue; from an employer perspective, it’s a talent retention challenge.

Attrition happens because people burn out and make the decision to leave. It’s critical for leadership to regularly analyze the workload and redistribute tasks where possible. We’ve seen an uptick in situations where companies bring in additional support, even on a temporary basis, to alleviate some of the pressure.

I encourage leaders to set the tone around work-life balance or work-life integration, as I like to call it. When you’re taking time off, unplug and make sure to put parameters in place. And it starts with leadership, showing that and modelling that healthy boundary where possible.

A lot of issues stem from lack of communication ... communicating some of this stuff is going to be crucial and starts with providing that back-and-forth conversation to improve some of the concerns that I mentioned.

What leadership behaviours increase burnout risk?

Leaders that lack a level of empathy and don’t communicate effectively with their teams can drive some of the burnout and, ultimately, a loss in engagement and productivity. Leaders who can’t effectively encourage proper time off for their teams, encourage collaboration, encourage a level of communication—all that plays a factor in people burning out.

On the flip side, what leadership behaviours help mitigate burnout?

If the resources are available, the ability to bring in additional help, even if it’s on a short-term basis, goes a long way

to show the team that, “Hey, I see you. I understand.” The better you are at understanding the workflow people are bogged down with, it will give you the opportunity to create some creative solutions for it. Another thing that’s often underestimated is how much appreciation leaders can show. If the resources are not available [to hire additional help], as a leader, roll up your sleeves and get into the work. Be on the front lines where possible, help the team, lead by example. And, of course, showing gratitude to your team; a small thank you, maybe a gift card, a reward or recognition can go a long way in terms of retaining people. It doesn’t change the fact they may feel burnout, but at least they’ll know you’ve got their back.

Is burnout a workplace health and safety issue?

Of course—especially for individuals with heavy workloads and long hours. When you add personal demands, fatigue can be a major health and safety issue, especially if you’re working with heavy machinery, dealing with clients or even just dozing off. Going back to the [2025] survey, the second highest factor contributing to burnout was emotional and mental fatigue. If it starts there, your body’s going to give out. And when that happens, you start getting sick. We know there’s a direct correlation between how you feel mentally and, ultimately, how it manifests through your physical health as well. CG