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BRINGING TASTE INNOVATION TO THE GROWING NATURAL DELI CATEGORY.

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9 Moving ForwardA look at Grocery Showcase West 2013 with CFIG President and CEO, Tom Barlow.

13 The 2014 Edition of SIAL Canada and SET Canada MontrealBack in Montreal for its 11th edition, the Salon Internationalde L’Alimentation has once again broken a record for attendance!

17 Clean & CrispBoth the cookie and cracker category offer natural and perceived healthy ingredients.

21 The World’s Greenest Grocery Store?Whole Foods Markets sets industry standard.

23 The Canadian Grand Prix New Product Awards

29 Whole Lot of EverythingWhole grains move beyond trend, and become an everyday way of buying.

33 In ‘N’ OutOptimizing the supply chain.

39 Enhanced EatingPets are experiencing the benefits of healthier living.

41 Provincial Power2014 may be a banner year for the BC Food Industry.

45 Guarding Against Loss — Security

47 The Cool Factor — Refrigeration

50 Super SeasoningsHealth-conscious consumers view spice in a new light.

WWW.WESTERNGROCER.COM 5

On Our Cover

Publisher & Editor, Frank Yeo; Associate Publisher & National Account Manager, Robin Bradley; Western Account Manager, Melanie Bayluk; Editor/Editorial Production Coordinator: Nicole Sherwood;Advertising Production Manager, Marsha Coombe; Creative Manager, Sarra Burton; Circulation Department e-mail: [email protected]; Contributing Writers: Robin Brunet, Shayna Wiwierski,Carly Peters, Frank Yeo, Nicole Sherwood, Andrew Raphael, Melanie Franner. Advertising Consultants: David Bastable, Sheilah Davila, Loren Fox, Elaine Dufault, Edna Saito. Publisher: Western GrocerMagazine is published bi-monthly by Mercury Publications Limited Head Office: 1740 Wellington Ave., Winnipeg, Manitoba R3H 0E8 Tel: (204) 954-2085 Fax: (204) 954-2057 www.mercury.mb.ca • e-mail:[email protected] Associated Publications: C-Store Canada Magazine, Votre Dépanneur, Commerce & Industry Magazine, Western Hotelier, Western Restaurant News, and Bar & Beverage Business.Circulation: Western Grocer Magazine serves the grocery and allied non-food industries. Readership includes distributors, brokers, manufacturers, wholesalers, independent grocers, food processors,bakeries, supermarkets, convenience stores, principal food service outlets, food researchers and consultants, government, voluntary groups and co-ops in the four Western Canadian provinces ofManitoba, Saskatchewan, Alberta, British Columbia, Northern Canada and the Northwest Ontario area. Subscription Rates: $45.00 for one year, $63.00 for two years, $93.00 for three years; $5.00 forsingle copy, plus 7% GST. Canadian rates only. Advertising: Deadline is 25th of the first month. Editorial: The contents of this publication may not be reproduced in whole or in partwithout written consent of publisher. Photo credits not given unless requested in writing along with photo submission.

Publication Mail Agreement No: 40062509. ISSN# 0705-906X. Return Undeliverable Canadian addresses to Circulation Dept. at 1740 Wellington Ave., Winnipeg MB R3H 0E8 e-mail: [email protected] Printed in Canada

Innovation Awarded Top MarksCanadian food manufacturers shine at the latest product awards.

Cover Photography: shutterstock.com

Departments

In this Issue

MAY/JUNE 2014 • VO LU M E 1 0 0 , N O. 2

Serving Western Canadians for Over 98 Years

17

23

27

4 WWW.WESTERNGROCER.COM

6 Market Update 37 Commentary

8 Calendar of Events 53 In the Bag

Loblaw’s blockbuster deal to acquire the ShoppersDrug Mart chain for over $12 billion has been cited asan example of the continued consolidation in theindustry driven by intense competition from U.S.-based retailers Walmart and Target, who are bothintent on grabbing a larger share of the relativelylucrative grocery market in Canada.

Already, we have seen big changes and indicationsof future directions with Shoppers now stocking Pres-ident Choice products and talking about offering freshgoods for a more comprehensive convenience solution for consumers. Intended ornot, this has the advantage to the country’s largest retailer of increasing the num-ber of “touch points” with consumers that may drive more business to their tradi-tional business units, let alone how it will help position Loblaw as the go to forhealth and wellness products, a very strong trend with consumers today.

It appears that this could be a better strategy to follow than what the mass dis-counters have counted on: using their massive purchasing power and distributionmight to offer low prices and adding square footage devoted to food hoping that con-sumers who go there for an array of other consumer products will pick up their gro-ceries as well. To some extent this has worked for them: traditional grocery storesshare of the market has been in decline whereas mass discounters have shownimpressive gains over the last several years. It has certainly worked in the U.S. whereWalmart is now the largest single retailer of food products in the country. But inCanada the story may now be different. Walmart and Target have scaled back theiraggressive expansion plans as results have continued to disappoint. Loblaw, on theother hand, has walked into an already lucrative business and can leverage it to buildtheir grocery brands in a way the others can’t.

Time, of course, will tell where the chips fall but it could well be that Loblaw isone step ahead of the game.

Frank Yeo,Publisher & Editor

Could Loblaw be One StepAhead of the Game?

publisher’s perspective

Robin Bradley

Associate Publisher &National Account Manager

[email protected]

Melanie Bayluk

Western Account Manager

[email protected]

50

marketupdate

market update

Alberta Meat Convention Competition Winners Announced

The 2014 Meat Con-vention was held inOlds, AB on March 14-16, 2014 The Friday Night People’s Choice Com-petition had 16 entries with 119 ballots cast.

The winners were:Spragg’s Meats for Best Deli TrayCalahoo Meats for Best JerkyReg’s Meat Shop for Best Pepperoni.

This year’s processed meat competition included eight entry classes with 10 participat-ing companies; 84 products and 47 ribbons (24 bronze; 13 silver and 10 gold). The CuredMeat Aggregate winner was YB Quality Meats; the Sausage Aggregate was Big Bend Mar-ket and the Overall Award went to YB Quality Meats. (see picture above)

Bothwell CheeseAnnounces LeadershipTransition

Ivan Balenovic, president & CEO ofBothwell Cheese has announced hisretirement and the divesture of his equityin Bothwell Cheese Inc. effective June 1st,2014. Len Thomson and Kevin Thomson,president and vice-president respectivelyof Paradise Island Foods will acquireBalenovic’s shares.

Under Balenovic’s leadership, BothwellCheese has achieved significant growth,becoming Canada’s largest independentlyowned nationally distributed cheese manu-facturers. Balenovic is proud of the compa-ny’s accomplishments and is confident thatit is well positioned to continue building onits successes. He attributes much of thecompany’s achievements to the dedicatedand loyal group of employees and to theoutstanding management team.

Bothwell Cheese Chairman of theBoard, Len Thomson confirmed theappointment of Kevin Thomson aspresident of Bothwell Cheese effec-tive June 1st, 2014. Thomson hasbeen working very closely withBalenovic the past four years andhas extensive knowledge of the com-

pany and the industry. He looks forwardto advancing the company’s excellentreputation for producing unique highquality cheese coupled with superior cus-tomer service.

AFPA Appoints Marilynn BoehmThe Board of Directors of the Alberta Food Processors Association

(AFPA) and staff are pleased to announce the appointment of MarilynnBoehm as president of AFPA.

Boehm recently retired from the Alberta Government after 34 yearsof service. During that time she worked extensively with the food pro-cessing industry and more recently, other industry sectors as well.

6 WWW.WESTERNGROCER.COM WWW.WESTERNGROCER.COM 7

BC Ag Goes Global!From the U.S. to the U.K., throughout

Asia and the Middle East, BC agrifoodshave been circling the globe in pursuit ofnew markets, thanks to the BC AgrifoodsExport Program. In less than three monthsfrom its November 2013 launch, IAF com-mitted over $600,000 of federal andprovincial funding into projects to helpBC’s agriculture, food and seafood sectorsshowcase their products around the world.

Companies like vitamin manufacturerHerbaland Naturals, and Nutraex Food, adeveloper of natural sweeteners for massproduced foods, used export funding totravel to Southern California and attendNatural Products Expo West, one of theworld’s largest natural health product andsupplement tradeshows.

Meyer Family Vineyards also headedsouth for the World of Pinot Noir Sympo-sium in Santa Barbara, where they pre-sented their Okanagan-produced wines toCalifornia consumers. The Meyers werealso able to travel to London to promotetheir award-winning pinot noir andchardonnay at trade and media tastings.

BC Gourmet Foods pursued targetexport markets in Dubai and the MiddleEast for their new premium seafood andwild mushroom product. As a result of pro-ject funding, the company is currently inthe process of formalizing a foodservicepartner agreement in the UAE.

Consolidated Fruit Packers (CFP) pre-sented a bounty of B.C. blueberries and

tree fruits topotential buyersin Germany andJapan, through aseries of meetingsand events. CFPPresident BrianMessent is partic-ularly optimisticabout the con-

tacts they were able to establish in Japan,and is confident about their export plansfor this new base.

After a highly successful pilot year, theBC Agrifoods Export Program has beenrenewed for 2014-15. Up to $50,000 inmatching funds is available for projectsthat enable industry engagement in inter-national market development activities,including participation in internationaltradeshows, promotional events andincoming/outgoing missions, and creatingmarketing materials to support interna-tional market development. Participantsmust contribute 50 per cent in cash of thetotal project cost.

For more program and applicationinformation, visit www.iafbc.ca/export-market-dev.htm

Fresh Direct Produce Canada’s Best ManagedCompanies for 2013

Fresh Direct Produce Ltd. has been cho-sen as one of Canada’s Best ManagedCompanies for the third consecutive year. This prestigious national award is sponsored byCIBC, Deloitte, National Post, Queen’s School of Business, and MacKay CEO Forums.

“It is very exciting and humbling to be chosen again for the Canada’s Best Managed Com-panies award. Fresh Direct Produce has continued to experience strong double digit growth,and has increased its service offerings over the past year. Passion, people, and persistence arethe three key drivers of this growth. We appreciate the support from our business partners,customers, vendors, as well as from our staff and their families,” says President and Co-Founder Davis Yung. Fresh Direct is one of Western Canada’s premier fresh produce importers,wholesalers, and marketers with distribution centres in Vancouver and Calgary.

Doi Chaang Coffee CompanyContinues to Serve Ontario

Doi Chaang Coffee Company is moving forward, expandingthroughout Ontario. The 50 per cent grower-owned, CertifiedOrganic and Fair Trade coffee company is expanding its prod-uct line with distribution on Longo’s and FreshCo shelves.FreshCo will continue to carry Doi Chaang’s four new 340 g blends; Social Medium (a medi-um roast), Hardwired (a dark roast), Espress-Yoself! (an Espresso) and Chillin’ (a light roast).It will also carry the company’s innovative biodegradable Keurig®-compatible aroma cups,which are available in Hardwired and Social Medium. The biodegradable cups come at a per-fect time, as more and more coffee fans are investing in single serve alternatives.


Upcoming EVENTS

May 29-31, 2014

Healthy Beverage ExpoLong Beach Convention CenterLong Beach, California, U.S.AFor more info: www.healthybeverageexpo.com

June 1-3, 2014

IDDBA Dairy-Deli-Bake 2014Colorado Convention CenterDenver, Colorado, U.S.A.For more info: www.iddba.org

June 3-4, 2014

Store 2014Toronto Congress CentreToronto, ONFor more info: www.storeconference.ca

June 10-14, 2014

FMI ConnectMcCormick Place (South Hall)Chicago, Il, U.S.A.For more info: www.FMIConnect.net

Sept. 11-14, 2014

CFHA EastMetro Toronto Convention Centre, South Toronto, ONFor more info: [email protected]

Sept. 29-30, 2014

Grocery InnovationCanadaMetro Toronto Convention CentreToronto, OntarioFor more info: www.groceryinnovations.com

marketupdate

Happy Planet Makes $20,000Donation to Food Banks

Happy Planet’s “Help us Nourish the Hungry” campaign topromote and support hunger prevention and awareness pro-grams across Canada has culminated in $20,000 to nation-al and local food banks, enabling Canadian consumers tomake a positive impact in their communities. ’We’re tremen-dously grateful to the tens of thousands of Canadians whosupported the ‘Help Us Nourish the Hungry,’ campaign”said Happy Planet Co-founder Randal Ius. “This was a true partnership effort with consumersthat helped to provide nourishing meals to communities all across the country.”

The 2014 Europain & Intersucand SuccessFood Exhibitions

The world’s largest bakery and pastry shop has just closedits doors after five very positive days in Paris-Villepinte, along-side Success Food, the contemporary foodservice exhibition.From March 8-12 2014, the 804 exhibitors and brands repre-

sented at Europain & Intersuc and Success Food welcomed 76,950 professionals, including 30per cent from outside France, who came in even larger crowds than before to discover theoffering and new products on show. Know-how and creativity, of product and equipment man-ufacturers as well as service providers in the baking, pastry, chocolate and confectionery-mak-ing industry were there for all to witness. Both were highlighted through the 2,480 demonstra-tions over the five days of show. In spite of the subdued general economic situation, this year’sEuropain & Intersuc exhibition kept in line with the sector’s dynamism, with buoyant businessactivity, and many events and competitions for artisans and industrialists alike.

KEY FIGURES: EUROPAIN & INTERSUC – SUCCESS FOOD • A total of 804 exhibitors and brands from 29 countries, including 34 per cent of international exhibitors on Europain & Intersuc

• 76,950 professionals, 30 per cent of international visitors from 138 countries • Nine international and French competitions, 170 candidates • 2,480 demonstrations over the five days of the show • 130,281 pieces of bread made on the show by the exhibitors and the competitions candidates, as well as 35,086 viennese pastries, 89,694 cakes, 23,650 salted snacks and more than 19 tons of flour used during the show

• Nearly six tons of bread, cakes and other food products offered by the exhibitors to the Red Cross at the show closure.


Q&A By Frank Yeo

How would you describe reaction to this year’s show fromexhibitors and attendees? TB: Booth sales and attendance was up versus the prior year. Comments

I heard were that the show was more relevant to the retailers needs and thesuppliers were happy to see senior influencers on the show floor.

Now that you have been in your role for close to a year, do yousee Grocery Showcase West and Grocery Innovations changing inany way going forward? TB: We have three focus areas going forward — meet, learn and experience.

MEET — GSW is a great opportunity for peer to peer best practice sharingalong with trading partner interaction

LEARN — We have heard from our members that they want us toincrease the level of education that we are providing. Going forwardwe will continue to provide group sessions which focus on the issuesthat are important to our members. However, we will be adding moresmaller group sessions which will focus on the things our membersand their teams want to know about. Examples of this are suppliercategory updates, financial and systems information and humanresource changes.

EXPERIENCE — GSW is a great opportunity for suppliers to interactwith retailers and share with them new products and services, whichare either in or will soon be in the market.


The Canadian Federation of Independent Grocers

announced their top ten most innovative products from

the annual Grocery Showcase West, Western Canada’s

annual conference and trade show for independent gro-

cers. The show took place on April 6-7, 2014 at the Van-

couver Convention Centre, where industry insiders

judged from 350 exhibitors showcasing the latest indus-

try trends and innovation.

This year presented an amazing array of creative new

products from which the 2014 Top Ten Most Innovative

Products were selected. These items stood out from the

crowd and are sure to be favourites with consumers

across the country.

Products were evaluated based on three criteria: most

unique, most buzz-worthy and best consumer response.

Top 10 InnovativeProducts (in no particular order)

Gourmet Yogurt Dips (Get Sauced & Spiced Inc.)

Activate Water (Unique Foods Canada)Goat Milk Ice Cream (Woolwhich Dairy)Moshi Mochi Green Tea Non-Dairy Frozen Dessert(Canda Six Fortune Enterprise Co. Ltd.)

WISE BITES Quinoa Baked Goods (Inform Food Brokerage)

Arriba Horchata Energy Drink (International Herbs (B.C.) Ltd)

Quinoa Powder (Organika)Cheese Bread (Gramma Dee’s)Coconut Oil Spray (Rockwell’s) Urban Mac & Cheese Balls (Moccia & Urbani)

For more information about Grocery Showcase West,visit www.cfig.ca/page.asp.


The 2014 Top 10Most InnovativeProducts

What do you feel were the major takeaways from the paneldiscussions and presentations that CFIG members can apply totheir businesses?

• Day one was focused on helping ourmembers think about how they cancompete in today’s competitive mar-ket. Bob Phipps the retail doctorshared with the group his thoughts onmaking things happen within yourfour walls.

• Day two was split into two. The firstpart dealt with the recent consolida-tion in the grocery industry. Thecompetition bureau commissionaireshared with the group the things thathis team looked for during an acqui-sition, and what they look for to helpensure fairness in the market. Thepanel discussion, which followed thecommissioner made up of both retail-ers and manufacturers, was a candiddiscussion around the need forchanges when it comes to certainpractices in the grocery channel.

• The second part of day two wasfocused on the changing mosaic ofthe Canadian market and what retail-ers need to start thinking about ifthey want to meet the changing con-sumer needs.

One of the major discussion pointswas the so-called “Code of Con-duct” being called for by suppli-ers. Has the CFIG taken a positionon this? Is such a code necessary? TB: We have taken a position and we

do believe that the option of a code mustbe explored. As Frank Lovsin shared withthe group — free enterprise is not free ifthere are no checks and balances.

The CFIG has come to the end of itslast five year strategic plan. Whatdo you see as the major compo-nents of the next strategic plan? TB: We are still pulling together our

next five year plan which we will roll outat our annual general meeting in Sep-tember. However, our early research sug-gests that we need to focus on the fol-lowing areas to ensure that we are pro-viding value back to our members.

These areas are:

* Advocacy

* Communication & Education

* Networking

* Leadership Development

* Cost Savings

More to come in September. ●

POST SHOW REVIEW

Back in Montreal for its 11th edition, theSalon International del’Alimentation has onceagain broken a recordfor attendance!


The 11th edition of SIAL Canada (theInternational Food and Beveragetradeshow in North America) and

SET Canada (the Salon des équipements,des technologies et services pour la dis-tribution alimentaire), which took placefrom April 2nd to 4th, 2014 at the Palaisdes Congrès de Montréal, just wrapped upwhat was in every way a historic edition.SIAL Canada and SET Canada have estab-lished themselves as the uncontestedmust-attend event in the Canadian andNorth American agri-food industries.

A Record-Setting, Popular Edition

With 767 exhibitors and brands from43 countries, exhibiting on over 200,000square feet, and some 14,685 visitingprofessionals from more than 60 coun-tries, this edition of SIAL Canada and SETCanada once again proved to be a success

both in terms of the variety of its offer-ings and the number of its visitors. ForSIAL Canada Executive Director XavierPoncin, this 2014 edition has confirmedthat SIAL Canada’s core elements —namely strong local representation,unique international offerings and thenumerous innovations developed byexhibitors of every origin — are the win-ning formula for this uniqueevent. “If we’re looking at thekey components this year,above all we are talking aboutthe show’s 15 per cent growth,which has allowed the Montrealshow to be as big as Toronto’s;an all-time record of 14,685professionals, which constitute anincrease of five per cent over 2012,; andfinally, a record number of innovations atthe show. This is without a doubt thedefinitive platform for research and devel-

opment! A statement, which is confirmedby the 81 portfolios submitted this yearfor the SIAL Innovation contest, whichwitnessed British-based GU Desserts tak-ing home the 2014 Grand Prize.

The event began with an official inau-guration, which included participationfrom a number of national and interna-tional dignitaries, including François Gen-

dron, Quebec deputy premierand Minister of Agriculture,Fisheries and Food; and ValérieLobry, managing director ofthe SIAL Group. The first edi-tion of the Networking Eventof the Agri-Food Industry,organized by the Agri-Food

Export Group, was a clear success withmore than 500 guests invited. It was anoccasion to hand out a number of prizes,including those for SIAL Innovation. Theevening closed with a speech by Valérie

The 2014 Edition of

SIAL Canada & SET Canada Montreal

photos copyright Phil Bernard/photoatwork.com

GÜ DESSERTS

Gü Desserts.

United Kingdom / Royaume-Uni

Unveiling the 10 finalists for SIAL Innovation 2014

SIAL Innovation présente les résultats de l’édition 2014 !

PLATINE SPONSOR / COMMANDITAIRE PLATINE

FOUR O’CLOCK PINK LEMONADE HERBAL TEA

Trans-Herbe Inc

Canada

OH!CANARD LINE

Canards du Lac Brome

Canada

HOT SAUCE

Southern Art

United States / États-Unis

FRUIT INFUSIONS

Basilur Tea

Canada

HAIKU ASIAN-STYLE NOODLES

ID Foods

Canada

SAFIE SPECIALTY FOODS COMPANY

Safie Specialty Foods Company Inc.

United States / États-Unis

MAPLE SUGAR

Y Olive Inc.

Canada

189 HARWOOD MINI CROISSANTS

Boulangerie Première Moisson Inc.

Canada

PURE BLUEBERRIES

PEI Berries LTD

Canada

SIAL Innovation acts as a networking springboard to

promote your new products to our national and international visitors, retail purchasers from the catering and hotel sector,

and to the media.

SIAL Innovation est un véritable tremplin de communication qui valorise vos nouveaux produits

auprès de nos visiteurs nationaux et internationaux, acheteurs du

détail, de la restauration et de l’hôtellerie, mais aussi auprès des médias nord-américains.

Save the date: April 28 to 30, 2015 @ Direct Energy Centre Rendez-vous du 28 au 30 avril 2015 au Direct Energy Centre à Toronto

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Lobry who, as an official representative ofthe SIAL Group, invited those assembledto be a part of the 50th anniversary of theSIAL brand, which will take place fromOctober 19th through 23rd in Paris (NorthParis-Villepinte Exposition Park).

A Range of ExclusiveCaptivating Events

This year, the show offered 10 confer-ences dealing with topics grounded in thelatest developments: ethnic products andbuy-local, food wastage and the food rev-olution. During this edition, SIAL Canadaand SET Canada also held contests anddemonstrations promoting the industry’sinnovative products and businesses.

OLIVE D’OR, the biggest internationalextra-virgin olive oil contest in NorthAmerica, attracted record numbers thisyear with more than 111 participatingoils from 14 countries. The 12 best extravirgin olive oils submitted by producersfrom around the world were selected tobe named the golden, silver or bronzedrop in their respective categories. Newthis year: The quality of the oils present-ed at the contest clearly improves somuch each year that four special selec-

tions joined the ranks of the best oils. LA CUISINE by SIAL, was reinvented

this year with unique workshops offeredby industry personalities like Jérôme Fer-rer of Europea, Chef Samuel Pinard of LaSalle à Manger; experts from the Centrede Recherche et d’expertise at ITHQ; andhosted by a unique master of ceremonies,Mario Martel.

The corporate chef competitions werealso a total success, and included 14major brands: GFS, Compass, President’sChoice, Rouge Boeuf, Sobeys, John-sonville Sausage, Marché Gourmand, Oly-mel, Unilever, Sodexo, Fleury Michon,and Rational.

THE LAB For its first edition, THE LABchose the magical and inspiring world ofpastry! With four pastry chefs who areMeilleur Ouvrier de France (MOF) and asmall army of recent Calixa-Lavalléegraduates as apprentices, the event wonover even the most veteran of foodies!After offering up three days of sugaryspectacle, on the final day of the showChristian Faure, Jean-Marc Guillot andNorbert Vanier unveiled a magnificentpiece commemorating the 50th anniver-sary of the SIAL brand.

Cheese by SIAL was a tremendous suc-cess in its first edition; 26 cheeses fromQuebec and Ontario were available for tast-ing all throughout the show. The “in theshoes of a judge” workshops presented byPatrick Tirard-Collet and Bernard Aurouze,co-founders of the Prix Caseus, sharedtheir passion — and some thoughts on theart of tasting cheese —with the manyvisitors who stopped by. ●

The next SIAL Canada and SET Canada showswill take place on April 28th and 30th, 2015at Toronto’s Direct Energy Centre.

Discover these six new refreshing and unique flavours that will delight your senses!

ALWAYS DELICIOUS HOT BUT CRAFTED TO BE BREWED ON ICE! The art on these wonderful collection teas has been created by Bruce Roberts.

Available in gourmet and health food stores across Canada.www.transherb.com

Bring incremental sales with this new irresistible tea collection!

Attract new clientele and increase brand awareness!

NEW - Limited Edition!

SPRING/SUMMERCOLLECTION

Also available in shippers


Against the backdrop of relatively lacklustre performance over the last severalyears, new innovations in cookies and crackers focused on premium products, nat-ural ingredients and new flavours have re-ignited growth in the category. Winning

products today bring an extra element of health, but still feel like an indulgence.“The cookie category has remained fairly flat over the past two years which is why

it is important to innovate,” states Julie Therrien of Leclerc, which offers two very dis-tinct types of cookies — Celebration cookies on the indulgent side and The Praeventiaand Vital cookies on the healthy side. “The consumer wants to eat healthier but stilltreat themselves to something tasty. The trend is a lower sugar level, use of naturalingredients and adding chia and other types of healthier ingredients that will add somebenefits to their health. Our Praeventia cookies meet those criteria as we are addingingredients that will provide health benefits but yet offer a tasty product.”

Leclerc has just launched two new Praeventia cookies — French vanilla and raspber-ry & white chocolate — which are an extension of their existing line of peanut-freecertified and portion controlled packs.

COOKIES & CRACKERS

By Carly Peters

Courtesy of Shutterstock


“Consumers are looking for cleaner, preser-vative free cookies,” agrees Emily Vosburgh,brand manager - new business develop-ment for Tree of Life Canada, a KeHECompany, which carries an array ofshortbread and imported biscuits andcrackers from the UK, as well as a widerange of natural, gluten free, and aller-gen free cookies and crackers.

While Vosburgh admits the overallcookie category has been flat, their dis-tributed brand, Walkers Shortbread,made with limited ingredients and cleanrecipes, has experienced good growthnationally. The key sku, Walkers Short-bread Fingers, experienced double digitgrowth in dollars and units, and the linerecently launched Walkers Italian Lemon& White Chocolate Biscuits and WalkersWhite Chocolate & Raspberry Biscuits.

“Consumers prefer natural foods andvariety in flavour experiences,” saysChristoph Tribus, president, Loacker, whichbased on Nielsen rankings is among the toppremium cookie brands in Canada and thehighest growth rates within the top fiveplayers in the premium cookie segment.

The family-owned company Loackerfrom Italy’s Alpine province South Tyrol,is also a market leader in Italy with a 52

per cent share of the wafer market, aswell as a 16 per cent share of the premi-um patisserie market. In Canada, theiroffering includes almost 100 differentitems and ranges from traditional Wafer-cookies and Quadratinis to chocolateenrobed wafercookies, and specialtycookies (Loacker calls them Gran Pastic-ceria). The brands latest offering is the

praline/chocolate Rose of the Dolomites,available in three flavour varieties, andfive different packaging sizes.

“Only the best natural ingredients, theban of whatever is artificial, synthetic, ornot easily digestible, high-value recipes,state of the art production technology,and last but not least the clean water, pureair and cold and dry climate of the pristinealpine environment of the productionfacilities shall make up the unique andsuperior Loacker taste,” quotes Tribus.“‘Pure goodness’ thus has become thebrand claim and corporate mission.”

Not Just for SoupWhile the sweet side offers cleaner

ingredients, yet still indulgence, thesavoury side has taken health to heart.According to Euromonitor International,the cracker category was driven by well-ness concerns and consumers were drawnto snacks derived from ingredients per-ceived as healthy such as vegetables,legumes, and ancient grains.

According to Euromonitor Internation-al, Mondelèz Canada Inc., which wasestablished in 2012 after Kraft FoodsCompany spun off their grocery portfolio,led the biscuits category in 2013 with a41 per cent retail value share. The compa-ny’s strong share is due to the successthat the company has had with its brandsin many biscuit categories. Ritz remainsthe leading brand with an eight per centvalue share (savoury biscuit), followed byOreo with seven per cent (sandwich bis-cuit), and Premium with six per cent(savoury biscuit). The company continuesto develop new products, in both savouryand sweet biscuits. Triscuits brown riceproducts were launched in 2013 and con-tain brown rice, sweet potato, and theflavours of roasted red peppers and redbean. Innovation is also seen in its well-established Ritz crackers line with vari-eties like peanut butter flavour.

Dare Foods have also added to theirwell-established Breton cracker brandwith two new gluten-free offerings (Herb& Garlic, and Original with Flax) in 2014,as well a Sour Cream & Onion from thecompany’s cracker-chip hybrid line Bre-ton Popped! Supergrains.

From the crunch of a cracker, to thecrumble of a cookie, natural ingredientsand perceived health elements havemade today’s product innovations win-ners with snack seekers. ●

Bettering BiscuitsMerchandising tips forthe cookie & crackercategories.There is more of an impact forthe consumer when the productfrom one brand is merchandisedtogether as it creates a greaterimpact. Offer more off-shelf dis-play and cross-promote withother categories.

- Julie Therrien of Leclerc

Secondary displays are key aspremium biscuits are impulsiveitems. Using shippers and cross-merchandising in different areasof the store can be helpful. Forexample, with the new WalkersBiscuits and the fruit flavours,they could be cross-merchan-dised in produce with fruits orother areas of the store.

- Emily Vosburgh, Tree of Life Canada

Space is valuable and much con-tested. Variety on a clean andnicely arranged shelf is a very sus-tainable approach, and an envi-ronment the consumer is lookingfor. Work with category leaders,but be open to new brands, for-mats, and flavours. Add variety tothe assortment and develop yourown personality.

- Christoph Tribus, Loacker

LOACKER, PURE GOODNESS!

Pick the rose of goodness!

Over the last 10 years, gro-cers have significantstrides in addressing the

environmental impact of theirstore operations — from recy-cling, waste diversion, andcomposting to energy con-servation and using alterna-tive sources of energy such assolar. Large chains such asLoblaws and Sobeys annuallyset new environmental goals andpublicize the results on their web-sites, benchmarking against the mostdesirable standards. Smaller chains andindependents may be lesspublic about their effortsbut are collectively makinga big difference in theirlocal communities.

Developing a “Green Culture” is a chal-lenge for many organizations. One thathas done an exceptional job is WholeFoods Markets, where they have workedvery hard to align their operating philos-ophy — how they run and build theirstores — with their philosophy about

sustainable food. Indeed, their new storesbuilt from ground up have been dubbedthe greenest grocery stores in the world.

In 2006, Whole Foods made a land-mark purchase of renewable energycredits (RECs) from wind farms to offset100 per cent of the electricity used in

their stores, facilities, and officesin the U.S. and Canada. Thecompany hosts or owns solarenergy systems at most of itslocations. To cut down onrefrigeration energy use, ener-gy efficient doors with triple-pane glass have been installedon freezer and dairy cases

among other energy savingmeasures. Disposable plastic gro-

cery bags were discontinued infavour of recycled paper bags. Every

store has a cull program for usable per-ishable food, composts and has a com-

munity food donation program.Packaging is either recyclable orotherwise minimized for delioperations and take-out. Allproducts sold have gone through

a rigorous process of scrutiny to ensurethey too are sustainable.

These are just some of the measuresundertaken. Sustainability is evident inevery aspect of their stores, operations,products, company culture, employeesand customer interaction. ●

GOING GREEN By Frank Yeo

Whole Foods Markets setsindustry standard.

The Whole Foods store in Dedham, Mass., for example is notable because of the actualimplementation of so many leading sustainable and energy practices in construction, facility operations, store operations and culture:

• All structural steel is made from 100 per cent recycled materials and the building uses a white roof• Renewable constructions materials include Marmoleum surfaces and Trikeenan wall tiles• 90 per cent of the store’s energy needs are met by a 400kWh fuel cell and 80 kWh solar panels• The refrigeration system’s rejected heat is reclaimed and used to heat water• Kitchen exhaust systems are on-demand and do not run continuously• Skylights and automated lighting reduction control are used extensively• 80 per cent of store waste is reused • Grocery bags and cash register tape are made from 100 per cent recycled paper• The store has innovative programs such as wine cork recycling and the promotion of multiple containers for meals and lunches.

Customers can come in and try sustainable cleaning products before they buy them in an in-store cleaning and sink area


4/15/14 3:37 PM


Which grocery products made the most impressivedebuts last year? Retail Council of Canada (RCC)have announced the finalists for the 21st annualCanadian Grand Prix New Product Awards.

The award program celebrates new products in 26 food, non-food and private-label categories, as selected by a 32-member jury. Winners will be announcedat the Grand Prix Gala on June 4, 2014 at the Toronto Congress Centre, as part

of the STORE 2014 retail conference presented by RCC.“Each finalist represents the collective efforts of product development, design

and brand management teams to inspire and delight consumers,” says Diane J.Brisebois, president and CEO of RCC. “This program recognizes and fosters thegrocery industry’s commitment to create products that reflect the latestconsumer preferences and trends.”

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The Canadian Grand Prix New Product Awards™recognize food, non-food and private label categories,

26 categories in all from dairy to personal care.

Finalists Food

A & V 2000 INC.NuTerra™ Granola

A. LASSONDE INC.DEL MONTE WORLD

B&G FOODS, INC.CrockPot® Seasoning Mixes

B&G FOODS, INC.Mrs. Dash® Seasoning Mix Packets

CLEARWATER SEAFOODSClearwater® Scallops & Sauce

CANADA BREAD COMPANY, LIMITEDDempster’s® Garden Vegetable Bread

COUNTRY MAGICBLOO Juice

DARE FOODS LIMITEDBoulangerie Grissol® Sweet Thins™

DARE FOODS LIMITEDBreton® Popped !™

FERRERO CANADA LTD.Tic Tac

DELTA DAILY FOOD - FLEURY MICHONFleury Michon Surimi Rolls

FINICA FOOD SPECIALTIES LIMITEDZerto Fresh Mozzarella Pre-Sliced

GARDEN PROTEIN INTERNATIONALgardein™

GAY LEA FOODS CO-OPERATIVE LTD.Gay Lea Cinnamon & Brown

Sugar Spreadables

GROUPE BISCUITS LECLERC INC.Go Pure™

GENERAL MILLSFibre 1 with 6/7g of Protein

HAPPY PLANET FOODS, INC.Happy Planet™ Fresh Soup

KRAFT FOODS CANADACracker Barrel

KRAFT FOODS CANADAKRAFT Fruit & Veg

KRAFT FOODS CANADAPhiladelphia Chocolate (Chocolate Spread

Made with Cream Cheese Product)KRAFT FOODS CANADA

Kraft Peanut Butter Flavours

MAPLE LEAF FOODSSchneiders® Country Naturals® Burgers

MAPLE LEAF FOODSSchneiders® Country Naturals® Countryside

Pork Sausage in Natural Lamb Casing

MAPLE LEAF FOODSSchneiders® Country Naturals®

Sausage Snacks


The expert panel judging the awardscomprises consumers, food journalists,packaging designers and grocery industryR&D and marketing personnel. Through arigorous process, the jury grades eachentry on five criteria: uniqueness andinnovation, product characteristics, pre-sentation and packaging, overall consumervalue, and consumer acceptance (house-hold penetration rate of a product).

Longtime jury chair Marcus VonAlbrecht says some of the food entriesdemonstrated unique flavour combina-tions. Overall, he noted a focus on

healthier offerings. “We saw a lot of allnatural, no preservatives — simple foodthat tastes great,” says Von Albrecht,president and COO of Mava Foods.

He noticed simplicity too in theeasy instructions and convenientpreparation of many of the food selec-tions. “The consumer still has tocook, but all the guessing is takenaway,” says Von Albrecht.

For the non-food items, judges use thesame five criteria. “More emphasis is puton the usefulness of the product,” saysVon Albrecht, though he adds that some

products made the cut for the sheer nov-elty. “You would buy it simply becauseit’s so different.”

For their test kitchen, the jury evalu-ated the food and private label productsin March at the Institut de tourisme etd’hôtellerie du Québec in Montreal.Judges assessed the non-food products intheir own homes over six weeks.

To become a finalist, a product mustscore at least 70 per cent in judging.This year, 89 reached that mark. Tomake the judging as impartial as possi-ble, the panel once again assessed thetaste, nutritional value and price of foodproducts “blind”, before they saw thepackaging and the manufacturer’s name.

This year’s Canadian Grand Prix NewProduct Awards was open to manufactur-ers and distributors of all sizes, for prod-ucts introduced during the 2013 calendaryear. The finalists and winners can usethe Grand Prix Award logo on their pack-aging for two years. ●

This year’s CanadianGrand Prix New Product Awards wasopen to manufacturersand distributors of all sizes, for productsintroduced during the2013 calendar year.

For more information visit www.retailcouncil.org

AWWW.WESTERNGROCER.COM 2726 WWW.WESTERNGROCER.COM

Finalists Private Label

PROCTER & GAMBLE INC.Cascade® Platinum™

PROCTER & GAMBLE INC.Bounty® DuraTowel™

PROCTER & GAMBLE INC.Febreze Stick&Refresh

PROCTER & GAMBLE INC.Gillette® Venus & Olay™ Exfoliating Razor

PROCTER & GAMBLE INC.IAMS® So Good™ with Savory Chicken

PROCTER & GAMBLE INC.Pantene Pro-V Expert Collection™ Age Defy

PROCTER & GAMBLE INC.Old Spice® Wild Collection Body Wash

PROCTER & GAMBLE INC.Secret® Clinical*

PROCTER & GAMBLE INC.TAMPAX® Radiant™ Compak®

PROCTER & GAMBLE INC.ZzzQuil™ Liquicaps® Sleep-Aid

SAVONS PROLAV INC.Bio-Vert™

S. C. JOHNSON AND SON, LIMITEDGlade® Wax Melts

SOLO CUP CANADASolo® Varietal 7oz Plastic Wine Glasses

THE CLOROX COMPANY OF CANADA, LTD.Clorox® Bleach Foamer

THE CLOROX COMPANY OF CANADA, LTD.Glad® Compostable OdorShield®

bags with Febreze™

THE CLOROX COMPANY OF CANADA, LTD.güd™ from Burt’s Bees®

THE CLOROX COMPANY OF CANADA, LTD.Glad® Indoor Easy-Tie® Kitchen Catchers® Bags

with Odour Guard® & febreze freshnessTRUE EARTH PAPER CORPORATION

Dragon TowelsWHIRLPOOL CORPORATION

Affresh® Coffeemaker CleanerFinalists Non-Food

MONDELEZ CANADAPotato Thins

McCORMICK CANADA®Club House* Gluten-Free Gravy Mix

NESTLÉ CANADA INC.Aero®

NEW ERA NUTRITION INC.SoLo GI® Energy and Nutrition Bars

NUTRINORLaura Secord® Chocolate Milk

PARMALAT CANADAAstro® Original Greek Yogourt

PACIFIC FOODSOrganic Mushroom Broth

PREMIERE MOISSONMini pastries 189 Harwood by Première Moisson

QUAKERQuaker™ Harvest Crunch® Quinoa Bars

SMUCKER FOODS OF CANADA CORP.Robin Hood® Nutri Flour Blend™

ULTIMA FOODS INC.IÖGO 0% with stevia extract

TREE OF LIFE CANADA ULCGreen & Black’s Organic Chocolate

UNILEVER CANADAFruttare™ Frozen Fruit Bars

WAFU INC.WAFU® MAYONAIZU®

WESTON BAKERIES LIMITEDCOUNTRY HARVEST™ VEGGIE BREAD

YOPLAIT CANADAYopa!™ Stirred Greek Yogurt

CKF INC.Royal Chinet

CARLTON CARDS LIMITEDSparkle Knits

DLM FOODS CANADA CORP.Meow Mix Tender Centers*

DLM FOODS CANADA CORP.Meow Mix* Pâté Toppers*

GROUPE SEBT-Fal® OptiGrill™

JARDEN BRANDED CONSUMABLESFirst Alert® ATOM™ Smoke Alarm

IRVING CONSUMER PRODUCTSRoyale® Tiger Towel™

JOHNSON & JOHNSON INC.POLYSPORIN® ECZEMA ESSENTIALS™

Daily Moisturizing CreamKRUGER PRODUCTS L.P.Cashmere® UltraLuxe™

NESTLÉ PURINA PETCAREBeneful® Baked Delights™ Dog Snacks

FEDERATED CO-OPERATIVES LIMITEDCo-op® Gold Saskatoon Berry Premium Ice CreamCo-op® Gold Strawberry, Yogurt & Banana Smoothie

LONGO’SLongo’s™ Chicken Pad Thai Stir FryLongo’s™ White Balsamic Vinegar

METRO BRANDS, G.P.Irresistibles™ Gluten Free Frozen MealIrresistibles™ Life Smart SmoothieIrresistibles™ Mini Sorbet BarsIrresistibles™ Puff PastriesIrresistibles™ ShrimpSelection™ Ice CreamSelection™ Soft Dairy Swirl Ice Cream

SOBEYS INC.Compliments presents Jamie Oliver Flattened ChickenDebi Lilly™ Fluted Petite VaseEdwards™ Tassimo, 14 packSensations Ice CreamSensations No Limit Barbecue SauceSensations Stuffed Burger

WALMART CANADAOur Finest™ Caramel ClustersOur Finest™ Peanut Butter Burst CookiesOur Finest™ Preserve Style Spread

Every year it seems there’s a new “hot” food or diettrend for consumers to buy into — remember the acaiberry, or the Paleo diet? While flavours, fads, and for-

mats come and go there are some that stay true to people’soverall desire for health. Whole grains, whether it’s estab-lished oats, or up and coming quinoa, have firmly planted

their place in grocery retail.“People crave after the ‘new.’ It’s in our nature, but

you also have to see that something like whole grainshas been around for a long time. It is a staple, andwith good reason,” says Colleen Dyck, founder of GORP

Energy Bars, which boast nutritionally dense ingredi-ents, and are the go to post-workout snack for runners,cyclists, NHL-ers, and everyday energy cravers.

When developing GORP Dyck looked at a host of wholegrains and saw that while they all had their merits oatsboasted the best beta glucan — a specific type of fibre thatis proven to lower cholesterol, provide cardiovascular bene-fits, and stabilize blood sugar.

“The science behind the benefits of whole grains is sostrong, it’s irrefutable,” she says, adding the danger of fol-lowing food trends, such as gluten-free or low carb touted

WHOLE GRAINS By Carly Peters

Courtesy of Shutterstock AWWW.WESTERNGROCER.COM 29

Has your grocery store recently:• opened?• done renovations?• had a change in management?• expanded?• celebrated an anniversary?• rebranded?

If yes, please contact Robin BradleyTel: 1-800-337-6372 or email: [email protected]

WHAT MAKESYOUR STORE

SO SPECIAL?

Let us tell the West Why Your Store is so Special!


Having educated employees can be the key to customer comfort.“Today more and more grocers employ retail dieticians to edu-

cate consumers about healthy food choices. These supermarketRDs give store tours and cooking demonstrations, hand out edu-cational materials, and make community appearances, all ofwhich help grocers sell more healthy foods,” explains Harriman,adding the WGC regularly includes supermarket RDs in their pro-motional events. “One of the most popular [promotional materi-als] with grocery retailers is our Whole Grains Store Tour whichintroduces consumers to the many whole grain choices in thetypical grocery store. We also have handouts. Our handy Wel-come to Whole Grains trifold brochure can even be co-brandedwith the retailer’s name.”

The message is being heard loud and clear — whole grains aregood, and they are here to stay. ●


products means people may consume,unknowingly, not-so-healthy ingredientssuch as over processed and refined floursand fake sugars with little nutritionalvalue. “People want to get back to realfood. And what they want to put in theirbody is something that’s natural.”

Seven years ago, General Mills Canadawas the first company to make wholegrains the key ingredient in their cereals.The benefits of whole grains are now

well-established thanks to the leadershipof General Mills and others. In 2011, thecompany saw another opportunity totake a leadership role around whole oatswith the introduction of the claim that“oat fibre helps lower cholesterol” on the

front of every box of Cheerios.“We are proud that our whole grain

oats in Cheerios have shown to helplower cholesterol,” says Catherine Jack-son of General Mills Canada. “We willcontinue to reinforce this positive mes-sage plus the fact that whole grain bene-fits are not a trend, but connected tobetter health and wellness.”

Many customers are getting that mes-sage loud and clear. According to the

2012 Food & Health Surveyfrom the InternationalFood Information Council(IFIC) Foundation, the pres-ence of whole grains in aproduct is a strong factor ininfluencing consumers tobuy a product. When askedwhat considerations drovetheir purchases, consumers’top choices were calories(71 per cent), with wholegrains at a close second at67 per cent.

New product launches offoods making a “wholegrain” claim have grown

sharply in the last several years. In fact,according to the Mintel Global New Prod-ucts Database, in 2010 almost 20 times asmany new whole grain products wereintroduced worldwide as in the year2000. Again, according to Mintel, bakery,breakfast cereals, and snacks nowaccount for the largest number of new

product introductions, with side dishesand meals gaining quickly.

Traditional whole grains, such as oats,continue to be a staple ingredient, butalso a good spring board for other vari-eties. According to Cynthia Harriman,director of food and nutrition strategiesfor Oldways / The Whole Grains Council,currently three categories of wholegrains get the most customer interest— gluten-free grains, ancient grains, andsprouted grains.

“Sprouted grains are perhaps thefastest growing category. Six months agowe had just 103 sprouted-grain productsin our database, and now there are 178,a 72 per cent increase in just half a year,”she explains. “Although we think thatthe medical need for a gluten-free diet islimited to a very small percentage of thepopulation, we’re happy that the glutenfree trend has brought many ‘obscure’grains, like millet, teff, sorghum, andamaranth, to the attention of consumers.Just as eating the widest possible varietyof vegetables is healthy, since all offerdifferent nutrients, it’s a great idea toeat a wide variety of grains.”

The Whole Grains Council also citedglobal launches of new products madewith quinoa rose 50 per cent in the 12months ending September 30, 2013, andincreased more than five-fold from Q32008 to Q3 2013.

With new products, and new grains,the category might be hard to navigatefor consumers who are not comfortablewith moving beyond traditional wheat.

A Whole Bunch of InformationCustomers get the benefits of whole grains, but do

they truly understand what whole grain means. Basi-cally, your grain needs to contain the whole package -the bran, the germ, and the endosperm. But, there aretwo big differences between the U.S. and Canadawhen labeling whole grains:

In Canada, “whole wheat” can be missing up tofive per cent of the original kernel and thus isnot a whole grain unless it specifies “wholegrain whole wheat.” In the U.S. that term wouldbe redundant, as flour cannot be labelled“whole wheat” unless it contains 100 per cent ofthe original wheat kernel.

In the U.S. products can be labelled 100% wholegrain if all of the GRAIN is whole grain. In Cana-da, the term “100% whole grain” can’t be usedunless all of the INGREDIENTS are whole grain.

In 2007, the Whole Grains Council launched TheWhole Grain Stamp in Canada which helps consumersfind whole grain foods. Currently, more than 9,000products use the Whole Grain Stamp in 41 countries,and nearly 1,150 products have received permission touse the Whole Grain Stamp in Canada.

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Whole grains have a firmly planted place in the grocery store.


Warehousing and transportation play a significantrole in any supply chain. The competitive grocerylandscape continues to intensify and organiza-

tions are realizing that efficiency gains by optimizing theirsupply chains and maintaining tighter control on costs willalways gain an edge.

“Companies, manufacturers, and grocery retailers havebecome aware that the supply chain is a strategic compet-itive advantage,” says Doug Harrison, president and CEO ofVersaCold Logistics Services.

VersaCold, based in Vancouver, B.C., is Canada’s largestprovider of temperature-sensitive logistics services. Thecompany has five business units, including warehousing,where they have 40 per cent of capacity in Canada for tem-perature-sensitive warehousing.

Harrison says that when customers look inside a ware-house, they look for automation, greater use of technology,and greater business processes to drive retail back. He men-tions that technology is playing a huge role in the business,with VersaCold investing more than $7 million in computertechnology over the past two years, with five million ininvestments across their network in green initiatives.

“The technology and data is as important as the physi-cal movement of the goods in the supply chain. The useof computer systems has increased dramatically over thelast 10 to 15 years. We invested over a million dollars ina supply chain engineering group in the company thatuses advanced technology that looks at a customer’s sup-ply chain, where the warehouse should be, where invento-ry should be, the optimum transportation for customers,and so forth,” says Harrison.

WAREHOUSING/TRANSPORTATION By Shayna Wiwierski


Pest Control Washroom Care Odour Control

1-800-800-ORKINwww.orkincanada.com

WWW.WESTERNGROCER.COM 3534 WWW.WESTERNGROCER.COM

One area where greater efficiencies inthe warehouse have been gained is theroll out of total pallet management solu-tions. CHEP is the leading provider of pal-let and container pooling services for avariety of industries, including consumergoods, fresh food, and manufacturing.CHEP Canada Stringer, Half and NorthAmerican Block pallets can be seen onthe floors of almost every grocery store inWestern Canada supporting branded prod-ucts right through to the point of sale.

“CHEP pallets are maintained to thehighest specification at every turnwhich minimizes product damage, whileat the same time eliminating unneces-sary handling at distribution centresand retail stores,” says John Bock,regional manager, retail supply chain,

CHEP Canada Inc. “Our CHEP half palletalso allows manufacturers to assembledisplay-ready products and ship themstraight through to retail where theycan be moved directly to the sales floorwithout additional handling.”

The company works with their distributorand retail partners to eliminate inefficiencyand waste throughout the supply chain. Arecent area of focus has been around maxi-

mizing cube utilization on pallet returntrainers to reduce greenhouse gas emissionswith an added benefit of optimizing fuelconsumption. They have also successfullypartnered with multiple distributors toimplement on-site total pallet managementsolutions that are designed to optimizecosts, increase efficiency in the supply chainand reduce environmental impact of trans-port services for the distributor.

Environmental impacts are a huge fac-tor when it comes to transport. Thisyear’s polar vortex and other weatherconditions played major havoc for all ser-vice providers in the supply chain duringthe first quarter of 2014, says Ruth Yur-chak, president/CEO of Iceberg Cold Stor-age Ltd., a frozen food public cold stor-age warehouse based in Winnipeg, Man.

“Some shelves at grocery stores remainedempty awaiting product to arrive, leavingconsumers frustrated at not being able to pur-chase their favourite items or having to comeback later for a rain check. In the meantime,trailer loads and containers of goods werestranded miles away from the destination.”

Yurchak says that Iceberg Cold Storageworked with major vendors and serviceproviders to ensure frozen food productsarrived at their destination on time or asquickly as possible. She adds that commu-

On the floors of almost every grocery store in Western Canada CHEP’s CanadaStringer, Half and North AmericanBlock pallets can be seen.

Beware of Pests

Pests can make their way into warehouses easilythrough products coming and going from onewarehouse to another, or by exterior pressuresbased on geographic surroundings.

Sid Smith, national account QA/customer caremanager at Orkin Canada, the nation’s largest pestcontrol provider and leader in the development offast, effective, and environmentally responsible pestcontrol solutions, says that a large variety of pests

can be introduced towarehousing, but thatmice are alwayshigh on their radar.He says that boththe client and pestmanagement suppliermust build a strongpartnership to ensureall areas within thefacility are beingproperly monitored,inspected, and treat-ed if necessary toavoid product adul-teration.

“Communication,recommendations, corrective actions and documen-tation are pinnacle in building a preventative pestmanagement program. Since most warehousing isaudited by a third-party auditor, it’s important bothparties understand the auditor’s expectations when itcomes to trap placement by pest type, frequency ofmonitoring, and best practices,” says Smith.

Cold Star Freight Systems provides just-in-timedirect-to-store deliveries six days a week tostores in British Columbia’s Lower Mainland,

Vancouver Island and the Gulf Islands.


The B.C. Food and beverage processing industry is thelargest manufacturing industry in the province, gen-erating sales of $7.5 billion in 2011 and providing

30,300 jobs.1 But with over 200 commodities generated bya culturally diverse group, the processing sector is toooften fragmented, reducing its market impact and causinggovernment and other stakeholders concern that the sec-tor does not speak with one voice regarding their needsand intended destination.

“Previously, food and beverage stakeholders across Canadahave independently developed industry priorities and strategieswith the goal of ensuring continuous growth and prosperity for

their sectors,” says Nico Human, former CEO of the BCFPA.“These efforts have resulted in a variety of emerging trends andissues such as consumer food interests, emerging internationalmarkets, climate change/environmental issues, advances inprocessing technologies and methodologies and demographicchanges to the Canadian workforce, among others.

“While well intentioned, the efforts have resulted in a mixof disjointed measures that may ultimately conflict anddivide and diminish the industry-wide power required toalign with government and gain stakeholder support,” addsAndrew Raphael, director of food and ag processing, MNP LLP.

Recognizing this, and with the support of InvestmentAgriculture Foundation of B.C., B.C. Food Processors Asso-ciation (BCFPA) with the B.C. Agriculture Council (BCAC)and the Small Scale Food Processors Association (SSFPA)hired MNP LLP to conduct an environmental scan of previ-ously identified strategies across B.C. and Canada. Thegoal: recognize interests, align efforts, and improve thecompetitiveness of food processors across the province.

By reviewing existing areas of focus, the team will beable to build upon present momentum to determine theoverriding interests of the industry as a whole and alignthe efforts and strategies of members.

“We don’t want to re-invent the wheel,” explains Human.“The folks in Ontario spoke about the significant positiveimpact they experienced as a result of the study MNP con-ducted for them and we felt we could build off of MNP’sexisting experience and efforts. We knew it was a greatopportunity to support the industry here in British Colum-bia. This partnership positioned us well to apply for andreceive funding from government, it brought stakeholders

together, bridged gaps across strategies andcreated alliances in the industry.”

The approach is multi-phased: Phase oneincludes understanding the major stakehold-er visions and strategies and recognizingwhere overlap, dependencies, redundancies,and gaps across or conflicts among strategiesexist. Phase two takes that knowledge andturns it into industry power by determininghow gaps can be addressed to benefit B.C.’sfood and beverage sector, and which actionitems will have the most significant impacton improving the competitiveness and long-term sustainability of the sector.

Through European Union and Asian Trade

Agreements the government isopening the door to newopportunities. Whether B.C.food processors decide toexport or not, they will stillface increasing competition athome from sophisticated Euro-pean and Asian importers —market players B.C. will needto get ready to compete or collaborate with.

“B.C. is unique. Our industry and interests are widereaching and there are untapped markets within and out-side our province. The gap analysis will help us speak withone voice so we’re more likely to get the required supportand an alignment with Government Growing Forward 2funding opportunities to cooperate on strategic, sustain-able, competitive initiates to further develop B.C.’s agri-food sector. With MNP we will build upon strategies to helpprocessors reach their goals,” concludes Human. ●


nication, technology, and a quick turn-around of goods in a very trying time assist-ed in making the first quarter a little moretolerable for grocers and the supply chain.

With grocers looking at every possibleway to drive costs out of the supplychain, transportation firms that offerefficient just-in-time deliveries havebecome highly valued partners as well byreducing demand on expensive ware-house space.

“As we all know”, says Kelly Hawes,president of Cold Star Freight Systems,“just-in-time service is crucial in ensuringthat the stores can carry less inventory,which in turn allows for more skus to beon the shelf, thus increasing the range ofcustomers that will shop in those stores.”

Cold Star Freight Systems Inc. is arefrigerated LTL carrier that services theLower Mainland, Vancouver Island, andthe Gulf Islands in British Columbia.The company provides just-in-timedirect-to-store deliveries six days a weekto most of the grocery chains and all theindependent grocery stores on VancouverIsland and the Gulf Islands. They alsooperate the largest public cold storage onthe island, which helps to support the

independent stores as well.“For a just-in-time service to work, the

grocery store has to be confident that theproduct that will arrive tomorrow is goingto be at the right temperature and in pris-tine condition, which enables them toquickly resupply their shelves,” saysHawes. “We invest in things like GPS track-ing to ensure efficient routing, alternatefuels to reduce those costs, and are able to

B.C. Food and Beverage Industry Aligns Through Gap Analysis

Andrew Raphael is the Director of Food and Ag processing and can be reached at 877.688.8408 or [email protected] http://www.agf.gov.bc.ca/stats/YinReview/Agrifood-YIR-2011.pdf.

properly cube trailers in our Richmondlocation, which in turn reduces the num-ber of trailers that cross on BC Ferries.”

Driving costs out of the supply chainhas become more imperative now thanever before within today’s highly com-petitive environment. This imperativewill lead to even greater automation andthe more efficient handling of goodsdown the road. ●

VersaCold Logistics Services is the country’s largest providerof temperature-sensitive logistics services.

COMMENTARY By Andrew Raphael


The goal of healthier living is no longer just forhuman family members. This trend nowincludes the furry members of the family, and

changes in the pet food aisle reflect this.“Canadian pet owners continue to favour products

that claimed better nutrition, quality, natural ingre-dients and offered functional benefits,” saysNiloufer Afzal, DLM Foods Canada Corp.

For consumers pet health is a top priority and thefunctionality of products is influencing their buyingdecisions. There is even a growing tendency for con-sumers to choose high-quality natural or organicfoods for their pets according to Agriculture andAgri Foods Canada Consumer Trends.

The Euromonitor Internatonal Passport September2013 notes that from 2008-2013 dog and cat foodsales in Canada have seen a Compound AnnualGrowth Rate (CAGR) of 3.6 per cent in dollars and1.3 per cent in volume. Sales projections are expect-ed to be driven by the premium and mid-priced seg-ments with CAGRs of two per cent in value and 1.2per cent in volume for 2013-2018.

“Marketing activations are geared towards consumereducation focused on benefit awareness — enhancednutrition, lifecycle products for the various stages ofadulthood and preventive functional benefits such asdaily oral care. If consumers understand the differencesand benefits, and trust them, they might be willing topay extra for the products,” says Afzal. “Creating/plac-ing secondary displays will help drive impulse purchas-es especially with dog and cat treats.” ●

Pets are experiencing thebenefits of healthier living.

Enhanced Eating

PET FOODS By Nicole Sherwood

Product Showcase

A Touch of Honey for the PainOregaPet® First Aid Gel is a natural disinfectant and wound healer,formulated with Oregano Oil and a proprietary blend of medicinalhoneys. OregaPet® First Aid Gel treats topical infections of all types— whether bacterial, fungal or parasitic — and reduces wound painand inflammation while accelerating the healing of damaged tissue.Use for minor cuts and scratches, rashes, burns, hot spots, surgicalwounds, abscesses, boils, bites and stings.

Kibble InnovationInnovation will be key to driving growth in the category. DLM FoodsCanada Corp, a subsidiary of Big Heart Pet Brands in 2013 launchedMeow Mix Tender Centers in the Dry Cat Food category. This newinnovation by Meow Mix is one of the finalists for the upcoming 2013Grand Prix awards. Meow Mix Tender Centers* is the only dry catfood where every kibble is dual-textured. Each kibble has a crunchyoutside with a meaty centre.

Dental RevolutionAnother new launch by DLM Foods Canada Corp. in March 2014,Milk-Bone* Brushing Chews* a Daily Dental Treat that provides aneasy and effective way to take care of your dog’s teeth. These dailydental treats are clinically proven to reduce tartar and plaque build-up, as well as fight bad breath. The revolutionary dental twist bonehas nubs and ridges designed to help clean even hard to reach backteeth and down to the gum line.

Purina Launches Beneful® Healthy Smile™ Dental health is the most common issue for dogs. In fact, studieshave shown that dental care is the second most important thing apet owner can do to help increase the length of their dog’s life.Nestlé Purina PetCare Canada understands the importance of dentalhealth for dogs — and they have demonstrated this with the recentlaunch of their Beneful® Healthy Smile™ product line. This past Feb-ruary, Purina introduced Beneful® Healthy Smile™ Ridges, Beneful®Healthy Smile™ Twists, and Beneful® Healthy Smile™ Dry dog food, anew line of dental snacks and dry food for dogs. The snacks help toreduce tartar and plaque build-up, and are uniquely formulated witha variety of textures and shapes to keep the treating experience funand exciting. Beneful® Healthy Smile™ Ridges feature a savourymeaty middle, made with real meat, with hints of parsley. WhileBeneful® Healthy Smile™ Twists are peanut butter flavoured and areaccented with real parsley. These treats have a lot for dogs to love.Beneful® also introduced Beneful® Healthy Smile™ dog food thatfeatures unique SmileBites™, and other crunchy kibble to help cleanteeth and keep breath fresh.

Available at fi ne grocery, health food and pet stores. See our ads in Modern Dog, Animal Wellness, and Natural Dog.

From the makers of the award-winning Joy of the MountainsTM Oil of Oregano. A leader in the natural health products industry since 2001.

www.oregapet.comFor more info, please call: 1-866-547-0268

Toothpaste Dental Spray Dental Health Treats Ear Drops Oil of Oregano Shampoo Therapy Bed & Body Spray First Aid Gel

Oil of Oregano is unmatched in its strength against bacterial, viral, fungal and parasitic infections. We created OregaPetTM in response to the huge popularity of Oil of Oregano, and the overwhelming demand for natural pet products containing this proven herbal ingredient. OregaPetTM products are all-natural, non-toxic, safe and effective, and give pet owners the means to prevent and treat a wide range of common health conditions from the comfort of home.

www.oregapet.com

A LARGE & GROWING MARKET:

Pet Owners Seek “Natural”

Did you know that 56% of Canadi-

ans own a dog or a cat? Today, pets

are viewed as family members and

owners are spending record num-

bers of dollars to keep their pets

healthy and happy. The pet indus-

try in Canada booms at an estimated

$5 billion a year, with more strong

growth expected. With infection-

related conditions on the rise, a

growing market of health conscious

customers are looking for natural al-

ternatives to prescription drugs and

expensive veterinary bills. They

want affordable and effective treat-

ment options that can be safely and

easily administered to pets at home.

Treatments that support the immune

system and speed healing, without

toxic chemicals and side effects.

OregaPet Natural First Aid & Oral

Hygiene products give pet owners

preventing and treating all types of

infections, both topical and internal

- whether viral, bacterial, fungal,

or parasitic. OregaPet is your best

step towards increased sales in this

lucrative market. (Sources: Can

Vet J. 2009 January; 50(1): 48–52;

Ipsos Reid Polls; Pet Industry Joint

Advisory Council of Canada)


According to provincial governmentstatistics, even though BritishColumbia has only 13 per cent of

Canada’s population and just 3.5 per centof its farmland, the province’s foodindustry is a true powerhouse. It gener-ates $11.7 billion in revenue yearly andemploys over 61,000 people. Food pro-cessing is the largest manufacturing sec-tor in B.C., with over 1,400 companiesresponsible for over $8 billion in revenueand 31,000 jobs.

As any West Coast retailer will attest,sourcing products from within theprovince has become vital to retainingcustomers and attracting new ones.“The buy local movement is strongerthan ever and we definitely have peoplewho purchase as many itemsgrown and processed withinB.C. as possible,” saysTroy Dewinetz, generalmanager – market-

ing & merchandising for Buy-Low Foods.So committed are shoppers, in fact,

that Buy-Low Foods management recent-ly decided to make B.C. foods a focus.“We’re expanding our boundaries by net-working with new manufacturers anddrawing attention to made-in-B.C. prod-ucts via shelf talkers and advertising,”says Dewinetz.

Manufacturers are understandably gung-ho about the current state of affairs.

Burnaby-based Kalpna Solanki launchedher Martin’s Marvelous Naturals all-nat-ural gourmet crisps, cookies and gra-nola in 2011 and has grown steadilysince then.

Solanki typifies B.C. food entrepre-neurs who think on their feet and adaptto changing market conditions. All herproducts are gluten-and nut-free, and 90per cent of her ingredients are fromCanadian sources; the popularity of theseitems is such that her business hasexpanded to the point where she isexporting to the U.S., the United ArabEmirates, Singapore, and Mexico. “We’relooking seriously at other countries too,”she says, adding that domestically ittook her less than two years to place hercrisps and granola in 500 stores. “It justgoes to show that if you have a viableidea and get enough support, you canmake it in the food industry.”

If the B.C. food sector is healthy now,by all counts opportunities for

entrepreneurs like Solankiare about to grow even

more due to effortsfrom the provincialand federal gov-

BC FOOD REPORT By Robin Brunet


BCFPA is your direct voice with the provincialand federal governments

Employee Benefits Plan – save money

Risk Management – designed for Food Processors

BC Hydro Power Smart – exclusive programs for members

Peer Groups & Committees – provides excellent net-working and sharing of best practices; as well as a StrongVoice for the industry through its Advocacy Committee

Join us – call 604-504-4409 or email [email protected] www.bcfpa.ca

Be Part of the Force that is Building the

BC Food Processing Industry


“For example, Ottawa’s Grow-ing Forward program isfocused on 10 countries, so inJune we’re bringing in 29 buy-ers from those countries toforge relationships with ourmembers,” says Human.

The BCFPA, in partnershipwith Canada Safeway, is alsoresponsible for the Buy BCFood campaign, an initiativedesigned to help consumersmore easily identify and pur-chase food and other qualityproducts grown, harvestedand processed in the province.

The campaign has devel-oped in-store and web mate-

rials to help shoppers recognize and choose locally made prod-ucts. Mike Nash, vice-president of retail operations, Safeway,told the press during the campaign’s announcement in Decem-ber that “British Columbians will find highly visible signagethroughout our stores that specifically celebrates the incrediblelocal selection available. B.C. companies, both smaller vendorsand nationally known, should benefit in greater sales and pro-

duction needs as a resultof this initiative.”

Not to be outdone,Buy-Low Foods in Marchmet with local producersand manufacturers to dis-cuss the viability of doingbusiness with them. “Wemet with about 11 com-panies from the drygoods, meats, produceand deli sectors,” saysDewinetz. “Since thenwe’ve asked each compa-ny to follow up with our

department merchandising managers. We’re impressed by theirproducts, but we need to help educate them on the processes andparameters of doing business with the grocery industry.”

Meanwhile, Debra Hellbach, a partner at Grounded StrategiesInc. and president of Dragon SOLV Solutions Ltd., is working inconjunction with the BCFPA to deliver its Path to Commercializa-


ernments. In 2012, Victoriaannounced BC Agrifoods: AStrategy for Growth, a five-yearplan to boost agri-food revenueto $14-billion annually by 2017.“We first thought it would beimpossible to expand so quickly unless wecould dramatically improve our exportcapabilities, but Ottawa is actively pushingtrade talks and removing barriers and tar-iffs this year,” says Nico Human, outgoingCEO of the BC Food Processors Association.

One example is the March 24 final

summary of the Canada-Korea FreeTrade Agreement, which will provideCanada with preferential new market

access to South Korea’s 50 million con-sumers and annual $1.1 trillion econo-my. The agreement is projected toboost Canada’s economy by $1.7 billion

and increase exports to South Korea by32 per cent (it’s also widely viewed asa gateway for Canadian businesses into

the Asia-Pacific region).Indirectly, the growth

of export fortifies thestrength of B.C. food com-

panies on the homefront, for the simple reason thatthe more revenue they generate,the more likely they will be a per-manent player in the Canadian

retail sector. Accordingly, the BCFPA ispreparing its members to take full advan-tage of new markets and opportunities.

The Buy BC Food campaign is an initiative designed to help consumersmore easily identify and purchase food and other quality productsgrown, harvested and processed in the province.

The food industry in British Columbia generates$11.7 billion in revenue annually.

Buy-Low Foods knows that the buylocal movement is stronger than everand has made B.C foods a focus.


Canadian retailers are losing over$10 million a day to shrinkage, soestimates the Retail Council of

Canada/PricewaterhouseCoopers 2012Canadian Retail Survey. Average shrinkrate, according to the report, is 1.04per cent of net sales, although it hasbeen reported to be as high as 2.19 percent by some retailers.

A Loss is a Loss by Any Other Name

“Theft is always an issue and maybeit is more of a concern today becauseprofit margins are so slim these days ingrocery — making every dollar count,”states Ravinder Sangha, marketing man-ager, Halo Metrics Inc. “If you get hitwith theft of your meat, cheese or other

valuable products, you feel the loss inmultiple ways. First, you lose the valueof the asset from the standpoint of whatit cost you. Second, you lose the profitfrom the sale of that product. And third,your customer experience is hampered ifthat product becomes out of stock.Items out of stock due to theft are notreplenished as quickly because thereduction in stock is not caught auto-matically by inventory systems.”

The loss potential to the bottom linecan be significant.

“More and more, shoplifting is becom-ing a professional occupation perpetrat-ed by organized crime,” states MikeReynolds, marketing manager, SecurityProduct Business Solutions Department,Panasonic Canada Inc. “Retailers need to

do more than eliminate opportunities fortheft — they have to go on the offensive.”

According to the 2012 Canadian RetailSurvey, estimated theft by external par-ties (including shoplifters and organizedcriminals) actually decreased from 65 percent in 2008 to 43 per cent — which isstill quite significant. During this sameperiod of time, however, estimated inter-nal/employee theft grew from 19 percent to over 33 per cent.

“A dishonest employee with insideknowledge of the grocer operations andsystems has the ability to do more harmthan typical shoplifters,” states PaulBowron, director of national accountsand business development, Reliance Pro-tectron Security Services. “If security islacking, the insider will know.”


tion and Growth program, designed tohelp start-up and growth phase foodcompanies with issues such as financeand exposure to retail buyers. “So farthe 17 companies that have taken the

program since 2012will add 85 employeesto their workforce andgenerate over $1 mil-lion extra in sales dueto our networkingefforts,” she says.

The not-for-profitindustry-led Invest-ment Agriculture Foun-dation of BC is yet

another organization overseeing numer-ous funding programs made possible by

government — including export and inno-vation-related programs such as the BCAgrifoods Export Program, which offers upto $750,000 in federal and provincialfunding (for projects that enable B.C.’sagriculture, food and seafood sectors toincrease export sales and expand interna-tional market access).

For her part, Solanki thinks govern-ment involvement must intensify inorder for the B.C. food industry to flour-ish both at home and abroad. “We haveenormous capacity and great processes,but many entrepreneurs still need helpto realize their full potential,” she says.

There’s no doubt that 2014 is rapid-ly shaping up to be the year in whichthe BC food industry galvanizes forgrowth; and if international tradedeals proceed as expected, thatgrowth could be explosive. ●

SECURITY

By Melanie Franner


Grounded Strategies Inc. works in conjunction withthe BCFPA to deliver its Path to Commercializationand Growth Program to help start-up and growthphase food companies in the province.

“So far the 17 companies that have taken the program since2012 will add 85 employees to their workforce and generate over$1 million extra in sales due to our networking efforts.”

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Fighting BackThere are a variety of ways in which

retailers can combat increased shrinkageand loss. Statistics from the 2012 Canadi-an Retail Survey show that more than 65per cent of respondents are now usingclosed-circuit TV/DVR recording systemsversus only 39 per cent in 2008.

“We always suggest taking a holisticapproach,” explains Sangha. “This startswith your staff and empowering them toprovide the best customer service possible.It is almost cliché to say but it’s true. Thebest loss-prevention program is good cus-tomer service. Thieves don’t like attentionand will likely be deterred by a helpfulstaffer trying to assist. Beyond that, some-times you need to deploy actual loss-preven-tion technologies to help prevent theft ofhigh-risk items. There are no cookie-cuttersolutions that will resolve all of your theftissues so it is important to evaluate thescope of your losses and pick a solution thatprovides the best return on investment.”

According to Reynolds, every securitysystem is unique, with different combi-nations of cameras, recorders, peripher-als, displays, control software, peripheralsystem products and infrastructure.

“Panasonic security cameras and videorecorders are powerful crime deterrentsbut the analytics software that powersthem is designed to do far more,” hestates. “It captures broad demographicdata — from the number of people in thestore to peak traffic flows (as well asapproximate age and gender) so a retailercan optimize everything from staffing andmerchandising to promotional strategies.”

Today’s technology advances mean thatsecurity is available in all shapes and sizes.

“The first line of defence and most cost-effective deterrent is to boost the pres-ence of security and make it clear thatsecurity measures are taken seriously,”explains Bowron, who adds that techno-logical advances now enable a grocer toremotely control his security system off-site through the use of the Internet,PDAs, cell phones and other web-enableddevices. “It’s better business intelligence.”

Reliance Protectron Security Serviceshas just launched its web portal systemin the commercial sector (having offeredit in the residential arena for a number ofyears now). The system allows authorizedloss-prevention personnel to easily goonline and assign security codes to allow


Refrigeration systems represent a sig-nificant cost to any grocer retailer— be it the initial capital invest-

ment, ongoing energy consumption ormaintenance — not to mention the cost tothe environment. But advanced technologyand innovative equipment are bringing newoptions to the mix — ones that can betterposition the retailer over the long term.

Broader Choice “The system designs available today

are much more diverse than ever before,”comments Lianne Tombol, Canada gener-al sales manager, Hussmann Canada Inc.“There are many internal ‘drivers’ thateach retailer must review and prioritizebefore deciding on the type of systemthat meets their requirements. Some dri-vers might include energy consumption,carbon footprint, refrigerant charge andtotal cost of operation. In addition, theremay also be external local or provincialrequirements that mandate certain typesof systems to be used.”

There is no doubt that energy consump-tion remains one of the key “drivers” inretailers’ potential purchasing decisions.

“Compared to other costs, such asstore lighting and the cost of runningother equipment like ovens, the energyconsumption of operating refrigerationequipment can be significant,” statesHenry Friedmann, Western Territorymanager, Arneg Canada Inc. “I wouldestimate that it could represent as muchas 40 to 50 per cent of a store’s totalelectrical consumption.”

Game Changers The industry has experienced a couple

of significant changes as of late thathave dramatically altered the way refrig-erant systems operate.

“Efforts to reduce overall environmen-tal impact have had a profound impacton the refrigeration industry,” statesNate Sung, marketing director, Heat-craft Kysor/Warren. “It has led to theemergence of advanced refrigeration

system designs, such as ammonia/CO2

hybrid system and CO2 transcriticalrefrigeration systems. This has also ledto widespread adoption of energy-effi-cient options, such as variable speedcompressors/fans, improved case light-ing with LED technology and morewidespread utilization of doors onrefrigerated cases.”

James Piliero, sales development man-ager for Traulsen anticipates that therewill be more industry regulation over thenext few years, which will ultimatelyresult in more changes.

“There are new regulations comingdown the line that will limit the typeof refrigerants used,” he states. “Ithink we will also see more energy reg-ulation, with both the Department ofEnergy in the U.S. and Enercan inCanada driving the trend to lower theconsumption of energy in equipmentoperating 24/7. It is high on their listand has already become more and morestringent over the last few years.”

CALCULATING THE COST OF REFRIGERATION EQUIPMENT.

STORE DESIGN: REFRIGERATION By Melanie Franneraccess or to cancel access for ex-employ-ees. It also allows for 24/7 control of allsystems through the customer web site,including customizable message notifica-tions (e.g. temperature change alerts).

Bowron adds that the new system isdesigned to work with most existingmotion detectors and camera systems sothe return on investment can be as lit-tle as a few months.

Another current security trend isimplementing RFID at the sku level.

“With the economics of scale improv-ing, there are more opportunities to usethis technology at the sku level to pro-vide better tracking and security forhigh-risk merchandise and products soldat the store level,” states Sangha.

Maintaining a PresenceWith the advancement of existing grocery

technologies, like RFID, and the continuingproliferation of web-enabled systems, today’sgrocers have more and more options withwhich to arm themselves against loss. Choos-ing the right one will come down to a mat-ter of preference, budget and need. But theend result will be an improved work environ-ment and an improved bottom line. ●

The CoolFactor



Taking the LeadOne innovative grocery retailer that has already taken the plunge

into new refrigerant systems is Thrifty Foods and its parent compa-ny Sobeys. According to Jerry Wyshnowsky, manager of energy andenvironment for Thrifty Foods, Sobeys now has 65 CO2 refrigerantsystems operating nationwide, with eight more on order.

“That’s more than all other retailers in North America com-bined,” he states.

Wyshnowsky credits thechangeover to an ongoing com-mitment to the environment.

“A large part of a grocer’scarbon footprint is refrigerantleaks,” he explains. “Everystore has miles of refrigerantpiping in its systems. And everysingle pound of conventionalrefrigerant leaked is equivalentto between 2,500 to 3,000pounds of CO2 being emittedinto the atmosphere. On theother hand, a pound of CO2

leaked into the atmosphere is the equivalent of a pound of CO2.”Wyshnowsky is quick to add that there are energy savings

inherent in the new systems as well.“The energy efficiency of running the CO2 system is a big

advantage too,” he says, citing stores in Quebec that are usingthe heat generated in the system to heat the store’s own inter-nal air and hot water. “For us, it’s a two-pronged approach that

includes the environment and our own long-term savings.”Thrifty Foods worked with Arneg Canada to acquire coolers

that could run on CO2.

More in the MixNew refrigerants and energy-savings systems are but two of

the latest trends in the industry. Another one is the increaseduse of mobile merchandisers.

“Retailers are placing mobile cases in strategic positionsthroughout the store to market particular products,” statesPiliero. “Sometimes, they are even hiring marketing companiesto run the promotions for them.”

Heatcraft Kysor/Warren’s Sung concurs.“Mobile merchandisers address the need for flexible merchandis-

ing options for grab-and-go or seasonal products by enhancingmerchandise visibility in high-traffic areas of the store,” says Sung.

“Retailers enjoy the benefits of energy efficiency,rapid relocation and incredibly easy installationthat can be managed by almost any employee intheir store.”

Another trend is an aesthetic one.“Retailers are looking for display cases that

improve the visual appealof the store and the

refrigerated merchandise, while lower-ing energy costs,” adds Sung. “Factorssuch as lighting, enhanced product vis-ibility, energy-efficient features, andincreased capacity all play importantroles in selecting the best display caseto drive sales.”

Change is in the AirAlthough it accounts for a significant

chunk of a grocer’s energy bill, refrigera-tion equipment still remains a must-haverequirement. The good news is thatchanges are underway for everything from the equipment itselfto the refrigerant used to the equipment’s energy consumption.Combined, these changes will produce a better carbon footprint,a better retailer bottom line and a better consumer appeal. ●

Arneg Canada Inc. knows that energy consumption for refrigerationequipment can be significant.

Heatcraft Kysor/Warren notes thatammonia/CO2 hybrid systems andCO2 transcritical refrigeration sys-tems are energy efficient options.


Hussmann Canada Inc. advises retailers to review and prioritize before choosing a system that meets their requirements.

Traulsen has seen retailersplacing mobile cases instrategic positions throughoutthe store to market products.


Canadian consumption of spices more than doubled in thelast ten years, due largely to the prevalence of ethnic cui-sine and the return to home-cooked meals. However, the

biggest appeal of spices these days is not just as a flavourenhancer, but as an important part of healthy eating.

So dramatic are the medicinal properties of spices that anApril, 2013 report in the U.S. investment publication The

Motley Fool stated, “It’s only a matter of time beforemore people start thinking of buying spices in the

same way they do buying vitamins and mineralsupplements.”

From a retail perspective, spices are a vitalcategory. “It’s one of the most profitable cat-

egories in centre of store,” says TroyDewinetz, general manager- marketing &merchandising for Buy-Low Foods.“Sales are by nature slow but steady,and you never need to deep discount.”

Chris MacDonald, business develop-ment manager for Bosa Foods, saysconsumers are responsible for tworecent shifts in the spice category:“They’re looking for more selectionand also value-added spice lines,including rubs and spice grindersdue to their convenience and theculinary experience they provide.”

Not surprisingly, product innova-tion has characterized the spicecategory because of this heighteneddemand for variety, health attributesand other value-added features. Yasmin Howell recently launched a

line of Maple Pepper under herSavoury Favourites banner. The tasty

seasoning product has a three-year shelflife, does not harden with age, and best of

all retains the health properties of maplesyrup, which is an excellent source of man-

ganese and zinc. “The feedback has been phe-nomenal, with users putting the product on every-

thing they can think of, from meats and veggies andeven popcorn,” she says.


Product Showcase

Go WideAnna’s Country Kitchen line ofrubs and spices consist of sixrubs, each complimenting a par-ticular meat or fish, and includeTuscan Herb; Herbs of Provence;Zesty Poultry; and Prairie Beef.Chris MacDonald urges grocersto offer as wide a selection ofitems as possible in order tomaximize the visual appeal ofthis colourful offering.

Merchandising MapleSavoury Favourites’ Maple Pep-per spice blends are made with100 per cent pure maple syrupthat imparts extraordinary tasteto any food in which pepper isnormally applied. “Don’t put theblends in the regular spice aisleor they’ll get lost,” advises Yas-min Howell. “Instead, in-storesampling with prominent dis-plays is the best way to drawattention to the line.”

Pungent PleasureSplendor Garden’s brand ofspices, herbs and seasonings areorganic, gluten-and nut-free inaddition to being more aromaticand pungent than conventialspices. “An excellent way tointroduce and draw attention toour products is to use our displaystand and place it in the producesection,” says Colleen Hausseck-er. “That way our products areassociated with freshness.”

All-purpose PremiumsLB Emporium’s premium gluten-free seasonings work wonderfullywith all cooking methods and canbe used as flavour for marinadesor as dry rubs for poultry, pork,beef and seafood. “Our productslend themselves very well tocross-merchandising in differentdepartments and we conductdemos to showcase their versatility,”says Donna Stuart.

Basket BoostMcCormick’s marketing expertssuggest that the company’s latestherb and spice offerings, includ-ing Club House One Step LimitedEdition Seasonings and ClubHouse Recipe Inspirations, shouldbe placed in produce or the meatdepartment to provide opportuni-ties for increasing basket size.

SPICES By Robin Brunet


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in the baginthebag What’s new & improved in the grocery aisle

Wise Bites Leads the Health ChargeWise Bites produces healthy baked goods that are gluten-free, vegan, kosher and pending non-GMO

verification. Free of the top 11 allergens, its Richmond, B.C. — based factory has no traces of gluten,peanuts, tree nuts, sesame, dairy, eggs, soy, fish, crustaceans/shellfish, mustard and sulphites. Still,founder Cathline James says the top mandate of her company is to bring products to market thathave reduced refined sugar, fat and sodium. “Our mission is to make baked goods that are deliciousand healthy for everyone, including those who suffer from difficult food allergies and intolerances,”says James. “These products make it easy for everyone to enjoy a healthy snack out of the same box.”Wise Bites cookies, bars and muffins are made from organic quinoa flour and organic kaniwa (babyquinoa) flour, which is high in protein, iron and Omega 3.

A complete list of products is available at wise-bites.com.

The Healthiest Brew Available NationwideHoneybush Health Ltd has partnered with Elco Fine Foods to distribute its unique line of Honeybush Herbal

Iced Teas nationally. These Honeybush beverages, sold under the brand name Heights Honeybush are theembodiment of the new type of healthy beverage which the company predicts will become increasingly commonin the Health and Wellness sector: organic, sugar free, caffeine free, and socially responsible. The line includesfour flavours; Classic, Rose Petal, Ginger and Blackberry.

Honeybush Health Ltd is a Langley, BC-based company founded by two cousins — a marathon runner and aphysician. Winners of a National Tea Champion award from the 2013 World Tea and Healthy Beverage Expo, thecompany has recently been awarded a coveted “Clean Choice” award from the national magazine, Clean Eating.In partnership with Elco, the company expects to see the product in retail stores throughout B.C. and Alberta byearly spring and in the Ontario market by early summer — just in time for those hot summer days at the lake.

General Mills Expands NPS CategoryWith 80 per cent of consumers continuing to shop this pillar category, and stats show-

ing consumers are buying more units per person than last year, why wouldn’t you offermore great options? General Mills is launching a few tasty new options, such as theNature Valley Lunch Box bars. These great new bars offer 20 per cent of your daily fibre,no artificial flavours or colours, eight grams of whole grains, and are made in a peanutfree facility. The perfect back to school snack! Also launching from Nature Valley areBreakfast Squares in blueberry and cinnamon flavours. And did you say fibre? Fibre 1 islaunching two great new delights… Fibre 1 Delights in lemon and chocolate chip.

A Nutritious New Snack – GimME’s Crispy Roasted Seaweed!GimMe’s Roasted Seaweed Sheets and Crumbles are a mouthful of taste and texture! To make these snacks,

the highest quality seaweed on the planet is harvested, roasted and then seasoned in unexpected ways withthe finest ingredients. Sprinkle GimMe Crumbles over rice, soup, or salads — like crunchy croutons without theextra calories. Seaweed lovers can now enjoy the benefit of organic with the GimMe Roasted Seaweed Sheetsthat are available in both sea salt and sesame flavour.

Contact your local Tree of Life Canada representative for more information.

Refreshing New Biscuit Flavours from Walkers ShortbreadWalkers Shortbread is introducing two new biscuit flavours. Walkers Italian Lemon & White Chocolate

Biscuits are soft, crumbly and full of Belgian white chocolate chunks and an added zest of Italian lemon.Walkers White Chocolate & Raspberry Biscuits are packed full of raspberries and Belgian white chocolatechunks. There are no additives, artificial colours or flavourings in Walkers biscuits. Contact your localTree of Life Canada representative for more information.

Colleen Haussecker, founder of Splen-dor Garden, has discovered a niche bycreating a line of 48 different organicspices, herbs and seasoning blends. TheSplendor Garden brand is of high quali-ty, non GMO and non-irradiated, “there-

fore the spices retain more flavour.”When using Splendor Garden productsless spice is required to flavour the dish-es because the products are so flavour-ful, so consumers can buy a smalleramount of the product, allowing them

to always have a new product in theircupboards. “This means people of allwalks of life can afford to purchaseSplendor Garden organic spices.”

But innovation isn’t exclusively thedomain of small manufacturers: it’s alsothe hallmark of spice giant McCormick,which offers a wide range of specializedseasonings to encourage consumers totry new and different flavour combina-tions. Because consumers can oftenfind it difficult to achieve the correct

spice combinations for any given dish,the company has made it a lot moreconvenient by offering measuredamounts of spices combined togetherin one package for a specific recipe.Other seasonings come with recipeideas under a peel back label. Thesetype of innovations have helped growthe category as a whole.

Spice has always been an essentialpart of the grocery experience, but withhealthier eating becoming increasinglyimportant to Canadians, herbs, spicesand blends are the ideal way to make ameal zesty — and perhaps even strength-en one’s immune system to boot. ●

In the past decade the consumption of spiceshas more than doubled in Canada.


in the baginthebag What’s new & improved in the grocery aisle

Glacier Ridge — Spread the Love for CheeseGlacier Ridge’s gourmet cheese spreads are now available in Canada, distributed exclusively

through Tree of Life Canada. These spreads are made with the finest all natural Wisconsincheeses. They’re easy, versatile and can be enjoyed hot or cold. Glacier Ridge cheeses are available

in three varieties, including Cheddar & Bacon, Jalapeno & Cheddar and Smoked Gouda flavour. Contact your local Tree of Life Canada representative for more information.

New Spice Grinders from Bosa FoodsAnna’s Country Kitchen spice grinders come in over a dozen varieties , local-

ly packed with the highest quality spices from around the world. Beautifullypackaged, these spice grinders are sure to stand out on your shelf!

Contact Bosa Foods at www.bosafoods.com

A New Range of Unique Canadian Seasoningsfrom Savoury Favourites

Maple Pepper from Savoury Favourites is made with 100 per cent pure maple syrupgranules and only the finest quality black pepper.

The product improves almost any food where pepper would normally be used for sea-soning, either directly in cooking or as a table accompaniment. It is available in fourflavours: Original, Garlic, Chipotle and Mild Curry. Gluten free and GMO free, Maple Peppertastes great on all savoury food.

Olives as Fresh as From the TreeNew from Switzerland — Dumet represents the benchmark in the world of table olives. Premi-

um quality olives from the Mediterranean have always been an inherent part of the Dumet phi-losophy. The unique, modern packaging stands out from the masses of conventional green andblack olives in every way. The top quality olives are packed in pouches that can be stored unre-frigerated for up to 12 months. The packages are easy and quick to open with re-sealable zipperpouches and contain the best varieties from traditional olive regions around the Mediterranean.

Contact your local Tree of Life Canada representative for more information.Silk’n Soft Bamboo Facial Tissue

Bamboo facial tissue is now available in Canada. Silk’n Soft from True Earth Paper Corp. is 100%tree free and joins the product line of Silk’n Soft Bamboo Bathroom Tissue and their new BambooDragon Towels. No other brand in the category has a more positive impact on the environment thanSilk’n Soft and Dragon Towels. For more information: www.trueearthpaper.com

Orion Choco PieOrion Choco Pie is a soft fluffy biscuit with marshmallow filling, covered in chocolate. With only 120 calo-

ries, Orion Choco Pie is a great treat for the whole family. Individual packages make it perfect for on-the-go and in lunch boxes for kids.

For further information, please contact: [email protected]

General Mills is Nourishing Lives and Growing Your Basket Ringsin Exciting New Ways

Launching some tasty new options to excite your cereal aisle? Be sure to try the new Edge cereal,which has the highest protein versus leading cereals. Built with the stacked nutrition of 11g of protein,high in vitamin B6, and very high in fibre, it’s a flake cereal that will fly off your shelves, and grow yourbasket rings.

Also new to the cereal aisle is Nature Valley Protein, offering the highest protein in granola, with twoflavours: Oats & Honey, and Cranberry Almond. The product is available in a stand-up pouch, with pre-mium ingredients, high-end granola, and compelling benefits.

Hardbite Chips Introduces New Exotic Line of ChipsWith increased consumer demand for unique snack food options, Naturally Homegrown Foods Ltd. has intro-

duced Hardbite Parsnip Chips, subtlety sweet and crunchy snacks ideal for a sophisticated snacking experience.These remarkably tasty chips are made from fresh parsnips, which are sliced thin and hand-crafted in smallbatches to achieve the perfect crunch.

“We think the parsnip has a bad rap. As children many of us were force fed this vegetable as part of the fam-ily dinner,” said Kirk Homenick, president of Naturally Homegrown Foods. “We’ve produced a light, sweet snackthat is so completely different and simply irresistible. We like to say that these are ‘not your mamma’s parsnips’.”

Hardbite Parsnip Chips are available in a 150 g / 5.2 oz. package and has a suggested retail price of $4.69.Naturally Homegrown Foods Ltd. is a Maple Ridge, B.C.-based premium snack food company. It produces a line

of hand-cooked chips under the Hardbite brand name.

RealCup Revolutionizes Single-Serve Beverages with Launchof EcoCup Recyclable Capsule

RealCup, an independent single-serve beverage brand launched by Mother Parkers Tea & Coffee, is changingthe single-serve hot beverage industry with the launch of EcoCup, a new recyclable capsule that’s compatiblewith all K-cup brewers. EcoCup capsules are initially available for premium loose-leaf tea brands, including Hig-gins & Burke on-sale now and Numi coming in the summer. EcoCup capsules with single-serve coffee brands,including Marley Coffee, will be available in 2015. “While other companies are aiming to offer recyclable capsules by 2020, our EcoCupcapsule launch for loose-leaf tea is the first step in making this a present-day reality. In just months we’ll reach our next milestone ofbringing EcoCup™ to single-serve coffee,” says Bill VandenBygaart, vice-president business development. “This is the type of game-changing innovation that results from open competition and consumers are the ones who benefit. There are billions of capsulesthrown into landfill each year. We will change that.”

For more information on the selection of teas initially available for EcoCup capsules through Higgins & Burke, visit www.higgins-burke.com/loose-leaf


AFPA ..............................................................6Bakery on Main ......................................... 30BC Food Processors Assoc. ....................43Biro Manufacturing Company ................52Bosa Foods ..................................................51CafÈ Classics .............................................42Canda Six Fortune Enterprise Co. Ltd ..10Carlton Cards Ltd...................................... 22Chep Canada ...............................................32Cold Star Freight Systems Inc. ..............36KSL Food Inc ................................................8Distrib-u-tec Software .............................43Doi Chaang Coffee Co. ............................... 11

Elias Honey ................................................44Etalex Inc ....................................................35General Mills Cda ......................................28 Gorp Clean Energy Bar .............................31Halo Metrics Inc ........................................46Iceberg Cold Storage Ltd. .......................36ID Foods Corporation................................ 14Investment Agriculture Fdn of BC ........44Kaizen Automotive Group .......................35Kruger Products .......................................20LB Emporium .............................................52Loacker USA ...............................................19Lowe Mechanical Services ..................... 49

MNP ............................................................. 40Moccia & Urbani ..........................................11Orkin ............................................................34Precision Water Systems............................7Provincial Refrigeration ..........................48SIAL Canada ................................................12SIAL Paris ................................................OBCSofina Foods ..............................................IFCTB Concept Inc ..........................................49TLM Developments .................................. 38Town of Tisdale ............................................11Trans-Herbe Inc. .........................................15Tree of Life Canada ............................16, 24

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First All-Nautural Oral Insect Repellent Becomes an Allyfor Outdoor Enthusiasts

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