The Canadian Food Innovation Network (CFIN) has awarded a total of $49,982 to five student-led food technology ventures through its NextGen Food Innovators program. The funding supports early-stage food innovations that address key issues such as food safety, waste reduction, and sustainability in the Canadian food sector.
“Canada’s food sector needs bold thinkers who can turn new ideas into real-world solutions”
The NextGen Food Innovators program is designed to support students developing food technologies that have clear commercial applications. The program helps advance innovations from early-stage research to market-ready solutions, focusing on intellectual property-driven projects with real-world potential. Since its inception, CFIN has provided over $20 million in funding to various foodtech ventures across Canada, promoting innovation in the food sector.
Dana McCauley, CEO of CFIN, stated, “Canada’s food sector needs bold thinkers who can turn new ideas into real-world solutions and that need isn’t going to pass. Through the NextGen Food Innovators Program, CFIN is equipping student entrepreneurs with the tools, support, and runway they need to bring their innovations to market and to develop the skills to become serial entrepreneurs.”
Key Awardees:
- PhyCo Technologies (Simon Fraser University) – This venture received $10,000 to develop a seaweed-based bio-coating for food preservation. The eco-friendly coating aims to extend the shelf life of produce like cucumbers and berries, reducing the need for single-use plastics.
- Chromasense Technologies (University of Calgary) – With a $10,000 grant, Chromasense is creating low-cost freshness sensors that monitor food safety and spoilage, helping to reduce waste across the supply chain.
- Genuine Taste (University of Toronto) – Genuine Taste received $10,000 to advance an AI model for improving the flavor of cultivated fat, a key ingredient in plant-based and pet food products.
- Phoela Health (McGill University) – Awarded $9,988, Phoela Health is developing a portable biosensor for rapid pathogen detection, aiming to enhance food safety and reduce contamination risks in the food industry.
- Dual Edge (University of Prince Edward Island) – Dual Edge received $9,994 to create an AI-powered imaging system for quality control in French fries, focusing on color and texture assessment to minimize waste.
McCauley continued, “These ventures are tackling urgent challenges—like food waste, safety, and sustainability—and advancing the transition a stronger, more resilient Canadian food economy.”
