M E D I A P L A N N E R 2 015 * That’s how many food and beverage processing professionals (our readers) across Canada rely on us for their most vital business and industry information needs. Why? } It’s simple, really: They know they’ll always get the most well-researched content, backed by our deep commitment to quality, and more than three quarters of a century of experience. Put Food in Canada magazine to work for you. w w w.f o o d i n c a n a d a .c o m print. web. events. } *December 2013 Circulation Audit Statement (11,945 subscribers X 3.6 readers/copy) OUR TEAM ART EDITORIAL MANAGING EDITOR EDITOR (416) 442-5600 x3232 [email protected] CAROLYN COOPER DEANNA ROSOLEN Carolyn has been editor of Food in Canada since 2005. She has worked in food and beverage industry publishing for most of her career, including at foodservice and agricultural publications. Deanna has been at Food in Canada since 2003. Prior to Food in Canada, she worked at a newswire agency, other business-tobusiness magazines and consumer magazines. (416) 442-5600 x3234 [email protected] ART DIRECTOR MELISSA CROOK (416) 442-5600 x3260 [email protected] EDITORIAL CONTRIBUTORS DR. RON DOERING JOHN PLACKO Columnist, Food Law Columnist, A Culinary Odyssey Ron is counsel in the Ottawa offices of Gowlings. He is a past president of the CFIA. John is the owner of the Modern Culinary Academy in Toronto. GARY FREAD DR. RON WASIK Online columnist, Can we Compete? Gary is president of Fread & Associates Ltd., consultants to the food industry. LOUIS GIGUÈRE Columnist, Global Food Innovation Louis is senior director at Enzyme, a leading food and health marketing agency. GARY GNIRSS Columnist, Regulatory Affairs Gary is a partner and president of Legal Suites, Inc., specializing in regulatory software and services. DR. LARRY MARTIN Columnist, Market Trends Larry is president of Dr. Larry Martin & Associates and principal of Agri-Food Management Excellence. SALES Columnist, Focus on Food Safety Ron is president of RJW Consulting Canada Ltd., specializing in technical services to the food processing and foodservice industries. DAN SCHOLES Columnist, Sensory Trends PUBLISHER ACCOUNT MANAGER JACK MELI DANIELA PICCONE (647) 823-2300 [email protected] (416) 510-6773 [email protected] PRODUCTION / CIRCULATION Dan Scholes is the director of Contract Testing Inc., an industry leader in sensory evaluation and consumer product testing. BIRGIT BLAIN Online columnist Birgit Blain is president of Birgit Blain & Associates Inc., food business specialists helping packaged goods companies refresh their brand. PRODUCTION MANAGER CIRCULATION MANAGER STEVE HOFMANN CINDI HOLDER (416) 510-6757 [email protected] (416) 442-5600 x-3544 [email protected] CIRCULATION HIGHLIGHTS The only nationally distributed food and beverage magazine in Canada The largest and most qualified audited Canadian circulation The only Canadian food and beverage magazine with 3rd party audited circulation (Audited by ABC – Audit Bureau of Circulation and members of The Advertising Standards Council) + > 43,002* total readers (3.6* readers per issue) > 59 minutes – average time spent reading per issue > Loyal Readers – 98% read 4 out of 4 issues > 98% rate editorial excellent > 89% possess purchasing authority > 96% took an action as a result of reading Food in Canada > 79% of readers contacted an advertiser directly from seeing their ad in Food in Canada REACHING EVERY CIFST (CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY) MEMBER WHO READS Food in Canada? 11,945* National Subscribers – THAT’S WHO! Technical Management, Purchasing Food Technologist, Product Development, Corporate Chefs Members of The Canadian Institute of Food Science and Technology, Food Technologists, Product Development, Corporate Chefs, Research & Development Management Purchasing Management, Quality Control & Technical Management, Testing Management, Food Scientist, Food Technician 7.3% Senior Executive Management 8.1% 25.3% Plant and Production Management Plant and/or Productions Operations Management, Materials Management, Engineering Management, Manufacturing Management 59.3% Chief Executive Officers, CFOs, Chairmen, Owners, Partners, Directors, Presidents, Vice Presidents, General Managers, other Executive Management The largest and most qualified audited circulation in Canada! *Canadian Business Press – 2013 December 2013 Circulation Audit Statement AD SPACE CLOSE: JUNE 2015 1st of the month preceeding issue EDITORIAL CALENDAR AD MATERIAL DUE: 8th of the month preceeding issue 30 FOOD LABELLING MODERNIZATION 39 CHIA PACKS A NUTRITIONAL PUNCH Elevated WHO GETS TO DRIVE BLUE BOX TRUCK? 44 THE Insid RESEARe CHEFSCH IN grains CANA PG.47 DA FRESH INNOVATIONS IN PASTA & RICE PG.40 THE 2014 RESOURCE GUIDE BOOK PG.53 SPECIAL REPORT: Labour and the food industry > Food Trends: Ice cream > Product Showcase: IFT pre-show coverage + PET Food in Canada SUPPLEMENT: Research Chefs in Canada JANUARY/FEBRUARY JULY/AUGUST Annual Reference Edition > Sector Report: Fruit & vegetable processing > Food Trends: Hydroponics > Product Showcase: Post-show coverage of PackEx Toronto > Sector Report: Bake and snack food > Food Trends: International food trends > 2015 Resource Guide Book + Western Regional Roundtable SUPPLEMENT: Research Chefs in Canada SUPPLEMENT: Research Chefs in Canada SUPPLEMENT: Canadian Food Chain WHEAT UNDER THE MICROSCOPE PG.33 January/February 2014 | $15.00 | FoodInCanada.com 001-2_Cover.indd 1 PM #40069240 14-01-30 11:49 AM MARCH SEPTEMBER > Sector Report: Meat and poultry processing > Food Trends: Nose-to-tail meat cuts > Product Showcase: Post-show coverage of IPPE 2015 Annual Reference Edition SUPPLEMENT: Accent Alimentaire sur le Québec SUPPLEMENT: Canadian Food Chain > > > > > Sector Report: Beverage processing Food Trends: Natural colours Top 100 Canadian companies Economic Overview and forecast Product Showcase: Post-show coverage of IFT + 2015 Executive roundtable SUPPLEMENT: Accent Alimentaire sur le Québec APRIL OCTOBER > Sector Report: Dairy processing > Food Trends: Fermented and cured foods > The Leadership Awards: A salute to the best of 2014/15 Annual Reference Edition SUPPLEMENT: Research Chefs in Canada 2015 BUYERS’ GUIDE The 77th edition of the only directory of suppliers specifically for the Canadian food and beverage processing industry. > Sector Report: Packaging > Food Trends: Sports nutrition > Product Showcase: Post-show coverage Process Expo MAY NOVEMBER/DECEMBER > > > > Sector Report: Confectionery Food Trends: Cognitive health The Top 10 Industry Innovators Product Showcase: Pre-show coverage of PackEx Toronto + Quebec Regional Roundtable SUPPLEMENT: Accent Alimentaire sur le Québec > > > > Sector Report: Fish & seafood processing Food Trends: Sauces, dressings & marinades The Export Report Product Showcase: Post-show coverage Supply Side West + Eastern Regional Rountable + PET Food in Canada SUPPLEMENT: Accent Alimentaire sur le Québec } Trusted Information Provider LOOK FOR THESE SPECIAL REPORTS IN 2015: Publishing for more than 75 years, Food in Canada has earned the highest degree of trust and respect that is unequalled by any other magazine, website or enewsletter serving the Canadian food and beverage processing industry. We have been helping food and beverage processing executives make informed decisions since 1940. There is no question that Food in Canada is recognized as “the voice of the food and beverage processing industry” in Canada. > The future of food > Working with a co-packer > Seed preservation/heirloom fruit & vegetables > Innovation & failure > Food waste > The weight management market > The changing retail landscape MAR S 2014 NOUVELLE S Scotsbur n fait l’acq uisition d’un fabri cant de crème glacée à Lachute TABLERONDE Juste après avoir vendu sa division à Saputo inc. laitière pour 61 millio la coopérative ns de dollars Scotsburn , Services ltée acquis Les Aliments Lebel a fabricant de Foods inc., un crème glacée situé Scotsburn en a fait l'anno à Lachute. janvier, sans nce le 22 toutefois révéler financiers les détails de la transa ction. Doug Etting er, président-di général de recteur Scotsburn, a déclaré à ChronicleHe Therald.ca que cette s’avérait une décision stratég acquisition nait un sérieux ique coup de pouce et donde l'entreprise aux plans de de crème glacée devenir un fabricant majeur. « Ils forts au Québe sont très c, se révèle égalem mais leur exploitation ent nation en 2000, pour ale », a précisé M. Ettinger ensuite être à TheChronicle 2008, alors agrandie en Ce nouvel Herald.ca. que la compa actif contri de crème glacée gnie à procéd à l’installation buera en outre croissance et de spécia é de nouvelles internationa à la dans les provin lités glacée pour confec machines le de Scotsb s peut-on lire ces de l’Atlan tionner des urn, dans le comm compagnie desserts glacés. Un an fabrique égalem tique. La uniqué. Gaétan Lebel, plus tard, produits de ent des l’entreprise nouveau pris marque maiso a de de crème glacée qui a fondé l'entreprise de n pour des grands détaill en 1986, demeu jusqu’à aujour l’expansion, devenant poste à Lachu ants, et elle rera en d'hui la plus hNT distribue des te pour superv de fabrication et de brancproduits à l'ouest grande illes tivités de l'usine usine iser les acTENDANCES DE MARCHÉ ET LE POSITIONNEME des Mariti d’aigu , LES de crème glacée par L’EXPORTATION ppé le SUR mes et dans monde. L'entr , dans laquel CAPITALISER serts glacés la récupération it dévelo et de 160 emplo le oeuvrent ture, deseprise compt er produ telles que au Québe ette action yés. c. Aliments à base d'épin350 . Le premi e plus menti urent noires ER de naires, onne L’usine de dont plus de essentielleLebel iance, ntaires parco es d'épinettes aussiune LYN COOP être artisanaux est forte sur huile Lachu alime le seul de 100 te a été constr ou du d'amb producteurs laitiers de sucette produ cteurs PAR CARO des produits locaux frais et des produits és a été avec sateurcteur pour d’avoir travaillé en, etcollaboration ces activit s glacée est fieractivit elle exploi s de vapori NP uflage chefs et produ la prochaine saveur uite des és en Nouve alimentaire teetdes les marchés intérieurs et étrangers. Scotsburnnt servirdans la provin palais des eaucoup de che de ur dece.camo lle-Écosse, est le plus de la transformation noire, pouva séduire le bioalimentaires québéà la recher et d’ode au Canada grand fabricale Conseilveau-B Nourunswick, et Food e qui saura L’avantage concurrentiel des sociétés le monde In gestionnant de reconnaître nt à Terre-Neuve ionient uniqu capacité consommation sa décon et de s'agit culture produits il sa tradit ingréd héritage, Labrad son ière et au du or. coises est enraciné dans prochain contre, quand nt la forêt. Heureuseit deaux sociétés bioalimentaires gestion forest les chasseurs. fournir afin deprena eurs. Par l’attrait des produits. Les services de d’innovation, grâce à la valeur et à cache souve consommat que la coopleur permettant e d'Origina, de partager leurs connaisD’autres à mesureun toujours Québec reconnaissent la forum créatifs, l’arbre et herbes de marqu florissant t suiviQuébec e vision a marchés à l’intérieur et à l’extérieur du ingrédients39-44-FRENCHne les épices nels ont bientôse divers ifiait.et“Notr la forêt points des produits du Québec. s distinctives leursgestio FOOD IN sances ws.indd n de vue. de nouveaux t pas le cas pour et 39 saveur CANADA grande qualité et le caractère unique file en est 39 richesse de n'étai l’expansion un chef Le expli-Le paysage change. La croissance desecteur loin d’être figé. de ces atouts. ment, ce ment une forestières”, Les sociétés ont tout avantage à profiter été d'être du comme les États-Unis et le l qui renfer et voisins, les pays sant les terres dansventes plateforme de discussion démographique gamme Québec. Être Boréa MNP est très heureux de fournir une tout en valori é, directrice des de nouveaux erce de la boréa le du ce quesegments de marchés à exploiter, le Québec. En tant représente de comm Lavou dans la forêt e par la maximiser aux sociétés qui représentent fièrement que Élise Mexique, commercial est le nom s voulons desennégociations des épices vendu “Nou termes de vers un accord Lac D'Origina l’avancement et nous continuerons à les soutenir par du plantes et ting. secteur, du forêt qu’experts nord marke la baies, un d’entrevoir fleurs, ville au sur les vons ledans 14-02-24 Canada et l’Union européenne permet d'herbes, de Girard 5:08 d’affaires tout au long de leur développement objectif de nous retrouentreligneu x.” e forestière l’exportation. Par contre, PMinitiatives le double que l’année à venir tout nouveau potentiel sur le marché de Coopérativ pied dans la produits non différents marchés. Nous sommes convaincus son lot de défis, car Mise sur al et de gérer l’ouverture de nouveaux marchés comporte Saint-Jean. sera porteuse de grands succès. l'emploi région concurrents font leur entrée sur les nouveaux de temps même forêt en promouvoir la durable de se tenir à l’affût et être marchés intérieurs et les sociétés doivent croissance TRANSFORMATION BIOALIMENTAIRE a Des e, la coop consommateurs. des émergeants nnant besoins aux prêt à répondre enviro en 1979 avec entre les différents pays vu le jour actions visant la réciprocité des normes lGlenn Fraser, vice-président et et les profits dans un és de sylvicu des activit sont nécessaires pour maintenir la qualité directeur national, Transformation environnement équitable. bioalimentaire, et Sheldon Krakower, dans le service à la Il existe des possibilités d’innovation associé et directeur, Transformation l’emballage et les clientèle, les nouvelles gammes de produits, bioalimentaire pour le Québec, des consommateurs pratiques de production allégée. La demande MNP sencrl, srl. de santé et de bien-être, pour des produits spécialisés en matière SE ’ENTREPRI PROFILD Le goût réinventé Accent Alimentaire sur le Québec sur le Québec ENBREF > Élevag es Buffalo Maciocia Agroalimenta a reçu une ire Canada aide financi et du ministè du Québe ère de $ 300 00 0 c dans le re de l’Agricu d’Agriculture cadre du lture, des oppement. Programme et Pêcheries L’aide financi de soutien et de l’Alime ère servira aux stratég Élevages ntation Buffalo Macioc à la transfo ies sectori rmation elles de dévelia, établie de bufflon du lait de à Saint-C ne de la bufflonne harles-sur-Ric province. au Québe erie Polyet La compa helieu, est c. hnique afin gnie mène le seul élevage un projet de dévelo le yogour laitier en parten pper des t pour le ariat avec produit s marché nord-a à > Hewitt la Froma valeur méricain. ajoutée comme gÉquipement ltée de Pointele fromag 2014 de e et Mitsubishi Claire a reçu Caterpillar un prix Conces satisfaction Forklift America à la clientè sionnaire inc. Ce prix le dans le d’excellence > Natur+ reconnaît cadre des L XTD inc. les niveau activités de Saintnouvelle x élevés de vente Hyacinthe de usine de et de soutien va double 20 000 pi de l’entrep r sa capaci de dollars ca qui sera rise. té de transfo . Natur+L construite XTD est rmation dans la ville pascalisation la seule entrep avec sa aux coûts unique qui rise au Canada de 6,5 million utilise la et leurs ingrédi à avoir recour s haute pressio ents, offrant s à un procéd n pour préser d’agents ainsi é de une plus ver et stérilis de conser grande fraîche vation et er les alimen prévue au d’additifs. ur tout en ts printemps Les nouvel réduisant 2015, perme les installa l’utilisation tions, dont ttront de créer environ l’ouver ture > Un nouvel est 20 nouvea abattoir ux emploi de bovins lequel sera s. ouvrira à exploité Saint-C yrille-d par la Coopé vellement e-Wendover, rative d’abat formée. Les installa tage du par Levinof Québec tions étaient f-Colbex, nouanciennemen qui a fermé le seul abatto t détenu ses portes es ir d’impo en mai 2012, rtance dans meture, et qui était 80 % des l’est du Canada bovins du . Depuis pour être Québec moment cette ferabattus, sont envoyé d’écrire ces principalemen s hors de lignes, la espère voir la provinc t en Ontario nouvelle e les installa coop — et en Pennsy comptant tions opérat > Deux entrep lvanie. Au 460 produc ionnelles rises situées teurs membr ce mois-c gouvernemen à Saint-L i. es — ouis-du-Ha! ts fédéral Ha! ont reçu et provinc caprine Ferme ial pour des une aide Emmental financière projets de utiliseront SENC et des conser vation l’entreprise cette aide des sols. financière laitière Ferme l’Agriculture, L’entreprise d’Agriculture Gérald Marqu des Pêcher et Agroal ies et de is inc. ments visant imentaire l’Alime Canada et à résoud re leurs problèm ntation du Québe du ministè c pour effectu re de es d’érosi er des aména on du sol. gePhotos : Ryan Blau, PBL photography IONS SPECIAL SECT ACCENT A LIMENTAIR E uniques saveurs offre les ébec D’Origina éale du Qu la forêt bor B de TIREZ PARTI DU PRÉSENT POUR CONNAÎTRE LE SUCCÈS DEMAIN M photo: ®Audre y Loze – Papilles Sourian tes Food in Canada’s quarterly French language supplement, Accent Alimentaire sur le Québec, speaks directly to the French language market of Quebec’s food and beverage processors. Our targeted French-language supplement reaches deep into the Quebec market providing meaningful editorial coverage unique to Quebec processors. As Canada’s second-largest food and beverage processing sector, take advantage of this unique French-language communications vehicle to reach this important market. n de cocho Ragout pattes na. d’origi boulettes 57-64_Roundtable.indd 57 FOOD IN CANADA 45 14-02-24 rench feature 45-48_F IN CAN Beyond flavour SSE ARY ODY A CULIN o John Plack Y Food time of the year, As always at this are flooded with in Canada’s inboxes and the tastiest foods forecasts promising will be making culinary trends that year and headlines in the coming their way into new eventually finding g well as continuin product R&D. As foods and authentic trends such as local the , here’s just a few of regional ingredients will stand out in 2014; flavours we think a flavours that add • “Fresh Focused” foods and which health halo to snack feel good about make consumers coconut their choices, including pepper; carrot lime; lemon garlic . pineapple cucumber watermelon; and (Comax Flavors) with rice bowls, • Starch is back, artisan breads and flatbreads, wraps, on menus. waffles appearing (Technomic) • Exotic flavour combinations such o like cola cappuccin sweet and savoury, macadamia crunch; nut; marshmallow and ginger sesame caramel; maple bourbon banana. (Comax Flavors) calamansi, more often as balsamic fig, burnt • Pork will appear barbecue, green coconut, this year, in regional fernet, ginger plum, e, tayberry, ethnic cuisine, charcuteri juniper berries, rhubarb, sandwiches. and Moroccan spice and pulled-pork Willamette hop, (Sensient) (Technomic) blend ras el Hanout. traditions from Peru, g, a savoury Korean Gochujan • • Spicy culinary made with red chilies, Vietnam and Malaysia fermented sauce Korea, Thailand, and salt, is across all items soybeans menu up fermented rice, will heat next Sriracha (IFT) being hailed as the types of cooking. to ultra sauce. (Sensient) • Chilies, from mild and ingredients ly • Regional dishes hot, will be increasing ginger, like Kimchi, Huacatay, popular, as will tea, spice popcorn, pepita and almond caramel noodles and Indian ick) (Bell Flavors & Szechuan pepper. blend masala. (McCorm big continue to score Fragrances) • Comfort foods s such as glutenWatch for more cheese with consumers. • Brazilian ingredient black-eyed fried appeguava, pastas, flour, creamy melts, free cassava ic) seasoning blend tizers and sides. (Technom peas and Bahian that offer (McCormick) • “Sultry Sweets” tempero Baiano. g blends combinin rich provocative Photo courtesy ever had. ences I’ve – dining experi Girona, Spain TO PORTLAND of the best n de Can Roca, this restaur RCAantHEADS WEST Association heads to Portland, on Londo 2. El Celler eyes were Chefs Girona, restauyeare the Research outsid ecently all a corner in theThis Culinary Expo. chefs and Located on cular from Conference and for its Annual Can Roca. and Brothvery specta debreweries for the event the world look craft beautiful.Ore. at El Celler d doesn’t look markets, wineries, for its outdoor ionWith is absolutely Apricot dessert rateurs aroun year. Restaurant something new Portland offers but the inside and Jordi run this except all food truck scene, Best vibrant RCA has organized of the forward to A tour professional. The World ’s 50 ers Joan, Josep restaurant. , food and beverage h nced the city’s culinary every people equipSpanis annou e n highlighting the Magazine the lab-likthree special attendee outings ally moder ined by 900 ry tour, microbrewe as determ n inn uncovers meal. n of the truck walking cheese; and flax Restaurants, massive kitche rms the humble Catala including a food expert opinio ; clean labelling; heritage, their n and the The popular opening you for d food formulating that transfo urban wine tour. Culinology Competitio each selecte scene. ment that via live and tasting, and will also annual Student boggling dishestour , both streamed As well as the highest l restaurant The de- this year at the Portland Art Museum, nts into mind- ber years later.reception, l Culinology Competition internationa tied for the gredie companies. food opportunities and Spain third-annual Professiona and but remem local restaurants favourites, numerous networking 50, with sevThe U.S. chairman of Dunkin can’t help convention offers one of my include tastings from in the top Luther, retired also find R&D inspiration video feed, the breach mojito was restaurants speaker is Jon a blown nt. Visitors will how the a failed to career advanceme apricot on This year’s keynote number of constructed Warriors,” discusses by suppliers to and sessions on hile, Canad entitled “Culinary demonstrations The last the caramelized ed moussBrands, e filling. who in a speech instrumental in Expo, which features en each. Meanw 11th year in a row. along with at the Culinary –of culinary innovation and R&D has been sessions look at Italy for the t with a whipp Modena, the top 100 in industry. aprico 2014. quality the was educational the top 50 beverage sugar ant Other March 11 to 14, food and Portland from ian restaur Francescana, dishes the brands he has led. at number beef; commercial takes place in the success of 3. Osteria traditional time a Canad opportunities for y’s Rogue The conference menuNoma in asY eating habits; new a features Ont. with Calgar well Carley at resistant starch Bottur ridge, as 2010 o Arron Generation evolution; in Camb was andi.menu Massim gna area Redzep global flavours al on Hall in ever to classic Emilia-Roma some very food products; with Rene izing 60 and Langd Canadian restaurant from the ns of FOOD IN CANADA nder’s “five retatio only his Stadtlä interp The for at 77. modern famous Michael and . Bottura is Top 10 was nt textures make the Italian dishes san” in differe is located in a Farm in 2002. own for 2014: Eigensinn ages of Parme rant top 10 countd Denmark — In rghini s. His restau Here’s the , temperature (Ferrari, Lambo Copenhagen s for its cars number 33. ic vinegar. 1. Noma, city famou top 50 at as its balsam U.S. made the ati) as well spot, which New York, 2006 Noma and Maser in the top might Madison Park, bumped later it was restaurant 4. Eleven Four years before being 47 ed think this47-48_RCNEW S.indd Chef three years year. this I really did has now reclaim it held for spot – and er-1 locain 2013, the numb a menu rooted it’s waterside to number-2 just make has created Known for c food, the modthe top spot. and imaginative Nordi Daniel Humm of New York with nds of lab on top 10 tion, R&D in the traditi seen in many of these inspired thousa is t restauRedzepi has menu ques 45-sea Rene chef This ern techni rse tasting d the world. snack-style coursThe 15-cou seasonal offerchefs aroun restaurants. ingredients, serving 10 into When by local ng s. Arron Carley rant begins playful, with lous execution. Walki r 10 course for ants by anothe shrimp foraging operating with live es followed ings and meticu walking into an Noma. we started close to offerg with n is like I dined there d ice. Recent menu chefs workin the kitche quiet and tartar. crushe with beef served on room — clean, doctors. paired at ants dish e live on of or cook a ings includ the precisi hands to create Certainly one Using your mon. is not uncom the table of Portland Oregon Visitors Association 34 JUNE 2014 dd 34 34-35_C ullOdd.in 14-05-27 11:32 AM 1:31 PM 45 Research Chefs in Canada RESEARCH CHEFS ADA News>file pix.indd 47 PM 14-01-22 4:20 This distinctive quarterly supplement focuses on how industry chefs help to anticipate consumer trends, develop new R&D formulations, improve ingredient applications and create new products. Research Chefs in Canada provides essential information to industry chefs and the entire product development team. FOOD IN CANADA 57 14-04-23 6:20 PM Reaching the Entire Food and Beverage Industry We deliver the entire food and beverage processing industry: Baking, Dairy, Meat (beef, pork, poultry), Confectionery, Beverage, Seafood, Fruits and Vegetables, Flour/Feed Milling and Pet Food along with Food Science and Technology. Food in Canada is the most cost-efficient marketing and advertising choice for reaching this $93 billion/year Canadian industry. Best Content in the Country! For more than seven decades, the Canadian food and beverage industry has looked to Food in Canada for information and updates on key industry issues and trends, as well as equipment and ingredient suppliers. Food in Canada has never failed to deliver the best content in the country. IONS SPECIAL SECT Canadian Food Industry Report A comprehensive sector-by-sector snapshot of food and beverage processing and manufacturing industry performance and innovation. 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Advertising Space Reservation Deadline – Oct 2 Advertising Material – Oct 9 Harrison Pet Products 2015 Magazine Rates Ad Size iiiFull Page iii2/3 iii½ Island iii1/2 iii1/3 iii1/4 1x 2x 2,995 2,795iii 2,5952,395iii 2,395 2,195iii 2,0951,895iii 1,7951,595iii 1,5951,395iii Mars Canada Inc. Nestle Purina Petcare Normerica Inc. Nutreco OmniPET Nutrition Petcurean P&G Pet Care PLB International Royal Canine Canada Simmons Pet Food Inc. FOR MORE INFORMATION ABOUT ADVERTISING VISIT OUR WEBSITE www.foodincanada.com OR CONTACT A Food in Canada account manager The Great Canadian Pet Food Company UCT SPECIAL PROD 100% CASL's Compliant Food in Canada’s e-Product Spotlight is designed specifically to generate leads directly to you and your sales people. This lead generating eNewsletter platform can be used to promote new product introductions, existing products, services, introducing new personnel, industry events, webcasts, white papers and much, much more. And it’s simple: Provide us with an image a nd up to 60 words of copy along with a URL (where you would like to drive the viewer w hen they click on the link in your ad). LEAD GENERATOR Within 5 days you will receive a detailed lead report that will include full contact information: name, title, company address, phone and fax of everyone who clicked o pen the URL you provided. Limited to 8 positions 1X – $995 6X – $795iiiiii 3X – $895 12X – $595i FOR MORE INFORMATION ABOUT ADVERTISING VISIT OUR WEBSITE www.foodincanada.com OR CONTACT: Jack Meli | Publisher 647.823.2300 • [email protected] Daniela Piccone | Account Manager 416.510.6773 • [email protected] Reach more than 12,000 online subscribers with your ad in our Electronic Produc t Spotlight SPECIAL PRODU CT is proud to offer... V? oodT f s i t a Wh foodTV is a video eblast deployment, hosting and archiving service provided by the publishers of Food in Canada magazine. Use foodTV to: > Introduce new products > Exhibit equipment in action > Demonstrate product application > Promote customer testimonials > Announce new company initiatives > As an educational and informational communications tool Provide us with your video and we will deploy it as a customized eNewsletter (eblast) to our 12,000+ online subscribers (or select specific industry demographics). The URL link on the customized eNewsletter will take the interested visitor to foodincanada.com where your video will be archived by industry category indefinitely. And we will also provide full eNewsletter and web analytics — open and click-through rates along with web impressions and unique visitor counts. Don’t have a video? We can provide turn-key creative and production services. Food in Canada’s foodTV staff can write, film, edit and produce a high definition, television quality video. We will provide contact information of anyone that clicks on the customized eNewsletter link or on the video itself. Don’t wait! Get the power of video working for you today! Take advantage of this unique marketing and communication opportunity. + Example 100% CASL's Compliant FOR MORE INFORMATION ABOUT ADVERTISING VISIT OUR WEBSITE www.foodincanada.com OR CONTACT: Jack Meli | Publisher 647.823.2300 • [email protected] Daniela Piccone | Account Manager 416.510.6773 • [email protected] ING WEB ADVERTIS RATES NET) (all rates are Top Banner 728 X 90 2015 Online Rates/Month foodincanada.com 1x 3x 6x9x–I (run of site) Top Banner 1,445 1,345 1,2451,045 Big Box (3) 1,445 1,345 1,2451,045 Text Ad 1,245 1,145 1,0951,045 2nd Banner 1,045 945 845745 Skyscraper 1,045 945 845 745 Top Banner 468 X 60 Big Box 300 X 250 Text Ad 620 X 125 2nd Banner } } 728 X 90 (Minumum charge of $1,995) Available emails 12,000 (100% CASL's Compliant) 13,000 Unique Visitors 728 X 90 Big Box 300 X 250 Text Ad 620 X 125 Skyscraper 160 X 600 2015 eNewsletter Rates/Week 1x3x6x 9x–I Top Banner 1,3451,2451,145 1,045 Big Box (3)1,3451,2451,145 1,045 Text Ad 1,2451,1451,045 945 2nd Banner 1,045945895 845 PLUS: Bi Monthly eNewsletters focused on: > Meat > Baking > Food Safety > Dairy 100% CASL's Compliant 12,000 online recipients Priced at $195 per thousand email addresses 30,000 impressions/month Maximum 3 ads in rotation 2nd Banner (as shown, but at bottom of page) Web Stats & Analytics 2015 eDirect/eBlast Web Stats & Analytics We can customize a content specific enewsletter for your category — singularly focused and singularly branded. TISING PRINT ADVER 2015 Magazine Rates Full Page 2/3 1/2 island 1/2 1/3 1/4 1x3x6x 9xiii 6,9956,6956,495 5,995 5,6255,3755,195 4,995 4,7954,5854,345 4,195 4,3954,1953,975 3,675 3,4553,2953,095 2,995 2,7952,6752,595 2,395 FRENCH – Accent Alimentaire sur le Québec Full Page 2/3 1/2 island 1/2 1/3 1/4 1x 2x4xiii 1,6951,5951,495 1,4451,3451,245 1,295 1,195 1,095. 1,095995895 895845795 795745695 2015 Inserts and Poly bags Please contact a Food in Canada account manager for pricing FOR MORE INFORMATION ABOUT ADVERTISING VISIT OUR WEBSITE www.foodincanada.com or contact Jack Meli (647) 823-2300 [email protected] Daniela Piccone (416) 510-6773 [email protected] RATES NET) (all rates are AD SPECS & AD SPECS Standard unit size Inches Inches full page (trim) 8-1/8 10-3/4 (full page bleed) 8-5/8 11-1/4 (full page live area) 7 10 2/3 page 4-5/8 10 1/2 island 4-5/8 7-1/2 1/2 (horizontal) 7 4-7/8 1/2 (vertical) 3-3/8 10 1/3 page (1 column) 2-1/4 10 1/3 page (square) 4-5/8 4-5/8 1/4 page 3-3/8 4-7/8 BLEED 8-5/8" X 11-1/4" FULL PAGE 8-1/8" X 10-3/4" LIVE AREA 2/3 PAGE 4-5/8" X 10" 7" X 10" 1/2 PAGE VERTICAL 3-3/8" X 10" 1/3 PAGE (1 COLUMN) 2-1/4" X 10" PRINT AD MATERIAL REQUIREMENTS > Please provide us with a PDF/X-1a:2001 file. > All fonts and images must be embedded and file flattened. > All colours used must be CMYK or Grayscale. 1/2 PAGE ISLAND Where to send it 4-5/8" X 7 1/2" > Upload your file(s) to our FTP site at: www.foodincanada.com/ftp 1/2 PAGE HORIZONTAL 7" X 4-7/8" > Login: fic Password: fic3689 > Drag and drop your file(s) from your desktop to the folder. 1/3 PAGE SQUARE Please make sure your company name is included in the file name. 4-5/8" X 4-5/8" 1/4 PAGE 3-3/8" X 4-7/8" For more info contact: Steve Hofmann, Production Manager, Tel: (416) 510-6757 email: [email protected] The LEADING INFORMATION PROVIDER to the Food and Beverage Processing Industry Increase Brand, Revenue, Mar ket Share Ma ke sure your marketing and advertising message is seen in the ablished, and only nationally distributed food and beverage processing publication in Canada — tha t reaches the entire market/industry. most well-written, most est Contact one of our account managers today to discuss how we can help you grow your brand, incr ease revenue and grow marke t share.
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