Interview with Leslie Ewing,
Executive Director,
Plant-Based Foods of Canada
When and why was Plant-Based Foods of Canada formed? How many members are there?
As plant-based foods continue to gain a place in Canadian homes, it is important that the industry has a collective voice to represent it. Plant-Based Foods of Canada launched in September 2018. We currently have 28 member companies who make or market plant-based products, and we’re grow- ing all the time. Together, we advocate for a modernized reg- ulatory environment to support innovation and growth of plant-based foods in Canada.
What is the current size of the industry in Canada and what are the projections for growth?
The plant-based food industry in Canada is thriving, as Canadians are increasingly looking for options to incorporate greater variety into their diets. As of December 2019, plant-
based foods in Canada were worth $500 million, with an annual growth of 16 per cent (accord- ing to Nielsen). All indications are that we are going to see this rapid increase in the consump- tion of plant-based foods continue over the next several years. Plant-Based Foods of Canada’s goal is to increase Canadians awareness of plant-based foods and to make them more available.
In terms of regulations, what needs to be modernized?
The plant-based industry in Canada is well positioned for tremendous growth over the next few years. The federal government has acknowledged this with significant investments in the sector, and with the protein supercluster.
Canadian farmers and processors see the opportunity, too. That’s why they are building technology-forward operations to take advantage of Canada’s unique position as a global leader in grains, pulses, and other crops that contribute to the new plant-based food sector.
Unfortunately, current legislative requirements impacting plant-based foods are outdated and not keeping pace with innovation and technology, consumer demands and a global mar- ketplace. At Plant-Based Foods of Canada, we hope that Canada’s global leadership in this field is not squandered with a regulatory system that cannot keep up. For example, current regulations require plant-based products to declare “simulated meat” on the front panel and that products be fortified with specific vitamins and minerals as present in meat; however, these characteristics do not align with what today’s consumers are demanding of these prod- ucts. Members are also challenged with being able to communicate product benefits because the current regulations mandate the use of an outdated methodology for making protein claims. These are just a few examples currently impacting our members.
With consumers concerned about GMOs, do you see a shift from soy proteins to pea or other plant proteins?
We’re happy to see consumers becoming more conscious about their food choices, in just about every way possible. Many products made by Plant-Based Foods of Canada members will have labelling that shows they are GMO-free, or organic, or Certified Plant Based. But the reality is that a wide variety of factors go into most people’s food choices. That’s why we see this less about being a binary shift (in your example, soy to pea) but rather a diversification of new protein sources. That includes soy and pea, but also now includes new ways of using almonds, coconuts, cashews, and hemp.
How are food processors incorporating these proteins into their products today?
It’s happening all around us. There is continuous innovation happening within the plant- based food categories. A great example are the exciting new products that utilize plant pro- tein to mimic animal-based counterparts like alternative meats and non-dairy products.
But in addition to the high-profile plant-based meat alternative in the news, there are many more products incorporating plant-based products more subtly. We are seeing unique and novel applications of plant-based ingredients in meals, appetizers, dressings and many other products as consumers look to expand their diets and incorporate new options and variety.