Fancy Pokket is the largest manufacturer of pita bread, flatbread, bagels, and tortilla wraps in Atlantic Canada. Headquartered in Moncton, Fancy Pokket now operates from a 45,000 square foot (sq ft) facility and employs in the neighbourhood of 60 people. Mike Timani, President and CEO, has become a prominent member of several regional food and beverage industry organizations, currently serving as Chair of FPSC’s Board of Directors and President of the New Brunswick Multicultural Council (NBMC) Board.

InfraReady Products was started in 1994 by the Saskatchewan Wheat Pool (SWP) in an attempt to add value to cereal grains before they left the province. With only the equipment, no products and no clients, Mark Pickard, the SWP’s project champion and 2 employees, started to carve out a unique niche in the food ingredients market, aiming to be the secret ingredient in many different food applications. In 1998, the company had grown to 13 employees, 100 products, and exported ingredients around the world. Accounting for a minute portion of the balance book, the SWP decided to divest itself of InfraReady, and offered Mark the opportunity to carry out a management buyout to ensure the company’s work would continue. With the help of 2 investors, Mark was able to continue his dream of offering wholesome food ingredients to the world’s food processors.

Darlene Macdonald, Senior Director of Think FOOD!, joined Maple Leaf Foods in March 2009 to launch the Think FOOD! centre and to support the company’s drive for innovation. In 2014, Darlene’s responsibilities expanded to include Consumer Insights and Sensory testing. Darlene brings more than 20 years experience in organizational development and change management to her role, having worked in North America and Europe with food and research companies. She holds a Master’s Degree in Intercultural Communication and is a self-confessed “foodie”

With six manufacturing plants, over 1,300 employees and after 125 years in operation, Dare has become part of the fabric of Canada. Following is a chronological history of Dare starting with our humble origins as a grocery store, tracing all the way up to our current, exciting times. After over 125 years, Dare remains dedicated to producing innovative, high-quality food. Manufactured in Canada and the U.S., our range of cookies, crackers, fine breads and candy is available throughout North America and in more than 50 other countries around the world.

Jeff Purcell has 25 years of food & beverage manufacturing and operations experience. Jeff has held various management and executive positions within McCain Foods and Ganong Bros. Limited in facilities in New Brunswick, Prince Edward Island and Alberta. During his career Jeff has worked with thousands of different employees and has gained valuable insight into the ever changing needs of the training they require to continue to keep up with the industry. He is excited to be a part of an exciting new Canadian industry and in creating positive economic opportunities locally, nationally and Globally. Jeff’s work experience is supported with a Degree in Commerce from Saint Mary’s University. Jeff is passionate about people and excels at challenging his teams to be the best they can be.

Steve Martin is the retail manager at Martin’s Family Fruit Farm – a family run ‘labour of love’ for almost two centuries. While apples are their main product and are shipped Canada-wide, Martin’s also works with other local producers to provide additional fruits and vegetables in its retail store, and for customers. The Martin family has farmed these Ontario lands since 1820. The apple growing part of our history began with a suggestion from Branko Premlec, a Yugoslavian exchange student with a background in horticulture. Branko and Leighton Martin agreed that the region’s combination of warm summer sunshine, adequate rainfall, rich soil and cool autumn nights would be perfect for producing the sweet, juicy apples that the Martin’s Family has become famous for. With a future full of fine apple varieties in mind, they planted their first trees and waited patiently for them to mature.

I was hired by the Great Western Brewing Company Ltd. (GWB) in April of 2002 as the Support Services Manager. In 2004 I was promoted to the role of Human Resources and Compliance Manager where I was tasked to bring the Great Western Brewing Company’s Human Resources policies and regulations to compliance. This was a major undertaking as the company did not have any formal policies and regulations in place. While bringing the company up to date, I also worked with the Quality Assurance Manager, who was in charge of the Occupational Health and Safety Committee, to bring all of our OHS requirements up to par. As the Human Resources Manager I am in charge of creating and maintaining yearly budgets that include all areas of compensation for employees and work with the Senior Management Team on any personnel matters as well as all other human relations items.

Amy Proulx, is a professor at Niagara College, Canada, and coordinator of the Culinary Innovation and Food Technology Program at the Canadian Food and Wine Institute. She acts as research leader at the Niagara College Food Innovation Centre, where she and her colleagues provide technical, regulatory and product development support to the food and beverage manufacturing sector, and conduct research in culinary, food science, brewing and winemaking.

Brad McKay is Chief Executive Officer of Healthcare Food Services, a leading marketer of nutritious prepared meals for the Canadian healthcare sector. Prior to this Brad was Vice President Ingredients and Export for Parmalat Canada and prior to that, he held progressively responsible marketing positions at Procter & Gamble, Kraft/Nabisco and Novartis Pharmaceuticals. He is member of the board of the Yves Landry Foundation and has been a member of the Governing Council of the International Union of Food Science and Technology (IUFoST); President of the Canadian Institute of Food Science and Technology (CIFST); board member for the Canadian Advanced Food and Materials Network (AFMNet); a director of Canadian Cheese Holdings (a UK Cheese marketing company); board member for Canadian Grocery Producers Council (CGPC) and Vice President Professional Development for the Canadian Association of Food Service Professionals (CAFP) Ottawa. He is a graduate of the University of Waterloo in Engineering.

Upon completion of his B.Sc., (Microbiology) from Memorial University in 2003 Tim decided to further specialize in the sciences by finishing an Advanced Degree in food safety and food regulations. This education gave him an excellent and unique background in food safety/ quality, microbial /allergen program development and manufacturing methodology allowing him to advance quickly in the food production industry.
In 2004 Tim began to apply his knowledge in the seafood industry as a front-line manufacturing supervisor. This experience strengthened both his food safety/quality expertise and operational foundation catapulting Tim into a 7-year career as a Food Safety Specialist. During this time as a subject matter specialist Tim would travel North America assisting clients with food safety /quality program development, microbiological root cause analysis and audit preparedness for Global Food Safety Programs.
In 2013, Tim joined Ganong as Director of Quality and R&D and rapidly improved many of the food safety and quality management systems. With his passion to lead and take on any challenge using a systematic approach he was promoted to Director of Operations & Quality where he currently oversees all facility wide manufacturing along with the Quality, R&D and Continuous Improvement departments.

Lise Perron, Executive Director of CSMOTA has been working in the industry for the last 20 years. Her Academic achievements include a bachelors of Food Science and Technology and a Minor in the Management of Human Resources from the University of Laval in Quebec City.

Yonathan Negussi has been Human Resource Director for JBS Food Canada for the last 8 years. Yonathan has successfully managed the JBS acquisitions of XL Foods in Brooks, Alberta. He has done extensive work in the area of international labour mobility, by successfully recruiting international skilled and semi-skilled workers from UK, USA, Philippines, Mexico, El Salvador, and Brazil. Inaddition, Yonathan has been an active supporter of industry Initiatives to attach and retain talent, including an advisor at Succeeding at Work, a project spearheaded by FPSC.

After graduating from the Holland College Fisheries Technology Program Lynn has worked in the seafood industry for over 25 years in various positions. Lynn has spent most of her career with Acadian Fishermen’s Co-operative as Quality Manager and then moving into Production. In 2016 Acadian Fishermen’s Co-operative was bought by Acadian Supreme and at this time she moved to the position of Operation’s Manager for the company. She is directly involved with Quality, Production, HR and Financing within the company.

Lynn works closely with members of the Federal and Provincial governments on issue to do with HR, TFW as well as product development and automation. She also works with Holland College, UPEI and other industry members to develop products and equipment to help with staffing issues in the seafood industry.
Both to keep plants producing for a longer period of time by extending our season as well development of automation to help with staff shortages.

Jennefer has been a leader in skills development and training for the Canadian food and beverage manufacturing sector for over 20 years. As Executive Director of Food Processing Skills Canada, she has led ground breaking initiatives including development of the Canadian Food Processors Institute^TM, FoodSkills Library^TM and FoodCert^TM – resources that support education and career pathways for businesses and people. Recently, Jennefer and her team finalized Canada’s first Learning Recognition Framework for the industry and are in the process of completing national labour market analysis and an accreditation process for colleges, universities and private trainers. Jennefer is passionate about supporting new Canadians, Indigenous People, women and youth in finding rewarding careers. Prior to joining Food Processing Skills Canada, she held roles in government and the non-profit sector.