Munching on Molecules

Lara Tiro and Christine Farkas
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Welcome to Munching on Molecules, your portal to the world of culinary delights, food science, and global gastronomy. Lara Tiro and Christine Farkas explore and share the latest in food discoveries and trends from our Canadian backyard and around the world, fostering a delicious food community for enthusiasts and experts alike. Approachable, inspiring, fun introduction to the world of food technology, science and culinary research. - **What can listeners expect to hear?** - Cutting-edge food technologies - Food scientists and culinary mavens perspectives

  1. Episode 57: Category Reinvention in Action with Steve Thorp, CEO & Co-Founder of Before

    VOR 4 TAGEN

    Episode 57: Category Reinvention in Action with Steve Thorp, CEO & Co-Founder of Before

    What happens when a seasoned brand builder turns his focus to oral care and decides the category deserves a total reset? In this episode, we sit down with Steve Thorp, CEO & Co-Founder of Before, for a behind-the-scenes conversation on rethinking one of the most overlooked daily rituals: brushing your teeth. We caught Steve at CHFA Launchpad Toronto just before he walked on stage to pitch: high stakes, high energy, and zero fluff. In this episode, he shares the journey behind building Before, how his background shaped the company’s direction, and why oral care is finally getting the functional treatment and spotlight it deserves. We get into:• Why oral care is overdue for real innovation (spoiler alert- we are obsessed with oral care!)• The angle (and pronunciation) of nHA , aka nano-hydroxyapatite• What makes a toothpaste functional, not just “natural”• Building a brand where performance, deep values, and aesthetic meet It’s part founder story, part intentional product design, part branding deep dive, and fully practical, because what you’ll hear here is anything but ordinary. BEFORE

    39 Min.
  2. Episode 56: Crafting Flavor at the Intersection of Chemistry and Curiosity, Michael Colangelo, Nota Bene Flavors

    10. FEB.

    Episode 56: Crafting Flavor at the Intersection of Chemistry and Curiosity, Michael Colangelo, Nota Bene Flavors

    This week, we’re joined by Michael Colangelo, founder of Nota Bene Flavors. A deep interest in how chemistry connects with human perception led Michael into the world of flavor chemistry. After years in analytical chemistry and product innovation for startups, he launched Nota Bene Flavors, to bring a more thoughtful, chemistry-informed approach to flavor  creation. In this episode, we unpack: What inspired the founding of Nota Bene FlavorsWhy understanding flavor chemistry is essential for meaningful product innovationChallenges of scaling from benchtop brilliance to commercial beverage successWhy transparency, education, and community-building are vital in this spacePlus, a look ahead at what’s trending for 2026. Think fusion flavors, exotic botanicals, and clean-label beverages with a flavor-forward twist. If you work in R&D, formulation, or brand strategy, this episode is a flavor-forward must-listen.  Learn more about Nota Bene Flavors: https://notabeneflavors.com

    38 Min.
  3. Episode 55: The Storyteller Bridging Students and the Food Industry, Veronica Hislop

    19. JAN.

    Episode 55: The Storyteller Bridging Students and the Food Industry, Veronica Hislop

    This week on Munching on Molecules, Lara Tiro and Christine Farkas welcome a fellow food podcaster and dual-role powerhouse, Veronica Hislop. As the host of That’s a Food Job! podcast, Veronica interviews professionals across the food and beverage manufacturing industry spotlighting the unexpected roles and career journeys. Her own career journey is just as compelling. Veronica is a multimedia specialist at FoodGrads, working to bridge the knowledge gap between students and the food and beverage industry. She is currently a PhD candidate in Molecular Science at Toronto Metropolitan University, researching the effects of processing and compositional changes on the stability of fat-stabilized water-in-oil emulsions; zooming from the microstructural level to the macro implications in formulations and compositions. In this episode, we dive into: Why so many students don’t know what food jobs actually existWhat she’s learned from podcasting over two years (hint: it’s more than just tech skills)Her mission to make food science more visible and inclusiveVeronica’s voice is not only amplifying others, but also redefining how we talk about food careers. Listen in and explore how storytelling, curiosity, and science can reshape the future of food. Learn more about Veronica’s work at FoodGradsRead her reflection on two years of podcasting here

    31 Min.
  4. Episode 54: Big Challenges, Bold Joy: How We’re Framing 2026 on the Pod

    16. JAN.

    Episode 54: Big Challenges, Bold Joy: How We’re Framing 2026 on the Pod

    We are kicking off Munching on Molecules, Season 3 with a dose of energy, intention, and JOY.  In Episode 54, Lara Tiro and Christine Farkas reflect on: Why tackling hard things can bring the most joy The power of setting “signature challenges” to anchor your yearA teaser of the podcast’s upcoming content pillars ( stay tuned for more!)Here's to a joy-filled and glowy 2026. Upcoming events discussed: Team Canada Trade Mission to Mexico, Feb 15 -20, 2026 CHFA NOW Vancouver, Feb 20 - 22, 2026FECOV x CHFA Luncheon, Feb 20, 2026ExpoWest, March 2 - 6, 2026RCA Annual Conference & Culinology® Expo, March 10 - 12, 2026

    32 Min.
  5. Episode 53: Bread, Business, and Family: Bill DeBlois and the Buns & Things Story

    30.12.2025

    Episode 53: Bread, Business, and Family: Bill DeBlois and the Buns & Things Story

    We wrap up our action-packed PEI mini-series with Bill DeBlois, owner of Buns & Things Bakery. Bill shares how his parents scaled a franchise into a thriving bakery operation, and what it’s taken to keep that momentum going. From near-bankruptcy beginnings to running a high-volume scratch bakery operation, this episode is full of lessons in leadership, resilience, and staying curious. Highlights include: The franchise origins behind Buns and ThingsChallenges and Insights of Operating a high-volume scratch bakeryLessons in leadership, legacy, and local resilience from a second-generation entrepreneur Tune in to hear Bill’s grounded, generous insights and the hilarious behind-the-scenes 70 foot lobster-roll baking story! Trust us, you don’t want to miss this story.   Resources: https://www.bunsandthings.ca   Christine and Lara's additional eats and culinary stops from their PEI road trip: · Frothy Coffee Bar · PEI Handpie Company · Cow's

    42 Min.
  6. Episode 52: Inside Canada’s Smartest Kitchen with Chef Krista MacQuarrie

    07.12.2025

    Episode 52: Inside Canada’s Smartest Kitchen with Chef Krista MacQuarrie

    In Part 2 of our PEI road trip series, Christine and Lara tour Canada’s Smartest Kitchen (CSK) and sit down with Chef Krista MacQuarrie, a culinary veteran turned product development expert helping food businesses bring bold ideas to market. With 15+ years in restaurant kitchens and another 15 years at the intersection of food and innovation, Chef Krista shares what it takes to turn great recipes into scalable, shelf-ready products that resonate with consumers. Highlights from the episode: Krista’s journey into culinary innovation, from restaurant chef to product development collaboratorHow Canada’s Smartest Kitchen helps brands accelerate development with real-world testing and sensory scienceAdvice for food professionals and students looking to build their product development careers  Whether you're in product development, culinary strategy, or curious about what it means to design food for market impact, this episode offers thoughtful insights. Resources: https://smartestkitchen.ca   Chef Krista's recommendations:- Richard's Fresh Seafood- Cork & Cast- Ada's Culinary Grab & Go  Christine and Lara's PEI eats and culinary stops from their island road trip:- Slaymakers - Leonhard's Cafe & Restaurant- Founder's Food Hall

    11 Min.
  7. Episode 51: Scalable, Safe and Shelf-Ready: The Role of BioFoodTech with Joy Shinn

    01.12.2025

    Episode 51: Scalable, Safe and Shelf-Ready: The Role of BioFoodTech with Joy Shinn

    We’re kicking off our PEI tour in Charlottetown. In the first stop of our three-part series, Lara and Christine visit BioFoodTech, a hub for food innovation and commercialization in Atlantic Canada. At BioFoodTech, companies receive essential support in product development, food safety, labelling, and scale-up, all under one roof. Our guest is Joy Shinn, (now retired) food scientist, who supported various food and beverage companies and helped bridge the gap between benchtop and marketplace. In this episode, we explore: The role of BioFoodTech in Canada’s food innovation ecosystem Why labelling and safety are foundational for product success What scale-up really looks like for startups and SMEs How regional infrastructure fuels national food innovation Whether you're developing your first SKU or scaling your fiftieth, this behind-the-scenes episode offers valuable insight. Learn more about BioFoodTech: biofoodtechpei.ca/about

    18 Min.
  8. Episode 50: Consumer Trust & Protecting Brand Integrity with Deleo de Leonardis, CEO & Co-Founder of Purity-IQ

    24.11.2025

    Episode 50: Consumer Trust & Protecting Brand Integrity with Deleo de Leonardis, CEO & Co-Founder of Purity-IQ

    What does it really take to protect consumer trust and brand integrity in today’s complex, global marketplace? This week on Munching on Molecules, Lara and Christine visit the lab at Purity-IQ to speak with Deleo de Leonardis, co-founder and CEO, and a seasoned retail executive with over three decades in Canadian food and drug retail. From her time as VP of Private Label at one of Canada’s largest supermarket chains leading the charge in innovation, Deleo brings a powerful perspective on what it means to maintain trust at the shelf level and beyond. Episode highlights include: • How Purity-IQ is revolutionizing brand protection with DNA and NMR technology • Why authenticity matters more than ever in a globalized, clean-label world • The real value of verified supply chains for consumers and companies alike • What “standardized authenticity testing” looks like and why it’s the future If you’re in quality assurance, private label, supply chain, or brand development, this is one to bookmark. Link to Purity-IQ: Purity-IQ | ISO/IEC 17025 Accredited Authenticity Testing Photo credits: Left to Right Gerald Amantea, PhD (food safety consultant), Phil Chang (This Commerce Life), Deleo de Leonardis (Purity-IQ), Lara Tiro (Munching on Molecules), and Christine Farkas (Munching on Molecules)

    35 Min.
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Welcome to Munching on Molecules, your portal to the world of culinary delights, food science, and global gastronomy. Lara Tiro and Christine Farkas explore and share the latest in food discoveries and trends from our Canadian backyard and around the world, fostering a delicious food community for enthusiasts and experts alike. Approachable, inspiring, fun introduction to the world of food technology, science and culinary research. - **What can listeners expect to hear?** - Cutting-edge food technologies - Food scientists and culinary mavens perspectives

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  • Erstellt von
    Lara Tiro and Christine Farkas
  • Jahre aktiv
    2024 - 2026
  • Folgen
    57
  • Bewertung
    Unbedenklich
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    © Lara Tiro and Christine Farkas
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    Munching on Molecules
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