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. 5d ago

    Episode 84: Linking Elbows, Building Food Systems with Parry Aftab

    We chat with Parry Aftab, agrifood community builder and founder of PEI Food Strong, Canadian Source to Supper, and PEI Good Eats, to explore how community, local food and practical action can help build a more resilient food system. Parry spent decades as a lawyer specializing in cyberlaw, cybersecurity and online safety, working with organizations and governments around the world. Then COVID changed the trajectory. She and her husband moved to Prince Edward Island and Parry did what any self-described food lover does: she started a Facebook food group. This community has since grown to more than 23,000 members and became the catalyst for something much bigger. Through PEI Food Strong, Parry is now focused on helping the Island retain more of the value created by the food it grows, catches and produces. That means looking at local processing, manufacturing, entrepreneurship and new uses for ingredients that might otherwise go to waste. Seaweed can become skin care or pet supplements. Lobster shells can become fertilizer. Rescued food can be transformed into shelf-stable products. Parry calls it “putting waste to work.” Community remains central to everything she is building. Today, Parry is building a network of initiatives designed to make PEI’s food system more resilient, connected and locally driven. Throughout the conversation, we also explore: Why PEI needs more local processing and value-added manufacturingHow rescued food and by-products can become new opportunitiesWhy affordability must be part of the conversation around buying localThe importance of supporting emerging food entrepreneursHow community knowledge can help drive food innovationWhy collaboration needs to move beyond “elbows up” to “linking elbows”Parry will bring this systems-thinking approach to the Food Forward Summit on October 8 in Mississauga, where she will moderate a discussion on interprovincial food trade barriers and the challenges producers and processors face when moving food across Canada. For Parry, stronger food systems are not built by one organization, one company or one level of government. They are built by bringing people together, listening to the expertise already in the room and turning conversation into action. As she puts it, when the people in the audience are just as knowledgeable as the people on the stage, that is when things happen. We also talk butter tarts, PEI’s future official cookie, Johnny Cakes and whether lobster belongs in dessert.  This is a conversation about food and what happens when people stop waiting for someone else to fix the system, bring their own superpowers to the table and start building something together. Not just elbows up; linking elbows. Resourceshttps://www.peifoodstrong.com/programhttps://www.sourcetosupper.comhttps://www.peicooks.comhttps://www.foodforwardsummit.com/agenda

    Episode 84: Linking Elbows, Building Food Systems with Parry Aftab

  2. Sep 25

    Episode 83: From Hidden Hunger to Global Impact with Dr. Gavin Armstrong of Lucky Iron Life

    What if tackling one of the world’s biggest micronutrient challenges started with something as simple as what goes into the cooking pot? In this episode, we sit down with Dr. Gavin Armstrong, founder and CEO of Lucky Iron Life, to explore the science, social impact and the journey behind Lucky Iron Fish. Gavin entered university planning to pursue finance before an interdisciplinary course took him to Botswana and completely changed the direction of his career. That experience eventually led him into international development, refugee camps in Kenya, and a growing awareness of what is often called “hidden hunger”, where people may consume enough calories but still lack essential micronutrients. What was supposed to be a two-week visit in Cambodia became three years and a PhD focused on iron deficiency and the concept that would become the Lucky Iron Fish. The idea is deceptively simple. Place the reusable iron cooking tool into boiling liquid with a little acidity for approximately 10 minutes, and it releases iron into the food. Gavin explains that the product uses electrolytic iron commonly used in food fortification and was developed to provide an accessible alternative for households dealing with iron deficiency. The science was only one part of the challenge. The original product was an iron disc. Technically, it worked. Culturally, it did not. Women in Cambodia told the research team it looked like something picked up from the side of the road. Through community research, they learned that fish symbolize luck in Cambodian culture. The disc became a fish, and something people were reluctant to put in their cooking pot became something they actively wanted to use. Later, when the company expanded into India, the fish shape created another adoption barrier within vegetarian communities. The team adapted again, developing a tulsi leaf version. It is a great reminder that innovation is not only about whether something works. It also has to work for the people expected to use it. Throughout the conversation, we also explore: The importance of independent clinical validation when commercializing a health innovation Why product innovation sometimes starts by listening to how people are actually using your product The evolution from Lucky Iron Fish into the broader Lucky Iron Life portfolio The role social enterprises can play alongside governments and NGOs How businesses can pursue both profit and purpose Since beginning the project in 2012, Gavin has watched Lucky Iron Life grow into a global social health company while continuing to wrestle with a much bigger question: Can business be a meaningful force for solving global problems? For Gavin, social enterprise is not about choosing between doing good and building a sustainable business. It is about proving the two can coexist. You can learn more about Lucky Iron Life, the Lucky Iron Fish, Lucky Iron Leaf and their new product, Lucky Iron Daily at luckyironlife.com.  Gavin also shares that a portion of website sales supports the donation of products to families and communities in need around the world. A fascinating conversation about food, fortification, behaviour change, evidence and what it really takes to turn research into impact.

    Episode 83: From Hidden Hunger to Global Impact with Dr. Gavin Armstrong of Lucky Iron Life

  3. Sep 17

    Episode 82: Building a Food Movement: From Facebook Group to Food Forward Summit, with Mehnaz Tabassum

    In this episode, we sit down with Mehnaz Tabassum, CEO of NL Eats and Food Forward Summit, to talk about the journey from building an online food community to launching a nonprofit and creating a national platform bringing together people across Canada's food system. Mehnaz shares how NL Eats evolved from a grassroots community into an organization focused on food access, connection and systems-level change, and how that work ultimately shaped the vision for the Food Forward Summit. This vision is now growing into a three-stop 2026 circuit, beginning with Food Forward Atlantic in St. John's on September 23, followed by Food Forward on the Hill in Ottawa on October 6, and culminating in the Food Forward Summit at The International Centre in Mississauga on October 8. We talk about what it takes to grow an idea from community conversation into a national event, the importance of creating spaces where different parts of the food system can actually meet, and why meaningful change requires bringing more voices to the same table. Mehnaz also previews what attendees can expect on October 8, including three theatres focused on Leadership, Innovation and Community, alongside keynotes, workshops and exhibitors. The program brings together producers, innovators, investors, policymakers, CPG companies, buyers, distributors and international partners, with conversations spanning food systems innovation, AI, global trade, food policy, food security and Indigenous food sovereignty. A particularly interesting part of the Summit is the Innovation Challenge. Participants can choose between two streams, Blue Food Systems or Sustainable Agrifood, with finalists receiving mentorship, scale-up support and the opportunity to pitch live at the Summit. As Mehnaz explains, the bigger exercise goes beyond simply finding the winning solution. It is about learning how to approach a complex food-system problem through the lens of innovation. How do you define the problem? Who needs to be part of the conversation? What assumptions need to be challenged? And how do you move from an interesting idea toward something that can actually create impact? That mindset runs through the broader Food Forward vision: bringing different perspectives together, asking better questions and creating the conditions for ideas to move into action. If you want to continue the conversation in person, the Food Forward Summit takes place October 8, 2026 at The International Centre in Mississauga. Resources https://www.foodforwardsummit.com/agenda IG: @foodforwardsummit

    Episode 82: Building a Food Movement: From Facebook Group to Food Forward Summit, with Mehnaz Tabassum

  4. Sep 4

    Episode 81: Packaging, Shelf Life, and the Details That Make Products Successful, with Shaun Ashworth, Owner & President, Associated Labels and Packaging

    We are on site in Coquitlam, BC with Shaun Ashworth, Co-Founder, Owner, and President of Associated Labels and Packaging. Shaun takes us behind the scenes of their packaging operations and shares why great packaging is about so much more than what we see on the shelf. Associated Labels and Packaging began in 1980 when Shaun’s father took a chance on a printing company, starting with letterpress printing before moving into flexographic labels through a surprising connection to Mary Kay address labels. Since then, the company has grown from four employees to a team of 180, expanding across flexo labels, digital printing, flexible packaging, pouches, lidding films, stick packs, and more. As Shaun explains, packaging may seem simple from the outside, but it plays a critical role in product success. The right package has to protect the product, support shelf life, run properly on equipment, communicate clearly to consumers, and hold up through distribution. For food and beverage brands, getting packaging right early can make all the difference. In this episode, we chat about: The story behind Associated Labels and PackagingThe difference between flexo, digital, and wide web printingWhy packaging should be designed around the product firstMoisture barriers, oxygen barriers, seal integrity, and shelf lifeHow packaging impacts co-packing, equipment, and downstream operationsWhy the cheapest packaging option is not always the lowest total costDesigning for the consumer, the shelf, and the real-world supply chainFive practical tips for CPG brands thinking about packagingSustainability, compostable films, plastic reduction, and packaging educationThe importance of culture, team, and long-term relationships in business Tune in to hear Shaun Ashworth’s insights on packaging innovation, product protection, sustainability, and why the smallest details can have a big impact on how food products move from production to shelf to consumer. Resources:Associated Labels and Packaging: https://www.associated-labels.com Learn more about IFS PACsecure: https://www.ifs-certification.com/en/food/ifs-pacsecure One Step Closer: https://www.osc2.org

    Episode 81: Packaging, Shelf Life, and the Details That Make Products Successful, with Shaun Ashworth, Owner & President, Associated Labels and Packaging

  5. Aug 10

    Episode 80: Grit, Hydration & Youth Sport with Sonia and Jaspaul, GRINTA

    Grinta began on the sidelines. As parents of four active children competing across multiple sports, Sonia and Jaspaul saw firsthand how long games, tournaments, travel, heat, and physical exertion could affect young athletes. They recognized a gap in the market: parents were looking for hydration products they could feel confident giving their active children. Named after the Italian word for “grit,” Grinta reflects the determination of young athletes, the families supporting them, and the founders building a new brand while balancing full-time careers and family life. Sonia brings extensive experience in regulatory affairs and the natural health products industry, while Jaspaul has a background in government, IT, operations, and project management. Their combined expertise has shaped every part of the business, from formulation and compliance to logistics and community activation. The product was also developed with direct input from young athletes. Soccer teams helped test five initial flavours, narrowing the lineup to Peach Mango, Strawberry Splash, and Blue Raspberry. The formulations include electrolytes, 10 grams of sugar, and a small amount of stevia to support taste and carbohydrate replenishment while avoiding front-of-package warnings for high sugar and sodium. We also explore what it means to build a brand at the grassroots level. From sampling at soccer, volleyball, and ultimate frisbee tournaments to listening directly to parents and athletes, Sonia and Jaspaul are growing Grinta through education, trust, and community involvement. In this episode, we chat about: -Developing a hydration product with young athletes -Balancing electrolytes, carbohydrates, sweetness, and taste -Regulatory considerations for products intended for youth -The realities of entrepreneurship, family life, and founder resilience- Giving back to the volunteers, coaches, clubs, and families powering youth sports Tune in to hear Sonia and Jaspaul’s insights on building Grinta, developing a sports drink for young athletes, navigating the founder journey, and why grit matters both on the field and behind the scenes. Resources:Grinta: https://grinta.caInstagram: https://www.instagram.com/grinta.ca

    Episode 80: Grit, Hydration & Youth Sport with Sonia and Jaspaul, GRINTA

  6. Jul 27

    Episode 79: Your Microbiome’s Favourite Food, with Dr. Jason Bush and Jason Leibert from Solnul®

    Dr. Jason Bush, Chief Scientific Officer and Jason Leibert, Chief Growth Officer, from Solnul®  join us to explore the science and commercialization behind an upcycled prebiotic fibre made from potatoes. Solnul®  is a resistant starch ingredient produced in Carberry, Manitoba using a co-product from potato processing. Through a proprietary process, Solnul®  converts this potato co-product into a resistant starch ingredient designed to support the gut microbiome. With Jason Bush bringing a background in genetics, microbiome research, and clinical science, and Jason Leibert bringing experience in life sciences, biotech, business building, and growth, this conversation combines the science and business strategy behind launching a new functional ingredient. We discuss what makes resistant starch different from regular starch, why clinical trials are so important for ingredient credibility, and how Solnul® ’s low-dose research helped demonstrate changes in key microbiome markers, including beneficial bacteria such as Bifidobacterium and Akkermansia. We also explore Solnul® ’s upcycled story, the importance of reframing “byproduct” as “co-product,” and what it takes to move an ingredient from research to real-world applications across powdered supplements, bars, and emerging formats. In this episode, we chat about: What Solnul®  is The microbiome as a modifiable systemThe role of clinical trials in ingredient credibilityResistant starch, prebiotics, and rethinking fibreUpcycling and elevating co-productsProduct development opportunities for functional ingredientsBuilding adoption through efficacy, storytelling, and collaboration Tune in to hear Jason Bush and Jason Leibert’s insights on Solnul® , resistant starch, upcycled ingredient innovation, and why our microbiome is one of the most exciting opportunities in food and health. Resources:Solnul® : https://www.solnul.com Upcycled Food Association: https://www.upcycledfood.org

    Episode 79: Your Microbiome’s Favourite Food, with Dr. Jason Bush and Jason Leibert from Solnul®

  7. Jul 20

    Episode 78: Preserving the Season: Food Skills and Connection, with Chef Connor Flynn

    Chef Connor Flynn, also known as The Preserving Chef, shares with us the world of food preservation and why it’s about so much more than extending shelf life. Connor’s journey started close to home, cooking alongside his grandmothers and building an early appreciation for food, family, and tradition. From there, his path took him through professional kitchens, Red Seal certification, teaching, sobriety, career pivots, and eventually the creation of a family-led business focused on making food preservation education more accessible.  As one of only a few Master Food Preservers in Canada, Connor shares how this work is opening doors in schools, hospitals, conferences, and communities across the country. Through fermentation, canning, and other traditional preservation methods, he helps people reconnect with seasonal ingredients, practical food skills, community, and the land.  In this episode, we chat about: The power of food preservationFermentation (especially kimchi), microbiology, and consumer curiosityFood literacy as a life skillPreserving knowledge, culture, and connectionTeaching preservation across communitiesA chef’s journey through purpose and reinvention Tune in to hear Chef Connor Flynn’s insights on preserving seasonal ingredients, teaching practical food skills, and inspiring the next generation to value craftsmanship, community, and care. Resources: The Preserving Chef: https://www.thepreservingchef.com Instagram: @thepreservingchef Hear Connor speak at the Fermentation Summit, Sept 15 -17, 2026: https://www.makesauerkraut.com/fermentation-summit/ Growing Chefs, Ontario: https://growingchefsontario.ca Canadian Fermented Foods Initiative: https://fermentedfoods.ca

    Episode 78: Preserving the Season: Food Skills and Connection, with Chef Connor Flynn

  8. Jul 6

    Episode 77: The science, sensory, and sparkle behind Glimmer Wine with Janet Helou

    Janet Helou is the CSO and Wine Scientist at Glimmer Wine, a BC-based, women-owned non-alcoholic sparkling wine brand.  With a background spanning science, R&D, sales, food science, and wine, Janet helps lead Glimmer from both sides of the business: developing the product and supporting commercial sales. As a Certified Food Scientist and WSET Level 3, she brings a rare blend of technical expertise, sensory curiosity, and market insight to a category that continues to evolve quickly. Glimmer's origin story started with a familiar but underserved moment: being at a wedding, dinner, conference, or celebration and wanting something special in your glass, without alcohol. Instead of settling for sparkling water with a garnish, three wine-loving women set out to create a non-alcoholic option that could feel just as celebratory and sophisticated as the occasion itself. What makes Glimmer distinct is that it starts with real wine. The alcohol is removed through reverse osmosis, a membrane technology that selectively strips alcohol while helping preserve the aromas, structure, and character that give wine its personality. That distinction, between de-alcoholized wine and a wine-adjacent beverage, matters more than most consumers realize. Alcohol contributes to body, mouthfeel, aroma carry, and the perception of balance. When it is removed, the formulation has to account for all of it.  We also chat about Glimmer’s newest release: a sparkling rosé designed for summer sipping, celebration, and inclusion. With expressive, lively notes and the same thoughtful positioning behind the brand’s Blanc de Blanc, the Rosé marks an exciting next step for Glimmer’s growing portfolio. In this episode, we get into: The origin story behind Glimmer WineWhat makes de-alcoholized wine different from wine alternatives, and how reverse osmosis fits inThe sensory balancing act of formulating without alcoholWhy the sparkling format is a smart entry point for this categoryThe realities of scaling a glass-bottled beverage across Canadian distribution channels For anyone working in beverage innovation, CPG, sales, or non-alcoholic product development, this conversation is a thoughtful look at what it takes to create a product that feels intentional, elegant, and celebratory. Resources:Glimmer Wine: https://www.drinkglimmerwine.com/Instagram: @drinkglimmerwineTaste Glimmer at the Rose Disco Vancouver, July 26, 2026: https://www.rosedisco.com/vancouver

    Episode 77: The science, sensory, and sparkle behind Glimmer Wine with Janet Helou
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About

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

Information

  • Creator
    Lara Tiro and Christine Farkas
  • Years Active
    2024 - 2026
  • Episodes
    84
  • Rating
    Clean
  • Copyright
    © Lara Tiro and Christine Farkas
  • Show Website
    Munching on Molecules