Munching on Molecules

Lara Tiro and Christine Farkas
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  • FOOD
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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 60: Building a Regenerative Food System with Lupin Protein, Matthew Skinner, CEO, Wide Open Agriculture (WOA)

    1D AGO

    Episode 60: Building a Regenerative Food System with Lupin Protein, Matthew Skinner, CEO, Wide Open Agriculture (WOA)

    We welcome Matthew Skinner, CEO of Wide Open Agriculture (WOA), to explore the business and science behind lupin protein and regenerative food systems. From a finance career to food entrepreneurship, Matthew’s path into the industry was anything but conventional. Driven by a passion for sustainability, he now leads Wide Open Agriculture, championing lupin as a high-protein, low-impact ingredient with remarkable potential. In this episode, we discuss: - What makes lupin protein a nutritional and functional powerhouse. - The many valorization pathways of lupin that opens the door to novel formats. - The importance of regenerative agriculture in building resilient supply chains - Why consumer education is key to lupin’s future success This episode offers a timely look at innovation rooted in sustainability and regenerative food systems.   Learn more about Wide Open Agriculture: https://wideopenagriculture.com.au

    34 min
  2. Episode 59: Forecasting the Future of Food with Christine Couvelier

    MAR 2

    Episode 59: Forecasting the Future of Food with Christine Couvelier

    This week, we’re joined by the one and only, Christine Couvelier, executive chef, culinary trendologist, and founder of Culinary Concierge, for an inspiring look at a life fully immersed in food. Christine’s passion is unmistakable. With over four decades of experience, she’s helped shape global food strategies, launch beloved consumer products, and guide brands in translating culinary trends into innovative offerings. From her early days in a famed Toronto Italian kitchen to leading product development at President’s Choice, guiding future tastes at Cara Operations, her global reach with Unilever, being part of the future of culinary education at George Brown College, leading a culinary cultural revolution at Maple Leaf Foods or her time with Trendi to tackle the food waste/food rescue hurdles and looking at what’s possible ~~ Christine’s journey is both remarkable and deeply rooted in curiosity. In this episode, we explore: How a lifelong love of food became a global consulting career.The process of identifying, testing, and translating food trends into retail hits.Why she believes the future of food is food rescue .And of course, no conversation with Christine would be complete without her signature call to action: Taste, Taste, Taste.  Knowing your customer’s taste profile is not just a nice-to-have, it is the foundation of successful food innovation. If you work in food strategy, product innovation, or culinary branding, Christine’s insights will leave you both inspired and energized. Learn more about Culinary Concierge: https://www.culinaryconcierge.ca

    44 min
  3. Episode 58. CHFA NOW Vancouver 2026 Recap

    FEB 27

    Episode 58. CHFA NOW Vancouver 2026 Recap

    In this special on-the-ground episode, Munching on Molecules heads to CHFA NOW Vancouver to capture the energy of the show floor. We ran our Fast 4 Interviews series with the brands and booths exhibiting at the event, spotlighting the innovations, origin stories, and go-to-market realities shaping Canada’s natural, organic, and better-for-you space.  Listen in to hear the Fast 4 Interviews and meet the brands shaping what’s next. If you were at CHFA NOW Vancouver too, tell us: what booth or product stopped you in your tracks? Fast Four Interviews:1. Ariana Naturals2. Farm Credit Canada (FCC)3. Canadian Pine Pollen4. OSH!5. Health is Wealth6. The Good Chocolatier7. Mindful Fud8. Protea9. Riverside Natural Foods- Made Good10. SmartSip Cream Co.11. Fromage Protein Pops12. Cure Superfoods13. Drink BEHY14. PNP Pharmaceuticals15. Not Bad Snacks16. PommeMD17. Rviita

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

    FEB 18

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

    FEB 10

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

    JAN 19

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

    JAN 16

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

    12/30/2025

    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
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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
    60
  • Rating
    Clean
  • Copyright
    © Lara Tiro and Christine Farkas
  • Show Website
    Munching on Molecules