Munching on Molecules

Lara Tiro and Christine Farkas
  • 0.0 (0)
  • Food
  • Updated Monthly

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. 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

  2. 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®

  3. 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

  4. 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

  5. Jun 29

    Episode 76: Authentic Indigenous Seafood, Small-scale fisheries, and the Power of food storytelling

    We talk with Gord Sterritt, CEO of Authentic Indigenous Seafood and Executive Director of the Upper Fraser Fisheries Conservation Alliance, to explore the deep connection between fisheries, food security, sustainability, and Indigenous-led food systems. As a member of the Gitxsan First Nation, Gord brings a rich perspective shaped by community, culture, conservation, and years of experience working in fisheries. In this episode, he shares how Authentic Indigenous Seafood is helping tell the stories behind Indigenous fisheries while creating value for harvesters, communities, and consumers across Canada. We chat about: Gord’s lifelong connection to fishing and foodThe story behind Authentic Indigenous SeafoodWhy Traceability mattersSupporting cooperative members and small-scale fisheriesStorytelling through product and processSustainability, seasonality, and fisheries planningLooking ahead to trade, policy, and collaboration This episode offers a powerful look at how seafood products can carry culture, responsibility, and community impact. Resources:  Authentic Indigenous Seafood: https://authenticindigenousseafood.ca/ Upper Fraser Fisheries Conservation Alliance: https://upperfraser.ca/

    Episode 76: Authentic Indigenous Seafood, Small-scale fisheries, and the Power of food storytelling

  6. Jun 23

    Episode 75: Contract Manufacturing with Preet Bhullar, COO and Co-Founder of Blue Ocean Group

    What does it take to build a contract manufacturing operations capable of serving CPG brands on both sides of the border and scaling with them all the way to Costco? We sit down with Preet Bhullar, COO and Co-Founder of Blue Ocean Group. The conversation was recorded on-site at their brand-new innovation hub in Blaine, Washington. What began in 2012 as a 2,000-square-foot tea operation in Surrey, BC has evolved into a GFSI-certified, multi-facility manufacturing partner for CPG and wellness brands across Canada and the United States. We also visited Blue Ocean's Surrey facility just weeks prior and between both locations, the impressive scope of what this team has built is hard to miss. Preet leverages her background in quality assurance and microbiology to lead the business she co-founded. This technical foundation shapes Blue Ocean Group’s rigorous approach to ingredient sourcing, regulatory compliance, and operational standards. This clearly shows in the certifications they have earned, the high-caliber brands they have chosen to work with, and the operational standards they hold across both facilities.  We chat through: The Evolution of Blue Ocean Group: The journey from a small leased facility focused on tea bags and loose-leaf tins to a 14-machine operation in Surrey and an expanding U.S. presence.Cross-Border Certification: Navigating the complexities of manufacturing standards in both Canada and the U.S..Direct Sourcing: Why sourcing ingredients directly from their origin is critical for protecting brand margins and enabling long-term growth.The Partnership Process: How Blue Ocean collaborates with brands from the initial brief through scale-up, and why they prioritize partners they genuinely believe in. Market Trends: Insights into the Canadian and U.S. wellness markets, including innovation in electrolytes, protein, creatine, and the shift toward clean, minimally processed ingredients.Regulatory Landscapes: Understanding the differences in manufacturing dietary supplements between Canada and the U.S. to avoid compliance hurdles.This episode is part manufacturing deep-dive and part cross-border business education. It serves as a reminder that the most successful contract manufacturing relationships are built on shared values and long-term strategy, rather than mere transactions. Resources Blue Ocean Group: https://blueoceantea.com/

    Episode 75: Contract Manufacturing with Preet Bhullar, COO and Co-Founder of Blue Ocean Group

  7. Jun 10

    Episode 74: Food safety, Regulation and Supplemented foods with Dr. William Yan

    Join us as Dr. William Yan shares his extensive experience in food safety, nutrition, and regulation in Canada. He brings a thoughtful perspective on the importance of science-based frameworks alongside industry collaboration to protect consumers while also creating space for innovation.  In this episode, we dig into: Health Canada’s regulatory framework Pre-market assessment vs post-market complianceThe history and evolution of the Supplemented Foods RegulationsHow Supplemented Foods differ from Natural Health Products (NHPs)The role of collaboration in food regulationUniversity of Ottawa Graduate Diploma Program, Food Policy and Regulatory AffairsTune in to hear Dr. William Yan’s insights on Canada’s regulatory landscape, and how science-driven collaboration plays a role in maintaining Canada’s reputation for high-quality, safe products on a global scale. Resources:  University of Ottawa's Graduate Diploma: https://www.uottawa.ca/faculty-health-sciences/nutrition/graduate-studies/graduate-diploma-food-policy-regulatory-affairs Dr. William Yan on LinkedIn: https://www.linkedin.com/in/william-yan-7239332aa/ wyan@uottawa.ca

    Episode 74: Food safety, Regulation and Supplemented foods with Dr. William Yan

  8. Jun 1

    Episode 73: Angela Santiago on 30 Years of Building the Little Potato Company

    Angela Santiago is the CEO and Co-Founder of Little Potato Company, a business she started alongside her father 30 years ago.  The Little Potato Company's origin story is one of those rare ones that feels almost too good to be true. Angela's father, drawing on nostalgia for the small potatoes he had grown up eating in the Netherlands, had a simple idea: what if Canadians could fall in love with them too? The duo took a chance, washing and testing their first small potatoes in a bathtub before bringing them to market. There was skepticism. The industry wasn't convinced. They found their niche by leaning into exactly what made the potatoes different. Today, The Little Potato Company employs more than 500 employees, three state-of-the-art facilities, producing over 280 million pounds of potatoes annually. The company is one of the most recognizable names in Canadian produce, built on a foundation of natural potato breeding, vertical integration, and a genuine belief that innovation, passion, and commitment to quality separates enduring brands. In this episode, we discuss: How The Little Potato Company created an entirely new value-added category in produce.The natural breeding process behind their small potato varieties, and why developing a new variety takes eight to nine years.The company's approach to sustainable crop utilization and the goal of reaching 100% crop use with zero waste.Leadership lessons from building a business over thirty years, and what has shaped Angela's approach to running a company.The role of communities like YPO and EO in supporting founders through the journey. Angela's story is a reminder that the most durable brands often start with asking a simple question and had the patience, creativity and conviction to see it through.  Resources:  Little Potato Company: https://www.littlepotatoes.com  Angela Santiago on LinkedIn: https://www.linkedin.com/in/angelasantiago

    Episode 73: Angela Santiago on 30 Years of Building the Little Potato Company
See All (80)

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
    80
  • Rating
    Clean
  • Copyright
    © Lara Tiro and Christine Farkas
  • Show Website
    Munching on Molecules