Upcoming Food Centre Seminars, Workshops and Webinars

UPCOMING WEBINAR ALERT – From Concept to Commercialization

Join us on April 8, 2026 for this exclusive webinar!  The Food Centre is excited to partner with George Brown Polytechnic’s FIRSt (Food Innovation & Research Studio) for a webinar that will explore the full journey from product development to consumer validation. 

Learn about:

• How companies can work with both organizations in tandem
• The role of sensory research in shaping successful products
• Pilot‑scale processing, regulatory guidance, and commercialization pathways
• Emerging trends we’re seeing across the sector

If you’re developing new products or scaling up innovation, this session is for you.

 REGISTER HERE

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RECENT WEBINAR RECORDING

From Pulses to Performance: Functional and nutritional innovations in pulse flours for food applications (recorded February 10, 2026)

Since 2019, February 10 has been a day to celebrate pulses such as chickpeas, beans, lentils, and other small but mighty crops driving a new wave of innovation in food development. Canadian pulse flours offer huge benefits to everyday foods.

Watch this recorded webinar as Dr. Yongfeng Ai, Associate Professor from the University of Saskatchewan, presents on the effects of particle size on thermal, pasting, and gelling properties, as well as on in vitro starch and protein digestibility, will be presented and compared with those of cereal flours. Inspired by this understanding, a new type of whole-cell pulse flour has been developed, and its distinct functional properties and starch digestibility will be demonstrated. Finally, new findings on the use of physical modifications to enhance pea flour for high-quality extruded puffed snacks and gluten-free pasta will be shared.

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Food Trends Shaping 2026 and Beyond (recorded January 14, 2026)

What will we be eating, drinking, and craving in 2026? 

Watch this recorded webinar as Dr. Mehmet Tulbek, President of the Food Centre, presents on the future of food and highlights the trends to watch out for.   From  plant‑forward proteins and meat‑based snacks, to global fusion flavors, beverage innovations, and functional, wellness‑driven foods, this session spotlights what’s shaping consumer demand and industry innovation.

Explored the impact of GLP‑1 on food innovation and how that could be redefining how health and indulgence intersect. 

If you’re a food entrepreneur, industry leader, or trend‑watcher, this webinar will give you the insights you need to stay ahead of the curve in 2026.

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Exploring Opportunities for Canadian Peas in the Global Marketplace (recorded April 2, 2025)

Dry peas are rich in protein, fiber, vitamins, and minerals and are often used as a plant-based protein source. They are also naturally gluten-free and commonly used in flexitarian, vegetarian and vegan diets. Dry peas are historically utilized in food industry for soups, stews, purees, snack foods; as an animal feed as a protein rich ingredient and binder in livestock, aquatic feed and pet food and as a flour, protein, starch, and fiber ingredient in plant based food products, including dairy and meat alternatives.

Join Dr. Mehmet Tulbek, President of the Saskatchewan Food Industry Development Centre Inc. in this webinar as he explores emerging and alternative opportunities for Canadian peas in the global marketplace.