CFIN Awards $50K To 5 Student-led Foodtech Ventures

GUELPH — The Canadian Food Innovation Network (CFIN) is awarding $49,982 to five student-led foodtech ventures through the organisation’s NextGen Food Innovators program, which aims to accelerate the pre-competitive development of promising innovations into a new venture.

“Canada’s food sector needs bold thinkers who can turn new ideas into real-world solutions, and that need isn’t going to pass. Through the NextGen Food Innovators Program, CFIN is equipping student entrepreneurs with the tools, support, and runway they need to bring their innovations to market and to develop the skills to become serial entrepreneurs. These ventures are tackling urgent challenges—like food waste, safety, and sustainability—and advancing the transition a stronger, more resilient Canadian food economy,” said Dana McCauley, CEO, CFIN.

The funding recipients of the NextGen Food Innovators program are:

• PhyCo Technologies (British Columbia)

PhyCo Technologies, affiliated with Simon Fraser University, is developing a seaweed-based antimicrobial and antifungal coating to extend the shelf life of fresh produce, particularly cucumbers and berries. Using advanced spray coater technology, the team will test these coatings on simple packaging substrates to create eco-friendly alternatives to single-use plastics. The project, funded with $10,000, aims to address food waste and sustainability challenges while supporting Canada’s efforts to reduce greenhouse gas emissions from food loss.

“This support from CFIN’s NextGen Food Innovators program is at a pivotal moment for PhyCo. It enables us to bring our seaweed-based coating one step closer to replacing plastic in Canada’s food supply chain. With this pilot, we’re not just extending shelf life—we’re reshaping what food preservation can look like in a climate-conscious world,” said Ranah Chavoshi,  co-founder and CEO, PhyCo Technologies.

• Chromasense Technologies (Alberta)

Chromasense Technologies, in partnership with the University of Calgary, is creating ultra-low-cost, sustainable food freshness sensors that indicate when food is no longer safe to consume. These sensors will monitor temperature history and detect spoilage markers using novel sensing materials and easy fabrication methods. With $10,000 in funding, the project aims to reduce unnecessary food waste across the supply chain by providing real-time monitoring of product safety and freshness.

Genuine Taste, collaborating with the University of Toronto, is using AI technology to enhance the flavour of cultivated fat for alternative protein products. The project involves building an AI model to optimize the media formula for cultivated fat, tailoring flavour profiles to customer preferences in the pet food and plant-based meat sectors. Funded with $10,000, this initiative aims to improve the taste of plant-based foods, addressing a key barrier to their broader adoption.

Phoela Health, working with McGill University, is advancing food safety through a portable CMOS-based biosensor for rapid, real-time detection of bacterial strains in food storage environments. The device, which uses bioluminescent immunoassays, will enable on-site bacterial identification at a fraction of the cost of existing tools. Supported by $9,988 in funding, this innovation will help reduce food recalls and economic losses while enhancing public health.

• Dual Edge (Prince Edward Island)

Dual Edge, associated with the University of Prince Edward Island, is developing a 2-in-1 digital and photoacoustic imaging system coupled with AI for the quality evaluation of French fries. This system will enable non-invasive, rapid assessment of critical quality attributes such as colour and texture. With $9,994 in funding, the project aims to improve quality control, ensure consistent product standards, and support sustainable food processing practices.

CFIN’s NextGen Food Innovators Program provides funding and support to students currently enrolled in Canadian post-secondary institutions who are developing innovative solutions for the food processing, foodservice, or grocery retail industries. The program focuses on intellectual property-driven projects with clear commercial applications and supports research and development at Technology Readiness Levels (TRL) 1 to 7.