By Lindsay Toth

In Part 1 of our Rooted in Canada series, we talked about why Canadians are choosing local food like never before and how brands are stepping up to meet that demand. That little maple leaf on a package isn’t just a logo anymore. It’s a promise of trust, transparency, and real support for the people behind our food.

But as more shoppers fill their carts with Canadian-made products, a new challenge pops up. How do small producers keep up without losing what makes them special? How do they go from selling at the farmers' market to landing on grocery shelves, all while staying true to their roots?

That’s where food innovation centres come in.

From Kitchen Tables to Commercial Production

For most food entrepreneurs, it starts with passion, maybe a family recipe, a backyard experiment, or a shared kitchen hustle. They tweak their formulas, build a loyal following at markets, and before they know it, customers are asking, "Where else can I buy this?"

But scaling up isn’t just about making more. It’s about reformulating recipes for bigger batches, nailing food safety rules, finding the right packaging, and figuring out the business side of growth. For a small team, that can feel impossible.

The good news? They don’t have to do it alone.

How Food Innovation Centres Help

Take the Saskatchewan Industry Development Centre (Food Centre), for example. It’s become a lifeline for local producers who want to grow smart, not just big. They help entrepreneurs turn small-batch products into shelf-ready goods without cutting corners. Here’s how:

Recipe scaling – Adjusting formulas for larger production (without losing that homemade taste).
Food safety & compliance – CFIA-inspected facilities and guidance for retail/export rules.
Packaging & co-manufacturing – Access to equipment most startups could not afford alone.
Shelf-life testing – Discovering how long products stay fresh and making sure labels are accurate.
Business coaching – From funding tips to supplier connections, they’ve got answers.

For founders ready to take the leap, this support can be a game-changer.

Meet the Makers Behind the Growth

In Willow Bunch, SK, Darlene and Dean Dosch dreamed of launching an organic food business but didn’t know where to start. The Food Centre helped them refine recipes, navigate regulations, and even open their own facility. Today, Dosch Organic Acres is a hometown success story.

Over in Regina, the team behind Gravelbourg Mustard (Paul Léost and Matt Sirois) hit a turning point when demand outgrew their kitchen. With the Centre’s help, they scaled production, without sacrificing the quality that made their mustard a hit.

And in Saskatoon, Evova Foods Inc. wanted to certify their products as non-GMO. The process was daunting, but the Food Centre guided them through audits and packaging updates, helping them align their brand with their values.

Stories like these show what’s possible when local producers get the right tools.

A National Network of Support

Saskatchewan’s Food Centre is just one piece of the puzzle. Across Canada, other hubs are doing similar work:

Their goal? To help Canadian food businesses grow without becoming just another faceless brand. Whether it’s tweaking recipes, cracking packaging challenges, or decoding compliance, these centres keep local food moving forward.

Why This All Matters

Supporting local food isn’t just about better products, it’s about stronger communities. More jobs. Thriving rural economies. And a food system that doesn’t rely on distant supply chains. When small producers succeed, we all win.

What’s Next

In Part 3 of Rooted in Canada, we’ll explore what’s ahead for local food, from cutting-edge food tech to the next wave of sustainable packaging and the entrepreneurs leading the charge.

Because this isn’t just a trend. It’s a movement. And it’s only getting bigger.

🍁 Rooted in Canada | Part 2: How Food Innovation Centres Are Powering Local Growth