media planner 2015 - food in canada · the largest and most qualified audited canadian circulation...
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w w w. f o o d i n c a n a d a . c o m
*December 2013 Circulation Audit Statement (11,945 subscribers X 3.6 readers/copy)
*
print. web. events.
That’s how many food and beverage processing professionals
(our readers) across Canada rely on us for their most vital
business and industry information needs. Why?
It’s simple, really: They know they’ll always get the most
well-researched content, backed by our deep commitment to
quality, and more than three quarters of a century of experience.
Put Food in Canada magazine to work for you.
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OUR TEAM
EDITORIAL
EDITORIAL CONTRIBUTORS
EDITORCAROLYN COOPER
Carolyn has been editor of Food in Canada since 2005. She has worked in food and beverage industry publishing for most of her career, including at foodservice and agricultural publications. (416) 442-5600 x3232
[email protected](416) 442-5600 x3234 [email protected]
SALES
PRODUCTION / CIRCULATION
ART
PUBLISHERJACK MELI
(647) 823-2300 [email protected]
PRODUCTION MANAGERSTEVE HOFMANN
(416) 510-6757 [email protected]
ART DIRECTORMELISSA CROOK (416) 442-5600 x3260
ACCOUNT MANAGERDANIELA PICCONE
(416) 510-6773 [email protected]
CIRCULATION MANAGERCINDI HOLDER
(416) 510-6773 [email protected]
DR. RON DOERING Columnist, Food Law
Ron is counsel in the Ottawa offices of Gowlings. He is a past president of the CFIA.
GARY FREAD Online
columnist, Can we Compete?
Gary is president of Fread & Associates Ltd., consultants to the food industry.
LOUIS GIGUÈRE Columnist, Global Food
Innovation
Louis is senior director at Enzyme, a leading food and health marketing agency.
GARY GNIRSS Columnist,
Regulatory Affairs Gary is a partner and president of Legal Suites, Inc., specializing in regulatory software and services.
DR. LARRY MARTIN Columnist, Market Trends
Larry is president of Dr. Larry Martin & Associates and principal of Agri-Food Management Excellence.
JOHN PLACKO Columnist, A Culinary Odyssey
John is the owner of the Modern Culinary Academy in Toronto.
DR. RON WASIK Columnist, Focus on
Food Safety
Ron is president of RJW Consulting Canada Ltd., specializing in technical services to the food processing and foodservice industries.
DAN SCHOLES Columnist, Sensory Trends
Dan Scholes is the director of Contract Testing Inc., an industry leader in sensory evaluation and consumer product testing.
BIRGIT BLAIN Online columnist
Birgit Blain is president of Birgit Blain & Associates Inc., food business specialists helping packaged goods companies refresh their brand.
MANAGING EDITORDEANNA ROSOLEN
Deanna has been at Food in Canada since 2003. Prior to Food in Canada, she worked at a newswire agency, other business-to- business magazines and consumer magazines.
The largest and most qualified audited Canadian circulationThe only Canadian food and beverage magazine with 3rd party audited circulation (Audited by ABC – Audit Bureau of Circulation and members of The Advertising Standards Council)
The only nationally distributed food and beverage magazine in Canada
CIRCULATIONHIGHLIGHTS
> 43,002* total readers (3.6* readers per issue)
> 59 minutes – average time spent reading per issue
> Loyal Readers – 98% read 4 out of 4 issues
> 98% rate editorial excellent
> 89% possess purchasing authority
> 96% took an action as a result of reading Food in Canada
> 79% of readers contacted an advertiser directly from seeing their ad in Food in Canada
59.3%25.3%
8.1%7.3% Senior Executive
ManagementChief Executive Officers,
CFOs, Chairmen, Owners,
Partners, Directors,
Presidents, Vice Presidents,
General Managers, other
Executive Management
Plant and Production ManagementPlant and/or Productions Operations
Management, Materials Management,
Engineering Management, Manufacturing Management
Food Technologist, Product Development, Corporate ChefsMembers of The Canadian Institute of
Food Science and Technology, Food
Technologists, Product Development,
Corporate Chefs, Research &
Development Management
Technical Management, PurchasingPurchasing Management, Quality Control &
Technical Management, Testing Management,
Food Scientist, Food Technician
The largest and most qualified audited circulation in Canada!
*Canadian Business Press – 2013 December 2013 Circulation Audit Statement
WHO READS Food in Canada?11,945* National Subscribers – THAT’S WHO!
+ REACHING EVERY CIFST (CANADIAN INSTITUTE
OF FOOD SCIENCE AND TECHNOLOGY) MEMBER
AD SPACE CLOSE:
1st of the month preceeding issue
AD MATERIAL DUE:
8th of the month preceeding issue
2015
EDITORIAL
CALENDAR
JANUARY/FEBRUARY
Annual Reference Edition
> Sector Report: Bake and snack food
> Food Trends: International food trends
> 2015 Resource Guide Book
+ Western Regional Roundtable
SUPPLEMENT: Research Chefs in Canada
JUNE
SPECIAL REPORT: Labour and the food industry
> Food Trends: Ice cream
> Product Showcase: IFT pre-show coverage
+ PET Food in Canada
SUPPLEMENT: Research Chefs in Canada
JULY/AUGUST
> Sector Report: Fruit & vegetable processing
> Food Trends: Hydroponics
> Product Showcase: Post-show coverage of PackEx Toronto
SUPPLEMENT: Research Chefs in CanadaSUPPLEMENT: Canadian Food Chain
MARCH
> Sector Report: Meat and poultry processing
> Food Trends: Nose-to-tail meat cuts
> Product Showcase: Post-show coverage of IPPE 2015
SUPPLEMENT: Accent Alimentaire sur le QuébecSUPPLEMENT: Canadian Food Chain
SEPTEMBER
Annual Reference Edition
> Sector Report: Beverage processing
> Food Trends: Natural colours
> Top 100 Canadian companies
> 2015 Executive roundtable> Economic Overview and forecast> Product Showcase: Post-show coverage of IFT
SUPPLEMENT: Accent Alimentaire sur le Québec
APRIL
> Sector Report: Dairy processing
> Food Trends: Fermented and cured foods
> The Leadership Awards: A salute to the best of 2014/15
SUPPLEMENT: Research Chefs in Canada
OCTOBER
Annual Reference Edition
2015 BUYERS’ GUIDEThe 77th edition of the only directory of suppliers specifically for the Canadian food and beverage processing industry.
> Sector Report: Packaging
> Food Trends: Sports nutrition
> Product Showcase: Post-show coverage Process Expo
NOVEMBER/DECEMBER
> Sector Report: Fish & seafood processing
> Food Trends: Sauces, dressings & marinades
> The Export Report> Product Showcase: Post-show coverage
Supply Side West
+ Eastern Regional Rountable+ PET Food in Canada
SUPPLEMENT: Accent Alimentaire sur le Québec
MAY
> Sector Report: Confectionery
> Food Trends: Cognitive health
> The Top 10 Industry Innovators> Product Showcase: Pre-show coverage
of PackEx Toronto
+ Quebec Regional Roundtable
SUPPLEMENT: Accent Alimentaire sur le Québec
CHIA PACKS A NUTRITIONAL PUNCH
WHO GETS TO DRIVE THE BLUE BOX TRUCK?
FOOD LABELLING MODERNIZATION
THE 2014 RESOURCE
GUIDE BOOK
PG.53
January/February 2014 | $15.00 | FoodInCanada.com PM #40069240
grainsElevated InsideRESEARCH CHEFS IN CANADA
PG.47
WHEAT UNDER THE
MICROSCOPE PG.33
39 4430
FRESH INNOVATIONS IN PASTA & RICE PG.40
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}
FOOD IN CANADA 39
ACCENT ALIMENTAIREsur le Québec
Scotsburn fait l’acquisition d’un fabricant de crème glacée à Lachute
Juste après avoir vendu sa division laitière à Saputo inc. pour 61 millions de dollars, la coopérative Scotsburn Services ltée a acquis Les Aliments Lebel Foods inc., un
fabricant de crème glacée situé à Lachute.Scotsburn en a fait l'annonce le 22 janvier, sans toutefois révéler les détails financiers de la transaction.Doug Ettinger, président-directeur général de Scotsburn, a déclaré à The-ChronicleHerald.ca que cette acquisition s’avérait une décision stratégique et don-nait un sérieux coup de pouce aux plans de l'entreprise de devenir un fabricant de crème glacée majeur. « Ils sont très forts au Québec, mais leur exploitation
se révèle également nationale », a précisé M. Ettinger à TheChronicleHerald.ca. Ce nouvel actif contribuera en outre à la
croissance internationale de Scotsburn, peut-on lire dans le communiqué.Gaétan Lebel, qui a fondé l'entreprise
de crème glacée en 1986, demeurera en poste à Lachute pour superviser les ac-tivités de l'usine, dans laquelle oeuvrent
160 employés.L’usine de Lachute a été construite
en 2000, pour ensuite être agrandie en 2008, alors que la compagnie à procédé à l’installation de nouvelles machines pour confectionner des desserts gla-cés. Un an plus tard, l’entreprise a de nouveau pris de l’expansion, devenant jusqu’à aujourd'hui la plus grande usine
de fabrication de crème glacée et de des-serts glacés au Québec. Aliments Lebel mentionne aussi être le seul producteur
de sucettes glacées dans la province.Scotsburn est le plus grand fabricant
de crème glacée et de spécialités glacées dans les provinces de l’Atlantique. La compagnie fabrique également des produits de marque maison pour des grands détaillants, et elle distribue des produits à l'ouest des Maritimes et dans
le monde. L'entreprise compte plus de 350 actionnaires, dont plus de 100 producteurs laitiers, et elle exploite des activités en Nouvelle-Écosse, au Nou-veau-Brunswick, à Terre-Neuve et au Labrador.
NOUVELLES> Élevages Buffalo Maciocia a reçu une aide financière de $ 300 000 d’Agriculture et
Agroalimentaire Canada et du ministère de l’Agriculture, des Pêcheries et de l’Alimentation
du Québec dans le cadre du Programme de soutien aux stratégies sectorielles de dével-
oppement. L’aide financière servira à la transformation du lait de bufflonne au Québec.
Élevages Buffalo Maciocia, établie à Saint-Charles-sur-Richelieu, est le seul élevage laitier
de bufflonne de la province. La compagnie mène un projet en partenariat avec la Fromag-
erie Polyethnique afin de développer des produits à valeur ajoutée comme le fromage et
le yogourt pour le marché nord-américain.> Hewitt Équipement ltée de Pointe-Claire a reçu un prix Concessionnaire d’excellence
2014 de Mitsubishi Caterpillar Forklift America inc. Ce prix reconnaît les niveaux élevés de
satisfaction à la clientèle dans le cadre des activités de vente et de soutien de l’entreprise.
> Natur+L XTD inc. de Saint- Hyacinthe va doubler sa capacité de transformation avec sa
nouvelle usine de 20 000 pi ca qui sera construite dans la ville aux coûts de 6,5 millions
de dollars. Natur+L XTD est la seule entreprise au Canada à avoir recours à un procédé de
pascalisation unique qui utilise la haute pression pour préserver et stériliser les aliments
et leurs ingrédients, offrant ainsi une plus grande fraîcheur tout en réduisant l’utilisation
d’agents de conservation et d’additifs. Les nouvelles installations, dont l’ouverture est
prévue au printemps 2015, permettront de créer environ 20 nouveaux emplois.
> Un nouvel abattoir de bovins ouvrira à Saint-Cyrille-de-Wendover,
lequel sera exploité par la Coopérative d’abattage du Québec nou-
vellement formée. Les installations étaient anciennement détenues
par Levinoff-Colbex, qui a fermé ses portes en mai 2012, et qui était
le seul abattoir d’importance dans l’est du Canada. Depuis cette fer-
meture, 80 % des bovins du Québec sont envoyés hors de la province
pour être abattus, principalement en Ontario et en Pennsylvanie. Au
moment d’écrire ces lignes, la nouvelle coop — comptant 460 producteurs membres —
espère voir les installations opérationnelles ce mois-ci.
> Deux entreprises situées à Saint-Louis-du-Ha! Ha! ont reçu une aide financière des
gouvernements fédéral et provincial pour des projets de conservation des sols. L’entreprise
caprine Ferme Emmental SENC et l’entreprise laitière Ferme Gérald Marquis inc.
utiliseront cette aide financière d’Agriculture et Agroalimentaire Canada et du ministère de
l’Agriculture, des Pêcheries et de l’Alimentation du Québec pour effectuer des aménage-
ments visant à résoudre leurs problèmes d’érosion du sol.
ENBREF
MARS 2014
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LOOK FOR THESE SPECIAL REPORTS IN 2015:> The future of food
> Working with a co-packer
> Seed preservation/heirloom fruit & vegetables
> Innovation & failure
> Food waste
> The weight management market
> The changing retail landscape
Le goût réinventé
ture, telles que la récupération d’aiguilles et de branch-
es d'épinettes noires. Le premier produit développé par
ces activités a été une huile essentielle à base d'épinette
noire, pouvant servir de vaporisateur d'ambiance, de
décongestionnant et d’odeur de camouflage pour
les chasseurs.
D’autres services de gestion forestière tradition-
nels ont bientôt suivi à mesure que la coop prenait de
l’expansion et se diversifiait. “Notre vision a toujours
été d'être un chef de file en gestion de la forêt
tout en valorisant les terres forestières”, expli-
que Élise Lavoué, directrice des ventes et du
marketing. “Nous voulons maximiser ce que
nous retrouvons dans la forêt en termes de
produits non ligneux.”
Beaucoup de chefs et producteurs alimentaires parcourent
le monde à la recherche de la prochaine saveur ou du
prochain ingrédient unique qui saura séduire le palais des
consommateurs. Par contre, quand il s'agit de reconnaître
de nouveaux ingrédients créatifs, l’arbre cache souvent la forêt. Heureuse-
ment, ce n'était pas le cas pour les épices et herbes de marque d'Origina,
Être Boréal qui renferment une richesse de saveurs distinctives florissant
dans la forêt boréale du Québec.
D'Origina est le nom de commerce de la gamme
d'herbes, fleurs, baies, plantes et épices vendue par la
Coopérative forestière de Girardville au nord du Lac
Saint-Jean. Mise sur pied dans le double objectif de
promouvoir l'emploi régional et de gérer la
croissance durable de la forêt
environnante, la coop a
vu le jour en 1979 avec
des activités de sylvicul-
D’Origina offre les saveurs uniques de
la forêt boréale du Québec
PAR CAROLYN COOPER
phot
o: ®
Aud
rey
Loze
– P
apill
es S
ouria
ntes
FOOD IN CANADA 45Ragout pattes de cochon
boulettes d’origina.
PROFILD’ENTREPRISE
45-48_French feature pix.indd 45
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FOOD IN CANADA 57
TABLERONDE
MNP est fier d’avoir travaillé en collaboration avec
le Conseil de la transformation alimentaire et des
produits de consommation et Food In Canada
afin de fournir aux sociétés bioalimentaires du
Québec un forum leur permettant de partager leurs connais-
sances et leurs points de vue.
Le secteur est loin d’être figé. Le paysage change. La croissance
démographique dans les pays voisins, comme les États-Unis et le
Mexique, représente de nouveaux segments de marchés à exploiter,
et l’avancement des négociations vers un accord commercial
entre le Canada et l’Union européenne permet d’entrevoir un
tout nouveau potentiel sur le marché de l’exportation. Par contre,
l’ouverture de nouveaux marchés comporte son lot de défis, car
en même temps de nouveaux concurrents font leur entrée sur les
marchés intérieurs et les sociétés doivent se tenir à l’affût et être
prêt à répondre aux besoins émergeants des consommateurs. Des
actions visant la réciprocité des normes entre les différents pays
sont nécessaires pour maintenir la qualité et les profits dans un
environnement équitable.Il existe des possibilités d’innovation dans le service à la
clientèle, les nouvelles gammes de produits, l’emballage et les
pratiques de production allégée. La demande des consommateurs
pour des produits spécialisés en matière de santé et de bien-être,
des produits locaux frais et des produits artisanaux est forte sur
les marchés intérieurs et étrangers.
L’avantage concurrentiel des sociétés bioalimentaires québé-
coises est enraciné dans son héritage, sa culture et sa capacité
d’innovation, grâce à la valeur et à l’attrait des produits. Les
marchés à l’intérieur et à l’extérieur du Québec reconnaissent la
grande qualité et le caractère unique des produits du Québec.
Les sociétés ont tout avantage à profiter de ces atouts.
MNP est très heureux de fournir une plateforme de discussion
aux sociétés qui représentent fièrement le Québec. En tant
qu’experts du secteur, nous continuerons à les soutenir par des
initiatives d’affaires tout au long de leur développement sur les
différents marchés. Nous sommes convaincus que l’année à venir
sera porteuse de grands succès.
Glenn Fraser, vice-président et
directeur national, Transformation
bioalimentaire, et Sheldon Krakower,
associé et directeur, Transformation
bioalimentaire pour le Québec,
MNP sencrl, srl.
TIREZ PARTI DU PRÉSENT POUR CONNAÎTRE LE SUCCÈS DEMAINCAPITALISER SUR L’EXPORTATION, LES TENDANCES DE MARCHÉ ET LE POSITIONNEMENT
Phot
os :
Ryan
Bla
u, P
BL
phot
ogra
phy
TRANSFORMATION BIOALIMENTAIRE
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Accent Alimentaire sur le QuébecFood in Canada’s quarterly French language
supplement, Accent Alimentaire sur le Québec,
speaks directly to the French language market
of Quebec’s food and beverage processors.
Our targeted French-language supplement
reaches deep into the Quebec market providing meaningful editorial
coverage unique to Quebec processors. As Canada’s second-largest food
and beverage processing sector, take advantage of this unique French-language
communications vehicle to reach this important market.
Research Chefs in CanadaThis distinctive quarterly supplement
focuses on how industry chefs help
to anticipate consumer trends, develop
new R&D formulations, improve
ingredient applications and create
new products. Research Chefs in
Canada provides essential information
to industry chefs and the entire
product development team.
SPECIAL SECTIONS
FOOD IN CANADA 47
RESEARCH CHEFS
Beyond flavour
As always at this time of the year, Food
in Canada’s inboxes are flooded with
forecasts promising the tastiest foods and
culinary trends that will be making
headlines in the coming year and
eventually finding their way into new
product R&D. As well as continuing
trends such as local foods and authentic
regional ingredients, here’s just a few of the
flavours we think will stand out in 2014;
• “Fresh Focused” flavours that add a
health halo to snack foods and which
make consumers feel good about
their choices, including coconut
lime; lemon garlic pepper; carrot
watermelon; and pineapple cucumber.
(Comax Flavors)
• Starch is back, with rice bowls,
flatbreads, wraps, artisan breads and
waffles appearing on menus.
(Technomic)
• Exotic flavour
combinations such
as balsamic fig, burnt calamansi,
fernet, ginger plum, green coconut,
juniper berries, rhubarb, tayberry,
Willamette hop, and Moroccan spice
blend ras el Hanout. (Sensient)
• Spicy culinary traditions from Peru,
Korea, Thailand, Vietnam and Malaysia
will heat up menu items across all
types of cooking. (IFT)
• Chilies, from mild to ultra
hot, will be increasingly
popular, as will tea,
noodles and Indian spice
blend masala. (McCormick)
• Comfort foods continue to score big
with consumers. Watch for more cheese
melts, creamy pastas, fried appe-
tizers and sides. (Technomic)
• “Sultry Sweets” that offer
rich provocative blends combining
sweet and savoury, like cola cappuccino
nut; marshmallow macadamia crunch;
ginger sesame caramel; and
maple bourbon banana.
(Comax Flavors)
• Pork will appear more often
this year, in regional barbecue,
ethnic cuisine, charcuterie,
and pulled-pork sandwiches.
(Technomic)
• Gochujang, a savoury Korean
fermented sauce made with red chilies,
rice, fermented soybeans and salt, is
being hailed as the next Sriracha
sauce. (Sensient)
• Regional dishes and ingredients
like Kimchi, Huacatay, ginger,
almond caramel popcorn, pepita and
Szechuan pepper. (Bell Flavors &
Fragrances)
• Brazilian ingredients such as gluten-
free cassava flour, guava, black-eyed
peas and Bahian seasoning blend
tempero Baiano. (McCormick)
RCA HEADS WEST TO PORTLAND
This year the Research Chefs Association heads to Portland,
Ore. for its Annual Conference and Culinary Expo.
With its outdoor markets, wineries, craft breweries and
vibrant food truck scene, Portland offers something new for
every food and beverage professional. The RCA has organized
three special attendee outings highlighting the city’s culinary
heritage, including a food truck walking tour, microbrewery
tour and tasting, and urban wine tour. The popular opening
reception, this year at the Portland Art Museum, will also
include tastings from local restaurants and food companies.
This year’s keynote speaker is Jon Luther, retired chairman of Dunkin
Brands, who in a speech entitled “Culinary Warriors,” discusses how
the quality of culinary innovation and R&D has been instrumental in
the success of the brands he has led. Other educational sessions look at
Generation Y eating habits; new menu opportunities for beef; commercial-
izing food products; global flavours and menu evolution; resistant starch in
food formulating; clean labelling; cheese; and flax meal.
As well as the annual Student Culinology Competition and the
third-annual Professional Culinology Competition, both streamed via live
video feed, the convention offers numerous networking opportunities
and sessions on career advancement. Visitors will also find R&D inspiration
at the Culinary Expo, which features demonstrations by suppliers to the
food and beverage industry.
The conference takes place in Portland from March 11 to 14, 2014.
News> file
IN CANADA
Photo courtesy of P
ortland Oregon V
isitors Association
47-48_RCNEWS.indd 47
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}Trusted Information
ProviderPublishing for more than 75 years,
Food in Canada has earned the highest degree of trust and
respect that is unequalled by any other magazine, website or
enewsletter serving the Canadian food and beverage processing industry. We have been helping food and beverage processing
executives make informed decisions since 1940. There is no question that Food in Canada is recognized as “the voice of the food and beverage processing
industry” in Canada.
Reaching the Entire Food
and Beverage IndustryWe deliver the entire food and beverage processing industry: Baking, Dairy, Meat (beef,
pork, poultry), Confectionery, Beverage, Seafood, Fruits and Vegetables, Flour/Feed Milling and Pet Food along with Food
Science and Technology. Food in Canada is the most
cost-efficient marketing and advertising choice for
reaching this $93 billion/year Canadian industry.
Best Content in the Country!
For more than seven decades,
the Canadian food and beverage
industry has looked to Food
in Canada for information and
updates on key industry issues and trends, as well as equipment
and ingredient suppliers.
Food in Canada has never failed to deliver the best content in the country.
34 JUNE 2014
Arron Carley
foraging for ants
close to Noma.
Apricot dessert at El Celler de Can Roca.ecently all eyes were on London
for the event chefs and restau-
rateurs around the world look
forward to all year. Restaurant
Magazine announced the World’s 50 Best
Restaurants, as determined by 900 people,
each selected for their expert opinion of the
international restaurant scene.
The U.S. and Spain tied for the highest
number of restaurants in the top 50, with sev-
en each. Meanwhile, Canada failed to breach
the top 50 for the 11th year in a row. The last
time a Canadian restaurant was in the top 100
was in 2010 with Calgary’s Rogue at number
60 and Langdon Hall in Cambridge, Ont.
at 77. The only Canadian restaurant ever to
make the Top 10 was Michael Stadtländer’s
Eigensinn Farm in 2002.
Here’s the top 10 countdown for 2014:
1. Noma, Copenhagen, Denmark — In
2006 Noma made the top 50 at number 33.
Four years later it was in the top spot, which
it held for three years before being bumped
to number-2 in 2013, and has now reclaimed
the top spot. Known for it’s waterside loca-
tion, R&D lab and imaginative Nordic food,
chef Rene Redzepi has inspired thousands of
chefs around the world. This 45-seat restau-
rant begins by serving 10 snack-style cours-
es followed by another 10 courses. When
I dined there we started with live shrimp
served on crushed ice. Recent menu offer-
ings include live ants paired with beef tartar.
Using your hands to create or cook a dish at
the table is not uncommon. Certainly one
of the best dining experiences I’ve ever had.
2. El Celler de Can Roca, Girona, Spain –
Located on a corner in Girona, this restaurant
doesn’t look very spectacular from the outside
but the inside is absolutely beautiful. Broth-
ers Joan, Josep and Jordi run this exception-
ally modern Spanish restaurant. A tour of the
massive kitchen uncovers the lab-like equip-
ment that transforms the humble Catalan in-
gredients into mind-boggling dishes that you
can’t help but remember years later. The de-
constructed mojito was one of my favourites,
along with the caramelized apricot on a blown
sugar apricot with a whipped mousse filling.
3. Osteria Francescana, Modena, Italy –
Massimo Bottura features traditional dishes
from the Emilia-Romagna area as well as
modern interpretations of some very classical
Italian dishes. Bottura is famous for his “five
ages of Parmesan” in different textures and
temperatures. His restaurant is located in a
city famous for its cars (Ferrari, Lamborghini
and Maserati) as well as its balsamic vinegar.
4. Eleven Madison Park, New York, U.S.
– I really did think this restaurant might
just make the number-1 spot this year. Chef
Daniel Humm has created a menu rooted
in the tradition of New York with the mod-
ern techniques seen in many of these top 10
restaurants. The 15-course tasting menu is
playful, with local ingredients, seasonal offer-
ings and meticulous execution. Walking into
the kitchen is like walking into an operating
room — clean, quiet and chefs working with
the precision of doctors.
John Placko
Arron Carley at Noma
with Rene Redzepi.
A CULINARY ODYSSEY
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Canadian Food Industry ReportA comprehensive sector-by-sector snapshot of food and beverage processing and manufacturing industry performance and innovation.
Read about important industry issues and trends, with emphasis on a well researched quantitative and qualitative outlook.
The only comprehensive resource of its kind in Canada!
Top 100 (September issue) Canadian Food & Beverage Processors
Canadian food and beverage processors are ranked in the Top 100 according to their sales figures. The list includes information from Dun & Bradstreet Inc., from the companies themselves and from annual reports.
Food In Canada Buyers’ Guide (October issue)Now in its 76th year, Food in Canada’s Annual Buyers’ Guide & Directory has become the most comprehensive directory of suppliers to the Canadian food and beverage manufacturing industry. Considered the industry bible, it is kept and referred to all year long.
With pass-along readership of 3.6 readers per copy, your advertising message will reach more than 43,002 key industry personnel in
Canada’s $93-billion food & beverage manufacturing sector.
SPECIAL SECTIONS
Our Association Partners:> Canadian Dairy Commission> Canadian Meat Council> Food and Beverage Ontario> Ontario Independent Meat Processors> Ontario Dairy Council> PAC, The Packaging Association
> CIFST (Canadian Association of Food Science & Technology)
> Baking Association of Canada> CTAC> Canadian Certified Seed> Canadian Corrugated Containerboard Association
If you supply ingredients or
equipment to the pet food
industry, you cannot afford
to miss being a part of this
important new pet food
information source for the
Canadian market.
COMPANIES
Focused on delivering an unique editorial package to this highly defined audience, PETfood in Canada reaches more than 4,800 Canadian pet food manufacturing industry professionals:
> Owners, Partners and Senior Executives
> Production Managers, Engineers, Quality Control
> Purchasing, Sales & Marketing
> Food Scientists, Technologists, Nutritionists, Food Developers
> Food Safety, Regulatory
> Distributors/Brokers/Wholesalers
Professionals working in the Canadian pet food and pet treat manufacturing industry look to PETfood in Canada’s reporting on topics such as:
> Canadian Food Inspection Agency reports
> Industry news
> Government of Canada’s enhanced animal health safeguards
> Trends
> Ingredients, Insights, Nutrition
> Canadian pet food processing legislation
> clean labelling of pet food
> Importing/Exporting Regulations
> Regulatory Issues
> Labelling Law
> Pet Food Company Profiles
> New Ingredients
> New Equipment
> Opinions
PETFOOD IN CANADA WILL BE PUBLISHED IN JUNE & NOV. 2015
JUNE Advertising Space Reservation Deadline – May 4Advertising Material – May 11
NOV. Advertising Space Reservation Deadline – Oct 2Advertising Material – Oct 9
Some of the companies
you’ll find reading PETfood in
Canada magazine include:
Champion Petfoods
DLM Foods Canada Corp.
FirstMate
Global Pet Foods
Harrison Pet Products
Mars Canada Inc.
Nestle Purina Petcare
Normerica Inc.
Nutreco
OmniPET Nutrition
Petcurean
P&G Pet Care
PLB International
Royal Canine Canada
Simmons Pet Food Inc.
The Great Canadian Pet Food Company
Ad Size 1x 2x
iiiFull Page 2,995 2,795iii
iii2/3 2,595 2,395iii
iii½ Island 2,395 2,195iii
iii1/2 2,095 1,895iii
iii1/3 1,795 1,595iii
iii1/4 1,595 1,395iii
2015 Magazine Rates
FOR MORE INFORMATION ABOUT ADVERTISING VISIT OUR WEBSITE
www.foodincanada.com OR CONTACT A Food in Canada account manager
Food in Canada’s e-Product Spotlight is designed specifically to generate leads directly to you and your sales people.
This lead generating eNewsletter platform can
be used to promote new product introductions,
existing products, services, introducing new
personnel, industry events, webcasts, white
papers and much, much more.
And it’s simple: Provide us with an image and up
to 60 words of copy along with a URL (where you
would like to drive the viewer when they click on
the link in your ad).
LEAD GENERATORWithin 5 days you will receive a detailed lead
report that will include full contact information:
name, title, company address, phone and fax of
everyone who clicked open the URL you provided.
Limited to 8 positions
1X – $995 6X – $795iiiiii
3X – $895 12X – $595i
SPECIAL PRODUCT
Reach more than 12,000 online
subscribers with your ad in our
Electronic Product Spotlight
FOR MORE INFORMATION ABOUT ADVERTISING VISIT OUR WEBSITE www.foodincanada.com OR CONTACT:
Jack Meli | Publisher 647.823.2300 • [email protected] Daniela Piccone | Account Manager 416.510.6773 • [email protected]
100% CASL's Compliant
FOR MORE INFORMATION ABOUT ADVERTISING
VISIT OUR WEBSITE www.foodincanada.com OR CONTACT:
Jack Meli | Publisher 647.823.2300 • [email protected] Daniela Piccone | Account Manager 416.510.6773 • [email protected]
is proud to offer...
foodTV is a video eblast deployment, hosting and archiving service provided by the publishers of Food in Canada magazine.
Use foodTV to:> Introduce new products
> Exhibit equipment in action
> Demonstrate product application
> Promote customer testimonials
> Announce new company initiatives
> As an educational and informational communications tool
ExampleProvide us with your video and we will deploy it as a customized
eNewsletter (eblast) to our 12,000+ online subscribers (or select
specific industry demographics). The URL link on the customized
eNewsletter will take the interested visitor to foodincanada.com
where your video will be archived by industry category indefinitely.
And we will also provide full eNewsletter and web analytics —
open and click-through rates along with web impressions and
unique visitor counts.
+ We will provide contact information of anyone that clicks
on the customized eNewsletter link or on the video itself.
Don’t have a video? We can provide turn-key creative and production services. Food in Canada’s foodTV staff can write, film, edit and produce a high definition, television quality video.
Don’t wait! Get the power of video working for you today! Take advantage of this unique marketing and communication opportunity.
What is foodTV?
SPECIAL PRODUCT
100% CASL's Compliant
100% CASL's Compliant
Web Stats & Analytics
30,000 impressions/month
13,000 Unique Visitors
Maximum 3 ads in rotation
2015 Online Rates/Month foodincanada.com 1x 3x 6x 9x–I
(run of site)
Top Banner 1,445 1,345 1,245 1,045
Big Box (3) 1,445 1,345 1,245 1,045
Text Ad 1,245 1,145 1,095 1,045
2nd Banner 1,045 945 845 745
Skyscraper 1,045 945 845 745
2015 eNewsletter Rates/Week 1x 3x 6x 9x–I
Top Banner 1,345 1,245 1,145 1,045
Big Box (3) 1,345 1,245 1,145 1,045
Text Ad 1,245 1,145 1,045 945
2nd Banner 1,045 945 895 845
2015 eDirect/eBlastPriced at $195 per thousand email addresses
(Minumum charge of $1,995)
Available emails 12,000 (100% CASL's Compliant)
WEB ADVERTISING
RATES(all rates are NET) Top Banner
728 X 90
Big Box
300 X 250
Text Ad
620 X 125
Skyscraper
160 X 600
2nd Banner(as shown, but at bottom of page)
728 X 90
Top Banner
468 X 60
Big Box
300 X 250
Text Ad
620 X 125
2nd Banner
728 X 90
Web Stats & Analytics
12,000 online recipients
}
}We can customize a content specific enewsletter for your category — singularly focused and singularly branded.
PLUS: Bi Monthly eNewsletters focused on:
> Meat > Baking > Food Safety > Dairy
PRINT ADVERTISING
RATES(all rates are NET)
2015 Magazine Rates 1x 3x 6x 9xiii
Full Page 6,995 6,695 6,495 5,995
2/3 5,625 5,375 5,195 4,995
1/2 island 4,795 4,585 4,345 4,195
1/2 4,395 4,195 3,975 3,675
1/3 3,455 3,295 3,095 2,995
1/4 2,795 2,675 2,595 2,395
FOR MORE INFORMATION ABOUT ADVERTISING VISIT OUR WEBSITE www.foodincanada.com
or contactJack Meli (647) 823-2300
Daniela Piccone (416) 510-6773
2015 Inserts and Poly bagsPlease contact a Food in Canada account manager for pricing
FRENCH – Accent Alimentaire sur le Québec 1x 2x 4xiii
Full Page 1,695 1,595 1,495
2/3 1,445 1,345 1,245
1/2 island 1,295 1,195 1,095.
1/2 1,095 995 895
1/3 895 845 795
1/4 795 745 695
AD SPECS
Increase Brand, Revenue, Market ShareMake sure your marketing and advertising message is seen in the most well-written, most established, and only nationally distributed food and beverage processing publication in Canada — that reaches the entire market/industry.
Contact one of our account managers today to discuss how we can help you grow your brand, increase revenue and grow market share.
The LEADING INFORMATION PROVIDER to the Food and Beverage Processing Industry
1/4 PAGE3-3/8" X 4-7/8"
1/3 PAGESQUARE
4-5/8" X 4-5/8"
1/2 PAGEHORIZONTAL
7" X 4-7/8"
1/2 PAGEISLAND4-5/8" X 7
1/2"
1/2 PAGEVERTICAL3-3/8" X 10"
2/3 PAGE
4-5/8" X 10"
FULL PAGE8-1/8" X 10-3/4"
BLEED8-5/8" X 11-1/4"
LIVE AREA7" X 10"
1/3 PAGE (1 COLUMN)
2-1/4" X 10"
AD SPECSStandard unit size Inches Inches
full page (trim) 8-1/8 10-3/4
(full page bleed) 8-5/8 11-1/4
(full page live area) 7 10
2/3 page 4-5/8 10
1/2 island 4-5/8 7-1/2
1/2 (horizontal) 7 4-7/8
1/2 (vertical) 3-3/8 10
1/3 page (1 column) 2-1/4 10
1/3 page (square) 4-5/8 4-5/8
1/4 page 3-3/8 4-7/8
> Please provide us with a PDF/X-1a:2001 file.
> All fonts and images must be embedded and file flattened.
> All colours used must be CMYK or Grayscale.
Where to send it> Upload your file(s) to our FTP site at:
www.foodincanada.com/ftp
> Login: fic Password: fic3689
> Drag and drop your file(s) from your desktop to the folder.
Please make sure your company name is included
in the file name.
PRINT AD MATERIAL REQUIREMENTS
For more info contact: Steve Hofmann, Production
Manager, Tel: (416) 510-6757 email: [email protected]
&