In the final Food Professor Podcast episode of 2025, Michael LeBlanc and Sylvain Charlebois break down the year’s most important food stories—the top 10 - from structural inflation and tariffs to the grocery code and Ozempic’s impact—before welcoming Ryan Koeslag, EVP & CEO of Mushrooms Canada, and Janet Krayden, Workforce Specialist. The guests reveal how labour policy misalignment is creating real risks for one of Canada’s most advanced, year-round agricultural sectors.

In this episode Michael and Sylvain unpack food inflation trends, the fallout from Canada’s Food Price Report, instability in Canada’s chicken supply chain, and a series of Tump tariff and trade ripple effects including a $15 billion dollar bailout for U.S. farmers. Then recorded live at the Coffee Association of Canada conference they welcome Carman Allison, Vice President, NIQ Canada, who delivers rich data on coffee inflation, consumer vulnerability, demographic shifts, multicultural buying patterns, GLP-1 demand impacts, and growth opportunities for retailers and brands.

On this episode of The Food Professor Podcast, hosts Michael LeBlanc and Sylvain Charlebois welcome Hugo Magnan, President of Groupe MAG, makers of premium mayonnaise and sauces from Quebec. Hugo shares insights into artisanal food production, flavour innovation, and building a beloved regional brand on the cusp of a national breakout. The hosts then dissect highlights from Canada’s Food Price Report, including a forecasted 4–6% grocery cost increase, centre-aisle restructuring, coffee price spikes, consumer shopping behaviours, and why 2026 may feel different despite continued affordability pressures.

The Food Professor Podcast welcomes Ransom Hawley, CEO of Caddle, for a compelling deep dive into how GLP-1 weight-loss drugs are transforming Canadian food consumption. Hawley shares exclusive insights revealing a surge in GLP-1 usage, a shift from diabetes management to weight loss, and dramatic declines in snacking, alcohol and sugary beverages. Meanwhile, demand for protein-rich and functional foods is rising fast. Michael and Sylvain explore why this trend may become the most disruptive force shaping food retail and restaurants in the decade ahead.

In Part Two of their exclusive interview, Michael and Sylvain speak with Michael Medline, former President & CEO of Empire/Sobeys, who reflects on vendor relations, the Grocery Code of Conduct, leadership through disruption, and preparing the organization for an AI-driven future. The hosts also dissect breaking news on cloned beef, the newest Canadian Food Sentiment Index, Nutrien’s U.S. expansion decision, the price pressures in beef markets, GLP-1 effects on consumer behaviour, and GoodLeaf Farms’ $52M growth announcement.

In part one of this exclusive two-episode conversation, Sylvain and Michael drop in for a visit with Michael Medline, (now) former President & CEO of Empire/Sobeys, in what unexpectedly became his final interview in the role. Medline reflects on transforming the national grocer, from revitalizing store networks to modernizing data and digital capabilities, while navigating crises from COVID to supply chain disruptions. Sylvain and Michael also unpack timely food-industry news—from beef and chicken supply pressures to cottage cheese trends and Canadian food safety oversight.

Live from the Coffee Association of Canada conference, Sylvain and Michael are live on the main stage in front of a conference audience, and then they welcomes Doug Porter, Chief Economist at BMO, for an insightful, wide-ranging discussion. From rising food prices and protein trends to GLP-1 drugs, coffee culture, immigration, and AI’s impact on jobs, this episode blends deep economic analysis with practical insights for Canada’s food, beverage, and retail industries. A must-listen for anyone watching the intersection of food, trade, and consumer behaviour.

On this episode of The Food Professor Podcast, Michael and Sylvain welcome back Rob Sengotta, chef and co-founder of Von Slick’s Finishing Touch, the award-winning Manitoba company redefining butter. Rob shares how his culinary roots and Dragon’s Den debut helped shape a growing Canadian brand now expanding from Thunder Bay to Vancouver Island. Plus, Sylvain reports from Colombia on rural food economies, cloned-meat regulation, Canada’s food-price outlook, and why transparency—not technology—remains the real ingredient for trust in our food system.

In this episode, Michael LeBlanc and Dr. Sylvain Charlebois discuss the Blue Jays' national economic impact on bars and restaurants, the surprises behind Canada's food-price inflation, CPG layoffs, and the dangers of doggie treats before welcoming Kiran Mann, CEO of Brar's. Kiran shares her journey from Amritsar to Mississauga, now leading a proudly Canadian food brand that connects authentic Indian recipes with innovation and purpose. She reveals her "Harmonic System" leadership model and vision for sustainable, multicultural growth as Brar's expands across North America.

Michael and Sylvain open with the latest trade and tariff turmoil before celebrating World Food Day and Canada’s rise to #7 in the MNP Global Agri-Food Most Influential Nations report. Then, they welcome Stephen Mitchell, from Sprucewood Shores Estate Winery, to share the inspiring family story behind Ontario’s only beachfront winery. Stephen offers insight into the evolution of Canada’s craft wine industry, sustainability, and how wineries are capturing today’s tailwinds of growth and innovation for future success

In this episode of The Food Professor Podcast, Michael LeBlanc and Dr. Sylvain Charlebois welcome Trent Klarenbach, BSA AgEc PAg, Special Crops & Grain Marketing Analyst at Klarenbach Research. Trent shares how he applies technical market analysis to farmland valuation—challenging long-held assumptions about ever-rising land prices. The trio unpacks his findings, explores historical parallels to the 1980s correction, and tackles big headlines from alcohol politics to the wild-blueberry crisis, coffee price hikes, Australian grass-fed beef dumping and Premier Ford' give and take with Chapman's and Crown Royal.

This week on The Food Professor Podcast, Michael LeBlanc and Dr. Sylvain Charlebois break down 2025 Thanksgiving food price expectations, U.S. trade soy turbulence, Iranian pistachio recalls, dairy supply management trial balloons, and surprising consumer food trends. In the feature interview, Bryce Lobreau, Co-Founder of 8 Acres, shares his journey scaling an organic and grass-fed beef brand from Manitoba to national distribution. From regenerative farming to tackling soaring cattle costs, Bryce outlines how Canadian ranchers can thrive in today’s challenging protein market.

In this episode Michael LeBlanc and Dr. Sylvain Charlebois dive into Canadian retail and restaurant trends, from Brampton’s logistics ambitions to the rise of solo dining and U.S. cuts to food insecurity data. Then, guest Kirk Homenick, President of Naturally Homegrown Foods, takes listeners inside the Hardbite Chips and PopTastic success story. He shares how the proudly Canadian company is innovating in the snack aisle, managing growth, and preparing for expansion into Eastern Canada and the U.S.

This week on The Food Professor Podcast, Michael LeBlanc and Dr. Sylvain Charlebois dive into Canada’s fast-track projects and the absence of Agriculture projects, more about EV tariffs and Canola, TikTok food trends five years later, and rising inflation before sitting down with James Maitland, CEO of Les Aliments Dainty Foods Inc. James shares breaking news on Dainty’s U.S. expansion, the launch of its new Timewise brand, and how the company is innovating with ready-to-eat products while carrying forward a 140-year Canadian legacy.

In this episode, Michael and Sylvain discuss & debate the latest discussions around Canada’s Temporary Foreign Worker Program, shifting global ag policy, and consumer trends from protein-fortified lattes to the surge in food delivery apps. Then, they welcome back Charlotte Langley, Founder of Nice Cans and CEO of Langley Foods, who shares how her cheeky canned seafood brand is raising sustainability standards worldwide. From MSC-certified sardines to bold collaborations and new lobster products, Charlotte reveals how indie food brands can drive lasting industry change.

In this episode of The Food Professor Podcast, hosts Michael LeBlanc and Dr. Sylvain Charlebois welcome Greg Mercer, award-winning investigative reporter at The Globe and Mail and first-time author of his new book, The Lobster Trap: The Global Fight for a Seafood on the Brink. Greg shares the fascinating rise of lobster from “cockroach of the sea” to global delicacy, the tensions in Atlantic Canada’s fisheries, and the industry’s uncertain future—alongside sharp commentary on Kraft Heinz split, plant-based struggles, Canadian meal kits research, and the Ontario Premier crying Crown Royal tears.

In the Season Six premiere of The Food Professor Podcast, Michael LeBlanc and Dr. Sylvain Charlebois catch up on a summer of trade battles, food inflation, and global market turbulence. From Canada’s reversal on U.S. countervailing tariffs to the demise of “de minimis,” Chinese canola duties, and the fate of Bick’s pickles, the hosts unpack what it all means for Canadian consumers and businesses. Plus, fresh takes on CPG restructuring, EV policy, and what’s ahead for agri-food this fall.

In this summer bonus episode, Michael LeBlanc speaks with Brian Choi, Managing Partner and CEO of The Food Institute,at the SIAL Food Innovation show in Toronto about transforming a legacy brand into a digital-first food media and data powerhouse. From tariffs and geopolitical trade risks to the future of food innovation, Brian shares candid insights on resilience, leadership, and opportunities in health-focused ingredients and nutraceuticals. A must-listen for anyone tracking the future of food, global trade, and consumer behaviour.

Live from the SIAL Canada food innovation show, Michael talks with Dieter Heidegger of Moosbrugger, about Austria’s gold medal-winning, pine-covered cheese and the company’s journey from small-scale beginnings to global recognition. Dieter shares how tradition, innovation, and sustainable farming set Moosbrugger apart, and offers candid insights on how current global trading shifts are reshaping the global food industry.

In this flavorful episode of The Food Professor Podcast, Michael sits down with Shruti Priya Agarwal and Akshay Kalekar, the entrepreneurial duo behind Whipdd, a bold new brand of clean-label flavoured butters. From a garlic butter experiment in India to listings in Whole Foods across Canada, Shruti and Akshay share their journey of innovation, grit, and taste. Discover how this innovative startup is spicing up the Canadian dairy aisle and aiming for foodservice and global expansion.