Vancouver Island Peer Group

May Topic: Smart, Scrappy, and Sensory: Tools & Tactics for Better Product Development

Bringing a new product to life is no small feat, especially when you're juggling tight timelines, limited resources, and bold ideas. In this session, we'll talk shop about what has impact when it comes to creating standout food products. From the first spark of an idea, to getting on shelves (and into carts), we'll explore how culinary strategy and food science can work hand-in-hand to develop products people crave, and come back for.

You'll hear how small teams can punch above their weight by leaning into collaboration- think chefs, food scientists, marketers, and operators working in sync- and using practical, low-lift tools to stay focused and move faster.

Key Takeaways: 

• A no-BS look at what matters during formulation.
• Ideas for blending sensory insights and culinary research, without overcomplicating the process.
• Simple, effective tools and tips you can use right away, whether you're prototyping or preparing for scale-up.

Light snacks and beverages will be available.

Lara Tiro, BSc., founder and head consultant at RebelCPG—a food industry expert with a knack for taking products from concept to commercialization. With a career spanning over 20 years, Lara brings a rare combination of hands-on manufacturing experience and strategic know-how to support small and mid-size food processors in scaling up their operations.

Lara's expertise covers a wide array of categories, including commercial baking, frozen foods, granola bars, plant proteins, and more. She's worked with trailblazing startups like Konscious Foods, Luvo, and Rubicon Organics, as well as industry leaders such as Little Potato Company, Freybe Gourmet Chef, and Aspire Bakeries. Her deep understanding of both product development and manufacturing enables her to craft practical, scalable solutions tailored to the unique needs of every client.

Christine Farkas, RSE, CRC, is a Certified Research Chef and innovation consultant. With over 15 years of experience in culinary innovation and product development, she specializes in plant-forward and alternative protein solutions for both CPG and foodservice. Christine leads cross-functional innovation projects in categories ranging from soups, sauces, spreads, to snacks and meals, bringing together culinary research, technical expertise, and market insights.

She is the co-creator and co-host of the Munching on Molecules podcast with Lara Tiro, exploring the intersection of culinary, food science, and technology, with leading voices in the food industry. A true global explorer, Christine's passion for travel fuels her curiosity and keeps her attuned to emerging food trends, culinary techniques, and food technologies around the world.

• A facilitated group discussion to openly share ideas and seek advice from industry peers
• New industry insight and valuable knowledge
• A community of support and new industry connections

Food & beverage processors who are seeking to connect with peers and learn from experts in the industry. This event is exclusively for processors and manufacturers.

If you register for this event but do not meet this criteria, we will notify you and rescind your registration, hoping you can join us for an event that better suits your profile.