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Venturepark Labs An innovation hub – product exploration, manufacturing support and growth mentorship.

Are you exploring how to make your brand more sustainable?Join us for this free, interactive session to learn how consum...
10/15/2026

Are you exploring how to make your brand more sustainable?

Join us for this free, interactive session to learn how consumer packaged goods brand owners can balance the cost, branding and function of their packaging — including what to know about sustainable packaging options. This discussion features industry experts from the Conestoga Food Research and Innovation Lab (CFRIL): Tyler Williams, Senior Packaging Researcher, and Nicole Detlor, Director of CFRIL. Bringing the packaging supplier perspective, we're also joined by Pia Simran, VP of Product and Business Development at Rootree.

We will cover:
🔹Actionable advice on how to source and select the right packaging for your product
🔹What to know about sustainable options
🔹Insights on balancing cost, design and function
🔹A look into the future of packaging and consumer preferences
🔹A chance to ask your own questions

This session is for consumer packaged goods brand owners who are ready to optimize their approach to packaging and learn more about sustainable options.

Don't miss this opportunity to rethink your packaging and discover more sustainable options!

📅 Oct 28, 2026
⏰ 1pm MT / 3pm ET
🔗 Register on the Growth Hub – https://venturepark.ca/webinars

10/14/2026

Alvim's Fine Foods is joining us for Cohort 22. 🎉

Pão de queijo. Brazil's much-loved cheese rolls. Crisp on the outside, soft and cheesy in the middle, best eaten warm.

Henrique Alvim's version goes straight from your freezer to the oven. No gluten, no yeast, just proper Brazilian cheese bread whenever you want it.

Made in flavours from Traditional to Bacon and Olive. Henrique joined Venturepark for the mentorship and industry connections to bring them to more kitchens across Canada.

Welcome to the cohort, Alvim's Fine Foods 👋

10/14/2026

Tony's Really Good Olive Oil is joining us for Cohort 22. 🎉

Childhood summers in Sardinia. His grandparents' kitchen. An island known for long lives and simple, honest food, and a kid who wanted to share a piece of it beyond the island.

So Tony Mangoff bottled it. Single-sourced, cold-pressed extra virgin olive oil, in a squeeze bottle. No blends, no shortcuts, just really good olive oil.

Canadian-owned, bottled in Toronto, and currently the only premium olive oil in a squeeze bottle. Tony joined Venturepark for the guidance and industry connections to get it onto more kitchen counters.

Welcome to the cohort, Tony's Really Good Olive Oil 👋 Follow their journey:

10/14/2026

Welcome, , to Cohort 22. 🎉

For the last five years, Drink Arte has been the citrus juice behind the bar rather than on the shelf. Zack Lister built it through restaurants and hospitality groups across Canada, one relationship at a time.

Behind it is fifteen years in CPG, beverage and hospitality, spent on the same thing each time: get a product into people's hands, then work out how to keep them coming back.

Retail is a different game, and Drink Arte is heading into it now. Zack joined Venturepark for mentors who have already taken Canadian brands onto national shelves.

Welcome to the cohort, Drink Arte 👋 Follow their journey:

10/13/2026

Natural Pastures Cheese Company is joining us for Cohort 22. 🎉

Brothers Edgar, Phillip and Doug were third-generation farmers when they started making cheese in the Comox Valley on Vancouver Island 25 years ago. They still own it today.

The cow and water buffalo milk from local farmers has become award-winning artisan cheese that tastes like the Island it comes from.

Now, General Manager Anyssa Jane is steering the next chapter and has joined Venturepark for mentorship and industry relationships to build a stronger structure and a national brand for the next 25 years.

Welcome to the cohort, Natural Pastures 👋 Follow their journey:

10/13/2026

Elix Beverage Co is joining us for Cohort 22. 🎉

Eric Jackson is a winemaker with a small winery in Truro, Nova Scotia. He and his wife built their life around good drinks. Then they started a family, and through pregnancies and breastfeeding, Brittany spent years on the outside of those rituals.

It wasn't the alcohol she missed. It was the belonging. So Eric started making non-alcoholic cocktails worth getting excited about.

Last year Elix was a farmers' market brand. Today it is in about 100 grocery stores across Atlantic Canada. Eric joined Venturepark to make better decisions sooner, now that every one is bigger than the last.

Welcome to the cohort, Elix 👋 Follow their journey:

10/13/2026

Moo's is joining us for Cohort 22. 🎉

Rose and Ron Mendita have been in the family business since the original Moo's juice bar opened in Edmonton in 2008. It grew to several locations. Then in 2020 they pivoted their business to protein muffins.

20 grams of protein in something you would actually eat as a snack. Made locally, sold through The Muffin Club app for direct delivery and at Bountiful Farmers' Market, and backed by customers who kept coming back.

Rose and Ron are honest about the setbacks alongside the progress. They joined Venturepark to turn a beloved Edmonton brand into a scalable Canadian one.

Welcome to the cohort, Moo's 👋 Follow their journey: Moo's Canada

10/12/2026

Welcome, Solenzi, to Cohort 22. 🎉

Enza Cianciotta grew up with Italian food and the belief that it starts with good ingredients. Coming home to Canada after living in Europe, she noticed something: people were reading labels and cooking less.

The better-for-you aisle had answered that with snacks. The pantry, where dinner actually comes from, had barely been touched. So she built Solenzi to fix that. Canadian-made sauces that are Italian at heart, with award-winning pestos and artisan Italian pasta.

With retail listings and real momentum behind her, Enza joined Venturepark to step back and build the plan for what comes next.

Welcome to the cohort, SOLENZI 👋 Follow their journey:

Marchyshyn's Home Meat Market is joining us for Cohort 22. 🎉William Marchyshyn opened their shop in downtown Edmonton in...
10/12/2026

Marchyshyn's Home Meat Market is joining us for Cohort 22. 🎉

William Marchyshyn opened their shop in downtown Edmonton in 1925 with a set of old world recipes. The wood-fired, smoked Ukrainian garlic kobasa he made then is the same one they make today!

It passed to his son Nestor and his wife Mary, then to their son Bill, and now to Adam Shymko and James Shymko, who grew up learning the craft behind the counter. Four generations, 101 years and the same recipe.

After a century in business, they are still largely unknown outside Alberta. They are joining Venturepark to learn how to change that properly.

Welcome to the cohort, Marchyshyn's 👋 Follow their journey: .edmonton

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T2N1Z6

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