Where can I listen to this podcast?

This podcast is available on 6 platforms including Apple Podcasts, Spotify, and more. You can also use the RSS feed directly.

Does this podcast accept guests?

No, this podcast does not typically feature guests.

Munching on Molecules

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by Lara Tiro and Christine Farkas

4.9(17 reviews)

77 episodes

Updated Weekly

Accepts GuestsHas SponsorsLocation 🇨🇦

Podcast Authority

Beta

FairBased on show quality, social media presence, reviews, charts, and more

Quality51

Social0

YouTube63

Engagement51

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Podcast Overview

Welcome to Munching on Molecules, your portal to the world of culinary delights, food science, and global gastronomy. Lara Tiro and Christine Farkas explore and share the latest in food discoveries and trends from our Canadian backyard and around the world, fostering a delicious food community for enthusiasts and experts alike. Approachable, inspiring, fun introduction to the world of food technology, science and culinary research. - **What can listeners expect to hear?** - Cutting-edge food technologies - Food scientists and culinary mavens perspectives

Language

🇺🇲

Publishing Since

3/19/2024

Visit Website View on Apple Podcasts RSS Feed

🇺🇸 Charts #3

Outreach generated

Apple 142

Spotify 827

Instant mention tracking

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Podcast Authority

Beta

FairBased on show quality, social media presence, reviews, charts, and more

Quality51

Social0

YouTube63

Engagement51

Learn more

Excellent Areas

Good Performance

Growth Opportunities

excellent

Episode Length

33 minutes

Performing excellently!

good

Publishing Consistency

Every 12 days

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Recent Episodes

July 6, 2026

Episode 77: The science, sensory, and sparkle behind Glimmer Wine with Janet Helou

Janet Helou is the CSO and Wine Scientist at Glimmer Wine, a BC-based, women-owned non-alcoholic sparkling wine brand. With a background spanning science, R&D, sales, food science, and wine, Janet helps lead Glimmer from both sides of the business: developing the product and supporting commercial sales. As a Certified Food Scientist and WSET Level 3, she brings a rare blend of technical expertise, sensory curiosity, and market insight to a category that continues to evolve quickly. Glimmer's origin story started with a familiar but underserved moment: being at a wedding, dinner, conference, or celebration and wanting something special in your glass, without alcohol. Instead of settling for sparkling water with a garnish, three wine-loving women set out to create a non-alcoholic option that could feel just as celebratory and sophisticated as the occasion itself. What makes Glimmer distinct is that it starts with real wine. The alcohol is removed through reverse osmosis, a membrane technology that selectively strips alcohol while helping preserve the aromas, structure, and character that give wine its personality. That distinction, between de-alcoholized wine and a wine-adjacent beverage, matters more than most consumers realize. Alcohol contributes to body, mouthfeel, aroma carry, and the perception of balance. When it is removed, the formulation has to account for all of it. We also chat about Glimmer’s newest release: a sparkling rosé designed for summer sipping, celebration, and inclusion. With expressive, lively notes and the same thoughtful positioning behind the brand’s Blanc de Blanc, the Rosé marks an exciting next step for Glimmer’s growing portfolio. In this episode, we get into:<ul><li>The origin story behind Glimmer Wine</li><li>What makes de-alcoholized wine different from wine alternatives, and how reverse osmosis fits in</li><li>The sensory balancing act of formulating without alcohol</li><li>Why the sparkling format is a smart entry point for this category</li><li>The realities of scaling a glass-bottled beverage across Canadian distribution channels</li></ul> For anyone working in beverage innovation, CPG, sales, or non-alcoholic product development, this conversation is a thoughtful look at what it takes to create a product that feels intentional, elegant, and celebratory. Resources: Glimmer Wine: <a href="https://www.drinkglimmerwine.com/" target="_blank">https://www.drinkglimmerwine.com/</a> Instagram: @drinkglimmerwine Taste Glimmer at the Rose Disco Vancouver, July 26, 2026: <a href="https://www.rosedisco.com/vancouver" target="_blank">https://www.rosedisco.com/vancouver</a>

June 29, 2026

Episode 76: Authentic Indigenous Seafood, Small-scale fisheries, and the Power of food storytelling

We talk with Gord Sterritt, CEO of Authentic Indigenous Seafood and Executive Director of the Upper Fraser Fisheries Conservation Alliance, to explore the deep connection between fisheries, food security, sustainability, and Indigenous-led food systems. As a member of the Gitxsan First Nation, Gord brings a rich perspective shaped by community, culture, conservation, and years of experience working in fisheries. In this episode, he shares how Authentic Indigenous Seafood is helping tell the stories behind Indigenous fisheries while creating value for harvesters, communities, and consumers across Canada. We chat about:<ul><li>Gord’s lifelong connection to fishing and food</li><li>The story behind Authentic Indigenous Seafood</li><li>Why Traceability matters</li><li>Supporting cooperative members and small-scale fisheries</li><li>Storytelling through product and process</li><li>Sustainability, seasonality, and fisheries planning</li><li>Looking ahead to trade, policy, and collaboration</li></ul> This episode offers a powerful look at how seafood products can carry culture, responsibility, and community impact. Resources: Authentic Indigenous Seafood: <a href="https://authenticindigenousseafood.ca/" target="_blank">https://authenticindigenousseafood.ca/</a> Upper Fraser Fisheries Conservation Alliance: <a href="https://upperfraser.ca/" target="_blank">https://upperfraser.ca/</a>

June 23, 2026

Episode 75: Contract Manufacturing with Preet Bhullar, COO and Co-Founder of Blue Ocean Group

What does it take to build a contract manufacturing operations capable of serving CPG brands on both sides of the border and scaling with them all the way to Costco? We sit down with Preet Bhullar, COO and Co-Founder of Blue Ocean Group. The conversation was recorded on-site at their brand-new innovation hub in Blaine, Washington. What began in 2012 as a 2,000-square-foot tea operation in Surrey, BC has evolved into a GFSI-certified, multi-facility manufacturing partner for CPG and wellness brands across Canada and the United States. We also visited Blue Ocean's Surrey facility just weeks prior and between both locations, the impressive scope of what this team has built is hard to miss.Preet leverages her background in quality assurance and microbiology to lead the business she co-founded. This technical foundation shapes Blue Ocean Group’s rigorous approach to ingredient sourcing, regulatory compliance, and operational standards. This clearly shows in the certifications they have earned, the high-caliber brands they have chosen to work with, and the operational standards they hold across both facilities. We chat through:<ul><li>The Evolution of Blue Ocean Group: The journey from a small leased facility focused on tea bags and loose-leaf tins to a 14-machine operation in Surrey and an expanding U.S. presence.</li><li>Cross-Border Certification: Navigating the complexities of manufacturing standards in both Canada and the U.S..</li><li>Direct Sourcing: Why sourcing ingredients directly from their origin is critical for protecting brand margins and enabling long-term growth.</li><li>The Partnership Process: How Blue Ocean collaborates with brands from the initial brief through scale-up, and why they prioritize partners they genuinely believe in.</li><li> Market Trends: Insights into the Canadian and U.S. wellness markets, including innovation in electrolytes, protein, creatine, and the shift toward clean, minimally processed ingredients.</li><li>Regulatory Landscapes: Understanding the differences in manufacturing dietary supplements between Canada and the U.S. to avoid compliance hurdles.</li></ul>This episode is part manufacturing deep-dive and part cross-border business education. It serves as a reminder that the most successful contract manufacturing relationships are built on shared values and long-term strategy, rather than mere transactions.ResourcesBlue Ocean Group: <a href="https://blueoceantea.com/" target="_blank">https://blueoceantea.com/</a>

77 total episodes available

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Frequently asked questions

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What is Munching on Molecules?: Welcome to Munching on Molecules, your portal to the world of culinary delights, food science, and global gastronomy. Lara Tiro and Christine Farkas explore and share the latest in food discoveries and trends from our Canadian backyard and around the world, fostering a delicious food community for enthusiasts and experts alike. Approachable, inspiring, fun introduction to the world of food technology, science and culinary research.

What can listeners expect to hear?

Cutting-edge food technologies

Food scientists and culinary mavens perspectives
How often does this podcast release new episodes?: This podcast updates weekly.
Where can I listen to this podcast?: This podcast is available on 6 platforms including Apple Podcasts, Spotify, and more. You can also use the RSS feed directly.
Does this podcast accept guests?: No, this podcast does not typically feature guests.

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