Ontario

Laura and Connie founded Three Ships in 2017 on a mission to create uncomplicated, attainable skincare products, made with ingredients derived from plants and minerals. With over 2,500 ingredients that aren’t allowed in their products, Three Ships proudly displays ingredients on their packaging and on their online Ingredient Glossary so that customers always know what’s in their products.

Ameen began Cedar Valley Selections at age 16 with his mom’s signature recipes and a small grant from his school board to create his first product: Fattoush Salad Dressing. Cedar Valley Selections has expanded to include a line of dressings inspired by flavours from around the world and a variety of flaky pita chips.

Brothers Erik and Francis Lo started YOSO to create a line of Canadian-made dairy-free products. The brothers, who come from a family of food innovators, began by experimenting with the creation of a dairy-free spread made with soybeans grown in Southwestern Ontario. YOSO has since evolved into a line of delicious dairy-free dips and yogurts.

Beginning with just two farmers, Yorkshire Valley Farms has grown into a group of more than 35 multi-generational organic farms. All of their farms operate under a set of guiding principles that help them positively impact their community, agriculture systems and the planet. The Ahrens family, one of the founding farming families, still raises chickens on their farm in Peterborough.

Since 1989, Bos Smoked Fish has been producing a wide variety of traditionally smoked fish products using a blend of hardwoods. Their goal is to create smoked fish delicacies that they’d be proud to serve at their own family table.

What started as one inspired chef in the back of a vegan kitchen has grown to a team that's rooted in passion for plant-based food. Founder and CEO Margaret Coons took her experience as a vegan chef to create dairy-free cashew-based “cheese” products that are now available in over five unique flavours. The overwhelming response from customers led her to create a dairy-free butter, and she’s excited for what she and her team will create next.

Owner Oren Epstein recognized at a young age he wanted to make a positive impact in his community’s food chain. His passion for the environment and great-tasting food led him to create BIO RAW, a plant-based meal company using high-quality ingredients, with corn- and paper-based packaging.

Fran Earle has always had a passion for great food. After discovering she had a gluten intolerance, Fran created Molly B’s Gluten-Free Kitchen, named after her mother. Inspired by the way her mother cooked, Fran and her husband Michael use high-quality ingredients in their products to offer a range of delicious options. Sweet or savoury, there’s something for everyone in Molly B’s Gluten-Free Kitchen.

At fraktals, “a little bit too much is just enough.” In Aurora, Ontario, fraktals makes delectable bites of Belgian chocolate and pure maple syrup with a unique buttercrunch core. The name “fraktals” comes from the breaking of chocolate, which creates smaller pieces that are all unique.

In 2014, Greenhouse started on Toronto’s Macpherson Avenue as a shop by day and a production facility by night, offering organic juice options balancing deliciousness and function. Their plant-based beverages come in reusable glass bottles and a variety of delicious flavours.

From humble beginnings, Windmill Farms has grown into a modern farm offering a wide variety of classic and specialty mushrooms, including cremini and baby portabellas.