The Unexpected Method Scientists Are Using to Improve Nutrition in Canada

Recent statistics reveal that nearly 80% of Canadians aged 12 and older fail to consume the recommended five or more daily servings of fruits and vegetables (Statistics Canada, 2023). While increasing fruit and vegetable intake is essential, many people gravitate towards more convenient, albeit less nutritious, snacks. Understanding this challenge, three innovative scientists—Joseanne Moreira do Nascimento, Chloe Jang, and Reagan Michiels—have founded Easy Snack Corp., aiming to redefine healthy eating on the go.

The concept sprang from an observation by Nascimento, who saw her grandmother struggle with fruit and vegetable preparation. This led her to explore the idea of nutritious, ready-to-eat food pouches for adults, inspired by the baby food products lining grocery store shelves. Participating in Western University’s WE-Empower! Initiative, which supports women entrepreneurs through mentorship and training, Nascimento identified two primary barriers to healthy snacking among Canadian adults: taste and time. This insight galvanized the mission of Easy Snack—to provide delicious, nutritious, and convenient fruit and vegetable snacks.

Easy Snack began humbly, with its initial product developed in a co-founder’s kitchen. Friends, family, and university staff served as early testers, providing critical feedback that refined their first offering: a strawberry-banana pouch rich in fiber, protein, and gut-friendly nutrition, inspired by commonly loved smoothie flavors. Recognizing the need for savory options, Jang experimented with a beetroot-based dip, delivering a nutrient-rich alternative alongside the sweet pouches. This diversification proved timely, as demand surged, necessitating a shift to local production facilities to meet growing consumer interest.

Located in the London area, renowned for its supportive innovation ecosystem, Easy Snack capitalized on resources like The Grove, a facility offering commercial-grade equipment and expertise. This partnership enabled them to produce larger quantities—up to 25 kilograms of dip per day—streamlining their operations considerably. The mentorship from organizations such as TechAlliance of Southwestern Ontario and Western University’s Morrissette Entrepreneurship Institute provided essential support in navigating early business challenges, such as scaling production and effective packaging.

Looking ahead, the Easy Snack team is determined to sustain their momentum. Michiels emphasized their commitment to perfecting existing products before introducing new flavors and offerings, showcasing their strategic approach to product development. They plan to launch seasonal flavors and maintain sustainability by enhancing their supply chain. Currently, their red pepper-based dip is set to make waves across Southwestern Ontario, with distribution in major community markets and natural food stores.

In summary, Easy Snack Corp. stands at the intersection of nutrition and convenience, providing consumers with on-the-go snack options that don’t compromise health for ease. As the team continues to innovate and expand their product line, they aim to make healthy eating accessible for everyone, embodying a progressive shift in how adults can integrate more fruits and vegetables into their diets. With their vision for healthy convenience, ongoing support from the London community, and a commitment to quality and scalability, Easy Snack is poised for a bright future in the food industry.