OMAFRA Photo: Minister Chris Ballard and Amanda Weinstein
Last month, the 2016 Premier’s Awards for Agri-Food Innovation Excellence were handed out to a number of deserving producers, processors and agri-food organizations across the province that are helping to propel the agri-food industry forward. Their innovative thinking brings forth exciting products, creates new jobs, and grows Ontario’s economy.
Among the impressive recipients was Toronto-based Sepha-Catering Ltd, a leader in Ontario’s institutional kosher food manufacturing.
Sepha Catering are inspired by a drive to provide healthy alternatives to everyday meals, and to expand the kosher market; they say their company is fuelled by an intense passion for food. Their meals now satiate the hunger of many, in Canadian and U.S. markets.
In particular, Sepha Catering and their creative chefs have been recognized for innovating the popular mac and cheese dish — their acclaimed Vegan Lobster Mac and Cheese not only satisfies the various cultural tastes and diets found in North America, but is also safe for people with soy, gluten, lactose and seafood allergies.
“Innovation is very important, without it there is no growth and nobody wants to continuously eat the same old products,” says Amanda Pappe Weinstein, Sepha Catering’s HACCP Coordinator. “As the populations tastes and opinions change, it is important to keep up with future trends and innovations.”
And clearly, this is what Sepha Catering is doing, offering people the opportunity to indulge in a delicious alternative to a favoured dish.
Their re-imagining of the traditional mac & cheese dish began when Sepha Catering was approached by Sophie’s Kitchen, a U.S company that makes the vegan seafood product used in the dish (the vegan seafood products are made with all plant-based ingredients). They proved their plant could indeed handle the new business, allowing them to attain a new market of consumers, and also the opportunity to share ideas at U.S. trade shows.
“While realizing there was nothing like this in the Canada and U.S. market, both companies merged to develop the idea of gluten/soy free meal options,” Weinstein tells us. “We saw the opportunity, realized it was great and ran with it!”
The products have now been in production for one year. Their products with Sophie’s Kitchen, which also include a vegan seafood jambalaya, are currently only in U.S. markets.
Their other frozen bulk meals and entrees also feature fresh, in-season, local ingredients, made in a state-of-the-art HACCP certified and provincially-inspected facility.
“We believe not only in fulfilling the palates and dietary needs of our customers, but also in supporting local industry,” it explains on their website.
Ten full-time employees work at Sepha’s 6,000-square-foot, FDA-approved plant, manufacturing the ready-to-eat frozen dishes.
Some of Sepha Catering’s Canadian clients for their other meals include: Correction Services of Canada, Corrections Services Ontario, Circle of Care (Kosher Meals on Wheels), and the Sunnybrook Health Science Center.
Congratulations to Sepha Catering on their award, and for bringing delectably innovative products with economic vigour to the province!