Top 10 Innovative Food Startups in BC

Chef Chris Lam is a fourth-generation chef and restaurateur, having worked at Provence Mediterranean Grill, Nuba and others before following his instincts and honouring his Asian heritage to open Straight and Marrow in Vancouver’s East Village. Championing sustainable, nose-to-tail meats that reduce food waste, his offal offerings have elevated the concept that’s a way of life in other parts of the world, and definitely gaining traction in North America. “I have been extremely pleased and grateful to the reception of the offal offerings at Straight and Marrow. I don’t believe I have ever sold as many less desired cuts as I have at this restaurant, and I do my best to make dishes that are more approachable to diners so they can dip their toes in and learn how good some of these things are, rather than think of it as something out of the ordinary.” If you visit, try the sweetbreads. Traditionally made and will likely make a repeat customer out of you.

Japanese-style bagel concept, WA-BAGEL opened last year in Vancouver, and to say it was well received is an understatement. Seigo Nakamura, founder and CEO of Aburi Restaurants Canada tapped head baker Yukiko to create a lineup of sweet and savoury options made with unique techniques inherited from Japanese food culture. Instead of mixing ingredients into the dough, they rolled in the way rice balls, or sushi rolls are made, creating a special texture much different than Montreal or New York bagels. Nakamura is the brains behind Miku, Minami, one Michelin Star Aburi Hana, and others, but it’s his philosophy of Ningenmi, a Japanese term used to refer to a person with outstanding human qualities like kindness, sincerity, and passion that he inspires in his team.

In Langley, Chef Sarah Meconse Mierau of Tradish brings traditional Indigenous cuisine literally to the table while supporting Indigenous food sovereignty. Traditional plant medicine jams feature botanical ingredients with health benefits aside from being tasty. Mierau has concocted flavours like smoky juniper cherry to soothe cough and colds, and chamomile pear aimed to reduce high blood pressure, hypertension, and inspire sleep and relaxation. 

Alkeme is the dedicated gluten-free bakery out of Rossland, BC, owned by young entrepreneurs Melinda and Todd Kopet that has been welcome not just in the Celiac Disease community, but for any lover of dense, delicious, sourdough bread. The couple were frustrated with the low nutritional value bread options on the market, loaded with additives, fillers, allergens, and that had the texture of sandpaper or a crumbling sponge. They started experimenting with recipes to bake gluten free breads the old-fashioned way using wild fermentation. Once they nailed it, they sought out grants to aid in the financial needs any startup requires, and then achieved the Buy BC certification only given to food brands that significantly support BC residents and businesses. The brand has evolved from sourdough bread to a line of bagels, pizza crusts, baguettes, and burger buns, all available online and in select grocery stores.

Coho Commissary’s Jennifer Chan is the cofounder and chief marketing officer of a company that assists startups in the food and beverage sector by providing “clean, well-maintained and accessible shared commercial kitchens across B.C. Equipped with the latest kitchen equipment, walk-in coolers and freezers, and communal small wares, you will be able to take your business to the next level.” Chan has earned her reputation as an advocate for small businesses, and her career spans across many areas of food and beverage production including education, and technology. Honest about the challenges of entrepreneurship, she inspires others with her resilience and passion for navigating the ever-evolving world of business.

Athiana Acres in Steveston, BC is a regenerative farm that grows vegetables, fruit, herbs and flowers. Aside from selling the obvious, the farm is known for hosting seasonal markets, workshops and events right at the source. Creating a community of folks that share an interest in sustainability, nutrition and fresh, healthy food Athiana Aces became a hotspot this summer in particular.

Yves Potvin of Yves Veggie Cuisine and Gardein, has addressed plant-based ‘seafood’ and sushi offerings with Koncious Foods. The world’s first frozen sushi rolls, onigiri, and poke bowls have been well received by hungry vegan folks who’ been missing out on this category. Potvin is a true leader in culinary leadership and an original startup with accolades including Canada’s Top 40 under 40 by the Financial Post, Canada’s Entrepreneur of the Year in Agriculture and Food – Pacific Region, BC Food Processors Innovation & Export Awards for Sustainability and EXPO West Gold Winner. Watch for The Smoked Salm’m launching later this fall.

Canadian professional tennis champion Vasek Pospisil suffered with back trouble and surgery; then discovered the power of functional mushrooms in his recovery. Fast forward to his launch of Hekate Sport with its lineup of mushroom products geared to sports nutrition and hydration, all grown and manufactured in Vancouver.  

Chilcotin Chills is based in BC’s Cariboo, and the food truck is seen popping up at events all over the area. This New Zealand-inspired ice cream is made by partnering with BC local dairy farms, resulting in a “farm-to-cone experience like no other. Just launched in 2024, we’re excited to see where this ice-creamy-concept goes. 

Sirene Chocolate is an award-winning, family-run brand based out of Victoria, BC and owned by chocolatier Taylor Kennedy. The facility is nut free, gluten free, and the dark chocolate is vegan. Kennedy was one of the first to import ethically sourced cacao beans into Victoria and is truly passionate about the farmers’ fair and ethical treatment and fair pay.