EP95: Support for Canadian Entrepreneurs

Professional guidance and support for entrepreneurs in the food and beverage industry is invaluable, especially for those who may just be starting out. Whether that’s through mentorships or sharing knowledge ( initiatives and resources that uplift entrepreneurs can encourage their growth and boost their overall success in the food industry. In this episode of BAKED in Science, host Mark Floerke is joined by two individuals who work to support entrepreneurs in the Canadian food industry. Natalie Fredrick-Wilson is a Business Advisor at the Center for Women in Business ( at Mount St. Vincent University and the leader of its SPICE Program. The Specialized Program in Cooking Entrepreneurship (or SPICE) ( is a unique, free program designed for historically under-represented Nova Scotian women who are ready to move from their kitchen tables to a fully compliant food business. Leah Noble is the Executive Director of the Pan Cape Breton Food Hub. The Cape Breton Food Hub ( provides a distribution linkage between local food producers and consumers, creating a more sustainable food system by increasing the viability of local producers while improving access to high quality local food. Supporting Entrepreneurs in the Food Industry As they discuss resources for entrepreneurs, some topics covered include: Initiatives to support women in business in Canada The start of the SPICE Program Regulatory challenges in the Canadian food industry The learning curve for new entrepreneurs Helping food producers get their products to consumers Community aid and installations for food entrepreneurs Supporting fair compensation for food producers and farmers This podcast is brought to you by: Grain Millers Grain Millers is a leading manufacturer of organic and conventional whole grain ingredients focused on supplying safe and healthy ingredients that add value. Check out their gluten-free oats, fibers, wheat, barley, and rye ingredients at

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EP95: Support for Canadian Entrepreneurs is an episode from BAKED In Science by BAKED In Science.

This episode is 00:57:27 long.

This episode was published on Feb 5, 2025.

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