Lactalis Canada Foodservice Partners with Canadian Culinary Federation

Chefs preparing a meal in a commercial kitchen
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TORONTO — Lactalis Canada Foodservice and the Canadian Culinary Federation, a national association of professional chefs and cooks, have entered into a new national partnership aimed at delivering excellence in foodservice. As the exclusive national dairy partner, Lactalis Canada Foodservice will collaborate closely with the association’s members on dairy solutions, food trends, flavour, format, product research and development under its best-selling brands.

“Lactalis Canada Foodservice is very proud to join forces with the Culinary Federation and its 1,000-plus esteemed member chefs who share a common dedication and commitment to the food industry,” says Iven Zanardo, general manager, Foodserivce, Ingredients & Exports at Lactalis Canada. “With over 140 years of heritage, our purpose is to enrich and nurture the lives of Canadians and we are excited to continue to do just that as the national dairy partner for the Culinary Federation.”

“As the Culinary Federation moves into 2023, and the celebration of 60 years of developing and supporting culinary professionals across Canada, we are energized to be collaborating with such an innovative industry leader,” says chef Ryan Marquis, president at Culinary Federation. “This partnership will bring together experts in product development and manufacturing with leaders in back-of-house execution, and we are excited to share our culinary insights and knowledge.”

“From milk and cheese, to yogurt and butter, as Canada’s one-stop dairy shop for the foodservice industry, we are committed to delivering a wide range of high-quality, tasty products and popular brands,” says Steve Hutchinson, VP, Marketing, Foodservice & Ingredients, Lactalis Canada. “Through our partnership with the Culinary Federation, we look forward to collaborating with industry professionals and experts to help craft and deliver exceptional dairy solutions for menu preparation, new trends and the overall foodservice experience.”

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