Food Innovation Challenge

By mmuise

The Food Innovation Challenge is a unique funding opportunity for Canadian food industry collaborators who want to spearhead transformative improvements that will propel the food sector forward and generate significant economic impact.

Comments on Funding:

Funding is up to 50% of total eligible project costs. The total eligible project costs should be between $1 million and $4 million.
Funding will be provided on a reimbursement basis and CFIN will require a non-refundable project management fee of 5% of total project costs eligible for CFIN funding.

Deadline: Applications are closed. Stay tuned for future intake announcements.

All project proposals must be:

  • collaborative industry-led initiatives that address at least one of CFIN’s innovation priorities;
  • collaborations that consist of a lead applicant and multiple partners, each of whom is a member of CFIN; and,
  • include at least one small to medium sized enterprise partner, project partners that are incorporated in Canada or working within Canadian research institutions.
Application Steps:

1. Project partners must register for a free CFIN membership through

2. There is a two-stage application process for this call for proposals.

a) applicants will first submit a letter of intent (LOI);

b) selected applicants will then be invited to complete a full proposal.

Documentation Needed:

Applicants must submit 2 years financials (audited, review engagement, or notice to reader).

Other Things to Note:

The Food Innovation Challenge Program is currently closed until 2025. Stay tuned for updates from our funded projects.
Older: 1. The Canadian Food Innovation Network (CFIN) is an industry-led, not-for-profit corporation dedicated to becoming the world-leading innovation network for food and beverage.
2. Next Intake Spring 2022.

Guidelines updated August 2022.
CFIN’s Food Innovation Challenge is currently closed to new applications for 2022-2023.
2023-2024 Call details and deadlines will be released in December 2022.

About the author