Non-profit Canadian Food Innovation Network (CFIN) has awarded funding to two Vancouver-based startups through its Innovation Booster Program.

Spoitz Enterprises, a macroalgae biochemical engineering group that was last week acquired by industry leader Marine Biologics, was given $23,530 to drive advancements in the seaweed industry.

“Seaweed represents a sustainable functional food that not only provides a healthy alternative to traditional ingredients and proteins but also has the potential to benefit marine habitats and Indigenous communities along the coast,” highlighted Alex Barlow, VP of programs at CFIN.

Spoitz has been researching the fermentation of Canadian seaweed to enhance its functional food properties. These include antioxidant strength, the ability to neutralize harmful free radicals and protect body cells from damage, as well as gel structure, which involves natural compounds in seaweed that trap water to create thickness, stability, and texture in various applications.

“Seaweed cultivation is gaining increased interest in B.C. communities but there are limited options for growers looking to process their biomass into stable value-add forms,” said Spencer Serin, the CEO of Spoitz. “This project will build up infrastructure to provide support to new and existing growers to access domestic and global markets.”

Spoitz's technology uses minimal processing and standardized testing tailored for farmers in the province. Traditional methods of drying seaweed at harvest involve significant time and space, presenting challenges for those operating on remote, spread-out farms with smaller facilities.

As for the second outfit, CFIN is providing $50,000 to Freshline, an online marketplace that connects restaurants and retailers directly with fishers, harvesters, and farmers. It plans to use the investment to develop additional AI solutions to improve processes for operators and reduce manual workloads.

“Food distribution continues to be a heavily paper-based industry with a real opportunity for digitization and new applications of AI to facilitate business competitiveness,” noted Barlow. “Freshline’s platform streamlines operations and reduces the need for human intervention, which leads to improved efficiency and fewer operational errors.”

The startup provides a suite of tools to simplify order collection, management, and fulfillment. Users can create branded online stores accessible on both desktop and mobile, customize pricing and delivery zones, and analyze real-time data filtered by product, sales representative, location, and more. With its technology, customers can bypass middlemen and source high-quality, traceable seafood at competitive prices.

Co-founded by Joseph Lee and Robert Kirstiuk, the idea was inspired by Kirstiuk’s experiences growing up in rural New Brunswick. In the region, fishers often sold their catch to middlemen at low profits, while buyers dealt with a lack of transparency regarding product availability and sourcing, as well as inconsistent delivery times.

"At Freshline, we're proud to be pushing the boundaries of what’s possible in foodservice technology,” said Kirstiuk. “Our latest work with AI demonstrates our commitment to innovation, helping our clients achieve new levels of efficiency and focus on what matters most — serving their customers. We're excited about the potential of these tools to simplify complex processes  and support food distribution operators across Canada and the U.S." 

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