Munching on Molecules

Welcome to Munching on Molecules, your portal to the world of culinary delights, food science, and global gastronomy. Lara Tiro and Christine Farkas explore and share the latest in food discoveries and trends from our Canadian backyard and around the world, fostering a delicious food community for enthusiasts and experts alike. Approachable, inspiring, fun introduction to the world of food technology, science and culinary research. - **What can listeners expect to hear?** - Cutting-edge food technologies - Food scientists and culinary mavens perspectives

Munching on Molecules is a arts podcast hosted by Lara Tiro and Christine Farkas, with 80 episodes on record and a Required Pod Score of 80. PitchCentric scores this show on Booking Probability, Listen Score, and live audience signals refreshed every 24 hours.

Lara Tiro and Christine Farkas hosts Munching on Molecules, a arts show with 80 episodes published.

Our AI reads these to draft pitches. Use them as grounding for a pitch that cites a real guest and a specific topic.

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  Episode #80

  Episode 80: Grit, Hydration & Youth Sport with Sonia and Jaspaul, GRINTA

  Aug 10, 202632 minS3

  Grinta began on the sidelines. As parents of four active children competing across multiple sports, Sonia and Jaspaul saw firsthand how long games, tournaments, travel, heat, and physical exertion could affect young athletes. They recognized a gap in the market: parents were looking for hydration products they could feel confident giving their active children. Named after the Italian word for “grit,” Grinta reflects the determination of young athletes, the families supporting them, and the founders building a new brand while balancing full-time careers and family life. Sonia brings extensive experience in regulatory affairs and the natural health products industry, while Jaspaul has a background in government, IT, operations, and project management. Their combined expertise has shaped every part of the business, from formulation and compliance to logistics and community activation. The product was also developed with direct input from young athletes. Soccer teams helped test five initial flavours, narrowing the lineup to Peach Mango, Strawberry Splash, and Blue Raspberry. The formulations include electrolytes, 10 grams of sugar, and a small amount of stevia to support taste and carbohydrate replenishment while avoiding front-of-package warnings for high sugar and sodium. We also explore what it means to build a brand at the grassroots level. From sampling at soccer, volleyball, and ultimate frisbee tournaments to listening directly to parents and athletes, Sonia and Jaspaul are growing Grinta through education, trust, and community involvement. In this episode, we chat about: -Developing a hydration product with young athletes -Balancing electrolytes, carbohydrates, sweetness, and taste -Regulatory considerations for products intended for youth -The realities of entrepreneurship, family life, and founder resilience - Giving back to the volunteers, coaches, clubs, and families powering youth sports Tune in to hear Sonia and Jaspaul’s insights on building Grinta, developing a sports drink for young athletes, navigating the founder journey, and why grit matters both on the field and behind the scenes. Resources: Grinta: https://grinta.ca Instagram: https://www.instagram.com/grinta.ca

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  Episode #79

  Episode 79: Your Microbiome’s Favourite Food, with Dr. Jason Bush and Jason Leibert from Solnul®

  Jul 26, 202636 minS3

  Dr. Jason Bush, Chief Scientific Officer and Jason Leibert, Chief Growth Officer, from Solnul ® join us to explore the science and commercialization behind an upcycled prebiotic fibre made from potatoes. Solnul ® is a resistant starch ingredient produced in Carberry, Manitoba using a co-product from potato processing. Through a proprietary process, Solnul ® converts this potato co-product into a resistant starch ingredient designed to support the gut microbiome. With Jason Bush bringing a background in genetics, microbiome research, and clinical science, and Jason Leibert bringing experience in life sciences, biotech, business building, and growth, this conversation combines the science and business strategy behind launching a new functional ingredient. We discuss what makes resistant starch different from regular starch, why clinical trials are so important for ingredient credibility, and how Solnul ® ’s low-dose research helped demonstrate changes in key microbiome markers, including beneficial bacteria such as Bifidobacterium and Akkermansia. We also explore Solnul ® ’s upcycled story, the importance of reframing “byproduct” as “co-product,” and what it takes to move an ingredient from research to real-world applications across powdered supplements, bars, and emerging formats. In this episode, we chat about: What Solnul ® is The microbiome as a modifiable system The role of clinical trials in ingredient credibility Resistant starch, prebiotics, and rethinking fibre Upcycling and elevating co-products Product development opportunities for functional ingredients Building adoption through efficacy, storytelling, and collaboration Tune in to hear Jason Bush and Jason Leibert’s insights on Solnul ® , resistant starch, upcycled ingredient innovation, and why our microbiome is one of the most exciting opportunities in food and health. Resources: Solnul ® : https://www.solnul.com Upcycled Food Association: https://www.upcycledfood.org

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  Episode #78

  Episode 78: Preserving the Season: Food Skills and Connection, with Chef Connor Flynn

  Jul 20, 202634 minS3

  Chef Connor Flynn, also known as The Preserving Chef, shares with us the world of food preservation and why it’s about so much more than extending shelf life. Connor’s journey started close to home, cooking alongside his grandmothers and building an early appreciation for food, family, and tradition. From there, his path took him through professional kitchens, Red Seal certification, teaching, sobriety, career pivots, and eventually the creation of a family-led business focused on making food preservation education more accessible. As one of only a few Master Food Preservers in Canada, Connor shares how this work is opening doors in schools, hospitals, conferences, and communities across the country. Through fermentation, canning, and other traditional preservation methods, he helps people reconnect with seasonal ingredients, practical food skills, community, and the land. In this episode, we chat about: The power of food preservation Fermentation (especially kimchi), microbiology, and consumer curiosity Food literacy as a life skill Preserving knowledge, culture, and connection Teaching preservation across communities A chef’s journey through purpose and reinvention Tune in to hear Chef Connor Flynn’s insights on preserving seasonal ingredients, teaching practical food skills, and inspiring the next generation to value craftsmanship, community, and care. Resources: The Preserving Chef: https://www.thepreservingchef.com Instagram: @thepreservingchef Hear Connor speak at the Fermentation Summit, Sept 15 -17, 2026: https://www.makesauerkraut.com/fermentation-summit/ Growing Chefs, Ontario: https://growingchefsontario.ca Canadian Fermented Foods Initiative: https://fermentedfoods.ca

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  Episode #77

  Episode 77: The science, sensory, and sparkle behind Glimmer Wine with Janet Helou

  Jul 5, 202634 minS3

  Janet Helou is the CSO and Wine Scientist at Glimmer Wine, a BC-based, women-owned non-alcoholic sparkling wine brand. With a background spanning science, R&D, sales, food science, and wine, Janet helps lead Glimmer from both sides of the business: developing the product and supporting commercial sales. As a Certified Food Scientist and WSET Level 3, she brings a rare blend of technical expertise, sensory curiosity, and market insight to a category that continues to evolve quickly. Glimmer's origin story started with a familiar but underserved moment: being at a wedding, dinner, conference, or celebration and wanting something special in your glass, without alcohol. Instead of settling for sparkling water with a garnish, three wine-loving women set out to create a non-alcoholic option that could feel just as celebratory and sophisticated as the occasion itself. What makes Glimmer distinct is that it starts with real wine. The alcohol is removed through reverse osmosis, a membrane technology that selectively strips alcohol while helping preserve the aromas, structure, and character that give wine its personality. That distinction, between de-alcoholized wine and a wine-adjacent beverage, matters more than most consumers realize. Alcohol contributes to body, mouthfeel, aroma carry, and the perception of balance. When it is removed, the formulation has to account for all of it. We also chat about Glimmer’s newest release: a sparkling rosé designed for summer sipping, celebration, and inclusion. With expressive, lively notes and the same thoughtful positioning behind the brand’s Blanc de Blanc, the Rosé marks an exciting next step for Glimmer’s growing portfolio. In this episode, we get into: The origin story behind Glimmer Wine What makes de-alcoholized wine different from wine alternatives, and how reverse osmosis fits in The sensory balancing act of formulating without alcohol Why the sparkling format is a smart entry point for this category The realities of scaling a glass-bottled beverage across Canadian distribution channels For anyone working in beverage innovation, CPG, sales, or non-alcoholic product development, this conversation is a thoughtful look at what it takes to create a product that feels intentional, elegant, and celebratory. Resources: Glimmer Wine: https://www.drinkglimmerwine.com/ Instagram: @drinkglimmerwine Taste Glimmer at the Rose Disco Vancouver, July 26, 2026: https://www.rosedisco.com/vancouver

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  Episode #76

  Episode 76: Authentic Indigenous Seafood, Small-scale fisheries, and the Power of food storytelling

  Jun 29, 202627 minS3

  We talk with Gord Sterritt, CEO of Authentic Indigenous Seafood and Executive Director of the Upper Fraser Fisheries Conservation Alliance, to explore the deep connection between fisheries, food security, sustainability, and Indigenous-led food systems. As a member of the Gitxsan First Nation, Gord brings a rich perspective shaped by community, culture, conservation, and years of experience working in fisheries. In this episode, he shares how Authentic Indigenous Seafood is helping tell the stories behind Indigenous fisheries while creating value for harvesters, communities, and consumers across Canada. We chat about: Gord’s lifelong connection to fishing and food The story behind Authentic Indigenous Seafood Why Traceability matters Supporting cooperative members and small-scale fisheries Storytelling through product and process Sustainability, seasonality, and fisheries planning Looking ahead to trade, policy, and collaboration This episode offers a powerful look at how seafood products can carry culture, responsibility, and community impact. Resources: Authentic Indigenous Seafood: https://authenticindigenousseafood.ca/ Upper Fraser Fisheries Conservation Alliance: https://upperfraser.ca/

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