Elizabeth Coulombe and Valérie Laliberté are two Product Design students who made the choice of entrepreneurship to bring their innovative and sustainable design to the world. Elizabeth talks about human-centered design, sustainability and R&D.
Building on the recycling trend
The idea emerged as Elizabeth and Valerie were doing their Bachelor in Product Design, a new programme at Laval University (Quebec City). They had to work on resolving a social or environmental issue.
In Quebec City we do not have an organized compost collection system from the city. People who want to compost have to take lessons but it is not so well-known. We wanted to design a new product that would make composting easier.
A similar product was already designed in Korea – the Food Cycler is a machine that grinds food waste to reduce it up to 90% of it’s original volume and make it odourless. Indeed, food waste management is already well-advanced in South Korea, where the government initiated a “pay as you trash” policy: the heavier your trash bag, the more you pay.
Composting with style
Drawing inspiration from Korea, the two Quebec students started designing a smaller and more ergonomic product:
We want Tero to be like another household appliance, something that you will feel comfortable leaving on your kitchen table.
Closing the loop of the circular economy
The final product should turn one kilo of food waste into 100 grammes of fertilizing powder within three hours through a dehydration process – it is a quick and odourless process.
We worked with agronomists and academics to find the best way to recycle food waste. We did not want to burn it. The dehydration process allows to retain all the nutriments to use as a fertilizer for gardening
It is one goal to design an innovative product, it is a completely different one to launch your first company after only three years of studying! The two entrepreneurs are still studying today – Elizabeth is doing an MBA – and working with engineers to make the best and most affordable product (through partnerships with Solutions Novika and the Center for industrial research support in Quebec – CRIQ), But entrepreneurship is also about finding investments, selling products, marketing….
From designers to entrepreneurs
We remain designers – we always focus on putting the user at the center of conception and development.
When the product is finalized, you will be able to order it through a crowdfunding campaign. In the mean time, you can follow Tero’s adventures on their website or Facebook page.
Sebastien Bureau was with RISE Kombucha, the first Kombucha producing company in Quebec, since their first steps as VP of Research and Development. Today, he is spreading the word about this new innovative drink and creating fermented products through a unique food science consulting startup – Mannanova.
The challenge of creating a new market
With a BA in microbiology and biochemistry, Sebastien Bureau is a natural born innovator. He started home brewing Kombucha in the early 2000s when it was still completely unknown in Canada.
By the way do you know what kombucha is? Kombucha is a type of fermented tea that is lightly sweetened, flavored and fizzy. It is produced through the fermentation of tea using Scoby, a “symbiotic culture of bacteria and yeast”.
This fermentation process was what fascinated Sebastien the most. Co-founder of the first Quebec Kombucha company, RISE Kombucha as VP of Research and Development, he decided, after 6 years, to focus on a new mission: developing innovative procedures and helping other in the development, preparation and execution of Kombucha and other fermented products. Mannanova was born.
Spreading the word about fermentation
Sebastien wanted to educate the general public throughout the world. He started on his own back in 2014 and created a team in 2016 with Eduardo and Thomas, Debora and Nathaly.
What makes this entrepreneurial adventure promising is that it answers a current interest throughout the western world: “From sauerkraut to kefir, miso to jun, the world of fermented food is rich and varied – and increasingly popular” (interesting article on the subject). Often associated with health benefits, fermented food is on the rise.
Eduardo, Vice President and business developer, is convinced that there are true opportunities in Quebec and British Columbia but also in emerging markets like Brazil (where people are already health conscious and curious about fermented food) or even in Africa. Kombucha making can even be a social development tool in countries like Haiti: the process is simple and easily accessible to economically disadvantaged populations.
A community-centered venture
Another scope of Mannanova’s mission is to experiment with Kombucha production. Their partnership with MaBrasserie, a cooperative brewery, since Spring 2017 is one way of implementing innovations: every week, Mannanova team creates a new innovative flavor of Kombucha, served on tap in the microbrewery. Flavors are inspired by the season: on the menu this Winter you might have tasted the Pine & Christmas tree flavor (brewed with actual fir branches), Apple and Cinnamon or more recently the Kombucha Fuego, a balanced mix of spicy and sour.
Beer lovers also find an interest in Kombucha because the brewing processes are very similar. Sour ales and brett beers. In fact, brett is short for Brettanomyces, which is the yeast used in Kombucha fermentation. In smaller doses, it is considered as a “beer sourer” and can produce wet hay “horse blanket” notes.
The team has also developed a new base material called Manna-K: this highly concentrated Kombucha is an ingredient that solves most of the problems kombucha producers face every day: alcohol control, lack of space, time and money:
Discover their consultation, education and production activities and go to MaBrasserie to taste one of their latest inventions.
Today, Renaud Gouin has two microbreweries in Montreal, he has been one of the key industry innovators in the past decade, seeing the potential for hoppy beers. How did he become a brewer and entrepreneur? We will have a look at his journey, from HEC Montreal to Jukebox and Avant-Garde.
At first, Renaud didn’t like beer. Because beers were unflavored, standardised, industrial. When he discovered some Belgian beers, he realised that beer could be fruity with almost a non-existent bitterness.
During his studies at HEC Montreal he started home-brewing and discovered that he could actually brew beers that were above industry averages. He also found out that the community of craft beer lovers was a passionate and dynamic one, ready to share their knowledge and experience through social platforms like the MontreAlers on Facebook. Still an amateur, Renaud accepted a position at Desjardins as a Personal Finance Advisor and decided to explore his new passion further.
A potential for innovation
There is such a diversity of flavors in craft beers: fruity, sour, even salty flavors! Some hops like Citra can create flavors of tropical fruits, litchi, passion fruit, without adding any fruit in the brew! Some yeasts like Brettanomyces can give a sour taste of hay.
In Quebec, in the early 2010s, over 50 types of beers where still not accessible. There was one particular type that was still not adopted by industrial and medium-sized breweries: that of American Pale Ales and Indian Pale Ales. Their intense bitterness made everyone wince. But Renaud was already creating his own.
When Renaud the corporate vision of life, he decided to take a leap in entrepreneurship but he knew that he could not invest in the heavy and expensive equipment and open his own brewery. He had read a lot about contract brewing and how it succeeded in the US. Without equity, this innovation in manufacturing industry clearly eased the transition to being an entrepreneur for home brewers.
Renaud pitched his idea to Brasseurs de Montreal. At that time, they had never tried the model but as they were not into creating similar products, they decided to go for it.
Introducing hoppy beers in Quebec
Renaud analysed the market and clearly saw an opportunity to catch:
“Unibroue had concentrated their efforts on creating Belgian-style brews while McAuslan was more traditionally focused on English styles but hoppy beers were new to Quebec”
He also wanted to innovate the branding and offer a disrupting image to his beers: unlike industrial or regionally focused images used by the other players, Renaud wanted to offer a whole new world: in 2012, he created his first microbrewery, Jukebox, around the world of rock music. The hoppy flavor of each of the products is as electrical as the guitar on the labels.
If amateurs and curious gourmets liked his new products, Renaud was still working part-time at Desjardins because he needed cash flow.
“Contract brewing was great for distribution and increasing sales revenues but it did not include representation and promotion which is a crucial part.”
Innovating vs. creating profits
With Jukebox steadily working, Renaud wanted to create new products and innovate:
“One thing is to be focused on growth but I am more interested in creativity, passion and innovation and contract brewing is a perfect tool for testing the market and testing new flavors”
Renaud had met with Shawn Duriez, an ex-brewer from McAuslan. They decided to create new innovative beers together and co-founded Avant-Garde. Shawn’s experience on the ground and Renaud’s entrepreneurial experience made them complementary.
Again, timing was of the essence: in 2016, they capitalised on another innovation in the industry: Julien Niquet and David Cayer, co-founders of Glutenberg, were launching Oshlag Brewery, and offering the first contract brewing service for craft breweries. Renaud and Shawn jumped at the opportunity.
With the high popularity of IPAs, they wanted to offer more classical beers while exploring new flavors. They focused their exploration on barrel-aged beers: the Porter Imperial Bourbon, for example, has a vanilla bourbon nose, mixed with coffee, caramel, even banana flavors. They also disrupt classical recipes with the Nocture Coco, an Imperial Porter made with an unconventional ingredient: coconut!
Montreal might be known for its long white winters but it can rain a lot too. Montrealers tend to wear several layers of garments and especially young generations that walk and bike are in search for waterproof yet ergonomic and stylish accessories to “pimp their style”. The Animus backpack from Aeer is exactly designed for them.
With its anti-pickpocket design and removable hood, the Animus is adapted to the needs of the new generation and of its founder, Marc-Antoine Rivet.
Designing new ideas
At only 22 years old, this self-educated young entrepreneur is launching his second venture, Aeer bags, all by himself.
“The idea came to myself when I was in CEGEP and needed a practical object, I kept losing my things.”
Indeed, Marc-Antoine was a busy teenager, he launched his first venture when he was 15 to pay for his driving lessons. He started buying paintball equipment and selling it back and one thing after another, he progressively built a paintball company.
What makes Aeer bag different from other innovations is its removable water-resistant hood with adjustable sizing, which helps to protect users from the rain and its ergonomic design that helps balance the weight and minimize back pain.
Aeer bags have already raised interest from Canadian sport stores like Sport Experts and outside Montreal, in Toronto and in the US. The entrepreneurship community in Montreal is very supportive, especially when working on similar projects (It is in fact through John from Kinesix heating jacket that we have discovered Marc-Antoine).
Last week, Aeer launched a crowdfunding campaign on Kickstarter after several months of preparation and hard work. It is exactly the kind of products that make the Montreal entrepreneurs community so unique – it is realistic, innovative and affordable.
More and more studies of drinking patterns in Canada show that consumers are moving toward premium beverages and especially towards wine. Following this trend, two young engineers have decided to create the first mobile application that makes wine more accessible to the general public.
Techies that love wine
The seed was planted back in 2011 when a trip to Napa Valley sparked Terence Kao’s passion for wine. Upon his return, he found conventional channels of wine education, such as internet, books and tasting classes, too costly, time consuming and hard to understand. To combine his passion for wine and expertise in mobile, Terence enrolled into an entrepreneurship program at ÉTS, where he met his associate, Jérôme Combet-Blanc. Both came from engineering backgrounds and had a common objective: to democratize access to wine.
This is where Jessica Harnois comes in the story – indeed, to become a reality, the project required a wine expert and Jessica, a renown sommelier, was looking for a technical partner to develop her idea of a wine tasting game. Chance allowed them to meet and the team was born.
Launched in December 2016, Vegas Tasting is the first mobile application focused on making wine tasting more accessible to the public through a game. The app is divided into two parts. In the first part, the user learns to taste like a pro in 3 simple steps while blind tasting a wine: 1) visual analysis 2) olfactory analysis 3) gustatory analysis. In the second part, the user starts with 50 tokens and is invited to bet on the characteristics of the wine, such as the grape variety, country and vintage. This interactive game is the funnier part of the app. To complement this app, Jessica made instructive videos to help players improve their tasting techniques.
A marketplace for tasting products
Wineout is relying on a very smart and innovative business model by offering Vegas Tasting as a tool for wine and beer companies to promote their products and educate their customers. Considering the very restrictive and regulatory environment that governs the sale of alcoholic beverages, it is indeed an innovative way to disrupt the industry.
Growing the business
Wineout has started to think of ways to expand and added a beer tasting game to the app, which received much positive feedback at Mondial de la bière 2017. They are also exploring partnering opportunities to add other beverages such as coffee, spirits, and tea.
In addition, Wineout is also collaborating with Professor Jeremy Cooperstock from McGill University to create an artificial intelligence to provide users with personalized recommendations based on their taste preferences.
Stay tuned for their next monthly event on 1st November 2017 at Wework. They will be presenting Vegas Tasting for an exciting wine and beer tasting event.
It might be cold in Montreal but the city is bustling with hot innovative projects. Bastien Poulain is one of these dynamic young entrepreneurs surfing on the wave of innovation. He has launched 1642, the first cola made of maple syrup, in a country where the soda industry is clearly dominated by multinational firms.
Entrepreneurship? It runs in the family
Bastien is not from Montreal but his heart now belongs to the city. Born in the French city of Rennes, he was raised in Brittany in a family of entrepreneurs.
“My father and grandfather were both entrepreneurs. It runs in the family. I spent my childhood immersed in this world. Every Saturday morning, I opened the cheques with my father and gave him the amounts.”
However, Bastien knows that having childhood memories is not enough: to be an entrepreneur, you need to have an original idea, and be passionate about it. Bastien started his professional life in China and Montreal in the hotel industry and the idea of a Quebec cola only came to his mind in 2013.
Innovative financing tools
Like many startupers and entrepreneurs, Bastien had to juggle with several financing tools: although he had put money aside before the project, he launched a crowdfunding campaign on Indiegogo and raised $7,111 CAD in a month. He also earned a grant from Fondation Montréal Inc, and credit from Banque Nationale and from private investors through the TV show “L’Oeil du Dragon”. Bastien knows that money is the backbone of his effort: “financing is a continuous goal that we have to consider on a daily basis to manage our growth”
Producing a local soda through social entrepreneurship
Producing alternative sodas is not a new idea and there are many examples in the world, such as Breizh Cola, a soda launched in Bastien’s original region of Brittany, but what is so innovative and special about 1642 is that (almost) everything about it is local.
“In Quebec, we have the chance of having the most natural and healthy sugar so when we asked ourselves what we would put in our cola, the answer was crystal clear”.
Not only is the product local but it is also perfectly adapted to the changing market: Today, consuming local products is not a trend anymore, it is a fact.
Bastien is dedicated to working with quality local actors: his company is the only one in the soda industry working with the best Canadian micro-distillery, Le Domaine Pinnacle. All providers and employees are local. The cola itself is named after the foundation date of Montreal, and Bastien has already developed strategic language elements and strong communication.
“We want to tell a story with our 1642, a story for all Montrealers, whether we were born here or made it our home. This is the story of our proud city”.
Consumers become influencers
Bastien started his adventure by targeting the Canadian market and neighbour states who have a good image of Canadian products. His target consumers are in their twenties and thirties, they are striving for innovative products and they like to tell all about it. “1642 is not a luxury product, it is a quality product”. Although an individual bottle will cost around $2 CAN in Canada, it is distributed in more than 600 locations in Quebec (you will find a helpful interactive map of Montreal on the website), in prestigious restaurants (Le Toqué, l’Européa in Montreal), in supermarkets and delicatessen shops. 1642 wants to create a niche on the fizzy drink market.
There is no doubt that 1642 will continue to grow in Canada but the company wants to develop sales in Europe, China and the US. They have also started to expand the range of products with 1642 Tonic, their new soda. In the short term, communication and PR remain a key issue and Bastien will represent Canada as a delegate at the G20 Young Entrepreneur Summit (G20YEA) in Beijing in August 2016, along with 16 other entrepreneurs.