Government of Canada supports two dairy processing businesses in Ontario

St. Marys, Ontario – The dairy processing sector plays a vital role in Canada's economy, producing good, high-quality and nutritious products for Canadians across the country.

 

The Member of Parliament for London North Centre, Peter Fragiskatos, announced on behalf of the Honorable Marie-Claude Bibeau, Minister of Agriculture and Agri-Food, an investment of over $2 million under the Dairy Processing Investment Fund for two dairy processors in St. Marys.

 

The investment of $1,933,060 for Saputo Dairy Products Canada G.P. will help to expand their production area and add new cold storage capacity. The project consists of the purchase and installation of equipment in order to increase production capacity, while improving overall efficiency. It is expected that the project will allow Shepherd Gourmet Dairy Inc. to increase the use of Canadian milk and to create approximately eight new jobs.

 

For Stonetown Artisan Cheese Ltd., the investment of $149,238 will allow them to purchase and install new equipment to increase cutting, processing, storage and ageing capacity. This will allow them to expand their operations and broaden their product offerings. The project is expected to increase use of Canadian milk and result in the creation of two new full-time and two new part-time jobs.

Video: Seaweed-Based Solutions: Building Natural Performance in Modern Swine Production

In today’s pork industry, producers are under increasing pressure to do more with fewer inputs—while maintaining performance, improving animal health, and meeting sustainability expectations.

we sit down with Sylvain David and Scott Preston from Olmix to explore how seaweed-based solutions are emerging as a foundational tool in modern swine nutrition.

Rather than acting as simple alternatives, these solutions are designed to support gut health, immune resilience, and overall system consistency—especially during key stress periods like weaning, feed transitions, and disease challenges.

The conversation dives into:

• What seaweed-based solutions actually are and how they work

• Why consistency and standardization matter in “natural” products

• How gut health connects to immune function and performance

• Where producers are seeing real-world impact today

• The role of natural solutions in the future of sustainable pork production