Meet Lee Cadesky, the Director of Meal Solutions at Maple Leaf Foods. She has a unique story that blends food science and innovation. With a master’s in dairy science, Lee began her career in aerospace engineering but quickly shifted gears. Straight out of school, she created a process to turn insects into tofu and co-founded two companies focused on edible insect ingredients.
Lee spent two years at an insect farm in the Netherlands, pushing the boundaries of sustainable proteins, but she missed her home in Canada. In 2020, she returned and joined Maple Leaf Foods. Lee is now responsible for well-known brands like Holiday® Luncheon Meat and Tenderflake lard, while also innovating in the frozen breakfast sector. Her recent launch of egg bites and breakfast sandwiches captured 20% of the frozen breakfast market in just a few months.
Lee’s role is not just about managing products but about meeting consumer needs. With ever-changing tastes, she ensures her team develops foods that are not only delicious but also sustainable and nutritious. Lee believes food should be affordable and enjoyable, emphasizing that everyone deserves a meal that pleases their palate without compromising the planet.
In Lee’s words, raising the good in food means ensuring everyone can find great meals at the store. She cherishes the universal power of food to bring people together, regardless of their differences. This sentiment resonates with many; a recent survey found that 70% of people believe sharing a meal can bridge divides.
Outside of work, Lee pours her creativity into cooking. She loves to experiment, including fermenting vinegar and brewing kombucha. Her backyard apple tree blooms every two years, which excites her for future cider-making. This blend of culinary art and science fuels her passion for food and connection.
Lee also actively shares her love for food science. She enjoys engaging in discussions about food chemistry and teaching others about its wonders. Her close-knit community, where neighbors often share meals and gardening tips, inspires her to spread this love for food further.
When asked about her favorite Maple Leaf product, Lee praises the Cappola prosciutto. With just two ingredients—meat and salt—it’s a simple yet impressive treat. Lee recalls her excitement when she first learned to cure ham with a chef friend, bringing a ham into the office for expertise on transforming it into prosciutto. This experience highlights her belief in the magic of transforming simple ingredients through science.
Lee’s journey illustrates how food innovation can blend passion and purpose. Her commitment to sustainability and community leaves a lasting impact on both the industry and the people she engages with.
For more insights into sustainable food practices, check out the [World Wildlife Fund’s report on sustainable food systems](https://www.worldwildlife.org/stories/sustainable-food-systems).
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Raise the Good in Food
