Canadian Beef

Heritage Food Group is a vertically integrated company with two meat processing plants which operate under strict Government Guidelines, one being of Federal status and the other being of Provincial status.
All standards are prepared under the supervision of a Government Inspector.

We offer unique specific preparation programs which includes cutting, aging, trimming and packaging. In addition to in-house tracking and testing, Heritage Food Group also sends product out to government labs for further testing and authentication.

Ontario Poultry

Chicken Farmers of Ontario provides leadership to a growing Ontario and Canadian chicken industry for which Ontario is the largest producer, processor and consumer. Ontario farmers grow more than 200 million chickens every year, producing close to 450 million live kilograms annually, which is valued at over 630 million dollars before it leaves the farm. Representing over 1,000 successful, independent Ontario chicken farmers, Chicken Farmers of Ontario ensures Ontario consumers enjoy a reliable supply of premier quality Ontario chicken.

Ontario Pork

Ontario Pork represents the 2,800 farmers who market hogs in the province in many areas, including hog marketing, research, government representation, environmental issues, consumer education and food quality assurance. The pork industry in Ontario accounts for 33,000 jobs, and it is estimated that total industry output from farm gate sales is worth $4.7 billion to the Ontario economy.

Ontario Lamb

Lamb is a great source of protein and essential vitamins and minerals. A regular 3-ounce serving averages about 43% of the Recommended Daily Allowance (RDA) of protein. It also averages 74% of the RDA of vitamin B-12, 30% of the zinc, 30% of the niacin, 17% of the iron, and 15% of the riboflavin. In addition to this, the correct ratio of all 8 of the essential amino acids is contained in lamb meat.

Natural Environmental Seafood

Heritage Food Group only purchases seafood that is caught from streams, rivers, lakes, seas & oceans. The only controlled environment product that we  carry is tilapia. All these products are Certified Canadian and or Canadian Certified. The difference is Certified Canadian is imported product that has to be certified through Federal government Inspectors before entering the country. Canadian Certified is also Federally Inspected but is Canadian product.  

Vegetables

Many people wonder whether or not frozen vegetables are less nutritious than fresh vegetables. It seems that they would be, simply because many people assume that foods which have been processed are bound to be less nutritious than otherwise. In fact, the truth appears to be that frozen vegetables are at least as nutritious as fresh vegetables — and in some situations may actually be more nutritious. Part of the confusion no doubt arises from the fact that vegetables lose much of their nutritional value when other preparation techniques are used. Proponents of a raw food diet will discourse at length about the health benefits of eating vegetables that haven’t been heated past a certain temperature. Canned foods are undoubtedly less nutritious than fresh vegetables, because they are cooked for a very long time, and then packaged with a great deal of salt. Frozen vegetables, however, are not heated up, and so do not undergo the same denaturing of proteins or loss of vitamins in waste water.

The term “fresh vegetables” needs to be looked at a bit closer to determine whether frozen vegetables might actually even be more nutritious. Truly fresh vegetables, of course, are vegetables that you pick out of your own garden, or are perhaps purchased at a farmer’s market the day they’ve been harvested. These vegetables are ideally picked at the peak of their freshness, and if you prepare them that evening they will be chock full of minerals and vitamins.

Frozen vegetables have been picked at the peak of their ripeness, and immediately flash frozen. As a result, all of the minerals and vitamins are locked in, ready for your benefit. This means that in some cases, frozen vegetables might be more nutritious than vegetables purchased from the produce aisle which have been sitting for weeks. Frozen vegetables may also have the outer cellulose layer already broken as a result of the freezing, making it easier for your body to digest the vegetables.