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At SIAL Canada 2026 in Montreal, Food Institute VP of Content and Insights Chris Campbell sat down with Mathieu Brisson, Global Sales Lead at Prestige Maple, to discuss how the company is transforming maple products for a rapidly evolving global food and beverage market.
From maple mocktails and maple wine to the growing demand for natural sweeteners, Brisson explains how Prestige Maple is expanding beyond traditional syrup products while exporting to more than 60 countries worldwide. The conversation also explores shifting consumer preferences, the rise of better-for-you ingredients, and how multinational brands are embracing maple sugar innovation.
Brisson also shares insights on global trade, supply chain agility, and the importance of building strong international relationships in uncertain markets. Plus, he offers practical advice for food brands looking to expand internationally, including why getting on the ground in local markets remains essential for success.
Recorded live at SIAL Canada 2026.
Learn more here: https://prestigemapleproducts.com/en/home/
Maple Innovation Beyond Syrup
Chris Campbell: “The mocktail scene is really exploding. And the fact that you have a maple flavoring to it, I think, really lines up with a lot of other things, too. People are looking for natural sweeteners.”
Mathieu Brisson: “Maple syrup is a commodity. Maple sugar is a new product. It’s only maple syrup dehydrated. Here at Prestige, with our entrepreneur spirit innovation, we really want to challenge the status quo.”
Mathieu Brisson: “We’ve looked at the trend, and we’ve developed the mocktail because, as you said, it’s a growing market.”
Creating Maple Wine
Mathieu Brisson: “There’s no grapes, really, only maple syrup that we have fermented.”
Mathieu Brisson: “We partnered with wine experts in Italy that helped us create that amazing product.”
Mathieu Brisson: “We have the sparkling maple wine, which is like a Prosecco. We have a white wine… like an Italian Pinot Gris, very dry.”
Mathieu Brisson: “We see a lot of great opportunity on the market for that kind of innovation.”
Consumer Demand for Natural Sweeteners
Mathieu Brisson: “People are getting into the better-for-you sugar.”
Mathieu Brisson: “This one is only one ingredient.”
Mathieu Brisson: “You can see with the big multinationals right now, like Nestlé or Kellogg’s, they’re shifting right now.”
Chris Campbell: “Consumers are turning away from cane sugars and also some of the fake sugars.”
Mathieu Brisson: “Maple syrup is growing with a CAGR of like 15% per year.”
Global Trade and Supply Chain Agility
Mathieu Brisson: “You need to keep the conversation going.”
Mathieu Brisson: “You need to build a stellar relationship.”
Mathieu Brisson: “One strategy that you can do is you can have a warehouse outside of Canada and the U.S. to have a supply chain that is more fluid and agile.”
Mathieu Brisson: “The new normal is not normal.”
Balancing Corporate Structure and Entrepreneurial Agility
Mathieu Brisson: “You have companies that are corporate smart, and there’s others that are entrepreneur smart.”
Mathieu Brisson: “The sweet spot is really in between.”
Mathieu Brisson: “Corporate process, structure — entrepreneur agile.”
Expanding Into International Markets
Mathieu Brisson: “When you have pinpointed your product and your country, one of the key things to do is to find the super connectors.”
Mathieu Brisson: “You need to go on the market. You need to go there. Get off your chair, take the plane, do it and go talk to people.”
Mathieu Brisson: “Go see supermarkets, convenience stores, coffee shops.”
Mathieu Brisson: “You need to learn a little bit of the language, because when you go to your first meeting, they need to feel that you care.”
The Importance of Relationships
Mathieu Brisson: “Sometimes just a word can save you millions.”
Mathieu Brisson: “Everybody is doing mistakes, but you need to be in front of the parade and say, ‘I’m sorry.’”
Chris Campbell: “When you make that mistake, I often find on a customer service level, you reinforce the relationship.”
Networking and Industry Events
Mathieu Brisson: “The best networking sometimes is within your peers.”
Mathieu Brisson: “Talk to your booth neighbors.”
Mathieu Brisson: “People want to help the people that they know.”
