Questions?

Maple Leaf's head office is located at 30 St. Clair Avenue West, Toronto, Ontario, M4V 3A2

Visit the Maple Leaf Foods Career Centre, set up a profile and submit your application (resume & cover letter) into our applicant database. We also encourage you to apply directly to any job postings that interests you.

Maple Leaf Foods is a global company with operations across the world.

No. At Maple Leaf Foods we produce our products in multiple facilities. We also are always changing and improving our products. We take allergens very seriously. We recommend you look at the label every time.

Yes, we do. For more information on our donations policy, please click the link below.

  /en/corporate/company-info/company-responsibility/corporate-giving/

Unfortunately, we are unable to supply coupons to all of our loyal consumers. However, we do distribute coupons regularly through local store flyers, newspapers and magazines.

1-800-268-3708

Thank you for your support for our company. Although we appreciate your passion, we do not solicit or accept product idea submissions.

At Maple Leaf Foods we produce our products in multiple facilities. We also are always changing and improving our products. We take allergens very seriously. We recommend you look at the label every time.

Yes. We strongly believe in growth and development of our employees. We have several in-house education opportunities through our Maple Leaf Foods Leadership Academy, Leadership Electives and Six Sigma training.

Visit the Maple Leaf Foods Career Centre (please click on the link below) to view available positions and to submit your application (resume & cover letter) to job openings. To apply to the Management Trainee Program, please visit the "How to Apply" page in the Careers Management Trainee Page.

  http://www.mapleleafcareers.com

Maple Leaf Foods strongly supports employee growth and development, largely through the one-on-one relationship between employee and manager. Employees are eligible to move among our divisions and across functions.

Maple Leaf Foods is headquartered in Toronto, Canada with operations across Canada, the United States and the United Kingdom.

Maple Leaf Foods rewards outstanding performance. Annually, salaried employees participate in a thorough annual review process. The criteria to assess individuals includes performance on specific business objectives as well as values-consistent behaviors.

Management Trainees have a strong network of resources to support development and career growth. This includes a senior mentor, a fellow Management Trainee 'buddy', the work team and manager within each rotation as well as the Management Trainee Program manager and Human Resources.

You can find more information within the Careers section.

We encourage you to review our website, media releases and any other information to familiarize yourself with Maple Leaf Foods and our industry. Spend some time within the Careers section to get to know our culture and Leadership Values.

Black Belts receive certification after demonstrating their ability to lead and coach a number of projects applying the Six Sigma philosophy, tools and methodology over a period of time.

You can find more information within the Careers section. If you have questions beyond that, you can contact our Six Sigma group at SVCSixSigmaRec@mapleleaf.ca

Within our offices, dress code is generally business casual. Within our operating facilities and distribution centres, the dress code is casual and employees must adhere to the health and safety requirements and, with limited exceptions, specific dress code requirements.

Visit the Maple Leaf Foods Career Centre, set up a profile and submit your application (resume & cover letter) into our applicant database. We also encourage you to apply directly to any job postings that interests you.

If you are a member of the media and require further information, please contact our Media Relations hotline at 416-926-2020. If you are not a member of the media, please contact our Consumer Affairs hotline at 1-800-268-3708 or click the link below to send us an email.

  Request Form

All job postings have an expiration date. Every posting is taken down by the time the job is filled.

Yes, Maple Leaf Foods has operations in the United States and the United Kingdom and regional sales offices in Japan, Mexico and Korea.

Maple Leaf Foods offers a compensation package that is competitive with companies recruiting at the university level. In keeping with our company's performance oriented culture, salary increase are awarded annually during the program based on performance.

Maple Leaf Foods is a high-paced, performance-oriented organization. Although we work hard, we also believe strongly that a balance between time spent at work and away from work is essential for all employees. As a company, we do not have a prescribed policy.

We post for all open Six Sigma positions in our Career Centre. Applicants interested in the Black Belt role are encouraged to apply directly to these postings.

Management Trainees are located throughout North America, coast to coast. Management Trainees should be geographically mobile during the program to take advantage of the best opportunities available, whether in Vancouver, Chicago, Winnipeg or Toronto.

Our benefits coverage varies depending on the country in which the position is located. In general, we take care of our employees by providing a comprehensive set of benefits. In Canada and the U.S., this includes health and dental coverage, life and disability.

It is important for each candidate to choose a stream to follow when beginning the Management Trainee Program because each track has a different focus and is designed to fast-track the individual's career in the particular area.

Maple Leaf Foods products are available at most retail chains. Thank you for your interest in our product. Please speak with your local Store Manager and share your desire to have our products listed.

We prefer that you apply to any job openings through the Maple Leaf Foods Career Centre because the Hiring Managers are able to review candidate information via the Career Centre data base. If there are any other instructions in a specific job description, please follow them.

We appreciate your interest in Maple Leaf Foods. If your application meets the criteria we are seeking, you will be contacted for an interview.

We post positions as they become available.

The Rewards for Excellence program is a short-term performance incentive bonus that is offered to employees in management level positions at Maple Leaf Foods. The bonus is discretionary and based on both individual and company performance.

Go to the Maple Leaf Foods Career Centre log-in page. At the bottom, there is a section to complete if you have forgotten your account number. Maple Leaf Foods will resend your account number via e-mail.

Compensation is a mixture of base salary, pension, health benefits, vacation and holidays. Performance bonuses and stock options may also be available to more senior positions.

Upon completion of the program, discussions among the Management Trainee, mentor, HR and the Program manager are the basis for identifying the next role within Maple Leaf Foods that best fits the Management Trainee and their career aspirations. A successful track record in all rotations is the ticket to successfully landing the MT's desired graduate role.

The specific responsibilities of an Management Trainee will differ between work placements. All roles have a high level of responsibility and expectations.

Applicants are typically university and college students who are completing their studies or have graduated in the last 2 years. The program commonly attracts business and commerce students but we are open to applicants from all areas of study.

Mono and diglycerides are emulsion stabilizers (salad dressing, for example, is an emulsion of water in oil). Therefore, mono and diglycerides are not derived from any animal source; neither are our breads—they are entirely made from plant ingredients.

Placements are determined mutually with assistance from the Management Trainee's mentor, Human Resources, and the Program Manager. The first rotation is typically assigned. For the second and third placements, the Management Trainee leads the process to determine the placement.

We do not make gluten-free bread. Gluten is a protein derived from wheat and occurs naturally in flour.

Sodium lactylate is an emulsifier used to homogenize the dough. It does not contain milk.

We are very careful about listing known allergens. Although, we recommend that you check the list of ingredients on our labels every time you buy, just in case there’s been a change. If you require further detail, please contact our Consumer Affairs hotline at 1-800-268-3708.

100% Whole Wheat and 100% Whole Grain do not necessarily mean the same thing. The main difference is the presence of the wheat germ. Due to milling processes, 100% Whole Wheat products may not include the germ, whereas 100% Whole Grain products always include the germ. If you are unsure as to whether or not the product is Whole Grain, check the ingredient list to see if wheat germ is included.

Not recommended.

Bread will stay fresh in its packaging at room temperature for several days. It’s best if you keep it in a cool place during hot and humid weather since mould can grow quickly in these conditions.

Once opened the product is good for 4-5 days in the fridge.

Leftovers should be stored in shallow containers and refrigerated or frozen within two hours of cooking. Remove the stuffing and carve the extra turkey meat from the bones. Use cooked turkey and stuffing within 3-4 days and gravy in 1-2 days. Cooked turkey keeps for 3-4 months in the freezer. When using leftovers, reheat the foods thoroughly to 165 °F or until hot and steaming; bring gravy to a boil before serving.

Canada

Yes, it can be kept up to 6 months if frozen before the best before date on the package.

Yes, it can be kept up to 6 months if frozen before the best before date on the package.

It’s false to believe that white bread contains no nutrients. White bread is nutritious. It contains as much starch as brown bread and starch is a source of complex carbohydrates, which provide energy for the body. White bread is not only nutritious, but it contains the same amount of protein and fat as brown bread. It includes even more nutrients than brown bread because enriched flour tops the list of ingredients. In fact, fibre is the main difference between white and brown bread. White bread is lower in fibre.

When stored in the freezer (-18ºC or 0°F) and sealed, whole birds can be kept up to 12 months, pieces for 6 months and ground for 3 months.

On the counter until the best before date or in the freezer for up to two months. Bread stored in the fridge tends to go stale faster.

Yes, however the product should be used within 3 days of opening.

Since Maple Leaf^® Ready Crisp^® Bacon is fully cooked and immediately sealed for freshness, it can be stored unopened, at room temperature (below 29۫C/85۫F), refrigerated or frozen. Always store in refrigerator after opening the package.

Olivieri^® sauces can easily be stored in the freezer for up to six months, except for cream sauces which should be used within three months.

Not recommended.

Our products that have the PARVE kosher symbol are kosher. Many of our bagels are kosher.

Use deli meats within 4 days, preferably 2-3 days after opening; even if this date is different than the best-before date.

Up to 2 months if well wrapped.

Always check for and follow the "best before" date and storage instructions on the label. Generally, sealed, prepacked fresh pork cuts can be kept in the refrigerator 2 to 4 days; sealed ground pork will keep in the refrigerator for 1 to 2 days. If you do plan on keeping the raw, fresh pork longer than 2 to 3 days before cooking it, store it well-wrapped in the freezer.

The wheat and flour we use in our fresh bakery products is sourced from Canada.

Yes. We recommend slipping a sheet of wax paper between each tortilla to prevent them from sticking together.

Yes, it can be frozen for 2 months.

This product performs best if stored in the refrigerator and used before the best before date indicated on the packaging. However, the product can be frozen before the best before date on the package.

The Olivieri^® lasagna sheets do NOT have to be boiled prior to cooking.

Yes. Remove cardboard sleeve and film from microwave-safe tray. Place unopened pouch in a large pot of boiling water. Simmer uncovered for approximately 20 minutes. Carefully remove pouch from pot, cut with scissors and pour into tray provided, serve. CAUTION: POUCH WILL BE HOT.

Free-range refers to another manner of keeping livestock and domestic poultry. The animals and poultry are permitted to graze or forage outdoors. The term has not been legally defined in either Canada or the U.S.

It is not recommended as this can spread bacteria to kitchen surfaces and other foods.

There is no quality difference between a fresh or frozen turkey. Frozen turkeys are flash frozen immediately after packaging to 0 °F or below and held at that temperature until purchased. Once defrosted, the meat is practically as fresh as the day it was processed. Fresh turkeys are deep-chilled after packaging and have shorter shelf lives. Because they are perishable and require special handling and merchandising, fresh turkeys are slightly more expensive than frozen turkeys. Choose the product that best meets your needs without sacrificing quality. By purchasing a frozen turkey, you can get the turkey in advance and take advantage of special sales and coupons. Fresh turkeys provide convenience because they do not require thawing.

There are two Smart™ breads in the market: one is made with 100% whole grain flour (including the germ), the other is a blend of 30% whole grain flour, and 70% enriched-wheat flour. What is unique with our Smart™ whole grain flour is that it is a WHITE wheat, which gives the breads a light colour that children prefer.

The packaging may be defective or damaged please contact our Consumer Affairs hotline (1-800-268-3708) so that they can investigate your situation further.

It is not recommended as this can spread bacteria to kitchen surfaces and other foods.

Once the pouch has been opened, refrigerate and use within 14 days.

It is safe to cook frozen or partially-frozen pork in the oven, on the stove or grill without defrosting it first; the cooking time may be about 50% longer. Use a meat thermometer to check for doneness. It is best if frozen pork roasts are cooked at an oven temperature of 325 ºF. Do not cook frozen pork in a slow cooker.

Our products are available for sale to all major banners. Each individual store and their head office make the decision as to whether or not a particular item is made available to consumers.

If the tortillas are slightly stuck, roll up the entire stack and this should release them. If you continue to have difficulties, please contact the Consumer Affairs hotline at 1-800-268-3708 and they will be happy to assist you.

Store fruit cake at room temperature if you plan to keep it up to a few months. Longer term, wrap it tightly and store in the refrigerator (it will easily keep for more than a year). We do not recommend that you freeze fruit cake as it could dry out.

Yes, however this product performs best if stored in the refrigerator and used before the best before date indicated on the packaging.

Carving pork is easy when you have the right tools and understand the technique. Make sure you have a sharp knife, a carving fork and a cutting board. To carve a pork roast: Remove the roast from the oven and let rest for 10 to 15 minutes. Look at which direction the muscle fibers run in the meat (this is called the grain). Hold the meat firmly in place with a carving fork and slice the roast across (at a right angle to) the grain.

Before they are milled or refined, all grains are whole. Some grains are refined to remove the bran and germ portions, leaving only the endosperm and removing an assortment of health benefits. Canadian consumers can be assured of whole-grain products by a label stating 100% whole grain whole wheat.

14 slices

Pork is often compared to “white meat” because of its excellent nutritional value and because all pork turns white after cooking. However, in its raw form, pork actually ranges from pale to dark, almost reddish pink.

Whole grains include all three parts of a grain kernel: the bran, endosperm and germ. The bran is the outer layer of the grain kernel and includes high amounts of various nutrients, including fibre, minerals and protein. The middle layer of the grain, the endosperm, stores energy for the plant and contains carbohydrates and protein. The germ is the smallest part of the grain but it is packed with nutrients including minerals, a variety of vitamins and phytochemicals. Interestingly, some whole grains, such as buckwheat and quinoa, are actually seeds, not grains. Although they are seeds, they provide the same type of health benefits as grains.

Although part of the Prime Line, it is not necessarily “vegetable grain fed”.

A whole bird should be cooked to 185°F(85°C) and chicken pieces to 170°F (77°C)

Generally, fresh cuts of pork, like roasts, chops and tenderloin can be kept well-wrapped in the freezer (-18 °C or 0°F) up to 6 months. Well-wrapped ground pork can be kept for about 3 months in the freezer.

Wrapped, in refrigerator 10 hours per kilogram (5 hours per pound). Wrapped, in several changes of cold water 2 hours per kilogram (1 hour per pound). Microwave 10-15 minutes per kilogram (or according to microwave guidelines - 5 minutes per pound) chicken should be loosely covered and pieces turned, separated and rotated several times during thawing to ensure even penetration. Please ensure to cook the meat immediately after defrosting in the microwave.

These products are ready to eat, right out of the package or stir into your favourite warm dishes during the last few minutes of cooking time. If frozen the product should be defrosted prior to heating.

Since Maple Leaf^® Ready Crisp^® Bacon is fully cooked and immediately sealed for freshness, it can be stored unopened, at room temperature (below 29°C/85°F), refrigerated or frozen. Always store in refrigerator after opening the package

Please call the Consumer Affairs hotline at 1-800-268-3708 and they will direct your request to the appropriate group.

The best way to defrost pork is in the refrigerator in its original wrapping.  Follow these guidelines for defrosting pork in the refrigerator: Small roast will take 3-5 hours per pound. Large roast will take 4-7 hours per pound. Chop, 1" inch thick will take 12-14 hours. Ground pork needs to be estimated by package thickness. Microwave defrosting is also possible: Follow the microwave manufacture’s guidelines for defrosting meat. Cook meat immediately after microwave thawing.

The length of cooking primarily depends on the thickness of the chop. Thicker chops have a more intense pork flavour. Thickness can vary from ½ to 2 inches. They should be grilled at 160°F for 12-16 minutes depending on thickness.

Carving pork is easy when you have the right tools and understand the technique. Make sure you have a sharp knife, a carving fork and a cutting board. To carve a pork roast: Remove the roast from the oven and let rest for 10 to 15 minutes. Look at which direction the muscle fibers run in the meat (this is called the grain). Hold the meat firmly in place with a carving fork and slice the roast across (at a right angle to) the grain.

Olivieri^® products are found In the refrigerated fresh section.

If product has been frozen, defrost before heating, either overnight in refrigerator OR in microwave, by piercing frozen pouch and defrosting in tray provided, at DEFROST or LOW setting for approximately 10 minutes. AFTER defrosting, follow regular heating directions listed on the back of the package. Extra heating time may be required.

Purchase at least one pound of uncooked turkey per person when purchasing a whole turkey. You’ll have enough for the feast and for leftovers, too.

Marbling describes the streaks of white fat running through the meat. Although you may be looking for leaner cuts, remember that internal marbling may be a good indication of how juicy and flavourful the meat will be. The marbling actually melts throughout the pork while it’s cooking, infusing the meat with its own natural juices to keep it from drying out, and sealing in the succulent flavour. The whiter the marbling, the more naturally juicy and delicious the pork will turn out after cooking.

Since Maple Leaf^® Ready Crisp^® Bacon is fully cooked and immediately sealed for freshness, it can be stored unopened, at room temperature (below 29۫C/85۫F), refrigerated or frozen.

Never allow foods to defrost at room temperature. Most foodborne pathogens thrive at room temperature and can put you at risk for salmonella and other foodborne illnesses. The safest way to defrost frozen foods is in your refrigerator.

The colour of the pork before cooking helps to determine how moist and flavourful it will be after it is prepared. Reddish pink cuts retain more of their natural juices after cooking, making tender, succulent chops, whereas pale pink cuts may dry out and become tough, losing a lot of their juciy tenderness

Fresh Sure^® is a special, airtight package that seals in the freshness, so your Prime chicken will stay fresher, longer. All the goodness and great taste you have come to expect from Maple Leaf Prime Naturally^® chicken – made even better.

Yes, it can be frozen before the best before date on the package.

These products are ready to eat, right out of the package or stir into your favourite warm dishes during the last few minutes of cooking time. If frozen the product should be defrosted prior to heating.

Canada’s Food Guide bases the number of servings required on energy requirements driven by both age and sex. For example, they recommend that a 35 year old female consumes 6-7 servings of grains per day whereas they recommend that a 35 year old male consumes 8. Examples of serving sizes are; 1 slice (35 g) bread or ½ bagel (45 g) or ½ pita (35 g) or ½ tortilla (35 g). For specific serving requirements please visit the link below.

  http://www.hc-sc.gc.ca/fn-an/food-guide-aliment/index-eng.php

Since Maple Leaf^® Ready Crisp^® Bacon is fully cooked and immediately sealed for freshness, it can be stored unopened, at room temperature (below 29°C/85°F), refrigerated or frozen.

Yes. Remove cardboard sleeve and film from microwave-safe tray. Place unopened pouch in large pot for boiling water. Simmer uncovered for approximately 20 minutes. Carefully remove pouch from pot, cut with scissors and pour into tray provided, serve. CAUTION: POUCH WILL BE HOT.

Before they are milled or refined, all grains are whole. Some grains are refined to remove the bran and germ portions, leaving only the endosperm and removing an assortment of health benefits. Many health benefits from eating whole grains come from the whole package, not just individual parts. The fibre, vitamins, minerals and phytochemicals found in whole grains work together to provide us with energy and good nutrition.

Yes, however this product performs best if stored in the refrigerator and used before the best before date indicated on the packaging.

Product can be frozen before the best before date on package. Typically cooked meat can be kept for 2-3 months in the freezer.

Simply package them in an airtight freezer container or wrap and freeze for as long as 2-3 months. While cold cuts can be frozen it is important to know that the texture of the product may be impacted. As well, you may notice an increase in the moisture content of the product upon defrosting.

There are four major areas in safe food handling that can be dangerous if not followed: Frequent hand washing in warm soapy water, particularly before preparing food and after handling raw meat. Separating raw and ready-to-eat meats. Cooking food to proper temperature. Refrigerating perishables promptly.

Yes, meat leftovers may be eaten cold or reheated to 165°F or 74°C.

Food should not be left out longer than two hours and in hot weather, no more than one hour since bacteria grows rapidly in warmer temperatures.

Yes, it can be frozen by the best before date on the package.

Insert an oven-safe meat thermometer deep into thickest part, taking care not to touch any bones or fat.

Always check for and follow the "best before" date and storage instructions provided on the package. Generally, when stored in the refrigerator (4°C or 40°F), sealed whole birds can be kept for 2-3 days, sealed pieces for 2-3 days, and sealed ground meat for 1-2 days.

For best results, the product should be thawed in the refrigerator overnight and then prepared as normal.

Use deli meats within 4 days, preferably 2-3 days after opening; even if this date is different than the best-before date.

The choice is yours. What’s most important is to use one for raw meat, poultry and seafood and a separate one for ready-to-eat foods like vegetables. Make sure to wash cutting boards after each use and discard boards that are showing signs of wear, such as excessive cracks or crevices.

160 °F (71 °C)

Hotdogs can be thawed in the refrigerator and refrozen once. So before refreezing, divide the hotdogs into single use amounts.

Generally, when stored in the freezer (-18ºC or 0°F) and well-wrapped, whole birds can be kept up to 12 months, pieces for six months and ground meat for three months.

When pierced with a fork, the juices should run clear.

Warming tortillas slightly (even for a cold filling) makes rolling and folding easier and helps prevent cracking. There are several ways to do this. Microwave: place tortillas on a microwave-safe plate. Wrap loosely with plastic wrap and microwave on high about 10 seconds for one, or 30 seconds for four. Stove top: place tortilla in a large nonstick frying pan on medium-high heat. Cook until warm, about 15 seconds. Flip to warm other side, about 15 seconds. Oven: wrap tortillas in aluminum foil and bake at 350°F (180°C) for 5 to 10 minutes or until warm. This method is best when warming more than 4 tortillas at a time.

They are approved in Canada and around the world as a safe and essential preservative. Health Canada requires their use in certain cured meats to protect food safety. <br><br> For more information on the allowable input level of nitrate and nitrite in cured meats, please refer to Health Canada’s Food and Drugs Regulations or the Canadian Food Inspection Agency’s web site and search for the Meat Hygiene Manual of Procedures.

The gold standard for determining carcinogenicity of chemicals is a decade long, comprehensive study conducted by the National Toxicology Program in the U.S. Based on their findings, and review by an independent scientific panel, it was concluded that there was no evidence of a link between consumption of nitrite and cancer. There have been epidemiology studies based upon diet history information that indicate a potential association between high levels of prepared meat consumption and colon cancer, however there are many confounding factors in these types of studies and epidemiology alone does not determine cause and effect. The CFIA and regulatory agencies around the world view nitrite as safe, and it has an essential role in protecting food safety.

Cultured celery extract is a natural preservative. Sodium nitrite is synthetically produced.

It is celery fermented with bacteria, similar to how yoghurt or beer is made. It is a natural source of nitrite.

Many foods. Leafy green and root vegetables contain the highest levels of nitrate, while cured meats represent about 10% of our total dietary intake.

Nitrate and nitrite have been used as a food preservative for thousands of years. They act as an antioxidant in meat to keep fat from breaking down causing poor flavour and to also inhibit the ability of spoilage bacteria and pathogens, such as Clostridium botulinum to grow.

Yes – they are important to the formation of nitric oxide, which is essential to good cardiovascular health, and have many other health benefits. Approximately 50% of nitric oxide in our bodies comes from the food we eat, and the other half is actually produced by our bodies as part of our normal metabolism.

Nitrate is converted to nitrite in our bodies through a normal metabolic process. Nitrate is converted to nitrite through healthy bacteria in our mouths and saliva.

Consumers told us they wanted products made with simpler, fewer, more natural ingredients. It took us more than four years to develop these products.

In most of our cured meat items, we typically have nitrite levels of 200 parts per million of nitrite. For our natural line of products, the input level of nitrite is roughly 50% lower than in conventional cured products (except bacon, which is 10% lower). However, nitrite degrades, so over time, levels in both conventional and natural products are reduced to similar, very low levels.

Nitrate (NO2-) and nitrite (NO3-) are two molecules that create nitric oxide in the body, which is essential to a healthy metabolism and good cardiovascular health.

You can see all our contests and promotions any time at the promotions page (click the link below).

  Maple Leaf Promotional Page

You can see all our contests and promotions any time at the promotions page (click link below).

  Maple Leaf Promotional Page

They do if they contain certain vegetable-based ingredients, such as cultured celery extract, which are sources of naturally-occurring nitrate and nitrite. Cultured celery extract is cultured to produce nitrite through a process similar to adding bacterial culture to milk to produce yogurt. In combination with vinegar, lemon juice and sea salt, cultured celery extract is a natural preservative that plays an important role in food safety.

We removed sodium nitrite, sodium phosphate, sodium diacetate, potassium lactate and sodium erythorbate. All ingredients that go into Naturals must be approved by the CFIA and defined as natural under their regulations.

Nitrosamines are compounds which rarely form and only under certain conditions, when nitrite and secondary amines (proteins) react. Some nitrosamines are harmless to humans while others are carcinogenic. Exposure to nitrosamine carcinogens can potentially occur through a number of sources including cosmetics, tobacco, medications, agricultural chemicals and occupational exposure. <br><br> There is a very low risk of exposure to nitrosamine formation in cured meats. It is effectively inhibited through including ascorbic acid (Vitamin C) or sodium erythorbate (a chemical cousin to Vitamin C) in the ingredients. This has been proven through mandatory tracking of nitrosamine levels in cured meats by the USDA for the past 30 years. There is a slightly higher risk that nitrosamines could form through cooking cured meats at high temperatures, particularly bacon. As a result, slightly higher levels of ascorbic acid or erythorbate are added to bacon, which reduces any nitrosamines to minute levels (measured in parts per <u>billion</u>).

The Canadian Food Inspection Agency defines the appropriate use of the word "natural" for the food industry and we must adhere to their policies. Essentially it means that the product contains no artificial flavours or additives, with no significant processing or alteration of ingredients.

Recipes are available at the link below. Recipe booklets can be mailed if available.

  http://www.olivieri.ca/MenuPlanner.aspx

MapleLeafFoods.com is home to many recipes - whether you are short on time, need convenience or help in the kitchen!

  Find Great Recipes

Maple Leaf Foods owns 90.0% of Canada Bread Company, Limited and we will continue to buy shares as they become available at prices that we consider fair value. We have no plans to initiate an offer to buy out the Canada Bread minority shareholders, as there are no material synergies or benefits to Maple Leaf Foods shareholders.

Progress on completing our protein transformation, including the exiting of non-core hog production and pork processing operations, and the double shifting of our Brandon plant are all critical milestones. Innovation is also a key contributor across the packaged meat, meals and bakery businesses. We are also improving our efficiencies by increasing the scale of our manufacturing plants, and reducing our distribution and warehousing costs. We will keep investors informed as we achieve key milestones through our news releases and quarterly conference calls.

Maple Leaf Foods is restructuring its hog production business – moving from partial ownership of approximately 2.8 million hogs to 100% ownership of approximately 800,000 to one million hogs. Maple Leaf Foods is also reducing the amount of pork processed from over seven million hogs a year to approximately 4.3 million. At the same time, Maple Leaf Foods is investing significantly in growing its higher margin packaged meat, meals and bakery businesses.

The Company does not provide earnings guidance. We consistently improve our disclosures to provide investors with detailed information to educate and help them understand our businesses and material factors that positively or negatively affect our financial performance.

The Company does not provide earnings guidance. We consistently improve our disclosures to provide investors with detailed information to educate and help them understand our businesses and material factors that positively or negatively affect our financial performance.

We achieved $75 million in benefits from our restructuring in 2008.

A best before date (BBD) is only required by law on all food products with a shelf life of less than 90 days. Products with a shelf life of over 90 days will most likely have a production code. A production code would be typically found on shelf stable or frozen products. Production code formats may vary between products, plants and/or manufacturing lines. To locate the production code, look for any series of numbers or letters on the outside package. They can take on many different forms, such as ink jetted, stickered, embossed, etc. Some products may carry both a best before date and a production code. The following chart outlines how to read different formats of production codes on various products we produce:

  How to Read a Production Code

  How to Interpret a Julian Code

Most products with a shelf life of over 90 days will have a production code which may be difficult for you to decipher. The production code will indicate the date that the product was produced. This date is always represented as a Julian Code which is the number of days since the first day of the calendar year. For example: Julian Code 156 would represent June 5th, as that is the 156th day of the calendar year. The following chart outlines how to read different formats of production codes on various products we produce:

  How to Read a Production Code

  How to Interpret a Julian Code