What happens when a global software executive walks away from tech to reinvent how we eat? On this episode of The FEED powered by Loblaw, I sit down with Enza Cianciotta, Founder of Solenzi Food, to explore how a passion for nutrition, global food standards, and clean ingredients turned into one of Canada’s most exciting emerging food brands. Enza shares how European food standards inspired her product innovation, why clean ingredients and flavour must coexist, and how she scaled through Loblaw’s small supplier program. The conversation also explores the impact of tariffs, Canadian retail growth, the Buy Canadian movement, and the future of better-for-you convenience foods.
In this episode of The FEED powered by Loblaw, recorded at the iconic Maple Leaf Gardens flagship store in Toronto, Michael LeBlanc sits down with Enza Cianciotta, Founder of Solenzi Food, to explore the intersection of food innovation, entrepreneurship, and the evolving Canadian grocery landscape.
Enza’s journey into the food industry is anything but traditional. After spending more than 30 years building software startups across North America and the UK, she returned to Toronto with a renewed passion for food, nutrition, and ingredient transparency. Inspired by the higher-quality, cleaner-label food standards she experienced in Europe, she identified a significant gap in the North American market: convenient, gourmet meal solutions made with simple, high-quality ingredients.
That insight became the foundation of Solenzi Food—a brand focused on delivering “free-from” products that eliminate unnecessary additives, sugars, and artificial ingredients without compromising taste. From single-ingredient, high-protein lentil and chickpea pastas to innovative sauces made with coconut cream instead of dairy, Enza has built a product portfolio that aligns with modern consumer demand for both health and flavour.
A standout example of her innovation process is the development of her boscaiola sauce—created organically from a trade show demo that quickly became a consumer favourite. This hands-on, market-driven approach reflects her broader philosophy: products must first pass the “craveability test” before they earn a place on the shelf.
The conversation also dives into the realities of scaling a food brand in Canada. Enza shares how Loblaw’s small supplier program enabled her to transition from distributor-led retail to a direct relationship with one of the country’s largest grocers, accelerating her growth and providing critical market access.
At the same time, she candidly addresses the challenges facing emerging Canadian brands, including tariff disruptions that forced her to pivot away from U.S. expansion and refocus on domestic growth. Her experience highlights both the opportunities and the friction within Canada’s grocery ecosystem, particularly as consumers increasingly seek local, high-quality alternatives.
Ultimately, this episode is a masterclass in modern food entrepreneurship—blending global insight, product innovation, and retail strategy. Enza’s story underscores a powerful shift in consumer expectations: today’s shoppers want food that is not only convenient, but clean, transparent, and genuinely delicious.