LA TERRE DU 9: BLACK GARLIC TAKES SILVER AT SIAL CANADA
Can you tell us about La terre du 9 and why you started producing mushroom and black garlic products?
La terre du 9 is a Quebec-based agri-food company located in Saint-Honoré-de-Shenley, in the Beauce region, born from a passion for emerging crops and flavours that are redefining today's cuisine.
Our journey began in 2017 with the cultivation of agroforestry mushrooms and Quebec-grown garlic. We quickly discovered the exceptional potential of black garlic, an ingredient that remains relatively unknown here but is already recognised by chefs around the world for its rich flavour, versatility and nutritional benefits.
What fascinated us most was its ability to transform the simplest recipes into memorable culinary experiences. With its balsamic and caramelised notes, natural umami richness and recognised health benefits, black garlic has everything it takes to become a staple of modern cooking. We decided to dedicate our efforts to introducing it to a wider audience and making it a new pantry essential.
Over the years, we have developed one of Canada's most extensive black garlic product lines and helped introduce this remarkable ingredient to consumers, chefs and food manufacturers. Today, our mission is simple: to make black garlic a new pantry essential.
What makes black garlic such an interesting ingredient?
Black garlic has the rare ability to surprise people with the very first bite while quickly becoming indispensable in the kitchen. Contrary to what many people believe, it is not a different variety of garlic. Black garlic is made from fresh garlic that is slowly transformed over several weeks through a simple thermal process combining heat and controlled humidity. During this natural transformation, its colour, texture and flavour evolve completely.
The garlic loses its sharpness and develops rich balsamic and caramelised notes, supported by a perfect balance of sweetness and acidity. Its texture becomes soft and velvety, while its naturally high concentration of umami enhances everything from dressings and marinades to sauces, braised dishes and even desserts.
With elegance and simplicity, black garlic elevates everyday cooking, transforming ordinary recipes into memorable culinary experiences. This ability to create depth and complexity with very little effort is what makes it so fascinating for consumers, chefs and food manufacturers alike.
What makes your soy sauce-style black garlic sauce particularly relevant for today's condiment market? What makes it stand out?
Our soy sauce-style black garlic sauce offers a local alternative to traditional soy sauce that is soy-free, gluten-free and free from major allergens, without compromising on flavour.
It contains only four ingredients: black garlic, sea salt, maple syrup and rice vinegar.
Thanks to black garlic's naturally high concentration of umami, we are able to recreate the depth and richness people expect from traditional soy sauce without relying on fermented soybeans.
The result is a local twist on Asian-inspired flavour that feels both familiar and innovative, making it easy to replace soy sauce in a wide variety of recipes.
Why did you choose to participate in the Innovation Awards competition and how was your experience at SIAL Canada 2026?
The SIAL Innovation Awards represented the perfect opportunity to benchmark our product against some of the best food innovations in the world. More than 320 companies from 30 countries were competing.
Winning the Silver Award was a defining moment for our team. It confirmed that black garlic responds to a genuine consumer demand for products that are more flavourful, simpler and more authentic.
It also demonstrated that innovation does not have to be complex. With only four ingredients, we showed that quality, simplicity and exceptional taste can drive meaningful innovation.
In your view, why do you think the jury chose your black garlic sauce?
Our soy sauce-style black garlic sauce offers a local, soy-free, gluten-free and allergen-free alternative to one of the world's most widely used condiments, without compromising on flavour.
Thanks to black garlic's naturally high umami content, we successfully recreated the depth and richness consumers expect from traditional soy sauce without relying on fermented soybeans.
With only four ingredients, the product demonstrates that food innovation can be simple, accessible and exceptionally flavourful.
How do international buyers respond to a Quebec-made black garlic condiment?
The reaction is often the same: "We know black garlic, but we've never seen such a complete, creative and accessible product range."
Many buyers are already familiar with black garlic as an ingredient, but they are surprised by the variety of products that can be developed from it. While our soy sauce-style black garlic sauce quickly attracts attention, it is often our entire range that impresses them: purées, condiments, jellies, vinegars and other innovations built around black garlic.
Quebec origin is also a significant advantage. In a market largely dominated by Chinese imports, many buyers are pleased to discover a local, traceable and innovative alternative.
What is next for La terre du 9 since winning the award? Are there new flavours, formats or product developments that you are working on?
SIAL primarily confirmed the potential of black garlic in Canadian and international markets.
We are currently preparing our expansion outside Quebec with marketing initiatives tailored to new consumers. At the same time, we are continuing discussions with distributors and retailers to identify the right partners to support our growth.
Several new products are already in development. We expect to launch between three and five new products over the next year as we continue to showcase the full culinary potential of black garlic.
Have you seen any impacts since winning the Silver Innovation Award?
Absolutely.
The award generated immediate visibility among media, retailers, distributors and food industry professionals. We have already secured several promising agreements and initiated exciting discussions across Canada and internationally.
Beyond the business opportunities, the recognition has strengthened our credibility and confirmed that our vision of making black garlic more accessible responds to a real market need.
Do you have a message you would like to share with retailers, distributors and consumers discovering your products?
Try them once and you'll adopt them.
Black garlic consistently surprises people on the first taste, but it quickly becomes a kitchen staple. Our mission is to make it simple, accessible and easy to integrate into everyday cooking.
We are convinced that black garlic is destined to become a new pantry essential for both consumers and food professionals.
Do you plan on participating in the next edition of SIAL Canada?
Absolutely.
SIAL Canada was an exceptional experience for our team. The event allowed us to validate our vision, meet outstanding partners and showcase Quebec food innovation on an international stage.
We are already looking forward to the next edition.
Image credits:
La terre du 9
Caroline Fournier
Towfiqu Barbhuiya - Pexels