Family focused on innovative snack food
Any good entrepreneur knows the next big idea can pop up at any time.
That’s why Elaine Cadrin, a budding business owner, took notice when her parents returned home from a Mexican vacation in the mid-1990s with a snack food called cheecharones — a wheat pellet that could be deep-fried.
Cadrin saw the potential in creating a similar potato-based treat that could be air-popped and be a healthier alternative to other snacks on the market. She began doing research, even learning Spanish so she could travel to Mexico to work with manufactur- ers to develop the type of snack pellet she wanted.
CheeCha Puffs were born, along with a Calgary-based business — Cadcan Marketing and Sales in 1996 — that saw Elaine’s children, Mike and Tracey, eventually quit their jobs to help their mom manage it.
“Calgary has been a great place to start a business,” says Mike. The product was first sold at local farmers’ markets and was so well-received that it soon became available on many store shelves.
In addition to offering a tasty and healthy product, keys to the company’s success include Elaine’s focus on education and training of new employees; Tracey’s marketing and social media work; and, Mike’s efforts on expansion and growth.
From humble beginnings in Elaine’s kitchen, the company doubled its sales every year for the first few years. Growth is still occurring at a rate between 25 and 35 per cent, with three million bags sold every year.
“This city ... and nationally this country are receptive to new ideas and to the growth of the healthy lifestyle,” says Mike.
CheeCha Puffs are a perfect fit in that movement, offering lowfat and low-calorie snacks that are also available as a gluten-free option.
The family business has been ahead of the growing gluten-free trend that interests many consumers and the Canadian Celiac Association has given the product gluten-free certification.
Next up for CheeCha Puffs is a bigger headquarters in southeast Calgary and a potential deal with a large grocery chain.
“There’s certainly still growth in our future,” says Mike Cadrin. “It keeps things fun ... and interesting.”