Complete profile


Third-Party Information Liability Disclaimer

Some of the information on this Web page has been provided by external sources. The Government of Canada is not responsible for the accuracy, reliability or currency of the information supplied by external sources. Users wishing to rely upon this information should consult directly with the source of the information. Content provided by external sources is not subject to official languages, privacy and accessibility requirements.




Last Updated: 2012-01-11

Fresh Air Flavours

Company information

 
 
Legal Name:   Fresh Air Flavours
Operating Name:   Fresh Air Flavours
 
Mailing Address
P.O. Box 1899
NIPAWIN, Saskatchewan
S0E 1E0
 
Telephone: (306) 862-9140
Email: julie@freshairflavours.com
Website URL: http://www.freshairflavours.com 
 
Top

Contact information

 
Julie Rempel
  Title:   Owner
  Telephone:   (306) 862-9140
  Email:   kj.rempel@sasktel.net
 

Top

Company description

 
Manufacture unique food products; lilac white wine jelly, wild rosehip spread, garlic pesto and rhubarb savoury sauce  
Exporting: No  
Primary Industry (NAICS): 311420 - Fruit and Vegetable Canning, Pickling and Drying
Alternate Industries (NAICS): 454111 - Internet Shopping
Primary Business Activity: Manufacturer / Processor / Producer  
Aboriginal Firm: Registered Aboriginal Business under the Procurement Strategy for Aboriginal Business (PSAB)

Top

Product / Service / Licensing

 
Product Name: Food & Beverage Products
 
 

Top



Note: This document is presented in the language provided by the author/source. Most of the information contained in Canadian Company Capabilities (CCC) has been provided by sources external to Industry Canada. The accuracy, currency and reliability of the information contained in CCC are the sole responsibility of the registered companies and related organizations. Industry Canada assumes no responsibility in this respect. The registered businesses shall ensure the continued monitoring of the information contained in CCC and ask that it be modified when necessary.