Bold flavours and healthy ingredients add a creative touch to sauces and bases

From adding their own unique ingredients to jazz up a standard sauce base to answering the call for healthy, ethnically influenced recipes, Canadian chefs have a growing number of options for topping their creations with delicious sauces. Canadian Restaurant & Foodservice News spoke to chefs and industry suppliers to get their take on the latest […]

For ethnic variety or better-for-you choices, finger foods fit the bill

By Laura McGuire There’s something that makes finger foods hard to resist. Perhaps it is the breaking from the formality of utensils, or maybe it is the often-indulgent positioning associated with these offerings. It could also be that finger foods come in such varied shapes and sizes—ranging from poppable snack bites to more substantial handhelds. […]

New additions to breakfast menus across Canada

By Laura McGuire and Aaron Jourden Opportunities for operators to boost traffic at breakfast are expanding. Growing consumer interest in around-the-clock foodservice options, as well as a greater emphasis on convenience and better-for-you attributes in the morning are leading to some breakfast movements gaining greater traction. Here’s a look at three trends operators can incorporate […]

Meat and poultry prove their worth as versatile proteins

By Sean Moon As centre-of-the-plate mainstays, meat and poultry have long held a prominent place on Canadian restaurant menus. But with chefs always trying to raise the creative bar and impress diners, many are reaching beyond international borders to develop inspired and innovative protein dishes, all while giving tradition its due respect. With the days […]

November 2017’s top menu trends to watch

By Aaron Jourden Below we will highlight some of the leading menu trends to watch on Canadian menus in November 2017. Attention-grabbing apps About the trend: Operators are featuring innovative and out-of-the-ordinary starters to create excitement at the top of the menu. These new offerings range from those that are highly indulgent to those with […]

From grainy to smooth, golden brown to bright yellow, mustard makes the cut

By Sean Moon Dating to a period when ancient Romans mixed unfermented grape juice (known as “must”) with ground mustard seeds, mustard has grown to become one of the most popular condiments or seasonings in the world today. Often paired with meats and cheeses, it is also ubiquitous as a topping for such modern North […]

Can an apple a day keep the blues away? The psychological benefits of good nutrition

By Sue Mah Mom was right when she told you to eat your fruits and veggies. But what your mom probably didn’t know is that there are so many more health benefits to eating apples, pears, broccoli and carrots! If you had to name one health benefit of eating fruit and vegetables, what would come […]

Foodservice applications and trends for whole grains

By Kelly Toups Grains used to function as the flavourless blank slate in recipes – a supporting actor, at best. But today, chefs are bringing this understudy into the spotlight, leveraging whole grains as a delightful source of flavours and textures in their own right. “America’s in a bread renaissance that’s whole-grain focused,” explained Greg […]