Food Focus

  • Bread’s fortunes are rising thanks to healthy ingredients and global influences

    March 16, 2016
    By Sean Moon March 16, 2016 As a mealtime staple for countless generations around the globe, bread has developed a well-earned reputation as a so-called “staff of life.” But while each culture has its own recipes and interpretation of what makes a good bread, today’s interconnected culinary community is bringing an ever-expanding array of ingredients and flavours ...
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  • Despite higher prices, meat is still a popular choice

    March 3, 2016
    By Aimee Harvey March 3, 2016 Leave a comment Challenges persist for the meat industry, but restaurants are responding with innovative menu ideas that are creating new avenues for growth. Over the past couple of years, there has been an unmistakable shift in Canada’s meat industry. Commodity costs have increased substantially, fueled by severe droughts and challenging winter-weather conditions. ...
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  • Recipe innovation brings a new focus to potatoes

    February 11, 2016
    By Kavita Sabharwal Whether boiled, roasted, baked or fried, potatoes are a mainstay on almost every restaurant menu. As customer tastes evolve, chefs and restaurateurs find themselves looking for new and creative ways to serve these fan-favourites. With potatoes, the possibilities are almost endless. It may be a matter of changing the type of potato in a ...
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  • Seven tips for healthy foodservice innovation

    January 21, 2016
    By Lucia Weiler “Innovation” is a word often used in restaurant circles, but what does it really mean, and how can you put it to use to grow your business and boost your bottom line? According to a recent report by consulting firm AlixPartners, “Innovation means re-engineering menus to better target today’s new consumer segments, re-engineering promotions ...
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  • The growing popularity of healthy, local foods

    January 4, 2016
    By Mark Dempsey January 4, 2016 Leave a comment Keeping up with the latest health trends in the foodservice industry is an ongoing challenge. Fortunately for restaurant operators, consumers’ definition of healthful food has broadened.  Today, it’s less about removing negatives or adding positives, and more about simply eating real food. Canadians report “healthy” as the number one characteristic ...
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  • Getting creative with barbecue sauce

    December 15, 2015
    Barbecue sauces are starting to become true flavour MVPs when it comes to recipe development and innovation. Not willing to settle for the status quo, a growing number of Canadian chefs have discovered that ready-made barbecue sauces have outstanding multi-tasking abilities in their kitchen. Addressing not only some of the top food trends popular with ...
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  • Asian-inspired beef dishes top the list on Canadian menus

    December 14, 2015
    By Kristin Menas Asian beef is the most popular type of beef dish by a significant margin. As we watch Asian flavours and concepts trend upward in Canada, we are seeing authentic Asian beef dishes proliferate on menus. Popular varieties are beef and broccoli, bulgogi, ginger beef and Szechuan beef. These beef dishes are profiling a ...
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  • Ending a meal on a healthy note

    December 10, 2015
    By Lucia Weiler Dessert is the final course in a dining experience, and the best opportunity for chefs and restaurateurs to make a memorable last impression on guests. While dining out, many Canadians are looking for menu items that are delicious and better for their health – even when it comes to dessert. “Healthy dessert” may ...
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  • Allergies 101: Taking steps toward a safer dining experience

    November 24, 2015
    By Joni Huang November 24, 2015 Anaphylaxis, the most serious type of allergic reaction, is a growing public health concern. With an estimated two per cent of Canadians – approximately 700,000 people – at risk of anaphylaxis from food and insect stings1, the restaurant industry faces an increasing number of requests to accommodate food-allergic diners. You can ...
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  • Watching the trends in sustainable seafood

    November 12, 2015
    Whether it’s succulent lobster from Prince Edward Island, scallops from Nova Scotia, mussels from Newfoundland or spot prawns from British Columbia, Canada is home to some of the world’s best shellfish and seafood. Canadian Restaurant & Foodservice News recently asked several of Canada’s top seafood suppliers and experts to weigh in on the latest developments, ...
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  • Tips to avoid the health-conscious ‘veto vote’

    October 29, 2015
    By Denis Hancock and Jennifer Gausby There are many things restaurants can do to capitalize on Canadians’ desire to live better by eating healthier. The trick is to look beyond the usual tactics, namely reducing calories, sodium or fat by cutting portion sizes; changing sides; and removing great-tasting (but sometimes unhealthy) ingredients.The problem with these types ...
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  • Seafood, vegetarian & vegan options provide healthy alternatives and minimize the veto vote, Technomic finds

    July 27, 2015
    Press release While chicken still holds its status as the centre-of-plate star for both consumers and operators, demands are shifting. More consumers are looking past poultry to seafood, vegetarian and vegan options. Utilizing proprietary intelligence and exclusive consumer data, Technomic’s Canadian Centre of the Plate Consumer Trend Report identifies and analyzes menu and consumer trends impacting ...
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  • Is your children’s menu costing you customers?

    July 14, 2015
    By Sandra Brunton As a restaurant owner, you need to have items that appeal to everyone who walks through the door. The kids menu is usually the last thing you think about when you are building a menu for your restaurant, but it shouldn’t be. Think about it this way: These are your future customers — do ...
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  • For nutrition, flavour and versatility, new yogurt offerings fit the bill

    July 7, 2015
    By Sean Moon Long gone are the images of Birkenstock-wearing hippies or wizened old Bulgarians digging into a dish of their favourite dairy concoction— yogurt in its myriad forms is now enjoyed by millions around the world, from toddlers to grandparents, supermodels to bodybuilders. In fact, Canadian consumers have been lapping up the silky smooth delight in ...
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  • Grill your vegetables for a healthy BBQ season

    June 23, 2015
    By Devon Peart Nothing says summer like grilled foods. From a nutrition standpoint, grilling is a great way to prepare foods because it uses very little fat except to add flavour, and can be limited to your preference. Also, you don’t lose nutrients in the cooking water. From a taste standpoint, it’s a great way to ...
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