Healthy Eating

  • With Planted, Chef Liana Robberecht turns her long-time love affair with vegetables into spectacular experience

    March 3, 2020
    By Sara Burnside Menuck Chef Liana Robberecht is firmly planted in Canada’s food scene. Trained in both culinary and visual arts, she led Calgary’s Petroleum Club for over 18 years before joining WinSport as executive chef in 2015. She’s won numerous industry awards, including being named 2011’s Chef of the Year by the Alberta Foodservice Expo ...
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  • Keeping up with the need for health and well-being in the growing Better-For-You category

    February 13, 2020
    By Julie Istead Thanks to heightened attention from consumers to the quality of food, the ‘Better For You’ dining category is growing faster than the foodservice industry can keep up. Consumers drive the food and beverage markets, and the demand for products starts to increase well before they hit the mainstream. Take, for example, the current growth of keto and the quick movement ...
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  • Puratos Canada proactively meeting increasing consumer demand for health & well-being solutions

    January 14, 2020
    Press Release Puratos Canada, the Canadian arm of global Belgium-based ingredient supplier Puratos, has committed to becoming the market leader for health and well-being solutions. As a leader in innovation, Puratos is meeting consumer demands through a variety of strategies, offering the best nutritional value possible, without compromising on taste, quality, or safety. In 2019, Puratos Canada ...
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  • Old Diet, Meet New Diet: Flexitarianism is going mainstream

    May 14, 2019
    By Jo-Ann McArthur Fads burn bright, then burn out. Plant-based eating may have seemed like a niche trend at one point, but it’s now an established and evolving in the mainstream. The far end of the spectrum, veganism, which advocates for quitting all animal-derived products, including meat, eggs, dairy and even honey, is still uncommon. Towards ...
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  • New research highlights enriched and whole grains as important contributors to Canadians’ diets

    May 7, 2018
    New findings presented at the Canadian Nutrition Society annual conference this past weekend in Halifax, Nova Scotia, show that many foods made from enriched grains and whole grains are important nutrient contributors to the Canadian diet. The University of Saskatchewan research project examined grain consumption patterns identified in the recently released 2015 Canadian Community Health ...
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  • Freshii celebrates Moroccan flavours and plant-based protein trends in newest bowl

    May 4, 2018
    Fast-growing health and wellness brand Freshii continues to drive forward its mission — to make healthy food convenient and accessible for all — with the launch of an energizing new bowl. Developed by Freshii’s lead nutritionist and inspired by the flavours of Morocco, Biiblos makes its debut at locations worldwide starting today, only for a ...
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  • Can an apple a day keep the blues away? The psychological benefits of good nutrition

    September 13, 2017
    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 to mind? ...
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  • Spotlight on soup: Goodness in every bowl

    August 18, 2017
    By Donna Bottrell What’s in a bowl of soup? Everything! Who doesn’t love a wonderful bowl of steaming soup on a cold or rainy day? Soup can be made with any combination of ingredients that are readily available to everyone. It can be complicated or simple fare, adding comfort in a bowl to any well-engineered menu. Refrigerated ...
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  • Matcha set to drive growth in healthy hot beverages

    July 12, 2017
    By Frank Weber The beverage industry has changed dramatically since we rang in the new millennium. New innovations have captured greater market share as consumer preferences continue to evolve. Products on target with these trends will see a healthy growth through the coming years. Juicing it up Mainstream juice in general has seen a decline in support over ...
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  • Bakers use innovation to help Canadians make healthier choices

    May 8, 2017
    By Paul Hetherington There’s nothing we love more than the smell of fresh baked bread in the morning… except maybe the smell of fresh baked muffins or cinnamon buns or just baked goods in general. Almost every Canadian eats bakery foods in one form or another and regularly purchases the bulk of their baked products from ...
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  • Plant-based proteins poised for growth at the centre of Canadian plates

    April 27, 2017
    Study conducted by Technomic reveals the latest trends and data on consumers’ consumption and attitudes towards centre of plate proteins in Canada Press release Meat and seafood are staples of consumers’ diets, with beef and chicken continuing to be the most frequently consumed proteins. While the share of consumers who eat vegetarian and vegan substitutes has remained ...
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  • Gluten-free community hungry for new hotspots

    April 12, 2017
    By Rachael Hunt Picture your restaurant: It’s a typical Saturday night, you have 130 customers already in-house and only a few seats left. A family of three your staff has never seen before walks in, bright-eyed and excited to try your cuisine for the first time. Two of them happily browse the front menu board while ...
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  • Sweet lupin: The future of the food industry

    March 21, 2017
    By Sophia Walter and Alex Powell Beans and legumes have grown in popularity over the past couple of years as an increasing number of consumers turn to vegetable-based protein and fiber sources. After 2016 was named the International Year of the Pulse, recognizing pulses as one of the most sustainable and nutrient-dense foods available, it led ...
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  • Your guide to healthy grains

    January 4, 2017
    By Sue Mah The other night, I was out for dinner with my husband at a neighbourhood restaurant. The waitress was describing the daily feature – a grilled salmon with lemon caper aioli, served over a bed of citrus quinoa salad with a side of seasonal local veggies. “You had me at quinoa,” I exclaimed, and ...
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  • The cultural shift to healthy appetizers

    December 7, 2016
    By Lucia Weiler At my recent Nutrition for NON-Nutritionists training workshop, I was reminded how important it is to open up the event with a story that hooks the audience and gives them a reason to listen and stay for more. The same thinking holds true for food. In a restaurant, appetizers set the stage for ...
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