Healthy Eating

  • Menu trends to watch: Healthy bowls, pickling and honey

    November 7, 2016
    By Kristin Menas Below we will highlight some of the leading menu trends to watch on Canadian menus. Healthy bowls About the trend: Bowls are serving as a popular format to highlight better-for-you ingredients like superfoods At quick-service and fast-casual concepts Smoothie bowls are a booming health trend Bowls eliminate the need for hearty starches like buns or wraps Trend goes beyond ...
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  • Healthy foodservice trends to end 2016

    July 26, 2016
    By Lucia Weiler Summer is almost over, which means we’ll soon be moving into the cooler months with a whole slew of different seasonal foods on offer. What better time to freshen up your menu to appeal to changing consumer demands, or update your nutrition knowledge? Some of the greatest opportunities in foodservice are menu innovation, increased ...
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  • Use value-added eggs to save time and money

    June 29, 2016
    By T.R. James Eggs. The world’s most perfect food? Nutritionally, they could be. They’re rich in nutrients like protein and calcium. Plus, they’re virtually indispensable. Can you imagine a world without bacon and eggs?  Pasta? Cake? Didn’t think so. Yes, eggs are amazing but… shell eggs break. Shell eggs have a short shelf life. Shell eggs aren’t ...
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  • Herbs, spices and seasonings pack a powerful culinary punch

    June 28, 2016
    By Sean Moon With a history of use as traditional medicines, herbs and spices are some of the healthiest ingredients you can stock in your pantry. For adding flavour, variety and even ethnic personality to a dish, they can be unsung heroes. And for sheer economic value, they can stretch an operational dollar further than almost ...
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  • Milk, yogurt and ice cream lead the way in dairy beverage trends

    June 23, 2016
    By Aaron Jourden Dairy is proving to be a key ingredient in some of today’s trendiest and most craveable beverages at restaurants. Milk, yogurt, ice cream and other dairy products add sweetness, richness, texture and body to popular beverages like milkshakes, smoothies and coffee. Dairy is also a central component in up-and-coming ethnic specialties like Thai ...
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  • What’s new in dairy

    June 16, 2016
    Canadian Restaurant & Foodservice News recently spoke with Sandra Da Silva, assistant director, external communications with Dairy Farmers of Canada, and Debra Selkirk, communications coordinator with Gay Lea Foods to find out their take on what’s new in dairy products in Canada. What are some of the latest developments in dairy products for Canadian restaurants in ...
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  • Great reasons to add more soup to your menu

    June 2, 2016
    By Sean Moon In my experience, it’s hard to find someone who doesn’t like soup. For many of us, it brings back comforting memories of sitting at our kitchen table as a kid with a steaming bowl of homemade chicken noodle on a cold winter day. For others, it represents our family tradition or cultural background. ...
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  • The cup is still half full for specialty teas

    May 9, 2016
    By Frank Weber When looking around the ever-growing specialty tea market in Canada and the U.S., one can’t help but feel we have reached the saturation point. The truth is, we’ve only just begun. Canada, in particular, has done a phenomenal job in accepting and embracing the myriad new and upscale specialty tea choices. This is a ...
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  • Getting on trend with fruits and vegetables

    April 13, 2016
    By Sue Mah “Anyone can cook a hamburger, leave the vegetables to the professionals.” That is Amanda Cohen’s mantra. The Ottawa-born chef is owner of Dirt Candy, a restaurant on New York City’s Lower East Side. No stranger to creative cooking, she’s been a chef for almost 15 years and was the first vegetarian chef to compete ...
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  • On the nutrition radar

    March 31, 2016
    Levon Kurkjian, vice president of marketing at Kettle Cuisine, wholeheartedly agrees: “In an era when food sensitivities are headline news, menuing a selection of gluten-free items no longer gives a foodservice operator competitive advantage; it’s now an expectation and a baseline point of entry.” The company was founded by Jerry Shafir – whose daughter was ...
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  • Ancient grains on the menu

    March 31, 2016
    By Aaron Jourden The emergence of quinoa as a near-mainstream ingredient has no doubt fueled chefs’ and diners’ desires to discover the many other types of ancient grains. Although many ancient grains are relatively unknown to consumers and are just now penetrating leading chain and independent menus in Canada, the latest data from Technomic’s MenuMonitor is ...
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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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  • Health trends on Canadian menus

    January 7, 2016
    The foodservice industry is adapting to consumer demand for healthy, nutritious food. Ask a dozen people what healthy means, though, and you may get as many different answers. The wide variety of perceptions can cause menu development challenges, but can also ignite exciting ideas and culinary trends. Customer expectation for personalization has expanded beyond steak doneness ...
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  • Healthy breakfast ideas to keep you on track this New Year

    January 4, 2016
    Healthy breakfast ideas to keep you on track this New Year By Shelby Morrison, Order Up blog January 4, 2016 You may hear over and over again that breakfast is the most important meal of the day. If your New Year’s resolution is to eat healthier, it all starts with breakfast. There is nothing like waking up and ...
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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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