Healthy Eating

  • 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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  • Better-for-you frozen desserts

    December 10, 2015
    By Lucia Weiler No need to skip dessert! Gelato and sorbetto are the perfect gourmet alternatives with numerous nutritional benefits. Very popular in Europe and growing at a fast pace in North America, these frozen Italian treats are no longer considered a “temptation” but rather a customer favourite, taking the frustration and monotony out of some restricted-calorie ...
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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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  • Why you should experiment with fresh salad ideas

    November 4, 2015
    By Liana Robberecht While summer seems like a good time to enjoy cool, crisp vegetables and all things salad, the reality is that you will find that individually-priced salads are a staple on restaurant menus year-round. Dark greens such as kale and spinach have become a favourite platform for entrée salads, often with the option to ...
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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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  • 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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  • Flavour and texture profiles of ancient grains

    April 28, 2015
    From culinary adventure to health and wellness, the unique qualities, texture and appeal of ancient grains continue to propel their growth. For example, whole millet and sorghum flours both impart a crunchiness compared to whole quinoa flour which lends a softer, smoother bite. The growth of their inclusion in a variety of categories – like ...
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  • Fruits and veggies more popular than ever with Canadian diners

    September 4, 2014
    By Sue Lewis September 4, 2014 Kids, kale and food facts are three of the hot trends in the Canadian food landscape. A focus on the relationship between food choices and health, particularly related to childhood obesity issues and an aging population, is driving the demand for expanded menu options. Consumers are increasingly asking for product and ...
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  • 13 substitutions and preparation methods for healthy eating

    August 21, 2014
    Thirteen substitutions and preparation methods for healthy eating By Devon Peart, RD August 21, 2014 The Canadian palate is becoming more sophisticated. The proliferation of internationally inspired foods is bringing a global flavour to menus. Through travel, dining out, and experimenting with cookbooks and online recipe sites, Canadians are exposed to a wider variety of foods and flavours ...
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  • Six ways to promote vegetarian dining

    August 6, 2014
    By Diane Chiasson Today, there are over one billion vegetarians in the world, and every day, more than 2,000 people convert to vegetarianism. A recent poll indicated that in North America, around 13 per cent of people identified as either vegetarian or vegan, and that number is expected to continue to increase in the future. According to ...
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  • Superfruits make super restaurant menus

    June 2, 2014
    Superfruits make super menus By Marie-Claude Mallet June 2, 2014 Superfruits are like the cape-donning heroes of the fruit and vegetable world. While all fruit is good for us, superfruit are just a little more loaded with antioxidants than their “regular” counterparts.  Over the last couple of years, superfruit, such as goji or acai berries, became popular additions ...
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  • Five tips for spicing up your menu with rice

    April 2, 2014
    Why rice is nice: Five tips for spicing up your menu with rice By Joanna Weinfeld, Heart and Stroke Foundation registered dietitian April 2, 2014 There is more to rice than meets the eye. There are many different types, colours and textures of rice that can make any meal exciting. From the delicate taste of jasmine rice, to ...
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  • How to enhance restaurant menus with fresh produce

    February 3, 2014
    By Sue Lewis February 3, 2014 Tweet With a wide variety of fresh produce options available year round, it has never been easier to create new and enticing menu offerings for customers. Fruits and vegetables appeal to a wide range of diners, from health-conscious eaters to people with dietary restrictions, adventurous types eager to sample world cuisines, those ...
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