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 ...Read more about this post
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 ...Read more about this post
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 ...Read more about this post
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 ...Read more about this post
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 ...Read more about this post
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 ...Read more about this post
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 ...Read more about this post
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 ...Read more about this post
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 ...Read more about this post
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 ...Read more about this post
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 ...Read more about this post
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 ...Read more about this post
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 ...Read more about this post
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. ...Read more about this post
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 ...Read more about this post
