By Sean Moon Long the go-to meal for doting Italian grandmothers, spaghetti-loving kids and comfort-food aficionados, pasta has undergone a remarkable transformation in recent years. Today, the use of pasta in Canadian restaurants is less influenced by Nonna and more by such modern factors as clean-eating, plant-based or gluten-free diets and a world of unique […]
By Jordan Knox In the restaurant industry, things are always changing and evolving as new restaurants and new products are constantly becoming available. To keep up, restaurants need to consistently update their menu offerings, but what is the best way to do this? For most restaurateurs, changing a menu can be a daunting task that […]
By Renee Lee Canada’s restaurant industry brings in $80 billion in sales every year, according to recent data. Changes in consumer behaviors, such as moving away from eating three square meals a day (Nestle Canada’s “Evolution of Eating in Canada” symposium revealed that many Canadians are grazing throughout the day and focusing on snacking) or […]
From adding their own unique ingredients to jazz up a standard sauce base to answering the call for healthy, ethnically influenced recipes, Canadian chefs have a growing number of options for topping their creations with delicious sauces. Canadian Restaurant & Foodservice News spoke to chefs and industry suppliers to get their take on the latest […]
Press release Campbell’s Verve® soups bring together rich stock, real cream and wonderfully, delicious ingredients, making it easy to serve your customers amazing flavour in every bowl. Our Verve® Carrot Parsnip Bisque with Ginger combines carrots and parsnips simmered with onions, cream and butter, finished with a hint of ginger. A delicious combination inspired to […]
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 […]
A look at the new alternative proteins you can expect to see more often on restaurant menus By Kavita Sabharwal What protein means to consumers has changed dramatically over the past few decades. Restaurants have gone from offering only the basics (chicken, steak or pork chops) and maybe if they were lucky, one or two seafood […]
Top trends straight from the world’s largest food science expo By Rob Bianchin From innovative fermented foods to algae and ancient grains, this year’s Institute of Food Technologists (IFT) Food Expo showcased the latest and greatest from around the globe. Here are the top emerging trends for the foodservice and restaurant industry: Algae as a […]
From herbs to exotic fruits, small-batch craft sodas are putting a new twist on Canada’s soft drink industry. Long the domain of large soft drink companies, the soda (or, more colloquially, pop) market in Canada has seen an influx of new craft and artisanal soda makers starting to create a buzz among non-alcoholic beverage fans. […]
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 […]
