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5 Food & Nutrition Trends for 2023

Posted on January 7, 2023

What are the trends that will be shaping the way we shop, cook and eat? We’ve scanned the research and share these top 5 trends.

1. Foods with benefits

According to the Mintel 2023 Global Food and Drink Trends report, 57% of Canadian consumers value food and drinks which offer health benefits such as heart health, gut health, stress management or immune support. Another growing health issue is sleep. Data from McKinsey research, cited in the 2023 Trend Report by Nourish Food Marketing, shows that better sleep is in fact, a higher health priority than better nutrition, fitness, mindfulness or appearance.

Do you have a product with unique benefits? This year’s National Nutrition Month theme for March focuses on unlocking the potential of food and ingredients. Work with me to leverage my expertise in sharing the nutritional and health benefits of your product in the media, social media, and at events.

2. Technology

Move over Alexa. Adam is in the house. Showcased at this year’s CES tech event (formerly known as the Consumer Electronics Show), Adam is an interactive, two-armed robot, bartender or barista, making coffee, boba tea or other drinks. Canadian Grocer magazine predicts we’re entering an automation nation driven by innovative technology and labour shortages. Smart home faucets and appliances as well as self-service or smart cart checkout systems are already in use. Automation is also used for stocking merchandise and fulfilling orders at distribution centres.

What’s next? The tech savvy Gen Alpha population (born in 2010 and onwards, the same year that the Apple ipad was invented), AI (artificial intelligence) and trending #FoodTok recipes on TikTok will all be major factors shaping the future of food and beverage, according to Datassential.

3. Budget-wise eating

The cost of groceries will continue to rise. Canada’s Food Price Report predicts that food prices will increase by an average of 5 to 7 percent this year. Vegetables will take the biggest hit, with prices expected to go up 6 to 8 percent. For a family of four, this could mean an extra cost of over $1,000 over the year. For a two-adult household, it’s an extra $500. Eating out at restaurants will also cost an extra 4 to 6 percent. On top of this, natural gas and electricity bills will hike up between 50 to 100 percent for most Canadians!

To cope with inflated prices, consumers will turn to money-saving strategies such as reducing food waste, cooking from scratch and making copycat recipes at home instead of going to restaurants. The food budget will include more economical ingredients such as frozen veggies, cheaper cuts of meat and plant-based proteins. Ready-to-eat foods requiring little or no cooking and energy-efficient air fryer recipes will continue to be popular.

4. Trending Foods

Seaweed – The term ‘seaweed’ actually refers to many different species of marine plants and algae that grow in oceans, rivers and lakes. Green algae, kelp, nori, seaweed snacks and wakame salad are just a few examples. Containing a range of nutrients such as beta-carotene, calcium, folate and vitamin K, seaweed is especially popular among Millennials and Gen Xers.

Mushrooms – With their meaty texture and umami-flavour, mushrooms are a perfect meat extender to stretch the food budget. Mushroom coffee and even mushroom-based cocktails are examples of the food’s versatility. Some mushrooms may have adaptogenic properties.

Tinned fish / canned fish – Thanks to a few viral TikTok reels about tinned fish date nights, eating canned mussels on corn chips is a trendy thing! Chalk up convenience, cost and nutrition too. We’re not sure exactly how long this trend will last.

5. Trending Flavours

Ube – Food experts predict that Filipino will be the cuisine of the year, with special attention to ube, a beautiful purple coloured yam. Ube has a sweet, nutty, earthy flavour and is used in chips, fries and baked goods.

Yuzu – This small citrus fruit looks like a mandarin orange and has a tart taste similar to a grapefruit. It’s used in Japanese ponzu sauce, drinks and baked goods.

‘Swicy’ – Think sweet plus spicy. Swicy is a flavour combo appearing in products such as chili dark chocolate, hot honey chicken, barbecue sauces and nut mixtures. Can’t wait to try it!

Food & Nutrition Trends for 2022

Posted on January 7, 2022

Food prices, sustainability and the ongoing COVID-19 pandemic will be the key influences on our eating habits and practices this year. Here’s our roundup of the top 10 food and nutrition trends to watch in 2022.

1. Pantry to Plate

Who can forget the sourdough baking craze in 2020? The cooking and baking skills we built at the beginning of the pandemic will stick with us. With food prices expected to rise 5 to 7% this year, an average family of four can expect to pay an extra $966 in groceries this year according to the annual Canada’s Food Price Report. Consumers will be looking for creative ways to use up those ingredients at the back of the pantry and fridge. What’s more, this trend will help to tackle food waste in our kitchens.

2. Streamlined Menus

Look for smaller menus as restaurant operators are adapting with potential supply chain snags. They’ll be innovating with local ingredients already on hand and opting for simple prix fixe menus rather than bringing in new SKUs. Food and Wine magazine reports that with rising food prices, chefs will be taking creative approaches to minimize waste and streamlining their menus to effectively manage their costs.

3. Plant based – The Next Generation

While sales of plant-based burgers appear to be declining, food giants such as Unilever are still committed to offering plant-based options to help reduce the environmental impact of the global food chain. In fact, the company is calling for public health strategies that facilitate the transition to a balanced diet with more diverse nutrient-dense plant foods through consumer education, food fortification and possibly supplementation. Insights from the 2022 Trend Report by Nourish suggests that there are gaps in plant-based categories like snacks, desserts and bakery. Keep your eyes out for novel plant-based ingredients and offerings.

4. Bye Bye Plastics

Not only are sustainability and climate concerns driving our food choices, but they’re also inspiring positive changes in the use of plastics. Just last month, Walmart Canada officially announced the elimination of single use plastic bags from in-store shopping as well as online grocery pickup and delivery orders from each of their 400 stores across the country. This would amount to eliminating almost 750 million plastic bags each year. Biodegradable, compostable cucumber wraps are already on the market, and we can expect to see more innovations from grocers and food manufacturers.

5. Packaging

With a move towards take-out and meal delivery, chefs surveyed in the “What’s Hot 2022 Culinary Forecast” by the National Restaurant Association have actually ranked packaging four times in their top 10 trends for 2022:

Trend #1 – Packaging that is sustainable / reusable / recyclable
Trend #2 – Packaging that travels intact to maintain food quality
Trend #3 -Packaging that retains temperature
Trend #9 – Packaging that is tamper proof for food security

6. Immunity Support

As the pandemic continues, immunity remains top of mind. Findings from the 10^th annual “What’s Trending in Nutrition” survey commissioned by Today’s Dietitian and Pollock Communications predicts that immunity support will remain a key purchase driver for 2022. Instead of “boosting” the immune system, consumers will realize that daily nutrition is important to keep the immune system strong and functioning well. Key supports for the immune system include protein, probiotics, selenium, zinc and vitamins A, C and D. Other purchase drivers identified from the dietitian survey are: affordable and value-based items, as well as food and beverages which offer comfort and emotional well-being.

7. Digital Do’s and Don’ts

Digital ordering capabilities, QR menus and touchless payment options will continue to become mainstream in restaurants and food service. In the survey of almost 1,200 dietitians, 90% of them cited online food shopping as the biggest trend from the pandemic that they believe will continue. This will compel marketers to reimagine ways to reach consumers on virtual shopping platforms, such as online promotions, digital coupons and immersive virtual branding experiences. On the other hand, the digital world is fuelling false nutrition news and dietitians say that social media is the top source of nutrition misinformation, with friends / family coming in second, and celebrities a close third.

8. Fuel for Remote Working & Learning

Working remotely from home, hybrid work models and even online schooling mean that more breakfasts and lunches will be made and enjoyed at home. Nestle USA predicts that consumers will be on the lookout for more at-home breakfast and lunch options such as heat-and-eat meals. According to top chefs, breakfast trends will include non-traditional proteins such as chorizo or vegan bacon, plant-based breakfast sandwiches and egg-base breakfast bowls. For lunch, trends point to globally inspired salads and grain-based bowls.

9. Non-alcoholic Beverages

Research from Whole Foods and The Hartman Group are noticing a growing community of “sober curious” millennials and Gen Z-ers. During pandemic lockdowns and restrictions on indoor gatherings, consumers are taking a more mindful approach to enjoying alcohol and embracing a world of “dry-solation”. Enter beverages without the buzz such as dealcoholized wines, low-alcohol beers, mocktails, and drinks with functional ingredients and adaptogens to enhance mood and relaxation.

10. Top 5 Regional Cuisines

Chefs surveyed by The National Restaurant Association and the American Culinary Federation predict that these top 5 regions and cuisines will influence the menus of 2022:

Southeast Asian – Vietnamese, Singaporean, Philippine
South American – Argentinian, Brazilian, Chilean
Caribbean – Puerto Rican, Cuban, Dominican
North African – Moroccan, Algerian, Libyan
Western African – Nigerian, Ghanan, Western Saharan

Which of these trends are you most excited about? Let me know in the comments!

4 trends that will change what we eat in 2021

Posted on January 10, 2021

Welcome 2021! With the COVID-19 pandemic still looming, our eating habits will continue to be shaped by a focus on comfort foods and a desire to keep our immune systems strong. The United Nations’ declaration of International Year of Fruits and Vegetables, along with a passion for planetary health are also driving what we put in our grocery bags.

1. Comfort Foods

The winter is typically a time when we crave comfort foods because the days are shorter and there’s less sunlight. With the added stress of lockdown and quarantine, comfort foods will be here to stay for a while.

Comfort foods can be anything that makes you feel good and gives you a sense of safety during these times of uncertainty. Comfort foods can be nostalgic and bring back good memories.

Often, comfort foods contain carbs because eating carbs triggers the production of serotonin which is the neurotransmitter that helps us feel happy and calm.

Expect to see more comfort food offerings in grocery stores, meal kits and take-out menus.

Sue’s tips: Be kind to yourself. Comfort foods are called comfort for a reason. Think of other activities and hobbies that can also provide comfort and wellbeing – like walking the dog, yoga, meditation, and getting enough sleep.

2. Foods to Support Our Immunity

COVID-19 reminds us of just how important it is to take care of ourselves to prevent illness and keep our immune system strong. In addition to good hygiene and physical distancing, getting the right nutrition can help.

What’s really important to remember is that there isn’t one miracle food or one special nutrient that can “boost” your immunity. Instead, think of your immune system as a team with different players. The players are the nutrients that work together to keep your immune system strong and healthy.

Some important nutrients for immunity are:

Vitamin A & Beta-carotene – (beta-carotene gets converted into vitamin A) – beta-carotene is found in dark green and orange veggies like broccoli, spinach, carrots, butternut squash and sweet potatoes.

Vitamin C – found in foods like oranges, peppers, strawberries, broccoli, kiwi

Vitamin D – found in foods like eggs, milk, some yogurt, salmon, mushrooms

Zinc – found in foods like beans, nuts, seeds, meat, fish

Selenium – found in foods like Brazil nuts, oysters, canned fish, wheat germ

Protein – found in foods like eggs, beans, chickpeas, tofu, fish, meat, dairy –protein helps make antibodies to fight off foreign invaders in our body

Sue’s tips: Eat a variety of foods every day to get a good mix of nutrients. Talk to a dietitian or your health care professional if you’re thinking about taking supplements.

3. Fruits and Veggies

2021 is the International Year of Fruits and Veggies, declared by the United Nations. We know that fruits and veggies are Mother Nature’s superheroes, playing an important role in preventing chronic diseases like cancer, diabetes and heart disease.

Fruits and veggies are also great sources of beta-carotene and vitamin C – two important nutrients for our immune system.

The World Health Organization recommends that we eat at least 400 grams of fruit and veggies every day – that’s about 5 servings a day. Canada’s food guide recommends that fruit and veggies make up half our plate.

Sue’s tip: Eat colourful fruit and veggies at every meal. Try them in different ways – raw, steamed, roasted, in soups, stir-frys or stews. Grow your own, buy local and buy in season.

4. Climatarian

A climatarian describes a person who is trying to fight climate change and stop global warming. The overall idea is to reduce your carbon footprint and reduce food waste.

According to research by the University of Guelph, families throw out over 3 kg of edible food each week which adds up to over $1,000 per year. Fruits, vegetables and leftovers are the most common types of foods that are wasted.

Generally speaking, a climatarian considers:

reducing food waste by using all parts of the plant or all parts of the animal when eating meat (e.g. use beet leaves in a stir-fry; use carrot leaves and veggie scraps to make a soup or broth; use citrus peel for zest)
choosing locally produced food (to reduce the carbon footprint of transportation)
choosing foods with minimal packaging, and reducing the use of plastics
choosing a sustainable method of transportation such as walking or cycling to get groceries

Sue’s tips: Reduce food waste and food packaging. Keep an inventory of the foods you have in the pantry and fridge. Use up what you have and buy only what you need.

[Image: Canva]

Top 5 Food & Nutrition Trends from FNCE 2018

Posted on November 19, 2018

Sue FNCE expo

One of the best things about my job as a food and nutrition expert is going to conferences to learn about new trends and share our learnings with YOU! This year’s Food & Nutrition Conference & Expo (FNCE) in Washington DC did not disappoint! It’s the world’s largest food and nutrition event, attracting well over 10,000 delegates with hundreds of speakers and exhibitors. Here are my top takeaways from the event.

1. FODMAP Friendly. This was by far, the biggest trend at the show. FODMAP is an acronym for “Fermentable Oligo-, Di-, Mono-saccharides And Polyphenols”. These are different types of carbohydrates found naturally in everyday foods such as fruit, veggies, grains, beans and milk product. For some people, eating foods containing high amounts of these FODMAP carbohydrates may cause gas, bloating and other digestive symptoms. Dozens of products at FNCE sported a “FODMAP Friendly” logo, including Prego’s Sensitive Recipe pasta sauce (made without onions or garlic) and Lo-Fo flours.

Prego fodmap friendly

fodmap friendly foods

2. Protein Power. I’ve been emphasizing the importance of getting enough protein at every meal for a while now. Protein continues to be a strong nutrition buzzword. This year’s FNCE show featured several protein packed products such as a peanut-based protein shake and a protein enriched pancake mix.

Peanut protein shake

Pancake protein

3. Probiotics. At last year’s FNCE event, exhibitors flaunted countess probiotic products. This year, there were even more innovations ranging from infused probiotic beverages to a combination protein/probiotic hot oatmeal.

probiotic drink

probiotic oatmeal with protein

4. Plant-based. Following this trend were plant-based beverages such as “sesame milk”, “banana milk” and yes, even plant-based maple water. When it comes to calcium, vitamin D and protein though, not all of these products are equivalent to cow’s milk or fortified soy beverage

Sesame milk

banana milk

maple water

5. Snacking. Among the countless numbers of protein bars, I found snacks such as barley bars, flavoured chickpea snacks as well as single serve, shelf stable bean dips for on-the-go energy.

barley bars

chickpea snacks

Black bean portable dip snack

Which one of these trends are you most excited about? Leave a comment and let me know.

8 Food & Nutrition Trends to Watch in 2018

Posted on January 10, 2018

Trends 2018

I’ve been keeping up with trends reports from around the world! Here’s what food and nutrition experts are predicting for 2018.

1. Fermented Foods. In a recent survey of 2,500 dietitians fermented foods are predicted to be one of the top trends for 2018. A source of the good, probiotic bacteria, fermented foods include yogurt, kimchi, sauerkraut, kefir, kombucha, miso and natto. (Today’s Dietitian)

2. New and Improved Canada’s Food Guide. It’s been a decade since the last national food guide. With the much anticipated launch of the new Food Guide this year, we can expect to see messaging around not just what to eat, but also how to eat. (Dietitians Sue Mah & Lucia Weiler)

3. Hello Leftovers, Goodbye Food Waste. Canadians will continue to think about how their food choices can reduce food waste. Consumer strategies include a revival in the use of leftovers, right-size portioning and GIY (Grow It Yourself). (Loblaw Food Council)

4. Mindful Choices. Today’s consumers are thoughtful, mindful and conscious about making responsible food choices. They want to understand what is in their food and how it was produced in order to make informed decisions for their health, sustainability and ethical issues. (Innova Market Insights)

5. Rising Food Prices. The price of vegetables and the price of food purchased at restaurants will each rise 4-6% this year. Climate patterns are driving vegetable prices up. The average family of four in Canada will pay $348 more this year on food to a total of $11,948, and 59% of that budget will be spent on dining out. (Canada’s Food Price Report 2018)

6. Micro-markets for Food. As consumers are learning more about food, they are looking for more specialized, individualized choices that align with their personal values whether it be nutritional profile (fat, sugar, sodium, calories), location of production or antibiotic use. This is driving the development of micro-markets for specialized products. (Food Focus 2018)

7. Technofoodology. By the year 2020, there will be 24 billion internet-connected devices installed globally – that’s about 3 devices for every human on earth! This IoT (Internet of Things) revolution is changing the way we purchase, receive and interact with our food. There will be continued expansion of resources including Alexa, Google Home, “click and collect” online grocery shopping, as well as delivery of restaurant meals and meal kits. (Business Insider, Supermarket Guru)

8. Food Blockchain Revolution. Thanks to the Bitcoin, blockchain technology is taking off as a novel way for the agri-food business to record and disclose transactions in an open virtual space across the entire supply chain. From farmer to processor to packer to distributor to packaged goods maker to retailer to food service operator to exporter, blockchain technology brings a new level of transparency and information sharing. For example, in the event of a food safety recall, specific products can be traced easily and quickly. (Ketchum Food Forecast)

Food and Nutrition Trends from FNCE 2017

Posted on November 8, 2017

Sue FNCE sign 1 CROP

We were thrilled to attend the centennial Food & Nutrition Conference & Expo (FNCE) – the world’s largest annual nutrition meeting hosted in Chicago by the Academy of Nutrition and Dietetics! With over 13,000 attendees, FNCE did not disappoint! The Expo trade show featured hundreds of food and nutrition products. Here are the ones that caught our eye!

PREBIOTICS and PROBIOTICS

Gut health is a growing trend! Prebiotics and probiotics work together to keep the gut healthy. Prebiotics are non-digestible carbohydrates that actually act as food for probiotics. Probiotics are healthy bacteria that live in our colon where they help to maintain a balance between the “good” and “bad” bacteria. From crackers to drinks to powders, these innovative products are designed to keep your gut healthy.

Farmhouse Culture Gut Shots – probiotic beverages and foods made with fermented veggies. Slogan: We’re here to ferment a food revolution!

Go Live Probiotic & Prebiotic Beverages – the probiotic is housed in a foil-blister cap which can be added to the beverage when you’re ready to drink. Slogan: Think outside the bottle, look inside the cap!

Regular Girl – prebiotic fibre and probiotics for the women whose life is anything but regular. Can be sprinkled on food or in beverages. Slogans: Eat, drink and be regular! You go girl! Déjà poo!

PROTEIN

We’ve been watching the protein trend grow for the past decade now. Featured at the FNCE show were protein packed pancake mixes and protein enhanced beauty products.

FlapJacked Protein Pancake & Baking Mix – boasting 19 grams of protein per 60 g serving from whey protein isolate and pea protein.

Vital Proteins – from free range bone broth collagen to wild caught marine collagen to collagen beauty water…with the belief that collagen will support bone health, joint health, gut health and a glowing skin, nails and hair.

PLANT-BASED BEVERAGES

Move over soy, almond and rice. Make way for new plant-based beverages made from nuts and pea protein.

Elmhurst Milked Peanuts – 2 new beverage options: straight up peanuts (made with 21 peanuts) or peanuts plus Dutch cocoa. Contains 8 g of protein per cup however not fortified with either calcium, vitamin D or vitamin B12.

Elmhurst Milked Peanuts – 2 new beverage options: straight up peanuts (made with 31 peanuts) or peanuts plus Dutch cocoa. Contains 8 g of protein per cup however not fortified with either calcium, vitamin D or vitamin B12.

Bolthouse Plant Protein Milk – made with pea protein, contains 10 g protein per cup and fortified with calcium, vitamin D and vitamin B12.

Veggemo – veggie-based non-dairy beverage made from pea protein. Fortified with calcium, vitamin D and vitamin B12, but only 3-4 g protein per cup.

Top Food Innovations from the 2017 SIAL Show

Posted on May 7, 2017

SIAL Sue

This year marked the 150th anniversary of SIAL – North America’s largest food innovation show! We were there and here’s what caught our eye!

Quinoa still going strong

Making its foray into the baby / toddler food market, Bio-Kinetics introduced an organic Sprouted Whole Grain Quinoa Baby Cereal. Millennial moms will be pleased with the clean ingredient deck (nothing but quinoa). Also in this line-up are sprouted oats and sprouted buckwheat cereal. #GetKidsHookedOnQuinoaEarly

Building on the convenience trend, France-based Sabarot showcased Le Petit Quinoa, a ready-to-slice roll of quinoa – really! Recognized as a top 10 finalist for the SIAL Grand Award, the product can be sliced, grilled, fried and used in a variety of dishes. #ConvenienceMeetsHealthy

SIAL quinoa loaf2.

The Millennial Market

It was the name of the exhibitor booth – “Millennial Foods Inc.” – that made me stop in my tracks! Quebec-based founder Simon Letendre created a “North Americanized” version of bubble tea. Instead of using tapioca, the tea is made with Mubbles – which stands for “Molecular Bubbles” and are essentially tiny fruit juice bubbles made via a molecular spherification process. Mubbles are packaged in a small container, much like a fruit cup and can also be used in drinks, salads and desserts. #InterestingButALittleTooSweetForMe

Sial mubbles1

Healthy Snacks

Innovation often starts in the home or farm kitchen. This is true for Spokes – air-puffed potato snacks, shaped like bike spokes, with 40 calories per cup and no preservatives. Created by Calgarian #SeniorEntrepreneur Elaine Cadrin, Spokes is geared to millennials. “The millennial mom is our target,” says Mike Cadrin, Senior Sales Director and proud son, “They’re looking for a super clean ingredient deck and want something special and unique.” #LovedTheMangoHabaneroFlavour

SIAL spokes potato chips 3

Another one of our favourite snacks at the SIAL show were these Crunchy Peas – made by Zak’s Organics, a fourth generation family-run farm in the small community of Fir Mountain, Saskatchewan (where the population is under 500). Inspired by Allen Zak’s own kids, the snacks are made from organic whole green peas and available in four different taste profiles with a new #trendingflavour mango habanero launching next month. #GrownInTheCanadianPrairies

Sial Zaks crunchy peas

East Meets West

If you’ve never tasted sea vegetables, Acadian Seaplants wants you to try! Hana Tsunomata is a sea plant that’s cultivated in the east coast. It’s available in a trio of colours: pink to represent Japan’s cherry blossoms; green to represent new life; and yellow to represent the chrysanthemum which is the favourite flower of the Japanese royal family. The product must be rehydrated in water for about eight minutes and can be used to add colour and texture to salads, cold noodles or pasta dishes. Holly Reardon, Brand Strategist for the product says food service is their primary market. #SeaVeggie

Sweet Stuff

A Quebec-based company, Great Northern Maple, developed Kombucha Syrup. The ingredients are evaporated cane juice, black tea and kefir cultures. Though the product claims to have probiotics, there is no disclosure of the amount. #DidntWinMeOver

Février 29 was another top 10 finalist for the SIAL Grand Award for it’s fun way to package Maple Syrup. Designed to sit right on the counter, the syrup is packaged in a bag-in-tub container, complete with a spout. And what’s the rationale for the company’s name? February 29 makes every day exceptional, 366 days of the year. #CoolPackaging

SIAL feb 29 maple syrup2

Taking the Grand Prize at this year’s SIAL show was Taj Food’s Saffron Sugar Cubes. According to Sap Hariri, Sales Director for the product, the sugar cubes allow consumers to add flavour and sweetness their teas all at once. The sugar cubes are also available in cinnamon and cardamom flavours. #SweetMeetsSpice

SIAL sugar cubes winner

The Hottest Vegetable for 2015 (hint: It’s not cauliflower)

Posted on January 1, 2015

Move over cauliflower! After two years of being crowned as the veggie of the year, there’s a new kids on the block that’s won my heart and taste buds. Say hello to kalettes!

Kalettes are a non-GMO vegetable developed through traditional hybridization in which kale is crossed with Brussels sprouts. Developed by the British vegetable seed house Tozer Seeds, it apparently took 15 years to create the right balance of sweet and nutty flavour. Kalettes resemble a tiny cabbage with greenish purple leaves, and can be roasted, grilled, steamed, stir-fried and even eaten raw.

Since 2010, kalettes have been available in the UK market under the name “Flower Sprouts”. In the US, they were first introduced last year as “Lollipop Kale” (cute name!) Kalettes are finally entering the Canadian market – I found them at a small local Loblaws store.

So far, I’ve tried kalettes roasted as well as in a stir-fry. Just like Brussels sprouts, the kalettes turn dark and didn’t really appeal to my family. But in a stir-fry, the kalettes are absolutely gorgeous with their brilliant purple colour! What I love about kalettes it that they cook quicker than Brussels sprouts because they’re less dense. And best of all, my husband went back for seconds! Needless to say, kalettes are on my weekly grocery list. Can’t wait to try them in different recipes!

HIghlights from the Grocery Innovations Show 2013

Posted on October 2, 2013

From water and protein tea to baobab fruit smoothies and enriched flours, here’s what caught my eye this year.

Water. With an increasing trend on healthy hydration, a couple of Canadian products caught our eye. Seva Maple Water, a slightly sweet tasting water is sourced from Quebec’s sugar maple trees. One cup (250 mL) contains 25 calories, 30 mg sodium and 5 g sugar.

Happy Water, awarded among this year’s top ten innovative products, is a blend of natural spring water and mineral waters from British Columbia. In a two-cup (500 mL) serving, the water offers o calories, 15 mg sodium and 0.1 ppm of lithium, an element that is often used in medicines to treat mood disorders.

Bluedot Protein Tea. I’ve been forecasting and watching the protein trend for years now. Combined with a rising interest in beverage innovations, these green and white teas feature whey protein isolate and inulin (a prebiotic fibre). Each flavour offers 12 g protein and 6 g fibre per 473 mL serving. The calories range from 60 to 140, depending on whether the drink is sweetened with stevia or cane sugar.

Baobab Smoothies. Touted as the new superfruit, baobab (pronounced “BEY-oh-bab”) is filled with antioxidants and vitamin C. It’s an African fruit that tastes like a blend of pineapple and melon, and was approved for European markets last year. These smoothies are made with the Baobab fruit pulp and range from 140-160 calories with 6 grams fibre and 22 grams of sugar per 300 mL bottle.

Robin Hood Nutri Flour Blend – Omega-3 and Fibre. “Baking is back,” says Stephen Kouri, VP Sales & Trade Marketing at Smuckers Foods of Canada Ltd. The company’s Nutri Flour blend includes a gluten-free offering as well as a new omega-3 and fibre blend (it’s made with whole wheat flour and flax seeds). We just think there’s definitely something comforting and relaxing about home baking, not to mention the satisfaction in posting your delectable creations on Instagram or Pinterest.

Food and Nutrition Trends for 2013

Posted on January 16, 2013

Here’s a line-up of food and eating trends for the year!

Year of the Vegetable. Vegetables, especially cauliflower and other nutritious cruciferous veggies will take centre stage this year. Expect to see vegetable plates and even veggies in desserts. Can’t wait!
Homemade snacks and DIY yogurt. It’s all about healthier homemade options of our favourite guilty pleasures.
Exercising to eat. Dieting is out. Consumers want to justify their indulgences and splurges by walking or running it off. Eating delicious food plus regular exercise – sounds like a win-win!
Brazilian cuisine. Inspired by World Cup 2014 to be held in Brazil, Brazilian fare is expected to “take the world by storm”. Anyone for Feijoada or Churrascaria?
Waste not, want not. According to Sylvain Charlebois, economics professor at the University of Guelph, Canadian households waste 38% of their food purchased in stores and restaurants. Consumers need to adopt better shopping practices and using leftovers in creative ways. Herein lies an excellent opportunity for your brand to help consumers better manage their food purchases and cooking habits