news & trends

Join us for our 2016 Nutrition for NON-Nutritionists course

Posted on Jan 27, 2016

Wednesday April 20, 2016 – 8:30am-5pm

University of Toronto, St. Michael’s College, 81 St. Mary Street.

Consumer interest in healthy foods continues to rise. Leverage this growing demand.

Reasons to Attend

Understand nutrition fundamentals
Get behind-the-scene insights on nutrition trends
Discover more about current health issues relevant to your business
Learn from nutrition marketing case studies
Maximize the success of your product innovations and nutrition communications

Who Should Attend

Marketing and Sales Professionals
Agency Partners in Public Relations and Advertising
Professionals in the Food, Beverage & Grocery Industries
Product Development and Consumer Relations Representatives

Spaces are limited!

Click Here to Register Now!

$395 + HST Early Bird rate (if received on or before February 29, 2016)
$450 + HST Regular rate (after February 29, 2016)

“Great inspired educational day…definitely worth the time away from the office.”
-Dawn Ehler, Director, National Accounts, Foodservice, A. Lassonde Inc.

“A great course for anyone in consumer marketing with clients in the food/nutrition business.”
-Sharon Rainey, Senior Public Relations Professional

Course Facilitators

Sue Mah MHSc., RD

Co-Founder, NutritionForNonNutritionists.com

As one of Canada’s leading dietitians, Sue has consulted with over 25 national and international food companies. She knows how to spin nutrition to get media attention and has appeared in over 150 media features from coast-to-coast. Sue was a content writer for the new Canada’s Food Guide and is a seasoned writer for numerous food clients. She translates the science of nutrition into easy, everyday advice for consumers.

Lucia Weiler BSc., RD

Co-Founder, NutritionForNonNutritionists.com

Lucia is a nutrition communications professional who specializes in marketing, education and regulatory affairs related to food and beverages. With over 20 years of progressive experience in product innovation and nutrition marketing, Lucia plays a role in establishing nutrition health and wellness strategies for clients and assists in the development and execution of challenging nutrition advertising and educational programs.

Spaces are limited!

Click Here to Register Now!

Everyday Super Food

Posted on Nov 16, 2015

Sue Lucia Jamie Oliver book ICYMI, Jamie Oliver was in Toronto to launch his new TV show on Food Network Canada and his new cookbook Everyday Super Food. We were there at the TV show prescreening and had a chance to listen to Jamie’s thoughts on his latest cookbook.

The uber chef and foodie, noted that his 40th birthday was the impetus behind this cookbook in which he has a section dedicate to nutrition healthy eating. With so many inspiring words of wisdom from Jamie, we just aren’t sure which one of these is our favourite!

“On cold, wet, rainy days, food can be a hug.”
“Access to freshly grown food is linked to longevity.”
“If you just pick up your shopping and get cooking, you’ll be in a beautiful place.”
“Food is there to be enjoyed, shared, and celebrated, and healthy, nourishing food should be colourful, delicious, and fun.”

The Buzz on Sustainability

Posted on Nov 16, 2015

Sustainability is HOT! Food industry leaders are responding to this ever growing consumer trend and making sustainability a top business priority. Responsible consumption is everyone’s responsibility and it encompasses concerns for people’s nutrition/health, for the welfare of animals and crops, for our communities and the environment overall. Here’s a selection of sound bites that we and other thought leaders tweeted from national events on sustainability food waste.

“Features of a #SustainableHealthyDiet: reduce overconsumption; maintain a healthy weight; limit consumption of nutrient-poor foods; reduce food waste; conserve water and energy in the kitchen.” (DFC symposium)
$31 billion of #FoodWaste in Canada 2014. 53% of food waste is from fruits n veggies. Yikes! (DFC symposium)
“#ReduceFoodWaste by eating leftovers, meal-planning, preserving food.” (DFC symposium)
“ReduceWaste! Eat what you buy – a family of 4 throws away over 120lbs of food a month!” (DFC symposium)
“Some work to do: Canada wastes 40% of food post-purchase.” (DFC symposium)
“Wasting less food is not only important from a sustainability standpoint but also for budgeting.” (Conference Board of Canada, Ontario Agri-Food Education Inc. presentation)
Only “59 % of Canadians understand what organic food means” (Conference Board of Canada Report Card on Food)
“Environmental footprint labelling is on the rise in grocery stores. Could this trend be here to stay?” (DFC symposium)
“The food system of the future must be: nutrition sensitive; climate smart; secure the environment and our natural resources” (DFC symposium)
5 top tips from 100 years ago that still apply today: (DFC symposium)
- Buy it with thought
- Cook it with care
- Serve just enough
- Save what will keep
- Eat what would spoil

Highlights from Grocery Innovations Canada 2015

Posted on Nov 16, 2015

If you missed this year’s Grocery Innovations show in Toronto, don’t worry. We were there and we have all of the key highlights for you, starting with aloe water, protein water and locally grown quinoa. Here are our top 5 picks on what‘s trending!

1. Water, water everywhere! From alkaline and aloe waters to boxed water and protein water, it’s clear that manufacturers are duking it out to quench Canadians’ thirst!

Alkaline water –naturally alkaline water with a high pH. A 500 mL serving contains: 0 calories, 0 g fat, 4 mg sodium 0 g carbohydrates, 0 g protein, 4% DV for calcium. (Top 10 Most Innovative Products for 2015.)

Aloe water – pulp free and sourced in North America. A 450 mL serving contains: 35 calories, o g fat, 0.015 mg sodium, 9 g carbohydrates, 8 g sugars, 0 g protein. (Made with aloe vera inner leaf powder, organic cane sugar, RebA stevia extract.)

Boxed water – why, because as the package says, “Boxed water is better”. The package tells their story – 78% of the box is composed from trees. No nutrition facts information is shown on the box.

Protein2O – a protein enhanced water. A 500 mL serving contains: 70 calories, 0 g fat, 120 mg sodium, 70 mg potassium, 2 g carbohydrates, 0 g sugars, 15 g whey protein. (Made with sucralose.)

2. Packaging with a story. Chios Gardens fruit juices uses the front of pack to highlight its fruity ingredients. The journey of the juice is featured on the back panel.

Chios Gardens juice front Chios Gardens juice back

3. Locally-grown quinoa. Who knew this gluten-free grain could be grown right here in in Ontario? Available in 2016.

4. Pop Fusion Popcorn. Another local innovation. Popcorn is flavoured with a seasoning blend made from all of the veggies you see in the photo!

5. Winners: Among the winners of the top 10 most innovative products this year were:

Coupgon App – no more having to cut out coupons!
Natural Delights Date Rolls – soft like a brownie with the sweetness of dates
Nordica Smooth Cottage Cheese – cottage cheese without the lumps!
Prema Chai Spiced Tea – a blend of black tea with spices
Tandoori Lasagna – why choose Indian versus Italian when you can have both!
Veggemo – a vegetable based beverage made from pea protein, tapioca and potato

Veggies are Trending for Culinary Inspirations

Posted on Nov 16, 2015

Pictured: Cohen’s Broccoli Dogs – grilled and smoked broccoli sautéed in broccoli oil, and served with a side of broccoli kraut and broccoli rabe chips.

“Anyone can cook a hamburger, leave vegetables to the professionals.”

That’s Amanda Cohen’s mantra. The Canadian born chef and owner of Dirt Candy restaurant in NYC is on to something with her vegetable inspired menu. Here are highlights from our interview with Cohen.

Tell us a bit about yourself.

Cohen: I was born in Ottawa but grew up in Toronto. I came to New York to go to NYU and never looked back. I wet to the Natural Gourmet Institute’s Chef’s Training Program and after that I worked in pretty much every single restaurant I could for about 10 years. I realized that no one was going to give me a chance to cook the kind of food I wanted to cook, so I opened the original Dirt Candy in 2008. It’s been going like gangbusters ever since.

What inspired you to focus on vegetables only?

Cohen: There are hundreds of steak houses, thousands of seafood restaurants, millions of hamburger restaurants, but Dirt Candy is the only restaurant that only focuses on vegetables. I’m not making vegetarian food, and I’m not making fish with a lot of vegetable sides. I’m cooking vegetables. I’m sitting here in my kitchen and running it like a lab, seeing how far I can push each vegetable and what kind of flavor I can get out of them. No one else is doing this, so for me, it’s like being in the Wild West. There are no rules, and no one telling me what I should do. I love it!

What are vegetables so tricky to work with?

Cohen: Vegetables are tricky because they have no fat…fat carries flavor, so you have to add [flavor] yourself. Also, vegetables have a high water content that you have to get rid of somehow when you cook them. And finally, vegetables have a uniform texture throughout and don’t have the different flavours and textures that say a big chunk of steak will have. To make vegetables taste good, you really have to work.

Tell us about your Broccoli Dogs!

Cohen: I spent three months trying to make them work before throwing everything out and starting from scratch, which took another four weeks. I experimented with 38 different doughs before finding the right one I use for the bun.

Any plans to open a Dirt Candy in Canada sometime??

Cohen: I wish!

Saturated Fats and Processed Meats – Fact, Fiction or Controversy?

Posted on Nov 16, 2015

WHO bacon headline

Nutrition headlines never cease to draw interest and boost readership. After all, we are all food consumers and want to know what’s hot and what’s not. Read on for our commentary of the Heart and Stroke Foundation’s new advice for healthy eating and saturated fat, and the World Health Organization’s hot off the press research release on processed meat.

A recent study published in the British Medical Journal questions the effect of saturated fat on heart disease. The study also showed that there is a clear relationship between trans fats and heart health problems. Although more work needs to be done, what we see is that saturated fats (which are found naturally in red meat, dairy products and certain vegetable oils) may not be as bad for heart health as we thought. However, trans fats, which are often found in processed or fried foods should be limited in the diet.

The Heart and Stroke Foundation of Canada suggests that if you eat a “balanced diet you don’t have to worry as much about intake of saturated fat.” The Foundation also issued a statement “advocating for moderation and choosing whole foods instead of processed ones.”

Another statement recently released by the World Health Organization (WHO) points to processed and red meat consumption as a risk factor for cancer. The WHO media release states: “The experts concluded that each 50 gram portion of processed meat eaten daily increases the risk of colorectal cancer by 18%”. While these numbers sound dramatic, food and nutrition experts caution that they need to be taken in context.

As registered dietitians we closely follow the research, the evidence and the headlines and will elaborate on the key issues in our future programs and newsletters. For now we recommend you consider the big picture of an overall healthy dietary pattern with our top 3 tips below:

Vary your daily protein choices.
Include lean meats, poultry and fish (in smaller amounts) along with plant based meat alternatives such as beans, legumes, nuts and seeds.
Dietitians of Canada recommends limiting processed meat consumption, in part due to the association with cancer risk as well as the high levels of sodium in these meats.

Keeping up with the shopper

Posted on Jun 22, 2015

Do you have a good understanding of today’s shopper? At this year’s annual BrandSpark conference, marketing and insight leaders shared these top 7 critical shopper factors.

Value – Canadians are active seekers of value for their money. 87% of Canadians are proud to get value.
Enjoyment – For 88% of Canadians, taste is very important when choosing food.
Health – 84% of consumers believe that nutrition can prevent illness and 69% are making changes to live healthier.
Convenience – Products must be simple to use for Canadians. 63% say it’s very important that products save them time.
Trust – When it comes to food and beverages, 60% of consumers feel it’s very important to buy a trusted brand.
Innovation – Canadians are looking for new and improved benefits. 65% will pay more for a better new product.
Multicultural – 70% of immigrants to Canada want cultural food products to taste authentic.

“Eat Less, Eat Better”…is it that simple? Rethinking our message about healthy eating and obesity

Posted on Jun 22, 2015

Will we solve the obesity crisis by simply telling people to “eat less and eat better”? A one-day health professional forum was held in Toronto on April 28th to rethink our messages about food and obesity. The event featured key leaders in obesity research/treatment and health communications:

Dr. Ayra Sharma (Chair for Obesity Research and Management, University of Alberta)
Ted Kyle (Founder, ConscienHealth)
Sue Mah (President, Nutrition Solutions and Co-Founder, Nutrition for NON-Nutritionists)

Here’s what these experts were saying…

Dr. Ayra Sharma
Chair for Obesity Research and Management, University of Alberta

Obesity is a complex chronic disease.
Simplistic messages about obesity are misleading, can promote unhealthy weight obsession and promote bias and discrimination.
Prevention and intervention strategies should focus on improving health behaviours rather than on just changing body weight.

Ted Kyle
Founder, ConscienHealth

Use respectful, people-first language that is free of bias and stigma – e.g. “unhealthy weight” or “high BMI” instead of “fat” or “morbidly obese”.
“Obese” is a harmful label. “Obesity” is a disease.
Shift the conversation from “being obese” towards health.

Sue Mah
President, Nutrition Solutions and Co-Founder, Nutrition for NON-Nutritionists

“Eating better” means cooking, eating together and enjoying food.
Consumers are bombarded with food/nutrition messages that simply don’t “have the scientific muster to present as fact” (quoting Dr. Oz here!)
Health and nutrition communications needs to be creative to capture consumers’ attention.
From celebrities and chefs to dietitians and politicians, everyone has a role in being a champion for change.

SIAL Canada 2015

Posted on Jun 22, 2015

We never miss attending SIAL Canada – it’s one of North America’s most important food tradeshows of the year. With 800 national and international exhibitors from 45 countries, this year’s SIAL event welcomed more than 13,000 buyers including Canada’s major retailers and purchasers from around the world who are seeking innovative and great tasting foods for their customers.

#1 – The winner of SIAL Innovation award went to Malimousse Seafood Dip with Greek Yogurt. The judges liked the dip’s quality, flavour and simple list of ingredients. Right on trend – Congratulations!

Seven of the ten finalists for this prestigious award were also from Canada.

#2 – Nupasta – Konjac Angel Hair is an innovative pasta product that is high in fibre and has 1/10th the calories of regular pasta. Nupasta’s Stephen Cheung tells us that products made from the konjac plant may be new in Canada but are common in Japan. Nupasta is made with konjac root flour and soy flour and is priced like fresh pasta. NuPasta contains 95% water and 5% fibre, yet it tastes great, appears versatile and is ready in 1 minute. This Chinese/Canadian partnership also declares the product as gluten free and non-GMO. Innovation category: component – recipe.

#3 – Walter – All-Natural Craft Caesar Mix is a natural handcrafted Bloody Caesar cocktail mix with no monosodium glutamate, isoglucose, colours or artificial flavours. Innovation categories: component – recipe; manufacturing process.

#4 – Fantino & Mondello – Dry Salami. These are gluten-free salami bites in a re-sealable bag and perfect for appetizers. Innovation categories: component – recipe; packaging.

#5 – Fresh Attitude Fraiche – Teriyaki, Stir Fry. An Asian inspired vegetables and noodle mix in a microwaveable and re-sealable bowl. Innovation categories: component –recipe; packaging.

#6 – Haskapa – Haskap Juice Drink is Haskap juice in a slim bottle. Made from 187 haskap berries and lightly sweetened. Innovation categories: component – recipe; packaging.

#7 – Omax – Nutritious and Delicious Bar. A nutrition bar sold chilled or frozen. Preservative-free. Innovation categories: component – recipe; marketing positioning

#8 – Pure – Infused Maple Syrup. Get ready for spice-infused maple syrup in a sophisticated bottle with wooden cap. Innovation categories: component – recipe; packaging.

#9 – Exotico – Sumatra Robusta Green Coffee. Instant green coffee for fitness. Low in calories and can be enjoyed hot or cold. Innovation category: component – recipe.

#10 – Doi Chaang Coffee Company – Organic and fair trade coffee in 90% biodegradable pod. 12 individually wrapped pods. Innovation categories: packaging; manufacturing process; marketing positioning

Coming soon! Nutrition for NON-Nutritionists^TM webinars and half-day courses

Posted on Jun 22, 2015

We’re excited to offer new webinars and half-day courses for past course graduates as well as new participants! Contact us to be put on our mailing list for these educational events, and let us know if there are specific nutrition topics of interest to you. Remember that we also offer in-house Lunch and Learn seminars, corporate wellness workshops and team building events. Read our course testimonials.

Congratulations to the “graduates” of our 8th annual Nutrition for NON-Nutritionists^TM course!

Posted on Jun 22, 2015

What a great day we had at our 8^th annual Nutrition for NON-Nutritionists^TM course in Toronto! Our highly interactive sessions combined the fundamentals and the latest trends in nutrition marketing, regulatory affairs, strategy and communications. The course was highly rated as excellent or very good. For those who missed the course this year, one of the top questions was: “What is a healthy food?”

Q: What is a healthy food?”

A: In Canada, there is no regulated definition of a healthy food or beverage. Foods that contain high amounts of nutrients while providing reasonable amount of energy (calories) are usually considered “healthy foods”. On the other hand, foods that are high in calories, fat and added sugars and low in fibre and essential nutrients would be considered “unhealthy foods”.

You can create healthier foods by making the calories count and by increasing nutritional values. Boost fibre, vitamins/minerals, healthy fats and protein, and lower the fat, salt and added sugars. Look to healthful ingredients such as vegetables, fruit, whole grains, lower fat dairy, and lean meat, fish or meat alternatives to help improve the nutritional profile of recipes without compromising taste. For more information healthy food innovations, nutrition labelling and nutrient content claims please contact us.

Health Canada announces proposed changes to the food label and Nutrition Facts table

Posted on Jun 22, 2015

On June 12th, Health Canada shared a proposed Nutrition Facts table aimed to improve nutrition information on food labels. As part of the consultation process you are invited to provide comments in writing to Health Canada by August 26, 2015. This is the right time to get involved let your voice be heard! In general, the proposed changes are as follows:

Serving sizes will be regulated to make them consistent and reflect what is typically eaten (e.g. a serving of bread will be 2 slices instead of 1 slice)
The information about serving sizes and calories will be more prominent
Sugars will have a new % Daily Value (%DV) of 100 grams and sugars will be grouped together in the ingredients list
The %DV for carbohydrates will be removed
A footnote will appear at the bottom of the Nutrition Facts table to explain that 5% DV or less is a little and 15% DV or more is a lot
Food colours will be identified by their common name in the list of ingredients
A new health claim will be allowed, “A healthy diet rich in a variety of vegetables and fruit may help reduce the risk of heart disease”
Vitamins A and C will be removed from the Nutrition Facts table, and potassium will be added
The actual amounts in milligrams (mg) of potassium, calcium and iron will now be shown in addition to their % DV

Contact us if you would like to discuss the interpretation of the proposed label changes and how they may impact your business. We can also assist with your comments to Health Canada during the consultation phase which ends August 26, 2015.

National Nutrition Month – Eating 9 to 5

Posted on Feb 20, 2015

According to a poll by Ipsos Reid, 45% of Canadians say that eating healthy meals and snacks while at work is challenging. Are your 9 to 5 eating habits helping or hindering your productivity? Let us show you how healthy eating can boost your concentration, productivity and overall wellness.

Book us now for an energizing Lunch and Learn presentation or an interactive nutrition display to meet your employees’ health and wellness needs.

Consider integrating healthy nutrition approaches into your leadership training programs. We’ll offer strategies and solutions for tackling your everyday workplace challenges, and promote engagement across the organization that leads to an improved corporate health and wellness profile.

We are also available to consult with your HR team to develop a workplace wellness plan and improve the nutrition environment in your workplace. For more information, contact us.

The Power of Protein

Posted on Feb 20, 2015

You may already know that protein helps build and repair body tissues as well as build antibodies that fight disease. Last month, the Canadian Nutrition Society in collaboration with Dietitians of Canada, hosted the Conference on Advances in Protein Nutrition Across the Lifespan. We were there and heard an update from leading researchers in the field. Here are key highlights about the role of protein in exercise, weight loss and chronic disease management.

Athletes: Eating the right amount of protein at the right time has critical implications for athletes. To build muscle, Dr. Stuart Phillips at McMaster University recommends eating four equally spaced protein containing meals per day, (0.25-0.3 g protein/kg body weight/meal), PLUS a 40 g protein intake at bedtime to ensure muscle building proteins are on board while you sleep. For those interested in protein supplements, whey is best since it’s a fast absorbing high quality protein.

Weight Loss & General Health: Eating enough protein helps you feel fuller. Keep snacking at bay, and include at least 30 g protein with each meal, especially at breakfast.

The quality of protein is an important consideration for meal planning, especially for vegetarian diets. How much protein containing food do you need to eat to meet your requirements for essential amino acids – the building blocks of protein? It depends on the source! Foods containing high quality proteins require lower calorie intake to meet your essential amino acid requirements, according to Dr. Robert Wolfe, an expert on healthy aging from the University of Arkansas. For example, you may need to eat 6 times as many calories in chickpeas to get the amino acids available in one serving of lean turkey meat.

Aging & Chronic Illness: Muscle building in the body is triggered when enough of the amino acid leucine is present. When people consume small amounts of protein, the threshold of leucine needed to trigger muscle building may not be reached. Researchers including Dr. John Hoffer at the University of McGill recommend at least 30 g protein per meal to stimulate muscle building. The tip for the ill and elderly patients may be to discourage nibbling, so they are sufficiently hungry at mealtime to eat enough protein to reach the threshold for muscle building to kick in.

Flavour Trends for 2015

Posted on Dec 15, 2014

The 15^th annual Flavour Forecast report by McCormick Canada is out! Created by a global team of chefs, culinary professionals, trend trackers and food technologists, the Flavour Forecast predicts top flavour trends. Can you guess what the top 8 flavours are for 2015?

Global Blends On the Move – Japanese 7 Spice (Shichimi Togarashi) offers a new kind of spicy heat, while Shawarma Spice Blend lends warm, spiced flavour to grilled meats and more.
Middle Eastern Mezze – These distinctive dips and spreads, packed with zesty herbs and seasonings, offer an approachable and delicious introduction to a vibrant global cuisine.
Sour + Salt – Combining coarse salt with surprising sours like pickled ginger, sour cherry, dried mango and lemon zest results in a lively finishing flavour that lends brightness and texture to dishes.
Smoked Spices – Smoking spices and herbs deepens their flavour and aroma, adding richness to meals and drinks.
Umami Veggies – For a fresh way to savour the tempting “fifth taste,” look no further than naturally umami-rich veggies like mushrooms, tomatoes, sweet potatoes and nori.
Liquid Revolution – Fresh purées and juices blend with bold spices and herbs to intensify sauces, pasta, dressings and more – providing a fun, delicious way to enjoy an extra serving of fruits and veggies.
Flavour Worth the Wait – Lift the lid to discover the rich flavours from recipes around the world that meld aromatic spices and comforting ingredients into mouthwatering slow-cooked meals.
Cookies Reimagined – Classic spiced cookie flavours take new form in decadent, imaginative desserts that redefine “milk and cookies.”

Source: http://www.prnewswire.com/news-releases/mccormick-flavour-forecast-reveals-eight-flavour-trends-for-2015-284492771.html

Delicious Food Show

Posted on Dec 11, 2014

Hands down, the highlight of this year’s Delicious Food Show was meeting Celebrity Chef Chuck Hughes! Featuring hundreds of exhibitors, the show was truly a food-lovers’ event. Here are a few cool things we tried!

Camelina Oil – Extracted from the Camelina sativa oilseed, camelina oil is about 90% unsaturated fat, with 39% omega-3 fat and 18% omega-6 fat. The oil boasts light, nutty and earthy notes. With a high smoke point of 475°F, camelina oil is versatile and can be used in salads, dips, dressings and marinades as well as cooking.

Nu Pasta – This gluten-free pasta is made from the konjac plant. It’s a type of tuber plant, which grows on slopes about 600 to 12,000 m above sea level. The root of the konjac plant is dried and milled into a fine flour which is the main ingredient of the pasta. A 210 g package contains: 25 calories, 1 g fat, 0 mg sodium, 6 g carbohydrates, o g sugar, 6 g fibre, and 1 g sugar. We sampled it in a stir-fry with garlic and pine nuts, which was a nice way to perk up the flavour.

Liquid Nitrogen Ice Cream – What do you get when you add milk, cream, sugar and -196°C liquid nitrogen? Ice cream, of course! It’s the coolest and coldest way to make ice cream, and it’s all ready in less than 60 seconds. Liquid nitrogen is simply the harmless nitrogen gas which has been cooled to such a low temperature that it becomes a liquid. We happily sampled the Pumpkin Spice Ice Cream – it was delicious!

Top Trends at Grocery Innovations Canada 2014

Posted on Dec 11, 2014

Grocery Innovations Canada is the annual “must attend” event for professionals involved in the retail and food service industry. We were there again this year to see what’s hot and what’s not, as well as to check out new food and beverage innovations.

Here are the top five trends that jumped out at us.

Clean ingredient list. Consumers are looking for pronounceable ingredients. What is NOT on the label is as important to consumers as what IS printed on the packaging. More shoppers are asking for ‘natural’ or unprocessed products. We expect to see more of this “ free of ….“ focus in the future.
Ethnic flavours continue to be a strong trend. Food makers anticipate a growth in Asian, Indian and Latin America cuisine.
Supermarket Chef Showdown! Canadians eat out often and busy shoppers are looking for help with prepared meals. Supermarket chefs showed their talents on how they create delicious and healthy meals to attract food loving grocery shoppers. In the Globe and Mail, Marina Strauss reports on this fast growing grocery-resto or takeout trend calling it the “Grocerant”
Chocolate, Chia and Coconut were notable ingredient trends. New product innovations with chocolate included baked goods, lactose free chocolate milk (Natrel) and chocolate flavoured peanut butter (Kraft). Chia seeds were introduced in new yogurts (Olympic), cereals and breads. (Chia seeds are similar to flax seed and contain omega-3 fats and boost fibre.) Coconut was featured in whipped cream from Gay Lea Foods, and in Campbell’s Thai Tomato Coconut Soup.
Go Green theme was evident in several sustainable and environmentally friendly innovations. For example “Green” shopping bags are made of material that resists bacterial growth and the Green Lid bins are completely compostable containers made from recyclable cardboard and newsprint.

Save the Date!

Posted on Aug 8, 2014

We’re delighted to offer our 7^th annual Nutrition For NON-Nutritionists™ course which will be held on Thursday, April 16, 2015 (8:30 am – 5 pm) at the MaRS Collaboration Centre, 101 College Street in Toronto. MaRs is a state-of-the-art facility located in the heart of Canada’s business, academic, government, creative and research communities – it’s definitely a place to learn, be inspired and spark nutrition innovation!

As in past years, this course will be sold out! To reserve your spot, please pre-register now as spaces are limited. See what past participants have to say at course testimonials.

If you’re already a graduate of our course, please feel free to share this newsletter and extend our invitation to your colleagues to join us.

Book Review – Unmasking Superfoods by Jennifer Sygo, MSc., RD

Posted on Aug 8, 2014

It’s not always easy to find a nutrition book that’s easy to read and backed by credible research. But Sygo does just that. In Unmasking Superfoods, Sygo separates the truth from the hype behind some of today’s superfoods such as acai, noni, quinoa and the increasingly popular coconut oil.

She also gives a shout out to kiwi, pistachios and mussels, calling them underappreciated superfoods. In another chapter of the book, Sygo offers a sound perspective on beef, eggs, potatoes and other foods which she feels have been given a bad rap.

For each superfood, you’ll learn about the backstory, the nutrition, the science and finally the bottom line. Unmasking Superfoods is a mini nutrition encyclopedia for consumers and health professionals alike. It’s a keeper on our bookshelf.

5 Key Food Innovation Trends

Posted on Aug 8, 2014

The Institute of Food Technologists (IFT) 2014 Annual Meeting attracted more than 16,400 food professionals from around the world to learn, exchange ideas and share knowledge. One of the highlights of the meeting was IFT’s five key innovation trends expected to have major impact on the food industry. We’ve added our builds for additional insights and context.

Protein is the next nutrient trend following fat and carbs. Protein helps build and repair body tissues and muscle, and is a component of protective antibodies. Protein also plays a role in satiety. With all these important attributes, the quantity and quality of protein in our foods and beverages matters!
Spices & heat are increasing in popularity. Food makers use a wide range of spices to infuse flavour and enhance consumer appeal. Top spice trend mentions include adobo, anise, cumin, coriander, chili peppers, paprika and turmeric.
Natural colors are sought after ingredients to add vibrancy and appeal without artificial dyes and colours. Examples include a variety of fruit and vegetable extracts that are stable in different food applications and are eye-catching to consumers.
Fats & oils are key food ingredients that add flavour and texture. Choosing healthier fats improves the nutritional profile of foods and results in the creation of tasty and ‘better for you’ options that consumers want.
Clean labels which generally means a food ingredient label that is simple, easily understood or sounds familiar. The consumer’s quest for ‘clean labels’ continues to spark innovations in ingredients and food safety to support product re-formulations that allow for the removal of chemical sounding ingredients.

USA Restaurant Menu Labelling – What’s up? What’s Next?

Posted on Aug 8, 2014

US national menu labelling is expected to come into force this summer. The new regulations aim to ensure calorie labelling on menus and menu boards in chain restaurants, retail food establishments, and vending machines with 20 or more locations. We recently joined a US National Restaurant Association info session where we heard insights about what to expect next.

The intent of the menu labelling law is that: “People need nutritional information to exercise personal responsibility at the point of ordering in restaurants.” As such, the following 3 key features are expected on US restaurant menus and menu boards:

The number of calories will be disclosed with the word “Calories’ or ‘Cal’ posted next to number.
The following statement to help put the number of calories into context: “A 2,000 calorie diet is used as the basis for general nutrition advice; however individual needs may vary.”
Additional nutrients (such as fat and sodium) will be available upon request, but not necessarily posted on the menu.

Mandatory menu labelling is a controversial issue for reasons that include menu variability and questions about long-term impact. However, health and consumer groups welcome the calorie and nutrient information regulations.

Research shows that seeing calories on the menu impacts immediate purchase decisions and that consumers tend to underestimate the caloric content of menu items, especially those with higher calories. It’s important to put calorie education in context so it does not become an issue whether the menu item is 400 or 420 calories. Menu labelling is about providing information so that consumers can make an informed choice between something that’s 1200 calories versus 200 calories.

Will Health Canada follow the US restaurant menu labelling? Only time will tell, and we’ll keep you posted. More information about next steps in menu labelling is available by contacting us.

Snack Attack

Posted on Aug 8, 2014

Canadians are snacking more than ever and their snacking habits will continue to rise in the foreseeable future. According to a recent report by US based Hartman group, 56% of people snacked three or more times a day. This is a significant increase from the 1990’s when only 20% cent of people said they snacked frequently.

Today’s snacking revolution may be fuelled by changing lifestyles and demographics in which people don’t find the time to make full meals and prefer the simplicity of eating snacks. US consumer data found that 33% of adults eat an early morning snack, while 55 % have a mid-morning snack that includes portable items such as yogurt, baked goods and snack bars. The most common afternoon snacks were chips and fruit. Canadian kids are also big snackers with the average school aged child eating about 4 snacks a day to fill their hunger gap. Typical lunch box snacks include an apple, mini-carrots, mini-yogurt, snack bar and a treat such as a cookie, according to Canadian Grocer magazine.

The food industry has taken notice of the snacking trend as is evidenced by the growing number of snack food choices available in grocery stores and restaurants. Snacks can be a part of your healthy diet if you choose wisely. From a nutrition perspective, the quality and quantity of the snack matters! Consider our top tips for choosing healthy snacks:

Make a snack that includes at least 2 of the 4 food groups in Canada’s Food Guide.
Look for snacks that offer protein and fibre to help you feel full for longer.
Reach for Mother Nature’s fast food – vegetables and fruit! They’re great snack options and generally, vegetables tend to contain less natural sugar than fruit.
Read food labels. Look for snacks that contain 250 calories or less.
Limit the salty and sweet snacks like chips, cookies and candy.

Tracking Nutrition Trends 2013 – report released (June 2014)

Posted on Aug 8, 2014

Established in 1989, Tracking Nutrition Trends (TNT) is the longest standing nutrition study in Canada. The recently released report examines the self-reported knowledge, attitudes and behaviours of adult Canadians with respect to food and nutrition. Also included in the report are key factors that affect consumer food choices. Here’s a summary of the key findings.

Nearly all Canadians say they have done something to improve or change their eating and drinking habits over the past year. The top three improvements/changes are: eating more fruits and vegetables; reducing salt/sodium; and reducing sugar.
Only 24% of Canadians follow Canada’s Food Guide.
2/3 of Canadians use supplements. The most popular supplements are vitamin D, multi-vitamins and vitamin C.
63% of Canadians eat breakfast every day (up from 58% in 2008).
97% of Canadians say taste is the most important factor when choosing a food, followed by nutrition and cost.
88% of Canadians say that maintaining good health is a key influence on their food choices.
When looking at the nutritional information, the most influential factors of food choices are: source of protein, low in saturated fats, low in salt/sodium, source of fibre, no trans fat, and low in total fat.

For more detailed report findings, and to discuss relevance to your work please contact us.

Let your voice be heard! Help shape Canada’s new food labels

Posted on Aug 8, 2014

Health Canada recently announced proposed new changes to the Nutrition Facts table and ingredients lists with the goal of improving nutrition information on food labels. We encourage you to you consider the proposed changes and voice your opinion to Health Canada through their 10 question on-online survey and/or technical consultation before September 11^th, 2014.

Some of the key proposed changes include:

listing Calories in a bigger and bold font
using consistent serving sizes on similar foods
increasing the Daily Value for fat and calcium, and decreasing the Daily Value for sodium
removing the % Daily Value for fibre and total carbohydrates
adding information about added sugars by including a % Daily Value for sugars as well as showing the amount of added sugars in the product
removing vitamins A and C, but adding potassium and vitamin D to the label
grouping nutrients that we should limit (fat, sodium and sugar) at the top half of the label
grouping nutrients that we need to get enough of (fibre, vitamins, minerals) at the bottom half of the label.

The consultation period is now open, and all consumers and stakeholders are invited to provide input on the proposed changes. We strongly urge you to let your voice be heard and share your feedback in shaping this important national nutrition labelling regulation.

Health Canada has developed three consumer fact sheets about Serving Sizes, Nutrition Facts table and Ingredient List and Sugar Content. Consumers can provide their feedback through a 10 question online survey.

For food and health professionals, there is also a series of five technical consultation documents which explain the rationale for the proposed changes: Format Requirements, Core Nutrients, Daily Values (%DV), Reference Amounts and Serving Sizes. You are also invited to provide feedback to each of these consultation documents.

All comments must be submitted to Health Canada by September 11, 2015. Please contact us for assistance in reviewing the proposed changes, providing feedback to the consultation, and discussing how these changes may impact your products’ nutrition claims.

Molecular Gastronomy Canadian Association of Foodservice Professionals (CAFP) – January 22, 2014

Posted on Mar 3, 2014

What a way to start off the New Year! On January 22, 2014 we attended the Canadian Association of Foodservice Professionals’ (CAFP) “Molecular Gastronomy” event hosted by Humber College*. Chef John Placko demonstrated innovative cuisines where science and culinary arts intersect to create new techniques and dishes including sous vide cooking.

Sous vide cooking means “under vacuum,” in French. Food is vacuum-sealed in strong plastic bags and cooked in a circulating water bath at low temperatures for a long time to lock in juices and flavour without added fat. For example, after 75 minutes at 60°C, meat was slightly pink but fully cooked, tender and incredibly flavourful. Chef Placko’s unique Australian ingredients took the spotlight and we sampled pepperberry seasoned kangaroo loin cooked sous vide and served with a sweet chili sauce. Yumm!

You too have probably eaten sous vide cooked foods in restaurants or while travelling on planes or trains and didn’t even know it! This innovative approach to cooking is used by food service professionals in hospitals, rail and airline companies, and even the military. Sous vide machines are also found in the homes of French cooks, but North American consumers are just starting to show interest as the first home sous-vide machines are expected to come to market. Watch for more innovation in this unique cooking trend.

(*Congratulations to our colleague Susan Somerville RD, the newly appointed Dean School of Hospitality, Recreation & Tourism at Humber College who hosted the event.)

Grain Brain

Posted on Mar 3, 2014

Perlmutter, a neurologist in Naples, Florida claims that inflammation is the cause of many neurogenerative diseases and disorders such as dementia, diabetes, depression, ADHD, irritable bowel, and Alzheimer’s. The solution according to Perlmutter is to eliminate gluten, follow a low-carb diet and feed your brain a diet that’s high in fat. Fat, he claims will provide the nourishment that the brain needs. The diet involves restricting carbohydrates to 30 to 40 grams a day, followed by a maintenance phase of 60 grams of carbs.

Unfortunately, we find this advice to be unsubstantiated at this time. Much of the evidence cited in the book is anecdotal and based on testimonials as well as the author’s own experience with his patients. The overpromise of health benefits from his diet plan raises another red flag. Plus, science tells us that carbs (more specifically glucose, and not fat) are the preferred fuel for our brain.

The author’s recommendation to increase our intake of fat to 80% of our daily calories warrants discussion. It’s a far cry from Health Canada’s fat recommendations of 20-35% of our daily calories. While it’s true that we could all stand to increase our consumption of healthy monounsaturated fats and omega-3 fats from foods such as fish, avocados and olive oil, it’s not advisable at this point to increase our intake of saturated fats because of their negative effect on heart health. What we also know is that swapping saturated fat for polyunsaturated and monounsaturated fats is beneficial to our heart health.

Perlmutter does make some recommendations with which we whole-heartedly agree. For one thing, he recommends that we exercise more and more regularly (he recommends at least 30 minutes, five times a week). Secondly, he advises that we work on getting restful, routine sleep seven days a week. The bottom line though is that Grain Brain is a low-carb diet. Instead of cutting out carbs, our advice is to choose smart carbs like whole grains, vegetables and fruit as part of a balanced diet.

MINDfull

Posted on Mar 3, 2014

Greenwood, a senior scientist at Baycrest Centre Foundation, has been studying the link between diet and dementia for years. As Greenwood describes it, the brain “has a wonderful capacity to refresh, to renew and to repair itself and to create new brain cells and new connections throughout a person’s life.” The goal of this book is to inspire healthy lifestyle and eating habits to promote successful aging and prevent the degeneration of one’s cognitive function.

To eat your way towards a healthy brain, Greenwood recommends choosing a balanced, high quality diet that is rich in fruits and vegetables (for polyphenols), whole grains and cereals (for fibre), nuts (for monounsaturated fats), spices (such as turmeric and black pepper for anti-inflammatory antioxidants) and fish (for omega-3 fats). Vitamin E, folate and vitamin B12 are important too. These foods and nutrients support the body and brain in many ways:

strengthens our blood vessels, allowing more oxygen and nutrients to reach every cell in our body;
nourishes the parts of our brain that are actively involved in speech, learning and reasoning;
protects our body and brain against inflammation; and
promotes the growth of new brain cells and neural connections.

MINDfull is an easy-to-read cookbook that will appeal to anyone who wants to optimize their brain health. Each chapter of the book features practical nutrition information, tips and science-based references. With over 100 brain-boosting recipes like Sweet Potato Waffles, Indian-Spiced Chickpeas, and Malaysian Fish Cakes, you’re sure to find a few new favourites.

State of the Industry 2013

Posted on Mar 3, 2014

Hosted by NSF-GFTC, this symposia event featured keynote speaker Amanda Lang, (CBC reporter and author of The Power of Why: how questions and curiosity fuel innovation). Lang defined innovation as when an old idea meets a new idea and something changes. For innovation, Lang urges us to sit at the table with people who think differently than we do (take a cue from her show Lang versus O’Leary), “Different can be irritating, but it’s powerful.” She encouraged us to think with the curiosity of a two-year old, by constantly asking why and why not.

Dr. Jean-Charles Le Vallée defined food innovation as a continuum from an idea to the production of a new or improved food product. “Competition breeds innovation,” he shares. According to research from The Conference Board of Canada, the top three drivers of food innovation are an aging society, ethnic minorities and rising numbers of dual earners in the household.

Finally, Carmen Allison noted that 60% of Canadian households are trying to reduce household expenses. According to Nielsen research, buying items only when they are on sale is the number one strategy that consumers use to save money.

Protein – A Nutrient in Focus – December 3, 2013

Posted on Mar 3, 2014

According to research by the Dairy Farmers of Canada, consumers are most concerned about getting enough vitamins and protein. Dr. Rajavel Elango, Assistant Professor at the University of British Columbia noted that current protein intake recommendations are inadequate. In fact, optimal protein and amino acid intakes could have health benefits.

Dr. Douglas Paddon-Jones concurred, stating that adequate protein intake has the potential to maintain healthy muscle and prevent age related sarcopenia (muscle loss). A threshold of 30 grams of protein represents an promising strategy for adults wishing to maintain muscle mass while control their body fat.

As educators and food innovators, let’s look for opportunities to help consumers reach their ideal protein intake for optimal health.

Advances in Carbohydrates and Fibre in Nutrition Conference, Canadian Nutrient Society (CNS) – January 11, 2014

Posted on Mar 3, 2014

On January 11th, 2014 we attended the one-day CNS conference on Advances in Carbohydrates and Fibre in Nutrition at the Hyatt Regency in Toronto. The event drew over 250 attendees including nutrition professionals, dietitians and students with expert updates on functional fibres, claims in Canada and Glycemic Index of foods.

Dr. Joanne Slavin presented the growing importance of fibre’s beneficial role in health related to cardiovascular disease, diabetes, cancer, body weight and satiety, digestive health including microbiota. Fibre is a nutrient of concern because few people consume the recommended daily amounts. As you may know, Health Canada has a New Fibre Policy as of 2012. The important news on fibre is that there are many fibres with known beneficial health effects, but they are not all equally effective, and may act differently when isolated from intact plant structure. The debate on the way to communicate information about Glycemic Index (GI) continues in Canada. Dr. William Yan discussed Health Canada’s published position on the use of the GI claims on food labels as published in the 2013 issue of the American Journal of Clinical Nutrition. The important concept reinforced by the world renowned speakers Drs. David Jenkins and Thomas Wolever was that GI is an easily misunderstood concept. GI is a measure of carbohydrate quality in a food, and is not an index for glycemic/insulin response in a person. Furthermore glycemic/insulin response in people is determined by the glycemic index of the food and the amount of food eaten. Thus a lower GI food could have a higher glycemic response depending on how much of the food is consumed. It’s certainly a complex topic! Don’t hesitate to contact us if you have any questions about carbohydrate nutrition including fibre and glycemic index.

Wednesday April 20, 2016 – 8:30am-5pm

Consumer interest in healthy foods continues to rise. Leverage this growing demand.

Reasons to Attend

Who Should Attend

Spaces are limited!

Course Facilitators

Sue Mah MHSc., RD

Co-Founder, NutritionForNonNutritionists.com

Lucia Weiler BSc., RD

Co-Founder, NutritionForNonNutritionists.com

Spaces are limited!

Get our free expert insights on hot nutrition news & trends!!