news & trends

The Importance of Protein Webinar with Osteoporosis Canada

 

I had the pleasure of collaborating with Osteoporosis Canada on December 7th to present a webinar on “The Importance of Protein.” Protein is a hot topic and there is much to discover about why protein is needed for good overall health. In the webinar, I explored the significance of protein for bone and muscle health, compared animal and plant proteins, highlighted the vital role of amino acids and offered practical tips for easily integrating protein into a balanced eating pattern.

For those who missed it, the webinar recording is available at these links:

Osteoporosis Canada Replay
YouTube – The Importance of Protein with Lucia Weiler RD

Consider partnering with n4nn! As a dedicated health professional, I am committed to bringing credible nutrition science to your audience. Let’s collaborate to create opportunities for positive change in health.

If you have questions or comments about the webinar, please contact us. 

This article was written by Lucia Weiler, BSc, RD, PHEc – Award-winning dietitian and Owner, n4nn.

 

 

International Congress of Nutrition and Dietetics (ICND) – Toronto June 12-14, 2024

“Dietitians of Canada (DC) is excited to be the host of the 19th International Congress of Nutrition and Dietetics (ICND) 2024, taking place in Toronto in June 2024. The ICND offers a global platform for dietetics and nutrition, sharing the best of applied science, practice and training experiences. Every four years the ICND hosts the world’s largest and most diverse representation of dietetics globally. This will be an incredible opportunity and experience for Canadian dietitians to engage with colleagues from all over the world.

The theme for ICND 2024 is “Rise to the Challenge” and focuses on the key challenges, opportunities and learning needs faced by dietitians in all areas of practice.”   Dietitians of Canada

Lucia is honoured to have been chosen to join the International Congress of Nutrition & Dietetics (ICND) 2024 abstract review team & help shape the future of nutrition! By becoming an abstract reviewer, she will play a crucial role in contributing to the development of a robust program that showcases relevant and engaging topics for the dietetic community at ICND2024

🖐️🖐️🖐️What are your thoughts on key challenges, opportunities and learning needs for dietitians? Contact Lucia by Sept 19th to let your voice be heard as she reviews and score papers & posters that will be presented at ICND2024.

 

 

 

SIAL Inspires Food Business in Toronto May 9-11, 2023 at the Enercare Centre.

Sial Canada

SIAL Canada inspires food business. The 2023 theme is “Own the Change’ with discussions that aim to positively shape the future of food. Research shows that consumers are increasingly aware about how eating impacts their community and that the products they choose have an impact on the environment. The issues of 2023 “have serious implication on supply chains, raw materials, energy, and more, and directly impact the price of food. Climate change and its effects (early harvests, shortages, etc.) are also having a major impact on the way we eat.” (SIAL)

Canadian Grocer Magazine says “Innovation is the DNA of SIAL Canada. For more than 15 years, hundreds of companies from all over the world have been taking part in passionate competitions that encourage, celebrate and showcase the most innovative products in the industry.” (Canadian Grocer) We look forward to discovering the 2023 winners at the show!

Registration is open for attending the exhibits only or the full conference package and additional networking events. Benefit 50% off on your registration thanks to Canadian Grocer!

Use the promo code: CGSIAL23  Get your visitor badge at this link:  SIAL Inspire Food Business Visitors registration

We look forward to connecting with you at this in-person event!

Written by Lucia Weiler, BSc, RD, PHEc – Award-winning dietitian and Co-Founder, n4nn

Food Trends Spotted at the One of A Kind Show

article title with images of 5 trending foods

At the One of a Kind Show in Toronto this past week, I was impressed by the number of Canadian food innovations as well as the people and stories behind them. Here are a few products that caught my eye.

 

Trend #1: Healthy Food Choices 24/7

Daily Blends vending machine

It can be challenging to find healthy food choices while on the go, at work or at school. Daily Blends is an innovative Toronto-based food tech company that operates automated vending machines stocked with wholesome on-the-go meals and snacks. Some of the offerings include Spicy Tofu with Japchae and Kimchi (I taste tested this and can say it’s absolutely delicious!), Jerk Chicken with Mango Salsa and a Strawberry Chia Pudding.

After immigrating to Canada from India in 2020, sisters and Co-founders Shriya and Purva Gupta recognized a need for fresh, healthy and delicious food 24/7 whether it be available at hospitals, college campuses, malls, office buildings or transit hubs. Combining Shriya’s tech background with Purva’s culinary expertise, the company uses AI software to power Daily Blends smart vending machines and capture real-time inventory / consumer data. Their chef-style meals are made from scratch every day in their Toronto kitchen facility. All unsold food is donated to local food banks and charities.

You can find Daily Blends vending machines at numerous locations including Union Station Bus Terminal (level 2), Highway 407 GO Bus Terminal, University of Toronto (Mississauga and Scarborough campuses), St. Joseph’s Health Care and St. Michael’s Hospital.

Trend #2: Next Level Hummus

Date Hummus

In 1980, Yohannes Petros immigrated to Canada with his family from East Africa. As a student, Petros started making hummus for himself and was constantly praised for his delicious recipes. Today, he’s the creator and owner of Hanes Hummus, a line of gourmet, artisan hummus locally made in Saskatchewan.

Hanes Hummus is available in 3 flavours: Moroccan 7 Spice; Roasted Garlic and Dill; and Hot Date – which is my favourite. When I taste tested the Hot Date Hummus, I immediately noticed the sweetness of the dates followed by a kick of heat from the serrano peppers. What a lovely combination and a great product name!

Trend #3: Culinary Lavender

lavender shortbread cookies can of lavender lemon soda

The delicate floral flavour of lavender is trending in both food and drinks.

Well known for their classic sweet and savoury shortbread cookies, Sprucewood is now testing a new flavour – lavender!  Founder Chef Mark Pollard sources the culinary lavender from Niagara region.

In the beverage category, County Bounty Artisanal Sodas are created by Dodie Ellenbogen, a former farmer originally from Prince Edward County. When gifted with a large flat of strawberries that were about to spoil, Dodie started making cordials and later began creating bottled / canned sodas with unique combinations of local flavours. The Lavender & Lemon Herbs Soda combines culinary lavender with lemon basil or lemon balm.

Trend #4: Beet It!

bottle of beet ketchupBeets weren’t a big part of Anan Palanichamy’s diet growing up in India. But when the food processing engineer moved to Winnipeg Manitoba, he discovered their great taste and nutritional properties. The beet ketchup is made with beets grown in Portage la Prairie. Ingredients include beets, chia seeds and garlic. The sugar content of the beet ketchup is comparable to tomato ketchup, but is low sodium with only 5 mg per 1 tablespoon serving compared to about 150 mg in ketchup. The company also offers beet hummus, beet chips and beet chutney.

 

Trend #5: On-the-go Breakfast  

bag of chiamigos breakfast mix

It all started with a desire to have an easy, delicious breakfast while camping. Driven by their love of the outdoors, siblings Peter, Chris and Katie Phillips created Chiamigos – a convenient plant-based breakfast or snack. Unlike typical chia pudding which needs to set overnight, Chiamigos is ready in 5 minutes and can be made with hot or cold water, milk or plant-based beverage. The Crunchy Peanut Butter flavour contains 10 grams of fibre, 14 grams of protein and 6 grams of sugar per serving.

 

 

Written by: Sue Mah, MHSc, RD, PHEc, FDC – Award winning dietitian and Co-Founder, n4nn

Meet three passionate Ontario food producers who make our food

At a time when consumers have more questions than ever about where their food comes from and how it’s produced, Dietitians are finding answers. Once again, we were invited to go behind the behind the scenes to learn more about farming and food production. Here is a brief story of the three local Ontario farmers we met, who are passionate about what they do – which is to grow Ontario food that we enjoy so much.

Disclosure Statement: This event was hosted by Farm and Food Care Ontario  and Canadian Agricultural Partnership 

Pristine Gourmet

 We met Jason, a 4th generation farmer who wanted to add value to the farm operation. He and his wife Linda bought another farm and built a grain drying and storage facility. Pristine Gourmet was formed with the vision of supplying the food industry and restaurants with quality, local artisan foods. Today through the brand Pristine Gourmet Pure Virgin Oils, the Persall family provides cold pressed products including canola, soybean and sunflower oils, all of which are 100% pure Canadian from field to table. https://www.pristinegourmet.com/

Image: Lucia and Sue tour seed oil production facility

Roanoke Farm

 Scott Persall shared his story where along with his father, Doug, and his wife, Sara, they grow corn, soybeans, and wheat on 400 acres near Waterford, Ontario. They also have 18,000 egg laying hens. At this stop, we learned about the day-to-day operation of grain and oilseed production including the hard work that goes into planting, growing and harvesting Ontario’s crops.

Image: Lucia in a soybean field

 

P & H Milling Group

We had a rare opportunity to tour a state-of-the-art flour making facility and grain terminal elevator owned by Parrish and Heimbecker Ltd., (P&H) on the Port of Hamilton.  P&H is a Canadian, family-owned agribusiness, with roots in the agriculture industry since 1909. P&H are manufacturers of the high quality of wheat and pulse-based products including hard and soft flour, durum semolina, bran, wheat germ, organic hard and soft flours, organic pea starch and a variety of pulses. https://phmilling.com/

Images: P & H Grain terminal elevator and mill.

Thanks to the event sponsors for hosting an informative day and introducing us to farmers who shared insights and knowledge on food and farming. Farm and Food Care Ontario  and Canadian Agricultural Partnership

Written by Lucia Weiler, RD, PHEc, Award-winning dietitian and Co-Founder, n4nn

 

Food Innovation – SIAL looks 20 years into the future

In September, Canada’s largest agrifood tradeshow SIAL hosted an event dedicated entirely to food innovation! With a focus on the future, we heard featured talks from Canada’s leading industry experts. Here are the lasting mega-trends that caught our eye on the future of food innovation!

  1. Convenience
  2. Health and Wellness
  3. Sustainability

It was interesting to see the audience response to the trend ranking questions posed by speakers Isabelle Marquis RD, and food innovation expert Dana McCauley. How would you answer these questions?

  • Which of these three core trends do you think was the most influential over the past 20 years?
  • Which of these three core trends do you think is the most important to food businesses today?

Convenience

In our fast paced world, the ‘anything, anytime, anywhere’ convenience is on the rise. Consumers are looking for solutions and the industry will have to change to remain relevant. McCauley says, ‘Instead of buying ingredients, people are buying fully prepared meals at the grocery store. We have come a long way from microwave meals.’  Innovations in convenience stores offer online and in-store features that create an ultra-convenient experience. Consider the mobile product recommendations, in-store product scanning codes (Quick Response Matrix)  that tell you much more about a product than what fits on the packaging. Convenience is an important trend that will continue to drive future innovation.

Health and Wellness

Health and wellness was ranked as the top trend by event participants. It came out as ‘most influential in the past 20 years’ and ‘most important in business today’. Not surprising, consumers are expecting food products that are nutrient rich, support a healthy lifestyle and taste great! Long gone are the days of ‘no fat’ where taste and texture of modified foods were underwhelming. Food makers are boosting the beneficial ingredients with proven health benefits including omega-3 fats, probiotics and other functional ingredients.  Protein continues to lead food innovation from snacks to meals with focus on nutrient quality and source.  Besides nutrients, the ingredients list is in the spotlight. Consumers are choosing to follow an individualized eating pattern that’s good for their personal health and fits their schedule. McCauley observed that more often, the question around meal times may be ‘What will I eat?’ instead of ‘What’s the family dinner?’ The ‘clean label’ trend is here to stay too with no artificial ingredients and no additives. This back to basics and want for naturalness is going to be part of the future of a very strong health and wellness trend.

Sustainability

In addition to looking for foods that are good for the body, consumers are also considering what’s good for the planet. People – especially millennials – are asking questions about where their food comes from and how it was grown / raised and processed. Simple, minimally processed, sustainable foods that are healthy for people and the planet are promising to lead us into the future.  Responsibly grown and processed food is a very important aspect of innovation and it also has a direct impact on the global food supply chain. Buying products considered to be ‘green’ and made with ‘clean ingredients’ is a lifestyle choice that more consumers and communities will be embracing. Another sustainability pillar is around packaging. ‘Plastic attack’ was alive and well pre-Covid pandemic and is likely to return before too long, predicts Marquis. Eco-friendly packaging is what consumers will expect when choosing groceries. Sustainability is a concern to everyone on the planet and we all have a chance to do something about it.

Bottom Line

The challenge of the times for the food business according to McCauley, is ‘integrating the most relevant trends with your brand identity and your consumers’ needs.’ The three key trends driving the way we will be eating in the decades to come include convenience, health and wellness and sustainability.

Connect with us (Info@NutritionForNonNutritionists.com) and let’s work together for your innovation journey.  As dietitians, we can support you and your business in taking meaningful steps toward healthier communities and a more sustainable agri-food industry.

Five growing trends in food innovation

Our world is facing disruption and uncertainty. Yet in this changed world people seek to nourish their bodies to the best of their ability. Consumers have re-evaluated their food and nutrition priorities and in this post we take a closer look at what this means for your business. We joined virtual global conferences including SIAL 2020 and reviewed top notch research articles to study the future of food innovation.  Here is our translation of the 5 growing trends in food innovation that will impact all food and nutrition professionals for the next 5-10 years to come.

  1. Covid 19 disruption in food purchasing
  2. Clean label
  3. Plant based
  4. Food safety
  5. Well-being and immunity

1 Covid 19 disruption in food purchasing

Consumers are looking for new ways to meet their food needs. Less time spent in grocery stores and restaurants means convenience and personalized shopping is essential.

Digital-age solutions are transforming the way grocery stores, food retailers and restaurants operate. Pandemic-impacted brands must adapt and power through by branching out of traditional platforms to sustain consumer engagement.  Discount chains are offering more food brands and premium brands at better value. Have you seen groceries in dollar stores yet? They are priced as close to a dollar as possible.

The line between retail and restaurants continues to blur.  A completely new restaurant concept dubbed as a ‘dark kitchen’ or ‘virtual kitchen’ is rising. These kitchens sell meals exclusively through delivery – no eating in, seating or serving is involved.  Virtual kitchens cook purely for delivery so the food that is produced there must be transported and enjoyed elsewhere.  Third party delivery and distribution channels enable these food businesses to connect with consumers quickly and effectively.

2 Clean labels

Consumers continue to seek clean labels. Although undefined by regulators, shoppers consider ‘clean label foods’ to have familiar sounding ingredients and made simply using fewer ingredients.  Various claims are also sought after including ‘organic’, ‘free from’ and health-related benefits like reduced sugars. Product innovations across all categories are now sharing messages about minimal processing and fewer chemicals as consumers don’t want to see labels packed with additives to extend shelf life.  Some consumers are also evaluating foods’ environmental impact based on climate change and land / water use.

In our work with clients we collaborate with them to simplify food labels and provide meaningful, legally sound claims that address clean-label project goals.

3 Plant based

Gone are the days when plant based was just an ‘alternative’.  Plant-based foods are successfully crossing over into the mainstream and becoming a regular part of people’s diet.  More and more consumers are looking to limit meat or dairy intake based on deeply held values such as ‘eco-health’ or ethical reasons.

This macro trend is driving innovation for dairy and meat substitutes and fish/shellfish alternatives are expected to follow. The key ingredient of interest in food innovation for plant-based foods and beverages is protein, a trend that continues to remain strong.  Consider the variety and diversity of plant based sources of protein including a larger selection of grains and cereals. Consumers are also expecting great taste and an eating experience that is beyond imitation.

What’s holding your plant-based food innovation back from crossing over to the mainstream? As dietitians and food experts we empower our clients to make plant-based foods an everyday healthy choice.

4 Food safety*

Ensuring high food safety standards is becoming a greater concern as people focus on keeping illnesses at bay.  Although there is no evidence to suggest that food is a likely source of transmission of the Covid19 virus it’s critical that all stakeholders protect food safety, animal health, plant health and market access. Everyone has a role to play to bolster and safeguard food. Canadian Food Inspection Agency (CFIA) is committed to appropriate oversight of domestic production and imported food products. Agri-food stakeholders, including farmers are providing safe food for consumers and managing the supply chain. Culinary professionals and consumers should continue to follow good hygiene practices during food handling and preparation including:

  • Wash your hands regularly
  • Clean and sanitize food preparation surfaces including chopping boards and countertops
  • Clean fruit and vegetables before eating, cutting, cooking and wash them under running water. (Do NOT use soap or detergents or other chemicals on food.)
  • Keep fruits and vegetables separate from raw foods that come from animals such as meat poultry and seafood. Avoid potential cross-contamination between cooked and uncooked foods
  • Cook meat thoroughly and use a meat thermometer to ensure safe cooking temperatures

More information about food safety is available at our previous post here or consult Health Canada’s website for food safety tips.

* Source: Health Canada, CFIA, CDC

5 Well-being & immunity

Research shows that many consumers have at least one health goal they are looking to reach and are actively seeking healthier foods.  Well-being is a common goal and functional ingredients, like prebiotic fiber and slow-release carbohydrates are setting the stage for wellness foods.  This is good news and we applaud food makers to evaluate and re-formulate as needed to provide healthier food choices and optimise nutrient density.
During the pandemic many consumers are seeking functional ingredients to boost immunity. Good nutrition is essential along the journey towards supporting immunity. There are many articles about how this claim will be growing in the future and we caution food makers in the way they approach immunity. Careful consideration must be given to maintaining the integrity and credibility of the statements as food makers formulate food and drinks to empower consumers’ lives. Contact us for credible and legally sound advice on food labelling and claims.

 

Nutrition for NON-Nutritionists Services     www.n4nn.ca
 
 
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  • Social media tips and sparks (follow us @Nutrition4NonN)

 

 

Unleash your strength and personal brand – Professional career coaching

Are you ready to unleash your strength and personal brand? We can help!

Leading from your strengths impacts you and the people around you. This professional development workshop introduces the science of strengths and the framework of strengths based leadership, which produces better results for people and teams. Save your spot for the next course or jump right into your professional reboot coaching. Register here.

This is the perfect course if you want to:

  • discover the power of your natural strengths
  • build your personal and professional brand
  • improve yourself to perform better
  • find a happier and healthier way to work

Join dietitian and nutrition entrepreneur Lucia Weiler to enter the future of professional development with real-time, personalized guidance.  Let’s take a virtual walk together in a positive, encouraging and motiving session that will help you discover the power of strengths and build your personal brand.

Who should attend?

This course suits the needs of participants from diverse backgrounds. Developed to support professional training and growth among early career trainees and seasoned professionals with rich and diverse experiences.

  • Individuals
  • Students
  • Educators
  • Managers
  • Leaders

Facilitator  Bio:  

Lucia is a Registered Dietitian and savvy nutrition entrepreneur.  She is a pro at facilitating online workshops that empower professionals to apply their individual strengths for professional and personal success. With over 25 years of experience as a recognized leader in food and nutrition, Lucia has witnessed first-hand the power of strengths-based leadership in helping transform individuals and teams to successfully reach their goals. Lucia is faculty at Humber College Faculty of Health Sciences and Wellness and is an active member of the Board of Directors of Dietitians of Canada. Her company Weiler Nutrition Communications Inc. helps professionals and businesses thrive to achieve their goals. More information about Lucia’s bio is available at www.weilernutrition.com

Course Date & Cost:

Course: Fall 2020 date to be announced for an engaging live Zoom presentation. $ 50 +HST   Save your spot

Professional Coaching Program: Open for registration

**Register for a course or start your Individualized Professional Reboot Program *

Questions? Email Lucia@WeilerNutrition.com

N4NN ONLINE training services

N4NN is a leader in nutrition training communications internationally. Since 2007, the course has supported 100’s of food and beverage professionals across Canada to communicate about nutrition issues with more confidence.

  • Nutrition for NON-Nutritionists™ is an engaging educational course specifically designed to help your business leverage the growing consumer interest in nutrition and healthy foods.
  • Developed by experienced adult educators leveraging best practice learning solutions and a variety of mediums including e-learning, virtual facilitation, and blended learning
  • Delivered and facilitated online by dietitian experts N4NN is perfect fit to your small to mid-sized training programs.

Contact us to help your team continue to learn, grow and innovate  in a mature, professional learning environment.

 

 

n4nn in action – everywhere!

Did you know as dietitians we’re collaborating, driving innovation and informing Canadians? Our influence runs deep and it continues to grow! See below examples of how we unlock food’s potential and support healthy living for all Canadians.

CTV Your Morning – As a regular dietitian expert featured on national TV, Sue shares timely and trendy nutrition info. Watch Sue’s national CTV interview – “5 Nutrients You Might Not Know You Needed.”


Dietitian and n4nn Co-Founder Sue Mah chats with national TV host Lindsey Deluce on Your Morning

Restaurants Canada (RC) Show 2020 – March 1-3
Lucia is honoured to be a speaker on March 3rd for an expert panel presentation called Food is Medicine: Capitalizing on the Health Food Movements. Come and learn about the power of food for health and wellness – foodservice edition! n4nn is pleased to offer you 50% off the show pass registration fee. Use promo code WeilerNutrition when you register for the RC Show. Can’t make it? No worries. Reach out to us for our tips and sparks to boost your healthy menu development.

WFIM – 1st International Women’s Day Summit – March 5

We’re thrilled to be speakers at this inaugural event to empower others to be their best inside and out. As food and nutrition experts, we’ll share proven healthy and mindful eating tips. Congratulations to WFIM (Women in Food Industry Management) for organizing this sold out event! If you didn’t get a ticket for this event, contact us to bring this engaging presentation to your team.

And the Grocery Innovation Winners are…

At this year’s Grocery Innovations Canada show, judges selected the top new and innovative grocery products. Here’s a rundown of some of the foodie winners.

Best Snack:  Sea Stick Dried Seaweed – crispy and crunchy, rolled and baked seaweed snack.

Seaweed snacks

 

 

 

 

 

 

 

 

 

 

 

 

Best Packaging:  Bad Dad Tea – each sachet of tea sports a witty and original cartoon. The tea is organic and sourced from free trade plantations.

 

Best Health and Wellness Product:  Humble Seedz Vegan Cream Cheeze – made from 100% Canadian grown sunflower seeds and buckwheat seeds. The products are also dairy-free, gluten-free and soy free. A 2-tablespoon serving contains 80 calories, 7 grams fat and 85-95 mg sodium.

 

 

 

 

 

 

 Best Beverage:  SeedLip Distilled Non-Alcholic Spirits – the name was inspired by the seed baskets carried the Founder’s family plus a process of Seed to Lip – thus SeedLip.

non alcoholic drinks

 

 

 

 

 

 

 

 

Best Frozen Product:  Happy Pops – all-natural ice pops made with real fruit and sweetened with organic cane sugar. Each pop contains 35-75 calories.

frozen fruit popsicles

 

 

 

 

 

 

 

 

 

Best Ethnic:  Ready to Heat Thai Premium Curry Sauces – chef-created curry sauces in yellow (mild), red (medium) and green (spicy).

curry sauces

 

 

 

 

 

 

 

 

 

Best Home Meal Replacement:  Rana Meal Solutions – pre-cooked filled pasta, ready in less than 5 minutes.

pasta

 

 

 

 

 

 

 

 

All images courtesy of The Justin Poy Agency

Healthy and Sustainable Eating: Leading the Shift – Event Highlights

Sue Mah with Dr. Fiona Yeudall and Dr. Cecilia Rocha

Sue Mah with Nutrition Connection Forum speakers Dr. Fiona Yeudall and Dr. Cecilia Rocha. Image source: Lucia Weiler

Hosted by Nutrition Connections, this year’s annual forum explored the shifts that will be required in eating habits and food choices in order to benefit the health of current and future generations as well as the health of the planet. Here’s our summary of a few of the presentations.

What is Sustainable Eating? – Dr. Cecilia Rocha

Dr. Rocha is a member of the International Panel of Experts on Sustainable Food Systems, a Professor in the School of Nutrition and a researcher at the Centre for Studies in Food Security at Ryerson University.

Sustainable diets, defined by the Food and Agriculture Organization (FAO) of the United Nations are: those diets with low environmental impacts which contribute to food and nutrition security and to healthy life for present and future generations. Sustainable diets are protective and respectful of biodiversity and ecosystems, culturally acceptable, accessible, economically fair and affordable; nutritionally adequate, safe and healthy; while optimizing natural and human resources.

Rocha reminded us of the 17 sustainable goals proposed by the United Nations, in particular, goal #12 which focuses on responsible consumption and production. Consumers have the potential to be agents of change through their healthy and ethical choices of what to eat. Through responsible consumption, ordinary people can effect change by carefully selecting the products they buy. However, price, convenience and brand familiarity are often the most important decision for most consumers, rather than fairness, sustainability and health.

In a world in which food is mostly a commodity, bought and sold through markets, how do we make the transition from unsustainable and unhealthy food systems to sustainable diets? Can consumers, through their choices of what food to buy, lead the way to that transformation? Rocha further posed this thought-provoking question: Is it realistic or reasonable to put this heroic task on the shoulders of consumers?

Rocha acknowledged that alternative food markets such as Community-Supported Agriculture (CDA), famers’ markets and fair-trade may offer consumers a more sustainable, healthy and ethical model of food production and consumption. Her opinion is that these alternative markets are still viewed as niche and alone, aren’t the answer. Rocha suggested that public policy is needed in at least three areas to facilitate responsible consumption:
– taxes and regulation (e.g. on sugar-sweetened beverages, use of chemicals, ultra-processed foods, and advertising)
– subsidies (e.g. for ecologically-friendly processes and alternative markets)
– information, education and nudging (e.g. food-based dietary guidelines).

 

How Do Our Eating Habits Compare to Canada’s Food Guide? – Dr. Rachel Prowse

Dr. Prowse, Applied Public Health Science Specialist at Public Health Ontario, compared the recommended proportions of food (by weight) in the new Canada’s Food Guide versus Ontario adults’ intakes from the 2015 Canadian Community Health Survey – Nutrition Public Use Microdata File. Research results are expected to be published next year, however preliminary findings show that we’re not eating according to the recommended proportions of the food guide. Dr. Prowse suggests that non whole grains and “Other foods” (such as cookies, cakes, pastries, ice cream and confectionary) may be displacing nutritious foods on our plates. A consumer shift towards eating a more plant-based diet may help to drive the production of sustainable food options.

 

A Deep Dive into Food Waste – Dr. Kate Parizeau

As an Associate Professor at the University of Guelph, Dr. Parizeau researches the social context of waste and its management. Parizeau shared some staggering statistics:
– Canada generates 12.6 million tonnes of organic waste per year
– Canada wastes $49.5 billion of food annually – enough to feed every person living in Canada for almost 5 months.

In collaboration with the Guelph Family Health Study, Parizeau looked at food waste both at the household level. Household food waste was defined as either “avoidable” (food that could have been eaten such as whole fruits and vegetables, spoiled food, uneaten leftovers, food past it’s best before date as well as bought but forgotten food) versus “unavoidable” (such as egg shells, banana peels and meat bones).

The study found that about ¾ of the household food waste was avoidable. Most of the avoidable food waste (over 65%) came from fruits and vegetables, 24% from bread and cereals, 6% from meat and fish, and 2% from milk, cheese and eggs. Overall, this amounts to an average of $936 per year, over 175,000 calories thrown out and 1,196 kg of C02 emissions created.

 

Image source: Kate Parizeau

 

Food literacy skills can result in reduced food waste. Behaviours such as meal planning, shopping with a list, food preparation, storing food safely and cooking at home are encouraged. A new cookbook Rock What You’ve Got – Recipes for Preventing Food Waste is now available for free download. This cookbook was created by the Guelph Food Waste Research Group in partnership with The Helderleigh Foundation, George Brown College’s Food Innovation and Research Studio (FIRSt).

 

 

 

Food as Medicine Update 2019: Hot Topics in Nutrition Through the Lifespan

We were delighted to attend the 2019 Food as Medicine Update: Hot topics in nutrition through the lifespan, hosted by the University of Toronto and St. Michael’s Hospital on November 15, 2019. This third annual full day symposium for healthcare professionals addressed emerging issues in food and nutrition science that impact chronic disease prevention. Participants considered the role of nutrients, dietary patterns and identified best practices and nutrition policies to promote health. Below we offer a few highlights from some of the speakers.

A special feature of the symposium was the keynote address by Harvard professor Dr. Walter Willett, MD, DrPH on diet and health across the lifespan. Dr. Willett also received an award in recognition of his outstanding contributions to scientific research and education. It was our honour to connect with Dr. Willett and Dr. David Jenkins who is a pioneer of nutrition science research from the University of Toronto.

Image: Lucia and Sue shared good conversations about hot topics with Dr. David Jenkins and Dr Walter Willett at Food as Medicine Update 2019.

“Diet and Health Across the Lifespan” – Dr. Walter Willett

“We are on a path leading to ecological disasters and a sick and unstable global population,” says Willett. The good news is that healthy and sustainable diet is possible by changing the way we eat, improving food production and reducing food waste. Willett highlighted the Eat-Lancet commission’s report which emphasizes the critical role diets play in linking human health and environmental sustainability. Integrating the health of people and the planet through food systems is modeled through the ‘planetary health plate’.

Planetary Health Plate (Image source: Harvard.edu)

Key learnings:

  • People are increasingly concerned about personal well-being and the viability of our planet
  • Eating more plants is better for health & more sustainable for the planet

“What is New with Canada’s Food Guide” – Dr. Alfred Aziz

Dr. Aziz highlighted the new food guide and the impact on public health. The food guide plate has shifted to half vegetables and fruit, one quarter protein and one quarter whole grains. The advice to Canadians is to eat in a pattern promoted by the food guide to promote health and reduce the risk of chronic disease. The new food guide is an online suite of evidence based resources for both health professionals and consumers. Canadians have access to food guide snapshots, videos, recipes and actionable advice.

Key learnings:

  • Explore Canada’s food guide online. https://food-guide.canada.ca/en/
  • Subscribe to Health Canada’s monthly newsletter to get the latest healthy eating updates.
  • Stay connected on social media for tips you can use. Follow updates on Instagram – @healthycdns, Facebook – Healthy Canadians , Twitter – @govCanHealth.

N4NN TIP: Dietitians tailor the general recommendations of the food guide to suit individual preferences and dietary needs. Seek answers to your food questions from a registered dietitian, the most credible and trusted nutrition professionals.

Image: Lucia and Sue discuss Canada’s New Food Guide with Dr. Alfred Aziz at Food as Medicine Update 2019.

“Sugars and Health: What is the Right Direction for Public Policy?” – Dr. Vasanti Malik

Dr Malik unpacked significant research about the role of sugar sweetened beverages on weight gain and cardiovascular health. This work has influenced dietary guidelines and policies specifically in reducing sugars.

Key learnings:

  • Source of sugars in the diet matters. Consider the different nutritional impact & rate of absorption between sugar sweetened beverages vs juice vs whole fruit.
  • Be mindful of added sugars and sugar sweetened beverages as part of the strategy to improve overall diet quality.

“Update on Pediatric Obesity Management” – Dr. Katherine Morrison.

Dr Morrison shared evidence based practices from the Children’s Exercise and Nutrition Centre at McMaster University. The presentation helped the audience better understand the tools and language used to support children or youth and their families who face challenges with energy balance which result in health problems.

Key Learnings:

  • Discover root causes of obesity.
  • Come from a place of sensitivity and care.
  • Translate the science into small changes that families can build on and maintain over time. These approaches can lead to health improvements.

“Low Carb versus High Fat: What Does the Evidence Say?” – Dr. John Sievenpiper

After 40 years of ‘low-fat’ dietary advice now carbohydrates are under attack. The ‘Low fat’ paradigm was revisited with a reminder that low fat food does not necessarily mean its low calorie food! Much of the diet policy debate focuses on the importance of reducing sodium, sugars and fat but research about the burden of disease shows that low intake of whole grains may be a higher risk factor for poor health. The paradigm shift may be moving from ‘nutrient based’ (example low fat, low salt etc.) approaches to ‘food and dietary pattern’ based recommendations.

Key Learnings:

  • Promote increased uptake of vegetables, fruit, whole grains, nuts and seeds as these foods may have a positive effect on health.
  • Provide counselling on a dietary pattern with the most choice that best fits with the individual’s / client’s values, preferences, and treatment goals.
  • Remind clients that adherence is one of the most important determinants for attaining the benefits of any diet.

“Food for Thought: Nutrition, Cognitive Health and the Aging Brain” – Dr. Aileen Burford-Mason

Vegetables, fruit and whole grains are ‘smart carbs’ because they don’t send insulin levels soaring. Phytochemicals found in vegetables, fruit, herbs and spices and can act as antioxidants and are important compounds that support optimal health. Absorption of phytochemicals may be higher if eaten with some fat (e.g. full fat rather than reduced- fat salad dressing). Micronutrient deficiencies play a role in poor brain health. Two common deficiencies may influence cognition – magnesium and vitamin D.
Meals with quickly digested proteins and low in sugars/starch support dopamine neurotransmitter synthesis. This is significant because dopamine plays a big role in brain function for mood, focus, concentration, fine motor skills, word recall and articulation.

Key learnings:

  • Cognition may be enhanced through diet.
  • For optimal brain function during the day. eat 25-35 grams protein at each meal.
  • To keep a steady input of glucose to the brain, swap out starchy carbs for phytochemical rich vegetables and fruit.
  • Consider the benefits of extra micro-nutrient co-factors (such as Vitamin C, Vitamin D, Magnesium and B Vitamins.)

“The Microbiome Questions You’d Like Answered for Patient Issues Across the Lifespan” – Dr. Gregor Reid

Much has been written in recent years about the gut-brain axis. Exciting pilot studies suggest probiotic applications to the gut can reduce anxiety and depression via the vagus nerve. Definition of probiotics is based on tested products from microbiome research. Identifying new strains that provide benefits will change future approaches to health management. Applications may emerge for cardiovascular, urogenital, respiratory, brain, digestive and skin health as well as possible impact across the world’s ecosystems.

Key Learnings:

  • Probiotics are defined as microorganisms proven to produce health benefits.
  • Probiotic therapy is evolving with applications for people’s health and the ecosystem.

“Weeding Through the Evidence: Marijuana and Breastfeeding” – Dr. Rebecca Hoban

Dr. Hoban summarized the science about the use of cannabis during lactation, including the epidemiology and pharmacology of cannabis during lactation and resultant infant exposure. She discussed available evidence of short and long term consequences in infants exposed during breastfeeding and suggested potential recommendations for healthcare providers and families.

Key Learnings:

  • The cannabis conversation is real and important with patients.
  • Cannabis compounds do get into breastmilk and there is limited research on the effect on babies.
  • Breastfeeding moms should be recommended to limit or cease their use of cannabis.

Five healthy eating tips while travelling

Lucia Weiler, RD, PHEc.

When you travel for work or pleasure do you find it tricky to stick to a healthy eating plan? You’re not alone! Most people find it harder to keep up their smart lifestyle choices when away from home. However there are benefits to maintaining a healthy lifestyle while travelling and a healthy diet can help keep up your energy, reduce stress and enjoy your time while travelling for work or pleasure.

We were thrilled to present our N4NN Workplace Wellness workshop to executives who really wanted to energize their meeting. Are you travelling for business or pleasure? Check out our Travel Tip Sheet for five dietitians’ tips on how to find good food that will help you stick to a healthy eating plan while away from home.

Travel Tip Sheet

Five ways to help you stick to a healthy eating plan while away from home:

  1. Carry on & carry out
    Pack some healthy foods, high protein snacks in your bags. Fresh fruit, nuts, seeds, or a granola mix are handy snacks to carry on board especially if you are travelling within Canada. When you arrive at your destination, if you can, go to a food market or grocery store to pick up portable traveler friendly foods to carry out to your hotel room. Some examples are nuts, seeds, fruit, veggies, and whole grain crackers. If you have a fridge in your room, yogurt, cheese hard cooked eggs and hummus are healthy options to keep on hand.
  2. Drink water
    Stay well hydrated and don’t drink your calories. Drink water regularly, which is a calorie free way to quench your thirst. Limit sugary drinks, energy drinks, syrup flavoured hot or cold beverages and alcohol. Calories from these types of drinks can add up quickly and undermine your healthy eating goals.
  3. Scope out foodservice options
    If you travel for work you may return to the same city regularly. Find a few places you can count on for healthy options and plan your meals there. Check menus online to find your healthy go-to preferences where you travel. In most chain restaurants, calories are listed on the menu which can be helpful to compare meals. Remember it’s not just the total number of calories that count but the quality of the calories matter too. Look for foods with less saturated fat, less sodium and less added sugars.
  4. Order mindfully
    When eating at a restaurant keep these tips in mind: double up on veggies, avoid deep fried foods and watch portion sizes (keep them small or ask for half portions). Always order sauces on the side so you can decide how much to add. If you’re watching your calories, skip the appetizers and dessert.
  5. ENJOY your food choices!
    HOW you eat is just as important as WHAT you eat so look for ways to enjoy your food. Improving your eating habits takes time and it can be especially challenging while travelling. Find a few tips that work for you and then build on them as you journey toward making healthier choices while travelling.

Want more tips and insights on building healthier people? We translate the science of nutrition and offer life-changing advice for healthy living. Contact us for more information.

Lots to see at SIAL 2019!

If you’ve ever been to the SIAL show, you’ll know why we keep going back. SIAL is the premier event for food innovation and food inspiration. Here are just a few highlights from this year’s event in Toronto.


Winners of the SIAL Innovation Contest

It’s always exciting to see the winners unveiled at this 12th annual international competition. From the 117 entries, this year’s three grand-prize winners are:

GOLD Grand Prize – Vegan Keto Buns by Unbun Keto Foods: Described as 100% plant-based, these buns are made with almond flour, pumpkin seed protein powder, coconut flour, psyllium husk, flax meal and chia seed meal. According to the company’s website, the buns are gluten-free, vegan, keto, grain-free, starch-free and paleo. Each bun (87g) contains 260 calories, 18 g fat, 2 g saturated fat, 14 g carbohydrates, 11 g fibre, 1 g sugars, 11 g protein and 370 mg sodium.

SILVER Prize – Yummy Doh Raw Cookie Dough: It’s exactly what it’s says it is – a vegan cookie dough that is safe to eat raw (there’s no egg product) and can also be baked into cookies. Made with heat treated enriched wheat flour, a 2 Tablespoon serving contains 120 calories, 6 g fat, 1 g saturated fat, 16 g carbohydrates, 1 g fibre, 8 g sugars, 1 g protein and 120 mg sodium.

Bronze prize – ICE Oat-based Coffee: This innovation is an oat-based coffee drink that’s made from oats and cold pressed sunflower oil. It’s marketed as a dairy-free, vegan drink for coffee lovers. The cylinder-shaped cardboard package is cool! In 100 mL, the nutritional profile is 54 calories, 1.2 g fat, 9.6 g carbohydrates, 4.8 g sugars, 0.2 g fibre, 1.1 g protein, 74 mg caffeine per can.

Hopeful Prize – Partake Pale Ale-Craft Non-Alcoholic Beer: This new award recognizes food startups. Made with water, barley, hops and yeast, and 0.3% ABV, the beer contains 10 calories per 355 ml can.

Canadian Plate Challenge
New to SIAL this year was a culinary competition hosted by the University of Guelph’s Arrell Food Institute. Four chefs from across the country were challenged to create a healthy, sustainable dish that “tastes like Canada”, using 13 ingredients from each province and territory. The competing chefs were:
– Andrea Carlson of Burdock and Co. in Vancouver, British Columbia
– Laura Maxwell of Le Sélect Bistro in Toronto, Ontario
– Josh Crowe of Monkland Taverne in Montreal, Quebec
– Pierre Richard of Little Louis’ Oyster Bar in Moncton, New Brunswick

And the winner is…Pierre Richard for a twist on his traditional chowder. Using a variety of ingredients like dried morel mushrooms from the Yukon and snow crab from Newfoundland and Labrador, Pierre plated the dish with a bannock-inspired tuile and a pour over ‘Ocean Nage’ intended to represent the coming tide of The Bay of Fundy.

Congratulations to all of the winners!

Written by: Sue Mah & Lucia Weiler, Registered Dietitians & Co-Founders, Nutrition for NON-Nutritionists

[Images: SIAL Canada]

Healthy Diets & Weight – Highlights from the Canadian Nutrition Society Conference

Highway Signpost Image with Health related wording

With the start of the new year, there’s always a buzz about diets and weight.
But what is really fact and what’s fiction? At the annual thematic conference of the Canadian Nutrition Society, researchers, physicians and dietitians shared their perspectives to deepen our understanding of this complex topic. Here is just a snapshot of our top takeaways from the event.

Links Between Mental Health and Obesity: from Biology to Behaviour
– Valerie Taylor, MD, PhD, FPCP, Professor & Chair of Department of Psychiatry, University of Calgary

  • Mental illness such as bipolar and depression is linked with a 25-45% higher chance of obesity.
  • Late night sleeping leads to short sleep duration, which is associated with obesity. Reducing sleep by 2 hours lowers the levels of leptin (the hormone which makes us feel full). At the same time, levels of ghrelin increase (the hormone which makes us feel hungry).
  • Sleep loss is a new risk factor for insulin resistance and type 2 diabetes.

Diets and Body Weight Management: Trying to Make Sense of it All
– Eric Doucet, PhD, Professor, Faculty of Health Sciences, University of Ottawa

  • Calories still count in weight loss. Either you manipulate the macronutrients or restrict the caloric intake.
  • It’s very challenging to keep the weight off. Very often, most if not more of the weight lost is gained back over time.
  • Doucet’s research found that for every kg of weight loss, a person’s appetite increased by 100 calories per day.

Weight Loss and Client Centred Care: Perspectives in Nutrition Counselling
– Andrea Miller, MHSc, RD, Consulting Dietitian

  • When it comes to weight loss, most people are looking for a simple solution to a very complex problem.
  • Practice nutrition counselling without blame or judgement. Even dieting can sometimes improve a person’s nutrition and mindful eating behaviours.
  • Understand and listen to your client’s story about their weight and their relationship with food.

Turning the Tide with Health at Every Size – Time for Change
– Maria Ricupero, RD, Certified Diabetes Educator, Toronto General Hospital

  • Weight stigma includes: negative weight-related attitudes/beliefs/ assumptions/attitudes; unequal/unfair treatment of people due to their weight; social stereotypes and misconceptions about obesity.
  • Health at Every Size (HAES) is about: weight inclusivity, size acceptance, self-acceptance, body respect, well-being and healthy day-to-day behaviours whether weight changes or not.
  • Change the culture around weight rather than change our bodies. There can be health benefits without weight loss.

Kids on Diets: How the Culture of Fad Diets Influences Parental Feeding and Children’s Eating Behaviours
– Jess Haines, PhD, MHSc, RD, Associate Professor of Applied Nutrition, University of Guelph

  • Parents feel stigma when they have a child with overweight or obesity. 75% of these parents say that other family members make comments to them about their child’s weight. And 89% of these parents report negative feelings about themselves such as “I feel less of a mom.”
  • Focus on healthy behaviours for kids, not their weight as an outcome.
  • Healthy habits for kids include: Eat more meals together as a family, with the TV off; Set a bedtime routine aiming for 11 hours of sleep; Remove the TV from the room where your child sleeps; Limit TV time to less than 2 hours per day.

Written by: Sue Mah, MHSc, RD, PHEc, and Lucia Weiler, BSc, RD, PHEc
– Co-Founders of Nutrition for NON-Nutritionists, nutrition experts and trailblazing dietitians who love food!

Questions, Comments? Contact Us

Top 5 Food & Nutrition Trends from FNCE 2018

One of the best things about our job as food and nutrition experts 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 our 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.

fodmap friendly logo

Prego fodmap friendly

fodmap friendly foods

2. Protein Power. We’ve been following the protein trend for years now – not only how protein help to keep your muscles strong but also the power of protein across the lifecycle. 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 numerous probiotic products. This year, we saw 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, we 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 trend are you most excited about? We can help you leverage these trends in your business and communications. Contact us and let’s start a conversation!

5 Learnings from the Food and Nutrition Forum, Royal Winter Fair

Do you love food and care about how it’s grown, handled and brought to market? We do! As part of staying on top of emerging trends and new research we joined experts in food and nutrition to engage in conversation at the Royal Winter Fair Food and Nutrition Forum.  As a Registered Dietitian, Lucia was invited to welcome delegates to a day of learning, getting ‘agricultured’ and celebrating the power of farming, food and nutrition.  Inspiring speakers included professors, farmers, authors, dietitians and home economists. Working hand in hand, our passion for wellness and good food united us all!

Here are 5 top learnings from the sessions:

  1. Farmers feed Cities
    An amazing panel of 3 women farmers shared about their lives and the challenges they face in working on their farms of grain, eggs & beef. Taking care of their land and livestock is a passion and a profession. Their stories showed how deeply they care about the work they do, and how much environmental stewardship matters to each of them.  Thank you Jenn Doleman, Tonya Havercamp and Sandra Vos for being the farmers who feed cities!
  2. Taking care of the planet
    Biodiversity & food production are deeply connected. Dr. Christian Artuso studies grassland birds and found that an important way to preserve their biodiversity is linked to cattle farming. His Grassland Bird studies are part of an award winning conservation movement in South America.
  3. Teach Food and Nutrition to Students
    Food and nutrition know-how are life skills with significant short and long term benefits. Although healthy lifestyle is a trend, it’s evident that many of today’s young Canadians lack even the most basic food preparation skills. Let’s give kids the best chance possible to nourish their bodies. An important consideration is expanding high school curriculum to include some mandatory food education. The Ontario Home Economics Association (OHEA) calls on the Government of Ontario to make at least one food & nutrition course compulsory. To support this petition or for more information visit www.food-literacy.ca
  4. Translating the science – how to spot the fake news and alternative food facts.
    Bestselling Author, Dr Joe Schwarcz shared stories of science misuse. We were reminded that correlation is an easy sway for the scientifically challenged consumer and it does NOT mean cause and effect. His latest bookA Feast of Science is an entertaining read of fact vs fiction. To help you navigate through fake nutrition news reach out to your nearest Registered Dietitian, the experts who can translate the science of nutrition and help you unlock food’s potential to support healthy living.
  5. What’s next?
    Let’s keep the farm to table conversations going! The more we know about where our food comes from, how it’s grown and handled the more grounded we will be. We also love sharing credible insights and resources! Check out our blogs and writing at N4NN.ca and Contact us  about your questions on the power of food and its connection to health.

What’s the Latest Update on Canada’s Food Guide?

canada's food guide

At the annual Dietitians of Canada conference in Vancouver, Ann Ellis – Manager of Dietary Guidance Manager at Health Canada – shared the latest update on the revisions to Canada’s Food Guide. We were there and are happy to share our insights!

The current rainbow design Food Guide communicated dietary guidance with an “all-in-one” tool. The new Food Guide will include a “Suite of Resources” using different tools and resources that will all be launched throughout 2018 and 2019. These timelines are later than originally anticipated as Health Canada is waiting for the release of the Canadian Community Health Survey (CCHS) 2015 data.

Specifically, here’s a look at the timelines for the new Canada’s Food Guide:

In late fall 2018, Health Canada plans to launch a mobile-responsive web application to deliver Canada’s Food Guide Suite of Resources in an accessible, relevant and useful way for Canadians. This will house:

Canada’s Dietary Guidelines for Health Professionals and Policy Makers – A report providing Health Canada’s policy on healthy eating. This report will form the foundation for Canada’s Food Guide tools and resources.
Canada’s Food Guide Healthy Eating Principles – Communicating Canada’s Dietary Guidelines in plain language.
• Canada’s Food Guide Graphic – Expressing the Healthy Eating Principles through visuals and words.
Canada’s Food Guide Interactive Tool – An interactive online tool providing custom information for different life stages, in different settings.
Canada’s Food Guide Web Resources – Mobile-responsive healthy eating information (factsheets, videos, recipes) to help Canadians apply Canada’s Dietary Guidelines.

In Spring 2019, Health Canada plans to release:
Canada’s Healthy Eating Pattern for Health Professionals and Policy Makers – A report providing guidance on amounts and types of foods as well as life stage guidance.
Enhancements to Canada’s Food Guide – Interactive Tool and Canada’s Food Guide – Web Resources – Enhancements and additional content to Canada’s web application on an ongoing basis.

A few other insights:
– Health Canada is hoping to get back to an overall pattern of eating and highlight nutrients of public health concern. The new Canada’s Food Guide will also have a heavy focus on food skills and determinants to health.
– There is no intent to advise consumers to avoid meat in the new Food Guide.
– The new Food Guide will focus more on the proportionality and frequency of meals, rather than numbers of servings to consume. In other word, information about number of servings may be more “behind the scenes” info for health professionals rather than front-facing info for consumers

Sign for our free nutrition e-newsletter for more insights and we’ll keep you posted on the release of the new Canada’s Food Guide resources!

The Future of Food – Five Trends with a Big Impact

future of food bill gates notes 2018-06-01_1-08-23

 

At the recent Food and Beverage Ontario Annual General Meeting in Toronto, we shared top trends that will have a big impact on the future of food – both in retail and foodservice. Here’s a snapshot of our expert dietitian insights.

1. Eating healthier is a universal goal for all Canadians

Food that tastes great and nourishes the body rank high on Canadians’ wish list. In designing menus, especially where calories are now displayed, foodservice teams and food makers can help make the calories count for health and wellness! To unlock the potential of food, consider a perfect pairing of a chef and registered dietitian for your next menu update.

2. Demographics

Kids, millennials and seniors all have unique nutritional needs. Schools and retirement/nursing homes are also regulated for the kinds of foods they can sell. Workplace wellness is catching up with guidelines on how to achieve better eating habits that can result in more productive workforce. Have you seen the ‘sell more’ and ‘sell less’ lists? Give us a shout – we can help!

3. Plant based eating

Pant foods are the mega trend. ‘Plan based diet” is one of the top google searches by Canadians 2017! Consumers are looking for more plant based menu items in foodservice as well. Don’t make the mistake of just removing the meat from your menu! Vegetarian meals should also be well balanced and include a minimum 20g protein per meal. Registered Dietitians have the tools and tips to help chefs make the switch to balanced vegetarian menu items.

4. New food regulations influence food choices

You may wonder who reads food labels anyway. Research shows that more than 2/3 of Canadians read food labels to help them decide which foods to buy and eat. Labels also provide highly credible & prominent information on foods. The New Nutrition Facts Label and proposed new Canada’s Food Guide focus on limiting saturated fat, salt and sugars. These tools are the foundation for nutrition communication and menu development in many institutions. What’s your plan to leverage the power of the label in marketing?

5. Grand designs & food halls

Foodservice is embracing showcase exhibition food prep to capture the excitement of cooking “onstage.” Open kitchens are transparent and underscore the consumers’ desire for fresh food. New grocery stores and food halls delight consumers with a mix of hot-food stations, ‘grab’n go’ items and ‘do it yourself bowls’. The future of eating out is personalized and tech savvy.

(Image Source: GatesNotes)

Workplace Wellness

Happy business colleagues having lunch on table at office cafete

Do you wish you had more energy at work? Do you find it tough to eat well on the job or during shift work? Do you want to be more efficient in using your talents to produce outstanding results? You’re not alone. These were just some of the challenges we heard from the attendees at this year’s Partners in Prevention Conference and Trade Show. As exhibitors for Nutrition for NON-Nutritionists, we were delighted to share our most popular presentation at the Healthy Living stage – “Top 5 Ways to Eat Better” – and had the chance to connect with workplace wellness leaders about food, nutrition, improved concentration and productivity.

Many of us spend eight hours a day – and probably more – at work, so let’s make them count for health and wellness!

Why Promote Wellness in the Workplace?*
Did you know that 57% of employees in Canada are living with at least one chronic condition such as high blood pressure or high blood cholesterol?** Good food builds healthier people and a healthier workplace. Worksite health promotion is an investment in your most important asset: your employees. Studies have shown that employees are more likely to be on the job and performing well when they are in optimal health. Benefits of implementing a wellness program include:
• Lower health care costs, due to a healthier workforce and improved disease management
• Enhanced recruiting by attracting the most talented workers
• Reduced absenteeism and improved productivity
• Improved on-the-job time utilization, decision-making and productivity
• Improved employee morale
• Reduction in turnover

As dietitians, we LOVE food! We’re credible experts who translate the science of nutrition and unlock the potential of food to support healthy living for Canadians. Book us for your next Lunch and Learn or Wellness Fair. Contact us with your wellness boosting food & menu questions – we can help! info@NutritionForNonNutritionists.com

*Source: Mumby, Workplace Wellness
**Source: Chronic Disease in the Workplace: Focus on Prevention and Support

Innovation Unleashed – 5 hot topics from Canada’s largest foodservice trade event

rc show 2018

 

People LOVE food – it unites us all! The power of food is everywhere and the Restaurants Canada show Innovation Unleashed was a great place to discover fascinating insights on advances in the foodservice industry. We were there and connected with Operators, Presidents, Buyers, Agents, Chefs & more about key industry issues and the future of hospitality. #RCShow18

Here are the 5 hot topics that caught our interest as food and nutrition experts:

  1. Where does food come from? Local is by far still the biggest trend in restaurants today and expected to keep gaining momentum. Running a profitable restaurant, maintaining food costs, and satisfying the local trend is challenging for many businesses. Restaurants are discovering how to incorporate local ingredients to menu items  while boosting the bottom line.
  2. Why does food go to waste?  Stats are shocking…too much of the food cooked in restaurants is thrown away. What about grocery stores? Does food end up in the waste bin because it doesn’t look good? Consumers’ attention is moving beyond where food comes from to where food is going. With such tight margins let’s keep the food out of the trash bin. Speakers also discussed a “Feed it Forward Food Insecurity” option where safe, unused and unsold food destined for landfill could be donated to those who are hungry and in need of food aid.
  3. Wellness anyone? Want to make better-for-you foods and boost your sales with claims? There are labelling laws & science for that!  The power of good food and nutrition has a direct connection to health. Good energy, focus, concentration and productivity are all benefits of healthy food choices throughout the day. As dietitians, we translate the science of nutrition to unlock foods’ potential and support healthy living for Canadians. Call us with your wellness boosting food & menu questions – we can help!
  4. Beverage menu in focus. Coffee and tea are popular beverages among Canadians.  Research-based industry trends showed strong areas of opportunity for Restaurateurs, including the largely untapped world of decaf coffee and herbal tea. Tea and food pairing is a trending opportunity. The positive impact of Non-Alcoholic Cocktails can create memorable drinking experiences while striving for a more balanced lifestyle. Cheers to that – healthy hydration never looked better!
  5. Future of Food & Eating. Space research yields fascinating insights on innovation in the hospitality industry. Expert panelists discussed technology, new agriculture, experiential eating, personalized foods and more that will transform the future of everything edible.

For more foodservice trends and consumer insights that can elevate your business contact us info@NutritionForNonNutritionists.com or join us at the 11th annual Nutrition for NON-Nutritionists course on April 18, 2018, University of Toronto. Register at www.NutritionForNONNutritionists.com

 

3 Tips to Overcoming Weight Bias

Did you know that weight bias and discrimination are real and rampant? A recent study looking at news stories in media found that 72% of images and 77% of videos stigmatized  people with obesity[1].  With so much weight bias in our society, what can we do to help?  As dietitians we reviewed the science and bring you these 3 tips to help stop the weight bias, with hopes that we can all make lasting positive change in response to weight shaming, stigma and discrimination. 

N4nn weight bias 2017 2017-11-26_20-25-57

  1. BECOME AWARE – Do you have a weight bias? A first step in addressing weight stigma is to become aware of our own potential attitudes and assumptions about body weight. What do you think and say about people with obesity? Did you know being called “fat” is the most common reason children are bullied?[2] A Harvard University survey reveals many people have an automatic preference for ‘thin people’ relative to ‘fat people’.[3] This survey is based on an Implicit-Association Test (IAT) that anyone can take, and measures the implicit attitudes and beliefs that people are either unwilling or unable to report. The WEIGHT-IAT asks you to distinguish images of people who are described as ‘obese’ or ‘fat’ and people who are ‘thin’. Try the IAT here: https://implicit.harvard.edu/implicit/selectatest.html – and select the Weight IAT to discover whether you have a hidden weight bias.
  1. SPEAK WITH COMPASSION Use words that hurt less. At a recent nutrition symposium, we learned about research that shows the choice of words we use can have different impacts on people with obesity. [4]

words we use obesity bias N4NN 2017 11-27_14-57-23

  • Body weight should not be a topic of social conversation. It’s a deeply personal subject for most people. Even as a health professional, ask permission to speak about body weight.
  • Use person first language rather than describe people by their disease. ex. Saying “a person with obesity” is person first langauge. Saying “an obese person” is not person first language. It’s the same way you would say a person “has a broken leg” rather than say they “are a broken leg.”
  1. SHOW RESPECT – Every body deserves to be treated with respect and dignity. Are YOU ready to help STOP the weight bias? Here are some tips:
  • Notice weight shaming and speak up when you hear inappropriate comments or jokes. Talk about someone’s performance, enthusiasm or other positive attributes rather than talking about their weight. If you notice someone blaming a person for their weight, remind yourself and others “We don’t know their story, so don’t blame them for their size.”
  • Shift the focus from weight to health and well-being.
  • Adjust your attitude – if you change your thoughts, your feelings and actions will follow.[5]

The journey toward well-being starts with how we eat and dietitians have the knowledge, compassion and flexibility to help Canadians achieve their goals. If you have questions about food and health contact a Registered Dietitian for reliable, life-changing advice.

[1] Heuer C, Puhl R.  Obesity stigma in online news: A visual content analysis.   Journal of Health Communication.   2011

[2] Puhl, R. et.al Cross-national perspectives about weight-based bullying in youth: nature, extent and remedies. Pediatric Obesity, 2016

[3] Harvard University, Project Implicit Sourced Nov 2017 https://implicit.harvard.edu/implicit/selectatest.html

[4] Adapted from Puhl, Peterson, Luedicke 2013

[5] Michael Vallis, Canadian Obesity Network Presentation 2011

Food Waste – How you can reduce it, save money and eat better.

We love food and as dietitians, it’s our passion and calling. At the 95th Royal Agricultural Winter Fair’s Nutrition Forum, we joined chefs, farmers and scientists to discover more about food’s farm to table journey. We even had the chance to meet the Federal Minister of Agriculture Hon. Lawrence MacAulay on opening day!

Royal winter failr 2017-11-06_19-46-03
The Food and Nutrition Annual Forum was organized by members of Dietitians of Canada. Featured speaker Dr. Mike von Massow, from the University of Guelph highlighted why we waste so much food both at home and in food service/grocery business and what we can do about it. Here are 5 takeaways from his presentation:

  1. Food waste awareness is increasing in the public eye. Canadians are starting to take notice of the amount of food that goes in the green bin or garbage. Some people may even feel guilt or shame when talking about their food waste.
  2. Fact: 50% of food waste comes from homes! Researchers say that simply thinking about food waste helps you throw out less. Be especially mindful of fruit and vegetables as produce makes up almost 70% of total food waste!
  3. ‘Best Before Date’ does not necessarily mean ‘Bad After’. Do you know how to interpret and apply ‘Best Before Dates’ shown on pack without compromising food safety? Send us your questions!
  4. Choose what you can use and don’t buy too much at once. Not only does this cut food waste, but it also helps save money. Menu planning, pantry checks and correct food storage practices will also help reduce food waste.
  5. Foodservice and Grocery are not immune to food waste and customers may form judgements around the amount of food left uneaten on a plate or thrown away by businesses. In restaurants, a plate waste assessment can help start a discussion about serving food differently to reduce waste. Registered Dietitians can help with this work!

What’s your plan to save food from the green bin? Contact us for credible & doable tips that can help you cut waste, save money and eat well.

Food and Nutrition Trends from FNCE 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!

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!

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!

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.

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.

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.

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.

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.

Is your food making you sick? Check out our top 5 tips to prevent food poisoning!

1 in 8 get food poisoning N4NN July 2017

One in eight Canadians get food poisoning each year according to a recent report by The Public Health Agency of Canada. So let’s brush up on food safety with our 5 top tips that can help protect you and your family from getting sick.

  1. CLEAN – Wash your hands, and we mean really wash your hands for 20 seconds using hot water and soap. This is one of the best ways to reduce the risk of foodborne illness! Remember to use hot water and soap to clean cutting boards, cooking utensils and counter surfaces
  2. SEPARATE – Don’t cross-contaminate ready to eat food. Keep fresh fruit and veggies separate from raw meat, poultry, seafood and eggs in your fridge and when preparing food.
  3. COOK – You can NOT tell if a food is cooked by looking at it! The best way to tell if your food is cooked properly is to use a food thermometer. Look for these safe internal cooking temperatures:
    • medium rare steak 63 C (145 F)
    • your sausage or burger is done at 71 C (160 F)
    • chicken pieces 74 C (165 F)
    • whole poultry 85 C (185 F)
  4. CHILL – Keep cold foods cold at or below 4 C (40F). Storing your food properly is one of the key things you can do to protect yourself from food poisoning.
  5. MIND THE DANGER ZONE which is between 4 C (40 F) and 60 C (140 F). This is where most bacteria grow well. Toss out perishable foods that have been in the ‘danger zone’ for 4 hours or more. Perishable foods include (but are not limited to) fresh meat, poultry, fish, deli meats, dairy, eggs, all cooked foods, cut up fruit and vegetables.

Want to learn more about safe food handling practices? Contact us! We offer basic and advanced food safety training courses that can earn you a government approved certificate.

Free Exclusive Webinar – News in Nutrition Labelling!

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Eleven million Canadians are living with diabetes or prediabetes. The Glycemic Index (GI) may be useful to assist people with diabetes, or at risk of developing diabetes, pick foods that help them manage their blood sugar levels.

We’ve partnered with Diabetes Canada for an exclusive free webinar on nutrition labelling.

Join us on Wednesday October 11, 2017 @ 1-2 pm ET for a FREE Exclusive Webinar and be the first to learn about:
– Consumer behaviour trends related to nutrition labelling
– Diabetes Canada’s healthy eating strategy
– New research on Canadians’ understanding and perceptions of Glycemic Index and carbohydrates
– Glycemic Index labelling – an opportunity to influence consumer behaviour

Speakers:
Sue Mah, MHSc, RD, PHEc – Co-Founder, Nutrition for NON-Nutritionists
Lucia Weiler, BSc. RD, PHEc – Co-Founder, Nutrition for NON-Nutritionists
Joanne Lewis, RD, CDE – Director of Nutrition & Healthy Eating, Diabetes Canada
Seema Nagpal, BSc Pharm, MSc, PhD – Senior Leader Public Policy, Epidemiologist, Diabetes Canada

REGISTER NOW as spaces are limited! The webinar will be recorded and available to registrants.

 

Health Canada Consultations – Let your voice be heard ( EXTENDED Aug 14)

Now is THE time to let your voice be heard about food, nutrition, way of eating and sustainability! We know this comes just before summer vacations, but consider that the policies formed following these three consultations will influence how Canadians hear about food, nutrition and sustainability for years to come.

Health Canada chose Dietitians of Canada annual conference on June 9th to announce the latest federal food and nutrition consultations. As part of the Healthy Eating Strategy, there are 3 public consultations live/on-line now and more are expected in the Fall. Please contact us if you have any questions about what this means to you and your business.

Here is a bird’s eye view of what the consultations are about. We encourage you to let your voice be heard and complete these surveys that will help shape the future of nutrition in Canada.

Canada’s Food Guide Consultation (Phase 2)

Food guide cropped consult'n banner N4NN June 2017

Health Canada is revising Canada’s Food Guide to strengthen its recommendations for healthy eating. This is the second round of consultations that is built on what the government heard from 20,000 Canadians who responded to the first round of consultations in 2016.  If you are using healthy eating recommendations for yourself and others you care about, or to help others through your work, we encourage you to complete the survey and join the discussion. This is your chance to weigh in on key issues related to healthy eating and provide input on the new healthy eating recommendations.

http://www.foodguideconsultation.ca/ EXTENDED till Aug 14, 2017.

Marketing to Kids

No ads to kids N4NN June 2017
Image Source Health Canada
Health Canada wants to reduce how much advertising children see or hear about unhealthy food and beverages. “This is a complicated subject so before action can be taken, some questions need to be answered, such as what we mean by unhealthy food and what kind of advertising should be allowed. Your ideas and opinions will help Health Canada decide how to go about restricting advertising for unhealthy food and beverages to children. This consultation document is available online between June 10 and Aug 14, 2017.”[1]

https://www.canada.ca/en/health-canada/programs/consultation-restricting-unhealthy-food-and-beverage-marketing-to-children.html

[1] Health Canada (2017) Restricting unhealthy food and beverage marketing to children

Canada’s Food Policy

Food Policy N4NN newsletter June 2017

Food matters to Canadians. We “make choices every day about food that directly impacts our health, environment, and communities.” Agriculture Canada would like to help put more affordable, safe, healthy, food on tables across the country, while protecting the environment. This policy will cover the entire food system and you may have heard of the concept as ‘Farm to Fork’. An online survey is now open at www.canada.ca/food-policy and we encourage you to share your views that will help shape Canada’s food policy. Online consultations is open until July 27, 2017

 

Congrats to Sue and Lucia

Sue win N4NN June 2017

Sue is an accomplished leader who is highly deserving of the honour presented to her by the Dietitian of Canada. Recognized by her peers, Sue received two awards: 2017 Dietitian of the Year by Dietitians of Canada Business & Industry Network and the Member Recognition Award for Innovation by Dietitians of Canada.  Sue translates the science of nutrition into easy advice that everyone can understand and she advances the dietetic profession as an acclaimed nutrition writer, nutrition trends expert, inspiring speaker and engaging media spokesperson. Her nutrition trend tips and insights are sought after by business leaders, entrepreneurs, and consumer and trade publications. Sue has helped fellow dietitians and hundreds of professionals leverage the power of good nutrition.

Lucia N4NN June 2017

Lucia is honoured to start a 4 year term as a Director of the Board, Dietitians of Canada. She was elected by her peers to this leadership role to represent members’ voice. Dietitians of Canada is one of the largest organizations of food and nutrition professionals in the world with over 5,000 members who are committed to advancing health through food and nutrition. In her role as a Board member, Lucia will help steer the organization by setting the strategic direction to raise the profile of the profession as the most trusted source of nutrition information, offer support in practice, and create new opportunities for growth, learning and development.

Top Food Innovations at the 2017 SIAL Show

SIAL_2017

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

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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

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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

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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

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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