news & trends

2016 Nutrition News – A Year in Review

cauliflower-crisis-best-image

2016 has definitely been a year for trending food and nutrition issues! Here’s our recap of the top three nutrition headlines of the year plus what you can expect in 2017.


1. CAULIFLOWER CRISIS

Who can ever forget the $8 sticker shock on a head of cauliflower in January?! It became the poster child for rising food prices in Canada. According to the CBC, the price of fresh veggies rose by 13% in the past two years.

What to expect in 2017: The average Canadian family can expect to pay up to $420 more for food next year, according to Canada’s Food Price Report, an annual publication by researchers at Dalhousie University in Halifax. The price of meats, fish, seafood and fresh vegetables may rise as much as 4 to 6 percent. Lead author Sylvain Charlebois points to weather disruptions caused by La Nina, energy related costs and the tanking Loonie as factors affecting the price hikes.

What you can do: Look at grocery store flyers and use e-coupons. Plan your meals and plan to use the leftovers too.

2. INTERNATIONAL YEAR OF PULSES
Declared by the United Nations, the International Year of Pulses successfully raised our awareness of pulses and their many health benefits. Chef Michael Smith, Canada’s ambassador of the International Year of Pulses, kicked off the year with an invitation for all of us to take the Pulse Pledge and eat pulses at least once a week for 10 weeks.

What to expect in 2017: The buzz about pulses will continue, starting with Global Pulse Day which occurs January 18th of every year. It’s a global event to celebrate pulses and continue the momentum of the 2016 International Year of Pulses. With rising food costs, look to economical and versatile pulses to be a staple on your grocery list.

What you can do: Plan to eat at least one meatless meal each week using beans, peas, lentils or chickpeas.

3. SUGAR TAX
In February, the Dietitians of Canada released a position statement calling for a 10-20% excise tax on sugar-sweetened beverages. Drinking sugar-sweetened beverages such as soft drinks, fruit drinks, sports drinks, energy drinks and specialty coffee / tea beverages seems to be linked to excess weight in both kids and adults. In March, the Senate Report on Obesity also recommended a new tax on sugar-sweetened and artificially-sweetened beverages as one of many efforts to fight obesity in Canada.

What to expect in 2017: Sugar will continue to be under fire. In his Spring 2016 budget speech, Canadian Finance Minister Bill Morneau pledged to help families make better choices, including actions to include more information about added sugars on food labels. Earlier this month, Health Canada opened a public consultation about its proposed front-of-package nutrition labels. For the first time ever, sugar would be called out as one of the three nutrients that can negatively affect our health if consumed in excess. Health Canada proposes to set the % Daily Value (%DV) for total sugars (natural and added sugars) at 100 grams per day. Under these proposed new labelling regulations, foods which contain 15 grams or more of total sugars per serving would be considered “high in sugars” and carry a warning symbol.

What you can do: Share your opinions about nutrition labelling. Complete this brief consumer questionnaire and / or complete the technical questionnaire both by January 13th, 2017. This is YOUR chance to help shape the future of nutrition labelling in Canada.

Have questions about upcoming trends or how Health Canada’s proposed front-of-package labelling may affect your business? We can help. Contact us at: Info@NutritionForNonNutritionists.com

Leftovers for Lunch

Save time and money by creatively transforming tonight’s dinner into tomorrow’s lunch! Watch our interview and tips on CTV Your Morning.

2016 is the International Year of Pulses!

Sue Lucia Chef Michael Smith Pulse Feast sign

You know the food is going to be WOW when Chef Michael Smith is at the party! From Chickpea Stuffed Crepes to Seared Scallops with Red Lentil Risotto, we were delighted to celebrate International Year of Pulses with the celebrity chef, foodies and farmers.

Pulses are the edible seeds of plants in the legume family, and include dried beans, dried peas, chickpeas and lentils. The United Nations has declared 2016 as International Year of Pulses (IYP). As Ambassador for Canada’s IYP, Smith praises pules for their nutrition, versatility, sustainability and affordability. And did we mention that they taste great?!

chick pea crepe lentil scallop
[Left: Indian chickpea stuffed crepe with curry chicken salad, golden raisins and cashews
Right: Pan seared scallops with red lentil risotto, smoked bacon and salsa verde]

Take the Pulse Pledge and commit to eating pulses at least once a week for 10 weeks. Here’s a fantastic recipe to get you started!

PULSE TACOS (courtesy of Chef Michael Smith, 2015)
These meatless tacos are stuffed with so much sunny southwestern flavour that no one will notice anything missing.
Makes 12 tacos, Serves 4 to 6
Pulse Tacos snagit

For the pulse filling
2 tablespoons (30 mL) of canola oil
2 onions, thinly sliced
6 garlic cloves, thinly sliced
1 heaping tablespoon (18 mL) of chili powder
1 teaspoon (5 mL) of ground cumin
1 cup (250 mL) of green lentils
A 19-ounce (540 mL) can of your favourite beans or chickpeas, rinsed and drained
2 cups (500 mL) of water
1/2 teaspoon (2 mL) of salt
1/2 teaspoon (2 mL) of your favourite hot sauce

For the taco toppings
A head of Bibb or iceberg lettuce
12 hard taco shells
A few handfuls of grated cheddar or taco blend cheese
Your favourite salsa
A large bunch of fresh cilantro
2 limes, cut into wedges

Make the lentil bean filling. Splash the canola oil into a large skillet or sauté pan over medium-high heat. Toss in the onions, garlic, chili powder, and cumin. Sauté until the vegetables soften and the spice flavours brighten, 3 or 4 minutes. Stir in the lentils, beans, water, and salt. Bring the works to a slow, steady simmer. Cover tightly and continue slowly cooking until the lentils are tender, 35 minutes or so. Stir in the hot sauce.

Assemble the tacos. Fit a full leaf of lettuce into a hard taco shell. This will hold the fillings in when the hard shell inevitably breaks. Fill each taco with a heaping spoonful of the lentil bean filling. Pack with cheese, salsa, and cilantro. Serve with the lime wedges and share!

Fascinating food fact: There are 22,000 pulse farmers in Canada, primarily in Saskatchewan, Ontario, Alberta and Manitoba. Our country is the world’s largest producer and exporter of peas and lentils.