news & trends

Top 3 Trends & Winners at Grocery Innovations Canada 2017

Lucia GIC grocery trade show 2017 gic 2017 show pic

Grocery Innovations Canada (GIC) is a ‘must attend’ annual event for professionals in the grocery and specialty food business. This year’s conference and trade show offered tips for growth, innovation, and best ways to connect with consumers.  Here are 3 TOP TRENDS we recognized in some of the award winning products.

  1. Pack it with protein
  2. Make it Fresh
  3. Keep it simple & clean for labels

Pack it with protein
Food makers are adding and highlighting protein in just about every category. It’s true that consumers are looking for protein but many people are confused about how much they need and where are the best sources of this important nutrient. As dietitians, we translate the science and find that Canadian nutrition recommendations encourage people to include plant based proteins and balance their protein intakes throughout the day, especially at breakfast.

Two of the 2017 Grocery Innovation award winners featured a protein claim.
•     EGGbakes (Burnbrae Farms Ltd.) with about 13 grams protein per 95 g serving.
•     PrOATein Premium Nutritional Bar (PrOATein) 15 grams protein per 50g bar.

gic 2017 egg burnbrae

Grocery Innovation 2017 Proatein

 

 


Make it Fresh
Demand for fresh food is on the rise (Euromonitor). We saw many packages inviting us to eat with our eyes first, using windows to let fresh food peek through and beautiful fresh food images on pack. Adding a story about where the food was grown and who cared for it makes packaged fresh food a consumer attraction. One of the top 10 winners of the 2017 Grocery Innovations Awards captured this trend: Ready-To-Eat Fresh Fruits & Vegetables (Nature Knows Inc.) showcasing fresh grape tomatoes, blueberries or grapes.

gic 2017 nature knows

Keep it Simple – the food label that is.
Consumers are looking for a clean label which may be interpreted as a combination of ‘free from’ features as well as an ingredient list that is easy to read, understand and not too long. Simply Simple Kefir+ Overnight Oats (A&M Gourmet Foods Inc.) was voted as one of the top 10 most innovative products.
gic 2017 kefir overnight oats

food labelling changes n4nn

You already know Canadian packaged foods are preparing to update their labels to comply with new Ingredient list and Nutrition Facts Table regulations.  Are you working with food brands and rethinking your food offerings? If you have questions about food and health contact us. As Registered Dietitians we are Canada’s trusted experts who translate the science of nutrition into terms everyone can understand. We unlock food’s potential and support healthy living for all Canadians. Reach us for reliable advice at info@NutritionForNonNutritionists.com.

 

 

 

 

 

 

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.

What’s HOT in chefs’ kitchens? Our Dietitians’ take of TOP Trends.

chef survey trends bRestaurants Canada’s 8th annual Canadian Chefs’ survey tells what’s trending now and what the up and comers are as well. Of the 20 chef trends mentioned in the research, here are our TOP 7 favourites  with insights from our food forward health conscious perspective.

  1. Locally sourced foods – eating what’s in season where you live is a terrific way to discover seasonal foods. Local is a perennial favourite of dietitians, chefs and consumers alike.
  2. Sustainable seafood – Eating at least two servings of fish each week is recommended as part of healthy eating for all Canadians. Producing safe, sustainable fish is important for the future of food.
  3. Ancient Grains – Canadians like to explore dishes that showcase authentic food from around the world.  Discover the heritage of ancient grains and try  authentic recipes using kamut, spelt, amaranth and freekeh.
  4. Simplicity / back to basics – Remember family style comfort food meant for sharing? We love the serve-yourself shared dining experience, be it eating out or at home. If you make it yourself  or in-house, you’ll add some authenticity that everyone will appreciate.
  5. Veggie centric cuisune. YAY! Veggies are ON TREND which we find very exciting. Aim to have HALF YOUR PLATE as vegetables. Let’s get creative on making veggies more centre-plate.
  6. Craft beers / microbrews – Alcohol in moderation continues to add enjoyment to meals. Remember to follow Canada’s LOW risk drinking guidelines.
  7. It’s Canada’s 150th Birthday – Let’s celebrate our Canadian food heritage!  Consumers are ready to embrace  this trend. What a great opportunity to boost variety beyond the obvious Canadian foods.

For more foodservice trends and consumer insights, join us at the 10th annual Nutrition for NON-Nutritionists course on April 26, 2017, University of Toronto. Register at www.NutritionForNONNutritionists.com

Highlights from Grocery Innovations Canada 2015

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

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

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

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

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

Protein2OProtein2O – a protein enhanced water. A 500 mL serving contains: 70 calories, 0 g fat, 120 mg sodium, 70 mg potassium, 2 g carbohydrates, 0 g sugars, 15 g whey protein. (Made with sucralose.)

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

Chios Gardens juice front  Chios Gardens juice back

 

quinoa3. Locally-grown quinoa. Who knew this gluten-free grain could be grown right here in in Ontario? Available in 2016.

Popcornveggie4. Pop Fusion Popcorn. Another local innovation. Popcorn is flavoured with a seasoning blend made from all of the veggies you see in the photo!

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

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

Top Trends for 2014

From protein and probiotics to tea and cooking, we’ve got the scoop on the top 10 hottest trends for 2014.

  1. Protein Power – New science is underscoring the beneficial effect of dietary protein on weight management and muscle health. For example, eating a high protein breakfast not only leads to increased feeling of fullness but also reduces evening snacking. Also, a protein source at each meal and snack helps to maintain energy and muscle strength especially after exercise and as we age. In light of this, current protein recommendations may be under review with respect to the amount and distribution of dietary protein, including considerations for meal based rather than specific daily recommendations.
  2. Anti-wheat Sentiment – Although scientific evidence is lacking for wheat – or gluten-elimination diets for weight loss or health (unless it is associated with a clinical disorder or disease) consumers will continue to seek this popular diet. According to an NDP survey 28% of adults claimed to be cutting down or avoiding gluten completely.
  3. Supermarket Savvy – Supermarket Dietitians are increasingly visible at grocery stores which is an exciting trend for consumers. Registered Dietitians are the food and nutrition experts who are uniquely positioned to assist Canadians to shop smarter, cook healthier, and make healthier food choices. Some experts predict that supermarkets could become a new form of the culinary centre. Many stores already offer cooking demos or “community cooking centers” that allow shoppers to come together and learn from one another.
  4. Back to Basics with Cooking – The 2014 Nutrition Month Campaign – Simply Cook and Enjoy! – is dedicated to serving up practical advice on cooking and food skills from dietitians, the food and nutrition experts. Health Canada’s Healthy Eating Awareness and Education Initiative for 2014 concentrates on Healthy Eating and Healthy weights by focusing on food skills, portion sizes and calories. Industry experts say that a deeper understanding of how Canadians prepare and consume meals helps manufacturers and retailers provide mealtime solutions in the kitchen.
  5. Pro Biotic Power & Fermented Foods – Studies suggest that probiotics (live bacteria in food) may help lessen diarrhea, improve symptoms of inflammatory bowel disease (IBD) and irritable bowel syndrome (IBS). Consumers may be interested in foods other than yogurt that contain probiotics such as fermented foods like kefir milk, sauerkraut and kimchi. Also watch for more news on the gut – brain connection.
  6. Sugar & Sugar Substitutes – Media and consumers are intent on added sugar as another food trend. An IFIC survey reported that 58% of Americans are trying to limit or avoid sugar. Helping consumers understand the role of naturally occurring sugar, added sugar and sugar substitutes is important so they can make informed food and nutrition choices.
  7. Local & Eco-conscious – Sustainable food systems, local and eco-friendly foods are important to many Canadians who believe that a sustainable eating pattern contributes to their own health as well as the health of the planet. Food researchers say roughly one-third of food produced for humans around the globe is lost or wasted each year – 1.3 billion tons of it. Increased awareness of this problem is expected in 2014 with home and restaurant food preparers attempting to reduce food waste. Look for ways to promote sustainability in the kitchen, understand the issues of organics, local food systems, food choices, and carbon footprint.
  8. Government & Industry Compliance – Canada’s regulatory landscape continues to evolve and as a result industry’s relationship with regulators is also changing. Health Canada recognizes that a safe food supply is a major contributing factor to the health of Canadians. Food industry is also committed to providing safe food and wants to make sure consumers are happy with their products and continue to purchase them. Maintaining healthy and happy consumers is a challenge government and industry must face by working together.
  9. Tea is Hot – Canadian Tea consumption is expected to rise by 40%. Flavoured teas are catching on too. Expect to hear more about the health benefits of tea flavonoids related to heart health, brain health and weight management. Furthermore, tea is not just for sipping anymore, this natural ingredient is making its way into rubs, broths and marinades.
  10. The Age of (Mis)information & Social Media – Consumers continue to have an appetite for food and nutrition information which will only grow in 2014. Bloggers will continue to write about nutrition and health, there will be more and better food photography – watch for it on Pintrest and Instagram. With the boom of social media and the interest in health and nutrition, Canadians will continue to need advice from food and nutrition experts like dietitians to cut through the clutter.