Foods trends in Canada

24 May 2020
Foods trends in Canada

Canada has become over 150 years old and surely its food has come a long way. While you can find many of the food trends that have taken root across the U.S. you can also find Toronto specific ones such as sushi burritos and butterfly pea flowers. To enlighten you on the landscape of food industry we wanted to give you the top five trends that are happening in Toronto and elsewhere in Canada.

 

1. Plant- Based cuisine

There’s a huge trend towards plant based cuisine at the moment, with vegetables getting pushed away from side dish territory and onto the center of the plate. Chefs not only acknowledge but embrace plant based foods and experiment around them in order to cater to rising diverse interests of customers.

 

2. Cooking with Cannabis

Many opportunities rise as Canada’s $6.5 billion cannabis industry opens to hundreds and thousands of foodservice players with its legalization. To put it into perspective 24 percent of Canadians were already users of Cannabis, with its legalization another 20 percent added up to the user base forming a huge target audience for cannabis related products. Chefs and restaurants are vigorously learning how to use this modern staple in their everyday dishes. Many try to promote foods with Cannabis infused oils as a means to bring relaxation to consumers. 
 

3. Alternative proteins

As more and more consumers are opposing animal slaughtering and its impact towards the environment, a growing interest is seen in innovative alternatives such as Lab – grown meats or ‘clean meat’. Clean meat is grown from small samples of muscle tissue from animals like chickens, pigs and cows. These samples are then combined with stem cells to multiply growth and generate large amounts of meat without having to raise and kill animals.
 

4. Food Technology

Technology is making huge waves in food industry, three years ago Uber Eats was unheard of but today it accounts to a $1.8 billion industry. Like Uber Eats there are so many technological companies today reshaping food industry’s future. Convenience, speed up customer service and Omni channel access are key factors when determining dining options by today’s consumer. It is of paramount importance that restaurants commit to Omni channel presence and tech enable convenience in order to be successful in the future.
 

5. Food Waste

Just like nose to tail practice when cooking meat, root-to-stem has taken a new start to address food wastage issue. Root to Stem focuses on cooking vegetables making use of all parts even those that were considered as waste before. Chefs have found ingredients such as asparagus stems, broccoli leaves and stalks, carrot tops and beets greens are completely edible, nutritious and bring unique textures, colors and tastes.