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Each day TFO Canada publishes a sample of trade news on the Canadian import market along with any new, updated or changed regulations and legislations regarding international trade; countries in which TFO Canada offers services and on the export sectors which it promotes.

 

Loblaw gazes into its crystal ball for 2018 food trends

Tuesday, November 28, 2017 > 10:32:09
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Canadian Grocer

What will inspire Canadian home chefs next year?  Loblaw tackles that very question with its second annual food trends list.

The grocer — with help from professional chefs, registered dietitians, academics and “Loblaw food experts” —  has identified and categorized 2018 Canadian food trends under five banners: closing the food loop, occasional indulgence, rediscovering traditions, rethinking nutrition and cooking on the clock.

“With the announcement of the Loblaw 2018 Canadian Food Trends we hope to encourage Canadians to think differently about what they are eating and where their food comes from,” says Greg Ramier, executive vice-president, market division, Loblaw Companies

Limited, in a release. “We hope our food trends list will inspire Canadians to try new things and discover new family favourites.”

Here’s a look at what Loblaw says the future of food in Canada has in store:

Closing the food loop




  • GIY (grow it yourself): The grocer expects an increased interest in home herb and sprout gardens as well as backyard beehives and chicken coops.

  • Right-size portioning: In a bid to reduce personal food waste, Canadians will cook what they know they can eat “rather than filling their plates.”

  • Leftovers revival: In continuing with their effort to reduce food waste, consumers will look for ways to spruce up leftovers.



Occasional indulgences




  • Freak shakes: Nanimo bars, cakes and pies will top milkshakes, transitioning them from fun beverage to dessert.

  • Wake and cake: A sweet treat in the morning will help ease any pangs of guilt since it “provides the body more time to work off the indulgence.”

  • Full fat: As consumers become more educated about various good and bad fats, they’ll turn to options such as full-fat yogurt.



Rediscovering traditions




  • Dual-purpose ingredients: Consumers will look for multi-use ingredients such as seaweed for eating and skincare.

  • Retro-inspired: Childhood favourites will get a modern twist.



Rethinking nutrition




  • Renewed nutrition focus: Consumers will want to learn about changes made to Canada’s Food guide and how to incorporate the revisions into their diets.

  • Gut health: Pre – and probiotics as well as fermented foods will continue to gain popularity as Canadian place increased importance on gut health.

  • Reduced sugar: Looking to trim sugar from their diets, Canadians will opt for low-sugar food options.



Cooking on the clock




  • Breakfast with a twist: Non-traditional breakfast proteins such as chicken, seafood and beans could be front and centre of the breakfast burrito as Canadians also look for portable options.

  • Meal kit: In addition to chef-inspired meals, consumers will be looking for value pricing, minimal packaging and reduce subscription requirements.


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