Loblaw releases 2nd annual Canadian food trends list

Retro-inspired meals, a focus on gut health and the revival of leftovers are a few of the trends that will be exciting Canadian consumers in 2018. With the release today of Taste the New Next, Loblaw announces its list of 2018 Canadian Food Trends, which highlight what Loblaw believes we'll be eating in the coming year.

"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. "We hope our food trends list will inspire Canadians to try new things and discover new family favourites."

The Loblaw 2018 Canadian Food Trends are as follows:

Closing the Food Loop

  • GIY (Grow It Yourself): Loblaw expects to see greater public interest in GIY, from backyard beehives and chicken coops, to balcony herb and sprout gardens.
  • Right-Size Portioning: Canadians will remain focused on reducing their personal food waste by placing a larger emphasis on cooking what they know they can eat, rather than filling their plates.
  • Leftovers Revival: Canadians will look for new ways to combine leftovers to create great tasting meals that reduce waste and save on food prep time.

Occasional Indulgence

Watch for a new angle on indulgence with treats such as shakes with Nanaimo bar toppings, cake in the morning (more time to work off the calories) and full fat desserts.

Rediscovering Traditions

  • Dual-Purpose Ingredients: Shop once – use it twice. Canadians will continue to experiment and look for new ways to use food ingredients.
  • Retro-inspired: Sometimes to find inspiration we must look to the past. Canadians are looking for foods reminiscent of their favourite childhood meals with a modern twist.

Rethinking Nutrition

  • Renewed Nutrition Focus: With the launch of the updated Canada's Food Guide, Canadians will be interested in learning and understanding the changes that have been made and how they can incorporate the revised nutrition guidance into their diets.
  • Gut Health: Canadians are more aware than ever about how their bodies work and the importance of good gut health; expect to see the consumption of pre- and probiotics, as well as fermented foods continue to grow.
  • Reduced Sugar: As some fats become friendlier, attention is turning to excessive sugar consumption and its effect on the body. Consumers will be seeking low-sugar foods, as well as ways to reduce their sugar intake.

Cooking on the Clock

  • Breakfast with a Twist: Canadians want a breakfast that is portable, high in protein and something that can be prepared the night before; think about the inclusion of non-traditional breakfast proteins like chicken, seafood and beans.
  • Meal Kit: Meal kits will continue to be popular, with consumers looking for chef–inspired, great-tasting meal options. Beyond great recipes, consumers will be looking for value pricing, minimal packaging, more customization options and reduced subscription requirements.
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