Bakers Journal

Loblaw: 2017 Canadian food trends

December 5, 2016
By Doug Picklyk

Toronto – Turmeric, plant proteins and meal kits will be in demand next year suggests a new 2017 Canadian Food Trends report released by Loblaw.

The report is based on internal and industry data as well as feedback from the Loblaw Food Council, a panel composed of professional and home chefs, registered dietitians, academics and a futurist.

“With the introduction of the Loblaw 2017 Canadian Food Trends we hope to start a national conversation about what Canadians are eating and how we can continue to inspire our consumers’ creativity and adventurous spirit when feeding their families,” said Garry Senecal, president, market division, Loblaw Companies Ltd. in a company release.

Following are five themes the report identifies:


The New Conscious Consumer – Canadians are more interested than ever before about where their food comes from and how it is grown. In 2017, Canadians will be bugging out as they increase consumption of alternative proteins, such as insects and plant-based proteins. Canadians will also change the way they cook as they look to reduce food waste through root-to-stem or snout-to-tail cooking. Customer demand for responsibly sourced food and information on certification will become more prominent.

The New Mindful Foodie – Canadians will place a greater emphasis on what we’re eating and how we’re eating it to improve our physical and mental health. The emergence of additive-free and raw foods will see items like seaweed added to our list of favourites.

The New Home Chef – The home chef will be a weekend food warrior, embracing slow cooking, preserving and canning. During the week home chefs will embrace meal kits and, in urban areas, delivery services, that allow a touch of personalization without all the prep.

The New Connected Shopper – Canadians will seek out enhanced digital experiences to make their shopping more efficient. Online solutions – from pre-order to same-day delivery – will increase in popularity as Canadians visiting recipe sites and sharing food related content look to purchase recipe ingredients.

The New Canadian Cuisine – The multicultural mosaic of the nation will inspire global flavours to infuse traditional Canadian meals. International flavours and spices, such as za’atar, turmeric and togarashi will make their way into Canadian homes. Dan Clapson, food journalist and Loblaw Food Council Member adds: “Turmeric will be a big food trend in 2017. It’s growing in popularity. We’re seeing it used more creatively in restaurants and is even being incorporated into mixologist menus.”

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