news & trends

What’s on the MENU? Calorie labelling!

what's on the menu blog march 2017

Have you noticed the new calorie labelling on Ontario chain restaurant menus? Operators, servers and consumers are coming to grips with the new reality of revealing calories in a serving of food. We’ve been busy moderating partnership events and engaging with stakeholders about the challenges of the new menu labelling. The events were in collaboration with Canadian Association of Foodservice Professionals (CAFP), Restaurants Canada and Dietitians of Canada.

A shout out to fellow dietitian Donna Bottrell who did a terrific job organizing the events, and to Nancy Hewitt President CAFP Toronto for her support.

CAFP lucia moderator event
From left: Donna Bottrell, organizer of the event; Nancy Hewitt, CFE, President of the CAFP Toronto Branch; Susan Somerville, Dean, from Humber College, and Panelist Jamie Rillet and Moderator Lucia Weiler.

Here is a snapshot of what we heard:

  • ‘Medium and small chains are looking for guidance and consistency from the Government.’ Jamie Rilett, Restaurants Canada
  • ‘It’s challenging for a server to explain the calorie range for a serving size. More support and education would be helpful’ K.B.Bose, Shoeless Joe’s
  • ‘There is the nutrient variable to consider and educate about. How to address the fact that milk has more calories than pop but it’s also more nutritious?’ Katie Jessop RD
  • ‘Collaboration is needed between food professionals: chefs, dietitians and nutritionists.  And we are eating foods- not just one food. Food combinations in menus can help create healthier options. Nutrition professionals can assist operators and consumers.’   Lucia Weiler RD
  • ‘A lot of time was spent by Aramark in the initial analysis…they made sure to standardize recipes and then tested and tested which led to a recipe database.’ Karen Williams, Aramark
  • ‘Menu calorie labelling is just the beginning. There is a future importance for all aspects of nutrition and food, especially sustainable processing. Millennial consumers are very conscious about the’ what’ and the ‘how’ of food.’ K.B.Bose, Shoeless Joe’s

For more stakeholder views and participant feedback please contact us. We would be happy to help your team formulate unique insights that integrate our Registered Dietitian expertise in food and nutrition and provide you with solutions that both foodservice professionals and consumers can use.

Top 2017 food and nutrition trends

RD registered dietitian USA

Our top 10 food and nutrition trends signal big changes for the year ahead and include a renewed focus on quality and enjoyment of food, sustainability, clean eating and influential new regulations. Read on for more of our expert advice on trends that will impact consumer food choices. Let us know what you think…

1. Clean Eating
Consumers demand to know exactly what is in their food and where it comes from so they can make informed choices that are in line with their values. For mindful decisions, the ingredient list, the food source and recipe composition are all becoming more significant factors.

2. Kids & Youth
Health Canada identified promoting the importance of healthy eating in children and youth a priority. Look for more resources, reports and dietary guidance to help establish healthy eating habits at an early age.

3. Enjoy food in the company of others
Food is a powerful way to connect with people which has benefits well beyond nutrition. We’ll see focus on bringing back the pleasure of everyday shared meals, cooking and conversation.

4. Sustainability
Taking care of the planet is a priority with a strong millennial focus. Look for ways to eliminate food waste, use up less than perfect looking fruit/veg, eat food before it spoils, package in compostable or biodegradable materials.

5. Protein Power
Protein continues to be a nutrient of great interest at every meal occasion, especially breakfast. Expect increased attention to plant based protein sources in healthy recipes such as tofu, nuts, seeds, pulses (dried beans, peas, lentils and chickpeas).

6. Food Security
Let’s recognize the importance of equitable access to affordable, wholesome, healthy foods and drinks for all Canadians. Supporting best health through good nutrition for everyone is driving a variety of new efforts.

7. Veggie Believers
Growth of vegetarian, vegan and other plant-focused foods are fueled by consumers looking for ways to boost their veggie intake at home and while eating out. Find more ways to make half your plate veggies.

8. Digestive Health – Feed Your Fiber Famished Gut!
Keeping your gut healthy involves eating probiotics that feed the friendly bacteria that live in your intestine. Canadians get less than half of the daily recommended amount of fibre, so look for more tips on boosting fibre intake, specifically probiotic type fibres for digestive health. More information is available on probiotic fibres at http://bit.ly/2jPasvW 

9. New Food Labels and Claims
Health Canada through a commitment to transparency and ongoing regulatory modernization is revamping the packaged food label and Canada’s Food Guide. Calories, sugars, fat are focus on packaged foods and calories are required on restaurant chain menus. Check CFIA guidelines for any statements that may be made about the nutritional value of foods or menu items to help you avoid any violations.

10. Dietitians are Most Trusted Experts in Food & Nutrition
Many Canadians get their food and nutrition information from the ‘Wild Wild Web” of the internet which has so much misinformation. Instead, look to dietitians, the most trusted experts in food and nutrition. We do the hard work of studying the evidence, reviewing the research and translating the science to credible recommendations that you can use.

Let’s start a conversation! Join us on April 26th 2017 at our 10th annual Nutrition for NON-Nutritionists Course

Advances in Carbohydrates and Fibre in Nutrition Conference, Canadian Nutrient Society (CNS) – January 11, 2014

On January 11th, 2014 we attended the one-day CNS conference on Advances in Carbohydrates and Fibre in Nutrition at the Hyatt Regency in Toronto. The event drew over 250 attendees including nutrition professionals, dietitians and students with expert updates on functional fibres, claims in Canada and Glycemic Index of foods.

Dr. Joanne Slavin presented the growing importance of fibre’s beneficial role in health related to cardiovascular disease, diabetes, cancer, body weight and satiety, digestive health including microbiota. Fibre is a nutrient of concern because few people consume the recommended daily amounts. As you may know, Health Canada has a New Fibre Policy as of 2012.  The important news on fibre is that there are many fibres with known beneficial health effects, but they are not all equally effective, and may act differently when isolated from intact plant structure. The debate on the way to communicate information about Glycemic Index (GI) continues in Canada. Dr. William Yan discussed Health Canada’s published position on the use of the GI claims on food labels as published in the 2013 issue of the American Journal of Clinical Nutrition. The important concept reinforced by the world renowned speakers Drs. David Jenkins and Thomas Wolever was that GI is an easily misunderstood concept. GI is a measure of carbohydrate quality in a food, and is not an index for glycemic/insulin response in a person. Furthermore glycemic/insulin response in people is determined by the glycemic index of the food and the amount of food eaten. Thus a lower GI food could have a higher glycemic response depending on how much of the food is consumed. It’s certainly a complex topic! Don’t hesitate to contact us if you have any questions about carbohydrate nutrition including fibre and glycemic index.