Though many consumers are curbing their sweet tooth in favour of healthier fare, the cookie still hasn’t crumbled in the retail and foodservice market. So what makes consumers gobble these goodies up?
The PBC posts news on subjects pertaining to peanut industry updates including farmer and manufacturer issues, food safety, nutrition research and recipes.
As an “always-on” society, our devices even have a reserved seat at our family dinner table. Nielsen's global survey on cross-generational eating habits may surprise you with this breakdown of the percentage of mealtimes that were not technology-free, by generation!
New research has found that just because an older sibling has a food allergy doesn’t mean that the younger sibling(s) will be affected.
At this year’s Dietitians of Canada conference, we received lots of interest in the role peanuts play in the diets of special interest populations. Here is an overview of the benefits of peanuts – and peanut butter – for some of these unique groups, along with recommendations to help them incorporate this protein-packed legume into their diets.
Not all proteins are equal when it comes to their effects on our risk of developing type 2 diabetes (T2D). Plant proteins, including those from peanuts and peanut butter, were found to have a risk-lowering effect compared to other animal protein sources – namely red and processed meats – in a recent prospective epidemiological study from Harvard School of Public Health, supported by the US National Institutes of Health.
Peanuts and peanut butter remain popular among Canadians. Read on to see the latest market research on their consumption preferences and habits.
Marketing and merchandising during the back-to-school season is top-of-mind for office supply companies and clothing retailers. But what about grocers? Check out these top tips to help increase purchases, keep customers in store longer and provide a pleasant shopping experience.
It's long been said that breakfast is the most important meal of the day, but it's about time that lunch receives some recognition. From nuked leftovers to meals hoovered at the desk, the way Canadians do lunch is certainly lacking. But, Ipsos Reid found that 13% of all food consumed during the day is enjoyed at lunch, leaving big opportunities for us to think health and reshape how we "lunch."
Mid-way through 2016, let’s review some of the big food trends for the restaurant, foodservice and catering industries as predicted at the onset of the year. Here is what you can expect: new and exciting flavours are being gobbled up by consumers, meat is being edged off the plate by vegetables and plant-protein, plus mini indulgent desserts that are as delightful for the eye as the taste buds. Read on to find out more about the trends, plus considerations when bringing them into your mix.
Vegetarian entrées are the sixth most popular food category in Canadian foodservice, outselling Asian cuisine, and beef and pork dishes. Yet, this segment still has opportunity for growth. Read these tips to help incorporate vegetarian and vegan dishes onto your menu.
New research from Erickson shows that almost every Canadian (97%) eats peanut butter, and this number has been on the rise since 2013. As a delicious and convenient protein source, peanut butter has claimed its spot as a pantry staple with 87% of households having it on hand. Even with the widespread love of this nutty spread, research shows two distinct groups of peanut “power eaters” whose consumption habits and attitudes towards peanuts (and peanut products) are greater than the national average.
Advancements in technology, shifting consumption habits and the influence of big brands – all these have (and will continue to have) an impact on the way consumers shop. To combat the battle for consumers’ time, retailers are tailoring their in-store and online experiences to make life easier and engage with customers on a personal level.