The top 10 Canadian menu trends are locally sourced food, sustainability, organic produce, artisanal cheeses, simplicity/back-to-basics, nutritional/healthy cuisine, free-range poultry/pork, small plates/tapas/mezze/dim sum, bite-size/mini desserts and superfruits (such as acai, goji berry, mangosteen).

The top 10 up and coming Canadian menu trends were identified as ancient grains (e.g. kamut, spelt, amaranth), gluten-free beer, vegan entrées, organic alcohol, African cuisine, new/fabricated cuts of meat, gluten-free cuisine, Middle Eastern cuisine, quinoa and non-traditional fish (e.g.branzino, Arctic char, barramundi).

“These topline trends underscore a growing restaurant focus on health, nutrition and the environment,” says Garth Whyte, CRFA president and CEO.  “Restaurant chefs are not only listening to their customers, they are helping to drive the trend toward health, nutrition and sustainability through innovative menu offerings.”

Detailed results from the CRFA Canadian Chef Survey will be released at the CRFA Show running from March 7 to 9 in Toronto.