July 24, 2017

Gluten-free leads the trend in foodservice

Restaurant CanadaA survey of more than 400 professional chefs by Restaurants Canada in January 2014 indicates that Canadians are going gaga for gluten-free. The local food trend was dethroned after a four-year reign. It seems Canadians are now in search of less allergenic foods / gluten free foods as part of their menu choices when dining out.

Quinoa came in as the second hottest food, followed by locally sourced foods.

Other trends observed:

  • an increase in demand for less common leafy greens such as kale, swiss chard, mustard greens, collard greens, dandelion, beet greens
  • more interest for craft beer and microbrews; food smoking; heirloom fruit and vegetables (e.g. tomatoes, beans, apples; charcuterie or house-cured meats; food trucks and inexpensive under used cuts of meats such as beefcheek, brisket, pork shoulder and skirt steak

“The Canadian diner has a heightened awareness of food intolerances, allergies and ingredients, and chefs are taking note,” says Garth Whyte, Restaurants Canada CEO. “We’ve been keeping an eye on this trend, and created a restaurant-focused food allergy guide to help our members cater to customers’ diverse needs in a safe environment.”

Our take from these results: Canadians are increasingly interested in back to basic foods with an exotic flair prepared in an artisanal manner. When these foods also address health concerns, they are definitely popular choices on the menu.

For more information on gluten-free, check out our article Gluten-free: What’s the Problem?

Gluten-Free Pasta: Now mainstream? 

Many food manufacturers serving the food industry are turning to gluten-free in response to increased demands by consumers. Below you will find three new PRIMO PRODUCTS.


IMG_0537IMG_0538IMG_0536A closer look at these new pastas reveals some differences. For example, the Gluten-Free pasta made from corn flour provides one (1) gram of fibre per (85 g) serving—approximately one cup, whereas the High Fibre pasta weighs in at 9 grams and Whole Grain at 8 grams.

There are also differences in the protein content. Since gluten is a protein, it is not surprising to see less protein in Gluten-Free pasta. It provides 6 g of protein per serving, compared to 11 g for the High Fibre and 10 g for the Whole Grain pastas—both wheat products.

But it doesn’t stop here. The Gluten-Free pasta made from corn is not made from enriched flour.  And so it fails to match the higher amounts of niacin, riboflavin, thiamin, iron and folate found in the other two pasta products made from enriched wheat flour.


We don’t like to pick at individual foods—making one look “bad” or “better”. It’s really the total diet that counts! So if PRIMO Gluten-Free pasta is your choice, know that it is lower in fibre, protein and some vitamins and minerals. Find ways to complement the missing nutrients by choosing nutrient-rich accompaniments.