From grocery aisles to global headlines, the ideas shaping what—and how—we eat are getting louder. This winter, Nourish has been part of the conversation in national dailies, industry platforms, and brand newsrooms. Here's where we've been featured and where the conversations around our food system are heading.
Rethinking Health, Longevity, and Function
In the National Post, Jo-Ann McArthur explored the rise of maple water as a functional beverage, tying hydration trends to broader consumer interest in products that support health goals.
Our 2025 Trend Report continues to shape industry thinking. BC Dietitians cited the report as a go-to source for consumers seeking functional foods that promote healthy aging. Nutrition for Non-Nutritionists (N4NN) included it in their review of top 2025 reports shaping nutrition discourse.
Protein remains central to consumer preferences. Danone Canada referenced our Trend Report in their newsroom coverage, highlighting that 71% of consumers aim to increase protein intake. Convenience Store News followed up with an analysis on how brands are adapting to this demand.
Transparency, Trust, and the Role of Brands
In New Food Magazine, Jo-Ann McArthur shared perspectives on storytelling and food safety in the age of transparency, underlining how authenticity builds consumer trust amid rising scrutiny.
In Canadian Grocer, she also discussed how Gen Z women are reshaping wellness, values, and product innovation—critical themes for F&B marketers navigating next-gen consumer behaviour.
Demographics Are Driving Grocery Forward
In The Globe and Mail, Salima Jivraj, Director of Client Services at Nourish, was quoted on the mainstreaming of multiculturalism in grocery retail. She noted how grocers are expanding diverse product lines to meet evolving tastes and shifting demographics. Read the full article.
Keep following the shifts.
These stories reinforce the growing influence of the trends we track. Access the full 2025 Trend Report—and past editions—for a deeper look at what’s emerging and what’s commercially viable in food and beverage.
