While politicians tussle over Canada-U.S. relations, U.S. consumers still have a pretty positive view of their neighbors to the North. According to a YouGov survey fielded in late January, over three-quarters of Americans have a favorable view of Canada. And, when it comes to food preferences and trends, the two countries often act in remarkably similar ways. Functional ingredients, snacking, nostalgic comfort foods, artisan products, global cuisine – all of these trends are impacting both markets.
And the two countries both have a love of protein. According to Innova Market Insights, protein is not only the most important ingredient that both U.S. and Canadian consumers seek out, but they specifically look for it to be showcased in a star, high-impact ingredient, like a lamb or beef option.
In Canada, that explains the popularity of traditional dishes like tourtiere, a French-Canadian meat pie that is seeing a comeback in modern preparations. Or Montreal-style smoked meats, a cured, spiced, smoked, and steamed brisket option that is Canada’s answer to pastrami. The Halifax donair, a take on the Turkish doner kebab featuring spiced beef cooked on a spit and shaved, is so popular that it shows up on pizzas, burgers, salads, and more in Canada.
Now, after the success of poutine in the U.S., there’s an opportunity to give stateside consumers some of these next-level Canadian protein options. Or consider Canadian concepts and flavors that can be a bridge between the two countries. The rugged Canadian wilderness, for example, can appeal to U.S. consumers who love the excitement of a wild landscape, with flavors like cedar, juniper, wild mushrooms, or a wide range of berries being protein-friendly options that can add a little Canadian flair to a lamb or beef option.
Or, for an even more accessible option, consider that Canadian favorite – maple syrup. With the rise of sweet-and-savory flavors on menus, a protein featuring a maple syrup marinade or glaze, a coating or drizzle of spicy maple syrup, or a maple syrup-based dipping sauce can inspire menus and give U.S. consumers that little taste of the North.
Editors Note: For more menu sightings and inspo from the Great North with Aussie beef and lamb, click here. And to get the insights from a Canadian Chef, give this a squizz!