03 May 2018

Dealers Ingredients Welcomes Hydrosol, the Food Stabilizer People!

    Dealers Ingredients Inc. is very honoured and proud to introduce for the first time to Canada the launch of Hydrosol, the Food Stabilizer People.

    Hydrosol GmbH & Co., headquartered near Hamburg, Germany, is a subsidiary of the independent, owner-operated Stern-Wywiol Gruppe. As a fast-growing international supplier of food stabilizers and trusted for over 30 years around the world, Hydrosol is best known for simplifying complex product challenges with customized food stabilizing and texturing systems.

    Tailor-made Stabilizer Systems

    As the developer and producer of tailor-made stabilizer systems for dairy products, ice cream and desserts, ready meals, meat, cold cuts and fish products for customers in over 50 countries, Hydrosol brings a wealth of experience, in-depth product knowledge and an on-going commitment to continuous application research. In response to the growing number of vegan, vegetarians and flexitarians, Hydrosol has also developed expertise in non-meat and non-dairy analogue products.

    With a large R&D team working in 15 specialist laboratories including an extensive applications technology library and pilot plant located at the Stern Technology Centre in Ahrensburg, Germany, customers requiring stabilizing and texturing systems will have access to high quality, flexible, innovative research capabilities.

    Service and Resource Providers of On-Trend, Unique Product Solution Ideas

    Chuck Harvey, President and CEO, Dealers Ingredients Inc. and its affiliates said:” We are very excited to be able to bring this opportunity to Canada for the first time. Hydrosol is more than just a supplier of innovative stabilizing systems. Hydrosol and Dealers Ingredients together are both service and resource providers of new, on-trend, unique product solution ideas. Hydrosol’s extensive experience in creating stabilizing and texturing systems for dairy and meat analogues combined with Dealers Ingredients in-depth knowledge and experience with plant-based proteins create a strong synergistic approach to addressing today’s food development challenges. Any company contemplating the need to address the growing emergence of the sizable vegan, vegetarian and flexitarian consumer base can access any one of the complete, market ready solutions or create their own customized alternative dairy, meat and deli product concept solution utilizing Hydrosol food stabilizer systems and Dealers Ingredients plant-based category expertise.”

    Interested in learning more about Hydrosol and how we can assist you with your product development opportunities? Please contact your Dealers Ingredients sales consultant or 905 458 7766 or info@dealersingredients.com

    Share this
    21 Feb 2018

    Alex Graham Robinson, current Chairman and past President passed away

      It is with great sadness that we share the news of Alex Graham Robinson, current Chairman (and past President from 1980 to 2009) of Dealers Ingredients Inc. passing away at the William Osler Health System Hospital in Brampton, Ontario on February 3, 2018.

      Alex loved golf, reading about North American history and sports of almost any kind. Alex’s favourite hockey team was the Buffalo Sabers and in his youth Alex was an accomplished baseball player and once played against Ferguson Jenkins.

      Alex wasn’t a big fan of vegetables and disliked hypocrites. I use the word “Disliked” because Alex would never have used the word ”Hated”. Alex was a good Christian and lived a life of reflection always searching for truth and the best in himself and others.

      When Alex left us for that glorious golf course in the sky he left behind his loving wife Nancy and his two sons Scott and Richard. He also left behind many friends who will miss him dearly.

      Share this
      21 Feb 2018

      Inspiring the Extraordinary-Summarizing the Top Food Trend Predictions for 2018

        If you are like many of us within the food industry, you have probably turned to one or more of your favourite food prediction lists to help determine what the latest food trends will be for the coming year. Yet, this can still be a challenge especially since there are so many lists. Out of the 22+* food trend lists we reviewed for 2018, one thing we did notice is that many had their own, unique twist on the items listed. Despite this challenge, there were several key trends found to be common amongst the soothsayers of the industry.  Check out the summary below which includes practical tips on how to capitalize on each trend.

        • Plant-based proteins are projected to continue to dominate into 2018 as more consumers are predicted to choose a flexitarian and vegetarian lifestyle. Although, diets are considered passé today, there continues to be a concentrated effort by consumers to lead a healthier lifestyle. Even though engineered protein-based innovations continue to draw a lot of media coverage especially in the development of alternative meat products, there are ingredient solutions available today that can expand this type of excitement beyond just the meat and dairy categories. Wondering which big category will be the next to explode? We recommend taking a closer look at vegan options of classic desserts or creating “healthy-ish treats” as the one to consider. Not sure where to begin? One way of creating market-ready high protein vegan dessert solutions is to utilize the expert knowledge of the Dealers Ingredients R&D team to incorporate award-winning Profi, a complete high protein plant-based composite (HPPC) in value-added cakes, artisan breads, cookies and so much more. As Profi is 100% vegan, halal, kosher and non gmo and gluten free, it is ideal for creating not just vegan and vegetarian desserts but value-added (ie. protein) versions.
        • Ethnic flavours continue to expand. Several of the food trend lists we reviewed indicated at least one and sometimes several ethnic food trends mentioned. Some of the trends focused on a specific product category such as taco modifications while others focused on regional flavour trends within a specific area. The regional flavours that appear to be driving this demand are middle eastern flavours from Persian, Israeli, Moroccan, Syrian as it relates to cardamom, za’atar, shakshuka and halloumi; Asian island cuisine from Malaysia, Philippines such as sambal, kaffir lime, adobo; and East African fare such as berbere spice blend and Tanzanian BBQ. Consumers today are also demanding great tasting healthy options of these types of blends and flavours.  Butter Buds, with over 50 functional ingredients including ghee, yogurt and milk buds Asia and Peru options can help meet this demand. With new Butter Buds organic flavours and non-dairy cheddar option now available, food manufacturers today have more resources to help them create healthier traditional dish options.
        • Snacking is changing. Not only is it “expanding into a light meal but meals themselves are taking on a snack-like appearance”. The trend of sipping on soup instead of juice could be viewed as an example of this “snack-like appearance”. Some categories such as seafood are projected to become one of the new snacks for 2018. Despite these shifts, snacking occasions are currently twice as likely to be driven by desire for a reward or indulgence rather than meal-based occasions.  Accessing outside resources such as trusted supplier partner to gain unbiased marketing and sales perspective on how best to capitalize on category market shifts is key.

        *For a complete list of the 22+ food trend reports used to create this list, please click here.

        Share this
        21 Feb 2018

        Links to Various Top Food Trend Predictions for 2018

          Below, are the links to various resources used to create Dealers Ingredients “Inspiring the Extraordinary-Summarizing the Top Food Trend Predictions February 2018 article”


          Foodservice and Hospitality (Canada)


          RC Show (Canada)


          Loblaw (Canada)


          Global News (Canada)


          Huffington Post (Canada)


          Chatelaine (Canada)




          Whole Foods Market


          Campbell’s Culinary and Baking Institute








          Phil Lempert for Forbes




          Food & Drink Resources


          Andrew Freeman & Company as per Nation’s Restaurant News


          Sterling Rice Group


          Baum and Whiteman


          National Restaurant Association


          Restaurant Business with Technomic


          Supermarket News




          Packaged Facts




          Share this
          20 Dec 2017

          Exciting News at Dealers Ingredients!

            We are pleased to announce that Myriam Côté has re-joined the organization in the newly created role as Manager, National Accounts. In this role, Myriam will be providing additional sales leadership and strategic planning throughout North America to help Dealers Ingredients strengthen their brands and expand their focus on creating natural food ingredient solutions that positively impact healthy lifestyle choices.

            We are also pleased to announce that Chris Kovachis has joined the organization in the role of Controller. Chris’s extensive background and experience in accounting and finance for various manufacturing companies including a flavour ingredient company will be instrumental in supporting Dealers Ingredients Inc. and its affiliates with financial reporting, cost analysis and documentation.

            Congratulations Myriam and Chris!

            Share this
            20 Dec 2017

            Three Key Soup Trends to Watch for and How to Capitalize On Them

              With the cold winter temperatures upon us, hot, flavourful bowls of soups have always been a popular choice amongst consumers at this time of year. To better understand the soup category and the key opportunities for growth, here are our top three picks in terms of market trends to watch for and how to capitalize on them.

              Three key future trends

              1. Although, retail dollar sales in Canada for the soup category are down slightly at -1% (2016)1 due to three key consumer trends (aging population, growing interest in cooking at home and a shift towards healthier soup options)2, the good news is that on a global basis, the soup market is projected to grow. The CAGR for soup is projected to be at CAGR 3.7% globally during the period from 2016-20213. Increased consumer demand for convenience foods is the main reason/driver for the projected growth within the category. However, only through the introduction of new product launches (ie. healthier and memorable soup options) will ensure the future growth of the soup market.
              2. Wondering which healthier soup options will have the greatest future appeal? “Soups, stocks and broths will likely be more popular in the next couple of years. Given the interest in bone broth and healthy eating, there will be a growing interest in beef soup, according to Dave Meli, The Healthy Butcher, Toronto and Kitchener”.4
              3. Creating healthy yet craveable soups may be the key for driving future growth within the category. According to Technomics, “cravings beat out healthfulness as reasons consumers eat soup and salad; with more than half citing cravings and fewer saying health for their rationale (ie. 58% and 55% vs 29% and 48% (soup and salad % split compared between cravings vs health reasons respectively).5 Creating the perfect balance between craveable and yet healthy option was recently demonstrated by one chef. For example, with a heavier soup bowl variety such as potato, the cream/milk was replaced with a lighter and signature twist on flavour option such as a spicy salsa relish6

              How to capitalize on these three trends

              1. Have you ever considered launching a drinkable soup to satisfy the growing consumer demand for convenience foods? Fawen drinkable soups have been identified as one of 2017 biggest food trends on “We could make that” website. These soups, available in three non-meat varieties including Beet/Purple Cabbage with Cumin, Broccoli/Cauliflower with Turmeric and Sweet Potato/Red Lentil with Cinnamon also address the growing market segment of vegans/ vegetarians and flexitarian consumers7
              2. If a more traditional creamy tasting yet healthier soup option is required, this may be an ideal time to consider reducing a portion of the cream/dairy/butter/fat with the addition of one or more Butter Buds dairy flavour ingredients. Butter Buds natural flavours, available in Canada through Dealers Ingredients, may be the perfect solution for creating and/or reformulating a low fat soup recipe. With 50 varieties of dairy, butter and cream flavour ingredient options in Canada to choose from including non-dairy creamers, popular flavours such as bacon and cocoa, organic (now totalling six organic flavours including three new flavours as of Dec 2017), finding a solution could not be any easier.
              3. One of the biggest challenges with creating a healthier and yet still tasty soup is the high level of salt. One option available to reduce the salt without compromising on taste to consider is replacing a portion of the salt with Akzol Nobel OneGrain sodium reduction solution available through Dealers Ingredients.


              Interested in creating healthier soup options? Contact your Dealers Ingredients sales rep or info@dealersingredients or 905 458 7766 to get more information/copy of complete list of products, receive product development support and/or to ask for a sample of Canadian Butter Buds flavours, Akzol Nobel OneGrain salt replacement, Natralein pea or brown rice protein or Profi, high protein plant-based composite (HPPC).

              1Source: “Stock: options Canadians are choosing healthier soups made with wholesome, locally sourced ingredients” (Page 24 of Nov/Dec 2017 issue) Food in Canada. Retrieved from http://www.foodincanada.com/digital-edition/?documentID=171206213054-f6de3cea9aa44c3fb23f53c81ba57042

              2Source:  Retrieved from http://www.euromonitor.com/soup-in-canada/report

              3Source: Retrieved from https://www.businesswire.com/news/home/20170929005250/en/Global-Soup-Market—Growth-Trends-Forecasts

              4Source: Retrieved from http://www.cbc.ca/news/canada/kitchener-waterloo/andrew-coppolino-2017-food-trends-african-street-food-coffee-delivery-1.3935118

              5Source: Retrieved from https://www.technomic.com/soup-and-salad-will-face-heightened-competition-definition-health-evolves

              6Source: Retrieved from https://www.foodfanatics.com/food/take-on-soup\

              7Source: Retrieved from http://wecouldmakethat.com/soup/

              Share this
              05 Oct 2017

              Winner of Canada’s top 10 best contributions to healthcare and pharma 2017

                Dealers Ingredients is very honoured and proud to be selected as one of Canada’s Top 10 Best Contributions to Healthcare and Pharma Awards 2017.

                “Over the years, we have had a lot of success providing healthy, plant-based protein options for the foodservice industry for healthcare, retirement homes and long-term care facilities and are proud of the work we have done.” said Chuck Harvey, President and CEO, Dealers Ingredients Inc. and its affiliates.

                With the proposed changes, the first in almost a decade, to Canada’s Food Guide, and an emphasis on plant-based proteins, it will become even more important for those serving the healthcare sector and food manufacturers to partner with food ingredient suppliers who have the knowledge, expertise and experience working with plant-based proteins.

                To learn more about the natural ingredients Dealers Ingredients have been supplying to leading food manufacturers across Canada since 1976 and to access the complete article posted in the ghp (global health and pharma) August 2017 magazine with a circulation of more than 260,000 worldwide, please click here. 

                Share this
                28 Aug 2017

                Market trends towards plant-based proteins within meat, milk and bread categories

                  Many categories and companies today are experiencing changes due to the inclusion and growth of plant-based proteins. Here are just a few examples of the more recent trends.

                  Meat Category

                  According to Markets and Markets the global plant-based meat market is set to reach $5.96 Billion USD by 20221 and could potentially make up one-third of the market by 20542.

                  In Canada, there has been a lot of activity and innovation within the meat category. For example, Gardein, the award-winning alternative vegan protein brand, was first developed and launched in Canada before being acquired by Pinnacle Foods in 2014.

                  Maple Leaf Foods, one of Canada’s largest meat processors, purchased Lightlife Foods in 2017. Lightlife Foods, a maker of plant-based meat substitutes like tempeh, sausages and burger, has 38 percent share of the US refrigerated plant protein market.

                  M&M Foods, a retail shop, known for selling a wide variety of frozen meat options changed their name from M&M Meats, just over a year ago to better reflect the diversity of the food options available.

                  On a North American basis, Cargill’s recent sale of its two remaining feed yards to redeploy investment to other investments3 including alternative proteins is another example.

                  As well, many companies today are not only exploring the use of plant-based proteins as a meat replacement option but are also using plant-based proteins as meat extenders due to its positive nutritional profile and physical properties.

                  Milk Category

                  Today, refrigerated plant-based milks are no longer considered a specialty or ancillary item.

                  In Canada, “consumer demand for milk alternatives is increasing significantly, especially for almond milk”. According to Nielsen Home Scan data, Canadian sales of almond milk have tripled over the past two years for the period ending January 2016.4

                  Contrary to what many believe, amongst non-dairy milk alternative consumers in US, only ”5% are lactose intolerant diet conscious and even more surprising only 11% are vegetarian/vegetarian leaning.”5

                  “What is even more surprising is that from a consumer perspective, a higher percentage of adults who consume dairy milk alternatives vs whole milk agree on the following statements:

                  • 70% versus 54% agree (respectively) that they are trying to eat healthier food5
                  • 49% versus 34% agree (respectively) that their diet is very healthy.”5

                  With 30% of US households already using dairy alternative beverages and the fact that many plant-based products in the market such as Silk, a cashew milk product, Ripple, a pea milk product and So Delicious Almond Plus, an almond and pea protein milk product have not “tried to conceal their non-dairy identity”5 any regulatory enforcement of non-dairy product terminology might be a moot point.

                  Bread Category

                  Manufacturers today are exploring not only the inclusion of single source plant-based proteins but also a high protein plant-based ingredient composite such as Profi Bake™ due to the nutritional profile boost it can provide and the way Profi Bake manages water similar to wheat flour in breads.

                  On the international scene, Canada is being viewed as the place with the knowledge and expertise to help manufacturers create protein rich plant-based bakery items. For example, in 2016, Warburtons Ltd, the UK’s largest bakery brand began working with Canadian researchers to develop “dough from pea flour that produces bread that looks and tastes almost like any other loaf, but which also has more protein and less of the carbs and gluten that more consumers are trying to avoid.”6

                  Protein breads are also starting to show up on the shelves at Canadian retailers. There has been a total of three CPG companies that have recently launched high protein breads. Canadian made Dimpflmeier’s Carb Smart High Protein Bread claims to be the highest protein and lowest carb bread in North America. Weston Bakeries launched a high protein bread under their Country Harvest brand containing soy and wheat protein.

                  Alternative Sources of Plant-based Proteins

                  While plant-based proteins were once limited to protein powder shakes, these are just a few examples of categories but not all demonstrating the penetration and growth of plant-based proteins within traditional consumer product categories.

                  Looking to work with an ingredient supplier who understands and has the expertise working with plant-based proteins in a variety of applications?  Contact your Dealers Ingredients Sales Consultant or 905 458 7766 or info@dealersingredients.com to enquiry about application support and/or a marketing trends presentation.

                  Dealers Ingredients is the creator of award-winning Profi, the complete high-protein plant-based composite (HPPC) is non-GMO, gluten-free, 100% vegan, neutral to mild sweet taste, PDCAAS, Halal and Kosher certified. If you are looking for a single source protein, we also have our high quality, extensively tested Natralein Pea and Brown Rice Proteins available.


                  1Source: Marketsandmarkets. Retrieved from http://www.marketsandmarkets.com/PressReleases/meat-substitutes.asp

                  2Source: Lux Research Inc. Retrieved from https://members.luxresearchinc.com/research/report/16091

                  3Source: Bird, Susan (2017, May 9) www.care2.com. Retrieved from http://www.care2.com/causes/another-major-meat-supplier-is-investing-in-plant-based-proteins.html

                  4Source: Retrieved from http://www1.agric.gov.ab.ca/$department/deptdocs.nsf/all/sis16088

                  5Source: Sprinkle, David, Research Director, Packaged Facts. Retrieved from Packaged Facts white paper Terminology Tempest in Dairy Case. https://www.packagedfacts.com/White-Paper-Terminology-Tempest-Dairy-Case-11010355/

                  6Source: Skerritt, Jen, (2017, March 13). Bloomberg Markets. Retrieved from https://www.bloomberg.com/news/articles/2017-03-13/bread-made-frohttps://www.packagedfacts.com/White-Paper-Terminology-Tempest-Dairy-Case-11010355/-peas-bakers-look-at-protein-to-boost-loaf-sales

                  Share this
                  03 Aug 2017

                  Canada’s new food guide is shifting away from meat and dairy. Do you have a plant-based strategy in place?

                    The Canadian government has just issued draft recommendations for Canada’s new Food Guide. Unlike the previous Canadian Food Guides, these recommendations were deliberately developed without consultation from industry but instead were based on almost 20,000 responses received from Canadian consumers.

                    The three main areas of differences with the recommendations for Canada’s new versus the current Food Guide are a) the focus on eating patterns instead of food categories and b) the emphasis placed on the importance of including a “high proportion of plant-based foods”1 and c) the impact that certain food choices have on our environment.

                    Under the “Guiding Principle 1” of the draft recommendations, the focus is on the importance of eating nutritious and wholesome foods such as vegetables along with fruit, whole grains and plant-based proteins.

                    The draft recommendation goes even further advising that the shift to plant-based foods will help Canadians eat less red meat. As well, the recommendation provides food suggestions that can help consumers with busy lifestyles. For example, the recommendation includes the suggestion for Canadians to choose items such as “fortified plant-based beverages” and “pre-packaged foods and beverages for convenience.”

                    Included in the draft recommendation is the suggestion to shift to foods that contain mostly unsaturated fats rather than mostly saturated fat. To consumers, this is encouragement to shift away from foods derived from animals such as cream, high fat cheeses and butter and meats containing high levels of saturated fats.

                    Under “Considerations”, the draft recommendations acknowledge the impact our food has on our environment. Again, emphasis is placed on a shift towards diets high in plant-based foods and lower in animal-based foods that are associated with “lessor environmental impact”.

                    Phase two of the draft recommendation provided all Canadians the opportunity to comment online of the proposed guide until July 28, 2017 with plans in place to publish the results in late 2017. In early 2018, part 1 of the new dietary guidance policy report for health professionals and policy makers will be released with part 2 consisting of healthy eating patterns and recommended amounts and types of foods scheduled to be released in early 2019.

                    What does this mean to manufacturers and product developers?

                    Given the large emphasis placed on plant-based proteins in Canada’s new Food Guide recommendations, now is the perfect time for any food and beverage company to create and implement a strategy in anticipation of addressing the growing demand for plant-based protein products expected within the marketplace

                    This is especially important given that consumers today, are not even waiting for government implementation of these guidelines. For example, 38% of consumers are claiming to eat meatless meal once a week or more. (Source: Innova Market Insights 2016 surveys). The percentage of consumers claiming to be vegan/vegetarian (once considered to be a very niche market) has jumped 600% in the last couple of years to represent 6%. The new food guidelines should continue to fuel this already growing trend toward plant-based food consumption.

                    With the long lead times associated with modifying existing product formulations and even greater lead times required when creating and launching new product innovations, it is important to start as early as possible. Given the complications associated with working with plant-based proteins, it is best to work with an ingredient supplier that has the experience and knowledge to guide a company effectively through the process on how to modify every day foods and beverages as well as how to create innovative product concepts from scratch using plant-based proteins.

                    The speed at which small, entrepreneurial companies are launching new products into the marketplace that address today’s consumers health needs, is another reason not to wait.

                    These are exciting time for Canadian consumers and there is no better time for food manufacturers to help consumers improve their eating habits today by providing a wide variety of convenient, plant-based protein food and beverage options.

                    Interested in receiving a plant-based protein trend presentation or application support for any product development opportunities? Please contact your Dealers sales consultant or 905 458 7766 or info@dealersingredients.com.


                    1Source: Pippus, Anna (2017, July 12, updated July 18) Progress! Canada’s new Food Guide will favor plant-based protein and eliminate dairy as a food group. HUFFPOST. Retrieved from http://www.huffingtonpost.com/entry/progress-canadas-new-food-guide-will-favor-plant_us_5966eb4ce4b07b5e1d96ed5e 


                    Share this
                    06 Jun 2017

                    Key Trends in Proteins Over the Past Decade

                      You have probably read in many publications about the popularity and growth of proteins and more specifically, plant-based proteins. However, you may feel you still do not know enough about this growing trend to capitalize on this opportunity with products developed by your company.

                      Below, is a summary on the protein and plant-based protein trends among consumers showing just how much the demand has grown.

                      • The percentage of consumers seeking out foods that are high in protein has grown significantly to 53%1. This is a significant jump from 39% back in 2006.
                      • One of the key reasons for the increased drive to search out foods high in protein is that 21% of consumers consider themselves deficient in protein.1
                      • Non-animal sources of protein are gaining in popularity as 39% of consumers are now using plant-based proteins versus whey protein at 21%. 1
                      • The percentage of consumers checking for protein most often on food/beverage product label has grown to 27% from low of 19% back in 2006. 1
                      • The types of consumers most likely to be checking labels for protein are the “Well Beings®” (with 40% checking for protein most often on the product label) followed by “Fence Sitter®” (with 29% checking protein) and “Food Actives®” (at 28% checking for protein).2
                      • Specific consumer groups represent ideal target opportunities for protein. For example, both “Well Beings®” and “Fence Sitters®” are high protein seekers (ie. Percentage seeking out foods that are high in protein at: 74% and 62%) as well as Millennials (61%) and Households with children (60%).1
                      • With whey protein migrating from niche (ie. sports nutrition) to mainstream (ie. infant nutrition and healthy aging) 1, it is anticipated that plant-based proteins will follow the same trends.

                      Interested in learning more about how to best work with plant-based proteins? Contact your Dealers Sales Consultant at 905 458 776, info@dealersingredients.com to request a sample of Profi Pro, Profi Bake, Natralein Pea Protein and Natralein Brown Rice

                      1Source: Natural Marketing Institute (NMI) Health & Wellness Trends Database® (HWTD)

                      2Well Beings® Most health proactive and the most green. Healthy eating already a priority; Fence Sitters® ‘Wannabe’ healthy and eco-minded. Health strivers; Food Actives® Mainstream Healthy and eco-minded. Self-directed health. Source: Natural Marketing Institute (NMI) Health & Wellness Trends Database® (HWTD).

                      Share this

                      © 2016 Dealers Ingredients Inc. All rights reserved.