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January 15, 2020

The recent past has observed significant increase in the number of foodservice restaurants. This would remain among the leading factors driving consumption of straws at a global level. The mass shift in preference from plastics to recyclable and biodegradable material alternatives has been the key trend shaping straw sales. On the back of these factors, the straw market is projected to expand at a strong CAGR of nearly 7% during the forecast period (2019 - 2029).

Paper has been witnessing solid rise in demand as an eco-friendly, sustainable alternative to single use plastic, which indicates a massive opportunity for paper straws in the near future. Currently, plastic straws and paper straws collectively account for the most of global market revenues.

Key Takeaways - Straw Market Study

  • Plastic straws are the most common trash item found in ocean. To overcome this and decrease the consumption of plastic straws, various manufacturers are offering recyclable, reusable, and compostable straws
  • Increasing number of bars and lounges, restaurants, and quick service restaurants is intensifying consumption of straws
  • Brand owners are investing in marketing and branding of products, which are expected to gain consumers’ attention
  • Straw manufacturers are collaborating to produce custom-made straws with logos and taglines for marketing as well as branding
  • To eliminate the usage of single-use plastic straws, foodservice companies and brand owners such as McDonald’s and Starbucks are using paper and bio-based straws

Straw manufacturers should focus on investments in novel material combinations to enhance the quality of straw, along with taking recyclability into consideration. Furthermore, small and medium scale players in the global straw market should augment investments in marketing through online foodservice platforms to establish themselves as a brand.

E-catering and Online Foodservice Platforms to Propel Straw Market Growth

Online foodservice platforms are providing convenient delivery at low costs, along with efficient packaging solutions, which is fueling worldwide sales of straws. Changing consumption pattern from offline to online sales channel in the F&B industry is anticipated to drive the straw market growth. Increasing number of fast food outlets and restaurants are also anticipated to create huge demand for straws in coming years.

Straw Market - Key Trends Shaping Competition

Manufacturers in the straw market are adopting collaboration strategy to expand their global reach. Leading players are offering wide range of options for straw consumers, such as collapsible straws, biodegradable straws, recyclable straws, reusable straws, and straw (Hay) straws.

  • Collaborations and Joint Ventures
  • Stora Enso Oy, a leading player in the packaging industry, and Sulapac Oy, a cosmetic packaging solution provider, formed a collaboration to create renewable straw ‘Sulapac Straw’.
  • A new entrant in the straw market, FinalStraw, which is a straw manufacturer, came up with a product ‘Collapsible Straw’. This can be folded and carried with a keychain, and is also reusable.
  • Product Launch
    • A new entrant in the straw market, FinalStraw, which is a straw manufacturer, came up with a product ‘Collapsible Straw’. This can be folded and carried with a keychain, and is also reusable.
 
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January 8, 2020

Infusions Restaurant at Okanagan College will once again be a can’t miss stop for anyone looking to sip, savour and save as part of Dine Around Thompson Okanagan this month.

OC Chefs-in-training and chef instructors have designed a menu that not only showcases Okanagan ingredients but also incorporates aspects of traditional Syilx-Okanagan culinary knowledge and practices.

“This year we’ve added a selection of Indigenous fare, along with other daily features, to provide a culinary experience that is truly unique to the region,” explains Culinary instructor Chef Brian Alexander.

“Dine Around is a fantastic learning and teaching opportunity as it gives students a chance to get creative and expand their knowledge. In this case, one of the ways they will be doing that is delving into Indigenous knowledge, practices and ingredients.”

Diners can select from a two-course menu for $25 or a three-course menu for $35. This year’s menu features a number of vegan (VG) and gluten-free (GF) options as well as suggested local VQA wine pairings.

Appetizers include a choice of garden beet salad with goat cheese, winter spiced squash soup (VG) and smoked salmon bruschetta. Main course features include braised short rib (GF), hunter chicken, cedar plank wild salmon and quinoa napoleon stack (VG) for their main course, with the choice of a flourless chocolate cake or coconut posset (VG) for dessert.

Infusions is open for dinner Tuesday-Friday from 5:30 – 8 p.m. The feature menu will be offered from Jan. 15-31.

Reservations are recommended. Visit okanagan.bc.ca/infusions to check out the menu or make a reservation through the OpenTable feature on the site.

Also new for this year, Infusions diners will have a unique chance to meet the chefs as OC Culinary students will play a role in serving the meal during Dine Around.

“Students are very hands on with every aspect of Dine Around this year, from the creation of the menu to serving the food and interacting with guests,” explains Alexander.

“It’s a great opportunity for them to see how their creativity needs to really shine during a month like January, which is always a challenging one for the restaurant industry as a whole. Events like Dine Around provide a way for chefs to challenge themselves to try something new and find ways to draw people in, and that’s a very important and practical lesson for a new chef.”

Dine Around Thompson Okanagan will officially kick off with a Launch Party at Okanagan College on Tuesday, January 14 (that event has now sold out). More information about Dine Around and participating restaurants is available at dinearound.ca. 

Earlier this year, Okanagan College launched its first ever Indigenous knowledge-infused Culinary Arts intake, engaging Indigenous chefs from across the region, alumni and elders.

Those looking to launch a career as a professional cook can learn more about the Culinary Arts program at Okanagan College at an upcoming info session.

From 5-7 p.m., on Wednesday, Jan. 15 future chefs can tour OC’s Culinary Arts facilities and chat with instructors at the Kelowna campus at 1000 KLO Rd. More information is available at okanagan.bc.ca/fwt.

 
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TORONTO - January 6, 2020 – Canadians can now uncarb their pizza with the launch of keto pizza options at Pizza Pizza. Starting today, Pizza Pizza customers can order three new menu items – including customized options – featuring the deliciously uncompromising Keto Uncrust by Unbun Foods. With only two grams of net carbs per slice, this latest innovation provides more options for Canadians looking for grain free, low carb and keto options-- and just in time for New Year$B!G(Bs resolutions.

Keto is one of the fastest growing movements in Canadian food and lifestyle. According to a recent Dalhousie study, 26 per cent of Canadians have either adopted the keto diet, have tried it or considered trying it in the last 18 months (Dr Sylvain Charlebois, Dalhousie University).

 

$B!H(BConsumers shouldn$B!G(Bt need to sacrifice their favourite foods even if some are watching their carb intake,$B!I(B said Paul Goddard, CEO, Pizza Pizza. $B!H(BThe launch of our keto crust demonstrates our ongoing commitment to innovation and providing Canadians with delicious options that suit all dietary needs and preferences.$B!I(B

The new low-carb pizza offerings include:

  • Keto Pepperoni: Keto Uncrust, topped with homestyle tomato sauce, mozzarella cheese and pepperoni. 2g net carbs per slice.
  • Keto Pesto Margherita: Keto Uncrust, topped with pesto sauce, mozzarella cheese, roma tomatoes and parmesan cheese. 3g net carbs per slice.
  • Keto Protein Lovers: Keto Uncrust, topped with homestyle tomato sauce, mozzarella cheese, pepperoni, bacon strips and italian sausage. 2g net carbs per slice.
  • Create your own keto pizza: Over 50 toppings, sauces and cheeses to choose from.

 

The Keto Uncrust has been made possible through a strategic partnership with Toronto-based Unbun Foods Inc. The Canadian leader in creating innovative certified keto, paleo, grain-free and gluten-free bakery products, Unbun consistently delivers delicious better-for-you foods to consumers looking for alternatives to traditional baked products.

$B!H(BWe are proud to partner with Pizza Pizza to provide deliciously uncompromising options for Canadians,$B!I(B said Gus Klemos, Founder of Unbun Foods. $B!H(BPizza Pizza is at the forefront of food trends and understands how Canadians want to eat and lead balanced lifestyles. With the national launch of the Keto Uncrust, we look forward to bringing our keto and grain free products directly to Canadians through Pizza Pizza nationwide.$B!I(B

The new Keto Uncrust and menu items are available for walk-in and delivery at more than 420 traditional Pizza Pizza restaurants from British Columbia to Nova Scotia. For more information, visit www.pizzapizza.ca/keto or follow Pizza Pizza on Instagram and Twitter @PizzaPizzaLtd. 

 

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