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Food: the tendency is at the kitchen house!

The Canadians renew with their pans, if one believes the numbers in the report compiled in 2008 Eating Patterns of it in Canada (EPIC). This yearly poll, achieved by the society of NPD Group marketing study for the manufacturers of food products, indicates that 88% of the Canadians have the intention to reduce their visits in the restaurant this year and rather home to cook.

It is not all. Of the home prepared meals, the proportion of those requiring less than 15 minutes of preparation fell of 3% since 2004. During the same period, the proportion of the meals requiring 16 to 30 minutes of preparation passed from 3% to 36%.

The emergence of them “heterosexuals”

More that a simple consequence of the economic crisis that forces the consumers to reconsider their expenses, Jordan Label, professor in marketing in the Concordat University, sees this tendency in an echo of the popularity that broadcasts the culinary know. “One saw to emerge, these last years, the heterosexuals, also: these men who do not see the kitchen like a chore anymore, but like a pleasure and a means to seduce the feminine race,” said Jordan LaBel that is as specialist of the food.

The industry of the food has successful as to better adapt to the contemporary life rhythm, believes Diane Chignon, nutritionist to the University of Sherbrooke: “The cookbooks put the emphasis on the simplicity, a lot less elaborated on the meals to astound the friends. ”

The popular slow cooker

The success of the slow cooker is also to signal. The grocery stores now count a section of frozen foods foods that it is sufficient to place home in she device before leaving to work. More of 1.5 million of Canadians would eat one meal prepared to the pot every week, according to the survey of NPD Group.

According to Diane Chignon, the tendency to the kitchen of the house is most encouraging. The dishes are cooked at home healthier in general and more varied than those than one inch on the buys. They are as auspicious to a better domestic cohesion. “All efforts made to avoid that each dish warms its frozen food to the microwave oven and eats it before the television constitute a step in the good direction.”

One is again far from the roast cooked with love and eaten in family religiously every Sunday, but one attends a certain renewal of interest and control on what nevertheless meets in our plates, believes Marion Chan, director of the food division at NPD Group. One does not necessarily use more ingredients than in the past. But one participates in some stages, while sauteing the vegetables for example, or while preparing a salad dressing, she underlines.

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