2025 INSIGHTS GUIDE
2025: CRAFTING Recipes for Success
For many restaurants and food service operators, the new year brings a much-needed breather and the perfect chance to experiment with fresh ideas. Whether you’re dreaming up new limited-time offers (LTOs), refreshing your menu, or boosting your marketing efforts, we’ve got you covered.
New this year, Saputo Foodservice polled Canada's top chefs to gather the latest trends and insights that are unique to the Great White North. We also researched top trends that are impacting restaurants and culinary trends in North America to give you all the information you need to make informed decisions about your business and sharpen your competitive edge over the competition. Let's get started!
ON THE HORIZON
2025 is poised to be an excellent year for sales growth in food service, especially for full service dining restaurants. With budgets a bit tighter this year, many consumers are opting to dine-out less frequently, but more intentionally. A fun trend we’re seeing on the market is “EATERTAINMENT,” whereby chefs generate excitement and create viral-worthy moments that will keep people talking and customers coming in through the door. Learn more about this on page 3!
MACRO TRENDS INFLUENCING MENUS
SUSTAINABILITY
Emphasis on local sourcing, restorative agriculture, and reducing food waste.
SOCIAL MEDIA TRENDS
Platforms like TikTok and Instagram continue to shape menu offerings.
AI TECHNOLOGY
Integration of AI for recipe creation, cost control, and customer engagement.
FOOD AS MEDICINE
Focus on nutritious, health-promoting ingredients.
Meet our MASTER CHEESEMAKER
Olivia Jansé
Having graduated from International Cheesemaking at the National Dairy School (Poligny, France), Olivia has been with Saputo since 2005 as the innovation director In her role, Olivia works very closely with Foodservice brands to develop custom cheese and dairy products in addition to leading ideation sessions for menu development.
Olivia is a judge at the General Agricultural Competition in Paris, the World Cheese Awards, and was inducted as Maître Fromager in 2008 from France’s « Guilde Internationale
Eatertainment THE EXPERIENCE
In 2025, “Eatertainment” transforms dining into an experience, with chef-driven creations, interactive recipes, and shareable moments to keep guests coming back.
Master Cheesemaker Olivia Jansé shared some delicious ideas on how operators can showcase cheese in their restaurants to keep guests engaged and attract more customers to help grow sales. Here’s a list of her favourite cheeses best suited for these experiences.
2
1 SMOKED CACIOCAVALLO HALLOUMI RACLETTE
As a pasta filata, Caciocavallo melts beautifully, making it ideal for burgers, pizzas, and sandwiches. Its rich, smoky flavour complements trendy BBQ dishes, while its texture and authenticity create unique experiences like the Caciocavallo impiccato, Italy’s take on Raclette.
3
FLAMBÉ, FRY
BELLA LODI FIRE MELT
4
Flambéd dishes have always been the coolest moment to experience at a table. Just like the Greek Saganaki dish, why not flambé a large Halloumi slice and pair it with olives and shrimps.
FLAMBÉ, GRILL, DIPPING SAUCE
I always go back to a classic with a twist. Raclette cheese is a versatile and exciting cheese to showcase. These days, Raclette is turned into waffles, pancakes, pizza and so much more! To spice it up, try our Smoked or Black Pepper Cantonnier.
RASPADURA EXPERIENCE
I often recall my experience of Raspadura, an awesome “shaving the wheel experience” to deliver super thin Bella Lodi smooth chips. This experience could be easily recreated in front of the customer and served at the table in a nice paper pouch. It’s a great cheese appetizer to pair with the first drink.
In Flight : EXPERIENTIAL DINING
MOVING BEYOND TASTE TO MULTI-SENSORY EATING EXPERIENCES
Consumers are increasingly craving foods that engage all five senses, turning meals into a rich and immersive experience. Brands are enhancing enjoyment and deepening emotional connections by incorporating sight, smell, texture, and sound into their products.
DRINK FLIGHTS
Our survey of Canadian chefs ranks sustainability as the top 2025 macro trend, fueling demand for hyper-local beer and wine . 1 These locally crafted beverages strengthen community ties while supporting eco-friendly practices. Nostalgic cocktails, like espresso martinis and innovative old-fashioneds, are also on the rise. Offering drink flights can boost sales and enhance the guest experience by encouraging exploration and engagement. 2
THE CHEESE BOX
FOOD FLIGHTS
Deviled eggs, baked potatoes, pancakes, and desserts are trending in flight-style presentations on social media.
Mini desserts, a popular trend from a decade ago, are making a comeback and are ideal for flight offerings.2 See our chef’s take on this trend on page 22!
TRENDING
Drink Concepts
Expect flights of mini cocktails like martinis, mimosas, bloody marys which offer variety, experimentation and strong perceived value. Plus, watch for non and low-alcohol options for cocktails, beer and wine, seamlessly integrated as ‘with or without’ choices for an inclusive guest experience.1
A well-presented cheese box creates an unforgettable sensory experience, drawing guests in with rich aromas, vibrant textures, and bold flavours. The visual appeal and freshness make indulgence inevitable. This curated experience encourages diners to share and spend more, turning a simple offering into a premium moment!
a great concept for a savoury food flight! THE CHILI-CUTERIE BOARD
TOP CANADA’S TRENDS
THE CANADIAN restaurant landscape is expected to see increased growth in 2025 from more Michelin-starred spots to innovative QSRs. To stand out, operators must prioritize unique customer experiences. We surveyed Canada’s top chefs to uncover the key influences shaping dining culture in the year ahead.
AI TECHNOLOGY
Our 2025 chef survey found that AI, though still new to food service, is already transforming the industry. It is tackling labour shortages, streamlining operations, and optimizing data management. With unique possibilities to enhance the customer experience, this gamechanging technology is reshaping how operators run their businesses.5
MOST COMMON USES OF
CONSCIOUS CONSUMPTION
As globalization impacts food supply and costs, consumers are increasingly mindful of where and how food is sourced. Here’s how sustainability is shaping foodservice in 2025.
FOOD PRODUCTION AND FOOD WASTE
Zero Waste and Circular Food trends promote sustainable dining by minimizing waste. High-end restaurants adopt “Nose-to-Tail” and “Leaf-toRoot” concepts. Embrace these trends by using every part of their ingredients and techniques like fermentation. 3
According to a recent study, 95% of full service independent restaurant operators are using AI in their daily business operations.4 AI FOODIES?
REGIONALITY AND GLOBALIZATION
Restaurants, both urban and rural, increasingly partner with local producers and highlight this on their menus. Trend researcher Hanni Rützler says, “It’s an opportunity to differentiate yourself from other, more price-oriented, culinary offerings and develop your own profile.” 3
OLIVIA’S TRENDING CHEESE PICKS
BOOST YOUR BURGERS
Get away from the ordinary with Olivia’s favourite cheeses to give burgers extra bite!
FETA
1
If you think a veggie burger is limited to Halloumi and Paneer, it’s because you haven’t tried a juicy Feta slice of cheese in your bun! You can marinate it or even deep fry with a crispy batter.
FIOR DI LATTE
2 3
What about a Neapolitan burger?
The meltability of Fior di Latte goes beyond pizza, delivering the perfect creaminess and stretchiness to a classic burger.
BLUE CHEESE
Blue Cheese and steak this ultimate umami pairing doesn’t need more to convince any palate.
TRENDS FOR SANDWICHES
Our chefs have spoken! Here are the top sandwich trends for 2025.
Global Fusion Sandwiches
Korean-inspired bulgogi cheesesteaks, banh mi hybrids.
Elevated Breakfast Sandwiches
Gourmet ingredients like artisanal breads and house-made sausage patties.
Vegetable-Forward Sandwiches
Creative uses of vegetable fillings.
Nostalgic Comfort Mash-Ups
Mac-and-cheese grilled cheese, chicken pot pie sandwiches.
Sustainability-Focused Sandwiches
Zero-waste ingredients and day-old bread turned into delicious focaccia or panini.
Keep things trendy with Olivia’s top cheese choices to level-up pasta dishes.
1
BURRATA
The next big star of any pasta recipe. Deep fry it as a cheese bomb on your pasta dish for a hard-to-forget experience. Add a luxurious touch with a drizzle of truffle oil.
RICOTTA
2
3 PASTA PERFECTION
No need to add white sauce or cream; creamy Ricotta will do the trick. Whether it’s with mushrooms, eggplant or grilled zucchini, the match is unbeatable.
STRACCIATELLA DI BURRATA
Homemade, mixing Mozzarella fresca and thick cream, this decadent mix is the next big thing to try on your tagliatelle.
TRENDS FOR PASTA
Take your pasta game to the next level with our chefs top pasta trends for this year.
Simple, High-Quality Ingredients
Fresh stuffed pasta and Italian flour.
Regional Specialties
Emphasis on authentic and lesser-known pasta shapes.
Umami-Forward Sauces
Use of miso, fermented black garlic, and gochujang.
Sustainability in Production
Organic and regeneratively grown grains.
Comfort-Driven Indulgence
Creamy carbonara variations and baked pasta dishes.
GLOBAL GOING
GLOBAL food trends are showing a sustained interest in Southeast Asian flavours.
Korean culture has gained a distinctive niche in global entertainment, including Canada and the U.S. Combined with popular new Korean cooking competitions and food documentaries, viewers have become especially curious about Korean food traditions and innovations. This year, Korean, Vietnamese and Filipino cuisines all ranked high.
Consumers are increasingly craving the bold spices of Asian dishes, which often align with the current “food as medicine” wellness philosophy.
TRENDS IN SOCIAL MEDIA
Gen Z, fueled by content creation, continues to impact the hottest restaurant trends on TikTok. Focusing on our top social media trends can help food service operators inspire viral moments through creativity and engaging content.
TOP TIKTOK RECIPES
1 2 3 4 5
FOOD AS MEDICINE
Nutritionally focused dishes.
SPICY FLAVOURS
Increased use of spices and bold flavours.
COMFORT MASH-UPS
Combining comfort foods with innovative twists.
AI RECIPES
Use of AI to develop & create new recipes.
CELEBRATION & FUN DINING EXPERIENCES
Create memorable dining experiences.
Korean kimchi is made of fermented, seasoned cabbage. Try it as a pizza topping!
Source: 2025 Saputo Chef Survey
FUNCTIONAL INGREDIENTS
HIGH PROTEIN
Chef Sarah Bodner observes that consumers are shifting toward more personalized, global, and health-conscious dining experiences that are aimed at engaging younger palates.
Cottage Cheese is resurging as a popular, versatile, high-protein ingredient for dishes like breakfast bowls, wraps, and dips. Chef Sarah notes college-aged diners prioritize protein and global flavours.1.
Mushrooms, soy sauce and black garlic are out of the shade and in the spotlight, gaining attention for their versatility in everyday cooking. These ingredients are a popular addition for developing umami flavours (deep, savoury taste) when you want a meat substitute.1.
FERMENTED OR PICKLED
Fermented foods are trending for their bold flavours, gut health benefits, and sustainability. Erika Karbelnik, chef of Karbs Catering in Toronto. believes that the top trending ingredient for 2025 will be pickles. Health-conscious trends like Chamoy pickles reflect Gen Z’s appetite for innovative, international cuisine.1.
TOP FLAVOURS
HOT HONEY While honey is a sugar, it is high in antioxidants, has anti-inflammatory properties, and is a natural, versatile product used to top many dishes.
SWICY FLAVOURS are on the rise, with global sauces like gochujang and harissa going mainstream. In 2025, operators will explore complex peppers like smoky-fruity fresnos, moritas, and aji amarillos & guajillo peppers. Expect milder versions of trendy sauces, such as strawberry gochujang, and creative uses of chiles, like candied or charred jalapeños, to balance heat.2
2025 TOP BEVERAGES
Health-conscious consumers of all ages are fueling demand for beverages that enhance energy, reduce stress, aid digestion, and boost cognition. They're seeking drinks that taste good while supporting immunity and overall well-being.1
CIAO
Caciocavallo!
Our pear-shaped Caciocavallo cheese features a thin, smooth crust and a creamy, yellowish interior with a consistent texture. Its mild, buttery, almond-like flavour deepens with age, perfect for pizza, sandwiches, soups, and cheese plates. Smoked Caciocavallo adds a subtle smoky aroma to its mild, buttery profile.
SIMILAR TO:
Caciocavallo is a distinct and unique cheese. It is often compared to Provolone due to its similar production process and taste.
Smoked Caciocavallo
Asparagus & Caramelized Onion Grilled Cheese
AVAILABLE FORMATS 1.2 kg or 400 g
CACIOCAVALLO
is a pasta filata, or stretched-curd, cheese that originated in Southern Italy. It’s made from cow, sheep, or buffalo milk, and is known for its pear or teardrop shape. The name “caciocavallo” literally translates to “cheese on a horse” because the cheese is hung in pairs from a beam, resembling a saddle on a horse.
Scan to learn more!
DID YOU KNOW?
A 30 g portion of Caciocavallo contains 8 g of protein!
THE CHEESE BIG
TRENDS IN CHEESE
In 2025, cheese continues to be a favourable top ingredient for restaurants of every type. Here are some of the ways cheese is being integrated into menus this year.
MUST-HAVES FOR A MODERN CHARCUTERIE BOARD
Olivia’s must-haves for a show-stopping cheese board.
FETA
It can be cubed and marinated, served in a nice jar or turned into a dip.
HALLOUMI
Grilled Halloumi on a cheese board with a hot honey dip will impress everyone at the table.
ASH COVERED CHEESES
Cheeses like L’Étoile de SaintRaymond, Le Pleine Lune, Le Cendrillon, and Météorite add striking contrast to a platter and create a visually stunning, modern charcuterie board. Pair with bright fruits or white cheeses!
1 | INFUSED IN PASTA DOUGH
2 | WHIPPED FOR SPREADS OR DIPS
3 | CRISPY CHEESE GARNISHES
4 | MELTED IN FONDUE-STYLE DISHES
TOP PIZZA CHEESES
More than Mozzarella! Olivia recommends these cheeses to add more punch to your pizzas.
BLUE CHEESE
Naturally super high in umami flavour, Blue Cheese or Parmesan Cheese can bring any dish to the next level. From a classic Quattro Formaggi to a Hot Honey Blue Cheese Pizza Bianca, it’s a great addition to any pizza offering.
CACIOCAVALLO
RICOTTA Its distinctive, traditional shape sparks curiosity and makes it memorable.
Creamy and rich. Try it inside a folded pizza with some prosciutto, arugula and pesto!
YES, CHEF!
CHEF CHRIS BEALL knows food — and how to make it work for your business. With a passion for creating winning recipes, he’s curated the latest trends into easy-to-follow dishes designed to attract customers and boost revenue.
2025 TRENDS FOR PIZZA
HIGHER QUALITY INGREDIENTS
Artisan and small independent shops.
REGIONAL STYLES
Examples include Detroit style & Roman style.
INNOVATIVE TOPPINGS
Honey, fennel sausage, raw egg yolk, burrata.
ARTISAN FLOUR AND LONG FERMENTATION
Focus on quality dough.
NON-TRADITIONAL FLAVOURS & TOPPINGS
Experiment with different sauces like sweet chili.
Source: 2025 Saputo Foodservice Chef Survey
EVERY PLATE is a canvas, and every chef is an artist. Innovating new recipes calls for breaking barriers and allowing your artistic creativity to shine!
— Chef Chris Beall
INNOVATION STATION
Chef Chris was at the helm of our Food Truck Ideation Experiences and took pizza to another level! Pizza is a timeless favourite with strong appeal, especially among Gen Z diners. Its versatility gives you endless ways to make it your own. Creating fun, interactive experiences around pizza making can drive more traffic and sales!
DID YOU KNOW?
This gluten-free sandwich delivers over 35g of protein per serving for a powerful breakfast bite!
Cheese Revival
Start 2025 off with fresh, exciting recipes that bring in new diners and keep your regulars coming back! Our chefs have crafted easy-to-recreate dishes that are on-trend, packed with whole foods, and perfect for today’s health-conscious consumers. Boost your menu and watch your sales soar!
SPOTLIGHT CHEESE
Dairyland | Cottage Cheese
2% M.F.
Naturally high in protein, enjoy the rich and creamy taste of our Cottage Cheese as the key ingredient in your favourite recipe.
TREND | High Protein / Better for you ingredients
HIGH PROTEIN BREAKFAST WRAP
Attract more Gen Z and Millennial customers with this exciting take on the popular social media trend of high protein Cottage Cheese flatbread powered up with Halloumi for the ultimate protein punch!
CANNELLONI
Crepes
Surprise and delight your breakfast customers with savoury crepes. Filled with Meyer lemon, whipped Ricotta, sautéed spinach and wild mushrooms, crumbled breakfast sausage, oven roasted with marinara sauce and Pizza Mozzarella cheese.
Our firm ripened Swiss Cheese features an ivory to light yellow interior, as well as a bright, and supple texture and offers a delicate, mild hazelnut taste.
SPOTLIGHT CHEESE
Saputo | Swiss Cheese
TREND | High Protein / Better for You Ingredients / Hot Honey
SESAME CRUSTED HALLOUMI SALAD
This will be the new go-to salad on your menu. It’s sweet, salty, fresh, spicy and topped with Halloumi for a rich and savoury flavour that will satisfy your customers’ taste buds.
Recipe Courtesy of Chef Erica Karbelnik, Toronto, ON
SPOTLIGHT CHEESE
Saputo | Halloumi
Easy to cook, delicious to eat! Halloumi Cheese is an unripened semi-soft cheese that doesn’t melt and can be grilled, fried or baked.
BUFFALO HOT WING GRILLED CHEESE SANDWICH
The perfect comfort sandwich! Made with crispy, seasoned chicken, melty Pizza Mozzarella, and pickles, this sandwich delivers the perfect balance of a gooey cheese with a buffalo chicken kick.
SPOTLIGHT CHEESE
Saputo | 20% M.F. Pizza Mozzarella Cheese
Our 20% Pizza Mozzarella cheese features a full, clean flavour, golden colour, soft texture, and unparalleled melting and stretching qualities.
WATCH THE VIDEO!
CHEESE SHELL BIRRIA TACOS
Excite your customers and keep them coming back for more with these crunchy, cheesy hand-helds. This trendy and easy to make taco is the perfect menu addition to boost sales!
SPOTLIGHT CHEESE
Bari | Shredded 24% M.F. Pizza Mozzarella
This cheese has a fine ivory colouring and its soft, elastic texture offers appealing stretch.
Recipe Courtesy of Chef Sébastien Harrison Cloutier, Montréal, QC
LUMACHE & CHEESE PRIMAVERA
Canada’s top chefs have spoken — the hottest trend is all about getting creative with pasta. Expect a surge of authentic, regional, and lesser-known shapes, bringing bold new twists to classic dishes in 2025.
Crafted from select farm milk in Lodi, Italy, and aged a minimum of 16 months, our hard-ripened cheese features a black rind and a rich, savoury yet nutty flavour.
DID YOU KNOW?
Lumache pasta is named after the Italian word for “snails” due to the distinctive shell-like shape. It holds sauces and ingredients well, packing each bite with flavour!
SPOTLIGHT CHEESE
Saputo | Bella Lodi
Made with BELLA LODI — a naturally lactose-free cheese!
CRISPY ITALIAN SUSHI ROLLS
Enhance your appetizer menu and impress your customers with this quick and whimsical appetizer. A fresh new addition to any menu, this Italian play on sushi uses fried cheese to wrap the rice and olive tapenade.
Recipe courtesy of Chef Kyle Brandt, Woodstock, ON
CHEF’S TIP!
Get playful with your Italian sushi! These versatile cheese wrapped rolls set the stage for many types of fillings and can even be used as a dessert base.
SPOTLIGHT CHEESE
This Pizza Mozzarella cheese possesses fine ivory colouring and a mouth-watering milky, salty taste. Its soft, elastic texture offers appealing stretch.
Bari | Shredded 24% M.F. Pizza Mozzarella
TRIPLE MEAT & CHEESE PIZZA GOURMET
Set your restaurant apart and tempt your customers with an elevated pizza offering! This savoury blend of Italian meats coupled with a rich and creamy blend of Pizza Mozzarella, Ricotta and Parmesan cheeses is sure to win you repeat customers and social media mentions.
With unmatched performance, rich flavor, and ideal texture, this cheese is the undisputed gold standard. It turns golden when baked creating excellent stretch and evenly spaced blisters.
SPOTLIGHT CHEESE
Saputo | Gold Pizza Mozzarella
TEMPEH Poutine
The perfect recipe for restaurants aiming to connect with Gen Z and Millenials. Asia meets Canadian culture in this tasty poutine mash-up that hits the mark on many dining trends that are here to stay.
Tempeh is an incredibly healthy protein source made from soy beans boasting a mild nutty flavour that is enhanced with our delightfully squeaky Cheese Curds and warm gravy.
Meat is under fire, not just on the grill, but for its impact on health and the planet. The future likely belongs to plant-based proteins like mushrooms, tempeh and algae, which have many health and climate benefits.5
SPOTLIGHT CHEESE
Saputo | Cheese Curds
The essential ingredient for authentic poutine, our Cheese Curds are delicate and slightly flaky with a pleasantly “squeaky” texture. They are available in different sizes and convenient formats including frozen, bulk and portion-controlled bags.
PROVOLETA STEAK & LOADED BAKED POTATO
A new take on steak frites that features the rich flavours of a perfectly grilled ribeye steak complemented with a creamy, melted Provolone Cheese drizzled with chimichurri sauce.
CHEF’S TIP!
Offer the option to upgrade to a fully loaded baked potato with all the trimmings to increase sales!
SPOTLIGHT CHEESE
Saputo | Provolone
Originally produced in Campania, this pasta filata cheese has a soft, creamy and stretchy texture. Perfect in appetizers, main dishes or on a cheese platter. Over time, the flavour gets stronger and tangier.
FLIGHT Triple Delight
Impress your customers with a mouthwatering dessert flight! Flights of all sorts will be trendy this year with customers looking to indulge and enjoy taste-testing experiences. These scrumptious desserts are a triple delight highlighting upcoming flavour trends that are sure to stand out on your menu.
Our whey-based Ricotta with cream has a delicate taste, a rich and creamy texture, and pleasant, fluffy curds.
SPOTLIGHT CHEESE
Saputo | Ricotta di Campagna
Pistachio & Ricotta Beignets
Whipped Cottage Cheese Bruleé
Decadent Sour Cream Brownies
FOUR CHEESE PIZZA
