As we step into 2025, Canadian families are exploring exciting food trends while grappling with the reality of their grocery bill.

Global flavours, creative use of local ingredients and a comeback of comfort foods are inspiring cooks across the country. That’s the good news.

The bad news, highlighted by the Canada’s 2025 Food Price Report earlier this month, is that food prices this year are expected to rise another three to five per cent. Affordability continues to be a top concern.

According to the report — a collaboration between Dalhousie University, the University of Guelph, the University of British Columbia and the University of Saskatchewan — several factors are driving these price hikes: extreme weather events, global political instability, supply chain disruptions, rising production costs and ongoing labour shortages.

If the first weeks of 2025 are any indication, these challenges aren’t going away soon.

For home cooks, finding ways to enjoy delicious, wholesome meals while staying on budget is increasingly challenging. To make it easier, here’s a glimpse at the latest food trends for inspiration, some practical cost-saving strategies and some trendy, budget-friendly recipes to try.

Trends

This year’s food trends encourage creativity and resourcefulness in the kitchen by blending global flavours with local ingredients.

Dinner parties at home

As restaurant prices climb, people are dining out less and hosting more at home.

If you want to jump on this trend, think of affordable yet delicious foods like one-pot meals, taco bars, or “bring-a-soup” gatherings. When everyone contributes, dinner parties at home are a tasty, fun way to save money and connect with friends and family.

Savoury over sweet

Bold, savoury flavours are taking the spotlight this year. Ingredients like mushrooms, fermented foods, pistachios, seaweed snacks and spicy sauces are being incorporated into everyday dishes.

Look for recipes featuring flavour-packed condiments, dips and spice blends to give meals a creative twist. The roasted vegetable attached to this article is a great example.

Thanks to online recipes and accessible ingredients, more people are exploring international cuisine.

Global flavours with a local twist

Prairie-raised chicken in enchiladas, local pulses in curries and Manitoba-produced cheese in breakfast dishes are just a few ways to enjoy global flavours while supporting our producers.

Spice it up

Hot sauces, chile crisps and smoky salsas are adding depth and excitement to everything from breakfast to snacks. It’s not just about making food “hot.” It’s about balancing heat with sweetness or smokiness for bold, layered flavours.

The protein balance

Combining plant-based and animal-based proteins continues to be popular in 2025.

Prairie-grown beans, peas, lentils and chickpeas, as well as plant-based options like tofu, are being paired with animal proteins like meat, eggs and dairy to create a balanced mix of flavours, textures, and nutrients.

This approach not only supports a diverse diet but also helps home cooks stay on budget and create healthier, more varied meals.

Tips to save money

Is it possible for families to incorporate these tasty trends despite the additional $800 in food cost the food price report expects will hit a family of four this year? In addition to using coupons, checking flyers, and choosing store brands, here are some additional ways to stretch grocery budgets.

Eat local, seasonal foods

Reach for local produce when you can. It’s often more flavourful and affordable than imported options.

In winter, hearty staples like cabbage, potatoes, and carrots shine in soups, stews, and casseroles. Supplement with frozen fruits and vegetables for more affordable and equally nutritious produce options.

Buy in bulk and preserve

Purchase larger quantities of pantry staples or seasonal produce when prices are lower. Freeze, dry or can what you don’t use right away. Alternatively, share bulk purchases with friends and family to reduce costs and prevent waste.

Plan more, waste less

Plan meals, shop accordingly and be mindful about food waste to avoid impulse buys and ensure everything gets used.

Grow what you can

Even a small garden or a few deck pots can provide herbs, lettuce or a few fresh vegetables. Keep your gardening efforts manageable so that it remains fun and rewarding.

Recipes

Chicken and black bean enchiladas

This tasty enchilada recipe is sure to become a family favourite. Makes: Four to six servings

Ingredients

• 2 tbsp canola oil
• 1 small white onion, diced
• 2 cloves garlic, minced
• 1 ½ lb boneless, skinless chicken breasts, diced into small half-inch pieces
• 2 jalapenos, seeded and finely chopped (or a 4oz can green chilies, chopped)
• 1 tsp salt
• ½ tsp ground pepper
• 1 15 oz can black beans, drained and rinsed
• ½ cup frozen corn, thawed
• 8 large flour or corn tortillas
• 3 cups Mexican blend shredded cheese
• 1 ½ cups prepared red enchilada sauce
• Fresh cilantro, chopped

Directions

1. Preheat oven to 375°F.
2. In large pan, heat oil over medium heat. Add onion, sauté two minutes. Add garlic, sauté one minute.
3. Add diced chicken, jalapenos, salt and pepper. Sauté mixture for six to eight minutes until chicken is cooked.
4. Add one cup of enchilada sauce. Add beans and corn, stir to combine, and remove from heat.
5. Grease a 9×13 inch baking dish. To assemble the enchiladas, line up tortillas, chicken mixture, cheese and baking pan. Lay out a tortilla, add a generous spoonful of chicken mixture in a line down the centre of the tortilla. Sprinkle with 1/4 cup of the cheese. Roll up the tortilla and place, seam side down, in baking dish. Repeat this process with remaining tortillas.
6. Spread remaining sauce over top of the enchiladas, followed by remaining cheese.
7. Bake uncovered for 20-25 minutes until the enchiladas are heated through and slightly crispy along the edges and cheese is bubbly.
8. Allow to cool slightly. Garnish with fresh cilantro. Serve with favourite toppings like sour cream or guacamole.

Source: Manitoba Chicken Producers

Curry spiced root vegetables with feta and pistachios

An affordable, tasty recipe to give your winter root veggies a flavour boost. Makes: Four to six servings

Ingredients

• 3 small beets, peeled and cut into small chunks
• 1 medium fennel bulb (or half a large), cut into wedges (optional)
• 2 medium carrots, peeled and cut into medium chunks
• 2 parsnips, peeled and cut into medium chunks
• 1 small red onion, peeled and cut into medium chunks
• 3 cloves of garlic, smashed and roughly chopped
• ¼ cup olive oil
• 1 tbsp Smak Dab curry dijon mustard
• 1 tsp curry powder
• ½ tsp ground cumin
• ½ tsp ground coriander
• ¼ tsp paprika
• ¼ tsp turmeric
• salt and freshly ground black pepper
• 3 tsp melted honey
• ½ cup feta cheese, crumbled
• 1 small handful of parsley, roughly chopped
• ¼ cup pistachios, toasted and roughly chopped

Directions

1. Preheat oven to 375° F.
2. In a large bowl, add the beets, fennel, carrots, red onion and garlic. Pour in olive oil, mustard, spices and a good pinch of salt and pepper. Toss well so the veggies are evenly coated.
3. Pour the veggies on a parchment-lined baking sheet and roast for 35-40 minutes (tossing halfway), until the veggies are tender and slightly caramelized around the edges. Allow to cool slightly.
4. To serve, arrange veggies on a platter and finish with drizzled honey, chopped parsley, feta and pistachios. Serve immediately.

Source: Smak Dab Mustard