HelloFresh study reveals Canadians' multicultural tastes
A new study by HelloFresh reveals that 80% of Canadians enjoy getting to experience other nations through tastes and foods native to those regions.
The study, Plate of the Nations, sampled 17,004 general respondents from 18 countries: Australia, Austria, Belgium, Canada, Denmark, France, Germany, Italy, Ireland, Luxembourg, the Netherlands, New Zealand, Norway, Spain, Sweden, Switzerland, the United Kingdom and the United States.
The study found that Canadians prepare a globally inspired meal 4.4 times per month, with 33% of Canadians cooking more global dishes in 2025.
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However, 47% say ingredient availability is a barrier to trying new dishes at home.
HelloFresh notes that younger Canadians are helping to fuel the global food movement, with 88% of gen Z and millennials enjoy exploring cultural cuisines.
Forty-six per cent of Canadians use Italian cuisine as an entry point to global cuisine. Thirty-five per cent incorporated Mexican cuisine into their regular meal rotation and 24% included American cuisines like BBQ and Southern influences.
Looking ahead to 2026, the report cites culinary mash-ups, more international cuisine choices and “foods of the future” as upcoming trends.
The report predicts that culinary mash-ups or fusion foods will come from chefs worldwide swapping and sharing flavours and techniques. Culinary predictions from The Food People, a U.K.-based food trends agency, include jerk chicken burritos, pistachio guacamole and breakfast ramen.
African cuisine is predicted to enter the mainstream culinary market. With food creators showcasing these recipes growing in popularity and regional spikes in demand for African dishes like Ras-El-Hanout chicken, HelloFresh predicts 2026 will be the year African cuisines influences at-home chefs.
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As reported in HelloFresh’s Dinner of the Future report, academics and food scientists are looking to foods that sink greenhouse gases, rather than emit them. Ingredients like kelp seaweed and shellfish work to store or photosynthesis carbon, making them better-for-you choices for consumers and the environment. The report also notes that vertical ocean farming and sustainable agriculture will become major movements for farming mussels, oysters and clams.
