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Canada’s Food Price Report 2026 Revealed + Hugo Magnan, President of Groupe MAG, on the Art of Great Canadian Mayo
Season 6 Episode 15
In this action and insight-packed episode of The Food Professor Podcast, Michael LeBlanc and Sylvain Charlebois sit down with Hugo Magnan, President of Groupe MAG, the Quebec-based culinary innovator behind some of Canada’s most delicious mayonnaise, salad dressings, dips, and sauces. Hugo shares the company’s origin story — founded in 1989 by his father Jacques — and explains how Groupe MAG carved out a loyal following through premium ingredients, bold flavours, and a commitment to craft. Michael even reveals his own culinary experiments using MAG mayonnaise in a Texan-style potato salad, highlighting the brand’s versatility and taste advantage over mainstream competitors. The conversation explores the future of condiments, how regional producers scale nationally, and why MAG's formula resonates with consumers craving authenticity and umami-rich flavours.
The second half of the episode pivots to the newly released Canada’s Food Price Report, featuring a detailed breakdown of projected food inflation for 2026. Using AI-driven forecasting, Sylvain’s research team anticipates grocery price increases of 4–6% next year — adding nearly $1,000 annually for a family of four. Meat, centre-aisle pantry goods, and restaurant meals are expected to drive most inflation, while coffee prices are entering what Michael calls “eye-watering levels” due to global supply constraints. Sylvain warns that restructuring by major food manufacturers may lead to fewer product choices, reducing competition and elevating prices, particularly in packaged foods.
Yet, amid affordability challenges, the report identifies positive shifts. Canadian consumers are entering 2026 more informed, intentional, and empowered than during the pandemic inflation wave. Shopping trips per household have risen from five to more than seven per month, as families comparison-shop, loyalty surf, and embrace food rescue apps, private label alternatives, and price-matching codes. Structural forces — from discount grocer expansion in Quebec to declining alcohol consumption in restaurants — are also reshaping the retail landscape. Restaurants, facing lower bar revenues, will need to reinvent profitability while consumers lean more into at-home dining.
Whether you're a food lover curious about better mayonnaise, a retailer navigating shifting economics, or a policy-watcher tracking food affordability, this episode blends culinary storytelling with hard-hitting data, offering both delicious inspiration and serious insight into the year ahead.
The Food Professor #podcast is presented by Caddle.
About Us
Dr. Sylvain Charlebois is a Professor in food distribution and policy in the Faculties of Management and Agriculture at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University. Before joining Dalhousie, he was affiliated with the University of Guelph’s Arrell Food Institute, which he co-founded. Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. Google Scholar ranks him as one of the world's most cited scholars in food supply chain management, food value chains and traceability.
He has authored five books on global food systems, his most recent one published in 2017 by Wiley-Blackwell entitled “Food Safety, Risk Intelligence and Benchmarking”. He has also published over 500 peer-reviewed journal articles in several academic publications. Furthermore, his research has been featured in several newspapers and media groups, including The Lancet, The Economist, the New York Times, the Boston Globe, the Wall Street Journal, Washington Post, BBC, NBC, ABC, Fox
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