Infuse Issue 6 December 2018 | Page 26
Food Trends from FNCE 2018
by Kate Agnew, Marketing and Communications Director, Dietitian Connection
T
he Academy of Nutrition and Dietetics, Food
and Nutrition Conference and Expo (FNCE) is
over for another year, and what an incredibly
successful and enjoyable conference in Washington
D.C. it was!
For anybody who has ever attended, one of the most exciting aspects is
the expo hall. Picture a room with thousands of dietitians (scary, I know!)
buzzing with excitement and laughing with their colleagues as they try new food products,
learn about the latest innovations in dietetics and immerse themselves in all things nutrition.
It took me a good five hours (seriously!) and too many laps to count; to really experience
what the expo hall had to offer. Making my way through the lines at the popular stands, to
chatting with brands about new innovation, there was so much
to take in! Across all the products being shared, my eager
eyes noticed some particular food trends:
1. It’s Plant Power Time:
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chilled superfood soups, freeze
dried fruit, legume snacks, seed and
nut butters and bars, and plant mylks.
Driven by the increasing desire for plant-
based diets, numerous companies were
offering beverages, ready made and
on-the-go snack products for busy
people to better meet their fruit
and vegetable RDI.
2. Microbiome Health: as we learn
more about the microbiome and it’s role
in many diseases and overall health, we’re
seeing a burst in gut health innovations.
From pro and prebiotics, to microbiome
measurement tools, and even “ancient”
remedies like kefir are making a comeback.
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© Dietitian Connection
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Infuse | December 2018