We spotted a variety of plant-based products, from jerky to ice cream, and the show even offered a plant-based pavilion for brands to highlight their meatless goods. As brands continue to develop new plant-based products, the opportunities for incorporating sustainable, nutritious ingredients like peanuts will continue to grow.
Dynamic food and beverage trends are a hallmark of America’s foodservice industry. These trends not only provide a timestamp of our food culture, with its steady adoption of global ingredients and menu concepts, but trends also provide growth opportunities in the competitive foodservice industry. Keeping pace with menu and flavor trends gives chefs and menu developers an edge, allowing for menus that stand apart from their competition. In many cases, peanut ingredients can add both familiarity and exoticism to on-trend dishes. At Flavor & The Menu, we see the following 10 trends as big opportunities for 2019:
In 2018, I had multiple nutrition counseling clients come to me, seeking refuge after trying extreme fad diets. The side effects they experienced run the gamut, but they were all negative -- severe GI distress, food preoccupation, unnecessary guilt, dramatic weight loss followed by more weight gain than lost, feelings of failure and more.
Nutrition studies are published constantly. Whether you’re a health pro or a health-minded consumer (or both!), sometimes it’s hard to navigate the world of nutrition research. One of our industry partners, The Peanut Institute (TPI) just launched a brand-new research data-base to help clear up the confusion when it comes to peanut nutrition research.
I’m a registered dietitian nutritionist (RDN) who is not an advocate for extreme diets that cut out whole food groups. But there are two eating patterns I can get behind: Flexitarian and Mediterranean. I view them as eating patterns because they are relatively sustainable and health-promoting. Both the Mediterranean and Flexitarian diets include all food groups and provide more variety than fad diets.
All foods can fit into a healthy eating plan – to an extent. Sometimes, certain conditions make it medically necessary to avoid specific foods or ingredients, and to pay more attention to what you eat.
To make sure we get enough protein everyday, it is important to consider quality and quantity. When we think of protein, the first foods that come to mind are typically chicken, beef and maybe eggs. But what if you opt to get your protein from plants instead of animal sources? A diet rich in vegetables, whole grains, beans, soy foods, and nuts and seeds can provide enough protein.
At some point in your life, you’ve probably heard the term, “balanced meal.” If you’re unsure of what that really means, why it matters and how to create it, keep reading.
Do you hear the phrase “meal planning,” and think “stressful” or “time-consuming”?
I did too.
As a registered dietitian nutritionist and as a person who values eating well, I realize the benefit of meal planning – it helps make the workweek less stressful, it’s economically efficient and it ensures we eat nutrient-dense meals all week long. But is it worth giving up a large chunk of our weekends?
After you've read "How to Meal Plan if You Hate Meal Planning" and you’re ready to hit the grocery store, there is one essential item to bring with you (aside from your money!) – The List.
Here are some of my suggestions to help you become a grocery list pro: