By: Jada Linton RDN, LD
The National Peanut Board attended the 2019 Academy of Nutrition and Dietetics Food and Nutrition Conference & Expo (FNCE) and it was a great experience! Here are 4 trends to pay attention to for the upcoming year.
Plant forward options
Throughout the sessions and expo hall, the idea of plant-forward eating rang true to be a top trend for the upcoming year. Whether that be plant-based meat options, plant -forward snacks, or new ways to eat veggies in delicious ways. Peanuts fit perfectly into the plant-forward trend because they are affordable, delicious, and sustainable. We support healthy eating and good nutrition and peanuts are a perfect fit.
Check out this plant-forward recipe
Diversity within the profession
This year at FNCE there were multiple learning sessions including the push for cultural humility and cultural diversity within the profession of nutrition and dietetics. This is a very big deal, especially because we know almost half of Gen Z population comes from a multicultural background. At National Peanut Board our goal is to drive consumption of peanuts so we have to be aware of what our consumers will love and that means understanding who our consumers are.
Snacking to-go
At FNCE this year and previous years we see that snack bars are around and not going anywhere. This year we saw many snacks ranging in flavor and type. Bob’s Red Mill Better Bars - Made from simple ingredients, offer a variety of delicious flavors. Innovative products are something we love, as we know peanuts and peanut butter are so flavorful especially on-the-go!
Here’s a recipe for a Double Chocolate & Peanut Energy Bar from Katie Sullivan Morford, Mom's Kitchen Handbook
New Sugar Sweeteners
During FNCE there were many different alternative sugar sweeteners as well. One that had a great taste was swoon; they’re on the hunt for food and drinks that provide the taste of mouthwatering sweetness, with zero sugar. This is a great option for people looking for diabetes-friendly sweeteners.
FNCE was a hit this year, it’s always great to see how the profession of nutrition and dietetics always bring out the best people! Looking forward to next year to see how the trends may change.