Trends

As nutrition communicators, retail dietitians may sometimes find it difficult to deliver sound nutrition advice amid a social media environment powered by click-bait. This situation can also be a struggle for large food companies who are trying to balance nutrition science with consumer trends. Nestle, the world’s largest food and beverage company, provides insights for how they navigate the complex task of combining shopper interest in trending media hype with sound nutrition science to create products that sell in your supermarkets.

Food allergies have become pervasive in our culture. It was only 30 years ago that food allergies affected 0.75% of Americans and now nearly 5% of the population lives with them on a daily basis.

Whether you’re talking to a pregnant mom who wants the best start for her baby or an older adult who wants to preserve their memory, you can connect with consumers on brain health no matter what stage of life they are in. 

In preparation for all the wonderful things the food world was looking forward to in the year 2000, I sat down with European artist Herbert Hofer to share my vision of what a supermarket might look like in 2000. The year was 1989 and Hofer painted a consumer experience second to none.

As registered dietitians, no one has to tell you twice about the health benefits of pulses, but how can you break down barriers keeping consumers from adding pulses into their grocery carts making them part of their everyday eating habits?

Consumer insights data showcases heightened awareness of and interest in Low FODMAP foods. This interest has industry trend watchers suggesting that Low FODMAP may be the new gluten free.

With limited land available for agriculture as well as heightened interest in conserving nature resources like water, new types of agriculture – both plant and animal – are emerging.  As consumers become more savvy in their knowledge of these options, retailers are increasing product offerings from new agriculture methodologies. Today’s article explores one of these methodologies – aquaponics.

Fermented foods and probiotics are on fire!  As consumers learn more about the importance of gut health and the benefits of a healthy microbiome, fermented foods and beverages with probiotics are quickly moving from a niche category to becoming a mainstream staple.

Today’s shoppers are more health-minded than ever and seek foods and beverages that support their well-being. As a result, probiotics are no longer reserved for those with gut issues or as a way to maintain regularity.

Les Dames d’Escoffier is an international philanthropic organization of women leaders in the fields of food, beverage and hospitality.  While nutrition enters their discussions, the group’s primary focus is on the multifaceted foodscape.  Their annual trend report provides an array of learnings with application to retail health and wellness as detailed here.