Trends

Many consumers lack confidence when it comes to selecting and preparing a variety of meat and poultry products, but at the same time they are interested in finding and trying new, easy-to-prepare recipes. Technology may provide solutions in the form of small appliances and expert advice. Here is a quick review of popular cooking technologies with suggested promotional opportunities:

Marketwatch has an interesting column explaining the hyperlocal movement that is happening in cities across the US.

Memorial Day and summer holidays are a great opportunity for retail dietitians to highlight the versatility of tofu as a healthy, plant-based ingredient that everyone can enjoy. 

Retail dietitians can be better equipped to lead shoppers on the journey to healthier eating patterns if they have insight into how consumers eat and plan for today’s mealtime.

Many businesses and brands have discovered that personalization and individualized content create an improved, more satisfying user experience for today’s consumers. Some brands, such as Nutrisystem are using nutrigenomics (the scientific study of the interaction of nutrition and genes) as a way to help consumers find personalized solutions for weight management. Courtney McCormick, MPH RD, Manager of Clinical Research and Nutrition for Tivity Health, which recently acquired Nutrisystem, answers questions regarding how this testing may apply to the retail setting:

Feeding infants and toddlers can certainly be a challenge for parents but retail dietitians are in a perfect position to provide meal tips and recommendations to encourage optimal nutrition for their little ones. The 2020 Dietary Guidelines for Americans will include birth to 24-month nutrition recommendations. Be prepared to show your shoppers how to put this guidance into practice with the expert advice and products your store(s) have to offer:

Mealtimes were once the building blocks of the daily schedule but work, school and social accountabilities have caused meal patterns to shift. Today’s modern eating plan is more flexible and personalized and approximately 50% of eating occasions are considered as snacks. As the lines between meals and snacks blur, there are several opportunities for retailers to meet the consumer’s need for food on-the-go while providing guidance toward nutritious, wholesome options.

Over the years, weight loss programs, products and pills have promised quick and lasting results, however, few have had the research or results to support their claims. And while many individuals have been successful with weight loss, the percent of those individuals who keep the weight off over time is extremely low. What can retailers do to change this trend and help communities be healthier? Dr. James Hill, University of Alabama Birmingham, contends that the total issue of metabolic regulation is complex, much like the problem of global warming, and we need to use techniques that address this complexity. Based on his research, Dr. Hill shares the following insights:

In sunny Anaheim, California, Expo West is THE destination for organic, natural, and specialty foods.  From nutrition bars and wholesome snacks to chickpea 'rice,' watermelon seed butter, and ice cream that is really made with veggies, there is so much to explore.

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.