Trends

Have you been hearing more about “carbon” lately, or perhaps even “decarbonization”?  Along the food value chain, more emphasis is being placed on creating more sustainable practices, which can include decarbonization.

Regenerative agriculture is a hot topic in professional circles. Read on to learn five things you need to know about it.

If you missed the live event, no worries; all sessions were recorded and will be made available to RDBA members. Today, we’re launching the first four sessions as listed below.

Led by perhaps the most entertaining cook-along hosts, DJ Blatner, RDN, CSSD, this session provides retail RDs with a new cook-along concept featuring flexitarian, savory uses of yogurt. DJ shares tips on how to educate shoppers about stocking a flexitarian pantry, fridge, and freezer with staples to keep on hand.

During our second featured cook-along, Chef/Author Barton Seaver shows how to make flavorful, simple, and nutritious hand rolls in two ways and to discover fun and innovative ways to use canned/pouched Wild Alaska Salmon.

As only he can, RDBA CEO, Phil Lempert, kicked off the virtual experience with his annual trend forecast, making his predictions for the future based on two years of unprecedented change in retail and evolving consumer behaviors.

The global personalized nutrition market is gaining traction quickly and is expected to reach 3.56 billion by 2030. For retail companies to fully leverage this trend they must offer not only tailored products, but also detailed guidance that “connects the dots” between shoppers’ needs and store offerings.

It keeps getting harder for primary household shoppers to buy nutritionally and cost-efficiently in 2022. Bedeviled by out of stocks and higher prices on many of their preferred healthful foods, they now must learn about, find, and try budget-friendly nutritional substitutes to satisfyingly feed their families.

Last week’s article Trend Setting at Expo West shared insights from the show floor at this annual conference. This week, one of the authors -- Deanna Scheid, RD, Regional Health & Wellness Specialist at SpartanNash – shares insight on how retail dietitians can apply knowledge gained at a trade show once back in the office.

Over the past few years, consumers have been cooking at home more than ever, which, despite the circumstances, has been good news. Research shows that people who regularly eat home-cooked meals have healthier diets and they also save money and time. Keep your customer’s home cooking habits strong and drive sales for your stores by helping shoppers advance their meal planning skills with these educational ideas.