Trends

In March of this year, JAMA Pediatrics reported that nearly 30% of adolescents, teens in the U.S. have prediabetes. This alarming rise signals that many of them will be on the path to full-blown diabetes as they reach adulthood. This study includes just over 40% of young people who are obese and indicates that the prevalence for prediabetes has more than doubled since 1999 for adolescents who live in poverty. These striking statistics may provide an opportunity for retail dietitians to partner with communities to offer solutions. Here are some potential strategies for intervention:

The metaverse is a lot more than just the latest fad or a way for tech companies to earn huge dollars from retailers and brands to experiment with the latest cool idea (that may or may not become a reality). The metaverse has been around for a couple decades and was born in the gaming world, evolved back in 2003 into Second Life and then took a set back a bit when Google introduced Google Glass in 2013. Perhaps shoppers were not ready for the technology, or it was too clunky, unstable or expensive. Now, that’s all changed.

Gut health has received a lot of attention over the past several years as new research connects the microbiome to immune support and overall health. Recently there has been a new addition to the dialog around gut health: Postbiotics. This article reviews what postbiotics are, potential health benefits and ways to promote them to customers.

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.