16 Food Trends and Lessons from FNCE 2016

FNCE is the Food and Nutrition Conference and Exhibition from the Academy of Nutrition and Dietetics. This year's conference was held in Boston, MA, and was one of our favorites for being in a great venue, with good attendance, and great exhibits and sessions!

  1. Whole grains are featured heavily and much more so than gluten-free foods, which was not nearly featured as much as in years past.
  2. Pasta is being offered in many varieties.
  3. Walnuts win our "most beautiful booth" award because they had photos and giant walnuts. And who doesn't love walnuts?! The pulses booth was a close second for their visual appeal and for using such an artisticly colored and arranged bin of pulses.
  4. Stevia is being featured in many different brands of zero-calorie sweeteners, even in a Splenda blend.
  5. HelloFresh, a meal delivery program, was the most popular booth and had the longest line of attendees waiting for their bags and info.
  6. People love having their picture taken. Colored hats are fun and these are coupled with a hashtag!
  7. Siggi's yogurt is a new kind of yogurt on the scene from Iceland. They promote great taste with low sugar! Plus, there were fun and cute photo opportunities. Look for Siggi's in Whole Foods.
  8. Spinning wheels were popular traffic catchers.
  9. Light plum juice is new and low in calories with as much fiber as a bowl of oatmeal.
  10. In terms of tone, I noticed that ethics, organic, and sustainability matters were all significant messages this year.
  11. Food-allergy-free is here.
  12. Many favorite restaurants and manufacturers were serving food from their chefs and there were some great low-sodium choices.
  13. There are lots of fruits and veggies!
  14. Butter buds has flavors.
  15. Bars are popular in both Mediterranean and refrigerated varieties. The Mediterranean ones were delicious. And there are many other kinds that are shelf stable for the people who  like to carry a snack or eat on the run.
  16. Goat's milk yogurt is here! We tried it and think it's delicious. It tastes like very rich sour cream. This is available in the Whole Foods Store.

And here are a few of our favorite things...[shopify embed_type="product" shop="nutrition-education-store.myshopify.com" product_handle="tomato-basil-salad-24-square-banner-for-bulletin-boards-and-walls" show="all"][shopify embed_type="product" shop="nutrition-education-store.myshopify.com" product_handle="farmers-market-bounty-24-square-banner-for-bulletin-boards-and-walls" show="all"]See future dates here http://www.eatrightfnce.org/FNCE/content.aspx?id=6442484817Photos shot with iPhone 7.

Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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