2019 Food and Nutrition Conference and Expo Recap

November 7, 2019

2019 Food and Nutrition Conference and Expo Recap

The 2019 Food and Nutrition Conference and Expo (FNCE) held this past week in Philadelphia highlighted many developments in food and nutrition that are of interest not only to registered dietitians and health professionals, but also to food producers, companies and brands, and of course to consumers. Here are some of the most compelling in case you missed it:

  • Plant-based products continue to rise – There was no shortage of plant-based products on the show floor, from nut-based butters and desserts, to dairy-free granola bars, to crunchy snack beans. With countless health benefits, like diabetes prevention and hypertension control, expect plant-based foods to be in vogue for many years to come.
  • Milk comes from all different ingredients – For countless years, milk remained unchanging. But just as our diets and restrictions change, so does the industry. FNCE brought on a slew of milks and milk alternatives, including hyper-filtered varieties, plant-based milks, goat milk, as well as more lactose-free milk and creamer options.
  • The seafood industry continues to innovate – Seafood continues to be a popular protein source and can now be found in various forms. Seafood noodles and jerky were just two items we saw at the show.Seafood is expected to continue to grow in popularity as it is seen as a largely sustainable food.
  • Meat was big – especially when it wasn’t meat – While protein was certainly a theme seen throughout the show, it wasn’t always in the form of meat. Peanuts in all forms were touted as protein power, as were beans. One particular booth even featured “tuna” that was meatless and made of soy food instead! Expect the anti-meat movement to grow as reports surface of less meat leading to lower carbon emissions.
  • The snack food aisle is switching it up –There was no shortage of snack foods at this year’s show, and interestingly, there was a large number of alternative snacks making their way to the market. You may start seeing crunchy foods like chickpea puffs, egg white curls, no-cheese cheesiness nutritional yeast, and other unique variations to fit into specific dietary restrictions and switch up your snacking game.
  • Sweets can be made from alternative sources – Gone are the days of traditional sugar and dairy as the main ingredient in sweet treats. Innovative sweeteners as well as ingredients have driven the category to new heights. Chocolate sweetened with allulose, drinks featuring stevia and frozen dairy-free desserts using banana are now becoming more and more popular and commonplace. The result is a slew of satisfying desserts that are less guilt inducing and in some cases allergen-free.

For more information on these trends or to learn more about how SRA works with the food industry, please visit www.sracomms.com.