2015 Nutrition Trends

8520515667_3a9426b5f2_zAncient grains, avocado, green tea, seeds and nuts, coconut products, Greek yogurt, gluten-free, GMO-free and eco-labels are trending up, while “low-fat” is fizzling, according to the “What’s Trending in Nutrition” survey from Pollock Communications and Today’s Dietitian.  Here’s what registered dietitians predict will be trending in 2015. 

Sprinkle your superfoods. This year, most registered dietitians named seeds and nuts (54%) as the superfoods that will reign in 2015. Kale remains the Queen of Greens though, with most of the nutrition experts surveyed agreeing that kale, Greek yogurt, coconut products and avocado are prevailing healthful food choices for consumers.
Go green…with tea. When it comes to better beverages, green tea gets high marks with 35% of dietitians selecting it as the drink of choice for its myriad health benefits.
The “beef” about beef. According to dietitians, most consumers view animal-based protein, such as meat, fish and poultry, as high-quality, but nutrition pros rank quality proteins differently. Nutrition experts recommend fish and seafood, eggs, legumes and nuts, poultry and dairy as healthy, high-quality proteins, followed by soy. Red meat is considered less healthy among the nutrition pros, most likely due to the saturated fat, cholesterol and high environmental demands required to produce beef.
Gluten-free diets dominate. According to the experts, 66% believe gluten-free or wheat-free diets will continue to be trendy in 2015. “Regardless of the lack of evidence to support eating a wheat- or gluten-free diet for weight loss, consumers believe that eliminating foods with certain ingredients will help them lose weight or be healthier,” explains Jenna A. Bell, PhD, RD, Senior Vice President and Director of Food & Wellness at Pollock Communications. In fact, the survey revealed that 70% of dietitians believe consumers will be more interested in nutrition and weight loss in 2015 than they were in 2014. Dietitians also noted that we will see “clean eating” as well as the Paleo diet, as popular eating trends.
Old is new. Despite the popularity of some low-grain diets, half of dietitians agree that ancient grains, like amaranth, quinoa, spelt and freekeh, will be a top trend in 2015.
“Low-fat” fizzles. While low-carb remains strong, low-fat gets weaker. For another consecutive year, the overwhelming majority of dietitians predict that the low-fat diet will fall flat in 2015, with only 4% naming it as a popular eating trend among consumers.

6896388410_a164b4eed2_z
Good fat vs. bad fat. As consumers welcome fat back into their eating plans, the question becomes which fats are best? In the battle of the fats, 84% of nutrition experts agree that consumers should replace saturated fat with good fats (mono- and polyunsaturated fatty acids). “We found that dietitians are making recommendations that align with current guidelines for reducing the risk of cardiovascular disease from the American College of Cardiology and American Heart Association,” explains Bell.
Mirror, mirror on the wall. How do consumers gauge their health and weight? By comparing themselves to friends and family, say 35% of dietitians, while 30% say that consumers use people in magazines or on television as their basis for health and weight comparisons.
Consumers won’t be complacent. Last year, 44% of dietitians felt that more Americans were becoming OK with an unhealthy weight. This year’s survey reveals that only 26% of dietitians feel the same way, indicating fewer consumers will be complacent about being overweight.
Blogs dish about nutrition, but can’t always be trusted. Many nutrition experts (42%) agree that consumers are getting their health and nutrition information from blogs and websites. Thirty-eight percent also agree that consumers receive the most misinformation from blogs and websites, and they predict that there will be more nutrition misinformation available in 2015. Ninety-one percent believe the mass quantity of nutrition information and misinformation is more likely to lead to consumer confusion and lack of diet improvement. When in doubt, ask a dietitian! Registered dietitians are the best source of credible, accurate nutrition information.
What’s in a label? According to the experts, consumers are looking for more eco-labels in 2015, with 69% of experts saying that GMO-free labels are most important to their clients.
GMO-free matters. Dietitians predict that GMO-free, gluten-free, clean eating/clean ingredient list and organic will have more of an impact on consumer choices in the coming year.
Make the right choices. What is the best diet advice to improve overall diet and health according to registered dietitians? Fifty-one percent of nutrition experts say to choose high-quality, nutrient-rich foods in all food groups. Forty-seven percent say to eat more fruits and vegetables.
MyPlate holds a place at the table. Holding steady year after year, MyPlate, the USDA’s guidance for healthy eating (myplate.gov), continues to play an important role in nutrition education, with 73% percent of dietitians utilizing MyPlate as a tool to help consumers eat right.
Shoppers want it all. While there will be new food and nutrition trends in 2015, nutrition experts agree that shoppers buy foods that also satisfy three basic needs – convenience, taste and price. There are some things shoppers just won’t sacrifice, regardless of what’s trendy.

images: Freekeh by Howard Wolfish on flickr, olive oil by USDA on flickr

Enjoy this?

share it

Discuss

0 Comments

Flavor Trends for 2015

PicMonkey FF2CollageMcCormick & Company released its annual Flavor Forecast report that identifies 8 flavor trends to watch, which are pictured above.  Here’s a look at the 2015 flavor trends, with links to recipes representing each trend:

Global Blends On the Move – Japanese 7 Spice (Shichimi Togarashi) offers a new kind of spicy heat, while Shawarma Spice Blend lends warm, spiced flavor to grilled meats and more. Chicken Shawarma Wrap, Japanese 7 Spice Blend
Middle Eastern Mezze – These distinctive dips and spreads, packed with zesty herbs and seasonings, offer an approachable and delicious introduction to a vibrant global cuisine. Garlic Pepper Labneh
Sour + Salt – Combining coarse salt with surprising sours like pickled ginger, sour cherry, dried mango and lemon zest results in a lively finishing flavor that lends brightness and texture to dishes. Pickled Ginger, Green Tea and Chile Salt
Smoked Spices – Smoking spices and herbs deepens their flavor and aroma, adding richness to meals and drinks. Deviled Eggs with Smoked Creole Mustard
Umami Veggies – For a fresh way to savor the tempting “fifth taste,” look no further than naturally umami-rich veggies like mushrooms, tomatoes, sweet potatoes and nori. Umami Vegetable Saute
Liquid Revolution – Fresh purees and juices blend with bold spices and herbs to intensify sauces, pasta, dressings and more – providing a fun, delicious way to enjoy an extra serving of fruits and veggies. Spiced Shrimp with Roasted Corn Puree, Plum Sauce and Farro
Flavor Worth the Wait – Lift the lid to discover the rich flavors from recipes around the world that meld aromatic spices and comforting ingredients into mouthwatering slow- cooked meals. Spiced Chicken Tagine
Cookies Reimagined – Classic spiced cookie flavors take new form in decadent, imaginative desserts that redefine “milk and cookies.” Peanut Butter Snickerdoodle Tart with Cinnamon and Peanut Crust
 
You can learn more by visiting FlavorForecast.com and pinterest.com/mccormickspice for recipes, images and more ways to explore this year’s top tastes. {Disclosure:  McCormick & Co. is a client.}
5536717411_6c4b17fee9_z
Comax Flavors, a provider of flavors to the food and beverage industry,  also identified flavor trends for 2015.  The trends were divided into four groups, each featuring five different flavors:
Melting Pot
Za’atar (image courtesy of Drew Dies on flickr)
Brigadeiros (Brazilian Chocolate Bon Bon)

Butterscotch Curry
Cherry Yuzu
Sriracha Maple
In a Nutshell
Almond Rose Shortbread
Bourbon Caramel Pistachio
Pecan Chipotle
Pumpkin Praline Fudge
Vanilla Walnut Fig
Coffee House
Affogato
Cabernet Espresso
Cinnamon Brew
CoffTea
Vietnamese Iced Coffee
Breakfast Anytime
Chicken and Waffles
Honey Banana Oatmeal
Savory Butter
S’mores Pancakes
Strawberry Coconut Milk

 

 

Enjoy this?

share it

Discuss

0 Comments

Friday Food News

roasted chickpease Liliana FuchsUNIQUE CRUNCHY SNACK FOODS EXPECTED TO BE ON-TREND IN 2015
Via Aberdeen News

Crunchy snack foods like rice cakes, seaweed chips, lentil chips and roasted chickpeas are projected to be popular in 2015, writes Karina Timmel. A stronger focus on gluten-free alternatives, vitamins, protein and whole grains is expected to boost the popularity of these new varieties throughout the coming year.

KALE CHIPS WILL REMAIN POPULAR, BUT RHYTHM SUPERFOODS EXPANDS OFFERINGS
Via Food Navigator

CEO of Rhythm Superfoods Scott Jensen expects “a shaking out of brands” of kale chips sold in specialty and health food stores over the next year. Jensen says the competition is unsustainable and wants his company to be prepared for the kale trend to soften. Rhythm will focus on selling its products to mainstream grocers in their produce sections and offer two new vegetable-based snack products in spring 2015.

RETHINKFOOD CONFERENCE FEATURES IBM’S WATSON, SLAUGHTER-FREE MEAT
Via Food Navigator

The reThinkFood conference hosted by the CIA and the MIT Media Lab in Napa Valley showcased culinary innovations including IBM’s supercomputer Watson that can suggest unique dishes based on flavor preferences. Presenters discussed the potential rise of slaughter-free meat made in a lab and how food manufacturers could advertise healthy options to the public.

IS A CHOCOLATE SHORTAGE IMMINENT?
Via Washington Post

Two giants of the world’s chocolate industry, Mars Inc. and Switzerland’s Barry Callebaut, have issued warnings over the past few days suggesting that a global chocolate shortage is possible by 2020. The factors driving such a shortage are numerous: soaring demand, particularly in China; a supply chain threatened by the Ebola crisis; the increasing popularity of cocoa-heavy dark chocolate; and plant diseases such as “witches’ broom” and “frosty pod rot.” Supply of cocoa often falls short of demand, but the gap between what is produced and what is bought is increasing in size and duration. Prices have soared 60% since 2012.

THE UNITED STATES OF THANKSGIVING
Via New York Times

The New York Times scoured the nation to find recipes that evoke Thanksgiving in each of the 50 states. Article outlines all, with recipes to match including Double Apple Pie (New York), Garam Masala Pumpkin Tart (District of Columbia), Sourdough Stuffing with Kale, Dates and Turkey Sausage (California) and Pumpkin Soup with Ancho and Apple (Illinois), among others.

COCONUT FLAVOR IS IN FOR COFFEE
Via Boston Globe

Coffee that tastes like cookies is out and coconut flavor is in, according to a study from Bottlenose.  The company, who tries to detect trends across social media platforms, recently released a report on fall coffee offerings. Other findings include that people talk about coffee most on Mondays, Starbucks fans like literary memes around authors and characters and that the novelty of pumpkin drinks has officially worn off.

KELLOGG LOOKS TO STAY ON-TREND WITH 7 NEW CEREALS
Via Grocery Headquarters
Kellogg will launch seven new cereals during the fourth quarter that aim to take advantage of several consumer trends such as protein, gluten-free and organic. The new products include two Special K brand formulas, Kashi Sprouted Grains Multi-Grain, Raisin Bran with Cranberries, Froot Loops Bloopers and two new flavors of Bear Naked Granola.

PRINGLES DEBUTS LIMITED-EDITION HOLIDAY-FLAVORED CHIPS
Via People

Pringles has debuted its limited-edition holiday flavored chips, including Milk Chocolate Pringles. Other flavors include Tortillas Cinnamon Sugar, Cinnamon & Sugar, Pecan Pie, and White Chocolate. Unexpected flavor combinations for chips has surfaced as a trend this year with Lay’s “Do Us a Flavor” contest also bringing customers unique varieties including Cappuccino and Wasabi Ginger.

WIRELESS CHARGING ARRIVES AT 200 STARBUCKS LOCATIONS IN CALIFORNIA
Via Eater

Starbucks is officially moving ahead with its plans to rollout wireless charging mats in partnership with AT&T. In June, the company announced that it would install Powermat Spots —small circular charging pads that are seamlessly implanted in tables and counters — at stores in San Francisco and the Bay Area before expanding to other markets in 2015. Currently, only certain mobile devices are compatible with the technology. To circumvent that issue, the Starbucks locations are selling Powermat “rings” which “instantly upgrade any phone to wireless charging compatibility.” The rings are being offered for purchase for $9.99 or can be borrowed for free during each visit.

OVERSTOCK.COM LAUNCHES ITS OWN FARMER’S MARKET
Via Modern Farmer

Online retailer Overstock.com recently launched its own Farmer’s Market, a large-scale effort that integrates a CSA model. The platform offers products such as organic vegetables and locally raised grass-fed beef to San Francisco, Austin, Richmond and Atlanta with a goal to serve 50-70% of the country’s zip codes  by the end of the year and 99%  by next March.

NEWARK AIRPORT LANDS BIG-NAME CHEFS
Via New York Times

First-class dining, even for passengers holding tickets in coach, is coming to United Airlines Terminal C at Newark Liberty International Airport. Some 28 new restaurants are planned, with concepts devised by 24 high-profile chefs, including Alex Stupak, Einat Admony, Amanda Freitag, Paul Liebrandt, Jacques Torres, Alex Guarnaschelli and Dan Kluger. The restaurants are scheduled to open starting next summer. The project, part of a $120 million upgrade for the airport, is expected to be completed in 2016.

THE FACE OF FOOD DELIVERY IN THE DIGITAL AGE
Via Smart Blog on Food & Beverage

A new and growing generation of food delivery services is winning investors and customers, and using Big Data to drive sales, writes Datassential Senior Director Maeve Webster. Services such as SpoonRocket and Munchery deliver prepared meals, and others including HelloFresh and Plated deliver fresh, pre-measured ingredients and healthy recipes.

image: roasted chickpeas by Liliana Fuchs on flickr

Enjoy this?

share it

Discuss

0 Comments

Trend Alert: What’s In, What’s Out

Wondering what the next kale salad will be?  What’s going to replace beets as the “it” vegetable? Andrew Freeman & Co. makes predictions in their 2015 Food Trends Index.

7627378396_971fb0d8c1_z

YESTERDAY TODAY TOMORROW

Beets

Cauliflower

Radish

Caviar

Sea Urchin

Trout Roe

Kale Salad

Cabbage Salad

Banana Blossom Salad

Appletini

The 15 Ingredient Cocktail

Old Fashioned

Cayenne Pepper

Aleppo Pepper

Marash Pepper

Chop

Belly

Collar

Sweet

Umami

Sour

Asian Fusion

French

page2image37680

Spanish

 3433494422_1da0f65f5f_z

The trend report from Andrew Freeman highlights Nduja, the spicy spreadable pork from Calabria, Italy, that was also featured in Baum + Whiteman’s 2015 food and beverage trend predictions.  I’m eager to try this.  Looks like we’ll be seeing more Nduja in 2015.

images: winter radishes by alex schwab on flickr, nduja by mswine on flickr

Enjoy this?

share it

Discuss

0 Comments

Friday Food News

Happenings in the world of food this week.

bread

AGAINST THE GRAIN
Via The New Yorker

Author Michael Specter tackles the complicated question:  What’s so bad about gluten?

FLAVOR-MAKERS MOVE TOWARD NATURAL FORMULATIONS FOR GOURMET PALATES
Via The Wall Street Journal

Food makers are being challenged to create items with bold, unique flavors that are made with the simple, natural ingredients consumers crave. Flavor houses are responding to the demand by offering flavors made from fruits and flowers, which can be much more expensive to produce than artificial flavors.

19 FOOD AND BEVERAGE EVENTS FOR NOVEMBER AND BEYOND
Via Eater

Listing of top upcoming food and beverage events from November into the New Year. Highlights include Savannah Food and Wine Festival, James Beard Foundation Gala, San Diego Food and Wine Festival, Chicago Food Film Festival and the Palm Beach Food and Wine Festival, among others.

CRAFT FOODS, ALL-DAY SNACKING AMONG INDUSTRY TRENDS FOR 2015
Via Food Navigator

Consumers will look to supermarkets for more than just groceries as they take on the role of social hubs, according to a list of food retail trends to watch in the coming year from “Supermarket Guru” Phil Lempert. Other trends include a shift among baby boomers to all-day grazing, improvements in online shopping and the rise of craft and fermented foods.

MOMOFUKU CHEF DAVID CHANG JOINS DELIVERY STARTUP
Via The New York Times

Maple is a New York City startup set to launch next year that vows to use technology and culinary skills to deliver restaurant-quality meals in as little as 15 minutes. The entrepreneurial group includes Momofuku chef and founder David Chang, who has signed on as chief culinary officer.

GOOGLE MAPS LAUNCHES IN-APP OPENTABLE RESERVATIONS
Via The Wall Street Journal

Google has revamped its Maps mobile application to include several new features, including the ability to make a restaurant reservation via OpenTable from within the app. The enhancement pits Google Maps against Yelp.

image:  Naolo Sato on flickr

Enjoy this?

share it

Discuss

0 Comments

Copyright 2014 Nutrition Unplugged
Disclosure
Design by cre8d