Global Nutrition Team
Fall kicks off a season of celebrations for a lot of people—from Halloween to the New Year, families will enjoy their favorite traditions. But for food companies, the fall kicks off trend forecast season! We’ll see trend reports from insight organizations, new product launches, and top picks from fellow dietitians. This year, we are sharing our nutrition and food trend predictions that we expect to see at shows like the 2018 Food & Nutrition Conference & ExpoTM and in popular trend reports shared by the media.
Intuitive Eating- Taking the Diet Out of Dietitian
Intuitive eating is a set of eating principles outlined by dietitians Evelyn Tribole and Elyse Resch back in 1995. This eating philosophy focuses on listening to your body’s cues on hunger and fullness and encourages people to reject the diet mentality of labeling foods as good or bad. This approach gained momentum over the last couple of years and continues to capture the attention of consumers and health professionals alike. Although still niche, younger consumers are becoming more familiar with the trend and many dietitians incorporate the techniques into their practice.1 Want to give it a try? Learn about some of the basics from the founders and check out other resources available online, like the ones offered here.
Nutrition professionals are familiar with phrases like “no foods are off limits,” and “everything in moderation”. But, indulgence is no longer just about fulfilling that desire for a sweet treat, it also includes the experience involved with enjoying a food or beverage. For example, the rich, buttery taste from your favorite cookie, the chocolate chips that melt on your tongue, and the crispy texture that leaves crumbs in your lap are all part of the experience of eating. Indulging doesn’t always mean decadence, either. Enjoying the warmth of a cup of tea in your hands or the comfort of hot soup in a moment that is just for you are a couple of examples of how this trend evolved.
In the 80’s and 90’s, supermarket aisles were full of light, fat free, and diet foods. Back then, people were focused on taking things out of food like calories and fat. Now, people think of food more holistically, seeking out functional benefits from real foods like vegetables, healthy fats, whole grains, and herbs. Popular benefits include hydration, energy, and plant-based protein. We expect this trend to continue with both familiar ingredients in unexpected places and the use of new ingredients in familiar foods. For example, think of how cauliflower found its way into pizza crust and the use of traditional spices like turmeric became more popular in juices.
Increased Buzz About Gut Health
No list of nutrition trends would be complete without talking about gut health. The focus on gut health started in the yogurt and supplement space, but steadily expanded across many categories. Interest in prebiotics and probiotics fuels product innovation and research. This trend ranges from a preventative focus on improving gut health to managing sensitivities like carbohydrates found in garlic and onions. New products on the market make it easier for consumers to prepare meals without cooking everything from scratch. For example, products like Prego® Sensitive Recipe Traditional Italian Sauce make it easier for these consumers to eat within their dietary restrictions.
We expect to see many publications and fellow food and health professionals share their predictions on health and well-being trends over the next couple of months. As these forecast reports come out, think about what you notice in your practice, what questions your clients are asking, and what products resonate with them the most. By understanding the trends and how they are relevant to your patients, you can help them find solutions that make them more successful on their health and well-being journey.
The Campbell Nutrition Team
Lindsay's BioLindsay is a nutrition communications analyst at the Campbell Soup Company where she coordinates health professional and consumer communications. She also works with internal and external partners on retail health and wellness programs. Prior to her role at Campbell, Lindsay worked as an in-store retail dietitian. She received her Bachelor of Science in Nutrition and Dietetics from West Chester University and completed her dietetic internship with Pennsylvania State University. Currently, Lindsay is studying for her Master of Science in Health Communications and Marketing with Boston University.
Kate's BioKate received her bachelor's degree in dietetics from the University of Delaware and completed her dietetic internship at Johns Hopkins Bayview Medical Center. She has over ten years of experience in a variety of nutrition-related practice areas including clinical nutrition, weight management counseling, health and wellness and nutrition education. Kate has worked as a nutrition consultant to the Campbell Soup Company since 2005.
- 2018 Food and Health Survey. International Food Information Council. Available at https://www.foodinsight.org/2018-FHS-Report-FINAL.pdf. Accessed September 15, 2018.