It’s that time of year where industry experts are making their predictions for what 2015 will hold when it comes to food and nutrition. At GoodFats101.com, we’ve developed our own list of trends we expect to see this year.
Fats and Oils: As Jill Wiesenberger, MS, RD, CDE, noted in her FNCE® recap post, we’re noticing there is a lot of conversation happening recently about fat, including new generation oils, coconut oil and the impact of unsaturated fat on health. The November issue of Today’s Dietitian added to the ongoing conversation about fats with an article on saturated fats. Although the FDA still maintains that less than 10 percent of one’s diet should include saturated fats, foods containing saturated fats, such as coconut oil and dairy products, continue to remain “hot.”
Fermented Foods: As many dietitians noticed at FNCE, fermentation is a hot topic in the nutrition space. Consumers are looking for additional ways to help their digestive system, and fermented foods, such as pickles, sauerkraut and kimchi, will ultimately find themselves onto more dinner tables nationwide.
“Smoke” Flavor: Recently, Phil Lempert, the Supermarket Guru, unveiled his top 2015 food predictions. One of his top predictions included “smoke” as a hot new flavor sweeping the U.S. More and more people are trying to impart this “smoked” flavor to proteins, vegetables and even cocktails!
Novel Proteins: The market research firm Innova recently made a list of its food trend predictions for 2015. Among them, they predict a rise in novel proteins. Food companies are embracing ingredients, such as pea, whey, dairy and even insect (!) proteins, as a way to improve the nutrient density of their products.
Ancient Grains: Although there is currently no formal definition for ancient grains, the food industry is responding to consumer demand for these super grains. From kamut to quinoa, food companies are incorporating ancient grains into their marketing plans. Even Cheerios is launching a new product, Cheerios + Ancient Grains, this January!
The food landscape is ever-changing, and we are committed to bringing the latest science on dietary fats and nutrition to registered dietitians and health professionals. Stay tuned this year as we tackle subjects such as the controversy over saturated fat, an inside look at oils processing and an update on the Dietary Guidelines for Americans 2015.