Food and Nutrition Trends for 2017

Are you a foodie and nutrition trendsetter? If so, you’ll be interested in the Washington Post’s coverage of the Food and Nutrition Conference and Expo in Boston, which took place in October. The conference highlighted themes likely to define the US food market in 2017. Here’s a snapshot of a few of those themes so you can be an early adopter:

  • Gluten-free. Nothing new about this category generally. What will be new to most consumers, however, is the appearance of a gluten-free, US-grown whole grain called sorghum. Sorghum is already making its way into a variety of prepared and packaged foods. Like other gluten-free, whole grains, sorghum has plenty to offer in the way of fiber, protein, and certain vitamins.
  • Sprouts. Sprouted beans and grains—which means that they have been germinated (i.e., started to grow) and then usually cooked—will be popping up more and more. Proponents claim sprouting increases a plant’s nutritional value by raising its fiber and protein content and lowering its starch. Sprouted grains may also promote feelings of fullness better than un-sprouted grains.
  • Plant protein. Plant protein is as popular as ever, especially due to concerns surrounding the health risks and sustainability of meat-centric diets. In 2017, expect to see more of the usual suspects, such as hemp and chia, along with rising stars like roasted chickpeas.
  • Healthy fats. Because the FDA has now acknowledged the beneficial role of “healthy fats” from sources such as salmon and almonds, expect to see a surge in whole-fat products, especially in the dairy aisle. So far, at least one company has already petitioned the FDA to allow it to call its non-low-fat products “healthy.”

Source: Washington Post

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