We're closing out 2015 this week and no doubt, nutrition professionals are starting to think about the likely trends to emerge next year. It might be new products, ingredients, or fads that garner attention from food manufacturers, retailers, nutrition educators or others working on food and nutrition issues. Nonetheless, Today's Dietitian Magazine has talked to several nutrition experts to gather and summarize their just published predictions for 2016.
Here are a few:
Souping! Think juice, but with the fiber, seeds, rind and pulp. They can be for any meal, really, from breakfast to dessert.
Probiotics! Nothing new, but just more of it, including "probiotic-fortified foods and beverages, such as orange juice, cereals, and waters."
Full-Fat Dairy! Whole milk consumption is on the rise (and not just for one year olds). Studies are mixed showing the benefits of a range of dairy products, from fat-free to full-fat. Regardless, more evidence points to the lack of association between high fat dairy consumption and obesity, type 2 diabetes and cardiometabolic risk.
Sustainable Diets! Promoted on a national scale by the 2015 Dietary Guidelines Advisory Committee, sustainable eating habits will rise in its importance. The Dietary Guidelines won't end up containing sustainability guidelines, but it's on America's radar and will remain a topic of interest as we head in to the new year.
Food Waste! There's a LOT of it, and for the first time, the FDA and the USDA have established a joint goal to reduce food waste by 50% by the year 2030. As the article points out, roughly one-half of all the food in the United States is wasted farm to fork.
So, here's to drinking soup, whole milk, and thinking about the planet when we choose what to eat. We're ready for you, 2016!