Food and Nutrition Trends 2022-2023

1. Back to the classics – nostalgia

There was a presence of foods that we consider classic, comforting, traditional but maybe with a healthier twist (or not). This may seem like a reaction to all the new trendy products but also a marketing strategy.  About 70% percent of U.S. consumers enjoy things that remind them of their past, so presenting foods or products that that remind us of our childhood but may be a little more sophisticated or healthier is a great way to get consumers interested. One example I found interesting was Wyman’s a family-owned fruit company which launched these frozen fruit cups (Just fruit cups), the flavor and texture resembles an ice cream product dippin dots, but even further back it reminded me of those old-school popsicles we used get as children. Another company that represented classic, comforting foods was Applegate, the company basically makes meat products such as bacon, sausages etc. that are organic and contain no GMOs. Another example was True Made Foods, making traditional condiments (ketchup, mustard, barbecue sauce) with no sugar.

2. Plant-based

Plant based continues to be a big trend, more and more consumers are looking to incorporate more plant-based foods. Many companies have embraced this trend and we see plant-based meats, plant-based dairy substitutes, plant-based snacks etc. But what type of plant-based diet is beneficial to your health? One that includes many plants. Right?

3. Sustainability/ Organic/ Non-GMO

Consumers are interested and want to know where their food comes from and how it affects the environment. Organic and non-gmo were also very prevalent. These are all great trends for our health and planet. Eating more plants, eating local (as much as possible) and eating less processed foods are a few steps towards a healthy and sustainable diet.

4. Foods adapted to your needs (or to your diet)

Consumers are always looking for products that can accommodate their needs. Advances in food development can result in producing foods that one can enjoy while adhering to their chosen diet (fodmop, gluten-free, meat-free etc.). It’s not a new concept, but now more than ever adjustments to certain foods allow people to eat healthier without feeling restricted.

5. Food as Medicine- Culinary Medicine

Yes, this is something registered dietitians have always advocated, it’s our job after all! We know food can affect our health and a diet can effectively prevent and control certain health conditions if followed correctly. Medical doctors in recent years have also understood the importance of food regarding health and are prescribing vegetables to their patients, something we dietitians have known (and been doing) all long.

6. Diversity-Cultural Sensitivity

This was present in several sessions. We did see diversity in the speakers as well as in the topics covered. However, from my personal experience as someone who is a proponent of a traditional diet and not the official USDA guidelines, the field of dietetics in the U.S. still has a long way to go. This is evident in the nutritional guidance; for example with the Mediterranean diet, it is not only presented in a very westernized way, but also in a way where many U.S. based dietitians (regardless of color or cultural background) claim to know this traditional diet in-depth without even having experienced it. It appears that they don’t even bother to really investigate this traditional way of eating. When different diets and dishes from around the world are presented, they are almost always “corrected” so that they adhere to western standards, that is NOT an example of cultural sensitivity or competence.

But this westernized sensibility is also evident in how dietitians are taught to communicate. In a session regarding communication (and in other media sessions I have attended), it is mentioned to not move our hands too much while being interviewed, to wear certain types of clothes and accessories, to talk a certain way –in other words to fit into a very specific mold. However, people from certain cultural backgrounds like myself (Greek), move our hands quite a bit, it IS part of our communication and our culture. Case in point: the closing session was a conversation with José Andrés, the famed Spanish Chef, Restaurateur and Humanitarian, and guess what? He moved his hands quite a bit!​ If it is Ok for José, it is ok for me.

It is time to move away from outdated communication practices if we want to really help people eat well.