Borderless Nutrition

Trends, hot topics and observations from nutrition experts around the globe…


In this issue of Borderless Nutrition News, Ketchum reports on trends from the 2016 Academy of Nutrition and Dietetics Food and Nutrition Conference and Expo (FNCE®) hosted October 15th-16th in Boston, MA.

The Microbiome Rules
From evidence-based sessions to an entire section of the Expo Hall, experts and companies are talking about how to support a happy, healthy gut.

Focus on Phood
Many superfoods are now concentrated in packages, potions and powders to deliver a specific benefit.

VR Debuts
Virtual reality (VR) hit the Expo and let attendees go way beyond the booth to experience how food is grown and harvested. Contact Lori Beecher at Ketchum Studios to get ideas on how to use VR in food communications!

Bars and Beyond
There were dozens of snack bars at the Expo but squeezable pouches with oats, fruit and seeds were a hot new way to make nutrition portable.

Nuts about Seeds
From butters and spreads to bars and granola, seeds are being incorporated into products in ways more typical of nuts.

Taste is King- Even in Medical Nutrition Therapy (MNT)
Companies are highlighting the great taste of products for restricted diets, and nutrition professionals are infusing culinary best practices into MNT to ensure food provides nutrition plus joy.

The Next Gluten-Free
FODMAPs (an acronym for highly fermentable carbohydrates that are commonly poorly absorbed and can trigger digestive discomfort) were discussed in multiple sessions, and the Expo featured a number of low FODMAP-certified options and resources like websites and apps.*

Empathy-based Education
From sessions featuring case studies and patients panels to booth activities simulating the patient experience, professional education is now just as much about feelings as facts.

Soul Fuel
Sessions on yoga therapy and self-care show that the nutrition community is not only focusing on healthy dietary patterns that fuel the body but also embracing activities and behaviors that fuel the soul.

Techie Tools
The Expo Hall featured new technologies, including body composition devices and telehealth software that nutrition professionals are incorporating to expand their business and brand.

If you missed the inaugural issue of Borderless Nutrition, read about it here. If you received this, you are already subscribed to receive communications like this from Ketchum. If you have any questions, email us at [email protected].

*Ketchum supported a client at FNCE® that has introduced a low FODMAP product.

Jaime Schwartz Cohen MS, RD, is SVP, director of Nutrition, based in Ketchum’s New York office. Always wearing two hats as a dietitian and comms pro, Jaime has nearly 20 years of experience combining knowledge and expertise in food, nutrition, and public relations to create award-winning media and KOL relations strategies. Recognized as an innovator in both the PR and nutrition industries, Jaime has been honored among PRWeek’s 40 under 40 (2015), is the recipient of the New York State Academy of Nutrition and Dietetics Media Excellence Award (2016) and was named Young Dietitian of the Year by the NJ Dietetic Association (2009). When she’s not consuming food and nutrition news, she’s finding balance with yoga, exploring her Hoboken neighborhood and chasing after her four-year-old and 20-month-old sons.