NEW YORK, Dec. 18, 2014 /PRNewswire/ -- Will 2015 be
gluten-free? Is Paleo out? Are we eating carbs yet? Is kale still
the Queen of Greens or will nuts, seeds or cauliflower take the
throne? The annual "What's Trending in Nutrition" Survey
from Pollock Communications and Today's Dietitian
highlights what's forecasted to be in – and what's out – when it
comes to nutrition and healthy eating in 2015.
The survey of more than 500 registered dietitians, conducted by
the nutrition trade magazine Today's Dietitian and a leading
food, health and wellness public relations agency, Pollock
Communications, uncovered that kale and coconut are still
trendy choices, but seeds and nuts have taken over as the top two
superfoods for 2015. Other foods expected to make frequent
appearances on consumers' plates in the New Year include ancient
grains, Greek yogurt and avocado. Nutrition experts say that
consumers still look to gluten-free eating, while low-fat diets
have fizzled. They also agree that consumers care about GMO-free,
along with locally grown food and high quality protein.
Hungry for more? Here's a list of what registered dietitians say
is trending for 2015. Their expert predictions are sure to affect
consumer-purchasing decisions, influence food manufacturers and
determine what's on the supermarket shelves in the coming year:
- Sprinkle your superfoods. This year, most registered
dietitians named seeds and nuts (54%) as the superfoods that will
reign in 2015. Kale remains the Queen of Greens though, with most
of the nutrition experts surveyed agreeing that kale, Greek yogurt,
coconut products and avocado are prevailing healthful food choices
for consumers.
- Go green…with tea. When it comes to better beverages,
green tea gets high marks with 35% of dietitians selecting it as
the drink of choice for its myriad health benefits.
- The "beef" about beef. According to dietitians, most
consumers view animal-based protein, such as meat, fish and
poultry, as high-quality, but nutrition pros rank quality proteins
differently. Nutrition experts recommend fish and seafood, eggs,
legumes and nuts, poultry and dairy as healthy, high-quality
proteins, followed by soy. Red meat is considered less healthy
among the nutrition pros, most likely due to the saturated fat,
cholesterol and high environmental demands required to produce
beef.
- Gluten-free diets dominate. According to the experts,
66% believe gluten-free or wheat-free diets will continue to be
trendy in 2015. "Regardless of the lack of evidence to support
eating a wheat- or gluten-free diet for weight loss, consumers
believe that eliminating foods with certain ingredients will help
them lose weight or be healthier," explains Jenna A. Bell, PhD, RD, Senior Vice President
and Director of Food & Wellness at Pollock Communications. In
fact, the survey revealed that 70% of dietitians believe consumers
will be more interested in nutrition and weight loss in 2015 than
they were in 2014. Dietitians also noted that we will see "clean
eating" as well as the Paleo diet, as popular eating trends.
- Old is new. Despite the popularity of some low-grain
diets, half of dietitians agree that ancient grains, like amaranth,
quinoa, spelt and freekah, will be a top trend in 2015.
- "Low-fat" fizzles. While low-carb remains strong,
low-fat gets weaker. For another consecutive year, the overwhelming
majority of dietitians predict that the low-fat diet will fall flat
in 2015, with only 4% naming it as a popular eating trend among
consumers.
- Good fat vs. bad fat. As consumers welcome fat back into
their eating plans, the question becomes which fats are best? In
the battle of the fats, 84% of nutrition experts agree that
consumers should replace saturated fat with good fats (mono- and
polyunsaturated fatty acids). "We found that dietitians are making
recommendations that align with current guidelines for reducing the
risk of cardiovascular disease from the American College of
Cardiology and American Heart Association," explains Bell.
- Mirror, mirror on the wall. How do consumers gauge their
health and weight? By comparing themselves to friends and family,
say 35% of dietitians, while 30% say that consumers use people in
magazines or on television as their basis for health and weight
comparisons.
- Consumers won't be complacent. Last year, 44% of
dietitians felt that more Americans were becoming OK with an
unhealthy weight. This year's survey reveals that only 26% of
dietitians feel the same way, indicating fewer consumers will be
complacent about being overweight.
- Blogs dish about nutrition, but can't always be trusted.
Many nutrition experts (42%) agree that consumers are getting their
health and nutrition information from blogs and websites.
Thirty-eight percent also agree that consumers receive the most
misinformation from blogs and websites, and they predict
that there will be more nutrition misinformation available in 2015.
Ninety-one percent believe the mass quantity of nutrition
information and misinformation is more likely to lead to consumer
confusion and lack of diet improvement. When in doubt, ask a
dietitian! Registered dietitians are the best source of credible,
accurate nutrition information.
- What's in a label? According to the experts, consumers
are looking for more eco-labels in 2015, with 69% of experts saying
that GMO-free labels are most important to their clients.
- GMO-free matters. Dietitians predict that GMO-free,
gluten-free, clean eating/clean ingredient list and organic will
have more of an impact on consumer choices in the coming year.
- Make the right choices. What is the best diet advice to
improve overall diet and health according to registered dietitians?
Fifty-one percent of nutrition experts say to choose high-quality,
nutrient-rich foods in all food groups. Forty-seven percent say to
eat more fruits and vegetables.
- MyPlate holds a place at the table. Holding steady year
after year, MyPlate, the USDA's guidance for healthy eating
(myplate.gov), continues to play an important role in nutrition
education, with 73% percent of dietitians utilizing MyPlate as a
tool to help consumers eat right.
- Shoppers want it all. While there will be new food and
nutrition trends in 2015, nutrition experts agree that shoppers buy
foods that also satisfy three basic needs – convenience, taste and
price. There are some things shoppers just won't sacrifice,
regardless of what's trendy.
"With more than 15 years working on behalf of dietitians, we
know that they truly understand all things nutrition," says
Today's Dietitian Publisher Mara
Honicker. "Dietitians are at the forefront of everyday
eating habits and purchasing decisions of people from all regional
and economic environments, so it makes perfect sense to tap their
expertise when it comes to forecasting nutrition trends."
"Our long-standing relationships with dietitians from across the
country help direct our strategic planning for our food and
beverage clients. We understand the importance of dietitians'
expertise and insights and are pleased to be able to gather and
share this annual nutrition news forecast," remarks Louise Pollock, founder and President of Pollock
Communications. "When it comes to food and nutrition, registered
dietitian nutritionists are the top experts for consumers, brands
and the media."
About Pollock Communications
Pollock Communications is
a New York City-based,
independent, full-service, food, health and wellness public
relations agency launched in 1991. Pollock's public relations and
credentialed nutrition experts create innovative partnerships that
link brands to health and wellness platforms. Pollock has a long
history of reaching key influencers and successfully communicating
the taste, health and lifestyle benefits of brands and commodity
foods to consumers, retailers and healthcare professionals.
About Today's Dietitian
Now in its 16th
year covering the field of nutrition and dietetics, Today's
Dietitian is established as the leading independent trade
publication for registered dietitians, Certified Diabetes
Educators, and Dietary Managers. Each month, Today's
Dietitian provides this influential community of professionals
with best practices and recommendations for their clients through
content that covers essential topics such as diabetes management,
heart health, food allergies, and weight control, as well as the
latest in industry research, nutritional supplements, and special
dietary options that include gluten-free living, plant-based diets,
organic foods, and much more.
Contact: Emily
Blasi/Stephanie
Baber
Pollock
Communications
212-941-1414 or
646-436-6378
eblasi@pollock-pr.com
sbaber@pollock-pr.com
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SOURCE Pollock Communications