Move over, quinoa. Sorghum, teff, millet and other ancient grains are making a comeback. | Image source: Usnews.com
When I attended the Academy of Nutrition and Dietetics Food and Nutrition Conference and Expo in Atlanta earlier this week, I was on a mission. Sure, I wanted to network with my friends and colleagues, eat and drink at fun restaurants, go to a karaoke bar (yes, karaoke) and hopefully learn something new at a lecture. But my real mission was to discover new products and trends that I could tell my patients about. So walking aisle after aisle – in stilettos, no less – looking at more than 350 exhibitors, these three trends are what really called out to me:
Ancient Grains
Move over, quinoa, and say hello to sorghum, teff, millet, buckwheat, chia, kamut, bulgar and amaranth. All ancient grains are making a comeback. Not familiar with them? They've been around for centuries, some dating as far back as 6,000 B.C. Most are high in fiber and may help prevent certain cancers, heart disease and high blood pressure.
It seems like a lot of the hoopla around ancient grains is because most, but not all, are gluten-free. And with gluten-free diets being so trendy at the moment, this comeback shouldn’t be surprising. Also, a lot of people do not want to consume genetically modified foods (a conversation for another time) and supposedly, these grains are true to their origin.
However, many companies are simply adding ancient grains to their existing products to jump on the bandwagon – and their products aren't necessarily healthy products. That’s why it’s important to read the entire ingredient nutrition facts label to see exactly what you’re getting.
Going Natural
Many brands I saw at the expo were proud to announce they removed everything “artificial” from their products. Specifically, they advertised no artificial sweeteners or preservatives, touting them as “all natural.” According to Pittsburgh nutritionist Heather Mangieri, a spokesperson for the Academy of Nutrition and Dietetics, “Companies are trying to reduce their ingredients based on consumer demand.” Who could argue with that?
However, the Food and Drug Administration does not define the claim “all natural.” At this point, those words might appear on a product or be part of a company’s marketing plan, but it doesn’t necessarily mean it’s good for you. For example, replacing a soda's artificial sweeteners with stevia doesn’t make it a healthy product.
But I did find many products on the expo floor that made me smile. They had minimal ingredients and were packed with nutrition – deserving of an “all-natural” claim. “Consumers want to open up their refrigerators and find foods that they grew up on,” said Joan Salge Blake, a spokesperson for the Academy of Nutrition and Dietetics and a nutrition professor at Boston University. I concur, but it depends how you look at that: Not everyone grew up with healthy foods.
Protein Power
All companies were more than eager to tell me how much protein was in their products, including cottage cheese, yogurt, cereal and crackers. “We need protein for many different reasons,” Mangieri said. “It helps to build and repair our muscles, aids in satiety and is also important in weight management.”
“It’s all about snacking, and companies are adding protein to just about everything,” Blake said. I guess there’s a reason for that. I always tell my patients if they are hungry 30 minutes after they ate a snack, chances are they didn’t have enough protein with it. But, Blake pointed out, “When companies start adding protein to water, that is just ridiculous.” Oh, yeah. Water is for hydration – leave the protein for real snack foods.
More to Come
There were also many trends that I couldn’t quite get a handle on yet. Fermentation was a hot word. As Mangieri told me, “There is a lot of talk about prebiotics and probiotics for gut health.” And phytonutrients, such as flavonols and polyphenols, were front and center in many products.
Honestly, it’s hard to keep up with all the food trends, just like it is in fashion. Some trends will look good on you, and others won’t. And if you wait long enough, an old trend just may reappear.
Dr. Robert Pastore is a member of the American College of Nutrition. Follow this Twitter account for the latest nutrition updates.
