Infuse Issue 6 December 2018 | Page 27

3. Protein Continues
to Dominate: it seems like
protein remains the best thing since
sliced bread. Whilst this trend has
been around for some time, there is
no sign it’s slowing down. We’re seeing
“high protein products” continue to
emerge in popularity – quark (and
other yoghurts), high protein milks
and plant mylks, sports recovery
bars and even pancakes
and pasta.
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4. Claim Overload:
Think “non-GMO, grass-
fed, vegan, gluten-free,
organic” to name a few.
These products were
all over the expo hall
this year, promising
to deliver products
“free-from” certain
ingredients or allergens,
but not free-from
nutritional value
or taste.
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"And whilst all these trends are exciting,
equally exciting is the role of the dietitian who gets to further
adapt and innovate in this food and nutrition space!"
© Dietitian Connection
27
Infuse | December 2018