New Research: Evaluating Online Grocery Shopping Trends

It was only a few years ago that online food shopping seemed be a relatively novel concept. Yet it is certainly gaining ground, with new research from the International Food Information Council (IFIC) Foundation revealing that over one-third of the time, consumers are shopping for groceries online. This research sheds light on the patterns and habits of online shoppers. The attached report presents the results of 1,000 interviews among adults about online grocery shopping, which were conducted from February 14-19, 2018, and were weighted to ensure nationally representative results. Check out a summary of the findings below. Who Grocery Shops Online? Who Cares About Nutrition Info?  Not Everyone Reads Nutrition Info. Big Takeaways Online shopping seems here to stay. From meal kits to shopping for weekly groceries, the options consumers have for online shopping will likely continue to grow. These insights can help us better understand how shoppers make decisions about food online, and how food decisions and tradeoffs might shift as more consumers seek out online alternatives. This blog includes contributions from Alyssa Ardolino, RD and Alex Lewin-Zwerdling, PhD *Data was collected from an online national panel by Lincoln Park Strategies.

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2024 Food & Beverage Trends Include Mood-Supporting Foods, Function-Focused Hydration, Protein-Packed Snacking, the Rise of AI, and Third-Culture Cuisines

(Washington, D.C.) — As the food landscape continues to evolve—reflecting technological advancements, cultural and economic shifts—the International Food Information Council (IFIC) presents its annual food trends forecast. According to its team of food, nutrition and health experts and its consumer research insights, 2024 will see more functional beverages, a boom in botanicals, rising demand for foods that support emotional well-being, a focus on food labels and a growing acceptance of artificial intelligence (AI). Mood on the Menu “The belief that the food we eat directly influences not only our physical but also our emotional and mental well-being continues to gain traction, prompting a paradigm shift in the way we’re eating and what we’re placing in our shopping carts,” explains Wendy Reinhardt Kapsak, RD, MSN, Chief Executive Officer of IFIC. According to the IFIC 2023 Food & Health Survey, three in four Americans (74%) believe the food and beverages they consume have a significant or moderate impact on their overall mental and emotional well-being. Conversely, more than six in ten (61%) also believe their overall mental and emotional well-being has a significant or moderate impact on their food and beverage choices. In the next year, IFIC forecasts a greater emphasis on how nutrition can support mental and emotional health, including supplements focused on women’s health, as well as foods and beverages to assist with sleep, stress reduction and support mood (look for ingredients such as ashwagandha and turmeric). The demand for wellness-related products will also lean on the use of botanicals—a group of ingredients that include herbs, flowers, and roots—and will be incorporated into teas, seltzers, and certain foods. Function-Focused Hydration   The bubble hasn’t burst for bubble water. “In 2023 we saw a boom in flavored sparkling water (#WaterTok garnered over 960 million mentions on TikTok!) and the premium hydration […]

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Road Testing Dairy-Free Milks

I love this time of year. Specifically, the food this time of year. From holiday sugar cookies to festive gingerbread, I am never short on delicious seasonal treats. My favorite treat this season is hot chocolate. It’s the perfect blank canvas to customize however you want. Add some peppermint, or a teaspoon of hazelnut syrup, or even a handful of chocolate chips! I love my hot chocolate with milk, for that extra creamy texture, with bonus added protein, vitamin D, and calcium. But, unfortunately, I have difficulty enjoying hot chocolate with milk, since I am lactose intolerant.  Lactose intolerance is the inability to digest the sugar, lactose, found in milk. I’m definitely not alone in being lactose intolerant, and symptoms include bloating, abdominal cramps, nausea, and gas. It’s a common problem, and the only cure is to avoid foods with lactose. That means I need to get crafty with dairy-free milks to find the perfect replacement for hot chocolate. I tried almond milk, soy milk, rice milk, and cashew milk, and the nutritional facts are based on a standard 8oz glass. Almond Milk Almond milk is a big personal favorite, in terms of taste. It’s also only 30 calories, along with vitamins and minerals. It’s not strong on the protein front, so make sure you’re mixing in other protein options if almond milk ends up as your drink of choice! Calories: 30 Fat: 2.5 g Saturated Fat: 0g Polyunsaturated Fat: 0.5 g Monounsaturated Fat: 1.5 g Fiber: 1 g Protein: 1 g Calcium: 45% Vitamin A: 10% Iron: 2% Soy Milk Compared to almond, rice, and cashew milk, soy milk is the most nutritionally dense, with some major benefits for every age group. It’s loaded with protein, and has a variety of vitamins and minerals including vitamin B and iron. Calories: 131 […]

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The Not So Creepy Crawly Side of Alternative Proteins

I had only eaten a bug once before learning about the significant health benefits of edible insects. The first time, I was in the second grade, and my brother dared me to eat it. I don’t think I’m too different from most people since I likely would have never thought to eat a bug after a dare. Years later, with some convincing from some persuasive articles online, I decided to revisit the thought of eating insects. While eating insects sounds like a bad challenge on a reality game show, turns out they are actually a sustainable and nutritious option and have inspired me to be a bit more adventurous with cooking. Do people really eat bugs? Unfortunately, in the United States, there is a stigma against eating these proteins. From a young age, most children are taught to avoid insects as much as possible. Edible insects like mealworms, grasshoppers and many others are a part of the culture and cuisine of many other parts of the globe like in Asia, Africa, and Latin America. These cultures incorporate edible insects into their diets as a way to obtain protein, iron, calcium and  vitamin B12. Using alternate protein sources can be a creative way to supplement your diet if you are unable to get the recommended amount of protein through traditional means. In addition, these products can also eliminate the need to use wheat, dairy or soy products which are all part of the primary eight allergens recognized by the Food and Drug Administration (FDA). How can insects be used in our food? Bug protein products are formed into a powder or flour by grinding up roasted, edible insects. This flour can be used by itself or in a variety of products including baked goods and protein powders. One of the more […]

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What Is Allulose?

Highlights When we think about sugar, most of us probably think about the same kind—the granulated kind used to bake cookies or sweeten coffee. But there are many different types of sugars—some of which many people are not familiar with. In a 2021 IFIC consumer survey, only 15% of consumers had heard of a type of sugar called allulose. Where does allulose come from? Allulose is considered a rare sugar because it is found naturally only in small quantities in plant foods such as brown sugar, maple syrup, wheat and dried fruits like figs and raisins. Allulose is also commercially produced, although it’s not as commonly used as other sugars in packaged foods and beverages or as a tabletop sweetener. This may change in the future, as scientists have only recently discovered ways to produce allulose on a larger scale by deriving it from corn or fructose. How is allulose different from other sugars? Sugars are known for their sweet taste. Allulose is about 70% as sweet as sucrose (also known at table sugar) but contains only about 10% as many calories. There are approximately 0.4 calories per gram in allulose, compared with four calories per gram in sucrose. The amount and frequency of consuming sugars can increase our risk for developing dental cavities. But allulose is different in this regard. Because it is not metabolized in the mouth, allulose does not contribute to enamel erosion, nor does it promote the growth of oral bacteria that is associated with cavity formation. Even though allulose is a type of sugar and its chemical formula (C6H12O6) is the same as fructose and glucose, allulose’s physiological impact is different from that of traditional sugars. Because of this difference, the U.S. Food and Drug Administration (FDA) has decided that allulose can be counted toward […]

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Six Critical Nutrients for Healthy Vegan Eating

The popularity of plant-based eating is on the rise, and many people are discovering the power of produce. In our 2022 Food and Health Survey, 12% of our survey participants said they followed a plant-based diet within the past year. Without a doubt, eating more plant-based foods can improve your health, especially if you do not already eat enough fruits, legumes, nuts, seeds, vegetables, or whole grains. In addition to the numerous nutritional benefits of eating more plant-based foods like these, according to the National Cancer Institute, people who eat plant-rich diets have a lower risk of developing many types of cancers and other health conditions. Because of its potential health benefits, some people follow a vegetarian diet, while others take plant-based eating a step further and follow a vegan diet—a choice that is often driven by ethical beliefs and environmental concerns as well as a desire for better health. But while following a vegan diet can benefit your health, without special planning, it can also mean missing out on some crucial nutrients traditionally provided by animal foods. The need for dietary planning, however, is not limited to vegan diets—omnivorous diets also require attention to get the nutrients we need. If you follow a vegan diet or are considering giving it a try, “lettuce” help you level up your eating routine to ensure you’re getting enough of the following six nutrients. Vitamin B12 Vitamin B12 is vital for proper metabolism and DNA and protein synthesis, all of which support our brain, heart, muscle, and nerve health. Our bodies do not make vitamin B12, so we must get it from foods and/or dietary supplements. Vegetarian and vegan diets must pay special attention to vitamin B12 because it is only found naturally in animal foods. Without adequate amounts of this nutrient, people […]

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Intuitive Eating Misconception: Does Anti-Diet Mean Anti-Health?

One-third of people are dieting—counting, measuring and potentially overthinking their food choices. But what if I told you there were other options—alternatives that didn’t require you to spend significant time each day deciding on, wrestling with and often being unsatisfied by your food choices? Welcome to the anti-diet (or non-diet) approach. Sound too good to be true? Maybe. But so did that juice cleanse your friend tried last week. The anti-diet approach pairs well with intuitive eating, which is a style of eating that doesn’t have unbending restrictions and rules. Instead, intuitive eating puts you back in the driver’s seat to make decisions about what, how much and how often you eat. If it sounds overwhelming, it may be at first. But there are 10 principles that can guide you so that ultimately you’re eating satisfying, nourishing food—not too much or too little—when your body is hungry. And if you end up over- or under-eating, that’s okay too. You’re not perfect, and the great thing about intuitive eating is that it doesn’t expect you to be. Cheers to that! If you’re still not totally sold, you’re in good company. That’s why we’ve created this blog series to address some of the misconceptions around intuitive eating and the anti-diet approach. Our first post will dive into one very fair question: If intuitive eating is anti-diet, does that mean it’s anti-health? We chatted with Robyn Nohling, FNP-BC, RD, a family nurse practitioner and registered dietitian who does not advocate for diets. She helped explain why anti-diet is indeed pro-health. The anti-diet approach is inclusive of all body types. The anti-diet approach utilizes a Health at Every Size (HAES) framework, which emphasizes the idea that everyone, regardless of body size, can pursue healthy behaviors. Robyn debunks some myths around HAES: “HAES does not […]

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Coconut Milk, Our Tropical Treat

For the last installment in our milk series, we thought it would be a good idea to dive into coconut milk. Plus, you might want to get an early start on celebrating World Coconut Day (Sept. 2). Even if you don’t celebrate, you may have noticed that this tropical beverage has grown quite a bit in popularity in the past few years, which may be rooted in the fact that it offers another alternative to cow’s milk. Similar to almond and soy milk, coconut milk sales are expected to continue to increase in coming years. A recent report has projected the market for coconut milk will grow 7.5 percent annually by the year 2023. It looks like coconuts are useful for way more than just coconut cream pies and piña coladas, but how is coconut milk made? Where the Milk Begins The coconut is a tropical tree species grown and harvested mainly by small-scale farmers. Its success depends largely on ample water availability, but they are also able to grow in a wide variety of soils. Coconuts are farmed in more than 90 countries, with the top four producers being Indonesia, Philippines, India and Brazil. While coconuts grow in many countries, their natural habitats are on coastal areas and the fringes of deserts, where rainfall and humidity are likely to be high. Coconuts are not really nuts at all; they are fruits in the drupe or “stone fruit” family, which also includes apricots, cherries and peaches. The coconut kernel (also called the “copra”) and water are two edible parts that form the foundational ingredients for a variety of coconut products, including coconut water, oil, cream and, of course, coconut milk. Crack the “Nut,” Get the Milk Specifically for coconut milk and cream production, coconuts must mature to between 10 and […]

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