Where can you go to hear the latest in nutrition research, sample the newest food products on the market, and even meet Bob of Bob’s Red Mill? The Food and Nutrition Conference and Expo (FNCE)! Sponsored by the Academy of Nutrition and Dietetics, FNCE is the world’s largest meeting of food and nutrition experts. This past October, thousands of Registered Dietitians, nutrition science researchers, policy makers, and industry leaders descended upon the convention center in Philadelphia, PA and CulinArt’s team of Registered Dietitians were right in the middle of it all! After three days of compelling lectures, tasty samples, and informative poster sessions, they are now filled with the latest in food trends, nutrition and sustainability research, and a larger network of nutrition and culinary professionals from which to draw inspiration and ideas.
Kaitlyn McGill, our NJ based RD, cites an “informing and inspiring seminar on Intuitive Eating” as a highlight of the Conference while Laura Martorano, MS, RD, CDN, RD at Stony Brook University, states “attending the seminars was the highlight of the trip.” Laura was able to expand her knowledge by attending seminars covering various topics that were useful to her role at Stony Brook University. Melissa Talley, RD at the George School in PA found several great snack options to recommend to the students including Chickpea Puffs, a healthier alternative to traditional cheese puffs. Many of the products featured had allergens and intolerances in mind; various snacks and bars were free from of the top 8 major food allergens and a variety of grain-free breads, muffins, and other baked goods dominated the expo floor. Minimalism was key as several one-ingredient products took center stage including lentil pasta and banana chips. Bob’s Red Mill, a company committed to offering pure, whole grain flours, baking mixes, and granolas displayed their large line of offerings; Bob himself was there to introduce new products and talk about the mission and beliefs of his company.
The Compass Group community had a strong presence at FNCE. It was wonderful to have our CulinArt RD team unite in person, rather than virtually. We spent time growing as a team and connecting on daily challenges and solutions from our own experiences. The CulinArt team was also able to meet many of our Envision Group and Compass RD colleagues. It was nice to be able to network and learn from other Compass RD’s experiences in the field.