Food and Nutrition Conference and Expo – A Quick Recap - CulinArt Group

Eat Well Blog

Food and Nutrition Conference and Expo – A Quick Recap

Once a year, thousands (11,000+ to be exact) of Registered Dietitians attend the Food and Nutrition Conference and Expo (FNCE), a jam packed four days of educational sessions, networking, and sampling new food products.

This year, our Registered Dietitians headed to Washington D.C. to attend, Session topics included live culinary demonstrations, multicultural cooking, medical nutrition therapy, sports nutrition for athletes, nutrition debates, how to enhance social media presence, and more!

On the expo floor, tons of vendors come to connect and show off their new food products. From pasta and peanut butter to oatmeal and seltzer – if the food exists, it’s most likely at the expo. See below for some product highlights from the expo:

  • Vegan: from bars and snacks to protein powders and pastas, these products are giving us more ways to power up with plants. Plant based products are beneficial to the environment, our wallet, and our health – but don’t worry, they don’t skimp on the protein. From soy products, pulses, and beans, there are plenty of ways to get in your protein fill with these tasty vegan products.
  • Allergen Friendly: there were tons of snacks and spreads on the expo floor that were allergen friendly. Some free of the top 8 major food allergens and others focusing in on one common allergen. These products give us more options to help those with food allergies feel safe about their food choices.
  • Dairy Free Products: we are all aware of the common nut, soy, or lactose free milk alternatives, but are you familiar with oat or banana milks? These two dairy free milks are up and coming and are beneficial for those with nut or soy allergies. There were also some yummy dairy free ice creams to try!
  • Oatmeal and Overnight Oats: looking for a quick breakfast? Look no further – there were plenty of oatmeal and overnight oat on the go options. From quick oatmeal packets that just need water, to pre-packaged cups with overnight oat mixes, your mornings just became that much easier. Some of the oat mixes had some extra health boosts with some added chia seeds and quinoa.

These were just a few of the common themes from the expo this year, but there were so many more cool new products to try. We can’t wait until FNCE next year to continue staying up to date on the latest and greatest nutrition education, products, and trends.

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  • November 5, 2018



What our clients are saying

“What a wonderful dinner we had tonight for our international families. The food was delicious and well presented as well.”

“Thank you for including me today in the food waste demonstration/[chef competition] and flattering me with the role of “judge.” I will proudly don the [Stop Food Waste Day] apron the next time I plan an “event” in our own kitchen. I think this is a very worthwhile cause and the statistics you read off are staggering. They, alone, can intimidate a home chef, let alone be the “driver’ for a professional one.”

“Thank you and your staff for all the care and thought you give CSW adults and students. You approach events with such care and elegance- I don’t know how you do it! Especially day after day. Please thank all your staff for their wonderful work and kind manner with all of us. Here is to a great year!”

“Many, and I do mean many, thanks for a great Parents Weekend.  I heard from so many happy parents and you all work very hard to make it happen.  In gratitude and kindness…”

“We are so thankful and so impressed by your immediate attention to our power outage. It was such a relief to see all the equipment and workers coming in within a few hours of the outage. Thank you for serving dinner to all [the] students in a very difficult circumstance. Please extend our thanks to your workers who braved cold weather to grill hamburgers and hotdogs.”

“With all the prep work from Winterim ramping up and classes continuing as usual, it's a busy time to be a Forman teacher. Imagine my delight, tired as I was, when I delved into the upscale-restaurant-quality chicken parmesan our dining hall served last night. Forman is all about support, and providing our students with a dinner of that quality is just as important a measure of support as anything that happens in a classroom.”

“I can’t thank your entire team enough for the outstanding service, food, displays, everything!  You are a master at detail, and because of that Adam and I were able to focus on the parents.  I know what a sacrifice pulling off a weekend like this means, we are so appreciative and grateful to you all for your talent and generosity.”

“I ALWAYS feel spoiled by the meal offerings at CSW (The Cambridge School of Weston) and am entirely grateful for it. As I eat today's delicious and lavish lunch (and think about yesterday's as well), I can't tell you how much I feel so well cared for here, both with the food and by the dining hall staff. CSW cares for us in so many ways, both big and small.”

“Thank You! Chef Budd [and team], you overcame a new online ordering system (and hundreds of labels daily!), provided creative and healthy menus, continued to connect with local farmers to incorporate locally sourced ingredients, and worked tirelessly to serve the school community on three campuses.  While it feels like you are all a little like the Wizard of Oz right now, working behind a curtain in a kitchen far away, we sense your smiles and your passion to deliver the best possible service during these trying times. We are all so grateful!”

“I will say that CulinArt has always been a very collaborative partner to T. Rowe Price, listening to our current needs and future goals and suggesting realistic and achievable strategies to meet those goals.  2020 was obviously no exception.  CulinArt also altered other areas of our OCS and pantry programs to create safer environments for all our associates. We can only thank you for your continued flexibility and innovative ideas through these difficult times.”

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