The demand for gluten-free has been on a steady rise. What's behind the increase in gluten-free seeking consumers? How can retail RDs help these shoppers make informed choices? What does a gluten-free certification mark really mean on product packages and why does it matter? Education and food safety experts from the Gluten Intolerance Group, a non-profit organization that is on a mission to make life easier for everyone living gluten-free, will share key insights into the gluten-free shopper, resources for you and your customers, and details on what is behind the certification mark that appears on over 60,000 products.
This session will focus on the opportunity to fundamentally rethink protein at retail. The meat industry must foster an evolution of the meat case to better align with the revolution occurring around it. We will discuss trends, data, and actions that can be used to influence consumer behavior at retail. Presented by Kiersten Hafer, Consumer & Strategic Insights, National Pork Board.
2020 proved to be a challenging year for retail dietitians as the pandemic shifted many priorities and the ways in which they had to communicate with shoppers - so what's next? Future proofing is all about anticipating what is likely to happen in the future and managing those events. This session will explore the future trends in grocery, e-commerce, emerging food categories and media and offer specifics on just how retail dietitians can use those to build their careers and power within their organizations.
The Biden stimulus has provided much relief for many Americans as the US continues to recover from the effects of the COVID-19 pandemic. What are the near term and long term implications of the stimulus on US consumers, specifically as it relates to the economy and the grocery retail? What are the pros and cons of the stimulus, and what are the potential risks that should be considered for retail dietitians as they advise their clients and consumers in general?
The role of the retail dietitian is continuously evolving and the next decade will bring expanded opportunities for driving health and wellbeing at retail. This session will address how RDs can best prepare themselves to thrive professionally in the next era of healthy living at retail.
During the pandemic, many types of consumers, including athletes, weekend warriors, and active individuals of all kinds have had to rethink how they retain their gains. With the shutdown and restrictions of many foodservice establishments, these consumers had to learn to prepare their meals from home. This session will explore how to empower your active consumers to build their performance plate on their own to help them elevate their game and fuel better. Dive into emerging evidence-based research to support your consumers' needs and educate your athletes about the importance of gaining culinary skills to benefit their performance and encourage lifelong healthy habits.
This past year has led even registered dietitians to hit a wall when it comes to finding and preparing new and nutritious mealtime ideas. Join registered dietitian, Cara Harbstreet, for this interactive cook-along to inspire your joy of cooking as she infuses new flavors and food trends into her food demo, while at the same time showing you how to put together a meal for your customers that provides a dining out experience. She will be joined by Coborn’s retail dietitian, Emily Parent, to share tips for how to bring to life a virtual cook-a-long for your customers in retail and how to leverage partners to make the business case successful. You are sure gain culinary insights, tips for hosting virtual events, gain insights for social media activations and be introduced to the versatility of pork in your kitchen. Let's travel together with our tastebuds!
Research conducted by the Reagan-Udall Foundation for the FDA shows that Americans are looking for consistent information about COVID-19. This session will address the important role retail RDs can play in meeting this consumer need, positioning their retailer as a key community builder.
Front of Pack Labeling 2.0 Guiding Consumers to Healthier Eating Patterns, Support Holistic Wellness
The FDA plans to publish a proposed definition of healthy this year along with conducting consumer research to gain insights. Though details are not known at this time, FDA has stated in the past that they want to promote foods such as whole grains, nuts, seeds, fruits and vegetables and higher intakes of nutrients such as fiber and potassium and lower levels of sugar, salt and saturated fat. So why is defining healthy of importance to the retail dietitian? Simply put, the definition will set the stage for government’s approach to Front-of-Pack (FOP) labeling and influence retail programs moving forward. Additionally, a definition that is vague or not based on sound science may also create confusion in the marketplace for consumers and health professionals alike. Join our ‘healthy’ discussion moderated by Sarah Ludmer, Senior Director of Kellogg North America Wellbeing and Regulatory with panel experts Beth Johnson, MS, RD, principle, CEO and founder of Food Directions and Krystal Register, MS, RDN, LDN, Director of Health & Well-being, FMI, as they explore this intriguing topic.
Successful vendor partnerships are essential to strengthen and advance the work of retail health and well-being programs. These partnerships, however, must be negotiated, nurtured and evaluated to ensure the collaboration provides ongoing value. In this session, participants will learn the keys to establishing meaningful connections with vendors, negotiating roles and responsibilities, tips for strengthening partner relationships and how to evaluate success. We will also hear from a long-time vendor partner of RDBA regarding the importance of working with retail dietitians and what constitutes a successful collaboration.