Seeds, avocado, nuts, fermented foods, and ancient grains top the list of “superfoods” to watch in 2017, according to a new survey of more than 1700 registered dietitians.
A new survey of more than 1700 registered dieticians suggests that seeds, avocado, nuts, fermented foods, and ancient grains are the top “superfoods” to watch in 2017. But compared to previous years, consumer interest in dieting, GMO-free foods, and sustainably produced foods is on the decline, according to the survey.
The results, released by Pollock Communications and nutrition trade magazine Today’s Dietitian, come from a poll of registered dietitians across the United States on what they expect will define 2017’s big trends in food and eating. While the survey indicates dieticians expect consumers to be less interested in dieting than in previous years, other nutrition priorities saw an upswing in this year’s survey. For instance, 49% of responding dieticians believe consumers will choose “mindful eating” over dieting, and 59% of respondents say consumers will choose to “eat clean” by looking for less processed foods. Instead, whole foods like vegetables, fruits, fermented foods, and ancient grains will be increasingly sought after, according to the survey.
The polled dietitians were also asked to identify the top-10 “superfoods” in 2017. While many of the winners have cracked the top-10 list in previous years, Pollock Communications notes, there were a few key shifts. Salmon, for instance, made the list for the first time ever, while kale continued to move down the list of superfoods compared to previous years.
Here is the full list of top-10 “superfoods” for 2017:
1. Seeds, such as chia and hemp
2. Avocado
3. Nuts
4. Fermented foods
5. Ancient grains
6. Kale
7. Green tea
8. Coconut Products
9. Exotic fruits
10. Salmon
Another interesting finding in the survey is, compared to 2016, dieticians expect consumers will be less concerned with foods that are GMO free, sustainably produced, or gluten free. This decline may be due to increased food-label transparency, the dieticians note, according to Pollock Communications. Instead of these nutrition trends, more consumers in 2017 will be looking toward low-sodium and sugar-free options, according to the survey results.
"The annual Pollock Communications and Today's Dietitian survey continues to provide a powerful view of what consumers are thinking and doing," says Louise Pollock, founder and president of Pollock Communications, in a press announcement. "Registered dietitians have firsthand knowledge of how and what Americans eat. Therefore, each year consumers, industry, and health professionals get a front-row seat and unrivaled access to what's trending in nutrition."
Additional results of the survey can be found here.
Read more:
Mintel Predicts Top 2017 Food and Drink Trends
Personalized Nutrition, Inflammation Will Be Key in 2017, Says New Nutrition Business
Clean Label and Plant Ingredients Are Top Trends for 2017, Says Innova Market Insights
Michael Crane
Associate Editor
Nutritional Outlook Magazine
michael.crane@ubm.com
Woodland Foods acquires Idan Foods to expand further into foodservice and industrial channels
April 29th 2024Woodland Foods, a provider of globally-sourced, plant-based ingredients has announced the acquisition of Idan Foods, which provides breading and batters, coating systems, baking mixes, and seasonings.
Kaneka Nutrients to unveil new consumer research on menopausal women at Vitafoods Europe 2024
April 26th 2024The company will reveal the results of the research that is based on live feedback from 200 menopausal women who took 200 mg per day of Kaneka Ubiquinol over two-months, monitored the effects, and recorded their observations.
Rousselot to showcase new collagen peptide research and targeted solutions at Vitafoods Europe 2024
April 25th 2024The company will be highlighting new research that demonstrates the ability of its Peptan collagen peptide brand to support sleep quality, reduce gastrointestinal discomfort, and enhance skin health, including density, hydration, and elasticity.