Insights from FNCE, 2025: Five Trends Shaping the Future of Nutrition
Nashville is most certainly a vibe. From the moment you step onto Broadway, with the hum of live music spilling out of every window and the scent of hot chicken in the air, the city envelopes you in its crackling energy. It’s a city that feels undeniably alive. And this year, so did FNCE, or the Food and Nutrition Conference Expo.
Every year in October, the Academy of Nutrition and Dietetics gathers over ten thousand registered dietitians, nutrition professionals, researchers, and industry innovators from over 35 countries in a major U.S. city to talk about the future of nutrition; what’s trending, where is our expertise and training most relevant, how we can make the biggest impact, and what it all means for how we nourish ourselves and guide the patients, communities, and organizations we serve.
Between inspiring sessions, meaningful conversations, and a buzzing Expo Hall filled with emerging and established brands, it was clear this year: nutrition is at the center of some of the most important health conversations of our time.
Below are five of the biggest trends shaping the field of nutrition, wellness, and public health that stood out most to me this year. As a pediatric dietitian, I always look first for the session topics related to pediatrics. Interestingly, this year, only about 5% of the entire catalog of sessions involved infant, child, or adolescent-related nutrition.
So, if you’re a parent, member of food-allergy family, or someone who wants to know the latest and greatest snacking trends, I’ve included a bonus look at some of the family- and food allergy–related products and brands that caught my eye on the Expo floor, to help you feed your kids (and yourselves) with confidence and joy.
1. GLP-1 Medications Are Reshaping the Nutrition Landscape
GLP-1 (glucagon-like peptide-1) receptor agonist medications like semaglutide and tirzepatide have exploded into the public conversation over the past few years, especially around weight management and type 2 diabetes care. Originally developed as diabetes medications, these drugs mimic hormones naturally made by the gut that help regulate appetite and blood sugar. By slowing down the digestive process and signaling the brain to promote fullness, they can significantly reduce how much a person eats and how they experience food.
As the popularity of GLP-1s like Ozempic, Mounjaro, Wegovy, Trulicity, and others continues to rise, so does the need for thoughtful, evidence-based nutrition guidance to accompany it.
Multiple sessions at FNCE 2025 highlighted what many dietitians already know from their day-to-day work: these medications profoundly change the way people eat, how much they eat, and how they need to approach their nutrition to ensure they are meeting their nutrient needs adequately and properly throughout.
Why Nutrition Support Matters During GLP-1 Use
One of the biggest takeaways from this year’s GLP-1 sessions is that while these medications suppress appetite and lower total intake, the body continues to need adequate nutrients. In fact, in some cases, such as during rapid weight loss, nutrient needs increase (protein, for example). Without a personalized nutrition plan, people on GLP-1s may unintentionally fall short on key nutrients, like protein, fiber, and water.
Nutrient gaps can show up as muscle loss, fatigue, digestive discomfort, or worse. They can also make it harder to sustain weight loss in a healthy way. RDs play a crucial role in helping people meet these needs through intentional, practical strategies that fit into real life.
GLP-1s Beyond Nutrition: Fertility, Family, and Lifestyle
GLP-1 use isn’t just a nutrition issue. It has ripple effects on fertility, eating behaviors within households, and broader consumer trends. One session explored how GLP-1s may affect fertility and nutritional status for those trying to conceive, underscoring the importance of early conversations between patients, prescribers, and dietitians.
Another panel, “The GLP-1 Effect,” highlighted the magnitude of this cultural shift: an estimated 12% of U.S. adults have already used these medications, and their changing purchasing and eating behaviors are likely to influence everything from grocery spending to product innovation and the food supply chain.
It’s not just about individual weight loss journeys. It’s about how these medications are reshaping the landscape of food, nutrition, and overall health at large.
The Intersection Between GLP-1 Use and the Internet
And of course, there’s the social media factor. Much of what people learn (or think they learn) about GLP-1s comes from TikTok, Instagram, or other online spaces, and the majority of that information isn’t accurate. One FNCE session zeroed in on how RDs can meet this moment: countering misinformation with clear, practical, evidence-based guidance that helps people understand how to eat well while on these medications.
Simple, realistic strategies, like including a protein-rich food in meals and snacks, boosting fiber intake through real, whole foods, or timing hydration around slower digestion can make a significant difference in how people feel and function.
Key takeaway: GLP-1 medications are a powerful tool, but they don’t negate the need for a balanced, nutrient-rich diet. Thoughtful, individualized support from a registered dietitian can help ensure that people on these medications don’t just lose weight, but that they also protect their health, preserve muscle, and feel their best.
2. Nutrition Is a Science (Not an Opinion)
Nutrition is everywhere in today’s media landscape, but louder doesn’t always mean more credible. Multiple sessions reinforced the importance of registered dietitians as trusted, evidence-based guides in an environment where misinformation spreads quickly.
Topics like ultra-processed foods, seed oils, sweeteners, and other controversial subjects continue to circulate widely on social media. The sessions focused on the importance of critical evaluation of claims and communicating clearly with patients, families, and the public using science-backed information.
The takeaway was consistent: in a crowded, confusing information environment, the profession’s grounding in science is what sets dietitians apart. Clear, accurate communication is not just valuable in today’s world; it’s essential.
Key takeaway: Trust and credibility are earned through translating science into practical, digestible messages the public can understand, and registered dietitians are uniquely positioned to lead.
3. Protein Is Trending (and Vital), but Fiber Deserves the Spotlight
Protein was everywhere on the FNCE Expo floor this year. I saw protein pretzels, protein chips, protein smoothie pouches, different types of protein powders (my favorite was one called Agoge Every Body Fuel made from ground hemp seeds, rich also in fiber, and third-party tested for purity, potency, and safety; by January it will be NSF-certified).
Protein showed up in Cheerios, beverages, and products marketed to both adults and children. But throughout the sessions, a different nutrient kept surfacing as one that doesn’t get nearly enough attention: fiber.
While protein is important for satiety and muscle maintenance, fiber plays an equally vital role in supporting gut health, regulating blood sugar, and prolonging fullness. It’s also relevant for people taking GLP-1 medications, whose total intake is lower but whose fiber needs remain unchanged.
Bringing more fiber-rich foods into daily meals and snacks was framed as a key practical strategy for supporting both digestive and metabolic health. Across the conference, it was clear that the conversation around fiber is becoming louder and more central to how we talk about balanced nutrition.
Key takeaway: The fiber gap is real, and it’s time to give it as much airtime as protein.
4. AI and Technology Are Reshaping Nutrition Practice
Artificial intelligence was one of the most talked-about topics this year, not as a distant concept, but as a practical tool already changing the way RDs learn, teach, and work.
Sessions explored how AI can support research, streamline clinical workflows, and enhance patient education. Educators discussed integrating generative AI into curriculum design, while researchers shared how AI can accelerate insights and collaborations. One of my favorite sessions on visibility and communication emphasized that AI is also reshaping how nutrition content is discovered. Search behaviors are changing, and AI-generated summaries and algorithms are redefining how people find and engage with information.
Also discussed was what AI cannot replace, which includes the interpersonal connection between patient and RD provider, as well as the critical thinking skills used during patient care to develop individualized care plans.
Key takeaway: AI won’t replace dietitians, but dietitians who embrace AI may have a powerful advantage in research, education, communication, and patient care.
5. Simpler Snacks Are On the Rise
When it comes to convenience and on-the-go foods, snacks are a golden opportunity to nourish. Parents, individuals, and brands are rethinking what snack time looks like, favoring shorter ingredient lists, simple, whole food ingredients, and nutrient-dense options designed for optimizing nutrition between meals.
This shift aligns with broader trends in family feeding: balanced, minimally processed options that support energy, growth, and immune health. On the Expo floor, I saw this trend reflected in a majority of the product offerings—a clear sign of where the market (and parents) are heading.
I’ve listed a few of my favorite stand-outs below in case you’d like to check them out. Lots of exciting options for my gluten-free and food allergy families!
Key takeaway: Simpler, more nourishing snack options for kids and adults alike are no longer a niche; they’re becoming the norm.
Bonus: Standout Brands and Products for Kids & Food Allergy + Gluten-Free Families
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The Expo floor was buzzing with innovation this year. If you are a parent or caregiver navigating food allergies, celiac disease, or food intolerances in your family, check out the list below for some brands and products that caught my eye on the Expo floor as delicious and nourishing options to help you feed your family with ease:
Milton’s Pizza: I refer to Milton’s pizzas as my “single mom meal.” You’ll always find a few in my freezer, which I heat up in the oven and eat on nights when my girls are with their dad and it’s just me. Certified Gluten-Free, made with wholesome ingredients, and so delicious it’s almost silly, Milton’s now also makes gluten-free protein crackers and is coming out with some pizza snack bites that I’m certain my kids will go crazy for.
Jovial*: For my gluten-free families, Jovial has a ton of Certified Gluten-Free pasta options made with a variety of different types of flour, including cassava and brown rice flour.
Banza: Waffles are a staple breakfast in my home, and Banza’s line of gluten-free, high-protein, high-fiber waffles made with chickpea flour do not disappoint. My kids also love their Certified Gluten-Free mac n’ cheese.
Brazi Bites: Certified Gluten-Free and super easy to heat up, my kids are obsessed with these satisfying bites as part of an after-school snack.
Brazi Bites Certified Gluten-Free Homestyle Waffles (I love that they have a savory waffle option in addition to blueberry and homestyle flavors)
Nairn’s Breakfast Biscuits and Graham Crackers*: If you are gluten-free and you love the texture and flavor of graham crackers, you’ll love this brand. Made with Certified Gluten-Free oats and high in fiber, these crackers and breakfast biscuits are easy to take on the go and taste delish.
Good Thins Gluten-Free Crackers*: Such a crispy, satisfying texture and delicious with cheese!
Goya Latin Roots Sweet Potato Chips*: I was so excited to try this simple, delicious, 3-ingredient, better-for-you snack and it did not disappoint. Also delicious crushed up and served as a crunchy topping for chicken or fish.
Zego Organic Muesli (soy-free, nut-free, gluten-free)
Jackson’s: My absolute new favorite snacks for allergy families and gluten-free families! The entire line is free of the top 9 allergens and Certified Gluten-Free. The partners with SnackSafely to offer complete transparency about their manufacturing practices, and they are dedicated to safety and thoughtful production when it comes to their Veggie Straws* and Sweet Potato Chips.*
Applegate Farms: Allergy-friendly, kid-approved meats! I love that this brand includes an allergy search feature on the website, which allows consumers to browse the entire line of products for options that do not contain specific allergens.
Silk Kids Oat and Pea Milk Blend: For families looking for a dairy alternative, I’m a big fan of this new blend from Silk, formulated specifically for kids. With 8 grams of protein per cup, added prebiotics and DHA, only 5 grams of added sugar, and an impressive range of essential vitamins and minerals, including calcium, vitamin D, and vitamin B12, I consider this an excellent alternative to cow milk for kids who can’t or prefer not to consume dairy. And it tastes amazing!
Closing Thoughts
From Nashville’s bright lights to the packed session halls, FNCE 2025 painted a vivid picture of where the nutrition field is headed. GLP-1 medications are changing the way people interact with food, misinformation continues to challenge our profession, protein still dominates product development while fiber gains overdue attention, AI is reshaping research and communication, and brands are responding to a consumer desire for simpler, less processed packaged snacks.
For dietitians, educators, and health professionals, these trends point to both new challenges and new opportunities to lead with evidence, clarity, and impact.
Cheers, and thanks for reading!