4 Food & Nutrition Trends I Spotted at Newtopia
This week, I stepped outside my usual diabetes and clinical world and spent a day at Newtopia Now, a conference and expo focused on emerging brands across functional wellness, sustainability, and “clean” food and beverage. Think 350+ brands hoping to become the next big thing on grocery store shelves.
As a dietitian working in diabetes care and education, I obviously walked around looking at everything through a metabolic health lens. Here are a few trends that were hard to miss, and where I think they fit into the cardiovascular-kidney-metabolic (CKM) health space.
Protein & Fiber Maxxing Has Hit Its Peak
Protein is still everywhere, but fiber is also having a moment. With the rise of GLP-1 therapies and growing conversations around satiety, gut health, muscle preservation, and nutrient density, brands are finding ways to pack more protein and fiber into just about everything.
Some products did this really well, with foods like popcorn, whole or ‘ancient’ grains, and lentils. Others were a good reminder that adding protein or fiber doesn’t automatically make a product nutritionally superior. I’m looking at you, cactus potato chips.👀
Functional Beverages Are Booming
The beverage aisle is certainly getting interesting. I saw many new nonalcoholic options, lower-sugar drinks, prebiotic sodas, sparkling beverages, and products promising everything from gut-health benefits to relaxation.
From a cardiometabolic perspective, I’m here for more options that make it easier to cut back on added sugar and alcohol without giving up flavor or the social experience of having a fun drink. For people managing diabetes or working toward weight-management goals, swapping a sugar-sweetened beverage for a lower-sugar option can reduce carbohydrate and calorie intake while minimizing the impact on post-meal glucose.
That said, a “gut healthy” label doesn’t automatically make a beverage supportive of metabolic health. Fiber type, dose, added sugar, and the overall nutrition profile still matter.
Global Flavors and Cultural Representation Are Showing Up on the Shelf
One of my favorite things to see was the incredible variety of international flavors, spices, and seasonings represented across the show. It felt much more reflective of the diverse ways people actually eat in the United States.
Even better were the stories behind the products. Many founders were sharing foods and flavors rooted in their own families, cultures, and traditions, often creating a product because they wanted to bring something they grew up eating to a broader audience.
As a dietitian, I loved seeing this. Food is more than nutrients. It is culture, family, tradition, and identity. Representation matters, including on the grocery store shelf
Seed Oils Are Out. Beef Tallow Is In.
At least according to the marketing. I saw beef tallow promoted repeatedly, often alongside claims that it is “cleaner” or “healthier.” This aligns with the new Dietary Guidelines for Americans, which more explicitly recommends the use of beef tallow.
I understand the culinary appeal. Beef tallow has a rich, savory flavor. But from a nutrition science perspective, replacing an unsaturated plant oil with beef tallow doesn’t automatically make a food healthier.
A 2025 systematic review of 11 clinical studies found that seed oils were generally associated with neutral or favorable effects on lipids, glycemic control, inflammation, and oxidative stress. Replacing saturated fats with unsaturated plant oils also remains consistent with cardiometabolic evidence.
Which brings me to perhaps my biggest takeaway…
Nutrition Trends Are Moving Faster Than Nutrition Literacy
I love asking brands why. Why did you add this ingredient? Why did you remove that one? Why is this formulation better?
Throughout the Newtopia exhibitor hall, sometimes there was a thoughtful, evidence-based answer. Other times, the answer was essentially, “Because consumers think it’s healthier.” And that distinction matters.
Food companies need to respond to consumer demand, but "trending," "clean," and "better-for-you" aren't nutritional outcomes.
This is exactly why I see so much opportunity for partnership between dietitians and the food industry. Brands need clinicians who can help connect the what with the why, translate emerging nutrition science, and build products and messaging that are both marketable and scientifically defensible.
And consumers? Well, navigating the grocery store is becoming complicated enough that everyone could probably use a dietitian in their corner.
Ready to Strengthen Nutrition Services in Your Practice?
Are you looking to build, refine, or expand nutrition services within your practice? I offer flexible, consultative support designed to meet the needs of busy clinics and healthcare organizations.
Nutrition is central to my work across prevention and chronic disease management. My approach focuses on translating evidence into clear, practical strategies that help patients understand not only what to do, but why it matters for their health.
Let me help you develop patient-centered nutrition services that integrate seamlessly into clinical care. Book a discovery call to explore how we might work together.
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