Consumers’ concerns over “green” issues also rose sharply. Upcycling, organics, sustainability, corporate responsibility, and living wages reached enough of a tipping point in the consumer zeitgeist where the Hartman Group termed sustainability and company responsibility a “business imperative.”

March is National Nutrition Month, yet I can’t help but think of the meme currently circulating: “Welcome to the One-Year Anniversary of the Two-Week Lockdown!” The past year has been a mixed blessing, especially when it comes to health and nutrition.

There are two overarching trends greeting us as we enter the third decade of the 21st century. The first is a hyper-awareness of the foods and beverages we consume that surpasses anything preceding or predicted. The other is the synergy between food makers and consumer demands ignited by this awareness.

Plant-based has been the big buzz-term in food and beverage for well over a year now. With meat and poultry analogs leading the way, we split the topic into two features.

June is Men’s Health Month, and June 10-16 is designated as Men’s Health Week. It’s not quite certain how we guys landed both a week and a month at the same time, but it probably has to do with the need to be told to do something more than once. In this case, it’s needing to be nagged to take care of ourselves.

Happy National Nutrition Month! I use this bully pulpit often to decry the persistent plague of rampant – and often nefarious – nutrition miscommunication.

It can’t be stated more directly nor with any greater emphasis: The food and beverage makers of the future — already working hard at this, by the way — are going to have to double down on the delivery of responsibly made (and marketed) products for the global consumer, whether planning for the 2020s or all the way to 2100.

I’ve witnessed some impressive paradigm shifts in how consumers — and product developers — understand and use food and ingredients. The needless demonization of salt, fat, meat, and sugar has moved away from the focus of concern, with most Americans recognizing the idea of moderation and moving away from the guilt that preoccupied everyfood decision.

By the time you read this, I and my friend and partner in nutrition communications crime, Jim Painter, PhD, will have given our presentation on communicating the science of nutrition at the 2019 Institute of Food Technologists annual meeting and expo.

I think every month should be National Nutrition Month. But to promote better eating habits that incorporate “better” foods and beverages, it is critical to have any publicly promoted nutrition message be based solidly on science.