I can’t even begin to explain how exciting and energizing the past few days have been! I have been happily busy at the Food & Nutrition Conference & Expo (FNCE) in Chicago. Every year, this is an opportunity for me to learn about everything cutting-edge when it comes to food and nutrition. And it’s my chance to connect with other awesome dietitians from all over the country! Basically, this is THE PLACE TO BE if you are a professional in the field of nutrition!
Saturday, I took a course on how genetics impacts nutritional recommendations revolved around mental health. Fascinating! The portion I really loved was about integrative and nutritional strategies for anxiety. This can be helpful to so many people I work with.
The most exhilarating part about my time at FNCE this year was working with Daiya. As a reminder, Daiya is the leading maker of delicious plant-based foods that are free of three of the top food allergens: dairy, gluten and soy . Click here to read why I am in love their products.
Being at the Daiya booth was so fun! Their unique booth was magnetic and word got around about how delicious the food samples were too! The booth was nonstop busy as people dropped by to learn more. Everyone I spoke with was enthusiastic and so delighted to learn about the Daiya food line. Many were surprised by the variety of products that Daiya offers.
I was able to tell so many of my colleagues why I love Daiya so much and I was able to introduce them to new products, including the new Cutting Board Collection Shreds, that melt and stretch just like dairy-based cheese.
Gina said, “I absolutely love the flavor of the vanilla yogurt and the amazing protein content!”
Speaking of Daiya yogurt, I was able to attend Daiya’s Yogurt Parfait Bar this morning that featured their new Plain and Vanilla Greek Yogurts. They also offered a hopping mid-afternoon Happy Hour. While there I was able to help serve their new plant-based pumpkin cheesecake and Dairy-free Smoked Gouda and Jalapeno-Havarti blocks that my dietitian friends enjoyed with champagne.
Daiya will be hosting both of these events again tomorrow, the Yogurt Parfait Bar from 9-10 a.m. and the Happy Hour from 2:30 to 3:30 p.m. so be sure to stop by booth # 955 to say hi! Overall, my experience with Daiya made me fall in love with their products even more! And I’m so excited to have introduced these products to dozens of dietitians, who will be able to recommend a plant-based, dairy-free and allergen-free line of products to their clients whether they have specific diet preferences, are dealing with food allergies, or are simply interested in living a more plant-based lifestyle.