FNCE 2025 offered a broad look at emerging trends, technologies, and conversations shaping the nutrition profession. Held in Nashville, USA, from October 11-14, it was an incredible opportunity for the Dietitian Connection team to connect with so many trail-blazers in the field, and we came away with so many lessons.
Here are five key takeaways from this year’s conference:
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Food as connection, culture, and community
Chef Carla Hall opened FNCE with an inspiring reminder that food is more than fuel. It’s a reflection of who we are and how we connect. Her message set an uplifting tone for the week and grounded the conference in what truly brings us together.
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Creatine is having a moment
Creatine was everywhere — from the expo floor to the learning lounge and education sessions. Interest in this area is expanding beyond performance into areas like cognition, aging, and women’s health.
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Is fiber the new protein?
After several years of protein-focused products, this year brought a noticeable shift back to fiber. With “fibermaxxing” trending in the media, fiber-forward products had the opportunity to seize the moment.
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AI will reshape nutrition communication
AI is influencing how dietitians create, share, and even see their content re-used online. Conversations around accuracy, evidence-based information, and how the RD voice can feed large language models are becoming increasingly important.
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But, where was the food in the expo hall?
To us, the expo floor looked a little different. There seemed to be fewer commodity boards and food samples and more supplements, tech, and business solutions. Innovation in the industry is exciting, but it raised a question: have we moved a bit too far from the plate at a food and nutrition conference?
Find out more in these recaps from trailblazing early-career dietitian Alyssa Smolen, MS, RDN, CDN:
