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The Snacking Occasion and Emerging Nutrition Trends That Impact Consumer Choices

Tuesday, June 25 | 2:00 PM Eastern Daylight Time

Alan Liddle - Moderator
Senior Data & Events Editor
NRN Restaurant & Food Group


David Grotto, MS, RDN, LDN
Senior Nutrition Manager
Specialty Channels Division of Kellogg’s


Frank Mellman
Senior Insights Manager
Specialty Channels Division of Kellogg’s

A “meal” simply isn’t what it used to be. “Three squares and a snack” has morphed into multiple eating occasions that can vary greatly in both the quantity and variety of food and beverages consumed. Today’s ‘grab n’ go’ consumer is looking for options that can satisfy what they crave while nourishing at the same time, all without causing a hot mess. But what is driving those food and beverage choices? Is it nutrition and wellbeing? Is it taste and experience? Is it boredom? Curious about the what, when, where, why and how of the foods that people eat? Join nutritionist and registered dietitian David Grotto, MS, RDN, LDN, FAND for an information-packed webinar that explores occasioned-based eating and the latest hot nutrition trends.

Learning Objectives

  • Understand the general definition of eating “occasions” and the underlying defining factors, behavioral context, and physical circumstances that differentiate occasion types
  • Identify nutrition insights and emerging trends that may be impacting snacking occasions.
  • Apply current consumer perceptions of health and wellbeing to gaining better understanding of the present day Better-for-You” snacking category

CEU: 1 credit hour will be applied for the RD/RDN and SNS credentials

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