LOS ANGELES, CA - Wonderful news for the nutrition industry! Wonderful® Pistachios will launch the first ever Plant-Based Nutrition Leadership Symposium from April 15-16. The event is a two-day immersion into plant-based nutrition science, culinary applications, and leadership dialogue, while celebrating pistachios in a plant-based context.
“Snacks are an overlooked opportunity to get more plant protein,” expressed Adam Cooper, Senior Vice President of Marketing, The Wonderful Company. “Pistachios are the go-to portable plant protein, and nuts deserve more credit overall as a great plant-based protein solution.”
According to the company’s press release, symposium sessions will cover an array of topics including protein quality, pediatric nutrition, sustainable nutrition, sports nutrition, and microbiome health. Education will be led by highly-respected experts hailing from prestigious universities and organizations such as Stanford, Loma Linda, University of California, San Diego, and the True Health Initiative.
The symposium was planned in partnership with Sharon Palmer, MSFS, RD, the Plant-Powered Dietitian, and will culminate in an expert discussion panel on leading change toward positive shifts in eating patterns to include more plants. A custom plant-based menu for the event was developed in collaboration with a two-star Michelin Chef.
“Plant-based eating is gaining momentum, and over the past five years the number of people striving to eat less meat has nearly doubled,” said Maggie Moon, MS, RD, Nutrition Director, The Wonderful Company. “This symposium will equip credible nutrition experts with the tools they need to guide the way toward an inclusive movement that helps more people enjoy healthy plant-based eating.”
Pistachios are one of the highest protein nuts with six grams of protein per serving as stated in the press release. They are also shelf stable, portable, and don’t require complicated meal prep.
While there is popularity surrounding the plant-based eating trend, consumer confusion has also raised some concerns around the quality of plant protein and how plant-based diets can nourish everyone from athletes to families. An additional barrier to plant-based eating is a fear of falling short on protein, which is why nutrition experts are eager to dispel myths and provide practical strategies to help consumers make more room in their snacks and meals for plant foods.
For more information about the Plant-Based Nutrition Leadership Symposium, keep reading AndNowUKnow.
