The Story of Snacking

Earn free Continuing Education credits by taking advantage of our webinars below.

Soy and Plant-Based Protein: Separating Facts from Fiction for Delicious Menu Solutions

Plant-based Protein vs. Plant-based Diets? Vegan versus Vegetarian? Flexitarian vs. Reducitarian? So many questions…so much to chew on… like, is plant-based protein any better for you or the environment than meat? And what’s up with soy? Equally important, are there optimal menu solutions that engage your customers and keep them coming back for more? Explore these and many other questions that are top of mind for operators, health and nutrition experts, and consumers alike in this webinar.

CEU: 1 credit hour


A “meal” simply isn’t what it used to be. Today’s grab n’ go consumer is looking for options to satisfy what they crave while nourishing at the same time. But what is driving those food and beverage choices? Learn more in this information-packed webinar that explores occasion-based eating and the latest hot nutrition trends.

CEU: 1 credit hour

Evolving Agricultural Landscape: Enabling a Plant Based Future

With an ever-spiraling population and limited resources to feed them, what does the future of protein look like given cultural diversity, dietary trends and evolving technology such as cellular agriculture? Join nutrition expert Dave Grotto as he examines future proteins, reviews the nutritional adequacy of plant based diets, and discusses the drivers behind the Flexitarian consumer’s behavior. Dave will also share examples how future proteins are coming to life in and out of the home.

CEU: 1 credit hour

Dietary Influences on the Human Gastrointestinal Microbiota

The gastrointestinal microbiome is increasingly linked to metabolic health, and there is keen interest in evidence-based dietary strategies to modulate the microbiome for health benefit. This webinar explores the latest research relating to gastrointestinal microbiome and human health and provides RDNs with actionable strategies for counseling patients and clients.

CEU: 1 credit hour