Rumor has it that the trend will continue regarding addition rather than omission when it comes to food selection. In other words, consumers will be eating certain foods for what they contain rather than for what they do not. That includes carbohydrates and fats.
Indeed, in recent years, consumers have learned a great deal about both. They know how to discriminate between simple and complex carbohydrates, i.e., net carbs vs. dietary fiber. And, in less than a year, revised Nutrition Facts labels will include a separate listing for trans fatty acids. Plus, the recent qualified health claim associating omega-3 fatty acid consumption with reducing the risk of coronary heart disease reinforces the fact that some fats are not only not bad for you, they are actually beneficial. Sound nutty? Well, yes, it is.