Health and nutrition trends are driving industry forward

Health and nutrition are shaping the future of menus and driving the industry forward. 

According to the National Restaurant Association's What’s Hot 2025 Culinary Forecast, those trends are emerging as central and supporting themes, highlighting their growing influence on the culinary landscape. 

They’re also a focal point for policymakers and medical professionals, impacting discussions regarding food and beverage production, menu development, and consumer purchasing decisions.

This year’s Academy of Nutrition and Dietetics Food and Nutrition Conference and Expo (FNCE) addressed some of the critical issues affecting the health of Americans, and showcased how the trends are showing up among today’s foods and beverages. 

Following are five insights that may help operators develop menus that align with these new trends.

1. Kid-focused nutrition: Childhood nutrition is vital to lifelong health and well-being, emphasizing wholesome ingredients like fruits, vegetables, protein, and whole grains, while reducing sodium, saturated fats, and added sugars. New packaged foods for kids displayed at FNCE Expo highlighted whole ingredients and added nutrients, such as fruit bars and fruit “crunchables” made with fruit only, that could be used as a kids meal side dish or add-on. These packaged food trends, coupled with allergen transparency and gluten-free options, are reshaping kids’ menus and food products to be more inclusive and health-focused.
2. Wellness Beverages: While energy remains a key focus in wellness beverages, ingredients that support hydration, balance blood sugar, and provide either a mood-boosting or calming effect are also gaining in popularity.
3. Practical Protein: Protein – animal and plant-based – continues to top health and nutrition trend lists. Consumers increasingly seek convenient and practical high-protein foods and drinks to support healthful lifestyles, energy levels, weight loss, and activity recovery. This trend can be easily executed using everyday protein sources, like beef, poultry, fish, beans, and grains. At FNCE, high-protein convenience foods ranged from chickpea-based mac & cheese, pizza, and rice to breaded chicken, frittata bites, and sausages. The offerings show how diverse and accessible high-protein options can be for restaurant menus.
4. Real Ingredients: At FNCE, commodity boards showcased the powerful nutritional benefits of whole, real ingredients, such as sweet potatoes, strawberries, and fish. Food manufacturers highlighted their commitment to clean, limited-ingredient meals and snacks, including apple chips made only with baked apples, and veggie burgers and potato sides crafted from purple carrots, cauliflower, spinach, and shiitake mushrooms. As the focus on health and nutrition intensifies, real ingredients will remain at the core of the conversation.
5. Regulatory landscape: The Trump administration is expected to focus on certain public health concerns, including chronic disease and obesity. It intends to focus on diet and could include potential actions, such as bans on certain additives, stricter heavy metal limits, nutrition research, and updates to dietary guidelines targeting ultra-processed foods.