Enriching the diet with regimens of prebiotics, probiotics, postbiotics, and other ingredients can establish greater microbial diversity in the gut and has been reported to improve immune function in the aging population.

Fermented foods other than dairy are trending, with sauerkraut, kimchi, pickles, and other vegetables; kombucha; sourdough; natto and tempeh leading the pack. Yet with cultured dairy still at the forefront, there are multiple fermented dairy products that offer benefits besides the immunity support of probiotics.

According to the survey, conducted by the International Food Information Council (IFIC) Foundation and the American Heart Association, almost all Americans (95%) report that they always or sometimes look for healthy options when food shopping.

While the 2015–2020 Dietary Guidelines for Americans recommends an intake of added sugar of less than 10% of daily calories, only 42% of Americans are meeting this guideline.

The committee’s work will kick off at a public meeting to be announced in the coming weeks. The committee will review scientific evidence on specific nutrition and health related topics and scientific questions (PDF, 477 KB) that, for the first time, reflect both public comments and federal agency input. Throughout their deliberations, the public and other stakeholders will be encouraged to provide comments and feedback.

The term “clear labeling” (which Innova Market Insights coined for its 2015 Top Ten Trends listing) has now fully entered industry parlance. It’s used in several marketing campaigns and each day, manufacturers continuing voicing their commitment to clean label platforms.

As of December 27, 2019, organic certified flavors will be required in all organic food and beverage products, unless the flavor is not commercially available as organic.

The US Food and Drug Administration launched an initiative to help consumers use the new Nutrition Facts label that appears on packaged foods to maintain healthy dietary practices.

GMO is a common term used by consumers to describe foods that have been created through genetic engineering. While GMOs have been available to consumers since the early 1990s and are a common part of today's food supply, research shows consumers have limited knowledge and understanding about what GMOs are, why they are used, and how they are made.

From January 19 through March 19, the United Soybean Board (USB) is teaming up with partners from Soylent and DuPont Nutrition & Biosciences (DuPont) that will be participating in a pilot program to market their products and ingredients as being made with Sustainably Grown US Soy.

More than 80% of people in the US aren’t eating enough vegetables, fruit and dairy. And most people consume too much added sugars, saturated fat and sodium. The proposed rule is part of the agency’s ongoing commitment to helping consumers improve nutrition and dietary patterns to help reduce the burden of chronic disease and advance health equity. 

The FDA considers the term “natural” to mean that nothing artificial or synthetic (including all color additives regardless of source) has been included in, or has been added to, a food that would not normally be expected to be in that food.

Earlier this year, US Food and Drug Administration Commissioner Robert M. Califf, M.D. laid out a bold vision to transform the agency's human foods enterprise. I am thrilled to have joined the FDA last month as the first Deputy Commissioner for Human Foods to help make this vision a reality.

By acknowledging the feelings of isolation and frustrations that many experience, Atkins Way offers a better way, providing freedom from a lifetime of dieting through a joyful approach to eating, says the brand. 

In the formulation of reduced sugar food and beverage products, ingredient trends are shifting towards clean label, natural alternatives that provide sweetness without compromising taste or texture.

“GURU Zero Wild Berry has already proven to be a huge success from the start, with our unique organic, zero-sugar formula, metabolism-boosting properties and unparalleled taste,” said Luc Martin-Privat, PharmD, GURU's brewmaster and vice president of R&D and innovation.

More than half of all participants in a recent survey report actively reducing their sugar consumption. US consumers also try to limit or reduce purchases of high sugar ingredients. Interestingly, consumers are unwilling to give up indulgences and they also look for healthier versions of indulgent foods.

As we look toward 2025, the focus on sugar reduction will only intensify. Consumer demand for healthier, lower-sugar options is driving innovation at an unprecedented pace, and ingredient suppliers are responding with increasingly sophisticated solutions. From new plant-based sweeteners to advanced blended systems, the future of sugar reduction is bright—and product developers have more tools than ever to meet these evolving needs.

In the rush to eliminate these sugars, developers often overlook the variety, richness, and culinary versatility that natural caloric sweeteners provide. Such sugars—also termed “nutritive sweeteners”—not only offer sweetness but can add layers of flavor, color, and even nutritional benefits, all in a clean-label format. 

Konscious Foods™, a plant-based seafood brand, announced its plan to expand its foodservice offerings across North America in 2024. The brand is now officially entering the US foodservice market, while appointing Affinity Group Canada as broker for the Canadian market.

Food and beverage intelligence company Datassential enhanced its limited-time offer (LTO) and item launches solution, allowing users to seamlessly track new menu items and LTOs at nearly 300 top chains through an easy-to-use user interface (UI), enhanced analytics, and ability to overlay consumer ratings.

Technomic released its Beverage Global Menu Category Report, which explores foodservice category sizing by country, outlook and expectations, consumer patronage and preferences, menu trends, global and local chains, and brands to watch.

The popular White Cheddar Mac & Cheese is now available in a new size that offers five different preparation methods to suit kitchens of any size, including boil-in-bag, microwave, pizza oven/impinger, rapid-cook oven, and steamer. 

Smashburger, the better-burger fast casual restaurant with 235 corporate and franchise locations, partnered with jack and annie's to launch a new plant-based burger made from jackfruit in all locations across the US.

The International Foodservice Manufacturers Association (IFMA) released its final 2023 estimates and its latest 2024 Food Away-From-Home (FAFH) Industry and Segment Projections.

Generation Z, known for their substantial spending on dining out and for regularly making dining choices based on social media content2, are influencing dining experiences around the world. The report highlights a demand from this generation for 'flavor Shock', characterized by unexpected flavor combinations and twists on classic dishes such as incorporating Mexican sauces to create modern pastas.

At NRA, Cuisine Solutions will feature an ever-changing menu, with options ranging from breakfast offerings like the company’s industry-shifting Sous Vide Egg Bites, as well as Chia Pudding Parfait with Berry Coulis and Fresh Berries, produced by the company’s chefs in Thailand. 

In partnership with PepsiCo, a global leader in convenient foods and beverages, the thirst-stop destination will bring the storm with the exclusive and limited-edition flavor, Gatorade Lightning Blast. 

The sofi Gold Award-winning products represent the best of the best in each of 48 specialty food and beverage categories, from Appetizers & Snacks to Meat & Poultry to Water & Functional Beverages. 

The product line pairs hearty portions of classic flavors with various doughs, from flaky pastry to buttermilk biscuits, which offers home-style taste and on-the-go convenience.

The company had a new product on hand, which was a large slab of plant-based meat; and a cubed product specifically geared toward fast-casual restaurants. 

The Future Menus North America Trends 2024 report identifies top menu trends predicted to influence the restaurant industry in the coming years.

Quemada (ke-mada) translates literally to “burnt” in Spanish, but in English refers to the deeply charred ingredients used in the salsas. Charring the ingredients adds depth and complexity to foods, especially salsas

The Verona facility has the capacity to produce more than 100,000 pounds of product a day using high-pressure processing, a cold pasteurization technology that retains the flavor and nutritional benefits of CAVA’s fresh ingredients, with no preservatives.

Prepared Foods gets the inside scoop on new product development from Stacey Kinkaid, US Foods vice president of product development & innovation.

Founded by Kevin Eve and Jacob Conway who had a passion to provide consumers with healthy plant-based beverages, Uproot provides a convenient solution while increasing sustainability through packaging reduction. 

One of my biggest observations of The National Restaurant Show involves the reformulation or “remake” of many products made with familiar ingredients and flavors. Both shows reminded me of elements from my childhood, and particularly how my grandmother cooked. She worked as a cook 41 years for a first-generation family from Italy. 

Prepared Foods gets the inside scoop on foodservice new product development in an interview with Michael S. Zeller, Senior Corporate Executive Chef, R&D, at Simplot Food Group.

Collegiate Hospitality’s campus partnership is not only about nutritious meals and warm dining experiences, but it is also about providing potentially life-shaping programs that help campus programs to shine. 

Dane Wigand is responsible for driving sales through Foodservice and wholesale customers while implementing new business strategies in these channels. 

Developed in collaboration with Japan's renowned Yamazaki Baking, these breads seamlessly merge authentic Japanese baking traditions with Tom Cat's American artisan standards.

Prepared Foods talks off-premise foodservice trends and consumer eating patterns—with Faye Schoenherr, McCain Foods’ North American Senior Brand Manager for SureCrisp French fries.

Earlier this year, the US Department of Agriculture (USDA) reported that spending on food-ordering apps for deliveries from full-service restaurants quadrupled between pre-pandemic months and 2022. 

In a few weeks, we will begin publishing predictions for 2025. Prior to sharing our outlook for the year ahead, we wanted to review the predictions we made for 2024 to determine what we got right and what might not have fully taken shape.

SWAP's 'Umisation' protein platform employs a technique to transform plant proteins into structured fibers without high heat or pressure. The approach uses just eight familiar ingredients and no artificial flavors, colorants, or texturizers.

The addition of AAK Foodservice, Hillside aligns with Stratas Foods’ long-term growth objectives, particularly within the value-added oils, dressings, sauces, and mayonnaise (DSM) categories.

Receiving a FABI Award places recipients in the spotlight at the industry’s premier event—the 2025 National Restaurant Association Show, May 17-20, 2025, at McCormick Place in Chicago. Attendees will experience these standout products firsthand, positioning awardees in front of thousands of industry leaders and decision-makers eager to discover the next big trend.

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