The food environment is evolving in amazing ways as we approach 2025. With a target on wellbeing, pleasure, and sustainability, new developments are emerging, and old versions are waning. Here are the top trends that nutrition experts who spoke to us at this year’s Food and Nutrition Conference and Expo ( FNCE ) are excited about for 2025. In 2025, products containing bacteria and bacteria will continue to be a top priority. Dietitian and insulin trainer René Ficek noted that colon health is key to heath, and companies are capitalizing on this with probiotic-enriched meals and drinks. ” Foods companies are adding these elements to a variety of products, from sparkling waters to pills, shakes, and restaurants”, she says. Carla Hernandez, a registered dietitian, adds that there is a rising demand for practical sparkling water. Companies like Great Idea are taking the sugar content of beverage to a new level by making them less sugary when consumed with food. This will change the way individuals who want to improve their blood sugar levels do,” she explains. These beautiful drinks mix gut-friendly gains with adaptogens and supplements, making them a one-stop store for health-conscious consumers. With a number of models focusing on high-fiber products that satisfy customers ‘ needs for better fermentation and lasting bliss, fiber is making a strong rebound. Sarah Alsing, a sports nutritionist, is excited about this tendency, pointing out that 95 % of Americans aren’t getting enough fiber for their everyday needs. She stocks,” I was happy to find Fiber Gourmet, a sauce model with more than 22 grams of fiber per serving, 3 Land Daughters pasta with 9 grams of fiber per serving, and Olyra Breakfast Biscuits, which deliver 9 grams of fiber from ancient Greek particles “.Community and press dietitian Alyssa Smolen echoes the importance of grain, noting that Olipop has been making ripples with its low-sugar, high-fiber beverages. More companies are producing functional foods with fiber, according to her, showing that they are taking into account client requirements for better gastrointestinal health. This meal craze isn’t going to stop anytime soon. Samantha DeVito, a registered dietician and qualified nutrition consultant, adds that she’s seeing a ton of items with post and bacterial materials. She claims that” sparkling beverages like Wildwonder and Olipop” contain ingredients from sources like Jerusalem artichoke and chicory root. This emphasis on prebiotic fiber is just another way that businesses are helping promote gut health and overall well-being. Also Read:
For 2025, a word to me and you, your momma and your cousin, tooProtein remains a hot commodity, with nutrition experts noticing an uptick in convenient, high-protein options. Beth Keeton, owner of Elephant House PR, points out that brands such as Chobani and ¡Yo Quiero! are leading the charge, providing easy-to-get Greek yogurt cups with 20 grams of protein and Avocado &, Egg cups for busy mornings. ” Honey Smoked Fish Co. also impressed with their smoked salmon ‘ stackers,’ offering 13 grams of protein per serving”, she says, underscoring the convenience factor. Hernandez also mentions P-nuff Crunch, which elevates the typical snack puff with navy bean and rice protein. There is a big trend in eating higher-protein foods right now, and food companies are adapting to this trend by producing higher-protein snacks that still have higher levels of carbohydrate but have a more favorable nutritional profile,” she explains. Another company, WILDE, caters to omnivores and uses chicken and egg whites as the primary protein in its chips. Hernandez notes,” WILDE offers all the original flavors, including my personal favorite, Sea Salt and Vinegar “.As more consumers seek nutrient-dense foods, grains, and legumes that naturally contain higher protein and fiber are gaining attention. Jennifer House, MSc, RD, highlights several standout products from the conference that make the most of grains and legumes. ” Cahokia rice is naturally higher in protein than regular rice, and it’s tested for heavy metals, which is important given the concerns around rice safety”, she shares. It comes in both white and brown varieties. House also mentions Zego oats, which contain more protein than regular oats and are 10 grams per serving. They are tested for heavy metals and pesticide residue, and they are also free of common food allergens and food dyes. Another innovative product is Struseli Granola, made with tiger nuts, nuts, and seeds, offering a satisfying crunch without added sugar. In the snack section of the market in recent years, you’ve probably seen a lot of chickpea products, and that category is expanding. ” Garbanzo bean-based treats, snacks, and wraps are taking the food world by storm”, adds Kaytee Hadley, MS, RDN, IFMCP, CPT, a functional medicine dietitian. ” With their allergen-friendly nature, abundant fiber and protein, and delicious taste, products like Whoa Dough’s cookie dough bars make for a more nutrient-dense alternative to the usual refined grain options”. They’re plant-based and contain at least three grams of protein per serving. The interest in fungi is growing, and mushroom-based products are emerging as viable alternatives to conventional proteins. Hadley highlights Nature’s Fynd for its innovative use of fungi to create cream cheese, yogurt, and plant-based meat. She goes on to say that” these products are a delicious and environmentally friendly alternative to conventional meat and dairy, with textures that are familiar and satisfying.” She uses Host Defense, Tenzo Mushroom Matcha, and Zego Oats as examples of how mushrooms can improve brain and immune health. Ficek points out that mushrooms are not only versatile but also contain a potent health benefit. ” Mushrooms are making a big impact as their bioactive compounds gain recognition for their anti-inflammatory, anticancer, and antiviral properties”, she notes. This year at FNCE, she observed a surge in mushroom-based supplements, broths, and foods featuring varieties like reishi and lion’s mane, all promoting benefits for immunity and overall wellness. Due to its heart-healthy profile and versatility, avocado oil will continue to gain popularity as a preferred cooking and ingredient oil. Avocado oil is a staple for a variety of products thanks to its monounsaturated fats and high smoke point, according to registered dietitian nutritionist Mackenzie Burgess. For instance, Primal Kitchen showcased a new line of dipping sauces made with avocado oil as the primary ingredient. Beyond Burger and Beyond Beef, where they’ve swapped coconut and canola oils for avocado oil, reduced the saturated fat to only 2 grams per serving, was also featured by Burgerss. Beyond also previewed their Sun Sausage, made with avocado oil and coming in Cajun, pesto, and pineapple jalapeño flavors. These flavor-forward links contain 12 grams of protein per link, with only 1 gram of saturated fat, and are made from wholesome plant-based ingredients. Also Read:
Tina Knowles sets the record straight on her social media likes — and infamous typosSpicy food shows zero signs of waning in popularity, but there’s a bit of twist emerging:” swicy”, where sweet meets spicy. Keeton was one of the attendees at FNCE’s Trivia Night, where Natural Delights Medjool Date Strips and Tadin captivated. ” The blend of rich, caramel-like dates and chili lime heat showcased the potential of this flavor combination”, she notes. Photo: AdobeStock Keeton also emphasizes the growing presence of fresh ingredients, from GoGo Squeez’s applesauce enhanced with sweet potatoes and zucchini, a lunchbox staple for the past few years, to Milton’s ( and other brands ) cauliflower crust pizzas. With innovative brands incorporating fruits and vegetables into everyday products, “fresh produce took center stage on the show floor,” she says. In their convenient products, consumers are searching for more authentic foods. There were constant reminders that while packaged foods should be included in everyone’s diets, fruits and vegetables should continue to be the foundation of our recommendations to clients and patients, according to Kelly Jones MS, RD, CSSD, LDN. Consumers want transparency, and brands are responding with more straightforward ingredient lists and fewer additives. For example, Qianzhi Jiang, PhD, RDN, LDN, Owner of The Nutrition Changer noted,” That’s It Fruit Bars have fruit as the only ingredient on the list”. Without worrying about shelf life, DeVito says,” What a great way to pack fruit for longer road trips or school.” For athletes and active individuals, performance-focused nutrition and supplements are on the rise. Jones highlights the importance of products designed for busy, on-the-go lifestyles. ” As a sports dietitian, when it comes to performance nutrition, both Huel and Timeline stood out”, she shares. Huel offers a plant-based, ready-to-drink meal replacement shake that packs 35 grams of protein, 400 calories, and 27 vitamins and minerals into a single bottle. ” This is perfect for my athletes and highly active clients who travel often and need convenient, nutrient-rich mini meals for recovery or between main meals”, explains Jones. She also points to Timeline’s Mitopure, which contains urolithin A—a compound linked to mitochondrial health and enhanced muscular performance. Only about 40 % of people may have the right gut microbiome to effectively produce urolithin A, compared to the natural production of it by consuming the antioxidant ellagitannins. Timeline offers a consistent source of this compound, which is exciting for sports nutrition”, she adds. While the keto craze has dominated for years, Burgess points out that keto marketing is losing momentum. She’s noticed a shift toward broader claims like “zero added sugar” or” no sweeteners”, as seen with Chobani and Struesli granola. Hernandez adds that green powders, once ubiquitous, were notably absent at FNCE. I was taken aback by the absence of any new businesses at FNCE and of any returning businesses from the big names in the green powder industry,” she says. Dietitians like Ficek and Smolen notice a shift away from explicit vegan branding, even though vegan products aren’t going anywhere. Instead, brands are focusing on health-forward benefits like high fiber or low sugar to promote their products, rather than strict plant-based marketing. As 2025 approaches, it’s clear that the food landscape is shifting toward more thoughtful, nutrient-dense, and inclusive options. From gut health to performance nutrition, these trends highlight a move toward products that align with consumer desires for convenience, transparency, and overall wellness. What foods and trends are you anticipating in 2025?
9 food trends that dietitians are monitoring for 2025
