Health and nutrition are no longer just buzzwords, they are transformative forces shaping the food and beverage industry.
From restaurants and grocery store aisles to food policy discussions, the increasing focus on wellness is redefining how we eat, what we choose, and how menus are designed.
The National Restaurant Association’s “What’s Hot 2025 Culinary Forecast” highlights these trends as central themes driving the culinary world forward.
Not only are they influencing consumer choices but they’re also impacting policymakers, medical professionals and food producers.
This shift toward health-conscious dining is part of a broader cultural movement - one that embraces sustainability, transparency and inclusivity.
Kid-focused nutrition
Childhood nutrition is critical for lifelong health and well-being, and it’s no surprise that kids’ menus are undergoing a major transformation.
Parents are demanding meals that emphasise wholesome, nutrient-dense ingredients such as fruits, vegetables, whole grains, and lean proteins.
Additionally, there’s a growing focus on reducing added sugars, sodium, and saturated fats in kids’ meals while offering gluten-free and allergen-transparent options.
These healthy, allergen friendly snacks are setting a new standard for kids’ meals in restaurants and packaged foods.
This trend isn’t just about health it’s about inclusivity and ensuring every child has access to safe and nutritious meals.
The rise of wellness beverages
The beverage industry is booming with health-focused innovations. While energy drinks remain popular, consumers are increasingly seeking beverages that offer hydration, blood sugar balance and mood-boosting benefits.
Functional drinks like cactus water, electrolyte-rich sparkling waters, and vitamin-infused beverages are becoming staples in grocery stores and restaurants.
For example, Kombucha is considered a good source of probiotics, which helps promote digestive health, increased energy and a healthy metabolism.
This trend reflects a growing desire for drinks that are not only refreshing but also enhance overall well-being.
Sourdough
Sourdough bread gained popularity during the pandemic, but its influence is expanding far beyond traditional loaves.
Fermentation, the process that gives sourdough its unique flavour, is now being used in crackers, pasta and baking mixes.
According to nutrition experts, sourdough contains lactic acid that helps the body absorb nutrients more efficiently. It also has prebiotics, which support gut health by promoting a healthy microbiome.
The appeal of sourdough products lies in their simplicity - they’re often made with minimal ingredients, making them a healthier alternative to overly processed options.
As consumers continue to prioritise gut health and natural foods, sourdough’s versatility will keep it at the forefront of nutrition trends.
Practical Protein
Protein remains a cornerstone of health and nutrition trends, with consumers seeking convenient, high-protein foods to fuel their active lifestyles.
Whether for weight management, energy or post-workout recovery, protein-rich meals and snacks are in high demand.
Food & Nutrition Conference & Expo food brands showcased a range of both animal-based and plant-based proteins are thriving, reflecting a shift toward flexitarian diets. This approach allows consumers to enjoy the benefits of protein while also exploring sustainable and ethical food choices.
High-protein options include, chickpea-based mac and cheese to protein-packed frittata bites and plant-based sausages. These diverse offerings highlight how easy it is to incorporate protein into everyday meals.
Real ingredients over processed ingredients
The “real food” movement continues to gain momentum, with consumers demanding transparency and clean labels. Food manufacturers are looking at the power of whole, real ingredients like sweet potatoes, strawberries and fish.
For example, snacks like baked apple chips (made with just apples) and veggie burgers crafted from purple carrots and spinach showcase how minimal-ingredient products are becoming mainstream.
This trend aligns with consumer priorities for natural, unprocessed foods that deliver maximum nutritional value.
Upcycled ingredients: a sustainable solution
One of the most exciting trends for 2025 is the rise of up-cycled ingredients. There is a global food waste crisis on the rise, so we look at the idea of food upcycling, a long-standing custom that makes the most of every food and getting more done with less.
The main goal of upcycled food is to reduce food waste by using the nutrients that are lost via the gaps in our food system to create wholesome, high-quality food items.
For example South Africa alone wastes 16.7 million tonnes of food annually. Upcycling could be a sustainable way to repurpose food that might otherwise go to waste.
This concept, first popularised in 2021, has grown into a full-fledged movement.
These trends highlight a collective shift toward mindful consumption, one that prioritises wellness, transparency and environmental responsibility.