Last year, the Finnish food-tech company Solar Foods debuted Solein, a novel type of protein requiring only renewable energy, airborne materials, and a small amount of minerals to produce. Since it can be made in any weather and without resources like land or water, Solein is highly sustainable – and equally nutritious.
Yum Brands’ new AI platform, Byte by Yum, illustrates the potential of proprietary tech for QSR giants, but independent restaurants can also leverage similar, customizable platforms. Experts advise starting small with AI for specific tasks and monitoring its outputs closely to ensure that it enhances efficiency.
Alt-meat brands like Beyond and Impossible are launching new and reformulated products to earn the trust of health-conscious consumers and national health organizations. These innovations have enabled the meat alternatives to quality for the nutrition initiatives of both the American Heart and American Diabetes Associations.
So-called “Galentine’s Day” has evolved into a lucrative dining phenomenon as group reservations surge and Gen Z fuels a rise in double dates – which offers foodservice operators a prime opportunity to capitalize on this nontraditional celebration.
Gamification is emerging as a winning strategy for restaurants looking to enhance their customer loyalty programs. 76% of owners said they plan to gamify their programs in the next 2 years, with brands like Starbucks, Jimmy John’s, and Dunkin’ leading the charge.
Aji Amarillo, McCormick’s flavor of the year, is a vibrant pepper known for its fruity, tropical notes and moderate heat. And it’s poised to make waves across food and beverage menus worldwide.
Pea protein is gaining traction as a sustainable, allergen-free alternative. Due to its improved taste and texture, the ingredient has been showing up in everything from dairy-free yogurt to functional drinks.
Despite recent challenges, the plant-based sector is primed for growth in some respects, with opportunities to innovate through functional ingredients, whole-food formulations, and clean-label transparency.
Demand for avocados is surging. Fueled by eased import restrictions, growing interest in ethnic flavors, and heightened awareness of health benefits, U.S. avocado consumption has skyrocketed, driving significant economic contributions across both the U.S. and Mexico.
Manufacturers face a shifting landscape under the Trump administration, with potential deregulation in energy, labeling, and banking offering opportunities to lower costs and enhance access to capital, while also introducing risks like increased scrutiny from consumers and advocacy groups.
The global ice cream market is set to grow by $31.7 billion by 2029, driven by innovations in texture stabilization, functional ingredients, and adventurous flavor profiles. The latest innovations include low-sugar alternatives, in addition to boozy creations.
Amid extreme weather, water scarcity, and economic instability, duckweed is emerging as a low-cost, eco-friendly protein source that grows year-round. The fast-growing aquatic plant also contains all nine essential amino acids, setting it apart from other plant-based protein sources like soy.
The rapid adoption of weight-loss drugs is reshaping purchasing habits. Circana experts highlight opportunities for brands to align with GLP-1 users’ goals by offering tailored, portion-controlled products and leveraging personalized marketing strategies to capture this evolving market.
Starbucks’ revamped winter menu reflects growing consumer interest in global flavors, with items like customizable matcha lattes. These innovations also highlight the coffee giant’s focus on personalized experiences.
Hart House abruptly closed all four locations despite Kevin Hart’s backing, reflecting broader issues plaguing plant-based restaurants.
Congress narrowly avoided a government shutdown by passing a stopgap spending measure that prolongs the U.S. farm bill for another year. Experts warn that failing to modernize the farm bill within the next year could exacerbate food price volatility.
Inflation is reshaping indulgence habits, with consumers swapping pricey restaurant desserts for store-bought or homemade options, causing a notable decline in dessert sales across dining segments. Meanwhile, alcohol consumption is shifting toward affordable options in a similar fashion.
TikTok is driving viral food trends while spiking sales for some businesses. For food brands and restaurants, the platform’s unparalleled reach can spark both massive success and unexpected controversy.
Brown butter is emerging as a major 2025 flavor trend, according to an Edlong report. Known for its rich, nutty flavor, its versatility and affordability make it a favorite among chefs and young demographics.
Grocers are upgrading their membership programs by combining retail media strategies with AI-driven personalization, offering targeted ads and perks based on shopping behaviors. This evolution integrates elements like first-party data to maximize ad value.
The new Flat Pack oat milk sheets by milkadamia reportedly reduce packaging waste by 94%. The shelf-stable solution allows consumers to make fresh oat milk in customizable portions, addressing the bulk of the category’s environmental challenges at the source instead of placing the burden on consumers.
F&B brands are embracing inclusivity this year, debuting an array of innovative, allergen-free holiday treats ranging from vegan advent calendars to dairy-free nog.
Beans have gained popularity as a cost-effective, nutrient-dense option, supporting gut health and reducing risks of obesity, colon cancer, and cardiovascular disease. Some feel beans are poised to become a staple alternative to meat for many Americans.
New research suggests higher levels of omega-3 and omega-6 fatty acids may reduce the risk of developing several cancers. While omega fatty acids provide health benefits, experts recommend focusing on whole food sources over supplements.
Domino’s Pizza has outperformed competitors through strategies focused on tech innovation and value-driven promotions. Domino’s success highlights its ability to stay on top of evolving consumer demands.
With waning consumer demand and a cautious outlook for the year’s revenue, Beyond Meat faces challenges in regaining consumer trust and competing within the plant-based sector.
F&B brands are tapping into nostalgia by reintroducing iconic products from the past, like Twinkles cereal from the 1960s. By offering these LTOs, brands appeal to consumers’ emotional connection to products, resonating across generations.
NFL hall-of-famer Peyton Manning has partnered with Nestlé Toll House to launch a Cookie Nachos Kit giveaway, combining chocolate chip cookie dough, various morsels, chip-shaped cookie cutters, and nacho-inspired toppings into a food trend worth watching.
Força Foods’ new plant-based milk alternative is mostly made from watermelon seeds, providing many nutrients while also conserving water. Could it be the next big thing in alt-dairy?
Once a quick meal for picky eaters, Uncrustables have become a top grab-and-go pick for NFL players, who reportedly consume anywhere from 3,600 to 4,300 every week. And according to one registered dietitian specializing in sports performance, that may not be as alarming as it seems.
Mike Tyson is investing in a QSR chain dubbed the “vegan McDonald’s.” However, the rapidly expanding brand has locations in California, where the recent minimum wage increase played a major role in the demise of Kevin Hart’s similar concept last month.
The trend of “kidult” marketing features brands like McDonald’s and Taco Bell creating nostalgic experiences tailored for adults. Brands are tapping into nostalgia to appeal to millennials and Gen Z.
Whole Foods has predicted major food trends for 2025, forecasting dumplings to become a portable comfort food, while global flavors will inspire bold new snack combinations.
Yelp searches for dirty soda rose 609% year over year, a trend largely driven by Hulu’s show “The Secret Lives of Mormon Wives” and the continued momentum of the sober curiosity movement.
The alt-meat market, which peaked in 2018-19, saw sales decline due to factors like market saturation and high prices, but signs of recovery are emerging, particularly in the frozen segment, according to expert Chris DuBois of Circana.
Prebiotic sodas, like those from POPPI and OLIPOP, are marketed as healthy beverages with added fiber to support gut health. However, one registered dietitian noted that the trendy drinks can also cause digestive issues for some individuals.
