Americans want real food. That is the thesis of the Dietary Guidelines For Americans, 2025-2030 (DGA), released in January.
Over the ten-page report, the USDA and HHS work to define real food as offerings close to or resembling their natural state, which includes characteristics such as no or minimal processing, fewer ingredients, and made without added sugars, industrial oils, artificial flavors, or preservatives.
“What’s different is a stronger focus on how foods are made, not just what nutrients they contain,” Rebecca Replogle, Ph.D., nutrition science lead at Novonesis, told FI in a statement. She previously worked with PepsiCo as a nutrition scientist for nearly 9 years.
Replogle noted that the new guidelines sit at the crossroads of science, public health guidance, and the health zeitgeist, and provide opportunities for CPGs and foodservice to meet evolving consumer needs.
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