By 2050, the average consumer’s diet will look much different than today, shaped by AI, sustainability, and ethically sourced ingredients. Experts predict that ancient grains, fermented foods, and berries will land on consumers’ plates far more frequently in the future.
The “Return to Real” trend signals a growing consumer shift toward authenticity–favoring simple, transparent ingredients and tangible, in-person experiences over hyper-enhanced, tech-driven products. For food industry leaders, this presents a chance to embrace nostalgia, highlight natural ingredients, and rethink marketing strategies to align with consumers’ craving for genuine connection.
Gen Z men are increasingly embracing meat consumption as part of a shift toward hyper-masculinity, fueled by online influencers and rebranded narratives that position beef as essential for peak physical performance. The trend presents a key opportunity for the food industry.
By prioritizing both taste and nutrition, brands like Raw Generation are aiming to solve the age-old challenge of getting children to consume vegetables and setting the stage for nutrient-rich innovations.
Recent moves in the yogurt segment from CPG giants signal a strong category foundation heading into an uncertain economic future—a white horse amid other stagnating retail categories. Danone, for example, beat out analyst expectations with its Q1 sales.
The latest “What’s Trending in Nutrition Survey” reveals that consumers in 2025 are prioritizing gut health, with fermented foods and superfoods like berries and leafy greens gaining popularity.
College students are doubling down on their nutrient needs, asking for functional dining hall meals to sustain them through their studies.
Tuesday, the U.S. Department of Health and Human Services and the FDA took to the stage to outline a plan to phase out eight petroleum-based synthetic dyes as well as take steps to improve the American food supply. The announcement was met with a less-than-enthusiastic industry response.
Chronic inflammation has been associated with health issues ranging from anxiety and depression to heart disease and neurodegenerative disorders. Research reveals that the Mediterranean diet, which includes a large quantity of fruits, vegetables, whole grains, and healthy fats like fish and olive oil, shows substantial promise in lowering inflammation markers.
The popularity of GLP-1 medications is compelling brands to innovate with smarter portion sizes and functional ingredients. This shift represents a revolutionary convergence of biotech, nutrition science, and consumer demand, reshaping how food supports appetite management and metabolic health.
Recent research revealed that natural, everyday foods like pomegranates, avocados, and dark chocolate can significantly enhance testosterone levels. By addressing hormone-supportive diets and lifestyle factors, F&B industry leaders have the potential to aid male wellness.
Non-alcoholic wines, such as alcohol-removed Sauvignon Blanc, are growing in popularity as more consumers aim to moderate or eliminate alcohol consumption. Despite challenges in replicating the complexity of traditional wines, innovations in production methods are driving opportunities in NA wine.
As better-for-you salad chains stagnate, they take on novel growth strategies to complement ambitious expansion strategies. Sweetgreen and Just Salad are two major chains endeavoring to take on new consumer need states.
Immunity-boosting products are gaining traction as consumers seek long-term wellness solutions, driving F&B brands to innovate with nutrient-dense offerings. The market is expected to grow at a 9% CAGR through 2028 and offers ample business opportunities.
New research suggests that those who consistently replace animal-based fats with plant-based oils may have a lower rate of total mortality, as well as lower mortality from cancer and cardiovascular disease. After accounting for control variables, researchers found that the group with the highest butter intake had a 15% higher total mortality risk than the group with the lowest intake.
Oklahoma’s proposed Senate Bill 4 aims to ban several synthetic additives, including aspartame, due to growing health concerns, and would take effect on November 1 if passed. The legislation reflects increasing scientific evidence of the additives’ potential health risks.
As a retired NFL star with a family full of athletes, Ed McCaffrey understands the ins and outs of sports nutrition firsthand. He’s been on a quest to develop the perfect plant-based, gluten-free snack for athletes for several years and launched McCaffrey Protein Bites this month.
This week, Natural Products Expo West 2025 showcased trends in the natural and organic sectors from nearly 3,200 exhibitors. The show especially highlighted the impact of GLP-1 drugs on snacking habits.
The global clean-label ingredients market is expected to reach $212 billion by 2035, driven by increased consumer awareness of the health risks associated with artificial preservatives. The demand for minimally processed foods is prompting companies to prioritize ingredient transparency.
New to the scene, Kiid Coffee is a better-for-you children’s nutrition brand that packs vitamins into a coffee beverage. Its founders will appear on Shark Tank on March 7.
Chia seeds were the most popular functional ingredient on U.S. restaurant menus during Q4 of 2024, according to MenuData, accounting for 38.9% of menu share. A staple in ancient diets for their utility and nutrition, today, the ingredient is gaining momentum with health-conscious consumers.
The Gulfood 2025 event in Dubai emphasized the urgent need for sustainable global food systems. The event also showcased innovative solutions and products aimed at enhancing food security, such as AI-based order processing.
Vertical farming is at a crossroads: old-age darlings like AeroFarms and Bowery Farming show how difficult it is to succeed in the emerging sector; however, technological advancements are working to drive value for the sector while ushering a new era of smart farming solutions. By 2035, the industry will be shaped by a host of geopolitical, economic, technological, and environmental factors.
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.
Whole milk is making a comeback, with U.S. consumption up 3.2% last year, while plant-based milk alternatives saw a 5.9% decline. This shift is driven by consumer demand for protein and healthy fats, as well as economic factors.
Chickpeas, miso, and tahini are among the versatile, nutrient-rich ingredients to watch, according to longtime culinary expert Chef Dennis Littley. After all, modern consumers demand dishes that are packed with protein, fiber, and probiotics.
The demand for better-for-you products is driving shifts across the food industry, prompting demands for premium ingredients and transparent messaging. Consumers are also embracing bold flavors, premiumization, and redefined notions of value, as noted in the 2025 Specialty Food Industry Outlook Report, which FI co-authored.
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.
As consumers wish for better spring weather, recent data shows that floral flavors are growing in popularity, particularly among Gen Z and younger consumers. FI spoke with an industry expert about these nascent trends and their deeper implications.
The plant-based food industry is at an inflection point: recent data suggests that interest in the lifestyle decreased somewhat in 2024 from the year before. Innovations in the space, however, have given the sector the tools to cater to consumer pain points.
Meati CEO Phil Graves feels optimistic about the brand’s future as it continues to expand across the U.S. and shrink its ingredients list. Meati has been increasingly incorporating functional ingredients like mycelium, a root-like structure of fungus, into products such as its Classic Cutlet.
With gut health dominating wellness trends – inspiring billions of TikTok views – brands are racing to meet demand for functional foods packed with probiotics and prebiotics. Brands are capitalizing on consumer interest by launching products that support digestion.
The 2025 Winter Fancy Food Show highlighted the rapid evolution of specialty food. From protein-packed innovations and gut-friendly fermented snacks to cacao alternatives, the show underscored how brands are redefining indulgence and health.
The future of alt-meat could very well be driven not by vegetarians but by adventurous flexitarians – omnivores eager to explore alternatives. Minimally processed plant-based options will be key, said Indy Kauer, leader of the Plant Futures Collective.
The growing popularity of GLP-1 weight-loss drugs is reshaping the yogurt market, as consumers increasingly seek protein-packed snacks. Multiple brands are innovating with high-protein, low-sugar options.
Consumers are doubling down on their protein intake with a protein-infused coffee trend dubbed “proffee.” CPGs and retailers alike are hopping on to get a bit of the buzz.
