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.
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.
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.
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.
Most Americans fall short of recommended fiber intake levels. Nutrition expert and Olympic cyclist Dotsie Bausch notes there are numerous misconceptions around fiber and its benefits for gut health and disease prevention.
A recent study found that women following the plant-based “Nutritarian diet” experienced slower biological aging and lower inflammation levels. The diet is designed to be rich in nutrients but low in salt and fat.
Nutrition plays a crucial role when taking GLP-1 medication for weight loss, which has transformed medical approaches to managing obesity.
The macadamia nut market is growing at a CAGR of 11.2%, and experts believe macadamias may soon move to the center of the premium nut mix category.
Harvard University’s Wyss Institute, in a study funded by the Kraft-Heinz Co., found sugar exposed to encapsulated plant enzymes in the gut can be turned into fiber.
