9 Food Trends That Dietitians Will Be Keeping an Eye On in 2025

Looking ahead to 2025, we can see that the food sector is evolving intriguingly. New fads are springing up and old ones fading away as consumers value health, convenience, and sustainability. We questioned nutritionists and dietitians who were present at this year's FNCE to find out what they're most enthusiastic about for the year 2025. Dietitians in this discipline are actively following the emergence of gut-healthy foods like kimchi and kefir and plant-based proteins like tempeh and tofu. Additionally, they expect a move towards tailored nutrition plans that adapt to unique needs and desires. To further the cause of a future food system that is less stressful on the environment, regenerative agriculture and the elimination of food waste are gaining momentum.

The gut's well-being and practical components

Products containing prebiotics and probiotics will grow across various categories in 2025, as gut health continues to be a critical issue. Dietitian and diabetes educator René Ficek noted that gut health is crucial to well-being, and marketers are capitalizing on this with probiotic-enriched meals and drinks. “Food companies are adding these ingredients to a variety of offerings, from sparkling water to supplements, shakes, and bars,” she says.

Registered dietitian Carla Hernandez adds that the demand for functional sparkling water is rising. “Companies like Good Idea are taking it to another level, creating beverages that reduce blood sugar when consumed with a meal. This is a game changer for folks who seek to appropriately manage their blood sugar,” she explains. These effervescent drinks combine gut-friendly features with adaptogens and vitamins, making them a one-stop shop for health-conscious clients. With the development of health-conscious clients, these functional effervescent beverages are growing increasingly popular. Consumers are seeking easy strategies to increase their health, and these beverages give a solution. By integrating gut-friendly benefits with adaptogens and vitamins, these drinks deliver a comprehensive approach to well-being in a practical and pleasant way. As more enterprises continue to innovate in this industry, the market for functional sparkling water is predicted to continue expanding.

Fiber is still the priority. 

Fiber is making a huge comeback, with multiple firms focusing on high-fiber products that appeal to consumers’ demand for enhanced digestion and extended satiety. Sports dietitian Sarah Alsing is thrilled about this finding, stressing that 95 percent of Americans aren’t exceeding their daily fiber needs. She continues, “I was happy to find Fiber Gourmet, a pasta brand with more than 22 grams of fiber per serving, 3 Farm Daughters pasta with 9 grams of fiber per serving, and Olyra Breakfast Biscuits, which deliver 9 grams of fiber from ancient Greek grains.”

Community and media dietitian Alyssa Smolen echoes the advantages of fiber, stating that Olipop has been making waves with its low-sugar, high-fiber sodas. She adds, “More companies are creating functional foods with fiber, showing that they’re listening to consumer needs for better digestive health.” This food trend isn’t going away anytime soon.

Samantha DeVito, a registered dietitian and certified nutrition specialist, adds that she’s seeing a ton of products with pre- and probiotic fibers. “Sparkling beverages like Wildwonder and Olipop are incorporating fibers from sources such as Jerusalem artichoke and chicory root,” she continues. “This focus on prebiotic fiber is just another way companies are supporting gut health and overall wellness.” With the growing understanding of the importance of gut health, consumers are actively hunting for things that not only taste nice but also deliver added health benefits. This shift towards integrating pre- and probiotic fibers into everyday meals and beverages demonstrates a focus on general well-being. As more businesses join the movement, it's apparent that this trend is here to stay, making it easier than ever for customers to prioritize their digestive health in a pleasant and accessible way.

Protein-packed snacks for on-the-go

Protein remains a coveted commodity, with nutrition experts noting an uptick in convenient, high-protein solutions. Beth Keeton, owner of Elephant House PR, reminds us that brands such as Chobani and ¡Yo Quiero! are driving the trend, developing Greek yogurt cups with 20 grams of protein and avocado & egg cups that are easy to grab on busy mornings. “Honey Smoked Fish Co. also impressed with their smoked salmon ‘stackers,’ offering 13 grams of protein per serving,” she adds, highlighting the convenience component.

Hernandez also highlights P-nuff Crunch, which mixes navy bean and rice protein to augment the usual snack puff. “There’s a big trend in eating higher protein foods right now, and food brands are following suit, creating higher protein snacks that still taste higher carb, but with a more favorable nutritional profile,” she adds.

Another company, WILDE, caters to omnivores and employs chicken and egg whites as the principal protein in their chips. Hernandez notes, “WILDE offers all the original flavors, including my personal favorite, Sea Salt and Vinegar.” These unique snack items are changing the game in the market by giving healthier choices without losing on taste. By mixing alternative protein sources like navy beans, rice protein, chicken, and egg whites, consumers may enjoy guilt-free eating. With flavors like sea salt and vinegar, these protein-packed snacks are certain to satisfy cravings while delivering a nutritional boost.

High-protein products from grains and legumes

As more consumers seek nutrient-dense meals, grains and legumes that naturally have greater protein and fiber are garnering attention.

Jennifer House, MSc, RD, outlines three notable topics from the conference that make the most of grains and legumes. “Cahokia rice is naturally higher in protein than regular rice, and it’s tested for heavy metals, which is important given the concerns around rice safety,” she continues. It appears in both white and brown forms.

House also refers to Zego oats, which contain more protein than normal oats at 10 grams per serving. They’re also free from major food allergies and food dyes and are tested for heavy metals and pesticide residue. Another unique product is Struseli Granola, produced with tiger nuts, almonds, and seeds, offering a delightful crunch without adding sugar.

You’ve surely seen hundreds of chickpea products on the market in the snack aisle in the past few years, and that segment is growing. “Garbanzo bean-based treats, snacks, and wraps are taking the food world by storm,” adds Kaytee Hadley, MS, RDN, IFMCP, CPT, a functional medicine nutritionist. “With their allergen-friendly nature, abundant fiber and protein, and delicious taste, products like Whoa Dough’s cookie dough bars make for a more nutrient-dense alternative to the usual refined grain options.” They’re plant-based and feature at least three grams of protein per serving.

Mushroom-based meals and adaptogenic add-ins

The interest in fungus continues to increase, with mushroom-based goods appearing as sustainable alternatives to traditional proteins. Hadley highlights Nature’s Fynd for their unusual utilization of fungus to make cream cheese, yogurt, and plant-based meat. She says, “These products offer a delicious and environmentally friendly alternative to traditional meat and dairy, with textures that make them familiar and satisfying.”

House says that adaptogenic mushrooms such as lion’s mane are being added to diverse commodities. She mentions Zego Oats, Tenzo Mushroom Matcha, and Host Defense as examples that demonstrate how mushrooms may be employed to boost brain and immune health. These foods are not only healthful and tasty but also aid in promoting well-being. With the growth of plant-based eating and the increased awareness of the influence of our food choices on the environment, these new products are paving the way for a more sustainable future. As more people adopt these alternatives, the market for plant-based and mushroom-infused items is predicted to continue rising in the coming years.

Meanwhile, Ficek points out that mushrooms are not only flexible but also carry a major health punch. “Mushrooms are making a big impact as their bioactive compounds gain recognition for their anti-inflammatory, anticancer, and antiviral properties,” she notes. This year at FNCE, she noticed a boom in mushroom-based supplements, broths, and foods, including varieties like reishi and lion’s mane, all advertising benefits for immunity and overall health. Consumers are increasingly turning to these mushroom-infused goods as a technique to boost their health and well-being naturally. With the increased emphasis on immune support and overall well-being, it is no surprise that these products are gaining popularity. As more research is performed on the health benefits of mushrooms, we can expect to see even more imaginative products incorporating these strong fungi hitting the market in the near future.

Focus on avocado oil.

Avocado oil will continue to gain favor as a preferred cooking and ingredient oil thanks to its heart-healthy characteristics and adaptability. Registered dietitian nutritionist Mackenzie Burgess observed that many manufacturers at FNCE were embracing avocado oil for its monounsaturated fats and high smoke point, making it a cornerstone for several goods.

Fr instance, Primal Kitchen showcased a new collection of dipping sauces produced utilizing avocado oil as the key component. Burgess also observed that Beyond Meat featured their “newly reformulated Beyond Burger and Beyond Beef, where they’ve swapped coconut and canola oils for avocado oil, reducing the saturated fat to just 2 grams per serving.”

Beyond also displayed their Sun Sausage, produced with avocado oil and comes in Cajun, pesto, and pineapple jalapeño flavors. These flavor-forward links are manufactured from wholesome plant-based ingredients and include 12 grams of protein per link, with just 1 gram of saturated fat. Overall, the trend towards employing avocado oil as a healthier choice in popular culinary products was obvious throughout the expo. Many businesses are understanding the health benefits of avocado oil, such as its high monounsaturated fat content and capacity to decrease saturated fats. Consumers may now enjoy their favorite dishes with the extra pleasure of a healthier oil choice. The advent of avocado oil-based items, such as dipping sauces and sausages, provides a nice and nutritious alternative for consumers desiring to make better eating choices without losing flavor.

“Spicy” tastes 

Spicy food shows zero signs of diminishing in popularity, but there’s a bit of a twist emerging: “swicy,” where sweet joins spicy. Keeton experienced this directly at FNCE’s Trivia Night, when Natural Delights Medjool Date Strips coupled with tajin captivated players. “The blend of rich, caramel-like dates and chili lime heat showcased the potential of this flavor combination,” she adds.

The trend of sweet and spicy flavors is obviously catching on, adding a fresh and exciting twist to standard cuisine. The mix of the sweet, caramel-like dates with the surge of chile lime heat is a terrific instance of how various and imaginative flavor profiles can enliven any meal. It's evident that the culinary world is continually developing, and "swicy" may just be the next great thing in the world of gastronomy.

Fresh ingredients

Keeton also underlines the increased availability of fresh ingredients, from GoGo Squeez’s applesauce enhanced with sweet potatoes and zucchini, a lunchbox favorite for the past five years, to Milton’s (and other brands) cauliflower crust pizzas. “Fresh produce took center stage on the show floor, with innovative brands weaving fruits and veggies into everyday products,” she says. People are craving more genuine cuisine in their convenience goods.

“From fresh orange juice and prunes to fresh fruits and veggies via the Foundation for Fresh Produce, there were constant reminders that while packaged foods have a place in everyone’s diets, fruits and vegetables should remain the foundation of our recommendations to clients and patients,” adds Kelly Jones MS, RD, CSSD, LDN.

Consumers seek clarity, and manufacturers are responding with more basic ingredient labels and fewer chemicals. For example, Qianzhi Jiang, PhD, RDN, LDN, owner of The Nutrition Changer, noted, “That’s It Fruit Bars have fruit as the only ingredient on the list.”

“What a great way to pack fruit for school or a longer road trip without worrying about shelf life,” says DeVito.

Performance nutrition and supplements

For athletes and active adults, performance-focused diets and supplements are on the rise. Jones underlines the significance of goods created for busy, on-the-go lifestyles. “As a sports dietitian, when it comes to performance nutrition, both Huel and Timeline stood out,” she says.

Huel is a plant-based, ready-to-drink meal replacement shake that combines 35 grams of protein, 400 calories, and 27 vitamins and minerals into a single container. “This is perfect for my athletes and highly active clients who travel often and need convenient, nutrient-rich mini meals for recovery or between main meals,” says Jones.

Sh also points to Timeline’s Mitopure, which has urolithin A—a chemical linked with mitochondrial health and higher muscular performance. “While urolithin A can be naturally produced in the gut by ingesting antioxidant ellagitannins, only about 40% of people may have the right gut microbiome to do this effectively. Timeline delivers a consistent supply of this molecule, which is exciting for sports nutrition,” she adds.

While the keto trend has survived for years, Burgess points out that keto marketing is losing pace. She’s noticed a tendency toward bolder claims like “zero added sugar” or “no sweeteners,” as seen with Chobani and Struesli granola.

Hernandez notes that green granules, once popular, were glaringly lacking at FNCE. “I was surprised to not see any new companies at FNCE and no returning companies from the bigger names in the green powder space,” she says.

While vegan items aren’t going anywhere, dietitians like Ficek and Smolen predict a transition away from overt vegan labels. Instead, marketers are emphasizing health-forward features like high fiber or low sugar to promote their products, rather than rigorous plant-based marketing.

As 2025 approaches, it’s apparent that the food landscape is shifting toward more intelligent, nutrient-dense, and inclusive choices. From gut health to performance nutrition, these patterns demonstrate a propensity toward commodities that align with consumer desires for convenience, transparency, and general well-being. Consumers are becoming more attentive to what they are putting into their bodies and are looking for things that not only taste great but also give actual health benefits. This shift in focus from strict vegan branding to promoting the nutritional value of food is a huge leap in the right direction. By advertising features like high fiber and low sugar content, marketers are appealing to a bigger audience and addressing the rising needs of health-conscious consumers. As we look ahead to 2025, it is apparent that the food business is evolving to satisfy the need for commodities that promote general well-being and contribute to a healthier lifestyle.

What dishes and trends are you looking forward to in 2025?