Seven New Year’s Health and Wellness Trends for the Foodservice Industry

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As the New Year begins, what health and wellness trends are capturing the attention of food consumers? Marie Molde, a registered dietitian at Datassential, was featured on The Food Institute Podcast to discuss the latest trends in health and wellness, particularly in the foodservice sector.

1. Comprehensive Approach to Health and Wellness

Consumers now adopt a comprehensive perspective on health, considering not just diet and exercise but also factors such as planetary health, mental well-being, and emotional health. Survey data indicates that top health priorities for consumers include increasing water intake and engaging in regular exercise.

“[Consumers] are mindful of their diet, exercise routines, planetary health, and being environmentally conscious consumers. Mental and emotional well-being play significant roles in how we perceive our overall health nowadays,” explained Molde.

2. Influence of Snacking on Health and Wellness Trends

Snacking has become a significant component of consumers’ dietary habits, with many opting for snacks over traditional meals. Healthy snacks are gaining popularity, and foodservice providers are experiencing improved sales with the introduction of healthier snack options.

“About three-fourths of consumers admit to replacing a traditional meal with a snack at least once a week, and for a third of consumers, the last snacks they consumed served as a meal replacement,” Molde added.

3. Dietary Preferences and Objectives

Consumers are increasingly honing in on specific dietary preferences and objectives. The survey indicates a rising interest in incorporating more immune-boosting foods into diets and a desire to reduce fat and calorie intake. There is a noticeable shift towards conscientious choices, including opting for whole food plant-based alternatives and functional foods.

4. Emergence of Innovative Restaurant Concepts

Molde highlighted the popularity of the Mediterranean diet and introduced Kitava, a clean, casual restaurant chain. Kitava places emphasis on vegetables, healthy fats, and mindful proteins, consciously avoiding unhealthy ingredients and common allergens.

5. GLP-1 Drugs and Weight Management

The impact of GLP-1 drugs, particularly Ozempic, on weight loss remains uncertain. Molde expressed reservations about relying on “magic-bullet solutions” for weight management, stressing the significance of sustained lifestyle changes. Presently, consumer usage of Ozempic stands at 3%, with millennials showing the highest level of interest.

“I believe they are currently priced around $900 or $1,000 per month for a prescription. Until they become more affordable and accessible to a wider population without a prescription, it raises questions about the extent of their usage. This is something we’ll need to observe and track to see how it unfolds,” Molde remarked.

6. Rise of Plant-Based and Plant-Forward Choices

Anticipated growth in plant-forward dishes surpasses that of traditional plant-based alternatives. Consumers strongly prefer whole food plant-based options, emphasizing the inclusion of beans, mushrooms, fruits, vegetables, and grains beyond conventional plant-based substitutes.

7. Emerging Health and Wellness Directions

Molde foresaw upcoming trends in environmentally conscious eating, a focus on longevity, and the integration of at-home monitoring solutions providing real-time nutritional insights. The conversation concluded with a reflection on the evolving landscape of health and wellness within the food service industry.