Nutrition Trends You Should Know
Whether these end up in your clinic conversations or your own pantry, here are 6 nutrition trends to keep an eye on, straight from my latest podcast with supermarket dietitian and nutrition myth-buster Leah McGrath.
1. 🍵 Tea is Having a Moment
We’re not just talking sleepy-time or green tea anymore.
Tea is expanding beyond the mug—showing up in:
- Chai or Earl Grey flavored granolas
- Sparkling tea beverages
- Cold brew tea powders for your water bottle
- Even vintage-inspired tea parties with adaptogens and wellness claims
Tea is going functional, fun, and Instagram-friendly. Think: the new happy hour—with brain-boosting herbs on top.
2. 🥩 Plant-Based Deli is Rising
While the hype around plant-based burgers might be slowing, plant-based deli meats and charcuterie-style slices are just getting started.
These new options appeal to shoppers who already value higher-quality deli goods and are now looking for:
- Less processed, more whole food-based options
- Bold, umami-rich ingredients (like koji, a fermented rice that adds depth and complexity)
We’re seeing more minimally processed, flavorful meat alternatives that feel elevated—not engineered.
3. 🍱 Smaller Bites, More Nutrients
GLP-1 medications are changing the way people eat.
Patients are craving:
- Smaller portion sizes
- High-impact nutrition per bite
- Convenient mini-meals and snacks that pack in protein, fiber, and micronutrients
Meal kits, grocery packaging, and even restaurant menus are starting to reflect this shift. Whether you prescribe these meds or not, this trend is reshaping how patients shop, prep, and snack.
4. 🧠 Brain Health is Trending
Foods that support cognition and focus are top of mind.
Think:
- High-protein “focus snacks”
- Functional drinks marketed for clarity or performance
- Lifestyle routines centered around protecting brain health long-term
This trend is also getting a wellness spin, with influencers promoting foods for memory, mental clarity, and productivity. It’s a conversation you can easily tap into in clinic.
5. 💧 Hydration Gets Fancy
Plain water isn’t cutting it anymore.
Functional hydration is booming with:
- Electrolyte-enhanced waters
- Sparkling sips infused with adaptogens, vitamins, and antioxidants
- Global flavor inspirations (like cactus water, yuzu, or hibiscus)
And it’s not just for athletes. Everyday consumers—especially those on GLP-1 meds or higher-protein diets—are looking for hydration with a “health halo.”
6. 🥒 Crunch is King
Move over chewy bars and soft textures—crunch is dominating everything from snacks to sips.
Texture is having a major moment, and consumers—especially selective eaters—are loving it. Here’s what’s trending:
- Roasted chickpeas, mushroom chips, and crunchy dehydrated fruits
- Chili crisps as toppers for everything
- Even drinks and desserts are getting a crunch makeover (yes, crème brûlée espresso martinis are a thing!)
If you’ve got selective eaters in your clinic, this trend might be the entry point that gets them trying something new. A satisfying crunch might be more persuasive than nutrition facts ever could be.
🎧 Want to Learn More?
These food trends aren’t just consumer curiosities—they’re shaping the way your patients think about food, shop for groceries, and make decisions about their health.
That’s why I sat down with Leah McGrath—registered dietitian, supermarket nutrition expert, and professional myth-buster—to help us navigate what’s worth paying attention to, what’s just hype, and how to respond with confidence when you’re caught off guard by a new trend.
In this episode of the Exam Room Nutrition Podcast, we cover:
✅ A smart reframe to use when you don’t know the answer yet
✅ How to respond when a patient says, “But it’s organic…”
✅ The outdated grocery store advice that might be doing more harm than good
✅ And more food trends that could influence future clinical conversations
💡Whether these end up in your exam room convos or your own grocery cart... now you’re ahead of the curve.
🎧 Listen to episode 107 HERE
💬 I’d love to know: Which trends have you seen in your patients (or your pantry)?
