• Home
    Home We Serve America's Restaurants Representing nearly 500,000 restaurant businesses, we advocate for restaurant and foodservice industry interests and provide tools and systems that help members of all sizes achieve success.
  • Foundation
    Foundation Building & Retaining Talent The NRAEF is focused on developing a stronger workforce and building the next generation of industry leaders through education, scholarships and community engagement.
  • Show
    Show May 18-21, 2019 As the international foodservice marketplace, the National Restaurant Association Show provides unparalleled opportunities for buyers and sellers to come together, conduct business and learn from each other.
  • ServSafe
    ServSafe Minimize Risk. Maximize Protection. For over 40 years, ServSafe® training programs have delivered the knowledge, leadership and protection that have earned the trust and confidence of business leaders everywhere.

National Restaurant Association - Food, glorious food: 5 nutrition trends at restaurant show

Skip to navigation Skip to content

News & Research

News RSS

Food, glorious food: 5 nutrition trends at restaurant show

Are you wondering what nutrition trends were top of mind at this year’s National Restaurant Association Show? If you’re thinking veggies and reduced-sugar caffeinated beverages, you’re on the right track. Here are some of the items that intrigued us:

Plant-based meat

Restaurateurs looking to beef up entrees for vegan, vegetarian and gluten-free customers found a potential solution in Before the Butcher, a 6-month-old company that produces soy-based versions of burgers, pulled pork, beef tips, chicken chunks and sausage. The manufacturer says its mission is to provide plant-based alternatives that not only satisfy nutritionally, but are also great tasting and fun to eat.


This root vegetable with superfood powers is making inroads, especially with millennial consumers. Used in everything, from lattes to smoothies to salsa, manufacturer Love Beets says the veggie promotes heart health, prenatal care and exercise performance, giving it universal appeal. It’s also USDA certified organic, non-GMO and kosher.

Breaded vegan appetizers

Seascape Inc. offered up its Fresh Veggie Falafel and French Fried Jumbo Butter Beans, coated in panko breadcrumbs, as on-trend appetizer or side dish alternatives. The mission, Seascape says, is to give operators delicious options they can serve to customers with special dietary desires.

Carbonated tea

Zest Tea offered showgoers a look at its new line of high-octane, sparkling teas that have just 5 grams of sugar and 25 calories in each serving. The product also contains 150 mg of caffeine in each can; that’s the same amount in one cup of coffee. The manufacturer says the real plus is that the tea, which comes in pomito lime, masala chai and citrus hibiscus flavors, is made with a special amino acid that enhances alertness, but reduces the jitters and crash.

Gluten-free breads, pizza and desserts

Consumers who are gluten intolerant or suffer from celiac disease want to have fun, too, when dining out, and restaurateurs are heeding that call. More products, like Smart Flour Foods’ hoagie rolls, pizza crusts and snack bites, are just a few of the options available right now. They’re fully cooked, easy to handle and serve, and feature a 14-day refrigerated shelf life.

Conserve RSS Healthcare RSS Conserve RSS

▲ Back to Top

We're glad you're here!®

® 2012-2017 National Restaurant Association. All rights reserved.

2055 L St. NW, Suite 700, Washington, DC 20036
(202) 331-5900 | (800) 424-5156