FEEL GOOD FOOD
Health-conscious dining is booming. Here’s how to put wellness firmly on your menu…
From TikTok-fuelled trends like bone broth and pickle juice to the huge surge in demand for all things gut-friendly, consumers today are after more than just great flavour – they want food that nourishes, enriches and powers their health.
According to Mintel’s 2025 Global Food and Drink Trends Report, the concept of ‘food as medicine’ is gaining traction, with people actively seeking out nutrient-dense ingredients. Whether it’s for balancing blood sugar, easing perimenopause symptoms, or sharpening cognitive function, diners increasingly want menus that work for their wellbeing. But with ‘healthy eating’ meaning different things to different people, how can foodservice businesses keep up? We explore the key ways to put wellness at the heart of your menu.
EMBRACING WELLNESS
We dive into four of the biggest health food trends of the year
GUT HEALTH HITS
THE BIG TIME
A thriving gut is the foundation of our overall health and wellbeing. Diners are increasingly looking for dishes that deliver probiotics (good bacteria) and prebiotics (the fibres that feed them) to aid with things like digestion, immunity and even mood. Probiotic-rich foods like live yogurt, kimchi, kefir, miso, sourdough and kombucha are booming, while prebiotic powerhouses such as whole grains, legumes and fibrous vegetables are also key to a balanced diet.
Menu idea:
Serve a gut-friendly breakfast smoothie with kefir, mixed berries, banana, almonds and honey.
DRINK YOUR WAY TO WELLNESS
With Gen-Z’s shift away from alcohol (61% planned to cut back in 2024*), the demand for booze-free beverages with health benefits – also known as functional drinks – is growing. From sparkling waters infused with hemp, amino acids and electrolytes to teas packed with adaptogens like ashwagandha and ginseng to help with stress relief and improving focus, the aim is for the next generation of drinks to refresh while also supporting everything from mood and energy to mental clarity.
Menu idea:
Offer a turmeric latte for its anti-inflammatory power or a matcha lemonade for a natural energy boost.
30 PLANTS
A WEEK
Thought you knew your five-a-day? The new gold standard is variety rather than volume, with 30 different plants a week now considered the benchmark for a healthy diet. Hitting this target helps ensure a broader spectrum of nutrients and foods that count are generally categorised into six groups: wholegrains (brown rice, oats, barley, and quinoa), vegetables, fruit, legumes (lentils, chickpeas, and beans), nuts and seeds, and herbs and spices. Even extra virgin olive oil, dark chocolate (70% cocoa solids or higher) and tofu make the cut.
Menu idea:
Build a plant-based ‘power bowl’ crammed with roasted veg, nuts, seeds and wholegrains.
BRAIN
BOOST
Cognitive health remains centre stage and brain-boosting ingredients like oily fish, whole grains, blueberries, tomatoes, eggs, broccoli, seeds and nuts all support focus, memory and overall health. Rachel Chatterton, Director of Product Global at Holland & Barrett, agrees that customers are increasingly making the link between diet and mental performance: “We globally recognise the demand for products that support brain health and are seeing a high increase in supplements in this category.”
Menu idea:
Serve up an omega-3 rich salmon and avocado salad with a sprinkling of flax seeds.
QUICK HEALTH WINS
BOOST YOUR BREKKIE
Add a scoop of protein powder to smoothies, yoghurt bowls and pancakes.
SEEDS OF LIFE
Toast a mix of seeds (pumpkin, sunflower, sesame and linseed are all good options) for easy toppings on soups, salads, sandwiches and buddha bowls.
DO THE SALSA
Prep colourful salsas, zingy gremolatas and nutty pestos to finish savoury dishes.
CULTURE CLUB
Stock up on gut-friendly ingredients such as kimchi, miso paste and sauerkraut to enrich Asian-style dishes, broths and even toasties.
