Innovation for New U.S. Food Policies
- 2 days ago
- 4 min read
Updated: 12 minutes ago
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New Trend: The New Food Policies for Better Health
Under the Trump Administration, the U.S. Health and Human Services Secretary Robert F. Kennedy Jr. (RFK Jr.) is considering potential changes to food policy that could affect food service across the country. These changes include recommendations to increase transparency of the food supply and promote “better for you” ingredients to help fight obesity and chronic disease.
For example, RFK Jr. has reviewed the artificial additives and colorings and has revoked the authorization for the use of FD&C No. 3 (commonly known as ‘red dye No. 3’) as a color additive in food and drugs. Taking effect on January 15, 2027, red dye No. 3 will no longer be permitted for use in food products.
With the increase of obesity across the country, RFK Jr. wishes to shift the FDA’s focus on a range of important diet and health-related topics. These topics include ultra-processed foods, the FDA’s recent final rule on ‘healthy’ products, and new dietary guidelines.
Ultra-Processed Foods: The FDA is expected to scrutinize highly processed foods, which are linked to obesity, heart disease, and diabetes. Restaurants and food manufacturers may need to reformulate recipes by reducing artificial additives, preservatives, and refined sugars. More emphasis on whole, minimally processed ingredients like fresh vegetables, lean proteins, and whole grains.
FDA’s New ‘Healthy’ Rules: The FDA’s final rule on ‘healthy’ products sets stricter criteria for food products that can be marketed as healthy. To qualify, foods must be low in added sugars, sodium, and saturated fats; Contain nutrient-dense ingredients like fruits, vegetables, and whole grains; meet specific nutritional benchmarks set by the FDA.
The 2025 Dietary Guidelines: Americans will likely see an emphasis on less processed food intake and more natural, whole-food options. As well as personalized nutrition approaches based on lifestyle and metabolic health. The guidelines further encourage healthier food preparation methods (e.g., baking, air frying, steaming instead of deep frying).
New Insight: Restaurant Innovation to Align with New Policies
Many restaurants are making changes to their food preparation methods, focusing on healthier ingredients, cooking techniques, and alternatives to traditional frying. Here are some key trends:
1. Dyes and Additives: Chains like Panera and Chipotle have committed to "clean" menus, eliminating artificial preservatives, MSG, and high-fructose corn syrup.
Reduction of Artificial Dyes: Many restaurants are phasing out synthetic food colorings (like Red 40 and Yellow 5) due to consumer concerns about health effects. Natural alternatives such as beet juice, turmeric, and spirulina are becoming more common.
MSG Alternatives: Some restaurants now use natural umami-rich ingredients (like mushrooms, miso, or seaweed) instead of monosodium glutamate (MSG).
Natural Sweeteners & Reduced Sugar: Healthier ingredients include using monk fruit, honey, coconut sugar, and dates instead of refined sugars, and reformulating sauces and drinks to an overall lower sugar content.
2. Frying Methods and Oils: Steak 'n Shake and Buffalo Wild Wings both switched to 100% beef tallow for frying.
Healthier Cooking Oils: Restaurants are moving away from partially hydrogenated oils (trans fats) and using healthier options like avocado oil, olive oil, and sunflower oil.
Lower-Temperature Frying: Some restaurants are adjusting frying temperatures and times to reduce the formation of harmful compounds like acrylamide, which forms in starchy foods at high heat.
Double Frying for Crispiness: This technique is being refined to use less oil while maintaining texture.
3. Air Frying Alternatives: Sweegreen is exploring air frying techniques to prepare menu items with less oil, aiming to provide healthier options without compromising on taste and texture.
Air-Fried Menu Items: Some restaurants, especially health-conscious chains, are offering air-fried alternatives that reduce oil use by up to 75%.
Baking Instead of Frying: Certain dishes that were traditionally deep-fried (e.g., chicken tenders, fries) are now baked or roasted for a crispier texture without excess fat.
Hybrid Cooking Methods: Some chefs are experimenting with air frying and light oil misting for a crisp texture with fewer calories.
New Action: Restaurants Menus Need Innovation to Adapt
Restaurants and food manufacturers must proactively adapt by reducing ultra-processed ingredients, complying with new ‘healthy’ label rules, and following emerging dietary guidelines to align with public health goals. Innovation starts with the menu and preparation processes, with a focus on the customer.
Investigate menu ingredients and alternatives that can help your restaurant adapt to the changing guidelines and consumer preferences. Determine the most critical changes needed for compliance, as well as the easiest to implement to meet consumer preferences.
Taste-test new ways of making the same products, but in a healthier way. Try a commercial air fryer or use alternative oils to see if you can match or even improve on the current version of your customer favorites.
Market test with customers and promote your new methods or ingredients to encourage customers to give the new, healthier alternatives a try.
Are you ready to take your business to the next level? We can help you evaluate the market and determine the best next steps. If you are interested, N³ Innovation can help you! Contact us today!
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