“REAL FOOD” GUIDELINES FOR FOODSERVICE
The latest Dietary Guidelines for Americans are changing the way we talk about healthy eating. The 2025–2030 guidelines move away from the familiar MyPlate model and put a bigger spotlight on “real food”—protein, whole and minimally processed foods, healthy fats and less added sugar.1
For foodservice operators, that doesn’t mean starting from scratch. In many ways, the guidelines reinforce what consumers are already asking for: more protein, produce and recognizable ingredients, with less sugar and processing.
The opportunity? Make targeted changes that meet evolving expectations without sacrificing the food guests love.
IS “REAL FOOD” THE NEW VALUE?
Unsatisfying but true answer: it might be. About two-thirds of consumers have heard of the new Dietary Guidelines, and many are already planning to change what they eat.2
58%
plan to increase whole vegetables2
58%
plan to reduce processed or ultra-processed foods2
54%
plan to reduce sugary foods and beverages2
The biggest takeaway is that consumers aren’t necessarily looking to overhaul their diets. They’re gravitating toward familiar ideas of healthy eating: more protein, produce and whole grains, and fewer highly processed foods and sugary items. That’s good news for foodservice: the trends are already on your menu.
THE FOOD PYRAMID HAS FLIPPED
The new “Real Food Pyramid” puts protein, dairy, vegetables, fruits and healthy fats front and center, while whole grains move into a narrower section below.1 A few changes are especially relevant for foodservice:
Protein takes center stage.
The guidelines recommend 1.2–1.6 grams of protein per kilogram of body weight per day and encourage a mix of animal- and plant-based sources.1
Gut health gets more attention.
Fermented foods such as kefir, kimchi, sauerkraut and miso are specifically highlighted alongside produce and high-fiber foods.1
Healthy fats get a refresh.
Foods including seafood, nuts, seeds, avocados, eggs and full-fat dairy are now part of the conversation, while saturated fat remains limited.1
Added sugar gets tougher scrutiny.
The guidelines call for minimizing added sugar and limiting artificial flavors, dyes, preservatives and non-nutritive sweeteners.1
The result is a broader definition of what makes a food feel good for you—one that considers what’s in it, how it’s made and how recognizable the ingredients are.
CONSUMERS ARE CHANGING. ARE MENUS?
Operators are paying attention. Nearly three-quarters have heard of the new guidelines, but only 2% plan to make significant menu or recipe changes over the next year.3
Why the hesitation? Operators know that what guests say they want and what they actually order aren’t always the same. In fact, 69% believe guests say they want healthier away-from-home options but don’t always purchase accordingly.3 And 38% worry that following the guidelines too closely could take away from indulgent items that drive traffic.3
The answer isn’t choosing between health and craveability. It’s finding the overlap:
Add protein to familiar builds.
Pair meat with beans, lentils, eggs or yogurt to create satisfying, cost-conscious dishes.
Make existing benefits easier to see.
Whole grains, fruit, vegetables and protein already have a place on many menus. Call them out.
Give guests control.
Portioning and customization can help consumers decide how much sweetness, indulgence or protein works for them.
MAKE SWEETNESS COUNT
The new guidance doesn’t mean sweetness is off the menu. It means operators may need to be more intentional about where sweetness shows up and what it adds to the experience. That’s where trusted ingredients can help.
Simplify your ingredient story.
Smucker’s® breakfast syrup now uses color derived from fruit juice instead of artificial caramel color.
Bring recognizable fruit flavor.
Smucker’s natural jams, jellies & preserves add familiar fruit flavor to breakfast occasions.
Keep portions consistent.
Pre-portioned cups can help manage serving size and food cost while delivering a consistent experience.
Complement nutrient-dense builds.
Preserves, honey, peanut butter and syrup can add craveable flavor to oatmeal, yogurt, fruit, whole-grain toast and protein-forward breakfast bowls.
EVOLVE, DON’T OVERHAUL
The new Dietary Guidelines may change the conversation, but they don’t require changing everything. The trick is to start with what you already do well. Highlight protein. Put produce front and center. Look for opportunities to simplify ingredients. Give guests more control. And use sweetness where it makes the experience better—not simply because it’s there.
The guidelines may be new, but the behaviors behind them aren’t. Consumers are already looking for food that feels more nutritious, recognizable and intentional.
The operators who respond don’t need to reinvent the menu. They just need to make what’s already good work a little harder.
We’re in this with you. Smucker Away From Home can help with trusted products that bring recognizable ingredients, consistent portions and craveable flavor to the foods your guests already love.
1 Dietary Guidelines for Americans, 2025–2030
2 Datassential, 2025–2030 Dietary Guidelines: The Consumer Perspective, February 2026
3 Datassential, 2025–2030 Dietary Guidelines: The Consumer Perspective, June 2026
