From Ancient Honey to Space-Grown Potatoes: What Our Favorite Food Facts Say About the Future of "Better-For-You" Eating

 

Food isn’t just fuel — it’s a mirror of culture, history, and innovation. Some of the wildest food facts remind us that what’s on our plate has evolved over centuries and across continents. But today, as consumers demand healthier, fresher, more personalized options, the past offers clues about what’s next in the rapidly growing “better-for-you” space according to Steven Johnson, Grocerant Guru® at Tacoma, WA based Foodservice Solutions®.

Let’s start with a few timeless facts that might surprise you:

 

Fun Food Facts You Probably Didn’t Know

1.       Bananas are berries — strawberries are not.
Despite their name, strawberries don’t meet the botanical definition of a berry. Bananas, however, do. Consumers are more curious than ever about what’s real and what’s not in the world of food labels.

2.       Honey never spoils.
Found in Egyptian tombs over 3,000 years old, honey remains shelf-stable forever. This natural preservation is one reason why “clean label” ingredients are making a comeback in modern food production.

3.       Peanuts are not nuts.
Technically legumes, peanuts grow underground and are cousins to beans. Ingredient education and sourcing transparency are increasingly driving grocery and restaurant menu decisions.

4.       Carrots were originally purple.
Orange carrots didn’t exist until Dutch growers cultivated them in the 17th century. Expect continued exploration of heirloom vegetables and plant-based color to return.

5.       Apples float because they are 25% air.
That’s what makes them perfect for bobbing at fall festivals. Whole fruits are still at the center of many “better-for-you” snacks, and innovations in dehydrated and freeze-dried fruits will expand shelf life and usage occasions.

6.       Cheese is the most stolen food in the world.
About 4% of all cheese globally is stolen — food security and waste continue to be topics grocery retailers and foodservice providers must tackle.

7.       Broccoli contains more protein than steak (per calorie).
Yes, ounce for ounce by calorie, broccoli beats steak in protein content. Protein-rich vegetables will become meal centerpieces — not just sides — over the next five years.

8.       Ketchup was once sold as medicine.
In the 1830s, it was marketed as a cure for indigestion. That health-halo marketing hasn’t disappeared, but consumers today demand scientific backup and transparency.

9.       White chocolate isn't technically chocolate.
It contains no cocoa solids, just cocoa butter, sugar, and milk solids. As definitions and standards of identity evolve, expect consumers to push for clearer labeling on everything from chocolate to “meatless” meats.

10.   Potatoes were the first vegetable grown in space.
NASA grew them aboard the Space Shuttle Columbia in 1995. Today, vertical farming and space-aged growing techniques are transforming urban agriculture.

 

Five “Better-For-You” Trends to Watch in the Next Five Years

With Insights from the Grocerant Guru®

As food evolves, so do consumer preferences. Here’s what’s coming next, according to Steven Johnson, the Grocerant Guru® at Foodservice Solutions®:

1. Mix-and-Match Meal Component Bundling

Consumers no longer want full meals — they want components they can personalize. Expect more retailers to offer protein bowls, veggie bases, and globally flavored sauces that let customers mix health with familiarity.

“The age of one-size-fits-all dinner is gone. Smart brands will let customers co-create meals that are both satisfying and better-for-you,” Johnson notes.

 

2. Functional Foods That Actually Work

Beyond protein and fiber, consumers want foods that enhance focus, sleep, or immunity. Think turmeric lattes, mushroom jerky, and collagen-infused snacks.

“Function-forward food isn’t just a trend—it’s the new value proposition for health-conscious consumers,” Johnson explains.

3. Fresh Food at Non-Traditional Locations

C-stores, gas stations, and pharmacies will lead in fresh ‘better-for-you’ offerings, from low-sodium ready-to-eat meals to cold-pressed juices.

“The line between grocer and restaurant is disappearing,” Johnson says. “Location is no longer a barrier to fresh and healthy food.”

 

4. AI-Enhanced Personal Nutrition

Apps and wearables will soon suggest real-time meals and snacks based on your activity, sleep, or stress. Retailers and restaurants will use this data to personalize recommendations and loyalty offers.

“Technology will turn personalized nutrition into everyday behavior. Expect AI to become your grocery co-pilot,” Johnson predicts.

5. Upcycled & Waste-Reducing Products

From banana peel bacon to spent-grain protein bars, brands will double down on sustainability through upcycling. Shoppers will reward zero-waste innovation.

“Better-for-you must now mean better-for-the-planet too,” Johnson emphasizes. “This dual value will drive both product development and purchasing behavior.”

 

The Takeaway: From Ancient Foods to Futuristic Trends

History tells us food constantly evolves. From 3,000-year-old honey to protein-rich veggies grown in space, the innovation around what we eat and how we eat it is only accelerating. For brands, restaurants, grocers, and convenience stores, the challenge is clear: Stay ahead of changing consumer expectations—or risk being left behind.

As the Grocerant Guru® puts it, “Food today is interactive, participatory, and customized. The ‘better-for-you’ future belongs to brands that understand that the dinner table is wherever the customer is.”

Success Leaves Clues—Are You Ready to Find Yours?

One key insight that continues to drive success is this: "The consumer is dynamic, not static." This principle is the foundation of our work at Foodservice Solutions®, where Steven Johnson, the Grocerant Guru®, has been helping brands stay relevant in an ever-evolving market.

Want to strengthen your brand’s connection with today’s consumers? Let’s talk. Call 253-759-7869 for more information.

Stay Ahead of the Competition with Fresh Ideas

Is your food marketing keeping up with tomorrow’s trends—or stuck in yesterday’s playbook? If you're ready for fresh ideations that set your brand apart, we’re here to help.

At Foodservice Solutions®, we specialize in consumer-driven retail food strategies that enhance convenience, differentiation, and individualization—key factors in driving growth.

👉 Email us at Steve@FoodserviceSolutions.us
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Meat and Vegetable Prices Surge Worldwide—Here’s How Grocers, C-Stores & Restaurants Can Help Consumers Fight Back

 

A Global Food Price Storm Is Brewing

From the aisles of supermarkets to the menu boards at your favorite restaurant, the cost of food is climbing—and fast. According to the UN Food and Agriculture Organization (FAO), global food prices rose 0.5% in June 2025, with the sharpest spikes in meat and vegetable oils. This uptick follows months of instability caused by extreme weather, global supply disruptions, and soaring energy costs. Whether you're shopping for steaks, stir-fry oil, or sandwich ingredients, you're paying more—and that’s not just in your head.

Recent data reported by CTV News and Reuters revealed that meat prices are at a record high, while vegetable oil costs—key ingredients in everything from packaged snacks to takeout meals—are up 18% year-over-year. Add in continued pressure on dairy and produce from drought-stricken regions like Europe, and the grocery bill shock is very real for families around the world.

But the story doesn't stop at rising costs. It’s also about where and how people are choosing to shop and eat in response. According to Steven Johnson, the Grocerant Guru® at Tacoma, WA based Foodservice Solutions®, consumers are shifting away from traditional cooking and dining patterns. They’re now seeking value-driven, timesaving, fresh-prepared meal solutions—and they’re finding them across grocery stores, convenience stores, and restaurants that are evolving fast to keep up.

So what can food businesses do to help? Let’s explore why prices are climbing and the three consumer-focused strategies food retailers and restaurants can deploy to support their customers—and protect their own bottom lines—in the face of food inflation.

 

Why Meat & Vegetable‑Oil Prices Are Climbing

·       According to CTV News and Reuters, the UN’s FAO Food Price Index rose 0.5 % in June 2025, marking a 5.8 % year-over-year increase, driven by record-high meat prices (index at 126.0) and 18 % surge in vegetable oils (155.7 index).

·       Global meat prices jumped due to tightened supplies in Brazil and robust U.S. demand, while vegetable oils—like palm, soy, and rapeseed—rose on strong import demand and biofuel policy shifts.

·       June data show dairy prices also climbing, while cereals and sugar eased slightly.

 

Compounding Factors: Weather, Energy & Supply Chains

·       Droughts and heat waves, such as the UK’s record-hot spring, have squeezed produce yields—pushing fresh food inflation to 3.7 % in June.

·       Rising labor, energy, fertilizer, and transportation costs continue to inflate prices throughout supply chains.

·       Geopolitical instability in key export regions adds further pressure on global food availability and affordability.

 

Grocerant Guru’s Perspective

Steven Johnson—the “Grocerant Guru®” has observed seismic shifts in where people buy food:

“Consumers are making dinner decisions later in the day, often between 3 PM and 5 PM. They’re looking for ready-to-eat or heat-and-eat options they can trust, afford, and enjoy with their families,” Johnson notes.

He adds that grocerants—hybrid retail-restaurant models—are thriving because they deliver convenience, quality, and price-conscious value in one bite.

Three Ways Grocers, C-Stores, and Restaurants Can Help Consumers

1. Promote Value—Private‑Label & Bundles

·       Grocery & c-stores: Spotlight own-brand items and smartly curated bundle deals. Private label now accounts for over 19% of grocery sales in the U.S., and growing—offering 15%–25% average savings compared to national brands.

·       Restaurants: Use “value box” meals and combo discounts. Brands like Wendy’s and Panda Express have successfully bundled main + side + drink into affordable $5–$7 deals—winning lunch and dinner traffic.

2. Lean Into the Grocerant Model with Ready‑to‑Eat Value

·       Grocery: Expand fresh deli counters with chef-inspired, lower-cost meal options like rotisserie chicken, meatless pasta bowls, or vegetable-forward plates.

·       C‑stores: Brands like Sheetz, 7-Eleven, and Wawa are excelling by offering fresh sandwiches, wraps, and hot food made on-site.

·       Restaurants: Add family-sized takeout bundles or limited-time “inflation busters” that offer full meals for a set, value-driven price.

3. Amplify Loyalty Programs & Dynamic Pricing

·       All channels: Reward loyal customers with personalized discounts, free extras, and birthday specials.

·       Offer digital-exclusive deals that respond to market changes—like flash sales on meat when prices are temporarily down or coupons for high-demand veggies.

·       Restaurants: Leverage mobile apps to deliver value when it matters most, helping retain customers who might otherwise cook at home to save.

 

Think About This

Rising prices for meat and vegetable oils aren’t just headlines—they’re a daily reality impacting how consumers shop, eat, and live. But retailers and restaurants aren’t powerless. By embracing value, innovation, and the grocerant mindset, they can empower shoppers and diners to weather food inflation without sacrificing taste, health, or experience.

In today’s inflationary environment, it’s not just about what’s for dinner—but where it’s coming from, how fast it’s ready, and how much it costs. The winners? Those who offer consumer-focused solutions with a side of empathy, efficiency, and culinary creativity.

Gain a Competitive Edge with a Grocerant ScoreCard

Unlock new opportunities with a Grocerant ScoreCard, designed to optimize product positioning, placement, and consumer engagement.

Since 1991, Foodservice Solutions® has been the global leader in the Grocerant niche—helping brands identify high-growth strategies that resonate with modern consumers.

📞 Call 253-759-7869 or 📩 Email Steve@FoodserviceSolutions.us

Why Restaurants Should Worry: C-Stores Are Now Disrupting the Meal Business

 

In 2025, the meal battlefield is no longer limited to restaurants. Today’s convenience stores (C-stores) are lean, fast, and fiercely food-forward, taking direct aim at restaurants' core customers—especially Millennials and Gen Z, who prioritize portability, value, and better-for-you choices.

“They’re not just selling fuel—they’re fueling America with fast, fresh, flavor-forward food that’s hand-held and hassle-free,”
—Steven Johnson, Grocerant Guru®, Foodservice Solutions®

 

Charting the Shift: C-Stores Gain Foodservice Ground

🔺 Menu Price Inflation Since 2021

Since 2021:

·       Restaurant menu prices have climbed +24.5%, according to the Bureau of Labor Statistics.

·       C-store prepared meal prices have risen only +12.8%—offering a distinct value advantage.

Foodservice Sales Growth (Annual % Increase)

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In 2025:

·       C-store foodservice sales are up +9.7%

·       Restaurant foodservice sales are nearly flat at +4.1%

C-stores are now growing more than 2x faster than restaurants when it comes to prepared foods.

 

The New Twist: C-Stores as Fast-Food Disruptors

C-stores aren't copying fast food—they're outmaneuvering it by:

1. Owning the Impulse Meal

·       62% of C-store customers now report buying a full meal 3x per week, up from 39% in 2019 (NACS, 2025).

·       C-stores dominate breakfast, lunch, and snack occasions, filling the void for workers, students, and delivery drivers.

2. Winning on Speed + Value

·       A chicken biscuit combo costs $3.49 at a top Midwest C-store chain.

·       A comparable meal at a fast-food brand? $5.99–$7.29.

·       C-stores win on time saved and dollars kept.

3. Fueling Healthier Preferences

Better-for-you is no longer optional. It's central to growth:

2025 Top-Selling Health-Forward Food Items:

·       Chicken sandwiches & tenders: +12.6% YoY

·       Breakfast biscuit sandwiches: +9.2%

·       Grab-and-go protein packs: +15.1%

·       Hot handheld burritos: +10.4%

2025 Functional Beverage Growth:

·       Enhanced waters: +18.4%

·       Low-cal cold brews & teas: +13.3%

·       Immunity drinks: +22.1%

·       Protein smoothies: +14.8%

 

Tech-Fueled Meal Conversions

C-stores are succeeding because they’ve removed friction from the food journey:

·       68% offer mobile pre-order or scan-and-go

·       53% bundle snacks and drinks with meals using kiosk-based promotions

·       44% are experimenting with AI suggestive selling at checkout

Compare that to the fragmented digital experience many restaurant chains still offer. The faster, cleaner, and smarter the order process, the more likely today’s consumer is to convert.

 

C-Stores Have Learned the Grocerant Lesson

"They’re building menus that travel well, price well, and taste great with minimal prep time. That’s a Grocerant 101 playbook."
—Steven Johnson, Grocerant Guru®

They’ve bundled value, beverage, and flavor into one-stop, anytime destinations. And the numbers show it’s working:

·       70% of Gen Z now say they’d rather grab a fast meal from a modernized C-store than a drive-thru.

·       51% trust a top C-store chain more than a QSR for a "fast, fresh lunch.” (Datassential, 2025)

 

3 Action Steps for Restaurant Operators in 2025

1.       Simplify to Amplify: Reimagine menus for portability, 2-hand eating, and 7-minute prep time.

2.       Reclaim Value with Freshness: Position clean labels, protein-rich snacks, and fresh pairings—don't just discount.

3.       Match Convenience Tech: If C-stores can make meal assembly, payment, and delivery easy—so can you.

 

Think About This

C-stores are feeding today’s time-starved, app-first, health-aware consumer better than ever before. Restaurants can no longer afford to overlook them. It’s time to stop ignoring the competition and start learning from it.

Want help building your next portable powerhouse or optimizing your fresh-forward menu mix?

🔗 Visit: www.FoodserviceSolutions.us
📧 Contact: Steve@FoodserviceSolutions.us

Success leaves clues—follow the ones pointing toward continued meal migration.