Methodology The Institute of Child Nutrition Applied Research Division conducted its second annual Food Trends in K12 online survey in June 2025. The survey included responses from 1,258 school nutrition professionals (directors, managers, staff, chefs, registered dietitians, menu planners, industry professionals, and State agency professionals) from across all US states and territories. Participants were asked to identify the most popular school breakfast and lunch menu items served in schools participating in the National School Lunch and School Breakfast programs. Participants were also asked to identify popular flavor profiles, seasonings, and sauces or condiments served in those programs and popular food preparation techniques. Participants of this survey were permitted to select multiple items in each category, and the results were ranked according to the frequency of the responses. This publication presents a list of breakfast and lunch menu items, flavors, seasonings, sauces or condiments, and food preparation techniques ordered according to their rankings. The food trends are organized in descending order, with the top-ranked trend listed first, followed by others in decreasing rank order. Institute of Child Nutrition. (2025). Flavor Forward Participating in National School Lunch and School Breakfast Programs 2025-2026. University, MS: Lartey Gibson, M. and Al Juboori, R. This information was derived from the Food Trends in K-12 Schools Participating in National School Lunch and School Breakfast Programs 2025-2026 research project conducted by the Institute of Child Nutrition Applied Research Division at the University of Southern Mississippi. This project was funded using U.S. Department of Agriculture grant funds. This institution is an equal opportunity provider. The University of Southern Mississippi IRB Protocol #25-0149.
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