makeover your program needs. Following closely in popularity are fresh local cuisine (e.g., garden to school, farm to school), and American cuisine (e.g., BBQ, and national brands). As the research delves deeper into culinary de- lights, the ICN ARD identified lunchtime favorites growing in popularity. The top three lunch item trends are nachos (with tortilla chips), pizza, and flavored wings (e.g., Buffalo or BBQ). These find - ings suggest a growing preference for savory op- tions that promise flavor and convenience during midday mealtime for school-aged children. All three show off hand-held portability like a boss! As the questions focus more on taste and flavor profiles, a fascinating trend of flavor preferenc - es in school cafeterias nationwide emerged. The top three flavors steadily gaining popularity in K-12 schools are Chinese flavors, both sweet and savory, the combination flavor of hot and hon - ey, and American flavors, such as lemon pepper and garlic parmesan. These findings show that schools are adapting to the student’s preferences and highlight the importance of offering diverse menu options in school nutrition programs. Not only are the flavors evolving in school nutri - tion programs, but so are the seasonings that add the extra zing to meals. According to the survey respondents, the top three seasonings on the rise were ranch seasoning blend, Tajin (a Mexican seasoning blend known for its tangy and spicy kick), and taco seasoning. Adding a variety of sea - sonings into school meals helps cater to students’ evolving tastes. Spice blends are also a tried and true way to kick up flavor. As we travel through the evolving landscape of school nutrition, a clear theme emerges: a de- sire for bold and diverse flavors! These K-12 food trends offer school nutrition programs the oppor -
tunity to explore the joys of a menu filled with a variety of food options, making school mealtime a delightful ad- venture for stu- dents.
This article’s information was derived from the Food Trends in K12: Rapid Response Online
Survey Series research project conducted by the Institute of Child Nutrition Applied Research Di- vision. This project was funded using U.S. Depart- ment of Agriculture grant funds. This institution is an equal opportunity provider. IRB Protocol #22- 1568 Want to know more? Get ready to RIDE THE MENU TRENDS that resonate in K-12. The inaugural pub- lication of the ICN ARD’s Research from the Food Trends in K-12 full report will share the reported most popular items, items on the rise, and items that show a decrease in popularity. For more in- formation, contact helpdesk@theicn.org
Sharon Schaefer, SNS | Associate Director of Strategic Initiatives and Outreach, Institute of Child Nutrition
Marjuyua Lartey Gibson , PhD, RDN | Director, Applied Research, Institute of Child Nutrition Ruaa Al Juboori | Data Analytics Statistician, Institute of Child Nutrition Mackinsey Shahan | Postdoctoral Research Associate, Institute of Child Nutrition
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