Restaurants are increasingly adding healthy eating out options into their menus these days. What is key about current menu trends at restaurants are that they are in sync with a wide variety of contemporary healthy eating styles, including low-carb and locavore, paleo and probiotic. Ultimately, restaurants are getting savvy about how to satisfy nutritional trends and an ever-expanding range of niche diners who are interested in healthy and delicious food.

In the food and beverage market, health-conscious Americans are driving big changes in food production, packaging, distribution and service. This is especially evident in supermarkets and in restaurants, where companies are under pressure to provide clearly-labeled packaging and menus that list calorie amounts.

Warmer weather and longer days motivated me to make my first trip of the season to Home Depot’s Garden Center. Like last year, stevia plants were for sale. Of course, I had to ask how they are selling, and the clerk assured me they are a hit.

Earlier that day I interviewed James Kremer, Executive Chef and Director of Food and Beverage at Country Club of Peoria, Peoria, IL, for an article I am writing on a topic for Culinology. He offered this from our conversation:

Weight management concerns are top of the mind for a substantial portion of today's grocery-aisle cart-pushers -- consumers, that is. Weight control, weight loss, and obesity are topics that rank among the most urgent health-related drivers: as reported in Packaged Facts’ report, "Weight Management Trends in the U.S.", two out of five adults, representing 88 million consumers, are currently watching their diet to either lose or avoid gaining weight.

It looks like gelato will be one of summer 2013’s hottest frozen dessert trends. Why? It possesses so many of the attributes that today’s consumers are seeking from foods and beverages. With years of trend tracking, along with reviews of lots of consumer research, I do believe the time is finally right for gelato in the United States.

In recent years, growing numbers of Americans have expressed a desire to practice healthy eating habits,  according to news and market research reports. Yet somewhat paradoxically, more households are also turning over at least some of the food purchase decisions to a population demographic not known historically for exercising great judgement: Children and teenagers.

The eating habits and dietary concerns of American consumers have shifted in recent years. Words and phrases like organic and gluten-free have invaded our daily vocabulary. The food and beverage market is constantly influenced by diet trends.  Historically, diets have changed with the times, which can have major impact on the the food and beverage industry.  Personally, I still enjoy a good steak and baked potato, but I also do so with the knowledge that it is not as healthy as I once thought it was (though I try to drown those thoughts in A1 steak sauce).

The downturn in public opinion of red meat in recent years has resulted in a rise of popularity of poultry. With comparable health benefits and less risk, poultry has become a power player in the food and beverage market.

Ten years ago, few American consumers were familiar with the brand name Chobani.  Now, thanks to that brand of Greek yogurt and a handful of others, the yogurt market has undergone a sea change. Call it a Greek yogurt counter-revolution, one which has yanked this particular food industry category back to the future.

You wouldn't know it from what you "read in the news" lately, but for the past several years the food and beverage industry has been making efforts to meet rising consumer demand for healthy food that fosters health and wellness.

Last September, the world's biggest fast food company, McDonald's, announced a plan to begin listing calorie counts for all menu items in its thousands of North American restaurants.  The move was in response to growing concerns from consumer advocates, public health officials and doctors about the on-going obesity epidemic in the United States.