Culinary Trends: Innovative Takeaways from the 2025 RCA Conference

Written by Ian Heieie | Apr 7, 2025 6:36:02 PM

The 2025 Research Chefs Association (RCA) Conference in St. Louis was an exciting and well-attended event, with over 700 participants—double the attendance from 2024. The conference and Culinology Expo featured a diverse mix of research chefs from food service companies, CPG brands, and ingredient suppliers. Key takeaways included a robust interest in high-protein ingredients, bold global flavors, and shifting consumer trends influenced by social media.

A Premier gathering of industry professionalS

Each year, the RCA Conference brings together research chefs, product developers, and ingredient suppliers for insightful education sessions and engaging discussions on the expo floor. This year's conference focused heavily on CPG brands and product development, with food service playing an important yet secondary role. Hot topics included bold flavors, varied textures, and the role of chefs in bringing global cuisines into the mainstream.

Conference Highlights

Many exhibitors in the Culinology Expo showcased alternative proteins in new ways, featuring vibrant seasonings and innovative culinary formats. Ingredient suppliers, particularly those involved in plant-based proteins and flavor solutions, were significantly present. Attendees walking the floor included research chefs from major contract foodservice operators, CPG brands, and ingredient manufacturers alike.

Emerging Trends

Food Service Trends

Consumers are showing increasing interest in non-alcoholic beverage offerings, a trend food service operators are intentionally catering to by placing mocktails and other spirit-free drinks on their menus. Food service companies have also seen an uptick in demand for bold flavors, including spicy condiments and seasoning blends like gochujang and tajín. Some food service operators also discussed a change in consumer eating habits as GLP-1 medications continue to grow in popularity, with many individuals eating less overall and/or less indulgent foods than they did previously.

Market Trends (Insights from Menu Matters):

Despite shrinking appetites due to GLP-1 use, consumers are still hungry for robust and new flavors. The RCA expo floor saw a surge in bold, contrasting flavors like “swicy” (sweet & spicy), salty, and umami-driven foods. Global cuisine influences continue to grow, even among more subtle flavor profiles like Japanese dishes or poutine. Varied textures also play an important role in creating a multisensory dining experience that keeps customers coming back for more.

Trend virality driven by social media is reshaping the industry, with rapid popularity cycles making it difficult to determine what is worth investing in long-term. In fact, 30% of consumers say they prioritize trendy food purchases over personal taste preferences. However, we still continue to see nostalgia-driven food trends shape purchasing decisions.

Conclusion

The 2025 RCA Conference was a valuable experience, reinforcing key industry trends and providing strong networking opportunities. The increased emphasis on high-protein ingredients, bold global flavors, and the influence of social media on food trends were major themes throughout the event. Overall, the conference served as an excellent opportunity to stay ahead of industry shifts and connect with key players in the food innovation space.

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