5 food trends that will be popular on college campuses this fall

This protein powerhouse will continue to be a popular ingredient in a variety of dishes, including breakfast bowls and queso dip, the food management company says. The Chartwells' test kitchen is currently testing out some new dishes with the ingredient, including a homemade high-protein ranch dip and cottage cheese wraps that it hopes to introduce on campuses this year.

"Our latest survey of over 72,000 students shows protein and international flavors are among the top priorities for today's college students," Chef Sarah Bodner, research and development executive chef at Chartwells Higher Education, said in a statement. "Foods like cottage cheese offer students a versatile, high-protein option that can easily be incorporated into different dishes throughout the day. 

Chamoy pickles, a dill pickle that has been soaked in chamoy and often stuffed with hot chips and then topped with candy has become a viral food item on Tiktok and recipes that feature Chamoy (a sweet-sour Mexican condiment) will continue to be popular with college students.

“The popularity of Chamoy pickles highlights a growing interest in bold, sweet, and spicy flavor combinations that resonate with Gen Z's adventurous palate,” adds Bodner.

Chartwells Higher Ed has introduced Mango Chamoy Ice Pops at the University of Miami last year where they were met with positive reviews from students. Based on the menu item’s popularity, the food management company is planning to serve more chamoy-inspired dishes at campuses nationwide this school year.

This school year, college students will also be interested in “newstalgic” dining, according to the food management company.

The trend features  nostalgic dining experiences but with a modern twist. Chartwells Higher Ed is playing up this trend with its new supper club dining experience which allows students to enjoy themed meals that include live music, seasonal mocktail bars, cooking workshops and guest chef appearances.

Miso, a Japanese fermented soybean paste, is popping up in a variety of ways on the menu, including in soups, dressings, marinades and desserts. This school year, Chartwells Higher Ed will be including this ingredient in a number of dishes such as Miso Bacon Udon Noodles and Miso Spiced Caramel Pork Skewers.

College students today are looking for full-bodied dishes that feature creative flair, the food management company says.

Chartwells Higher is embodying this trend through its "Now Trending" dining station at Baylor University which offers a selection of indulgent recipes each week like Butter Chicken Poutine, Crispy Bulgogi Scallion Pancake Burritos and Japanese Pancakes with Matcha Jam.