- Introduction
- The Consumer Mindset
- The Economy
- Report Methodology
- 2025 Food and Restaurant Trends
- The Rise of the Sober Curious Movement
- Asian Barbecue and AYCE
- Notable brands include
- Technology in Restaurants
- The not so Micro Micro-Market Industry
- Culinary Upcycling
- Plant-Based Aquatic Ingredients Poised for Major Growth by 2025
- Climate-Conscious Foods
- Seasonal Eating Trends in Modern Food Culture
- Urban Farm Development
- Micro Restaurants
- Trends in Eating for Gut Health
- Rise of Yuzu Fruit in Culinary and Wellness Trends
- The Rise of Peppers and Hot Flavor Trends for 2025
- The new flavor trends of Butter
- Nordic Diet
- Swedish Candy Poised for Major Breakthrough in 2025
- The Sweet Rise of Asian Treats in the U.S.
- Trending Flavors in Botanicals to Watch in 2025
- Mushrooms as Protein
- Conclusions for 2025
- About the Author
Introduction
For 10 consecutive years, Robert Ancill, Chairman of Heritage Restaurant Consultants and CEO of Design trend predictions have been spot on. Last year, he predicted every single trend with 100% accuracy. Dive into this year’s report to uncover the next big shifts in the food and restaurant sectors.
The food and restaurant landscape for 2025 is shaping up to be a blend of innovation, sustainability, and value-driven choices. Economic considerations remain a significant driver of culinary trends. With inflation weighing on consumer spending, value meals are poised to become a staple on restaurant menus in 2025.
These deals aim to balance affordability with quality, ensuring dining out remains accessible to budget-conscious patrons.
Sustainability also emerges as a critical theme, with restaurants focusing on locally sourced and “hyper-local” offerings. This approach not only reduces the environmental footprint but also supports community-based food systems.
The Consumer Mindset
At a restaurant operating level, efficiency and cost management will be the focus, and thus technology will yet again be at the forefront of operational change in 2025.
To commence the 2025 US Food and Drink Trend report, we explore three consumer mindsets:
- The often contradictory ways consumers traverse between health and indulgence, as explored in the opposing pair of trends ‘Fundamentally Nutritious’ and ‘Break The Rules’.
- In the bigger picture, the ‘Chain Reaction’ and ‘Hybrid Harvests’ trends explore how supply chain disruptions and innovations are impacting consumers’ local or global mindsets, while also challenging consumer preferences for tradition or high-tech innovation.
- The broad impact of the US’s inflationary economy is an essential part of the consumers mindset in any trend report. Since 2020, the Consumer Price Index (CPI) is up over 20%, (averaging 4-5% a year), this compares to around 2% a year pre-covid. Indeed, many experts believe the primary issue in the 2024 US election was the higher prices and the increasingly unaffordable economic landscape for many Americans. The election delivered a substantial win for Republicans who put the economy at the front of their campaign, and a profoundly embarrassing defeat for Democrats who presided over the uber inflationary period.
Consumer thinking is also developed around buzzworthy topics that have the potential to upset the status quo in the food and drink industry in 2025 and thereafter, such as GLP-1 weight-loss drugs, artificial intelligence (AI) and generational change.
Profoundly Nutritious: The emergence of weight-loss medications like Ozempic will redefine consumer perceptions of ‘food as medicine’ from added functional ingredients to meeting daily essential nutrient needs.
The emergence of GLP-1 weight-loss medications, such as Ozempic and Zepbound, is inspiring consumers to reevaluate the relationship between food and medicine. Despite the current limited availability of weight loss drugs globally, consumers in many markets are aware of the drugs due to news reports, rumored use among celebrities and social media discussions about the drugs and their multiple reported health benefits and less attractive side effects.
The drugs bring a new factor of actual medicines into the conversation about ‘food as medicine.’ Previously, consumers seeking ‘food as medicine’ turned to functional food and drink made with ingredients that run the gamut from antioxidants to zinc. Going forward, the focus will be on food and drinks that help consumers, especially weight-loss drug users who have reduced appetites, get the best nutrition from what they eat with easy-to-understand claims about protein, fiber and vitamin content.
The importance of consuming the basic nutrition needed each day will be a widespread lesson that will exceed the reach and use of weight-loss drugs. Starting in 2025, food brands and restaurants must streamline their health claims to the critical nutrients they contain. Simplified claims that highlight protein, fiber, vitamins and mineral content will appeal to people who are using weight-loss drugs as well as the majority of consumers who define their diets based on their individual needs and how food makes them feel.
Promoting well-known essential nutrients will also help to differentiate products in an age of nearly infinite access to information, and misinformation! Brands that remind shoppers of inherent health benefits will also offer clarity to busy, cost-conscious shoppers who might already question the value of functional formulations with claims that are not as obviously felt as functional energy, digestive or high satiety claims.
For example: Legendary Foods, while selling nutritious snacks, operates its own biomedical research division, and is directing productive development to find new ways to improve human health by combating diseases such as cancer and heart disease. Blue Zones Kitchen meals are ‘crafted for longevity’ with recipes inspired by ‘Blue Zone’ regions where the population tends to live long, healthy lives. The brand’s Burrito Bowl is inspired by Nicoya, Costa Rica, and has 11g protein and 7g fiber per meal (US). Factor, a prepared meal business, offers a range of nutrition categories and even goes as far as providing nutrition classes.
Break The Rules Mentality: Consumers are essentially ‘perfectly imperfect’ beings who are hungry for brands that help them ‘break the rules’ in food and drink.
Food and drink consumers are human and, therefore, not perfect. As society becomes more casual, more people are not only accepting but celebrating their imperfections. Food and drink brands can target these ‘perfectly imperfect’ consumers with innovation that breaks the invisible rules around food and drink consumption. ‘Perfectly imperfect’ habits are already in place. Despite intentions to eat healthily, cook meals from scratch and stick to a set grocery budget, the reality is these do not always happen. Far from feeling concerned about these choices, consumers are embracing their imperfect habits.
Food and drink brands can lean into how consumers actually want to or do consume food and drink rather than how they feel they ‘should’. By supporting these rebellious tendencies, brands can help rule-breaking consumers feel more represented by the outside-the-norm food and drink choices available to them.
In the next few years, food and drink brands will apply this rule-breaking mentality to address consumer issues through less conventional solutions. The global innovation slowdown, juxtaposed with continued consumer demand for new foods and flavors will see brands collaborate with partners from inside and outside the food and drink industry to introduce greater novelty through taste, texture and aroma.
Restaurant and Food Brands also have an opportunity to appeal to times when consumers feel less than perfect. Brands will seek to break down continued social stigmas surrounding lesser-talked-about health issues. For example, less-seen on-pack and marketing messaging that directly mentions the role of food and drink in mental health management will become more commonplace.
There is also more potential for ‘rule-breaking’ innovation from food and drink brands that are feeling the pressure to be sustainable despite knowing that consumers won’t necessarily pay more for eco credentials. Innovative brands can create new norms by developing products with unfamiliar sustainable ingredients that can be marketed on their unique taste.
Clean labels with fewer ingredients will dominate as a food and drink trend in 2025. Many beverage makers will be doing away with artificial colors, flavors and sweeteners. Though this isn’t a new idea, the increased interest in health exhibited by consumers due to COVID-19 and general wellness promotion social media has brought it to the forefront.
The Economy
Fast food is usually synonymous with affordability and value, but over the past years, food inflation pushed prices too high for diners. Three in four Americans would eat fast food at least once a week, but now 62% say they’re eating it less due to rising prices, according to a survey from LendingTree, an online lending marketplace.
This sentiment didn’t fare well for restaurants, as their stocks underperformed the S&P 500 by around 10% on average in June as lowering consumer demand weighs on their top line, Goldman Sachs Research analysts noted.
In response to dampening demand, fast food chains have been offering value food items and meals through summer, waging a competitive war on value in their attempt to win back diners after years of food inflation.
Traffic at QSRs declined in the first two quarters of 2024 compared with the same time periods a year earlier. Q1 2024 -3.5% and Q2 2024 -2.3%.
It’s been worse in the Casual Dining sector, Over a dozen restaurant chains, including Red Lobster, Buca di Beppo, and TGI Fridays have declared Chapter 11 bankruptcy in 2024. While these chains may be considered old and possibly out of touch, most experts agree that rising menu costs versus shrinking consumer budgets are the primary reason for failure.
Notwithstanding, not all chains are underperforming, Brinker International for example, were $1,196.5 million in the fourth quarter of fiscal 2024 compared to $1,064.8 million in the fourth quarter of fiscal 2023. Comparable restaurant sales increased 13.5%, with an increase in comparable restaurant sales of14.8%for Chili’s and 2.5% for Maggiano’s.
However, while restaurant chains may report higher annual like for like revenue, the true litmus test is customer traffic numbers when assessing consumer behavior. This is especially true when restaurants are hiking prices given increasing minimum wage and broad ingredient price rises. The National restaurant Association reports (Oct 24). “Restaurant operators also continued to report dampened customer traffic in September. Thirty percent of operators said their customer traffic rose between September 2023 and September 2024, while 50% reported a traffic decline.That represented the 18th consecutive month of net declines in customer traffic”
While the US economy has seen a surge of hope since the election, the economic reality has not adjusted at consumer level. Many Americans are still struggling to balance their paychecks with escalating costs which will unquestionably impact consumer behavior as we forecast the next 12 months of consumer behavior, menu and eating out trends.
Report Methodology
As with our previous Global Food and Drink Trends, the 2025 predictions are built on the base of HRC’s seven Trend considerations: Wellbeing, Experiences, Surroundings, Economics, Technology, Identity and Value.
The trend predictions are further supported by HRC’s libraries of global consumer data, HRC’s street team, new product innovations, Heritage Restaurant Consultants predictions for 2025, along with general market data and information.
2025 Food and Restaurant Trends
Explosive trend in Non-Alcoholic Beverages
One of the most prominent trends predicted for 2025 is the non-alcoholic beverages industry, which grew at an impressive rate of around 10% in 2024. This new industry is transforming the way consumers engage with drinks. With influences such as the *sober curious movement, an increasing focus on health, and evolving regional flavor preferences, there are numerous opportunities for businesses in the beverage industry. This trend is leading to the rise of alternatives like carbonated soft drinks and non-alcoholic adult beverages. Relatively new brands such as Lyre’s Non-Alcoholic Spirits, Seedlip, Ritual Zero Proof, Optimist, Wilderton and Everleaf, are all seeing a welcoming market of Gen Zs, and older, who are all looking for an alcoholic flavor without the alcoholic side effects.
These alternatives cater to various wellness priorities. Some drinks offer functional ingredients, like adaptogens or vitamins, promoting mental and physical well-being. Others simply provide a refreshing, alcohol-free option for social gatherings. The equivalent of decaf in coffee culture, non-alcoholic options are now more integrated into drinking sessions than before, broadening the occasions for their consumption.
Brands in the non-alcoholic sector are innovating, creating experiences that allow consumers to explore a wide range of flavors. Some offer variety-packs that resemble traditional alcoholic beverages, these products offer a familiar experience with a twist. Success in this area relies on a combination of bold branding and captivating flavors that can stand toe-to-toe with their alcoholic counterparts.
The push towards better-for-you (BFY) claims enhances the appeal of these drinks, drawing in health-conscious consumers who appreciate beverages that align with their health goals. These innovations highlight the trend of integrating wellness into everyday consumption choices.
The Rise of the Sober Curious Movement
One of the driving forces in the non-alcoholic beverage market is the sober curious movement. This trend highlights consumers’ increasing desire to moderate alcohol consumption for better long-term health. Nearly 50% of consumers in this segment cite physical health reasons for reducing alcohol intake, an increase from previous years.
The non-alcoholic beverage industry is on an exciting trajectory, driven by evolving consumer preferences toward health, new flavors, and alcohol moderation. For restaurant owners, hoteliers, bar owners, and beverage enthusiasts, these trends indicate a wealth of opportunities to innovate and align with consumer trends.
To stay ahead, restaurants and food retailers need to continue evolving their offerings and engaging with these consumer shifts. By doing so, they can not only ride the wave of change but also attract and retain consumers who are steadily moving towards healthier and more sustainable consumption habits. Whether you’re crafting your next menu or stocking your shelves, now is the time to explore the world of non-alcoholic beverages.
Asian Barbecue and AYCE
Expect barbecue food trends in 2025 to borrow the best bits from a range of Asian cuisines. Expanding our domestic barbecue palate, flavors from Thai, Chinese and Korean BBQ — also known as Asian grills — will be lending their magic to traditional barbecue options in the coming year.
Regional spice profiles with smoky, fragrant and peppery notes from Asia will be rising in popularity. Remember the Chinese BBQ obsession of 2023 when the small town of Zibo in China became the focus of TikTok for its enviable barbequing culture? Well, look for an uptick in Korean and Thai barbecue techniques in 2025 to add some exciting Asian flavors to your usual barbecue sensibilities.
Add the spicy, salty and sweet Korean gochujang paste to your meat as an earthy marinade or try the Thai technique of braising chicken wings in a punchy broth overnight before drying them off and getting some smoke through them on the barbecue.
The all-you-can-eat (AYCE) dining concept has been thriving for decades, and in recent years, AYCE Asian restaurants have carved out a prominent position in global food culture. These eateries attract diners with an irresistible combination of abundant variety, affordability, and interactive dining experiences.
Notable brands include
Gyu-Kaku a Japanese BBQ chain, Gyu-Kaku is best known for its interactive grilling experience. Guests are encouraged to grill a choice of marinated meats like wagyu beef, pork belly, and chicken, accompanied by dipping sauces. Side dishes include miso soup, signature rice, and edamame. Many locations also offer unlimited menu options as part of their AYCE experience. Gyu-Kaku operates 70 locations and have substantial growth plans. The brand represents the best quality of food and service in Asian AYCE concepts.
Gen Korean BBQ House combines modern ambiance with traditional Korean barbecue. Same as Gyu-Kaku, guests can grill their selection of premium meats right at their table. Their AYCE menu also includes seafood options such as shrimp and squid, as well as side dishes like kimchi, japchae (glass noodles), and fresh salads.
Baekjeong, the Korean word for “butcher,” is embodied in this newcomer’s DNA. Baekjeong serves very high quality meats and offers an authentic Korean cultural dining experience, showcasing the rich flavors and the unique qualities of Korean barbecue. Owned and operated by Kijung Hospitality Group, they opened the first US Baekjeong in Los Angeles in October 2012 and have since expanded to 7 restaurants in California and New York, positioning the brand as a premier Korean barbecue option.
From Korean and Japanese barbecue to sushi buffets and hot pot establishments, AYCE Asian restaurants are reshaping how US consumers enjoy dining as a social, value accessible, and customizable culinary adventure.
Technology in Restaurants
The Role of Technology in Transforming Modern Restaurants
Technology is reshaping the restaurant industry like never before. From the way customers place orders to how kitchens manage inventory. Tech adoption is giving restaurants new ways to improve efficiency, enhance the customer experience, and stay competitive. For restaurant owners, tech enthusiasts, food industry professionals, and consultants, understanding these trends isn’t just insightful; it’s essential for staying ahead in this ever fast-evolving industry.
Today’s diners expect fast, seamless, and personalized experiences, this is compounded by the expanding overheads and costs restaurants are facing through the inflationary economy and ongoing increases in minimum wage. For restaurant operators, meeting these demands means adopting smarter, tech-enabled solutions.
Here’s a closer look at some of the leading technological transformations in the foodservice industry.
1. Contactless Ordering and Payment
The COVID-19 pandemic sparked a boom in contactless technologies that extend far beyond safety concerns. These innovations include QR code menus, mobile payments, and app-based ordering, letting customers browse, order, and pay directly from their smartphones.
These technologies enhance customer convenience, reduces order taking wait times and, improves table turnover rates. This trend will continue into 2025 and beyond, with more and more restaurant operators adopting the technologies.
2. Smart Kitchens and AI-Driven Inventory
Restaurant kitchens are transforming into tech hubs with the adoption of smart kitchen technologies like inventory tracking software, advanced kitchen management systems, and smart temperature control solutions. AI-driven inventory management stands out as a game-changer, ensuring chefs always have what they need without overstocking or wasting ingredients. Chefs are benefitting through reduced food waste, aiding cost savings and sustainability, improvements in operational efficiency and cost management, and real-time insights into supply trends and purchasing decisions.
3. Robotics and AI for Food Prep and Delivery
Robots are stepping into kitchens and dining areas to handle repetitive tasks. From automated burger-making machines to robots delivering food directly to tables, these innovations are helping restaurants optimize staff resources while wowing customers with futuristic experiences. For example, Bear Robotics The Servi robot is used by chains like Chili’s and Denny’s to serve food, run drinks, and bus tables. Earlier this year, CaliExpress in Pasadena, California, opened as the world’s first fully autonomous, AI-powered restaurant, where Flippy the robot cooks burgers to order. In Manhattan, sushi restaurant Sendo was fully designed by AI (but built out and staffed by humans). Tofu brand Nasoya just introduced Tofie, the world’s first tofu chatbot powered by AI, and some supermarkets are adding Caper Carts, which uses AI to analyze what’s in each cart and bill shoppers without a stop at the register. Plenty more AI culinary projects are in the works, and we’ll see a lot more in 2025.
Robotics help by operational efficiency, ensures consistency in food preparation and attracts tech-savvy diners looking for unique experiences. However, most of all Robots present relief from ever escalating labor costs.
Over the next ten years, US restaurants will transform into partially or broadly robot operated businesses where virtually all tasks from kitchen through to front of house, will be executed by cybernetic organisms
4. Blockchain for Supply Chain Transparency
Blockchain technology has brought much-needed transparency to restaurant supply chains. By tracking the origin of ingredients, operators can ensure the quality and safety of their offerings while also bolstering ethical sourcing.
Blockchain is a game-changer given the technology helps restaurants meet growing consumer demand for sustainability, builds trust by offering traceability for every ingredient and protects against recalls and supply chain disruptions.
5. All-in-one Restaurant Management Systems
Managing a restaurant has always been a balancing act. From tracking inventory to ensuring smooth front-of-house operations, restaurant owners and managers juggle countless responsibilities daily. However, the rise of SaaS (Software as a Service) platforms has brought both solutions and challenges to the industry. While digital tools promise increased efficiency, many restaurants find themselves overwhelmed by a fragmented collection of non-integrated software. This has often led to poor execution, underutilized tools, and wasted resources.
Enter the all-in-one restaurant management system,a game changer for food service businesses of all sizes. These integrated platforms combine the key operational tools restaurants need into a single cohesive solution.
Many players have entered the all-in-one restaurant management space, however three platforms have established themselves as leaders in this domain:
A. Restaurant365
Restaurant365, the market leader in this space, is a comprehensive cloud-based platform that combines accounting, inventory management, and staff scheduling into one seamless package.
B. Market Man
If inventory management is a high priority for your restaurant, MarketMan is a top choice. This system shines with its strong focus on back-of-house support.
C. SynergySuite
SynergySuite is an all-encompassing restaurant operating system designed to support franchises, chains, and independent establishments alike. Its versatility makes it a strong contender in this fats developing space.
D. Geofencing for Customer Convenience
Geofencing uses location-based technology to notify restaurant staff when a customer arrives, making it ideal for curbside pickup and order-ahead dining. This technology takes personalization to the next level by ensuring customers feel accommodated as soon as they show up.
Benefits:
E. Hyper-Personalized Customer Interactions
Today’s diners value experiences tailored to their preferences. Robot intermediaries and AI are leading the charge in hyper-personalization, using customer data to make recommendations and create memorable interactions. Whether recommending a favorite dish based on past orders or customizing promotions for loyal patrons, these technologies help restaurants stand out in a competitive market.
F. Table Ordering Systems
Table ordering technologies, like touchpad menus and tabletop tablets, give diners more control over their experience while freeing up staff to handle more complex tasks. Restaurants with these systems often report higher customer satisfaction and better operational efficiency.
For restaurants, this evolution isn’t just about cutting costs; it’s about creating better experiences, improving sustainability, and building loyalty in a competitive, fast-paced market.
Technology is no longer optional for restaurants,it’s essential. Whether you’re a restaurant owner, industry consultant, or tech enthusiast, there’s no better time to explore how these tools can revolutionize operations. From smart kitchens and AI to blockchain and robotics, the opportunities are endless. Adaptation and innovation will drive restaurant success in 2024 and beyond.
The not so Micro Micro-Market Industry
The rise of micro markets is reshaping how we shop, offering unparalleled convenience, fresh food options, and innovative technology. Whether you’re a construction professional, retail operator, real estate developer, or hotel owner, micro markets are creating endless opportunities to serve customers, employees, and guests in a modern, adaptable way.
A micro market is a modern, self-service retail solution designed to offer convenience and accessibility. Think of it as a mini convenience store without a cashier, perfectly suited for environments like offices, apartment complexes, hotels, construction worksites, and more. These markets, which consist of a range of vending and automated equipment, are stocked with fresh food options, snacks, beverages, and everyday essentials, creating a quick and seamless shopping experience. With cashless payments and self-checkout technology, micro markets combine innovation with efficiency to meet the needs of today’s fast-paced world.
Why Are Micro Markets Gaining Popularity?
Over the past decade, micro markets have emerged as a game-changer in the retail and food service industry. Their widespread appeal comes down to a few key factors:
Convenience at Any Time
Micro markets are strategically placed in high-traffic locations, schools, hotels, airports, office buildings, and even hospitals. Open 24/7, they break free from the limitations of traditional stores with fixed hours.
Fresh Food on Demand
Gone are the days of relying solely on processed snacks. Micro markets pride themselves on offering a wide range of fresh food options, from sandwiches, salads, and wraps to fresh fruit and even sushi. These healthier alternatives cater to the growing demand for nutritious, grab-and-go meals.
Seamless Cashless Payments
The high adoption of cashless payment systems has helped micro markets be accepted by consumers. A staggering 96% of transactions in 2023 were cashless, making micro markets more efficient and secure. Customers love the speed and ease of paying with cards or mobile apps, and businesses benefit from reduced cash-handling burdens.
Effortless Self-Checkout
With intuitive self-checkout systems, micro markets allow customers to shop and pay with minimal friction. This not only speeds up transactions but also creates a hassle-free shopping experience that enhances customer satisfaction.
Micro markets are a welcome addition to workplaces and public venues. By providing convenient access to fresh food and an easy checkout process, they can boost employee satisfaction and productivity in offices, construction sites, and corporate campuses. They’re also ideal for visitors and staff in healthcare facilities who need quick, convenient meal options.
The Micro Market Boom by the Numbers
The micro market industry is not just growing; it’s skyrocketing:
- There was a 41% increase in micro market locations from 2022 to 2023.
- North America’s micro market sector is projected to grow at a CAGR of 13.0% from 2023 to 2030.
- The global micro market industry is currently valued at approximately $12 billion USD as of 2023, with North America contributing more than 40% to the sector. However Other regions, like Europe and the Asia-Pacific, are catching up as urbanization and the concept of “grab-and-go” purchases provide expanded appeal for consumers.
This growth is fueled by technological advancements, customer demand for healthier food options, and the seamless shopping experiences that cashless payments and self-checkout provide.
Agostino DiGiacomo, CEO of Heritage restaurants and leading Micro Market expert, comments: “numerous retailers, restaurant chains, and hotel groups have implemented micro market solutions and the results speak for themselves. Leveraging micro markets, these businesses now have a remote view of their locations while offering unmatched convenience to customers and employees without the high labor cost and typical food wastage found in traditional food service outlets”
DiGiacomo’s comments are support by substantial cross industry research regarding Micro Markets.
- Retailers have seen significant increases in customer satisfaction due to a wider variety of products and cashless payment options.
- Restaurant chains have reduced overhead costs by transitioning specific locations to self-service micro markets.
- Hotel groups are boosting guest satisfaction by providing 24/7 food options right in their lobbies.
Culinary Upcycling
The growing micro market opportunity is being seen across sectors, with some examples as follows:
2025 is shaping up to be the year of culinary upcycling—a sustainable food trend that’s as good for the planet as it is for your taste buds!
Instead of tossing out trimmings, food scraps, or those “imperfect” fruits and veggies, culinary upcycling turns them into delicious dishes packed with flavor, nutrients, and texture. It’s a creative way to cut food waste while discovering recipes that give your palate something new to love.
Why stop there? Check out awesome brands like Barnana, which turns “imperfect” bananas into crave-worthy snacks, or Hungry Harvest, delivering fresh, waste-free produce straight to your door.
Culinary upcycling is the practice of using food that would otherwise be discarded in traditional cooking methods. This includes things like vegetable peels, fruit scraps, and “ugly” produce that may not meet cosmetic standards for sale. By utilizing these ingredients, instead of throwing them away, chefs and home cooks are able to create delicious and sustainable dishes.
Food waste is a major issue globally, with an estimated 1.3 billion tons of food being wasted each year. Not only does this contribute to greenhouse gas emissions and environmental degradation, but it also means that valuable resources such as water, land, and labor are being wasted. Incorporating culinary upcycling into our daily lives is a simple way to reduce food waste and do our part in promoting sustainability.
Plant-Based Aquatic Ingredients Poised for Major Growth by 2025
Among the emerging categories, aquatic ingredients derived from sea and freshwater plants, such as sea moss, duckweed, and agar-agar, are gaining traction for their sustainability and nutritional benefits. Sea moss, for instance, stands out due to its high concentrations of essential minerals like iron, magnesium, and iodine, making it increasingly popular in wellness products such as beverages, gummies, and even alt-protein innovations like seaweed-based bacon.
Notable examples include Mary Ruth’s Sea Moss Gummies and Umaro Foods’ seaweed-derived bacon. Beyond their nutritional offerings, aquatic plants are being celebrated for their role in promoting sustainability. According to Umaro Foods’ CEO Beth Zotter, “Saltwater crops are an under-appreciated and under-studied solution to climate change.” The incorporation of these crops into mainstream products reflects a growing recognition of their potential to transform sustainable food production systems.
Brands such as ALGAMA Foods and Konscious Foods are leveraging aquatic ingredients to replicate traditional seafood flavors, contributing to the evolution of the alternative protein sector. This further integrates aquatic plants into the burgeoning plant-based seafood market, where innovation continues to align with environmental responsibility and health-conscious consumer demands.
As consumer affinity for nutritious, sustainable food sources grows, plant-based aquatic ingredients are anticipated to play a pivotal role in shaping the future of food innovation by 2025.
Climate-Conscious Foods
Sustainability isn’t just a passing trend—it’s shaping the future of food, and 2025 is set to take it to the next level. From responsibly farmed ingredients to innovative non-meat protein options, environmentally conscious dining is becoming more accessible and impactful.
Leading the Way:
- Sustainable Farming Practices: Grains and crops cultivated with soil health in mind are making a difference. By protecting the land, they ensure continued cultivation for years to come.
- Plant-Forward Dining: The shift towards plant-based meals continues to grow, making environmentally friendly cuisine more mainstream than ever.
- Vertical Farming: The vertical farming industry is growing rapidly, with a projected value of $42.5 billion by 2032. This is fueled by the demand for all year round produce and the enormous cost savings generated by reduced use of land requirement.
Add to that the explosion of alternative protein options, and it’s clear that mindful eating is moving from niche to necessity.
While learning to cook sustainably may take a little effort to start, you’ll quickly discover that the possibilities are endless—and delicious.
Get ready to embrace more climate-conscious menus given the future of food is here, and it’s greener than ever!
2025 Food Lifestyle trends
Seasonal Eating Trends in Modern Food Culture
The concept of seasonal eating is far from new – traditionally, it was a way of life born out of necessity. But in recent years, a deliberate shift toward consuming foods in tune with their natural growing cycles has gained significant traction, especially among high-end restaurants and environmentally conscious consumers. This trend, now set to spread across broader markets in 2025 and beyond, offers a deeper connection to food, sustainability, and local communities.
Here’s what agricultural communities, policymakers, restaurants, and consumers need to know as seasonal eating reshapes the food industry.
Seasonal Eating in High-End Dining
High-end restaurants have long championed the idea of eating seasonally, driven by the farm-to-table philosophy. Menus at such establishments evolve week-to-week, reflecting the freshest in-season ingredients available. Diners seeking unique and authentic food experiences have responded enthusiastically, savoring dishes crafted around the peak flavors and nutritional value of seasonal produce. This culinary movement serves as a model for a growing trend that is now poised to influence more everyday dining and purchasing decisions.
Urban Farm Development
Urban farming is no longer just a trend. It’s a powerful movement reshaping the way food is cultivated, distributed, and consumed in urban environments. With the growing demand for sustainable living and fresh produce, urban farms are emerging as critical solutions to address some of the pressing challenges faced by cities today, including food deserts and a lack of access to nutritious, responsibly-grown ingredients.
Urban Food Deserts and the Need for Change
Food deserts, urban areas where affordable and fresh produce is scarce, are a persistent issue in many cities around the world. For communities living in these areas, access to healthy food becomes a daunting and expensive task. This is where urban farming steps in as a game-changer.
Growing ultra-urban farm produce as a food trend in 2025 is poised to create a positive impact in areas where it’s needed the most. With urban agriculture initiatives, fresh fruits, vegetables, and herbs can be grown directly within city limits, significantly reducing the need for long-distance transportation and ensuring a direct flow of healthy food to densely populated areas.
The beauty of urban farming lies in its flexibility and potential for innovation. Here are a few of the exciting ways it’s transforming city landscapes and providing critical access to fresh produce:
- Community Gardens
Local community gardens allow residents to collaboratively cultivate crops in urban spaces. These gardens foster community engagement, educate people on sustainable agriculture, and improve access to fresh, affordable food. - Hydroponics and Home-Based Farming
Home hydroponics, a soilless method of growing plants, has become an accessible way for city dwellers to cultivate crops in tight spaces, like kitchens or balconies. This method requires minimal water and space, making it perfect for urban farming enthusiasts who want control over what they consume.
3. Rooftop and Vertical Farming
From rooftops to apartment complexes, vertical and rooftop farming is unlocking unused spaces for crop production. By stacking growing systems or using large-scale garden plots atop buildings, urban growers can efficiently utilize limited space to produce substantial yields.
4. Personal Kitchen Crops
Like artisanal bread-baking or home-brewed coffee, cultivating kitchen crops is becoming a modern-day food hobby. Urban dwellers grow herbs, small greens, and even tomatoes within their homes, bringing hyper-local freshness to their meals.
For those seeking a more extreme form of urban farming, homestead communities represent the frontier of sustainable living. These communities are designed around the principle of self-sufficiency, incorporating large-scale farming into the neighborhood’s design. Residents actively participate in producing their food, sharing resources, and fostering eco-friendly lifestyles.
Though not yet mainstream, homestead communities showcase the potential for collaborative living tied to sustainable food development and environmental accountability.
2025 marks an exciting new chapter in urban farm development. This initiative not only addresses the issue of urban food deserts but also inspires countless innovative growing techniques tailored for urban living—no matter the scale or location. From a basil plant on a balcony to a full-fledged rooftop farm, every initiative contributes to healthier communities and a cleaner planet.
Urban farming is part of the planet conscious movement to create a more sustainable and equitable future. Whether you’re a restaurant owner sourcing local ingredients, an urban dweller cultivating crops on your rooftop, or a policymaker advocating for greener cities, the potential for transformation is immense.
Will urban farms be the key to redefining urban food access and sustainability? The trends—and the hopeful communities—certainly suggest so.
Micro Restaurants
The Rise of Micro Restaurants: Turning Home Kitchens into Culinary Hotspots
A New Culinary Trend is Redefining the Industry
Do you recall 2020, when the pandemic forced chefs, bakers, and culinary hobbyists to think outside the box; and sometimes even out of their cars? From fire escape burrito vendors to trunk-baked sourdough pop-ups, these community-driven food ventures were born out of necessity during shutdowns. But what started as a creative response to tough times has quietly evolved into a thriving trend. Welcome to the world of micro restaurants.
Micro restaurants, often operating out of home kitchens, have grown into an exciting new chapter within the hospitality industry. Thanks to changing regulations and a shift in consumer preferences, these ventures are giving food entrepreneurs the chance to connect directly with their communities while redefining what it means to dine out.
What Are Micro Restaurants?
Micro restaurants are small-scale food operations, many of which are run from home kitchens. These establishments often focus on a hyper-specialized menu—think two or three signature dishes—and emphasize intimate, personalized experiences. While the size of these operations is limited, their impact on their communities and the markets they serve is anything but small.
Unlike traditional food businesses that require large commercial spaces, hefty investments, and regulatory complexities, micro restaurants offer a more agile and accessible entry point for food entrepreneurs. With innovative platforms like TikTok showcasing their stories, and local legislation making room for home-based operations, micro restaurants are fast becoming a creative avenue for culinary enthusiasts to share their passion for cooking.
Los Angeles Is Leading the Way
One of the biggest milestones fueling this movement is a new law in Los Angeles that allows home cooks to legally operate mini restaurants directly from their homes. Touted as a game-changer for aspiring chefs and home bakers, this legislation has paved the way for hundreds to turn their culinary hobbies into flourishing businesses.
The law not only simplifies the licensing process but also reduces operational costs, enabling small-scale entrepreneurs to focus on their craft without the financial or logistical burden of running a traditional restaurant. The result? A city-wide explosion of supper clubs, at-home coffee bars, and cozy pop-up cafes that are as diverse as LA itself.
Micro Restaurants are Thriving
1. Expanding Market for Passionate Home Cooks
The democratization of food entrepreneurship is at the heart of this trend. Home cooks, who were once confined to family dinners or small neighborhood gatherings, now have the opportunity to monetize their skills and creativity. This shift has opened up a new segment in the food industry, one that celebrates individuality and allows smaller players to carve out niche markets.
2. Intimacy and Community Connection
Unlike chain restaurants or large-scale eateries, micro restaurants offer a uniquely intimate dining experience. Customers can connect with the chef, learn about the story behind each dish, and support someone within their own community. This personal connection has proven especially appealing to today’s diners, who prioritize authenticity and meaningful interactions over volume or price.
3. Leveraging Social Media
Platforms like TikTok and Instagram have given micro restaurant owners an unparalleled opportunity to reach viewers. Videos of home chefs crafting beautiful meals under romantic fairy lights or hosting backyard pop-ups are pure gold for social engagement. A single viral post can bring in customers, create buzz, and catapult these small ventures to overnight success.
What’s Ahead for Micro Restaurants?
The future of micro restaurants is brighter than ever. Here are some predictions for their growth and impact on the food industry.
1. More Supportive Legislation
Following Los Angeles’ lead, other cities and states are likely to adopt similar legislation that enables home-based food entrepreneurs to formalize their operations. Simplifying licenses and regulations will likely lead to further growth within this sector, encouraging more individuals to join the movement.
2. Specialty Menus and Local Ingredients
Many micro restaurants already focus on specialized menus, such as handmade pasta, custom desserts, or regionally-inspired dishes. This trend is only expected to grow, with a simultaneous push toward using hyper-local, sustainably sourced ingredients to enhance the uniqueness of each dish.
3. Technology-Driven Expansion
Technology will play a pivotal role in scaling these businesses. From AI-powered menu design to hyper-local delivery apps, micro restaurants will increasingly leverage tech solutions for better efficiency and broader reach. Additionally, digital payment systems and online platform integration will allow home chefs to manage logistics seamlessly.
4. Next-Level Culinary Community
With the rise of micro restaurants, we’re also seeing the emergence of tight-knit networks of food entrepreneurs who collaborate on menus, share customers, and cross-promote their offerings. Expect these grassroots culinary communities to become even more organized, with web-based tools and apps connecting chefs, diners, and local food scenes more closely.
Micro restaurants represent more than just a new business opportunity—they signify a cultural shift toward more inclusive, community-oriented, and personalized dining experiences. From devoted foodies to entrepreneurial restaurateurs, there’s opportunity for everyone to benefit from the rise of this trend.
Trends in Eating for Gut Health
The microbes in the gut play an essential role in keeping our bodies healthy, influencing everything from digestion to immunity and even mental health. According to experts, gut health continues to be a top dietary focus for 2024 and 2025, with growing interest in practices that support a flourishing gut microbiome. Research from the American Gut Project emphasizes the importance of gut diversity, linking a varied diet to improved overall health. How to Eat Better for Gut HealthStudies suggest that consuming 30 different plant-based foods each week can significantly enhance gut health. An easy way to hit that number is by swapping snack foods for gut-friendly alternatives:
Menus Are Gaining a Gut-Healthy MakeoverRestaurants and food brands are catching on, highlighting ingredients known to promote gut health. Look out for whole grains, brown rice, wholemeal bread, beans, and oats on menus. All are excellent sources of fiber, which fuels the growth of beneficial bacteria in the gut. “Fiber is one of the best ways to ensure the good bacteria in your gut thrive,” explains Dr. Jane Riley, a gastroenterologist and gut health researcher. “It’s like fertilizer for your microbiome.” |
The Role of Prebiotics and ProbioticsTo truly support your gut, aim for a balanced mix of prebiotic and probiotic foods:
Research published in Frontiers in Microbiology found that a diet rich in both prebiotics and probiotics can contribute to improved digestion, better nutrient absorption, and even enhanced mental well-being—proof that a healthier gut can lead to a healthier life. Some restaurant brands have embraced this trend throughout their own journey. True Foods Kitchen for example has a truly from scratch approach to their menu, and consistently offer gut wellness dishes on their menus. Other growth brands equally provide gut healthy choices on their menus, these brands include (but are not at all limited to): Sweetgreen, Cava, Panera Bread, Native Foods and Mendocino Farms. Whether consumers are experimenting at home or dining out, the trend in thinking about guy healthy products will expand rapidly in 2025 and beyond.. |
Food Trends in 2025
Rise of Yuzu Fruit in Culinary and Wellness Trends
Move over lemons and limes—there’s a new fruit making waves in kitchens and grocery stores around the world. Meet yuzu, a small, pebble-skinned fruit that’s not just catching the attention of foodies but is also making a case for itself as a wellness powerhouse.
Yuzu is a citrus fruit believed to have originated in East Asia and is commonly used in Japanese, Korean, and Chinese cuisines. Imagine a fruit somewhere between a mandarin orange and a grapefruit but with a flavor that’s uniquely its own—refreshingly tangy and intensely aromatic. Its distinctive taste profile makes it a sought-after ingredient among chefs and culinary enthusiasts.
While yuzu may still be new to many, it’s steadily making its way into international awareness. No longer limited to specialty stores, this versatile fruit is popping up in mainstream grocery aisles and kitchens worldwide.
According to Healthline, yuzu is packed with health benefits that make it much more than just a pretty addition to your plate. Here’s what makes this small fruit a nutritional powerhouse:
- Rich in Antioxidants: Yuzu provides a generous dose of antioxidants, which protect your body from free radicals and support overall cellular health.
- Vitamin C Boost: With levels comparable (and even superior) to lemons and oranges, yuzu is your ally in boosting immunity and fighting off colds.
- Heart Health: Studies suggest yuzu consumption could help reduce inflammation and lower heart disease risk factors.
Stress Relief: The relaxing, aromatic qualities of yuzu are even used in aromatherapy to promote calmness and reduce stress levels.
The vibrant, tangy punch of yuzu makes it a versatile ingredient that’s easy to incorporate into both sweet and savory dishes. Its uses go far beyond the traditional recipes in which it’s commonly found. Here are some of the many exciting ways yuzu is being embraced in modern kitchens:
Dressings and Marinades
Replace lemon or lime in salad dressings, ceviche marinades, or dipping sauces for a bold, new flavor twist.
Desserts and Baked Goods
Yuzu’s tart profile makes it an excellent addition to cheesecakes, sorbets, or even macarons.
Cocktails and Mocktails
Bartenders are experimenting with yuzu juice to create vibrant drinks, from classic margaritas to refreshing spritzers.
Preserves and Condiments
Yuzu jam, marmalade, and infused oils are growing in popularity, offering easy ways to elevate everyday dishes.
Gourmet Dishes
Thanks to its unique flavor profile, yuzu is becoming a staple in high-end restaurants, adding depth to seafood, poultry, and vegetarian dishes.
What to Watch for in 2025 Food Trends
One thing’s for sure—as the global appetite for nutrient-dense ingredients with unique flavor profiles continues to grow, yuzu is set to cement itself as a top choice in both kitchens and grocery stores. Expect to see an uptick in the availability of yuzu-based products, such as bottled yuzu juice, candies, sauces, and ready-to-eat foods. For those in the foodservice industry, it’s the perfect time to incorporate this rising star into menu offerings and stand out from the competition.
Why Yuzu Matters for Restaurants and Food Operators
Restaurant and hotel owners, take note—this is a moment to explore how yuzu can enhance your offerings. The buzz around this citrus wonder gives you the chance to appeal to adventurous diners and those seeking wellness-oriented options. Including yuzu-based dishes or drinks in your lineup not only keeps your menu on trend but also communicates that your brand is ahead of the curve when it comes to culinary innovation.
Yuzu is much more than a fleeting trend; it’s the perfect example of an ingredient that brings both flavor and health benefits to the table. Whether you’re a foodie looking to experiment in your home kitchen or a restaurateur seeking to spice up your menu, yuzu has something to offer.
Curious to give it a try? Start with a simple swap—use yuzu juice in place of lemon or lime in your favorite recipes and experience a whole new level of flavor. Keep an eye out as yuzu continues to carve out its place in the culinary and wellness landscapes, proving that the smallest fruits can pack the biggest punch!
The Rise of Peppers and Hot Flavor Trends for 2025
Move over mild; 2025 is about to get spicy! Peppers of all shapes, sizes, and heat profiles are heating up the culinary scene, influencing everything from snacks and seasonings to street food and cocktails. For foodies, health enthusiasts, and culinary explorers, this is your chance to take your palate on an adventurous ride. Restaurant and foodservice operators, take note, this fiery trend is your opportunity to bring bold and vibrant flavors to your menu.
Why Peppers are Taking Over
Peppers are more than just a flavor booster, they’re cultural ambassadors and health powerhouses. The growing love for global cuisines has paved the way for these natural firecrackers to shine. Beyond the well-known jalapeños and cayenne, peppers like the Caribbean’s Habanero and Thailand’s prik kee nu chili are stepping into the spotlight. These peppers not only offer unique heat levels but also bring diverse, aromatic flavor profiles to dishes.
Health enthusiasts also have reasons to cheer. Peppers are packed with vitamins and metabolism-boosting capsaicin, making them a nutrient-rich way to add a kick to everyday meals.
Hot Sauces are Just the Beginning
Hot sauces have been taking over shelves for years, there are now thousands of options, each offering unique heat and flavor. But 2025 will be the year of hot flavor diversity. Expect to see adventurous “fiery” inspirations extend beyond sauces to foods you didn’t expect.
- Snacks: Iconic spicy chips and popcorn are just the start. Flamin’ hot flavors are branching into other snack options like roasted chickpeas, nuts, and even spicy granola bars.
- Seasonings: Think beyond paprika and cayenne. Seasoning blends inspired by global cuisines, featuring smoked chilis, fermented chili pastes, and chili-infused salt, are setting upcoming trends.
- Exotic Condiments: Watch for vibrantly spiced condiments like harissa, sambal, and Caribbean-style scotch bonnet sauces.
Chili-Inspired Dishes
Restaurants and food trucks are getting bolder, creating hot pepper-infused concoctions that go well beyond traditional uses. This year, you’ll see peppers reimagined into creative dishes like:
- Hot Mac and Cheese: Forget the boxed version. Chefs are spicing up this comfort food classic with roasted chili blends and habanero cheese sauces.
- Spicy Cinnamon Rolls: A pinch of cayenne and chili powder adds an unexpected dimension to your favorite sweet treat.
- Chili Peanut Butter: Yes, it’s a thing! This spread brings a subtle heat that pairs surprisingly well with toast or even desserts.
Cocktails with a Kick: The Picante tequila, lime, and chili-infused syrup, is just the beginning. More daring cocktails will feature infused liquors and spicy garnishes, perfect for adventurous drinkers.
International Chili Dishes to Try
Peppers are taking the concept of world cuisine to new heights. Here are some spicy global creations to add to your foodie bucket list:
- Malaysian Laksa:A noodle soup boasting creamy coconut broth and a mix of fragrant spices with a chili kick.
- Blackened Pineapple Chow (Trinidad and Tobago): This street food marvel combines the sweetness of pineapple with fiery scotch bonnet peppers for a snack that’s nothing short of addictive.
- Thai Gai Yang: Grilled chicken marinated in prik kee nu chili, garlic, and lemongrass, delivering a mouthwatering blend of heat and aroma.
Why 2025 is the Year of Heat
The rise of these fiery flavors appeals to people craving bold, sensory experiences. Heat represents adventure and excitement—a break from the mundane. For restaurants, hotels, and food service operators, integrating these trends can attract customers on the lookout for fresh and unique offerings. Think beyond the expected and explore how chili can reinvent classic menu options.
Spicy flavors also play into the wellness narrative. Capsaicin’s ability to increase metabolism and release endorphins aligns perfectly with the trend toward health-conscious indulgence.
How to Join the Spice Revolution
To get ahead of the trend, here are some steps you can take as a food lover or business owner:
For Culinary Explorers
Experiment with different peppers you haven’t tried before, look for local farmer’s markets or international stores.
Try incorporating spicy elements into your home cooking, starting with dishes you already love.
For Food Businesses
- Introduce limited-edition spicy menu items to test customer response.
- Offer unique chili condiments as retail products for added brand loyalty.
- Educate your customers about exotic peppers to build engagement and curiosity about your dishes.
A Final Word
Peppers aren’t just about the heat—they’re about the depth of flavor, the thrill of discovery, and the joy of turning the ordinary into the extraordinary. With this fiery food trend slated to dominate menus and kitchens in the coming year, there’s never been a better time to spice things up.
New Flavor Trends of Butter
Butter is taking center stage in 2025, with a variety of flavored options and unique dairy twists like goat butter popping up in stores and restaurants everywhere. Some adventurous foodies are even enjoying it straight—though that’s definitely an acquired taste for most!
If you’re looking for a fun and approachable way to join this tasty trend, try making a butter board. Inspired by Justine Doiron and Chef Joshua McFadden’s, butter boards are ideal for hosting, offering guests an interactive and delicious way to pair bread, fried dough, crackers, or even fresh veggies with flavorful butter spreads.
Go sweet with additions like honey, fresh berries, dried fruits, and jams, or keep it savory with fresh herbs, chimichurri, crumbled bacon, roasted garlic, or crunchy nuts.
Baking From Scratch
The resurgence of home baking continues to elevate food trends beyond store-bought and bakery-made options. Fueled by the handcrafted sourdough revolution that dominated kitchens during lockdown—which saw a 260% spike in yeast sales in just one month—home bakers are carrying the torch for creative, artisanal baking.
This trend is further amplified by the popularity of reality TV baking competitions, which inspire bakers to venture into the world of specialized treats. Focaccia, with its edible art designs, and golden, flaky croissants are now kitchen staples for many. Meanwhile, decorative confections like galaxy-themed cakes or floral sugar cookies rack up millions of engagements on Instagram, signaling the fusion of creativity and indulgence.
Baking enthusiasts are also rediscovering classic techniques. For example, the art of making authentic French macarons, known for their notoriously finicky process has surged in popularity, with online macaron recipe searches seeing a 35% increase in the last year alone. Scratch baking not only allows home chefs to build advanced skills but also ensures their families enjoy fresh, preservative-free desserts using simple, high-quality ingredients.
This return to baking is part of a larger homesteading-inspired food trend that encourages home cooks to transform their kitchens into mini bakeries. From rustic sourdough loaves to whimsically decorated cookies, these bakers create goods that often surpass store-bought options in quality and simplicity—proving that the kitchen is, once again, the heart of innovation and delight.
Nordic Diet
The Nordic diet, like other Scandinavian lifestyle concepts, is gaining traction as a way to promote wellbeing and longevity. This dietary approach emphasizes the consumption of tinned, smoked, and preserved fish, along with fresh and preserved berries, herbs, root vegetables, and whole grains.
The seafood component is particularly noteworthy. Beyond standard options like canned tuna, the Nordic diet highlights a variety of preserved fish, including octopus, squid, mussels, and mackerel, often paired with sauces or flavored with Nordic herbs such as dill or juniper berries, and sometimes smoked. These tinned fish options are increasingly featured at trendy restaurants, and food lovers can even explore them through curated food tours in cities like New York, Las Vegas, or Chicago.
From a health perspective, the Nordic diet offers several advantages. Tinned fish provides a convenient way to incorporate heart-healthy omega-3 fatty acids and protein into your meals. These types of seafood are generally low in mercury compared to other fish, making them a safer choice. Additionally, the diet’s emphasis on root vegetables, berries, seeds, and grains boosts dietary fiber intake and provides essential vitamins, minerals, and antioxidants. Research has indicated that this eating style can help reduce the risk of chronic diseases, improve cardiovascular health, and support healthy weight management.
From a health perspective, the Nordic diet offers several advantages. Tinned fish provides a convenient way to incorporate heart-healthy omega-3 fatty acids and protein into your meals. These types of seafood are generally low in mercury compared to other fish, making them a safer choice. Additionally, the diet’s emphasis on root vegetables, berries, seeds, and grains boosts dietary fiber intake and provides essential vitamins, minerals, and antioxidants. Research has indicated that this eating style can help reduce the risk of chronic diseases, improve cardiovascular health, and support healthy weight management.
By integrating elements of the Nordic diet and lifestyle into daily routines, individuals may not only enjoy diverse and healthful meals but also enhance overall vitality and energy levels.
Swedish Candy Poised for Major Breakthrough in 2025
The tradition of Swedish candy is quickly making its way into the mainstream, with food trends indicating an even bigger surge in popularity by 2025. Brands such as Bubs, Sweetish Candy, and BonBon are leading the charge, introducing these Nordic sweets to the U.S. market. Social media, particularly platforms like TikTok, has played a pivotal role in driving awareness and demand for these European confections.
What sets Swedish candy apart is its distinct texture and exceptional quality, characteristics that are leaving an impression on U.S. consumers who may begin to favor these imports over domestic brands. The growing demand has already resulted in wait times for orders, as highlighted in viral videos by TikTok users sharing their experiences in finding and purchasing these sought-after treats.
With enthusiasm for global flavors continuing to rise, Swedish candy is expected to dominate conversations about food trends in the coming year. Industry insiders predict additional producers will join the movement, hoping to capitalize on the fervor surrounding these international sweets. Keep an eye on the buzz—it seems Swedish candy isn’t slowing down anytime soon.
The Sweet Rise of Asian Treats in the U.S.
Sweet tooths across America have found a new passion, Asian sweets. From viral TikTok trends to mainstream marketplace shelves, Asian candies and desserts are capturing the hearts and taste buds of consumers nationwide. With 2024 marking a monumental year for Asian-inspired snacks, this delicious trend is predicted to grow even more prominent through 2025.
Asian Sweets Take the Spotlight
With the power of the Internet and social media, treats once exclusive to Asia have become not just accessible but wildly popular. Whether it’s the peelable mango and banana gummy candies from Walgreens’ Nice! or Korean fruit punch known as Hwachae, these sweets are no longer peculiar or foreign. Instead, they exude mass appeal, blending novelty with taste.
Asian sweets bring both creativity and personality to the snack aisle, offering vibrant packaging and unique flavors that stand out compared to traditional Western candy. Flavors like matcha, yuzu, and taro have found their way into items like ice cream, cookies, and even crossover creations like mochi donuts, captivating adventurous snack lovers.
The Power of Viral Culture
Much of the buzz around Asian sweets stems from their viral success. TikTok, in particular, has been instrumental in turning regional treats into global sensations. For instance, tanghulu—sliced fruit dipped in sugar that hardens to form a glossy, candy shell, has taken over feeds with its stunning appearance and audible crunch. The appeal of food that doubles as an experience is something that grabs the younger generation in particular.
This newfound fame has established cultural bridges, introducing elements of Korean, Japanese, and Chinese food culture into the American diet. Viral food challenges and ASMR-driven snack videos have only further propelled these sweets into the spotlight.
Convenience Meets Curiosity
Fortunately, trying Asian sweets in the U.S. has never been easier. Local Asian markets provide a treasure trove of traditional snacks, while retailers like Amazon cater to those hunting for something new, offering a wide selection of candies, baked goods, and fusion-inspired desserts.
There’s also been a push from brands, both big and small—to explore culturally infused collaborations, where traditional recipes meet American culinary creativity.
Restaurants and bakeries across the country are stepping up to the plate as well, featuring Asian-inspired treats on their menus. Whether it’s a green tea-flavored pastry or a yuzu-infused cheesecake, businesses are adapting to new tastes and creating opportunities to merge Eastern and Western dessert traditions.
What’s Next for Asian Sweets?
The popularity of Asian-inspired snacks shows no signs of slowing down. With Americans increasingly open to experimenting with global flavors, the market for Asian sweets is thriving.
Upcoming snack trends suggest even more crossover opportunities, from boba-inspired candies to desserts borrowing influences from lesser-known Asian countries.
The future of Asian sweets in the U.S. is about more than just eating it’s about discovery, cultural appreciation, and shared experiences. With each taste, consumers explore a piece of Asia’s rich culinary heritage, one sweet treat at a time.
The rise of Asian sweets in the U.S. is no coincidence. It’s a reflection of our evolving food culture one that’s more interconnected and adventurous than ever before. More than just a fleeting food
trend, Asian sweets have cemented their place on American shelves and in the hearts of those with a sweet tooth, promising plenty of exciting innovations in the years ahead.
Trending Flavors in Botanicals to Watch in 2025
Move over sugary syrups, botanicals are having their moment in the world of beverages, adding sophistication and freshness to the flavor scene. From cocktail bars to upscale cafés, expect to see a surge of nature-infused drinks featuring delicate floral and herbaceous notes, (see previous trends in non-alcoholic beverages)
Elderflower, lavender, hibiscus, and juniper, the stars of the botanical world, are redefining the way we flavor beverages. These natural floral essences bring a subtle, fresh profile to drinks while eliminating the need for excessive sweeteners. Their versatility shines in everything from artisanal sodas to alcohol-free mocktails, offering unique tasting experiences that elevate every sip.
But it’s not just the floral notes taking center stage. Expect to see greener, herbaceous flavors like basil, sage, and mint gaining popularity, reflecting a growing consumer desire for food and beverages that capture the essence of nature. These profiles align with the cultural shift toward using more natural and sustainable ingredients in the food and beverage industry.
Earthy botanical spirits like amaro and absinthe are poised for a revival in 2025. Known for their complex and distinctive flavors, these classic spirits are being embraced by bartenders and mixologists to create inventive cocktails with depth and intrigue. Whether enjoyed neat or mixed into contemporary concoctions, they’re sure to gain a fresh audience.
For restaurants, cafes, and hospitality providers, incorporating trend-forward botanical flavors into menus is a sure way to pique the interest of discerning customers. For foodies and beverage enthusiasts, it’s a chance to explore intricate, layered flavors that offer something refreshingly different.
Mushrooms as Protein
Health experts, vegans, vegetarians, and adventurous eaters alike already recognize mushrooms as a powerhouse ingredient, but this year, their popularity is about to skyrocket. With food trends continuing to evolve, more diners are poised to discover how versatile and satisfying mushroom-based dishes can be. Say goodbye to the humble white caps and baby Bellas, specialty mushrooms are stepping into the spotlight.
The growing market for plant-based meat alternatives is inspiring chefs and home cooks to reimagine mushrooms as the star of their plates. Portobellos and other hearty varieties are no longer mere side dishes; they are becoming the heroes of plant-based menus. Their umami depth and meaty texture make them ideal for creating non-meat options that are just as enjoyable as their animal protein counterparts.
Thanks to innovative chefs, mushrooms like oyster, lion’s mane, and hen-of-the-woods are taking center stage in dishes that mimic the flavors and textures of beef, fish, and chicken. These earthy, flavorful fungi aren’t just a substitute, they offer an elevated dining experience for those seeking something fresh and intriguing. Think lion’s mane crab cakes, oyster mushrooms as calamari, or hen-of-the-woods “steak.”
Beyond their tantalizing flavors, mushrooms are also a win for the planet. Growing mushrooms as a protein source requires significantly fewer resources than traditional animal farming, making them an environmentally friendly choice. For food enthusiasts who care about sustainability, mushrooms offer a guilt-free way to indulge while reducing their environmental footprint.
Whether you’re a trend-watching restaurateur, a foodie on the hunt for the next big thing, or a chef looking to push culinary boundaries, mushrooms are mushrooming! They’re versatile, eco-conscious, and irresistibly delicious, they will increasingly feature on 2025’s most iconic menus, in supermarket fresh food departments and ready-made meals.
Conclusions for 2025
In 2014 Robert Ancill’s 2015 Food and Restaurant forecast predicted:
“The fact is that consumers are now very much in charge of food trends in today’s world – they have demanded and instigated change. Those restaurants and retailers that have responded positively, have already seen highly favorable benefits.
The dichotomy, however, between modern eating and today’s advanced technology is uniquely enigmatic. Actually, modern eating is not so modern, in fact to the contrary, today’s consumers desire: traditional farming methods, organic foods, and above all, honesty in their food. This is becoming so extreme that consumers are buying food that uses 100 year old production methodology, while learning about and researching the very same food on the most advanced 4G mobile technology.”
In conclusion, while the landscape of food and technology has certainly evolved over the past decade, the core predictions about emerging trends remain as relevant now as they were then. The shift from 4G to 5G technology underscores the rapid pace of innovation, enabling consumers to engage with advancements in entirely new ways. What stands out, however, is the enduring nature of traditions like homesteading, sustainability, and plant-based diets. These once-established practices have seamlessly intertwined with modern tools; robots, AI, and cutting-edge technology, offering a fascinating blend of history and innovation. This convergence not only highlights humanity’s adaptability but also sets the stage for a future where heritage and progress coexist in profoundly impactful ways.
About the Author, Robert Ancill
With over 40 years of experience in the hospitality industry, Robert Ancill is a seasoned leader and expert in helping restaurant groups achieve success. He is the CEO of The Next Idea Group and serves as Chairman of Heritage Restaurant Consultants, where he excels in providing strategic planning, market positioning, and trend forecasting to clients worldwide.
Having worked in over 20 countries, Robert has been instrumental in advising startups and established brands alike, helping them break barriers and thrive. His expertise spans franchising, design, operations, and restaurant technology, making him a trusted authority in the field.
Renowned for his insights into food and design trends, Robert continues to guide businesses with innovative strategies that position them for lasting success in an evolving marketplace.
Contact Info:
Email: info@heritagerestaurantconsultants.com
Phone/Text:747 249 4320
Sources
- Goldman Sachs
- Bank Of America
- Heritage Restaurant Consultants Street Team
- Revenue Management Solutions
- LendingTree
- The Next Idea Group
- Mintel
- National Restaurant Association