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As we enter the new year, we food writers are often tasked with penning down on paper our predictions about what will be trending. Really, it used to be an easy task!
Now, with food becoming more and more global, culinary innovations evolving at the speed of light, social media taking over, chefs feeling more empowered to break traditional rules or dig deeper into their cultural roots. Are – It’s hard to know where to start. But I’ll start with the caveat that this list is not comprehensive, and I am not allowed to address the entire lifestyle section.
Asian flavors and ranges
It seems a bit silly to say that Asian cuisine is on the rise, as the category is huge and has been around for millennia. But the growing number of Asian (especially Southeast Asian) markets, restaurants, ingredients, and prepared foods is dramatic, and is influencing cooking of all types.
H Mart, a South Korean chain of Asian markets, now has 96 stores worldwide, most of which are in the US, while other chains such as 99 Ranch (Chinese) and Patel Brothers (Indian) are expanding. Gochujang, sambal, yuzu, calamansi, matcha and kimchi (to name a few) appear more and more on packaging and menus. There’s sushi, barbecue, ramen, bulgogi. And Asian dumplings are being found in abundance in the frozen food aisle.
global palate
Diners are looking for a mix of authenticity and convenience, says Lina Salama of the Specialty Foods Association, a nonprofit trade association representing more than 3,600 businesses worldwide. She says, post-Covid, when people started traveling again, they came home from travels with a desire to recreate the traditional flavors they had tasted.
This has led to many unique spinoffs of more authentic snacks from everywhere. Whitney Herrera of Whole Foods’ functional snacks division says that besides Asia, the other major areas of culinary influence are South and Central America.
summer is hot
Our love affair with chilli continues. In 2025, Salamah says, it will be “less about how much heat you can tolerate, and more about exploring the nuances of flavor.” She’s looking at different peppers used in everything from chocolate to cheese. Herrera agrees: “The heat is more heightened than ever, with more emphasis on complex notes of sweet and spicy.” The flavor of chili is pervading snack items like nuts and trail mix.
Chili Crunchies or Crisps are still gaining fans. Crunchy pieces, usually fried garlic or shallots, in chili oil, sometimes with additional ingredients added. Salsa Matcha is the Mexican version of chili crunch, combining nuts, seeds, and spices in hot chili oil.
functional foods
A “food is medicine” philosophy has evolved, Salamah says. People are thinking more about what foods will improve their mood or their health, and less about what not to eat. Non-alcoholic beverages continue to emphasize various flavors, adaptogens, and “functional” ingredients. Salamah describes the functional-mushroom drink as a way to “elevate your drinking experience in a healthy way,” appealing to people who abstain from alcohol. Functional mushrooms are also appearing in snacks, teas, and your coffee.
salty snacks
Seaweed “is on fire,” says Herrera, becoming more prevalent in snacks and other food categories. It has been touted as having health benefits and sustainability. With its strong umami flavor, it can be a standalone snack, or used as an ingredient, a flavoring for nuts, in stir-fry kits, rice dishes, and more. Herrera says another aquatic plant that’s moving from the supplement aisle to the food aisle, particularly in beverages, is sea moss.
crispness is the texture of the moment
See Chili Crunchies and Crisps above. Herrera says salty, crunchy snacks are a growing category. Pistachios seem to be the main product of this time. In the past month alone, I’ve seen pistachio panettone, pasta, latkes, spreads, and croissants in New York City. Dubai’s pistachio-filled Nafeh chocolate bar has been a global sensation.
extra protein
“‘Proteinization’ of foods is here to stay,” says Salamah. “Manufacturers are looking for new and innovative ways to pack more protein into foods.” She mentions the TikTok-inspired craze of 2024 promoting cheese as a protein source for flatbreads, dips and cookie dough.
Food Waste and Sustainability
Retailers and restaurant owners say more and more consumers want to know how their groceries were grown, grown, harvested and produced. Attention to packaging and efforts to reduce food waste is increasing. Companies are becoming more transparent about sourcing and manufacturing in response to customer demand.
micro trends
So, if this were the Oscars the music would be louder, and I would still have more people to thank. There are many more trends and micro trends to explore. Sandwiches are getting bigger and more creative. Foods made in the form of pearls (algae caviar, balsamic vinegar). Lavender in food and drink. Freeze-dried foods. mood Food. Dumplings in all forms. Unusual Melons. AI is entering your grocery shopping experience. Cookbook Club. Sour (again!) high-low food pairing.
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