Greetings to all food-trend prognosticators, oracles, hedge-betters, and seers, and welcome to food trend predictions for 2025.
In the food industry, all eyes are looking for the next big thing (we are looking at your ashwagandha mushroom toast) and how those ideas wind up on forks, skewers, spoons, or chopsticks. Based on data from at least 70% of U.S. consumers, indications are that their food preferences are driven primarily by what they encounter on restaurant menus—more so than what they find on grocery shelves. *
The Specialty Food Association's Trendspotter Panel expects to see several trends in 2025, including innovative snacking, South Asian flavors, restaurant-quality meals at home, functional foods, flavorful chilis, vinegar, and natural sweeteners. **
In 2025, consumers expect a dining experience that aligns with their tastes, dietary needs, and ethical considerations. Whether it is dietary restrictions, flavor preferences, nutritional requirements, zero waste with food, or planet-sustainable packaging, people want to create meals that suit their unique needs. Peering into the provision's portal, trends for 2025 come into focus.
Edible and Sustainable Packaging: Good for Everyone, Good for the Planet
In 2025, food packaging is getting a makeover—and it is delicious. Picture morning coffee served in a cup you can munch on, or your sandwich wrapped in a thin layer of edible rice paper. Not only is it a fun twist, but it is a big step toward a greener planet. Packaging made from sugarcane, bamboo, or wheat straw is replacing plastics and other non-compostable materials.
Ultra-Local Dining
The adventure of farm-to-table cooking is going garden-to-plate. Why not grow ingredients right where the magic happens? Rooftop gardens, indoor herb walls, and even mini beehives are helping to create foods with delicious dividends.
Personalized Nutrition, Elevated
2025 is the year food meets you where you are. Advances in technology allow for customized meals to suit the body’s unique needs. Whether extra protein, more gut-friendly fibers or a little immune-boosting magic is the goal, everyone has different nutritional needs. Tailored diets can help people avoid foods that trigger an allergic response or provide beneficial support for healthy kidney function and blood sugar levels.
Playful Plant-Based Creations
Plant-based eating continues to grow, but in 2025, it is not just about mimicking meat—it is about celebrating plants in all their glory. Think carrot “hot dogs,” eggplant “bacon,” and colorful veggie sushi rolls. With bold flavors and creative presentations, plant-based meals are becoming an innovative food form.
Culinary Travel from the Kitchen
In a world that has become more connected than ever, food will keep up with exploration. Meal kits and online classes will help home cooks recreate authentic dishes from around the globe. Fancy making Ethiopian injera or Thai khao soi? No luggage is necessary—with a virtual chef guiding every step of the way.
Sweet and Savory Surprises
2025 is bringing unexpected pairings that somehow work perfectly. Sweet and savory will continue their delicious dance with combos like honey-lavender roasted veggies or salted caramel miso ice cream. It is a reminder that sometimes the most unexpected ingredients can create the most surprising experiences.
From genuinely full-flavored deliciousness to products rounding out nutrition and well-being, our culinary crystal ball reveals humanity’s hunger for adventurous eating in 2025. 2025 is about connection. Whether it is a quiet, cozy dinner with loved ones, a social potluck, or a virtual cooking class with friends across the globe, food will remain a universal language of community. After all, the best meals are not just about what is on the plate—but about who is around the table.
Sources: *Datassential, **Specialty Food Association
By Chef Mary Howley
Chef Mary Howley is a consultant, trainer, and recruiter for RCS Hospitality Group. She is a former Executive Chef of her own catering company, several privately owned country clubs, and fine dining restaurants. She has studied throughout Europe and honed her skills working with a myriad of culinary styles and foods. At RCS, she is the resident culinary consultant guiding menu engineering, overall food & beverage management, back-of-house operations, and training. She had the honor to serve as research and development chef for Food Unlimited and held the position of Pastry Chef in two James Beard Dinner Events. Mary has a Bachelor of Arts degree from the Maryland Institute, is a Certified Professional Food Service Manager, a certified TIPS trainer, and a member of the Women Chefs & Restaurateurs Association. Mary is passionate about cross-utilization, seasonality, sustainability, and the precious connection between people and food.
