As the new year begins, some fascinating food and drink trends are predicted for 2025, and experts share their insights.
According to Food & Wine magazine, trends expected for 2025 include a greater emphasis on fusion cuisine, greater use of flowers and mushrooms in meals, more cocoa-based drinks and culinary innovations, and increased demand for Guinness among younger drinkers .
Fox News Digital reached out to food experts about these prominent trends and offered some astute observations and insights on three of the predicted trends.
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Cocoa sweetens food
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By 2025, hot cocoa options will no longer be limited to steaming marshmallow cups.
“People are moving away from ‘chocolate’ syrups and artificial chocolate flavors in coffee, and are instead using fresh cocoa to give coffee a rich, sweet flavor.” (iStock)
Industry publication Beverage Daily noted that consumers are craving more delicious and rich hot cocoa varieties.
Consumers reportedly want sweet and savory beverages, as well as plant-based hot drinks.
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Restaurants have responded accordingly.
“People are moving away from ‘chocolate’ syrups and artificial chocolate flavors in coffee and instead using fresh cocoa to give coffee a rich, sweet flavor,” Iannone said.
Trends expected for 2025 include a greater emphasis on fusion cuisine, greater use of flowers and mushrooms in meals, more cocoa-based drinks and culinary innovations, and increased demand for Guinness among younger drinkers. (iStock)
Cocoa also enriches the dessert menu.
“We pair chocolate and coffee together in two desserts currently on the menu, the hazelnut tiramisu and the espresso crème brûlée,” Jason Francis, food and beverage director at the Harpeth Hotel in Franklin, Tenn., told Fox News Digital.
“We also recently added chocolate cheesecake with mint flavor for winter.”
flowers bloom
Flowers are appearing on drink menus, salads and other food items across the country.
This tuna tart base is topped with edible flowers and served with soy vinaigrette, scallions and Korean chili powder. (iStock)
“Edible flowers are a trend that has continued to grow over the past few years and has come a long way since orchids on tiki drinks,” said Rich Iannone, corporate director of food and beverage planning and events at Valor Hospitality Partners in Atlanta, Georgia. , told Fox Digital News.
“There are so many different flowers that can be used in so many interesting ways.”
“Adding these flavors to a dish to complement the main ingredient can give it depth and interesting color.”
He says bartenders “use flowers very simply to give their cocktails a splash of color, while others use delicate spices to help enhance and add layers of flavor to their cocktails.”
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Likewise, chefs use flowers to enhance the flavor of salads beyond just vegetables.
“Adding these flavors to a dish to complement the main ingredient can give it depth and an interesting pop of color,” says Iannone.
To enhance the flavor of salads beyond the greens, chefs are using flowers and more. (Sina Schulte/Picture Alliance via Getty Images)
Research supports this booming trend.
Food & Wine pointed out that the NEXT flavor report released by Rubix Food showed that Gen Z people are particularly fond of hibiscus, lavender and cherry blossom, and these colors add color to hot and cold drinks on the menu.
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According to Food & Wine, demand for Guinness is surging, and insiders say younger drinkers in particular are one of the reasons the Irish beer is so popular.
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“In my opinion, Guinness has surpassed its peers in the beer category, in part because it tends to target Gen Z,” said Bill Fritz, food and beverage director at Caesars Hotel in Atlantic City, New Jersey. Marketing strategy.
Pictured is a pint of Guinness. “There’s a reason Guinness has been around for over 250 years,” said one hotel industry expert. (Lionnier/AFP via Getty Images)
The viral “Split The G” challenge – a drinking technique that involves lining up bubbles with the letter “G” in the Guinness logo on a signature glass – has become hugely popular on social platforms.
“It’s a very smart call to action for their target audience,” Fritz said.
He added, “A smart social media strategy combined with ‘Guinnfluencers’ and celebrity endorsements has allowed the brand to become more modern and accessible to today’s drinkers, while maintaining a presence rooted in its rich history. A delicate balance has been struck.
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Valor Hospitality’s Iannone confirmed that Guinness is back on track thanks to a focus on attracting the attention of younger generations.
“There’s a reason Guinness has been around for over 250 years,” he said.
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“This is a great product that has been appealing to generations, and Diageo (its parent company) has done a great job of connecting with this generation,” he said.
