As the new year begins, experts have shared their insights on some exciting food and beverage trends predicted for 2025.
According to Food & Wine magazine, some of the trends predicted for 2025 include a greater emphasis on fusion cuisine, an increased use of flowers and mushrooms in meals, an increase in cocoa-infused beverages and culinary innovations, and younger drinking. This includes an increase in demand for Guinness beer among consumers.
Fox News Digital reached out to food experts about these notable trends, and they provided keen observations and insights on three predicted trends.
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3 delicious trends for 2025
cocoa makes things sweet
Hot chocolate is a comforting drink that reminds you of cozy nights spent by the fireplace.
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In 2025, hot cocoa options will expand beyond piping hot mugs with marshmallows.
“People are moving away from using 'chocolate-flavored' syrups and artificial chocolate flavors in their coffee and instead using fresh cocoa to give it a rich, sweet flavor.” (St. Petersburg)
Trade publication Beverage Daily noted that consumers are craving more gourmet, richer hot cocoa varieties.
Consumers want plant-based versions of popular hot drinks, as well as sweet and savory infusions, the newspaper reported.
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And restaurants are responding accordingly.
“People are moving away from using 'chocolate-flavored' syrups and artificial chocolate flavors in their coffee and instead using raw cocoa to give it a rich, sweet flavor,” Iannone says.
Among the trends predicted for 2025 are a greater emphasis on fusion cuisine, an increase in the use of flowers and mushrooms in meals, an increase in cocoa-infused beverages and culinary innovations, and a growing trend among younger drinkers. These include increased demand for Guinness beer. (St. Petersburg)
Cocoa also has a full dessert menu.
“With our current menu of hazelnut tiramisu and espresso crème brûlée, we have two desserts that combine chocolate and coffee,” Jason Francis, director of food and beverage at Harpeth Hotel in Franklin, Tennessee, told FOX News Digital. .
“We recently added a chocolate cheesecake with peppermint flavor for the winter season.”
flowers are blooming
Across the country, flowers are appearing on drink menus, salads, and other foods.
Edible flowers sit atop a dish of seared yellowfin tuna with soy vinaigrette, green onions and Korean chili powder. (St. Petersburg)
“Edible flowers have been a growing trend in recent years, and have come a long way since the orchid of tiki drinks,” said Rich Iannone, corporate director of food and beverage programs and activations at Valor Hospitality Partners in Atlanta. ” Georgia, told Fox News Digital.
“There are so many different kinds of flowers, so you can enjoy them in many different ways.”
“Adding these flavors to dishes and accompanying key ingredients creates depth and fun pops of color.”
He says that mixologists “very simply use flowers to give bright colors to cocktails, but they also use subtle flavors to enhance the taste of cocktails and add layers of flavor.” Some people are,” he said.
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Similarly, chefs are using flowers to enhance the flavor of salads beyond vegetables.
“Adding these flavors to a dish with key ingredients creates depth and a fun pop of color,” says Iannone.
To enhance the flavor of salads beyond vegetables, chefs are using things like flowers. (Sheena Schulte/Photo Alliance via Getty Images)
Research supports this trend.
The Next Flavor Report, published by Rubix Foods, revealed that Gen Z particularly favors hibiscus, lavender, and cherry blossoms, which adorn both hot and cold drinks on menus. Food & Wine he pointed out.
Guinness goes to Gangbuster
According to Food & Wine magazine, demand for Guinness is surging, with drinkers, especially younger generations, contributing to the Irish beer's popularity, officials said.
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“In my opinion, the reason Guinness is outperforming its peers in the beer category is due to its marketing strategy targeting Gen Z,” said Bill Fritz, director of food and beverages at Caesars Atlantic City, New Jersey. One reason is that the
The photo shows a pint of Guinness beer. “There's a reason Guinness has been around for over 250 years,” said one hospitality expert. (Leon Neal/AFP via Getty Images)
The viral 'Split The G' challenge – where you drink from a signature glass so that the letter 'G' in the Guinness logo lines up with the bubbles – was popular on social platforms.
“This was a really smart call to action for their target audience,” Fritz said.
He further added, “Smart social media The strategy, combined with influencers and celebrity endorsements, will help the brand remain more contemporary and accessible to today's drinkers, while remaining rooted in its rich history. You will have to walk a fine line. ”
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Valor Hospitality's Iannone acknowledged that Guinness is returning to popularity as it focuses on capturing the attention of younger generations.
“There's a reason Guinness has been around for over 250 years,” he says.
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“This is always a great product that appeals to generations and Diageo[parent company]has done a great job of connecting with this generation,” he said.
