As the New Year begins, food and drink trends for 2025 are predicted, and experts have shared their insights.
Food & Wine magazine predicts trends like fusion cuisine, the use of flowers and mushrooms in meals, cocoa-infused beverages, and increased demand for Guinness beer among younger drinkers.
Fox News Digital contacted food experts for their observations on these trends and came up with insights on three of them.
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Will you be trying any of these trends soon?
3 tasty trends for 2025
Cocoa is sweetening things up
Hot chocolate is a comforting beverage reminiscent of cozy nights by the fire.
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In 2025, hot cocoa choices are being elevated beyond the steaming mug with marshmallows.
“People are moving away from ‘chocolate-flavored’ syrups and artificial chocolate flavors in their coffees, instead using fresh cocoa to impart those rich and sweet flavors.” (iStock)
Consumers are now seeking more gourmet and intense hot cocoa varieties, according to Beverage Daily.
They want sweet and savory infusions, as well as plant-based versions of the beloved hot beverage.
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Restaurants are adapting to these changes.
“People are moving away from ‘chocolate-flavored’ syrups and artificial chocolate flavors in their coffees, instead using fresh cocoa to impart those rich and sweet flavors,” said Iannone.
Among the trends predicted in 2025 are a greater emphasis on fusion cuisine, more use of flowers and mushrooms in meals, more cocoa-infused beverage and culinary innovations — and increased demand for Guinness beer among younger drinkers. (iStock)
Cocoa is also enriching dessert menus.
“We pair chocolate and coffee together in two of our desserts on our current menu in our hazelnut tiramisu and espresso crème brulee,” Jason Francis, director of food and beverage at The Harpeth Hotel in Franklin, Tennessee, told Fox News Digital.
“We have also recently added a chocolate cheesecake with a hint of peppermint for the winter season.”
Flowers are blooming
Flowers are appearing on beverage menus, in salads, and in other food items across the nation.
Edible flowers sit atop this dish of ahi tuna tataki with a soy vinaigrette, green onions and Korean chili powder. (iStock)
“Edible flowers are a trend that’s been continuing to grow over the past few years and have come a long way since the orchid on the tiki drink,” Rich Iannone, corporate director of food and beverage programming and activations at Valor Hospitality Partners in Atlanta, Georgia, told Fox News Digital.
“There are so many different flowers that can be used in many fun ways.”
“Adding these flavors to a dish to accompany the primary ingredients gives depth and fun pops of color.”
He said mixologists are “using flowers very simply to impart brilliant colors into their cocktails — while others are using delicate flavors to help enhance and add layers of flavor to their cocktails.”
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Similarly, chefs are using flowers to enhance flavors in salads that go beyond the spectrum of greens.
To enhance flavors in salads that go beyond the spectrum of greens, chefs are using flowers and more. (Sina Schuldt/picture alliance via Getty Images)
Research supports this blooming trend.
The NEXT Flavor Report released by Rubix Food revealed that the Gen-Z population in particular favors hibiscus, lavender, and cherry blossoms in both hot and cold beverages on menus, Food & Wine noted.
Guinness is going gangbusters
Guinness is experiencing a surge in demand, especially among younger drinkers, according to Food & Wine.
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“In my opinion, Guinness is outpacing its peer set in the beer category in part because it has leaned into its marketing strategies targeting Gen Z,” said Bill Fritz, director of food and beverage, Caesars Atlantic City in New Jersey.
