As the new year kicks off, some are fascinating food and drink trends are predicted for 2025 – and experts shared their insights.
Trends predicted for 2025 include a greater emphasis on fusion cuisine and greater use of flowers and mushrooms with mealsmore cocoa-infused drinks and culinary innovations – and greater demand for Guinness beer among younger drinkers, according to Food & Wine magazine.
Fox News Digital reached out to food experts about these notable trends – and came up with some sharp observations and insights on three of the predicted trends.
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3 tasty trends for 2025
Cocoa makes things sweeter
Hot chocolate is a comforting drink reminiscent of cozy evenings by the fire.
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In 2025, the choice of hot chocolate will be elevated above the steaming mug with marshmallows.
“People are moving away from chocolate-flavored syrups and artificial chocolate flavors in their coffee, instead using fresh cocoa to give those rich and sweet flavors.” (iStock)
Consumers desire more gourmet and intensive hot cocoa varietiesnoted Beverage Daily, a trade publication.
Consumers want sweet and savory infusions, as well as plant-based versions of the beloved hot drink, the report said.
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And restaurants are responding accordingly.
“People are moving away from chocolate flavored syrups and artificial chocolate flavors in their coffeeinstead using fresh cocoa to give those rich and sweet flavors,” Iannone said.
Among the trends predicted for 2025 are a greater emphasis on fusion cuisine, greater use of flowers and mushrooms in meals, more cocoa-infused drinks and culinary innovations – and greater demand for Guinness beer among younger drinkers. (iStock)
Cocoa also enriches dessert menus.
“We combine chocolate and coffee together two of our desserts on our current menu in our hazelnut tiramisu and espresso crème brulee,” Jason Francis, food and beverage director at The Harpeth Hotel in Franklin, Tennessee, told Fox News Digital.
“For the winter season, we also recently added a chocolate cheesecake with a hint of peppermint.”
Flowers bloom
Flowers appear on drink menus, with salads and in other food products across the country.
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 has continued to grow in recent years and has 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 NewsDigital.
“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 adds depth and fun pops of color.”
He said mixologists “use flowers very simply to give brilliance colors in their cocktails – while others use delicate flavors to enhance and add layers of flavor to their cocktails.”
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Likewise, chefs use flowers to enhance flavors in salads that go beyond the spectrum of vegetables.
“Adding these flavors to a dish to complement the primary ingredients adds depth and fun pops of color,” says Iannone.
To enhance the flavors in salads beyond the spectrum of vegetables, chefs are using flowers and more. (Sina Schuldt/photo alliance via Getty Images)
Research supports this booming trend.
Rubix Food’s NEXT Flavor Report shows that the Gen-Z population in particular has a preference for hibiscus, lavender and cherry blossoms adorning both hot and cold drinks on menus. Food and wine noted.
Guinness is going gangbusters
According to Food & Wine, Guinness is experiencing a spike in demand, and younger drinkers are one reason in particular the Irish beer is so popular, insiders said.
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“In my opinion, Guinness is outperforming its peers in the beer category in part because it has focused its marketing strategies aimed at Gen Z,” said Bill Fritz, food and beverage director, Caesars Atlantic City in New Jersey.
Pints of Guinness beer are pictured. “There’s a reason why Guinness has been around for more than 250 years,” says one hospitality expert. (Leon Neal/AFP via Getty Images)
The viral ‘Split The G’ challenge – a trick that is accompanied by drinking so that the foam aligns with the letter “G” in the Guinness logo on the signature glass – was well received on social platforms.
“It was a really smart call to action for their target audience,” Fritz said.
He added: “A smart one social media The combination of this strategy, combined with ‘Guinnfluencers’ and celebrity endorsements, sees the brand walk the fine line between becoming more modern and accessible to today’s drinkers, while maintaining a presence rooted in its rich history. ‘
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Valor Hospitality’s Iannone confirmed that Guinness is popular again, thanks to its focus on capturing the attention of younger generations.
“There’s a reason why Guinness has been around for over 250 years,” he said.
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“It’s a great product that has always appealed to generations and Diageo (the parent company) has done a fantastic job of connecting with this generation,” he said.
