Specialty Food Association (SFA) Trendspotter Panel has officially announced its predictions for the top 2025 food and beverage trends.
According to certain reports, these predictions were reached upon after 20 experts from diverse segments of the culinary world came together to track emerging specialty food and beverage products in their own work and at the bi-annual SFA Fancy Food Shows, thus gaining an early look at the flavors, formats, and ideas that will hit mainstream retailers and restaurants sooner than later.
Talk about the trends forecasted for 2025, we begin from the one which claims that freestyle format snacking is going to have a big role in the upcoming year, complemented by flavor combinations infusing new energy into the already red-hot category. You see, even though most US consumers eat traditional meals every day, snacking remains on an upwards trajectory, with savvy food and drink brands helping consumers see the products they make as suitable for however consumers choose to eat them.
Among the examples that people are asked to look out for next year, we have Fishwife’s tinned seafood, Poppy Hand-crafted Popcorn, Acme’s Lox in a Box snack kit, Firehook Crackers, Lotus Foods Forbidden Rice Ramen, Brooklyn Cured charcuterie, and Goodnow Farms Chocolate.
Next up, the Trendspotter expects cuisines from all across the world to become more and more accessible in the coming year.
“Convenient to heat-and-eat or mix-and-make formats of authentic global foods will add flavor adventure to consumers’ snacks and meals,” said Kara Nielsen, one of the Trendspotters.
As for the examples here, they happen to include Xinca’s pupusas, Sobo Foods plant-based dumplings, pi00a Asian-inspired pizzas, Brooklyn Delhi’s Chickpea Tikka Masala, and Yolélé’s Yassa Fonio Pilaf etc.
Moving on, in a slight contrast of its predicted rise for snacking, the report also sees wider prevalence in the context of “cheffy kits for the home cook.” Driven by consumers seeking gourmet-quality meals in convenient formats, and the current economic concerns, Trendspotter predicts that home cooking will become more of a trend going forward.
“With inflation hitting our pockets at the store and especially restaurants, people, especially those with families, will once again return to cooking fresh meals with cultural and flavorful twists,” said Sheree Williams, one of Trendspotters on the panel
Another major trend set to materialize in the year 2025 is concerned with functional foods. As people across the board get more conscious about health, Trendspotter predicts that companies will begin to offer customizable product lines, develop AI-powered nutrition apps, and create functional foods with targeted health benefits. Beyond that, functional foods that support cognitive health and emotional well-being will also grow in popularity.
The report even breaks into the ingredients which will take up a greater significance during 2025, with elements like adaptogens, nootropics, and mood-enhancing botanicals touted for a big year.
“The growing demand for food that helps people stay sharp and balanced…Consumers are increasingly seeking foods that support mood, mental clarity, and overall wellness, especially as conversations around focus and neurodivergence grow.” said Taylor Pass, one of the Trendspotters.
A representation of the product types we are likely to see, it would include Honey Co Reserve Mānuka Honey UMF 05+ MGO83+, ALO Original Awaken Aloe Vera + Wheatgrass drink, Brook37 Wellness Teas, and High Country Fungus Magic Cocoa with seven mushrooms etc.
Then, there is an expectation for chilis to grow in popularity. As chilis are today available in a myriad of different varieties, Trendspotter predicts “more unique chili pepper callouts: e.g. urfa biber, Carolina reaper.” Among chili-forward SFA member products, the report listed out examples like Spice House’s Aji Amarillo, Alicorp’s Tari Rocoto Pepper Sauce, Sachili Smoked Red Pepper Seasoning (Marash), and Madhu Chocolate Mango Chili Bar, which uses Mathania.
Apart from that, Trendspotter also calls a popular year for vinegar. Citing “cucumber vinegar” as a new variant to particularly keep an eye on, the report sees an uptick in the usage of Apple Cider Hot Vinegar, Manicaretti / Alemany Chestnut and Honey Vinegar, Giusti Sweet and Sour White Condiment, and Ottogi America Korean Plum Vinegar etc.
