2025 Food & Beverage Trend Predictions By The Specialty Food Association

The Specialty Food Association (SFA) Trendspotter Panel has provided a sneak peek at the future of food, releasing their predictions for the top 2025 food and beverage trends. Comprising 20 experts from diverse segments of the culinary world, the SFA Trendspotters track emerging specialty food and beverage products in their own work and at the bi-annual SFA Fancy Food Shows, thereby getting an early look at the flavors, formats, and ideas that will hit mainstream retailers and restaurants sooner than later.

Specialty Food Market As An Industry Trendsetter

“The specialty food market is uniquely powerful at pointing the way forward for the larger food industry, because the makers of specialty products respond first to changing consumer preferences and values,” said Leana Salamah, SVP of Marketing & Communications at SFA. “Looking to 2025, trends like the increasing appetite for real sugar over artificial or the upscaling of cooking at home with premium ingredients will absolutely be reflected in more ‘mainstream’ outlets. Watch fast-casual restaurants, convenience stores, and other chains adopt these consumer-driven trends, and you’ll understand the value of staying on top of emerging specialty food trends.”

Top 2025 Food And Beverage Trends

Girl Dinner 2.0. 

Snacking is here to stay, with freestyle format and flavor combinations infusing new energy into the red-hot category. “Consumers will become even more flexible with how they eat,” in 2025, predicted Trendspotter Melanie Bartelme. “Most US consumers eat traditional meals every day, but snacking is on the rise. Savvy food and drink brands will help consumers see the products they make as suitable for however consumers choose to eat them. Think pizza cupcakes for lunch, jianbing for dinner, and dumplings as a snack.” Snacking is gaining nuance and seeing new innovation. Look for “familiar snacks with a twist,” said Trendspotter Jeannie Houchins.

Instant Global Gratification

Trendspotter Kat Craddock was excited by “so, so many great new South Asian brands!” and expects that consumers everywhere will continue to gain access to non-native flavors and new-to-them dishes in convenient formats.

“Convenient to heat-and-eat or mix-and-make formats of authentic global foods will add flavor adventure to consumers’ snacks and meals,” said Trendspotter Kara Nielsen. “Frozen Japanese ramen and dumplings from around the world; nutritious Indian dosa pancake mixes, and flavor-packed traditional Thai simmer sauces are examples.” Plus, regionality is on the rise. Trendspotter Dr. Beth Forrest pointed to “not just tapenade, but Santorini and Kykonos tapenade (smaller regional specialties); not just salsa but salsa macha.”

Yes, Chef

Building on the Summer 2024 trend of Upscaling at Home, look for a proliferation of “cheffy kits for the home cook,” said Trendspotter Clara Park. “Consumers are increasingly seeking gourmet-quality meals in convenient formats,” according to Trendspotter Kantha Shelke. Economic concerns are a major factor driving this trend.

“Restaurant visits may decrease in favor of restaurant quality meals at home thanks to some great home cooking equipment along with more access to top products such as Japanese Wagyu, truffles, and fine oils and cheeses. A splurge to be sure, but still a fraction of the cost of a restaurant meal,” said Trendspotter Jonathan Deutsch. “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 Trendspotter V. Sheree Williams.

Functional Foods, Natural Enhancements

“Personalized nutrition will gain momentum, driven by technological advancements and a growing focus on health,” said Trendspotter Patsy Ramirez-Arroyo. “Companies will offer customizable product lines, develop AI-powered nutrition apps, and create functional foods with targeted health benefits. Functional foods that support cognitive health and emotional well-being will also grow in popularity.

Ingredients like adaptogens, nootropics, and mood-enhancing botanicals will be featured in various products.” Functional has expanded beyond beverages, said Forrest. Trendspotter Sherin Ali called out “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.”

Chili Cornucopia

Chilis remain popular and they’re available in myriad varieties. Park predicts “more unique chili pepper callouts: e.g. urfa biber, Carolina reaper.” “But gone are the days of the ghost peppers and gratuitous fire. It’s about flavor with chili crisp and crunch, berbere, hot honey, and harissa,” said Deutsch. The growing diversity of chilis is indeed a cross-cultural development—Houchins predicted “heightened heat in worldly foods” as a top 2025 trend. 

Vivacious Vinegars

Multiple trends collide in the rise of exciting new vinegar flavors, uses, and occasions. “Countering the sweet tooth of the past few years, a spectrum of vinegars outside the stable of white, balsamic, apple cider, red, and rice are cropping up as reductions, fruity condiments, and shrubs,” said De la Vega. She continued: “Drinking vinegars are increasingly part of the morning or recovery routines. With the boom of chili crisps and umami, it’s time to balance with tart and acidity. Look out for vinegar-based condiments like Puerto Rican pique or Filipino sawsawan.” Calling out a desire among consumers for “elevated foods (making the ordinary interesting again!),” Forrest specifically cited “cucumber vinegar” as a new variant to keep an eye out for.

Gimme (Some) Sugar

As consumers set personal guidelines for new styles of health-focused eating, “we are seeing more interest in real sugar, honey and syrup used for light sweetening rather than artificial or naturally derived sweeteners,” said Deutsch.

Also Trending

Oil-based Hot Sauces “Enthusiasm over traditional chili crisps and salsas machas heralds in a new wave of creative riffs, many of which are made by cool-kid 1st, 2nd, and 3rd gen immigrant founders keen to celebrate their culinary roots,” said Craddock.

Black Garlic. “It’s all over fine dining, and we’ll see it as a flavor in specialty snacks soon,” said Trendspotter Sarah Lohman.

Lavender. Cited at the Summer Fancy Food Show, “this floral note is making its way into various food and beverage products. Expect to see it soar in confectionery, preserves, and specialty drinks,” said Shelke. Brands will be “leveraging lavender,” in 2025, predicted Cirkus.

Flavored Cheeses. “It’s not all blueberry Wensleydale, kiddos. Flavored cheese is getting fancier, and far more global,” said Craddock. She continued: “Examples include Marieke’s fenugreek gouda, Vermont Creamery’s honey-truffle chevre, and Montchevre’s collaboration with Mike’s Hot Honey.”

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Source: Perishable News