As the New Year begins, some fascinating food and beverage trends are predicted for 2025 — and experts have shared their insights.
Among the trends predicted in 2025 are a greater emphasis on fusion cuisine, more use of flowers and mushrooms in mealsmore cocoa-infused beverages and culinary innovation — and increased demand for Guinness beer among younger drinkers, according to Food & Wine magazine.
Fox News Digital reached out to food experts about these prominent trends — and came up with some sharp observations and insights about three predicted trends.
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Will you be trying any of these soon?
3 delicious trends for 2025
Cocoa sweetens things
Hot chocolate is a comforting drink reminiscent of cozy nights by the fire.
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In 2025, the choice of hot cocoa becomes elevated beyond a steamed mug with marshmallow cookies.
“People are moving away from ‘chocolate flavored’ syrups and artificial chocolate flavors in their coffees, instead using fresh cacao to impart those rich and sweet flavors.” (iStock)
Consumers crave gourmet and more intense hot species of cocoa treenoted Beverage Daily, a trade publication.
Consumers want sweet and savory infusions, as well as herbal versions of their favorite hot drink, he reported.
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And the restaurants respond accordingly.
“People are moving away from ‘chocolate flavored’ syrups and artificial chocolate flavors in their coffeesinstead of using fresh cacao to impart those rich and sweet flavors,” Iannone said.
Among the trends predicted for 2025 are a greater emphasis on fusion cuisine, more use of flowers and mushrooms in meals, more cocoa-infused beverages and culinary innovation — and increased demand for Guinness among younger consumers. (iStock)
Cocoa also enriches dessert menus.
“We combine chocolate and coffee 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’ve also recently added a chocolate cheesecake with a hint of peppermint for the winter season.”
Flowers are blooming
Flowers pop up on drink menus, in salads and in other food items across the country.
Edible flowers top this dish of ahi tuna tataki with soy vinaigrette, green onions and Korean chili powder. (iStock)
“Edible flowers is a trend that continues to grow over the last few years and has come a long way from the orchid to 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 so many fun ways.”
“Adding these flavors to a dish in addition to the primary ingredients adds depth and fun patterns.”
He said that mixologists “use flowers very simply to convey brilliance color in your cocktails — while others use delicate flavors to enhance and add layers of flavor to their cocktails.”
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Similarly, chefs use flowers to enhance flavor in salads that go beyond the spectrum of greens.
“Adding these flavors to a dish in addition to the primary ingredients adds depth and fun patterns,” Iannone said.
To enhance flavors in salads that go beyond the spectrum of greens, chefs use flowers and more. (Sina Schuldt/Photo Alliance via Getty Images)
Research supports this booming trend.
The NEXT Flavor Report published by Rubix Food found that the Gen-Z population particularly favors hibiscus, lavender and cherry blossoms that adorn both hot and cold drinks on menus, Food and wine recorded.
Guinness begins to break up the gangs
Guinness is experiencing a sharp increase in demand, according to Food & Wine, with younger consumers in particular Irish beer is so popular, insiders said.
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“In my opinion, Guinness is outperforming its competitors in the beer category in part because it has relied on its marketing strategies aimed at Gen Z,” said Bill Fritz, director of food and beverage, Caesars Atlantic City, New Jersey.
Pictured are pints 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 challenge “Split The G” — a trick that includes a drink so the foam matches the letter “G” in the Guinness logo on the signature glass — it was well received on social platforms.
“It was a really smart call to action for their target demographic,” Fritz said.
He added: “Smart social media strategy combined with ‘Guinnfluencers’ and celebrity endorsement allows the brand to walk a 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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Iannone with Valor Hospitality confirmed that Guinness is back on track, due to its focus on attracting the attention of younger generations.
“There’s a reason 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 (its parent company) has done a fantastic job connecting with this generation,” he said.
