As the New Year ushers in, some fascinating food and drink trends are predicted for 2025 – and experts share their insights.
Among the trends predicted in 2025 are a greater emphasis on fusion cuisine, more use of flowers and mushrooms in meals, more cocoa drinks and culinary innovations – and increased demand for Guinness beer from younger drinkers, according to Food & Wine magazine.
Fox News Digital reached out to food experts about these prominent trends — and came away with some insightful observations and insights about three of the predicted trends.
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Will you be trying any of these soon?
3 delicious trends for 2025
The cocoa is sweetening things up
Hot chocolate is a comforting drink reminiscent of cozy nights by the fire.
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In 2025, hot cocoa choices are rising beyond the steaming cup of marshmallows.
“People are moving away from ‘chocolate flavored’ syrups and artificial chocolate flavors in their coffees, instead using fresh cacao to deliver those rich, sweet flavors.” (iStock)
Consumers are craving more gourmet and intense cocoa varieties, noted Beverage Daily, a trade publication.
Consumers want sweet and savory infusions, as well as plant-based versions of the beloved hot drink, he reported.
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And restaurants are responding accordingly.
“People are moving away from ‘chocolate flavored’ syrups and artificial chocolate flavors in their coffees, instead using fresh cacao to deliver those rich, sweet flavors,” Iannone said.
Among the trends predicted in 2025 are a greater emphasis on fusion cuisine, more use of flowers and mushrooms in meals, more cocoa drinks and culinary innovations – and increased demand for Guinness beer from younger drinkers. (iStock)
Cocoa is also enriching dessert menus.
“We bring chocolate and coffee together in two of our desserts on our current menu in hazelnut tiramisu and espresso cream,” 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 mint for the winter season.”
The flowers are blooming
Flowers are popping up on drink menus, salads and other food items 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 over the past 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 to accompany the main ingredients adds depth and fun displays of color.”
He said mixologists “are using flowers very simply to add great color to their cocktails – while others are using subtle flavors to help enhance and add layers of flavor to their cocktails.”
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Similarly, chefs use flowers to enhance flavors in salads that go beyond the spectrum of greens.
“Adding these flavors to a dish to accompany the main ingredients gives depth and fun displays of color,” 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 Taste Report released by Rubix Food found that the Gen-Z population in particular favors hibiscus, lavender and cherry blossoms that adorn hot and cold drinks on the menu, noted Food & Wine.
Guinness is going gangbusters
Guinness is experiencing a surge in demand, according to Food & Wine, and younger drinkers in particular are the reason the Irish beer is so popular, insiders said.
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“In my opinion, Guinness is outperforming its peer group in the beer category in part because it has skewed its marketing strategies toward Gen Z,” said Bill Fritz, director of food and beverage, Caesars Atlantic City in New Jersey. .
Guinness beer drops are photo. “There’s a reason Guinness has been around for over 250 years,” said one hospitality expert. (Leon Neal/AFP via Getty Images)
The viral ‘Split The G’ challenge – a trick that involves drinking so that the foam matches 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 demographic,” Fritz said.
He added, “A smart social media strategy combined with ‘Guinnfluencers’ and celebrity endorsements allows the brand to walk a fine line between being more modern and accessible to today’s consumers, while also maintaining a presence rooted in its rich history.”
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Iannone with Valor Hospitality confirmed that Guinness is back on the road to popularity, 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.
