Food Trends 2025

The food trends of 2025 will be characterised by a strong focus on sustainability, health and new taste experiences. The food industry and the catering industry will continue to adapt to the rapidly changing needs of consumers and will need to develop innovative solutions for the following topics, increasing in popularity.

1. Sustainability and circular economy:

Re-use food, zero waste and circular food: 

Avoiding food waste and recycling leftovers are becoming increasingly important and additionally the focus on agriculture and packaging will keep increasing.

• Reduce food waste: the increasing global political focus in the western world on this ongoing topic will support the 2025 food trends, and also recycling or re-using will be part of these trends

• Regenerative agriculture: This relies on methods that promote soil health, increase biodiversity and bind carbon in the soil. These include, for example, avoiding synthetic fertilizers, diverse crop rotations and protecting the soil through greening.

• Reducing packaging waste: There is an increasing search for more environmentally friendly packaging solutions and ways to avoid packaging.

2. Plant-based and alternative proteins:

• Plant-based products: Although the initial hype has died down somewhat, the interest in plant-based alternatives to meat and dairy products will remain. The quality and variety of these products are expected to continue to increase and improve in 2025

• Cultured Meat: Lab-grown meat could play a larger role in the future, although there are still challenges in terms of commercialisation, the sustainability of the production and production costs.

• Natural protein sources: In addition to meat alternatives, natural protein sources such as beans and other legumes will increase to become more and more of a focus.

3. Health and well-being:

• Gut health: Interest in promoting gut flora through fiber and fermented foods such as kombucha, kimchi and sauerkraut is expected to continue to grow.

• Functional foods: Functional foods are foods that have a potential positive effect on our health beyond basic nutrition. Functional foods provide health benefits that may reduce the risk of disease and can promote optimal health.  

Functional foods should be part of a balanced and varied diet, not a substitute for it and

Health claims associated with functional foods need to be promoted by scientific evidence. 

• Naturally Occurring or Modified: Functional foods can be:

  • Natural: Whole foods that are naturally rich in beneficial compounds, like fruits, vegetables, whole grains, and fish.  

  • Modified: these foods have been enhanced with additional nutrients or bioactive compounds, like fortified milk with vitamin D or yogurt with probiotics.  

• both natural and modified foods are associated with various health benefits, such as:

  • Improving heart health  

  • Boosting immunity  

  • Promoting gut health  

  • Reducing the risk of certain cancers  

  • Improving mental performance  

Examples of Functional Foods:

• Fruits and Vegetables: Rich in vitamins, minerals, antioxidants, and fiber.  

• Whole Grains: Provide fiber, which aids digestion and may reduce the risk of heart disease.  

• Fatty Fish (like salmon): Contain omega-3 fatty acids, beneficial for heart and brain health.  

• Yogurt with Probiotics: Supports gut health by introducing beneficial bacteria.  

• Fortified Milk and Cereals: Enhanced with vitamins and minerals like vitamin D and calcium.  

• Nuts and Seeds: Good sources of healthy fats, fiber, and antioxidants.  

4. New taste experiences:

1. Global flavors and fusion cuisine:

Increased engagement with regional cuisines: In addition to well-known international cuisines such as Thai or Italian, less well-known regional cuisines are now also coming into focus. Think of the cuisine of the Middle East, Africa or Latin America with their diverse spices and preparation methods.

Fusion cuisine in new dimensions: The mixing of different culinary traditions is continued and is reaching new heights. Unexpected and exciting flavor combinations are created.

Influence of Asian cuisine: Japanese and Korean cuisine in particular, with their fermented products and umami-rich flavors, are increasingly influencing Western cuisine.

2. Fermentation and traditional preservation methods:

Revival of fermentation: Fermented foods such as kimchi, kombucha, sourdough bread and fermented vegetables continue to enjoy great popularity. They provide complex flavors and textures and are increasingly used in fine dining.

Smoking and curing: Traditional preservation methods such as smoking and curing are also making a comeback and giving foods special flavor notes.

3. Innovative textures and sensory experiences:

Playing with textures: In addition to taste, the texture of food plays an increasingly important role. Contrasts between crispy, creamy, tender and melting create interesting sensory experiences.

"Crunchy" is still on trend: Crispy textures are particularly popular and are created using innovative techniques and ingredients.

Use of algae and sea vegetables: Algae and sea vegetables not only offer interesting textures, but also unique taste nuances and valuable nutrients.

4. Unexpected taste combinations and flavours:

Sweet and savoury: The combination of sweet and savoury flavours is being further developed and creates surprising taste experiences.

Use of flowers and herbs: Flowers and herbs are not only used as decoration, but also as flavor enhancers and give dishes a special touch.

"Sour Power": Sour flavours, e.g. through the use of vinegar, citrus fruits or fermented products, are becoming increasingly popular and provide a pleasant freshness.

5. Personalized taste experiences:

Individual taste preferences: New technologies and tests are making it easier and easier to analyse your own taste preferences and create personalised taste experiences.

"Flavour pairing": The targeted combination of flavours that complement or enhance each other is becoming increasingly important. and the sky is the limit

here some food pairing Examples of taste experiences in 2025:

• Fermented honey with chili: The sweetness of the honey meets the spiciness of the chili and the complex flavours of fermentation.

• Seaweed tacos with mango salsa: A combination of maritime and tropical flavors with interesting textures.

• Smoked vegetables with herb cream: A combination of earthy, smoky and fresh flavors.

The food industry is constantly and rapidly changing and will keep surprising us with new and exciting taste experiences in 2025.

Also the impact of social media must not be underestimated, as trends can come and go viral very quickly, but therefore also disappear again very rapidly.

lets look forward to an exciting culinary journey in 2025

PFJ/01.2025