In recent weeks, we’ve covered topics such as the shifting definitions of luxury and value, global coffee trends making their way to the U.S., next-gen nutrition and food labeling, and even the “state of water” – showing how even the most essential beverages can undergo remarkable innovation.
Now, let’s shift our focus back to the foods and flavors we anticipate will dominate menus and retail shelves this year and beyond.
This year’s report features 10 foods, flavors, and beverages poised for rapid growth in the coming year, along with five we predict will continue to gain traction in the years ahead. We hope this list inspires you to explore new flavors and experiment with creative ways to use those you may already know.
This luxurious spice is prized for its golden color and subtle floral, earthy flavor. Traditionally used in global cuisines like Persian, Indian, and Spanish dishes, saffron is finding new applications in beverages, desserts, and snacks.
A sophisticated mixology technique that uses fats like sesame oil, brown butter, or bacon fat to infuse cocktails with richness and complexity, enhancing the drinking experience.
This rich, tender cut of beef is gaining traction for its versatility and comfort appeal, appearing in global-inspired dishes like Korean galbi, braised stews, and elevated BBQ.
Tiny star-shaped pasta often associated with childhood comfort food is being reimagined in trendy soups, creamy casseroles, and even desserts.
Small, teardrop-shaped peppers with a sweet and tangy flavor, often used to add a burst of color and taste to salads, pizzas, and charcuterie boards.
A South American herbal tea known for its earthy flavor and energizing properties. Yerba mate is being incorporated into ready-to-drink beverages, cocktails, and desserts.
Thin, dried flakes of fermented tuna that add an umami punch to dishes. A staple in Japanese cuisine, they’re now appearing in fusion recipes and innovative snacks.
A natural wine made by fermenting white wine grapes with their skins, giving it a distinctive amber hue and bold, tannic flavors that appeal to adventurous drinkers.
A Haitian condiment of spicy pickled vegetables, such as carrots and cabbage, offering a tangy kick that complements grilled meats, sandwiches, and rice bowls.
A modern take on the classic Chinese flat rice noodle dish, with chefs experimenting by adding unique proteins, sauces, and even global influences to elevate the traditional recipe.
SALTED EGG YOLK: Made by preserving eggs in a salt brine, resulting in a creamy, umami-packed ingredient often used in Asian dishes.
SUYA: Spicy, Nigerian meat skewers featuring a spice blend including ground dried chiles, ginger, garlic, onions, salt, and peanuts.
ROOH AFZA: A South Asian concentrated herbal syrup typically made from a blend of fruits, veggies, rosewater, water lilies, and herbs like mint and commonly mixed with milk or water and ice to create a cold, sweet, floral-tasting beverage.
SANSHO PEPPER: A spice made from the peppercorns of a Japanese pepper plant that has a strong citrusy flavor and a numbing, tingling sensation when consumed.
RAS MALAI: An Indian dessert consisting of soft, spongy cheese dumplings (chenna) soaked in milk flavored with aromatics like saffron and cardamom and garnished with pistachios.
As we enter 2025, these trends and flavors promise to shape menus, inspire innovation, and meet consumers both where they are and where they’re going.
Samantha Des Jardins is the Content Marketing Manager at Datassential. Click here for a free copy of the 2025 Trends Preview Report.
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