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With the arrival of the New Year, some interesting food and beverage trends are predicted for 2025 — and experts shared their opinions.
Among the trends predicted for 2025 are a greater emphasis on fusion cuisine, greater use of flowers and mushrooms in foodmore cocoa-based beverages and culinary innovation — and growing demand for Guinness among younger drinkers, according to Food & Wine magazine.
Fox News Digital reached out to food experts about these standout trends — and came away with some insightful observations and insights about three predicted trends.
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Will you be trying any of these anytime 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 trumps a steaming mug of marshmallows.
“People are moving away from ‘chocolate flavored’ syrups and artificial chocolate flavors in their coffee, instead using fresh cacao to give that rich and sweet flavor.” (iStock)
Consumers want something more sophisticated and intense hot varieties of cocoanotes the professional publication Beverage Daily.
Consumers want sweet and savory infusions, as well as plant-based versions of their favorite hot drink, the report said.
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And restaurants are responding accordingly.
“People are moving away from chocolate flavored syrups and artificial chocolate flavors. they have coffeeinstead using fresh cacao to give that rich and sweet flavor,” said Iannone.
Among the trends predicted for 2025 are a greater emphasis on fusion cuisine, greater use of flowers and mushrooms in dishes, more cocoa-based beverages and culinary innovation – and an increase in demand for Guinness among younger beer lovers. (iStock)
Cocoa also enriches the dessert menu.
“We combine chocolate and coffee two of our desserts on our current menu in our hazelnut tiramisu and espresso creme brulee,” Jason Francis, director of food and beverage at The Harpeth Hotel in Franklin, Tennessee, told Fox News Digital.
“We also recently added a chocolate cheesecake with a hint of mint for the winter season.”
Flowers are blooming
Flowers appear on the drink menu, in salads and in other food products across the country.
Edible flowers are on top of this tuna attack dish with 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 have come a long way since the tiki drink orchid days,” said Rich Iannone, corporate director of food and beverage programming and activation at Valor Hospitality Partners in Atlanta, Georgia. Fox News Digital reported.
“There are so many different colors that can be used in different ways.”
“Adding these flavors to a dish as an accompaniment to the main ingredients adds depth and fun colors.”
He said mixologists “very simply use flowers to add sparkle color in your cocktails – while others use subtle flavorings to enhance and add layers of flavor to their cocktails.”
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Similarly, chefs use flowers to enhance the flavor of salads that go beyond the spectrum of greens.
“Adding these flavors to a dish as an accompaniment to the main ingredients adds depth and fun colors,” Iannone said.
To enhance the flavor in salads that go beyond the spectrum of greens, chefs use flowers and more. (Sina Schuldt/Photo Alliance via Getty Images)
Research supports this thriving trend.
The NEXT Flavor Report published by Rubix Food found that the Gen-Z population particularly favors hibiscus, lavender and cherry blossoms, which adorn both hot and cold drinks on the menu. Food and wine noted.
Guinness is going gangbusters
According to Food & Wine, Guinness is experiencing a surge in demand, driven in particular by younger drinkers Irish beer so popular, insiders said.
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“In my opinion, Guinness is ahead of its peers in the beer category in part because it has focused its marketing strategies on Gen Z,” said Bill Fritz, director of food and beverage at Caesars Atlantic City in New Jersey.
Pictured is a pint 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 “Split The G” viral challenge is a gimmick involves drinking so the foam matches the letter “G” in the Guinness logo on the signature glass—was well received on social media.
“It was a really smart call to action for their target demographic,” Fritz said.
He added: “Smart social networks the strategy, combined with ‘Guinnfluencers’ and celebrity endorsements, allows the brand to walk a fine line between becoming more modern and accessible to today’s drinker, while maintaining a presence rooted in its rich history.”
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Valor Hospitality’s Iannone confirmed that Guinness is back on track thanks 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 of connecting with that generation,” he said.
