Food and beverage trends are more than just Instagram fodder or fleeting fads—they're strategic marketing tools that hint at deeper cultural shifts. While true insights often come from firsthand experiences, these curated 2025 foodservice trends are already reshaping dining and retail. Chef Christopher Tanner, the Executive Director at the American Culinary Federation, laid out the trends taking over the food and beverage industry in 2025 at The National Restaurant Association Show.
“What really stood out to me was how these trends aren’t just about what’s on the menu—they reflect broader shifts in culture, technology, and values,” said Content Strategist Murphy Moroney. “It’s not just chefs pushing boundaries anymore; it’s consumers demanding flavor, sustainability, and storytelling in every bite.” Ultimately, what begins in commercial kitchens and innovation labs finds its way into consumer lives—on shelves, in meal kits, and in home kitchens. Here’s what’s next and how it could affect your next meal.
Soul food is undergoing a cultural and nutritional revival. Inspired by traditions but focused on lighter fare, chefs are reducing fat and integrating healthier ingredients—without losing the story behind the dishes. Restaurants like one in Louisiana are serving these meals alongside history lessons, offering both nourishment and knowledge.
What It Means for Consumers: Expect to see ready-made soul food with healthier twists at grocery stores, and plant-based versions of classics like cornbread and collard greens. Consumers will be drawn to meals that are both rooted in culture and better for the body.
Pizza is going global and getting personal. From masala-spiced crusts to plant-based toppings and artisan preparation, pizza is becoming a medium for international fusion and culinary play. Some restaurants even go beyond dinner with breakfast or dessert versions.
What It Means for Consumers: Expect international frozen pizzas, plant-forward options, and DIY kits with unexpected toppings. But remember, in a crowded market, novelty and flavor will be key to standing out.
As environmental concerns grow, restaurants are moving toward electrified kitchens and waste-reduction technologies. Net-zero kitchens are the new ideal, and cities like New York are even debating the phase-out of gas stoves.
What It Means for Consumers: Look for energy-efficient kitchen appliances and eco-labeled meals. New home products—from electric induction cooktops to compostable packaging—will be marketed as both sustainable and high-tech.
From AI-generated recipes to smart kitchens, technology is infiltrating the culinary world. But success still depends on human input—“AI is only as good as you are,” as Chef Tanner put it. The tech enables personalized nutrition, smart meal planning, and even AR-driven cooking classes.
What It Means for Consumers: Smart fridges, guided cooking apps, and AI-driven meal suggestions will become household staples. Consumers will need to experiment and engage to get the best results—but the potential for convenience and customization is huge.
Vegetable-forward cooking is no longer niche—it’s the new normal. A trend for the last decade, restaurants are featuring globally-inspired veggie dishes using advanced techniques like fermenting, grilling, and smoking. Comfort foods like jackfruit BBQ or zucchini lasagna are reframing expectations.
What It Means for Consumers: Expect more exciting, globally-inspired plant-based offerings in grocery aisles and meal kits. Even beverages and desserts are getting veggie makeovers—think beet cocktails or carrot cake smoothies.
From handcrafted dumplings to regional specialties, modern Chinese cuisine is experiencing a creative explosion. The movement includes plant-based dishes, local sourcing, and unexpected fusions—like cheeseburger dumplings.
What It Means for Consumers: Consumers can anticipate a wave of frozen or ready-to-eat regional Chinese meals, beyond the Americanized staples. New flavors and formats, like bao kits or vegan kung pao, are headed for store shelves.
Pickling is back in full force—with a global twist. From kimchi to Scandinavian pickles, innovation is everywhere. At-home pickling is also trending thanks to DIY kits and wellness buzz.
What It Means for Consumers: Expect pickled ingredients in snacks, drinks, and sauces—often positioned as gut-healthy or low-waste. Pickles may show up in places you don’t expect, like cocktails or desserts.
Heat is in, but it’s no longer about just blowing your taste buds away. Instead, it’s about complexity—flavors with layered spice. Harissa, ghost pepper chutneys, and spicy sweets are all heating up menus and shelves.
What It Means for Consumers: More spicy options will hit mainstream brands—hot honey snacks, chili chocolate bars, and spicy probiotic drinks. Health messaging (like metabolism boosts) will make spice even more appealing.
Raw fish is expanding beyond sushi. Think poke bowls, ceviche, and even dry-aged sashimi, paired with artistic elements like edible flowers and infused oils. Sourcing matters too, with a premium on sustainable fish.
What It Means for Consumers: Supermarkets and restaurants will offer more accessible, globally-inspired raw fish options. Health-conscious diners will appreciate the clean proteins and elegant presentations.
Drinks are getting a wellness upgrade. From low-alcohol cocktails to hydrating herbal teas, consumers are sipping their way to better health. Ingredients like sakura, turmeric, and horchata bring cultural depth and visual appeal.
What It Means for Consumers: Expect store shelves to be lined with functional drinks—probiotic sodas, adaptogen teas, and veggie-forward sippers. These beverages will straddle the line between indulgence and self-care.
The Bottom Line: A New Era of Flavor and Function
Across all these trends, one thing is clear: consumers are looking for more than just taste. They want culture, health, sustainability, and storytelling on their plates and in their cups. And as foodservice leads the charge, retail and home kitchens are sure to follow. Whether you're cooking with AI, pickling your own cucumbers, or sipping a spicy beet cocktail—2025's food trends are about deeper connections, smarter choices, and bold new experiences.