Today鈥檚 article is my annual review of food trends for 2025. Eating out at a restaurant and dining at home have become more expensive. Shoppers are relying more on private store brands/labels rather than national ones. Aldi has benefited from this trend and recently announced they will be opening 240 new stores in 2025 compared to their typical annual rate of around 100. Over the next five years, Aldi鈥檚 is investing 9 billion to open 800 groceries in the U.S.
Personal health will continue to be a major influence on what we eat in 2025. Protein is no longer just a tool for bulking up; it鈥檚 increasingly sought after by customers looking to maintain energy levels throughout the day and support overall health. While popular staples like chicken, yogurt and cottage cheese have staying power, retailers predict a growing interest in collagen and a greater incorporation of plant-based proteins such as beans, lentils and hemp seeds into daily diets.
Hot and spicy 鈥 customers have shifted from chasing the highest Scoville ratings to now exploring how heat maximizes flavor. And delving into spices and peppers 鈥 like Calabrian chiles and guajillo peppers 鈥 from international cuisines.
Hail Caesar! Caesar salads continue to make a strong innovative revival. Beyond traditional salads and wraps, recipes featuring Caesar dressing on pizza, pasta and a variety of leafy greens beyond romaine lettuce are gaining popularity. You can look forward to creative combinations of the umami-rich dressing with flavors like miso, tahini and black garlic as customers breathe new life into the century-old recipe.
Everyone is busy, and everyone is stressed; but no one wants to deal with excessive food delivery fees. In 2024, the variety and quality of frozen and prepared foods is higher than it鈥檚 ever been, and the stigma of cooking with them has all but disappeared. Thus in 2025, we might see a rise in what Nestl茅 Food Company refers to as 鈥渇lavor done fast鈥 鈥 home cooking that relies on premade sauces, marinades and prepped ingredients, like cubed root veggies, to create something comforting in as little time as possible. With restaurant prices being what they are, the prediction that more of us will cook at home is a safe bet.
The reusable water bottle culture is upon us, but consumers want more from their H2O these days. They are seeking added electrolytes and hydration in more innovative forms. New items include popsicles with electrolytes, sparkling coconut water, chlorophyll water and even protein water. Look for cactus waters that contain antioxidants and electrolytes, and better-for-you competitors to sugary and artificially colored sports drinks. Even kids can get in on this trend with new and tasty beverages in fun formats, like pouches and mini coconuts.
Coconut water is receiving a lot of hype. Coconut water is the clear fluid inside coconuts and not the same as coconut milk. Unflavored coconut water is low in added sugar and calories. The water is high in electrolytes and includes potassium, sodium and manganese. It does have calories, about 45-60 calories in an 8-ounce serving. In a review, Mayo Clinic listed the pros and cons of coconut water and stated that plain water is still the smart choice. 鈥溾 is a new company that offers coconut water in many flavors, including chocolate and watermelon.
During the pandemic, we saw a sourdough resurgence with at-home bakers trying their hand at the classic fermented bread. Now we鈥檙e seeing this trend move into grocery aisles in both traditional and innovative ways 鈥 pizza crusts, flatbreads, brownies, crackers, chocolate and more 鈥 with customers looking for the benefits and flavor that sourdough offers without spending hours in the kitchen. There鈥檚 also a variety of innovative sourdough breads launching, including pumpkin turmeric, Bionaturae organic sourdough spaghetti (launching February 2025) and Jesha鈥檚 sourdough pancake & waffle mix.
If you want the fun of baking without the hassle of dealing with yeast, visit the . You will find recipes for baked goods that include muffins, biscuits, scones, cornbread and loaves. They are leavened with baking powder and/or baking soda instead of yeast. This baking technique yields fast results because you can pop your bread directly into the oven without allowing time for the dough to rise, a step that鈥檚 always required when baking with yeast.
From crispy grains and granolas to sprouted and fermented nuts to roasted chickpeas and mushroom chips 鈥 consumers are increasingly reaching for these items to enhance meals and add texture to breakfast, lunch and dinner. Brands are creating crunchier versions of the ever-popular chili crisp, while new seasonings marketed for their texture are stars of salads and roasted veggies. Dehydrated fruits and candy are taking over social media, with consumers seeking that light, airy crunch. This trending texture can also be seen in beverages and desserts like cr猫me br没l茅e espresso martinis or pistachio-topped pastries.
On behalf of my family, I wish everyone happy holidays, plus a healthy and prosperous new year. Remember to include in your New Year鈥檚 resolutions to dine out at a new restaurant monthly and to be very kind to their staff.
Bon app茅tit, and see you back here in 2025!
69风流
Lincoln Land Community College offers credit programs in Culinary Arts, Hospitality Management and Baking/Pastry, and non-credit cooking and food classes through 69风流 Community Education.
Cooking or food questions? Email epicuriosity101@llcc.edu.