As we approach the New Year, us food writers are often tasked with sharing our predictions for upcoming food trends. The task used to be simpler, but now with the global expansion of food, rapid culinary innovations, the influence of social media, and chefs breaking traditional rules or exploring their cultural roots, it can be challenging to know where to start. Despite this, I will attempt to highlight some key trends, acknowledging that this list is not exhaustive and that I must not monopolize the entire lifestyle section.
Asian Flavors and Chains:
The rise of Asian cuisine, particularly Southeast Asian, is noteworthy due to the increasing number of Asian markets, restaurants, ingredients, and prepared foods. Chains like H Mart, 99 Ranch, and Patel Brothers are expanding, offering a wide variety of Asian products. Ingredients such as gochujang, sambal, yuzu, calamansi, matcha, and kimchi are becoming more prevalent in packaging and menus. Asian dumplings are also gaining popularity in the frozen food aisles.
The Global Palate:
Diners are seeking a balance between authenticity and convenience, with a growing interest in traditional flavors from around the world. Asian cuisine isn’t the only influence, as South and Central American flavors are also making an impact on culinary trends.
Heat is Hot:
The love for chiles continues to grow, focusing more on flavor nuances rather than just heat levels. Various chiles are being incorporated into a wide range of products such as chocolate, cheese, nuts, and trail mixes. Chile-infused oils with crunchy toppings like garlic or shallots are gaining popularity, and salsa macha is emerging as a Mexican version of chili crunch with added nuts, seeds, and spices.
Functional Foods:
The concept of “food as medicine” is evolving, with people seeking foods that can enhance their mood and health. Non-alcoholic beverages are focusing on unique flavors, adaptogens, and functional ingredients. Functional-mushroom beverages are becoming popular as a healthier alternative to alcohol, and functional mushrooms are also being incorporated into snacks, teas, and coffee.
Salty Snacks:
Seaweed is gaining popularity as a healthy and sustainable snack option due to its umami flavor. It can be enjoyed on its own or used as an ingredient in various dishes. Another emerging trend is the use of aquatic plants, such as seaweed, in beverages for their health benefits and unique flavors.
R, is sea moss, Herrera says. Crunchy is the texture of the moment. See chile crunches and crisps above. And salty, crunchy snacks are a burgeoning category, says Herrera. Pistachio seems to be the nut of the moment. In the last month alone, I’ve seen pistachio panettones, pasta, lattes, spreads, and croissants in New York City. The pistachio-filled Knafeh chocolate bar from Dubai has been a global sensation.
Added protein
“The ‘proteinization’ of foods is here to stay,” says Salamah. “Makers are finding new and innovative ways to pack more protein into foods.” She mentions a Tik Tok-spurred craze in 2024 promoting cottage cheese to build protein into flatbreads, dips, and cookie dough.
Food waste and sustainability
More and more, consumers want to know how their groceries were grown, raised, harvested, and produced, say retailers and restaurant owners. Attention to packaging and efforts to reduce food waste are growing. Companies are becoming more transparent about sourcing and manufacturing in response to customer demand.
Micro trends
So, if this were the Oscars the music would be soaring, and I’d still have more people to thank. There are many more trends, and micro-trends, to explore. Sandwiches getting bigger and more creative. Foods made in pearl form (algae caviar, balsamic vinegar). Lavender in food and drink. Freeze-dried foods. Mood foods. Dumplings in all guises. Unusual melons. AI entering your grocery shopping experience. Cookbook clubs. Sourdough (again!). High-low food pairings.
And finally, I’d like to thank my editors!….—-Katie Workman writes regularly about food for The Associated Press. She has written two cookbooks focused on family-friendly cooking, “
