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Food Trends for 2025 - It’s a bizarre list
Big news- Fast foods prices are to be coming down.
Food and flavor trends of 2025 will include sour cherry, pistachio and masa, the corn-based dough that's a Central American staple. For us in Texas, it’s been here for a couple centuries, tamales and other the great Mexican foods we enjoy, homemade is the very best.
“Pan-Asian” flavors have become popular with home cooks over the years, but I expect 2025 will see adventurous flavors like zesty yuzu, spicy Sichuan pepper, and sweet char siu sauce.
While Spanish foods, tapas, Asian foods continue to be tops!
There are leanings toward the soul food of America’s Southern states, plus – Creole and Cajun.
Turkish, Greek, Argentinian, and Portuguese food are all resonating with food lovers too. Americans continue to travel more and more and crave world flavors and experiences. The bottom line, people all over the world are enjoying and craving foods of another country, like Texans have had Masa for years.
Indulgence of luxurious food and beverage items, treats and under 100 calorie snacks continue in popularity.
People are on the go, grabbing food and living alone so individual portions and ready to eat are popular, as are “sharing” dishes at restaurants; for two reasons (1) enjoy variety (2) price.
Sustainability appears to be here to stay as do “ clean foods” and drinks with no additives, seasonal, locally grown and calorie free or low.
2025 may be the year of the CRUNCH! Crunchy foods, snacks and even in your drinks. More tea, more spritzer and low-calorie beverages with tonics and other bubbles that add flavor.
Fiber and ”gut” health, the microbiomes are at the top of the list: yogurts and other fermented foods and beverages.
Mochi may become the newest craze, whether it is fresh, frozen in ice cream or in bubbles. A mochi is a Japanese rice cake made of short-grain rice, and sometimes other ingredients such as water and sugar for the traditional Japanese treat/dessert. Flavors for the ice cream and drinks.
There is something for everyone.
Deborah L. Woehler, MS, RDN, LD
Executive Director, Oliver Foundation
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