5 Food Trends You’ll Be Seeing Everywhere in 2025

With the new year, new food trends are on the way. Trends tend to build on each other, and likely a lot of the popular phenomeonms we’ve been seeing in 2024 will continue to proliferate through the next 365 days. That is, swicy is likely here to stay for a while, mushrooms will be everywhere, girl dinner will celebrate its second birthday (Caesar salad and fries is the perfect meal), and fast food restaurants will continue to compete in the value meal marathon.

Still, change is imminent. And as older trends fade—Do people still care about adding cottage cheese to everything? Are we sick of grazing boards? Can we stop pretending non-alcoholic wines tastes nearly as good as the real thing?—there is plenty of room in our mouths and stomachs and camera rolls for new trends. Here’s what you’ll be seeing even more of in 2025.

Micro Restaurants 

Remember 2020, when neighbors sold burritos off fire escapes and vended fresh-baked sourdough loaves from their trunks? The shutdown-era food trend never really went away, with many honing their hobbies into full-fledged businesses, many of which still operate from home kitchens. A new Los Angeles law allows people to operate mini restaurants out of their homes, and the trend of at-home cafes, supper clubs, coffee shops, and cocktail bars is already all over TikTok. Start designing your menu. 

Offal

"Offal isn’t awful" is how plenty of chefs and home cooks are pushing the good stuff. Offal is the term for an animal’s organ meats, including the heart, liver, kidneys, brain, tongue, and intestines. Yummy! These ingredients are already consumed regularly all over the world—foie gras (goose liver) is a French delicacy, and skewered chicken hearts are a common Japanese yakitori item. As the price of meat continues to rise, eating all parts of the animal is a more holistic, sustainable, and potentially delicious way to mitigate costs, both at home and in restaurants. Plus, the inclusion of newer cuts and meats can only lead to more creativity.

Many times, you may not even know it is there—some producers are combining it to make it more subtle. Diesel Family Ranch’s Primal Blend melds turkey meat with turkey heart and liver for a familiar ground turkey product, with the added benefit of extra nutrients (iron and protein) from the offal. 

Indie Essentials

Specialty ingredients have been trending for a while, thanks to so many cool direct-to-consumer options that have gone viral online and are actually great products. Aesthetically pleasing bottles of olive oil like Graza and Brightland have replaced grocery store stapes in plenty of American homes, and even more brands are on the rise to challenge the mega-conglomerates known for churning out soulless sauces, condiments, and pantry staples. Especially with the rise of so many recalls of long-trusted food brands, knowing exactly where your food comes from can feel even more important than ever. Kroger predicts dupes will be big in 2025, be it store brand renditions of favorites or one-offs from product-specific companies. 

Collabs Galore

Fast food chains, high-end restaurants, and notable chefs are collaborating with celebrities and recognizable brands to create potentially viral campaigns. That is, be aware of big marketing in 2025. Just recently, there's been a Wicked x Betty Crocker collab, HelloFresh released a co-branded Friends meal kit, Wendy’s served Spongebob-inspired Krabby Patties, WNBA star Angel Reese appeared on boxes of Reese’s Puffs cereal, Lil Wayne rapped in an exclusive music video for Uber Eats’ Domino’s launch, Donna Kelce is hosting a holiday baking competition with the Pillsbury Dough Boy, and countless brands launched their own merch lines. Expect many, many more collabs between unlikely personalities and corporations. 

Culinary AI

Ever asked ChatGPT for dinner ideas? Used Google Gemini to explain a new-to-you ingredient? Edited your food pics with Adobe Firefly? Though robots don’t eat, artificial intelligence is becoming even more present in the food space. Earlier this year, CaliExpress in Pasadena, California, opened as the world's first fully autonomous, AI-powered restaurant, where Flippy the robot cooks burgers to order. In Manhattan, sushi restaurant Sendo was fully designed by AI (but built out and staffed by humans). Tofu brand Nasoya just introduced Tofie, the world's first tofu chatbot powered by AI, and some supermarkets are adding Caper Carts, which uses AI to analyze what’s in each cart and bill shoppers without a stop at the register. Plenty more AI culinary projects are in the works, and we’ll see a lot more in 2025.