The Specialty Food Association Trendspotter Panel, comprised of 20 culinary experts, have shared their sneak peek into the top food and beverage trends of 2025. The report listed 7 top trends that were spotted at the bi-annual SFA Fancy Food Shows. 

“The specialty food market is uniquely powerful at pointing the way forward for the larger food industry, because the makers of specialty products respond first to changing consumer preferences and values,” shared Leana Salamah, SVP of Marketing & Communications at SFA. “Looking to 2025, trends like the increasing appetite for real sugar over artificial or the upscaling of cooking at home with premium ingredients will absolutely be reflected in more ‘mainstream’ outlets. Watch fast-casual restaurants, convenience stores, and other chains adopt these consumer-driven trends, and you’ll understand the value of staying on top of emerging specialty food trends.” 

7 Hottest Trends: 

Girl Dinner 2.0: “Consumers will become even more flexible with how they eat,” in 2025, suggests Melanie Bartelme, Associate Director, Mintel Food & Drink. “Most US consumers eat traditional meals every day, but snacking is on the rise. Savvy food and drink brands will help consumers see the products they make as suitable for however consumers choose to eat them. Think pizza cupcakes for lunch, jianbing for dinner, and dumplings as a snack.” Jeannie Houchins, Global Food & Beverage Communications Executive predicts “familiar snacks with a twist” will also gain traction. 

Instant Global Gratification: Trendspotters are expected to see a rise in diverse foods, both regionally and globally. Kat Craddock, Editor-in-Chief, CEO, SAVEUR, believes consumers will have access to more non-native and new-to-them dishes available in convenient formats. She cited Vermade-made Dosa Kitchen dosa batter, Ayra Roti’s premade roti and Doosra’s snacks as examples. “Convenient to heat-and-eat or mix-and-make formats of authentic global foods will add flavor adventure to consumers' snacks and meals,” added trendspotter Kara Nielsen, Kara Nielsen Food Trends. “Frozen Japanese ramen and dumplings from around the world; nutritious Indian dosa pancake mixes, and flavor-packed traditional Thai simmer sauces are examples.” Dr. Beth Forrest, Professor of Liberal Arts and Food Studies at the Culinary Institute of America, believes regionality is on the rise with options like salsa macha, and Santorini and Kykonos tapenade. 

Yes, Chef: This category focused on kits that home cooks can make at home. Trendspotter Jonathan Deutsch, Ph.D., CHE, CRC, Drexel University, said, “Restaurant visits may decrease in favor of restaurant quality meals at home thanks to some great home cooking equipment along with more access to top products such as Japanese Wagyu, truffles, and fine oils and cheeses. A splurge to be sure, but still a fraction of the cost of a restaurant meal.” V. Sheree William, The Global Food & Drink Initiative, Cuisine Noir. echoed this sentiment citing inflation as a reason consumers may opt to cook a fresh meal. 

Functional Foods, Natural Enhancement: Trendspotter Sherin Ali, Brand Strategist, Mokha Creative Studios, acknowledged that there is a “growing demand for food that helps people stay sharp and balanced...Consumers are increasingly seeking foods that support mood, mental clarity, and overall wellness, especially as conversations around focus and neurodivergence grow.” Patsy Ramirez-Arroyo, Food & Sustainability Consultant, added, “Personalized nutrition will gain momentum, driven by technological advancements and a growing focus on health. Companies will offer customizable product lines, develop AI-powered nutrition apps, and create functional foods with targeted health benefits. Functional foods that support cognitive health and emotional wellbeing will also grow in popularity. Ingredients like adaptogens, nootropics, and mood-enhancing botanicals will be featured in various products.”

Chili Cornucopia: The popularity of the varietal options for chili has stayed strong but for different reasons. Deutsch believes “gone are the days of the ghost peppers and gratuitous fire. It's about flavor with chili crisp and crunch, berbere, hot honey, and harissa.” Houchins however sees a “heightened heat in worldly foods.” 

Vivacious Vinegars: Today vinegars are used for so many purposes and there are several varieties. Forrest expects to see “cucumber vinegar” as a new trend. 

“Countering the sweet tooth of the past few years, a spectrum of vinegars outside the stable of white, balsamic, apple cider, red, and rice are cropping up as reductions, fruity condiments, and shrubs,” said Jenn de la Vega, Put A Egg On It. “Drinking vinegars are increasingly part of the morning or recovery routines. With the boom of chili crisps and umami, it's time to balance with tart and acidity. Look out for vinegar-based condiments like Puerto Rican pique or Filipino sawsawan.” 

Gimme (Some) Sugar: With consumers focused on wellness and resolutions, Deutsch sees “more interest in real sugar, honey and syrup used for light sweetening rather than artificial or naturally derived sweeteners,” said Deutsch. “Think Burlap & Barrel single origin sugars and honeys, and Runamok honeys and syrups.” Also of interest, one in three trendspotters noted a fruit flavor or sweet dish in their predictions. 

In addition to the top trends, there were a few others the trendspotters loved. Oil-based hot sauces caught the attention of Craddock. “Enthusiasm over traditional chili crisps and salsas machas heralds in a new wave of creative riffs, many of which are made by cool-kid 1st, 2nd, and 3rd gen immigrant founders keen to celebrate their culinary roots,”

Sarah Lohman, Food Historian, Author; spotted black garlic through the fine dining scene and predicted it will start appearing in specialty snacks. 

Kantha Shelke, Ph.D., CFS, IFT Fellow, Corvus Blue LLC; Cathy Strange, Ambassador of Food Culture, Whole Foods, said brands will be “leveraging lavender” this year. “Expect to see it soar in confectionery, preserves, and specialty drinks.”

There will be plenty of cheese to serve at dinner parties predicts Craddock. “It's not all blueberry Wensleydale, kiddos. Flavored cheese is getting fancier, and far more global,” said Craddock. “Examples include Marieke's fenugreek gouda, Vermont Creamery's honey-truffle chevre, and Montchevre’s collaboration with Mike’s Hot Honey.”