Functional Foods, Girl Dinner 2.0 Among Top 2025 Trends According to Specialty Food Association Trendspotter Panel

NEW YORK, Nov. 1, 2024 /PRNewswire/ — The Specialty Food Association (SFA) Trendspotter Panel has provided a sneak peek at the future of food, releasing their predictions for the top 2025 food and beverage trends. Comprising 20 experts from diverse segments of the culinary world, the SFA Trendspotters track emerging specialty food and beverage products in their own work and at the bi-annual SFA Fancy Food Shows, thereby getting an early look at the flavors, formats, and ideas that will hit mainstream retailers and restaurants sooner than later.

“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,” said 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.”

Read on to learn what the Trendspotters expect to see in food and beverage in 2025, including cross-category trends like Functional Foods and Girl Dinner 2.0 as well as category-specific predictions like Vivacious Vinegars.

Here are the seven top trends the Trendspotter Panel anticipates for 2025:

• Girl Dinner 2.0. Snacking is here to stay, with freestyle format and flavor combinations infusing new energy into the red-hot category. “Consumers will become even more flexible with how they eat,” in 2025, predicted Trendspotter Melanie Bartelme. “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.” Cited as one of the top trends driving growth in SFA’s 2024-25 State of the Specialty Food Industry research, snacking is gaining nuance and seeing new innovation. Look for “familiar snacks with a twist,” said Trendspotter Jeannie Houchins, like Fishwife’s tinned seafood, Poppy Hand-crafted Popcorn, Acme’s Lox in a Box snack kit, Firehook Crackers, Lotus Foods Forbidden Rice Ramen, Brooklyn Cured charcuterie and Goodnow Farms Chocolate.
• Instant Global Gratification. Trendspotter Kat Craddock was excited by “so, so many great new South Asian brands!” and expects that consumers everywhere will continue to gain access to non-native flavors and new-to-them dishes in convenient formats. Craddock noted “Vermont-made Dosa Kitchen dosa batter, Sun Ghee’s flavored ghee, Arya Roti’s premade roti, Doosra’s snacks, and Satya Desi Pantry.” “Convenient to heat-and-eat or mix-and-make formats of authentic global foods will add flavor adventure to consumers’ snacks and meals,” said Trendspotter Kara Nielsen. “Frozen Japanese ramen and dumplings from around the world; nutritious Indian dosa pancake mixes, and flavor-packed traditional Thai simmer sauces are examples.” Plus, regionality is on the rise. Trendspotter Dr. Beth Forrest pointed to “not just tapenade, but Santorini and Kykonos tapenade (smaller regional specialties); not just salsa but salsa macha.” Among SFA members, this trend is exemplified by Xinca’s pupusas, Sobo Foods plant-based dumplings, pi00a Asian-inspired pizzas, Brooklyn Delhi’s Chickpea Tikka Masala, and Yolélé’s Yassa Fonio Pilaf.
• Yes, Chef. Building on the Summer 2024 trend of Upscaling at Home, look for a proliferation of “cheffy kits for the home cook,” said Trendspotter Clara Park. “Consumers are increasingly seeking gourmet-quality meals in convenient formats,” according to Trendspotter Kantha Shelke. Economic concerns are a major factor driving this trend. “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,” said Trendspotter Jonathan Deutsch. “With inflation hitting our pockets at the store and especially restaurants, people, especially those with families, will once again return to cooking fresh meals with cultural and flavorful twists,” said Trendspotter V. Sheree Williams. Some SFA member product examples: Todo Verde’s Al Pastor Seasoning, Flour & Olive’s baking mixes, Olio Piro Olive Oil, Jasper Hill Farm Harbison cheese, Sabatino White Truffle Sauce, The Matzo Project Matzo Ball Soup Kit, and DeLallo Pizza Night gift box.
• Functional Foods, Natural Enhancements. “Personalized nutrition will gain momentum, driven by technological advancements and a growing focus on health,” said Trendspotter Patsy Ramirez-Arroyo. “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 well-being will also grow in popularity. Ingredients like adaptogens, nootropics, and mood-enhancing botanicals will be featured in various products.” Functional has expanded beyond beverages, said Forrest, citing “chocolates (Chi Chi), functional mushroom broth, high protein oats, and Mānuka honey.” Trendspotter Sherin Ali called out “the 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.” Taylor Pass Honey Co Reserve Mānuka Honey UMF 05+ MGO83+, ALO Original Awaken Aloe Vera + Wheatgrass drink, Brook37 Wellness Teas, and High Country Fungus Magic Cocoa with seven mushrooms are example products from SFA members.
• Chili Cornucopia. Chilis remain popular and they’re available in myriad varieties. Park predicts “more unique chili pepper callouts: e.g. urfa biber, Carolina reaper.” Seen in previous Trendspotter highlights such as Nuanced Heat, chilies are everywhere, “but 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,” said Deutsch. The growing diversity of chilis is indeed a cross-cultural development—Houchins predicted “heightened heat in worldly foods” as a top 2025 trend. Check out these chili-forward SFA member products: The Spice House’s Aji Amarillo, Alicorp’s Tari Rocoto Pepper Sauce, Sachili Smoked Red Pepper Seasoning (Marash), and Madhu Chocolate Mango Chili Bar, which uses Mathania.
• Vivacious Vinegars. Multiple trends collide in the rise of exciting new vinegar flavors, uses, and occasions. “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 De la Vega. She continued: “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.” Calling out a desire among consumers for “elevated foods (making the ordinary interesting again!),” Forrest specifically cited “cucumber vinegar” as a new variant to keep an eye out for. American Vinegar Works Apple Cider Hot Vinegar, Manicaretti/Alemany Chestnut and Honey Vinegar, Giusti Sweet and Sour White Condiment, Ottogi America Korean Plum Vinegar, Mikey V’s Sam Sauce with yuzu and black vinegars, and Villa Manodori’s Dark Cherry Balsamic showcase SFA members driving this trend.
• Gimme (Some) Sugar. As consumers set personal guidelines for new styles of health-focused eating, “we are seeing 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.” Furthering the Summer 2024 trends of Fruit Forward and Warmth & Comfort, nearly one in three Trendspotters noted a fruit flavor or sweet dish in their predictions, from passion fruit (Stan Sagner) and pineapple (Forrest) to crumb cake (Donnarumma) and “mainstream maple” (Mikel Cirkus). SFA member products are giving consumers the sugar they crave, from Bumbleberry Farms Sweet Maple Honey Cream and Bourbon Barrel Foods Aged Pure Cane Sorghum to Little Red Kitchen’s Molasses Cookies and Sunday Night Foods’ Chocolate Premium Sauce.

Also Trending

• Oil-based Hot Sauces “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,” said Craddock. SFA members in this space include Cuatro Mamas, Chingonas, Tierra Negra, and Fly By Jing.
• Black Garlic. “It’s all over fine dining, and we’ll see it as a flavor in specialty snacks soon,” said Trendspotter Sarah Lohman. Epicurean Pantry’s Black Garlic line, which includes ketchup, pearls, and honey, and Olivelle’s Black Garlic Shiitake Rub and Seasoning showcase SFA members embracing this trend.
• Lavender. Cited at the Summer Fancy Food Show, “this floral note is making its way into various food and beverage products. Expect to see it soar in confectionery, preserves, and specialty drinks,” said Shelke. Brands will be “leveraging lavender,” in 2025, predicted Cirkus. Savannah Bee Company Lavender Raw Honey, Beehive Cheese Coffee-Lavender Cheese and Simpson & Vail Lavender Lace Tisane are some examples from SFA members.
• Flavored Cheeses. “It’s not all blueberry Wensleydale, kiddos. Flavored cheese is getting fancier, and far more global,” said Craddock. She continued: “Examples include Marieke’s fenugreek gouda, Vermont Creamery’s honey-truffle chevre, and Montchevre’s collaboration with Mike’s Hot Honey.”

Taste the Trends at the 2025 Winter Fancy Food Show
These trends—and many more—will be everywhere at the upcoming Winter Fancy Food Show, including in the all-new First Taste Experience food hall, where a full day of sampling and discovery of 2025 trends is planned. Qualified buyers, distributors, importers, and others may register now for the Show, taking place January 19-21 in Las Vegas.

Professionals from diverse segments of the culinary world comprise the SFA’s Trendspotter Panel: Sherin Ali, Brand Strategist at Mokha Creative Studios; Patsy Ramirez-Arroyo, food & sustainability consultant; Melanie Bartelme, Associate Director, Mintel Food & Drink; Mikel Cirkus, dsm-firmenich, Global Creative Director, Foresight & Trenz, Taste; Kat Craddock, editor in chief, CEO, SAVEUR; Jenn de la Vega, Put A Egg On It; Jonathan Deutsch, Ph.D., CHE, CRC, Drexel University; Jeanette Donnarumma, Food Media Producer; Dr. Beth Forrest, Professor of Liberal Arts and Food Studies at the Culinary Institute of America; Jeannie Houchins, Global Food & Beverage Communications Executive; Thomas Joseph, Marquee Brands/Martha Stewart, Sur La Table; Chala June, writer; Sarah Lohman, Food Historian and Author; Klancy Miller, freelance, For the Culture; Kara Nielsen, Kara Nielsen Food Trends; Chef Clara Park, founder, eat cetera Philly; Stan Sagner, Strategy Consultant, We Work For Food, LLC; Kantha Shelke, Ph.D., CFS, IFT Fellow, Corvus Blue LLC; Cathy Strange, Ambassador of Food Culture, Whole Foods; V. Sheree Williams, The Global Food & Drink Initiative, Cuisine Noir.

About the Specialty Food Association
The Specialty Food Association (SFA) was founded in 1952 and is the not-for-profit trade association of the $207-billion specialty food industry. Representing more than 3,600 businesses worldwide, SFA champions industry participation and success for a diverse community of makers, buyers, importers, distributors, and service providers by developing resources, information, education, and events that celebrate innovation and inclusivity. SFA owns and operates the Fancy Food Shows as well as the sofi™ Awards, which have honored excellence in specialty food and beverage annually since 1972. SFA also produces the e-newsletter Specialty Food SmartBrief, the Trendspotter Panel annual predictions and Fancy Food Show reports, the State of the Specialty Food Industry Report, and Today’s Specialty Food Consumer research. Find out more at Specialtyfood.com, and connect with SFA on LinkedIn, Instagram, TikTok, Facebook, and X.

SOURCE Specialty Food Association

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