We know that the food and drink industry is constantly evolving, but as we say goodbye to the first (and perhaps longest!) month of 2025, we’re already seeing the emergence of trends and themes to set the tone of the foodie landscape for the year ahead.
Towards the end of last year, we joined the team from global food trends and ideas agency, The Food People for the Annual Food & Beverage Trend Summit. And there’s a lot to unpack – with the coming months and years expected to see consumers re-establishing balance, with a little indulgence – and a focus on sustainability, and personalisation.
Last month we discussed the importance of The joy factor: Why food brands should tap into pleasure in 2025, and it seems joy is here to stay… so get ready to embrace JOMO, and nine other trends we should expect to see a lot more of…
1. JOMO: The Joy Of Missing Out… And Staying In
Remember when FOMO (Fear of Missing Out) drove our social lives? The new movement, JOMO (Joy of Missing Out), is all about relishing at-home experiences - enjoying the ‘here and now’ and not worrying about what’s happening beyond your own front door. Who needs to go out, when you can have restaurant-quality meals at home (made or delivered), barista-grade coffee machines, and high-end entertainment setups, consumers are choosing comfort over the hassle of going out.
2. Omnivore: A More Balanced Approach
Gone are the days of rigid labels – and why should we decide between being a meat eater or plant-based? The omnivore trend encourages us to incorporate a more flexible approach, with focus on quality over quantity, taking into account provenance, welfare and sustainability. Think combining plant proteins, like wheat, pea and soy with beef for a sustainable protein boost. While mushrooms, mycelium and mycoprotein bring a meaty texture and savoury umami.
3. Big Fusion: A Culinary Masterpiece
Fusion food is shedding its gimmicky reputation and becoming a sophisticated art form. No longer just about quirky combinations, it’s now about truly global inspiration - as chefs around the world share flavours, techniques and ideologies. While Italian cuisine remains a foundational canvas, risotto, tiramisu and lasagne are all being contemporised, Japanese, Pan-Asian, and Mexican flavours are blending in fresh, innovative ways - think koji-infused sauces, snail gyoza, Pakistani-Mexican mashups, and bold reinterpretations of classic dishes.
4. Crave-Worthy: Go Big or Go Home
Consumers are embracing real indulgence when they choose to indulge - no half-measures here – this is all about the act of eat and eating what makes you happy. From double and triple-stacked burgers to ultra-saucy pasta dishes and burrito style pizza this is oversized, overfilled, exuberance! The motto is simple: "Go big or go home”, and calories absolutely don’t count. While health-conscious choices remain important, the occasional extravagant meal is going to increasingly be celebrated.
5. Slim & Trim: The Key to Living Well
In stark contrast to Crave Worthy – weight management is the key to living longer and healthier lives but one size doesn’t fit all. As we’re seeing now across the media and social – some turn to drugs, like Ozempic and Mounjaro, while others opt for semi-intermittent fasting, trending diets or lifestyle changes – with a little help from wellness apps and wearable fitness monitors. Fibre is tipped as the unsung hero of weight loss and gut health, while chrono nutrition will see us focus on the science of how our circadian rhythms impact body function.
6. Pure & Clean: Simpler Times
More than ever, consumers want transparency in their food - with knowledge at their fingertips using apps like Yuka. While debate continues around the possible impact of UPFs and forever chemicals on our bodies, clean-label eating is about short and recognisable ingredient lists, minimal processing nutrient-dense proteins, and honest sourcing. Here transparency and honesty become even more key in consumer decision making… from reducing salt, to plant-based substitutes moving towards fewer additives, and increasingly viewing animal-derived protein as nutrient dense alternatives.
7. Prevent That Waste: The Fight Continues
Food waste and excessive packaging remain pressing concerns, with pressure on brands to find new solutions. But there’s new focus here on how to prevent waste in the first place. Expect more technologies to extend shelf life, detect and prevent spoilage. And innovations in zero-waste cooking, upcycled ingredients, and sustainable packaging that minimises environmental impact – with bio fibres, paper, glass and aluminium.
8. Sweet Treats: Nostalgia Meets Moderation
With cost-of-living still a consideration, we’re seeking permissible indulgence with sweet treats. But not just any old puds… Desserts are getting a revamp, with a focus on mindful indulgence. Homemade doughnuts, gourmet cookies, fresh baked madeleines and retro offerings like banoffee, pavlova and lemon meringue pie. Consumers are opting for occasional, high-quality treats, with doughnuts and French pâtisserie making gains.
9. Snack Attack: Food Anytime, Anywhere
We’ll see a rise in snacking as people adopt a more flexible approach to eating. Rather than sticking to three-meals a day, the ‘4th meal’ and mini meal trend, brings additional eating occasions with anytime, anywhere eating. Snacks are becoming more sophisticated, catering to on-the-go lifestyles, from umami-rich, globally inspired bites to innovation across fresh and frozen aisles offering more convenience, indulgence and functional bites - snackification is reshaping how we eat.
10. New Proteins: On The Rise
Alternative proteins are making headlines, with advancements in plant-based tech enabling the creation of more realistic offerings. From cultivated meat to air-protein fermentation and 3D-printed seafood leading the charge. As these technologies develop, they promise to deliver sustainable, nutritious food with cleaner labels.
So as we head into 2025 and beyond, whether it’s indulging in a high-quality treats, embracing JOMO, or making more conscious food choices, the future of eating is all about balance, personalisation, and most of all enjoyment. We can’t wait to see how these trends build and evolve over the coming months. Which trend are you most excited about?
