What are diners craving from restaurant menus next year? Favourite flavours are shifting, and while some of last year’s trends will continue into 2025, new trends are emerging for operators to consider as they update their menus for the upcoming year.
Spicy
2025 is turning up the heat with spicy peppers from around the world. Trends include spicy-fruity-smoky flavours from the Fresno and Morita peppers, spicy-fruity-floral notes from the aji charapita pepper, more of a fruity flavour from the goat horn pepper, and fruity notes with the aji Amarillo pepper. Spice is part of this year’s global trend, playing on inspiration from other cultures and countries for new combinations of sauces, spices, and salsa. Global dishes like salsa macha (a Mexican thick and spicy salsa), Ajvar (a Serbian roasted red pepper sauce), Crying Tiger (a spicy Thai dipping sauce) – and more – will be finding their way onto more and more menus this year, as the demand for Korean, Vietnamese, and Filipino continues to grow.
Swalty
Last year’s “swicy” (a combination of sweet and spicy) is set to be replaced by “swalty,” a much-loved partnership between sweet and salty flavours. This trend, to be led by Gen Z, can be found in everything from entrées to desserts this year. Sweets with soy sauce are an example of how this trend will be seen on 2025 menus, including adding it to ice cream, coffee, and more.
Meat alternatives
As healthy lifestyles continue to drive vegetarian, vegan, and flexitarian diets, more meat alternatives are emerging on menus. Specialty mushroom sales have risen 63 per cent between 2012 and 2023, growing in popularity as a meat alternative, from burgers to steaks and beyond. AI may also play a role in meat-free diets next year, as researchers at Stanford University are exploring plant-based meat that compares the mechanical properties of animal meat using AI. AI-generated recipes for plant-based foods with pre-defined texture and flavour profiles may be the key to new, sustainable, appealing meat alternatives.
RELATED: Offering plant-based proteins is a profitable choice for operators
LTOs
Recent research by Technomic takes a look at trending LTOs and flavours that consumers are enjoying. According to their recent study, top offers in January included non-traditional cheesesteaks, seasonally named salads, and cinnamon rolls. Keeping today’s trends in mind could certainly make LTOs more attractive and help your restaurant get more attention online. As diners continue to search for value, LTOs could play an integral role in attracting consumers and increasing traffic for 2025.
Operators looking at staying current with their menu should focus on top trends to appeal to a large number of consumers and stay ahead of the competition.
