As the New Year progresses, some are interesting food and beverage practices are predicted for 2025 – and experts have shared their data.
One of the trends predicted in 2025 is the emphasis on mixed foods, the high use of flowers and mushrooms. foodconsumption of cocoa beverages and new cooking methods – and increased demand for Guinness beer among alcoholic beverages, according to Food & Wine magazine.
Fox News Digital reached out to food experts about these top trends — and came up with thoughts and facts about three of the predicted trends.
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Cocoa makes things sweeter
Hot chocolate is a comforting drink reminiscent of cozy nights by the fire.
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By 2025, hot cocoa options are being promoted beyond a hot mug with marshmallows.
“People are moving away from 'chocolate-flavored' syrups and artificial chocolate flavorings in their coffee, instead using fresh cocoa to provide sweet and savory flavors.” (iStock)
Consumers desire more gourmet and energy different types of cocoanoted Beverage Daily, a trade publication.
It reports that consumers are looking for sweet and savory infusions as well as plant-based versions of the popular hot drink.
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And restaurants are responding positively.
“People are moving away from 'chocolate-flavored' syrups and artificial chocolate flavors. with their coffeeinstead of using fresh cocoa to provide rich and delicious flavors,” said Iannone.
Among the trends predicted for 2025 are a greater emphasis on fusion cuisine, more use of flowers and mushrooms in food, more cocoa-infused drinks and new cooking methods – and the demand that still increasing number of Guinness beer among small drinks. (iStock)
Cocoa also enhances dessert options.
“We put chocolate and coffee together two of our desserts on our menu hazelnut tiramisu and espresso crème brulee,” Jason Francis, director of food and beverage at The Harpeth Hotel in Franklin, Tennessee, told Fox News Digital.
“We also just added a chocolate cheesecake with a peppermint coating for the winter season.”
Flowers are blooming
Flowers appear in food and drinks, with salad and other foods across the country.
Edible flowers sit atop this ahi tuna tataki dish with soy vinaigrette, green onions and Korean chili powder. (iStock)
“Edible flowers is a trend that has continued to grow over the past few years and has come a long way since the orchid was consumed in a tiki drink,” said Rich Iannone, business director of food and beverage programs and ts' operations at Valor Hospitality Partners in Atlanta, Georgia, told Fox News Digital.
“There are so many different flowers that can be used in so many fun ways.”
“Incorporating these flavors into a dish to complement the basic ingredients provides a deep and rich color.”
He said mixologists “use flowers simply to give elegance colors in their cocktails – while others use lighter flavors to help enhance and enhance the flavor of their cocktails.”
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Similarly, chefs use flowers to enhance the flavor of salads that surpass many types of vegetables.
“Incorporating these flavors into a dish to match the original ingredients gives the colors depth and richness,” said Iannone.
To improve the taste of the salad that exceeds many types of vegetables, chefs use flowers and others. (Sina Schuldt/photo credit via Getty Images)
Research supports this growing trend.
The NEXT Flavor Report released by Rubix Food revealed that the Gen-Z population is particularly fond of hibiscus, lavender and cherry blossoms that compliment hot and cold drinks on menus, Food & Wine observed.
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Guinness is in growing demand, according to Food & Wine, and younger drinkers are the reason. Irish beer is very popular, insiders said.
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“In my opinion, Guinness is outperforming its beer group peers in part because it relies on its marketing strategies targeting Gen Z,” said Bill Fritz, director of food and beverage, Caesars Atlantic City in New Jersey.
Pints of Guinness beer are pictured. “There's a reason Guinness has been around for over 250 years,” said one hospitality expert. (Leon Neal/AFP via Getty Images)
The viral challenge “Split The G” – that trick it involves drinking so the foam is accompanied by the letter “G” in the Guinness logo on the signature glass – it was well received in public games.
“It was a smart call to action on behalf of the people they want to be with,” Fritz said.
He added, “It's brilliant social media a strategy combined with 'Guinnfluencers' and celebrity endorsements has a brand that walks the fine line between being modern and accessible to today's spirits while maintaining a presence rooted in its rich history. “
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Iannone who owns Valor Hospitality confirmed that Guinness is back on track, thanks to its focus on attracting the attention of young people.
“There's a reason Guinness has been around for over 250 years,” he said.
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“It's a great product that has been appealing to generations and Diageo (its parent company) has done a great job connecting with this generation,” he said.