Top 10 food and beverage trends for 2025: Whole Foods Market’s predictions

Members of the Whole Foods Market’s Trends Council today unveiled their top 10 anticipated food trends for 2025 in the retailer’s 10th annual Trends predictions report. Whole Foods Market predicts a boom in hydrating ready-to-drink beverages, a new wave of aquatic ingredients, added crunch to every meal, and fusion snack foods with international appeal—these and more are set to influence the food landscape in the coming year.

The Whole Foods Market Trends Council—a collective of more than 50 Whole Foods Market team members ranging from foragers and buyers to culinary experts—develop these trend predictions each year through a combination of deep industry experience, keen observation of consumer preferences, and collaborative sessions with emerging and established brands.

“Our 10th anniversary of trend forecasting marks an important milestone for us, reflecting a decade of sharing innovation and culinary exploration that crosses every aisle,” said Sonya Gafsi Oblisk, chief merchandising and marketing officer at Whole Foods Market. “This year, we’re especially excited to celebrate how far we’ve come by spotlighting trends for 2025 that not only reflect growing consumer preferences but also push the boundaries of what’s possible for the world of food. We’re eager to see these trends take shape and inspire our customers in the year ahead.”

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“Whole Foods Market has been keeping an eye on trends and spotlighting innovation in food and beverage from the beginning,” said Cathy Strange, ambassador of food culture for Whole Foods Market and member of the Trends Council. “From important food movements around animal welfare, climate, and transparency, to the evolving tastes and preferences of consumers, trends in food end up driving our dinner table conversations for years to come and help spark some of the best ideas and solutions for the future.”

Keep scrolling to see Whole Foods Market’s top 10 food trend predictions for 2025.

Products in this trend introduce consumers to different parts of the world through a mix of traditional international snacks.

International snacking

The snack aisle is a perfect place for disruption with brands taking on salty snacks like popcorn and adding in global flavors to create fusion foods that have mass appeal and entice consumers to try something new. On packaging, brands can tell their snack story by sharing their cultural roots and nostalgic childhood food memories. Products in this trend introduce consumers to different parts of the world through a mix of traditional international snacks like chamoy candy and new combinations like mango sticky rice chips or a chili crunch oil edamame and nut mix.

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Try the trend: Daily Crunch and Fly by Jing Sweet Sichuan Sprouted Cashews, Aaji’s Tomato Lonsa Original Recipe, Dang Mango Sticky Rice and Thai Chili & Lime Thai Rice Chips (launching in 2025), Confusion Snacks Chili Masala Popcorn, Siete Grain Free Hint of Mexican Vanilla Chocolate Chip and Grain Free Fresas con Crema Cookies, Sosi’s Spinach Jalapeno Armenian Yogurt Dip, Tamalitoz by Sugarox Divine Watermelon Mexican Candy and Chili Pops, CHUZA Spicy Mango, Yaza Labneh Za’atar & Olive Oil, Geem Korean Seaweed Chips (part of Whole Foods Market’s 2024 LEAP Early Growth Cohort).

Ever-adaptable dumpling

Dumplings are dough pockets with a typically savory filling, usually cooked by boiling, steaming or pan frying. Also known as pocket foods, they’re showing up in multiple aisles including frozen and shelf-stable single-serve formats. These products hit on a few trends: Many are authentic to a founder’s cultural roots and ripe for fusion and unexpected mash-ups, which seem to be continuously popular both on TikTok and restaurant menus. Dumplings are long-standing staples in cuisines across the globe, making them a trend everyone can feel involved in and get excited about.

Try the trend: MìLà Pork Soup Dumplings, Laoban Mala Beef Dumplings and Chinese Style BBQ Pork Bao Buns, House of Yee Miso Jade Vegan Dumplings, Plant Up Asian Dumplings and Shawarma Bites, Jaju Sweet Potato and Caramelized Onion Pierogi, Baozza! Pepperoni Pizza Bao Buns, Himalayan Momo Paneer and Vegetable Dumplings, Fillo’s Bean Salsa Verde Walking Tamales, Mimi Cheng’s Chicken Parm Dumplings

Crunch: Texture of the moment

From crispy grains and granola to sprouted and fermented nuts to roasted chickpeas and mushroom chips, consumers are increasingly reaching for these items to enhance meals and add texture to breakfast, lunch and dinner. Brands are creating crunchier versions of the ever-popular chili crisp, while new seasonings marketed for their texture are stars of salads and roasted veggies. Dehydrated fruits and candy are taking over social media, with consumers seeking that light, airy crunch. This trending texture can also be seen in beverages and desserts, like crème brûlée espresso martinis or pistachio-topped pastries.

Try the trend: Daily Crunch Turmeric & Sea Salt Sprouted Almonds, GoodSAM Crispy Crunchy Pineapple Chips, Fly By Jing Chengdu Crunch,  Brad’s Balsamic Salad Snack, Madly Hadley Coconut Bacon Bits and Pistachio Crumble (launching in January), Life Raft Treats Not Fried Chicken Ice Cream, Popadelics Crunchy Mushroom Chips Trippin’ Truffle Parm, Freezcake Freeze-Dried Cheesecake Bites (part of Whole Foods Market’s 2024 LEAP Early Growth Cohort).

Hydration hype

Reusable water bottle culture is upon us, but consumers want more from their H2O these days, seeking added electrolytes and hydration in more innovative forms. It’s impossible to ignore the trend at food and beverage trade shows, where you’ll find popsicles with electrolytes, sparkling coconut water, chlorophyll water and even protein water. New players are emerging , such as cactus waters that contain antioxidants and electrolytes, and better-for-you competitors to sugary and artificially colored sports drinks. Even kids can get in on this trend with new and tasty beverages in fun formats like pouches and mini coconuts.

Try the trend: Skratch Labs Strawberry Lemonade Hydration Sport Drink Mix, Cocobear Organic Raw Coconut Water, Local Weather Wildberry, Pricklee Cactus Water, KOR Hydrate Superfood Quench Organic Sports Drink, BruMate Era 40oz Leakproof Straw Tumbler, Once Upon a Coconut + Watermelon, Harmless Harvest Organic Sparkling Coconut Water, True Nopal Cactus Water.

Traditional tea flavors are showing up in desserts and functional beverages.

Tea’s time

There’s tea talk everywhere you turn: popular flavors in desserts and granola (chai, Earl Grey, London fog), new steeping formats (tea strips, cold-brew bags for water bottles and powders) and new hot products like plant-based milk teas and sparkling teas. Vintage-inspired adult tea parties are poised to replace happy hour as customers looking for function can seek out brews with added adaptogens and benefits. We’re loving how this new trend plays off past trend predictions like “New Brew: Yaupon” and “A Better Boost.”

Try the trend: Heritage Kulfi Cardamom Chai Ice Cream, Kola Goodies Sri Lankan Milk Tea Latte, One Degree Organic Foods Coconut Hibiscus Tea Infused Granola, Twrl Jasmine Pu’erh Milk Tea, Camellia Grove Kombucha Oolong Tea Kombucha, Van Leeuwen Blue Jasmine Tea Ice Cream Bars, Remedy Organics Super Chai Fuel, Bubbies Milk Tea Mochi, Big Heart Tea Co. Minty Blue Herbal Tea, teapigs Cold Brew Peach & Mango, Maté Party Sparkling Yerba Mate (part of Whole Foods Market’s 2024 LEAP Early Growth Cohort)

Next-level compostable

Products that aren’t ditching packaging completely are going the compostable route, making some or all elements of their packaging compostable. Some brands, like Compostic, are even entering new territory with home-compostable products, meaning all components can compost in a home bin versus requiring a commercial process. In the produce world, Rainer Fruit is working on commercially compostable produce stickers.

Try the trend: SIMPLi Regenerative Organic Certified Gigante Beans, Alter Eco Classic Dark Chocolate Truffles, Compostic 100% Home Compostable Cling Wrap, Coyotas Organic Cassava Tortillas, PACHA Sourdough Sprouted Buckwheat Bread

More-sustainable sips

Forward-thinking boozy brands are working to reduce their environmental footprints. Natural and organic wines may not be new, but brands are taking things a step further by embracing regenerative practices and lower-impact packaging. For example, the Sustainable Wine Roundtable (of which Whole Foods Market is a founding member), has a goal to drop bottle weights 25% by 2026. Meanwhile, beer and whiskey brands are embracing ingredients like drought-resistant fonio or regeneratively farmed kernza.

Try the trend: Patagonia Provisions + Deschutes Kernza Lager and Kernza Non-Alcoholic Golden Brew, Brooklyn Brewery Fonio Rising Pale Ale, New Belgium Fat Tire Ale, Allagash White Belgian-Style Wheat Beer, Athletic Brewing Co. Free Wave Hazy IPA and Run Wild IPA, Firestone Walker Brewing Company Mind Haze IPA, Bonny Doon Vineyard Carbon…nay!, Harthill Farms Pinot Grigio, Tablas Creek Vineyard Patelin de Tablas and Patelin de Tablas Blanc.

Post-pandemic, consumers are looking for sourdough's taste and benefits in convenient formats.

Sourdough stepped up

During the pandemic, we saw a sourdough resurgence with at-home bakers trying their hand at the classic fermented bread. Now we’re seeing this trend move into grocery aisles in both traditional and innovative ways—pizza crusts, flatbreads, brownies, crackers, chocolate and more—with customers looking for the benefits and flavor that sourdough offers without spending hours in the kitchen.

Try the trend: Bionaturae Organic Sourdough Spaghetti (launching February 2025), Jesha’s Sourdough Pancake & Waffle Mix, Wasa Swedish Style Sourdough Crispbread, Rudi’s Gluten Free Sourdough Texas Toast with Garlic, Berlin Natural Bakery Old Fashioned Sourdough Spelt Bread, Base Culture Sourdough, Essential Bake-at-Home Sourdough, Patagonia Provisions Sourdough Sea Salt Organic Crackers, Pinsa Love Artisan Pepperoni and Pesto Mushroom Pinsa (launching in November).

Plant-based aquatic ingredients

With the continued popularity of seaweed and the increasing interest in harvesting readily available aquatic plants for more-sustainable sources of protein and nutrients, the tide is turning toward foods made with more sea and freshwater greens. Sea moss, in particular, has been making a splash as a buzzy wellness ingredient—touted for its iron, magnesium and iodine content—in formats such as beverages and gummies. Duckweed, or water lentils, is in the early stages of emerging on the scene and boasts a higher protein content than other leafy greens, and agar-agar (a plant-based gelatin alternative that comes from red algae) is primarily fiber based and promoted for digestive support.

Try the trend: Atlantic Sea Farms Sea-Chi and Seaweed Salad, Copina Co. Passionfruit Sea Moss Refresher, Barnacle Foods Alaskan Sea Verde Kelp Salsa, MaryRuth’s Sea Moss Gummies, Simply Organic Sea Lettuce Finishing Salt, Umaro Applewood Smoke Sea Moss Bacon, Homiah Sambal Chili Crunch, Kamuni Creek Mango Seamoss.

Protein power-up

Consumers are looking to incorporate more protein in their diet beyond traditional powders and bars, with an emphasis on ramping up protein consumption at meal times and with “whole food” snacking. Recipes incorporating cottage cheese (still the “it girl” in dairy) may have kick-started customers’ desires to seek out protein in whole food sources, with consumers now prioritizing animal protein. Organ meats are being touted as a superfood providing significant protein, vitamins and minerals, leading shoppers to seek meat blends that combine traditional muscle meat like ground beef with organ meats and making it easier to enjoy the nutritional benefits without having to learn how to prepare liver, kidney or heart.

Try the trend: Painterland Sisters Organic Skyr Yogurt Meadow Berry Yogurt, FOND Bone Broth, Good Culture Cottage Cheese, organicgirl protein greens, Force of Nature Beef Ancestral Blend and Bison Ancestral Blend, Eel River Organic 100% Grass-fed Primal Blend, Diestel Family Ranch Primal Blend Ground Turkey with Turkey Heart and Liver, Bob’s Red Mill Organic Protein Oats.