A year of hope. That is how Technomic experts label 2025 in their annual report outlining predictions for the foodservice sector. Though labor challenges and continued strain of the effects of climate change will persist, the next year represents a shift away from the pandemic-driven inflationary pressures and the maturing of some trends, which in turn will bring calm to operators and suppliers.
It is the view of market analyst Technomic that some trends that figured in reports for previous years – Korean foods and egg sandwiches for example – will remain relevant and continue to solidify. Among the concepts and ingredients expected to score with consumers, here is a selection of the more intriguing predictions.
Analog alternatives
This is among one of the more fascinating segments to observe. While previous years have seen a proliferation of plant-based protein alternatives, in the coming year expect to see new types of animal protein. Ostrich is taking the place of beef in Japan and frog legs are taking up space on chain menus in China. A combination of rising prices of many everyday proteins and consumer demand for new flavors have led operators to test new proteins on the menu. Similarly, new alternatives to cow milk move beyond the plant-based drinks to camel and buffalo milk.
Global chains making a move into Southeast Asia
Saturation, slow growth and high competition in their home markets will see restaurant chains from countries including China, Japan, South Korea, the US and Australia moving into new markets in Southeast Asia. Technomic predicts that Singapore will be the proving ground for entry into Indonesia, Malaysia and the Philippines. At the same time local brands with the region will be looking to expand within their own markets and beyond.
Inherivation
Not the catchiest of labels and thus unlikely to be widely adapted, the so-called inherivation trend is used to describe where inherited cuisine traditions in a country – think Italian pizza, Japanese ramen and British fish and chips – are given a re-think. A new approach to traditional cuisines is not exactly new, but it is set to gain traction and evolve as operators look for innovation while celebrating tradition.
Other predictions from Technomic include increased use of avocado and sweetcorn (not necessarily together); new coffee and tea flavor concepts, including pistachio; and a wider adoption of Asian staple konjac as a healthy noodle or rice alternative.
The surprise hit ingredient for 2025? Marshmallows given the whimsical and global treatment on sweet and savory menus .
Tipping to take center stage
During the US election campaign both President-elect Donald Trump and Kamala Harris pledged to abolish tax on tips, so expect there to be further debate on this hot topic. A recent study by the Economic Policy Institute reported that tipped workers earn a third less than the median worker in the United States economy, so it is likely to keep rumbling on.
Online restaurant supply company WebstaurantStore has released its own report and predicts that tips will affect conversations about new legislation to raise the tipped minimum wage to supplement employees’ income. For operators it will require a balance between keeping prices at an appealing level for customers while ensuring employee satisfaction, especially at this time of labor shortages.
This is already of interest globally – in the UK, for example, from 1 October 2024 all tips now go direct to staff members in hospitality.
Changing customer profiles
Much has been written about the dining habits and expectations of Millennials – the generation that came with new demands for experiences, healthy foods and a digital-first attitude.
Now, this group is entering a new life stage, starting families and their demands and expectations will pivot to family-friendly options. Restaurants will need to consider how to cater to this growing demographic, offering flexible options, healthy meals and engaging environments. Kid’s play area with Instagram wall, anyone?
Ingredients to watch
No summary of industry predictions is complete without the Whole Foods Market’s Trends Council top 10 anticipated trends for 2025.
For this tenth year of the report, the list ranges from a rising popularity of international snacking with brands disrupting the market by adding global flavors to classic salty snacks; to an expected uptick and elevation of the humble dumpling.
Also on the Whole Foods Market list is ‘crunch’ as the texture of the moment, coinciding with other reports that list root vegetables as being on the rise. Sustainable alcoholic beverages; next level sourdough; plant-based ingredients from the sea; and a bet on more protein in customer diets, which will see shoppers look beyond the protein powders and bars.
Though it may be hard to tell if these are genuine trends or the predictions actually cause the trends to happen, watch out for more crunch, alternative proteins and sustainable wine on the menus.
Tina Nielsen
