The food industry in 2025 is entering an exciting new chapter, fueled by Gen Z’s ability to drive food trends through social media platforms. What was once considered viral has become essential to new product development, and this year’s top trends reflect this.
It’s not just Gen Z that has a desire for immersive dining experiences, new product innovations, and mindful eating. The same goes for Generation X and Baby Boomers. They are even millennials. That’s why these three trends stand out among the sea of lists and predictions. Yes. Not only will this impact product development in 2025, but it could also impact the direction of the food industry in the near future.
Trend 1: Consumers are hungry for food that lifts their spirits.
With growing awareness of the brain-body connection and the desire to optimize mental health, consumers of all ages are increasingly interested in foods that support cognitive health.
- Key statistics: 67% of consumers are very curious about foods that improve cognitive health. Consumer Curiosity Report.
With rising stress levels, information overload, and an aging population focused on longevity, people are prioritizing nutrition as a powerful tool to improve focus, memory, and overall brain function. Because diet is such an important factor in cognitive health, food companies have a great opportunity to formulate foods and beverages with brain health in mind.
A good place to start is with omega-3 fatty acids, as there is scientific evidence linking them to brain health. The total fat in walnuts (18 g) is comprised mostly of polyunsaturated fats (13 g/oz), including omega-3 ALA (2.5 g/oz). Walnuts are the only tree nut that provides an excellent source of omega-3 alpha-linolenic acid (ALA).(1) It is an essential fatty acid that has the potential to support heart health and cognition.(2)-4
systematic review 22 studies involving 43,793 participants People at high risk for cognitive decline have been shown to benefit the most from nut consumption. All studies reviewed Interventional or observational studies involving humans aged 18 years or older. When all nuts were reviewed, walnuts were the nut that showed the strongest positive association between consumption and cognitive performance.5 Due to the diversity of studies included in the systematic review, further research is needed to develop conclusions from a consistent body of evidence on the association between nut consumption and cognition among adults of different age groups.
There are several snack mixes, granolas, plant-based milks, and nut butters with walnuts on the market today, and their front-of-package claims link food to brain health by promoting high levels of omega-3 fatty acids.
- Product example: Divina Crunch Granola Cereal The product’s blend of walnuts and flaxseeds provides 550mg of Omega-3 ALA per pack.
Trend 2: Texture as the final frontier of experiential dining
Texture has a distinct impact on food. When we eat cookies, we crave them and often Consumers identified as a problem When it comes to plant-based meat alternatives on the market today. If 2024 was the year of ‘swish’, 2025 is expected to be the year of texture.
Crunch is a contributing factor to experiential eating. Beyond taste and nutrition, TikTok gives young people something to talk about (and increase volume). Walnuts are like Goldilocks nuts in terms of texture. It’s neither too hard nor too soft. Crunchy yet flexible enough to perfectly complement a variety of foods, from prepared entrees to cookies. Walnuts are also easily incorporated into products as a +1 ingredient in line extensions that require improved mouthfeel. Give an ordinary shrimp and frozen honey entree a special twist by adding the crunch of walnuts.
- Product example: Send Bar’s Banana Bread The variety makes clever use of the inclusion of walnuts to give the protein bar a clean-label crunch.
Trend 3: A return to innovation
Much has been said about the lack of true innovation in the food industry and the shifting priorities of R&D departments from developing new products to focusing on reducing costs.
chart of the day
Innova Market Insights
Most innovations have been found on the flavor side, combining flavor platforms to create the Swish Craze of 2024 and the Swish Trend of 2025. Beyond taste, you’ll find innovation in the use of walnuts in two plant-based forms.
- Walnut Cream: This plant-based cream is a mixture of walnuts and water that can be used in everything from coffee creamer to vegan bakery. Contact us Find out more about this innovation.
- Walnut Meat: Adding a seasoned walnut blend to a vegan bolognese, frozen burrito, or plant-based burger patty provides a clean-label texture that many products in this category lack.
As consumers become more intentional about what they eat and become more socially conscious about why they eat, food brands that embrace these three trends will be well-positioned for success. California Walnut Board is at the forefront of developing new products that exceed consumer expectations, whether it’s a line extension with richer textures or a true product innovation using walnut cream as a coffee creamer. Contact us Learn more
References:
(1) U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. Fdc.nal.usda.gov.
(2) Analysis of What We Eat in the United States, NHANES 2013-2016, 1 year and older, 2-day dietary intake data, weighted. Recommended intake range: Healthy American Diet Pattern.
3. 2025 Dietary Guidelines Advisory Committee. 2024. Scientific Report of the 2025 Dietary Guidelines Advisory Committee: Advisory Report to the Secretary of Health and Human Services and the Secretary of Agriculture. U.S. Department of Health and Human Services.
4. Sala-Vila A, Fleming J, Kris-Etherton P, Ros E. Effects of alpha-linolenic acid, a plant-based omega-3 fatty acid, on cardiovascular disease and cognition (published ahead of print, February 16, 2022). advancements in nutrition. doi.org/10.1093/advances/nmac016.
5. Lauren E Theodore, Nicole J Kellow, Emily A McNeil, Evangeline O Close, Eliza G Coad, Barbara R Cardoso, Nut consumption for cognitive performance: a systematic review, Advances in Nutrition, 2020; https://doi.org/10.1093/advances/nmaa153
