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According to the Whole Foods Market annual survey, the top 10 trends for 2025 focus specifically on sustainability, health and nutrition.
Expected trends for next year include a surge in hydrating ready-to-drink beverages, new aquatic ingredients within the plant-based category, crunchy textures, and fusion snack foods with international flavors.
This year marks 10 years since Whole Foods released its trend report. The report “not only reflects growing consumer preferences, but also pushes the boundaries of what is possible in the world of food,” said Sonya Gafsi Oblisk, Chief Merchandising and Marketing Officer.
Grocery stores have a broad base of health-conscious consumers, and this year’s report focuses on ongoing trends such as increasing protein content in foods, innovative ingredients within the plant-based category, and the hydration boom.
Here are 10 key trends:
international snacks
““The snack aisle is the perfect place for disruption, with brands taking salty snacks like popcorn and adding global flavors to create fusion foods that have mass appeal and entice consumers to try something new,” the report said.
For example, large CPG companies like PepsiCo are embracing this with their recent acquisition of better-for-you Mexican food brand Siete Foods, adding new varieties of lentil chips and tortilla chip flavors to their portfolio.
Always adaptable dumplings
As international flavors rise, so does the popularity of Asian fusion food.
Nestle, a giant food company, recently Launch of new frozen brand focused on Mexico and Asia cooking.
According to Whole Foods, dumplings are appearing in more aisles, from frozen to shelf-stable.
“These are long-time staples of meal rotations and diets. The product hits a few trends. “Many of our products stay true to the founders’ cultural roots, lend themselves to fusion and unexpected mashups, and have continued to gain popularity on both TikTok and restaurant menus.”
Crunch: Texture of the Moment
The report said consumers are increasingly interested in products such as sprouted granola and nuts, crunchy chickpeas and mushroom chips. In addition to snacking, consumers are adding snacks to breakfast, lunch and dinner for added texture, the report said.
According to the report, social media has led consumers to add crunchy, spicy oils to sauces and dressings, while dried fruits have also gained traction as consumers seek light and airy textures.
Hydration Hype
As water consumption has skyrocketed with the advent of portable water bottles, consumer expectations for beverages have also increased.
“It is impossible to ignore the trend at food and beverage fairs, where you can see popsicles containing electrolytes, carbonated coconut water, chlorophyll water and even protein water,” the report said.
The following suggestions: Flash IV by Waterdrop, Electrolit and BodyArmor. We are building a strong and trendy product category that sits between water, soda, sports and energy drinks.
tea time
The report also showed a boom in tea categories, from different varieties such as Chair, Earl Grey, and London Fog to different steeping techniques.
““Vintage-inspired adult tea parties are poised to replace happy hours as function-seekers can find beers with added tonics and potencies,” the report said.
Next generation compostable
As consumers demand increased sustainability, many products are going the compostable route with their packaging, the report said. Some brands, like Compostic, are entering new territory with home compostable products. This means that all components can be composted in household bins without the need for commercial processing, and Rainer Fruit is developing commercially compostable produce stickers.
A more sustainable sip
Sustainability has also made its way into the beverage industry. The report said natural and organic wines are embracing regenerative practices and low-impact packaging. For example, the Sustainable Wine Roundtable has a goal of reducing bottle weight by 25% by 2026. Meanwhile, beer and whiskey brands are embracing ingredients like drought-tolerant fonio or regeneratively grown kernza..
Sourdough takes it to the next level
The hype about gut-healthy fermented breads began in 2020 as more consumers began cooking at home.
But four years later, the sourdough renaissance remains unabated. Instead, this trend has spread across grocery aisles. “Customers are seeking the benefits and taste that sourdough offers without spending time in the kitchen,” the report said, in traditional yet innovative ways, including pizza crust, flatbreads, brownies, crackers and chocolate.
Plant-based seafood ingredients
““With the continued popularity of seaweed and the growing interest in harvesting readily available aquatic plants for a more sustainable source of protein and nutrients, algae is giving way to foods made from more marine and freshwater vegetables,” the report said. .
In particular, sea moss is spreading rapidly. A trending wellness ingredient on social media.
Duckweed, also known as water lentil, is beginning to gain attention as a nutritious food. It has a higher protein content than other leafy vegetables. Additionally, agar-agar, a plant-based gelatin substitute derived from red algae, is composed primarily of fiber and is often promoted for its digestive health benefits.
protein power up
In keeping with the theme of consumers expecting more from their food, they are looking to increase their protein intake in addition to adding traditional powders and bars.
This can be seen through the increase in . The report revealed protein intake through mealtimes and “whole food” snacks.
“Recipes that include cottage cheese (still the ‘big girl’ of dairy) may have sparked consumers’ desire to find protein from whole foods, and consumers are now prioritizing animal proteins,” the report said.
Organ meats are also on the rise as consumers look for mixed meats that contain traditional muscle meat in addition to liver, kidney or heart.
