New Year’s food and drink trends include cocoa, flowers and some kind of beer

As the new year approaches, some are curious food and drink trends It is predicted for 2025 – and experts shared their opinion.

Among the trends predicted for 2025 are a greater focus on fusion cuisine and greater use of flowers and mushrooms. in mealsmore cocoa drinks and culinary innovations – According to Food & Wine magazine, demand for Guinness among younger drinkers has increased.

Fox News Digital reached out to food experts about these noteworthy trends and got some sharp observations and insights on three of the predicted trends.

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3 delicious trends for 2025

Cacao sweetens everything

Hot chocolate is a relaxing drink reminiscent of cozy nights by the fire.

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In 2025, hot cocoa options go beyond the steaming cup with marshmallows.

“People are moving away from ‘chocolate-flavored’ syrups and artificial chocolate flavors in their coffee, and are using fresh cacao to give those rich, sweet flavors.” (iStock)

Consumers want more gourmet and intense food types of hot cocoanoted Beverage Daily, a trade publication.

Consumers want sweet and savory infusions, as well as plant-based versions of their favorite hot drink.

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Restaurants are responding accordingly.

“People are moving away from chocolate flavored syrups and artificial chocolate flavors. in their coffeeinstead, use fresh cacao to give those rich and sweet flavors,” says Iannone.

Among the trends predicted for 2025 are a greater emphasis on fusion cuisine, more use of flowers and mushrooms in dishes, more cocoa-based beverages and culinary innovations, and increased demand for Guinness among younger drinkers. (iStock)

Cocoa also enriches dessert menus.

“We put chocolate and coffee together our two desserts on our current menu in hazelnut tiramisu and espresso creme brulee,” Jason Francis, director of food and beverage at The Harpeth Hotel in Franklin, Tennessee, told Fox News Digital.

“We recently added a peppermint chocolate cheesecake for the winter season.”

Flowers are blooming

Flowers appear on drink menus, in salads and in other nutrients across the country.

Edible flowers sit atop a dish of ahi tuna tataki with soy vinaigrette, green onions and Korean chili powder. (iStock)

“Edible flowers are a trend that has continued to grow over the past few years and has come a long way since the orchid in a tiki drink,” Rich Iannone, corporate director of food and beverage programming and activation at Valor Hospitality Partners in Atlanta, told Fox News Digital, Georgia. said.

“There are so many different flowers that can be used in so many fun ways.”

“Adding these flavors to the dish to accompany the main ingredients adds depth and fun colors.”

According to him, mixologists “use flowers very simply to add brightness adds color to cocktails — while others use delicate flavors to enhance and add layers of flavor to their cocktails.”

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Similarly, chefs use flowers to enhance flavors in salads that go beyond the spectrum of greens.

“Adding these flavors to the dish to accompany the main ingredients adds depth and fun colors,” says Iannone.

To enhance flavors in salads that go beyond the green spectrum, chefs use flowers and more. (Image credit via Sina Schuldt/Getty Images)

Research supports this blooming trend.

The NEXT Flavor Report released by Rubix Food revealed that the Gen-Z population particularly favors hibiscus, lavender and cherry blossoms on menus, favoring both hot and cold drinks. Food and Wine noted.

Guinness pirates go

According to Food & Wine, Guinness is experiencing a surge in demand, and younger drinkers in particular are the reason Irish beer very popular, say insiders.

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“I think Guinness is outperforming its peers in the beer category in part because it’s leaning towards marketing strategies that target Gen Z,” said Bill Fritz, director of food and beverage at Caesars Atlantic City in New Jersey.

Pictured is a pint of Guinness. “There’s a reason Guinness has been around for over 250 years,” said one hospitality expert. (Leon Neal/AFP via Getty Images)

The viral “Split The G” challenge is the trick means drinking so the foam aligns with the ‘G’ in the Guinness logo on the signature bottle – it was well received on social platforms.

“It was a really smart call to action for their target demographic,” Fritz said.

He added: “Clever social media Combined with ‘Guinnfluencers’ and celebrity endorsements, the strategy maintains the brand’s presence based on its rich history while walking the fine line between being more contemporary and accessible to today’s drinkers.”

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With Valor Hospitality, Iannone confirmed that Guinness is on the way back to popularity due to its appeal to younger generations.

“There’s a reason Guinness has been around for over 250 years,” he said.

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“It’s a great product that always appeals to generations and Diageo (its parent company) has done a fantastic job connecting with that generation,” he said.