As prognostications abound, Fresh Thyme Market recently unveiled its top 2025 food trends that consider interesting ingredients and consumer behaviors shaping the industry. The research leveraged data from data insights firm Spins to spotlight trends that evaluate Midwestern palates and preferences.
“Our annual trends report helps us not only understand the needs of our shoppers but ensures we’re exciting them by curating our shelves with the most fresh, innovative, and local products,” said Liz Zolcak, Fresh Thyme Market president, in a statement.
Let’s dive into some of the most surprising trends from the report.
Mango Magic – Here, There, Everywhere
As a flavor, mangoes have been seeing consistent domestic growth. Earlier this year, Pinterest highlighted mango’s summertime reinvention wherein myriad plates experimented with the ingredient. The report explored the platform’s search data to chart increased searches for the following mango-related offerings:
- Mango float (+3700%)
- Mango sago (+260%)
- Mango chia seed pudding (+210%)
- Mango jelly (+170%)
- Mango crepe (+180%)
The Pinterest data suggests an underlying movement that may be partially responsible for mangoes’ recent success: consumer interest in globally inspired food experiences. For example, the mango float is a traditional Filipino dessert, and sago is native to Indonesia but is used in many Asian culinary delights.
With such an accelerated interest over the summer, it’s no surprise that it is transforming into a mainstay for the American palate. Fresh Thyme Market dietician Meghan Sedivy noted that consumers gravitate to the fruit because it is a “nutritional powerhouse” with vitamins to support the immune system and can offer a unique sweetness and creamy texture to foods.
The retailer recommended two functional beverages incorporating the ingredient: So Good So You Energy Shot Mango Spinach and Gt’s Synergy Raw Mystic Mango Kombucha.
Culinary Heat Wave
Fresh off the “summer of swicy,” a food movement marked by sweet and spicy combinations, Fresh Thyme Market expects the “sweet” side to take a step back, while the spice perseveres.
“Consumers are demanding more complex flavor profiles and will be bringing on the heat through expanded use of more fresh and dried chilis like ghost chilies, Chilis De Arbol and jalapenos,” the retailer wrote.
Specialty Food Association Trendspotters have also emphasized the enduring plurality of “nuanced heat” across specialty food products and categories. Most recently, Kat Craddock, editor-in-chief of Saveur magazine, remarked on how many of these innovations are more interested in the flavor than the heat itself.
Fresh Thyme Market recommends the following brands to take advantage of the trend: Lola’s Fine Hot Sauce Hot Original, That’s Tasty Dried Ghost Chiles, and Pure Heat Hot Sauces.
Mindful Sipping
Alcohol-alternative beverages have enjoyed steady growth since hitting the market. According to NielsonIQ, dollar sales of alcohol-free beverages alone increased 35% year over year in 2023, signaling the opportunity in the sector, and consumers’ interest in these brews.
In a recent article, The Food Institute explored the rise of non-alcoholic beverages by evaluating its presence at Oktoberfest 2024, a 16-day festival celebrating German culture, cuisine, and beer.
“Non-alcoholic beverages will become even more sophisticated as a way to cater to an array of holistic needs,” said Fresh Thyme Market. “For example, we’ll see a spike in drinks made with plant-based and mineral ingredients like kava and magnesium because of their mood-enhancing benefits.”
The next phase of the category will focus on mood enhancement and well-being. Additionally, the grocer expects cannabinoid-infused brews to grow as well.
Overall, FI has been seeing seismic growth in the functional beverage category, a complement to this trend. In FI’s October Monthly Report, 5 Innovative Food Trends for 2025, one section explored how “flavored diet sodas” have ascended thanks to functional brands like Poppi and Olipop. To learn more about this topic, become a member to access all FI reports.
The Food Institute Podcast
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