You’ve heard that nostalgic items are trending like never before, and you’ve likely noticed that fusion flavors are everywhere in foodservice right now as well. But are you familiar with emerging movements like “accessible experimentation”?
Nestlé U.S. recently published its annual food and beverage trends to watch, and it appears that coffee at home, functional items, and extreme convenience will be trends to watch in 2025.
Let’s digest the latest trends, according to the American wing of the world’s largest F&B company.
Accessible Experimentation
According to Nestlé, a new wave of coffee consumption has arrived. Coffee is increasingly considered a “little treat,” especially among Gen Z consumers.
“Today, consumers are focused on a more personalized cup, increasingly intrigued by new, exciting textures and flavors that rebel against the purist brews of the past,” Nestlé U.S. wrote in its report.
Recent statistics support that claim:
- 61% of consumers say making coffee at home allows them to save money without giving up an enjoyable experience
- 51% of coffee drinkers own or are interested in syrups and additives for their coffee
- Outside of Baby Boomers, roughly one-third of coffee drinkers consider themselves a “coffee enthusiast”
Feel Good, Functional Food
Approximately 82% of U.S. consumers currently view wellness as a top or important priority in their lives. That philosophy especially rings true with Gen Z, with 76% of that youthful cohort defining wellness as holistic and “anything that makes you feel good.”
“Consumers are taking their health into their own hands, on their terms, to curate personalized wellness practices that meet their needs,” Nestlé noted.
“In 2025, brands will lean in to deliver ‘better-for-you’ goods with functional benefits.”
Flavor Done Fast
Currently, 68% of consumers are trading restaurant meals for food from supermarkets, according to Nestlé’s findings. Demanding schedules and the increased cost of dining out are leading consumers to look for food that delivers on convenience.
In fact, 90% of modern consumers are turning to pre-made sauces or marinades for easy meals.
“In 2025, consumers will prioritize savoring the moment (and flavor) with less time spent chopping and more time connecting with loved ones,” Nestlé wrote.
The Food Institute Podcast
Restaurant results for the second quarter weren’t stellar, but people still need to eat. Are they turning to their refrigerators, or are restaurants still on the menu for consumers? Circana SVP David Portalatin joined The Food Institute Podcast to discuss the current restaurant customer amid a rising home-centricity trend.
