With a new year on the horizon, Whole Foods Market’s Trends Council has revealed 10 trends that are likely to shape the 2025 food landscape. Here’s a closer look at five of the Whole Foods trends on the list that are particularly intriguing.
Plant-Based Aquatic Ingredients
Seaweed lovers, rejoice! Plant-based aquatic ingredients like sea moss, seaweed, and duckweed are likely to appear everywhere in 2025 as consumers continue to seek out protein sources that are more sustainable.
Sea moss, in particular, has been showing up in everything from beverages to gummies lately due to its high iron, magnesium, and iodine content, while duckweed’s impressive protein profile is also attracting attention.
Next year, you’ll likely spot kelp-based salsas or agar-agar, an algae-based gelatin alternative, popping up in more products.
Sourdough 2.0
Sourdough’s pandemic-fueled resurgence isn’t over yet – in fact, it’s on the rise once again.
In 2025, Whole Foods experts predict that sourdough will move beyond traditional bread and into more innovative formats like pizza crusts, crackers, and even desserts.
And for those who love its distinct tang and fermentation benefits but don’t have time to make it from scratch at home, store-bought products like sourdough-infused flatbreads and pumpkin turmeric sourdough will be there to satisfy the craving.
A Craveable Crunch
Next year is slated to be the “year of the crunch.”
From crispy mushroom chips and sprouted nuts to roasted chickpeas and freeze-dried treats, adding texture to meals and snacks will be crucial for brands hoping to keep consumers engaged in an increasingly saturated snacking market.
New takes on chili crisp toppings and crunch-forward seasonings are also making their way into everything from roasted vegetables to desserts.
The Ever-Adaptable Dumpling
Dumplings are expected to steal the spotlight in 2025 as a highly versatile food, capitalizing on the growing consumer demand for convenience by expanding into more portable formats.
Dumplings are now showing up as single-serve, on-the-go options that make snacking or quick meals both fun and flavorful.
Whether it’s a fusion twist like pepperoni pizza bao buns or a more traditional dumpling filled with global flavors, this trend will tap into the nostalgia of comfort food and the excitement of new culinary experiences.
Speaking of global flavors…
Snacks Inspired by International Flavors
The snack aisle is primed for a global transformation in 2025, with international flavors dominating the market.
Fusion snacks will continue to blend familiar formats with bold spices and ingredients like chili masala popcorn or mango sticky rice chips. These products introduce consumers to new flavors while remaining grounded in familiar snack forms.
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 Senior Vice President David Portalatin joined The Food Institute Podcast to discuss the makeup of the current restaurant customer amid a rising trend of home-centricity.
