Everyone runs food trend stories for a new year, and we’re no different.
Blue Book, naturally, focuses on fresh produce trends, and they often find their way into legacy media trend coverage, as is the case for the New York Times, which released “How Will We Eat in 2025? 9 Predictions to Chew On.”
Fresh produce stars as one of the top trends.
The Times writes: “It might have begun with the cotton candy-flavored grape, but new designer fruits and vegetables will begin to pop up with more regularity. Badger Flame beets from Row 7 Seed company are one example. Tropical Bliss strawberries from Driscoll’s are another.
“Some of the new offerings emphasize nutritional advantages and highlight the quality of the soil they are grown in. Others are pure flavor plays. ‘We have seen an incredible interest in seed development and the search for flavor and sustainable growth,’ said Jon Hansburg, director of foodservice sales at Baldor.
“Social media will play a role, too,” the Times goes on to say, “accelerating demand for new or lesser known fruits and vegetables.”
Other highlighted trends include an explosion of new sauces, many with produce-oriented flavors; expanded grab-and-go meals from convenience stores; a greater emphasis on hospitality at foodservice; higher protein content in recipes; and take-out as art, as restaurants expand packaging options to give consumers unique and photo-worthy to-go experiences.
