The food trends worth following for 2025
Not just a fad.
Just like in beauty, fashion, and wellness, new predicted food trends emerge every year. Of course, some fizzle out faster than you can say ‘just another fad’ (did we really see banana blossom anywhere other than the pages of food magazines in January 2020?). But others, thankfully, stick around. I’m not going to lie, I actually get very excited for these new ingredients and trends because it pushes us to explore new flavours, different cuisines, innovative techniques, and keeps our culinary horizons broad.
But let’s be honest, the sheer volume of trends can sometimes be daunting. Where do you even begin? Here, I’m going to cut through the noise and explore the trends that are actually worth your time. I’ll share how you can incorporate them into your own cooking and why I love them. So grab your apron (or not!) and let’s dive in.
Regenerative Ingredients
Finally, we’re taking sustainability in food more seriously. It’s no longer just about minimising harm, but actively restoring the planet, communities, wildlife, and more. Enter regenerative farming and ingredients. This isn't just about growing food; it's about improving soil health, boosting biodiversity, sequestering carbon, and ensuring fair treatment for farmers. Want to know what to look for? Keep an eye out for certifications like Regenerative Organic Certified or Leaf MARQUE. Or, check out this website which I’ve found to be a super helpful resource that breaks down sustainability claims and certifications so you don’t get lost in the jargon.
Functional Foods 2.0
Functional foods are no longer limited to powders or supplements. Everyday ingredients that not only offer health benefits beyond basic nutrition, but also incredible depth and flavour to dishes, are becoming staples. Here are three that I love:
Mushrooms: Beyond their earthy umami flavor, mushrooms are packed with nutrients like vitamin D, B vitamins, and selenium. Look for adaptogenic varieties such as cordyceps, lion’s mane, chaga, shiitake and reishi
Adaptogenic Herbs: From your morning smoothie to teas and soups, these botanical wonders including ginseng, ashwagandha, and rhodiola have been used for centuries to help your body adapt to stress and boost energy levels
Seaweed: Super rich in minerals, vitamins, and antioxidants. Varieties like nori, wakame, and kelp bring a unique briny flavor and a nutritional boost to soups, salads, and sushi
Speaking of seaweed…
I’ve been obsessed with seaweed lately, so much so that it deserves it’s own shout out. This ocean veggie is packed with nutrients vitamins and minerals, and is known to help with a plethora of things including thyroid health, gut health, heart health, your immune system, and so much more. Plus, it adds a unique flavour to your food (it’s not just for sushi!). Whether you sprinkle it on your salad, add it to your soup, or even snack on it straight from the bag, seaweed is a delicious and nutritious way to add some ocean goodness to your life.
Olive Oil: Liquid Gold?
I’ve always been a huge advocate for different oils – they bring different flavours and benefits to your cooking. But I think a bloody good olive oil is liquid gold in a bottle. With olive oil prices souring in the last year or so it is more important than ever to include this little super ingredient into your life. Do not be afraid of good fats - we need them, our brains are made of fat and needs the good fuel. My advice? The greener the better and now you can really get some great small scale farm olive oils delivered straight to you door.
Spice is the New Umami
Bland is officially banned! It’s time to turn up the heat in the kitchen and add to your spice rack. I love using spice in all of my dishes, but they can be intimidating if you lack the knowledge or confidence in using them properly. But you don’t need a mountain of spices to get started. Focus on flavours you already enjoy. Start by exploring the cuisines you love the most – Mexican, Thai, Indian, Italian, etc. – and discover the spices that define them. For example, if you adore Mexican food, familiarise yourself with cumin, chilli powder, and oregano. Start small and experiment. Begin with a few key spices and gradually expand your collection. Don't be afraid to experiment! Start with small amounts and gradually increase the quantity to your liking.
Alternative Grains and Flours
With more people becoming ingredient-savvy and being in tune with what their body and gut can handle, there’s a huge rise in alternative grains and flours. There are new ones being discovered all the time, such as teff or chickpea flour, but we’ve only really just begun to scratch the surface. Like with spices, it can be daunting and you might just want to reach for your trusted plain flour, but what these alternatives can add through taste, texture, and consistency is so worth the experimentation. I love using almond or oat flour in baking, and brown rice, buckwheat or gram (chickpea) flour in savoury dishes. Take a basic recipe you know and love and swap out the flour or grains for something new and see what changes it makes. Thank me later.
Breakfast is Key
As a child, you’re always taught that breakfast is the most important meal of the day. It sets you up for the rest of it, fuelling your body with energy, boosting your metabolism, and improving focus. I LOVE breakfast – it’s the meal of the day that’s worth jumping out of bed for. While you can’t go wrong with avocado on toast or dippy eggs, try experimenting with different cuisines and getting creative. I love warm savoury-based oats or adding exotic flavours into my waffle or pancake batters. Take this time as a way to reconnect with yourself and your loved ones as you nourish your body and mind.
Food Waste
Food waste is a topic that is so close to my heart and drives the way I cook, eat, shop, and live. All of my cook books and recipes are driven around trying to waste less food as a consumer, as a family, and as a nation. There’s not enough room in the world to explain how important it is for us to combat the issue of food waste. Here are some easy ways to get started:
Scale up (and freeze) or down your recipes to utilise what ingredients you have on hand – (Happy Food has a ‘Home Alone’ Chapter and all my dishes are set to be easily scaled to suit you!)
Don’t be afraid to use ingredients in other dishes and mix and match cuisines (check out lovefoodhatewaste.com for lots of ideas)
Utilise your leftovers – turn them into something new and exciting (Best Leftovers Ever on Netflix is a great show to pick up some skills – and laughs!)
Share your surplus with friends, family and neighbours (or check out OLIO – a fantastic food sharing app and a way to connect with your local community)
Sniff and Taste – use by dates aren’t an exact science. Sniff, taste and then decide. Listen to our What the Focaccia podcast episode with Chantelle Nicholson who dives in a bit deeper on the contents of her fridge and its expiry dates!
Braising Vegetables
Braising brings out so much flavour to a whole heap of ingredients and dishes. This old-school technique is so completely underrated and under-utilised. We’ve all had our fill of quick and easy meals, but sometimes a slow and low meal is just what our bodies need. But it’s not just for meats – braising vegetables such as cabbage, fennel, onions, carrots, aubergine or peppers can add heaps of flavour to a dish. They may look a little limp and soggy, but the taste is worth it. Braise smaller veggies whole and half or quarter the larger, tougher ones. Season well, layer in a deep tray and cover with liquid (stock, wine, tomato sauce), a good glug of a quality oil and some herbs, and let it bubble away for 2-4 hours.
Fruit and Vegetable Skins
I don’t know why fruit and vegetable skins have such a bad rep. There is so much flavour, colour and nutrients you are losing by peeling or cutting it off. I only peel if it’s absolutely necessary (such as ginger), or if it’s not organic – but even with these ‘leftovers’ you can create delicious products from the off-cuts. With food waste at an all-time high and food costs at an equal one, try utilising every bit of your product. Here are some things you can do with your peels:
Make vegetable stock with off-cuts from prepared veggies – onion skins, tomato cores, veggie tops and celery leaves. Simmer in water with some herbs and peppercorns for around 30 minutes, strain and freeze in ice cubes to add flavour to any dish.
Bake fruit and vegetable peelings into crispy snacks. Drizzle with a little oil and some salt or chilli flakes for parsnip, potato or carrot, and sugar and cinnamon for apple and pears. Make sure to scrub your produce clean before prepping!
Keep all the leaves from vegetables such as cauliflower or broccoli and herb stalks and roots. Roast them up and scatter over salads or soups for extra crunch and texture.
Add to oils and vinegars to flavour and infuse.
Save pulp from juicing to pop into cakes, bakes, smoothies and more. Freeze and keep adding until you have enough to add to a recipe. You can even compost it as it’s rich in nutrients!
Wellness is the new buzz word
It was clean living, then vegan, sustainability for a while and wellness is the next one. With more retreats, wellness brands, powders, tinctures and gadgets to track your progress, this is the space to be in.
I often feel that some of the wellness trends that we see now are reserved for the privileged that have access to time. Wellness to me are the simple things: switching your phone off before bed (not scrolling through a movie), going for long walks and chats, drinking enough water, making sure you move through out the day, and being part of a community and being social has a huge impact on our mental health.
I am learning everyday that prioritising what brings me joy makes a difference.
I am human and I’m constantly learning and unlearning to feel as good as I possibly can in an increasingly busy world that is built up more and more around the hustle culture.
My biggest lesson for a while is that we already process everything that we are looking for but we spend a lifetime looking for it elsewhere.
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