Hot honey, Southeast Asian cuisine and functional mushrooms are just some of the trends that culinary thought leaders believe will be hitting restaurants next year.
The National Restaurant Association's What's Hot 2025 Culinary Forecast have predicted that sustainability, wellness and exciting flavors will be defining the must-eats in 2025's restaurants.
"This year's forecast highlights a powerful shift toward enhancing both individual wellness and the health of our planet," Dr. Chad Moutray, Vice President of Research and Knowledge for the National Restaurant Association, told Newsweek.
"Restaurants are responding to customers seeking sustainable choices and exciting new flavor experiences with options that emphasize locally sourced ingredients and innovative menu offerings that support the body and the soul."
Nearly 300 culinary and industry professionals across the U.S. contributed to the report, after they were asked in October to rank what will be hot on menus next year in seven categories: dishes, ingredients, flavors, condiments, beverages, alcohol beverages and macro trends.
The resulting report is dominated by Southeast Asian cuisine, with Korean, Vietnamese and Filipino cooking all leading in the "dishes" category.
"The popularity of Southeast Asian flavors speaks to a more adventurous consumer palate, with many diners seeking out global cuisine that brings added depth to their dining experiences," said Moutray.
"Korean, Vietnamese and Filipino cooking are capturing Americans' attention for their unique, bold profiles that balance flavor and wellness."
Moutray said these cuisines offered vibrant flavors that were often new to diners, and that interest was on the rise as customers saw more Southeast Asian culture on their screens.
Wellness was another key theme, with functional mushrooms, fermented or pickled foods, miso, kombucha and added-nutrient drinks, all featuring in the report.
"Functional mushrooms are a hot trend on the ingredients list for their perceived cognitive support, mood enhancements, or energy-boosting abilities," said Moutray.
"Wellness-focused drinks, from kombucha to vitamin-packed shots, are becoming a key part of the menu, offering both wellness benefits and refreshing tastes."
Kombucha, miso and fermented foods such as kimchi are all probiotic foods, believed to support gut health by adding live cultures of bacteria to the gut.
In terms of flavors coming to 2025 palates, the report's contributors expect to see a lot more of sweet-and-spicy combinations, especially in the form of hot honey—but spicy maple was in the flavors list too.
The report said: "Honey is a sugar, but it's high in antioxidants, has anti-inflammatory properties, and it's a natural, versatile product."
Moutray said that hot honey was one of the trends he was excited to see more of next year.
"Hot honey on pizza is one of my favorite things, but it would also be excellent with fried chicken or ice cream," he said.
In terms of alcoholic beverages, it was all about the hyper local, the report said, particularly in the form of locally crafted beers and wines that connect customers to the community.
The report said there would be more cold brew coffee, customized croissants, matcha-flavored foods, boba drinks, nostalgic cocktails, pineapple, tamarind and ube next year.
In terms of wider trends, it predicted more flights of miniature foods and drinks, locally sourced produce, healthy kids' menus, pop-up restaurants, and streamlined or limited-time-only menus.
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