bake - January/February 2025 - 6
management
Spicy and Sustainable menus
The National Restaurant Association has revealed its 2025
What's Hot Culinary Forecast, showcasing top trends that will
shape the nation's menus. The NRA surveyed nearly 300 culinary
and industry professionals in the United States in October
to get its results, which suggest a focus on flavor, wellness and
sustainability in the coming year.
Among the restaurant menu trends are wellness-enhancing
mushrooms, honey-infused creations with a spicy twist and the
vibrant tastes of Southeast Asia. Today's diners are not only
craving bold flavors but are also prioritizing environmental consciousness,
value and well-being.
Functional mushrooms are expected to become a hit in wellness-centric
dishes. Earthy fungi are now being explored by
chefs everywhere as mushrooms offer a variety of perceived
health benefits and can be used in everything from pasta dishes
to coffee to desserts. Meanwhile, hot honey is heating up everything
from pizza to ice cream. Southeast Asian cuisines are
among diners' favorites, with Korean, Vietnamese and Filipino
cooking capturing their attention with unique, bold profiles that
balance flavor and wellness.
" This year's forecast highlights a powerful shift toward enhancing
both individual wellness and the health of our planet, " says
Chad Moutray, vice president of research and knowledge for the
National Restaurant Association. " As customers seek sustainable
choices and exciting new flavor experiences, restaurants are responding
with options that emphasize locally sourced ingredients
and innovative menu offerings. The popularity of Southeast
Asian flavors also speaks to a more adventurous consumer palate,
with many diners interested in global cuisine that brings
added depth to their dining experiences. "
The top ten overall trends for 2025:
* Sustainability and Local Sourcing
* Cold Brew
* Korean Cuisine
* Hot Honey
* Vietnamese Cuisine
06 < JAN-FEB 2025 | bakemag.com
* Hyper-Local Beer & Wine
* Fermented/Pickled Foods
* Wellness Drinks
* Creative Spritzes
* Value Deals
" Macro trends reflect the bigger-picture priorities of today's
consumers, extending beyond just what's on the plate to convenience,
creativity, and efficiency, " Moutray says. " As the restaurant
industry tackles challenges like labor shortages and changing
consumer values, operators are innovating with streamlined
menus, pre-prepped ingredients, and inventive flavors that balance
efficiency with excitement. This year's forecast celebrates
both novelty and nostalgia, offering modern twists on familiar
favorites and globally inspired flavors that make dining out a
memorable experience. "
Supermarket Trends
On the supermarket side, Natural Grocers®, America's Nutrition
Education Experts and the nation's largest family-operated organic
and natural grocery retailer, has unveiled its highly anticipated
Top Trends for 2025. " At Natural Grocers, we're always
eager to see how evolving trends inspire healthier, more sustainable
lifestyles, " says Raquel Isely, vice president of marketing at
Natural Grocers. " Each year we sift through evolving shopping
habits and cutting-edge research to pinpoint the trends that will
shape the way we live, eat, and care for ourselves in the year to
come. "
Food and Beverage
We'll double down on limiting high omega-6 oils.
It's all about protein, in quantity and quality.
Our taste buds will go on a global tour in the grocery aisles.
Ecologically Thoughtful
The heat is on to define regenerative agriculture, and we're
stepping up. We'll act with simple gestures to support soil
health and pollinators. We'll kick the forever chemicals out of
our homes.
©VAIVIRGA, PIXEL-SHOT-STOCK.ADOBE.COM
http://www.bakemag.com
bake - January/February 2025
Table of Contents for the Digital Edition of bake - January/February 2025
bake - January/February 2025 - Intro
bake - January/February 2025 - 1
bake - January/February 2025 - 2
bake - January/February 2025 - 3
bake - January/February 2025 - 4
bake - January/February 2025 - 5
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