Food Trends – What’s Hot for 2025?


Posted 4 days ago in Food & Drink Features

As we reach the mid-point of the decade, here, in no particular order, are ten of the food and drink trends currently piquing our interest at Totally Dublin.

Remember the Cronut – the 2013 craze that involved a Franco-American mash-up between a croissant and a donut, subsequently named by Time Magazine as one of the best inventions of the year? It worked out pretty well for its creator, culinary disruptor Dominique Ansel, who knew he had hit on something big, and swiftly trademarked his work. In addition to making his creation a household name, his discovery also led to a renewed interest in futurology and the science of predicting food trends.

So what’s new for 2025? According to the experts, the movement towards health, sustainability, and global culinary exploration looks set to garner continued attention this coming year. There’ll also be a renewed emphasis on all things ‘Glocal’ – the practice of making globally renowned dishes using locally sourced ingredients – with saké, tea and dumplings also having a moment. Here are ten trends to watch out for in the year ahead…

 

Hot! Hot! Hot!

That ‘Swicy’ trend we first observed two years ago has been a bit of a slow burner, but word is that its trajectory is set to accelerate in 2025. As Asian spices and sauces grow in popularity, keep an eye on the heat factor as the dial switches up a gear or two with the increased use of ‘ghost chilli’. Measuring just over a million on the Scoville Heat Unit Scale, this red hot chilli pepper ensures that heat levels rapidly progress to burning hot. Ouch!

 

More Low-Alcohol and Non-Alcoholic Drinks

The regular presence of zero alcohol products such as Wine, Gin, Guinness etc in bars here is something previous generations of Dublin drinkers would no doubt have scoffed at, and yet here we are. From the early days of “Sure that’ll never take on” to the opening of actual low and no-alcohol bars such as The Virgin Mary (RIP) and Board, this is a trend that continues to grow. Expect to see further innovations in non-alcoholic spirits and drinks as the year progresses.

 

The Rise of Saké

From the Land of the Rising Sun comes the rise of Saké, as the Japanese drink expands its appeal to a wider global audience with some handsome new variations. Now available in an increased range of flavour offerings, expect to find it as a base in all kinds of tasty cocktails across the city soon. Kanpai!

 

Time for Tea

Once upon a time Tea came in leaves or bags (square, round, triangle, Barry’s or Lyons), but baby’s all grown up now, so the year ahead will see it busy flexing its tannins in tea strip and powder formats. Flavour-wise, 2025 sees Chai and Earl Grey in the ascendant as they spread their influence beyond liquids to food. It reminds us of what Gunpowder Tea did for Irish Gin at Drumshanbo. Who knew that steeping tea could be so much fun?

 

Snacktastic – More Crunch For Your Bite

It’s crunch time as food lovers exhibit a growing preference for additional texture across meals and snacks, with the likes of crispy grains, granola, fermented nuts, mushroom chips and lentil crisps all leading this healthy new charge.

The pursuit of novelty has also led to a growing interest in internationally inspired ‘fusion snacks’ combining flavours from different cultures. These range from treats such as mango sticky rice chips or chili crunch oil with edamame and nuts, to Tayto’s Cornados, a corn based snack that comes in two flavours – nacho cheese and zingy prawn cocktail.

 

Dumplings

In more snack-related news, the increasing popularity of dumpling-making classes in Dublin reflects a more global trend that has seen the cooked dough balls embraced the world over.

Dumpling Making Masterclasses: Photo – Kirsty Lyons

While they can be found in supermarkets in fresh, frozen and long shelf-life varieties, for those looking to perfect the art of making their own, Lucky Tortoise and Janet’s Dumplings are fast becoming the go-to experts for Dubliners interested in learning how to create them from scratch.

 

Sustainable and Health-Conscious Ingredients

The ongoing emphasis on sustainability continues with a shift towards plant-based and high-protein foods, with ingredients like turmeric currently being feted for their anti-inflammatory properties. This trend also entails the use of aquatic ingredients such as sea moss and seaweed for their nutrient-rich benefits, something which would have often been cultivated on Irish coastlines down through the years.

A lovely modern innovation by WASI involves a unique combination of chocolate made with Sea Salt from West Cork and Irish seaweed flakes. wasi.ie

 

Hydrating Ready-to-Drink Beverages

While we reckon that this is the actual point of most pre-prepared drinks, this particular take concerns increased interest in bevvies that offer hydration beyond regular water, such as those containing electrolytes, including sparkling coconut water and chlorophyll water.

 

Mood Drinks

The growth of drinks that offer health benefits or mood enhancement, so-called ‘Functional Beverages’ or ‘mood-boosters’ is expected to continue, particularly as part of alcohol-free cocktail offerings.

 

‘Newstalgia’ is King

Finally it seems that nostalgia too is getting a makeover, as chefs and home cooks re-imagine classic dishes through a contemporary twist. Think traditional retro foods such as big breakfasts, but made using fresh, high quality ingredients, cooked with less fat.

Bon Appetit!

Words: Martina Murray

Cirillo’s

NEWSLETTER

The key to the city. Straight to your inbox. Sign up for our newsletter.