But since the introductionand widespread use ofsocial media, its easier than ever to share and spread new ideas.
As a result, we see trends come and go at a quick clip.
all prophesize that protein will dominate in 2025.
So how much is enough?
Weve found that 56% ofU.S.
17th annual hospitality trends report.
and the co-founder of creative agency Carbonate.
High-Low Pairings
Caviar-topped potato tots.
Scoops of ice cream topped withgold leaforChampagne mousse.
Asalad crafted by a James Beard Award-winning chefgarnished with salt and vinegar potato chips.
High-low duos are always popular, especially in times of change.
This was a trend after 2001, and again in 08.
High-Low pairings feel both indulgent and a bit nostalgic so they offer comfort.
They also provide a sense of fun frivolity, which has its own appeal.
The food will still be high end, but the atmosphere will be low-key.
Home is also where youll find a resurgence of all things high-low.
(Waffleswith candied pork belly, anyone?)
Youll notice global flavors really making a splash in the snack aisle, Whole Foods Market experts add.
Individuals are merging and blending cultures.
International snacking is just getting started, Strange tellsBHG.
(Take Doirons newcauliflower orzo recipe, for example.
Its good as-is, but once you add the shatter-top Parmesan crisp, its utterly irresistible.)
Whole Foods Market and af&co.
agree that crunchy foods will be in fashion in 2025.
The crunch factor tends to awaken your palate and lets you feel all the nuance of flavors.
The crunch in the viralDubai chocolate baris knafeh: af&co.s dessert of the year.
And these purchase decisions dont just relate to whats inside the package.
These days, the most popular better for you foods arent centered around being low in calories or carbs.
This doesnt mean the pendulum is swinging to an equal amount of artificial sweeteners, though.
