Whole Foods Market’s Trends Council unveiled their top 10 anticipated food trends for 2025 in the retailer’s 10th annual Trends predictions report. Whole Foods Market predicts a boom in hydrating ready-to-drink beverages, a new wave of aquatic ingredients, added crunch to every meal, and fusion snack foods with international appeal — these and more are set to influence the food landscape in the coming year.
Whole Foods Market’s top 10 food trend predictions for 2025 include:
INTERNATIONAL SNACKING
The snack aisle is a perfect place for disruption with brands taking on salty snacks like popcorn and adding in global flavors to create fusion foods that have mass appeal and entice consumers to try something new. On the packaging, brands can tell their snack story by sharing their cultural roots and nostalgic childhood food memories.
EVER-ADAPTABLE DUMPLING
Also known as pocket foods, dumplings are showing up in multiple aisles including frozen and shelf-stable single-serve formats. These products hit on a few trends — many are authentic to a founder’s cultural roots and ripe for fusion and unexpected mash-ups, which have continued popularity both on TikTok and restaurant menus. Dumplings are long-standing staples in cuisines across the globe, making them a trend everyone can feel involved in and get excited about.
CRUNCH: TEXTURE OF THE MOMENT
From crispy grains and granola to sprouted and fermented nuts to roasted chickpeas and mushroom chips — consumers are increasingly reaching for these items to enhance meals and add texture to breakfast, lunch, and dinner. Brands are creating crunchier versions of the ever-popular chili crisp, while new seasonings marketed for their texture are stars of salads and roasted veggies. Dehydrated fruits and candy are taking over social media, with consumers seeking that light, airy crunch. This trending texture can also be seen in beverages and desserts, like crème brûlée espresso martinis or pistachio-topped pastries.
HYDRATION HYPE
Reusable water bottle culture is upon us, but consumers want more from their H2O these days, seeking added electrolytes and hydration in more innovative forms. New players are emerging in the space, like cactus waters that contain antioxidants and electrolytes, and better-for-you competitors to sugary and artificially colored sports drinks.
TEA’S TIME
There’s tea talk everywhere you turn — both in flavor popularity for food like desserts and granola (chai, Earl Grey, London fog), new steeping formats (tea strips, cold-brew bags for water bottles and powders), and a wave of new hot products like plant-based milk teas and sparkling teas. Vintage-inspired adult tea parties are poised to replace happy hour as customers looking for function can seek out brews with added adaptogens and benefits.
NEXT-LEVEL COMPOSTABLE
Products that aren’t ditching packaging completely are going the compostable route, making some or all elements of their packaging compostable. Some brands are even entering new territory with home-compostable products.
MORE-SUSTAINABLE SIPS
Forward-thinking boozy brands are working to reduce their environmental footprints. Natural and organic wines may not be new, but brands are taking things a step further by embracing regenerative practices and lower-impact packaging. Meanwhile, beer and whiskey brands are embracing ingredients like drought-resistant fonio or regeneratively farmed kernza.
SOURDOUGH STEPPED UP
During the pandemic, there was a sourdough resurgence with at-home bakers trying their hand at the classic fermented bread. Now this trend is moving into grocery aisles in both traditional and innovative ways — pizza crusts, flatbreads, brownies, crackers, chocolate, and more — with customers looking for the benefits and flavor that sourdough offers without spending hours in the kitchen.
PLANT-BASED AQUATIC INGREDIENTS
With the continued popularity of seaweed and the increasing interest in harvesting readily available aquatic plants for more sustainable sources of protein and nutrients, the tide is turning toward foods made with more sea and freshwater greens. Sea moss, in particular, has been making a splash as a buzzy wellness ingredient — especially touted for its iron, magnesium, and iodine content — in formats such as beverages and gummies. Duckweed, or water lentils, is in the early stages of emerging on the scene and boasts a higher protein content than other leafy greens, and agar-agar (a plant-based gelatin alternative that comes from red algae) is primarily fiber-based and promoted for digestive support.
PROTEIN POWER-UP
Consumers are looking to incorporate more protein in their diet beyond traditional powders and bars, with an emphasis on ramping up protein consumption at meal times and with “whole food” snacking. Recipes incorporating cottage cheese may have kick-started customers’ desires to seek out protein in whole food sources, with consumers now prioritizing animal protein. Organ meats are being touted as a superfood providing significant protein, vitamins, and minerals, leading shoppers to seek meat blends that combine traditional muscle meat like ground beef with organ meats.
