Every year offers a fresh batch of food and drink movements, and 2025 promises to be an exciting foodie rendezvous. From the rise in popularity of edible flowers to bespoke cocoa, there are plenty of culinary trends to whet our appetites.

According to Hunter Lewis, Food & Wine's editor-in-chief, chefs are increasingly bold with their use of vibrant edible flowers like marigolds for decoration. A clear indication is the 164% increase in marigold sales that New York-based specialty foods wholesaler Baldor has reported in recent months. Likewise, the Gen-Z demographic surveyed by Rubix Food's The NEXT Flavor Report confess a preference for the hibiscus, lavender, and cherry blossoms increasingly adorning our favorite drinks.

Cocoa, hot and cold, is expected to gain a custom touch in the coming year. Having evolved beyond the cozy comfort of Swiss Miss and Nesquick, cocoa will be dressed up with carefully sourced spices, herbs, and even medicinal add-ins, based on everything from macadamia milk to bone broth. Cult British brand Sleep Well's hot chocolate sachets fortified with valerian, an insomnia-fighting rhizome, are a prime example.

Meanwhile, psilocybin mushrooms, previously seen as fringe, are moving into mainstream cuisine, with some chefs even using the 'shroom boom to experiment with elevated dining experiences. James Beard-nominated restaurateurs Jason Berry and Michael Reginbogin have taken the lead, with their Washington D.C. eatery Sagrada set to open in 2025, promising to explore the therapeutic properties of the fungi, without actually serving any.

"We can't seem to shake off our yearning for all-day breakfasts at American diners, but the introduction of unique gourmet twists by forward-thinking chefs is breathing new life into this beloved tradition," observes Lewis.

Complementing these trends, classic French cooking is enjoying a revival, but often served with an innovative twist. Younger chefs are interpreting traditional dishes in fresh ways, often focusing on dishes that maximize flavor while minimizing food waste. Baldor's director of NY food service sales, Jon Hansburg, highlights this in their company's trend report, noting that demographics of chefs and diners alike are eager to give classic dishes their own spin.

And the mash-up journey doesn't stop there. Restaurant editor Raphael Brion heaps praise on imaginative creations such as Yellow Curry Rigatoni and vegan mapo rigatoni, while the NEXT Flavor Report speculates that Gen-Z's fascination with flavorsome fusions could herald the rise of Korean-Hawaiian barbecue sauce, Japanese-Peruvian Nikkei cuisine, and Indo-Chinese Hakka.

Finally, the revival of Guinness through a social media challenge (#SplittheG) is creating a phenomenon, with the younger population driving major spikes in sales for bar owners in the U.S., according to Hunter Lewis. In line with the current trend toward non-alcoholic or low-alcoholic beverages, the brand is also looking to double production of its non-alcoholic Guinness 0.0. So here's to a new year of great tastes, whether you prefer your spirits lifted with or without alcohol.