Mike Devlin on 2025 Food Trends
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Every year lists come out predicting what will be in, and what will be out, and food is a huge one. Trouble is, they are not always right. Remember when vegan this, that, and the other was rammed down everyone's throats (sometimes literally), and was everywhere in food halls and grocery stores? Take a look now. Not so much, huh? Sure, it's still there and rightfully has its place, but not like it was, and therein lies the problem; how far is going too far when running with trends?
It was definitely a thing, but it wasn't so much of a thing that it was necessary to seemingly invade every shelf at the supermarket. But there's also the thing, polls and surveys can only do so much, and, as we all know, humans are a bit of a fickle bunch.
Still, there's unlimited billions out there to be grabbed in cold hard cash, so trends will always be. And here we are in 2025 and this year's are, well ... odd to say the least.
Drinks
Let's start with the important one first, shall we? And we straight away find ourselves in a battle that makes absolutely no sense.
In Corner One, we have high-end spirits and fancy drinks. Some we may have never come across before, with a price tag that may make us rethink. Oh, and we can add high quality tonics to this, too, just because.
In Corner Two, we have low and no alcohol. Idiots. But, whilst yes you can have alcohol free high-end spirits and liquors, having two corners does seem to be the case here, but it is mainly due to the age groups. The younger lot are predominantly going with the latter; everyone else with disposable income want the former. Get your bets in now as to who will win that battle.
In or Out
Speaking of disposable income, 2025 is not going to be a good year for dining out. Food prices are going up (yes, not just eggs, although that seems to be just a US thing), and therefore restaurant prices are rising, too. It will take some genius ideas to keep the footfall coming in, because staying in for a good meal is now, well ... in.
This will fall into two distinct categories: Quality takeaways and knowing how to cook. We here in the DWC Kitchen have you covered there, but for those who don't read our magazine (and they are the worst kind of people) they will be relying upon delivery.
This in and of itself is not good, as this will invariably mean more profits leaving these food places and going into the pockets of the Food Delivery companies. If you do go down this route, I implore you to pick it up yourself; the place will benefit financially, and you might save some money and/or get some freebies.
Fancy Foods
It is odd how at a time of pulling the purse strings in, that these trends and fads all seem to be heading towards 'spending more money', but I didn't do the research so who am I to suggest otherwise?
So what are we talking here? High-end cuts of meat, worldwide flavours, and salads grown in the sea, that's what. Not to mention the likes of pistachios and excellent quality teas. Combine this with the eating in and boy, you really are going to have to learn how to cook.
Nostalgia
But, some sense at last. All those dishes momma used to make? They're back, baby! Actually they never really went anywhere, just expect to see more of it on store shelves in the form of ready-made meals, or indeed as recipes, the kind you'd find in this very magazine you're reading right now.
Spanish
Why Spain? Why not? A big fan of paellas, patatas, jamón, churros, and the like, am I. Do not confuse this with Mexican food though, as it isn't the same thing at all (I think the clue is in the name).
So, yes, rice this, seafood that - what's not to like?
Sustainable and Natural
Grab something out of the fridge or cupboard and take a look at the ingredients. Can't pronounce something? Chances are it isn't natural. 2025 says "no".
But it isn't just what makes up things, it is actual things we are really here for; honey, nuts, fruits, beans, pulses. Is this just vegetarianism/veganism in disguise? Not really. Because added to everything above it certainly won't be.
It isn't so much as a movement (although lots of fibre certainly will help with that), but a sustainable approach to the way we should be going about things.
And there we have it. 2025, says so. Some or none of it may not be for you, and nobody should be telling you what to do, should they? But these are a thing. Apparently.
That said, and realising people hate being told what to do and think, here are my predictions.
There is always going to be a disparity in spending, and even in an apocalypse where everyone is fighting just to survive, Jenny down the road will still be tucking into Wagu Beef. But for the 'average' person it will be traditional home cooking, and it will be 'one pots', whether that be a slow cooker or a traditional pan on the stove or in the oven.
Natural will also come into play - think less sugar, more honey - and as a treat, go with traditional meals but with more expensive ingredients, or done in a certain way (hassleback potatoes instead of chips/fries).
Expect to see more rice 'stuff', whether that be Chinese, Spanish, or Mexican: the sort of dishes where random things can be thrown in, but with a great tasting sauce (hopefully homemade).
As for alcohol? That isn't going anywhere. It will always be a thing.
Is it too late to say 'Happy 2025'?
