Trend watchers want to know what comes next, and Whole Foods Market’s Trends Council recently 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.

The Whole Foods Market Trends Council is a collective of more than 50 Whole Foods Market team members ranging from foragers and buyers to culinary experts who develop these trend predictions each year through a combination of deep industry experience, keen observation of consumer preferences, and collaborative sessions with emerging and established brands.

“Our tenth anniversary of trend forecasting marks an important milestone for us, reflecting a decade of sharing innovation and culinary exploration that crosses every aisle,” said Sonya Gafsi Oblisk, chief merchandising and marketing officer at Whole Foods Market. “This year, we’re especially excited to celebrate how far we’ve come by spotlighting trends for 2025 that not only reflect growing consumer preferences but also push the boundaries of what’s possible for the world of food. We’re eager to see these trends take shape and inspire our customers in the year ahead.”

“Whole Foods Market has been keeping an eye on trends and spotlighting innovation in food and beverage from the beginning,” said Cathy Strange, ambassador of food culture for Whole Foods Market and member of the Trends Council. “From important food movements around animal welfare, climate, and transparency, to the evolving tastes and preferences of consumers, trends in food end up driving our dinner table conversations for years to come and help spark some of the best ideas and solutions for the future.”

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 packaging, brands can tell their snack story by sharing their cultural roots and nostalgic childhood food memories. Products in this trend introduce consumers to different parts of the world through a mix of traditional international snacks like chamoy candy and new combinations like mango sticky rice chips or a chili crunch oil edamame and nut mix.

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.

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, like Compostic, are even entering new territory with home-compostable products, meaning all components can compost in a home bin versus requiring a commercial process. In the produce world, Rainer Fruit is working on commercially compostable produce stickers.

Sourdough stepped up

During the pandemic, we saw a sourdough resurgence with at-home bakers trying their hand at the classic fermented bread. Now we’re seeing this trend move 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. There’s also a variety of innovative sourdough breads launching in the Whole Foods Market Bakery, including Pumpkin Turmeric.

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 (still the “it girl” in dairy) 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 and making it easier to enjoy the nutritional benefits without having to learn how to prepare liver, kidney or heart.