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The rapid speed at which new flavors, ingredients, and cuisines circulate through today’s trends cycle is truly remarkable. This fast pace of flavor discovery is not only exciting for consumers but also for menu developers. The challenge lies in deciding which trending flavors to focus on during the development process. We have identified four flavors for 2025, each presenting an opportunity for differentiation while aligning with larger, lasting trends. As these flavors begin to appear on restaurant menus, they also offer potential in the retail space, providing consumers with another avenue for exploration and adoption.
1. Concha
This Mexican sweet roll is distinctive with its striped, seashell-like appearance and crispy, sugary topping. In the upcoming year, anticipate variations that take the concha into playful mash-up territory. For instance, the “croncha,” a delightful blend of a croissant and a concha, is already gaining attention. The “manteconcha” could be the next big thing, exciting consumers with a fusion of a muffin and a concha. The concha also has potential as a starchy substitute, as seen in a French toast interpretation at Calaca Mamas in Anaheim, Calif.
2. Café De Olla
In recent years, we have witnessed a strong interest in Mexican beverages, such as horchata, a rice-based drink, and the carajillo, Mexico’s version of the espresso martini. Look out for café de olla to emerge on menus and move onto grocery store shelves. This traditional drink is warm and comforting, featuring coffee brewed with cinnamon and piloncillo, sometimes with hints of orange peel, anise, and cloves.
3. Elderberry
Fueled by the Scandinavian trend and supported by its immune-boosting properties, elderberry is poised for growth in 2025. With a mildly sweet and bitter taste, along with tart and earthy notes, this fruit offers a floral, woodsy, wine-like flavor profile. Often available as a concentrate or juice, elderberry can be used in various applications, from vinaigrettes and marinades to smoothies and ice cream desserts. Expect to see pairings that evoke a fall ambiance, incorporating spices like cinnamon, allspice, star anise, clove, and vanilla.
4. Salsa Negra
Given the richness and diversity of Mexican cuisine, it is no surprise that the Mexican pantry provides ample inspiration. Mexican cuisine not only offers a wide range of flavors and dishes but also brings a sense of familiarity to consumers, making them more open to experimentation. Keep an eye on salsa negra, a smoky, spicy, and rich sauce featuring black garlic, two types of dried chilies, garlic, and sesame. The Richard Sandoval Hospitality Group showcases this sauce in a few of their establishments, including in the Filete en Salsa Negra dish, featuring beef tenderloin, tres chiles gastrique, heirloom carrot, butternut squash, and agave purple mashed potato.
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Emil Kovács graduated from the Journalism program at Eötvös Loránd University in Hungary. During his journalism studies, he focused on data journalism, investigative reporting, and multimedia storytelling. He gained experience by writing for the university’s student newspaper, where he gained attention for his articles on social issues. After graduation, Emil began working as a reporter at a European news agency, where he conducts in-depth analyses of international news and current events.
