What can the F&B industry expect in the coming year? While the trends for 2025 are probably no longer surprising to you, let's still go back and have a look at what could be interesting -- or not.
The versatility of dumplings
The Whole Foods Market Trends Council says dumplings are on its trendy foods list. Here's what it says: "Also known as pocket foods, they’re 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."
Agreed, dumplings have never really gone out of trend, ever, but they're becoming more popular. It's because they're easy to cook and eat, they're satiating, and they can be filled with something sweet or savory, or something healthy or indulgent.
Read more: Food and beverage consumption: Predictions for 2025_ringier industry sourcing
Chain reaction
The impact of climate change and conflict will indeed remain palpable, not only to manufacturers but to their consumers. As Mintel explains:
“More frequent climate-related production challenges and geopolitical
events are increasing consumers’ food bills and awareness of how distant world
events can affect their meal plans. In an increasingly volatile world, food and
drink brands must clearly communicate how adjustments from local to global
sourcing were made to benefit consumers. Cross-industry, multinational
collaboration and scalable tech solutions will be required, but they are not
without complications. More importantly, consumers will feel the consequences
of these challenges personally, and brands must be ready with solutions.
“Looking ahead, more ingredients will be sourced from alternative and
potentially more reliable growing regions, such as olive oil from Algeria or
Peru. Brands can highlight the benefits of diversified sourcing, such as
nuanced flavor variations. Many consumers’ local-centric identities will be
transformed by social media, immigration and travel.”
Would consumers taste the difference in their products if manufacturers used ingredients from alternative regions? Let's take olive oils, which Mintel has mentioned. Olive oils have different tastes, depending on the process, and where they were made. So, if a manufacturer sourced olive oils from Spain to Peru, would the overall taste of his product change significantly?
Chocolate is another ingredient whose production is threatened by climate change and other agricultural concerns. Are alternatives as tasty as the real thing?
Read more: How is breaking the rules a food and beverage trend in 2025?_ringier industry sourcing
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