New Year’s food and drink trends include cocoa, flowers and a type of beer.

When the new year begins Some interesting food and drink trends are also predicted for 2025, and experts share their insights.

The predicted trend for 2025 is a greater emphasis on fusion food. Increased use of flowers and mushrooms in meals Cocoa-infused drinks and more culinary innovations and the increasing demand for Guinness beer among young drinkers. According to Food & Wine magazine

Fox News Digital reached out to food experts about these prominent trends. And it comes with sharp observations and insights into three predicted trends.

The food items kept on the shelves might be your best holiday souvenirs.

Will you be trying any of these anytime soon?

3 delicious trends for 2025

Cocoa makes things sweeter.

Hot chocolate is a comforting beverage that is reminiscent of cozy nights by the fire.

Certain types of Cocoa Plus green tea may offer surprising health benefits.

In 2025, hot cocoa alternatives are being elevated beyond steamed cups and marshmallows.

“People are moving away from chocolate syrup and artificial chocolate flavors in coffee. Instead, fresh cocoa is used to convey those rich, sweet flavors.” (Istock)

Consumers are craving stronger, more delicious hot cocoa, according to Beverage Daily, a trade publication.

Consumers want hot beverages that are both savory and sweet, including popular plant-based hot beverages.

The rest of the restaurant sparked a discussion about food, boxes, and to-and-fro etiquette.

And the restaurant responded accordingly.

“People are moving away from chocolate syrup and artificial chocolate flavors in coffee. Instead, we use fresh cocoa to convey its rich, sweet flavour,” says Iannone.

The predicted trend for 2025 is a greater emphasis on fusion food. Increased use of flowers and mushrooms in meals Cocoa-infused drinks and more culinary innovations and the increasing demand for Guinness beer among younger drinkers. (Istock)

Cocoa also complements dessert menus.

“We pair chocolate and coffee together in two desserts on our current menu, the hazelnut tiramisu and espresso creme brûlée,” says Jason Francis, culinary director and Drinks at The Harpeth Hotel in Franklin, Tennessee, told Fox News Digital.

“We recently added a chocolate cheesecake with peppermint flavor for the winter.”

flowers are blooming

Flowers are appearing on drink menus, in salads and other dishes across the country.

Edible flowers are placed on this plate of tuna tataki mixed with soybean dressing, onions and Korean chili flakes. (Istock)

“Edible flowers are a trend that has continued to grow in recent years. And we’ve come a long way since the orchid on a tiki drink,” Rich Iannone, corporate director of food and beverage programming and activations at Valor Hospitality Partners in Atlanta, Georgia, told Fox News Digital.

“There are many different types of flowers that can be used for fun purposes.”

“Adding these flavors to a dish along with the main ingredients creates a deep and fun color.”

He said the mixologist “Use flowers easily. to add color to their cocktails while others They use subtle flavors to help enhance and flavor their cocktails.”

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In the same way Chefs use flowers to add flavor to salads in addition to leafy greens.

“Adding these flavors to a dish along with the main ingredient gives it depth and fun,” says Iannone.

Chef uses flowers and other things. To add flavor to salads in addition to green leafy vegetables. (Sina Schuldt/Image Partners via Getty Images)

Research supports this blossoming trend.

The NEXT Flavor Report published by Rubix Food reveals that Gen-Z citizens prefer hibiscus, lavender and and special cherry blossoms They are suitable for both hot and cold beverages on the menu. Food and Wine understand.

Guinness is going gangbusters.

Guinness is experiencing a surge in demand, according to Food & Wine, and younger drinkers in particular are the reason Irish beer is so popular, insiders say.

Beer doesn’t just taste good. But it also has health benefits.

“In my opinion Guinness is outpacing its competitors in the beer category. Part of that is because Guinness has turned to a marketing strategy aimed at Gen Z, said Bill Fritz, director of food and beverage at Caesars Atlantic City in New Jersey.

Pints ​​of Guinness beer are pictured. “There’s a reason Guinness has been around for over 250 years,” says one hospitality expert. (Leon Neal/AFP via Getty Images)

The viral “Split The G” challenge, a trick that involves getting a drink to line up with foam to line up the letter “G” in the Guinness logo on the iconic glass. It has been well received on social platforms.

“It was a very clever call to action for their target demographic,” Fritz said.

He added, “Smart people. social media Strategy combined with ‘Guinfluencers’ and Celebrity Endorsements This makes the brand walk the line between modern and more modern. and the accessibility of today’s drinkers while maintaining a status that is rooted in the brand’s long history.”

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Iannone from Valor Hospitality confirms that Guinness is becoming popular again. Because it focuses on attracting the attention of the new generation.

“There are reasons why Guinness has been around for over 250 years,” he said.

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“It is a great product that has always appealed to generations and Diageo (parent company) has done a great job connecting with this generation,” he said.