New Year food and drink trends include cocoa, flowers and one type of beer

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As the New Year gets underway, some fascinating food and drink trends are predicted for 2025 — and experts shared their insights.

Among the trends predicted in 2025 are a greater emphasis on fusion cuisine, more use of flowers and mushrooms in meals, more cocoa-infused beverage and culinary innovations — and increased demand for Guinness beer among younger drinkers, according to Food & Wine magazine.

Fox News Digital reached out to food experts about these standout trends — and came away with some keen observations and insights about three of the predicted trends.

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3 tasty trends for 2025

Cocoa is sweetening things up

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

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In 2025, hot cocoa choices are being elevated beyond the steaming mug with marshmallows.

"People are moving away from ‘chocolate-flavored’ syrups and artificial chocolate flavors in their coffees, instead using fresh cocoa to impart those rich and sweet flavors." (iStock)

Consumers are craving more gourmet and intensive hot cocoa varieties, noted Beverage Daily, a trade publication. 

Consumers want sweet and savory infusions as well as plant-based versions of the beloved hot beverage, it reported. 

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And restaurants are responding accordingly.

"People are moving away from ‘chocolate-flavored’ syrups and artificial chocolate flavors in their coffees, instead using fresh cocoa to impart those rich and sweet flavors," said Iannone.  

Among the trends predicted in 2025 are a greater emphasis on fusion cuisine, more use of flowers and mushrooms in meals, more cocoa-infused beverage and culinary innovations — and increased demand for Guinness beer among younger drinkers. (iStock)

Cocoa is also enriching dessert menus. 

"We pair chocolate and coffee together in two of our desserts on our current menu in our hazelnut tiramisu and espresso crème brulee," Jason Francis, director of food and beverage at The Harpeth Hotel in Franklin, Tennessee, told Fox News Digital. 

"We have also recently added a chocolate cheesecake with a hint of peppermint for the winter season."

Flowers are blooming

Flowers are popping up on beverage menus, in salads and in other food items throughout the nation.

Edible flowers sit atop this dish of ahi tuna tataki with a soy vinaigrette, green onions and Korean chili powder. (iStock)

"Edible flowers are a trend that's been continuing to grow over the past few years and have come a long way since the orchid on the 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 so many different flowers that can be used in many fun ways."

"Adding these flavors to a dish to accompany the primary ingredients gives depth and fun pops of color."

He said mixologists are "using flowers very simply to impart brilliant colors into their cocktails — while others are using delicate flavors to help enhance and add layers of flavor to their cocktails."

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Similarly, chefs are using flowers to enhance flavors in salads that go beyond the spectrum of greens.

"Adding these flavors to a dish to accompany the primary ingredients gives depth and fun pops of color," said Iannone.

To enhance flavors in salads that go beyond the spectrum of greens, chefs are using flowers and more. (Sina Schuldt/picture alliance via Getty Images)

Research supports this blooming trend. 

The NEXT Flavor Report released by Rubix Foods revealed that the Gen-Z population in particular favors hibiscus, lavender and cherry blossoms that grace both hot and cold beverages on menus, Food & Wine noted.

Guinness is going gangbusters

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

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"In my opinion, Guinness is outpacing its peer set in the beer category in part because it has leaned into its marketing strategies targeting Gen Z," said Bill Fritz, director of food and beverage, Caesars Atlantic City in New Jersey. 

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

The viral "Split The G" challenge — a trick that involves drinking so the foam lines up with the letter "G" in the Guinness logo on the signature glass — was well-received on social platforms.

"It was a really smart call to action for their target demographic," Fritz said. 

He added, "A smart social media strategy combined with ‘Guinnfluencers’ and celebrity endorsements have the brand walking the fine line between becoming more modern and accessible to today’s drinkers while also maintaining a presence rooted in its rich history."

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Iannone with Valor Hospitality confirmed Guinness is back on the popularity track, due to a focus on grabbing the attention of younger generations. 

"There’s a reason Guinness has been around for over 250 years," he said.

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"It’s a great product that has always appealed to the generations and Diageo (its parent company) has done a fantastic job connecting with this generation," he said.