Food and drink trends for the New Year include cocoa, flowers and one type of beer

As the New Year rolls around, some exciting food and drink trends are being predicted for 2025 – and experts share their insights.

Among the trends predicted for 2025 are a greater emphasis on fusion foods, more use of flowers and mushrooms in food, more cacao-infused drinks and new cooking methods – and an increase in demand for Guinness beer among younger drinkers, according to Food & Wine magazine.

Fox News Digital reached out to food experts about these trends — and came away with in-depth insights and insights about three predicted trends.

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Will you be trying any of these anytime soon?

3 cool trends for 2025

Cocoa makes things sweeter

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

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In 2025, the choice of hot cocoa is elevated over a hot cup with marshmallows.

Consumers are craving sweeter and hotter cocoa varieties, notes Beverage Daily, a trade publication.

Consumers are looking for sweet and savory fillings and plant-based varieties of the popular hot drink, it reports.

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And restaurants are responding accordingly.

“People are moving away from ‘chocolate-infused’ syrups and artificial chocolate flavors in their coffees, instead using fresh cacao to impart those rich, sweet flavors,” says Iannone.

Among the trends predicted for 2025 are a greater emphasis on mixed diets, more use of flowers and mushrooms in food, more cacao-infused drinks and new cooking methods – and a growing demand for Guinness beer among young drinkers. (Stock)

Cocoa also enhances dessert menus.

“We pair chocolate and coffee together in two of our desserts on our current menu in 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 just added a chocolate cheesecake with a hint of peppermint just in time for winter.”

The flowers are blooming

Flowers are appearing on drink menus, salads and other food items across the country.

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

“Edible flowers are a trend that has continued to grow over the past few years and has come a long way from the orchid to the tiki drink,” Rich Iannone, corporate director of food and beverage planning and activation at Valor Hospitality Partners in Atlanta, Georgia, told Fox News Digital.

“There are so many different flowers that can be used in so many fun ways.”

“Adding these flavors to a dish to complement the main ingredients gives it a deeper and more interesting color.”

He said that mixologists “use flowers simply to convey bright colors in their cocktails – while others use subtle flavors to enhance and add flavor to their cocktail.”

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Similarly, chefs use flowers to enhance flavor in salads that go beyond the variety of vegetables.

“Adding these flavors to a dish to complement the main ingredients gives it a deeper and more interesting color,” says Iannone.

To enhance flavors in salads beyond a variety of vegetables, chefs use flowers and more. (Sina Schuldt/photo alliance via Getty Images)

Research supports this growing trend.

The NEXT Flavor Report released by Rubix Food revealed that the Gen-Z demographic is particularly fond of hibiscus, lavender and cherry blossoms that enjoy both hot and cold drinks on menus, noted Food & Wine.

Guinness goes with the gang

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

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“In my opinion, Guinness is outperforming its peers in the beer category in part because it relies on its marketing strategies to target 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,” says one hospitality expert. (Leon Neal/AFP via Getty Images)

The viral “Split The G” challenge – a trick that involves drinking to match the letter “G” in the Guinness logo on the signature glass – has been well received on social media.

“It was a really smart call to the target audience,” Fritz said.

He added, “A smart social media strategy combined with ‘Guinnfluencers’ and celebrity endorsements has a brand that walks a fine line between being 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 that Guinness is back on the popular track, thanks to its focus on capturing the attention of younger generations.

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

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