[EP #08] 2025 & Beyond: Top F&B trends brands should watch out for

I caught up with GourmetPro expert and global trendologist Christine Couvelier, who shared her take on the flavors, formats, and ideas shaping 2025 and the coming years. Here’s a whiff of what we talked about:

• Swicy stays spicy → Sweet + heat combos are now mainstream, from hot honey mustard to guava + chili ice cream.

• Dumplings get a glow-up → Colorful, nutrient-boosted wrappers, DIY kits, and global mashups.

• Freeze-drying booms → A $180B category-in-waiting that cuts waste, lowers shipping costs, and intensifies flavor.

• Peru rising → From pisco cocktails to Peruvian sushi, its influence is growing beyond fine dining.

• Fermentation 2.0 → Kimchi kits, fermented rice drinks, and miso innovations are taking gut health mainstream.

• Sea greens as protein powerhouses → Duckweed/Wolffia and sea moss are poised to step out of the shadows.

• Fancy Food Show (New York) finds → Plant-Based 2.0, mustard mania, savory oatmeal, and chef-led retail brands.

For the full conversation, listen to The GourmetPod on Spotify or watch on YouTube.

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