Whole Foods’ Predictions for 2025 Food Trends – Jay Lee’s U.S. Report (138)

Whole Foods' Projected Food Trends for 2025

– U.S. Column #138 by Jay Lee

Focus on Sustainability, Health, and Nutrition... Packaging Materials Also a Focus

Fusion Snacks and Dumplings Popular, Crunchy Textures Enjoyed

High Demand for Hydration Beverages like Coconut and Protein Waters

By Jongchan Lee, CEO of J&B Food Consulting

Whole Foods Market has announced its top 10 food trends for 2025. Whole Foods, a U.S. supermarket chain specializing in organic foods without artificial additives, has 479 stores across North America and the U.K. It also carries Korean products, with many Korean food companies trying to enter the U.S. market.

As K-food continues to rise in popularity, the trends forecasted by Whole Foods can create synergy when considered together. The 2025 trends highlighted by Whole Foods focus particularly on sustainability, health, and nutrition. Furthermore, there is expected to be a surge in hydration beverages, seaweed-based ingredients in plant-based products, crunchy textures, and fusion snack foods from around the world.

Here are some of the key trends:

Fusion Snacks: There is an increasing interest in snacks that combine flavors from various global cuisines. For example, PepsiCo recently acquired the Mexican food brand Siete Foods, adding lentil chips and tortilla chips to their portfolio.

Dumplings: In addition to Korean frozen dumplings, dumplings from other Asian countries are gaining popularity, boosting interest in Asian fusion cuisine.

Crunchy Textures: Consumers are increasingly seeking products with a crunchy texture, such as granola, nuts, crunchy chickpeas, and mushroom chips.

Hydration Beverages: As portable water bottles grow in popularity, there is also a growing expectation for hydration in beverages. Products like electrolyte popsicles, carbonated coconut water, chlorophyll water, and even protein water are becoming more popular.

Tea Time Products: Tea-based beverages such as Earl Grey, London Fog, and other infusions are gaining traction with consumers looking for functional drinks.

Additionally, there is growing interest in sustainable packaging materials, with a focus on biodegradable options. There is also increased demand for eco-friendly beverages, such as natural and organic wines. Some beers and whiskeys are using drought-resistant grains like fonio, and sourdough bread is experiencing a surge in popularity, with products like pizza crusts, flatbreads, brownies, and crackers made from sourdough.

Seaweed-based products are also in demand. For instance, agar-agar, a plant-based gelatin substitute made primarily of fiber, is known to support digestive health. Protein-fortified products like protein drinks, powders, and nutrition bars continue to remain popular.

Although the food trends announced by Whole Foods each year may seem different, the overall direction tends to stay similar. In countries like Korea, where trends change less rapidly, Korean companies do not need to constantly adjust their targets. Aligning product development with Whole Foods' trends could provide a significant boost for Korean food products entering the U.S. market.

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jay@jnbfoodconsulting.com or 714-873-5566

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