Each year new trends emerge in food production and innovation. The Food Trends 2025 that I have picked up on so far follow below. In fact I have been documenting them since 2020 after my 2 year collaboration with TuttoFood. This year I spent three days at Salon H&T. This industry event is the main date in the Spanish calendar for Gastronomy, Hospitality and Tourism sector. Attending the workshops and sessions, I gleaned deeper insights from people in the sector.

Salon H&T held 5th 6th 7th February 2025 at FYCMA

Salon H&T 2025

Hospitality + Tourism Innovation Fair
The 2025 edition celebrates is the 20th annual meet up
With 25000 square metres of exhibition and event space. Three spaces Kitchen Lab, tasting room and networking space as well as three large exhibition halls.
380 companies are taking part
10000 people will attend in 2025
Venue FYCMA – Trade Fair and Congress Center of Malaga
On the main stage Michelin Starred Chefs, Pepe Rodríguez Rey (Masterchef, El Bohío), Rodrigo Castelo, (O Bacalao) Quique Dacosta (several restaurants) and Martin Bersategui (several restaurants)

2025 Biggest Food Trends

Here are some of the biggest food trends for the year. Some many seem evident but there are a few surprises.

Pistachio Everything

In Granada independent coffee shop Magia Arabica serve Pistachio Lattes and Chai Pistachio Lattes as seen in the photo above. Sprinkled with pistachio´s on top, the cream of pistachio is also swirled into the drink to make a latte that is more creamy and decadent for an afternoon treat.

Of course pistachio isn´t entirely new in food innnovation, yet in 2025 we will find it used in many more bakes, recipes and even in Cocktails. Spanish gourmet brand La Chinata already have a Cream of Pistachio product made with Extra Virgen Olive Oil in the market since 2024. This versatile nut product is a great addition to vanilla ice cream, to sweeten toast, jazz up a plain cheesecake and or swirl into your Coffee.

La Chinata also have Cream of Cocoa+ Hazelnuts or Cream of Almonds in the same range. In 2025 expect to come across Pistachio flavours in less obvious recipes and presentations.

Salty Wines

Before you scroll past, bear with me, wines with salinity don´t actually taste very salty. This trend refers to dry wine styles such as traditional Spanish Manzanilla or fino sherry wines. Or the crisp Albariños from Rias Baixas in Northern Spain. The minerality in these wines is delicate yet noticeable.

Vines that are towards the coast and have salinity in the soils will be most in demand as this trend grows. In Spain these wine styles are not new, yet it seems that internationally this style of wine is increasing popular in 2025. In the USA the demand for white dry wines with noticeable yet balanced minerality in the tasting is increasing this year.

At Salon HT I tasted several wines made by Dirk van de Niepoort, a prestigous wine maker. It was a delight to hear him talk about wine production, his career and his take on the seven wines we tasted that day. Of which I highly recommend;

FIO Cabi Sehr Nett Riesling 2020

Of the flight of 7 wines, this Resiling was outstanding. This aromatic white totally fits into to this family of Food trends 2025. Floral, evocative and light to accompany many different dishes. Its balanced and complex in flavour.

Pickles

Olives, pickled onions, pickled eggs or gherkins may seem retro. However pickle flavours are about to appear in many other formats in 2025. From pickled cocktails to pickled crisps. This tangy flavour will be used in both sweet and savoury dishes. Pickled pears and flavoured drinking vinegars are part of this movement.

Of course, the push behind pickled and fermented food is connected to the health benefits and promoting a healthy gut microbiome. So the trend comes directly from a desire to eat more heathily. It also fits in alongside the trend for super sandwiches popping up in large cities across Europe and USA recently.

Manna

Speaking to the lovely team at Fiasconaro. Producer of delicious panettones from Palermo since 1953. They shared a recent project together with the local University. Developing a line with Manna as an ingredient. This extract is made from the sap of ash trees, abundant in the area, particularly in Madonie Natural Park. (Fraxinus ornus and F. angustifolia). Ash has digestive properties and help the elimination of water and toxins. The resin is also low in sugars. Its taste slightly like licorice and brown sugar. Fiasconaro have a Manna cream to spread on panettone to elevate the flavour of the bake.

This is not the only unusual ingredient to appear on shelves in 2025. Pandan leaves are another example, typical in South East Asia and being introduced into dishes and menus.

Seaweed + Plankton

Can you believe you can already buy Plankton Nougat? (photo above) Torrons Vicens produced this turron in collaboration with Michelin starred Chef Angel Leon. Known of the Chef of the Sea, his restaurant A Poniente is in Jerez de la Frontera. Experiemental with everything from the sea, Angel Leon took the Spanish almond treat and added plankton, caramel and chocolate.

Its not the only place where seaweed and plankton will be cropping up this year. These superfoods are being introduced into many different lines of nutrition due to their iodine content that helps with thyroid function. As we discover more about the benefits of these abundant sea plants they are increasingly popular and in more dishes.

CBD Infused Food trends

CBD is a compound that is found in the cannabis plant. It is not marijuana, but it is a compound that is extracted as oil. Nowadays, because of its health benefits, it is used for human consumption. Organic CBD oil can also be used for cooking too. Some health benefits of CBD include potential therapeutic qualities and calming effects.

Some off the shelf food and drinks already come infused with CBD in their ingredients. Examples such as Kombucha drinks, Cold brew, Salad dressings, Gummies and powder supplements among others. This trend is continuing to grown in 2025.

Salon H&T 2026

Hospitality + Tourism Innovation Fair
The 2026 edition celebrates is the 21st event. Dated to be confirmed.
With 25000 square metres of exhibition and event space.
10000 people attended in 2025
Venue FYCMA – Palacio de Ferias y Congresos de Málaga

Salon HyT is the meeting place for business, importers and exporters of food, hospitality professionals in Spain. The 3 day event is well organised and easy to get to. This edition was busy with networking and meeting new friends in the gastronomy sector as well as finding out on the latest innovations and trends. The fair attracts Italian, Portuguese, Spanish participants as well as others from the rest of Europe.