➥ The 2025 Food Grammy’s
It’s December 23rd and while the rest of the world is slowing down, we can’t stop thinking about the innovation in food product development in 2025.
Health is now personal. Customers prioritize texture. Whole foods is in.
Read the latest from our research below.
P.S. I will be hosting an AI Innovation in the Food Business webinar on January 21st, 2026. Curious? Sign up here.
➥ Food News
What's New in the World of Food?
Rising CO2 makes food more caloric (but less nutritious)
How agentic AI will redefine CPG shopping
Switzerland is still struggling to hit food reduction targets
Sharing the TRUTH about Trader Joe’s hummus (I know because…)
Did you know 20% of people can’t taste bitter?
➥ Small Bites
2025: Food innovation grows up
For a long time, companies chased whatever was new or flashy. But in 2025, the hype died down. The focus shifted toward what could actually be built, scaled and sustained. Teams began asking tougher questions earlier in the process: Can this formula hold up at scale? Can it be produced consistently? Will consumers buy it again, not just once?
These are the top food product development trends from 2025, sourced from industry leaders like Mintel, Innova Market Insights, ADM, and Whole Foods Market.
1. The GLP-1 Era: “Fundamentally Nutritious”
The massive rise of GLP-1 weight-loss medications (just check out this news) is fundamentally changing how consumers view food. It is no longer just about "low calorie"; it is about nutrient density and satiety.
The Trend: Consumers are seeking "food as medicine" that provides essential macronutrients (specifically high protein and high fiber) to maintain muscle mass and gut health while on medication.
Example: Hero Bread
The Opportunity: Developing "companion" products that pack 20g+ of protein or significant prebiotic fiber into smaller, easy-to-digest portions.
Our Insight: Balancing these high-protein loads while maintaining a "seamless" texture is where formulation expertise becomes critical.
2. Precision Wellness & Gut Health 2.0
Health is becoming hyper-personalized. We are moving past general "wellness" into targeted biological support.
The Trend: "Precision Wellness" focuses on specific needs like hormone health (menopause/andropause support), blood sugar management, and microbiome optimization.
Example: Olipop
The Opportunity: Utilizing "stealth health" ingredients—incorporating fiber into indulgent categories like sodas and treats, or using adaptogens for mood and sleep.
Our Insight: As Innova notes, "Gut Health: Flourish from Within" is the top driver for functional purchases. Look for fiber to move into snacks and even frozen desserts.
3. Rethinking Plant-Based
The industry is moving away from "fake meat" that mimics animal proteins and toward celebrating plants for what they actually are.
The Trend: Consumers are wary of "ultra-processed" plant-based labels. There is a demand for simpler formulations and whole-food ingredients (mushrooms, beans, legumes, algae).
Example: Meati
The Opportunity: Developing products where the vegetable is the star—think "mushroom jerky" or "lentil-based pizza crusts" rather than lab-engineered burgers.
Our Insight: Achieving a "clean label" while ensuring shelf-life and stability requires a deep understanding of natural preservatives and stabilizers.
4. Sensory Play: “Crunch”
In an era of "Rule Rebellion," consumers want to be surprised. They are seeking comfort through nostalgia but excitement through unexpected textures and flavors.
The Trend: Cross-category mash-ups (e.g., dessert-flavored snacks) and International Snacking (global flavors like chamoy, gochujang, and miso in familiar formats).
Example: Fly By Jing
Texture of the Year: "Crunch" is the dominant sensory trend for 2025. From chili crisp everything to sprouted nuts and dehydrated "airy" snacks.
The Opportunity: Fusing global culinary heritage with "ever-adaptable" formats like dumplings or single-serve portable meals.
The most successful products this year were developed with the full system in mind. Ingredient choices reflected supply stability and cost. Formulations were designed to work within real manufacturing constraints. Sensory testing moved upstream instead of being treated as a final checkpoint.
In 2025, we learned that innovation isn't about making things more complex, but about making them more clear.
Rather than chasing every trend, I saw that strong teams focused on fewer ideas and executed them with intention. They built products designed to survive scale, regulation, and real consumer expectations.
Shoppers might not see these changes on the label, but they notice them in the quality.
These trends are exciting, but they are also risky. Adding 40g of protein to a pint of ice cream (as seen in the "Aider" brand trend) can ruin the mouthfeel if not handled with precision. Moving to a "clean label" can compromise safety without the right manufacturing protocols.
The lessons from 2025 reinforce what we see firsthand: successful innovation comes from clarity, collaboration, and understanding how products live beyond the lab.
➥ Know Your Food
Food Science Tip of the Week
If you're developing a snack product and want to preserve fruit, veggies, or even full meals without refrigeration, consider freeze-drying instead of regular dehydration.
Freeze-drying removes water by turning ice directly into vapor (skipping the liquid stage entirely), which keeps the food's original shape, color, and nutrients intact—unlike traditional drying that shrivels and darkens ingredients. The result is a super-light, shelf-stable product that lasts for years and rehydrates quickly, perfect for everything from crunchy fruit snacks to camping meals to cereal mix-ins.
Inspired to develop a new product? Let's talk!
Happy Holidays from the Food Forward Team. We look forward to helping you launch your next great idea in the New Year.
Best wishes from your local Grinch,
