Snacking is getty fishier, according to the Specialty Food Association’s Trendspotter Panel.
Analyzing thousands of products from nearly 2,500 global exhibitors at the 2025 Summer Fancy Food Show, the panel identified three new and emerging trends, as well as five sustained and evolving trends.
Korean-inspired snacks, seafood-flavored items, pistachio everything and chili-flavored foods were just some of the major trends identified by the panel.
Korean influence
As seen with the Trader Joe’s kimbap craze in 2023, the demand for Korean products is continuing to grow in the United States, according to Jenn de la Vega, a chef, food stylist, cookbook author and trends expert.
A recent food trend that can be traced from Korea is banana coffee, and dishes such as tteokbokki and hotteok pancakes, and alcohols like soju and makgeolli, are increasing in popularity.
de la Vega also identified notable cookbooks making waves in the changing culinary landscape: “Umma” by Nam Soon Ahn, “Koreaworld” by Deuki Hong and Matt Rodbard, and “Soju Party!” by Irene Yoo.
At the 2025 Summer Fancy Food Show, companies showed off Korean-inspired oatmeal, kimchi pickles and noodle and makgeolli kits.
Seafood steals the show
Influenced by the Wellness 3.0 movement, a holistic and proactive approach to well-being, there’s been a recent influx of seafood snacks, according to the panel. These include salmon jerky, salmon breakfast links, tuna bites, salmon crackers and shrimp burgers.
“The protein trend is still definitely going strong all over the world,” said panelist Patranya Bhoolsuwan, an Emmy award-winning journalist.
Innovative ingesting
Previously underutilized ingredients, such as cupuaçu (a chocolatey, nutrient-dense fruit from Brazil) and yaupon (North America’s only native caffeinated plant) are front and center in a variety of new products. Additionally, innovative milks made from pecans and quinoa are now available as well.
“Food innovation fuels progress, it sparks new conversations, celebrates diverse cultures, and opens doors to flavors and possibilities we never imagined,” panelist Jeannie Houchins, a global communications executive.
Pistachio cracks the charts
There’s much more than pistachio ice cream on the shelves – now there’s chocolate bars, nut butters and a plethora of Dubai chocolate-inspired items, including mini cones, flavored milk, birthday cake bars and s’mores.
Satisfying a sweet tooth
A variety of sweet new-ish snacks are on the scene, including spreadable halva, chocolate licorice, cotton candy chocolate and chocolate sea salt sesame spread.
“Today’s consumers are not just craving sugar anymore, they are celebrating it,” said panelist Patranya Bhoolsuwan. “Whether it’s from natural sources like honey and maple to bold indulgent flavors like dark chocolate and spiced confections, people long for sweets to soothe their desire for comfort and nostalgia.”
Convenience is key
International cuisine is being packaged to make it easy for the consumer to eat. This includes ready-to-eat snacks and dips as well as easy-to-use meal kits and sauces, said Melanie Zonoza Bartelme, the associate director at Mintel Food & Drink. Think ready-to-eat curry sauce, frozen burritos and instant noodle cups.
Keeping it spicy
Hot sauces, chili chutneys and chili crisps are getting their time in the spotlight. A variety of companies are producing spicy sauces with chilis from countries like the Philippines, India and Mexico.
“Adding heat in the form of chilis to honey, dips, sauces and even dessert allows for so much culinary innovation,” said Clara Park, a cooking school founder.
Unique chips
All sorts of chips are entering the market, including those cooked in beef tallow, vacuum fried Brussels sprouts, all-folded chips and those with global flavors, including Indian, Spanish and Italian.
