Food trends 2025: Asian flavours, spicy chiles, functional foods and more on the menu
3 days, 15 hours ago

Food trends 2025: Asian flavours, spicy chiles, functional foods and more on the menu

Hindustan Times  

As we tip into the New Year, we food writers are often tasked with putting on paper our predictions for what will be trending. The global palate Diners are looking for a blend of authenticity and convenience, says Leana Salama of the Specialty Foods Association, a not-for-profit trade association representing more than 3,600 businesses worldwide. Besides Asia, other leading areas of culinary influence are South and Central America, says Whitney Herrera of Whole Foods' functional snacks division. Functional Foods The “food is medicine” philosophy has evolved, Salamah says. Salty snacks Seaweed is “on fire,” says Herrera, becoming more prevalent in snacks and other food categories.

Food Asian Foods Herrera Salamah Functional Snacks  herrera  2025  chiles  used  menu  flavours  functional  snacks  food  nuts  ingredients  trends  foods  salamah  asian  spicy

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What’s on the table in 2025? Some predicted trends in food
6 days, 11 hours ago

What’s on the table in 2025? Some predicted trends in food

Associated Press  

As we tip into the New Year, we food writers are often tasked with putting on paper our predictions for what will be trending. Besides Asia, other leading areas of culinary influence are South and Central America, says Whitney Herrera of Whole Foods’ functional snacks division. Functional Foods The “food is medicine” philosophy has evolved, Salamah says. Salty snacks Seaweed …

The rise and rise of dim sums
4 years, 3 months ago

The rise and rise of dim sums

Live Mint  

“I am making Thai curry tonight,” says Rushina Munshaw Ghildiyal on the phone. “In our country, the trend curve for South-East Asian food has started to mimic the curiosity for India’s regional and sub-regional cuisines. We have gone beyond broad terms like Chinese food and are now familiar with Guangzhou dim sums and Hainanese rice,” she says. South-East Asian flavours …

Food will always evolve and change, says Manu Chandra
5 years, 5 months ago

Food will always evolve and change, says Manu Chandra

The Hindu  

A chef who grew up in Delhi and made Bengaluru his home, his restaurants too reflect this deep intermingling of cultures and flavours. The 38-year-old Manu Chandra, who featured in Fortune’s 40-under-40 list of entrepreneurs, is chef-partner at Olive Bar and Kitchen, which owns nine famous restaurant brands, including Toast and Tonic, Fatty Bao and Monkey Bar. There’s a reason …

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