If you’re already putting hot honey on everything, sipping pickle juice every chance you get and have a cupboard full of TimTams and instant noodles in every possible flavour – congratulations: you’ve completed the food trends of 2024 challenge.

But, what are we going to be eating in 2025? While there’s no way to predict what’s going to explode on TikTok as the year unfolds (who would’ve guessed cucumbers and cottage cheese would have had such a moment over the last 12 months?!), these things should definitely be on your radar…

CHILLI SAUCE: Chances are, you already have a jar or two of different chilli sauces in your fridge. We have become chilli fiends and there appears to be no limit to the number of spicy condiments we’re willing to try – hence why Brooklyn Beckham’s Cloud23 sauces in Hot Habanero and Sweet Jalapeño have been such a sell-out. If you want even more sauce to fire up your meals, consider pilpelchuma – the Waitrose Food & Drink Report 2024 is calling the Libyan chilli paste, which is packed with roasted peppers, chilli, garlic and lemon juice – the “harissa of 2025”.

DUMPLINGS: According to Whole Foods, we’re going to be increasingly scoffing dumplings, in all forms, in 2025. Whether it’s xiao long bao (Chinese soup dumplings), pierogi (Polish dumplings) or tamales (steamed Mexican corn dumplings), these little stuffed parcels are the ultimate convenience food, but somehow always feel light and dainty. Explore the freezer section in your local Chinese supermarket for all sorts of fillings. Feeling adventurous? They’re also very satisfying to make at home.

FIBRE: Whole supermarket fridges are now dedicated to kefir – that’s how mainstream gut health has become. If you’re well up to speed on the benefits of kombucha, kimchi and sauerkraut, fibre is a vital addition for your gut’s flora and fauna. It’s time to mix things up by adding fancy jars of beans to soups and stews, leaving the skin on fruit for an extra fibre-boost, and swapping white flour for wholemeal or rye flour when baking.

GLOBAL SNACKS: You’ve probably already noticed in your nearest corner shop that you can now easily get hold of sweets that used to be the highlight of going on holiday abroad, like Mentos and Swedish Fish, but things are set to ramp up even more in 2025. We want random crisp flavours from across the globe, we want sweets that make Tangfastics look tame, and the kinds of KitKats they get as standard in Japan. We might not have to catch a single plane in pursuit of new snacks this year.

SOUR CHERRIES: Fresh cherry season flashes by in summer, but get a taste for sour cherries and you can support your cherry habit all year long. Nab them dried to use in cakes and biscuits, or go super sophisticated and buy them in syrup, like Italian Fabbri Amarena cherries. Online cook shop Sous Chef is predicting these babies, made using the same family recipe since 1915, will go from a niche, much-loved ice cream topping to an iconic brand this year. It’s sweetness with a sour edge.

YUZU: Make room for yuzu – Mintel has named it a flavour to watch in its 2025 Global Food and Drink Trends report. Largely considered a cross between a mandarin orange and a lemon, you might have spotted the zingy citrus fruit on cocktail menus and Japanese restaurant menus, but it’s going to be crossing into our homes a bit more from now on. Traditionally found in sake and ponzu (a citrusy soy sauce), expect to spot it in mayonnaise, marinades and kosho, a fermented Japanese chilli condiment – which ticks your gut health, chilli sauce and sour boxes all in one go.