As the new year gathers momentum, the food and dining landscape is evolving, driven by emerging trends, social media influence, and socio-economic factors shaping what and how we consume in South Africa and beyond. Here’s what to expect from the foodie scene, both locally and globally, in 2025.
As seen on social media
Social Media platforms like TikTok, Instagram, and Facebook are increasingly impacting what foods we consume, and 2025 will certainly be no different. Of course, online viral food trends lead to new dining ideas, cultural cuisines, sustainability and health-conscious choices, but there is also a downside with misinformation and unrealistic expectations being the biggest offenders. “Social media can be both empowering and confusing,” says the Association for Dietetics in South Africa (ADSA) spokesperson and dietitian Phozia Jansen. “While it can introduce people to healthier eating habits and foster community support, it’s also a source of conflicting and no misleading nutritional advice. This year, we will continue to see both pros and cons of being influenced by social media food content.”
Menopause in the spotlight
For women experiencing menopause, hormonal changes can have a direct impact on appetite, metabolism and even the absorption of nutrients, which is why weight gain and bone density loss are common side effects. Fortunately, 2025 will see more nutrition choices focused on menopause. “Menopause is a time when nutrition really matters,” says ADSA dietitian Kelly Scholtz. “Women need to prioritise protein for muscle preservation, calcium for bone density and healthy fats for overall well-being.”
More protein for all
It’s not just menopause that’s putting protein in the spotlight. The focus on protein intake has skyrocketed in recent years, and it’s only set to grow in 2025. “The ‘proteinisation’ of foods is here to stay,” says Leana Salamah of the Specialty Foods Association. A prime example is the 2024 viral TikTok trend that used cottage cheese to increase protein intake in dips, breads and even cookie dough.
Affordability is changing habits
It’s no secret that food prices in South Africa have been on the rise in recent years. Unfortunately, this will ultimately see local shoppers choosing pricing over nutritional value, adding to the country’s obesity problem. Dietician Kgantsho Ranyane suggests a practical approach to staying nutritious. “It helps to shift from more expensive takeaway foods to home-cooked meals, which tend to be more nutrient-dense,” she says. “Staple foods can be transformed into balanced meals with the addition of legumes and vegetables.”
DNA-based diets
Welcome to the future, where personalised nutritional advice, more specifically DNA-based recommendations, is on the rise. With more and more people wanting tailored diet solutions to optimise their health and fitness, those fortunate enough to have access to advanced technology are turning to science to find out what to eat. However, Kgantsho isn’t completely sold on the fad. “While they can be valuable, they are not a replacement for traditional, evidence-based dietary advice,” she warns. “Personalised data should complement, not overshadow, broader nutrition principles. These tools work best when combined with professional guidance to interpret the data correctly. “
Plant-based deli meats
There has been a lot of talk about the death of plant-based meats, with sales dropping significantly between 2021 and 2023, according to the Good Food Institute. This is largely due to pricing, with plant-based alternatives approximately 77 per cent more expensive than actual meat. But plant-based deli meats are here to save the day and revive the industry in 2025, according to a CNN forecast. Deli meats used in sandwiches and charcuterie boards are already on the pricier side, which means consumers aren’t too bothered about the price of plant-based alternatives. Thanks to the popularity of the deli version, the plant-based meat industry is expected to grow and gain more momentum in the year ahead.
Foods and ingredients gaining momentum this year
Internationally, pistachios are surging in popularity, with the nuts being used in everything from butter and coffees to cakes and cocktails, National Geographic reports. Of course, Dubai’s viral ‘Can’t Get Knafeh of It’ pistachio chocolate bar has become one of the most expensive and sought-after confectioneries in the world, adding to the nut’s popularity.
On the less sweet side of things, seaweed specialities are taking the world by storm thanks to its health benefits and sustainability element, according to National Geographic. Over in the States, products like sea moss mango juice, kelp salsa and even seaweed gummies are proving to be a hit, while seaweed ketchup, pesto, and spices have popped up in the UK.
On the fruit front, Forbes has dubbed 2025 as the ‘year of the melon’ thanks to its versatility. The natural sugars caramelise perfectly when roasted, while preserved melons are increasingly making appearances in cocktails and on charcuterie boards.
