25 Food And Drink Trends You’ll See Everywhere In 2024

No, that's not tinned crab or tuna you're seeing here. It's Seed to Surf's plant-based tinned "snow crab" and "whitefish" made entirely from enoki mushrooms and celery root.

Consider this the delightful, eco-conscious lovechild of 2023's trend of Mushrooms Being Everywhere and the "treat yourself" little luxury of tinned fish, especially as consumers are reportedly flirting more and more with plant-based items. Mushroom crab cakes, anyone?

Not all of us will be able to realize our space-travel dreams, so Torani Puremade Galaxy Syrup is bringing the experience back to earth as their 2024 flavor of the year. Torani says that since "47% of Americans reported that they did at least one 'space-related activity' in the last year, now is the perfect time for this flavor to have its moment in the spotlight."

As part of the development process, Torani conducted hours of market research and consulted with an astronomer to create a taste of space and the molecular structure of dust clouds. It apparently tastes like raspberries and dark rum.

Elbows? So 1998. Bucatini? Big snooze. 2024 is reportedly all about a new pasta shape: Creste di Gallo.

Meaning "crest of the rooster" or "coxcomb" in Italian, the noodle resembles the ruffled crest on top of a rooster's head. In pasta form, these ridges and folds are prized for how well it holds sauce, and will remind you of another popular noodle shape, cascatelli.

One of the trends I'm most excited for? Grocery stores going way into the future.

Pop Up Grocer is the latest to make the chore of grocery shopping feel like an epicurean excursion. According to Aishwarya Iyer, founder of Brightland, "The consumer appetite for unique, high-quality products is reshaping the grocery landscape," leading to a wave of "Shoppy Shops" and shopping platforms for expertly foraged wild foods (as is the case of Foraged).

As reported in Pinterest's infinitely-clickable Pinterest Predicts feature, Cafe Core will be a major trend you're likely to see in your own kitchen. In the world of Cafe Core, bar carts are out and elaborate home coffee bars are in. Think: home espresso machines, chalk art, and coffee-shop-cute mugs, glasses, and stirring spoons.

As I noodled around the various trend reports, I noticed one trend that was on nearly all of them, including Whole Foods' report: upgrading your noodle game at home. Long gone are the days of simply just riffing with a packet of instant ramen, especially when you can try any of the fancier noodles at the grocery store, like A-Sha's Galaxy Noodles, OmSom's saucy noodles, and Momofuku's sweet and spicy noodles.

According to ButcherBox's Chef Ashley Lonsdale, 2024 will shine a spotlight on a new, hot vegetable: garleek, a cross between garlic and leeks that's created through responsible seed breeding. Lonsdale predicts that garleek will become more mainstream as consumers are keen to support these types of hybrid vegetables.

Anna Altieri, the Executive Culinary Director of Spiegelworld, has maybe my favorite prediction of them all: the return of walk-in reservations.

“Restaurants are realizing that while packing your books full months in advance could be more predictable, it removes the whimsical nature of dining," says Altieri. "I am loving the new restaurants that opt to leave a percentage of their tables open for the folks that just don't know they need spicy rigatoni 90 days ahead of time.” As a last-minute diner myself, I couldn't agree more.

Honk-choo, honk-choo, mi mi mi mi mi. Oh sorry, I just had one of a variety of sleep-centric drinks you can now stock at your house for beddy bye time (like Apothekary's Dream Team which features their "Chill the F* Out" powdered supplement or Som's canned sleep drinks).

Thanks to the popularity of the viral TikTok recipe for "sleepy girl mocktails," trend forecasters are noting how consumers are more focused (focuzzzed?) than ever on maintaining proper sleep hygiene.

Yes, brands are hedging their own bets on what flavors will be big in 2024. As for spice maker McCormick, they're predicting one flavor to be the spice you turn to most next year: Tamarind.

You know (and likely love it) when it's stirred into your pad Thai or Indian curries, tamarind has a sweetness and a tang that makes it ideal for marinades and BBQ sauces and for classic drinks like a Mexican agua de tamarindo. Get you a spice that can do both!

Let's be real, if you were out at a bar or hanging around your friend's bar cart this summer, you were likely sipping a St. Germain spritz. The St. Germain spritz had us in a choke hold and it's starting a wave of plenty adding more elderflower elements to other drinks, according to Yelp's Food & Drink Trends Report.

It's not news that the tequila section is a bit bloated lately. But what is new is how bars and spirits brands are noticing that people are getting more discerning when it comes to ordering their shots and tequila sodas.

“Consumers are seeking authenticity and quality in the spirit itself rather than being swayed by extravagant packaging or celebrity endorsements, says Carlos Soto, Founder and CEO of Nosotros Tequila & Mezcal.

Bringing nostalgia into the future is at the core of third culture cuisine, where first generation American chef's touch on the foods they grew up with alongside (or outside of) the cultures of their parents.

Sắp Sửa in Denver is a special example of how third culture cuisine is not just a passing trend, but a lasting rejection of the term "authentic" by merging American and Vietnamese foods to make something new (namely peanut short bread with Vietnamese-style coffee, a "Saigon 51" cocktail, and hamachi collar with coconut caramel).

The only negativity we'll be allowing in 2024 is carbon negativity, especially as climate change is front of mind for many people. And thanks to brands like Air Company, there's now a carbon negative and impurity-fee vodka on the market that removes one pound of carbon dioxide from the air, per bottle. That vodka-soda of yours? It's saving the world (a little bit)? We're fans.

Make room for mushrooms, because they will be everywhere in 2024. As shoppers and chefs are moving further away from alternative meats like Impossible and Beyond, they're focusing on putting the "plant" back in "plant-based" by using mushroom's savory-meaty capabilities, like Meati's line of mushroom-based jerky (pictured), cutlets, bites, and steaks.