In the new year, students will crave vibrant food experiences, from finger-licking fusion foods to over-the-top desserts. Bold flavors and "the deep end of indulgence" will resonate best in college food service, says Chef Jennifer DiFrancesco, the director of culinary innovation for Sodexo Campus. Food's role as a means to foster and enrich social connections will also be a key trend in 2025, the food service provider says.
Students will be craving these five trends in 2025:
1. Showstopper Desserts. Students will expect to see more delectably indulgent desserts that are made from better-for-you ingredients and primed for social media. An example of this includes Sodexo’s Freakshakes, milkshakes with extravagant toppings. First introduced as a pop-up event, Freakshakes have garnered so much student demand that they are now a staple on U.S. campuses.
2. Tacos Get Rebellious. Tacos made with multicultural ingredients and bold new flavor combinations are on the rise in 2025. From barbeque cornbread crumble and kung pao crispy chicken to green curry tofu bursting with spice, students will expect their tacos to deliver a world of flavor in the new year.
3. Chili Crunch Is Coming in Hot. Chili crunch — sometimes referred to as chili crisp — will be big on campuses in 2025. This traditional Chinese chili oil combines sweet heat with a satisfying crunch. Expect to see it in all manner of meals, from shrimp and peanut noodle bowls to zippy cacao ice cream.
4. Curry, Curry Everywhere. Curry will be a staple in campus dining halls in 2025. Belly-warming and robust, its diverse and bold flavor profile adds satisfying depth to dishes and will be on menus everywhere for students come the new semester. Students' craving for originality and creative fusion is reflected in dishes like Thai red curry polenta and curry meatballs.
5. Functional Foods. Incredible food is the number one driver of overall campus engagement according to Sodexo’s 2024-2025 Student Lifestyle Survey. This offers a unique opportunity for campus dining to implement programs and concepts that promote community-centered experiences while continuing to focus on food as fuel for mental and physical health. In the new year, the holistic dining experience — one where dining is a catalyst for fostering community — will become of even greater importance on campuses.
Will these flavor trends be reflected in student demand for snacks and convenience foods?
