Every year brings a wave of food trends that dominate social media feeds, restaurant menus, and grocery aisles. Some innovations stick around and reshape the way we eat, while others fade as quickly as they appeared. As 2025 winds down, it’s clear that a handful of once‑popular fads have overstayed their welcome. From oversized charcuterie boards to hyperrealistic cakes, these trends may have captured attention. Here’s a look at the food crazes we’re ready to leave behind as we move into a new year of eating.
Oat Milk’s Waning Popularity
Once the darling of coffee shops and wellness influencers, oat milk is losing its edge. While it was praised for its creaminess and eco-friendly profile, demand has outpaced supply, nutritionists have questioned its health claims, and consumers are shifting toward alternatives like pistachio milk. Oat milk isn’t disappearing, but its reign as the dominant alt-milk appears to be ending.
Keto and Low-Carb Diets Losing Steam
The keto diet, once a major fad, is declining in popularity. Studies have linked it to elevated LDL cholesterol and other health risks, while the rise of GLP-1 weight-loss drugs like Ozempic has shifted consumer focus away from restrictive diets. Google searches for keto have dropped, signaling that its cultural moment may be over.
Craft Breweries No Longer Cultural Hubs
After two decades of explosive growth, craft breweries are facing closures. In 2024, more breweries shut down than opened—a first since 2005. Rising ingredient costs, creative stagnation (too many hazy IPAs), and younger consumers turning away from beer in favor of spirits and non-alcoholic options have eroded their cultural cachet. While craft beer isn’t vanishing, breweries are no longer the community hubs they once were.
Supersized Charcuterie Boards
The charcuterie board craze has spiraled into excess, with butter boards, candy boards, and even table-sized spreads. While visually striking, these oversized boards often become messy and unsanitary as parties wear on. Social media mentions of charcuterie have dropped significantly, suggesting the trend is cooling. Experts predict a return to simpler, classic boards of meats and cheeses.
Hyperrealistic Fondant Cakes
The “Everything is cake” meme and fondant-heavy designs once captivated audiences, but the trend has lost steam. Fondant is criticized for being tasteless and a shortcut compared to traditional piping techniques. Consumers are gravitating toward rustic, natural cakes decorated with fresh flowers or “naked” finishes. The hyperrealistic cake era seems to be fading into nostalgia.
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