Alternative protein and regenerative agriculture: The food trends set to shape 2025

It’s the point in the year when we dust off the crystal ball and take a look at what the next 12 months holds for the industry.  

What ingredients will chefs be sourcing, how will they present them on their menus and what trends will they be tapping into in 2025?  

As we call time on 2024, will we see smash burgers, the surprising ‘smash hit’ of 2024, remain in the spotlight?  

Will we finally move on and let those nods to nostalgia remain in the past? And how will the farm-to-fork approach evolve?  

To help give a steer, The Staff Canteen spoke to chefs and suppliers for their predictions for the year ahead.  

Five trends for 2025 -

Regenerative agriculture to gain ground 

The Sustainable Restaurant Association suggested restaurants get on board with regenerative agriculture at the end of 2023, and while some chefs have already embraced this holistic approach to farming, they are still in the minority.  

However, the tide is expected to turn next year, with more restaurants recognising the benefits of sourcing sustainably and supporting a system that’s kinder to the earth.   

“Regenerative agriculture will become more popular, promoting farming practices that restore ecosystems and produce nutrient-rich foods,” predicts Luca Mastrantoni, head chef at Ekstedt at The Yard in London.  

Nina Matsunaga, chef-owner of The Black Bull, Sedbergh, has been a regenerative agriculture advocate for several years, sourcing beef and lamb directly from farmers supporting regenerative farming practices and serving it to customers at the Western Dales pub she runs with husband James Ratcliffe.  

As we move into 2025, Matsunaga believes regeneratively farmed ingredients will ‘increasingly come to the fore’ as more people embrace sustainability and engage in how their food is produced, pushing things further on from the farm-to-fork approach.  

“The regenerative process is far less impactful, with more care taken to protect the environment by ensuring soil health, species and crop biodiversity, integrating livestock and avoiding water runoff through several measures to ensure ground cover is maintained, including planting cover crops,” she explains.  

“There will be a shift towards the use of older cattle and sheep in kitchens. Animals that have lived full and natural lives, that have been traditionally farmed, with less input and intervention, raised on a grass-fed diet.”  

Jack Bond, chef-owner at Michelin-starred The Cottage in the Wood in Cumbria, foresees a reduction in the amount of meat on menus overall with a greater reliance on ‘regenerative or nose-to-tail’ where it does remain. 

The rise of alternative protein  

Jack’s claims that less meat will be on menus coincides with the prediction that alternative sources of protein will be on the rise in 2025, particularly as 30% of consumers responding to a survey carried out by Darégal Gourmet UK for its Food Trends 2025 & Beyond Report, said they would be buying less meat in the year ahead.  

Plant-based protein specifically is where it’s at, not processed meat alternatives, but whole foods like beans and legumes (think Kirk Haworth of Plates’ Mung & Urad Bean Lasagna).  

“Expect to see dried beans and lentils trend growing stronger among operators, with their ability to absorb flavour, long shelf-life and low environmental impact, spotlighting them as key ingredients for operational efficiency and sustainability in 2025,” suggests Dr Laura Kirwan, sustainability lead at Nutritics, supplier of food data software management.  

Josh Wilde plans to increase the number of non-meat dishes outside the at FARE Eatery in Wokingham where he is head chef, using leafy greens, mushrooms, nuts and seeds as alternative protein sources to meat, fish and dairy.  

 “With more people getting into fitness and healthy living more than ever, I expect vegetarian and vegan options to take off even more, especially as social media keeps blending food and fitness in creative new ways, and the influence of social media is still undeniable,” he says.  

A fermented future 

Fermented foods like kimchi and sauerkraut have, of course been around for years, but over the next 12 months we can expect to see the practice broaden to a wider number of ingredients and cuisine styles.  

Inspired by chefs like Ramael Scully of Scully’s and Daniel Watkins of Holy Carrot, who feature a wide range of fermented ingredients on their menus, Luca of Ekstedt at the Yard predicts fermented foods will go ‘beyond kimchi’ in 2025.  

“We’ll see more regional and non-dairy types come to the fore, such as pickled beets, and fermented fruits for use in sauces or desserts,” he adds.   

Dean Harper of private dining company Harper Fine Dining, is an unlikely advocate of fermentation. Despite a background in classical French cuisine, he has started incorporating ‘umami-rich’ fermented foods into his dishes.  

“It’s a trend I’m looking forward to,” he says. “Chefs will really dive into the depth of flavours that ingredients like koji, miso, and fermented vegetables can bring to the table.”  

It’s not just the flavour that is a benefit of fermented foods, consuming them can be beneficial to our gut health too and with 27% of people surveyed for Darégal Gourmet UK’s Food Trends 2025 & Beyond Report looking to increase consumption of food that is good for the microbiome/gut to improve their health, there’s proof that fermented food will be sought out by diners too.  

Inclusive dining  

While we’re on the subject of health, next year is the one when those with dietary requirements – whether for health or ethical reasons – will feel more included when they dine out.  

“More work than ever is being done to understand food allergies and intolerances,” says Martin McIlroy, managing director at Darégal Gourmet UK, who notes that demand for allergen free recipes is only set to increase.  

Kurtus Auty, executive chef at Bosun’s Restaurant in York, says chefs are already on the case, especially in providing choices for those with intolerances, such as to gluten, or dairy.  

“Previously those choices were bland in comparison but improved techniques and approaches mean that we can now offer better choices and this will need to continue to develop further in order to attract the more discerning customer.” 

Another chef - Nicolas Rouzaud, chef partner for The Connaught and head of The Connaught Patisserie – is working on alternatives in his area, in response to health and wellness trends.  

“There’s rising demand for gluten-free, dairy-free, low-sugar, and plant-based options,” he says. “I’m currently collaborating with Valrhona to develop a low glycemic index dark chocolate using coconut sugar, which has half the GI of regular sugar.”  

Aye to AI  

As Greg Lambert, executive chef at Six Rooftop at the Baltic in Newcastle, says, technology already features heavily in the industry, but this year, he predicts a greater reliance on and acceptance of artificial intelligence (AI).  

While there have been concerns over the use of AI, it is apparent it can help with data management and in streamlining operations.  

“Consumers will seek more control over their meals, with restaurants offering menus tailored to individual dietary needs, allergies, and preferences through AI and data analytics,” Greg predicts.  

Dr Laura, of Nutritics agrees. She says: "Data and transparency are key trends we will continue to see increasing next year, with operators upskilling and data-based decision making becoming increasingly common. Key metrics including cost, allergens, nutrition and sustainability will be integrated into day-to-day operations through technology.”  

Nicolas believes we’ll also see AI used to aid creativity in the kitchen.  

The Connaught Patisserie’s pastry chef is already using design tool Midjourney to help translate ideas from his head into physical designs which he can then share with his team.  

“These tools will enhance creativity, offering out-of-the-box ideas - whether in plating, cake shapes, or bespoke designs that may not occur to traditional pastry chefs. While we often consider practical feasibility, AI pushes those boundaries, leaving us to adapt ideas in the kitchen,” he explains.  

(Written by Emma Eversham)