As we move into 2025, the food industry is evolving in ways that go beyond the usual conversations about sustainability and global flavors. Government policy shifts, regenerative agriculture, experiential dining, and food tech are all playing major roles in shaping what’s next. One particularly exciting trend is the growing influence of Filipino flavors in both restaurants and consumer packaged goods. In this post, we explore how these forces are redefining the future of food—and what they mean for brands looking to stay ahead.

Culinary Culture is thrilled to announce the newest addition to its team: Chef Jill Houk, a Certified Research Chef with two decades of experience in bringing innovative food products to market.