Culinary Trends 2025: An Evolution Towards Sustainability and Discovery

In 2025, the diet of Quebecers is evolving, driven by economic, environmental, and cultural concerns. Consumers are looking for products that meet their nutritional needs while respecting the planet and their values. Here are the 10 culinary trends that will shape our plates this year.

1. Affordable staple foods

Faced with rising food inflation, consumers are turning to inexpensive staple foods such as legumes, whole grains, and potatoes. Ready-to-eat meals are gaining popularity as they provide a convenient and cost-effective solution for busy families. Grocery shopping will be influenced by the economy, the cost of food, and the overall cost of living. Finding affordable options will be a key concern.

2. Reducing beef consumption

With the continuous rise in beef prices, beef is becoming a premium ingredient, reserved for special occasions. Quebecers are exploring alternatives like white meats and plant-based substitutes, while also reducing how often they eat it. In restaurants, there is a noticeable trend toward more creative uses of beef, incorporated into refined dishes that highlight its quality.

3. The Rise of Flexitarianism

This trend continues with an increase in the consumption of poultry, fish, and vegetables. Flexitarian meals are becoming the norm, offering tasty and healthy options that help reduce the carbon footprint. For example, recipes combining local fish and root vegetables are becoming favorites in Quebec households.

4. Interest in local and organic products

Local consumption remains a central concern. Products of Quebec origin, whether organic or not, are favored for their freshness, taste, and reduced environmental impact. Farmers' markets and short supply chains are gaining popularity, while organic certifications strengthen consumer trust.

5. The Rise of Protein Alternatives

With the decline in red meat consumption, plant-based meat substitutes like tempeh, TVP, seitan, and tofu continue to thrive. Companies are innovating by creating products rich in flavor and nutrients, meeting the expectations of health- and environmentally-conscious consumers.

6. Trendy Minimalism

Sobriety is becoming a conscious choice, both at home and in restaurants. Mocktails, infused waters, and artisanal iced teas are growing in popularity. These drinks offer a refined taste experience without alcohol, perfect for pairing with light meals or evenings with friends.

7. Sensitivity to sustainable practices

Consumers are placing increasing importance on sustainable farming and production practices. Companies that highlight their eco-friendly efforts, such as reducing plastic packaging and using renewable energy sources, attract more followers.

8. Healthy Snacks

The collations play a key role in the daily lives of Quebecers. They must be nutritious, convenient, and tasty. Products like nut bars, energy ballsVegetable chips and organic dried or freeze-dried fruits meet this demand while being suited to an active lifestyle.

9. Discovering the Flavors of the World

Curious and open-minded, Quebecers explore world cuisines, from Southeast Asia to Latin America. Culinary fusions, like kimchi tacos or poutines reinvented with Indian spices, are becoming must-haves, adding a touch of adventure to everyday meals.

10. Pleasure and Practicality

Despite these changes, pleasure remains at the heart of eating. Consumers seek to combine flavor, health, and convenience. Whether cooking simple dishes with fresh ingredients or enjoying ready-to-eat meals, they want to make the most of every culinary experience.

A diet at a crossroads

In 2025, the eating habits of Quebecers are shaped by both global and local issues. Every bite becomes a conscious choice, influenced by cost, health, the environment, and culture. By embracing these trends, consumers are moving towards a more responsible and fulfilling way of eating.

Article written by Audrée Hogue