1.     Loaded and speciality fries still a simple yet gourmet option

We’ve said it. We’ve lived it. We’ve posted the (many) recipes. Fries are no longer simply a side dish—they're becoming a standalone gourmet experience. Many of the chefs that we’ve worked with lately including Chef Philli (UK) and the Super Dushi Chef (NL) have had at least one new loaded fry recipe to share—exploring the tastes of Asia and the Caribbean. While the toppings may change, we predict the loaded fry will still be king of great profit margins and consumer popularity well into 2025 and beyond.

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 2. Global flavour infusions are always in fashion

During 2025, a few new elevating fry flavours will stand out, like Middle Eastern za'atar fries, Latin chimichurri drizzles, and Asian sriracha aioli. These flavours can work for the whole menu; from seasoning to loaded toppings or as tasty condiments and sauces. When trying a new dish or flavour, keep a good track of the sales to see how your customers respond—some establishments do better with simpler flavours while others can experiment with bolder ideas. You can always check out our recipe pages for a few favourite global go-tos.

3.     Condiments and customer menu personalisation

Condiments are an easy way for Foodservice points and restaurants to bring different flavours to the menu. And diners are increasingly drawn to artisanal sauces. With these come the ability for each diner to personalise their food experience by adding a sauce or two. You can try some house-made sauces like smoked paprika ketchup, wasabi mayo, or a creamy truffle parmesan. You can find some great flavoured mayo recipes on our Foodservice blog.

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 4.     Sustainability and regenerative farming

Sustainability in agriculture is reaching new heights, driven by higher standards like the 2023 Common Agricultural Policy (CAP). At Lamb Weston, we’re committed to ambitious ESG goals, with our targets set up spanning 2030 and beyond. As consumers become increasingly more intentional with their spending, they will continue to choose products that are better for the world, therefore sustainability is no longer optional it’s essential. Certifications related to sustainability (like Fair Trade, MSC for sustainable seafood, and organic certifications) will become more common as consumers look for assurances of ethical sourcing and environmental responsibility. This will also influence menus and supply chain decisions.

 

5.     Food Tech, AI, and automation of processes accelerate

The Foodservice industry is rapidly adopting automation and AI to streamline operations and minimise waste. Generative AI will continue to become more important in farming and agriculture, for example analysing crop patterns and potato yield then suggesting solutions to optimise it. At Lamb Weston, we already use KPI dashboards and AI that provides operator insights to help steer production processes. Technology is definitely revolutionising the way food is prepared, processed, and served.

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6.     Food provenance and transparency are still important, yet shifting

We continually work with our farmers for more transparency on potato crops and their farming stories. Yet from 2023/4 and up until today we’ve seen a firm shift in the mood of consumers—while they don’t expect perfection, they really appreciate knowing the ESG journey companies are on. On top of that, weather conditions, global warming, and a lack of new potato crop seeds, combined with failing potato crops because of the wet 2024 Spring weather, mean transparency will be key in keeping customer confidence in what they’re buying in restaurants and why.
 

7.     Plant-based and flexitarian fry trends continue to expand

The demand for plant-based menu options continues to grow, with flexitarian diners looking for creative ways to incorporate plant-based toppings or dips into traditionally indulgent comfort foods like fries. It’s clear innovations in vegan cheeses and meat-textured toppings like pulled jackfruit will continue to be popular with diners. Offering more vegan and flexitarian fry options on the menu is smart business. You can find some of our favourite recipes on our recipes page.

 

8. Delivery-ready fries and crispy innovation

With delivery and takeout trends remaining strong in the past year, fries that stay crispy during transit are essential for Foodservice operators. This growth is propelled by the rising popularity of ready-to-eat frozen foods and the expansion of quick-service restaurants (QSRs) across Europe. We have a few fry products designed to stay crispier for longer like REALLY Crunchy Fries and Stealth Fries, and more of the market will concentrate on these types of product to feed this take-out trend.

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9. Value-driven menu ideas for cost-conscious diners

In 2024, rising costs—like rent, energy, and production—have hit hard. Couple this with rising inflation and food operators have had to get creative, finding ways to offer value-packed meals without skimping on taste or quality. Looking into 2025, adding affordable fry-based options to menus—like shareable fry platters or other potato-based recipes—will still be a great way to attract budget-conscious diners while keeping premium choices for those looking to splurge.

 

10. Sustainable cooking techniques

Sustainability is extending from ESG initiatives with potato suppliers like us, and into kitchens through cooking methods that reduce waste and energy consumption. In EatThis! #12 we looked at a few new kitchen tools to streamline cooking processes that may also help cut back on energy. Tools aside, there are a few different techniques to look at this year, like low-temperature roasting and root-to-stem cooking—or using parts of plants usually thrown away for soup stock and meal prep the next day.

 

We hope you’ve enjoyed reading about our trends and innovations to watch out for in 2025. Sign up to our newsletter to keep informed on more trends and Foodservice inspiration all year round.