Retro cravings, protein popcorn, and 3-meter-long ramen? May brought a bold mix of food humor, ingredient innovation, and global fusion. Based on the sharpest spikes in search activity from Google, YouTube, and news coverage, we’ve compiled this month’s 10 most impactful food trends. Whether driven by celebrity influence or culinary nostalgia, each trend reflects the evolving relationship between food, culture, and identity.
1. Gamer Ramen – Food Without Pausing
Forget chopsticks: Indonesian brand Haraku Ramen launched a viral sensation called “The One Noodle,” a 3.5-meter single strand of ramen designed so gamers can slurp without letting go of the controller. It’s absurd, impractical, and… totally genius. The stunt, created by agency BLKJ Havas, sold out within days and sparked global laughter. More than a meme, it reflects a broader blurring of food and entertainment cultures—especially in the Gen Z snack space.
2. PB&J Big Cups – Nostalgia That Sticks
Reese’s did it again: their Peanut Butter & Jelly Big Cup has become a national throwback moment in the U.S., combining two nostalgic flavor bombs into one oversized bite. The product launch triggered surges in “PB&J candy” and “retro desserts” across multiple platforms. It’s a perfect example of how nostalgia marketing plays into comfort food cravings—especially as younger generations explore childhood flavors with ironic curiosity. Trend Type: Microtrend with viral impact
3. Cacao Pulp Revolution – Sweet with a Purpose
Forget sugar. Turkish chocolate manufacturer Altinmarka partnered with Ghana-based startup Koa to launch Cacaonly, a product line using upcycled cacao pulp to sweeten chocolate and drinks—no added sugar, just fruit sweetness.
This upcycling move aligns with zero-waste goals and improves farmer income by using more of the fruit. Expect this kind of ingredient repurposing to grow far beyond chocolate. Trend Type: Sustainable innovation
4. Pickle Takeover – The Dill Craze
Pickles are no longer just a sidekick—they’re the main event. U.S. chain Popeyes launched a full “Pickle Takeover Menu” in April, featuring brined lemonade, spicy pickle chicken, and tangy sauces. The search volume for “pickle recipes” exploded globally. It’s messy, acidic, and weirdly satisfying—a social media-friendly blend of nostalgia and chaos. Trend Type: Viral microtrend
5. Mystery Donuts – Snack as Surprise
What’s inside? 7‑Eleven leaned into April Fool’s with its Mystery Donut, a pastry that comes with one of several rotating secret fillings. Customers had no clue what they were biting into—a move designed to drive social media buzz and repeat purchases. This is part of a broader gamification of food: turning snacks into mini-adventures. Trend Type: Gimmick / Limited-time hype
6. Khloé’s Protein Popcorn – Fit-Snack or Fail?
Reality star Khloé Kardashian’s new line of “Khloud Protein Popcorn” is riding the wellness wave hard—gluten-free, low-cal, and pumped with whey isolate (“Khloud Dust”) to offer 7g of protein per serving. The catch? Some reviewers say the taste doesn’t match the promise. Still, this launch confirms that celebrity food brands are shifting toward wellness-positioning and functional snacking. Trend Type: Hype with limited shelf-life
7. Nice Cans – Tinned Fish, But Sexy
Chef Charlotte Langley’s premium sardine line Nice Cans is a love letter to tinned seafood—with elevated packaging, sustainable fishing practices, and Mediterranean-style marinades. It’s funky, nostalgic, and chef-approved. We’re seeing a full-blown “gourmet can” renaissance, especially among Gen Z and Millennials who embrace both aesthetics and sustainability. Trend Type: Growing microtrend
8. JOMO & Oma-Core – The Rise of Grandma Chic
JOMO (Joy of Missing Out) is the new FOMO, and food is feeling it. At-home brunches, vintage cakes, and DIY cocktails reflect a longing for “grandma-core” cooking: Battenberg cake, scones, and roast lunches done slow and with care. It’s not laziness—it’s intentional comfort. Restaurants are responding by offering upscale ready-meals, recipe boxes, and live cooking streams. Trend Type: Cultural shift with lasting power
9. Mushroom Meats – No More Fake Chicken
Forget lab meat: mushrooms like king oyster and portobello are emerging as top-tier meat alternatives with no additives. From mushroom “steaks” to deep-fried “calamari,” chefs are leaning into umami and texture. Beyond veganism, it’s about clean-label minimalism: real food, not Frankenfood. Trend Type: Long-term plant-forward evolution
10. Tamarind Twist – Sour Is the New Sweet
Chosen as McCormick’s “Flavor of the Year 2025,” tamarind is having a moment. Tangy, sweet-sour and complex, it’s popping up in BBQ sauces, cocktails, and even desserts across global restaurants and foodie channels. A darling of modern fusion cuisine, tamarind reflects the rising appetite for culturally bold and layered flavors. Trend Type: Rising ingredient trend
All search data and trend selection were based on Google, YouTube, and News spikes observed in May 2025. Each trend was evaluated for food relevance, virality, and cultural significance.
Let’s keep watching what simmers next.