March 3, 2025 • 16 mins
The Foodie Diary post highlights trending international food brands in 2025, showcasing the cultural impact food has. It explores brands that blend tradition with innovation, catering to evolving tastes. The article features companies like Tony's Chocolonely, Oatly, and Nongshim, noting their social media presence and sustainability efforts. Other featured brands include Fanta, Yoplait, Impossible Foods, Amul, Lindt, Kewpie, Biscoff, Patagonia Provisions, and San Pellegrino. The post emphasizes how sustainability, health, and cultural fusion influence the food industry, and why these brands matter. It offers a glimpse into the future of food trends and the companies shaping them.
https://thefoodiediary.com/trending-international-food-brands-you-should-know/
https://thefoodiediary.com/trending-international-food-brands-you-should-know/
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Welcome to our deep dive into the world of international
food brands, the ones that are trending right now in
twenty twenty five. You've sent us this really fantastic article.
It's from the Foody Diary and they highlight twelve brands
that are just making waves globally. Should be a pretty
delicious journey.
Speaker 2 (00:18):
Yeah, it really highlights how food is becoming so much
more than just you know, what we eat. It's almost
like a statement about you know, like our values are
a way to connect with other cultures, and of course
you can't forget the playground that is social media trends
these days.
Speaker 1 (00:33):
Yeah, exactly. It's almost like, you know, choosing a side
with what you eat. And speaking of choosing aside, this
article starts off with a category called ethical indulgence, and
they featured Tony's Chuckalonely And I've seen their chocolate around,
but I never really understood the hype.
Speaker 2 (00:46):
Well, their chocolate is delicious, but the hype is definitely
about more than just the taste. Tony's chuckal Lonely is
really like on a mission to eliminate slavery in the
cocoa industry, and they're not afraid to make a statement
with it. They even publish these annual reports called fair Reports,
detailing their progress and holding themselves accountable.
Speaker 1 (01:05):
So they're putting their money where their mouth is. Literally.
Do you think that kind of radical transparency is what's
driving their popularity.
Speaker 2 (01:13):
It's certainly a factor. Consumers, especially, you know, younger generations
are increasingly demanding ethical sourcing and transparency from the brands
that they support. Tony Struckalonee is really tapping into that
desire by making their commitment to fair trade a core
part of their brand identity.
Speaker 1 (01:30):
It's pretty genius when you think about it. They've managed
to turn a social mission into a sought after product.
Now I'm curious, is this ethical indulgence a niche market
or is this something that we're seeing more broadly.
Speaker 2 (01:41):
It's definitely a growing trend. Consumers are becoming a lot
more aware of the impact that their purchasing decisions have
on the world, and they're willing to pay a premium
for products that align with their values.
Speaker 1 (01:53):
So it's not just about satisfying a craving anymore. It's
about making a statement with every bite. That's a pretful shift. Now.
This article also features Oatly and Impossible Foods as plant
based powerhouses. It feels like plant based eating is everywhere
these days.
Speaker 2 (02:08):
It absolutely is. Plant based eating has gone from like
a niche trend to a mainstream movement, and brands like
Oatly and Impossible Foods are at the forefront of this revolution.
What's so fascinating is how they've approached it Oatly with
their quirky marketing and focus on deliciousness. It's made oat
milk a staple in many kitchens.
Speaker 1 (02:30):
Yeah, it's like milk, but made for humans. Campaign was brilliant.
I even caught myself saying it the other day.
Speaker 2 (02:35):
You see, it's catchy, it's memorable. But what's really interesting
is how they've expanded beyond just milk. They now have
oat based yogurts, ice cream, and even a spreadable butter.
Speaker 1 (02:45):
Yeah. I've tried their oat based cream cheese and it's
surprisingly good. But what about Impossible Foods. Their Impossible Burger
was kind of a game changer when it hit the market.
Speaker 2 (02:55):
Impossible Foods took a different approach. They were focusing on
replicating the taste and texture of meat using plant based ingredients.
Their Impossible Burger was actually designed to bleed like beef
really capture people's attention.
Speaker 1 (03:08):
And they haven't stopped there. Now they have sausages, nuggets,
ground meat, and you know, who knows what else is
coming down the pipeline. But why do you think this
approach focusing on mimicking meat has been so successful.
Speaker 2 (03:21):
It's a clever strategy. By creating plant based alternatives that
you closely resemble meat, they're appealing to a wider audience,
including meat eaters who might be curious about reducing their
meat consumption but aren't ready to give up. The familiar
tastes and textures makes the transition easier, so.
Speaker 1 (03:36):
They're meeting people where they are making plant based eating
more accessible and appealing. I can see that working.
Speaker 2 (03:42):
It's been incredibly effective. You can find impossible products in
fast food chains, fancy restaurants, and even school cafeterias. They've
truly gone mainstream. What's interesting to consider, though, is what
this says about our relationship with food. Are we so
attached to meat that we need plant based alternatives to
mimic it?
Speaker 1 (04:01):
That's a great question. What do you think are we
clinging to these familiar flavors or is this a stepping
stone to embracing a wider range of plant based options.
Speaker 2 (04:10):
I think it's a bit of both. For some, these
meat like alternatives are like a gateway to a more
plant centric diet. For others, it's about, you know, finding
ways to enjoy those familiar favorites in a more sustainable way.
Speaker 1 (04:21):
It's like a culinary bridge between our current eating habits
and a more sustainable future. Now, speaking of bridges, the
Foody Diary goes on to highlight two brands that are
riding this wave of global culinary trends, Nongshim from South
Korea and a mol from India. Have you noticed how
certain cuisines seem to just have their moment in the spotlight?
Speaker 2 (04:40):
Absolutely? Food trends are often influenced by, you know, things
like pop culture, travel, social media. Nongshim, with their spicy
shin rammune instant noodles, has become a global sensation thanks
in part to the popularity of like K dramas and
K pop.
Speaker 1 (04:56):
Yeah, I've seen those shin ram Mune challenge videos all
over TikTok. People are getting so so creative with their toppings.
Speaker 2 (05:01):
It's a testament to the versatility of the product. It's affordable, flavorful,
and people are just finding endless ways to customize it.
Speaker 1 (05:07):
So they've tapped into a cultural moment and created a
global phenomenon. I love how food can connect people across
borders like that. But Nonchim isn't the only one riding
this wave of global flavors. What about a Mule?
Speaker 2 (05:21):
A Mule is an Indian dairy brand. They've been as
staple in Indian households for decades. They're a little butter
known for its creamy texture and rich flavor. Is becoming
increasingly popular internationally, especially as Indian cuisine is gaining wider recognition.
Speaker 1 (05:37):
It makes you wonder what other hidden culinary gems are
out there, just waiting to be discovered.
Speaker 2 (05:41):
Oh, there's a whole world of flavors waiting to be explored.
It's a reminder that food can be such a powerful
tool for cultural exchange, breaking down barriers and bringing people
together through shared experiences.
Speaker 1 (05:52):
I couldn't agree more. Now, let's switch gears a bit
and talk about some classic brands that are finding new
ways to stay relevant. In twenty twenty five, the Foody
Diary highlights Fanta and Yoplet. What's interesting about these brands
is that they're not exactly newcomers. They've been around for ages.
Speaker 2 (06:09):
That's right, but even these established brands need to evolve
to stay relevant in a constantly changing market. Fanta, the
fizzy drink from Germany, has managed to tap into nostalgia
while still feeling fresh. They're constantly releasing these bold, limited
edition flavors that really capture attention, especially among younger generations.
Speaker 1 (06:28):
Yeah, their marketing has definitely become more playful and vibrant.
It feels like they're speaking directly to Gen Z and millennials.
Speaker 2 (06:35):
They've done a brilliant job of reinvigorating their brand image,
and they're also adapting to evolving consumer preferences with zero
sugar options and more sustainable packaging.
Speaker 1 (06:46):
It's like they're reminding us that they're not just a
nostalgic treat from our childhood. They're a brand that's moving
with the times. Now, what about yopl They're another classic
brand that seems to be doing well.
Speaker 2 (06:57):
Yoplay, the French yocre brand, is proving that even a
staple like yogurt can be trendy. They've done this by
introducing new product lines like their French style we yogurt
which comes to those adorable little glass jars.
Speaker 1 (07:10):
I have to admit I'm a sucker for those jars.
They look so cute on Instagram.
Speaker 2 (07:14):
You see packaging matters. They've also expanded into the plant
based market with dairy free options. They're really hitting all
the right notes with consumers.
Speaker 1 (07:23):
It's impressive how these established brands are managing to stay
relevant in such a rapidly changing food landscape. It makes
you wonder what their secret is.
Speaker 2 (07:31):
I think it comes down to their ability to adapt, innovate,
and understand the evolving needs and desires of consumers. They're
not afraid to try new things, but they're also staying
true to their core values.
Speaker 1 (07:42):
It's a delicate balance, but they seem to be navigating
it successfully. We've covered a lot of ground here, ethical indulgence,
plant based powerhouses, global flavors on the rise, and classic
brands reinvented. It feels like there's this common thread running
through all these trends.
Speaker 2 (07:58):
Wouldn't you say, yeah, definitely a common thread here. It
seems like consumers are really, you know, taking a stand
with their food choices, whether it's by you know, supporting
ethical brands or embracing plant based options or exploring global flavors.
It's not just about sustenance anymore. It's almost like food
has become a form of self expression.
Speaker 1 (08:17):
I totally agree. It's like food has become a form
of self expression. And speaking of self expression, the Foody
Diary goes on to highlight a few brands that fall
into the category of unexpected Delights, and these are brands
that have achieved global recognition, sometimes in the most surprising ways.
Speaker 2 (08:33):
It's true sometimes the simplest things can capture the hearts
and you know, stomachs of people worldwide. Take lind for example.
Most people know them for their you know, lind Or truffles,
the classic indulgence. But they're not just resting on their laurels.
Speaker 1 (08:46):
I mean, they've been around forever. What are they doing
to shake things up?
Speaker 2 (08:50):
They're innovating. Lind has introduced some really interesting new flavors
like macha and salted caramel. And get this, they're even
exploring vegan options made with oatmeal.
Speaker 1 (09:00):
Vegan Lindor truffles. That sounds intriguing, but it makes sense, right,
We've already seen how plant based eating is on the rise.
It's smart for brands like Lint to cater to this
growing market, but doesn't that risk alienating their core audience.
Speaker 2 (09:15):
It's a delicate balance, but Lint seems to be striking
it well. By offering, you know, both traditional and vegan options,
They're appealing to a much wider range of consumers without
compromising their brand identity. It's like they're saying, we're a classic,
but we're also evolving.
Speaker 1 (09:31):
It's a good message to send.
Speaker 2 (09:32):
Now.
Speaker 1 (09:33):
The next brand on this Unexpected Delights list is Quby,
and you know what, I'm going to admit something kind
of embarrassing. I always thought qup was just like regular
or manners.
Speaker 2 (09:41):
Oh, you are in for a treat. QB is so
much more than just regular Mayo. It has this rich,
umami packed flavor that's just unlike anything else. It's made
with MSG and extra egg yolks, which give it, you know,
the distinct taste and creamy texture.
Speaker 1 (09:56):
Okay, I'm seeing the light now. I've definitely noticed those
adorable little qupie bottles babyface logo popping up everywhere, but
I never realized what made it so special, and.
Speaker 2 (10:04):
That packaging is part of their charm too. They've managed
to create this really iconic, recognizable brand image. They've even
started offering truffle and fused Mayo. Talk about taking things
to the next level.
Speaker 1 (10:16):
Truffle infused Mayo. That's either genius or madness, maybe a
little bit of both. I'm definitely curious to try it now.
The last brand in this category is Biscoff, and I
have a confession. I am a Biscof addict. Those little
caramelized cookies are dangerously delicious.
Speaker 2 (10:30):
I don't blame you. Biscoff has taken the world by
storm with their simple, yet irresistible cookies. What started as
a humble biscuit served alongside coffee has become a global phenomenon.
They're in spreads, ice cream, you name it.
Speaker 1 (10:42):
I always grab a pack at the airport. It's my
go to travel snack. But I've also noticed Biscoff popping
up in all sorts of creative desserts online.
Speaker 2 (10:51):
Biscof has definitely gone viral on social media. I've seen
those Biscoff cheesecake recipes and they look incredible. What's so
interesting is how they've managed to maintain their appeal while
branching out into all these new product categories.
Speaker 1 (11:05):
It's like they found the sweet spot between familiarity and innovation,
and let's be honest, those little cookies are just so
darn good. So we've got, you know, luxurious vegan chocolate, umami,
rich Japanese mayo, and globally adored Belgian cookies. It seems
like these unexpected lights have a few things in common.
When you say.
Speaker 2 (11:24):
Absolutely, they've all managed to capture the hearts and taste
buds of consumers worldwide with their unique flavors and clever
marketing and ability to adapt to changing trends and not
a free to be different, And that's part of their appeal.
Speaker 1 (11:36):
I think that's a great takeaway. Sometimes it's about embracing
those unique qualities that set you apart from the crowd.
It's like they've each found their own special niche in
the global food market. Now for our final category, the
Foodie Diary focuses on brands that are catering to this
growing consumer demand for sustainable and health conscious options. The
(11:56):
first one they highlight is wait a minute, Patagonia, as
in the outdoor clothing company.
Speaker 2 (12:02):
Yes, you read that right. Patagonia, known for its commitment
to environmental activism, also has a food arm called Patagonia Provisions.
Speaker 1 (12:10):
I had no idea. This is blowing my mind. So
what kind of food are we talking about here? Is
it just like trail mix and energy bars for hikers.
Speaker 2 (12:16):
It's so much more than that. They focus on sustainable,
regenerative foods that are both delicious and environmentally responsible. I
think like wild salmon, jerky, organic grains, and even responsibly
sourced buffalo chili.
Speaker 1 (12:28):
Wow, that's quite a departure from fleece jackets and backpacks.
What do you think Patagonia is trying to achieve with
this venture into the food world.
Speaker 2 (12:35):
I think they're trying to extend their mission beyond just clothing.
They've always been a company that's deeply committed to environmental sustainability,
and with Patagonia Provisions, they're showing that this commitment extends
to the food we eat as well.
Speaker 1 (12:51):
It's interesting how they're leveraging their brand recognition and reputation
to enter a completely different market. Do you think this
kind of brand extension will work.
Speaker 2 (13:00):
It's a bold move, but I think it has the
potential to be very successful. Consumers are increasingly looking for
brands that align with their values, and Patagonia has a
really strong track record of walking the talk when it
comes to sustainability.
Speaker 1 (13:14):
They're not just talking the talk, they're living it. That
authenticity is definitely a valuable asset in today's market.
Speaker 2 (13:20):
Okay, the last brand on our list is San Pellegrino
now all, but I've always associated San Pellogrino with like
fancy restaurants and kind of overpriced cocktails. But it seems
like they're doing something right because they're still trending in
twenty twenty five. San pell Agrino is a classic example
of a brand that has managed to stay relevant by
evolving with the times. They've always been known for their
(13:40):
elegant bottles and association with fine dining, but they've also
been smart about innovating with flavored essences like blood orange
and pomegranate, which appeal to a much wider range of palettes.
Speaker 1 (13:53):
Yeah, they're not just plain sparkling water anymore.
Speaker 2 (13:55):
They've got options, exactly, and they've also introduced zero sugar
options since Sleek Cane to attract a younger audience. They're
finding ways to stay true to their heritage while also
appealing to more modern tastes.
Speaker 1 (14:08):
It's a delicate balancing act. It seems like they're finding
that sweet spot between tradition and innovation. This deep dive
has been incredibly insightful. We've covered such a diverse range
of brands and trends. It feels like we've only scratched
the surface of what's happening in the global food landscape.
Speaker 2 (14:24):
We definitely have, but I think we've touched on some
pretty key themes that are shaping the future of food.
Speaker 1 (14:30):
So what does it all mean? What are the big
takeaways from our exploration of these twelve trending international food brands.
Speaker 2 (14:37):
Yeah, it feels like consumers are the ones in the
driver's see now more than ever, Like they're dictating what
they want and brands are scrambling to keep up.
Speaker 1 (14:44):
That's a great way to put it. We've seen how
consumers are really you know, prioritizing things like ethical sourcing
and sustainability and transparency, and brands like Tony Schakalonely and
Patagony Provisions are really leading the charge proving that it's
possible to do good while also you know, doing well.
And let's not forget the power social media.
Speaker 2 (15:03):
Social media has been a huge game changer. It's given
a voice to consumers and allow them to connect with
brands in a whole new way. Look at Nongshim and
bisc Off. You know, they've become global sensations thanks in
part to you know, these viral trends and social media buzz.
Speaker 1 (15:18):
Yeah. It's created this level playing field where smaller brands
can actually compete with these established giants. It's also forced
brands to be a lot more responsive to consumer feedback
and demands. It's like a constant conversation. Now brands can
no longer just broadcast their message. They need to you know, engage, listen,
and adapt.
Speaker 2 (15:39):
And the brands that are really thriving are the ones
that are embracing this new dynamic. They're the ones that
are transparent about their practices and you know, engage with
their audience authentically and constantly innovate to meet those evolving
consumer needs.
Speaker 1 (15:53):
It's a challenging but exciting time to be in the
food industry. It feels like we're on the cusp of
like a real transformation, with consumers driving the change.
Speaker 2 (16:02):
I agree, the food landscape is so much more dynamic
and diverse than ever before, and it's a reflection of
our changing world and our values in our interconnectedness.
Speaker 1 (16:11):
It makes you wonder what the future holds. What will
the next generation of food trends even look like?
Speaker 2 (16:16):
That's the big question, isn't it. But based on what
we've seen today, I think we can safely say that
the future of food is going to be delicious and
diverse and really driven by these conscious consumers who are
demanding more from the brands that they support.
Speaker 1 (16:28):
That's an inspiring thought, and it leaves me with one
final question for our listeners. We've talked a lot about
how brands are adapting to consumer demands, but what about
our own responsibility as consumers? What role do we play
in shaping a more sustainable and ethical and delicious food future.
That's something to chew on until our next deep dive.
Welcome to our deep dive into the world of international
food brands, the ones that are trending right now in
twenty twenty five. You've sent us this really fantastic article.
It's from the Foody Diary and they highlight twelve brands
that are just making waves globally. Should be a pretty
delicious journey.
Speaker 2 (00:18):
Yeah, it really highlights how food is becoming so much
more than just you know, what we eat. It's almost
like a statement about you know, like our values are
a way to connect with other cultures, and of course
you can't forget the playground that is social media trends
these days.
Speaker 1 (00:33):
Yeah, exactly. It's almost like, you know, choosing a side
with what you eat. And speaking of choosing aside, this
article starts off with a category called ethical indulgence, and
they featured Tony's Chuckalonely And I've seen their chocolate around,
but I never really understood the hype.
Speaker 2 (00:46):
Well, their chocolate is delicious, but the hype is definitely
about more than just the taste. Tony's chuckal Lonely is
really like on a mission to eliminate slavery in the
cocoa industry, and they're not afraid to make a statement
with it. They even publish these annual reports called fair Reports,
detailing their progress and holding themselves accountable.
Speaker 1 (01:05):
So they're putting their money where their mouth is. Literally.
Do you think that kind of radical transparency is what's
driving their popularity.
Speaker 2 (01:13):
It's certainly a factor. Consumers, especially, you know, younger generations
are increasingly demanding ethical sourcing and transparency from the brands
that they support. Tony Struckalonee is really tapping into that
desire by making their commitment to fair trade a core
part of their brand identity.
Speaker 1 (01:30):
It's pretty genius when you think about it. They've managed
to turn a social mission into a sought after product.
Now I'm curious, is this ethical indulgence a niche market
or is this something that we're seeing more broadly.
Speaker 2 (01:41):
It's definitely a growing trend. Consumers are becoming a lot
more aware of the impact that their purchasing decisions have
on the world, and they're willing to pay a premium
for products that align with their values.
Speaker 1 (01:53):
So it's not just about satisfying a craving anymore. It's
about making a statement with every bite. That's a pretful shift. Now.
This article also features Oatly and Impossible Foods as plant
based powerhouses. It feels like plant based eating is everywhere
these days.
Speaker 2 (02:08):
It absolutely is. Plant based eating has gone from like
a niche trend to a mainstream movement, and brands like
Oatly and Impossible Foods are at the forefront of this revolution.
What's so fascinating is how they've approached it Oatly with
their quirky marketing and focus on deliciousness. It's made oat
milk a staple in many kitchens.
Speaker 1 (02:30):
Yeah, it's like milk, but made for humans. Campaign was brilliant.
I even caught myself saying it the other day.
Speaker 2 (02:35):
You see, it's catchy, it's memorable. But what's really interesting
is how they've expanded beyond just milk. They now have
oat based yogurts, ice cream, and even a spreadable butter.
Speaker 1 (02:45):
Yeah. I've tried their oat based cream cheese and it's
surprisingly good. But what about Impossible Foods. Their Impossible Burger
was kind of a game changer when it hit the market.
Speaker 2 (02:55):
Impossible Foods took a different approach. They were focusing on
replicating the taste and texture of meat using plant based ingredients.
Their Impossible Burger was actually designed to bleed like beef
really capture people's attention.
Speaker 1 (03:08):
And they haven't stopped there. Now they have sausages, nuggets,
ground meat, and you know, who knows what else is
coming down the pipeline. But why do you think this
approach focusing on mimicking meat has been so successful.
Speaker 2 (03:21):
It's a clever strategy. By creating plant based alternatives that
you closely resemble meat, they're appealing to a wider audience,
including meat eaters who might be curious about reducing their
meat consumption but aren't ready to give up. The familiar
tastes and textures makes the transition easier, so.
Speaker 1 (03:36):
They're meeting people where they are making plant based eating
more accessible and appealing. I can see that working.
Speaker 2 (03:42):
It's been incredibly effective. You can find impossible products in
fast food chains, fancy restaurants, and even school cafeterias. They've
truly gone mainstream. What's interesting to consider, though, is what
this says about our relationship with food. Are we so
attached to meat that we need plant based alternatives to
mimic it?
Speaker 1 (04:01):
That's a great question. What do you think are we
clinging to these familiar flavors or is this a stepping
stone to embracing a wider range of plant based options.
Speaker 2 (04:10):
I think it's a bit of both. For some, these
meat like alternatives are like a gateway to a more
plant centric diet. For others, it's about, you know, finding
ways to enjoy those familiar favorites in a more sustainable way.
Speaker 1 (04:21):
It's like a culinary bridge between our current eating habits
and a more sustainable future. Now, speaking of bridges, the
Foody Diary goes on to highlight two brands that are
riding this wave of global culinary trends, Nongshim from South
Korea and a mol from India. Have you noticed how
certain cuisines seem to just have their moment in the spotlight?
Speaker 2 (04:40):
Absolutely? Food trends are often influenced by, you know, things
like pop culture, travel, social media. Nongshim, with their spicy
shin rammune instant noodles, has become a global sensation thanks
in part to the popularity of like K dramas and
K pop.
Speaker 1 (04:56):
Yeah, I've seen those shin ram Mune challenge videos all
over TikTok. People are getting so so creative with their toppings.
Speaker 2 (05:01):
It's a testament to the versatility of the product. It's affordable, flavorful,
and people are just finding endless ways to customize it.
Speaker 1 (05:07):
So they've tapped into a cultural moment and created a
global phenomenon. I love how food can connect people across
borders like that. But Nonchim isn't the only one riding
this wave of global flavors. What about a Mule?
Speaker 2 (05:21):
A Mule is an Indian dairy brand. They've been as
staple in Indian households for decades. They're a little butter
known for its creamy texture and rich flavor. Is becoming
increasingly popular internationally, especially as Indian cuisine is gaining wider recognition.
Speaker 1 (05:37):
It makes you wonder what other hidden culinary gems are
out there, just waiting to be discovered.
Speaker 2 (05:41):
Oh, there's a whole world of flavors waiting to be explored.
It's a reminder that food can be such a powerful
tool for cultural exchange, breaking down barriers and bringing people
together through shared experiences.
Speaker 1 (05:52):
I couldn't agree more. Now, let's switch gears a bit
and talk about some classic brands that are finding new
ways to stay relevant. In twenty twenty five, the Foody
Diary highlights Fanta and Yoplet. What's interesting about these brands
is that they're not exactly newcomers. They've been around for ages.
Speaker 2 (06:09):
That's right, but even these established brands need to evolve
to stay relevant in a constantly changing market. Fanta, the
fizzy drink from Germany, has managed to tap into nostalgia
while still feeling fresh. They're constantly releasing these bold, limited
edition flavors that really capture attention, especially among younger generations.
Speaker 1 (06:28):
Yeah, their marketing has definitely become more playful and vibrant.
It feels like they're speaking directly to Gen Z and millennials.
Speaker 2 (06:35):
They've done a brilliant job of reinvigorating their brand image,
and they're also adapting to evolving consumer preferences with zero
sugar options and more sustainable packaging.
Speaker 1 (06:46):
It's like they're reminding us that they're not just a
nostalgic treat from our childhood. They're a brand that's moving
with the times. Now, what about yopl They're another classic
brand that seems to be doing well.
Speaker 2 (06:57):
Yoplay, the French yocre brand, is proving that even a
staple like yogurt can be trendy. They've done this by
introducing new product lines like their French style we yogurt
which comes to those adorable little glass jars.
Speaker 1 (07:10):
I have to admit I'm a sucker for those jars.
They look so cute on Instagram.
Speaker 2 (07:14):
You see packaging matters. They've also expanded into the plant
based market with dairy free options. They're really hitting all
the right notes with consumers.
Speaker 1 (07:23):
It's impressive how these established brands are managing to stay
relevant in such a rapidly changing food landscape. It makes
you wonder what their secret is.
Speaker 2 (07:31):
I think it comes down to their ability to adapt, innovate,
and understand the evolving needs and desires of consumers. They're
not afraid to try new things, but they're also staying
true to their core values.
Speaker 1 (07:42):
It's a delicate balance, but they seem to be navigating
it successfully. We've covered a lot of ground here, ethical indulgence,
plant based powerhouses, global flavors on the rise, and classic
brands reinvented. It feels like there's this common thread running
through all these trends.
Speaker 2 (07:58):
Wouldn't you say, yeah, definitely a common thread here. It
seems like consumers are really, you know, taking a stand
with their food choices, whether it's by you know, supporting
ethical brands or embracing plant based options or exploring global flavors.
It's not just about sustenance anymore. It's almost like food
has become a form of self expression.
Speaker 1 (08:17):
I totally agree. It's like food has become a form
of self expression. And speaking of self expression, the Foody
Diary goes on to highlight a few brands that fall
into the category of unexpected Delights, and these are brands
that have achieved global recognition, sometimes in the most surprising ways.
Speaker 2 (08:33):
It's true sometimes the simplest things can capture the hearts
and you know, stomachs of people worldwide. Take lind for example.
Most people know them for their you know, lind Or truffles,
the classic indulgence. But they're not just resting on their laurels.
Speaker 1 (08:46):
I mean, they've been around forever. What are they doing
to shake things up?
Speaker 2 (08:50):
They're innovating. Lind has introduced some really interesting new flavors
like macha and salted caramel. And get this, they're even
exploring vegan options made with oatmeal.
Speaker 1 (09:00):
Vegan Lindor truffles. That sounds intriguing, but it makes sense, right,
We've already seen how plant based eating is on the rise.
It's smart for brands like Lint to cater to this
growing market, but doesn't that risk alienating their core audience.
Speaker 2 (09:15):
It's a delicate balance, but Lint seems to be striking
it well. By offering, you know, both traditional and vegan options,
They're appealing to a much wider range of consumers without
compromising their brand identity. It's like they're saying, we're a classic,
but we're also evolving.
Speaker 1 (09:31):
It's a good message to send.
Speaker 2 (09:32):
Now.
Speaker 1 (09:33):
The next brand on this Unexpected Delights list is Quby,
and you know what, I'm going to admit something kind
of embarrassing. I always thought qup was just like regular
or manners.
Speaker 2 (09:41):
Oh, you are in for a treat. QB is so
much more than just regular Mayo. It has this rich,
umami packed flavor that's just unlike anything else. It's made
with MSG and extra egg yolks, which give it, you know,
the distinct taste and creamy texture.
Speaker 1 (09:56):
Okay, I'm seeing the light now. I've definitely noticed those
adorable little qupie bottles babyface logo popping up everywhere, but
I never realized what made it so special, and.
Speaker 2 (10:04):
That packaging is part of their charm too. They've managed
to create this really iconic, recognizable brand image. They've even
started offering truffle and fused Mayo. Talk about taking things
to the next level.
Speaker 1 (10:16):
Truffle infused Mayo. That's either genius or madness, maybe a
little bit of both. I'm definitely curious to try it now.
The last brand in this category is Biscoff, and I
have a confession. I am a Biscof addict. Those little
caramelized cookies are dangerously delicious.
Speaker 2 (10:30):
I don't blame you. Biscoff has taken the world by
storm with their simple, yet irresistible cookies. What started as
a humble biscuit served alongside coffee has become a global phenomenon.
They're in spreads, ice cream, you name it.
Speaker 1 (10:42):
I always grab a pack at the airport. It's my
go to travel snack. But I've also noticed Biscoff popping
up in all sorts of creative desserts online.
Speaker 2 (10:51):
Biscof has definitely gone viral on social media. I've seen
those Biscoff cheesecake recipes and they look incredible. What's so
interesting is how they've managed to maintain their appeal while
branching out into all these new product categories.
Speaker 1 (11:05):
It's like they found the sweet spot between familiarity and innovation,
and let's be honest, those little cookies are just so
darn good. So we've got, you know, luxurious vegan chocolate, umami,
rich Japanese mayo, and globally adored Belgian cookies. It seems
like these unexpected lights have a few things in common.
When you say.
Speaker 2 (11:24):
Absolutely, they've all managed to capture the hearts and taste
buds of consumers worldwide with their unique flavors and clever
marketing and ability to adapt to changing trends and not
a free to be different, And that's part of their appeal.
Speaker 1 (11:36):
I think that's a great takeaway. Sometimes it's about embracing
those unique qualities that set you apart from the crowd.
It's like they've each found their own special niche in
the global food market. Now for our final category, the
Foodie Diary focuses on brands that are catering to this
growing consumer demand for sustainable and health conscious options. The
(11:56):
first one they highlight is wait a minute, Patagonia, as
in the outdoor clothing company.
Speaker 2 (12:02):
Yes, you read that right. Patagonia, known for its commitment
to environmental activism, also has a food arm called Patagonia Provisions.
Speaker 1 (12:10):
I had no idea. This is blowing my mind. So
what kind of food are we talking about here? Is
it just like trail mix and energy bars for hikers.
Speaker 2 (12:16):
It's so much more than that. They focus on sustainable,
regenerative foods that are both delicious and environmentally responsible. I
think like wild salmon, jerky, organic grains, and even responsibly
sourced buffalo chili.
Speaker 1 (12:28):
Wow, that's quite a departure from fleece jackets and backpacks.
What do you think Patagonia is trying to achieve with
this venture into the food world.
Speaker 2 (12:35):
I think they're trying to extend their mission beyond just clothing.
They've always been a company that's deeply committed to environmental sustainability,
and with Patagonia Provisions, they're showing that this commitment extends
to the food we eat as well.
Speaker 1 (12:51):
It's interesting how they're leveraging their brand recognition and reputation
to enter a completely different market. Do you think this
kind of brand extension will work.
Speaker 2 (13:00):
It's a bold move, but I think it has the
potential to be very successful. Consumers are increasingly looking for
brands that align with their values, and Patagonia has a
really strong track record of walking the talk when it
comes to sustainability.
Speaker 1 (13:14):
They're not just talking the talk, they're living it. That
authenticity is definitely a valuable asset in today's market.
Speaker 2 (13:20):
Okay, the last brand on our list is San Pellegrino
now all, but I've always associated San Pellogrino with like
fancy restaurants and kind of overpriced cocktails. But it seems
like they're doing something right because they're still trending in
twenty twenty five. San pell Agrino is a classic example
of a brand that has managed to stay relevant by
evolving with the times. They've always been known for their
(13:40):
elegant bottles and association with fine dining, but they've also
been smart about innovating with flavored essences like blood orange
and pomegranate, which appeal to a much wider range of palettes.
Speaker 1 (13:53):
Yeah, they're not just plain sparkling water anymore.
Speaker 2 (13:55):
They've got options, exactly, and they've also introduced zero sugar
options since Sleek Cane to attract a younger audience. They're
finding ways to stay true to their heritage while also
appealing to more modern tastes.
Speaker 1 (14:08):
It's a delicate balancing act. It seems like they're finding
that sweet spot between tradition and innovation. This deep dive
has been incredibly insightful. We've covered such a diverse range
of brands and trends. It feels like we've only scratched
the surface of what's happening in the global food landscape.
Speaker 2 (14:24):
We definitely have, but I think we've touched on some
pretty key themes that are shaping the future of food.
Speaker 1 (14:30):
So what does it all mean? What are the big
takeaways from our exploration of these twelve trending international food brands.
Speaker 2 (14:37):
Yeah, it feels like consumers are the ones in the
driver's see now more than ever, Like they're dictating what
they want and brands are scrambling to keep up.
Speaker 1 (14:44):
That's a great way to put it. We've seen how
consumers are really you know, prioritizing things like ethical sourcing
and sustainability and transparency, and brands like Tony Schakalonely and
Patagony Provisions are really leading the charge proving that it's
possible to do good while also you know, doing well.
And let's not forget the power social media.
Speaker 2 (15:03):
Social media has been a huge game changer. It's given
a voice to consumers and allow them to connect with
brands in a whole new way. Look at Nongshim and
bisc Off. You know, they've become global sensations thanks in
part to you know, these viral trends and social media buzz.
Speaker 1 (15:18):
Yeah. It's created this level playing field where smaller brands
can actually compete with these established giants. It's also forced
brands to be a lot more responsive to consumer feedback
and demands. It's like a constant conversation. Now brands can
no longer just broadcast their message. They need to you know, engage, listen,
and adapt.
Speaker 2 (15:39):
And the brands that are really thriving are the ones
that are embracing this new dynamic. They're the ones that
are transparent about their practices and you know, engage with
their audience authentically and constantly innovate to meet those evolving
consumer needs.
Speaker 1 (15:53):
It's a challenging but exciting time to be in the
food industry. It feels like we're on the cusp of
like a real transformation, with consumers driving the change.
Speaker 2 (16:02):
I agree, the food landscape is so much more dynamic
and diverse than ever before, and it's a reflection of
our changing world and our values in our interconnectedness.
Speaker 1 (16:11):
It makes you wonder what the future holds. What will
the next generation of food trends even look like?
Speaker 2 (16:16):
That's the big question, isn't it. But based on what
we've seen today, I think we can safely say that
the future of food is going to be delicious and
diverse and really driven by these conscious consumers who are
demanding more from the brands that they support.
Speaker 1 (16:28):
That's an inspiring thought, and it leaves me with one
final question for our listeners. We've talked a lot about
how brands are adapting to consumer demands, but what about
our own responsibility as consumers? What role do we play
in shaping a more sustainable and ethical and delicious food future.
That's something to chew on until our next deep dive.
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