Given that Gen Z is known for inventing phrases like skibidi, auraful and sigma, accurately describing their 2025 food cravings using standard English is challenging. It makes sense that three of this year's most popular flavor profiles are "swicy," "swalty" and "newstalgic." That's thanks to younger consumers looking for "exciting and adventurous taste experiences that tell a story," according to a market trends report from the Institute of Food Technologists.

Although swicy has been around for a few years, it's poised for immense growth in 2025, Webster said in the report. Tastemaker, a trends firm agreed, saying in its 2025 trends report that the swicy numbers speak for themselves. It reported a:

While the term "swicy" may fade as quickly as two of Gen Z's past favorite words, "lit" or "yeet," the flavor combination's versatility across cuisines guarantees longevity.

Taco Cabana, which has nearly 150 units, has embraced the flavoring with its limited-time Tajin Mango Fried Pie.

"The 'swicy' trend marries the bold heat of spicy ingredients with the sweetness of tropical flavors, creating a unique flavor profile that delights adventurous palates," President and COO Ulyses Camacho told FastCasual.

While swicy is still popular with Gen Z, research from Rubix, a culinary and food science-focused provider of flavor and functional ingredients, found that 5% more Gen Z respondents reported having frequent sweet and salty cravings over sweet and spicy. That number is expected to grow by 32% in the next three years, while swicy is predicted to grow by only 10%.

"70% of Gen Zers said they would go to Carl's Jr. just for this shake," O'Shields said. "These items work because they deliver indulgence without being over the top."

Swalty' flavors aren't just for desserts and beverages, however.

"Sweetgreen's maple-glazed brussels sprouts and Wendy's honey buddy chicken biscuit are great examples of the versatility that swalty profiles can have on menus," O'Shields said. " For operators, it's about turning these flavor mashups into sales drivers that hit the sweet spot for Gen Z."

Although swicy and swalty are broad enough to stand on their own, they also fit into a third rising trend, "newstalgic."

"The word 'newstalgia' is about reimagining the comfort foods we all know and love by giving them a fresh, modern twist that resonates with today's consumers," Taco Caban's Camacho said. "It's an effective way to bridge the past and present, creating menu items that evoke a sense of nostalgia while delivering the flavors that today's guests crave.

"By pairing the simplicity and shareability of nachos with new dip variations and an enhanced queso blanco, we've created a dish that feels both timeless and on-trend," Camacho said. " It's the kind of menu innovation that connects with guests on an emotional level while meeting their desire for something new.

Chad Moutray, VP of Research and Knowledge for the National Restaurant Association, also believes serving comfort food in more creative ways is on trend.

"As the restaurant industry tackles challenges like labor shortages and changing consumer values, operators are innovating with streamlined menus, pre-prepped ingredients, and inventive flavors that balance efficiency with excitement," he said. "This year's forecast celebrates both novelty and nostalgia, offering modern twists on familiar favorites and globally inspired flavors that make dining out a memorable experience."

Newstalgia could also describe Detroit-based Wing Snob's twists on the traditional chicken offerings served at many fast casuals.

"Chicken has become America's ultimate comfort food," Wing Snob co-founder Jack Mashini told FastCasual. "It's versatile, crave-worthy, and familiar, which keeps it in high demand, especially during uncertain economic times. In 2025, we expect to see continued growth in menu innovation with bold flavors, premium ingredients, and creative presentations, keeping loyal fans happy while drawing in adventurous foodies."

Since its founding in 2017, Wing Snob has launched several limited-time offers featuring bold and unique sauces, including Nashville Hot, Lemon Pepper Wet and Buffalo Parmesan.

"(Our) introduction of the Detroit-inspired Southside' and Lafayette chicken sandwiches highlight premium ingredients such as house-made sauces, brioche bun, and hand-breaded chicken, elevating the traditional comfort food experience, said Mashini, who also stressed the importance of creative presentations.

"The new loaded fries, topped with signature sauces and fresh toppings, creatively expand the chicken experience beyond traditional wings," he said.

Consumers are also embracing more global flavors, especially Asian-inspired profiles, according to the National Restaurant Association.

"Korean, Vietnamese, and Filipino cooking are capturing Americans' attention for their unique, bold profiles that balance flavor and wellness.

Other fast casual chefs agree. Shake Shack recently launched an Thai Iced Tea Shake as a limited-time offer, and Colorado-based Modern Markety Eatery features a Thai Coconut salad as well as the Chicken Bahn Mi on its permanent menu. Lastly, California-based Mendocino Farms' menu offers the Mendo's Original Pork Belly Banh Mi.

South Korea-born Bonchon understood the assignment when it comes to Gen Z loving mashups and collabs. It combined the swicy, swalty, newstalgia and Asian fusion trends in its latest LTO — MoPo Corn Dog. Filled with mozzarella cheese in breading with crunchy potato cubes, the snack may be brushed in soy Garlic sauce or rolled in cinnamon sugar. Each MoPo Corn Dog is served with a choice of dipping sauce, including Kewpie Mayo, Spicy Mayo, Ranch, Cucumber Wasabi or Bibimbap sauce.

"Korean corn dogs are a favorite Korean street food, blending our authentic flavors with elements of one of America's classics," Bonchon Chef Jae Park said in a press release. "We knew that if we added a Korean corn dog to our menu, it had to have that famous, irresistible cheese pull."

Bonchon CEO Suzie Tsai said the craze for Korean corn dogs is blowing up.

"We knew we knew it would be a perfect addition to our menu," she said in the release. 'We're thrilled for our guests to taste our take on this Korean snack that so many already know and love. It's the perfect complement to our popular hand-battered, double-fried, crazy crispy Korean fried chicken."