Private label continuing to increase: Customers are increasingly turning to own brands. Kroger says shoppers will regularly choose store brand alternatives instead of national brands, and we’ll see continued private-label innovation to match the customer demand

Briny and fermented: Consumers want more acidic, briny and fermented flavors. In 2025 , the retailer says we’ll see an increased use of briny foods like olives, pickles, sauerkraut, and kimchi

Plant protein makes a comeback: While popular staples like chicken, yogurt, and cottage cheese have staying power, the retailer predicts a growing interest in collagen and a greater incorporation of plant-based proteins such as beans, lentils, and hemp seeds into daily diets

Peppers and spice: Customers shifted from chasing the highest Scoville ratings to now exploring how heat maximizes flavor. And delving into spices and peppers from international cuisines – like Calabrian chiles, guajillo peppers and hatch chiles – allows them to do so. As spice aficionados continue to experiment, expect emerging pepper varieties to appear in familiar products like wings, pizza, and pasta

Caesar flavoring: Following its viral “Caesar salad and french fries” moment, Caesar salad innovation is at an all-time high, Kroger says. Beyond traditional salads and wraps, recipes featuring Caesar dressing on pizza, pasta, and a variety of leafy greens beyond romaine lettuce are gaining popularity. Look forward to creative combinations of the umami-rich dressing with flavors like miso, tahini, and black garlic