Debbie Laskey's Blog: Food Branding News of 2025

While there were numerous brands that made news during 2025 due to name changes, logo changes, and entire brand refreshes, how many FOOD brands can you recall that transformed themselves and made news?

Here's a recap of the memorable food industry brands that made brand marketing news during 2025:

FLAVOR OF THE YEAR (JANUARY)

McCormick & Company, the top-selling maker or seasonings and spices, announced its 2025 Flavor of the Year, Aji Amarillo, a pepper native to South America featuring fruity, tropical notes with moderate heat.

HEALTH WARNING LABELS ON ALCOHOL (JANUARY)

U.S. Surgeon General Vivek Murthy called on Congress to require health warning labels that inform consumers about the link between alcohol consumption and the risk of cancer. He released a new advisory detailing how drinking alcohol increases the risk of developing seven types of cancer: breast, colorectal, esophagus, liver, mouth, throat, and voice box (larynx).

BAN OF RED DYE (JANUARY)

According to Good Housekeeping, "The U.S. Food and Drug Administration (FDA) revoked the use of Red Dye No. 3 in food and ingested drugs as of January 15th. Over 20 consumer advocacy groups had argued for the removal of Red Dye No. 3 from food and dietary supplements citing studies that high doses of the color additive had been linked to cancer in rats. The move follows California's 2023 ban, which prohibits the sale of foods containing Red Dye No. 3 in the state starting in 2027, and aligns the U.S. with much of the world, including the European Union, Australia and New Zealand, where the dye is already restricted."

CHEETOS OTHER HAND (JANUARY)

According to Marketing Dive, "Cheetos is extending its Other Hand marketing campaign with a custom font timed to National Handwriting Day (January 23). Other Hand centers on people who only use their dominant hand to eat Cheetos, leading to mishaps. The Other Hand Font is deliberately wonky looking, allegedly created by designers relying on their non-dominant hand while indulging in a bag of the puffed cheese snacks."

SUBWAY AND OREO (FEBRUARY)

Subway partnered with OREO to create Subway's first Footlong Cookie collaboration. (February)

PRICE OF CHOCOLATE (FEBRUARY)

CNN reported that, "The price of cocoa hit a record high of $12,646 per metric ton in December. Years of bad weather in the key cocoa-producing region of West Africa and the cocoa swollen shoot virus disease hampered production. In the last two years, the cost of manufacturing chocolate has increased by more than 167 percent, according to the Producer Price Index. (So) it will be harder to find sweet deals on chocolate this Valentine's Day."

PRICE OF EGGS (FEBRUARY)

Due to the bird flu, the cost of eggs increased. Some supermarkets could not stock enough eggs on their shelves. Some stores, such as, Costco, instituted a purchase limit. And, some buyers traveled to Mexico to purchase eggs, which became illegal activity because it's against the law to transport eggs into the United States. And, some restaurants, if they even serve egg dishes, implemented a surcharge due to the supply shortage.

KFC LEFT KENTUCKY (FEBRUARY)

The fast-food brand formerly known as KENTUCKY FRIED CHICKEN (now KFC) left KENTUCKY. Yum! Brands, KFC's parent company, moved approximately 100 employees from its current corporate headquarters in Louisville, Kentucky, to Plano, Texas. There, it joined another Yum! Brands fast-food chain, Pizza Hut. KFC said the move was "a strategic decision to foster greater collaboration among brands and employees."

THE LEO SANDWICH (MAY)

Portillo's, the Chicago-based hot dog and sandwich chain, named one of its sandwiches "The Leo" after the new Pope, who was born in Chicago. The sandwich was available during the month of May. According to the restaurant, "In the name of the gravy, the bun, and hot giard, we introduce The Leo: a divinely seasoned Italian beef, baptized in gravy and finished with the holy trinity of peppers — sweet, hot, or a combo. The Leo is Portillo's original "sacred sandwich" that is made in honor of a moment that's historic for Portillo's hometown."

MACARONI & CHEESE NECKLACE (MAY)

According to The Pioneer Woman, "If you're a food lover, you probably know that food accessories are a thing. There are butter rugs for your home, ranch dressing ornaments for your Christmas tree, and there are countless jewelry options from hamburger earrings to sweet treat charm bracelets. So it shouldn't be too surprising that Kraft got in the game. After all, they have so many ubiquitous brands that Americans know and love. And their new collab is anything but cheesy! You can now buy the Kraft Mac & Cheese Forever Macaroni Necklace, a 14-karat gold noodle on a delicate 16-inch chain over at Ring Concierge, the luxury jewelry retailer. It's no accident that this limited-edition release is here in time for Mother's Day. After all, who would appreciate a unique gift more than the woman who probably served you countless servings of the golden goodness over the years? And get this: While Ring Concierge is known for being more high-end, the necklace costs only $25!"

BURGER KING AND MOVIE-THEMED MENU ITEMS (MAY)

Burger King partnered with the "How to Train Your Dragon" movie to create menu items inspired by the movie.

NO MORE FREE BREAD AT RESTAURANTS (MAY)

According to Food & Wine, "There's something undeniably magical about that moment at a restaurant when a basket of warm, complimentary bread arrives at your table. It's a simple gesture, but it feels like a little celebration: a soft roll, a crisp heel of sourdough, maybe even a golden square of focaccia, all arriving before you've even ordered." But now, some restaurants are beginning to charge for that bread basket.

OSCAR MAYER'S WIENERMOBILES (MAY)

According to Marketing Dive, "The Wienie 500 took place two days before the Indianapolis 500, a race where fans consume nearly 30,000 hot dogs, per press materials, and is intended to mark the official kick-off of summer. The Wienie 500 is part of a partnership between Oscar Mayer and Indianapolis Motor Speedway that names the brand the official hot dog of both the speedway and the Indianapolis 500 - and also represents the first time all six of the brand's hot-dog-shaped vehicles will be in the same place at the same time in over a decade."

COCA-COLA AND SUGAR (JULY)

According to CBS News, "Coca-Cola plans to launch a beverage for the U.S. market with cane sugar instead of high-fructose corn syrup. The new product will use cane sugar produced in the U.S. and will expand its product range. Coca-Cola already makes soda with cane sugar in Mexico, where it's sold in glass bottles. Coke's U.S. cola formula uses high-fructose corn syrup."

ARRIVAL OF PUMPKIN SPICE (AUGUST)

Pumpkin Spice Latte arrived at Starbucks on August 26, which was still summer, but isn't this a fall and winter drink?

PUMPKIN FLAVOR FATIGUE (SEPTEMBER)

Restaurant Business reported, "There’s no doubt fans eagerly welcome the return of pumpkin spice latte. It’s since been joined by pumpkin cold brew, bubble tea, chai, Americano, mocha, and even pumpkin cold foam. If a coffee chain or beverage concept doesn’t offer one or more pumpkin drinks this time of year, they could easily lose business to a competitor. Smoothies, concretes, thick shakes, and other sippable or spoonable treats also make sense as pumpkin vehicles. So do ice cream, baked goods, and desserts. All pair well with pumpkin and the sweet spices associated with it: cinnamon, nutmeg, and cloves. But has the trend gone too far when pumpkin spice chicken wings and pumpkin bagels with pumpkin cream cheese hit the menu? There is evidence that consumers are starting to suffer from pumpkin fatigue. New research from Rubix Foods, a flavor and functional ingredient company, indicates that 47 percent of consumers say pumpkin is overrated, and 25 percent are completely over it (especially Gen Xers and Boomers). That said, pumpkin remains one of the most recognized and craved seasonal flavors, with 15 percent saying it’s actually underrated."

CRACKER BARREL DRAMA (AUGUST AND SEPTEMBER)

The restaurant brand Cracker Barrel announced a new streamlined logo. However, there was so much uproar, including comments from the White House, that the brand ditched the new logo, returned to using its old logo, scrapped plans to redesign its restaurants — and then, while not a surprise, fired its design agency.

KRAFT HEINZ TO SPLIT (SEPTEMBER)

Kraft Heinz, one of the largest food conglomerates, announced that it would split into two companies. After the split, the first company will keep some of the fastest-growing categories, such as sauces and condiments, and will carry brands Heinz, Philadelphia, and Kraft Mac & Cheese. The second company will include the slower-growing grocery business, including brands such as Oscar Mayer, Maxwell House, Capri Sun, and Lunchables. Current CEO Carlos Abrams-Rivera will remain with the second company.

BEST AMERICAN CITIES FOR COFFEE (SEPTEMBER)

Personal finance company WalletHub compared the 100 most populous cities in the U.S. across various metrics, including the average price per bag of coffee and the number of affordable coffee shops rated 4.5 stars or higher per capita to determine the most ideal conditions for coffee fanatics. Here's the list of the top 5 U.S. cities for coffee fans in 2025:

(1) Portland, Oregon

(2) Orlando, Florida

(3) Long Beach, California

(4) Miami, Florida

(5) Seattle, Washington

DOMINO'S (OCTOBER)

Domino's unveiled a new look. USA Today reported, "Domino's is cooking up a new branding look and sound with a bolder color scheme and a new jingle created with help from a Grammy-nominated musical artist. The pizza delivery company is adding splashier reds and blues to its pizza boxes – and adopting a black and metallic gold motif for the pizza boxes used to deliver its Handmade Pan and Parmesan Stuffed Crust pizzas. The new, thicker “Domino’s Sans” font spells out a tweak to the company name (“Dommmino’s") in some spots."

LAY'S POTATO CHIPS (OCTOBER)

Lay's potato chips unveiled a new look. PepsiCo announced the largest brand redesign in Lay’s nearly 100-year history. The company said the new Lay’s visual identity features a warmer and more distinct sun. Sun rays, or ‘Lay’s Rays,’ beam from the logo, a nod to the light that helps potatoes grow. There is also a refined color palette that is based off the ingredients of Lay’s recipes, and close-up visuals that highlight the golden color, crisp texture and seasoning of each chip. Lay’s describes the new packaging as letting the "potato itself and rich farm imagery take center stage." But Lay’s isn’t just updating the look of its products – it’s also ensuring that they are made with cleaner ingredients, aligning with the White House's health goals under its “Make America Healthy Again” initiative, as well as updating its packaging.

MAXWELL HOUSE AKA MAXWELL APARTMENT (OCTOBER)

Maxwell House Coffee became Maxwell Apartment Coffee for a limited time. According to the brand's website, "Today, Maxwell House rebrands to “Maxwell Apartment” to meet the needs of today’s consumer and remind fans that the brand is synonymous with great tasting, affordable coffee. In a time where value matters now more than ever, Americans seek value in areas of their everyday, including where they live with nearly a third opting to rent versus purchase a home. To celebrate, the brand is offering consumers even more value with a 12-month “lease” of Maxwell Apartment, designed to stock up coffee lovers nationwide. Beginning on National Coffee Day (September 29), Maxwell House’s 12-month “lease” offer of Maxwell Apartment coffee is available on Amazon.com while supplies last. For under $40, fans can stock their pantry with a full year of coffee designed to save coffee enthusiasts more than $1,000 annually, compared to daily cafe runs, which on average can add up to more than $90 per month. Along with the rebranded canisters, the year-long supply of coffee will come with an official Maxwell Apartment “lease” to sign."

KAHLUA AND DUNKIN' (OCTOBER)

Kahlua and Dunkin' partnered to introduce Kahlúa Dunkin’ Caramel Swirl Cream Liqueur, the latest addition to Kahlúa’s permanent line of thoughtfully crafted liqueurs, marking Kahlúa’s largest investment in the cream liqueur category and Dunkin’s very first foray into cream liqueur.

PILLSBURY DOUGHBOY’S HOME (OCTOBER)

According to MarketingDive, “Pillsbury is celebrating the 60th anniversary of its Doughboy mascot with an interactive experience powered by augmented reality (AR). Consumers can scan packages of Pillsbury products and visit a mobile website to explore the pillowy character's abode.The General Mills brand also listed the Modern Doughhouse Revival on real-estate site Zillow with an asking price of 1 million "biscuits." The campaign was inspired by a pitch made on a recent episode of Jimmy Fallon’s new advertising competition show."

HEINZ SQUEEZABLE LEFTOVER GRAVY (NOVEMBER)

According to FoodDive, "Heinz wanted to make the day after Thanksgiving a little easier for consumers with a squeezable gravy bottle designed for refixing leftovers. The brand introduced a limited-edition Leftover Gravy condiment to enhance leftover sandwiches. The condiment was available on Walmart's website for a limited-time. A Harris Poll found 94 percent of Americans craft Thanksgiving leftover sandwiches, and nearly half agree that gravy is considered a must-have ingredient. Heinz, which is the market leader in gravy, said it is doubling down on the condiment and trying to appeal to a growing demographic of millennial hosts who are redefining holiday celebrations."

Jamie Mack, Associate Director of Brand Communications for Heinz U.S., said, "While HEINZ Gravy has always been a fan favorite on the Thanksgiving table, we decided to focus our attention on the day after ritual — because we all know leftovers are the best part and our unmistakably rich and smooth gravy makes them that much better."

LINDT FLOAT IN MACY'S DAY PARADE (NOVEMBER)

According to Lindt's website, "Lindt & Sprüngli, the leading premium chocolate company renowned for delivering enchanting chocolate experiences, is proud to announce the debut of the Lindt "Master Chocolatier Ballroom" float on Thursday, November 27th in the 99th Macy’s Thanksgiving Day Parade. Alongside larger-than-life balloons, talented performance groups and festive surprises and delights, LINDOR brand’s new float will bring its signature smooth-melting chocolate bliss to millions of viewers as part of one of the world’s most beloved holiday traditions. The Lindt Master Chocolatier cordially invites you to the Ballroom for an indulgent experience where troubles melt away and decadence is centerstage. As you’re whisked away to the dance floor, notice the golden lace ironwork that mimics the wrapper of a LINDOR Truffle and the grand spiral staircase topped with an enchanted centerpiece - an ode to LINDOR's origins as a holiday ornament."

TARGET AND STARBUCKS (NOVEMBER)

CNN reported, "Two of America’s most embattled retail chains are working together to drum up some excitement during the holiday season. A Frozen Peppermint Hot Chocolate drink was available exclusively at Starbucks cafes inside Target stores. The vast majority of Target’s 2,000 locations include a Starbucks, but this was the first-ever holiday drink collaboration between the two brands."

FIREHOUSE SUBS' HOLIDAY PROMO (NOVEMBER)

MediaPost reported, "The chain launched the Firehouse Subs Gravy Extinguisher, a bright red mini-dispenser that sprayed out gravy rather than any actual extinguisher agent. Firehouse said it would donate 100 percent of proceeds from the sale of the extinguisher to the Firehouse Subs Public Safety Foundation, the chain’s nonprofit arm, which has donated over $100 million in lifesaving equipment and needed resources to first responders and public safety organizations across North America. The extinguisher is priced at $20, in honor of Firehouse Subs Public Safety Foundation’s 20th anniversary, and was available online at FirehouseGravyRescue.com for a limited time."

TORANI'S FLAVOR OF THE YEAR FOR 2026 (NOVEMBER)

According to FoodDive, "Specialty syrup manufacturer Torani declared its flavor of the year for 2026: FOREST PINE. Every year since 2022, Torani produces a flavor meant to predict the next big taste trend among consumers. The choice of forest pine for 2026 reflects growing demand for botanical flavors and nature-inspired, sensory-rich experiences. Forest pine blends flavors of pine, ginger and sage with the goal of capturing "the essence of the outdoors." The flavor will be added to Torani’s Puremade syrup lineup, which uses cane sugar and colors from natural sources. Although pine is typically associated with the winter season, Torani said its flavor is meant to be enjoyed all year long. The company said it would dedicate 100 percent of profits from the forest pine syrup to seven nonprofit organizations offering work readiness opportunities, many of them connected to the outdoors."

NAKED DORITOS AND CHEETOS (NOVEMBER)

According to Delish, "Innovation isn’t just a buzzword at PepsiCo, it’s in our DNA. Today, we’re taking one of our boldest steps yet with the launch of Simply NKD, a reinvention of iconic Doritos and Cheetos flavors — now made with no artificial flavors or dyes, and completely colorless."

The term "naked" (NKD) is used to tap into growing consumer skepticism about processed foods and appeal to those who want the indulgence of junk food without the "guilt" of artificial additives. It's designed to be an "additive option, not a replacement" for the original products.

Rachel Ferdinando, CEO of PepsiCo Foods U.S., explained, "Rest assured, our iconic Cheetos and Doritos remain unchanged. NKD is an additive option, not a replacement, introduced to meet consumer demand. This move underscores our commitment to flavor leadership, demonstrating that our taste remains strong even without visual cues. As part of our broader transformation, we are expanding choices while still protecting our iconic brands. More choices, same flavor, same brand power."

Hernan Tantardini, CMO of PepsiCo Foods U.S., explained further, "No color, no artificial flavors, same intensity — that’s Simply NKD. Doritos and Cheetos are pioneering a snacking revolution, or a renaissance, if you will. We are reinventing our iconic — and most famous — brands to deliver options with the bold flavors fans know and love, now reimagined without any colors or artificial flavors."

According to Luca Cian of the University of Virginia’s Darden School of Business, who assessed these product changes from a marketing and consumer behavior perspective, "This is a high-stakes branding challenge. The iconic orange color of Doritos and Cheetos isn’t just visual; it’s deeply embedded in consumers’ multisensory brand experience. My research on color engagement shows that colors elicit strong emotional responses. Longer-wavelength hues like orange could induce excitement and appetite stimulation, which is precisely why they’ve been so effective for snack foods. Research demonstrates that color alone accounts for a big part of product acceptance or rejection, and can increase brand recognition by 80 percent. When you remove such a distinctive visual cue, you’re asking consumers to recategorize a beloved product. The challenge isn’t just about convincing people it tastes the same – it’s about managing the loss of visual salience. On crowded store shelves, the bright orange packaging acted as a bottom-up attention grabber. The new light-colored chips will need to work harder to capture consumer attention and maintain that same excitement response."

MCCORMICK'S FLAVOR OF THE YEAR FOR 2026 (DECEMBER)

Since 2000, the McCormick Flavor Forecast has identified the global trends shaping the future of flavor. According to the brand's website on December 9th, "For 2026, we’re celebrating Black Currant as the Flavor of the Year. Black Currant berries are native to central and northern Europe and northern Asia. They combine tart-and-tangy with a sweet, fruity flavor that's earthy, slightly floral, and herbal. The dark purple fruit has been popular for centuries in specific regions as an ingredient in jams, syrups, candies, desserts, drinks, and liqueurs. It's quickly gaining popularity and is forecast to show up on global menus soon."

Tabata Gomez, Chief Marketing Officer of McCormick, said, "Black Currant is the next 'it' berry on the scene. For 26 years, McCormick and Flavor Forecast have been ahead of the intersection of food and culture. This year we're doing more than predicting a flavor; we're having a year-long celebration of Black Currant, a bold, sophisticated flavor that combines sweet with savory and elevates the experience of any dish."

Hadar Cohen Aviram, Executive Chef at McCormick, said, "Black Currant is gaining attention in kitchens, prized for its vibrant intensity, infusing everything from savory reductions and sweet pastries to modern mixology with bold, sophisticated flavor. Rooted in history and bursting with benefits, Black Currant shines in kitchens, cocktails, and beyond."

RESTAURANT VIBE (DECEMBER)

Food Business News reported, "As consumers continue to seek value in foodservice, Dine Brands Global, Inc. said it is differentiating itself through strategically discounted menu options and a more appealing “vibe” in a full-service setting, helping to close the gap between quick-service restaurants (QSR) — often a value-seeker’s first choice — and Dine’s IHOP and Applebee’s brands.

According to John Peyton, chief executive officer of Dine Brands, "The definition of value has changed over the last couple of quarters. It started about a year and a half ago when inflation really kicked in, where guests wanted to know the full cost of the meal. What we’re seeing now...is they’re equally focused on what they’re calling 'the vibe.' That’s literally a word they’re using over and over again in what they say to us. And their point of view is, 'When I make a decision to leave my house to eat, which is a big decision these days...I not only want great value in terms of good food and abundant portions at a great price, I want to be served and entertained and taken care of in a fresh, clean, fun restaurant.'"

And according to Lawrence Kim, president of Dine Brands Global, "We like to say we shout value from the mountaintops to get them into the restaurants...We get them in for the value, but they see all the other items (on our menu) and they’re tempted and, you know, they’re loving them.”

FLAVORS VERSUS TASTE (DECEMBER)

Food Business News reported, "Spicy is not going away. Neither is Dubai chocolate. Both, however, are evolving into more meaningful flavor profiles. Seasonal limited-time flavors will remain popular in 2026, as they provide comfort and joy. It will happen even as pumpkin spice has lost some traction, but that’s only because other familiar autumn-related flavors like apple pie and maple were marketed aggressively. And, while there’s heightened awareness and a growing push against ultra-processed foods, which include many foods and beverages featuring custom flavors, there is still significant demand for the products. Having them be more authentic and relatable may be a growing trend in 2026.

Suzy Badaracco, president of the market research company Culinary Tides, Inc., explained, "We’re seeing the pendulum swing from excess to equilibrium; food that restores, not performs. (Look for flavors that come full circle. We’ll see heritage ingredients like teff and bone broth return with purpose, a new wave of tangy brightness from verjuice and pickled fruit, and subtle profiles like smoked citrus and green spice redefining what ‘flavorful’ really means."

Eric Davis, vice president, food and beverage, MorganMyers, Milwaukee, said, "Flavor is one piece of how we experience food. It’s cultural. It’s psychological. It evokes nostalgia and cues comfort. It brings us into community, whether that’s around the dinner table or with the latest viral video. What’s trending in food flavor says as much about who we are as what we crave."

According to MorganMyers’ 2026 Food & Flavor Trends Report, "The “who” includes gender, age, life stage, ethnicity and more. It makes it paramount to know who the target consumer is so the products meet their flavor expectations. Davis explained further, "Each generation brings its own style of interest to the table. Gen Z lives for global spice and social buzz. Millennials and Gen X want something new that still fits dinner on a weekday night. They want flavors that balance between novelty and practicality. Boomers are loyal to classic flavors and seasonal favorites."

Jennifer Zhou, global product marketing senior director, flavors and citrus, ADM, Chicago, said, "Consumers’ deep need to feel safe and in control will be exhibited through how they choose the foods and beverages that help them cope. One approach is through authentic well-being. This is when flavors, and increasingly colors, are powerful cues that shape consumer perceptions of a product’s health and wellness benefits as they seek daily solutions to level-up their well-being, even within cost constrained environments."

Zhou’s comment supports the "sweet, but make it mindful" prediction for 2026 from Whole Foods Market, a business unit of Amazon.com, Inc. Having a sweet tooth will never go out of style, but people have become more mindful of their sugar intake, according to Whole Foods. It’s fueling innovations where sweetness is associated with a flavor like honey, maple, or fruit.

Experiential and specific flavors that are trending also are coming from inside the United States. They complement the trend of “flavors that have come full circle,” and examples include New York cheesecake as an ice cream flavor, Chicago-style hot dog as a chip seasoning, and Philly cheesesteak bagel spread. They are nostalgic flavors that provide comfort in a new format.

Zhou explained, "Say goodbye to adulting (the practice of behaving in a way characteristic of a responsible adult, especially the accomplishment of mundane but necessary tasks). Consumers are craving the past in the future and the positive emotions of escapism. Formulators are wise to honor the familiar as a springboard for safe innovation. Exploration grounded in familiarity allows hybrids and new twists of classics to keep nostalgia and innovation alive for risk-conscious consumers."

MORGANMYERS "IT" FLAVOR OF 2026 (DECEMBER)

In addition, the MorganMyers’ report identified hojicha, a Japanese roasted green tea known for its nutty taste as the "IT" flavor of 2026. It is low in caffeine and high in antioxidants, and according to Eric Davis, "Its health and wellness benefits coupled with its sweet-and-smoky flavor profile have catapulted this green tea into other product categories, from lattes and ice cream to savory sauces and baked goods."

KRISPY KREME (ALL YEAR)

Doughnut brand Krispy Kreme partnered with a myriad of partners to create special doughnut collections: Pop Tarts, Hulu, Hershey's, Pebbles, Bandi Namco Entertainment America, Inc. (PAC-MAN), Warner Bros. Discovery Global Consumer Products, Crocs, Universal Studios (Harry Potter Back to Hogwarts Collection), and Peanuts.

Did these changes cause you to purchase more or less? Did these changes stand out in your mind? Were they good strategic decisions? What food brands will stand out during 2026? Tune in next January for a recap.

Monday, January 26, 2026

Food Branding News of 2025