Between TikTok food hacks, global flavor exploration, and a craving for bold, new tastes, college students are once again leading the charge for what's trending in campus dining. Chartwells Higher Education, a recognized leader in contract food management, has revealed its 2025 Fall Flavor Forecast, a snapshot of the top five food trends shaping campus dining this semester.

Last year, cottage cheese was the versatile protein powerhouse, and "newstalgic dining" was all the rage. This fall, it's all about social-media-inspired recipes and smoky flavors.

"Our commitment to culinary excellence means translating trending flavors and social media buzz into approachable, healthy dishes that meet student needs," Chef Sarah Bodner, vice president of creative and innovation, Chartwells Higher Education, said in a release. "We have meticulously identified these trends to inspire fall menus, offering students a dynamic mix of flavor, comfort, and innovation."

Top 5 food trends to watch 

Seasonal Classics Reimagined: A Modern Twist on Fall Favorites. Pumpkin spice may have had its moment, but now, students are looking for fresh takes on classic fall favorites. This year's menus feature Iced and Dirty Chai Lattes, Cranberry Pomegranate Dirty Sodas with Vanilla Cold Foam, and Halloween-themed Monster Matchas. Sweet and savory apple creations, like Apple Chutney, bring fall to the forefront, alongside Oktoberfest-themed snacks like pretzels and brats.

Smoky Flavors: Adding Complexity and Depth Through Smoke. Smoking is no longer reserved for barbecue–it's a culinary technique that can add a savory, complex layer to a variety of dishes. Students looking for deeper flavor profiles can try smoked teas and cheeses. Chartwells chefs are also incorporating smoked salts into a range of recipes to enhance traditional dishes.

Social Media Menus: From TikTok to Table. Harnessing the power of viral food content, Chartwells' dining halls are incorporating on-trend recipes into dining menus. According to Chartwells Higher Education's 2025 Campus Dining Index (CDI), 24% of student diners want more on-trend menu items. In direct response, some menus now feature Dubai Chocolate, Date Caramels, Onion Chips, and Zucchini Wraps. Chefs are also incorporating pickle flavoring into pizza, pasta, and even ketchup, as well as matcha into recipes for shortbread and salad dressing.

Global Breakfasts and Snacks: New Flavors for Every Meal. International flavors are a fan-favorite among college students, with 58% of the most desired foods on campus being global cuisines, according to the CDI. This year, global options go beyond lunch and dinner, with snacks like Tajin and Chili Crisp, or Mangonada, a popular frozen Mexican drink featured at Chartwells' new Blends and Bowls brand. Breakfast options include Fluffy Japanese Pancakes, Shakshuka, and Congee, available at some United Table locations.

Filipino Cuisine: Rich, Tangy Profiles. The diverse flavors of the Philippines are gaining popularity among Gen Z. With a unique blend of savory, sweet, and tangy ingredients, students can try a range of complex flavor combinations. Featured menu items include Chicken Adobo, Garlic Fried Rice, Lumpia and Pancit.