Why Future Menu trends really matter

Creating top-selling dishes of the future is the number one aim of every chef. It requires keeping on trend and staying relevant. However, it’s time consuming, especially in today’s market, where rising costs and skilled labour shortages mean time and resources come at a premium. In short, chefs are expected to serve more with less.?

At Unilever Food Solutions (UFS), we recognise this as one of the biggest pain points for chefs. The Future Menu Trends Report is all about providing a solution. This is the second year of the report, which outlines the eight top trends that every chef needs to know about. These trends have been compiled following countless hours of research and extensive input from chefs across the globe to understand what people want when they dine out. See the list of trends below.?

What makes the report different

There are many trends reports in the market but what makes the UFS Future Menu Trends Report unique is how practical and hands-on it is. It’s purposely designed to allow chefs to incorporate on-trend dishes that guests will love into their menus, immediately.

Our talented worldwide team of 250 UFS chefs were in the lead in the production of the report, offering tips, techniques, short online demos and trainings, UFS product hacks and cost-efficient applications. However, the icing on the cake is the many delicious recipes included. Each has been developed by our chefs and is exactly on trend with what diners want today.

Each of the trends are brought to life via the delicious chef-developed recipes contained in the Future Menu Trends Report 2024 . The recipes are being localised by our UFS teams and chefs in countries all over the world. They have been adapted to include local ingredients and cooking techniques, ensuring the Future Menus report is highly relevant, no matter what market you operate in.?

A flavour-infused launch

The practical application of the Future Menus report was very much reflected in our recent global report launch event. An in-person audience of chefs, food service professionals, business owners and journalists joined us. Participants also joined online.

It was a very immersive culinary experience, designed to stimulate all the senses. Big flavours, bold tastes and pioneering innovation were very much the order of the day. Guests enjoyed multiple dish tastings - the best way to bring each of the eight trends outlined in the Future Menus Report to life.

The event took place at the Unilever Foods Innovation Centre in the Netherlands, which is affectionately known as “Hive” to reflect the idea of an ecosystem. It’s the place where the foods of tomorrow are developed for the Unilever Nutrition Business Group. UFS now accounts for 20% of this business group.

?A team of R&D chefs and experts in key areas like flavour, chefmanship, formulations, packaging and digital all work together at Hive. Here Unilever works with academia, starts up, suppliers and innovators to advance areas like superior plant-based alternatives and zero food waste.

The Future Menu trends help the team to foresee the most desirable dishes and the kind of products chefs will need to prepare them. This sets the scene for which technologies to develop in order to bring these products to chefs’ kitchens. It’s a very exciting space that ultimately results in helping chefs to prepare stand out dishes.

AI models are used to help predict taste, consumer preferences, microbiological stability and production viability. Using AI reduces product development time from months to just a few days in some cases. It also facilitates less experimentation time, less food waste and better products.

Inspiring guest speakers

A host of guest speakers shared insights during the Future Menus report launch. A special “meet and greet” session with seven chefs and culinary experts based in different parts of the world was included. The central theme was the power chefs have to influence much needed change to make the food system more equitable and sustainable.?

Rasmus Munk , co-owner and head chef at the two Michelin starred Alchemist restaurant in Copenhagen, was one of the guest speakers. Alchemist is number five on the world’s Best Restaurant list. Munk is a true innovator who is breaking new ground when it comes to getting people to think about their food and where it comes from.?

Go to the Future Menus 2024 hub to watch a play back of the recent launch event and get the many insights shared. You can virtually visit each of the dedicated “stages”.

The 8 global Future Menu trends?

Many of the trends included in the first edition of The Future Menu Trends report, released in 2023, continue to evolve. However, some like Flavour Shock, Local Abundance and Plant Powered Proteins, have undergone accelerated change. Gen Z diners are influencing much of this as these younger consumers have big appetites for bigger, better and more thrilling food experiences.?

1. Flavour Shock: this trend is all about tearing up the rule book and stimulating diners with taste explosions and all-round unforgettable experience.?

2. Plant-Powered Protein: We see the evolution from purely diversifying the menu with the inclusion of different forms of protein to the demand for heartier and exciting chef-prepared dishes that deliver on taste and health.??

3. Local Abundance: this trend is about celebrating your homeland using local and seasonal ingredients at their very best. It’s about strengthening the bond between our kitchens and communities.?

4. Low Waste Menus: helps chefs to get the most out of every ingredient and fits very well with sustainable kitchens, saving money and resources.??

5. Irresistible Vegetables: vegetables are becoming the stars of chefs’ signature dishes requiring more skill and creativity from chefs to bring out the best in plants.?

6. Modernized Comfort Food: demand for familiar home food is still going strong but diners want more. This isn't just about updating old classics; it’s about infusing dishes with culinary storytelling, heritage and a touch of nostalgia.?

7. Feel-Good Food: is about finding that perfect balance where every dish makes you feel better and more energized. Dishes that are crafted with care are in big demand.?

8. The New Sharing: boards are the new plates – aesthetic and efficient with minimal cooking needed. The opportunity for chefs to experiment is enormous with extravagant experiences that redefine sharing great food together.