The Unilever Food Solutions Future Menu Trends Report 2023 not only showcases the latest food trends, but also provides practical guidance to chefs on how to incorporate them in a simple, sustainable, and cost-effective manner. With a team of over 250 professional chefs operating in more than 70 countries, Unilever Food Solutions is well-positioned to set the agenda for global food trends. The report highlights the use of sustainable produce, as well as providing guidance on how to improve cooking skills, in order to promote sustainability in cooking.
These are the eight menu trends that the Unilever Food Solutions Future Menu Trends Report 2023 has identified:
Vegetables
Guests are increasingly concerned about their diet and want to eat much more consciously. Chefs are therefore using sustainable produce and making vegetables the star of the dish.
Modernised Food
Diners love to rediscover those dishes they know well in a new guise that keeps faith with the past but with the reinterpretation of possible ingredient combinations, cooking methods and above all presentation.
Low-Waste Menus
Chefs are moving towards a root to leaf use of produce, as well as reverting to traditional preserving techniques like fermenting, pickling and curing, to ensure a cost-effective menu and reduce waste.
Natural
Opting for natural, local produce often offers creative taste advantage as well – especially if the ingredients include.
Flavour Contrast
Guests are always curious about exciting combinations and flavours; they want to be surprised. Chefs are therefore experimenting with contrasting flavours and textures to create exciting and memorable dishes.
Feel-Good Food
Diners want to make healthy choices. Chefs are therefore creating dishes that are both healthy and delicious.
The New Sharing
Sharing food with friends and family is a post-pandemic trend that continues to grow. Chefs are therefore creating dishes that are designed to be shared and enjoyed together.
Proteins
Diners are increasingly looking for protein alternatives for health, environmental or animal welfare reasons. Chefs are therefore getting creative with new forms of protein, including plant-based sources.
