Future Menus Home
01

Street Food Couture

Elevated Flavors, Casual Charm
02

Borderless Cuisine

A World of Flavors
03

Culinary Roots

A Celebration of Heritage
04

Diner Designed

Personalized Plates

 Download PDF Go to UFS Home

Which Macro Forces

are Shaping the Future of the Culinary Landscape?

In a dynamic culinary world, chefs and food service professionals are constantly innovating and seeking inspiration to delight diners and shape food culture. At Unilever Food Solutions, we champion quality and trust in ingredients and ideas.

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Don’t just follow trends—set them. Future Menus Volume 3 is live!

3 min

Food that Moves Us

by Chef Kees van Erp,
Global Executive Chef,
Unilever Food Solutions

As a chef or food service professional you know how important it is to keep up with menu trends. It ensures you offer unique and exciting dishes that attract new customers, while keeping your regulars coming back for more. It’s also an opportunity to showcase your creativity. Not keeping up risks allowing the competition to get ahead.

However, keeping abreast of evolving menu trends is hugely time consuming and all too often requires long hours of researching new ingredients, new techniques, and testing. Hours you simply don’t have. That’s where our Future Menus comes in.
Our highly skilled team of 250 in-house chefs, who are based all over the world, have worked on developing delicious, on-trend recipe ideas that you can use for your menus. With 5,000 years of collective experience between them, our chefs are perfectly positioned to help you craft the exciting creations your diners want today. They go to work every day to help Unilever Food Solutions customers serve up 200 million delicious dishes across the globe.

“Our highly skilled team of UFS in-house chefs, who are based all over the world, have worked on developing delicious, on-trend recipe concepts that you can use for your menus.” 

These recipe concepts are the way to bring the trends to life in your menu. Each concept belongs to one of the four menu trends we have identified this year: Street Food Couture; Borderless Cuisine; Culinary Roots; and Diner Designed.
Each one has been designed with operational requirements and costs in mind. They provide delicious inspiration with flavors, cuisines, and culinary techniques from all corners of the world. While they are globally inspired, each concept is also highly adaptable to ensure it resonates with your local market.

Along with these concepts, you will find lots of rich insights into each of the four menu trends and how they are defining the food service industry. Use them to stay ahead and to spark your creativity—a perfect recipe to delight your guests.
Download the Future Menus Trend Book Volume 3

Introducing the Top 4 Global

Culinary Industry Trends

01 / 04

Street Food Couture

Elevated Flavors, Casual Charm

FEATURING:

South African Lamb & Apricot Sosaties

by Chef Danielle Venter, South Africa
Explore this trend
02 / 04

Borderless Cuisine

A World of Flavors

FEATURING:

Flame-Broiled Skewered Herring with Mango Pico & Rouille

by Chef Alvaro Lima, Frank Jakobsen & Kees Van Erp
Explore this trend
03 / 04

Culinary Roots

A Celebration of Heritage

FEATURING:

Deep-Fried Sliced Fish with Sichuan Chili Oil

by Chef Philip Li, China
Explore this trend
04 / 04

Diner Designed

Personalized Plates

FEATURING:

Chef Gaggan Anand

Chef and Owner of Gaggan, Thailand
Explore this trend
Street Food Couture
Borderless Cuisine
Culinary Roots
Diner Designed
Bring Trends to Life

Side talks

from the global launch

Dive into a world of culinary innovation and exploration as we unveil the latest trends and developments in the global food industry.

Discover the world of AI-powered cooking at our AI Workshop!

Jim Stolze Entrepreneur, AI Expert, and Founder of Aigency

Jim Stolze

Entrepreneur, AI Expert, and Founder of Aigency

Jim Stolze is a Dutch entrepreneur, speaker, and AI expert, recognized for his innovative work in technology and education. He is the founder of AI Academy, a platform dedicated to teaching artificial intelligence to professionals. Jim has been a driving force in bridging the gap between AI and practical applications. His passion for making AI accessible has positioned him as a leader in the field, helping businesses and individuals embrace the future of technology. 

Uncover the secrets of ancient food preservation techniques and experience a contemporary twist

Renate Jacobs Global Research & Development Manager, New Technologies

Renate Jacobs

Global Research & Development Manager, New Technologies

.

Personalize your dining experience and embark on a unique gastronomic adventure

Rafael LaRue Chief Creative Officer and Partner at Livit Design

Rafael LaRue

Chief Creative Officer and Partner at Livit Design

Rafael LaRue, Chief Creative Officer and Partner at Livit Design, has over a decade of experience in design and innovation within the restaurant and hospitality sectors. His leadership has guided the development of hundreds of projects and numerous successful openings worldwide. Passionate about concept creation, Rafael merges creativity with strategic insights, focusing on sustainable, customer-centric brands and memorable experiences. His work integrates innovative design with a keen understanding of market trends and consumer behavior, driving engagement and profitability. 

Gain actionable insights to elevate your culinary business

Steven van Belleghem Bestselling Author, Customer Experience and Digital Transformation Expert

Steven van Belleghem

Bestselling Author, Customer Experience and Digital Transformation Expert

Steven Van Belleghem is an expert in customer experience and digital transformation, specializing in the hospitality and culinary industries. As a bestselling author and keynote speaker, he helps businesses use technology to enhance customer engagement. Steven combines common sense, new technologies, and an empathic approach to help restaurants build lasting customer relationships and drive innovation. 

Going Deep with Ana Roš: Nature, Sustainability, and the Art of Three Michelin Stars

Ana Roš Chef and Owner of Hiša Franko, Slovenia

Ana Roš

Chef and Owner of Hiša Franko, Slovenia

Ana Roš is a Slovenian chef and the owner of Hiša Franko, a three-Michelin-starred restaurant in the Soča Valley. She is known for her commitment to using local, seasonal ingredients and prioritizing sustainability in her cooking. Ana’s approach is deeply connected to nature, with the restaurant closing in winter to follow the land’s natural rhythms. Her innovative work in the culinary world earned her the title of World’s Best Female Chef. 

In Conversation with Santiago Lastra: Redefining Mexican Cuisine, One Ingredient at a Time

Santiago Lastra Chef and Owner of KOL, London

Santiago Lastra

Chef and Owner of KOL, London

Santiago Lastra, chef and founder of Michelin-starred KOL in London, celebrates Mexican culture through a contemporary lens while using British-sourced ingredients. Born in Mexico City and raised in Cuernavaca, Santiago’s journey began with a love for problem-solving, which evolved into a passion for cooking. His career highlights include working at Mugaritz, earning a Master's in Culinary Innovation, and hosting pop-ups in 27 countries, blending Mexican recipes with local ingredients.  

Unfiltered with Gaggan Anand: Breaking Rules and Reimagining Indian Cuisine

Gaggan Anand Chef and Owner of Gaggan, Thailand

Gaggan Anand

Chef and Owner of Gaggan, Thailand

Gaggan Anand is a renowned chef known for reinventing Indian cuisine with his innovative approach. Originally from India, he gained global recognition with his Michelin-starred restaurant, Gaggan, in Bangkok. By blending traditional Indian flavors with modern techniques, he offers a unique dining experience that challenges culinary norms. Gaggan continues to inspire chefs worldwide, setting a high standard for creativity in modern Indian cuisine. 

Deep Dive with Jim Stolze: How AI is Reshaping Hospitality and the Culinary World

Jim Stolze Entrepreneur, AI Expert, and Founder of Aigency

Jim Stolze

Entrepreneur, AI Expert, and Founder of Aigency

Jim Stolze is a Dutch entrepreneur, speaker, and AI expert, recognized for his innovative work in technology and education. He is the founder of AI Academy, a platform dedicated to teaching artificial intelligence to professionals. Jim has been a driving force in bridging the gap between AI and practical applications. His passion for making AI accessible has positioned him as a leader in the field, helping businesses and individuals embrace the future of technology. 

Beyond the Plate with Steven Van Belleghem: The Future of Customer Experience in Hospitality

Steven van Belleghem Bestselling Author, Customer Experience Expert

Steven van Belleghem

Bestselling Author, Customer Experience Expert

Steven Van Belleghem is an expert in customer experience and digital transformation, specializing in the hospitality and culinary industries. As a bestselling author and keynote speaker, he helps businesses use technology to enhance customer engagement. Steven combines common sense, new technologies, and an empathic approach to help restaurants build lasting customer relationships and drive innovation. 

Inside the Mind of Rafael LaRue: Designing the Future of Restaurant Spaces

Rafael LaRue Chief Creative Officer and Partner at Livit Design

Rafael LaRue

Chief Creative Officer and Partner at Livit Design

Rafael LaRue, Chief Creative Officer and Partner at Livit Design, has over a decade of experience in design and innovation within the restaurant and hospitality sectors. His leadership has guided the development of hundreds of projects and numerous successful openings worldwide. Passionate about concept creation, Rafael merges creativity with strategic insights, focusing on sustainable, customer-centric brands and memorable experiences. His work integrates innovative design with a keen understanding of market trends and consumer behavior, driving engagement and profitability. 

Meet the masterminds

behind the trends

chef-alvy

Chef Alvaro Lima
Senior Corporate Chef UFS,
North America

chef-danielle

Chef Danielle Venter
Regional Customer Chef
UFS, South Africa

chef-edwin

Chef Edwin van Gent
Head Chef
UFS, the Netherlands

chef-brandon

Chef Brandon Collins
Corporate Executive Chef
UFS, North America

chef-chris

Chef Chris Zhong
Senior Chef Consultant
UFS, China

chef-eric

Chef Eric Chua
Executive Chef
UFS, South East and South Asia

chef-frank

Chef Frank Jakobsen
Lead Chef and Culinary Advisor
UFS, Denmark

chef-gungun

Chef Gun Gun Handayana
Executive Chef
UFS, Indonesia

chef-james

Chef James Brown
Executive Chef
UFS, UK & Ireland

chef-kyle

Chef Kyle Jakobi
Customer Chef
UFS, North America

chef-philip

Chef Philip Li
Executive Chef
UFS, China

chef-dianne

Chef Dianne Araneta
On-Trend Flavours Lead
UFS, Global

chef-gili

Chef Gili Haim
Lead Chef
UFS, Israel

chef-joanne

Chef Joanne Limoanco-Gendrano
Executive Chef
UFS, Gulf and Indian Ocean Islands

chef-maurits

Chef Maurits van Vroenhoven
Global Lead Creative and Brand Development
UFS, the Netherlands

chef-peio

Chef Peio Cruz
Lead Chef
UFS, Spain

Chef René-Noel Schiemer
Deputy Head of Culinary Consulting
UFS, Germany

chef-evert

Chef Evert Vermandel
Global Lead Innovation Chef
UFS, the Netherlands

chef-giuseppe

Chef Giuseppe Buscicchio
Executive Chef
UFS, Italy

chef-thais

Chef Thaís Gimenez
Executive Chef
UFS, Brazil

chef-jiraroj

Chef Jiraroj Navanukroh
Executive Chef
UFS, Thailand

chef-kees

Chef Kees van Erp
Global Executive Chef
UFS

chef-wesley

Chef Wesley Bay
Head Culinary Advisor
UFS, Belgium

chef-andres

Chef Andrés Cardona
Corporate Chef
UFS NOLA - LATAM

chef-jimena

Chef Jimena Solis
Executive Chef
UFS, Argentina, Uruguay y Paraguay

chef-andreas

Chef Andreas Williner
Executive Lead Country Chef
UFS, Switzerland

chef-leo

Chef Yongchan (Leo) Kim
Culinary Chef
UFS, South Korea

Future Menus Trend Book Volume 3

Download the printed version of the trends

Download PDF

Did you miss the previous versions of Future Menus?

Take a look at the first two editions of the report.

2024 Report 2023 Report