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Forbes
18-04-2025
- Business
- Forbes
4 Trends Shaping The Food Future: A New Report Reveals How Chefs And Restaurants Are Transforming Global Menus
Written by Mallory Gafas After the crunch of a corn chip, fresh guacamole rushes the tastebuds with flavors of creamy avocado, citrusy lime and zesty cilantro. Except this guacamole has none of those ingredients. At the global unveiling of a landmark new report, renowned chef Santiago Lastra presented a science-driven adaptation of the staple in his native Mexico to a skeptical audience ('Guacamole with no avocados?!'). One by one, they delighted in its surprisingly authentic flavor, reconfigured with hemp seeds, fermented gooseberry juice and other substitutive ingredients local to Britain, where Lastra's Michelin-starred restaurant, KOL, sources regional produce to reimagine Mexican dishes. Chef Santiago Lastra, head chef of KOL, in a presentation on 'Borderless Cuisine' at the Future Menus 2025 global launch event. Unilever Food Solutions 'You leave your country behind until you realize that you're an ambassador … The best recipes in the world were created by adapting to limitations when the world was not as connected as now,' chef Lastra said in his demonstration on one of four global trends uncovered in Future Menus 2025, an industry-leading report from Unilever Food Solutions (UFS). Now in its third edition, Future Menus 2025 is both a trend forecast and a data-driven guide for chefs, operators and food service leaders to stay relevant, cut costs, increase sustainability and innovate new ways to delight in food. Culled from 312 million online searches, 1,100 chef interviews worldwide and hundreds of hours of research and social listening, it translates key findings into critical solutions for industry pain points. Unilever Food Solutions Brought to life at a dazzling launch event in Amsterdam, where top global chefs and food industry leaders converged to turn insights into action, this year's report uncovers four global macro trends: 'Borderless Cuisine,' 'Street Food Couture,' 'Culinary Roots' and 'Diner Designed.' Watch highlights of the Future Menus 2025 global launch event in Amsterdam here: 'What was really interesting for me, looking at the data, is that these four mega trends are really playing out in every country around the world. …Our global reach and local presence allows us to show how they are manifesting differently across countries, across regions, across cities, across [operators] Read on to discover how each trend is shaping the future of food and dining. Where migration and adaptation meet on the menu If fusion once implied novelty for novelty's sake, Borderless Cuisine reclaims it with purpose. In a hyperconnected world, this trend reflects a real, live blending of cultures in kitchens, cities, and communities. 'Chefs across our network are combining techniques, identities, and experiences to create something wholly new—but still anchored in authenticity,' said Subramanian. The data backs it: Latin American and Asian cuisines are driving the fastest growth in global culinary interest, according to the Future Menus report. And at the Future Menus launch event, it was on vivid display. Spicy Asian-glazed fried chicken and waffles with maple mayonnaise creatively reimagines comfort food at the Future Menus 2025 global launch event. Unilever Food Solutions At lunch, guests experienced the trend firsthand through a 'Borderless' bowl of ramen salad with foamed sweet-and-sour hollandaise—a fusion of Eastern and European sensibilities, designed for scalability in high-volume operations. According to Future Menus 2025, the Borderless Cuisine trend is driven by second-generation chefs and international kitchens blending 'cultural memory with precision technique.' Far from gimmickry, it is built on deep respect for origin stories and made possible by the wide availability of indigenous ingredients, digital exchange and travel. Borderless Cuisine isn't just about ingredients. It's about storytelling through food. UFS offers modular templates and costed recipes that allow chefs to localize global influences, whether that means smoky shawarma wraps in Toronto or fiery Filipino skewers in Berlin. Elevating the everyday with global inspiration Street food has long been a story of ingenuity—quick, flavorful, affordable. But what happens when chefs bring their expertise, technique and local pride to the street? You get Street Food Couture, one of the four defining trends of Future Menus 2025. 'Chefs are responding to a huge demand for informal formats that don't sacrifice quality,' said Ximena Hernandez, Head of Marketing at Unilever Food Solutions. 'This trend is all about flavor intensity, bold presentation, and reinterpreting culinary heritage in ways that still resonate with today's diners.' One of the 'Street Food Couture' dishes served at a dinner show in the theme of the trend at the Future Menus 2025 global launch event. Unilever Food Solutions At the Westergas Terrain dinner in Amsterdam, the trend took center plate. A rich Korean dakbokkeumtang was glazed with fermented chili. A reimagined cheesecake with guava coulis arrived on fine porcelain. These were not street snacks—they were statements. That juxtaposition of casual form with refined technique is at the heart of the trend. It reflects the influence of Gen Z diners, who seek affordability and authenticity—but also shareability and surprise. Future Menus 2025 describes it as 'affordable luxury'—a way to increase perceived value without raising costs, using high-impact sauces, theatrical presentation and high-margin proteins in handheld or shareable formats. A showcase of diverse origins of street foods at an immersive dinner show on the Street Food Couture trend. Unilever Food Solutions UFS' ready-to-execute recipes such as South African apricot Sosaties or creamy ramen with char siu chicken were developed to help chefs bring this bold-yet-approachable style to life—without operational strain. 'If you had just a gallon pack of mayonnaise, how does [an operator] drizzle?' Subramanian poses. UFS responds with innovations like portionable squeeze packs that allow street food operators to create visual flair more easily and hygienically. Looking back to reinvent what's next While much of the food world races toward the next big thing, the 'Culinary Roots' trend pulls us to origin, memory and meaning. At Unilever's global Foods Innovation Center, attendees tasted this grounding trend in dishes like Grilled Eggplant Escabeche and Kishka-stuffed Cholent—recipes rooted in heritage and identity. These weren't nostalgic throwbacks. They were acts of cultural stewardship. 'We're seeing chefs lean into their lineage,' said Subramanian. 'It's not about replicating the past, but evolving it with purpose.' Chef Ana Roš, executive chef and owner of Hiša Franko Unilever Food Solutions Ana Roš, the Slovenian chef behind Hiša Franko—a three-Michelin-star restaurant lauded for its sustainability—echoed this sentiment at the Future Menus event. She spoke candidly about how regional Alpine ingredients could evoke authentic memories when used with intention. 'Sustainability is not an award,' she said on stage. 'It's a responsibility.' Her dishes prove that local and global need not be at odds. Chef Ana Roš presents a unique potato dish at the Future Menus 2025 global launch event. Unilever Food Solutions Reflecting on his own experience at the heart of the Future Menus platform, UFS President Star Chen highlighted the role of food as an emotional connector. 'A great chef can create a memorable experience,' he said. 'A truly great chef creates an unforgettable one. And that often starts with a personal story.' For UFS, Culinary Roots is not a trend to merely observe—it's a practice to support. Templates built around traditional techniques, like marination and fermentation, provide a foundation chefs can customize, remix, and build upon. In today's environment—where diners increasingly ask where food comes from—this trend gives operators a way to deepen authenticity, connection, and trust. Menus that listen, meals that engage The rise of personalization isn't new. But in food service, its implications are only now being fully realized. Diners no longer want options. They want control. The Diner Designed trend reflects this shift—toward co-creation, flexibility, and tailored experience. At the Future Menus event, chef and provocateur Gaggan Anand brought this idea to life with his now-famous 'Lick It Up' dish—a literal invitation to engage, not just consume. The dish—and the philosophy behind it—underscored a larger truth: today's diners want to be part of the story. Attendees of the Future Menus 2025 global launch event enjoy an experiential 'Lick It Up' dish presented by iconic chef Gaggan Anand. Unilever Food Solutions 'Gen Z in particular expects interaction,' said Hernandez. 'It's not just about customization, it's about relevance. Diners want menus that feel made for them.' Vegan burgers prepared by UFS chefs from Unilever's AI application. Unilever Food Solutions To demonstrate the future of this idea, UFS debuted a Chef AI prototype during the event that allowed guests to personalize a dish based on dietary needs, spice tolerance, and mood. It was a playful proof of concept—but one grounded in practical utility. The trend is also deeply operational. UFS' support includes ingredient swap suggestions, modular dish builds, and digitally integrated planning tools that allow operators to deliver choice without overcomplicating execution. 'Being future-fit means understanding diners not just as customers, but as collaborators,' said Subramanian. 'That's what this trend captures.' As the event drew to a close, guests gathered for a final dinner at MOS Amsterdam—a moment of reflection, but also momentum—and readiness to address key challenges. 'Operators are under pressure,' said Subramanian. 'Labor, cost, expectations. Our role is to help them cope with those shifts—not just through inspiration, but with real tools.' UFS chefs prepare food for guests of the Future Menus 2025 global launch event in Amsterdam. Unilever Food Solutions And that's what Future Menus 2025 offers. Grounded in research, shaped by chefs, and tested in professional kitchens across six continents, it is less about prediction and more about preparation. For the chefs, restaurateurs, and food leaders navigating what's next, this report is not just a reference. It's a resource—and a reason to believe that innovation can be both practical and profound. Beyond the Future Menus report, UFS is committed to training chefs and operators within its portal, which houses thousands of recipes, practical kitchen and team solutions, content for inspiration and free modules with the latest professional trainings—all created and filmed with expert chefs from around the world. An immersive dining experience concludes the report's dazzling event marking the global launch of Future Menus 2025. Unilever Food Solutions
Yahoo
21-02-2025
- Politics
- Yahoo
Texas TV station removes clip showing Nazi book burning over Republican protests
A Texas TV station removed a clip that showed footage of Nazi book burning in a report on a local school district decision after outraged Republicans intervened. Houston's KPRC - owned by Graham Media Group - aired a report last week on Cypress-Fairbanks Independent School District's removal of chapters from textbooks about vaccines, climate change and diversity. The changes were 'quietly implemented' last year, according to the network. Introducing his report to the camera, journalist Joel Eisenbaum opened a textbook and tore out some of the pages to illustrate the story. 'Book banning, in one form or another, goes back a long time,' he said, as the footage was cut with clips of Nazis burning books. 'And now it's fashionable again, at least in some of our school districts,' Eisenbaum continued. Republicans responded with fury and accused KPRC of branding GOP school board members as 'Nazis.' 'KPRC in Houston is attacking Republican school board members in CyFair, calling them Nazis—all because they dare to prioritize reading, math, and science over leftist indoctrination,' Rep. Wesley Hunt wrote in a post on X, and suggested that the network was motivated by 'election interference.' 'For the record: these texts were removed over a year ago, so why is this a 'story' now? Because there's an election upcoming! It sounds like election interference to me.' GOP Senator Paul Bettencourt added: 'Channel 2 in an editorial compared the @CyFairISD ISD trustees in images to Nazis buring books, which is outlandish propaganda! Having elected School ISD trustees taking out DEI references out of textbooks, etc... doesn't mean licensed media can do this without question.' 'Texas Parents, you're all Nazi Book Burners if you teach your kids there are only 2 sexes and boys don't belong in girls bathrooms,' Rep. Steve Toth responded in a post on X. The Independent has contacted the school for comment. The network confirmed it had removed the footage in a statement 'after weighing all options.' Following the backlash, Ana Lastra, KPRC's news director, said leadership would discuss the importance of 'tone, language, and video usage' with journalists as a result. Lastra added that KPRC has since reached out to lawmakers to have a better understanding of their concerns. 'While the facts of the story remain undisputed, we acknowledge that some elements may be perceived as inflammatory and could detract from the core issues,' Lastra said. 'As journalists, our responsibility is to accurately represent facts and information, but I recognize the trust in our work can be undermined by such distractions.' As part of its reporting, KPRC spoke to concerned parents about the decision to remove chapters from textbooks. One mother, Tara Cummings, was interviewed by Eisenbaum about her freshman daughter who wanted to pursue a career and medicine. Cummings said her daughter had 'anxiety' over the omission of key scientific topics from her coursework. KPRC claimed the school did not respond to multiple requests for comment, including one made in person at a public board meeting.
The Independent
21-02-2025
- Politics
- The Independent
Texas TV station removes clip showing Nazi book burning over Republican protests
A Texas TV station removed a clip that showed footage of Nazi book burning in a report on a local school district decision after outraged Republicans intervened. Houston's KPRC - owned by Graham Media Group - aired a report last week on Cypress-Fairbanks Independent School District's removal of chapters from textbooks about vaccines, climate change and diversity. The changes were 'quietly implemented' last year, according to the network. Introducing his report to the camera, journalist Joel Eisenbaum opened a textbook and tore out some of the pages to illustrate the story. 'Book banning, in one form or another, goes back a long time,' he said, as the footage was cut with clips of Nazis burning books. 'And now it's fashionable again, at least in some of our school districts,' Eisenbaum continued. Republicans responded with fury and accused KPRC of branding GOP school board members as 'Nazis.' 'KPRC in Houston is attacking Republican school board members in CyFair, calling them Nazis—all because they dare to prioritize reading, math, and science over leftist indoctrination,' Rep. Wesley Hunt wrote in a post on X, and suggested that the network was motivated by 'election interference.' 'For the record: these texts were removed over a year ago, so why is this a 'story' now? Because there's an election upcoming! It sounds like election interference to me.' GOP Senator Paul Bettencourt added: 'Channel 2 in an editorial compared the @CyFairISD ISD trustees in images to Nazis buring books, which is outlandish propaganda! Having elected School ISD trustees taking out DEI references out of textbooks, etc... doesn't mean licensed media can do this without question.' 'Texas Parents, you're all Nazi Book Burners if you teach your kids there are only 2 sexes and boys don't belong in girls bathrooms,' Rep. Steve Toth responded in a post on X. The Independent has contacted the school for comment. The network confirmed it had removed the footage in a statement 'after weighing all options.' Following the backlash, Ana Lastra, KPRC's news director, said leadership would discuss the importance of 'tone, language, and video usage' with journalists as a result. Lastra added that KPRC has since reached out to lawmakers to have a better understanding of their concerns. 'While the facts of the story remain undisputed, we acknowledge that some elements may be perceived as inflammatory and could detract from the core issues,' Lastra said. 'As journalists, our responsibility is to accurately represent facts and information, but I recognize the trust in our work can be undermined by such distractions.' As part of its reporting, KPRC spoke to concerned parents about the decision to remove chapters from textbooks. One mother, Tara Cummings, was interviewed by Eisenbaum about her freshman daughter who wanted to pursue a career and medicine. Cummings said her daughter had 'anxiety' over the omission of key scientific topics from her coursework. KPRC claimed the school did not respond to multiple requests for comment, including one made in person at a public board meeting.
