Latest news with #UnileverFoodSolutions
Yahoo
27-05-2025
- Business
- Yahoo
Unilever Food Solutions Future Menus 2025 Sparks Culinary Innovation in Southeast Asia
BANGKOK, May 27, 2025 /PRNewswire/ -- Unilever Food Solutions successfully hosted the FUTURE MENUS EVENT 2025 IN BANGKOK, bringing together over 330 chefs, entrepreneurs, and food service experts to explore the future of dining. Under the theme "Unleash the Taste of Asia," the event spotlighted four key trends shaping innovation in the evolving restaurant industry. Attendees engaged with forward-thinking ideas through immersive experiences, panel discussions, and live cooking demonstrations, redefining modern dining. Key Trends Shaping the Future of Dining Street Food Couture elevated bold street flavors into premium cuisine, featuring Spicy Fermented Salmon Salad in Pani Puri Shells (Thailand) and Small Crab Sticky Rice (Vietnam). Culinary Roots honored heritage flavors with Arsik Ikan Fish (Indonesia) and Nasi Lemak (Malaysia), celebrating Southeast Asia's rich culinary traditions. Borderless Cuisine blended global influences, exemplified by Beef Pares Style Tacos (Philippines) and Green Peppercorn "Tigermilk" (Singapore). Diner Designed – A showcase of personalization in dining, focusing on bespoke culinary experiences rather than specific menu offerings. Creativity and customization took center stage. Culinary Innovation Meets Data-Driven Strategy Beyond food trends, the event emphasized the power of data in modern dining. Entrepreneurs Krittikul Chumkaew (After Yum) and Rungsun Promprasith (QueQ Thailand) shared insights on using data to optimize restaurant operations and enhance customer experiences. An Inspired Culinary Finale & Industry Insights Future Menus 2025 culminated in a stunning four-course dinner curated by Chef Pam - Pichaya Soontornyanakij and the Unilever Food Solutions chef team, featuring dishes inspired by event trends. Reflecting on the event's impact, Kulnipa Lertpimonchai, Managing Director of Unilever Food Solutions SEA Mainland, described Future Menus 2025 as more than just a trend showcase. She emphasized its significance as a platform where visionaries can exchange ideas and drive progress in the food service industry. Meanwhile, Angela Klute, Global Chief Marketing Officer of Unilever Food Solutions, underscored the industry's evolving landscape, as Gen Z embraces personalization, Asian flavors gain global popularity, and consumers seek accessible luxury. She reinforced Future Menus 2025 as a key driver helping chefs and restaurateurs adapt to these transformative shifts. With its resounding success, Future Menus 2025 solidified its position as a landmark event driving culinary innovation in Southeast Asia, reinforcing Unilever Food Solutions' commitment to shaping the industry through creativity and forward-thinking ideas. View the Gallery: View original content to download multimedia: SOURCE Unilever Food Solutions
Yahoo
20-05-2025
- Business
- Yahoo
HOW UNILEVER FOOD SOLUTIONS IS HELPING SHAPE MENUS OF THE FUTURE
Four Macro Forces Identified in New Future Menus Trends Report ENGLEWOOD CLIFFS, N.J., May 20, 2025 /PRNewswire/ -- Today, Unilever Food Solutions (UFS) unveiled the Future Menus Volume 3 trends report, detailing the top four culinary industry trends that will help chefs and foodservice professionals stay prepped for tomorrow. The trends were unveiled at an experiential dinner event hosted by UFS with Chicago-based Michelin-starred chef Jenner Tomaska. Unilever's global team of 250 chefs, 10 of whom are in North America, work together with their partners to meticulously craft the annual report. Future Menus features not only the trends driving menus but also the top ingredients, new techniques and globally inspired and locally adapted recipes, along with the insights and inspiration behind these macro forces. Moreover, all of the recipes featured in the report are designed with cost, execution and various skill sets in mind to make them easily executable for restaurant operators. TOP FOUR CULINARY INDUSTRY TRENDS SHAPING FOOD CULTUREThe top four macro trends detailed in the report are: Street Food Couture: This trend is about taking traditional street foods and elevating them into gourmet offerings, driven by Gen Z's preference for accessible and exciting food options and the growing popularity of night markets. It is about reinventing traditional recipes for tacos, empanadas or bao buns, and blending ingredients and techniques from various cultures in a thoughtful, innovative manner. "We are seeing a surge in Mexican, Indian, Korean and Filipino street foods, with Filipino cuisine gaining the most traction in the U.S.," said UFS Executive Chef Brandon Collins. "Street Food Couture is about creating intriguing and interesting dining experiences that offer accessible luxury." "The Street Food Couture trend underscores what so many of us have been doing for years — taking the food we grew up on and pushing it forward, without losing where it came from," said Chef Kwame Onwuachi of Tatiana and Dōgon. Borderless Cuisine: This movement is driven by increased globalization and migration as well as a new generation of chefs aiming to honor their multicultural roots. These chefs are reimagining how different culinary influencers can be combined to create unique yet authentic dishes that go beyond novelty. "There is so much inspiration in the Future Menus trend report," said Chef JJ Johnson of Fieldtrip. "I normally call what I cook global, but now I am going to take away all of the borders and the boundaries." Culinary Roots: This exciting growing menu trend celebrates and revives lesser-known regional cuisines, honoring indigenous ingredients and cooking techniques that connect to cultural heritage. This movement emphasizes the importance of preserving the past while moving forward, ensuring authenticity remains at the heart of each dish. The trend often begins within a region and may gain wider recognition, but it must retain its true essence to succeed. "It's about taking a dish that the diner is comfortable with and then creating an entirely new dish by marrying it together with elements from another culturally relevant cuisine," says Chef Alvaro Lima of Unilever Food Solutions. "For example, we developed a birria ramen dish for the report, fusing both my Latin heritage with a popular Japanese dish to create a new combination to entice diners." Michelin-starred Chef Carlos Gaytán, of Tzuco, agrees. "To me, this trend is about taking traditional cuisine and local ingredients, and doing a modern interpretation of these dishes," said Chef Gaytán. "It is a legacy you leave behind when you honor your culinary roots." Diner Designed: Dining is moving beyond generic customization to be more interactive and personalized — experiences where diners take part in meal creation and modification. This menu trend focuses on making dining immersive and multisensory, and offering unique, value-added experiences. "This trend is being driven by Gen Z being digital natives and demanding curated experiences and content," said Chef Jenner Tomaska. "Artificial intelligence is a big part of this trend, helping shape the future of dining. From the creative side, I love to engage AI in my menu creation to shape my narrative direction, as well as on the business side of things, to create and cost recipes." Flavor-Forward Inspiration, Rooted in Real-World Application "Future Menus is about helping chefs stay on trend and offering UFS's support so they can be prepped to meet evolving customer demands," said Ximena Hernandez, Unilever Food Solutions North America Marketing Director. "Our team of chefs take pride in partnering with our customers to help them continue to grow their business." About Unilever Food Solutions While Unilever is known for its iconic brands, such as Hellmann's, Knorr and Maille, its professional foodservice unit focuses on providing chefs and operators with cutting-edge solutions and guidance to support menu planning, pricing and culinary training. Unilever Food Solutions is a business built by chefs for chefs, with a global team of more than 250 experienced chefs located in 70 countries. Find out more at To download the Future Menu North America Trends 2025 report, click here. To learn more about Unilever Food Solutions, visit View original content to download multimedia: SOURCE Unilever Food Solutions Sign in to access your portfolio
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
