Unilever food Solutions (UFS) has recently released its third annual trends report, Future Menus Vol. 3, highlighting the top four trends set to shape the future of the foodservice industry.
The report is compiled not just from in-depth input by chefs from around the world, but from industry reports, global data and social media analytics.
This year, it says Asian flavours have begun to overtake traditional European fare such as Italian and French. Japanese and Chinese cuisine now both rank in the top five favourites across all age groups.
There has also been an increased demand for Korean and Mexican flavours.
The shift from Western to Eastern cuisine has risen alongside three other significant shifts across the world:
- Trends are increasingly shaped by culinary tourism and migration, with new blends of ingredients and techniques creating contemporary dishes;
- Artificial Intelligence and Augmented Reality are being used to create more personalised and immersive experiences, and
- Gen Z is now the largest generation on the planet and are increasingly influencing food trends with their preference for informal dining and adventurous tastes
Due to these influences, the report says, traditional ideas of eating are being redefined.
UFS ANZ Country and Marketing Lead Emily Ng urges all venue owners and chefs to download the report.
“This year’s report captures the essence of a society in transition, where far-reaching economic, demographic and environmental shifts make it more important than ever to meet the moment,” she said.
The four trends identified are:
Street Food Couture
Rising across all foodservice channels, including fine dining, chefs are elevating traditional street foods into gourmet offerings, driven largely by Gen Z’s demand for value and further fuelled in Australia by the growth of casual dining and the popularity of food trucks at outdoor events.
Borderless Cuisine
Driven by globalisation, migration, and a growing appetite for culinary exploration, chefs are embracing third culture cooking, while the multicultural makeup of Australia signals a rising demand for adventurous fusions such as ‘GrexMex’ and Nepalese-Italian.
Culinary Roots
Chefs are breathing new life into culinary heritage by rediscovering forgotten recipes, rare ingredients, and hyperlocal cuisines such as Hunan, Emirati, Basque, and Oaxacan. Locally, chefs are celebrating family recipes and embracing Indigenous techniques.
Diner Designed
With almost half of the global population preferring experiences above material goods, dining experiences are acknowledging sustainability and changing dietary requirements utilising customised options.
The UFS Future Menus Vol. 3 will be presented by Emily Ng at Sydney’s Fine Food trade show, held on the Talking Trends stage 9 September.
The report can be downloaded here.
