Unilever Food Solutions identified eight food trends – modern comfort food, irresistible vegetables, wild vs. real, flavor contrast, feel-good food, new sharing, mindful protein and low-waste menus.
In its first Future of Menu Trends Report 2023, Unilever seeks to provide today’s chefs with tomorrow’s menus, showcasing the latest trends in insights and collaborations from over 1,600 chefs in over 25 countries.
Launched at the Middle East’s local W Dubai – Mina Seyahi, more than 60 leading chefs and food industry experts had the opportunity to learn more about future trends while sampling the improved menu as part of the culinary showcase.
The hottest trends in the world
Hanneke Faber, President of Nutrition at Unilever, said: “Identifying the hottest global trends is critical as we provide solutions for chefs who are tackling challenges ranging from labor shortages to tackling sustainable issues such as food waste.”
She added: “With the launch of the Future of Menu Trends 2023 report, Unilever Food Solutions not only shares future trends, but also provides solutions-based insights and adaptable recipes to inspire chefs and help them prepare for the future. Prepare for the future.”
Unilever Food Solutions has developed the report around eight core themes, drawing on global data, extensive input from over 1,600 chefs, global social media analysis and the expertise of hundreds of chefs providing practical application.
low waste menu
Speaking at the event, Unilever Executive Chef for the Gulf and Indian Ocean Islands, Joanne Limoanco Gendrano, spoke about the growing trend for low-waste menus, which make smart use of ingredients and help reduce food waste and costs while keeping dishes fresh. Best flavor.
She said: “There is a lot to learn from the use of whole animals or whole vegetables in all kinds of cuisines around the world, because people need to be resourceful with what is available. This means getting the most out of every ingredient, not just Keep “premium or premium ingredients.” This will also have a positive impact on your bottom line; it’s a win-win.
“Techniques that have been around for centuries, such as fermenting, pickling, and pickling, not only prolong the life of ingredients, but also create flavor complexity of great complexity. Most importantly, effective planning of back-office and front-office workflows can significantly to reduce food waste.
As part of the report, all eight trends include suggested recipes, ingredients and techniques, offering tangible solutions for chefs and food operators. Chef Joanne develops Middle Eastern flavors with her Mezze Maze, which includes Chickpea Waffles, Avocado Hummus, Beet Pickle Juice Jelly, and Mutabal.
“The concept is a delicious waffle paired with a popular cold appetizer. Often, the mezze is served with a ton of saj. In this recipe, that’s replaced by a gluten-free option, avocado hummus and mu The tabal is piped into the crevices of the waffle. Each bite brings diners a complexity of Middle Eastern flavors and textures,” says Chef Joanne.
Fouad Sherine, Head of Unilever Food Solutions Arabia, added: “Our Future of Menu Trends 2023 report aims to help chefs in the UAE and the wider Middle East stay abreast of industry trends and customer expectations through recipes, technology and training.
“As part of Unilever Nutrition, we are committed to being a world-class agent of positive change in the food industry. From delivering top-notch financial performance to promoting healthier eating habits, reducing the environmental impact of the global food chain, and leading sustainable revolution in food service.” — trade arab news agency