How Cultural Shifts

are Shaping the Future of the Food Industry

The global culinary landscape is undergoing significant transformations driven by cultural shifts. These changes are influencing consumer preferences, dining habits, and the overall food industry in profound ways.

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How will you define the future of local flavours?

5 min

Food that Moves Us

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

In the ever-changing world of dining, evolving your menus in line with consumer tastes is essential. That’s where Future Menus steps in, providing the support you need to respond to the customers seeking unique culinary experiences. At Unilever Food Solutions (UFS), we’re committed to helping you stay ahead of the culinary curve. This new report is packed with solutions to some of the biggest challenges facing our industry today – from shifting behaviours and staff skill shortages, to rising food costs and environmental impacts on the global supply chain.

With the UK and Ireland’s culinary scenes evolving into vibrant melting pots of flavours and cultures, there’s a growing appetite for both traditional and international cuisines. Today’s diners seek both the comfort of familiar dishes and the excitement of new gastronomic adventures – making it more important than ever to offer diverse menus and immersive dining experiences. Inside this report, we share a wealth of insights, recipes and ideas based on the latest culinary trends from around the world.

We’re here to help you get prepped for tomorrow.

Introducing the Top 4 Global

Culinary Industry Trends

01 / 04

Borderless Cuisine

Flavors without frontiers

FEATURING:

Lamb Shank Fatteh

by Chef Sherif Afifi, Egypt

Explore this trend

02 / 04

Street Food Couture

Takeaway meets gourmet dishes

FEATURING

Gourmet Tacos with Truffle Aioli

by Chef Dianne Araneta, The Netherlands

Explore this trend

03 / 04

Diner Designed

Customised Food Immersion

FEATURING:

Lobster Bisque Burger

by Chef Eric Chua, Philippines

Explore this trend

04 / 04

History Reawakening

Typocal becomes trendy

FEATURING:

Tafelspitz with potatores and donuts

by Chef Thais Gimenes, Brazil

Explore this trend

Borderless Cuisine

Street Food Couture

Diner Designed

History Reawakening

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.

What’s the future of the culinary industry in a global borderless landscape?

Rasmus Munk Co-owner and Head Chef at Alchemist**

Rasmus Munk

Co-owner and Head Chef at Alchemist**

Rasmus Munk is chef at the Alchemist, a two Michelin star restaurant in Copenhagen and considered as one of the most creative restaurants globally. Alchemist** is currently ranked #5 restaurant in the world. Many of the dishes at Alchemist** are matched to a topic of political, societal and environmental issues, like food waste, plastic pollution and blood donor shortages. This makes their dinner a unique experience with stories that extend beyond the plate.  Supported by Unilever Food Solutions’ experts.

How modern diners are creating demand for unique experiences?

Asma Khan Celebrity Chef and founder of the Darjeeling Express

Asma Khan

Celebrity Chef and founder of the Darjeeling Express

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7 key steps to include typical ingredientes in your trend menu

Karen Shu Head Chef and owner of And/Or restaurant

Karen Shu

Head Chef and owner of And/Or restaurant

How modern diners are creating demand for unique experiences?

Asma Khan Celebrity Chef and founder of the Darjeeling Express

Asma Khan

Celebrity Chef and founder of the Darjeeling Express

How modern diners are creating demand for unique experiences?

Asma Khan Celebrity Chef and founder of the Darjeeling Express

Asma Khan

Celebrity Chef and founder of the Darjeeling Express

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Behind the scenes from our

culinary week

Chef Evert Vermandel preparing octopus in NYC culinary week

Chef Leonardo Calvalho and Chef Laura Dias during Mise en Place

Chef Chad Manuel having fun with Italian dishes

Chef Thays roasting the ingredients for her top dish

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Trends book 2025

Download the printed version of the trends

Download PDF

Did you miss the previous versions of Future Menus?

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

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Home

Borderless Cuisine

Street Food Couture

Diner Designed

Culinary Roots

How Cultural Shifts

are Shaping the Future of the Food Industry

How will you define the future of local flavours?

Introducing the Top 4 Global

Culinary Industry Trends

Borderless Cuisine

Flavors without frontiers

Lamb Shank Fatteh

by Chef Sherif Afifi, Egypt

Street Food Couture

Takeaway meets gourmet dishes

Gourmet Tacos with Truffle Aioli

by Chef Dianne Araneta, The Netherlands

Diner Designed

Customised Food Immersion

Lobster Bisque Burger

by Chef Eric Chua, Philippines

History Reawakening

Typocal becomes trendy

Tafelspitz with potatores and donuts

by Chef Thais Gimenes, Brazil

Side talks

from the global launch

What’s the future of the culinary industry in a global borderless landscape?

How modern diners are creating demand for unique experiences?

7 key steps to include typical ingredientes in your trend menu

How modern diners are creating demand for unique experiences?

How modern diners are creating demand for unique experiences?

Title long one Title long one Title long one

Behind the scenes from our

culinary week

Trends book 2025

Did you miss the previous versions of Future Menus?

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