Unilever Food Solutions (UFS) launched its “Future Menus 2024 Arabia” report at Dubai’s Museum of the Future, spotlighting eight key trends aimed at addressing challenges in the culinary world
The report showcases eight emerging gastronomic trends tailored to address challenges within the culinary sector and features insights from UFS executive chefs, who led hands-on sessions to bring these concepts to life. Chef Joanne Limoanco-Gendrano, Chef Eddy Diab, Chef Sherif Afifi, and Chef Khalil Youssef highlighted trends such as “Irresistible Vegetables,” “Plant-Powered Protein,” “Modernised Comfort,” and “New Sharing,” offering attendees fresh approaches to traditional and plant-based ingredients as well as creative communal dining experiences.
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This report emphasises UFS’s commitment to helping local chefs adapt global trends through sustainable practices like Low-Waste Menus, which aim to minimise resource use, and Local Abundance, celebrating regionally sourced ingredients—a preference supported by a majority of Gen-Z and Baby Boomer diners. A seated tasting menu crafted by top chefs Rita Soueidan, Shaw Lash, Luigi Stinga, and Kelvin Cheung allowed attendees to savour four specific trends: “Feel-Good Food,” “Low-Waste Menus,” “Local Abundance,” and “Flavour Shock.”
These trends, supported by insights from leading chefs, were brought to life through experiential sessions led by UFS’s culinary team. The trends include:
- Flavour Shock – Embracing unexpected flavour combinations for bold, memorable dining experiences.
- Plant-Powered Protein – Meeting demand for plant-based proteins like beans and legumes, which offer new ways to appeal to plant-focused diners.
- Local Abundance – Highlighting locally sourced ingredients to meet growing consumer preference for sustainability and regional flavours.
- Low-Waste Menus – Reducing food waste by maximising resources creatively, benefiting both the environment and profitability.
- Irresistible Vegetables – Elevating vegetable-based dishes to attract flexitarian diners with innovative, flavourful options.
- Modernised Comfort – Reinventing classic comfort foods with a fresh twist to cater to diners’ desire for familiarity with a new touch.
- Feel-Good Food – Offering wholesome, nutritious dining choices that explore new cuisines and elevate healthful eating.
- New Sharing – Fostering connection through communal dining experiences, encouraging shared, soul-satisfying meals.
Each trend was demonstrated through immersive chef-led sessions and a curated tasting menu, allowing guests to experience UFS’s vision for the future of food firsthand. Additionally, the report provides chefs with accessible resources like recipes, cost-saving ingredient tips, and digital training tools, supporting them in adapting these trends into their menus.
Download the report here.
