FUTURE MENUS 2024 IDENTIFIES THE TOP FORCES SHAPING TODAY’S GLOBAL FOOD SCENE TO PUSH CHEFS AHEAD OF THE CULINARY CURVE. BY PATRICIA COBE THESE 8 TRENDS ARE MOVING MENUS FORWARD AROUND THE WORLD MENU
Klute. Local Abundance is also a level up from local sourcing, according to Klute. Menus that boast about locally sourced ingredients have an edge, but Local Abundance goes beyond farm- to-table produce from a few growers to building a robust local supply chain and celebrating the local community of producers. Patrick Chan, CEO of Kitchen Haus Group in Singapore, launched a local farm produce catering menu and the volume spurred local supply chains to work on a larger scale. Telling the sto- ry of special initiatives like this appeals to customers, especially Gen Zers, said Klute. Flexitarians are a force that’s el- evating plant-based eating into the Plant-Powered Protein trend. “Con- scious gastronomy” is the way they want to eat, choosing animal proteins less often in favor of seasonal, local, low-waste and low-carbon ingredients. But both flexitarians and vegans are looking for flavor shock too; chef-in- spired plant-powered dishes that deliv- er on taste and creativity. “Flavor Shock really hit home for us as a bakery café concept,” said Eric Galkin, Chief Supply Officer for Paris Baguette North America. “New and
B old flavors, local sourcing and plant-based eating—these de- scriptors are so last year, or even last decade. For 2024, those trends have been amplified into Flavor Shock, Local Abundance and Plant-Powered Pro- tein, according to Future Menus, a new report from Unilever Food Solutions. The report, presented in March at the company’s Food Innovation Centre called “The Hive” in Wageningen, the Netherlands, actually pinpoints eight trends. But these three are singled out as the most evolved, said Angela Klute, the company’s Global CMO. “Flavor Shock is a no-rules experi- ence,” Klute told the 180 culinarians in attendance. “Throw out the rule- book and create unforgettable ‘shocks’ through unexpected combinations of ingredients or ‘chaos cooking.’” Gen Z is driving the demand to have a unique culinary experience along with a dish of food. But Flavor Shock is also about making ingredients more impactful. “Next-level condiments” is the fastest growing topic in Goo- gle searches on the flavor trend, said
In the Low Waste Menus breakout, chefs prepared focaccia made with spent grain.
interesting flavors are something we’re trying to incorporate into our LTOs on a quarterly basis to provide this ‘shock’ experience that keeps our products fresh for our long-time customers.” That’s not to say the other five trends in the Future Menus report hav- en’t evolved, too. The New Sharing, de- scribed as “dynamic and interactive,” is especially intriguing. Here again, the word “community” looms large. Through cross-cultural menus and shareable presentations, diners have the opportunity to enjoy food together, share stories and create a sense of com- munity. Consumers are evolving this trend into snackification, said Klute. The remaining four trends—Low Waste Menus, Irresistible Vegetables, Modernized Comfort Food and Feel Good Food—are still going strong, too. Attendees had plenty of opportuni-
The Vegetable Butcher offers spit-roasted plant-based meat that can be carved and served in gyros.
FSD QUARTERLY
Q2 2024
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PHOTOS COURTESY OF PATRICIA COBE (LEFT) AND UNILEVER FOOD SOLUTIONS (ABOVE)
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