MENU
To taste The New Sharing trend, chefs from an Israeli restaurant concept prepared an array of dips and spreads.
ties to sample all the trends in action throughout the two-day event at The Hive. We tasted focaccia made from spent grain topped with carrot top pe- sto; kimchi made with vegetable peels; shareable Israeli-style platters filled with baba ghanoush, hummus, tahini and puffy wood-fired pita breads; Turk- ish kebabs sliced from a spit-roasted cone of plant-based protein under The Vegetable Butcher brand; and umami bombs crafted from millet in smoked vegetable sauce. Peter Genna, director of global culi- nary innovation for Popeyes Louisiana Kitchen, was particularly interested in the sauce and marinade flavors he sampled as possible menu additions for Popeyes’ international locations, he said. To compile the Future Menus 2024 report, Unilever conducted research with 1,600 chefs from 20 countries around the world, gathering additional consumer input from social media lis- tening programs. The goal of the report is to help chefs stay ahead of the culi- nary curve and develop the best-selling dishes of the future.
FUTURE MENUS TOP 8 TRENDS FOR 2024 1 FLAVOR SHOCK 2 LOCAL ABUNDANCE 3 PLANT-POWERED PROTEIN 4 THE NEW SHARING
5 LOW WASTE MENUS 6 IRRESISTABLE VEGETABLES 7 MODERNIZED COMFORT FOOD 8 FEEL GOOD FOOD
Q2 2024
FSD QUARTERLY
25
PHOTO COURTESY OF UNILEVER FOOD SOLUTIONS
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