THESE 8 TRENDS ARE Moving Menus Forward Around the World
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Future Menus 2024 identifies the top forces shaping today’s global food scene to push chefs ahead of the culinary curve.
BY PATRICIA COBE
B old flavors, local sourcing and plant-based eat - ing—these descriptors are so last year, or even last decade. For 2024, those trends have been amplified into Flavor Shock, Local Abundance and Plant-Powered Protein, according to Future Menus, a new report from Unile- ver 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 experience,” Klute told the 180 culinarians in attendance. “Throw out the rulebook and create unforgettable ‘shocks’ through unexpected combinations of ingredients or ‘chaos cooking.’” Gen Z is driving the demand to have a unique culi- nary experience along with a dish of food. But Flavor Shock is also about making ingredients more impact - ful. “Next-level condiments” is the fastest growing top- ic in Google searches on the flavor trend, said Klute.
Local Abundance is also a level up from local sourc- ing, according to Klute. Menus that boast about local- ly sourced ingredients have an edge, but Local Abun- dance 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 larg - er scale. Telling the story of special initiatives like this appeals to customers, especially Gen Zers, said Klute. Flexitarians are a force that’s elevating plant-based eat- ing into the Plant-Powered Protein trend. “Conscious 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 flex - itarians and vegans are looking for flavor shock too; chef-inspired plant-powered dishes that deliver 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 interesting flavors
The Vegetable Butcher offers spit-roasted plant-based meat that can be carved and served in gyros.
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