Unilever reveals six top menu trends

Unilever Foods Solutions (UFS) has unveiled the six global trends shaping the UK foodservice industry.

In its second annual Future Menus report, the supplier sets out that key shifts expected in restaurants this year.

The six trends UFS found are:

• Flavour shock
• Low-waste menus
• Modernised comfort food
• Plant-powered protein
• Irresistible vegetables
• Feel-good food

The research highlights a demand from consumers for ‘Flavour Shock’, characterised by unexpected flavour combinations and twists on classic dishes such as incorporating sweet and spicy Mexican sauces to create modern burgers. Leaning into sensorial dining with fusions and ‘chaos cooking’ provides an opportunity to elevate eating-out experiences with more vibrant and unique experiences – using food as a form of escapism that is designed to captivate attention and create lasting memories.

Meanwhile, the ‘Feel-Good Food’ trend explores the relationship between nutrition and wellbeing, as well as local sourcing, sustainability and embracing innovations in food production, as health-conscious customers seek wholesome dining experiences that go beyond calorie counting. Consumers are putting increasing importance in knowing the nutritional content of the meals they eat, so operators may want to innovate ‘healthy options’ to create the unexpected, using alternative veg and nutritional grains to help safeguard all aspects of human health.

When it comes to offering plant-based menu items, despite reports that veganism is on the decline, diners continue to seek more variety in their meal choices, with the report highlighting ‘Irresistible Vegetables’ as a continued trend. Operators may want to consider elevating vegetables on a menu to support customers’ flexitarian lifestyles and champion sustainability – making vegetables the hero for plate appeal and the future of the planet.

The Future Menu Trends Report 2024 features recipes, insights, and practical tips drawn from the expertise of 250 in-house UFS chefs and feedback from more than 1,600 chef professionals across 21 markets, with the aim to assist foodservice operators worldwide in meeting evolving diner needs.

Click here to download a copy of the report.