Foodservice leader Unilever Food Solutions has released its annual Future Menu Trends report, and No. 1 on its list should delight those who dabble in fresh produce: Irresistible Vegetables.
The top choice of more than 1,600 chefs from 21 countries this year is veg, and in particular, how to make carrots, broccoli and Brussels sprouts the stars of the plate and not just an afterthought. To do that, Unilever’s 58-page report shows how food operators and chefs can enhance their flavour for diners, who increasingly are seeking more healthy options and watching their pounds (that is, those they spend).
“Identifying the hottest global trends is critical in our quest to provide solutions for chefs, who are contending with challenges ranging from labour shortages to tackling sustainability issues like food waste,” said Hanneke Faber, President of Nutrition Unilever. “With the release of the Future Menus Trend report, Unilever Food Solutions is not just sharing future trends, but also offering solutions-based insights and adaptable recipes to inspire chefs and help them feel prepared for the future.”
Two of the featured items they highlight in the No. 1 category are Charred Brussels Sprouts with Smoky Gochujang Glaze from Singapore-based Chef Eric Chun, and Carrots 4 Ways with Mole Chunks from Germany Chef Rene-Noel Schiemer.
There are eight separate categories showcasing the 2023 Food Trends. Also on the list are Modern Comfort Food, Wild & Pure, Flavor Contrasts, Feel-Good Food, The New Sharing, Mindful Proteins, and Low-Waste Menus.
