Future Menus Report 2025: Four Latest Trends for F&B
Photo: Courtesy of Unilever Food Solutions
(eap) The “Future Menus Report 2025”, published by food service company Unilever, is designed to help catering businesses prepare for constantly changing guest preferences. The report is based on data from 21 countries worldwide, including industry reports, social media analyses (using 237,000 keywords), the perspectives of 250 culinary consultants and feedback from more than 1,100 chefs.
It is particularly noticeable that Asian flavours are increasingly represented in European cuisine – according to the report, their popularity is increasing across all age groups (a trend that is also confirmed in our article “Future Food for Leisure Facilities & Attractions”, which will appear in the next EAP Magazine issue). Future Menus also highlights four specific F&B trends in particular, which are labelled with the following terms: “Culinary Roots”, “Street Food Couture”, “Borderless Cuisine” and “Diner Designed”.
“Back to the culinary roots” – this is what the culinary roots trend is all about: almost forgotten recipes and preparation methods are to be revived and creatively developed further. Street food continues to be particularly popular with “Generation Z” – the use of high-quality ingredients at fair prices is particularly important, while “street food couture” always retains the informal, dynamic charm of fast food. The combination of different flavours from all over the world is essential. This aspect is also reflected in “borderless cuisine”, which is about classic dishes that are refined with trendy aromatic flavours from other countries. Last but not least, modern technologies are also playing an increasingly important role in the F&B sector: artificial intelligence, augmented reality and food trends with social media appeal are useful tools for creating personalised experiences (e.g. through the use of a “talking menu” – more on this in our May/June issue!) ■
