Flavor Trends, Strategies and Solutions for Menu Development
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The eight Future Menu Trends were curated by Unilever with a team of industry partners and chefs from around the world. They were tested by more than 1,600 chefs across the globe. The two photos highlighted here are from the Low-Waste Menus and Flavor Contrasts trends. The former points chefs toward making clever use of ingredients, using techniques that have been around for centuries like fermenting, pickling and curing. Joanne Limoanco Gendrano, Unilever executive chef of the Middle East region, created a Chickpea Waffle (pictured right) with avocado mousse and baba ghanouj, using chickpeas three ways in the build. In the salmon dish, Jiraroj Navanukroh, executive chef, Unilever, Thailand, showcases modern flavor contrast. His Salmon Katsu with Thai spicy wasabi dressing and shoyu mayonnaise combines Japanese and Thai flavor touches.


Amsterdam’s food scene is diverse and exciting, a cosmopolitan blend of modern Dutch cuisine, European influences and global street foods. The city boasts everything from Michelin-starred restaurants to eclectic sandwich shops, bustling food halls to modern cocktail lounges. It has embraced the plant-forward movement with hip energy and reflects its status as a world-class city with truly inventive mash-ups of globally infused food and beverage.

About The Author

Katie Ayoub

Katie Ayoub serves as managing editor of Flavor & The Menu and content strategist for the Flavor Experience, an annual conference geared toward chain operators. She is president of Katie Ayoub & Associates, serving up menu trends expertise, content creation and food & beverage consultancy. Based in Chicago, Katie has been working in foodservice publishing for more than 20 years and part of the Flavor team since 2006. [email protected]