A bold twist on comfort food, the Classic Roasted Chicken features fragrant torch ginger buttermilk sauce served alongside a rich, aromatic rendang, for a flavourful experince.
Unilever Food Solutions empowers chefs to innovate, elevate their menus and drive business success with its Future Menus 2024 Report
IN a world where sustainability and community are at the forefront of consumer consciousness, the culinary industry is undergoing a profound shift.
Diners increasingly seek food that not only tantalises their taste buds but also tells a story of provenance, sustainability and innovation.
The concept of local abundance, which champions the use of locally sourced ingredients, is reshaping menus and redefining the way chefs and foodservice operators connect with their diners.
Unilever Food Solutions (UFS) has captured the essence of this trend in its Future Menus 2024 Report, a comprehensive guide to the future of dining. This report is a roadmap for chefs and food operators, offering actionable insights to stay ahead in a competitive industry.
The Cumin Lamb Chops with Smoked Curry Sauce brings together the best of traditional Malay flavours and contemporary plating.
Showcased at the Worldchefs Congress & Expo 2024, the report has become a beacon for professionals keen to align with evolving consumer preferences while creating memorable dining experiences.
Now in its second edition, the Future Menus report by UFS simplifies the process for full-service restaurant (FSR) operators to identify emerging trends and implement practical strategies to elevate their menus.
UFS launched the 2024 trends through a series of global events, attracting thousands of key decision-makers and partners from across the FSR industry.
Rise of local abundance
The local abundance trend highlights the immense potential of embracing local ingredients to enhance sustainability, support regional producers and craft dishes with authentic flavours. This approach resonates deeply with today’s diners, who value transparency and community support.
Locally sourced ingredients not only reduce carbon footprints by minimising food miles but also foster meaningful collaborations with local farmers and producers. These relationships, in turn, allow chefs to curate menus that reflect the richness of their locale.
According to the Future Menus 2024 report, chefs can elevate traditional dishes by blending global techniques with local ingredients, resulting in creations that excite diners with a fusion of familiarity and novelty.
For instance, a classic Malaysian rendang could be reimagined as a creamy sauce accompanying roasted chicken, or the bold flavours of tom yam could be infused into Italian fettuccine for a unique cross-cultural experience.
Chef Hadzrin plays a pivotal role in the Future Menus 2024 report, offers insights into the local abudance trend that will serve as an inspiration to chefs and restaurateurs alike.
The benefits of sourcing local ingredients extend beyond sustainability. They provide chefs with fresher, high-quality produce that enhances flavour profiles and showcases the richness of a region’s culinary heritage.
“Embracing menu trends for local abundance not only celebrates unique flavours but also supports local farmers and producers,” says Chef Hadzrin Mohd-Din, an expert chef at Unilever Food Solutions Malaysia.
“It allows us to create dishes that are both delicious and sustainable.”
Chef Hadzrin’s career spans over two decades, during which he has honed his expertise in Asian and Malay cuisine. His insights into the local abundance trend underscore its relevance in Malaysia, a country renowned for its rich culinary traditions and diverse ingredients.
Contemporary yet classic
One of the key strategies highlighted in the report is the art of reinventing traditional dishes using modern culinary techniques and locally sourced components. This not only honours heritage but also ensures dishes remain relevant to contemporary palates.
Take for instance these standout recipes inspired by the local abundance trend and demonstrate how chefs can seamlessly integrate local ingredients into global culinary frameworks, creating dishes that are both innovative and steeped in tradition.
The Future Menus Reports turns the spotlight on fusion surprise offerings such as:
> Fettuccine Tom Yam Arrabiata, a fusion of Italian and Thai-Malay influences, which combines the spicy tanginess of tom yam with the rich, tomato-based arrabiata sauce. The addition of local herbs such as kaffir lime leaves elevates the dish into a bold yet familiar culinary adventure; > Cumin Lamb Chops with Smoked Curry Sauce which features tender lamb chops marinated in cumin, and is paired with a smoked curry sauce crafted from locally sourced spices. It brings together the best of traditional Malay flavours and contemporary plating; and > Classic Roasted Chicken with Creamy Kantan Buttermilk Sauce and Rendang, an innovative take on a comfort classic that uses creamy kantan (torch ginger flower) to enhance a buttermilk sauce, served alongside a rich, aromatic rendang sauce for a flavourful and multi-textured experience.
Practical benefits for food operators
The Future Menus 2024 Report offers not just inspiration but also practical strategies for foodservice operators.
By identifying and leveraging trends such as local abundance, chefs and restaurateurs can enhance their operations in several ways including:
> Sustainability: Sourcing locally reduces the environmental impact of transportation and packaging.
> Cost-effectiveness: Local ingredients often cost less due to reduced logistics and import fees.
> Seasonal appeal: Seasonal menus create excitement among diners and offer marketing opportunities.
> Customer loyalty: Diners increasingly prefer establishments that support local communities and reflect their values.
The report underscores how food operators can use these advantages to strengthen their business models while staying aligned with evolving consumer demands.
The insights from the report are the result of extensive research, including social media analytics across 21 countries and feedback from over 1,600 chefs worldwide.
The Fettuccine Tom Yam Arrabiata dish that blends Italian and Thai-Malay flavours, pairing spicy tom yam with bold arrabiata sauce.
By distilling this data into eight actionable trends – including modernised comfort food, plant-powered protein, feel-good food and low-waste menus – UFS provides chefs with a toolkit to remain relevant in a rapidly changing industry.
The local abundance trend, in particular, represents an area of significant growth. Diners are not just seeking sustenance but a connection to their food and its origins.
For chefs, this means an opportunity to create dishes that are not only memorable but also meaningful.
At the Worldchefs Congress & Expo 2024, UFS hosted an immersive activation to showcase the transformative potential of its Future Menus report.
This event brought together culinary leaders, educators and emerging talent to explore how the trends could be implemented in their respective fields.
For seasoned professionals, the report provides a way to refine their menus and operations. For young chefs, it serves as a source of inspiration, encouraging them to think creatively about how they can incorporate local ingredients into their culinary practices.
The Future Menus 2024 Report is more than a trend guide; it is a call to action for culinary professionals to innovate while staying grounded in sustainability and community values.
It is an invitation to embrace the flavours of your own region, celebrate local producers and create dining experiences that resonate with the modern diners. It is an essential guide for those seeking to stay ahead of the curve.
Click here to download a copy and be part of the movement to shape the future of food – one local ingredient at a time.
