Unilever Food Solutions (UFS) has whipped up a fresh batch of culinary insights, unveiling the ‘Future Menus 2024 Arabia’ report. This flavourful forecast highlights the eight top trends designed to tackle the challenges chefs and food professionals face. The launch event, held at Dubai’s Museum of the Future, served up more than just ideas—it was a full-on food experience.
Chefs Show How To Make Veggies Irresistible And Comfort Food Trendy
Unilever’s top executive chefs didn’t just talk about trends, they turned them into an immersive experience. Chef Joanne Limoanco-Gendrano and Chef Eddy Diab showcased the “Irresistible Vegetables” and “Plant-Powered Protein” trends, proving that vegetables can indeed steal the show. From ordinary greens to extraordinary creations, they transformed the humble veggie into a culinary superstar.
Meanwhile, Chef Sherif Afifi took comfort food and added a modern twist, showing off the “Modernized Comfort” trend. Think of your grandma’s favourite dish, but with a funky, unexpected spin. Definitely not your usual mashed potatoes!
Sharing Meals And Cutting Waste, One Plate At A Time
Chef Khalil Youssef brought the “New Sharing” trend to life, turning communal dining into an art form. It wasn’t just about sharing food; it was about sharing the experience, making dining more connected and engaging.
In a seated tasting menu that followed, some of the region’s culinary stars took the stage. Chefs Rita Soueidan, Shaw Lash, Luigi Stinga, and Kelvin Cheung presented dishes based on trends like “Feel-Good Food,” “Low-Waste Menus,” “Local Abundance,” and “Flavor Shock.” These dishes weren’t just tasty but were designed to blow diners’ minds with bold flavours and eco-conscious cooking. Chef Shaw Lash, for example, showed how reducing food waste could still lead to an indulgent meal.
A Trendy Feast With Future Menus 2024 Arabia
The ‘Future Menus 2024 Arabia report isn’t just another food guide; it’s a survival kit for chefs navigating the fast-paced, ever-changing culinary world. With consumers, especially Gen-Z, craving new and unique dining experiences, chefs need to stay on their toes. Unilever’s report offers insights, solutions, and recipes that help chefs ride the wave of new food trends while keeping kitchens efficient and customers happy. From irresistible vegetables to low-waste menus, it’s clear the future of food is not only bright but also deliciously sustainable.
Cover Image Courtesy: Press Release
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