A New Report Reveals How Chefs And Restaurants Are Transforming Global Menus

Written by Mallory Gafas

After the crunch of a corn chip, fresh guacamole rushes the tastebuds with flavors of creamy avocado, citrusy lime and zesty cilantro. Except this guacamole has none of those ingredients.

At the global unveiling of a landmark new report, renowned chef Santiago Lastra presented a science-driven adaptation of the staple in his native Mexico to a skeptical audience (“Guacamole with no avocados?!”). One by one, they delighted in its surprisingly authentic flavor, reconfigured with hemp seeds, fermented gooseberry juice and other substitutive ingredients local to Britain, where Lastra’s Michelin-starred restaurant, KOL, sources regional produce to reimagine Mexican dishes.

“You leave your country behind until you realize that you’re an ambassador … The best recipes in the world were created by adapting to limitations when the world was not as connected as now,” chef Lastra said in his demonstration on one of four global trends uncovered in Future Menus 2025, an industry-leading report from Unilever Food Solutions (UFS).

Now in its third edition, Future Menus 2025 is both a trend forecast and a data-driven guide for chefs, operators and food service leaders to stay relevant, cut costs, increase sustainability and innovate new ways to delight in food. Culled from 312 million online searches, 1,100 chef interviews worldwide and hundreds of hours of research and social listening, it translates key findings into critical solutions for industry pain points.

Brought to life at a dazzling launch event in Amsterdam, where top global chefs and food industry leaders converged to turn insights into action, this year’s report uncovers four global macro trends: “Borderless Cuisine,” “Street Food Couture,” “Culinary Roots” and “Diner Designed.”

Watch highlights of the Future Menus 2025 global launch event in Amsterdam here:

“What was really interesting for me, looking at the data, is that these four mega trends are really playing out in every country around the world. …Our global reach and local presence allows us to show how they are manifesting differently across countries, across regions, across cities, across [operators],” said Deepak Subramanian, President and Managing Director, UFS North America.

Read on to discover how each trend is shaping the future of food and dining.

#1 Borderless Cuisine

Where migration and adaptation meet on the menu

If fusion once implied novelty for novelty’s sake, Borderless Cuisine reclaims it with purpose. In a hyperconnected world, this trend reflects a real, live blending of cultures in kitchens, cities, and communities.

“Chefs across our network are combining techniques, identities, and experiences to create something wholly new—but still anchored in authenticity,” said Subramanian.

The data backs it: Latin American and Asian cuisines are driving the fastest growth in global culinary interest, according to the Future Menus report. And at the Future Menus launch event, it was on vivid display.

At lunch, guests experienced the trend firsthand through a “Borderless” bowl of ramen salad with foamed sweet-and-sour hollandaise—a fusion of Eastern and European sensibilities, designed for scalability in high-volume operations.

According to Future Menus 2025, the Borderless Cuisine trend is driven by second-generation chefs and international kitchens blending “cultural memory with precision technique.” Far from gimmickry, it is built on deep respect for origin stories and made possible by the wide availability of indigenous ingredients, digital exchange and travel.

Borderless Cuisine isn’t just about ingredients. It’s about storytelling through food. UFS offers modular templates and costed recipes that allow chefs to localize global influences, whether that means smoky shawarma wraps in Toronto or fiery Filipino skewers in Berlin.

#2 Street Food Couture

Elevating the everyday with global inspiration

Street food has long been a story of ingenuity—quick, flavorful, affordable. But what happens when chefs bring their expertise, technique and local pride to the street? You get Street Food Couture, one of the four defining trends of Future Menus 2025.

“Chefs are responding to a huge demand for informal formats that don’t sacrifice quality,” said Ximena Hernandez, Head of Marketing at Unilever Food Solutions. “This trend is all about flavor intensity, bold presentation, and reinterpreting culinary heritage in ways that still resonate with today’s diners.”

At the Westergas Terrain dinner in Amsterdam, the trend took center plate. A rich Korean dakbokkeumtang was glazed with fermented chili. A reimagined cheesecake with guava coulis arrived on fine porcelain. These were not street snacks—they were statements.

That juxtaposition of casual form with refined technique is at the heart of the trend. It reflects the influence of Gen Z diners, who seek affordability and authenticity—but also shareability and surprise.

Future Menus 2025 describes it as “affordable luxury”—a way to increase perceived value without raising costs, using high-impact sauces, theatrical presentation and high-margin proteins in handheld or shareable formats.

UFS’ ready-to-execute recipes such as South African apricot Sosaties or creamy ramen with char siu chicken were developed to help chefs bring this bold-yet-approachable style to life—without operational strain.

“If you had just a gallon pack of mayonnaise, how does [an operator] drizzle?” Subramanian poses. UFS responds with innovations like portionable squeeze packs that allow street food operators to create visual flair more easily and hygienically.

#3 Culinary Roots

Looking back to reinvent what’s next

While much of the food world races toward the next big thing, the “Culinary Roots” trend pulls us to origin, memory and meaning.

At Unilever’s global Foods Innovation Center, attendees tasted this grounding trend in dishes like Grilled Eggplant Escabeche and Kishka-stuffed Cholent—recipes rooted in heritage and identity. These weren’t nostalgic throwbacks. They were acts of cultural stewardship.

“We’re seeing chefs lean into their lineage,” said Subramanian. “It’s not about replicating the past, but evolving it with purpose.”

Ana Roš, the Slovenian chef behind Hiša Franko—a three-Michelin-star restaurant lauded for its sustainability—echoed this sentiment at the Future Menus event.

She spoke candidly about how regional Alpine ingredients could evoke authentic memories when used with intention. “Sustainability is not an award,” she said on stage. “It’s a responsibility.”

Her dishes prove that local and global need not be at odds.

Reflecting on his own experience at the heart of the Future Menus platform, UFS President Star Chen highlighted the role of food as an emotional connector.

“A great chef can create a memorable experience,” he said. “A truly great chef creates an unforgettable one. And that often starts with a personal story.”

For UFS, Culinary Roots is not a trend to merely observe—it’s a practice to support. Templates built around traditional techniques, like marination and fermentation, provide a foundation chefs can customize, remix, and build upon.

In today’s environment—where diners increasingly ask where food comes from—this trend gives operators a way to deepen authenticity, connection, and trust.

#4 Diner Designed

Menus that listen, meals that engage

The rise of personalization isn’t new. But in food service, its implications are only now being fully realized. Diners no longer want options. They want control. The Diner Designed trend reflects this shift—toward co-creation, flexibility, and tailored experience.

At the Future Menus event, chef and provocateur Gaggan Anand brought this idea to life with his now-famous “Lick It Up” dish—a literal invitation to engage, not just consume. The dish—and the philosophy behind it—underscored a larger truth: today’s diners want to be part of the story.

“Gen Z in particular expects interaction,” said Hernandez. “It’s not just about customization, it’s about relevance. Diners want menus that feel made for them.”

To demonstrate the future of this idea, UFS debuted a Chef AI prototype during the event that allowed guests to personalize a dish based on dietary needs, spice tolerance, and mood. It was a playful proof of concept—but one grounded in practical utility.

The trend is also deeply operational. UFS’ support includes ingredient swap suggestions, modular dish builds, and digitally integrated planning tools that allow operators to deliver choice without overcomplicating execution.

“Being future-fit means understanding diners not just as customers, but as collaborators,” said Subramanian. “That’s what this trend captures.”

Research, Resources And Solutions For The Food Future

As the event drew to a close, guests gathered for a final dinner at MOS Amsterdam—a moment of reflection, but also momentum—and readiness to address key challenges.

“Operators are under pressure,” said Subramanian. “Labor, cost, expectations. Our role is to help them cope with those shifts—not just through inspiration, but with real tools.”

And that’s what Future Menus 2025 offers. Grounded in research, shaped by chefs, and tested in professional kitchens across six continents, it is less about prediction and more about preparation.

For the chefs, restaurateurs, and food leaders navigating what’s next, this report is not just a reference. It’s a resource—and a reason to believe that innovation can be both practical and profound.

Beyond the Future Menus report, UFS is committed to training chefs and operators within its UFS.com portal, which houses thousands of recipes, practical kitchen and team solutions, content for inspiration and free modules with the latest professional trainings—all created and filmed with expert chefs from around the world.