Unilever Food Solutions (UFS) has launched its third annual Future Menus report, mapping out key trends that will shape the global food service industry in 2025. Backed by in-depth research, the report points to a steady shift away from traditional European culinary influences, with Asian cuisines taking center stage. Chinese and Japanese food now rank among the top five global favorites across all age groups, while Korean and Mexican flavors are quickly gaining ground.
The report identifies four major culinary trends defining the global foodscape this year: Street Food Couture, Borderless Cuisine, Culinary Roots, and Diner Designed. Each reflects how chefs and consumers alike are responding to a growing appetite for authenticity, innovation, and personalization.
Street food, once defined by its humble origins, is being reimagined in more elevated forms. The Street Food Couture trend sees dishes like tacos, dumplings, bao buns, and even Korean corn dogs crossing over into upscale menus. Gen Z, in particular, is driving this shift—65% say value for money is a top priority when dining out. Filipino street food, in particular, is rising in popularity in both Asia and the U.S., according to UFS data. To support chefs tapping into this movement, UFS offers condiments like Hellmann’s Real Ancho Chipotle Sauce and Spicy Mayonnaise, popular for adding bold, punchy flavors to casual-fine fare.
Globalisation is also blurring borders in the kitchen. Borderless Cuisine reflects how chefs are weaving together diverse culinary traditions, often informed by their own multicultural backgrounds. This fusion of flavor is supported by pantry staples like Knorr Professional Chicken Powder, which brings umami richness to East-meets-West creations—think spicy sambal pasta or ginger-laced burgers. With 76% of travelers citing food as a key interest, the demand for globally influenced menus continues to rise.
At the same time, there’s a return to heritage. Culinary Roots encourages chefs to dig into their cultural archives, reviving hyperlocal dishes and lesser-known ingredients from places like Hunan, Basque Country, or Oaxaca. UFS’s 250 in-house chefs around the world play a role in supporting this rediscovery, offering inspiration through regionally grounded recipes and techniques.
Meanwhile, the experience economy is shaping how people eat. Diner Designed speaks to a growing interest in personalized, immersive meals, with nearly half of consumers now preferring to spend on experiences over physical goods. UFS responds by offering training and menu development tools that help food businesses stay agile and responsive to evolving diner expectations.
“Future Menus ensures chefs are prepped to meet evolving diner demands by tapping into the top menu trends,” said Star Chen, CEO of Unilever Food Solutions. “We provide more than 3 million customers worldwide with expert insights, recipe inspiration, and professional products to satisfy growing appetites for Asian and South American flavours.”
The Future Menus 2025 report draws from a wide array of global research, including social media analytics of over 312 million searches across 21 countries, chef insights from UFS’s own team, and surveys with over 1,100 food professionals in 20 markets. All findings are translated into actionable content—recipes, training, and ingredient guidance—geared toward helping chefs and operators adapt to the ever-shifting demands of diners.
From street stalls to fine dining rooms, food is moving in new directions—often with Asian spices, global roots, and personal stories at its core.
