More sustainable dining preferences are emerging among Generation Z diners, according to Unilever Food Solutions (UFS). Its annual trend report, Future Menu 2024, highlights “Low-Waste Menus” and “Irresistible Vegetables” as major trends within the generation. This, in turn, is influencing dining experiences, including sustainable dining preferences, around the world.
The dossier delves into eight global trends poised to reshape the food service industry, providing a glimpse into the evolving landscape of restaurant offerings. Generation Z is gravitating towards “Flavor Shock” experiences that fuse innovative twists with traditional favorites, creating unexpected flavor combinations.
To empower chefs in crafting these culinary profiles, UFS offers techniques such as smoking, pickling, and fermenting, alongside products engineered to enhance flavor while streamlining preparation. Notably, Knorr Professional’s bouillons and seasonings have witnessed a notable uptick of 15% in the past year, underscoring a burgeoning appetite for culinary aids.
In response to mounting sustainability concerns, there is a palpable interest in “Low-Waste Menus” among consumers and food service operators alike. To address this growing preference, Unilever Food Solutions provides guidance on maximizing ingredient utilization, including strategies for repurposing scraps and trimmings to craft secondary dishes.
Unilever: Sustainable dining and variety among top priorities for Generation Z
Despite indications of a waning interest in veganism, diners continue to crave variety in their meal choices, with “Irresistible Vegetables” emerging as a consistent trend. UFS has observed a discernible surge in demand for plant-based offerings, with products like Hellmann’s Vegan Mayo boasting a compound annual growth rate of 50% over the past two years.
Star Chen, CEO of Unilever Food Solutions, underscored the company’s commitment to supporting chefs and elevating their culinary endeavors in the sustainable dining sphere.
“Unilever Food Solutions (UFS) is a business of chefs, by chefs,” remarked Chen. “Our extensive network of in-house culinary experts informs every facet of our operations, from product development to providing solutions that enable chefs to deliver standout dishes efficiently.”
Through a blend of recipe inspiration, culinary training, and professional-grade products, Unilever Food Solutions caters to over 3 million food service operators worldwide, driving double-digit growth for the Unilever Food Solutions business in 2023.
The second edition of the Future Menu Trends Report 2024 draws insights from 250 in-house Unilever Food Solutions chefs and feedback from over 1,600 chef professionals across 21 markets. This collaborative endeavor aims to equip foodservice operators worldwide with the tools needed to meet the evolving demands of discerning diners, including offering more sustainable dining options.
Unilever is also working towards a number of climate-related goals through its Climate Transition Action Plan (CTAP). A significant commitment includes that of cutting 39% of its total targeted Scope 3 emissions by 2030.
Comments 3