Introduction
In a world facing economic pressure, migration, and the cultural influence of Generation Z, food habits are rapidly evolving. Unilever Food Solutions has released its global study, “Menus of the Future 2025,” identifying four major trends shaping how we eat and design menus: roots culinary, street food with identity, borderless cuisine, and culinary personalization.
1. Roots Culinary: Embracing Our Heritage with Pride
Chef Ricardo Muñoz Zurita, a leading authority on traditional Mexican cuisine, emphasizes the importance of this trend for preserving the cultural richness within Mexican cooking. It’s not just about using traditional ingredients; it’s about maintaining stories and identity through each dish.
- Roots culinary promotes the recovery of ancestral and micro-regional techniques.
- It encourages the use of native ingredients like amaranth, quinoa, wild rice, nopales, and beans.
- Methods such as tandoori, fermentation, smoking, slow cooking, and infusions are integrated.
2. Street Food with Identity: Flavor Conquering from the Ordinary
Generation Z seeks urban, accessible, and authentic experiences. As a result, street food moves from informal to a high-value cultural experience. Spaces, techniques, and recipes are reimagined with a contemporary focus while preserving their popular roots.
- Dishes like steamed tacos, fermented brisket sandwiches, or alternative-flour skewers gain prominence.
- Key ingredients include paprika, dried chilies, crispy onions, and roasted garlic.
- Dominant techniques are grilling, sourdough, nixtamalization, and stewing.
3. Borderless Cuisine: Migration Fueling New Fusions
Globalization and migration have sparked a new wave of culinary fusion. The borderless cuisine trend acknowledges the blending of influences in contemporary kitchens, from miso with caramelized plantain to yuzu with chiltepín.
“Cultural cross-pollination in cooking isn’t new, but now we experience it with a deeper awareness: ingredients tell stories of displacement, resilience, and community,” explains Ricardo Marques, Unilever Food Solutions’ leader for Latin America.
4. Culinary Personalization: Tailored Gastronomy
With a native digital Generation Z, demand for immersive and personalized experiences is growing exponentially. The study indicates that restaurants are integrating technology, social media, and artificial intelligence to create menus adapted to each diner’s emotional, ethical, and sensory profile.
- Ingredients like beetroot, liquid smoke, yellow lemon, or artisanal mustard are combined with innovative techniques like 3D printing, liquid nitrogen, or tablet menus.
- This ushers in a new era of hyper-personalized gastronomy.
A Tool for the Industry
“The trends we’ve identified aren’t futuristic; they’re already happening in kitchens that understand their diners. This report reflects the real pulse of an ever-evolving industry,” says Ricardo Marques, regional leader of Unilever Food Solutions Latam.
“Menus of the Future 2025” not only identifies culinary movements but also provides recipes, practical tools, and downloadable materials for gastronomic operators, making it a valuable guide to tackle current challenges in cost, sustainability, and creativity in cooking.
Key Questions and Answers
- What is the main focus of Unilever Food Solutions’ “Menus of the Future 2025” report? The report identifies four major trends shaping how we eat and design menus: roots culinary, street food with identity, borderless cuisine, and culinary personalization.
- Who is Chef Ricardo Muñoz Zurita and why is he relevant? Chef Ricardo Muñoz Zurita is a leading authority on traditional Mexican cuisine. He emphasizes the importance of preserving cultural richness within Mexican cooking through this trend.
- What does the “borderless cuisine” trend entail? This trend acknowledges the blending of influences in contemporary kitchens, from miso with caramelized plantain to yuzu with chiltepín, reflecting cultural cross-pollination.
- How does culinary personalization impact the dining experience? With a native digital Generation Z, demand for immersive and personalized experiences is growing. Restaurants are integrating technology, social media, and artificial intelligence to create menus adapted to each diner’s emotional, ethical, and sensory profile.