Unilever Food Solutions, a global leader in culinary innovation, was excited to host the launch of the Future Menu Trends Report 2023. This comprehensive report not only highlights the latest culinary trends in the country but also offers insights and adaptable recipes, empowering chefs to prepare for the future of the food industry.
With a commitment to capture the unique culinary landscape of the Philippines, Unilever Food Solutions collaborated closely with local chefs, researched on Filipino diner behavior, and incorporated quintessentially Pinoy ingredients, recipes, and techniques in the study. This meticulous approach ensured that the trends identified in the report resonate with the preferences and desires of Filipino food enthusiasts.
The event brought together a diverse audience of celebrity chefs, restaurant owners, and food lovers. Attendees had the opportunity to delve into the Top 4 Future Menu Trends of 2023: Modernized Comfort Food, Irresistible Vegetables, Feel Good Food, and Low Waste Menus.
With a commitment to capture the unique culinary landscape of the Philippines, Unilever Food Solutions collaborated closely with local chefs, researched on Filipino diner behavior, and incorporated quintessentially Pinoy ingredients, recipes, and techniques in the study.
To kick off the event, cooking demonstrations took place, showcasing unique twists on classic Filipino dishes. Chef Paulo Sia and guest chef Sonny Mariano showed how to take vegetables from being a side dish to being a main attraction. Sia’s take on kalabasang lugaw featured a hot bowl of caramelized pumpkin base using adlai while Mariano’s tortang talong roll was dressed to impress.
Chef Brando Santos and guest chef Miko Dy demonstrated Modernized Comfort Food by adding their own spin on sugpo wrapped in katafi and wild mushroom stuffed agnolotti, respectively. Both mouthwatering dishes took a modern turn but did not lose their Filipino flair.
For minimum waste dishes, chef Carlos Aluning did not shy away from using basic ingredients such as eggplant and cauliflower to make a minimum waste smoky ensalada with maximum flavor. Using Yakult leche tigre, smoked fish skin chicharon, and smoked bone bonito powder, chef Charles Montañez served up a beautiful plate of kinilaw na tanigue.
Lastly, to showcase Feel Good Food, chef Ken Cacho put together a hearty and healthy plate of sarsyado, featuring sautéed seafood with garlic served on a bowl of steamed egg custard, stewed tomatoes, and scallion oil. Ginataang kalabasa never looked better (and healthier) with chef Dan Puga’s personal recipe.
A panel discussion featuring industry experts added further depth to the event. Notable names such as chef Josh Boutwood, chef Myke “Tatung” Sarthou, chef JP Anglo, and chef Carlo Miguel shared their perspectives on how consumer preferences and culinary advancements are shaping the future of the food industry. These conversations aimed to inspire fellow food enthusiasts to adapt and implement these trends within the unique Philippine context.
Notable names such as chef Josh Boutwood, chef Myke “Tatung” Sarthou, chef JP Anglo, and chef Carlo Miguel shared their perspectives on how consumer preferences and culinary advancements are shaping the future of the food industry.
Throughout the program, guests were treated to an array of food and drinks that reflected the featured trends, providing a delicious firsthand experience of the Future Menu Trends. Engaging booths were stationed around the venue, offering valuable insights into the future of the food industry. Attendees immersed themselves in these interactive displays, gaining a deeper understanding of how to incorporate the identified trends into their own culinary ventures.
To read more about the latest food trends and try your hand at some of these amazing recipes, visit Unilever Food Solutions’ website, and download a copy now.
ADVT