Future Menus 2025: Unilever Reveals the Food Trends of the Year

What will land on our plates in the future? Food trends come and go faster than ever—yet some developments are more than just a fleeting hype.

To answer this question, Unilever Food Solutions analyzes global eating habits every year and presents the most important trends. One key takeaway from Future Menus 2025 is that Asian flavors are on the rise worldwide, while traditional and regional techniques are increasingly becoming part of modern fine dining concepts.

Asian Flavors as a Universal Trend

A common thread running through many of the current food trends is the growing popularity of Asian flavors. Whether it's spicy fermentation, complex umami profiles, or traditional ingredients like miso, yuzu, and gochujang—Asian flavor profiles are inspiring chefs worldwide. The delicate balance of sweetness, acidity, spice, and umami captures the current zeitgeist and enriches both classic dishes and modern fusion concepts. It’s no surprise that Asian influences are playing a role in nearly all future food trends.

Trend 1: Streetfood Couture – Streetfood Meets Haute Cuisine

Streetfood is evolving—from a quick snack to a refined fusion of high-end cuisine and authentic recipes. High-quality ingredients and creative preparation techniques are elevating the concept to a new level, with street food increasingly becoming part of fine dining concepts. Particularly popular are influences from Mexican, Indian, Korean, and Filipino street food cultures.

Trend 2: Borderless Cuisine – Boundless Fusion

The concept of fusion cuisine is not new: in culinary arts, elements from various national cuisines are increasingly combined to create new taste experiences. This fusion of different culinary traditions enables creative reinterpretations of classics and expands the variety on menus. Umami-rich ingredients like miso and soy sauce, as well as fermented products, are particularly popular in this area.

Trend 3: Culinary Roots – Tradition and Regionality

More and more chefs are returning to the roots of their national cuisines and regional ingredients. With sustainability in mind, regional recipes and traditional techniques are being revived—often with a modern twist. There is also an increasing appreciation for ingredients and seasonality. This gives rise to a new awareness of authenticity and craftsmanship in the kitchen.

Trend 4: Diner Designed – Multisensory Dining as an Experience

It has long been clear that food is more than just nourishment. This is also reflected in the hospitality industry: a visit to a restaurant should not only satisfy hunger but engage all the senses. Light, sound, textures, and even interactive elements are increasingly being used to intensify the taste experience. People are also spending more money on experiences, including dining out. Unilever concludes that the future of gastronomy lies in multisensory enjoyment.

The Future of Gastronomy: Innovation Meets Tradition

The food trends of 2025 show an exciting blend of tradition and modernity: while regional roots and artisanal techniques are gaining importance, multisensory experiences and the fusion of different cuisines are bringing fresh impulses.

Gastronomy is always evolving—and that’s what makes it so exciting and diverse.

Photo by Jer Chung via pexels