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Future Menus 2023

On March 9, the curtain fell on Unilever Food Solutions & Langnese's innovation lab, The Hive. The foodservice market leader officially unveiled its Future Menus Trend Report 2023.
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On March 9, the curtain fell on Unilever Food Solutions & Langnese's innovation lab, The Hive. The foodservice market leader officially unveiled its Future Menus Trend Report 2023. (fbk)
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Live up to its name with so many international guests: it's humming and buzzing at The Hive.
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Live up to its name with so many international guests: it's humming and buzzing at The Hive. (fbk)
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On March 9, the curtain fell on Unilever Food Solutions & Langnese's innovation lab, The Hive. The foodservice market leader officially unveiled its Future Menus Trend Report 2023.
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On March 9, the curtain fell on Unilever Food Solutions & Langnese's innovation lab, The Hive. The foodservice market leader officially unveiled its Future Menus Trend Report 2023. (fbk)
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The New Sharing was also shared: vegetarian self-made burgers with beet and vegan buns.
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The New Sharing was also shared: vegetarian self-made burgers with beet and vegan buns. (fbk)
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On March 9, the curtain fell on Unilever Food Solutions & Langnese's innovation lab, The Hive. The foodservice market leader officially unveiled its Future Menus Trend Report 2023.
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On March 9, the curtain fell on Unilever Food Solutions & Langnese's innovation lab, The Hive. The foodservice market leader officially unveiled its Future Menus Trend Report 2023. (fbk)
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On March 9, the curtain fell on Unilever Food Solutions & Langnese's innovation lab, The Hive. The foodservice market leader officially unveiled its Future Menus Trend Report 2023.
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On March 9, the curtain fell on Unilever Food Solutions & Langnese's innovation lab, The Hive. The foodservice market leader officially unveiled its Future Menus Trend Report 2023. (fbk)
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On March 9, the curtain fell on Unilever Food Solutions & Langnese's innovation lab, The Hive. The foodservice market leader officially unveiled its Future Menus Trend Report 2023.
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On March 9, the curtain fell on Unilever Food Solutions & Langnese's innovation lab, The Hive. The foodservice market leader officially unveiled its Future Menus Trend Report 2023. (fbk)
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On March 9, the curtain fell on Unilever Food Solutions & Langnese's innovation lab, The Hive. The foodservice market leader officially unveiled its Future Menus Trend Report 2023.
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On March 9, the curtain fell on Unilever Food Solutions & Langnese's innovation lab, The Hive. The foodservice market leader officially unveiled its Future Menus Trend Report 2023. (fbk)
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Live up to its name with so many international guests: it's humming and buzzing at The Hive.
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Live up to its name with so many international guests: it's humming and buzzing at The Hive. (fbk)
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On March 9, the curtain fell on Unilever Food Solutions & Langnese's innovation lab, The Hive. The foodservice market leader officially unveiled its Future Menus Trend Report 2023.
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On March 9, the curtain fell on Unilever Food Solutions & Langnese's innovation lab, The Hive. The foodservice market leader officially unveiled its Future Menus Trend Report 2023. (fbk)
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Star Chen, UFS Chief Executive Officer, welcomed guests to the launch of the Future Menus Trend Report 2023 at The Hive, UFS' food innovation center in Wageningen, the Netherlands.
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Star Chen, UFS Chief Executive Officer, welcomed guests to the launch of the Future Menus Trend Report 2023 at The Hive, UFS' food innovation center in Wageningen, the Netherlands. (fbk)
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Hans Steenbergen, Editor-in-Chief of Food Inspiration magazine, guided the guests through the day. His motto for UFS's Future Menu for chefs worldwide: "Big Company, big impact."
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Hans Steenbergen, Editor-in-Chief of Food Inspiration magazine, guided the guests through the day. His motto for UFS's Future Menu for chefs worldwide: "Big Company, big impact." (fbk)
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UFS Marketing Director Angela Klute brought the curtain down on the stage: The Future Menus Trend Report was presented.
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UFS Marketing Director Angela Klute brought the curtain down on the stage: The Future Menus Trend Report was presented. (fbk)
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World premiere on March 9 in the Silicon Valley of Food: The Future Menus Trend Report will be published every year in the future and show chefs worldwide how the most important food trends can be implemented profitably with practicable recipes.
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World premiere on March 9 in the Silicon Valley of Food: The Future Menus Trend Report will be published every year in the future and show chefs worldwide how the most important food trends can be implemented profitably with practicable recipes. (fbk)
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René-Noel Schiemer, deputy head of Culinary Consulting in Germany, is proud that his recipe with four forms of carrot made it to the title of the report.
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René-Noel Schiemer, deputy head of Culinary Consulting in Germany, is proud that his recipe with four forms of carrot made it to the title of the report. (UFS)
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World premiere on March 9 in the Silicon Valley of Food: The Hive was the place where UFS marketing boss Angela Klute presented the first handbook for professional chefs that summarizes the 8 most important food trends in practical recipes. It will eventually be published in regionalized versions for diverse countries and cultures.
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World premiere on March 9 in the Silicon Valley of Food: The Hive was the place where UFS marketing boss Angela Klute presented the first handbook for professional chefs that summarizes the 8 most important food trends in practical recipes. It will eventually be published in regionalized versions for diverse countries and cultures. (UFS)
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Three of the five workshops around the top 8 food trends à la UFS.
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Three of the five workshops around the top 8 food trends à la UFS. (fbk)
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On March 9, the curtain fell on Unilever Food Solutions & Langnese's innovation lab, The Hive. The foodservice market leader officially unveiled its Future Menus Trend Report 2023.
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On March 9, the curtain fell on Unilever Food Solutions & Langnese's innovation lab, The Hive. The foodservice market leader officially unveiled its Future Menus Trend Report 2023. (fbk)
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Fresh from the forest sozusgaen: The creations of the vegan master and 2-star chef Emile van der Staak.
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Fresh from the forest sozusgaen: The creations of the vegan master and 2-star chef Emile van der Staak. (fbk)
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One of two big names in the world of cooking in the Netherlands: Masterchef Angélique Schmeick invited to the Flavor Contrast experiment.
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One of two big names in the world of cooking in the Netherlands: Masterchef Angélique Schmeick invited to the Flavor Contrast experiment. (fbk)
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The "menu" before the experiment.
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The "menu" before the experiment. (fbk)
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When 30 culinarians have done some proper cross-flavoring with the fantastic ingredients on the table, things get colorful.
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When 30 culinarians have done some proper cross-flavoring with the fantastic ingredients on the table, things get colorful. (fbk)
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Mindful Proteins is among the top 8 trends UFS has identified globally as critical to the future.
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Mindful Proteins is among the top 8 trends UFS has identified globally as critical to the future. (fbk)
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The New Sharing was also shared: vegetarian self-made burgers with beet and vegan buns.
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The New Sharing was also shared: vegetarian self-made burgers with beet and vegan buns. (fbk)
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Unusual ingredients: sweet ice cream from parsnips
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Unusual ingredients: sweet ice cream from parsnips (fbk)
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Fermentation and upscaling were the topics of the Low Waste workshop. In fact, chefs learn methods to not waste food, but to conjure up something lucrative from leftovers.
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Fermentation and upscaling were the topics of the Low Waste workshop. In fact, chefs learn methods to not waste food, but to conjure up something lucrative from leftovers. (fbk)
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From left: Alex Hall, Giuseppe Buschicchio and Eataly founder Oscar Farinetti with Igor Zago.
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From left: Alex Hall, Giuseppe Buschicchio and Eataly founder Oscar Farinetti with Igor Zago. (fbk)
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Spaghetti Carbonara presented as novel Comfort Food.
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Spaghetti Carbonara presented as novel Comfort Food. (fbk)
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THE four ingredients for an original Italian carbonara sauce.
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THE four ingredients for an original Italian carbonara sauce. (fbk)
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2-star chef Emile van der Staak in conversation with host Hans Steenbergen.
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2-star chef Emile van der Staak in conversation with host Hans Steenbergen. (fbk)
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The stars of Future Menus trends at Unilever Food Solutions & Langenese honored on stage after the exciting workshops.
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The stars of Future Menus trends at Unilever Food Solutions & Langenese honored on stage after the exciting workshops. (fbk)
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On March 9, the curtain fell on Unilever Food Solutions & Langnese's innovation lab, The Hive. The foodservice market leader officially unveiled its Future Menus Trend Report 2023.
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On March 9, the curtain fell on Unilever Food Solutions & Langnese's innovation lab, The Hive. The foodservice market leader officially unveiled its Future Menus Trend Report 2023. (fbk)
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On March 9, the curtain fell on Unilever Food Solutions & Langnese's innovation lab, The Hive. The foodservice market leader officially unveiled its Future Menus Trend Report 2023.
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On March 9, the curtain fell on Unilever Food Solutions & Langnese's innovation lab, The Hive. The foodservice market leader officially unveiled its Future Menus Trend Report 2023. (fbk)
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It's buzzing and humming at The Hive at Unilever Food Solutions & Langnese. The vibes are also positive on the second day of the premiere event.
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It's buzzing and humming at The Hive at Unilever Food Solutions & Langnese. The vibes are also positive on the second day of the premiere event. (fbk)
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It's humming and buzzing at The Hive even on the second day with lots of positive vibes.
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It's humming and buzzing at The Hive even on the second day with lots of positive vibes. (fbk)
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On the second day, three workshops and presentations awaited guests at The Hive. They provided figures on Gen Z trends, three methods to reduce foodwaste in one's own restaurant or to convert it into additional sales by fermenting and selling off, as well as tips and tricks on how to conjure up individual vegan meal salads and desserts.
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On the second day, three workshops and presentations awaited guests at The Hive. They provided figures on Gen Z trends, three methods to reduce foodwaste in one's own restaurant or to convert it into additional sales by fermenting and selling off, as well as tips and tricks on how to conjure up individual vegan meal salads and desserts. (fbk)
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Christian Weij on how to turn foodwaste into "gold."
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Christian Weij on how to turn foodwaste into "gold." (fbk)
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Erica Holland-Toll, The Culinary Edge. The trend researcher from San Francisco enlightened the audience on the essential requirements that restaurateurs should fulfill for Gen Z. Digital, digital, digital and INDIVIDUALIZED.
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Erica Holland-Toll, The Culinary Edge. The trend researcher from San Francisco enlightened the audience on the essential requirements that restaurateurs should fulfill for Gen Z. Digital, digital, digital and INDIVIDUALIZED. (fbk)
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Erica Holland-Toll, Culinary Director, The Culinary Edge presented facts and figures around the desires and ideals of Gen Z as one of the most important target groups for restaurants, dining halls and company restaurants.
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Erica Holland-Toll, Culinary Director, The Culinary Edge presented facts and figures around the desires and ideals of Gen Z as one of the most important target groups for restaurants, dining halls and company restaurants. (fbk)
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Feel Good Salad in live vegan salad dressing workshop.
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Feel Good Salad in live vegan salad dressing workshop. (fbk)
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Vegan,fruity, surprising: the vegan salad dressings.
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Vegan,fruity, surprising: the vegan salad dressings. (fbk)
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Vegan or not vegan? The test showed: half of the participants guessed correctly, the others missed the mark.
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Vegan or not vegan? The test showed: half of the participants guessed correctly, the others missed the mark. (fbk)
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Food is at the heart of it.
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Food is at the heart of it. (fbk)
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Food is at the heart of it.
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Food is at the heart of it. (fbk)
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Deri Read, chef and founder of The Warren in Carmarthen, Wales, shared about The Chefs' Manifesto. At his award-winning Community Kitchen, teams of volunteers and interns cook donated plant-based food.
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Deri Read, chef and founder of The Warren in Carmarthen, Wales, shared about The Chefs' Manifesto. At his award-winning Community Kitchen, teams of volunteers and interns cook donated plant-based food. (fbk)
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Deri Read, chef and founder of The Warren in Carmarthen, Wales, shared about The Chefs' Manifesto. At his award-winning Community Kitchen, teams of volunteers and interns cook donated plant-based food. He had some shocking numbers to share.
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Deri Read, chef and founder of The Warren in Carmarthen, Wales, shared about The Chefs' Manifesto. At his award-winning Community Kitchen, teams of volunteers and interns cook donated plant-based food. He had some shocking numbers to share. (fbk)
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