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Written by Mallory Gafas After the crunch of a corn chip, fresh guacamole rushes the tastebuds with flavors of creamy avocado, citrusy lime and zesty cilantro. Except this guacamole has none of those ingredients. At the global unveiling of a landmark new report, renowned chef Santiago Lastra presented a science-driven adaptation of the staple in his native Mexico to a skeptical audience (“Guacamole with no avocados?!”). One by one, they delighted in its surprisingly authentic flavor, reconfigured with hemp seeds, fermented gooseberry juice and other substitutive ingredients local to Britain, where Lastra’s Michelin-starred restaurant, KOL, sources regional produce to reimagine Mexican dishes. Chef Santiago Lastra, head chef of KOL, in a presentation on “Borderless Cuisine” at the Future Menus 2025 global launch event. Unilever Food Solutions “You leave your country behind until you realize that you’re an ambassador … The best recipes in the world were created by adapting to limitations when the world was not as connected as now,” chef Lastra said in his demonstration on one of four global trends uncovered in Future Menus 2025, an industry-leading report from Unilever Food Solutions (UFS). Now in its third edition, Future Menus 2025 is both a trend forecast and a data-driven guide for chefs, operators and food service leaders to stay relevant, cut costs, increase sustainability and innovate new ways to delight in food. Culled from 312 million online searches, 1,100 chef interviews worldwide and hundreds of hours of research and social listening, it translates key findings into critical solutions for industry pain points. Unilever Food Solutions Brought to life at a dazzling launch event in Amsterdam, where top global chefs and food industry leaders converged to turn insights into action, this year’s report uncovers four global macro trends: “Borderless Cuisine,” “Street Food Couture,” “Culinary Roots” and “Diner Designed.” Watch…

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Filed under: News - @ April 18, 2025 7:24 pm