Unilever Food Solutions (UFS) has officially launched its Future Menus 2025 report in the Philippines, introducing four major food trends set to shape the country’s culinary landscape this year: Borderless Cuisine, Dinner Designed, Street Food Couture, and Culinary Roots.
Following its successful debut in Thailand, the Future Menus 2025 rollout in the Philippines took place in Quezon City through a pocket event dubbed ‘The Taste Kitchen’. The gathering brought together entrepreneurs from leading food businesses including Mango Tree, Pepper Lunch, and Verleo Catering, all eager to explore how these trends can future-proof their menus and adapt to the evolving tastes of today’s generation.
UFS Country Executive Chef Kenneth Cacho led the sessions alongside Senior Sous Chefs Carlos Aluning, J. Brando Santos, and Paulo Sia, with acclaimed chef Josh Boutwood joining them in live cooking demonstrations and expert talks.
“In our 3rd year, Future Menus keeps growing. Because we get it: keeping your menu trendy and inspiring is challenging when diner habits change so quickly,” said Sheala Ang, Operator Experience Manager for UFS Philippines. “By turning trends into real, sellable recipes, we help chefs create dishes—and guest experiences—that are fit for tomorrow.”
Street Food Couture. Street staples like tacos, dumplings, and bao buns are getting gourmet makeovers. Gen Z, who prioritize value and bold flavors, are at the heart of this movement. Chefs are now elevating humble ingredients through advanced cooking techniques such as wok hei, charcoal grilling, and steaming—bringing street food to fine dining tables.
Dinner Designed. Customization takes center stage in this trend, where diners crave immersive, personalized meals. From table-side cooking and blowtorching to AI-enhanced menu options and even 3D-printed dishes, diners want control and interactivity. UFS supports this by offering tools for menu engineering and training to help businesses turn meals into memorable experiences.
Borderless Cuisine. Inspired by globalization and culinary tourism, this trend celebrates cultural fusion. Dishes creatively blend ingredients like miso, kimchi, and calamansi, honoring both global inspiration and local authenticity. It’s a space where tradition meets innovation on the plate.
Culinary Roots. A return to indigenous and hyperlocal cuisine, Culinary Roots revives forgotten recipes and traditional cooking methods. It encourages chefs to rediscover and reintroduce regional flavors, providing a deeper connection to the land and its history.
The final Metro Manila leg of ‘The Taste Kitchen’ will be held in Pasay on July 15, before the initiative moves on to Bacolod, Baguio, and Davao to continue inspiring food entrepreneurs nationwide.
The Future Menus 2025 trend report is now available for download. (with reports from Carlos Aragon)
