1、TOP GLOBAL TRENDS 202423FUTURE MENUS 2024We see evolution in all the trends but three are growing at pace.Flavor Shock is about having a respectful disrespect for familiar flavors by tearing up the rule book and delivering on diners raw excitement for exploding experiences.They want wild fusion,chao

2、s cooking and a no-holds-barred approach to the dishes they see on the menu.1Low-Waste Menus:maximizing resources through creativity.Research tells us increasing profitability is the main reason why chefs embrace this trend,while 54%do so to be more sustainable.4The Plant-Powered Protein trend offer

3、s a big opportunity to satisfy guests hunger for chef-created and chef-inspired dishes in this space.People are seeking new culinary experiences that revolve around plant-rich proteins such as beans,pulses,legumes and vegetables.2Irresistible Vegetables:almost half of all chefs see this trend as a w

4、ay to offer new and interesting dishes.Its also a tasty way to attract new diners and stand out from the competition.More inspiration is the order of the day and is provided in this report.5Modernized Comfort Food:continues to meet demand for classics with a twist and delivers authentic dishes.6EXEC

5、UTIVE SUMMARYHow to serve more with less is the big ask of chefs today.Diners are hungrier than ever for unforgettable dining experiences delicious food,drinks and entertainment.However,the ability to satisfy these demands is getting tougher as the price of ingredients,labor shortages and the cost o

6、f doing business continue to soar.This requires doing things in a new way to deliver top dishes that excite,with chefs creative skills still at the core.Staying on top of menu trends is key but its a big undertaking,particularly in this digitally-inspired world where trends on social media develop a

7、nd decline at lightning speed.Thats where the Future Menus 2024 Trend Report by Unilever Food Solutions comes in.Countless hours of detailed research by experts in the foodservice industry,coupled with input from more than 1,600 chefs in 21 countries across the globe,have gone into identifying the b

8、iggest menu trends.A lot has changed in the 12 months since the inaugural edition was published.Information on the trends has been refined and updated.So what now?Its time to put the trends into action.Incorporating them into menus is simple and just a few clicks away,thanks to the reports user-frie

9、ndly design-useful resources like recipes,techniques,and tips are provided along with links to short online demos and trainings,further dish inspiration,ingredients,UFS product hacks,and cost-efficient applications.Dive in!#Prepped for tomorrow at The New Sharing is about attracting more guests to e

10、njoy bonding over food thats good for the soul.8Feel-Good Food:exploring new cuisines to satisfy the appetite for wholesome dining.7Local Abundance is about celebrating local produce and staying close to nature.Over three quarters(77%)of Gen Z diners and 70%of Baby Boomers are willing to pay more fo

11、r dishes with locally sourced ingredients.Meanwhile,a big space remains at the table for two other popular trends Low-Waste Menus and Irresistible Vegetables.Both are highly relevant for todays high-cost environment and the big shift towards flexitarianism.In fact,42%of diners are now flexitarian,re

12、presenting one of the fastest growing dietary trends today.35CONTENTSFlavor Shock:No Rules Experience8How Gen-Z Diners Are Creating Greater Demand for Unique Culinary Experiences.10Mexican Sauce Ideas.12Kushi Plate.14Local Abundance:Celebrating Local18Farm First:Could your Local Farm Change your Bus

13、iness?.20Fiery Scallops in Sweet&Spicy Sauce.22Robalo in Green Mole.24Low-Waste Menus:Maximizing Creativity30How To Get Creative With Waste.32Less Is More:The Benefits Of A Smaller Menu.34Spent Grain Detroit-Style Focaccia.36Modernized Comfort Food:Adventurous and Satisfying40Nostalgia In The Kitche

14、n:Bringing Classic Dishes To Modern Diners.42Lamb Shank Fatteh.45Fresh Vegetable“Lumpia”.48Torched Barbecue Pork.53Braised Beef,Red Cabbage Roulade,and Potato.56Gourmet Rice with Saffron Aioli.61Grilled Chicken Jackfruit in Seruit Sauce.63Plant-Powered Protein:Veggie Protein Heroes68Flexitarianism:H

15、ow Small Changes Can Make A Big Difference.70Four Ingredients for Healthy and Mindful Dishes.72The New Sharing:Dynamic and Interactive74A.I.&The Future Of Restaurants.76Rosewater Panna Cotta.79Irresistible Vegetables:Vegetable Democracy82From Humble To Sublime:Can Simple Veg Take The Lead?.84Hot Hon

16、ey Caramelized Butternut Squash Tostada.86Turkish Molasses-Glazed Cabbage.91Sunflower with Chia Caviar.94Save Our Soil:Why The FutureOf Agriculture Is Regenerative.98Feel-Good Food:Holistic Wellbeing102The Hidden Benefits of Wholesome Dining.104More Than Food For Fuel.107Tapioca Gnocchi .108Millet M

17、alfatti in Smoked Vegetable Sauce .113Recipe Appendix.118Upskill Your Team With UFS Academy.122Foreword.7Recipe Key:Plant-Forward Recipe:Recipes with at least 80%ingredients from plant sources.All the recipes have been developed considering the nutritional quality of ingredients through better techn

18、iques and/or alternatives wherever possible.Costs per portion were estimated by local chefs and converted into euros.Note that with unpredictable price fluctuations,these costs may vary.Time-Saving RecipeRecipe Contains Allergens76FUTURE MENUS 2024“Menus keep evolving thats why Future Menus supports

19、 you in responding to Gen-Z and Millennial diners preference for unique culinary experiences.”FOREWORD Menus keep evolving thats why Future Menus supports you in responding to Gen-Z and Millennial diners preference for unique culinary experiences.At Unilever Food Solutions(UFS),were committed to hel

20、ping you stay ahead of the culinary curve.This new edition is packed with solutions to some of the biggest challenges facing our industry today from shifting diner behavior and skilled labor shortages to inflating food costs and environmental impact on the global supply chain.Inside,youll find tips

21、from top UFS chefs on how to create tasty and trendy dishes that not only look great on the plate but also on the balance sheet.There are also insightful stories about flexitarianism,menu streamlining,and artificial intelligence in restaurants.We understand that for many chefs and restaurateurs the

22、coming seasons are unpredictable.But with Future Menus youll discover new ways to get inspired,develop strategies and thrive.Together with over 250 professional UFS chefs around the globe,we can help you get prepped for tomorrow.Words by Chef Kees van Erp,Global Executive Chef,Unilever Food Solution

23、s#Prepped for tomorrowIn all aspects of life,were demanding bigger,better,more vibrant experiences that we wont forget and why should the food we eat be any different?Were in an era of sensory overload,and its time to lean into that.Diners are keen to see chefs tear up the rulebook and experiment mo

24、re,using authentic Mexican sauces like salsa poblana to create modern burgers,for example.They want wild fusion,chaos cooking and a no-holds-barred approach to the dishes they see on the menu.The future of dining is about seeing food as a form of escapism,a vision that is achieved through the need t

25、o surprise and challenge diners with sensorial dishes that are designed to delight.FLAVOR SHOCKNo Rules Experience89FLAVOR SHOCKFUTURE MENUS 2024With their remarkable proficiency in tech,Gen-Z demands the same level of flexibility when it comes to their dining experiences.Convenience is paramount,wh

26、ich prompted the surge in restaurants expansion to provide takeout options.As a result,innovative food packaging strategies continue to emerge.Food brands featured on delivery apps have also taken cues from their online behaviour,as they continuously expand their reach even to the point of making ni

27、che brands from abroad available locally through ghost kitchen operations or pop ups.This generation seeks not only the restaurants brand name but also the individuals behind these unique food experiences.Similar to millennials,Gen-Z diners want to know the story behind the food,but with a twist:che

28、fs now arent expected to reach celebrity status for guaranteed patronage but rather they must attain an influencer-level presence which allows them to be perceived as more approachable,adding more credibility to their affiliated restaurants.Despite the wealth of available technology and services,the

29、 rising cost of goods and operations are challenging future investments.While adapting to this generations needs is crucial,maintaining a robust social media presence and upholding food quality still remain the most cost-effective and compelling means to continuously attract and retain customers fro

30、m any generation.WithChef Joanne Limoanco-Gendrano HOW Gen-Z DINERS ARE CREATING GREATER DEMAND FOR Unique CULINARY EXPERIENCESWe find ourselves in an era that is starting to be shaped by Gen-Z diners.Their directness stems from their meticulous online research.Its members are swift in sizing up the

31、ir experiences,making them quick to decide if something resonates with them,or otherwise pivot to the next enticing offer.“Next-level condiments”is the fastest growing topic in Google searches for this trend.1“Gen-Z want to know the human story behind the food.”11FLAVOR SHOCK10FUTURE MENUS 2024Mole

32、rosaDried chipotle,rose petals and spices including cloves,cumin and cinnamon are used in this sauce,which accompanies pork,chicken,fish,and octopus.Salsa rojaThis red sauce forms part of Chilaquiles,a popular breakfast dish of fried corn tortillas,but you can also use it for tacos.EncacahuatadoSimi

33、lar to a mole,the main ingredients in this recipe are peanut and pumpkin seeds,with some added spice from Guajillo and Chipotle chillies.Words byRyan Cahill WithChef Carlos Venegas,MexicoMEXICAN SAUCE IDEAS FOR MODERN BURGERS,PASTA,CHICKEN,AND MORESalsa verdeThe key ingredients of this green sauce a

34、re garlic,onion,Serrano peppers,and coriander.Salsa poblanaMild green poblano chillies,originally grown in the Mexican state of Puebla,are roasted or fried to make this sauce,which is delicious with chicken or pasta.For more Mexican recipe ideas,visit .mx1213FUTURE MENUS 2024FLAVOR SHOCKIngredients(

35、Serves 10)Batter2250ml water18g xanthan gum 15g Knorr Aromat450g rice flour 450g tapioca flourVegetables1000g eggplant,peeled and sliced into 3”segments (1cm thick)1000g king oyster mushrooms,sliced into 1”segments horizontally,scored50g Knorr Aromat 30g coriander powder Miso Date Glaze100g white mi

36、so paste200ml date syrupwater,as neededChili Hollandaise250g Knorr Hollandaise Sauce 90g Knorr Thai Sweet Chili Sauce30g Gochujang water,as neededTahini Dressing200g Hellmanns Vegan Mayo 100g tahini10g garlic cloves 2g ground pepper1g salt 15g lemon juice 30ml cold waterKUSHI PLATEChef Joanne Limoan

37、co-Gendrano,Arabia hellochefjoFor Casual Independent RestaurantsCost()per portion:34For more ingredients see Appendix.For more information on these ingredients,click here.The concept of multiple kushi or skewers provides a perfect canvas for this trend,as it weaves together an array of textures and

38、tastes in a single dish.This plant-forward recipe intertwines an assortment of flavors from the Middle East,crafting a delightfully unexpected combination that serves as an ideal appetizer.1415FLAVOR SHOCKFUTURE MENUS 2024Batter To make the batter,place the water in a deep bowl.Use a hand blender to

39、 blend the water and add the xanthan gum while the equipment is running.Whisk in the Knorr Aromat,rice,and tapioca flour.Batter can be stored in the chiller until ready to use.Vegetables Place the eggplant and mushrooms on separate trays.Season with Knorr Aromat,coriander powder,and pepper.Set aside

40、 until ready to use.Miso Date Glaze Combine all ingredients in a saucepan.Heat to dissolve the miso.Taste and adjust seasoning.Add water to thin out as needed.Chili Hollandaise Combine the ingredients together in a blender.Add a small amount of water if necessary.Place in a squeeze bottle or piping

41、bag,chill until ready to use.MethodKushi Plate contdTahini Dressing Combine the ingredients together in a blender.Place in a squeeze bottle or piping bag,chill until ready to use.Tofu Kunafa Preheat the oil to 180C.Season the diced tofu with Knorr Aromat,pepper,and coriander powder.Dip each seasoned

42、,diced tofu with batter and coat with the kataifi strands.Deep-fry for 3-4 mins until golden brown and crispy.Place over a rack to drain off excess oil.Drizzle with miso date.Sprinkle with pistachio powder before serving.Black Eggplant Kushiage with Tahini Preheat the oil to 180C.Whisk together the

43、charcoal powder and the batter.Coat each eggplant with batter.Deep-fry for 3-4 mins until the eggplant is crispy.Place over a rack to drain off excess oil.Pipe the tahini dressing on the surface of the fried eggplant.Garnish with tobiko and chives.King Mushroom“Scallops”Skewer the scored and marinat

44、ed mushrooms using bamboo sticks.Grill over medium heat.Take off the fire and brush with the miso date glaze.To serve,sprinkle each mushroom skewer with fried quinoa and bonito flakes.Kaffir Chili Dust Place all ingredients in a bowl.Dry whisk to evenly combine.Place in an airtight container.Corn Bo

45、mb Preheat oil to 170C.Combine the flour,cornstarch,and tapioca flour in a bowl.Dry whisk to combine.Combine the corn,Knorr Aromat,pepper,dried mango in a bowl.Start by adding half of the flour mix and 30ml of water.Mix with your hands to combine.If the mixture does not feel sticky enough,gradually

46、add more water.Heat oil to 175C.Form the corn mixture into balls and insert a cube of the cheese in the middle.You can set the corn bombs in the chiller before frying.Fry the corn bombs.Set them over a rack.Drizzle with Hellmanns Vegan Mayo and dust with the kaffir spice dust before serving.“Operato

47、rs aim to differentiate their menus with unique flavor combinations and interactive dining experiences.This is especially challenging when creating plant-forward dishes for a market that predominantly prefers meat.”Chef Joanne Limoanco-Gendrano 17FLAVOR SHOCK16FUTURE MENUS 2024Whether its in the kit

48、chen,among your customers or with business owners in the local area,the ability to embrace and celebrate community is at the heart of all successful restaurants.If youre yet to establish your love of local,its time to start building relationships with the farmers and growers near you.Combining two o

49、r more traditional components using local ingredients is a great way to create something new that looks refreshing on a plate.The local links you cultivate will help you to create seasonal and local dishes that excite and invigorate the tastebuds of your diners.Home is where the heart is,after all!L

50、OCAL ABUNDANCECelebrating Local1819LOCAL ABUNDANCEFUTURE MENUS 2024Patrick Chan is CEO of Kitchen Haus Group,one of the pioneers of the Singapore Food Agencys Farm-to-Table award which recognizes local F&B enterprises that incorporate a minimum of 15%of purchase that is derived from local produce.It

51、s an initiative that proves that local supply chains can work on a larger scale.“We have been partners with Unilever Food Solutions through local distributors dating back 10 years,”he explains.“And in June 2023,we launched a fully plant-based,local farm produce catering menu.”Patrick reveals that,“w

52、e do our own rooftop urban farming with our joint venture with Metro Farm,of up to 40,000 sq ft.Our partnership with a reputable local farm enables us to access economically-priced local produce such as nai bai,kai lan,kale,basil,etc.”By deploying more local farm vegetables and fish,Kitchen Haus Gro

53、up is able to reduce its carbon footprint as food sources do not need to travel as far to the central kitchens.Knowing the provenance of food and the story behind it allows your customer to know that you care about your region,and that you pay attention to detail in all aspects of your operation.The

54、 way you celebrate and tell the stories of these special elements can be the difference between building long-lasting customer loyalty and just paying more for a carrot.As Chan puts it,“You have to accept that local vegetables will be more expensive,but you need to upsell them to end customers.”With

55、CEO of Kitchen Haus Group,Patrick Chan patbing11Words byDavid WrightFARM FIRST:COULD YOUR Local Farm CHANGE YOUR BUSINESS?When we think of fresh produce,a picture of a farmland bursting with vibrant fruits and vegetables springs to mind.Its a powerful image and supporting a local farmer can benefit

56、everyone if you go about it the right way.77%of Gen-Z are willing to pay more for locally sourced food2“You have to accept that local vegetables will be more expensive,but you need to upsell them to end customers.”Patrick Chan21LOCAL ABUNDANCE20FUTURE MENUS 2024For more information on these ingredie

57、nts,click here.Deep-Fried Scallops200g big scallops,around 10 pcs,trimmed10g dry cornstarchvegetable oil,for deep-frying,as needed200g comb batter400g Gan Shao Sauce10g vinegar caviarIngredients(Serves 10)Comb Batter120g low-protein flour30g Knorr Salted Egg Yolk Powder200g non-glutinous flour/wheat

58、 starch16g baking powder8g baking soda300g iced water200g vegetable oil20g Chinese liquor (er guo tou)Sweet and Spicy Sauce30g granulated brown sugar50g vegetable oil20g Sichuan chili paste40g pork,minced40g garlic,minced10g ginger,minced10g spring onions,chopped20g Chinese yellow wine80g water15g C

59、hinese rice vinegar5g Knorr Chicken Powder10g wet starch80g Knorr Ketchup50g fermented glutinous riceFIERY SCALLOPS IN SWEET AND SPICY SAUCEChef Philip Li,Peoples Republic of China 李某人的美食空间For Casual Independent RestaurantsCost()per portion:12Deep-fried scallops with a light,umami-rich,crispy batter

60、.This dish is served on a flavorful sauce with chili and other spices that can easily be prepared ahead of time.A simple,low-cost,and efficient dish that looks premium when presented.22FUTURE MENUS 202423LOCAL ABUNDANCE“These combinations give diners a great taste and texture experience.Its a flavor

61、 and texture bomb!”Chef Philip LiMethodFiery Scallops contdComb Batter Mix the flour,wheat starch,baking powder,baking soda,iced water,Chinese liquor,and Knorr Salted Egg Yolk Powder.Add oil slowly and mix well.Chill for 2 hours.Sweet and Spicy Sauce Pan-fry the minced pork until golden brown.Add ch

62、ili paste,garlic,ginger,and spring onions.Combine all the condiments in a pan then cook for 2 mins.Add wet starch and stir until smooth.Deep-Fried Scallops Trim and clean the scallops.Dry with a paper towel.Refrigerate for 1 hour.Coat the scallops with dry starch first and then dip in the comb batte

63、r.Deep-fry in a 170C oil for about 30 seconds until golden brown and crisp.Place on top of the Ganshao sauce.Garnish with some organic leaf and vinegar caviar.For Central Production Kitchens:The sweet and spicy sauce can be prepared in bulk and stored frozen.The batter can also be a dry pre-mix then

64、 liquid can be added later in the restaurant.2425LOCAL ABUNDANCEFUTURE MENUS 2024For more information on these ingredients,click here.Mexican Green Mole150g pumpkin seed 5g epazote/cilantro50g serrano pepper5g cinnamon 5g peppercorns 400g tomatillo/green tomato 30g Knorr Caldo de Pollo 5g black pepp

65、ercorns 150g white onion15g garlic70g pork lard 5g salt3g bay leafTamale de Papas340g Knorr Pure de Papa340g pre-cooked corn flour600g shelled corn or corn on the cob250g hogao criollo/Knorr Base de Tomate80g pork lard40g Knorr Caldo de Pollo1000g water10 pcs pltano leaf 10 pcs butchers twine,50-cm

66、eachIngredients(Serves 10)ROBALO IN GREEN MOLEWITH POTATO AND GREEN TAMALEChef Andres Cardona,Colombia andres_chef_ufsFor Casual Independent&Chain RestaurantsCost()per portion:79Assembly1500g snook fillet800g mole verde/pipian5g tamale de papa50g pumpkin seed edible flowers,as neededbeet sprouts,as

67、neededA modern take on a corn tamale combined with a flavorful mixture of chillies,nuts,and seeds in a green mole that pairs well with any type of seafood such as snook fish or any protein.2627LOCAL ABUNDANCEFUTURE MENUS 2024“Its a combination of techniques and local ingredients,which enhances any t

68、ype of sea or land protein,and highlights our regions abundance and biodiversity in one dish.”Chef Andres CardonaRobalo contdGreen Mole Wash all the fresh ingredients.Peel the garlic cloves and dice the onions.Add the tomatillo,garlic,onion,and chillies to a dry pan over high heat.Char and set aside

69、.Using the same pan,add the pumpkin seeds,old spice,black pepper,cinnamon,bay leaf,and cloves.Roast the spices until aromatic.Place all the roasted ingredients in a blender.Add the Knorr Caldo de Pollo and epazote/cilantro.Blend the mixture until just chunky.In a saucepan,heat up the pork fat.Add th

70、e blended mixture then let it cook for 5 mins.Set aside.Robalo Season the sea bass with salt and pepper.Sear the fillets on both sides then finish the cooking in a preheated oven at 140C for 5 mins.Plate the green mole and Pipian Verde then place the fish on top.Cut the tamale diagonally and place i

71、t next to the fish.Garnish with sprouts and flowers.Sprinkle some pumpkin seeds over.MethodTamale de Papa Wash all the fresh ingredients.In a saucepan,boil the hydrated Knorr Caldo de Pollo.Add corn flour and Knorr Mashed Potatoes.Mix until a soft dough is formed then finish with the pork fat.Set as

72、ide.Using a pan with 10g of pork fat,saut the corn kernels,then add the“Hogao Criollo”(Colombian mother sauce).Cook until the corn is smooth.Prepare the banana leaves,passing them over an open flame for a few seconds until softened and glossy.Take a portion of the dough.Form a cup shape then fill it

73、 with the corn mixture.Seal the dough then place it on the softened banana leaves.Wrap the“tamale”with the leaves in a square shape then secure with butchers twine.Place it on a steamer for 35 mins.Set aside.Tips and Substitutions You can substitute cilantro for epazote.You can replace serrano peppe

74、r with jalapeo and reduce the amount by 30%.Roast on the griddle or in a very hot frying pan without using oil.2829LOCAL ABUNDANCEFUTURE MENUS 2024Your leftover legumes are destined for a second life and your offcuts of oxtail are about to become something tasty,like the carrot top pesto created by

75、Chef Brandon Collins.Its time to push the boundaries of your culinary creativity and turn your waste into a winning dish.The rising cost of produce means that we need to be resourceful in order to reduce waste,whether thats using the whole ingredient to create more components or sharing excesses wit

76、h other restaurants.Reducing waste is no longer just about sustainability,its about maximizing the potential of ingredients and creating unique food stories that bring communities together.LOW-WASTE MENUSMaximizing Creativity3031LOW-WASTE MENUSFUTURE MENUS 2024Words byRyan CahillWith the cost of pro

77、duce rising year-on-year,its never been more important to make use of every last edible part of the ingredients we use.This is something Brandon Collins,Executive Chef for UFS North America,is passionate about.“Anything that you dont throw into the bin is going to translate to dollars on the plate,”

78、he explains.“Utilising would-be waste provides excitement for customers and also forces us chefs to be more creative and adventurous.”“One of the very first ways that I got into utilizing waste was thinking about the things that I knew were edible,”Brandon shares.“Cores of cauliflower,broccoli stems

79、,mundane things that we often throw out can be turned into soups.Or perhaps take those stems and slice and pickle them.”Brandon adds,“One of the things that Ive done with banana peels is dice them really small,mix them with vinegar,sugar and a little bit of jalapeo and then use it over oysters.It be

80、came a cool mignonette sauce.Super simple,but it brought that beautiful fruitiness of the banana out.”WithChef Brandon CollinsHOW TO GET Creative WITH WASTE“Waste”has always been a dirty word when it comes to food.Specifically,it conjures up images of rotting vegetable offcuts piled up at the bottom

81、 of the bin.In recent years,buzzwords like“upcycled”and“ugly foods”have helped to shift the negative narrative surrounding food waste,and chefs are embracing the idea of getting creative with would-be waste.33%of all food produced globally goes to waste3“Anything that you dont throw into the bin is

82、going to translate to dollars on the plate.”Find the Perfect Pickle BrineMy top tip is to find a pickle brine that you love.Once you have a universal brine,you can pickle anything.You can ferment or pickle garlic,you can pickle cabbage,eggs,whatever you want!1Chef Brandon Collins offers five tips on

83、 how to start your food upcycling journey.Do Your Research One of my go-to books is Surplus:The Food Waste Guide for Chefs by Vojtech Vgh.Its amazing and full of useful information.2Eat Global There are so many cuisines that are based on fermented food,preserved food or the utilization of waste.So s

84、tart exploring!3Look to the Past If you look at historic recipes,they utilize everything.Looking back into the past can help propel us into the future and inspire us.4Rethink WasteLook at what you throw in the bin,or what you traditionally remove from an item and ask yourself if you actually have to

85、 remove it.Do I have to peel that carrot?Do I have to peel that banana?Are these things necessary for creating the dish or the flavor profile that Im looking for?Nine times out of ten,leaving it on actually creates a better dish.532FUTURE MENUS 202433LOW-WASTE MENUS“There are so many dishes that can

86、 be easily adapted or tweaked.You just have to be creative.”An increasing number of chefs and restaurateurs are realising the importance of data-driven decision making,especially in the face of challenges such as staff shortages.One effective strategy that is gaining momentum is the implementation o

87、f smaller menus.It might seem counterintuitive,but simplifying it can help businesses look after the bottom line while ensuring the customer feels there is great choice on a smaller menu.And its equally rewarding for those doing the actual cooking.“Having a smaller menu gives chefs more freedom to e

88、xplore their creativity without having to compromise on quality or consistency,”says Audrey Crone,Executive Chef of UFS Ireland.Embracing the concept of a smaller menu can also lead to cost savings and a more sustainable operation.Audrey explains:“If you have a carefully curated,condensed menu,it ma

89、kes it easier to manage inventory and minimize the amount of perishable items that go to waste.”Enabling restaurants to optimize their pricing and profit margins is a big part of the appeal of smaller menus.But for Audrey,it all comes back to ensuring greater quality and consistency.“If youre able t

90、o reduce the amount of ingredients coming in the back door,then ultimately youre in a better position to deliver great food.”Words byHerman Clay WithChef Audrey Crone LESS IS MORE:THE BENEFITS OF A SMALLER MENU70%of operators believe this trend is set to grow4For more information about this tool,cli

91、ck here.35LOW-WASTE MENUS34FUTURE MENUS 2024For more information on these ingredients,click here.Ingredients(Serves 4)Carrot Aioli0.25kg Hellmanns Real Mayonnaise0.25kg orange carrots,tops removed,rinsed,and reserved28g hot sauce28g vinegar,rice or whitesalt&pepper to tasteCarrot Top Pesto240g carro

92、t tops,blanched120g spinach,blanchedzest from 1 pc lemon56g olive oil56ml canola or mild oil1 pc avocado225g parmesan grated,reserve the rindsalt&pepper,to tasteSPENT GRAIN DETROIT-STYLE FOCACCIA WITH NDUJA,CARROT AIOLI,CARROT TOP PESTO AND FERMENTED GARLIC CREAMChef Brandon Collins,North America ch

93、efbrandoncFor Casual Full-Service RestaurantsCost()per portion:34Fermented Garlic Cream12 pcs fermented garlic cloves,grated225g Legout Cream Soup Base826g water1 pc parmesan rindsalt&pepper,to tasteFermented Garlic25 cloves garlic472g water1.5 Tbsp kosher salt1 tsp fennel seeds3 pcs bay leaves1 tsp

94、 dried oreganoPizza Dough550g spent grain flour295g water warm2 tsp instant yeast2 tsp sugar2 Tbsp olive oilall-purpose flour,as neededAssembly1 dough recipe112g low-moisture mozzarella,diced112g Gouda,diced112g carrot aioli25g carrot top pesto25g garlic cream112g NdujaOne of the global top dishes w

95、ith a high-fiber focaccia base,topped with a pesto made with carrot tops,carrot aioli,fermented garlic,and a kick of spice from Nduja.3637LOW-WASTE MENUSFUTURE MENUS 2024For Central Production Kitchens:Par bake the pizza.Shave about 10 mins from the cooking time,allowing it to be finished at the res

96、taurant or home.Keep all components separate to create a kit.Add xanthan gum to the pesto(approx.0.1%by weight).Replace the fermented garlic with regular garlic.Carrot Aioli Rinse carrots and toss with oil.Roast at 163C until tender.Let it cool.Place all ingredients in a blender and puree until smoo

97、th.Set aside.Carrot Top Pesto Place all ingredients in a blender and puree until smooth.Fermented Garlic Cream Combine garlic and spices in a jar.Dissolve salt in water and pour over garlic herb mix.Let it set on the counter with a loose-fitting lid for 4 days.Seal and place in fridge until needed.P

98、izza Dough Mix water and sugar and sprinkle yeast over to bloom.Once yeast starts to foam,mix in remaining ingredients.MethodSpent Grain Detroit-Style Focaccia contd Knead dough until smooth around 4 mins.Place in a greased bowl and cover.Let it rise until doubled.Knock down the dough and place in t

99、he Lloyd blue steel pans:professional Detroit-style pizza pans that are non-toxic,never need any seasoning,and can last for years.Let it rise again for about 1 hour.Assembly Preheat the oven to 204C.Top dough with diced cheese,making sure to spread across the entire pan.Drizzle with garlic cream.Bak

100、e for 18 mins or until the dough is cooked through and the cheese is crispy on the sides.Place Nduja on top of the pizza and let it sit for 5 mins.Remove from the pan and drizzle over some carrot aioli and carrot top pesto.Cut into 4 pieces.“I recreated something familiar while using the whole ingre

101、dient.Its a combination of simple yet trending flavors on a recognizable vessel,utilizing fermentation as a way to preserve excesses in the kitchen.”Chef Brandon Collins3839LOW-WASTE MENUSFUTURE MENUS 2024Comfort food as we know it is changing.Where once we saw comfort food as dishes that were famil

102、iar and safe,were making way for new recipes that reflect the heritage of the chef and the restaurants locale.Through rich culinary storytelling and the chefs genuine emotional connection to the dish,diners are presented with new and fresh food experiences that feel and taste special.Think classic a

103、nd rustic ancestral recipes to be shared and enjoyed to create the new comfort food like Chef Kenneth Cachos innovative lumpia filled with smoked wintermelon.MODERNIZED COMFORT FOODAdventurous And Satisfying4041MODERNIZED COMFORT FOODFUTURE MENUS 2024Words byLauren KempReimagining ingredientsThese a

104、rtifacts of tables past are reappearing and rebranding with impressive deftness.Its now possible to get mead at music festivals,offal is being sold as a delicacy and honey has never left.Chefs are fermenting and pickling all sorts and combinations of vegetables,fruits,and spices.New trends are wonde

105、rful and coupled with a historic relevance theyre even better.It was great when quinoa hit the scene,but it can be hard to import and water-intensive to grow.In seeking something that fulfills the quinoa demand in a local,sustainable way we can look back at what our great-great grandparents,and thei

106、r friends were eating.Welcome back,ancient grains!Spelt and rye-based bread is more expensive than ever,farro is appearing all over the shop,pearl barley sounds exotic and does what quinoa does so well(making chickpeas look pass).In the quest for originality,it might sound ironic to look to the past

107、,but what better way to show a new ingredient,a fresh concept,or a sophisticated technique than to apply it to a classic.Theres a simple joy in being served a familiar dish in a bright new way;its the best of both worlds.65%of operators believe this trend is set to grow in the future5History is full

108、 of lost culinary treasuresChefs,restaurateurs and recipe creators around the world are re-discovering local traditions,and reimagining dishes by looking to history for fresh ideas in an industry that increasingly demands authenticity.This,coupled with the demand for local,sustainable sourcing,means

109、 ingredients that had been resigned to the long-lost past are back on our plates.Nostalgia IN THE KITCHEN:BRINGING CLASSIC DISHES TO Modern DINERS“These artifacts of tables past are reappearing and rebranding with impressive deftness.”43MODERNIZED COMFORT FOOD42FUTURE MENUS 2024A well-balanced versi

110、on of a slow-cooked lamb shank coated with pt and duxelles,wrapped in a pastry dough then baked.The traditional version of this dish usually has more starch than vegetables.This version was modernized with the goodness of ingredients like freekeh and spinach.Lamb Shank2000g lamb shank,5 pcs of 400g

111、each25g Knorr Mix Grill Seasoning500g orange,sliced20g salt5g black peppercorn25g garlic,cloves25g rosemary,stalks50ml olive oil75g Knorr Hickory BBQ SauceMushroom Freekeh Duxelles250g cremini,shiitake or oyster mushroom,diced50g carrots,minced 50g shallots,minced5g garlic,minced50g olive oil20g Kno

112、rr Vegetable Stock Powder1g black pepper500g freekeh500ml waterIngredients(Serves 10)Roasted Red Pepper Sauce500g red bell pepper20g thyme,fresh1g black pepper5g garlic,cloves50g olive oil5g Knorr Vegetable Stock Powder20g butterNutmeg Caramelized Onion1000g white onion,julienne 50g olive oil1g nutm

113、eg1L boiling water,for deglazing5g Knorr Vegetable Stock Powder2g saltPot Assembly500g freekeh duxelles5 pcs lamb shanks 400g nutmeg caramelized onion20g parsley,chiffonade20g coriander,chiffonade800g puff pastry,blockSide Dish Assembly200g paprika sauce500g sauted spinach Chef Sherif Afifi,Egypt ch

114、ef.sherif.afifiFor Casual Independent RestaurantsCost()per portion:12LAMB SHANK FATTEHFor more information on these ingredients,click here.4445MODERNIZED COMFORT FOODFUTURE MENUS 2024“The key here is balancing the dish,making it healthier,trendier,and more flavorful by adding more vegetables and red

115、ucing starch.”Chef Sherif AfifiLamb Shank Fatteh contdLamb Shank Rub the lamb shanks with Knorr Mix Grill Seasoning,Knorr Hickory BBQ Sauce,and salt.Prepare the vacuum bags and add all ingredients along with the lamb shank in the bag.Vacuum seal it and cook it for 3 hours at 85C.Mushroom Freekeh Dux

116、elles Sautee the mirepoix(carrots,shallots,and garlic)in olive oil until soft.Add the mushroom and keep stirring.Season with Knorr Vegetable Stock Powder and black pepper then add the freekeh.Add hot water then cover.Let it cook for 20 mins over a low heat.MethodRoasted Red Pepper Sauce Slice the be

117、ll pepper and season it with Knorr Vegetable Stock Powder,black pepper,and olive oil.In a tray,place the marinated bell pepper and add the garlic cloves and the thyme.Roast for 10 mins at 190C.Place the roasted bell pepper in a bowl,cover with cling film for 10 mins then peel its skin off.Blend the

118、roasted pepper with the roasted garlic then finish with a cube of butter.Nutmeg Caramelized Onion In a medium-sized pan,heat up the olive oil then saut the onions.Season it with Knorr Vegetable Stock Powder,salt,and nutmeg.Deglaze with the boiling water until the onion caramelizes.Pot Assembly In a

119、round baking pot,add 100g of mushroom freekeh duxelles.Add the cooked lamb shank on top of the mushroom freekeh duxelles.Add 80g of nutmeg caramelized onion around the lamb shank.Add parsley and coriander then seal the pot with the puff pastry.Bake for 10 mins at 230C.Side Dish Assembly In a medium-

120、sized side plate,pour 40g of the paprika sauce.Top it with 100g of sauted spinach.For Central Production Kitchens:This recipe can be stored chilled and assembled.The baking part can be done to order.47MODERNIZED COMFORT FOOD46FUTURE MENUS 2024The Filipino folk song,“Bahay Kubo,”depicts a rural farm

121、setting that grows local Filipino vegetables.Different techniques were used like smoking,grilling,roasting,to add complex flavors to the many different,versatile ways of filling the lumpia made with the 18 vegetables from the popular folk song.The different filling options are packed with vegetables

122、 of vibrant colors,flavors,textures,and nutrients with plant protein from tofu and peanuts.A selection of filling ideas:Pickled Radish100g radish,cut into 1cm cubes10g kosher salt3g ginger,sliced30g distilled white or coconut vinegar30g sugar,white granulated2g bay leaves,dried10g black peppercorns2

123、g Thai red chili,whole5g Knorr Tamarind Soup Base3g bay leafFor more fillings see Appendix.A selection of garnishes:Peanut Powder80g roasted peanuts40g brown sugarORCrispy Vermicelli and Seaweedvegetable oil for frying100g vermicelli,deep fried20g crispy nori,ground20g toasted sesame seeds2g Knorr C

124、hicken PowderFor more garnishes see Appendix.Ingredients(Serves 10)Serve with:Peanut Sauce200g water80g sugar50g Knorr Liquid Seasoning50g Knorr Oyster Sauce2g star anise15g cornstarch50g Ladys Choice Peanut ButterAssembly30 pcs spring roll wrapper100g mustard leaves,middle stalk removed and cut int

125、o thick stripsgrated garlic waterFRESH VEGETABLE“LUMPIA”WITH PEANUT SAUCE AND PICKLED RADISHChef Kenneth Cacho,Philippines chefkencachoFor Casual Full-Service RestaurantsCost()per portion:12For more information on these ingredients,click here.4849MODERNIZED COMFORT FOODFUTURE MENUS 2024Fresh Vegetab

126、le“Lumpia”contdPickled Radish Salt the radish and leave at room temperature for 1 hour.Strain and wash the salted radish.Make a gastrique with the rest of the ingredients then bring to a boil.Pour the gastrique directly to the radish and leave to pickle for 2 weeks.Guisadong Gulay(Sauted Vegetables)

127、Heat a frying pan and add the oil.Saut garlic,onions and tomatoes.Add the rest of the ingredients and continue sauting.Cover and lower the heat.Cook for 15 mins until vegetables are tender.MethodGuinataang Gulay (Vegetables in Coconut Milk)Heat a frying pan and add the oil.Saut ginger,garlic,and oni

128、ons.Add the winged beans,long beans,and squash.Cook for 5 mins and deglaze the pan with fish sauce.Pour the coconut milk and add Knorr Chicken Powder.Bring to the boil and cover the pan.Cook for 10 mins or until the squash is soft.Tortang Talong(Eggplant Omelette)In a bowl,mix all ingredients togeth

129、er.In a greased pan,cook the omelette,evenly spreading the mixture until set.Cut into 10 wedges.Smoked Wintermelon Marinate the wintermelon with all the ingredients overnight.Place in a smoker and hot smoke at 120C for 1 hour.Cool down and cut into strips.It can be pan-fried or used as it is.Stewed

130、Tofu and Lima Beans Place beans,water and calc in a non-reactive pan.Bring to a boil while stirring for 5 mins.Remove from the heat and leave covered overnight.The next day,rinse and rub the beans to remove as much skin.Ground or pulse in a food processor until mealy.In a pot,heat the oil and saut t

131、he garlic and onions.Saut the beans for 15 mins and add the rest of the ingredients.Cook the stew for 15 more mins.Peanut Sauce Whisk all ingredients in a pan.Bring to a boil while constantly stirring to avoid lumps.Simmer for 5 mins and strain.Assembly(Lumpia/Spring Roll)Make a spring roll,arrangin

132、g each component in layers,except the sauce and radish.Roll tightly then brush edges with garlic water to seal.In a frying pan,shallow fry the lumpia and cook until golden brown on all sides.Serve with the sauce and pickled radish.“I drew inspiration from the traditional folk song,“Bahay Kubo,”that

133、highlights vegetables that are affordable,hearty,locally available,and delectable.”Chef Kenneth CachoFor Central Production Kitchens:You can choose among the different fillings in this recipe as preferred.Prepare the filling and wrap ahead,then freeze and store in bulk.These can be deep-fried to ord

134、er in the restaurant.51MODERNIZED COMFORT FOOD50FUTURE MENUS 2024A modern and creative yet simple way of cooking barbecued pork with a rich mala flavor paired with a refreshingly crisp,pickled lotus root.Pork Neck400g pork neck meat,trimmed1g ginger,sliced10g spring onions5g Mei Kuei Lu Chiew30g red

135、 preserved bean curd sauce10g Knorr Chicken Powder50g peanut butter10g shallots,chopped5g saltIngredients(Serves 10)Pickled Lotus Root in Spicy,Sweet and Sour Sauce (for 40 pieces)200g lotus root,sliced10g Knorr Chili Liquid Seasoning20g preserved plum2g salt200g white vinegar50g water110g granulate

136、d sugarChef Chris Zhong,Peoples Republic of China 队长美食课堂For Casual Full-Service RestaurantsCost()per portion:1TORCHED BARBECUE PORKWITH MALA LOTUS ROOT SLICES,PRESERVED PLUMFor more information on these ingredients,click here.5253MODERNIZED COMFORT FOODFUTURE MENUS 2024Torched Barbecue Pork contdPor

137、k Neck Trim the pork into 2-cm thick pieces.Mix all ingredients well and let it marinate in the refrigerator for 12 hours.Steam the pork for 2.5 hours until very tender.Chill the pork.Place in a gastronorm with a weight on it to press and form the pork.Cut into 4 x 2cm-sized cubes.Pickled Lotus Root

138、 in Spicy Sweet and Sour Sauce(for 40 pieces)Mix all condiments together and let it rest for 6 hours in a clean pickle jar.Slice the lotus root into 1.5mm pieces and add the spicy,sweet and sour marinade.Let it sit for 2 hours.MethodAssembly Pan-fry the pork cubes on both sides until golden brown.Sp

139、rinkle brown sugar on top of the pork cubes then torch them until the sugar is caramelized.Top the pork cubes with pickled lotus root then garnish with some organic flower.“Classic yet creative cooking methods were applied for better flavor and texture in this dish.Its visually appetizing to attract

140、 diners but most importantly,its low-cost and easy to make.”Chef Chris ZhongFor Central Production Kitchens:The pork can be pre-cooked,chilled,and cut into portions.The sauce can also be prepared ahead and chilled.5455MODERNIZED COMFORT FOODFUTURE MENUS 2024A modern take on a German classic with an

141、apple and red cabbage roulade,and potato donut to balance the richness of the beef by adding more varied flavors and textures to the dish.Braised Beef1,5kg beef topside500g mirepoix220g Knorr Professional Clear Gravy2L water500ml red wineKnorr Professional Clear Gravy,to tasteMondamin Roux Dark,to t

142、asteCrunchy Topping250g onion,brunoise250g cornichons,brunoise150g coarse Pommery mustard Red Cabbage and Apple Roulade1kg red cabbage40g Knorr Professional Vegetable Stock500g Granny Smith apple50ml white wine100ml apple juice100ml waterAgave thick juice,as neededolive oil,as neededIngredients(Serv

143、es 10)BRAISED BEEF,RED CABBAGE ROULADE,AND POTATOChef Ren-Noel Schiemer,Germany chef_renenoel_chefmanshipFor Casual Independent RestaurantsCost()per portion:45Potato Donut120g Pfanni Potato Fix&Fertig80g flour560ml milk15g baking powder2 eggsnutmeg and salt,as neededFor more information on these ing

144、redients,click here.5657MODERNIZED COMFORT FOODFUTURE MENUS 2024“Its a real German classic that has been given a completely different face through modern techniques.Its a new taste and texture experience for diners.”Chef Ren-Noel SchiemerBraised Beef,Red Cabbage Roulade contdBraised Beef Cut the top

145、side into approx.150g pieces then sear all sides.Roast the mirepoix in a pot.Deglaze with wine and add water and delicatessen sauce.Place the meat in a gastronorm and cover with stock.Braise the beef in the oven until tender.Season to taste with clear gravy.Crunchy Topping Fry the onion in a pan unt

146、il golden.Add the cornichons and toss.Combine everything in a bowl and mix with mustard.Spread on a silicon mat and dry at 80C for about 3 hours.MethodRed Cabbage and Apple Roulade Remove the outer leaves of the red cabbage and set aside.Cut out the lower part of the thick stalk.Place the leaves bet

147、ween the cling film and a tea towel.Blanch the leaves then rinse with cold water.Slice the apple with a peeler into thin long strips.Place the apple on the red cabbage leaves and roll into a roulade.Cut the roulade in approx.2-cm lengths.Mix white wine,apple juice,and water with vegetable stock.Put

148、olive oil in a pan and fry the roulades briefly then add the stock.If needed,season with agave syrup.Potato Donut Mix all ingredients in a blender.Blend it for 30 seconds.Season with salt and nutmeg.Pour everything into a siphon and shake well.Bake in an iron or silicone donut mold.Assembly Plate th

149、e braised beef,red cabbage and apple roulade.Add the potato donut and crunchy topping.5859MODERNIZED COMFORT FOODFUTURE MENUS 2024Rice Base450g onion500g fresh calamar,25-cm width,diced1 pc bay leaf400g white wine200g olive oil600g rice,bomba variety1 pc rosemary,freshIngredients(Serves 10)Salmorret

150、a(concentrated paste to boost the taste)3 pcs ora pepper(dry pepper)15g garlic,sliced200g ripe tomatoes200g olive oil30g Knorr Umami10g saltPrawn Bouillon10 pcs fresh prawn heads1,5L water60g Knorr Paella Bouillon20g oilGOURMET RICE WITH SAFFRON AIOLIChef Peio Cruz,Spain chefpeiocruzFor Casual Indep

151、endent and Chain RestaurantsCost()per portion:12Assembly30-40 pcs prawns,defrostedTopping Sauce0,03g saffron10g garlic80g Hellmanns MayonnaiseA modern,minimalist take on cooking and presenting paella using different techniques with the right mix of the best ingredients:bouillon,paste,concentration o

152、f flavors,and accurate cooking times for the most ideal rice flavor and texture.For more information on these ingredients,click here.6061MODERNIZED COMFORT FOODFUTURE MENUS 2024Gourmet Rice ContdRice Base In a saut pan,cook the finely chopped onion in olive oil.Add calamar.Cover and add salt.After 1

153、0 mins,add bay leaf and wine.Slow cook until golden brown and soft.Cover the pan.Char the rosemary then add into the mixture for smoked flavor.Leave the rosemary in the pan for a few mins.Add 250g of salmorreta then cook for another 5 mins.Add rice and 1L of prawn bouillon.Reserve some bouillon in c

154、ase needed at the end.Keep cooking for 12 mins until the rice grains are nearly cooked.MethodSalmorreta Open the peppers and remove the seeds.Keep the peppers in warm water for at least 2 hours.In a pan,fry the sliced garlic.Add the hydrated peppers and strain them.Cook for 2 mins.Add the chopped to

155、matoes,and cook slowly for about 60 mins,until most of the water has evaporated.Mix the ingredients and pass through a fine sieve.Add Knorr Umami and some salt to taste.It should reach a pasty texture similar to a puree.Use this paste for boosting the taste and color of the dish.In the square metal

156、tray,spread the mixture evenly around 300g covering the full surface at the same height,max 1cm.Let it rest for 2 mins.Add some bouillon if needed to get the perfect doneness of the grain.Cook again for the last 5 mins at 200C in a dry-heat oven,adding more bouillon if needed until the grains are co

157、oked.Remove the tray from the oven and let it rest for 2 mins.Finish the dish with 2 cooked prawns and some drops of saffron aioli and saffron strands.Plate symmetrically.Prawn Bouillon Take the prawn heads off and fry them in a pan.Smash them in order to extract all the flavors.Add water and the pa

158、ella bouillon powder.Stir and boil for at least 10 mins.Use this bouillon to hydrate the rice if needed.Assembly Saffron aioli:In a mortar,mix together garlic,toasted saffron,a pinch of salt,and a few drops of olive oil.Smash the mixture until it becomes a smooth paste.Keep adding mayonnaise gradual

159、ly until the mayo emulsifies the mixture.Transfer the mixture to a squeeze bottle.Top the rice with cooked prawns.Finish with some dots of sauce.“Its a modern way of presenting a rice dish!I used varied techniques for great flavor,following accurate cooking times and ingredient quantities.”Chef Peio

160、 Cruz63MODERNIZED COMFORT FOOD62FUTURE MENUS 2024A dish with modernized components inspired by the different regions in Indonesia from Central Java,Lampung City,to Kalimantan Island.The grilled chicken is paired with crispy spinach,udon Manday,fermented unripe jackfruit in a seruit sauce made with a

161、 combination of tomatoes,chili,shrimp paste,and calamansi.Grilled Chicken1000g boneless chicken breast,skinless 400g jackfruit35g lemongrass4g salam leaf/bay leaf 300g Bango Kecap Manis 20g Knorr Oyster SauceSpice Mix Paste25g garlic 60g shallot 20g galangal20g ginger 6g coriander powder 120g cookin

162、g oil Crispy Spinach400g spinach25g garlic,chopped40g shallots,chopped20g spring onion,chopped10g Knorr Chicken Powder 80g cooking oil Ingredients(Serves 10)GRILLED CHICKEN JACKFRUIT IN SERUIT SAUCE WITH UDON MANDAYChef Gungun Chandra Handayana,Indonesia chefgungun_handayanaFor Casual RestaurantsCos

163、t()per portion:1Stir-Fried Udon Manday40g cooking oil 15g garlic,chopped20g shallots,chopped10g red chili,seedless,sliced10g green chili,seedless,sliced6g toasted shrimp paste160g Manday,shredded60g Bango Kecap Manis 6g Knorr Chicken Powder 500g udon noodles200g unripe jackfruit,dicedSeruit Sauce20g

164、 shallots,chopped 200g red chili,sliced 140g cherry tomatoes 10g white sugar 6g toasted shrimp paste 10g calamansi 6g Knorr Chicken Powder 6g agar agar500g cooking oilFor more information on these ingredients,click here.6465MODERNIZED COMFORT FOODFUTURE MENUS 2024Grilled Chicken Jackfruit contdGrill

165、ed Chicken Saut the ground spices and add jackfruit,lemongrass,salam,Bango Kecap Manis,and Knorr Oyster Sauce.Add the chicken,braise for 45 mins,and turn off the heat.Let it cool and soak for 1-2 hours.Grill the chicken while brushing it with the remaining braising sauce.Crunchy Spinach Heat the oil

166、 to 190C in a fryer.Deep-fry spinach until crispy.In a pan,cook the garlic,shallots,cayenne pepper and red chili.Add Knorr Chicken Powder and crispy spinach.MethodSaut Manday Udon Deep-fry shredded manday until crispy.Set aside.Cook the garlic,shallots,red and green chilies,shrimp paste,manday,Bango

167、 Kecap Manis,Knorr Chicken Powder,and udon.Sambal Seruit Caviar Blend the chili mixture until smooth.Cook until it boils.Pour small drops of the chili sauce in the cold oil.Let it set and strain.Assembly Plate the chicken,udon,and crunchy spinach.Top with sambal seruit caviar.“Im passionate about ex

168、perimenting with and creating components using our local ingredients.As chefs,we need to be bolder in trying new combinations!”Chef Gungun Chandra HandayanaChicken is the top best-selling dish according to a survey of 1400 independent restaurant,hotel,and elderly care operators from 19 countries in

169、2023.667MODERNIZED COMFORT FOOD66FUTURE MENUS 2024Flexitarianism is on the up,with more people adopting the sentiment:friends,not food!For flexis,theres the desire to slowly reduce the amount of animal product going into their dishes,with the need to find menus with minimal amounts of meat and fish.

170、For more established vegan/vegetarians,the desire for highly indulgent dishes is a thing of the past,with people seeking new culinary experiences that revolve around plant-powered protein such as beans,pulses and vegetables.They want flavorsome and healthy dishes,without the highly indulgent dishes.

171、Its about broadening our horizons to celebrate plant power in the most interesting ways.PLANT-POWERED PROTEINVeggie Protein Heroes 6869PLANT-POWERED PROTEINFUTURE MENUS 2024Words byLauren Kemp No more!Thats thanks to plant-forward menus,vegan,and vegetarian options.The rise of the flexitarian has tu

172、rned these sorry dinner tables all the way around,and rightly so!Flexitarian is defined as a primarily vegetarian diet with occasional meat or fish.The flexi method means that nothing is strictly off limits,so diners are free to choose based on their own needs and preferences,be they physical,financ

173、ial,or environmental.Flexis principles are largely contained within the term conscious gastronomy,which reflects all the things modern diners love seasonal,organic,local,low-waste and low-carbon offerings that are cheaper both to create and to order.Researchers from the University of Westminster hav

174、e found that“meat eaters are significantly more likely to choose vegetarian meals when they make up the majority of food offered.A menu had to be at least 75%vegetarian for this choice tipping point to occur.”8 Vegetarian and vegan options have a much larger profit margin than meat-based dishes.Its

175、no surprise that chefs across the globe are now extolling the virtues of vegetables and sharing exponentially more fabulous ways to center veg-centric dishes.FLEXITARIANISM:HOW Small Changes CAN MAKE A BIG DIFFERENCEFlexitarians Have It AllBack in the day,vegetarians going out to eat were served stu

176、ffed mushroom to start with and penne allarrabbiata for their main.They could try and make up a meal out of sides,but it was frowned upon.They must accept their lot and look forward to dessert where they could eat like the rest.Vegans were simply not invited.“The flexi method means that nothing is s

177、trictly off limits.”35%of French households are reducing their meat consumption771PLANT-POWERED PROTEIN70FUTURE MENUS 2024The growing movement toward embracing plant-forward sources not only reduces our reliance on animal agriculture but also offers numerous health benefits.Below,Sana Minhas suggest

178、s four nutritious plant based ingredients to help the wellbeing of people and the planet.WithSana Minhas,Nutritionist“Chefs have a big part to play in providing solutions to the environmental and ethical concerns raised bytraditional food systems.”Words byRyan CahillFOUR INGREDIENTS FOR HEALTHY AND

179、MINDFUL DISHESHumans have discovered over 20,000 edible plants,but we only consume 150-200 on a regular basis,which is less than 1%.Beans and PulsesThese versatile members of the legume family boast a surprising superpower:they can convert nitrogen from the air and fix it into a form that can be rea

180、dily used by plants.Beans and pulses are also a rich source of fibre,protein and B vitamins.1Whole GrainsWhole grains and cereals have been a key source of food for humans for the longest of times.Diversifying carbohydrate sources beyond the basic white rice,maize and wheat is essential for not only

181、 making our menus more exciting and unique,they also provide more nutritional value and improve soil health.Think about millet,buckwheat,wild rice,quinoa-these wholegrains take your dishes to the next level and help your diners eat more wholesomely.2Leafy GreensLeafy greens are the most versatile an

182、d nutritious of all types of vegetables.They contain dietary fiber and hence are good for your gut and are packed with lots of vitamins and minerals,low in calories,and provide many health benefits.3Nuts and SeedsAs well as being high in protein,healthy fats,and vitamin E,the desirable flavor and cr

183、unchy texture of these little powerhouses makes them a great addition to almost every dish.473PLANT-POWERED PROTEIN72FUTURE MENUS 2024Food can be fun,as well as delicious!Post-pandemic,were living in a time of increased connectivity.This means that unique,playful and multi-sensory dining experiences

184、 are more celebrated than ever especially when theyre as exciting as Chef Maurits van Vroenhovens rosewater-infused panna cotta.Through beautiful food boards of cross-cuisine mash-ups,diners have the opportunity to enjoy food together,creating organic conversations and a sense of community.Get ready

185、 for widespread snackification!THE NEW SHARINGDynamic And Interactive 7475THE NEW SHARINGFUTURE MENUS 2024A.I.AND THE Future OF RESTAURANTSWithChef Eric Chua chef_eric_chuaEric Chua on how A.I.could be the future of restaurantsRestaurants can create holistic and memorable dining experiences that cat

186、er to customer preferences while optimizing kitchen efficiency with Artificial Intelligence.Its important to carefully choose solutions that align with your restaurants concept and budget,ensuring a seamless blend of technology and culinary artistry.Words byRyan Cahill“Let the A.I.handle the precisi

187、on and data while you focus on the creativity and passion for cooking!”Enhanced PersonalizationAI can analyze customer data and preferences to provide personalized dining recommendations,making each guest feel special and valued.1AR/VR Immersive Dining ExperiencesCreate augmented or virtual reality

188、dining experiences where guests can explore the origins and compositions of ingredients,dine in unique ambiance,or even interact with digital elements in their surroundings.2Customer Feedback AnalysisUtilize AI to analyze customer feedback and reviews,identifying trends and areas for improvement to

189、continuously enhance the dining experience.3Inventory ManagementImplement AI-driven inventory management systems that track ingredient levels,predict restocking needs,and minimize food waste.4AI Recipe DevelopmentUse AI to generate innovative ingredient pairings and presentation ideas,allowing chefs

190、 to experiment with new culinary concepts.5For related articles,click here.77THE NEW SHARING76FUTURE MENUS 2024Panna CottaL milk L cream 130g Carte DOr Professional Panna Cotta rosewater,as neededQuince 3 pcs fresh quinces 1 pc lemon 200g Carte DOr Caramel Topping600ml water a pinch of saffron threa

191、ds Butterfly Tuiles 75g icing sugar50g flour 70g egg white50g butter,melted Assembly Pimaniye,a type of Turkish cotton candy,as needed pistachios,as needed dried rose petals,as needed Ingredients(Serves 10)ROSEWATER PANNA COTTA WITH QUINCE COOKED IN SAFFRON AND CARAMEL,PIMANIYE,PISTACHIO AND BUTTERF

192、LY TUILESChef Maurits van Vroenhoven,The Netherlands chef_maurits_van_vroenhovenFor Casual Independent RestaurantsCost()per portion:12For more information on these ingredients,click here.A highly versatile,top dessert that can be prepared ahead using different molds and served with different sauces,

193、toppings,and garnishes.7879THE NEW SHARINGFUTURE MENUS 2024Rosewater Panna Cotta contdPanna Cotta Make the panna cotta according to pack instructions Add rosewater to taste.Pour the panna cotta mixture into 10-12 ramekins.Place the ramekins in the fridge for at least 3 hours.Quince Peel the quinces

194、then cut them into eight pieces and remove the core.Place them in a pan with the water,lemon juice,and caramel topping.Bring to the boil and add some saffron threads.Let the quince simmer for 30-40 mins or until tender.The saffron will give a nice color to the quinces and syrup.Let the cooked quince

195、s cool down.MethodButterfly Tuiles Combine icing sugar and flour in a bowl.Stir in the egg white with a whisk.Add the melted butter and mix in well.Place the cookie batter in the fridge for at least 1 hour.Use a silicone mat butterfly lace mold.Spread out the batter with an offset spatula.Bake the t

196、uiles at 160C,for 8-10 mins.Shape them while they are still warm.Assembly Use a warm water bath to take out the panna cotta from the ramekins and place 2 on one plate.Add some of the cooked quince on the plate and drizzle over some of the syrup.Decorate the dessert with pistachios,rose petals,and pi

197、maniye.Top with butterfly tuiles.“Its a simple dessert thats easy to prepare yet versatile and tasty.You can use different toppings and molds that are readily available.Best of all,its great for sharing.”Chef Maurits van Vroenhoven8081THE NEW SHARINGFUTURE MENUS 2024With such a saturated market with

198、in food services,your dish of the day cant just taste great,it needs to look the part too.Diners demand food that is not only full of nutrition and nourishment,they want it to look aesthetically interesting and vegetables might be the answer.Veg allows cooking to become an artform,with chefs able to

199、 create vibrant and picturesque plates that excite diners and leave them feeling inspired.It can transform a dish from something lackluster and beige,to bright and brilliant,like Chef Dana Cohens Hot Honey Caramelized Butternut Squash Tostada with Whipped Feta.Vegetables have long been overlooked,it

200、s time for them to be front and center.Vegetable DemocracyIRRESISTIBLE VEGETABLES8283IRRESISTIBLE VEGETABLESFUTURE MENUS 2024All hail the butternut squashIs there a more autumnal sight than the sturdy and versatile butternut squash,waiting patiently for the right moment to make your plates golden an

201、d your heart warm?Fantastic stuffed full of cheese,stirred into a risotto,or blitzed into a seasonal soup,the wallet-friendly squash delivers on all counts:its pretty,versatile and chock-full of vitamins and minerals.A 100g portion of butternut squash provides you Vitamin A,C and E.Its the fiber-ric

202、h,low-calorie king of autumn.From zero to heroThanks to a wave of ingenious chefs and a surge in demand for imaginative sides,cabbage is experiencing a renaissance.Half a cup of cooked cabbage also contains fiber,folate,magnesium,potassium and vitamins A,C and K.When its fermented it provides natura

203、l probiotics which are good for your gut health.Both of these awesome veggies have a long shelf-life and a low price point,and they provide the body with a wealth of goodness.So put them on the menu!Words byLauren KempTheres a debate on the plate about whether the cheap and cheerful veg at the back

204、of the class could ever truly take center stage on the table.Lets take two veg treasures that dont see enough of the limelight and also support good health.FROM HUMBLE TO SUBLIME:CAN Simple Veg TAKE THE LEAD?“A 100g portion of butternut squash provides you Vitamin A,C and E.Its the fiber-rich,low-ca

205、lorie king of autumn.”For related articles,click here.85IRRESISTIBLE VEGETABLES84FUTURE MENUS 2024Whats hot?Hot honey!This recipe shows how to keep vegetables trendy and exciting in flavor and appearance caramelizing and frying of seasonal,inexpensive yet appealing ingredients,giving it a wow factor

206、 that you can charge a premium for.It provides a good serving of vegetables that deliver taste and essential nutrients,as well as protein to round out the dish.Caramelized Butternut Squash1.3kg butternut squash,1”cubes48g extra virgin olive oil2g thyme,chopped5g Knorr Caldo de Vegetales15ml hot hone

207、y8g garlic powder1g cinnamon1g smoked paprika5g Knorr Caldo de Vegetalessalt and pepper,as neededFried Sage and Kale20 pcs sage leaves1 bunch Dinosaur (lacinato)kale,stemmed and roughly chopped120g Pepitas,roasted and choppedsalsa macha,as neededoil for frying,as neededIngredients(Serves 10)Whipped

208、Feta 1 cup Hellmanns Real Mayonnaise225g feta cheese1 pc lemon,zestedcracked black pepper,as neededPitas10 pcs ancient grain pitas,toasted until crisp175g green apples,brunoise HOT HONEY CARAMELIZED BUTTERNUT SQUASH TOSTADAWITH WHIPPED FETAChef Dana Cohen,North America chefdana_eatsFor Casual Full-S

209、ervice RestaurantsCost()per portion:23For more information on these ingredients,click here.87IRRESISTIBLE VEGETABLES86FUTURE MENUS 2024Butternut Squash Tostada contdCaramelized Butternut Squash Toss the butternut squash with hot honey,then add the oil,thyme,Knorr Caldo de Vegetales,garlic,cinnamon,a

210、nd smoked paprika.Spread on a parchment-lined sheet pan and roast at 230C until golden brown and caramelized about 25 mins tossing occasionally.Fried Sage and Kale Fry the sage and kale leaves.Remove from oil and season with salt.In a medium bowl,toss together the sage,kale and pepitas then break up

211、 to a crumble texture.Add enough salsa macha to coat.Whipped Feta Cheese Blend all ingredients until smooth and whipped.Refrigerate until needed.MethodTostada Assembly To assemble the tostadas,spread the whipped feta on the toasted pita.Top each with butternut squash.Sprinkle the sage crumble on top

212、.Garnish with brunoised apples.Tips and Substitutions This flavor profile is perfect for autumn/holiday season,but the vegetables can easily be swapped for other seasons,like tomatoes in summer,or artichokes in spring.“Diners will be more likely to try something new if it is tied to familiar dishes

213、like a taco enhanced with simple,yet flavor-packed ingredients.”Chef Dana CohenFor Central Production Kitchens:The packaging can be similar to a salad with the pita and whipped feta on the side.8889IRRESISTIBLE VEGETABLESFUTURE MENUS 2024Molasses Glazed Cabbage100g Knorr Noodle and Wok Sauce50g Hell

214、manns BBQ Sauce75g grape molasses 25g pomegranate molasses10g vegetable oil80g onion Spice Mix10g Knorr Vegetable Seasoning 20g Isot pepper(smoked chili flakes)7g sumac7g cumin2g dry oregano Ingredients(Serves 10)Cabbage100g butter1700g white cabbageSpicy Bulgur Rice with Pickled Cabbage20g vegetabl

215、e oil60g green bell pepper,brunoise400g Knorr Arrabbiata Sos15g Knorr Vegetable Seasoning 900g water 250g bulgur rice 150g pickled cabbage 60g butter 50g watercress stems,slicedWalnut Mayonnaise100g walnuts300g Hellmanns Real Mayonnaise5g Knorr Garlic Seasoning 100g waterCreamy Baba Ganoush Puree350

216、g red bell peppers185g eggplants 10g tomato paste 5g Knorr Garlic Seasoning 25g olive oil 2g salt 10g white wine vinegar60g plain Greek yogurtCrispy Onion Strings200g onions100g wheat starch5g Knorr Vegetable SeasoningTURKISH MOLASSES-GLAZED CABBAGEChef Pinar Balpinar,Turkey ufs_chef_pinarbalFor Cas

217、ual Chain RestaurantsCost()per portion:12A creative way of substituting meat with accessible and affordable vegetables,recreating the flavor profile of a classic grilled Turkish kebab by combining umami-rich and stable sauces with kebab spices.For more information on these ingredients,click here.91I

218、RRESISTIBLE VEGETABLES90FUTURE MENUS 2024Turkey Molasses Cabbage contdMolasses Glazed Cabbage For Molasses Glaze:In a blender mix Knorr Noodle&Wok Sauce,Hellmanns BBQ Sauce,grape molasses,pomegranate molasses,vegetable oil,and onions together until the sauce is smooth.For Spice Mix Mix Knorr Vegetab

219、le Seasoning and all other spices together.Slice the cabbage into wedges.Include the stalk to keep it intact and prevent waste.Secure the leaves with a wooden skewer.Brush the cabbages with molasses sauce.Sear the cabbage with butter in a pan.While searing,use a heavy meat hammer to press.Once all s

220、ides are seared,cover the cabbage with spice mix and brush with more molasses glaze.Place the cabbage in a 250C oven for 4 mins.Remove the cabbage from the oven.Brush with more molasses glaze.Remove the skewers before serving.MethodWalnut Mayonnaise Roast Walnuts at 180C for 8 mins.Blend roasted wal

221、nuts until smooth and create a walnut praline.Blend walnut praline with water,Hellmanns mayonnaise and Knorr Garlic Seasoning until smooth.Strain it.Creamy Baba Ghanoush Puree Roast bell peppers and eggplants in the oven or grill.Place red bell peppers and eggplant on a baking sheet and roast for ab

222、out 30 mins or until peppers are charred.Remove from the oven and place in a bowl.Cover and let it steam for about 15-20 mins.Peel and deseed peppers.Peel eggplants.Place the peppers and eggplant to a food processor,add tomato paste,Knorr Garlic Seasoning,olive oil,salt,and vinegar.Blend until smoot

223、h.Transfer to a saucepan.Simmer over very low heat for 20-30 mins,or until thickened,stirring frequently.Remove from heat.After the puree has cooled down,add Greek yogurt and continue blending until smooth.Crispy Onion Strings In a bowl,mix wheat starch and Knorr Vegetable Seasoning.Slice onions thi

224、nly with a peeler or mandolin.Take the excess juice from the onions with a kitchen towel.Mix onions with the seasoned starch.Heat the oil to 160C and deep-fry the onions until golden brown and crisp.Spicy Bulgur Rice with Pickled Cabbage Heat oil in a saucepan,add bell peppers and saut for 30 second

225、s.Add Knorr Arrabbiata Sauce and Knorr Vegetable Seasoning and stir.Add water and bring to the boil.Once the stock starts to simmer,add bulgur rice and pickled cabbage.Cover the pan.When all the water has evaporated,the rice is ready.Add some butter and mix it until the rice becomes sticky but poura

226、ble.Assembly Plate all components.Drizzle over some walnut mayonnaise then top with watercress.“The sauces and seasonings add umami,meaty,and smoky flavors that are expected from traditional Turkish meat skewers.Unlike traditional kebab,the recipe can be prepared without any special grill equipment.

227、”Chef Pinar BalpinarTips and Substitutions İsot is one of the protected food products in Turkey which means it is registered and protected by legislation.If not available,you can use smoked spicy chili flakes or smoked paprika.93IRRESISTIBLE VEGETABLES92FUTURE MENUS 2024Sunflower Puree and Cubes2kg

228、organic sunflower 2 pcs lemon 200g milk 20g Knorr Vegetable Broth Liquid Concentrate 100g Knorr Stock Flakes 500g egg 20g sunflower oil 2g salt and pepper Vegan Caviar4 pcs nori 300g water 80g soy sauce 150g chia seeds 30g sunflower oil Earth Potato500g potatoes,small,washed 100g egg white 100g heal

229、ing earth clay 2g salt and pepper 30g sunflower seeds 100g mountain hay Assembly2 pcs organic sunflower 100g sunflower oil 2g salt and pepper 150g crme frache 20g chervil 20g garden cressIngredients(Serves 10)SUNFLOWER WITH CHIA CAVIAR AND EARTH POTATOESChef Stefan Furrer,Switzerland ufschefs.chFor

230、Casual Independent RestaurantsCost()per portion:45A dish comprising of the different parts of a sunflower using various techniques to create a unique combination of flavors and textures,with a low-cost yet healthy chia caviar.For more information on these ingredients,click here.95IRRESISTIBLE VEGETA

231、BLES94FUTURE MENUS 2024Tips and Substitutions This flavor profile is perfect for autumn.The vegetables can easily be swapped for tomatoes in summer,or artichokes in spring.Sunflower with Chia Caviar contdSunflower Puree and Cubes Clean and prepare the sunflower heads then soak in lemon water.Blanch

232、in salted water.Cook 400g sunflower heads with milk and concentrated Knorr Vegetable Broth until soft,then puree.Mix the puree with Knorr Stocki Flakes.Season to taste.Cut the remaining sunflower heads into cubes and saut in hot fat and season.Put 200g puree into a piping bag.Keep it warm.MethodSunf

233、lower Flan Mix 500g sunflower puree with the same amount of whole egg.Season to taste.Cut the remaining sunflower heads into cubes.Place half of the cubes in the serving dish and fill with the flan.Cover with cling film.Poach in the oven at 100%steam for 30 mins.Vegan Caviar Cut nori into pieces.Soa

234、k leaves in water and soy sauce.Blend finely.Stir in the chia seeds and sunflower oil and chill for 1 hour.Earth Potatoes Wash and dry the potatoes.Beat the egg whites and carefully stir in the healing earth.Season to taste.Roughly chop half of the sunflower seeds.Mix the chopped seeds and hay with

235、the egg white mixture.Season with salt and pepper.Add the potatoes to the mixture.Place on a baking tray lined with baking paper and bake in the oven at 180C for 50 mins.Assembly Cut the leaves into julienne and deep-fry together with the flowers.Peel the stems and cut them into 4cm long sticks,then

236、 cut in half,lengthwise.Saut the stalks in the sunflower oil and season.Serve Arrange the garnishes on top of the flan.Arrange the caviar in a tin,smoothly spread with a spoon,topped with crme frache.Serve the baked potato with the remaining ingredients.“Inexpensive,local and seasonal vegetables can

237、 be prepared in different facets,all of which highlight different aspects of the plant and thus offer an ever-changing taste experience!”Chef Stefan Furrer97IRRESISTIBLE VEGETABLES96FUTURE MENUS 2024our soil in the broader environment.The science tells us that we have to change course urgently,becau

238、se its having a devastating impact on what underpins our ability to feed ourselves,not to mention life on planet Earth as we know it.I care about our ability to source good food,which is under grave threat.I care about my kids ability to eat well in the future.So when we talk about quality in the fo

239、odservice industry,the new version of that has to take into account the impact that that plate has not just on the health of the person eating it,but also the health of the land producing the ingredients.If we adopt the right practices and continue to innovate and use technology to drive solutions,w

240、e can take some of that carbon out of the air and put it back into the soil.By supporting producers who are using regenerative practices,we in the foodservice community can start to enable a broader shift in our food and agriculture ecosystem.Chefs can make a difference,by putting more sustainable c

241、rops on their menus,and promoting these on social media to influence other chefs and educate younger generations.Two practices that are fundamental to us shifting towards a more regenerative system are cover cropping and no-till farming.But its also important to look at whats surrounding your farm i

242、n terms of other foliage;what life are you hoping to bring back into the environment from,say,a pollinator standpoint.I hope everyone in the foodservice industry understands just how important their work is to shifting how were feeding ourselves.Because making good decisions and telling the right st

243、ories can have a huge collective impact.Its an exciting opportunity and a major responsibility that we all have to embrace and put our talents towards.Renowned chef and food policy expert Sam Kass shines a light on the power and urgency of regenerative agriculture.When it comes to regenerative agric

244、ulture,the first thing to focus on is soil health the biological health of the ecosystems that are producing our food.Weve been reliant on insecticides and herbicides and mono crop agriculture for a long time,and its killed much of the vitality of the biology of WithChef Sam KassSAVE OUR SOIL:WHY TH

245、E FUTURE OF AGRICULTURE IS Regenerative“I care about our ability to source good food,which is under grave threat.”For related articles,click here.99REGENERATIVE AGRICULTURE98FUTURE MENUS 2024SoilsBecause it takes between 100 and 400 years to form,good soil management is critical to increase producti

246、vity,enhance resilience and help lower emissions.Unilever is working together with suppliers and farmers to keeping living roots in the ground,using cover crops to prevent erosion,and rotating shallow and deep rooting crops to increase soil health.1Water Climate change is increasing the frequency an

247、d severity of drought and flooding incidents.Improving floodwater defences and drainage on farms,minimizing water pollution from farm run-off,and using water more efficiently will help protect global water supplies.2Biodiversity Farmers can help slow the current mass decline in biodiversity by intro

248、ducing land on the land margins that support pollinators like bees and butterflies,and predatory insects,or by planting trees that provide shade cover for crops,while sequestering carbon and maintaining soil stability.In the Knorr tomato project in Spain in 2022,there was a 179%increase in pollinato

249、rs and a 27%increase in wildflower diversity where farmers had put in wildflower borders.3LivelihoodsEducation in regenerative agricultural practices and better access to finance and technology have the potential to boost livelihoods while improving land management as well as helping to build farmer

250、s resilience to climate-related events such as drought and flooding.4FOUR KEY THINGS TO KNOW ABOUT REGENERATIVE AGRICULTURE 101REGENERATIVE AGRICULTURE100FUTURE MENUS 2024This year is all about the feel-good factor.“Healthy options”are about to be transformed.By thinking outside of the box,we can dr

251、eam up divine and unexpected dishes that are rich in nutrients,beautiful to look at and tasty too!The lettuce-based salad is out,and alternative veg and nutritional grains are in like the millet used by Chef Jimena Solis in her signature Millet Malfatti dish.Its important to develop a well-rounded u

252、nderstanding of nutrition and wellbeing.We all have a responsibility to safeguard all aspects of human health,and that starts with the food we eat!FEEL-GOOD FOODHolistic Wellbeing102103FEEL GOOD FOODFUTURE MENUS 2024THE HIDDEN BENEFITS OF WHOLESOME DININGWords byDavid WrightLets start with lentils.T

253、hese little legumes can reduce the risk of a host of chronic diseases such as diabetes,obesity,cancer and heart disease.So whether you use them in a stew,salad or dip,lentils are definitely one to feature in your menu planning.Eggs are also amazing a nutritional hand grenade,often described as a com

254、plete protein,they contain all nine amino acids we need.A fairly new product for diners is Kefir,but this microbe-rich dairy product has been fermented for over 2,000 years.These microscopic populations of bacteria are thought to be essential for improving digestion and lowering cholesterol.Watercre

255、ss is related to mustard and is part of the brassica family of vegetables.It is eaten in many countries and spans most continents.Considered a superfood because of its high content of antioxidants,it is particularly rich in beta carotene and vitamin C.Both the delicate green leaves and paler stems c

256、an be eaten either sauted or fresh,and are great when mixed in soups,salads,tarts and omelettes.These are just a few examples,but if you consider similar ingredients for your menu,including lots of colorful vegetables and fermented foods,the health benefits cannot be underestimated!The narrative aro

257、und superfoods in recent years suggests there are only a few highly marketed foods that pack a rejuvenating punch.The truth is that our kitchens are full of foods that have the power to revive and restore.“Our kitchens are full of foods that have the power to revive and restore.”For more creative re

258、cipe ideas,click here.105FEEL GOOD FOOD104FUTURE MENUS 2024Since gaining national recognition for his role as personal chef to the Obamas during their time in the White House,Sam Kass has used his platform to transform the way we think about food,nutrition,and the role of chefs in promoting better e

259、ating habits.Here he offers five tips for striking the perfect balance between flavor and health in your cooking.Understand the Relationship Between Nutrition and Wellbeing“The connection between nutrition and wellbeing all starts with the nutrient density of your dishes.Focus on how much nutrition

260、each calorie delivers.The goal is to ensure that every calorie counts and contributes to nourishment.”1Get Into Local Sourcing and Sustainability“Sourcing locally can offer fresher and higher-quality ingredients,but remember that sustainability is multifaceted.For example,a poorly farmed local cow f

261、ed on low quality grain is less sustainable than a responsibly farmed grass-fed animal transported from another part of the country.”2Embrace Innovations in Food Production“Healthier and environmentally friendly foods,especially alternative proteins,are becoming more accessible all the time.Look for

262、 delicious and nutrient-dense options that reduce the overall environmental footprint of a dish or menu without compromising on taste.”3Emphasize Plant-Based Ingredients“Plant-based foods are at the forefront of creating a healthier and more sustainable food system.Incorporate beans,lentils and legu

263、mes into your dishes as they are a great source of protein,nutrient-dense,sustainable,and super versatile.”4Explore the World of Mushrooms“Mushrooms are an amazing ingredient that can bring unique umami flavors to your dishes.Theyre nutrient-dense,offer diverse flavor profiles,and are easy to incorp

264、orate into various recipes.”5MORE THAN FOOD FOR FUEL:DEVELOPING DELICIOUSLY HEALTHY DISHESWithChef Sam KassWords byHerman Clay107FEEL GOOD FOOD106FUTURE MENUS 2024For more information on these ingredients,click here.Ingredients(Serves 10)Tapioca Gnocchi150g tapioca grains150g ground coalho cheese400

265、g skim milk40g olive oil2g salt1g pepper120g Knorr Professional Potato Puree25g Maizena,for rolling gnocchi240g waterBanana Skin Caramel200g unripe banana peel150g brown sugar/turbinado sugar350g oat cream1 unit lemon1g salt25ml rum1g salt650g coalho cheese,rectangular sticksBanana Tapioca Popcorn20

266、0g tapioca flocada5g Knorr Meu Tempero200g banana chips20g olive oilTucupi Bchamel50g Knorr Professional Bchamel500g skim milk500g tucupi10g turmeric,powderTAPIOCA GNOCCHI,TUCUPI BECHAMEL AND BANANA SKIN CARAMEL GRILLED COALHO CHEESEChef Thas Gimenez,Brazil thaisgimenezFor Casual Independent Restaur

267、antsCost()per portion:12A lighter take on gnocchi by replacing half of the potato with tapioca flour,paired with a creamy tucupi bchamel with turmeric,and caramelized banana peel.108109FEEL GOOD FOODFUTURE MENUS 2024MethodTapioca Gnocchi Boil the milk and add to a bowl with the tapioca granulada and

268、 ground cheese.Let it hydrate for about 15 mins.Prepare the potato puree:Add Knorr Professional Potato Puree to hot water,mix well and let it rest.Add the puree to the hydrated,warm tapioca and mix well.Dust the work surface with Maizena and divide the dough into 5 portions.Working with one piece at

269、 a time,use your hands and roll it out from the center into a rope that is about 2-cm wide.Transfer the gnocchi to a baking sheet dusted with Maizena.In a skillet,heat the olive oil.Add the gnocchi and fry until golden.Tip:Work with the tapioca dough while still warm so its easier to roll.Tucupi Bch

270、amel In a saucepan,boil the tucupi until reduced into half over low heat.Set aside.In a saucepan,heat the milk then add turmeric and Knorr Bchamel Sauce.Whisk the mixture until smooth and thickened.Add the reduced tucupi to the saucepan and bring to the boil.Set aside.Banana Skin Caramel Peel banana

271、s.Store the peels in a bag and freeze them for 24hrs.In a saucepan,caramelize the brown sugar.Cut the banana peels into medium pieces and add to the sugar.Mix well and add salt,half of the cream,and rum.Bring it to the boil.Add all the mixture to a blender with the lemon juice and the remaining crea

272、m.In a skillet,grill all sides of the cheese.Brush the grilled cheese with caramel.Tapioca Gnocchi contd“Its a new twist on a traditional and well-loved dish with nutritious techniques applied to local ingredients like fermenting.”Chef Thas GimenezBanana Tapioca Popcorn Slice the peeled bananas then

273、 arrange them on a silicon mat.Bake them for 20 mins at 160C.Remove from the oven then let them cool.Set aside.In a skillet,heat the olive oil.Add tapioca flakes and fry them for 1 minute,covering all the flakes.Add the Knorr Meu Tempero and the banana chips.Tips and Substitutions You can use plant-

274、based milk or cheese for a 100%plant-based recipe.For Central Production Kitchens:This recipe is a great concept for Ready Meals that can be frozen and stored.All components suit big-volume productions.111FEEL GOOD FOOD110FUTURE MENUS 2024For more information on these ingredients,click here.Malfatti

275、300g raw millet15g Caldo Granulado de Verdura Knorr440g spinach,blanched and chopped125g Escama de Papa Deshidratada Knorr500g water,for the pure10g sunflower oil250g chickpea,cooked2g pepper,crushed5g lemon zest 150g walnuts,toastedlemon zest walnuts,toastedSmoked Sauce185g Base de Tomate Deshidrat

276、ado Knorr1500g water 200g red capsicum200g green capsicum200g yellow capsicum250g onion350g tomatoes1g chili500g charcoal200g wood chips2 pcs siphon charges20g agar-agarIngredients(Serves 10)MILLET MALFATTI IN SMOKED VEGETABLE SAUCEChef Jimena Solis,Argentina chefsufsargFor Casual RestaurantsCost()p

277、er portion:34Crackers100g bagasse or leftover from vegetables100g sesame seeds50g whole grain sesame seeds1g salt1g crushed pepperOperators struggle with food cost and more specifically,animal protein.At the same time,diners are becoming more conscious about their health and the environment.This rec

278、ipe is a highly nutritious version of the classic malfatti served with a firewood-smoked and grilled vegetable sauce.It provides a significant amount of wholesome ingredients like grains,nuts,and vegetables like chickpeas,millet,and spinach.Its also lactose and gluten-free,and great for vegans and v

279、egetarians.For Central Production Kitchens:The malfatti can be prepared ahead and frozen in bulk.Add the chickpea flour to the mix and knead until the dough is firm.Portion and freeze.112113FEEL GOOD FOODFUTURE MENUS 2024“Charring of vegetables,combined with trendy and nutritious ingredients such as

280、 millet,gives this dish lots of umami and meaty flavors.Healthy dishes can definitely be tasty!”Chef Jimena SolisMillet Malfatti contdMalfatti Wash the millet and toast it slowly in a pan.Cook the millet with the vegetable bouillon (1L water+15g granulated bouillon).For the puree:Boil 500g water,add

281、 the sunflower oil and incorporate very slowly the dehydrated potato flakes.The puree needs to be firm in texture.Chop the chickpeas in a mixer.Toast the walnuts in the oven.Chill all the ingredients and combine them(cooked millet+chickpea+puree).Add the lemon zest,the spinach finely chopped and the

282、 salt and pepper.Shape them into balls-around 35g each.Preheat the oven 200C.Roast the balls for 5 mins or until golden in color.Whole Recipe Cooked:Combine 625g millet+250g puree+250g chickpea puree+440g spinach+150g walnuts+5g lemon zest.MethodSmoked Sauce Smoke the fresh vegetables with the wood

283、chips and charcoal.Mix all the smoked veggies.Sift and set aside the bagasse.For the tomato sauce:boil 1500g water and add the dehydrated tomato flakes.Combine the smoked vegetable puree and the tomato sauce.Heat the sauce and add the agar-agar.Mix well and pour the sauce into a siphon.Charge it.Cra

284、ckers Partially grind the seeds.Add the bagasse to the seeds then add salt and crushed pepper.Spread the mix on a silicone mat.Bake at 90C until dry and golden brown.114115FEEL GOOD FOODFUTURE MENUS 2024Unilever Food Solutions provides innovative and high-quality professional food ingredients and va

285、lue-adding services created by over 250 professional chefs,covering fifty cuisines in 200 million dishes a day.Unilever Food Solutions brands include Knorr Professional,Hellmanns,The Vegetarian Butcher and Carte dOr Professional-all created by Chefs for Chefs.Unilever Food Solutions provides innovat

286、ive and high-quality professional food ingredients and value-adding services created by over 250 professional chefs,covering 50 cuisines in 200 million dishes a day.Unilever Food Solutions brands include Knorr Professional,Hellmanns,The Vegetarian Butcher and Carte dOr Professional-all created by Ch

287、efs for Chefs.ufsglobalUnilever Food Solutions116117A selection of filling ideas:Guisadong Gulay (Sauteed Vegetables)30g vegetable oil10g garlic,minced50g onions,deseed,sliced into strips100g tomatoes150g bottle gourd,julienne,seeds removed150g sponge gourd,julienne,seeds removed150g jicama,julienne

288、,peeled10g Knorr Chicken Powder ORGuinataang Gulay (Vegetables in Coconut Milk)30g vegetable oil10g ginger,brunoised10g garlic,minced50g onions,brunoised100g winged beans,julienned150g long beans,4cm in length100g squash,1cm diced5g fish sauce150g coconut milk10g Knorr Chicken powderORTortang Talong

289、 (Eggplant Omelette)60g eggs,beaten1g Knorr Chicken Powder15g spring onions,finely sliced100g eggplant,charred,peeled and chopped1g pepperORStewed Tofu and Lima Beans500g lima beans,dried10g calc1500g water80g vegetable oil10g garlic,minced100g onions,brunoise250g water20g Knorr Chicken Powder400g t

290、ofu,crushed30g Knorr Oyster Sauce5g dark soy sauce 10g Knorr Liquid SeasoningORSmoked Wintermelon 500g wintermelon,seedless50g Knorr Liquid Seasoning100g brown sugar2g pepper10g Knorr Chicken PowderBlack Eggplant Kushiage with Tahini600ml original batter15g black charcoal powder 600g marinated eggpl

291、ant 120ml tahini dressing 20g tobiko 30g chives,finely slicedTofu Kunafa600g firm tofu,pressed overnight,sliced into 1.5-cm cubes10g Knorr Aromat3g crushed black pepper 3g coriander powder 600ml original batter300g kataifi or kunafa dough 150ml miso date glaze 30g pistachio powder Corn-Flaked Eggpla

292、nt Kushiage with Chili Hollandaise500g marinated eggplant 600ml original batter 300g corn flakes,crushed 250ml chili hollandaise30g white sesame seeds,toasted50g microgreens Kaffir Chili Dust5g kaffir lime leaves,dehydrated and grinded to powder15g Knorr Lime Powder 7g chili powder 3g salt 10g white

293、 sugarKushi Plate(p.13)RECIPE APPENDIXFresh Vegetable“Lumpia”(p.46)Corn Bomb10g baking powder50g cornstarch50g tapioca flour360g corn kernel (from fresh corn)5g Knorr Aromat 2g black pepper70g smoked cheese(cheddar,gouda-frico),grated60g dried mango,finely choppedwater,as needed120g Hellmanns Vegan

294、Mayo10g kaffir lime dustFUTURE MENUS 2024118119The Future Menus 2024 Trend Report by Unilever Food Solutions was compiled from robust global data and extensive chef inputs,including industry reports of leading third-party sources(Kantar,Firmenich,Symrise,IFF,The Forge,CMJ-PDC),social media analytics

295、 using 77,000 keywords representing 69 million searches across more than 21 countries,perspectives from UFS 250 professional chefs and in-depth feedback of more than 1,600 chef professionals located in 21 markets worldwide via UFS e-panels.These insights have been translated into practical,action-dr

296、iven solutions for foodservice operators globally,including recipe ideas,techniques,and ingredient solutions that operators can use on their menus.ABOUT THIS REPORTFlavor Shock1.Google Keyword Planner,Mar 2018-Feb 2022Local Abundance2.Q4443 Trendsetter March 2022,UFS e-panel plus ad-hoc,19 countries

297、,Base n=1,303Low-Waste Menus3.wfp.org4.Q4443 Trendsetter March 2022,UFS e-panel plus ad-hoc,19 countries,Base n=1,303Modernized Comfort Food5.Q4443 Trendsetter March 2022,UFS e-panel plus ad-hoc,19 countries,Base n=1,3036.Whats new on your menu?.April 2023.Kantar for Global UFS e-panel.Plant-Powered

298、 Protein7.Nielsen IQ Panelview,Irresistible Vegetables9.Unilever Regenerative Agriculture Impact Results 2022INDEXFUTURE MENUS 2024120121ACKNOWLEDGEMENTS Created by TCO LondonPhotography:Remko Kraaijeveld(food),Charmaine Wu(chefs)Recipes:Unilever Food Solutions Chefs Food Styling:Chef Maurits van Vr

299、oenhovenRecipe Editing:Chef Thais Gimenez,Chef Michael YamashitaResearch Studies:Daniel Quinn,Elspeth Edwards,and Charlotte McDonald of The Forge London,Unilever Food Solutions Consumer Marketing Insights,KantarExpert Insights:Chef Sam Kass,Patrick Chan,Sana Minhas,Christian Weij,Unilever Food Solut

300、ion ChefsSpecial thanks to:Chef Eric Chua,Unilever Food Solutions SingaporeBack cover image by F Get#Prepped for Tomorrow with Unilever Food Solutions As a B2B partner to chefs from around the world,we dont just offer products but also other services to help develop chefs.On our global website UFS.c

301、om,we house thousands of recipes,practical kitchen and team solutions,content for inspiration,and free training modules.is a portal with the latest professional trainings all filmed and created with expert chefs from around the world.Our teams are waiting to teach you skills,tips and tricks that can

302、 be used right now in your kitchens.If you would like to learn more about a few of the trends found in this report,check out some videos below.is the UFS movement thats fighting for a more resilient and sustainable foodservice industry.Were calling for change because we believe that healthier kitche

303、n cultures make for healthier businesses.At UFS.com you can find our range of tools,trainings and solutions to the toughest kitchen culture challenges,leadership skills and much more.by Christian Weij,Fermentation ExpertLow-Waste Menus Course Irresistible Vegetables CourseandFUTURE MENUS 2024122#Prepped for tomorrow