Latest news with #UnileverFoodSolutions
Time Out
a day ago
- Entertainment
- Time Out
The food trends shaping Johannesburg's menus right now
Johannesburg's food scene has always been a melting pot of cultures, and in 2025, it's going global in the best way. This week, I got a front-row seat to the launch of the Future Menus Report by Unilever Food Solutions, hosted right here in Johannesburg. Not only did we dive into the insights shaping restaurant menus around the world, but we also got to taste them. The hottest global trend, according to the report? Street Food Couture. Think gourmet mac and cheese, Korean rice rolls, and even a luxe take on our beloved lamb and apricot sosaties. This trend is redefining how we dine out, with bold flavours, informal vibes, and high-end touches all wrapped in wax paper and grit. For a city that thrives on food trucks, weekend markets and pop-ups, Johannesburg is more than ready to run with this. Another standout trend is Borderless Cuisine, which refers to dishes that mix influences and ingredients across continents. It's a concept that mirrors how many Joburg kitchens already operate. From truffle-enhanced bunny chow to Joburg-style tteokbokki, our local chefs already know how to mix things up with flair. This trend just gives them permission to go even bolder. But my favourite part of the day was the interactive Diner Designed showcase. The Diner Designed trend is a playful, customisable approach to dining where guests become co-creators of their meals. This isn't just build-your-own burger territory; it's about turning the entire dining experience into something personal, memorable, and fun. This concept came to life in the most decadent way at the launch when we were asked to use a QR code to access a short quiz on our phones to determine the perfect sauce to pair with our crème brûlée (mine landed on an indulgent chocolate espresso sauce), and then we got to decorate it ourselves based on personal taste. It was delicious and creative, but more than that, it showed just how much diners love being part of the process. For Johannesburg restaurateurs, the message is clear: experiment, localise, and personalise. Diners want food that tells a story and sparks connection, whether that's through nostalgic street eats or unexpected global mashups.
The Citizen
19-06-2025
- Entertainment
- The Citizen
Rich flavours take centre stage at Future Menus Vol. 3 launch
The foodservice industry is entering a bold new era as Future Menus Vol. 3 launches with a dynamic celebration of culinary creativity, innovation, and community at Kramerville on June 19. Hosted across major cities in South Africa this initiative highlights the evolving flavours, techniques, and trends shaping modern kitchens. This year's challenge required junior (17–25) and senior (26+) chefs to develop main and dessert recipes using at least two Unilever Food Solutions products. Their dishes had to embody the flavour smash trend, a 2024 spotlight on bold, expressive flavours. Follow us on our Whatsapp channel, Facebook, X, Instagram and TikTok for the latest updates and inspiration! Have a story idea? We'd love to hear from you – join our WhatsApp group and share your thoughts!
IOL News
12-06-2025
- Health
- IOL News
Taking heat in the kitchen: Chef Tebogo Ramatsui gets candid about mental health in the food industry
Chef Tebogo Ramatsui is a culinary artist whose journey exemplifies both passion and perseverance. Image: Vuyile Madwantsi The smell of sizzling spices. The clatter of pans. The rush of orders. To the outside world, the kitchen can seem like a place of magic filled with flavours, flair, and fiery passion. But behind this culinary curtain, many chefs are quietly fighting a different kind of heat, one that burns out the body and mind. As June rolls in, bringing with it Father's Day and Men's Mental Health Month, it's time to pause and reflect on the often-overlooked struggles and strengths of South Africa's vibrant culinary scene. This month isn't just about celebrating fathers with gifts or hearty meals; it's about acknowledging the emotional toll that can take on men, especially those who dedicate their lives to feeding others. And nowhere is this more apparent than in the stories of chefs like Tebogo Ramatsui, a culinary artist whose journey exemplifies both passion and perseverance. Unpacking men's mental health in South Africa's food industry Research from global organisations, such as FairKitchens, reveals a concerning reality. • 74% of chefs report sleep deprivation to the point of exhaustion. • 63% say they've suffered from depression. • 53% feel they've been pushed to their breaking point. These figures aren't just numbers, they're a wake-up call for South Africa, where the hospitality industry is a vital part of our economy but often at the expense of mental wellbeing. In South Africa, long hours, high pressure, and physically demanding work are daily realities for many chefs and hospitality workers. Taking heat in the kitchen Add to that the reality of workplace bullying, intimidation, and sometimes hazardous conditions, and it's no surprise that mental health issues are prevalent. Yet, many feel they must hide their struggles, believing that admitting vulnerability is a sign of weakness. As Father's Day approaches, Lifestyle asked Chef Ramatsui about why Men's Mental Health Month is important to him, as both a chef and a father. 'It's been highlighted on so many platforms, the importance of looking after your mental health and speaking up when you're facing darker days,' he says. 'A lot of people don't have someone they can lean on. In kitchens, that 'someone' should be your team.' Ramatsui's journey has taken him from recipe development, crafting dishes around new products like smoked paprika, to mentoring chefs across Durban, Johannesburg and Cape Town. Yet nothing has shaped his outlook more than witnessing colleagues struggle in silence. 'When you bottle it up, eventually you snap,' he warns. 'I've seen talented chefs walk away because the pressure became too much.' When I met Chef Ramatsui at Makers Landing in Cape Town, he was there representing Unilever Food Solutions for the launched of the third volume of their Future Menus 2025 trend report - a global culinary initiative helping kitchens around the world keep pace with diners' evolving tastes. This year's report introduced four cutting-edge trends: Street Food Couture, Borderless Cuisine, Culinary Roots, and Diner design. Yet, amid the buzz of food innovation, something deeper was simmering under the surface. 'Before anything else, we're human,' Chef Ramatsui said in conversation. 'We're sons, we're fathers, and we carry things that people never see. You can make a perfect plate and still feel empty inside.'
Yahoo
27-05-2025
- Business
- Yahoo
Unilever Food Solutions Future Menus 2025 Sparks Culinary Innovation in Southeast Asia
BANGKOK, May 27, 2025 /PRNewswire/ -- Unilever Food Solutions successfully hosted the FUTURE MENUS EVENT 2025 IN BANGKOK, bringing together over 330 chefs, entrepreneurs, and food service experts to explore the future of dining. Under the theme "Unleash the Taste of Asia," the event spotlighted four key trends shaping innovation in the evolving restaurant industry. Attendees engaged with forward-thinking ideas through immersive experiences, panel discussions, and live cooking demonstrations, redefining modern dining. Key Trends Shaping the Future of Dining Street Food Couture elevated bold street flavors into premium cuisine, featuring Spicy Fermented Salmon Salad in Pani Puri Shells (Thailand) and Small Crab Sticky Rice (Vietnam). Culinary Roots honored heritage flavors with Arsik Ikan Fish (Indonesia) and Nasi Lemak (Malaysia), celebrating Southeast Asia's rich culinary traditions. Borderless Cuisine blended global influences, exemplified by Beef Pares Style Tacos (Philippines) and Green Peppercorn "Tigermilk" (Singapore). Diner Designed – A showcase of personalization in dining, focusing on bespoke culinary experiences rather than specific menu offerings. Creativity and customization took center stage. Culinary Innovation Meets Data-Driven Strategy Beyond food trends, the event emphasized the power of data in modern dining. Entrepreneurs Krittikul Chumkaew (After Yum) and Rungsun Promprasith (QueQ Thailand) shared insights on using data to optimize restaurant operations and enhance customer experiences. An Inspired Culinary Finale & Industry Insights Future Menus 2025 culminated in a stunning four-course dinner curated by Chef Pam - Pichaya Soontornyanakij and the Unilever Food Solutions chef team, featuring dishes inspired by event trends. Reflecting on the event's impact, Kulnipa Lertpimonchai, Managing Director of Unilever Food Solutions SEA Mainland, described Future Menus 2025 as more than just a trend showcase. She emphasized its significance as a platform where visionaries can exchange ideas and drive progress in the food service industry. Meanwhile, Angela Klute, Global Chief Marketing Officer of Unilever Food Solutions, underscored the industry's evolving landscape, as Gen Z embraces personalization, Asian flavors gain global popularity, and consumers seek accessible luxury. She reinforced Future Menus 2025 as a key driver helping chefs and restaurateurs adapt to these transformative shifts. With its resounding success, Future Menus 2025 solidified its position as a landmark event driving culinary innovation in Southeast Asia, reinforcing Unilever Food Solutions' commitment to shaping the industry through creativity and forward-thinking ideas. View the Gallery: View original content to download multimedia: SOURCE Unilever Food Solutions
Yahoo
20-05-2025
- Business
- Yahoo
HOW UNILEVER FOOD SOLUTIONS IS HELPING SHAPE MENUS OF THE FUTURE
Four Macro Forces Identified in New Future Menus Trends Report ENGLEWOOD CLIFFS, N.J., May 20, 2025 /PRNewswire/ -- Today, Unilever Food Solutions (UFS) unveiled the Future Menus Volume 3 trends report, detailing the top four culinary industry trends that will help chefs and foodservice professionals stay prepped for tomorrow. The trends were unveiled at an experiential dinner event hosted by UFS with Chicago-based Michelin-starred chef Jenner Tomaska. Unilever's global team of 250 chefs, 10 of whom are in North America, work together with their partners to meticulously craft the annual report. Future Menus features not only the trends driving menus but also the top ingredients, new techniques and globally inspired and locally adapted recipes, along with the insights and inspiration behind these macro forces. Moreover, all of the recipes featured in the report are designed with cost, execution and various skill sets in mind to make them easily executable for restaurant operators. TOP FOUR CULINARY INDUSTRY TRENDS SHAPING FOOD CULTUREThe top four macro trends detailed in the report are: Street Food Couture: This trend is about taking traditional street foods and elevating them into gourmet offerings, driven by Gen Z's preference for accessible and exciting food options and the growing popularity of night markets. It is about reinventing traditional recipes for tacos, empanadas or bao buns, and blending ingredients and techniques from various cultures in a thoughtful, innovative manner. "We are seeing a surge in Mexican, Indian, Korean and Filipino street foods, with Filipino cuisine gaining the most traction in the U.S.," said UFS Executive Chef Brandon Collins. "Street Food Couture is about creating intriguing and interesting dining experiences that offer accessible luxury." "The Street Food Couture trend underscores what so many of us have been doing for years — taking the food we grew up on and pushing it forward, without losing where it came from," said Chef Kwame Onwuachi of Tatiana and Dōgon. Borderless Cuisine: This movement is driven by increased globalization and migration as well as a new generation of chefs aiming to honor their multicultural roots. These chefs are reimagining how different culinary influencers can be combined to create unique yet authentic dishes that go beyond novelty. "There is so much inspiration in the Future Menus trend report," said Chef JJ Johnson of Fieldtrip. "I normally call what I cook global, but now I am going to take away all of the borders and the boundaries." Culinary Roots: This exciting growing menu trend celebrates and revives lesser-known regional cuisines, honoring indigenous ingredients and cooking techniques that connect to cultural heritage. This movement emphasizes the importance of preserving the past while moving forward, ensuring authenticity remains at the heart of each dish. The trend often begins within a region and may gain wider recognition, but it must retain its true essence to succeed. "It's about taking a dish that the diner is comfortable with and then creating an entirely new dish by marrying it together with elements from another culturally relevant cuisine," says Chef Alvaro Lima of Unilever Food Solutions. "For example, we developed a birria ramen dish for the report, fusing both my Latin heritage with a popular Japanese dish to create a new combination to entice diners." Michelin-starred Chef Carlos Gaytán, of Tzuco, agrees. "To me, this trend is about taking traditional cuisine and local ingredients, and doing a modern interpretation of these dishes," said Chef Gaytán. "It is a legacy you leave behind when you honor your culinary roots." Diner Designed: Dining is moving beyond generic customization to be more interactive and personalized — experiences where diners take part in meal creation and modification. This menu trend focuses on making dining immersive and multisensory, and offering unique, value-added experiences. "This trend is being driven by Gen Z being digital natives and demanding curated experiences and content," said Chef Jenner Tomaska. "Artificial intelligence is a big part of this trend, helping shape the future of dining. From the creative side, I love to engage AI in my menu creation to shape my narrative direction, as well as on the business side of things, to create and cost recipes." Flavor-Forward Inspiration, Rooted in Real-World Application "Future Menus is about helping chefs stay on trend and offering UFS's support so they can be prepped to meet evolving customer demands," said Ximena Hernandez, Unilever Food Solutions North America Marketing Director. "Our team of chefs take pride in partnering with our customers to help them continue to grow their business." About Unilever Food Solutions While Unilever is known for its iconic brands, such as Hellmann's, Knorr and Maille, its professional foodservice unit focuses on providing chefs and operators with cutting-edge solutions and guidance to support menu planning, pricing and culinary training. Unilever Food Solutions is a business built by chefs for chefs, with a global team of more than 250 experienced chefs located in 70 countries. Find out more at To download the Future Menu North America Trends 2025 report, click here. To learn more about Unilever Food Solutions, visit View original content to download multimedia: SOURCE Unilever Food Solutions Sign in to access your portfolio
