The Unilever report highlights several key trends in the culinary industry driven by the preferences of Gen Z consumers:
1. Rise of Plant-Based Protein: The report indicates a growing focus on plant-based protein in restaurant menus, driven by the fact that 89% of meat-free meals are consumed by non-vegetarians. This suggests a shift towards more sustainable and plant-centric dining options.
2. Adventurous Gen Z Palate: Gen Z's adventurous tastes are influencing menu creation, leading to a trend dubbed 'flavour shock'. This trend involves giving ingredients unexpected and intense flavor makeovers, reflecting Gen Z's desire for bold and memorable dining experiences.
3. Intense Flavors and Escapism: Gen Z's demand for intense flavors is described as a form of escapism, where food serves as a way to experience new and exciting sensations. This desire for vibrant and unforgettable experiences drives Gen Z's dining choices, often influenced by food stories shared on social media.
4. Impact on Product Sales: The need for intense flavors has contributed to significant sales growth in products like Unilever's Knorr Professional Bouillon and Seasonings category, which saw a 15% increase in sales in 2023. This underscores the importance of catering to Gen Z preferences in product development and marketing strategies.
5. Understanding Industry Needs: Unilever Food Solutions (UFS) emphasizes its commitment to understanding the needs and preferences of food service professionals. By closely communicating with chefs, UFS can offer products and innovations that address industry pain points and meet consumer demands.
6. Practical Playbook for Chefs: The Future Menu Trends report serves as a practical playbook for chefs, offering recipe inspirations and insights to help them create trending dishes. It serves as a key resource for engaging with the industry and showcasing Unilever's product innovations in action.
Overall, the report illustrates how Gen Z's adventurous tastes and demand for intense flavors are reshaping the culinary landscape, driving innovation in menu creation and product development within the food service industry.
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