www.unileverfoodsolutions.co.uk/chef-inspiration/menu-trends-report.html was compiled to give an overview of the major trends and how they can be used by players in the food industry to stay ahead of the curve while developing inspiring and revolutionary recipes to excite diners.
Of this amount, 4,000 tonnes out of the 17,000 tonnes of classified food waste is edible food waste, which encompasses meat, vegetable and fruits. Of the eight menu trends, UFS MY found that the top three trends in Malaysia are flavour contrast, feel good food, and the new sharing. Working jointly with provocative flavours, UFS Malaysia believes food should have diners feeling good – be it comforting soup or delicious meals that do not sit heavy on the stomach, such as whole grains as substitute for rice in nasi goreng, as suggested by UFS MY executive chef, Chef Elgin.
Subsequently, the panel discussion gave valuable perspectives on how businesses can get diners excited for their food online and offline. One way is to incorporate more technology into a business front end to give diners an elevated experience. Secret Recipe head of marketing Evelyn Lee shared that understanding the customer base is an important factor when introducing new products.