Dynamic And Interactive

Food can be fun, as well as delicious! Post-pandemic, we’re living in a time of increased connectivity. This means that unique, playful and multi-sensory dining experiences are more celebrated than ever – especially when they’re as exciting as Chef Maurits van Vroenhoven’s 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 for widespread snackification!

A.I. AND THE Future

Chef Eric Chua

Words by
Ryan Cahill

Eric Chua on how A.I. could be the future of restaurants Restaurants can create holistic and memorable dining experiences that cater to customer preferences while optimizing kitchen efficiency with Artificial Intelligence. It’s important to carefully choose solutions that align with your restaurant’s concept and budget, ensuring a seamless blend of technology and culinary artistry.

“Let the A.I. handle the precision and data while you focus on the creativity and passion for cooking!”
  1. Enhanced Personalization
    AI can analyze customer data and preferences to provide personalized dining recommendations, making each guest feel special and valued.
  2. AR/VR Immersive Dining Experiences
    Create augmented or virtual reality 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.
  3. Customer Feedback Analysis
    Utilize AI to analyze customer feedback and reviews, identifying trends and areas for improvement to continuously enhance the dining experience.
  4. Inventory Management
    Implement AI-driven inventory management systems that track ingredient levels, predict restocking needs, and minimize food waste.
  5. AI Recipe Development
    Use AI to generate innovative ingredient pairings and presentation ideas, allowing chefs to experiment with new culinary concepts.

For related articles, click here.



A highly versatile, top dessert that can be prepared ahead using different molds and served with different sauces, toppings, and garnishes.

Chef Maurits van Vroenhoven, The Netherlands

For Casual Independent Restaurants
Cost (€) per portion: 1–2


Panna Cotta

  • ½L milk
  • ½L cream
  • 130g Carte D’Or Professional Panna Cotta
  • rosewater, as needed


  • 3 pcs fresh quinces
  • 1 pc lemon
  • 200g Carte D’Or Caramel Topping
  • 600ml water
  • a pinch of saffron threads

Butterfly Tuiles

  • 75g icing sugar
  • 50g flour
  • 70g egg white
  • 50g butter, melted


  • Pişmaniye, a type of Turkish cotton candy, as needed
  • pistachios, as needed
  • dried rose petals, as needed

For more information on these ingredients, click here.

“It’s a simple dessert that’s easy to prepare yet versatile and tasty. You can use different toppings and molds that are readily available. Best of all, it’s great for sharing.”
Chef Maurits van Vroenhoven


Panna 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.


  • Peel the quinces 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 quinces cool down.

Butterfly 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 tuiles at 160°C, for 8-10 mins. Shape them while they are still warm.


  • 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 pişmaniye.
  • Top with butterfly tuiles.


Flavor Shock
1. Google Keyword Planner, Mar 2018-Feb 2022

Local Abundance
2. Q4443 Trendsetter March 2022, UFS e-panel plus d-hoc, 19 countries, Base n=1,303

Low-Waste Menus
3. wfp.org 4. Q4443 Trendsetter March 2022, UFS e-panel plus ad-hoc, 19 countries, Base n=1,303

Modernized Comfort Food
5. Q4443 Trendsetter March 2022, UFS e-panel plus ad-hoc, 19 countries, Base n=1,303
6. What’s new on your menu?. April 2023. Kantar for Global UFS e-panel.

Plant-Powered Protein
7. Nielsen IQ Panelview, 2022
8. sciencedirect.com

Irresistible Vegetables
9. Unilever Regenerati


Created by TCO London

Photography: Remko Kraaijeveld (food), Charmaine Wu (chefs) Recipes: Unilever Food Solutions Chefs 

Food Styling: Chef Maurits van Vroenhoven 

Recipe Editing: Chef Thais Gimenez, Chef Michael Yamashita

Research Studies: Daniel Quinn, Elspeth Edwards, and Charlotte McDonald of The Forge London, Unilever Food Solutions Consumer Marketing Insights, Kantar 

Expert Insights: Chef Sam Kass, Patrick Chan, Sana Minhas, Christian Weij, Unilever Food Solution Chefs 

Special thanks to: Chef Eric Chua, Unilever Food Solutions Singapore


The 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 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-driven solutions for foodservice operators globally, including recipe ideas, techniques, and ingredient solutions that operators can use on their menus.