What went down at Future Menus 2026, Manila's biggest food trends event

Over two days in August, chefs and foodies found out firsthand as Unilever Food Solutions staged Future Menus 2026: Food Trends Adventure at Foro de Intramuros, transforming global food trends into dishes people could actually taste.

Now in its fourth year, Future Menus is Unilever Food Solutions’ global food trends platform, built on extensive research and insights from chefs around the world. This year, instead of simply presenting a report, the brand invited guests to step into a live experience where trends were explored through food, conversation, and culture.

A first look at the trends

Day 1 of Future Menus 2026: Food Trends Adventure was dedicated to media and foodservice industry insiders, offering a closer look at the ideas shaping how people will eat next.

Chefs, food entrepreneurs, and business leaders gathered for a series of talks and discussions led by Kat Huang, UFS PH country marketing manager; Chef Josh Boutwood, PH Two-Star Michelin chef; Bryan and Maxine Ong, owners of NowNow and Kurimu; Kathryn Cruz, B2B growth marketing head of GCash; Bradley Tries, foodie creator; Ally and Nico Gonzales, owners of Noodle Lab and Restaurant Delina; and Chef Kenneth Cacho, UFS PH country executive chef.

The sessions unpacked the key shifts driving today’s dining landscape, from the growing influence of Gen Z to the rising demand for food that delivers both value and experience.

More importantly, the conversations focused on how these trends can be translated into menus that are not only exciting, but also practical and relevant for operators.

“Future Menus 2026 is a key platform for how Unilever Food Solutions partners with the food service industry,” said Eymard Reyes, managing director of Unilever Food Solutions Philippines.

“It reflects long-term shifts in consumer behavior and helps chefs and operators navigate these changes in a way that is both creative and commercially relevant.”

Beyond the discussions, attendees tasted the trends firsthand through curated samplers from participating concessionaires. These dishes showcased how global insights come to life in real menu formats, offering operators inspiration for interpreting trends in ways that can work in their own kitchens.

Opening the doors to diners

On Day 2, Future Menus 2026: Food Trends Adventure opened its doors to the public, transforming Foro de Intramuros into a vibrant food destination where diners could explore the trends through actual dishes.

Guests made their way through booths from Bun Run, Fiasfud, and Rebel Bakehouse, each presenting dishes inspired by the Future Menus 2026 trends. Among the highlights were Bun Run’s Sisig Burger and Cheese Burger, Fiasfud’s Puto Poke and Sinigang Poke, and Rebel Bakehouse’s Salted egg custard and Chicken Mango Danish, offering a range of bold flavors, heritage‑inspired creations, and modern food formats built for sharing and discovery.

The experience gave diners a chance to try dishes that reflect what they might soon start seeing on restaurant menus, making food trends more accessible and easier to understand.

With GCash as a co-partner, the event was run as a fully cashless experience, allowing guests to move seamlessly from booth to booth while enjoying a more convenient and modern dining flow.

The four trends shaping what’s next

At the heart of Future Menus 2026: Food Trends Adventure are four global trends that reflect long-term shifts in how people eat.

Street Food Couture takes familiar street food formats and elevates them through craftsmanship, bold flavors, and strong visual appeal, while keeping them accessible and value-driven.

Borderless Cuisine reflects the way cultures and flavors move across borders, blending global influences into dishes that feel authentic and grounded in real stories.

Culinary Roots celebrates heritage cooking, reinterpreting traditional dishes, indigenous ingredients, and regional techniques with modern creativity and joy.

Diner Designed puts choice and participation at the center of the dining experience, offering personalization and interaction without adding complexity to kitchen operations.

“By opening Future Menus to the public, we created a space where global trends meet local food culture,” added Kat Huang, country marketing manager of Unilever Food Solutions Philippines.

“It shows how these trends can be translated into menus that feel relevant, exciting, and meaningful for Filipino diners today.”

More than a showcase, Future Menus 2026: Food Trends Adventure highlighted a simple idea. The future of food is not just about what is new, but about creating dining experiences that feel authentic, enjoyable, and worth coming back for.

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Editor’s Note: This article was provided by Knorr.