Transitioning to a vegan diet may not be as hard or unpleasant as you might think, especially if you have a big enough reason to stick to it.

In performance fitness or athleticism, it’s common knowledge that a high-protein diet is necessary to meet your body’s requirements for muscle repair and building. But what you might not often think about is the matter of where you get it so you can diversify your diet while ensuring that you get your counts for the macronutrient in.

If you’ve gone deep enough into the research, then you may well be aware that plants are one of the richest natural sources of protein. In fact, you’ll even hear of people – mostly vegans and vegetarians – telling you that plants are a better source of protein, for many different and valid reasons.

For a while now, we’ve also been wondering about vegan diets, ourselves. And it’s thanks mainly to plant-powered athletes we follow and admire. We’re talking about elite athletes who train meatless and are still at the peak of their health and performance, like seven-time tennis Grand Slam titleist Venus Williams. 

If you’ve been wondering the same thing, we went ahead and tried out what it’s like to go vegan, with the help of What On Earth and our other favorite vegan places.

Let’s start this off by getting a few basics out of the way.

What does it mean to go on a vegan diet?

A vegan diet is a way of eating that excludes all forms of animal products from one’s diet in an attempt to totally avoid animal exploitation. To go on a vegan diet, you must take out meat like:

• chicken;
• pork;
• beef, and;
• seafood

You also exclude animal-derived products and food that contains:

• honey;
• eggs from poultry;
• milk or dairy products like cheese, and;
• bread and other pastries that contain these ingredients

How is being vegetarian different from being vegan?

A vegetarian diet, while similar to vegan diets in avoiding meat, does not exclude animal-derived products like the ones listed above. This means that all you need to avoid for a vegetarian diet is animal meat.

Reasons for going vegan

Now that you know what a vegan diet is and how it’s generally practiced, let’s discuss why people choose to go full-on vegan.

As we said above, you can go vegan for many different reasons. While athletes often transition to a vegan diet for performance-related or other reasons, many people choose to go vegan because of:

• Ethics. Many vegans choose to cut out animals and animal-derived products to protect animal rights. Ethical vegans oppose the exploitation and mistreatment of animals of any kind.
• Environment. Vegans can also be adopting the lifestyle to forward environmental conservation and climate action efforts. What On Earth Philippines, for example, pushes for veganism to help reduce the environmental impact of animal agriculture – an industry that has been uncovered as a major contributor to global greenhouse gas emissions.
• Health. Last but not least are vegans for health. Many people have transitioned to a full vegan diet because of a want to avoid or remedy existing health conditions. Studies on vegan diets suggest that it helps prevent or manage metabolic, cardiovascular, and other diseases like cancer.

Additionally, these reasons for going vegan are not mutually exclusive of each other. There are vegans for all these reasons combined, and some for one or two specific reasons. What it all boils down to is that these reasons are their driving force to choose to transition and stick to their pledges to totally eliminate animal products from their diet.

But remember: With all things concerning your health, most especially diets, make sure to always check in with your doctor or nutritionist about its potential effects on your body before making a shift.

How did our trial with a vegan diet turn out?

All that said, we wanted to make sure to give this diet a try primarily to see how it will affect our workouts. The accounts you will be reading below are just notes from my seven days of going vegan.

• I didn’t crave meat as much as I thought I would. In general, there were no feelings of weakness or negative reactions from my body about the lack of meat.

• My energy was more stable. Given the number of cardio workouts that I do in a week and at the length in which I do them, there wasn’t a sudden burst of energy that fizzled out fast. Energy release was more level all throughout my workouts, and there was minimal exhaustion by the end of the two or three workouts I did in a day. There was no “gusto ko na lang mahiga” feeling right after the workout, basically.
• I feel more energized in the morning. I’m the type of person whose thoughts still feel a bit foggy until I’ve had my coffee. So it was a very interesting experience that after about two or three days of going totally vegan, I actually felt like I could get onto doing my regular work without coffee. I could honestly forgo having it, if only I didn’t love how it tastes so much.
• There was not much weight loss. To be honest, that wasn’t the goal but I was watching out for it. Although there was some mild anticipation to lose weight, I wasn’t surprised that I didn’t lose any because I didn’t go on a calorie deficit. My weight remains the same from when I started the vegan diet until I ended it on Saturday, June 5, 2021.
• There is little or lesser body pain and inflammation the day after a workout. After a day of doing my routine of strength training, spinning classes, and yoga I didn’t notice any intense muscle soreness. Curious about the reasons behind that, I did my research and found that plant-based diets have been linked to increased recovery time. Essentially, it’s suggested that certain components found in plants help increase blood flow, hence, speed up recovery time.

A note on practicality: while I enjoyed the entire process I went through, ordering my food wasn’t really the most practical thing to do. It may come as a bit of a strain on some people’s budgets, including mine. I see this as one of the main hurdles to a sustainable shift to vegan diets, but can definitely be overcome if you know how to hunt for cheap alternatives and learn how to make the meals yourself.

Key takeaways

All in all, it’s always fun to experiment and learn new things such as how to adopt a vegan diet and noting for yourself its health benefits. But remember: the key to achieving optimal results is through a sustainable fitness practice.

If you can find joy and a strong enough purpose that will get you sticking to your vegan diet, then I would actually encourage you to do it. But if even now you’re already doubting your ability to commit to it and not relapse into unhealthy eating habits, then you might want to stick with what’s working for you right now.

Below is how my seven-day experiment looked like, as well as the sources for all the plant-based meals and snacks I took all throughout.

Borderless Cuisine celebrates the fusion of diverse cooking styles and flavors, merging traditional techniques while honoring cultural origins.

Food fusion is evolving in 2025, moving beyond novelty-driven combinations. Today, the trend emphasizes blending elements from diverse cuisines to create authentic, new flavors.

This rise of “Borderless Cuisine” is driven by globalization, migration, and the breakdown of cultural barriers. And as travel becomes more accessible, global culinary influences are now readily available for exploration and innovation. Discover how you can embrace this trend, the factors behind its rise, and how to incorporate it into your R&D.

What Is Borderless Cuisine?

Borderless Cuisine intentionally blends diverse culinary traditions to craft unique dining experiences. Unlike typical food fusion, this trend respects the origins of ingredients and techniques, resulting in dishes that are innovative yet deeply rooted in cultural heritage.

This approach avoids gimmickry and celebrates authenticity. For example, kinilaw should use freshly caught fish, cured with native vinegar, and balanced with aromatics. It shouldn’t involve complex modern elements that detract from its simplicity. With ube, the focus is on highlighting its earthy sweetness and creamy texture. Instead of using it just for its color or trend appeal, it’s about showcasing its true flavor.

What is fusion food today? It creatively combines flavors, ingredients, and techniques from different cultures, creating dishes that honor tradition while offering fresh, exciting new interpretations.

An example of Filipino food fusion is the lechon kawali kare-kare burrito, combining crispy pork belly and peanut sauce made with Lady’s Choice Peanut Butter, paired with turmeric rice and wrapped like a burrito. You can also try an open-faced bistek sandwich, inspired by the classic Philly cheesesteak. Or serve garlic butter pancit, seasoned with Knorr Chicken Broth Base and Knorr Oyster Sauce for a rich, savory twist.  

How Borderless Cuisine Is Shifting Food Fusions

Borderless Cuisine marks a shift in food fusion, driven by cross-cultural chefs and diners’ desire for authentic experiences.

1. From novelty to respect to heritage

Early fusion (late ’90s) often combined elements without regard for their cultural origins, using ingredients and techniques without regard for their proper use or significance. As long as it seemed creative and fun, even if it veered away from authenticity, chefs would do it. This approach often leaned into appropriation, borrowing from cultures without respect or acknowledgment, reducing traditions to mere trends and erasing their deeper narratives.

Now, chefs are more knowledgeable about the principles and traditions of the cuisines they merge, creating dishes that honor and highlight each cuisine’s unique aspects.

2. From exotic to locally sourced ingredients

Previously, fusion cuisine created novelty by using “exotic” ingredients. Today, chefs prioritize locally sourced ingredients, highlighting quality, freshness, and sustainability.

3. From simple mixing to bold innovation

Fusion cuisine once focused on straightforward mixing of ingredients and methods. Now, there’s a greater emphasis on combining traditional techniques with modern culinary innovations to craft new textures and flavors.

Food Fusion Examples and Regional Adaptations of Borderless Cuisine

Borderless Cuisine is making waves across the globe, redefining culinary boundaries. A prime example is the popularity of #FusionSushi on social media. Chefs and home cooks showcase creative combinations of traditional sushi elements with non-Japanese ingredients and techniques, resulting in visually stunning and palate-pleasing dishes.

Meanwhile, shows like Taste the Nation with Padma Lakshmi explore America’s diverse culinary landscape, highlighting how immigrant cultures have fused with local cuisines. Similarly, Netflix’s The Final Table features international chefs blending different culinary traditions to craft innovative dishes, demonstrating the global appeal of Borderless Cuisine.

The rising trend of third-culture cooking videos and cookbooks, rooted in a deep respect for cultural origins, is also reshaping the way people eat. This movement, often termed “third-culture cooking,” is seen as a natural evolution rather than just fusion.

TikTok star Jon Kung describes it well: “The third-culture experience is very special because it’s not bound by ethnicity or culture but by the person’s lived experience. It doesn’t matter if you are Chinese, Indian, or Nigerian. How we blend things is usually informed by a place of love and nostalgia.”

Here are some examples of Borderless Cuisine around the world:

• Brazil: Chefs like Giovanna Perrone integrate global cuisines into their menus while using local Brazilian ingredients, creating dishes that are regionally rooted.
• China: Chefs like Chris Zhong incorporate Chinese ingredients like Yuba in cross-cultural dishes.
• Singapore: Bon Broth elevates the hotpot experience by combining the styles of French bone broth and Chinese double-boiled soups. This concept, spearheaded by Taiwanese chef Andre Chiang, showcases the creative fusion of different culinary techniques and traditions.

Factors Driving the Borderless Cuisine Trend

Borderless Cuisine is driven by a combination of societal and cultural influences, including:

• Globalization and migration
• Second-generation chefs paying homage to their diverse food influences through innovative combinations
• Expanded social media visibility of global cuisines and dishes
• A consumer preference for authenticity in culinary discovery rather than mere novelty
• A growing desire for storytelling and meaning behind culinary combinations
• The role of AI in enhancing culinary creativity and blending diverse food traditions

How to Adapt to the Borderless Cuisine Trend

Push boundaries and incorporate this trend into your business, regardless of type or size:

• Quick service restaurants (QSRs): Elevate local cuisine by introducing even a single global ingredient that appeals to the market.
• Casual dining: Offer a variety of modernized dishes influenced by travel and cultural experiences.
• Fine dining: Draw inspiration from your chefs’ upbringing, background, and international influences.

Recommended Fusions, Techniques, and Ingredients for Borderless Cuisine

To fully embrace Borderless Cuisine, enhance your menu with these fusion ideas, techniques, and ingredients.

Borderless Cuisine showcases the evolution of food fusions driven by cultural exchanges and innovation. As barriers between traditional cuisines dissolve, endless opportunities for new culinary experiences arise. Embrace this trend to distinguish yourself in a competitive market and transform your menu into a celebration of global collaboration. For more inspiration and guidance on current food trends, download the Future Menus 2025 Report today

This beginner’s guide demystifies the calorie deficit approach, offering a holistic roadmap to effective and sustainable weight management.

Like many of you, I’ve always been on the lookout for sustainable ways to manage my weight and boost my overall health. One strategy that’s been a game-changer for me is when I tried calorie deficit diet. Contrary to popular belief, it’s not about starving or depriving oneself. It’s all about understanding the energy our body needs and the energy we feed it.

I’ve personally experienced the benefits of this approach, and I’m thrilled to guide you through the ins and outs of starting your own calorie deficit journey.

While this guide draws from personal experience and general knowledge, remember that everyone’s body and circumstances are unique. It’s always best to consult with a nutritionist or healthcare professional before making significant dietary changes.

1. Understanding Calorie Deficit:

A calorie deficit occurs when you consume fewer calories than your body expends. This difference forces your body to use stored fat for energy, resulting in weight loss.

2. Calculate Your Maintenance Calories:

Before diving into a calorie deficit, determine your maintenance calories — the number of calories you need to maintain your current weight. Several factors can influence this number, including age, gender, activity level, and metabolism.

Use the online Total Daily Energy Expenditure (TDEE) calculator at Bodybuilding.com or consult a nutritionist to get a personalized estimate.

3. Decide Your Deficit:

Once you have your maintenance calorie number, decide on the deficit. Generally, a daily deficit of 300 to 500 calories is recommended. It ensures steady weight loss without extreme deprivation or potential negative health impacts.

4. Prioritize Protein:

Protein is essential when you’re on a calorie deficit. It helps to maintain muscle mass, keeps you satiated, and has a high thermic effect, meaning your body burns more calories digesting protein compared to fats and carbohydrates.

5. Eat Nutrient-Dense Foods:

Fill your plate with vegetables, whole grains, lean meats, and healthy fats. These foods are not only nutritious but also filling. Avoid empty-calorie foods like sugary drinks, snacks, and processed meals.

6. Monitor Portion Sizes:

While it’s important to eat nutritious foods, portion control is also crucial. Even healthy foods can contribute to weight gain if consumed in large amounts. Learn to read food labels and consider using a food scale.

7. Stay Hydrated:

Drinking water can help control your appetite. Often, our bodies confuse thirst with hunger. By staying hydrated, you might avoid unnecessary snacking.

8. Factor in Physical Activity:

Exercise can increase the number of calories you burn daily. Incorporate both aerobic exercises like walking or running and strength training exercises to maintain muscle mass.

9. Track and Adjust:

Use food tracking apps or a journal to monitor your caloric intake. It not only keeps you accountable but also helps in adjusting your diet as you progress.

• MyFitnessPal: An extensive food database, barcode scanner, and integration with various fitness apps and devices make it a favorite among many.
• Lose It!: Known for its vast food database and unique “Snap It” feature, which lets users photograph meals for calorie estimates.
• Yazio: A personalized approach to food tracking, offering tailored plans based on individual health goals.
• FatSecret: Offers a community-based approach, allowing users to connect with others, join groups, and share experiences.
• Cronometer: Ideal for those keen on tracking a wide range of nutrients, from macronutrients to amino acids.

10. Listen to Your Body:

It’s vital to be in tune with your body’s signals. If you’re feeling excessively fatigued, irritable, or hungry, you may need to adjust your calorie intake. A calorie deficit should be challenging but sustainable.

11. Plan Ahead:

Meal planning can be a game-changer. By knowing what you’ll eat in advance, you’re less likely to make impulsive, less-nutritious food choices.

12. Seek Support:

Engaging in a community or having a diet buddy can be beneficial. Share your progress, challenges, and tips with others on the same journey.

13. Reassess Regularly:

Your caloric needs may decrease as you lose weight. Every few weeks, reassess your maintenance calories and adjust your deficit accordingly.

Starting a calorie deficit diet requires preparation and dedication. Remember, it’s not just about eating less; it’s about making every calorie count. Prioritize nutrition and stay active for sustainable and healthy weight loss. Always consult with a healthcare professional before making significant changes to your diet.

Street food is evolving with healthier, gourmet options as Gen Z seeks informal yet valuable dining experiences.

From balut and taho to isaw and okoy, Pinoy street food has long been a source of comfort. The convenience, affordability, and bold flavors they offer have made them reliable sources of sustenance across generations. And for entrepreneurs, these street eats also present a quick and profitable opportunity to thrive in a competitive market.

Though Filipino street food remains a staple in mainstream food culture, it is undergoing a remarkable revival in 2025. Enter “Street Food Couture,” a global movement transforming everyday street treats into refined culinary experiences. Read on to discover the global forces driving this trend, its cultural impact, and how it’s reshaping dining across various environments.

What Is Street Food Couture? 

Street Food Couture is a trend that keeps the informal charm and sense of discovery of traditional street food but elevates it with premium ingredients and refined techniques. It’s about offering a higher-quality food experience while maintaining the casual, exciting atmosphere of the street food scene.

Imagine lugaw balbacua – a comforting blend of Pinoy porridge and hearty beef stew, made with Knorr Beef Broth Base. Or Vigan-style crispy crepes, inspired by the Vietnamese banh xeo but rooted in local flavors. You can also serve grilled chicken skin yakitori, finished with a bold sauce using Knorr Tamarind Powder and Knorr Liquid Seasoning.

Chef Ken Cacho, Unilever Food Solutions Philippines’ executive chef, sums it up well: “It’s taking it to the next level which is good because street food should be like that. You know it shouldn’t just be for the poor man’s happiness; it should entice the entire Filipino community to eat that type of food.”

Global Examples and Regional Adaptations of Street Food Couture

A long list of street food is being adapted and elevated in diverse ways across the globe. The trend is also gaining visibility through media, with shows like Street Food USA and cookbooks such as World Street Food by Tom Vandenberghe and Luk Thys, helping to spread the global influence of this movement.

Here are some examples of how street food is being reimagined:

• Thailand: Jay Fai, a Michelin-starred street food chef, is renowned for her crab omelet.
• Middle East: New-wave shawarma and kebabs are gaining popularity.
• South Africa: Traditional street foods like vetkoek are being refined and modernized.
• Scotland: Choola, which won in the 2023 British Street Food Awards, upgrades Nepalese street food to become more familiar.

Factors Driving the Street Food Couture Trend

Now, explore the global forces, cultural trends, and consumer preferences that are influencing various types of street food and shaping how food establishments can apply this movement.

Global macro forces

Several factors are shaping the Street Food Couture trend, driven by economic, demographic, and political changes. These include:

• Cost-of-living crisis: Consumers are looking for affordable dining options without sacrificing quality.
• Migration and globalization: The blending of diverse culinary influences is expanding what street food can offer.
• Social media visibility: Dishes from around the world are gaining exposure, influencing food trends globally.

Cultural trends

Cultural shifts are also propelling Street Food Couture forward. These include:

• Sustainability: Consumers are increasingly demanding eco-friendly practices and responsible sourcing in the food industry.
• Health and wellbeing: There is a noticeable shift toward healthier, more mindful eating habits, with a focus on nutritious and balanced food choices.
• Anti-tech movement: Diners are seeking authentic dining experiences that emphasize tactile engagement with food, steering away from the digital and tech-heavy dining culture.

Consumer preferences

Three key factors are shaping how Street Food Couture resonates with diners:

• Gen Z diners: They are seeking cost-effective, engaging, and informal food experiences that offer both value and excitement.
• Chefs: They are driven to innovate, experimenting with new ingredients, flavors, and techniques to create elevated street food dishes.
• Repurposed spaces: Disused and overlooked venues are being transformed into creative and unique dining locations, offering diners a fresh and memorable experience.

As a result, the Street Food Couture trend is accompanied by several key transformations:

• FROM localized traditional street food offerings TO gourmet versions and globally inspired twists on classic recipes
• FROM quick, cheap, and often unhealthy fast food TO healthier, more sophisticated options crafted with chef-level expertise
• FROM unclean, ramshackle locations TO creative, experimental, and repurposed spaces

How to Adapt to the Street Food Couture Trend

Street Food Couture seamlessly fits into various dining formats, adapting to different culinary environments:

• Quick service restaurants (QSRs): Elevate traditional fast-food menus by offering authentic, innovative street food options that maintain street-level pricing.
• High-end and casual independent establishments: Serve smaller, informal plates that emphasize high-quality ingredients and creative presentations.
• Fine dining: Incorporate Filipino street food elements into upscale dining experiences, featuring tasting menus that highlight quality ingredients and upgraded techniques.

Street Food Couture Dishes, Techniques, and Ingredients

To fully embrace Street Food Couture, incorporate these dishes, techniques, and ingredients into your offerings. This will elevate your menu and redefine the list of street food in the Philippines.

Street Food Couture elevates Pinoy street food into a gourmet experience that appeals to modern diners. By blending traditional flavors with premium ingredients and techniques, this trend offers accessible luxury dining. For food businesses in the Philippines, it’s an opportunity to attract a diverse audience and stay competitive. For more inspiration and guidance on current food trends, download the Future Menus 2025 Report today.

Sapsapuriket, binakhaw, tamalos, tiyula itum, and utak-utak – these are some of the regional food worth exploring for your 2025 menu. Though they may not be as mainstream as adobo, sinigang, or lechon, they deserve equal recognition and a rightful place in the culinary spotlight.

Thanks to the “Culinary Roots” trend, chefs in the Philippines and around the globe are beginning to revive these traditional recipes and preserve authentic culinary heritage. This renaissance goes beyond flavor, highlighting culture, history, and sustainability. Here’s how regional cuisine is shaping the future of dining and why it’s time to embrace this trend.

What Is Culinary Roots?

Culinary Roots spotlights lesser-known regional food, emphasizing local ingredients and traditional cooking methods. This movement focuses on preserving authentic heritage rather than opting for superficial reinventions.

Chefs and diners alike are embracing heritage dishes, seeking distinctive, regionally authentic experiences. By refining time-honored techniques, Culinary Roots also challenges Western culinary dominance, celebrating centuries-old practices.

Chef Ken Cacho, Unilever Food Solutions Philippines’ executive chef, explains how this movement took root in the country: “It began with Anthony Bourdain, and the rest is history. That [traditional] chopped pork dish became his favorite. Before then, we always copied from the West. Now, everything has become more localized. There’s a big movement to support farmers and focus on hyper-local sourcing. Many chefs are now using Filipino cuisine as the central concept behind their restaurants.”

These days, regional food from the Philippines is increasingly sought after by diners. More people are embracing family recipes and heritage dishes, choosing local flavors over international ones. Ultimately, this growing appreciation is driving the promotion of regional food.

Look to Iloilo, recognized as a UNESCO Creative City of Gastronomy. Beyond showcasing its regional cuisine on national and global stages, it serves as a model for other Asian chefs and cities seeking similar acclaim. Here, gastronomy plays a vital role in raising public appreciation, promoting nutrition, and supporting conservation.

Global Examples and Regional Adaptations of Culinary Roots

Around the world, Culinary Roots is manifesting in unique and meaningful ways. In Lithuania, the Culinary Heritage Initiative marks a significant movement to reclaim and celebrate culinary traditions suppressed during the Soviet era. Restaurants like Ertlio Namas in Vilnius bring history to life with dishes inspired by recipes dating back to the 15th century.

The Book of Sichuan Chili Crisp by Jing Gao draws from the author’s Chengdu roots, featuring recipes that marry tradition with creativity, like chili crisp ice cream sundaes. Similarly, the National Geographic TV series Restaurants at the End of the World (2023) explores remote dining destinations, highlighting traditional cooking techniques and the cultural heritage embedded in regional food.

Here are more examples of Culinary Roots across the globe:

• China: Chefs are exploring lesser-known regional cuisines, such as Ningbo and Shanxi, bringing dishes like knife-cut noodles to the forefront.
• Thailand: Chef Pam’s Michelin-starred Potong uses storytelling to elevate and celebrate heritage cuisine.
• United Kingdom: Chef Andrew Wong’s tasting menu at A. Wong redefines perceptions of Chinese cuisine by highlighting diverse regional specialties. At Akoko, Chef Ayo Adeyemi elevates West African dishes, such as Ghanaian yam purée, with luxury ingredients.

Factors Driving the Culinary Roots Trend

Various influences are driving this trend, reflecting a growing appreciation for culture and history in food. The following factors contribute to its rise:

• The pandemic and supply chain challenges have led chefs to focus on locally sourced ingredients.
• Consumers’ growing knowledge of food has increased demand for depth, authenticity, and meaningful culinary experiences.
• A shift in culinary perspective highlights that rediscovering one’s own cultural roots can be just as exciting as exploring foreign cuisines.
• Chefs’ focus on heritage encourages celebrating their own cultural roots rather than appropriating elements from other traditions.
• The rise of storytelling in dining has made the heritage behind dishes and chefs a key element of the overall culinary experience.

How to Adapt to the Culinary Roots Trend

Take inspiration from regional food and incorporate it into your offerings with these strategies:

• Quick Service Restaurants (QSRs): Local ingredients can enhance menu items while maintaining a limited selection to ensure efficiency.
• Casual Dining: Chefs can draw from their regional home cooking, whether within or outside the Philippines, to create unique dishes.
• Fine Dining: Emerging chefs can craft distinctive stories anchored in heritage and micro-regional foods.

Consider incorporating a Region 1 food delicacy by making igado with Knorr Beef Broth Base and Knorr Liquid Seasoning. Or, feature a Region 2 food delicacy like bitsuelas, a traditional Ybanag stew with pork, white beans, and chorizo.

Cuisines, Dishes, Techniques, and Ingredients for the Culinary Roots Trend

Explore these culinary elements to embody the Culinary Roots trend and elevate your menu.

It’s time to embrace the treasures of your culinary heritage and celebrate the abundance of flavors found in your backyard. Regional food offers such richness often overlooked, and the Culinary Roots trend encourages you to reconnect with culture and tradition. Embrace this movement to elevate your menu and captivate diners with authentic, story-driven dishes. For more inspiration and guidance on current food trends, download the Future Menus 2025 Report today.

The competition to thrive in the Philippines’ food and beverage industry is at an all-time high. There’s no room for settling if you want to stay afloat. So, to keep your edge, you must track the latest food trends, understand their impact, and seamlessly adapt them to your business.

Global Forces Reshaping the Culinary World

Before diving deep into the trending food in the Philippines for 2025, step back and examine the various forces affecting all businesses. These macro factors should guide the development of new F&B concepts and improvements in existing operations.

The rise of Gen Z

Gen Z now accounts for 30% of the population and is a driving force in food trends. Valuing authenticity and innovation and breaking away from traditional norms, this generation seeks deeper meaning in what they consume.

In many regions, Gen Z outspends older generations on dining and takeout, with 64% dining out weekly or more. However, as they are just beginning their financial independence, value for money is crucial.

Population changes and migration patterns

Recent migration trends, driven by conflicts, economic instability, and climate crises, have caused millions to relocate. These migrations introduce new culinary traditions, enriching local food scenes with diverse flavors and techniques.

Geopolitics

Conflicts and food scarcity are also reshaping food availability and pricing, pushing the industry towards local sourcing and creative solutions. Supply chain disruptions force chefs to innovate, adapting menus and sourcing locally to manage ingredient shortages and rising costs.

High cost of living

Economic pressures are reshaping consumer spending habits across all generations. The cost-of-living crisis has led consumers to seek greater value, with 36% planning to buy more affordable private-label products. Despite this, there is still a desire for accessible indulgences.

Sustainability

Environmental concerns challenge food establishments to adopt eco-friendly practices, from sourcing to waste management. The industry’s challenge is to align operations with sustainability goals amid growing ecological issues.

Health and wellbeing

The focus on nutritious, balanced menu options remains a top priority for diners, who increasingly seek meals that promote overall wellness.

Technology

Technology is driving business transformation and growth at lightning speed, reshaping every aspect of operations. This involves reimagining business practices to thrive in the digital era:

• AI and analytics: These tools can streamline menu optimization, pricing, production, and inventory, enhancing operational efficiency and enabling data-driven decision-making.
• Social media: Platforms like TikTok and Instagram drive trends and influence dining choices, particularly among younger consumers. 75% of Gen Z use TikTok to gather dining information.
• Augmented reality: AR technology can enhance dining experiences by blending digital elements with physical settings, creating immersive customer interactions.

Top Food Trends to Watch in 2025

These global forces are also transforming the culinary world, with a growing emphasis on creating meaningful experiences and a shift towards Eastern culinary influences. Additionally, a bottom-up approach sees street food culture increasingly shaping mainstream dining.

These evolving consumer preferences translate into the following trending food in the Philippines for 2025:

1. Diner designed

Gen Zers want curated and personalized dining experiences, prompting meals tailored to individual tastes and preferences. Rather than simply requesting substitutions when ordering, diners actively participate in shaping the meal, making it a true reflection of their identity.

2. Borderless cuisine

The fusion of different cultural cooking styles and flavors is on the rise, fueled by globalization and migration. This food trend honors the unique origins of various cuisines while opening the door to innovative, cross-cultural creations.

3. Street food couture

Street food is being elevated to healthier, more sophisticated options that provide accessible luxury. This trend responds to the cost-of-living crisis and Gen Z’s preference for informal yet valuable dining experiences.

4. Culinary roots

A resurgence of traditional and micro-regional recipes reflects a renewed interest in authenticity and culinary heritage. Chefs are challenged to innovate while staying true to traditional techniques and ingredients, offering diners a deeper connection to food history.

How to Prepare Your Business for 2025 Food Trends

Stay ahead in this ever-evolving, competitive landscape by following these four essential steps. Here’s how food operators can prepare for the future of dining, meet diner needs, and offer trendy food products:

• Embrace innovation: Draw inspiration from global and local street food trends, as well as social media, to keep your menu dynamic and exciting.
• Enhance experiences: Leverage technology and creativity to craft personalized, memorable dining experiences and trendy food products.
• Adapt operations: Implement flexible menu strategies and utilize AI to boost efficiency, reduce waste, and streamline internal processes. Get creative with ingredients like Knorr Chicken Powder to unlock new uses beyond the traditional.
• Champion sustainability: Prioritize local sourcing, waste reduction, and eco-friendly practices to align with consumer expectations and minimize your environmental footprint.

Pork adobo is a popular Filipino dish consisting of pork slowly braised in a mixture of soy sauce, vinegar, and garlic. It is a great introductory main course to Filipino cuisine!

Adobo is the quite possibly the most well known Filipino dish. It is a unique dish that is salty, tangy, and full of umami flavor. Adobo is best enjoyed with a heaping scoop of freshly cooked jasmine rice.

There are many regional variations of Filipino adobo. These differences range in protein choice and seasonings.

What meats can you use to make Filipino adobo?

This recipe uses pork shoulder, also labeled as pork butt or Boston butt. Pork adobo is traditionally made with fatty pork belly, or a combination of pork belly and chicken.

Pork shoulder is great for braised dishes like adobo. It has enough fat to make the dish tasty, but not as overwhelming as pork belly.

Pork shoulder benefits from long cooking, producing a flavorful pull-apart tender meat.

Asides from pork, adobo can also be made with the following proteins:

• Chicken
• Beef
• Goat
• Fish
• Shrimp
• Tofu

Adobo Ingredients

• Soy Sauce
• Vinegar
• Garlic
• Bay Leaf
• Black Pepper

Other variations of adobo contain one or more of the following: coconut milk, onions, sugar, tomatoes, jalapeño or other chili peppers.

Soy Sauce & Vinegar Options For Adobo

Made this recipe with a variety of different soy sauces and vinegar. For the most authentic flavor, use Filipino soy sauce and vinegar. Silver Swan and Datu Puti are very popular brands.

SOY SAUCE: However, you may also use the standard soy sauces and vinegars found in American supermarkets. I have made this recipe several times using Kikkoman Less Sodium Soy Sauce and regular Kikkoman Soy Sauce.

VINEGAR: Filipino coconut sap vinegar would be the most delicious option, but may be difficult to find in the United States.

Almost any vinegar will work in this recipe: distilled white vinegar, apple cider vinegar, white wine vinegar.

Stay away from balsamic vinegar, champagne vinegar, red wine vinegar, and rice vinegar. These vinegars do not have the bright acidity that makes adobo delicious.

Easiest Way to Cook Adobo

1. Place meat in a large skillet or sauce pot.
2. Pour in soy sauce, vinegar, water, garlic, black peppercorn, and bay leaf.
3. Bring to a boil. Cover pot, reduce heat, and cook for 30-40 minutes until meat is tender.
4. Eat with rice!

Pork adobo is super easy to make. This is the first Filipino main course dish I learned to make after leaving home for college. It is a staple recipe every Filipino should know how to make!

It’s a one pot dish that doesn’t require much effort. Simply cut up the meat into desired portions. Add in the soy sauce, vinegar, water, garlic, black peppercorns, and bay leaf.

This recipe uses an entire head of garlic. That ranges from 10 to 15 cloves of garlic, depending on the size of garlic bulb.

I prefer to use whole black peppercorns to flavor the adobo. Since I don’t want to fish out the peppercorns after cooking, I place the pepper in a tea sachet or cheesecloth bag for easy removal.

The braising liquid will reduce down into a super potent and flavorful sauce.

Taste and adjust seasoning according to your preferences. If sauce is too salty for your taste, add water one tablespoon at a time.

Serving Suggestions

As with most braised meat dishes, pork adobo tastes even better the day after cooking. The resting time allows the meat to full absorb the flavors of the braising sauce.

Store leftover adobo in the fridge. When ready to eat, gently reheat in the microwave or stovetop.

Serve pork adobo hot with steamed jasmine rice. Shred leftover pork adobo and toss into fried rice or bake into homemade pandesal!

Filipino spaghetti is a flavorful twist on a classic! This version features a sweet and savory sauce packed with hot dogs and ground beef. It’s a touch of nostalgia in every bite.

Throughout my childhood there were staple dishes that were present at EVERY birthday party my parents threw for me.

1. Lots and lots of lumpia shanghai
2. Cake. One large sheet cake (usually vanilla sponge cake with fresh strawberries) for blowing out the candles and a variety of smaller cake for the adults (mocha roll, black forest, mango cake)
3. FILIPINO SPAGHETTI.

Filipino spaghetti is a sweetened version of Italian bolognese. It is easy to make and requires very little prep.

Every family has their own version of this popular dish. Use the ingredients listed in this recipe as a starting point. Adjust the sauce according to your taste preferences.

What makes Filipino style spaghetti different from other spaghetti?

It’s sweet. Depending on your family’s sweet preferences, Filipino spaghetti has quite a bit of sugar.

The sweetness comes from a variety of options:

• Sugar. Any sugar: granulated white sugar, brown sugar, unrefined sugar, etc.
• Banana Ketchup

Many Western foods grew in popularity in the Philippines during American colonization of the islands. This includes canned goods, evaporated milk, and ketchup.

Since bananas are abundant in the Philippines, it was used to create a sauce that attempted to mimic the sweet and tangy flavors of tomato ketchup.

Banana ketchup comes into two varieties: regular and hot/spicy. Both varieties are sweet.

There are several brands to choose form. The two most commonly available in the United States are Jufran (photographed above) and UFC.

I prefer and recommend the hot and spicy variety. It adds a slight kick to the spaghetti meat sauce.

Choice of Jarred Tomato Base

Growing up, the Filipino spaghetti sauce we ate was either made with Prego Traditional or Barilla Marinara. These two brands are on the sweet side. Ragu is a little more tart, thus requiring more sugar.

Rao’s Marinara (photographed above) is my absolute favorite. I highly recommend it. It is a versatile sauce made with simple, all natural ingredients.

Do a quick internet search on Rao’s homemade marinara sauce and you’ll find lots of rave reviews. The only downfall is the price. It comes at a higher price. (TIP: stock up on Rao’s sauce when they go on sale at Costco!)

Del Monte sells a bagged “Spaghetti Sauce” at Filipino markets. I’m not a fan. It’s TOO sweet.

Seasoned Ground Beef

I use 85% lean, 15% fat ground beef. This is a good mixture of meat to fat ratio for spaghetti sauce.

The ground beef is seasoned with kosher salt, freshly ground black pepper, garlic powder, and onion powder.

The garlic powder and onion powder is optional. Simply omit if you do not have these on hand. They add additional flavor, but it’s not the end of the world if you don’t have it.

Chicken base is another flavor enhancer I like to add for richer tasting sauce. *The chicken base is optional. It adds rich umami flavor to the meat sauce. I like to use Better than Bouillon roasted chicken base. Other options: chicken bouillon cubes or powder, beef cubes or powder, vegetable cubes or powder.

Filipino Hot Dog vs. American Hot Dog

For the most authentic version, use the bright red Filipino hot dogs! These are dyed red and are usually made with a combination of beef, pork, and turkey.

As I’ve gotten older, I’ve become a bit more picky with my hot dogs. I prefer all beef hot dogs. I’m willing to spend a little more for the organic good stuff.

Feel free to use your favorite hot dog brand!

Other Variations to Filipino style spaghetti:

There are numerous versions of this tasty sweet spaghetti meat sauce. Here are some other modifications or additions to consider:

• Evaporated Milk or Table Cream
• Carrots and Bell Peppers
• Ground Pork or Luncheon Meats

Canned Evaporated Milk

Some people like to add canned evaporated milk or canned table cream. This adds sweetness and creaminess to the meat sauce. However, it also makes the meat sauce turn pink. (I’m not a fan. My mom never added this to my childhood spaghetti.)

Diced Carrots and Bell Peppers

Diced carrots and diced bell peppers are often added to the onion-garlic mixture. This add sweetness and texture. It also adds a little extra vegetable nutrients.

Ground Pork

Ground pork can be used in place of ground beef. You could also do a mixture of ground beef and ground pork.

How To Cook Meat Sauce

Have all your ingredients prepped and ready. Grab a large heavy bottomed pot and let’s start

• In a medium bowl, combine ground beef, salt, pepper, garlic powder, and onion powder. Set aside.
• Heat oil in a heavy-bottomed pot. Once hot, add onions. Cook for about 2 minutes until onions are almost translucent. Then, add garlic. Cook for about 30 seconds until garlic is fragrant.

• Add tomato paste and banana ketchup. Stir everything together and cook for about a minute until mixture has slightly thickened.

• Add ground beef. Stir to distribute and combine with onion mixture. Cook over medium heat for 3-5 minutes until beef is browned. Then, add in sliced hot dogs. Cook for another minute or so until hot dog are warm.

*During this time, the fat (oil) will separate from the beef. Simply, keep stirring. This fat helps to flavor the sauce.

• Add jarred marinara sauce. Stir to combine. Bring mixture to a boil, then reduce to a simmer. Slightly cover pot and let mixture simmer for 20-30 minutes. Stir occasionally.
• Add sugar and optional chicken base. Stir to dissolve. Simmer for another 10-15 minutes while you cook the pasta.

*The chicken base is optional. It adds rich umami flavor to the meat sauce. I like to use Better than Bouillon roasted chicken base. Other options: chicken bouillon cubes or powder, beef cubes or powder, vegetable cubes or powder.

What pasta to use?

Spaghetti is best! However feel free to use your choice of pasta such as: fettuccine, linguine, penne, or rigatoni.

I don’t suggest angel hair pasta. The noodles are too thin and are not strong enough to pick up the meat sauce.

Cheese Topping for Spaghetti

Authentic Filipino spaghetti is topped with processed quick melt cheese (think shredded Velveeta or Magnolia Quickmelt or Eden MeltSarap).

Shredded cheddar, Colby, or Colby Jack cheese are great options.

During my childhood years, our Filipino spaghetti was served with Kraft Grated Parmesan Cheese. I’m sure you’re familiar with it. It’s the one in the plastic green container.

These days, I prefer to top my spaghetti with freshly grated Parmigiano-Reggiano.

Regardless which cheese you choose, the cheese adds a nice pop of saltiness to this otherwise sweet spaghetti!

Marking a decade of collective action toward sustainability in the local Hotel, Restaurant, and Catering (HORECA) sector,The Philippine Sustainability Movement celebrated its 10th anniversary at the Sheraton Manila

Initiated by Pristine Solutions, the milestone event focused on advancing organic, promoting certified responsibility, and strengthening traceability across the value chain — from farm to fork.

Christian Schmidradner, Founder of Pristine Solutions and Initiator of the Philippine Sustainability Movement shared,“Over the past ten years, the movement has grown into a collaborative platform for businesses, NGOs, and governmentagencies committed to environmental stewardship, ethical sourcing, and transparency in food systems.”

He added, “Our goal for the next decade is to make sustainability more achievable for all by helping more organizationsadopt responsible practices, so that we may continue to create tangible impact for our communities, people, and theplanet.”

The event featured a series of discussions and experience rooms focused on organic transformation, plastics reduction,animal welfare, and ESG integration in the hospitality and retail industries.

Among the highlights was the launch of PYC Foods and One World Deli’s ESG and Sustainability Framework, which aims to embed environmental and social accountability into everyday food operations.

“Trust and traceability are now at the heart of how we build food businesses,” said Roscila Anne Baylon, Head of Nutritionand Wellness at PYC Foods. “Through our ESG program, we’re ensuring that what we serve is not only safe and nutritious,but also responsibly sourced and transparently produced — because consumers deserve to know where their food comesfrom.”

Representing the global organic community, Alexandra S. Castillo Philippines’ Co

She emphasized how organic farming goes beyond environmental responsibility, but that it also promotes animal welfare,biodiversity, and community well-being.

“Organic is one of the ways sustainability can be achieved,” Castillo said. “At Naturland, we help bring this to life byequipping farmers with practical knowledge, supporting businesses meet organic standards, and empowering consumers tomake responsible choices with their food.”

This event coincides with ongoing efforts to grow the organic movement in the Philippines

through the “European Organic: Nurturing Every Juan” campaign, implemented by Naturland with support from the European Union, which seeks to make European organic products an accessible, everyday choicefor consumers. Part of this includes education programs that delve into what organic truly means and encouragingbusinesses to embrace organic options.

The 10th Philippine Sustainability Movement brought together representatives from the hospitality, restaurant, and retailsectors, including movers in the local sustainability space such as Greenpeace, Control Union Philippines, PAWS, WorldAnimal Protection, WWF Philippines, and the UN Global Compact Network Philippines.

Over the past decade, the Philippine Sustainability Movement has gathered businesses, hotels and restaurants, NGOs, andgovernment agencies toward a common goal: to strengthen environmental stewardship and responsible food productionthrough collaboration and education. It has helped raise awareness and adoption of sustainable practices in the country’shospitality and food sectors, moving supply chains toward more environmentally responsible practices.

Looking to the future, The Philippine Sustainability Movement aims to scale its impact– aiming to build more resilient andresponsible food systems rooted in accountability, transparency, and shared commitment.

There is something magical that happens when the holidays draw near, like the longing to gather around good food that brings people closer. For over three decades, Cravings has been part of these intimate celebrations, shaping Filipino holidays with comforting flavors, luscious cakes, and heartwarming dishes made with love.

This year, Cravings ushers in the season with its most heartfelt and generous lineup yet, highlighted with a cake collection created to make every gathering sweeter, brighter, and more memorable.

Leading this year’s offerings are the limited-edition holiday cakes, available only for the season. These include Cravings’ festive Christmas-themed cakes, the crowd-favorite Puto Bumbong Cake, the indulgent Orange Mocha Rhum Cake, and the soft, comforting Bibingka Soufflé Cake. Each one captures the flavors of Christmas and is ideal for sharing or gifting.

As a brand known for its cakes, pick from its popular staples such as Chocolate Caramel Cake, Devil’s Food Cake, Cherry Walnut Cheesecake, and Carrot Walnut Cake. For something special, Cravings’ Cake Specials feature the Polvoron Cake, Strawberry Shortcake, Dayap Cake, and the well-loved Mango Cashew Torte. These selections give families and friends plenty of options for gatherings, potlucks, and gifting.

Sweeter and Easier Holidays

Aside from cakes, Cravings welcomes the holiday season with party trays, bundles, and catering services designed to make Christmas celebrations more delicious and stress-free—whether you are at home, in the office, or as gifts to loved ones.

For those planning celebrations at home or in the workplace, Cravings offers customized catering services, allowing customers to bring the genuine Cravings experience to any event. Whether it’s a family reunion, corporate gathering, or an intimate dinner, Cravings can tailor menus to suit the occasion.

And to ease the pressure on home cooks, Cravings introduces its Noche Buena Set, available with a choice of Roast Beef or Lengua con Champignon. For those who prefer not to commit to a full set, there is also a wide range of party trays. Favorites include Callos a la Madrileña, American Baked Spareribs, Three Cheese Baked Salmon, Chicken Relleno, Classic Lasagna, and more—all prepared to serve and enjoy.

Cravings further expands its holiday selections with Christmas Bundles, offered in two curated options, making them convenient choices for families and companies looking for ready-made spreads. Customers may also choose from Cravings’ holiday hampers or opt for DIY Christmas Gifts, allowing them to assemble personalized sets for friends, colleagues, and clients.

For smaller treats, Cravings offers a wide variety of s’mores, cookies, bars, and pastries in different sizes and packaging, perfect stocking stuffers, tokens, or office giveaways.