Flavor Trends, Strategies and Solutions for Menu Development

Author: Flavor & The Menu Staff

Honey Pot Cider

The crisp, cool air of autumn begs for fuzzy sweaters and a steaming mug of cider. This version features orange blossom honey, which imparts a bright note to an otherwise comfy beverage. All that’s missing is a fresh apple donut.

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Rising Tide

Best of FlavorTop 10 Trends PHOTO CREDIT: nocredit The feel-good factor of seafood like this Alaska pollock is multiplied when it’s sustainably certified. Photo courtesy of Alaska Seafood Marketing Institute. Sustainable seafood hits the big time with restaurants and consumers By R. Monroe When McDonald’s announced that it would begin serving fish certified as sustainable by the Marine Stewardship Council at its 14,000 U.S. restaurants earlier this year, the restaurant industry sat up and took notice. The fast food chain is one of the nation’s largest single buyers of fish, and this conspicuous commitment to sustainable seafood sourcing seemed...

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Changing of the Culinary Guard

Best of FlavorTop 10 Trends PHOTO CREDIT: nocredit Millennial diners actively seek out intriguing, globally inspired foods — like these pork tacos — that offer exciting flavor experiences. Photo courtesy of national pork board. The Millennials are here, and they’re ready for new and adventuresome flavor experiences By Phil Daniels & Mindy Armstrong The last 30-plus years have largely been spent catering to the culinary whims of Baby Boomers. We’ve been tracking what they like and creating new products, menu items and even whole restaurant concepts around their flavor and dining preferences. And as their taste buds began to...

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