Flavor Trends, Strategies and Solutions for Menu Development

Author: Gerry Ludwig

Eyeing The Future A 20-year culinary retrospective provides clues to emerging flavors

The twentieth Worlds of Flavor Conference provided the opportunity to reflect on the exciting changes and innovation that have moved foodservice forward over the past two decades, and contemplate the changes to come. As global cuisines continue to exert their influence on American menus, whether highly authentic or playfully mashed-up, that world becomes just a bit smaller with each passing year.

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