Flavor Trends, Strategies and Solutions for Menu Development

Author: Katie Ayoub

Frozen Treats Put Flavor First

Best of FlavorTop 10 Trends PHOTO CREDIT: nocredit Artisan gelato is a big driver in frozen-dessert innovations and Jessica Oloroso exemplifies this trend with clever creations on a stick at Chicago’s Black Dog Gelato. Her whiskey-spiked gelato is dunked in milk chocolate and rolled in crispy, salty bacon. Photo courtesy of black dog gelato. Modern ice cream desserts serve up nostalgic tradition with a topping of artistic innovation By Katie Ayoub What’s new in frozen desserts? Despite the scoopfuls of innovation in flavors, inclusions, edible carriers and frozen-dessert forms, the familiar vanilla, chocolate and strawberry ice creams remain fan...

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What’s for Breakfast?

Best of FlavorTop 10 Trends PHOTO CREDIT: nocredit Familiar breakfast flavors such as egg, bacon and cheddar get an Asian twist when tucked inside a steamed bun at Wow Bao. Photo courtesy of wow bao. Operators are taking strides to stand out from the tall stack of breakfast choices By Katie Ayoub If there is one menu daypart that highlights today’s fickle consumer preferences, it’s breakfast. Conflicted consumers want it fast, but made with care. They look for better-for-you items, yet taste always trumps health. They want something unique, but comforting and familiar. And, of course, diners on the...

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Playing Up Produce

Best of FlavorTop 10 Trends PHOTO CREDIT: nocredit To reflect a move to fresh, house-made menu items, Sizzler recently revamped its legendary salad bar, which now boasts an abundance of freshly made salads and soups and on-trend ingredients. Photo courtesy of sizzler. With fruit and vegetable consumption headlining nutrition policy, chains are putting produce to work By Katie Ayoub With MyPlate, the USDA replaced the old Food Pyramid with a user-friendly illustration of how America should eat. In clear, colorful expression, it tells consumers that produce should make up half of their plate. The MyPlate message is sure to...

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Fresh Produce Premium Values

Best of FlavorTop 10 Trends PHOTO CREDIT: nocredit Strawberries and blueberries stud Wendy’s Berry Almond Chicken Salad, a creative and tasty mix of fruit, greens and protein dressed with açai juice. Photo courtesy of wendy’s/pr newswire. Four concepts that have built success by keeping their produce promise to customers By Katie Ayoub The proliferation of fresh produce on menus across all foodservice segments is astounding and wonderful. Fruits and vegetables add flavor, vibrancy and nutrition to meals at any daypart. Their origins also provide a backstory with a sense of place. Most important, perhaps, is the message produce sends...

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Salad Days Have Arrived

Best of FlavorTop 10 Trends PHOTO CREDIT: nocredit Pleasing both the eye and palate, this healthful composition has it all — grilled and raw veggies, sharp and silky flavors and a satisfying crunch from nuts and crispy garnishing. Photo courtesy of almond board of california. Chefs are upping the flavor proposition for greens to meet consumers’ demand for bold, bright flavors By Katie Ayoub The overarching menu trend toward bigger, bolder flavors is sparking chefs to get innovative in creating more-interesting, delicious salads. “Many consumers say that a better overall variety of salad options would encourage them to purchase...

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