Flavor Trends, Strategies and Solutions for Menu Development

Author: Robin Schempp

Cheese Makes The Menu It’s comforting, craveable and central to our cuisine. Can cheese get even better?

Best of FlavorTop 10 Trends Grilled cheese finds unconventional applications that showcase its texture, such as these bread and cheese kabobs with balsamic dressing. Juustoleipa, a Scandinavian pressed curd cheese, lends itself to grilling or frying.PHOTO CREDIT: Robin Schempp According to the U.S. Department of Agriculture, Americans consume an average of 34 lbs. of cheese per person each year—that’s an increase of more than 40 percent since 1996. Cheese is always on trend, and its trend curvature is always on the move. Americans prioritize convenience, old favorites and authenticity, so the steady popularity of classics like mozzarella, Parmesan and...

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