Flavor Trends, Strategies and Solutions for Menu Development

Globe Trotting Commodity boards showcase how to harness trending global flavors

flavor profile.
PHOTO CREDIT: National Mango Board

Ready for Rendang

This Indonesian Braised Goat features a rempah (Malaysian spice paste) of galangal, ginger, garlic, chiles, coriander and cumin, which combines with lemongrass and the braising liquids of coconut milk and tamarind juice to create a tender and flavor-packed dish. “This dish from the culinary team at Stanford University Residential & Dining Enterprises is an adaptation of the classic Indonesian dish Goat Rendang, a traditional braise redolent with aromatic spices and coconut milk,” says Catherine Golding, business development manager for True Aussie Beef & Lamb. “The mix of spices and lemongrass blooms in hot oil before searing and stewing mild, tender Aussie goat in coconut milk and tamarind juice for deep, rich, and, most importantly, authentic flavor. As the popularity of alternative proteins continues to rise, dishes like this one are a powerful lure for guests, served simply with rice or roti-style flatbreads.”

Meat & Livestock Australia

Further Afield

Potatoes can be the perfect canvas to experiment with global flavors. In this dish of Chinese-inspired Soy-Glazed Yukon Gold Potatoes, created by chef Shirley Chung on behalf of Potatoes USA, sweet, spicy and savory combine for big flavor. Soy sauce and molasses blend with Serrano chile and anchovy to create a balanced flavor profile rich with umami. Finished with toasted sesame seeds and chopped chives to add texture and herbal freshness, this dish is adventurous while both approachable and simply prepared. “This is a great example of how global flavors can be incorporated into familiar foods without complicated techniques or a lot of obscure ingredients,” says Chung. “The potato absorbs all the bold flavors, and the crispy yet melt-in-your-mouth texture is a perfect combination.”

Potatoes USA

Sweet Discovery

Sambal-Honey Braised Collard Greens present an on-trend mash-up of Southeast Asian and popular Southern cuisine. Here, the greens are braised with sambal, vegetable broth and honey, with fresh chopped aromatics, for a unique Asian-Southern spin. A dukkah (chopped topping) of dark toasted peanuts, cilantro, lime zest and honey finishes the dish. “The global profiles add unique flavor and interest to a traditional Southern staple, expanding its appeal to today’s adventurous flavor-seekers,” says chef John Csukor of KOR Food Innovation, on behalf of the National Honey Board. “The sambal-honey-vegetable broth marries the familiar with the exotic to deliver a unique and craveable flavor experience.”

National Honey Board

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