Flavor Trends, Strategies and Solutions for Menu Development

Menu Trends

MENU TRENDS | PROTEIN

Making Protein Count

BY CINDY HAN | SEPT !, 2016

The shifting plate makeup is putting a renewed emphasis on quality protein with flavor at the forefront.

MENU TRENDS | GLOBAL

Umami On Top

BY MAEVE WEBSTER | SEPT 1, 2016

Chefs are exploring the menu potential of Japanese furikake and togarashi, two high-impact finishes.

MENU TRENDS | PROTEIN

Third Wave Burgers

BY JOAN LANG | JULY 1, 2016

The definition of “burger” keeps expanding into fascinating new territory.

BEVERAGE

INGREDIENTS

PROTEIN

PRODUCE

GLOBAL

DESSERT

RECIPES

Paella With Chicken, Chorizo, Clams And Shirred Eggs
This paella with shirred eggs is an example of how dinner dishes are showing up at breakfast and egg dishes are growing dramatically on dinner menus.
This Mediterranean-inspired egg strata, with Swiss chard, olives, thyme and fresh mozzarella is ideal for vegetarians looking for a protein-rich meal, or any guest who wants a healthy meal with great flavor.
Pear Shrimp Salad with Cilantro Yogurt Dressing
The cilantro yogurt dressing is really the difference maker in this dish. It’s so creamy, fresh and flavorful, and yet lower in calories thanks to non-fat Greek yogurt.

GALLERY

FROM OUR FRIENDS

Idahoan® Tater Tumbler Appetizer Mix made with bacon and cheddar
Flavor Partners Showcase - Idahoan Potatoes offers shareable finger food recipes using Idahoan® Tater Tumbler Appetizer Mix
Stephanie Tyson's trifecta of milk chocolate, bourbon and CHA! by Texas Pete® Sriracha Sauce is unexpected, but certainly inviting
CMAB recently unveiled a new campaign spotlighting “REAL Makers”—innovative chefs from throughout the country using California dairy in an interesting way.
Over 150 million sweetener packets are consumed every day. ecoSticks makes sweeteners and their packets more socially conscious, with a 50% reduction in filler and packaging.

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