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Flavor & The Menu's 2022 Top 10 Trends

The 10 flavor trends representing big menu-development opportunities for 2022 and beyond

Above Board

Charcuterie’s renewed popularity presents exciting opportunities across the menu

Greek To Me

Rediscovery and reinvention are yielding new opportunities for flavor innovation

Flavor & The Menu's 2022 Top 10 Trends

The 10 flavor trends representing big menu-development opportunities for 2022 and beyond

Above Board

Charcuterie’s renewed popularity presents exciting opportunities across the menu

Greek To Me

Rediscovery and reinvention are yielding new opportunities for flavor innovation

Flavor & The Menu's 2022 Top 10 Trends

The 10 flavor trends representing big menu-development opportunities for 2022 and beyond

Above Board

Charcuterie’s renewed popularity presents exciting opportunities across the menu

Greek To Me

Rediscovery and reinvention are yielding new opportunities for flavor innovation

On the Horizon

2022 insights that can help guide the way to a successful year ahead

A Roundup of Flavor Discoveries

Playing with new flavors keeps culinary intellect sharp

Flavor on the Edge: Horchata

Exploring new menu possibilities that capture the essence of this comforting Mexican favorite

Sweet Skills

Restaurant promotions showcase the versatility of sweet potatoes

How a meat-obsessed chef makes plant-based dishes, well, meaty

Flavor Takeaways

Flavor inspirations from the recent Worlds of Flavor conference

10 Beverage Builders: Flourishes and Finishes

Beverages make memorable impressions with modern, creative touches

Inspiring Possibilities with Blueberries

Find your new favorite blueberry format

10 Flavor Builders: New Takes on Bakes

Navigating a world of possibilities with this classic comfort

Trio of Temptations

Soups, salads, and sandwiches combine to make memorable meals

Signature Seafood Builds

Three ways seafood can elevate menu offerings

Breakfast Bowls

Creative bowl builds expand options for today’s discerning consumer

A.M. Quick Fix

Introducing easy solutions for morning menus

Marinade Matters

While rarely featured on a menu marquee, marinades play a crucial supporting role in flavor ...

Quick Thinking

Innovations in quick serve are informed by a tough market yet propelled by eager consumers

LTO Wins: First Watch

Shane Schaibly uses LTOs to lean in on what is truly unique to the First ...

Dipping into Flavor

Trend-forward dips and spreads are menu powerhouses

Kitchen Collaborative: Jay Smith

On a mission to deliver memorable, craveable, inimitable flavor experiences

Just a Few Bites

A strong showing in snacks and shareables is table stakes today

Four Chefs: Four Cheesy Stories

Meeting the demand for plant-based fare with vegan cheeses that taste great and melt well

Bowl’ed Moves

Creative bowl builds expand options for today’s discerning consumer

Bowled Over

Sauces, toppings and seasonings are key to signature bowl builds

Kitchen Collaborative: Chandon Clenard

Transforming craveable classics with a fresh, contemporary spin

A Conversation With Quinn Adkins

A reader's perspective on a few of the topics explored in this issue

Twisting Thai

Cocktails inspired by Thai tea are serving up both whimsy and intrigue

Thai Tea & Coffee—10 Ways

Tea and coffee cultures unite for a specialty beverage bonanza

Sweet on Thai Tea

Desserts with an exotic Thai-style beverage makeover

Sweet And Spicy

Bundling Thai tea with spicy dishes introduces menu pairings for a new age

Channeling Comfort

Global noodle dishes offer a friendly base for pushing boundaries

Bowl-ed Over with Possibilities

Transforming favorite handhelds into bowls

4 Tips On Winning With Your Next LTO!

Texas Pete® helps you build LTOs

Flavor Reunion: The Flavor Experience 2021

Reconnecting over meaningful conversations and trend-forward tastes

Signature Flavor: Mad for Macha

Unmi Abkin's Papas Veracruz calls on the nutty, tangy, spicy profile of salsa macha to ...

Next-level Seafood Bowls

Fish and shellfish hook diners with fresh, vibrant bowl builds

Kitchen Collaborative: Jonathan Buckholz

Allowing humble ingredients to burst into flavorful song

2021 Trend Takeaways

Twisting Thai Cocktails inspired by Thai tea are serving up both whimsy and intrigue

This showstopping Hot Thai Tea features the best of both worlds—steeped Thai tea, a shot of espresso, a swirl of sweetened condensed milk and frothed evaporated milk.

Thai Tea & Coffee—10 Ways Tea and coffee cultures unite for a specialty beverage bonanza

Sticky toffee bread pudding welcomes Thai iced tea’s flavors, bringing in Thai tea syrup and a condensed milk icing.

Sweet on Thai Tea Desserts with an exotic Thai-style beverage makeover

Cool down the heat of a spicy taco offering. Here, Thai iced tea counters the guajillo chile paste marinade in the pork carnitas.

Sweet And Spicy Bundling Thai tea with spicy dishes introduces menu pairings for a new age

8 Pork-centric Sandwiches To Fall For Meaty meets seasonal in these craveable grilled cheese sandwiches

Meaty meets seasonal in these craveable grilled cheese sandwiches

The Midwest’s Sandwich Star Pork’s answer to the fried chicken sandwich

Pork’s answer to the fried chicken sandwich

“B” is for Brisket Breakfast brisket sandwiches are heating up morning menus

Breakfast brisket sandwiches are heating up morning menus

Attention Grabbing Arepas South American sandwiches are winning over menus

South American sandwiches are winning over menus

The Meat of the Matter Sandwiching meat-centric builds with on-trend bread carriers

Sandwiching meat-centric builds with on-trend bread carriers

Next-level Breads Fusion baking hits today’s mark for differentiated menus

Fusion baking hits today’s mark for differentiated menus

VIDEOS

Putting the OMG in LTOs: Sedgefield Country Club In the hands of Chef James Patterson, Australian lamb racks get the tableside service treatment

In the hands of Chef James Patterson, Australian lamb racks get the tableside service treatment

Inspiring Possibilities with Blueberries Find your new favorite blueberry format

Find your new favorite blueberry format

Trio of Temptations Soups, salads, and sandwiches combine to make memorable meals

Soups, salads, and sandwiches combine to make memorable meals

Breakfast Scrambles A new line of ready-to-use breakfast cups offers back-of-house ease

Fire-Roasted Tortilla Soup Southwest flavors are made signature in this creative soup build

Beef Cacciatore & Fire Roasted Vegetables Transforming comfort into signature

Transforming comfort into signature

Putting the OMG in LTOs: J. Gilbert’s Bone-in Aussie lamb gets the steakhouse treatment in the hands of Chef Michael Slavin

Bone-in Aussie lamb gets the steakhouse treatment in the hands of Chef Michael Slavin

Blue Cheese Burger Condiments bring a Wagyu beef burger to a whole new level

Condiments bring a Wagyu beef burger to a whole new level

Blueberries are the Belle of Breakfast Sweet and savory blueberry solutions deliver on consumer demands

Sweet and savory blueberry solutions deliver on consumer demands

Roasted Vegetable Stuffed Poblano video Poblano peppers stuffed with fire roasted veg and served with chipotle crema and toasted pepitas

Frozen Blueberries Deliver a Delicious and Adaptable Compote Cost-efficient, consistent, labor-saving solutions

Cost-efficient, consistent, labor-saving solutions

Introducing Johnsonville Sausage Strips Whoa, This Changes Everything

Whoa, This Changes Everything

Frozen Blueberries Deliver with Cooked Grains, Salads and more Cost-efficient, consistent, labor-saving solutions

Cost-efficient, consistent, labor-saving solutions

Meats for Mornings & More Chefs share insights, ideas and recipes for using the "big 3" ingredients

Chefs share insights, ideas and recipes for using the "big 3" ingredients

Frozen Blueberries in Baked Goods Cost-efficient, consistent, labor-saving solutions

Cost-efficient, consistent, labor-saving solutions

Chef Scott Fogle of Treaty Oak puts a spin on traditional Texas BBQ with these 5 innovative dishes using a variety of King’s Hawaiian breads.

King’s Hawaiian at Treaty Oak Using an iconic brand to elevate 6 dishes

Using an iconic brand to elevate 6 dishes

Leveling Up Salads With Grapes Easy menu ideas to up the salad game

Easy menu ideas to up the salad game

Ready, Filling and Delicious White Bean and Kale Soup with Smoked Sausage from Smithfield

White Bean and Kale Soup with Smoked Sausage from Smithfield

King’s Hawaiian at Crack Shack Five takes on the traditional fried chicken sandwich

Five takes on the traditional fried chicken sandwich

Prosciutto Sandwich with Slow Roasted Tomatoes A craveable sandwich layered with fresh mozzarella and prosciutto

On-trend Toast Topper Grapes add unique flair and flavor to trending toast builds

Grapes add unique flair and flavor to trending toast builds

The Benefits of Versatility Chef Michael Ponzio shares carryout inspiration and the importance of versatility in the kitchen

Chef Michael Ponzio shares carryout inspiration and the importance of versatility in the kitchen

Passion Fruit Crème Brûlée Decadent, delicious and perfectly tart. Watch how to make Passion Fruit Crème Brûlée

Decadent, delicious and perfectly tart. Watch how to make Passion Fruit Crème Brûlée

On-trend Bowl Build: Pesto Shrimp & Mediterranean Cauliflower Rice See what more Haliburton International Foods can do for your menu

See what more Haliburton International Foods can do for your menu

The Surprising Ingredient for Clean, Plant-Forward Meat Alternatives Check out how simple it is to make a clean, plant-forward meat alternative using walnuts

Check out how simple it is to make a clean, plant-forward meat alternative using walnuts

Menu Workhorse: Blueberry Miso Sauce One savvy sauce carries surprising flavor and color across multiple formats

One savvy sauce carries surprising flavor and color across multiple formats

Avo University Your Educational Resource for Everything Avocados

Your Educational Resource for Everything Avocados

A Live Chef Challenge You Won’t Want to Miss Watch five top food pros go pan-to-pan during [email protected] Live Plant-Forward cooking competition

Watch five top food pros go pan-to-pan during [email protected] Live Plant-Forward cooking competition

Breakfast Wins Chef Rosalyn Darling demos a decadent Blueberry Cream Cheese French Toast Bake

Chef Rosalyn Darling demos a decadent Blueberry Cream Cheese French Toast Bake

Plant-Forward? It’s In Our Roots. Dole is taking a plant-forward approach to menu development

Dole is taking a plant-forward approach to menu development

Why are smoked meats alluring? Join our chefs as they discuss how smoked meats can help your carryout menu

Join our chefs as they discuss how smoked meats can help your carryout menu.

Trends In Action: Grapes Go Veg-Centric Grapes bring added inspiration to veg-centric builds

Grapes bring added inspiration to veg-centric builds

STARTER TRENDS

Uni Shot

Uni Shot with sake, ponzu, yuzu kosho, kaiso seaweed blend, scallion and quail’s egg yolk

Shareables | Snacks | Starters

Housemade Jumbo Tots

Housemade Jumbo Tots with smoked paprika ketchup and “fancified” ranch

Shareables | Snacks | Starters

Charred Spring Peas

Charred Spring Peas with sauce verte and burrata

SANDWICH TRENDS

Pickled vegetables, poached garlic and onions, and olive oil

Plant-based | Sandwich

House Lacto-Fermented Giardiniera

Pickled vegetables, poached garlic and onions, and olive oil

Breakfast | Eggs | Meat-Centric

Texas Brisket-Egg Sandwich

Cage-free fresh-cracked griddled eggs, smoked beef brisket and cheddar with smoky chipotle aïoli on a gourmet jalapeño-bacon bagel

Bacon | Chicken | Sandwich

Newk's Q Sandwich

Grilled chicken breast, Ammerländer Swiss, bacon and signature white barbecue sauce, on French Parisian bread

Produce TRENDS

Produce | Veg-Centric | Vegetarian

10 Veg-Forward Upgrades

No longer the also-ran to protein’s starring role, vegetables are the driver for some of the most exciting innovation happening in foodservice today.

Potatoes | Produce

Field Notes: Bringin' Hasselback

Chefs are rediscovering the potential of this classic technique. The Hasselback technique encourages a fun interpretation of today’s best flavor systems.

Potatoes | Produce

Dessert TRENDS

Dessert

Banana Cream Napoleon

Banana Cream Napoleon with warm caramel, phyllo, banana filling and vanilla whipped cream

Dessert | Ice Cream

La Bomba

Strawberry ice cream and cream cheese mousse with fresh berries and almond cookie crumbles in an edible chocolate bowl, with tableside sauces

Dessert

Chia-Lime Pudding

Chia-Lime Pudding with black sesame-coriander granola, passionfruit curd and macerated raspberries

Protein TRENDS

Venison Chop with red wine venison sausage, lavender broth, diced vegetables, baby root vegetables

Game Meats | Primehouse | Protein

Primehouse steakhouse's Venison Chop uses Miyazaki beef fat to make the real flavor difference. It's served with red wine venison sausage made in house, and a lavender broth with diced vegetables and baby root vegetables.

Ceviche | Char Siu | Chinese