Flavor Trends, Strategies and Solutions for Menu Development

7 Yogurt Add-Ins Try these add-ins to keep this condiment on the cutting edge


By Rob Corliss

Start with creamy, tangy, wholesome Greek yogurt, then use high-impact add-ins for menu star power.

  • Roasted vegetable purées—carrot, sweet potato, tomato
  • Vegetable powders—beet powder, moringa powder, matcha powder, hemp seed powder
  • Fruit—fresh, dried or pickled
  • Toasted nuts or nut relish
  • Herbs/spices/seasonings
  • Heat-flavored purées—Thai curries, harissa, gochujang, togarashi, chiles (ancho, gaujillo, chipotle)
  • Cooling-flavored purées—tzatziki, mint, cucumber


  From the Jan/Feb 2018 Top 10 Trends issue of Flavor & the Menu magazine. Read the full issue online or check if you qualify for a free print subscription.

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