Flavor Trends, Strategies and Solutions for Menu Development

By Flavor & The Menu
February 13, 2020

Bowls continue to prove their value and staying power. Development strategies also continue to evolve. Today, bowls that zero in on intention are finding a broad fan base among diners looking for functionality along with flavor.

“Personalized wellness has taken off,” says RJ Harvey, RDN, CEC, culinary director with Potatoes USA. “According to a study by Technomic, when looking for foods with functional benefits, people are more likely to buy foods that are high in antioxidants, aid digestion, or provide other functional benefits.1 Potatoes fuel your body—they provide nutrient-dense, complex carbohydrates, giving you the energy needed to perform at your best throughout the day.”

That performance, for most consumers, speaks to fueling their day and feeling good about their choices. The key in bowl development is finding the balance between purpose and crave factor. With that in mind, Harvey created the Potato Power Bowl. The hash starts with a flavor-forward base of sofrito, sautéed with kale then tossed with cooked ancient grains, roasted tomatoes and red peppers, browned potato shreds and crispy diced potatoes. Avocado, savory plant-based sausage and a soft-fried egg complete the bowl.

Of course, the hallmark of the bowl is its flexibility. “Swap the egg for a brilliantly grilled piece of salmon, or add a misto of roasted mushrooms for a vibrant lunch option,” says Harvey. He also suggests transforming it into a Plant-Based Potato Benedict by forming the hash into a patty, then topping it with a plant-based sausage, plant-based hollandaise and creamy avocado.

The Power of Potatoes

When building modern bowls, look to potatoes to help deliver messaging around wholesomeness and functionality. Data points to growing consumer demand: According to Technomic’s 2018 Healthy Eating Consumer Trend Report, an impressive 64% are eating more foods because of specific nutritional benefits than two years ago.

Carbohydrates

  • A medium (5.3 ounce) skin-on potato contains 26 grams of carbohydrates.
  • Carbohydrates are the primary fuel for your brain and a key source of energy for muscles.
  • Carbohydrates are important for optimal physical and mental performance.2

Vitamin C

  • Skin-on potatoes are an excellent source of vitamin C (30% of the DV), which is more than the vitamin C content of one medium tomato (27% DV) or a sweet potato (20% DV).
  • Vitamin C acts as an antioxidant stabilizing free radicals, thus helping to prevent cellular damage.

Potassium

  • Skin-on potatoes are a good source of potassium.
  • Potassium helps maintain normal blood pressure.
  • Potatoes have more potassium than a banana (15% of daily value).

Vitamin B6

  • Skin-on potatoes are a good source of Vitamin B6.
  • Vitamin B6 plays important roles in carbohydrate and protein metabolism.

Nutrition and Athletic Performance. Position of the Academy for Nutrition and Dietetics, American College of Sports Medicine and the Dieticians of Canada. Med Sci Sports Excerc. 2015; 48:543-568.

Visit https://www.potatogoodness.com/foodservice for more culinary inspiration.

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