Flavor Trends, Strategies and Solutions for Menu Development

Author: Cindy Han

Power Couple The produce-centric trend draws strength and balance from well-placed protein

New York-based Dig Inn showcases the modern produce-protein partnership in its Marketplate, with two servings of flavor-forward vegetables, a base of grains or rice and a serving of protein in creative applications, like these five-spice meatballs with harissa. While consumers embrace better-for-you options and propel produce to the center of the plate, they are not abandoning protein altogether. Walking this line between emphasizing vegetables yet incorporating meat is a welcome challenge for chefs. They’re finding a new balance, where produce elevates a dish and protein rounds it out—all in an integrated, flavor-filled package. “In the last few years, there’s...

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