Concept Trends/

Picture for Eyeing The Future
The twentieth Worlds of Flavor Conference provided the opportunity to reflect on the exciting changes and innovation that have moved foodservice forward over the past two decades, and contemplate the changes to come. As global cuisines continue to exert their influence on American menus, whether highly authentic or playfully mashed-up, that world becomes just a bit smaller with each passing year.
Picture for 5 Ideas for Sorghum
Sorghum is finally going national. Here are five ways to feature it on your menu.
Picture for 8 Ways to Indian Inspiration
Take an Indian national dish, major flavor or technique as inspiration, and craft that into a new form or flavor that works on your menu and with your consumer target.
Picture for Eastern Mediterranean Meats
Flavor-rich döner and shawarma are ripe for mainstream menu development. Their built-in craveability, coupled with an ease of translation into creative interpretations, make them a good bet for successful menu development.
Picture for Taco Revolution
Today's tacos take inspiration from all cuisines including Latin, Southeast Asian, Indian, Mediterranean. There's a huge opportunity in global taco mash-ups with a casual, social vibe.
Picture for Falafel Up Front
Falafel is a plant-based superstar, with craveable texture, customizable flavor and endless versatility. It’s cheap and delicious, and chefs can create signature versions to keep customers interested and satisfied.
Picture for New-fashioned Falafel
Traditional falafel dishes are evolving - here are four new formats to consider
Picture for Fry Days
Flavor in Focus: Crispy, crunchy and heavenly, fried small plates deliver craveability like nothing else
Picture for Globe Trotting
Commodity boards showcase how to harness trending global flavors
Picture for Right on Cue
Modern barbecue trends rely on a secret sauce of authenticity and innovation
Picture for A Big Bite
Emerging flavors and forms that will carry the torch for the casual cuisine mega-trend.
Picture for The Next Wave of Casual Cuisine
Emerging flavors and forms that will carry the torch for the casual cuisine mega-trend.
Picture for Super Bowls
Commodity boards harness the momentum of the bowl trend
Picture for Seafood's Modern Hook
This trend sees seafood boldly stepping out of its traditional confines and embracing big flavor combinations and casual presentations. Chefs are menuing seafood in thrilling ways, underpinning the dishes with an approachable, but meaningful message of sustainability.
Picture for The Flavors of Fast Casual
Picture for New-School Steakhouse
The modern steakhouse tailors its menu to today’s evolving consumer
Picture for Fried Chicken
Picture for New Groove for Barbecue
Picture for Bowled Away
Picture for Protein at the Bar
Bar snacks and small plates are big business—make them protein-centric for an even meatier return
Picture for Retail Point of View
For ground-level consumer trend tracking, pay attention to the innovations put forth by supermarket chefs
Picture for Trend-Setters
Nationwide flavor trends get their start at emerging regional chains
Picture for From Flour to Flame
Picture for Haute Diggity Dogs!
Picture for Formula for Growth
Picture for Fast & Fresh Flavor Innovators
Picture for Gastro Grub
Picture for Pizza On Fire
Picture for Fresh Produce Premium Values
Picture for Lessons from Growth Chains