Flavor Trends, Strategies and Solutions for Menu Development
Picture for Signature Flavor: Mad for Macha
Unmi Abkin's Papas Veracruz calls on the nutty, tangy, spicy profile of salsa macha to lend a unique spin to the craveable potato dish
Picture for Plant Power
Update Mexican favorites with trend-forward, bean-centric moves
Picture for Flavor Makeover: Kicking Up The Quesadilla
Five creative approaches for building modern flavor in this Mexican classic
Picture for Flavor Makeover: Miso
Miso is poised to deliver its unique, savory earthiness to brunch
Picture for 10 Flavor Upgrades: Far Out Flavors
Exploring ahead-of-the-curve flavor opportunities to sustain perpetual menu relevancy
Picture for Flavor Watch: Macha Madness
It’s time to fall in love with salsa macha
Picture for The Mexican Gateway
Plant-forward cuisine is finding inspiration in modern Mexican flavors
Picture for 10 Beverage Builders: Levantine Libations
Eastern Med flavors add intrigue to beverage menus
Picture for Eastern Med’s Next Move
Mash-ups with far-flung cuisines like Mexican and Japanese create new opportunity
Picture for Flavor Watch: Balkan Beauty
We’re tracking ajvar, a red bell pepper- and oil-based condiment from the Balkans
Picture for 10 Flavor Builders: Taste of Asia
Bold condiments from this global hotspot serve as high-impact ingredients
Picture for Flavor Postcard: Australia
Modern takes on traditional Turkish small plates
Picture for What’s Next in Taco Innovation
Trending flavors and ingredients that are impacting taco menu development
Picture for Global Hits with Turkey: Peru
Butterball Foodservice’s Pavo Saltado demonstrates a creative way to leverage an emerging flavor trend while keeping it familiar and approachable
Picture for Eastern Med Moves In
Exploring deeper into this region’s food culture serves up big opportunity
Picture for Flavor Watch: Play That Toum
Toum, a Lebanese condiment made with garlic, lemon juice, olive oil and salt, holds all the markings of a potential hit on U.S. menus
Picture for Signature Flavor: Shawarma Show
Combined with the functional benefits of the traditional spices—turmeric, clove, fenugreek and cinnamon—this potato-based take on the shawarma can boast better-for-you benefits—as well as showstopping creativity
Picture for Flavor Find: World Bites
There’s a precision to the global mash-up at Nahita in Boston, where the pantry pulls strategically from Peru, Japan, Mexico and Turkey, staying true to authentic ingredients while combining them in new and intriguing ways.
Picture for On-trend: Tacos 3.0
With tacos, anything goes today. We’re seeing seriously inventive takes on classic proteins, while on the plant-based side, chefs are moving well beyond the perfunctory veggie taco.
Picture for The Beauty of Buñuelos
Look southward for the next big thing in dessert texture—buñuelos. Here are four opportunities to showcase buñuelos in trend-forward dessert applications.
Picture for Ramen Phenomenon
Ramen is on the rise, with ramen menu mentions up 46 percent over the last four years. We bring you ways to play with ramen textures, ramen-inspired cocktails, Ramyun, and global ramen mash-ups to inspire.
Picture for Three Menu-Ready Regions in Mexico
Differentiate your menu with creative takes on authentic regional dishes of Mexico.
Picture for Mole Makes Moves
Chefs are discovering mole's potential, leveraging its earthy, rich blend of nuts, warm spices, chiles and more
Picture for Shakshuka Heats Up
The General Public offers Shakshuka with crushed tomato, cayenne, toasted cumin, smoked paprika, soft poached eggs and buttered baguette
Picture for An Ode To Carrots
The Lakehouse offers Moroccan Spice Roasted Carrots with rich yogurt, chiles, almonds and mint
Picture for Flavor Find: Mole's Magic
The array of moles, served on a wooden platter with rice, demonstrates the menu potential of this craveable sauce.
Picture for Sweet Indian Mash-ups
In Indian mash-ups, subtle moves show up as a gentle touch, an easing in of flavor. The result is significant, offering delicious flavor discovery
Picture for Passage to India
Indian food is catching fire this year. Approachability is everything. With diners game for the next flavor frontier, Indian mash-ups are poised to offer a differentiating thrill.
Picture for Trends 2018 Case Study
This Ras el Hanout Hummus Bowl with Sockeye Salmon showcases some of today’s biggest trends
Picture for 7 Yogurt Add-Ins
Try these add-ins to keep this condiment on the cutting edge.
Picture for 10 Modern Menu Applications for Yogurt
Ideas and inspiration for how to use yogurt creatively in your menus.
Picture for Flavors of the Eastern Med and India
Greek yogurt helps foodservice operators leverage the assertive flavors of India and the Eastern Mediterranean.
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 Boost Brunch with Spicy Yogurt
Spicy yogurt brings a cool kick to the brunch menu. Here are four easy ways with chilaquiles, hash browns, yogurt bowls and pancakes.
Picture for 5 Ideas for Sorghum
Sorghum is finally going national. Here are five ways to feature it on your menu.
Picture for New-fashioned Falafel
Traditional falafel dishes are evolving - here are four new formats to consider
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