Fish spreads, smoked mussels and their ilk are becoming the new hip and cool bar bites. Seafood has become shareable, thanks to intriguing culinary technique and appealing presentation.
With so much momentum behind hummus innovation, a new opportunity has taken shape, where chefs are looking beyond traditional hummus and exploring the menu potential of other plant-based purées.
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.
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.
Creative brittles, crumbles, crispy bits and popped grains are upgrading the dining experience. Chefs are taking textural play to the next level - and having fun.
In today’s foodservice landscape, unique flavor-building is key to menu differentiation and brand loyalty. Spicy yogurt helps tell a compelling flavor story that draws guests in with the guarantee of a creamy mouthfeel and the promise of adventure.
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.
Sorghum’s flour answers the demand for both gluten-free and whole-grain. Sorghum syrup offers a mild, sweet, distinctive flavor. And popped sorghum makes a perfect whimsical crunchy topper.
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.
Fun cocktails offer escape, entertainment, and shareability. Use your cocktail menu to push limits and thrill with new flavor combinations.
The chefs, food & beverage experts and industry analysts who provided insights for this special Top 10 Trends 2018 issue
This Ras el Hanout Hummus Bowl with Sockeye Salmon showcases some of today’s biggest trends
Looking beyond 2018, what flavors, ingredients and movements are at the edge of the trend cycle?
Coffee and cereal milk: tapping into morning cravings for on-trend brunch cocktails.
4 areas to explore to create a memorable, whimsical cocktail experience for your guests.
Chefs are dialing up the delivery, updating this delicious classic and twisting it into new formats
Menu ideas that borrow from the rotating spit concept but vary the protein and flavors
The layers of flavor that build craveability in Eastern Med sandwiches
Move the falafel into a mini-burger format with a simple shift in shape.
Indian flavors are moving into the beverage realm, adding their bold flavors
Indian cuisine mash-ups are an ingenious way to introduce bold, unfamiliar flavors in approachable, loved formats.
Some of the most prominent Indian pantry items that are ripe for the picking.
On-trend ingredients that help build a craveable falafel dish.
4 trends that adapt well in taco format creating portable, powerful flavor
The opportunities to leverage the sorghum trend across all dayparts are endless
10 proven flavor combinations that hit that sweet spot of craveability and familiarity presented in taco format
Recipe for Browned Bratwurst and sliced onions simmered in dark beer with garlic and thyme served in a warm Mission® 6″ Heat Pressed Flour Tortilla
Ideas and inspiration for how to use yogurt creatively in your menus.
Greek yogurt helps foodservice operators leverage the assertive flavors of India and the Eastern Mediterranean.
Use texture to surprise and delight consumers with unexpected, flavor-enhancing experiences
A number of drivers are pushing falafel into the spotlight: the fascination with Eastern Mediterranean flavors, the rise in plant-forward cuisine and the chickpea boom.
Sorghum’s role in beverages is on the rise, with its versatility ranging from sweetener to spirit
Plant-based purées are a smart way to exploit this area of growth.
4 ways to develop a sustainable and 100-percent utilization approach to seacuterie.
Plant-based purées are a smart way to exploit this area of growth.
Welcome to the January-February 2018 Top 10 Trends issue from Publisher/Editor-in-Chief Cathy Nash Holley
4 ways to develop a sustainable and 100-percent utilization approach to seacuterie.
Sorghum is finally going national. Here are five ways to feature it on your menu.
10 ways to key into this exciting and appealing seafood offerings trend
Plating with a plant-based and flavorful purée is an artful way to add more produce to the plate without mounding up grains and vegetables, and is a way to add interesting texture, vibrant color and layers upon layers of flavor.
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.
Insights into the Eastern Mediterranean meats trend from our panel of experts
Spicy yogurt brings a cool kick to the brunch menu. Here are four easy ways with chilaquiles, hash browns, yogurt bowls and pancakes.
Sorghum is finally going national. Here are five ways to feature it on your menu.
Traditional falafel dishes are evolving - here are four new formats to consider
Pull in both seacuterie and classic dishes for a crowd-pleasing range of seafood options to serve at the bar
