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.
This Ras el Hanout Hummus Bowl with Sockeye Salmon showcases some of today’s biggest trends