Flavor Trends, Strategies and Solutions for Menu Development

Category: 2016 September-October

LATEST STORIES

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INSIGHTS

Flavor According To | Insights

What Flavor Means to Me

BY Maira Morales | Oct 25, 2016
It's an art where all five senses take place as one

Flavor According To | Insights

Moments of Flavor

BY Nick Philp | Sep 25, 2016
Achieving a remarkable flavor experience

Flavor According To | Insights

Flavor-First Approach

BY Rob Corliss | Sep 15, 2016
When we strip every conversation away from our food experiences, it all comes down to Flavor.

Flavor According To | Insights

What is Flavor?

BY Mike Buononato | Sep 6, 2016
When we strip every conversation away from our food experiences, it all comes down to Flavor.

MOST POPULAR

RECIPES

A hearty hash made with cubed Idaho® Potatoes, braised short ribs and eggs. A delicious dish that will really stick to your customers’ ribs.
Pig out on these golden fried Idaho® Potatoes topped with mouthwatering carnitas, chorizo and bacon. Makes for a delicious starter dish or sharable plate.
Hand-made Idaho® Potato dough is formed, boiled and browned with a savory wild mushroom melange.

FROM OUR FRIENDS

Rob Corliss, culinary consultant, translates five sustaining trends that will continue to influence dining behavior, and that require thoughtful attention when it comes to modern menu strategy.

Greek yogurt offers a pleasing balance between acidity and richness to desserts. Use it in Greek Yogurt Icing, Frozen Greek Yogurt and Almond Panna Cotta.

Texas Ranchero Queso Fundido, featuring Bush's new Texas Ranchero® Pinto Beans

Flavor Partners Showcase - how Bush's Beans' products and recipes help customers take full advantage of the vegetable-forward menu trend

Cornmeal + Blackberries + Texas Pete® Honey Mustard Sauce

Quinn Adkins introduces this go-to trifecta of cornmeal, blackberries, and Texas Pete® Honey Mustard Sauce

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FF: Top 10 Trend - Yogurt with a Kick - t.co/tfCGvFtEpq

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