Top left: Renowned menu trends expert Nancy Kruse delivered her State of the Plate, providing a big-picture look at what’s gaining traction across foodservice.

Top center: Culinary inspiration continued with Mountaire Farms’ Chicken Chorizo Verde Esquites in a tortilla “cone” with pickled fresnos, Cotija and hoja santa powder.

Right: Chef Gilberto Cetina sat down with Flavor’s Cathy Nash Holley to share the culinary POV behind his acclaimed Los Angeles restaurant, Michelin-starred Holbox, exploring how Yucatán traditions, Mexican identity, storytelling and cross-cultural influences shape his approach to menu development.

Bottom center: Juicy Brick’s Grace Bryan cast a spotlight on global innovations in packaging, functionality and retail crossover that challenge traditional ideas of what belongs on the menu.

Bottom left: Sweet Street Desserts featured a Tres Leches cake topped with yuzu-citrus-mango compote, black sesame crumble and yuzu pearls.

The 2026 Flavor Experience brought high-volume menu developers and industry innovators together in Newport Beach, Calif., for three days of flavor discovery and forward-looking ideas.

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