Flavor Trends, Strategies and Solutions for Menu Development

Healthy Perspectives Two salient takeaways from The Worlds of Healthy Flavors conference, and the implications they have for our industry.

Chef Barbara Alexander, CIA Consulting, demonstrated a celebration of the carrot in this Roasted Carrots in Chermoula, with pickled carrot rounds, smoked carrot purée, carrot-top-almond pesto and crispy carrot threads.

The Worlds of Healthy Flavors conference at The Culinary Institute of America at Copia, Napa Valley, Calif., explores how foodservice can best translate today’s most recent health findings, provided annually through a partnership with the Harvard T. H. Chan School of Public Health.

This leadership retreat always serves up sharp insights on what the pain points are in foodservice when it comes to adopting healthier menu items. Here are two salient takeaways, and the implications they have for our industry:

1. The personalization of habits is Healthy 4.0, says Datassential’s director Colleen McClellan. Consumers are starting to choose food based on what’s best for their individual health needs.

Implication: Incorporating functional ingredients and messaging authenticity around their benefits is a smart strategy.

2. Ken Toong, executive director of Auxiliary Enterprises at the University of Massachusetts in Amherst, Mass., says that 83 percent of students say they will continue their dining habits post-graduation.

Implication: Look to the college and university segment for flavor and dining preferences, as students will bring with them expectations and habits as they become foodservice consumers.


From the Mar/Apr 2019 issue of Flavor & the Menu magazine. Read the full issue online or check if you qualify for a free print subscription.


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