Flavor Trends, Strategies and Solutions for Menu Development

By Rob Corliss
January 9, 2020

The nonalcoholic movement offers many areas of opportunity for beverage development, including:

    

  • Functional beverages
  • Plant-based introductions
  • Wellness/nutrients
  • Oat and nut milk texture plays
  • Fruit and vegetable juice blends (cold-pressed or housemade)
  • Floral, botanical and spice infusions
  • Fermentation (flavor, probiotics and digestive health)
  • Shrubs and sipping vinegars
  • Gourmet smoothies, lemonades, teas and slushies
  • Nonalcoholic spirits like Seedlip
  • Sustainability with an emphasis on curbing food waste

About The Author

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Rob Corliss is a three-time James Beard House guest chef with more than 20 years of experience that includes running world-class hotels, launching new concepts, working in top marketing agencies and, currently, owning a consulting company, ATE (All Things Epicurean), focused on flavor, menu and restaurant innovation. Based in Nixa, Mo., he has an energizing passion for food and is dedicated to connecting people to their food, environment and wellness.