Flavor Trends, Strategies and Solutions for Menu Development

By Flavor & The Menu
August 17, 2019

Demand for protein remains high. What has shifted into high gear is consumers’ desire to feel a deeper connection to their food source, looking for cues that point to high quality, careful sourcing and sound animal husbandry. Thomas Foods is a family company committed to providing chefs with the finest meat products from around the world, from Australia to Europe to the American Midwest.

“We truly are a farm-to-fork resource for chefs,” says Elissa Garling, Marketing & Innovation Director with Thomas Foods International, USA. “We pride ourselves on the fact that we offer a fully integrated supply chain, so we control the process and quality of our products.”

That range of products is wide at Thomas Foods, answering the call for a whole host of menu needs—from grass fed beef and free range lamb to Certified Angus Beef and quality imported pork. “We’re a one-stop shop, giving chefs both premium and value cuts, along with products that carry values that are important to their diners, whether that’s a breed-specific callout or an organic or grass fed product,” says Garling.

Look to the Future

It’s a challenge to stay ahead of the trend cycle, which today moves at lightning speed. Thomas Foods is more than just a meat supplier. It’s a true partner for success, helping translate trends into successful menu items. “Our team goes into your operation and talks through your pain points on the protein side of the menu,” says Elissa Garling, Marketing & Innovation Director. “We work with a foodservice operator’s R&D team to create a suite of products that answers today’s trends while providing products that are brand-specific.”

For example, Thomas Foods recently helped a fast casual maximize an underutilized cut, creating a sous vide lamb neck filet. “Our value-added products still allow for customization, but take care of the heavy lifting,” she says. Another example is the company’s Chile Verde Pork Burger, a custom blend of ground pork, green chile, cilantro, garlic and onion, which taps into the modern heat trend.

GRASS FED KEEPS GROWING – MENU PENETRATION IS UP 95% OVER THE LAST FOUR YEARS
*2018 Datassential MenuTrends

To learn about our extensive product offerings, visit ThomasFoodsUSA.com
or contact Elissa Garling at Elissa@ThomasFoodsUSA.com or 856.832.3894.

Father and son, Chris and Darren Thomas, on their family ranch

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