Flavor Trends, Strategies and Solutions for Menu Development


September-October 2021

Magazine > September-October 2021

September-October 2021 Flavor cover

The September-October 2021 issue of Flavor & The Menu, for chefs and menu developers. Featuring trend markers, breakfast + brunch ideas, Horchata, global sauces and spice blend trends.

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Stories in this Issue

Flavor on the Edge: Horchata

Exploring new menu possibilities that capture the essence of this comforting Mexican favorite

Wake Up to Flavor

Creative sauces and condiments kickstart the morning meal

Let's Do Brunch

Trend-forward ideas for all-day breakfast & brunch

Flavor Trifecta: Kaegan Welch

A combo of three ingredients leads to an earthy and toasty result with floral and lemony tones

Flavor Makeover: Stew

Taking a closer look at this comfort-centric format for new flavor inspirations

Trend Incubators

Spotlighting four concepts whose menus cast light on future flavor trends

Inspiring New Tastes

From its versatile batters and breadings to exquisite seasoning blends, Newly Weds Foods creates products that marry customization with the ultimate flavor experience

2021 Flavor Expedition

Trend tracking in Chicago spotlights emerging menu opportunities

Publisher's Page

Welcome to the September/October 2021 issue from Cathy Holley