Flavor Trends, Strategies and Solutions for Menu Development

September-October 2019

September-October 2019 Flavor cover

Flavor Experience 2019 recap, Gerry Ludwig’s third installment summarizing his annual street-level trends tour, umami nuances, plant-based purées, chicken and cheese in focus, and more.

Interested in receiving our print magazine six times a year?


Would you like to receive food and menu trend updates and recipes straight to your inbox?

Stories in this Issue

Sweet Devotion

Restaurants that tap into the power of a well-loved brand will not only encourage more dessert transactions, but they can also charge more for them

Updating Mac & Cheese

Pasta makes for a unique delivery system for mac and cheese

Homing in on Hummus

This plant-based superstar moves deeper into menu development