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.

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Stories in this Issue

Homing in on Hummus

This plant-based superstar moves deeper into menu development

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