Flavor Trends, Strategies and Solutions for Menu Development

Global

Menu Trends > Global

14.Flavor Watch: Play That Toum

Toum, a Lebanese condiment made with garlic, lemon juice, olive oil and salt, holds all the markings of a potential hit on U.S. menus

15.Signature Flavor: Shawarma Show

Combined with the functional benefits of the traditional spices—turmeric, clove, fenugreek and cinnamon—this potato-based take on the shawarma can boast better-for-you benefits—as well as showstopping creativity

16.Flavor Find: World Bites

There’s a precision to the global mash-up at Nahita in Boston, where the pantry pulls strategically from Peru, Japan, Mexico and Turkey, staying true to authentic ingredients while combining them in new and intriguing ways.

17.On-trend: Tacos 3.0

With tacos, anything goes today. We’re seeing seriously inventive takes on classic proteins, while on the plant-based side, chefs are moving well beyond the perfunctory veggie taco.

19.Ramen Phenomenon

Ramen is on the rise, with ramen menu mentions up 46 percent over the last four years. We bring you ways to play with ramen textures, ramen-inspired cocktails, Ramyun, and global ramen mash-ups to inspire.

RECIPES

FROM OUR FRIENDS

Mango Turmeric Bali Bowl
Dole is taking a plant-forward approach to menu development
Mango Turmeric Bali Bowl
Dole is taking a plant-forward approach to menu development
Borek
Look to the Balkans for new news at breakfast
Ajvar
Look to the Balkans for enticing yet familiar flavors

LATEST TAKEAWAY

Latest Takeaway

 


 

 

LATEST TWEETS