Flavor Trends, Strategies and Solutions for Menu Development

Global

Menu Trends > Global

5.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

This potato-based take on the shawarma boasts better-for-you benefits as well as showstopping creativity.
These Savory Rice Waffles are an innovative, gluten-free offering that appeals to a wide range of diners. Eggs are whisked together with cooked U.S. long-grain rice, savory turkey sausage, spinach, cheddar, cremini mushrooms and sun-dried tomatoes. The mixture is seared in a waffle iron to a crispy golden brown and served with a maple-sambal sauce.
This Roasted Pear, Spinach and Gorgonzola Omelette is a sweet-savory take on the classic, boasting elegant flavors. “Gorgonzola can be overpowering, but the sweetness of the roasted pear softens its bite, and the flavors marry well together,” says Kathy Stephenson, director of marketing communications for Pear Bureau Northwest. “It’s a unique and unexpected combination in an omelette.”

FROM OUR FRIENDS

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With consumers showing hummus so much love, there’s an opportunity for menu differentiation through creative play in flavor combinations—both in the hummus and atop. Jorge Cespedes brings you five creative ways to top plant-based purées, lending flavor, texture and menu differentiation.

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