Flavor Trends, Strategies and Solutions for Menu Development

Produce

Menu Trends > Produce

1.Hummus and Beyond

With so much momentum behind hummus innovation, a new opportunity has taken shape, where chefs are looking beyond traditional hummus and exploring the menu potential of other plant-based purées.

15.Grain Salads

The world of grains has opened up in the last few years, ushering in a new era of discovery. Bolstered by intriguing, historical narratives and significant health positives, chefs are menuing ancient grains like quinoa, freekeh, farro and barley in whole-grain salads, as both sides and entrées. Bowls have become the modern version of a salad: heartier, driven by global flavor exploration, and perceived as both delicious and wholesome.

RECIPES

A hearty hash made with cubed Idaho® Potatoes, braised short ribs and eggs. A delicious dish that will really stick to your customers’ ribs.
Pig out on these golden fried Idaho® Potatoes topped with mouthwatering carnitas, chorizo and bacon. Makes for a delicious starter dish or sharable plate.
Hand-made Idaho® Potato dough is formed, boiled and browned with a savory wild mushroom melange.

FROM OUR FRIENDS

Rob Corliss, culinary consultant, translates five sustaining trends that will continue to influence dining behavior, and that require thoughtful attention when it comes to modern menu strategy.
Greek yogurt offers a pleasing balance between acidity and richness to desserts. Use it in Greek Yogurt Icing, Frozen Greek Yogurt and Almond Panna Cotta.
Texas Ranchero Queso Fundido, featuring Bush's new Texas Ranchero® Pinto Beans
Flavor Partners Showcase - how Bush's Beans' products and recipes help customers take full advantage of the vegetable-forward menu trend
Cornmeal + Blackberries + Texas Pete® Honey Mustard Sauce
Quinn Adkins introduces this go-to trifecta of cornmeal, blackberries, and Texas Pete® Honey Mustard Sauce

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