Flavor Trends, Strategies and Solutions for Menu Development

Produce

Menu Trends > Produce

6.Smooth Moves

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.

7.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

9.Flavor ROI: Down to Earth

In this case study of King + Duke’s foray into veg-forward flavors, Chef E.J. Hodgkinson centers his menu around the red-hot veg-centric trend. For starters, he developed a comforting Hearth Baked Lasagna combining ground beef and mushrooms in a way that delivers on the flavor promise.

10.Bowls, Glorious Bowls

Bowl builds are a powerhouse on menus today, and play well in a number of dayparts. Here are three ways to bean up your bowls, using plant-based ingredients to carry big flavors, satisfy hunger and provide nutrient-rich foods.

11.Planting 12 Ideas

The veg-centric movement built the road that led to a world of stunning innovation in vegetable cookery. Here are 12 ways into the trend, all serving up creativity and craveability with every delicious forkful.

12.You Say "Potato"

Chefs today are stretching the potato's capability, bending it to glide seamlessly into modern snacks, sides and shareables while counting on its steady stance as one of America’s favorite comfort foods

13.10 Veg-Forward Upgrades

No longer the also-ran to protein’s starring role, vegetables are the driver for some of the most exciting innovation happening in foodservice today.

16.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.

17.Plant-based Purée Plating Inspiration

Plating with a plant-based and flavorful purée is an artful way to add more produce to the plate without mounding up grains and vegetables, and is a way to add interesting texture, vibrant color and layers upon layers of flavor.

RECIPES

Mouthwatering Mexican-style tamale spheres made with Idaho® Potato tamale dough.
This devilishly delicious vegan starter is a tasty twist on the beloved, classic egg recipe, complete with a mustardy mashed Idaho® Potato filling and tangy tomato jam topping.
These Idaho® Fingerling Potatoes are roasted and pressed flat on a hot skillet, then topped with a thick and zesty homemade BBQ Butter.

FROM OUR FRIENDS

Deliver a burst of color and flavor to the menu with ease
Potatoes: plant-based fuel to power your menu
Watch our 2019 Fruit Pairings tour video!
Fresh ideas inspired by a creative usage of grapes

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