Flavor Trends, Strategies and Solutions for Menu Development

Produce

Menu Trends > Produce

8.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.

9.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

11.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.

12.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.

13.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.

14.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

15.10 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.

18.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.

19.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

In this recipe by Chef Jennifer O’Brien, a whipped non-dairy crema is a decadent base for roasted vegetables. Roasted grapes add a pop of sweetness and pistachio clusters pack a satisfying crunch.
Created by Chef Jennifer O’Brien Sponsor: Bel Brands
Chef Jeffrey Quasha’s version of dal is richly seasoned with toasted coriander, mustard seeds and cumin seeds, layered with fresh ginger and garlic.
Created by Chef Jeffrey Quasha Sponsor: Bush’s Best

FROM OUR FRIENDS

These General Tso’s Potatoes are sticky and spicy, featuring buttery-flavored yellow potatoes and a fragrant chile-hoisin sauce.
Pairing classic flavors with potatoes dials up crave
Pizza gets an easy plant-based spin with PAOW! Italian Sausage-Flavored Pieces.
Simple ingredients and culinary versatility make new plant-based products shine
Chef Jason Heiselman triumphs with a comforting plant-forward savory pie

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