Flavor Trends, Strategies and Solutions for Menu Development

Produce

Menu Trends > Produce

2.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.

3.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

5.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.

6.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.

7.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.

8.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

9.10 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.

12.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.

13.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.

18.Veg on the Edge

Ten produce categories creating interest and flavor-forward innovation on today’s menus

RECIPES

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It's no surprise that humble hummus is showing up in more menu applications. The creative culinary potential of thi… t.co/aRznSKQxbI

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The hummus bowl represents the natural evolution of the hummus trend, moving it beyond the classic positioning as a… t.co/lLnxvUoM1K

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At this year’s annual Flavor Experience attendees were taken on a magic carpet ride into the future, helping them g… t.co/tfmumZp8xu