Flavor Trends, Strategies and Solutions for Menu Development

Select Page

 

 

 

By Mike Kostyo

Share on Facebook  Share on X (Twitter)  Share on Pinterest  Share on LinkedIn  Share thru Email  

 

Ronnie Fieg

What ingredients would you include if you were creating your wildest bowl of cereal? That’s the unexpected starting point for many of the ice cream flavors at Kith Treats, the cereal-focused ice cream concept that began as a side project for the Kith apparel brand but now commands wide recognition in its own right.

Famous “friends of the brand,” like rapper/chef/YouTube sensation Action Bronson and basketball superstar LeBron James, have contributed their own wild concoctions to Kith Treats’ Signature Specials menu. But The Fiegster was personally developed by Kith Founder and CEO Ronnie Fieg. A combination of Frosted Flakes, Cocoa Puffs, mini marshmallows and crushed Oreo cookies are swirled into a vanilla ice cream base. “This combination has been described by our customers as a brighter, more balanced riff on rocky road,” says Fieg. The ice cream base itself has a lower percentage of butterfat (11 percent), which he says creates a milkier mouthfeel that allows the mix-ins to shine. Developed in 2015 as a one-off concept, The Fiegster has since become a best seller at brand locations around the world.

 

ABOUT THE AUTHOR

mmMike Kostyo is the VP of Menu Matters, a private consultancy that works with foodservice professionals to analyze, understand and leverage food and beverage, industry and consumer trends. Kostyo has been a recurring guest on Fusion TV’s “The A.V. Club” show; has been featured on NBC News, CBS Radio and Gimlet Media’s “Why We Eat What We Eat” podcast; is regularly featured in newspapers and magazines; speaks at numerous conferences across the country; and was a judge on Food Network’s “Eating America.” For over a decade, he was the resident Trendologist and an Associate Director at Datassential, one of the food industry's leading insights companies. Kostyo has a master’s in Gastronomy from Boston University, plus certificates in the culinary arts, baking arts, wine and artisan cheese production. He is a regular contributor to Flavor & The Menu and can be reached at [email protected].

ISSUE

Flavor & The Menu Best of Flavor 2023

STORY TAGS

Best of Flavor
Best of Flavor 2023


About The Author

Mike Kostyo

Mike Kostyo is the VP of Menu Matters, a private consultancy that works with foodservice professionals to analyze, understand and leverage food and beverage, industry and consumer trends. Kostyo has been a recurring guest on Fusion TV’s “The A.V. Club” show; has been featured on NBC News, CBS Radio and Gimlet Media’s “Why We Eat What We Eat” podcast; is regularly featured in newspapers and magazines; speaks at numerous conferences across the country; and was a judge on Food Network’s “Eating America.” For over a decade, he was the resident Trendologist and an Associate Director at Datassential, one of the food industry's leading insights companies. Kostyo has a master’s in Gastronomy from Boston University, plus certificates in the culinary arts, baking arts, wine and artisan cheese production. He is a regular contributor to Flavor & The Menu and can be reached at [email protected].