Flavor Trends, Strategies and Solutions for Menu Development

Plant-based Purées Insights Insights into the plant-based purées trend from our panel of experts


Insights into the plant-based purées trend from our panel of experts.

“Use plant-based purées to elevate proteins or as soup thickeners, or use as smooth, velvety layers in lasagna, or tossed with pastas. Roasting vegetables before puréeing adds depth of flavor and craveability. Further customize by adding a mix-in or topping, or simply finishing with a drizzle of healthy oil for a boost of flavor and richness.”

“Plant-based purées can add a pop of color on a sandwich as a spread, or as a start to a hearty soup. Try adding yogurt to the purées and creating savory parfaits for unique afternoon snacking dayparts or grab-and-go options.”

“Vegetable purées are quickly becoming the modern means of binding and thickening foods. Why use a starch that can degrade flavor when a simple vegetable purée can do the same while providing a health benefit and flavor?”

“This trend also stems from the increasing importance of vegetable/vegan preparations and the redefining of modern sauces. The plant world is full of ingredients that can add intriguing flavors and colors to a dish.”

  From the Jan/Feb 2018 Top 10 Trends issue of Flavor & the Menu magazine. Read the full issue online or check if you qualify for a free print subscription.

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