Flavor Trends, Strategies and Solutions for Menu Development

Commodity Boards

Strategy > Commodity Boards

6.Breakfast Breakouts

There are really no limits to flavor play in the breakfast space. We bring you inspiration. Salmon tacos. Avocado chicharrones. Adjarian Khachapuri - a flatbread from Georgia. A Roasted Pear, Spinach and Gorgonzola Omelette. And much much more.

7.Flavor Makers

Chefs know that the secret is in the sauce. Or the dip. Or the spread. It’s those condiments that carry big flavor, impacting all of the senses in significant—and hopefully memorable—ways. Creativity is key, offering big flavor in unexpected, but enticing combinations.

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

GALLERY

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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