Flavor Trends, Strategies and Solutions for Menu Development

Best of FlavorTop 10 Trends

Concept Trends

Strategy > Concept Trends

1.Eyeing The Future

The twentieth Worlds of Flavor Conference provided the opportunity to reflect on the exciting changes and innovation that have moved foodservice forward over the past two decades, and contemplate the changes to come. As global cuisines continue to exert their influence on American menus, whether highly authentic or playfully mashed-up, that world becomes just a bit smaller with each passing year.

14.Seafood's Modern Hook

This trend sees seafood boldly stepping out of its traditional confines and embracing big flavor combinations and casual presentations. Chefs are menuing seafood in thrilling ways, underpinning the dishes with an approachable, but meaningful message of sustainability.

RECIPES

GALLERY

FROM OUR FRIENDS

Chef DJ Tangalin utilizes fresh, frozen and dehydrated potatoes in order to develop an incredibly delicious gluten-free menu
One of the easiest, most cost-effective ways to elevate a popular or familiar dish is with an on-trend condiment. Here are five of the mouth-watering varieties we expect will resonate with larger audiences over the coming year.
Blueberries offer a meaningful connection for healthy diners
Renowned restauranteur/chef Ray Garcia dishes on the appeal of Latin cuisine and demonstrates how to make his Yolkamole Egg Tostada

LATEST TAKEAWAY

Latest Takeaway

 


 

 

LATEST TWEETS

 


 

 

LATEST TWEETS

Flavor & The Menu's Twitter avatar
Flavor & The Menu
@GetFlavor

Finally, vegan fare is discovering the “wicked” side of menu development. Vegan fare now includes indulgences like… t.co/kXwXQLiYNA

Flavor & The Menu's Twitter avatar
Flavor & The Menu
@GetFlavor

From croissants that are hollowed out and filled from the top with savory sandwich ingredients to pastries that beg… t.co/e260IrUnUN

Flavor & The Menu's Twitter avatar
Flavor & The Menu
@GetFlavor

Thanks to serious creativity, the everyday egg is moving into a high-impact category and is one of our top 10 flavo… t.co/3qh4FzFdlF