Flavor Trends, Strategies and Solutions for Menu Development

Best of FlavorTop 10 Trends

Concept Trends

Strategy > Concept Trends

3.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.

5.Taco Revolution

Today's tacos take inspiration from all cuisines including Latin, Southeast Asian, Indian, Mediterranean. There's a huge opportunity in global taco mash-ups with a casual, social vibe.

6.Falafel Up Front

Falafel is a plant-based superstar, with craveable texture, customizable flavor and endless versatility. It’s cheap and delicious, and chefs can create signature versions to keep customers interested and satisfied.

16.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

Serving a muse that demands new bold flavor takes on traditional dishes
Courtesy of Chef Jeff Mann Sponsor: Bush’s Best

GALLERY

FROM OUR FRIENDS

Chef Scott Fogle of Treaty Oak puts a spin on traditional Texas BBQ with these 5 innovative dishes using a variety of King’s Hawaiian breads.
Using an iconic brand to elevate 6 dishes
Developing a host of trend-forward menu items while maximizing one new SKU
This Turkey Banh Mi delivers the big flavors of the incredibly popular Vietnamese-style sandwich with the wholesomeness and approachability of turkey.
Turkey carries global flavors while keeping things familiar in modern sandwiches

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