Flavor Trends, Strategies and Solutions for Menu Development

Best of FlavorTop 10 Trends

Concept Trends

Strategy > Concept Trends

2.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.

4.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.

5.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.

15.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

Mouthwatering Mexican-style tamale spheres made with Idaho® Potato tamale dough.
This devilishly delicious vegan starter is a tasty twist on the beloved, classic egg recipe, complete with a mustardy mashed Idaho® Potato filling and tangy tomato jam topping.
These Idaho® Fingerling Potatoes are roasted and pressed flat on a hot skillet, then topped with a thick and zesty homemade BBQ Butter.

GALLERY

FROM OUR FRIENDS

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