Translating modern meatless flavor experiences into optimal off-premise options
Kelp Po’ Boy: Cornmeal-fried kelp, lettuce, tomato, spicy ketchup and dressing.
65 Dosa Wrap containing crispy dosa, spicy soy protein, microgreens and cabbage.
Kushari with fried onions and spiced tomato sauce.
Nutritional yeast adds a healthy boost of flavor
Functional ingredients find a mainstream home in plant-forward burgers
Hot dogs and sausages carry a winning combination of familiarity and street cred
Toum, a Lebanese condiment made with garlic, lemon juice, olive oil and salt, holds all the markings of a potential hit on U.S. menus
Vegan fare is moving from functional to decadent, enticing a wider range of consumers.
Competition is intensifying fast in the vegan space - we look at why
Insights into the vegan trend from our panel of experts
Popular flavor systems can be re-tooled in ways that capture interest and deliver the promise of their original builds. Here are three great examples of creative play around road-tested flavor systems.
Farm Spirit offers Tetsukabuto Squash with wild stinging-nettle purée, hazelnut “yogurt,” wild cress
Planta offers its Young Thai Coconut: with coconut, basil and chia-seed pudding, passionfruit sorbet, coconut chips
Beelman’s offers Tachos Tater tots topped with meat alternative, salsa, gochujang crema, cashew cheese, pickled jalapeño, chile-spiked pinto beans and cilantro
Brennan’s Pub offers a Butter Cake with seasonal fruit and vegan honeycomb ice cream
Sixth Street Tavern offers a Vegan Nashville Fried Chicken Sandwich: Seitan, Nashville hot spice, vegan brioche, Sixth Street sauce, cider-vinegar slaw
Cinnaholic's Cookie Monster - Cinnamon roll, cream cheese frosting, homemade cookie dough, chocolate sauce