Vegan

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Translating modern meatless flavor experiences into optimal off-premise options
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Kelp Po’ Boy: Cornmeal-fried kelp, lettuce, tomato, spicy ketchup and dressing.
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65 Dosa Wrap containing crispy dosa, spicy soy protein, microgreens and cabbage.
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Kushari with fried onions and spiced tomato sauce.
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Nutritional yeast adds a healthy boost of flavor
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Functional ingredients find a mainstream home in plant-forward burgers
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Hot dogs and sausages carry a winning combination of familiarity and street cred
Picture for Flavor Watch: Play That Toum
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
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Vegan fare is moving from functional to decadent, enticing a wider range of consumers.
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Competition is intensifying fast in the vegan space - we look at why
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Insights into the vegan trend from our panel of experts
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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.
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Farm Spirit offers Tetsukabuto Squash with wild stinging-nettle purée, hazelnut “yogurt,” wild cress
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Planta offers its Young Thai Coconut: with coconut, basil and chia-seed pudding, passionfruit sorbet, coconut chips
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Beelman’s offers Tachos Tater tots topped with meat alternative, salsa, gochujang crema, cashew cheese, pickled jalapeño, chile-spiked pinto beans and cilantro
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Brennan’s Pub offers a Butter Cake with seasonal fruit and vegan honeycomb ice cream
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Sixth Street Tavern offers a Vegan Nashville Fried Chicken Sandwich: Seitan, Nashville hot spice, vegan brioche, Sixth Street sauce, cider-vinegar slaw
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Cinnaholic's Cookie Monster - Cinnamon roll, cream cheese frosting, homemade cookie dough, chocolate sauce