Flavor Trends, Strategies and Solutions for Menu Development

By Flavor & The Menu
May 14, 2019

Perhaps the most satisfying part of our annual “Best of Flavor” edition is the reveal of emerging patterns in the flavors and ingredients used. A gathering of 125 menu hits is bound to leave one inspired.

Consider this a Flavor Playbook of 2019 and beyond, showcasing brilliant snapshots of menu successes, with the bonus of a playlist of emerging trends.

For example, you’ll see a creative use of chiles throughout, indicating the continued interest in a spicy kick to enliven flavors and entice craveability in surprising applications (see Juice It Up!’s Chili Lime Mango Smoothie).

And cauliflower’s reign as the veg-centric hero shows no sign of waning, with more creative applications with this bold brassica (see Santo Cielo’s Cauliflower).

Fermentation is becoming more prevalent, with chefs and bartenders further experimenting in this area (see Pizza Lupo’s fermented pasta), while the pantry for savory sweetness is expanding to items like dates and grapes (see California Pizza Kitchen’s flatbread).

And cocktail development continues to push boundaries, more creative and colorful than ever before (see The Water Tower’s Message in a Bottle).

Altogether, this issue puts the best flavor forward, proving that bold flavor innovation is a proven strategy.

Browse our  Best of Flavor issue here.

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