Asian Breakfast Wakes Up
“Other cuisines that have successfully penetrated the breakfast category have paved the road for the next injection of global breakfast flavors and formats. It feels natural that the popularity of Asian flavors would translate into this realm.”
Mustard’s Moment
“Whether chefs are starting with a foundation of yellow, karashi, stone ground, Dijon or Chinese, to name a few, mustard is helping fuel innovation.”
Afternoon Delight
“Consumers are in a state of flux. Their behavior patterns are all blown apart, and they’re open to new ideas. Now’s the time to start rethinking what to do with those afternoon hours.”
Make It Stick
“The ubiquitous nature of meat on sticks provides operators the liberty to apply a signature touch with global interpretations, trending meats, flavor-forward marinades, various cooking techniques—such as fire, charcoal, plancha, pizza oven and kiln—and complementary sauces, dips and side dishes.”
The Dark Side of Butter
“For high-volume foodservice operations, utilizing brown butter can alter an otherwise well-known recipe into something new and exciting that consumers want to try.”
Next-Level Sweeteners
“Flavor-building capabilities, engaging origin stories from around the globe, and legitimate claims to wholesomeness mark the opportunity. Menu developers are choosing from a broad universe of natural sweeteners, such as piloncillo, Okinawan black sugar and jaggery.”
True Colors
“Natural dyes have been used for centuries to color food, and in a back-to-the-future framework, vegetables, fruits, spices and botanicals are being applied in new ways to deliver fun and flavor experimentation—driving menu preference and purchase. The future of colorful menu items is bright.”
Time for Thai
“Thai cuisine is one that is most definitely ‘on fire,’ but it is still somewhat new to consumers—there’s not a major Thai chain in this country. It’s a category that is ripe for mash-ups.”
Malted Milk’s Big Moves
“From both a culinary and a flavor palate standpoint, it makes a ton of sense for this ingredient to gain steam. It’s cool, adds depth and has that essence of neo-nostalgia.”
Cider Culture
“The American cider story is just so fascinating. It’s a piece of our American and culinary histories that people are rediscovering, which is something that consumers are always interested in and something that operators can leverage on their menus.”
