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The veg-centric trend is in full swing, influencing both the culinary and beverage sides of the menu. From blistered green beans as a bar snack to a beet-infused Old Fashioned as a colorful cocktail, chefs and beverage directors are capturing the vibrancy, flavor and goodness of vegetables in creative, delicious ways.
At the bar, veg-centricity translates to the garden to glass movement. Answering that call requires serious attention to flavor strategy.
Monin has introduced bright, clean-label vegetable purées that help deliver the trend. “Our new vegetable purée flavors answer the overwhelming demand for veg-forward, consistent, flavor-rich products,” says Darren Loscalzo, VP of innovation for Monin.
The three new flavors—red beet, carrot and rhubarb—are on-trend, offering year-round solutions to savory and sweet menu items, as well as nonalcoholic and boozy beverages.
Veg-Centricity—Here to Stay
This isn’t a trend, it’s a movement. A few drivers are propelling this forward—the demand for wholesome, functional ingredients can’t be overstated. Another huge factor is produce’s vibrant colors. They are beautiful and photograph really well, making them stars on social media.
Leading the charge here are beets and carrots, with deep, rich tones that add unbeatable vibrancy to recipe builds.
“Monin’s Carrot Purée includes real carrot particulates with authentic sweet, fresh-pressed carrot flavor,” says Loscalzo. “There are so many ways to use it—in a ginger-carrot martini, carrot-orange lemonade or carrot cake milkshake are just a few ideas.”
Beets introduce an earthy, sweet flavor with an incredibly bright red hue. “Our Red Beet Purée works across the menu, from a vinaigrette or sauce, maybe tempered with a bit of citrus, to a mezcal and beet margarita or red velvet cake.”
Ready for Rhubarb
Rhubarb is one of those beloved ingredients that is usually relegated to spring menus. It has a lot to offer—fruitiness and tanginess, as well as a pleasing color.
“When you use Monin Rhubarb Purée, you move it to year-round versatility,” says Loscalzo. “It works great in a whipped goat cheese and rhubarb spread, as a reduction sauce, in a mojito, or in really delicious cupcakes.”
