Concept Trends

Optimizing the pathway to a thriving marketplace

Five categories emerge as proving grounds for success

The twentieth Worlds of Flavor Conference provided the opportunity to reflect on the exciting changes and innovation that have moved foodservice forward over the past two decades, and contemplate the changes to come. As global cuisines continue to exert their influence on American menus, whether highly authentic or playfully mashed-up, that world becomes just a bit smaller with each passing year.

Flavor-rich döner and shawarma are ripe for mainstream menu development. Their built-in craveability, coupled with an ease of translation into creative interpretations, make them a good bet for successful menu development.

Today's tacos take inspiration from all cuisines including Latin, Southeast Asian, Indian, Mediterranean. There's a huge opportunity in global taco mash-ups with a casual, social vibe.

Falafel is a plant-based superstar, with craveable texture, customizable flavor and endless versatility. It’s cheap and delicious, and chefs can create signature versions to keep customers interested and satisfied.

Take an Indian national dish, major flavor or technique as inspiration, and craft that into a new form or flavor that works on your menu and with your consumer target.

Sorghum is finally going national. Here are five ways to feature it on your menu.

Traditional falafel dishes are evolving - here are four new formats to consider

Flavor in Focus: Crispy, crunchy and heavenly, fried small plates deliver craveability like nothing else

Commodity boards showcase how to harness trending global flavors

Modern barbecue trends rely on a secret sauce of authenticity and innovation

Emerging flavors and forms that will carry the torch for the casual cuisine mega-trend.

Emerging flavors and forms that will carry the torch for the casual cuisine mega-trend.

Commodity boards harness the momentum of the bowl trend

This trend sees seafood boldly stepping out of its traditional confines and embracing big flavor combinations and casual presentations. Chefs are menuing seafood in thrilling ways, underpinning the dishes with an approachable, but meaningful message of sustainability.