The trends, flavors, people, insights, examples, samples, data, tools, ideations, options, opportunities, deep-dives, panels, takeaways and inspirations at this year’s Flavor Experience show.
Author: Flavor & The Menu Staff
This issue includes Street Level Trends part 2 from Gerry Ludwig.
There’s also more about Gen Z, ramen, white bread, cheese trends, coffee cocktails, and plant-based menu ideas.
We have 10 non-alcoholic cocktail inspirations, and 10 ways to build flavor with meat. And from commodity boards we have deep flavor impacts. Also, read the second article in our new Flavor ROI section.
The breakfast daypart and the plant-forward trend are merging into one giant menu opportunity. With Bush Beans, we bring you three on-trend ways to menu beans at breakfast.
Haliburton provides a pathway into plant-forward success through the use of scratch-made sauces.
Savory jams are the ultimate modern condiment, introducing creative flavor combinations that speak to American preservation traditions while offering textural counterpoint many menu items.