Clockwise from top left: Chef and President of Flashpoint Innovation Adam Moore goes deep into the science of flavor with flavor scientist and Flavorama author Arielle Johnson; Farley Kaiser of McLane Fresh enjoys the afternoon showcase; Menu Matters’ Mike Kostyo guides attendees on a “journey to the future of flavor;” Mattson’s Barb Stuckey walks a breakout group through the future impact of “Ozempic nation,” signaling a change in consumer need states; we explore “the race to the next generation” with The Culinary Edge’s dynamic duo, Graham Humphreys and Betty Kaufman (not pictured).
Flavor Experience celebrated its 20th anniversary in August, showcasing three days of flavor trends and consumer insights, along with food and beverage inspiration—all aimed at giving high-volume menu developers a roadmap to menu success in 2025 and beyond. Presented by Flavor & The Menu magazine, this singular annual event explores the ever-evolving world of flavor, marking two decades of inspiring innovation in foodservice.
About the Author
Katie Ayoub serves as managing editor of Flavor & The Menu and content strategist for the Flavor Experience, an annual conference geared toward chain operators. She is president of Katie Ayoub & Associates, serving up menu trends expertise, content creation and food & beverage consultancy. Based in Chicago, Katie has been working in foodservice publishing for more than 20 years and part of the Flavor team since 2006. [email protected]
