Flavor Trends, Strategies and Solutions for Menu Development

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By Rob Corliss
January 9, 2020

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The nonalcoholic movement offers many areas of opportunity for beverage development, including:

    

  • Functional beverages
  • Plant-based introductions
  • Wellness/nutrients
  • Oat and nut milk texture plays
  • Fruit and vegetable juice blends (cold-pressed or housemade)
  • Floral, botanical and spice infusions
  • Fermentation (flavor, probiotics and digestive health)
  • Shrubs and sipping vinegars
  • Gourmet smoothies, lemonades, teas and slushies
  • Nonalcoholic spirits like Seedlip
  • Sustainability with an emphasis on curbing food waste

ABOUT THE AUTHOR

mmRob Corliss is a three-time James Beard House guest chef with more than 30 years of experience that includes running world-class hotels, launching new concepts, working in top marketing agencies and owning the culinary consultancy ATE (All Things Epicurean) since 2009. Based in Nixa, Mo., ATE has an energizing passion focused on flavor innovation and is dedicated to connecting people to their food, environment and wellness. Rob is also a regular contributor to Flavor & The Menu.

ISSUE

.From the January-February 2020 Top 10 Trends issue of Flavor & The Menu magazineFrom the January-February 2020 Top 10 Trends issue of Flavor & the Menu

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STORY TAGS

2020 January-February Top Ten Trends
2020 Top 10 Flavor Trends
Non-alc beverages
Non-alc Trend
Nonalcoholic adult beverages
Nonalcoholic cocktails
Top 10 Trends


About The Author

Rob Corliss

Rob Corliss is a three-time James Beard House guest chef with more than 30 years of experience that includes running world-class hotels, launching new concepts, working in top marketing agencies and owning the culinary consultancy ATE (All Things Epicurean) since 2009. Based in Nixa, Mo., ATE has an energizing passion focused on flavor innovation and is dedicated to connecting people to their food, environment and wellness. Rob is also a regular contributor to Flavor & The Menu.