5 flavors on the fringe

By 
Lizzy Freier, Technomic Menu Analysis Managing Editor


sauces condiments variety

Uncover five emerging ingredients that can help push menus ahead of the curve, with growth data from Technomic's MenuMonitor

1. Bee pollen

bee pollen

Growth: 120%  

Typically served raw, bee pollen is being added to smoothies and breakfast bowls as a natural morning energy booster.

2. Chili oil

chili oil

Growth: 30.8%  

Opportunities for the condiment now go beyond Asian fare to pizzas and soups.

3. Tapenade

tapenade

Growth: 7.7%  

The thick paste is an on-trend Mediterranean accent for sandwiches, savory breakfast offerings, pizzas and more. 

4. Cherry pepper/pimiento

red peppers

Growth: 3.6%  

In addition to showing up in pasta dishes and as a cocktail garnish, pimiento cheese is growing (15.2% year over year), especially on burgers.

5. Yucca

yucca

Growth: 33%  

Yucca is moving from Latin recipes to American ones. A prime example: yucca fries, a familiar vehicle for a potato alternate. 

More From FoodService Director

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

Ideas and Innovation
tapas

I’ve created a high school “focus group” to see what future college students will want in terms of foodservice. This year, I called up two now-seniors from the last group to get 10 of their friends together. I also include a sophomore or two so that I always have a contact for next year. Tapas, grain bowls and late-night breakfast all originated from this group.

Ideas and Innovation
making meals

This summer, we teamed up with a church to deliver meals to three housing projects. We brought the meals to the church, and then the church recruited volunteers to deliver the meals to the children. We’ve been very impressed with this new model, and it shows great promise in getting meals to children who otherwise would not be able to leave their housing project.

Industry News & Opinion
sharing love

Having never personally experienced a hurricane, I can only imagine the horrors faced by the millions of people whose lives were affected by Harvey and Irma in late August and early September. It’s a group that comprises uncounted noncommercial operations, including Houston Independent School District, which serves 215,000 students.

But from that tragedy has come one of the most impressive feats of foodservice I’ve seen since coming on board at this magazine, partially spearheaded by Nutrition Officer Betti Wiggins , who only just joined the district. For the entire school year,...

FSD Resources