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Flavor Trends: On the Menu in 2008

By: Joanna Peot, Mintel
Posted: November 10, 2008

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4. Fresh Herbs

As pure and natural as they can be, fresh herbs add clean, exceptional flavor to everything they touch. In 2008, bolstered by health concerns and natural food trends, fresh herbs should increase heartily on casual and fine dining menus alike. 

Lunch favorite Corner Bakery serves a Tomato Mozzarella sandwich that features plum tomatoes, fresh mozzarella, sweet roasted red peppers and fresh basil on ciabatta ficelle. Fine dining restaurant Mi Nidito enhances its Vegetable Veracruz with fresh cilantro as well as fresh eggplant, mushrooms, onions, garlic, and hot and sweet peppers.

5. Flavor Specificity

As Americans take greater interest in the foods they eat, restaurants have responded by making their menus more specific. No longer does a cheeseburger just come with “cheese;” rather it’s topped by a specific type of cheese from a specific locale. The year 2008 should show increasing detail in menu descriptions and ingredients.