Flavor of the Week

This is a regular feature showcasing the popularity and potential uses of ingredients on the rise. All data is provided by Datassential.

Highlights

Flavor of the Week: Hibiscus infuses menus with tartness

Jun 17, 2019

The flower is a trending ingredient at independent and fast-casual restaurants

Flavor of the Week: Escabeche embraced by fine-dining restaurants

Jun 10, 2019

The lesser-known cousin of ceviche has grown in U.S. menu mentions by 80%

Flavor of the Week: Blood orange appeals to younger consumers

Jun 03, 2019

The seasonal fruit is trending among Gen Z and Millennial cohorts

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