Flavor driven innovation in refrigerated foods at Expo West

Introducing Our Culinary R&D Innovation: Raclette Cheese Instant Powder A New Standard for Menu Consistency & Flavor Excellence Welcome to the future of flavor innovation. Our Culinary R&D Lab proudly unveils Raclette Cheese Instant Powder, a breakthrough, single-pouch solution designed to deliver consistent taste, premium melt, and operational efficiency across every kitchen, every concept, and every market. From QSR and gourmet burgers to steak finishes and global franchise menus, this innovation empowers brands to: ✔ Standardize flavor across locations ✔ Streamline procurement and reduce waste ✔ Accelerate menu development with confidence ✔ Minimize operational risk while maximizing yield With its authentic raclette-style creaminess, balanced formulation, and multi-application versatility, this is more than an ingredient, it’s a platform for scalable culinary creativity. Whether you're building signature dishes, expanding internationally, or optimizing kitchen performance, Raclette Cheese Instant Powder delivers consistency without compromise. One pouch. Endless possibilities. Connect with our Technical Team: Learn how Raclette Cheese Instant Powder can fit your menu and concept. Discuss applications, pilots, and customization options, cost models, and implementation timelines for your franchise network. #FoodInnovation #CulinaryR&D #FoodTech #QSR #MenuDevelopment #FranchiseGrowth #CheeseInnovation #HospitalityIndustry

In today’s crowded quick service restaurant and retail landscape, flavor alone is no longer enough to differentiate. According to the 2026 FlavorIQ® Food & Flavor Outlook, texture has emerged as a unique frontier for culinary innovation, shaping how consumers experience, evaluate, and emotionally connect with food. Read our latest article—Why Do Consumers Crave Texture?—to discover the ins and outs of the latest texture trends dominating the globe: https://lnkd.in/gdpyP_mt

𝐒𝐭𝐚𝐧𝐝𝐚𝐫𝐝𝐢𝐳𝐚𝐭𝐢𝐨𝐧 𝐯𝐬 𝐂𝐫𝐞𝐚𝐭𝐢𝐯𝐢𝐭𝐲: 𝐓𝐡𝐞 𝐑𝐞𝐚𝐥 𝐂𝐡𝐚𝐥𝐥𝐞𝐧𝐠𝐞 𝐢𝐧 𝐒𝐜𝐚𝐥𝐢𝐧𝐠 𝐅𝐨𝐨𝐝 𝐁𝐫𝐚𝐧𝐝𝐬 Scaling a food brand is a delicate balance between consistency and innovation. While standardisation ensures quality, reliability, and operational efficiency across locations, creativity keeps menus exciting and relevant. Successful brands find ways to integrate both: • Maintain consistent taste, portion, and presentation across outlets • Innovate with seasonal menus or limited-time offerings • Empower chefs while following core operational guidelines • Use technology and process controls to replicate quality without stifling creativity The challenge isn’t choosing one over the other it’s harmonising both to grow sustainably. #FoodBranding #CulinaryInnovation #RestaurantManagement #MenuStrategy

Our Tag food and beverage experts have dropped another Trends to Table episode! And the star of the show is (drum roll)... Cabbage. Cabbage? Yes, cabbage! Across regions, this versatile, cost-effective ingredient is appearing everywhere, from menus to social feeds, driven by the rise of fiber-forward eating, fermented foods, and plant-based trends. It’s even influencing adjacent spaces like fashion and décor! For food and beverage brands, it’s a reminder that even the most unexpected ingredients can become cultural drivers when trends, accessibility, and creativity intersect. How can brands tap into moments like this and turn them into meaningful engagement and growth? Watch our latest Trends to Table episode to find out: https://lnkd.in/eRD4agPe #TagAmericas #MakeItLand #FoodandBeverage #TrendsToTable

Cabbage costs less than a dollar. Fermented food is a $61 billion market. The distance between those two numbers is where the opportunity sits for F&B brands right now. What's driving it isn't a single trend. It's a convergence: fibermaxxing replacing protein-maxxing, fermented foods going mainstream, affordability becoming a feature instead of a compromise. Pinterest searches for cabbage recipes surged by triple digits this year, and the ingredient is crossing into fashion, decor, and social content far beyond the kitchen. Our Trends to Table team digs into exactly this. How one ingredient can map an entire consumer shift, and what that means for brands paying attention.

For IHOP, menu innovation is about strengthening what drives the business. All. Day. Long. With updates across omelettes, coffee, and value, the brand is continuing to build on its core breakfast foundation while supporting traffic across multiple dayparts. For operators, that means a concept designed to deliver relevance from morning through late night and backed by strong brand recognition with consistent guest demand. Read more here: https://lnkd.in/ePF3R8me

We're excited to unveil our latest product collaboration: a collaboration between 𝗟𝗢𝗧𝗧𝗘𝗥𝗜𝗔 and the "𝗥𝗲𝗯𝗲𝗹𝗹𝗶𝗼𝘂𝘀 𝗚𝗲𝗻𝗶𝘂𝘀," 𝗖𝗵𝗲𝗳 𝗟𝗲𝗲 𝗖𝗵𝗮𝗻 𝗬𝗮𝗻𝗴. Together, we've Co-developed the '𝗕𝘂𝗿𝗻𝘁 𝗕𝗲𝗲𝗳 𝗕𝘂𝗿𝗴𝗲𝗿' a product designed to challenge the conventions of franchise dining and elevate the QSR experience. 𝗧𝗵𝗲 𝗖𝗼𝗻𝗰𝗲𝗽𝘁 𝗕𝗲𝗵𝗶𝗻𝗱 𝗜𝘁? Under our core brand concept 𝗧𝗧𝗙 (𝗧𝗮𝘀𝘁𝗲 𝗧𝗵𝗲 𝗙𝘂𝗻), we're differentiating 𝗟𝗢𝗧𝗧𝗘𝗥𝗜𝗔 by moving beyond predictable menu formulas and creating experiences that feel genuinely new. '𝗕𝘂𝗿𝗻𝘁 𝗕𝗲𝗲𝗳 𝗕𝘂𝗿𝗴𝗲𝗿' embodies that philosophy, it channels Chef Lee's bold and unique unconventional sensibility to deliver complex, layered flavor with a finish you can personalize. 𝗔 𝗩𝗶𝘀𝘂𝗮𝗹 𝗦𝘁𝗮𝘁𝗲𝗺𝗲𝗻𝘁 : A striking jet-black Burnt Cheese Bun, crafted with squid ink and crowned with crispy, oven-baked cheddar for rich, nutty depth. 𝗖𝘂𝗹𝗶𝗻𝗮𝗿𝘆 𝗗𝗲𝗽𝘁𝗵 : 4-hour slow-caramelized onions meet a juice-locked, flame-kissed beef patty, building a deeply savory umami profile with smoky undertones. 𝗧𝗵𝗲 𝗦𝗶𝗴𝗻𝗮𝘁𝘂𝗿𝗲 𝗥𝗶𝘁𝘂𝗮𝗹 :  Our industry-first Brown Butter Oil, a signature finishing touch by Chef Lee Chan-yang, is served on the side so you can drizzle it yourself. This adds a layer of rich, nutty depth that elevates the burger with the kind of refined, fine-dining precision rarely seen in a burger franchise. 𝗪𝗵𝘆 𝗧𝗵𝗶𝘀 𝗠𝗮𝘁𝘁𝗲𝗿𝘀 📈 This launch reflects our ongoing commitment to redefining what fast food can be. By blending QSR efficiency with fine-dining sensibility, we're proving that creative, high-quality flavor can be accessible everywhere. Following our successful collaboration with a star chef last year, we're continuing to transform burgers from fast food into "everyday culinary experiences." Stay tuned as we continue pushing the boundaries of what a burger can be. #LOTTERIA #TheOriginalKBurger #No1BurgerInKorea #KBurger #KQSR #KFood #BurntBeefBurger #LOTTERIAxChefLeeChanYang #ChefCollaboration #CoDeveloped #NewProductLaunch

IHOP is leaning into its core strengths with a series of menu updates designed to drive traffic across all dayparts. 🥞 With roughly 75% of guests ordering breakfast items regardless of the time of day, the brand is focusing on refining its most popular platforms—omelettes, coffee, and value—rather than introducing entirely new categories. The strategy centers on three key areas: 🍳 Omelettes → Now branded as "Stuffed ’N Stacked," the platform features a rolled preparation method and the addition of pancake batter for a lighter, fluffier texture. ☕ Coffee → A full overhaul of the brand’s top-selling beverage, moving to 100% Arabica beans and a medium roast specifically profiled to hold up against cream and sugar. 💲 Value → The $6 "House of Faves" menu is expanding beyond breakfast for the first time with the addition of a BLT sandwich. VP of Culinary Arthur Carl noted that these changes are the result of years of internal research and consumer testing. The goal is to improve execution on recognizable items, from the way an omelette eats to the consistency of a morning cup of coffee. The full story on IHOP’s menu evolution 👇 https://lnkd.in/ePF3R8me

Elevating the Menu Without Compromising Efficiency ☕️📈 In a fast-paced food service environment, the challenge is always the same: How do we offer premium, "on-trend" beverages without slowing down the line? Pistachio is currently dominating the flavor scene, and SloJo’s White Chocolate Pistachio Powder is a masterclass in versatility. It’s a single SKU that works across your entire menu: ☕ Hot: A rich, velvety latte. 🧊 Iced: A refreshing, gourmet twist on a classic. 🌪️ Blended: A high-end frappé that doesn't break the bank. For operators, it’s about more than just taste—it’s about consistency and ease of execution. When you can deliver a "barista-style" experience in an instant, you’re not just serving a drink; you’re optimizing your workflow and increasing your margins. The food service industry is moving fast. How are you keeping your seasonal menus fresh and efficient? #FoodService #HospitalityIndustry #FandB #MenuInnovation #SloJo #BeverageTrends #CafeOperations

Add IHOP to the list of brands making sweeping menu upgrades here in 2026. The chain is focusing on three areas: omelettes, coffee, and value. The moves, though, will target existing platforms rather than entirely new categories (and specifically breakfast equity). Roughly three-quarters of customers order breakfast items at IHOP regardless of the time of day. This is going to include new coffee that took a year to develop and marks the first revamp in “decades.” Also, “Stuffed ’N Stacked Omelettes,” like a pulled pork LTO going on, and expanding its House of Faves everyday value menu around a $6 price point. “There’s more variety of different items that I didn’t even know IHOP had,” VP of culinary Arthur Carl says. The full story is here: https://lnkd.in/eKb6NsfC