Native to Italy, the blood orange has quickly been gaining momentum across U.S. restaurant menus. According to Mintel Menu Insights, blood oranges have become vastly popular on restaurant menus in both food and beverages.

Pomegranate’s popularity has been elevated significantly due to its high antioxidant content and related health benefits. Its bright color and versatile sweet, tangy flavor also contribute to its popularity on U.S. restaurant menus.

Vinaigrettes have developed past the introductory flavor stages of raspberry and balsamic to become a popular flavor component of menu items. According to Mintel Menu Insights, vinaigrettes increased 4% over last year. 

Think of McDonald's, and most people picture burgers and fries. However, Asian stir-fry dinners could soon be on the menu as well. The move is part of the food chain's crusade for a new image.

Originally associated with the extreme sports phenomenon, energy drinks have managed to endear themselves to mainstream consumers, much like sports beverages. Whereas sports drinks were once a hallmark of serious athletes, the on-the-go consumer has embraced them as a convenient alternative to soft drinks.

A handful of Indian chefs have embarked on a journey to redefine and modernize their complex native cuisine.

Flavoring and rice options help manufacturers tempt consumers with Asian-inspired frozen entrees.

Skilled bakers create a variety of artisan breads to satisfy consumers' desires for flavorful, crusty Old World breads.

FORMULATION CHALLENGE: SOUP - Beans, peas, lentils and other legumes add exotic flavor, color, texture, fiber and nutrition to soup.