News & Analysis on Food & Beverage Development & Technology
While operators are streamlining menus amid labor and supply issues, innovative menus are critical for attracting consumers to restaurants. Creative ideas such as infusing emerging ingredients in small portions to keep costs down and focusing on flexibility when it comes to sauce and seasoning innovations can help ensure success on multiple fronts. T. Hasegawa’s latest Flavor Flash report shares insights into how leveraging today’s trends can help you succeed in this challenging environment.
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Taste remains the biggest barrier to adopting dairy alternatives. Here’s how flavor science is solving it.
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The $1.25 billion plant-based proteins category is struggling, and it’s largely due to taste. How can flavor science help develop satisfying and authentic tasting options?
What flavors will define summer 2026? From global celebrations to a renewed sense of regional pride, T. Hasegawa’s Summer 2026 Flavors Report explores the sweet and savory trends inspiring food and beverage excitement this season.
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