Chef's Blog

April 17, 2017

A Look at Modern Flavor Enhancers (from the pages of FSR Magazine)

from Chef Doug McGohan

Today’s consumers, especially millennials and Gen Zers, want new taste experiences. As a result, flavor enhancers are surging in popularity. These ingredients provide restaurants with a low-cost, easy-to-execute way to differentiate menus. They also make capitalizing on industry-wide trends, such as the global-flavor craze, easier than ever for chefs to manage.

Flavor enhancers can elevate the simplest dishes to exciting new heights and help chefs create craveable offerings that will drive guest loyalty while improving the bottom line.

Chef Doug McGohan, Minor’s corporate executive chef explains; “At Minor’s, we are committed to helping operators enhance flavor with confidence and consistency, as it is a powerful way to add value to your restaurant’s menu and keep customers coming back again and again. Now, it’s easier than ever to add dynamic flavor that is food-safe in both hot and cold applications without the added step of cooking by using Minor’s Ready to Flavor products.

As USDA tested Ready-to-Eat products, Minor’s bases, flavor concentrates and sauces allow you to stir in impactful flavor at any step in the cooking process. For example, chefs can take the same savory flavors that come from complex Maillard reactions and boost flavors in aiolis, dressings, sauces, beverages, and more with a simple whisk.”

Copyright FSR Magazine, April 2017
Reprinted by permission

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