What’s Next on Foodservice Menus? Ideas & Inspiration from Flavor Experience 2026

A collage featuring a chocolate cupcake with cream and honeycomb, an outdoor gathering with white umbrellas, and a plate of glazed pork belly with asparagus.

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Flavor Forward — Ideas and Inspiration from Flavor Experience 2026

What’s next on foodservice menus? That’s the question asked each August, when high-volume chefs, operators and menu developers gather in Southern California for The Flavor Experience—an annual showcase of emerging flavor trends and menu innovation from Flavor & The Menu.

At this year’s event in Newport Beach, Kikkoman sparked imaginations—and appetites—with a series of tastings and ideas presented by Corporate Executive Chef Andrew Hunter and Chef Sally Geftakys, a CIA-trained pastry chef, educator, and recipe developer based in Napa.

Their mission is to show how Kikkoman’s versatile foodservice sauces, seasonings, and coatings can bring unexpected and bold flavor to trend-forward menu applications, from Kikkoman® Gluten-Free Korean BBQ Sauce adding depth to grilled pork belly and banchan to Kikkoman® Soy Sauce bringing savory depth to pecan pie energy bars and other dessert recipes.

A High-Energy Start

Guests got their first flavor wake-up call right at registration with Chef Sally’s Pecan Pie Energy Bars. Pecans, oats, flaxseed and date paste come together with maple syrup, brown butter, vanilla and cinnamon, while a splash of traditionally brewed Kikkoman® Soy Sauce adds savory depth to the familiar flavors of pecan pie.

Raising the Bar: Chef Sally’s Pecan Pie Energy Bars get an umami boost from Kikkoman® Soy Sauce.

“I love bringing savory, umami-rich ingredients into pastry. Used in the right amount, soy sauce doesn’t make a dessert taste savory—it rounds out the sweetness and makes flavors like caramel, brown butter and toasted nuts taste even deeper and richer.” — Chef Sally

Showcasing the Future of Flavor

That evening, guests gathered on the VEA Newport Beach Sunset Lawn for the Sponsor Showcase, sampling trend-forward bites and beverages from across the industry.

Chef Andrew served Grilled and Glazed BBQ Pork Belly with Banchan, brushing slow-cooked pork belly with Kikkoman® Gluten-Free Korean BBQ Sauce before caramelizing it on the grill.

“Korean BBQ and teriyaki live in a similar sweet-savory space, but the apple, pear and orange in our Korean BBQ Sauce bring another layer of complexity and ‘juicy’ flavor. It caramelizes beautifully and has enough body to cling to pork, chicken wings, salmon or shrimp, so it’s an easy way to create a signature glaze across the menu.” says Chef Andrew

Alongside the pork, Chef Andrew offered an assortment of banchan—Korean side dishes that delivered an array of flavors and textures, from bright and crunchy to sweet, spicy and chewy. The spread included pear kimchi, grilled asparagus, daikon radish, sweet-spicy pickled onions and chilies, and savory jeon pancakes, with flavor assists from Kikkoman® Rice Vinegar, Gluten-Free Sriracha Hot Chili Sauce, Ponzu Citrus Seasoned Dressing & Sauce, Non-GMO Toasted Sesame Oil, and Gluten-Free Panko Style Coating.

A plate with glazed beef, kimchi, pancakes, tofu, and vegetables, garnished with green onions and sesame seeds on a bed of lettuce.

Craveable Korean: Chef Andrew’s Grilled & Glazed BBQ Pork Belly showcases the sweet-savory versatility of Kikkoman® Gluten-Free Korean BBQ Sauce.

Rectangular black plate with assorted foods, including grilled meat, fried vegetables, gnocchi, asparagus, and pickled onions, arranged neatly on a white background.

Small bites, big flavor: Chef Andrew’s assortment of Korean-inspired banchan.

For dessert, Chef Sally served a Flourless Tamari Cake with Pandan Cream & Crunch. Kikkoman® Gluten-Free Tamari Soy Sauce deepens the flavor of the rich chocolate cake, while a caramelized Kikkoman® Gluten-Free Panko topping adds a crisp counterpoint to airy pandan-infused whipped cream.

Umami secret: Kikkoman® Gluten-Free Tamari Soy Sauce brings extra depth to Chef Sally’s flourless chocolate cake.

“Tamari and chocolate are natural partners” says Chef Sally. “The umami gives dark chocolate even more depth and keeps the sweetness in balance. Then the panko brings in that crunchy texture that makes every bite more interesting.”

A Snack with a “Kikk”

The next morning brought another unexpected application: Chef Sally’s Coffee Soy Nut Mix, an espresso- and cocoa-glazed blend of roasted almonds, cashews, pecans and cocoa nibs that delivers a brittle crunch and a sweet-savory finish.

Buzz-worthy: Chef Sally’s Coffee Soy Nut Mix pairs espresso and cocoa with the savory depth of Kikkoman® Tamari Soy Sauce.

“Coffee, cocoa, toasted nuts and tamari all share those deep, roasted notes. A touch of tamari ties them together, intensifies the flavor and keeps the sweetness from taking over. It’s simmered directly into the espresso-cocoa glaze before it’s tossed with the roasted nuts, adding depth and umami to every bite.” — Chef Sally

Brunch Gets an Umami Boost

Later, Chef Sally brought the same kind of sweet-savory thinking to two familiar brunch favorites.

Her Teriyaki Pecan Sticky Buns feature soft brioche swirled with cinnamon and topped with toasted pecans and a caramel made with Kikkoman® Teriyaki Marinade & Sauce. And her Banana Bread with Sushi Sauce Caramel pairs tender banana bread with a rich caramel accented by Kikkoman® Sushi Sauce.

“It sounds surprising until you think about salted caramel.” Chef Sally says. “Teriyaki and Sushi Sauce both bring that sweet-salty interplay, plus umami that makes the other flavors taste fuller. It’s a great way to give a familiar brunch item a signature twist without making it unfamiliar.”

Sweet meets savory: Chef Sally’s Teriyaki Pecan Sticky Buns and Banana Bread with Sushi Sauce Caramel Swirl

A white plate holds a round dessert topped with caramel sauce and walnuts, set on a plain white background.

Caramel notes with a subtle umami for a sticky bun that’s both familiar and unforgettable

A piece of layered cake drizzled with caramel sauce sits on a ceramic plate against a plain white background.

Butterscotch notes and sweet, ripe bananas for a dessert with a gourmet umami twist

The Takeaway

From pork belly and banchan to energy bars, chocolate cake and sticky buns, Kikkoman’s Flavor Experience menu demonstrated just how far a versatile pantry of sauces and seasonings can travel.

For chefs and operators, that opens up a world of possibilities: familiar formats with unexpected flavor, ingredients that can be cross-utilized throughout the menu, and new ways to build the sweet-savory, globally inspired tastes today’s guests are craving. Asian-inspired and beyond, a little Kikkoman can take menu innovation in all kinds of surprisingly delicious directions.

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What’s Next on Foodservice Menus? Ideas & Inspiration from Flavor Experience 2026

Flavor Forward — Ideas and Inspiration from Flavor Experience 2026

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A High-Energy Start

Showcasing the Future of Flavor

That evening, guests gathered on the VEA Newport Beach Sunset Lawn for the Sponsor Showcase, sampling trend-forward bites and beverages from across the industry.

Chef Andrew served Grilled and Glazed BBQ Pork Belly with Banchan, brushing slow-cooked pork belly with Kikkoman® Gluten-Free Korean BBQ Sauce before caramelizing it on the grill.

Craveable Korean: Chef Andrew’s Grilled & Glazed BBQ Pork Belly showcases the sweet-savory versatility of Kikkoman® Gluten-Free Korean BBQ Sauce.

Small bites, big flavor: Chef Andrew’s assortment of Korean-inspired banchan.

For dessert, Chef Sally served a Flourless Tamari Cake with Pandan Cream & Crunch. Kikkoman® Gluten-Free Tamari Soy Sauce deepens the flavor of the rich chocolate cake, while a caramelized Kikkoman® Gluten-Free Panko topping adds a crisp counterpoint to airy pandan-infused whipped cream.

A Snack with a “Kikk”

Brunch Gets an Umami Boost

Sweet meets savory: Chef Sally’s Teriyaki Pecan Sticky Buns and Banana Bread with Sushi Sauce Caramel Swirl

Caramel notes with a subtle umami for a sticky bun that’s both familiar and unforgettable

Butterscotch notes and sweet, ripe bananas for a dessert with a gourmet umami twist

The Takeaway

From pork belly and banchan to energy bars, chocolate cake and sticky buns, Kikkoman’s Flavor Experience menu demonstrated just how far a versatile pantry of sauces and seasonings can travel.

KIKKOMAN FOODSERVICE E-NEWSLETTER

Related Blog Posts

College & University Student Dining Trends

The Power of Gluten-Free Korean BBQ Sauce in Modern Menus

Commercial Kitchen Workflow: How Restaurants Reduce Prep Time While Maintaining Flavor

What’s Next on Foodservice Menus? Ideas & Inspiration from Flavor Experience 2026

Flavor Forward — Ideas and Inspiration from Flavor Experience 2026

Follow Kikkoman Professional

A High-Energy Start

Showcasing the Future of Flavor

That evening, guests gathered on the VEA Newport Beach Sunset Lawn for the Sponsor Showcase, sampling trend-forward bites and beverages from across the industry.

Chef Andrew served Grilled and Glazed BBQ Pork Belly with Banchan, brushing slow-cooked pork belly with Kikkoman® Gluten-Free Korean BBQ Sauce before caramelizing it on the grill.

Craveable Korean: Chef Andrew’s Grilled & Glazed BBQ Pork Belly showcases the sweet-savory versatility of Kikkoman® Gluten-Free Korean BBQ Sauce.

Small bites, big flavor: Chef Andrew’s assortment of Korean-inspired banchan.

For dessert, Chef Sally served a Flourless Tamari Cake with Pandan Cream & Crunch. Kikkoman® Gluten-Free Tamari Soy Sauce deepens the flavor of the rich chocolate cake, while a caramelized Kikkoman® Gluten-Free Panko topping adds a crisp counterpoint to airy pandan-infused whipped cream.

A Snack with a “Kikk”

Brunch Gets an Umami Boost

Sweet meets savory: Chef Sally’s Teriyaki Pecan Sticky Buns and Banana Bread with Sushi Sauce Caramel Swirl

Caramel notes with a subtle umami for a sticky bun that’s both familiar and unforgettable

Butterscotch notes and sweet, ripe bananas for a dessert with a gourmet umami twist

The Takeaway

From pork belly and banchan to energy bars, chocolate cake and sticky buns, Kikkoman’s Flavor Experience menu demonstrated just how far a versatile pantry of sauces and seasonings can travel.

KIKKOMAN FOODSERVICE E-NEWSLETTER

Related Blog Posts

College & University Student Dining Trends

The Power of Gluten-Free Korean BBQ Sauce in Modern Menus

Commercial Kitchen Workflow: How Restaurants Reduce Prep Time While Maintaining Flavor

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