6 Ways to Dress the Trends

As culinary trends evolve, chefs and operators look for partners who not only keep pace but elevate every bite. That’s where Ken’s Foods comes in. With its extensive and versatile portfolio of dressings, sauces and marinades, Ken’s makes it easier to translate emerging trends into craveable, operationally smart menu solutions.

Here, Chris Gatto and Cian Leahy, both corporate executive chefs at Ken’s Foods, examine six of Flavor & The Menu‘s Top 10 Trends for 2026, pinpointing opportunities for effective innovation using options from the company’s product lineup.

Owning the Experience

Agency, identity and intention are the hallmarks of a new demand for meal-time customization. Look beyond ingredient preferences and substitutions. Today’s diners often choose nonlinear eating occasions and highly individual meals that align with how they want to feel and even express who they are. The opportunity is found in how menus can flex for both the GLP-1 user who wants small portions and the “girl dinner” enthusiast who pairs a salad with french fries.

One way to leverage this trend, says Chef Gatto, is to look to Ken’s portfolio as flavor density solutions. “Diners certainly don’t want to give up on taste, and Ken’s sauces and dressings reliably deliver a punch of flavor, even in small doses,” agrees Chef Leahy. Lean into variety, offering sauce flights with anything dunkable, from mini meatballs to french fries.

Modern Dips Get Their Moment

Classic, creamy, comforting, shareable dips are enjoying a flavor lift, as chefs reimagine menu stalwarts like onion, Buffalo chicken, seven-layer bean and other dips by incorporating premium ingredients, global accents and textural contrasts. Chef Leahy suggests adding a drizzle of Ken’s^® Signature Balsamic Glaze over a spinach-artichoke dip, or blending Kogi^® Korean Taco Sauce into a queso blanco for a spicy, umami kick.

Chef Gatto suggests mixing warm beer cheese with Sweet Baby Ray’s^® Golden BBQ sauce and diced jalapeños. Need another idea? Spiking Ken’s® Creamy Caesar dressing with roasted corn, poblanos, Cotija and lime will produce a savory street corn dip.

Rip and Relish

The craveability of warm dough. The tactile satisfaction of ripping, dipping and spreading. The communal pleasure of a shared taste experience. The juxtaposition of textural contrasts and bold flavor combinations. The broad appeal of pull-apart breads is hardly a head-scratcher, presenting chefs with a spectrum of opportunities to tap these value propositions and raise the bar.

Look to Ken’s Foods as a flavor partner to produce a signature dip or a finishing glaze or drizzle to accompany the bread. Another option, says Chef Gatto, is to use a dressing as a functional ingredient within the dough, adding moisture and flavor. “Brush the dressing between dough layers before stacking or twisting at both the pre-bake and post-bake stages,” he advises, pointing to numerous products that would work well in such applications, including Ken’s^® Italian and balsamic varieties and even its Parmesan Peppercorn.

Asian Infusions

As Asian-owned quick-service chains rapidly gain ground across the U.S., their influence is being felt across categories and cuisines in flavor exploration that is grounded in authentic, boldly flavored, deeply textured menu builds. The opportunity for foodservice operators is to apply foundational touchstones from the Asian pantry without upending a brand’s current menu mix. Ken’s^® Boom Boom Sauce offers one pathway. “It’s a creamy, tangy, spicy-sweet, umami-rich combination that is similar to a Japanese-style mayo,” says Chef Gatto. “Use it as a dipping sauce for a variety of fried foods, or as a drizzle for tacos, lettuce wraps and bowl builds.” Consider this a gateway to the use of more overtly Asian sauces in the year ahead, suggests Chef Leahy.

Texture Steps Into the Spotlight

Texture is reshaping the language of craveability all across the menu, especially among younger diners who seek bites and sips that surprise and delight. Think chewy, bouncy, stretchy, crackly. But it’s less about delivering novelty and more about delivering the multisensory experiences prized by younger diners.

This can be achieved simply and effectively by adding finely diced vegetables or pickles to a dressing, suggests Chef Gatto. Or pair dressings that feature different flavor and textural profiles. For example, Ken’s^® Sweet Vidalia Onion dressing is smooth and creamy, while Ken’s^® Balsamic Fig Glaze brings a sticky, syrupy texture that clings. “Toss the greens in the Vidalia and then zig zag ribbons of the Balsamic over the top. The contrast between the two should give a dual mouthfeel,” he says.

That’s Italian!

Look to premium Italian sandwiches as the blueprint for a new generation of builds that are artisan-forward, ingredient-intentional and texture-driven. While this trend starts with breads like schiacciata and focaccia, a sauce or drizzle helps cement the Italian flavor profile. There are numerous products in the Ken’s portfolio that can help chefs craft variations that meet the moment. This includes an extensive line of Italian dressings, Basil Pesto Aioli, Garlic Aioli and Sweet Baby Ray’s^® Garlic Parmesan. “These herb-forward dressings and garlicky spreads deliver the rustic flavors of Italian cuisine,” says Chef Gatto.

Ready to explore other flavor combinations and menu inspirations featuring Ken’s portfolio of dressings and sauces? Discover recipe and plus-one signature suggestions.