Special offer: now 10% off original price of $3,300 for this individual issue
In 2008, Packaged Facts and the Center for Culinary Development (CCD) presented How Gen Y Eats, a report that profiled this much-discussed group as loving culinary mash-ups, craving big and layered flavors, and keeping an eye on nutrition and the health of the planet. These attributes haven’t changed and over time we’ve been able to see more clearly how they are playing out and strategically assess their future impact on the food industry.
In our latest report, Gen Y Collegiate Eating, we single out young adults in the pursuit of higher education because of the way recently independent college student are exposed to new foods—through friends, expanded local restaurant choices and especially through campus foodservice. This exposure leads to new habits that will remain long after graduation and become demands on and expectations about the food industry for decades to come. Campus foodservice divisions, some of the most innovative businesses in the foodservice landscape, are both creating and catering to these demands.
As part of our analysis of the impact college students are having on the foodservice industry, we examine seven significant trends that are shaping—and will continue to shape—the American culinary landscape.
The Culinary Trend Mapping Report is an indispensable tool for those whose job it is to stay abreast of what's hot—and what will be—in the food world.
The reports leverage the Center for Culinary Development’s signature Trend Mapping technique, a validated method for identifying which culinary trends are gaining traction and which are simply flashes in the pan.
Each 65+ page journal is packed with trends, data, strategies and insights on the food industry that simply aren't available anywhere else. To further enrich our already industry leading analysis, our reports now include new charts, listings, and other features based on results culled from Datassential MenuTrends, a database that tracks 7,000 distinct U.S. restaurants and over one million menu items.
Each Issue of the Culinary Trends Mapping Report
Trend Mapping is guided by the premise that major food trends pass through five distinct stages on their way to the mainstream:
Related Reports:Fermented Artisanal Foods: Culinary Trend Tracking Series
Aug 18, 2014 - LA5227326 - $3,300.00
Natural and Organic Foods and Beverages in the U.S., 4th Edition
Jul 16, 2014 - LA5192144 - $3,995.00
Hispanic Food Shoppers in the U.S.
Jun 30, 2014 - LA5279402 - $3,500.00
Proteins - Classic, Alternative and Exotic Sources: Culinary Trend Tracking Series
Jun 16, 2014 - LA5227327 - $3,300.00
Food Gifting in the U.S., 4th Edition
May 29, 2014 - LA5251521 - $3,995.00
Beverage Bundle - Coffee and Ready-to-Drink Coffee in the U.S.: Retail and Foodservice, 8th Edition & Tea and Ready-to-Drink Tea in the U.S.: Retail and Foodservice, 5th Edition
May 2, 2014 - LA5237640 - $6,395.00
Ice Cream and Frozen Desserts in the U.S.: Opportunities in Retail and Foodservice, 8th Edition
Apr 30, 2014 - LA5191585 - $3,995.00
Coffee and Ready-to-Drink Coffee in the U.S.: Retail and Foodservice, 8th Edition
Apr 30, 2014 - LA5236762 - $4,500.00
U.S. Market for Flavors
Apr 28, 2014 - LA5133560 - $3,300.00
Tea and Ready-to-Drink Tea in the U.S.: Retail and Foodservice, 5th Edition
Mar 31, 2014 - LA5222100 - $4,500.00
Questions?Contact a research specialist >
Most Popular ResearchFrozen Foods in the U.S., 4th Edition Gluten-Free Foods and Beverages in the U.S., 4th Edition The Pizza Market in the U.S.: Foodservice and Retail Non-GMO Foods: U.S. Market Perspective Asian and Latin: Culinary Trend Mapping Report Fresh Takes on Fruit: Culinary Trend Mapping Report