Special offer: now 20% 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:Hispanics: Demographic and Consumer Spending Trends
Jun 23, 2016 - LA15032147 - $3,995.00
Healthy-Ingredient Snacks in the U.S., 2nd Edition
Jun 20, 2016 - LA5756507 - $3,995.00
Meat, Poultry and Seafood: Restaurant Trends and Opportunities
Jun 2, 2016 - LA5916748 - $3,500.00
Millennial Menus: Culinary Trend Tracking Series
Mar 30, 2016 - LA5713395 - $3,300.00
Kids Food and Beverage Market in the U.S., 8th Edition
Mar 14, 2016 - LA5916745 - $3,995.00
Millennials as Pet Market Consumers
Feb 29, 2016 - LA5908530 - $2,500.00
Salty Snacks in the U.S., 4th Edition
Feb 26, 2016 - LA5756506 - $3,995.00
Food Formulation and Ingredient Trends: Plant Proteins
Feb 17, 2016 - LA5713396 - $2,250.00
Packaged Facts Knowledge Center - Food & Beverage Only
Jan 6, 2016 - KCLA4879411 - $30,000.00
Consumers and Food Safety in the U.S.: Implications for Marketers, Retailers and Foodservice
Dec 23, 2015 - LA5641956 - $2,500.00
Questions?Contact a research specialist >
Live Chat Software
Most Popular ResearchOnline Food Shopping and Grocery Delivery in the U.S.: Future of Food Retailing Private Label Foods and Beverages in the U.S., 8th Edition Gluten-Free Foods in the U.S., 5th Edition Functional Foods: Key Trends by Product Categories and Benefits Food Formulation Trends: Ancient Grains and Sprouted Ingredients Kids Food and Beverage Market in the U.S., 8th Edition